GRAM Magazine ISSUE 54 // September 2015

GRAMMAGAZINE.COM.AU MELBOURNE ISSUE 54 FREE

PLEASE TAKE ME HOME

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CONTENTS EATING/DRINKING

FEATURE

COOKING

REGULARS

FEASTS OF MERIT Sarah Holloway

I WANT TO RIDE MY BICYCLE

EGGPLANT LASAGNE Lauren Bruce and Georgia Haynes

CONTRIBUTORS

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NEWLY OPENED

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AROUND THE TRAPS

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THINGS WE LOVE

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REVIEWS

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OUT AND ABOUT

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THE DIARY

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DISTRIBUTORS

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GRAM DIRECTORY

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Friendly Cafes

FRIENDS OF MINE Lisa Holeman

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NEW WORLD WHISKY DISTILLERY Hannah Bambra and Eric Jong KATHERINE PLACE Jess Hourigan

A Guide to Melbourne’s Bike

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Megan Osborne

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GRAM GUIDE A GUIDE TO BEEF

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Charley May

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ON THE COVER: FIGS Ficus carica is an Asian species of flowering plants in the mulberry family, known as the common fig. It is the source of the fruit also called the fig, and as such is an important crop in those areas where it is grown commercially. Native to the Middle East and western Asia, it has been sought out and cultivated since ancient times, and is now widely grown throughout the temperate world, both for its fruit and as an ornamental plant. (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

LA DONNA DEL VINO La Donna del Vino is the pseudonym of this young lady from Melbourne who

MEGAN OSBORNE

worked in wineries throughout Australia

Megan Osborne is a freelance writer, but

and Italy. After years of gallivanting she

more importantly, a foodie. How can you

SARAH HOLLOWAY

returned to Melbourne to market wine

not be living in a city like Melbourne?

Sarah is a mergers and acquisitions

and share her love of all things vinous.

Every day holds an opportunity to find

lawyer turned entrepreneur following the

In her spare time she enjoys cooking,

a new gem, and in between uploading

unexpected success of Matcha Maiden –

gardening, drinking good vino and is

photos of her cat on Instagram and

the health food company she and her

a self-confessed Neb Head (someone

generally making a mess in the kitchen,

partner founded late last year. As a die-

really into Nebbiolo).

she’s on the lookout for the next tummy-

hard foodie, this was a natural albeit

ladonnadelvino.com

satisfying diamond. Or goldmine—she’s

overdue shift in focus for Sarah who now

TWITTER: ladonnadelvino

not fussy.

spends even more time café-hopping

FACEBOOK: la-donna-del-vino

meganosborne.com.au

and eating everyone out of house and

TWITTER: foodiewritings

home.

INSTAGRAM: foodiewritings

spoonfulofsarah.com

LISA HOLMAN My name is Lisa, an Aussie girl currently based in Melbourne. After spending most of my early years in Adelaide, I moved to Melbourne in my early 20s and a few years later moved to the big smoke in London.

I started my blog, lisaeatsworld.com, to share my two big passions in life – food and travel.

My aim is to “eat the world” one inch at a time and explore as many different

INSTAGRAM: spoonful_of_sarah

cuisines and cultures as possible.My current country count is 35 and hope to reach 50 by the end of 2015. lisaeatsworld.com TWITTER: lisa_eatsworld INSTAGRAM: lisaeatworld FACEBOOK: lisaeatstheworld

LAUREN BRUCE

DEAN SCHMIDEG A

professional

photographer

and

Lauren started her writing career as

copywriter with an interest in fashion

a communications adviser before she

and

and design, Dean is known as one of

realised she couldn’t ignore her passion

passionate photographer, bringing her

Melbourne’s coffee addicts and foodies,

for food and the arts any longer. She

design knowledge and skills to her

regularly seeking out new and interesting

gave up the world of state politics to

images. She works in food, music and

cafes and bars. He shares these and the

concentrate on freelance writing and

fashion photography and knows the

things he prepares at home across social

styling. She has since contributed to

impact of a great photo.

media. His posts celebrate the produce,

Spook, Paper Sea and Junkee and is a

the people he meets and places he goes

regular contributor to GRAM Magazine.

drinking craft beer and eating as much

laurendarcybruce.wordpress.com

drinking craft beer. He founded Bendigo

GEORGIA HAYNES Georgia

Haynes

is

a

designer

geostudio.tumblr.com

to, telling a story with the aim of enticing

INSTAGRAM: geostudio__

the reader and bringing people together.

INSTAGRAM: haynesandbruce FACEBOOK: imagesds

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

INSTAGRAM: dsimages

TWITTER: Onthe_bandwagon

TWITTER: imagesDS

INSTAGRAM: Onthe_bandwagon

EMAIL: deany76@gmail.com

HANNAH BAMBRA

CHARLEY MAY

Hannah is a passionate young journalist with a solid interest in food, design and

Charley May is a biologist by training and a wine communicator by profession.

quality grog. Cooking with her partner, Eddie, Hannah is able to take a love for fine-

When she’s not at the tasting bench or crafting silky words, you’ll find her on a river

dining home. Over the years she has developed and alarming addiction to chilli and

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

her kryptonite is smoky single malt whisky. - bambrahannah@gmail.com

Follow her on Twitter: @charleymay1

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SHOP EAT LIVE

WELL

Join us for a week-long celebration of well-being Sat 5 - Sun 13 September.

Lots of FREE activities! southmelbournemarket.com.au

Market Week 5-13 Sept

NOW OPEN

MY BOOKSHOP BY CORRIE PERKIN SABAI OPENED: June 30, 2015 Sabai is located on Church Street in Richmond and offers locals charming Thai cuisine with a contemporary twist. Including Thai-style sliders and their personal favorite, Sabai’s take on hot dogs. The modern menu is supported by classics such as the deliciously tender, slow cooked lamb shank Massaman curry and amazing wine list.

The menu is guided by the four points of the ‘Thai food compass’, a combination of hot, sweet, sour and salty flavors. With these elements in mind, Sabai has constructed a menu which we believe perfectly balances these crucial flavors, local tastes and a level of authenticity.

Sabai’s menu is partnered with wine list featuring over 20 quality wines from Australia and New Zealand, carefully selected to complement the flavors and style of their dishes.

FOOD JUSTICE TRUCK OPENED: August 12, 2015 An ethical, award-winning mobile grocer, the Food Justice Truck launched in Melbourne in August in an effort to tackle food insecurity for the state’s 10,000 asylum seekers.

The world’s first mobile retail model that supports asylum seekers is a social enterprise by the Asylum Seeker Resource Centre (ASRC) and offers asylum seekers locally sourced produce at a 75% discount and market-rate prices for the general public. This community-led approach means shoppers are positively and directly impacting the secure provision of affordable fresh food for asylum seekers.

The truck, which was designed and constructed by CobaltNiche and funded by a 900 strong crowdfunding campaign that was launched

by ASRC Ambassador and founder of Carman’s Fine Foods, Carolyn Creswell, and Nam Quach, Mayor of Maribyrnong.

Every Tuesday, 3–6pm at Thomastown Primary School, Spring St, Thomastown. Enter via High Street or Stewart Street Every Wednesday from early September, 12-6pm in front of Wesley Church Melbourne, 148 Lonsdale St Every Friday, 3–6pm at Footscray Primary School, cnr Geelong Rd and Barkly St

460 CHURCH STREET RICHMOND sabairichmond.com.au

OPENED: June 30, 2015 My Bookshop Toorak is the second venture for journalist Corrie Perkin whose print career spans 30 years and includes a stint as Melbourne editor of Good Weekend magazine, Melbourne editor of Harper’s Bazaar, and arts and books editor of The Sunday Age. Corrie has teamed up with daughter Francesca for this project and both hope the shop will become a place where booklovers meet, work, discuss, debate, be entertained, and share the many great ideas that are so often represented in books.

Tea, coffee and small bites are available at the in-house ground-floor café where patrons can order food and beverage, then head upstairs to the communal space for some quite time with a book or magazine, or a working session with their laptops.

The north-facing upstairs mezzanine is an ideal daytime work-hub for students or business people, where they can tap into the free WiFi and enjoy the surrounding contemporary art exhibitions.

513 MALVERN ROAD TOORAK

asrc.org.au/foodjustice

facebook.com/sabaiatrichmond

mybookshop.net.au facebook.com/MyBookshopByCorriePerkin

instagram.com/sabairichmond

SAINT.URBAN OPENED: July 21, 2015 Team up hospitality heavyweights Martin Pirc and Daniel Schelbert (Punch Lane) and you are pretty much guaranteed you’re onto a winner. The kitchen is led by chef Daniel Schelbert and the menu is comprised of classic share and relax style dishes - oysters, cheese platters and charcuterie will keep the hunger pangs at bay while you peruse the carefully selected wine list of Australian and European wines.

213 SWAN STREET RICHMOND sainturban.com.au facebook.com/SaintUrbanMelb instagram.com/sainturbanmelb twitter.com/sainturbanmelb

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SLOW DINING AT HIGHPOINT OPENED: June 30, 2015 Highpoint Shopping Centre continues its redevelopment with the opening of a new casual dining and urban entertainment precinct on Level One. AJISEN RAMEN - founded in Japan in 1968, Aijesen Ramen specialises in traditional ramen and tonkotsu soup.

DUMPLINGS PLUS - Dumplings Plus opens its second restaurant in the centre with a range of hand-made dumplings, noodles and regional Chinese specialities.

NENE CHICKEN - Mouthwatering, crunchy-fried chicken freshly prepared every day from 100 percent natural ingredients.

ROTI ROAD - Footscray’s much-loved Roti Road takes influence from South East Asia, offering Malaysian food infused with Chinese flavours, including dumplings, noodles, soups and of course roti canai.

SAIGON SQUARE - featuring fresh and tasty Vietnamese cuisine, with a range of pho and other zesty delicacies on the menu.

TINA’S NOODLE KITCHEN - The spice masters and owners of Dainty Sichuan are also behind Tina’s Noodle Kitchen, offering adventurous Sichuan style snacks and delicious noodle broths.

LEVEL 1, 120-200 ROSAMOND ROAD MARIBYRNONG highpoint.com.au

AROUND THE TRAPS RED SPICE ROAD PEOPLE’S CHOICE The first Age Good Food Guide People’s Choice Awards has been awarded to local favourite Red Spice Road in Melbourne.

More than 16,000 passionate diners voted for their favourite restaurants, cafes and bars across Victoria in the Guide’s first annual people’s poll.

The People’s Choice Awards announcement is a prelude to the hospitality industry’s night of nights, The Age Good Food Guide Awards presented by Vittoria Coffee and Citi, on September 21, before the release of the 36th edition of The Age Good Food Guide 2016 on September 26.

The top 10 favourite restaurants includes five Asian-style restaurants, two Italian restaurants, a contemporary Australian classic, a long-running regional fine-diner and even a vegan establishment.

Top 10 Victorian restaurants as voted by diners: 1. Red Spice Road, Melbourne 2. Lake House, Daylesford 3. David’s, Prahran 4. Chin Chin, Melbourne 5. The Grand Hotel, Richmond 6. Vivace, Brighton 7. Rice Paper Scissors, Melbourne 8. Rockpool Bar & Grill, Southbank 9. Smith & Daughters, Fitzroy 10. Longrain, Melbourne

IMPRESSIVE LINE UP FOR TASTE OF MELBOURNE ANNOUNCED

Renato Chilelli - Owner

Geppettos Restaurant 239 - 241 High St, Kew (03) 9852 7744 kew-geppettositalian.com.au

It’s time to start exercising your tastebuds in preparation for the greatest restaurant line up Taste of Melbourne in partnership with Electrolux has ever seen.

For the first time, highly acclaimed chef Andrew McConnell showcases his fabulous Supernormal (2015 Restaurant of the Year) at Taste alongside his ultra-modern French brasserie, Luxembourg; bringing a tempting mix of flavour and textural complexity to Taste.

Victoria’s picturesque Grampians will be represented when The Royal Mail Hotel and chef Robin Wickens come to town sampling deliciously aromatic and regional food from that bountiful area of Victoria. Back in the city and joining the new restaurant throng is Pastuso, where Peruvian native Alejandro Saravia offers tastes from mountain, sea and jungle; Argentine San Telmo will have you dancing the Tango, thanks to their glorious grill offerings, and then there is Pei Modern Mark Best’s modern, hip and very desirable eatery.

How could Taste of Melbourne exist without the other masters? 2015 will see the return of Frank Camorra’s institution, the sublime and authentically español - MoVida, and while we’re speaking Spanish, the equally authentic and spicy Mexican taqueria Mamasita. St Kilda’s establishment dining destination Circa, The Prince is back after many years with its take on contemporary Australian cuisine - and don’t forget MasterChef judge, and foodie celebrity, George Calombaris and his Grecian creation, Gazi.

TASTE OF MELBOURNE 2015 Thursday November 12 – Sunday November 15 Pelican Lawn, Albert Park Lake Tickets start from $25.00 from Ticketek, on sale Monday 24th August Audi Platinum Lounge presented by Riedel tickets from $135

Steelite Neo

cedarhospitality.com

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

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EATING OUT RICHMOND

FEAST OF MERIT 117 Swan St, Richmond. Ph (03) 9428 8480

WORDS AND PHOTOGRAPHY SARAH HOLLOWAY

When whispers started to trickle down the foodie grape vine about a

of impact entrepreneurs around the world. Pursuing its vision of a world

proposed new venue that would combine exquisite dining with social

without extreme poverty, YGAP finds and supports community leaders

enterprise, my immediate reaction was that these two concepts were

who are changing lives – as of mid-2015, YGAP impact entrepreneurs have

mutually exclusive.

measurably improved the lives of 91,956 people living in poverty. To allay any concerns about the transparency and accountability of charities, I can

Being one of the most voracious foodies around town, I was hearing these

personally vouch for this one having been privileged to accompany YGAP

whispers straight from friends at the source, who divulged full details of the

to the Ntenyo School in Rwanda where I witnessed the work of YGAP

heavy hospitality hitters who would be helping get the place off the ground

impact entrepreneur, David Mwambari, first hand. In two weeks, we built

–including head chef Ravi Presser, of former Cumulus and Circa fame and

two classrooms and shared in amazing developments like the school’s first

expert restaurateurs Mark Filipelli (Il Fornaio, Brighton Schoolhouse) and

introduction to tablet devices. Yes, that does mean Feast of Merit is close

Alby Tomassi (The Banff, Jimmi Jamz) – and yet still, I was somewhat

to my heart. No, it does not affect my (un-sponsored, unsolicited) review in

sceptical.

any way.

My visions of a confused silver service soup kitchen situation were very quickly extinguished when I first visited Feast of Merit just after its opening in early 2014. More than a year later, it is still one of my favourite places in Melbourne. Unsurprisingly, most of Melbourne feels the same way, and this beautiful Swan Street space never stops buzzing. Of five boxes – flavour, presentation, service, surroundings, story – Feast of Merit ticks them all.

The story behind Feast of Merit is as beautiful as the place itself (which has won multiple design awards for its unique artistic blend of sustainability and style). The name is drawn from a tradition in Nagaland, in northeast India,

THE DELICIOUS MIDDLE EASTERN INSPIRED MENU AND ATTENTIVE SERVICE BELIE THE LOCAL, ETHICAL AND SUSTAINABLE PHILOSOPHY BEHIND THE OPERATION. MELBOURNIANS, MORE THAN ANYONE, DEMAND QUALITY, INNOVATION AND FLAVOUR IN THEIR FOOD AND FEAST OF MERIT DELIVERS.

where a community member who comes into wealth can invite everyone in the village to a festival to enjoy a huge meal and share in the good

In fact, that’s one of the most unique features of Feast of Merit. Whether

fortune. The festival lasts until all the person’s assets are shared amongst

or not it is a social enterprise makes no difference to the superb dining

the community. This altruistic philosophy is echoed in the values of YGAP,

experience. To some, the fact that eating there can have a positive social

the charitable organisation that owns and runs the restaurant (one talented

impact is merely incidental. You can engage in its beautiful story if it

co-founder, Elle Critchley, of whom was in fact the award-winning designer.)

interests you, but you can equally dine there in a state of complete oblivion.

All Feast of Merit profits directly support YGAP’s growing movement

Its elaborate story could even lead you to think the food takes a back seat.

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But, proving my initial scepticism was entirely misplaced, Feast of Merit is at

to caramelised perfection with avocado and an egg. Lunch and dinner are

once a social enterprise and an exquisite dining venue.

vegetarian-friendly based on a range of filling salads with optional protein additions. Lunch could be a choice of two or three of six exotic Ottolenghi-

The delicious Middle Eastern inspired menu and attentive service belie the

style salads. Dinner is nothing short of game-changing – think organic

local, ethical and sustainable philosophy behind the operation. Melbournians,

12-hour slow cooked lamb shoulder accompanied by fried cauliflower,

more than anyone, demand quality, innovation and flavour in their food

blackened onions, hung yogurt, and sour cherries. And you can top it all off

and Feast of Merit delivers. Carefully crafted, creative and flavoursome

with a delectable dessert – mine was a beautiful mandarin and pistachio

dishes incorporating the finest Victorian seasonal produce are available for

topped crème brûlée. I highly recommend a visit to this gem.

breakfast, lunch and dinner with an also locally sourced drinks list. My sole grievance is that the menu changes each season (as it should), and the

FEAST OF MERIT

creature of habit in me reluctantly farewells my favourite go-to dishes only

117 Swan St, Richmond

to be appeased by delightful replacements.

(03) 9428 8480 feastofmerit.com

While the menu is not overly extensive, breakfast offers a decent range of options including sweet, savoury, lighter or heartier dishes. The “harvest” is my usual – a spread of seasonal vegetables beautifully spiced and roasted

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A GUIDE TO MELBOURNE’S BIKE FRIENDLY CAFES WORDS AND PHOTOGRAPHY MEGAN OSBORNE

The sun is starting to shine again, and Melbourne foodies no longer

scented sips. Riding alongside the beach is a popular choice for

have to rug up and risk the frosty weather in search of mulled wine

those working out, or just after a weekend wander. A popular spot

and hot chocolate. Spring is here, and cyclists are out in force,

on Marine Parade in St Kilda is CAFE RACER. They offer all day

frequenting Melbourne’s many popular bike tracks. Thanks to being

breakfast with traditional faves, plus a few scrumptious extras such

a relatively bike friendly city, Melbourne understands that with

as the beetroot eggs, with house made relish, goats cheese, rocket

great tracks, comes great hospitality. Here are some of Melbourne’s

and some pretty poachies. What’s even better is you can enjoy it

best bike friendly cafes, with Lycra optional, but great coffee non-

while overlooking the waters of Port Phillip Bay. Home to many true-

negotiable.

blue bike lovers, any time you pop by Cafe Racer you’ll be sure to enjoy the warm community feel—after you’ve navigated through the

Bayside riders have plenty of options on where to get their salt-

jungle of tyres, spokes and high-tech locking devices, that is.

Another Bayside beauty is Hampton based

can get your quality coffee fix whilst not

BROWN COW, where you can get Brown

being too far from your one true love.

Cow branded cycling kits. Bike racks aplenty, and a close beach location, Brown Cow aptly

Richmond riders will want to cut through

hail themselves as the cycling hub of the

to

south eastern suburbs. Open for breakfast,

MENACE on Chestnut Street, Cremorne.

lunch and even dinner, you’ll often see some

Headed by Adam Wilkinson (previously St

shiny lycra populating the outdoor seating

Edmonds), Denis the Menace is not only

throughout spring, and on particularly cold

bike friendly with an undercover storage

days, maybe even catch a glimpse of some

space for your wheels, but also designed

super keen cyclists warming themselves by

with consideration across the board for

the toasty indoor fireplace.

environmental

But Melbourne’s best bike tracks aren’t all by

tells us that ‘every single piece of timber in

the bay. Studley Park and Yarra Bend Park in

the building is recycled timber’, along with

Kew are great places for a scenic cycle, and

many of the fittings, decorations and design

the STUDLEY PARK BOATHOUSE is a great

focussing on recycled material.

new

cheeky

hideaway

DENIS

sustainability.

THE

Wilkinson

stop for a caffeinated chat. So close to the city you’d never expect this scenic oasis, but

So if you’re already doing your bit to help

make like it’s a holiday and join the hoards

out the environment by riding your bike

of bike riders as they enjoy bike paths and

(and saving money while you’re at it),

coffee alike.

then you’ll feel right at home at Denis the Menace, where they believe it’s too big

A jump, skip and pedal away is THREE

a problem for one person to fix(ie), but

BAGS FULL in Abbotsford, which is the

collectively it’s possible to make a difference

number one choice for many hues of lycra

to environmental sustainability. The menu at

wearers. It’s no wonder why, when their

Denis the Menace is quite health conscious,

menu is both hearty and healthy. Riders can

with an emphasis on seafood and nutritional

stop for a quick veggie juice, or sit down

information in abundance—but don’t get

with fellow cyclists for something a bit more

your knickers in a twist. It’s not all green and

adventurous, like their Eggs in Hell dish with

lean, Wilkinson assures us. ‘You can still go

grilled polenta, spicy chorizo ragu, poached

in and have your burger and your benedict,’

eggs, fior de latte and basil. Their sweet

he says.

treats are awfully tempting too, and if you’re hopping back on that bike afterwards, why

Whether you ride for fun and leisure, or

not sneak in a few extra calories?

you compete with fellow lycra lads and lasses. You’re a practical A to B-er, or a self-

While a lot of cyclists hit the roads as

proclaimed vegan eco-warrior. Melbourne

weekend warriors or hobbyists, a lot of eco

has a bike friendly cafe, just waiting for you

friendly and #fitspo individuals utilise their

to ride on in singing the sounds of Queen.

fancy fixies for day to day travel. The city and surrounds is full of cafes, but how bike friendly are they really? And how much are you willing to risk the security of that extra limb—err, bike? SEVEN SEEDS in Carlton is a great stop for inner-city riders, fitted out complete with an indoor bike rack. So you

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A GRAM SPECIAL FEATURE

BENDIGO BLOOMS IN SPRING

October 10 - 11

October 31

November 5 - 8

HEATHCOTE WINE AND FOOD FESTIVAL

BIG HILL FOOD AND WINE FESTIVAL

BENDIGO BLUES AND ROOTS FESTIVAL

Hethocote Showgrounds

Big Hill Vineyard, Bendigo

Meet passionate wine makers and food producers. Taste over 50 different Heathcote wines, regional foods and produce, in one central location over a great weekend.

The normally serene and tranquil surroundings of Belvoir Park Estate will come alive to food, wine and live entertainment at this intimate, friendly and relax festival.

The whole city will be buzzing with four days of Blues and Roots performances and workshops throughout Bendigo venues. There will be more than 170 artists performing cross more than 45 venues, including the brand new Ulumbarra Theatre and the Blues Tram.

October 31

October 9 - 10

Every Saturday

VEGECARIAN FESTIVAL

BENDIGO HERITAGE UNCORKED

FOOD FOSSICKING TOUR

The Great Stupa

Eight venues around Bendigo

Bendigo CBD

Vegecarian Festival is an annual event with the theme of ‘Love food, love animals, love life.’ There will be cooking demonstrations, vegetarian food stalls, veggie gardening workshop, animal care stalls, dog and animal training stalls, yoga sessions and more.

A special opportunity to celebrate Bendigo’s local wine and food. Meet Bendigo’s winemakers while experiencing Bendigo’s grand gold rush buildings. Taste great wines paired with gourmet food by Bendigo’s chefs.

Meet the passionate food heroes who showcase local produce and be treated to food and beverage tastings, a goodie bag and the food secrets only local will know.

You will visit an artisan chocolate shop, a sourdough bakery,an Italian delicatessen, a wholefoods fun emporium and an uber cool restaurant.

BENDIGO’S A RTS, FOOD, W INE, MUSIC, FASHION AND FLOWERS IN FULL BLOOM As the warm er days and clear skies ap pe

September 19

HARVEST MOON FESTIVAL Dai Gum San Chinese Precinct

The Bendigo Chinese Association host their Annual Harvest Moon Festival with a day of workshops, parades and performances.

Throughout the world many cultures celebrate the Harvest or Moon Festival, giving thanks for the food, which has been produced, future prosperity, health, families and friends.

30,000 of Bend ar, over igo’s famed-tu lips open to br ighten the beautiful herit age streets. A sunny glow be ckons you outdoors to en joy the array of springtime even ts. While in Bendigo, ex plore these str eets to discove r the heart of Bendigo.

Dine at award -winning resta urants and ca fés , enjoy our arts and cu lture led by th e acclaimed Be ndigo Art Gallery, unearth unique fashions and collectables the gold rush . Relive by visiting ou r world-class attractions,

and taste quali ty local wines, craft beer and produce from markets, nearby farms, and surroundin g vineyards.

There are a ran ge of events an d experiences welcoming you to Bendigo this Spring.

For more inf ormation on our events an d spring program, or to book your acco mmodation, fre ecall the Bendigo Visitor Centre on 1800 813 153 or visit www.bendigo tourism.com

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EATING OUT RICHMOND

FRIENDS OF MINE 506 Swan St, Richmond Ph: (03) 9428 7516

WORDS AND PHOTOGRAPHY LISA HOLMAN

Any brunch addict in Melbourne would be well acquainted with the banana

If you’re looking to linger longer over lunch, there’s some delicious ‘lunchy

bread at Richmond’s brunch institution Friends of Mine. But what’s the

things’ like the crispy skin barramundi, or for something meatier the wagyu

secret to their banana bread which has hordes of hungry brunch lovers

beef burger with kewpie mayonnaise.

coming back for more week after week? I found out on my latest visit to

The drinks menu is equally impressive with a great range of smoothies,

Friends of Mine.

milkshakes and fresh juices. If you’re nursing a hangover you’lll be well looked after with a glass of Berocca, or, even better their Bloody Mary which

Look for the crowds on this busy corner on the industrial end of Swan Street

comes with a shot of organic cucumber vodka. Coffee is from All Press. My

and you’ll no doubt find Friends of Mine, a beautifully whitewashed building

flat white was top-notch, full-bodied with great coffee art.

draped with sunflower yellow canopies.

The toasted banana bread deserves all the hype it receives. The picture There are plenty of tables and chairs outside to soak up some Vitamin D

perfect stack of banana bread rests in a shallow bath of sweet berry

on a sunny day or to rest your weary legs with your furry friend. But my

compote, which is punctuated by pops of fresh blueberries. Sandwiched

favourite seats are inside in this beautifully decorated space, strewn with

with a generous layer of maple syrup mascarpone, fresh banana and berries

whitewashed and exposed brick walls.

the dish literally bursts with flavour on every mouthful.

The venue is full of personality and quirky charm. True to its name, much

The smashed avocado is another crowd favourite, served with buttery

of the décor and furnishings at Friends of Mine, have been sourced from

thyme mushrooms, marinated feta and torn basil, on toasted grain toast.

friends and local contacts.

A delicious bowl of bircher muesl is perfectly presented, served with Friends of Mine is cleverly divided into spaces which have a unique

rhubarb, craisins and diced apple. It is strangely similar to my favourite

personality of their own. There’s the front counter and often crowded

muesli I make at home with the addition of honey yoghurt and pistachio

takeaway space, which is filled with delectable sweet treats and savoury

and vanilla compote to pack a further flavour punch.

snacks, and let’s not forget the canary-yellow La Marzocco which churns out countless coffees to caffeine hungry patrons. The light filled front room

The eggs benedict is not your average ‘benny’. Two perfectly poached eggs

with school chairs and long window bench is a direct contrast to the dining

are paired with smoked ham hock terrine, baby herbs and an apple cider

room which has a more formal vibe with Bentwood chairs, linen draped

hollandaise sauce – a great accompaniment to cut through the richness of

tables and classy chandeliers.

the hock.

The menu isn’t one for the indecisive, featuring a mouth-watering array of

Friends of Mine, you will definitely be a friend of mine in years to come.

all-day breakfast and lunch options. Friends of Mine strive to serve mostly organic, free-range and local produce as much as possible.

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On the ‘favourite friends’ menu there’s a sumptuous selection of

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contemporary takes on breakfast classics. Think golden folded eggs with

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a smashed avocado with thyme buttered mushrooms.

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17

THINGS WE LOVE GRAM FEATURE

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Classes are run by some of Melbourne’s

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most esteemed and admired chefs including

announce an exciting new partnership that

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celebrates their shared passion for food and

Nicky Riemer (Union Dining), Tony Twitchett

culinary excellence.

(Taxi Kitchen), Joe Grbac (St Crispin), Adam D’Sylva (Coda, Tonka), Luke Croston (The

The Neff Market Kitchen is now the new

Press Club) and Dai Duong (Uncle St Kilda).

home of the Market’s hugely successful and extremely popular cooking school. Offering a

Intimate

class

sizes

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range of classes at differing levels of skill and

opportunity to converse with the chef and

price point, The Neff Market Kitchen brings

learn about their areas of specialisation.

together some of Australia’s best chefs with

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A GUIDE TO BEEF Australia is renowned for producing top quality beef. Our cattle are free from all major epidemic diseases and our farming standards are among the best in the world, so you can feel confident that your juicy steak isn’t going to drive you mad.

But beyond the plate, the world of beef can be a little confusing… Grass-fed vs. grain-fed, dry aged vs. wet aged, blade steak vs. brisket and the list goes on. So here we’re going to stroll through the paddocks and then chew the fat with an expert to give you the low down on beef with no bull.

WORDS CHARLEY MAY

American and European breeds in the 1930s and

more consistent texture and is marbled with

1960s respectively. These introductions increased

more fat. The ultimate grain-fed beef comes

breed diversity and meant farmers could select

from the famous Japanese Wagyu breed that is

animals that were suited to different parts of

fed a specific grain diet to produce intensely fat-

Australia. As a result, new areas that were initially

marbled meat.

too hard to farm became suitable and today we have a plethora of breeds and a national herd of

When it comes to making a choice, how you

29 million beef cattle.

decide to roll comes down to personal preference.

If you’re after meat that’s soft and juicy try grain-

COW CHOW: GRASS OR GRAIN

fed and if you want something that’s more ‘beefy’

While diet affects the flavour of the beef, it’s worth

and dense try grass-fed.

noting that one type of beef is not necessarily better than the other, they’re just different.

Sometimes you would be forgiven for thinking that porterhouse, scotch and fillet steaks were

THE FIRST STAMPEDE

Grass-fed beef feeds exclusively on pasture and

the only cuts on the cow. But after speaking

Cattle were first brought over to Australia in

as a result of its lower energy diet takes much

with Adam North, beef expert and supplier to

1788. Five cows and two bulls were picked up

longer to mature and fatten. Generally grass-fed

Australia’s top restaurants, it might be time to

in Cape Town before the first fleet dropped

beef is leaner, deeper red in colour and earthier

expand your horizons:

anchor in Botany Bay. Things got off to a bad

in flavour compared to its grain-fed equivalent.

start though when these animals escaped into

It addition, the colour of the fat will be creamier

COULD YOU GIVE US A RUN DOWN ON THE

the bush. Presumed dead, these escapees were

yellow in colour.

CUTS OF BEEF? Every country in the world butchers and names

then discovered a couple of years later and had multiplied to 60. Luckily for us, farming improved

Grain-fed beef comes from cattle that have been

the various cuts of the animal differently. However,

over time.

fed predominantly on a nutritionally balanced,

here in Australia there are 11 primal cuts from

high-energy diet. This lifestyle lets them gain

which we prepare a larger range of retail cuts

The early herds were based on a few British

weight quickly and because they’re not roaming

such as oyster blade, topside, rump and brisket

breeds that were complemented later by other

around the paddock all day their meat has a

to name a few.

20

GRAM GUIDE BEEF

WHAT ARE THE DIFFERENCES BETWEEN THE

tender – beef brisket being a classic example.

Due to the fact it takes time and results in some

VARIOUS CUTS OF BEEF?

However, two of my favourite cuts, oyster blade

weight loss, dry-aging is an expensive process

Meat is a muscle and because these cuts come

and hanger steak, are perfect for quick cooks too.

so you’re very unlikely to come across it at the

from different parts of the animal they differ in

Oyster blade can be grilled and served medium

supermarket. But you can find dry-aged beef at

tenderness and texture as a result of how much

rare just like any other steak – you just need to

good butchers and meat suppliers. It isn’t cheap

‘work’ they do. Cuts that come from the animal’s

give it a long resting time. Hanger steak is super

but in my humble opinion I reckon it’s worth it.

back are the tenderest whereas those that come

tasty and works well finely sliced in Mexican

from hard working regions like the shoulder or leg

cuisine but it needs to be cut against the grain

SO WHERE CAN WE LEARN MORE ABOUT

are extremely tasty but a little tougher.

and cooked rare.

BEEF AND HOW TO COOK WITH IT? I believe the key to cooking with confidence is

SO RUN US THROUGH SOME OF THE CUTS

WHAT IS THE DIFFERENCE BETWEEN WET

learning what to do through hands on practical

AVAILABLE AT THE BUTCHER?

AND DRY AGED BEEF?

experience and this is something I can help with.

The cuts can be broken down into what we call

Dry aged beef hangs in special conditions to help

Not only do I supply premium Angus beef from

prime cuts and secondary cuts. Prime cuts or

tenderize and add flavour to it. Whereas wet aged

the Grampians in Victoria, I run masterclasses for

loin cuts are the ones people are most familiar

meat is vacuum packed in plastic to help prevent

consumers to understand how to utilize the entire

with and include things like porterhouse, rib eye,

moisture loss and preserve it longer on shelf.

animal. The format of these classes is pretty flexible and I can run them in people’s homes,

scotch and fillet steak. Secondary cuts include things like oyster blade, hangar steak, rump cap

I love dry-aging because it dramatically affects

businesses or restaurants. For me, I just love

and brisket and at a time when our purses are

both the flavour and texture of the beef (in

sharing my knowledge so everyone can eat well

under more pressure offer heaps of value.

a good way!). It’s got to be done at the right

and enjoy great beef regardless of their budget.

temperature and humidity otherwise things can ARE SECONDARY CUTS DIFFICULT TO PREPARE

go pear shaped. During the dry-aging process the

GIVE IT A GO

AND COOK?

natural enzymes of the meat start to act on the

If you and your mates fancy learning how to

No, they just require a bit of time and love.

muscle fibres making them softer and tenderer

cut and cook a cow then check out Adam on

Many of the secondary cuts are layered with

and some of the moisture in the meat evaporates

Instagram @Adamhenrynorth for the sizzle on

interconnective tissue that when cooked low and

which really helps concentrate the flavour.

his meat masterclasses or drop him a line at:

slow become deliciously juicy, gelatinous and

adam@hopkinsriver.net.au

21

22

NEW WORLD WHISKY DISTILLERY 181 Larkin Street, Essendon Fields.

WORDS HANNAH BAMBRA PHOTOGRAPHY ERIC JONG

In a galaxy far far away (20 minutes from Melbourne’s CBD) the team

Naturally, the visit culminates in a tasting. Sniff, swirl and sip Starward’s

at New World Whisky Distillery are crafting some of Australia’s most

two signature styles before moving on to some of the more ambitious

innovative spirits.

offerings from New World Projects. At any time, they might have a short run of homemade ginger beer distilled into a firey single cask, a “New

New World, best known for Starward whisky, inhabits an ex-aeroplane

World Ale” made in collaboration with a local brewer or even a pumpkin-

hangar painted black to trap the heat into what is an already smouldering

spiced seasonal gin. Several bottles and nips of these limited releases are

building come summertime. “When you think about distillery locations, it’s

only available behind the bar. You can sample what the team make onsite

easy to imagine a remote island somewhere and get a lovely and romantic

atop a tasting bench made from 75 year old French Oak. “When you work

image of isolation in your head,” says Paul Slater. But the quintessential

in a distillery, you develop an affinity for wood,” says Slater with a smile. A

remote distillery, which Scotland has led us to believe to be the norm, would

ginormous 30,000 litre brandy vat has been broken down and repurposed

be highly impractical for staffing, distribution and material reconnaissance

to make the rich wooden bench, which sits at more than twelve metres

in Australia.

in length. To illustrate the barrel’s scale, its supersized metal hoops hang above the tasting area as custom light fittings with an extraterrestrial glow.

New World’s unassuming location near Melbourne’s central airport significantly contributes to the taste of their hand-crafted spirits. The heat,

Since first opening in 2009, New World has continued to be ambitious and

Slater explains, considerably quickens the ageing process. As a result,

push the boundaries of design, production process and how they market

Starward whisky only needs to stay in the barrel for two years. This goes

themselves to whisky’s burgeoning demographics. Founder, David Vitale,

against the preconception that the longer something is aged for, the better

began as a keen micro-brewer and later learnt about whisky from Bill Lark

it is. It is also a positive as the boys behind the booze would probably get

in Tasmania. Vitale self-funded the Essendon distillery, which is growing day

bored if they were kept waiting any longer. “Our ethos has always been

by day. In this year alone they’ve added 40% to their production, increased

forward-thinking. We’re very aspirational,” says Slater.

to five production staff and opened their bar to the public twice a week.

From where we see it - Starward can’t stop, won’t stop. They’re aiming for

You can see New World’s ambitious spirits rapidly absorbing notes of wood

the stars.

and dried fruit from the Australian ex-pinot and Apera (Australian sherry) casks which line the walls of their Essendon distillery. During the working

NEW WORLD WHISKEY DISTLLERY

week, these frame a production line in full swing. On Fridays from 6pm and

181 Larkin Street, Essendon Fields

Saturdays from 2, however, you can pay $10 to wander through the rows

newworldwhisky.com.au

and see the complete process yourself; from breaking down locally grown and malted barley husks to fermenting, ageing and bottling the spirit. When we popped in, steam was rising from a new batch of barrels that needed cleaning out. The drama of seeing age-old traditions in such a drastically modern setting is profound.

23

PHOTO: ITSUKA STUDIO

KATHERINE PLACE WORDS JESS HOURIGAN

You have a vision - a dream, a little foodie haven

and rice and our goal has been to showcase a

to call your own. So in the cut throat world of

more diverse selection of Indian style foods such

What’s your speciality offering?

the Melbourne food scene, what is it like to

as ‘Chaats’, Thalis and wraps - For us, this is what

The Pani Puri is a hit amongst the foodies. They

open a small business in a new precinct? What

we know to be true Indian foods. With such a

are puffed hollow pastry balls stuffed with

are the greatest challenges, and what advice do

great response so far, we believe Melbournians

potatoes, chickpeas, tamarind chutney, mint

these owners have to others wanting to chase

are expanding their knowledge and palate on

chutney and sweet yoghurt. It’s served alongside

their food dreams? This month, GRAM sat down

various types of tastes and flavours we have to

spiced water (Pani), which you pour in the hollow

with Charan Singh (Delhi Streets) Kerry and Jeff

offer.

ball (Puri) and eat the Puri as whole and you can taste the diverse flavours in your mouth from

Chew (Hunter’s Roots) and Dan Chrystal (Stand Up Cafe) to discuss what life has been like since

And the highlights?

sweet, spicy, tangy and salty all in one shot. The

opening their own small businesses in one of

We’ve had a tremendous response on our food

Aloo Tikki is our staff favourite though

Melbourne’s newest food precients; The Archway

and décor by our customers. Receiving that kind

in Katherine Place.

of positive feedback has been very satisfying.

Do you use technology to assist in running your

We have been fortunate enough to be published

business?

CHARAN SINGH - DELHI STREET

in Broadsheet, The Age Cheap Eats, The Age

We use a software called Square which is a POS

What have been the greatest challenges you’ve

Good Food Guide, Gourmet Traveller, Herald

system that sits in our Apple mini iPads. Square is

faced?

Sun, Urban List, and various food blogging

a great piece of software that allows my staff to

Our greatest challenge has been shifting the

websites. We have also been offered to be part

take orders directly onto the iPads, which sends

customers’ preconceived idea of what ‘Indian’

of Melbourne Night Noodle Market in November

the tickets to the kitchen. All the analytical data

food is. Indian food is synonymous with curries

2015, which we have accepted.

is available to be to viewed anywhere from the

24

Square Dashboard App, which I can access any-

The Melbourne food scene can be a tough one

a bit of extra time to fine tune our recipes and

time anywhere when I’m away from the restaurant,

to break into; do you have any advice for those

source for unique handcrafted items for the cafe .

all in real time. The technical support and service

considering opening a hospitality business here?

It’s all worth it once those doors finally open

is fantastic from the Square team and I couldn’t

The three key points to focus on is food quality,

however - we recently found out that our interior

be happier. Thanks Josh and Charlie from Square!

staff and restaurant atmosphere. Being a foodie

design has been shortlisted for “Best Cafe Design”

capital, if you can master these categories, you

at this year’s Eat Drink Design Awards. That was

How do you promote Delhi Streets?

have a good chance if fitting right in. Location

pretty awesome news to end our week with - it

We are on Instagram, Twitter and Facebook. We

should not be a factor as we have learnt in

was announced on a Friday so celebrations were

also have a great publicity team from Harvey

Melbourne; foodies are willing to travel to

definitely in order!

Publicity who manage our marketing material as

anywhere where great food is available.

well.

DELHI STREETS

Did you choose to open Hunter’s Roots in this

delhistreets.com.au

area of Melbourne for a reason?

We loved the ideal of being located in a laneway.

KERRY AND JEFF - HUNTER’S ROOTS

Our great neighbours and everyone’s unique offerings has made Katherine Place a must visit

What have you found to be the toughest elements

for any respectable foodie! There is a real sense

to opening a new business?

of a community spirit - most of us are first time

Getting everything ready to open our cafe on

business owners and the amount of help and

schedule! We originally envisioned to open by the

advice being shared around is so cool! We are

beginning of summer 2014, but so many delays

all passionate about what we do and bring a real

popped up along the way, pretty much whatever

hands-on attitude to making our food and drinks

could go wrong did go wrong! Being first time

offerings an absolute top notch food experience.

business owners we probably did a lot of things the longer and harder way, but many people we

What do you do better than anyone else?

know who had been in similar situations just told

Hunters’ Roots began with a frustration that there

us to enjoy the moments before the shop opened,

weren’t really any places in Melbourne CBD that

as things would be pretty crazy afterwards!

you could find simple, fresh, healthy foods and

Looking back it was also a good thing we had

yet also sit down and escape from the hustle

25

DAN CHRYSTAL - STAND UP CAFE

immediately adopted the software in Stand Up Cafe. The size of the cafe means a traditional

What have been the greatest challenges?

computer based POS was practically never going

Stand Up Cafe’s greatest challenge has been

to work, so running a POS the size of an iPad was

increasing exposure to new customers. Being so

imperative. It’s still powerful enough to allow me

small and hidden we have capitalised on word-

to accurately keep track of all sales and inventory.

of-mouth advertising and have been effectively

They also make back office accounting easy

driving business through regular customers.

through their integration with programs such as

However, through constantly serving high quality

Xero.

coffee we have been able to get our name out there in the local area quicker than I ever imagined.

How do you get the word out?

Another challenge is Stand Up Cafe’s limited

Word-of-mouth is our biggest marketing tool.

storage, which is an ongoing predicament as the

Through constantly serving high quality coffees

place is so small. However through building great

with good customer service we’ve been able

and bustle of the daily grind. Having lived and

relationships with other local businesses we’ve

to attract new customers daily while, and just

worked in the city for many years, we wanted a

been able to utilise their bigger spaces to help

as importantly, keeping all existing customers.

cafe where we could eat wholesome foods that

our storage limitations.

On top of this keeping up to date Instagram and Facebook accounts is a valuable tool for

also tastes great. You’ll find our menu is an every

increasing exposure.

changing selection of light breakfast and lunch

Did you choose Katherine Place for a reason?

options that are all made in-house, feature local

The recent Archway Development has rapidly

organic produce and has a nod to our Asian

been increasing foot traffic to the region. With

Final advice to others thinking about starting

heritage. An example of our salads would be our

new and exciting operators opening up we’ve

their own small business?

signature black rice with tofu, edamame, shiitake

been able to help each other create a hospitality

If an opportunity presents itself, just go for it. I

mushrooms, radish, snow pea shoots with a

focused community that benefits all locals and

believe if you’re passionate and motivated you’re

ginger tamari dressing.

businesses in the area. The opportunity to do

never too young to dive into the hospitality

something slightly unique and different was the

industry,

Are you on social media?

selling point for opening up Stand Up Cafe on

environment. Operating a small business is

Social media platforms like Instagram and

Katherine Place.

difficult and takes a lot of hard but the pride

even

in

Melbourne’s

competitive

and sense of accomplishment that you get from

Facebook are what we mainly use to promote our business. It is true that people eat with their eyes

How does technology play a role in your small

building a business up from nothing is definitely

first, sharing images of our latest colourful salads

business?

well worth the effort.

and smoothies are a fantastic way to reach out to

I believe that with all the challenges of running

STAND UP CAFE

customers and like minded groups. We have also

and owning your own small business, it is

standupcafe.com.au

helped out with local businesses such as yoga

important to use technology in order to simplify

studios and start up schools for any events and

your life. When I came across Square Register I

functions, which is always fun and a great way to spread our name out there.

What advice do you have for others hoping to pursue their foodie ambitions?

The hospitality industry is not very glamorous behind the scenes, the hours are extremely long and besides a passion for food and cooking, we also have had to stay on top of other aspects such as marketing, book keeping and customer service management (not to mention see each other many hours a day!).

Having access to cloud based technology such as Xero and Square, to help manage our finances and point of sale has been a worthwhile investment.

Most of all, always remember why you decided to start this journey and to surround yourself with a good network of mentors.

HUNTER’S ROOTS huntersroots.com

26

27

EGGPLANT LASAGNE WORDS LAUREN BRUCE PHOTOGRAPHY GEORGIA HAYNES

This is one of my favourite dishes to cook for dinner parties because it’s easy to make and there’s lots to go ‘round.

The flavour of the pork ribs cooked down into the tomato sauce makes this especially delicious.

INGREDIENTS

28

2 eggplants, sliced to 1cm thick rounds

2 cups chicken stock

½ cup flour

1 tbsp olive oil

1L passata

3 cups milk

2 brown onions, diced

1 tbsp dried oregano

1 cup cheddar, grated

6 cloves garlic, crushed

1 tbsp fresh basil, chopped

1 cup Parmesan, grated

500g pork spare ribs

1 tbsp fennel seeds

½ cup mozzarella, grated

2 cans crushed tomatoes

1 tbsp butter

12 lasagna sheets

METHOD the mixture absorbs it and there are no lumps

6. Bake the lasagne in the oven for 30 minutes or

(you can use a whisk to make this easier). Add

until the top is golden and the pasta is cooked

2. Spread the eggplant slices on a greased tray

the cheddar and Parmesan and stir until cheese

through. Serve the lasagne with vegetables or a

and season. Roast in the oven for 10 minutes, turn

is melted into the sauce. Season with salt and

salad and enjoy!

over and roast for another 5 minutes. Set aside.

pepper and thin out with a little water if necessary.

1. Preheat the oven to 180C.

TIP: This lasagne goes really well served with 3. FOR THE TOMATO SAUCE: In a large saucepan,

5. TO ASSEMBLE THE LASAGNE: spread a thin

steamed green beans dressed in butter and

sauté onions and garlic in olive oil until soft and

layer of the tomato sauce over the base of a large

vinegar.

translucent. Add the pork ribs and cook for 3

tray. Place a layer of pasta sheets on the bottom.

minutes. Add the tomatoes, passata, oregano,

Spread a thin layer of the tomato sauce, then a

basil, fennel and chicken stock. Season to taste

layer of the baked eggplant rounds, another

and simmer for 1 hour.

thin layer of the tomato sauce and then a layer of the béchamel sauce. Sprinkle a small amount

4. FOR THE BÉCHAMEL: in a small saucepan, melt

of the mozzarella on the béchamel layer. Repeat

butter and mix in flour until completely combined

this process one more time and on the last layer,

and there are no lumps. Turn the heat to very low

sprinkle the remaining mozzarella on top.

and had the milk a little at a time, making sure

29

REVIEWS COMMUNITY ROASTERS - MAMMA’S HONEY BLEND WORDS AND PHOTOGRAPHY DEAN SCHMIDEG Everyone is looking for that little extra something in

that way output can be monitored and any issues the

their lives. One day while walking down Balmain St

cafes may have with the coffee can be dealt with instantly.

Richmond, I turned the corner into Church Street and

It also means consistency can be maintained with every

found mine. Opened just over a year ago by Morris

cup going out as good as the last.

Nervo, Little Somethin Somethin is one man’s big jump

communityroasters.com.au info@communityroasters.com.au | 03 9017 3545

into the world of hospitality. The first time I visited he

This was my very experience with their Mamma’s Honey

sat and told me about his past life as a landscaper, but

blend the three times I sampled it at Little Somethin

what I later discovered was that when the weather wasn’t

Somethin, each one made by a different barista. Named

conducive to running an outdoor landscaping business

because it is sweet, soft and embracing with notes of

he moonlighted as a barista to indulge his love of coffee.

dried apricot, strawberries and honey, Morris and his

This cafe is the product of someone taking their passion

team pull each shot as a double ristretto, bringing out the

and hobby and turning it into a fully fledged business.

sweetness and punch and to balance out the fruitness.

Based on what he did previously, Morris is a guy who

As with any specialty coffee Daniel adjusts the beans

isn’t scared of hard work and knows how to deal with

and origins of this blend seasonally to maintain the same

situations that may not be perfect but where the client

flavour profile, ensuring that Morris’ loyal customers keep

still expects perfection.

comin’ back to Mamma for that little somethin’ somethin’.

Enter Daniel Schwef from Community Roasters with over

If you want a taste of Mamma’s Honey, you’ll find some at:

20 years in the industry and with the same values system

Little Somethin Somethin: 561 - 563 Church St, Richmond

and aim of giving his clients and their customers exactly

Cote Terra: 17 Station St, Oakleigh

what they want. The cafes deal directly with him and the

Chapter Too: 3/110 Canterbury Rd, Heathmont

roasters. They get taught about speciality coffee and

Rumour Mill: 22 McAdam Sq, Croydon

what needs to be done with it to achieve the best results

Jiminy’s Kitchen: 260 Como Pde West, Parkdale

so the customer receives the intended experience. The

Verb Cafe: 336 Racecourse Rd, Flemington

beans are delivered not by drivers but by skilled baristas,

HAWKERS PALE ALE WORDS AND PHOTOGRAPHY ON THE BANDWAGON In a craft beer world where breweries produce weird and

are trying to make the pie bigger. Simple.

wonderful styles in an attempt to be the latest cool kid on the block and appeal to the 5% of a total beer market

Hawker’s National Sales Rep is well-known beer identity

which have developed advanced lupulin thresholds and

Mik Halse. I had a chance to catch up with Mik over a

short attention spans almost concurrently, the simple

beer and talk about Hawkers, and their Pale Ale. I asked

approach from Hawkers is making serious headway.

him what had been the public’s reaction to Hawkers.

“Hawkers Beer and our pale ale, have been really well

Hawkers began earlier this year, founded by Lebanese

received, we launched at the Great Australian Beer

brewer Mazen Hajjar (961 Beer) and chef Joseph Abboud

Festival in February and won People’s Choice as best

(Rumi, Moor’s Head) armed with some serious investment

beer, so we started pretty well. Since then our Pale

and high-tech equipment. It reflects Mazen’s optimism

won medals at the AIBA’s and popped up on some of

for better beer becoming a larger part of the mainstream,

Victoria’s coolest beer taps, and made it to the shelves of

which is the lager dominated 95% of the beer market. But

some of the state’s best bottle shops.”

for that to happen, the beer needs to be accessible, it needs to avoid scaring potential converts away while still

It’s easy to see why. This Pale Ale (an American Pale Ale)

providing a different (dare I say it, “better”) experience

is very well made with a vibrant citrus and piney aroma

than what the TV tells them they should drink.

that seems to have got a bit more out of the hops than

ABV: 5.2%

30

most pale ales. There’s a slight malt backbone there

STYLE: American Pale Ale

While the best thing about craft beer is all the choice

which lets you order more than one pint of this beer.

SERVING TEMP: 4 degrees

of styles and individual breweries’ take on them, for

Delicious, just like their IPA, Pilsner and Saison.

ORIGIN: Reservoir, Melbourne

sustained growth in this country, I believe people like

FOOD PAIRING: Thin crust pizza or gourmet

Mazen and the team at Hawkers are the future. Their

Over the next few months, expect to see more Hawkers

burger

beers don’t have weird names, they taste exactly how it

on taps around Victoria and for the beer nerds out there

PRICE (RRP): $8 33oml, $69 carton

should every time and it’s reasonably priced. They’re not

(bless ‘em) Hawkers will be releasing some seasonal

BUY IT HERE: www.hawkers.beer

fighting other tiny breweries for a slice of the 5% pie, they

beers and some cracking collaboration brews!

DORMILONA Cabernet Sauvignon 2014 Margaret River, Western Australia

WORDS AND PHOTOGRAPHY LA DONNA DEL VINO

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

@specialtycoffeehighlights

@missrunawayfoodie

@tom_nuts

@msihua

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@spoonful_of_sarah

Introducing Dormilona Cabernet Sauvignon - a wine made from a blend of two biodynamic and organic vineyards in Yallingup in the famed Margaret River region.

The label is pretty eye-catching on this one. I thought that seeing a bag of bones asleep under a tree on a front label would be confusing enough.

“Is the wine so boring it will put me to sleep?” I thought.

Or mind the pun, but “Does it lack body?”

Suffice to say that after a wee tasting, those two questions were put to rest.

This medium-bodied wine excites with an intensely fruity nose of raspberry and pomegranate with elements of nettle and chocolate on the side. The palate is vibrant and balanced with very fine and gentle tannins.

In the end I was not able to work out the relation of the skeleton to the Dormilona wine. Had it been me, I would have imagined a voluptuous woman in its place to emphasise the fruitful fleshiness of the wine. I suppose he does look poised and at peace, which about sums up how I felt after a couple of glasses with dinner.

Perhaps therein lies the point.

Stockist: McCoppins Wine and Beer store, Fitzroy RRP: $32.00

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OUT AND ABOUT BAR/D UP HARD LAUNCH

Last month Dean Schmideg and Lochlan Tangas, the boys behind BAR/D UP hosted a Hard Launch party at Nieuw Amsterdam in Hardware Lane in collaboration with Fire Drum Vodka, The West Winds Gin, Tequila Tromba, Feral Brewing Co., CAPI, Golden Axe Cider, Paul Louis, Luxe Wine + Spirits, Maidenii and Alquimie.

Their simple and engaging video website which launched in

June is designed to help Melburnians find great places to drink, promoting quality venues and brands without the reviews. They are heading interstate soon to get the other capitals BAR/D UP, follow them on social media and check out their site www.bardup.com.au

FOOD JUSTICE TRUCK LAUNCHES

An ethical, award-winning mobile grocer, the Food Justice Truck took to the streets of Melbourne Wednesday, August 12 in an effort to tackle food insecurity for the state’s 10,000 asylum seekers. The world’s first mobile retail model that supports asylum seekers is a social enterprise by the Asylum Seeker Resource Centre (ASRC) and offers asylum seekers locally

sourced produce at a 75% discount and market-rate prices for the general public. The Food Justice Truck will be open for business each Wednesday from 3.00 p.m. to 7.00 p.m. at Wesley Uniting Church, 148 Lonsdale St, Melbourne.

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THE DIARY

September 3

WILD VS FARM RAISED MEAT…ARE YOU GAME? Meat Fish Wine, 31 Artemis Ln, Melbourne

On Thursday 3 September Fowles Wine are teaming up with Meat Fish Wine to host a degustation that explores the differences between wild game and farmed meat through delicious dishes and matched wines.

Hunter gatherer Matt Fowles will be up against beef expert Adam North from Hopkins River Beef as they battle it out to present the delicious qualities of meat from the wild and the farm. Covering everything from hanger steak to Hare, you’ll get the low down on getting hold of and enjoying high quality meat with no bull.

September 8

LA MANUFACTURE WITH BENJAMIN LAROCHE Grosvenor Hotel

Join us over a four course dinner as Benjamin Laroche showcases some of his favourite La Manufacture wines from the Chablis region.

With a family history that spans centuries in Chablis, Laroche brings his intimate knowledge of the region to unearth unique gems to be included under his label. Guided by the ethos of hand crafted excellence, only the highest quality fruit from the most passionate vineyards and cellars are selected.

Starting the night with Pont l’Eveque croquettes and enjoying dishes such as pork ballotine and mustard dressing, Head Chef Paul Tyas has created a menu perfectly complementing the wines and taking you on a journey through the four levels of appellations within the region.

September 13

MANSFIELD SPRING GRAZE Mansfield District Racing Club, Midland Highway

Mansfield Winemakers are proud to partner with local executive chefs, artisan producers and gourmet providers to bring you the inaugural Mansfield Spring Graze - a shared local banquet feast with handcrafted wine from the cool climate of Mansfield in the Upper Goulburn Wine Region Victoria.

The teams have worked closely with the talented chefs at Meat Fish Wine to develop a six course degustation that lets the different tastes and textures of the meat really shine alongside our wine. The party will start with a glass of Fowles new release Stone Dwellers Sparkling Pinot Noir and a selection of canapés before sitting down to the main event. $125 per person (inclusive of wine) | Call (03) 8660 6333 to book tickets

$125pp all inclusive | 12pm - 4pm mansfieldwinemakers.com.au

$145pp | 7pm | grosvenorhotel.com.au Please email info@grosvenorhotel.com.au for more information and tickets

September 18 - 27

HOPTOBERFEST 2015 Hophaus

September 13

September 22

STONE AND WOOD SMOKED FEAST Fancy Hanks - 456 Queen Street Melbourne

Fancy Hank’s and Stone & Wood have joined forces to bring together two of life’s great joys - BBQ and beer.

We’ve curated a menu of Hank’s best cuts, including a smoked beef cheek special.

Each food offering has been specifically paired with a different Stone & Wood beer.

We’ll have four different varieties of Stone & Wood, including their signature Pacific Ale, along with their Garden Ale, and special edition Smoky Jasper and Brown Ales Book today, spots are limited! $80pp | fancyhanks.com Tickets via eventbrite.com.au

THE MISSION FOODS MEXICAN FESTIVAL Federation Square

Melbourne’s top Mexican chefs, artists and musicians are preparing to take food and culture lovers across the states of Mexico when the Mission Foods Mexican Festival hits Melbourne to celebrate Mexican Independence Day on Sunday September 13 at Federation Square.

Explore the country’s different regions, from the rainforest state of Tabasco to the hustle and bustle of Mexico City, and get a true understanding of the intricate flavours, sights and sounds that make Mexican cuisine and culture so special.

The Festival, organised by Mexfest and Anzmex, attracted over 40,000 people to Federation Square in 2014 and this year, the free event is expected to be even more delicious, entertaining and immersive offering a window onto Mexico’s gastronomy, tourism, art, music and traditions.

11.30am-8pm | mexfest.com.au

Oktoberfest 2015 or as we like to call it Hoptoberfest! We will get this party started on Friday 18 September at 6pm with the Tapping of the Keg and celebrations will continue until Sunday 27 September 2015. So dig out your Dirndl and Lederhosen and come and join in the festivities.

Friday 18 and 25 September We will Tap the Keg at 6pm to get the bier flowing and a DJ playing German Haus to get the party started.

Saturday 19 September – The Official Opening Day of ‘Hoptoberfest’ 10.30am, Teckelrennen – The running of the Wieners – Inaugural Dachshund Race in the Podium Courtyard, Southgate Midday, Tapping of the Keg in Hophaus 1pm, Annual Sausage Eating Competition in Hophaus 2pm, Live German Music ‘Hans Schunkel Trio’ 7pm, Live German ‘Oompah’ Music Saturday 26 September 2pm, Tapping of the Keg in Hophaus 2pm til 10pm, Live German Music ‘Black Forest’ Sunday 20 and 27 September Sundays bring the whole family with face painting for the kids 1-4pm 2pm, Live German Music ‘Django Rhythm’ Book now for lunch or dinner and be part of the biggest festival in the world Ph 9682 5900 or email prost@hophaus.com.au.

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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

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Khokolat Bar

Hometown

QUEEN STREET

Max Café Bar

Hudson's

Chaise Lounge

EXPLORATION LANE

Pop Restaurant and Bar

Irish Times Pub

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League Of Honest Coffee

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Groove Train

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Mammas Boy

Mercat Cross Hotel

Plane Tree Café

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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

Riverland Bar LA TROBE STREET

Polepole Bar

FLINDERS LANE

Basement @ 350 Latrobe

Quists Coffee

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10 Ounce

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101 Café Bar

Cafenatics On Latrobe

Stellini Bar

Bambu

Club Chef

Tengo Sushi

RANKINS LANE

Bluestone

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Manchester Press

Brunetti (City Square)

Duke Of Kent Hotel

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Frescatis Fine Foods Kanda Sushi Noodle Bar

LITTLE LONSDALE STREET

RUSSELL PLACE

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Klik Food and Drink

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Coda Bar Restaurant

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William Angliss Bistro

Don Too

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LITTLE BOURKE STREET

Feroy

Grainstore

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Il Cubico Café

Brother Baba Budan

Journal

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Kcl

Du Nord

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Ishiya Stonegrill Dining

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Korchi

Meatballs

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Tazio Birraria Pizzaria

Little B

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The Trust

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Punch Lane

1000 Pound Bend Angliss Restaurant Café 111 Dicksteins Dolan Uyghur Fathers Den Gianni Luncheon Giraffe Café Horse Bazaar La La Land Shop 7 Espresso Strike The Fringe Troika Bar Waterflame Ways and Means Workers

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J Walk Café

Press Club

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Kenny's Bakery

T.Roy Browns

Bagel Works

The Forum

Bottom End

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Café De Tuscany

Waterside Hotel

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Affogato

Famish'd

Aloi Na

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Basic Bites

Gordon's Café & Bar

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Green Press

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Nandos

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Café 201 Elms Family Hotel Federici Café Hudson's Lime Café Bar Lost Angel The European ST KILDA ROAD 606 Café Aroma On St Kilda Aromatic Espresso Café 409 Café 434 Café Allegra Café News Café Promenade Café Safi Café Saporo Cafeteria CBD Café & Foodery

THE GRAM DIRECTORY Cinnamons Commodity Café

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Gloria Jean's Hunters Kitchen Il Locale In a Rush

MEET YOUR

Izumi Krave Lime Café

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Buy online at www.matchamaiden.com or try it out in one of our 500+ stores and cafes (members of the matcha family listed on the website)

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Nando's Nelayan Indonesian Oxford Scholar Soul Café Starbucks Sushi Sushi Taiwan Café The Lounge The Order Time Out Café Transport Young and Jacksons Your Thai Rice Noodle Yoyogi TATTERSALLS LANE Section 8 THE CAUSEWAY The Grasshoppers Feast WILLIAM STREET Illia Café and Bar La Stradda Café Metropolitan Hotel Nashi Slate The Mint WILLS STREET Operator 25

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35

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