GRAM Magazine: August 2014 // Edition 42

GRAMMAGAZINE.COM.AU MELBOURNE

ISSUE 42

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CHEF’S SHOP SODASTREAM

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USES ORDINARY TAP WATER TO CREATE CARBONATED WATER THAT CAN BE FLAVOURED TO TASTE

OF WATER TO

PRODUCE

WATER NO NEED TO BUY SINGLE-USE PLASTIC BOTTLES THAT HAVE TO BE THROWN AWAY

SODASTREAM

1L OF BOTTLED

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OF THE SUGAR

DOUBLE THE TASTE A 500ML BOTTLE

OF WATER

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BOTTLE LASTS FOR

COSTS APPROX.

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OF TAP WATER

COSTS LESS THAN

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Everything a great chef needs for every occasion

www.chefshat.com.au

Hearty seems to be a theme this month, with

ON THE COVER:

classic Irish dishes from The Last Jar, Middle

Asparagus has abundant nutrition

Eastern cuisine at Karmel and newly opened

packed into every spear, including

German hotspot, Hophaus. My Fair Melbourne sat

a range of B group vitamins, vitamin

down with Kiril and Josefin from Mörk Chocolate

C and potassium. Add to that the emerging research that asparagus

and Tim Baxter adventures in the wonderful,

has bio-active compounds like

and decadent world of truffles.

antioxidants,

We Heart explored Foxtrot Charlie on their recent trip to

that

are

helping

protect the body against future

Melbourne, and the Great Aussie Bite visits Taxi Kitchen.

disease and you have a pretty

We also announce the winner of our recent blogging competition

impressive vegetable. Asparagus

with South Melbourne Market.

also comes in three different

For daily news updates from the Melbourne food and drink scene,

varieties; the commonly available

head to grammagazine.com.au, and be sure to sign up for our

green variety, as well as purple and white.

weekly newsletter, jammed packed of events, news and reviews!

Jess Hourigan, Editor

INSIDE AUGUST GRAM

4.

4. FOXTROT CHARLIE

6. THE LAST JAR

8. MÖRK CHOCOLATE

12. HOPHAUS

WE HEART

DECISIVE CRAVINGS

MY FAIR MELBOURNE

MELBOURNE PATRON

4.

4.

16. KAMEL

20. TAXI KITCHEN

22. BLACK TRUFFLES

26. THE WINNER IS...

LAUREN BRUCE + GEORGIA HAYNES

THE GREAT AUSSIE BITE

TIM BAXTER + AMANDA MALONE

INK AND CLEAVER

REGULARS: 18. WE LOVE

28. BEER REVIEWS 30. WINE REVIEWS

32. WHAT’S NEW AND WHAT’S ON 34. DISTRIBUTORS

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From time to time we’ll add additional links, stories and giveaways on our Facebook and Twitter sites. Follow us and stay up to date with the odds and ends about eating and drinking in Victoria.

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

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Head office

JESS HOURIGAN

MEGAN BEATRICE JACKSON Email: megan@grammagazine.com.au Phone: 0424 870 552

Rothesay Media Pty Ltd 268 McKenzie Street Golden Square VIC 3555 info@grammagazine.com.au www.grammagazine.com.au

Art and Design ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au

RACHEL EVE Email: rachel@grammagazine.com.au Phone: 0409 792 979

CAB AUDITED

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

CAFE: A COLLECTIVE TERM

OUTSIDE: ANGULAR INTERSECTIONS

FOXTROT CHARLIE: REGENERATED

FRESH NEW LOOK:

BY ZWEI

4

CAFE PROPER: ONE OF THE SPACES

FOXTROT CHARLIE 359 Sydney Road, Brunswick. Ph: 9387 3397 Words by We Heart. Photos by Michael Kai

ABOUT WE HEART We Heart is an award-winning UK-born online magazine that explores the intersections between design, culture, lifestyle and travel.

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

WWW.WE-HEART.COM TWITTER: @WE_HEART | FACEBOOK: WEHEART GOOGLE PLUS: WE HEART | PINTEREST: WE_HEART

This café in Brunswick, in northern Melbourne, had been in the same

timber cladding on the wall and ceiling references the angular intersections

family for more than half a century, but had fallen on hard times when the

outside, and they are echoed in the pendant lights that are suspended

younger generation decided to take things in hand and give it a new lease

beneath. The building’s original timber-truss ceiling has been preserved

of life. Now part of the Foxtrot Charlie group, the coffee shop has been

and acts as one of the design focal points. Café is really a collective term

regenerated much like the greater neighbourhood as a whole, with a fresh

for a few different spaces – there’s a café proper at the front, plus a kitchen

new look from interiors people ZWEI.

and gallery seating area, and an upstairs bar.

Fresh is the key word when it comes to cuisine too - the organic roaster/

FOXTROT CHARLIE

café goes in large on catering for vegans and food allergy-sufferers alike,

CUISINE: Café Fare, Coffee

and deals in all that wholesome health-some stuff that Melbourne does

ADDRESS: 359 Sydney Road, Brunswick

so well. Raw superfood, savoury tarts, ricotta fritters, pastas and ragu…

PH: 9387 3397

it’s a mixed bag of nicely presented grub with the focus fixed firmly upon

HOURS: Mon – Fri 7.30am – 4pm / Weekends 7.30am – 5pm

quality and natural virtuousness.

WEBSITE: www.foxtrotcharlie.com.au FACEBOOK: Foxtrot-Charlie

The design calls on elements and materials from the area’s heritage. The

INSTAGRAM: foxtrotcharlie_

defunct local brickworks, for example, are alluded to in the recycled brick

TWITTER: @FoxtrotCharlie_

oven surround, and the owner’s metalwork business is represented, too. A

COFFEE: House blend plus various single origins

CRAFT CUBED PRESENTS A series of dynamic workshops and interactive installations featuring renowned Melbourne art, craft and design artists.

ARTISTS INCLUDE: • Madeleine Stamer • Karen Morton • Marguerite Tierney • Candice Robinson • Natalie Cosgriff-Dunn • Madeleine Grummet

WORKSHOPS INCLUDE: • Hand Painted Ceramics • Graffiti Inspired Artwork • Weaving with Ropes • Wire Sculptures • Flying Dim Sims • Mixed Media Collage • Watercolour

For bookings and more information visit southmelbournemarket.com.au

6-31 AUGUST WWW.GRAMMAGAZINE.COM.AU

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THE LAST JAR 616 Elizabeth St, Melbourne. Ph: 9348 2957 Words Decisive Cravings. Photos by Eugene Hyland.

ABOUT DECISIVE CRAVINGS Decisive Cravings is a food review and recipe website categorised by cravings. It is also the labour of love of Melbourne foodie, Jen Curcio. Find local breakfast, lunch and dinner spots that have stood the test of time, including vegetarian, allergyfree, kid’s food, cookbook reviews and overseas recommendations.

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WWW. DECISIVECRAVINGS.COM.AU TWITTER: @DECISIVECRAVING| FACEBOOK: DECISIVECRAVINGS

‘Twas a wint’ry Melbourne eve… perfect conditions to have accepted an

the mild skate flesh. The brown butter gave the dish a richness and the

invitation to visit The Last Jar in North Melbourne. Formerly the live music

crispy kale some delicate texture.

venue The Arthouse, new owners Siobhan Dooley and head chef Tim Sweeney have done a fabulous job of transforming it into a traditional

The Dublin coddle represented everything I think of when I think of Irish

Irish pub. The front bar features wood paneling, a cosy snug room and an

food. Traditionally made to use up leftovers, the dish comprised sausage,

open fireplace, while the rear dining room resembles a 1950s kitchen, think

back bacon, potatoes and carrots served in a rich broth. Again, comfort

apple green and cream walls and an eclectic mix of traditional timber

food at its best. Accompanied by a side of Brussel sprouts, bacon and

and retro laminate furniture. Greeted by friendly Irish staff on arrival, it

walnuts and washed down with a pint of Guinness and a glass of Syrah, we

genuinely feels like you’ve walked into an old family friend’s home

could easily have been sitting in Dublin itself!

THE RAREBIT REMINDED US OF SUNDAY NIGHT DINNERS OF TOASTED CHEESE SANDWICHES WE USED TO HAVE AS KIDS BUT BETTER.

As much as we wanted to, we just couldn’t find room to fit in one of the two desserts or three cheeses on the menu, nor an Irish coffee or better still an Irish whiskey from the extensive list. I suppose we have to save something for next time. And there will be a next time as we are keen to try more of the menu – including the full breakfast that is served on

And the menu (some written in Gaelic!) matches the atmosphere:

weekends.

traditional, hearty Irish fare. Making a decision was tough as it all sounded so delicious. We whetted our appetite nibbling on two types

The Last Jar is indeed a great casual pub serving reasonably priced and

of complimentary homemade soda bread served with butter and finally

generously portioned fare.

decided on the smoked mackerel paté and the Guinness Welsh rabbit (rarebit). The paté, served with a light herb salad and more freshly baked

THE LAST JAR

soda bread, looked like a massive scoop of ice cream. It was the lightest,

CUISINE: Gastropub, English, Irish

creamiest paté we’ve ever eaten and extremely flavoursome. The rarebit

ADDRESS: 616 Elizabeth St, Melbourne

reminded us of Sunday night dinners of toasted cheese sandwiches we

PH: 9348 2957

used to have as kids but better. The Guinness infused sauce was oh so

HOURS: Mon – Fri 7.30am – 4pm / Weekends 7.30am – 5pm

more-ish – true comfort food.

WEBSITE: www.thelastjar.com.au FACEBOOK: The-Last-Jar

Next was main course: the roasted skate wing with slippery jacks, pickled

INSTAGRAM: LastJarMelb

periwinkles, crispy kale and brown butter was a good choice. The strong,

TWITTER: @thelastjar

earthy flavour of the slippery jack mushrooms perfectly complemented

WWW.GRAMMAGAZINE.COM.AU

7

MÖRK MASTERMIND: KIRIL SHAGINOV

MÖRK MASTERMIND: JOSEFIN ZERNELL

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AN INTERVIEW: MÖRK Kiril and Josefin – Mörk Words by My Fair Melbourne. Photos by Stephanie Somebody and Sydney Low

ABOUT MY FAIR MELBOURNE My Fair Melbourne is written by Melbourne corporate Melissa Lirosi whose daily life involves slurping steaming coffee on her way to work, shoveling pink sashimi into her mouth before her 2pm teleconference and plucking plump dumplings from bamboo steamers on Friday nights. MFM compiles Melissa’s views and reviews on

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the glorious food, fashion and events in her fair city.

WWW.MYFAIRMELBOURNE.WORDPRESS.COM TWITTER: @MYFAIRMELBOURNE | INSTAGRAM: MYFAIRMELBOURNE

Josefin Zernell has spent much of her life making chocolate. Her fingers

Kiril – The reason we created Mörk was to introduce an incredible product

have sculpted delicate pralines and crafted decadent dark chocolates for

to a market. That’s how it all came about. I come from a speciality coffee

years. She has spent hours folding, melting and tempering chocolate in

background and Josefin was a chocolatier of 12 years back home in Sweden.

her home country of Sweden.

When we moved to Melbourne we worked a little bit for other people and

But when Josefin first moved to Melbourne with her partner Kiril Shaginov

then saw the opportunity for a dark drinking chocolate. We started small

five years ago, they noticed something was missing on café menus. There

and have slowly grown bigger and that’s really how it happened.

was no real, grown-up drinking chocolate – nothing thick and dark the way they like it. So the couple created Mörk, a range of rich, decadent drinking

Why did you decide to make drinking chocolate instead of other forms

chocolates made from pure cacao liquor and sweetened with coconut

of chocolate?

blossom sugar.

Josefin – We started experiencing the speciality coffee scene in Melbourne You can hear the excitement in Josefin and Kiril’s voices when they describe

when we first moved here and realised that the quality of the coffee is

their product. Making chocolate is a creative process for them. The couple

fantastic. It really is world class. But we realised that drinking chocolate just

use cacao liquor, a 100% unsweetened chocolate (not at all alcoholic like

wasn’t being considered at all. A lot of cafés were just using the drinking

it sounds), giving them full control over the sweetening of their blends.

chocolate that their coffee supplier was bringing them, and considering it

The result is a strong, supremely smooth and beautifully full bodied dark

to be mainly a drink for kids.

drinking chocolate where the intense chocolate flavour is the focus. Mörk has been welcomed with incredible enthusiasm by the Melbourne café

We wanted to change that and make drinking chocolate something that

scene. Their cardboard canisters can be seen stacked in coffee shops all

everyone can enjoy, something that customers would choose to have

around the city. It is truly a reflection of the quality of the product and the

because of the delicious flavour and the quality of the ingredients. So that’s

incredible passion behind it all – not to mention how absolutely delicious

why we started making drinking chocolate. I have been doing pralines and

the chocolate is!

chocolate bars for a long time but we really just saw a hole in the market and wanted to do something different.

Can you start by telling us a little bit about Mörk and how it got started?

What is the process you go through to create you hot chocolate blends?

Josefin – Mörk translates to ‘dark’ in Swedish and that’s really what we are all about - we make dark drinking chocolate. We started out two years

Josefin – We have sourced the very best, very finest cocoa powder you can

ago wanting not to change but to add to the culture of drinking chocolate

possibly get. We also import coconut blossom sugar from West Java, and use

in Australia. We realised it was lacking a little bit in quality, and in those

blocks of 100% cacao liquor which is literally unsweetened chocolate of the very

intense chocolate flavours. We started out with a 70% drinking chocolate

best quality. It’s these blocks that we grate into the fine powder.

and it has expanded from there. Now we have a range of four different

We then blend all these three ingredients to create our blends. They come

drinking chocolates.

in different formulas but they all contain the sugar and the cocoa powder.

WWW.GRAMMAGAZINE.COM.AU

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FAVOURITE BLEND: FULL OF DELICIOUS DARK CHOCOLATE

Most of them contain that grade of cacao liquor as well which gives the

coconut blossom sugar we realised it is a really healthy sugar as well. It is

chocolate a lot of body – it gives the drinking chocolate a richness and a

diabetic friendly, it is low GI and it’s completely sustainable because the

lot of life.

trees just continue producing the sap and the liquid. It’s just so positive in so many ways. We have been very happy with our choice and haven’t

Kiril - Two years ago we created a 70% original dark blend which has been

looked back.

our flagship blend. Soon after, being dark chocolate lovers, we created an 85% even darker chocolate which was interesting because a lot of people

How do you think your product differs to the other premium drinking

have preferred the darker chocolate over the 70%. Just recently we have

chocolates on the market?

released a 50% which is a little bit sweeter but again it is chocolate that we are really proud of because we haven’t compromised on quality at all.

Josefin - First and foremost it’s the actual percentages in the products.

What we have done instead is make it a little bit sweeter, a little bit more

We dared to make our drinking chocolates a lot darker than other

approachable. We like to call it the introduction into dark chocolate, and

producers out there. They all stopped at around 30% to 40% of cocoa

it’s titled junior so it’s junior to our senior blends so that’s pretty cool.

solids. We decided that that’s just not good enough - you are still tasting predominately sugar. We wanted to go a lot higher in cacao so that you

How do you source your ingredients?

are tasting real, pure coco or cacao flavours. We also have looked a lot closer at the flavour of the ingredients and we have worked really hard on

Josefin – Some of them I have found through my life as a chocolatier.

sourcing the ingredients – so going outside of what’s available in Australia

I had some brands in mind when we started and I also had contacts

and importing ingredients ourselves.

that I have managed to keep throughout the years. When we started sourcing ingredients for Mörk we got ingredients from all over the world

What’s your favourite Mörk blend?

and just started tasting. I think in those three or four months we drank more chocolate than people will drink in a lifetime. We just started tasting

Kiril – The 85% is my favourite to drink because it’s just full of delicious

anything and everything and narrowed it down step by step to get to the

dark chocolate.

ingredients we are using today.

Josefin – The 85% has a lot of the original flavours of the cacao liquor I saw that you use coconut blossom sugar as the sweetener in your

because it has the most cacao liquor of all the blends. The liquor has that

blends - can you explain what that is and why you use it?

really interesting flavour that only cacao from Venezuela has. It’s really fruity with stone fruit and floral flavours. It is the most interesting of all the

Josefin – Coconut blossom sugar is quite a new sweetener to this part

blends because it has the most unexpected chocolate taste. While a lot of

of the world. In Java, Indonesia it is definitely something everyone grew

the other blends have really round, balanced flavours this one is a little bit

up with as a kid. They have it for breakfast on toast, kind of like we have

more daring on the taste buds.

Nutella here in Australia. The sweetener comes from the coconut palm tree. You harvest the sap from the trees. In a lot of these countries it is

What are your plans for the future of Mörk?

bought as a block rather than in a crystallised form so that they can grate it into their cooking, baking and such.

Josefin – We have a lot of plans actually. We want to go more into sourcing the raw cacao and start working on a bean to bar chocolate. It has been

We decided to use coconut blossom sugar in our drinking chocolate

our dream from the very start.

because of the flavour. I think we just stumbled across a sample of it at some point and realised that it tasted like burnt toffee with coconut

Bean to bar chocolate is where you source the cacao beans and you

flavours – it was delicious! Later on when we started reading up about

process them so that involves cleaning and roasting and finally refining

10

it all into dark chocolate. There are a lot of important steps to get it to that refined dark chocolate product but that’s what we want to do. We want to start having a lot more input into the roasting profiles and the cacao varieties we work with. That’s our dream and we are slowly, step by step building it up and gaining the knowledge that we need to make it happen.

Can you tell us a bit about your collaborations?

Kiril – One of the collaborations we have is with LuxBite. They make salted caramel for us and we put it together in a pack for the retail market so people can make their own salted caramel hot chocolate at home. Shaun Quade also makes a salted honeycomb for us and that’s a really interesting product. We have done a chocolate beer with Mountain Goat as well which has been a fun, interesting experience. If you follow our brand closely you will notice a lot of collaborations, especially with Melbourne based businesses and producers. They seem to like what we do and we like what they do as well.

Any final words?

Josefin – I think a lot of times when you drink chocolate in Australia they say this is a Belgian chocolate, this is an Italian chocolate, this is a Spanish chocolate and that’s great but we are trying to nail down the Australian drinking chocolate and the Australian chocolate culture. There has been so much influence from Europe and that’s great and we are bringing part of that ourselves from Scandinavia but I think it’s time to establish an Australian chocolate culture. There are a lot of producers doing that and doing an amazing job. We are just trying to do our part in that change.

It is happening in a lot of industries, not just chocolate. It is happening in the food industry, in the wine industry, but I think it’s time to put Australia on the map for chocolate.

MÖRK CHOCOLATE WEB: www.morkchocolate.com.au FACEBOOK: MorkChocolate TWITTER: morkchocolate INSTAGRAM: morkchocolate

WWW.GRAMMAGAZINE.COM.AU

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S: HOPHAU ER Y THE RIV B N DOW

UCKLE: PORK KN OOKED C SLOW

DS: MUSTAR TION C E L E S A : KNODEL GS DUMPLIN DOUGHY

S: HOPHAU N IO T A C TRAL LO

CEN

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HOPHAUS BIER BAR AND GRILL West end, mid-level Southgate Ave, Southbank. Ph: 9682 5900 Words and photos by Melbourne Patron.

ABOUT MELBOURNE PATRON I’m always out and about with friends: trying new bars, hitting up old favourites, checking out events, eating amazing (and not-so-amazing) food. I love writing, editing and taking photos, and people are always asking

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me for recommendations on places to go in Melbourne.

WWW.MELBOURNEPATRON.BLOGSPOT.COM.AU GOOGLE+ : MELBOURNE PATRON

Brand new to Melbourne’s Southgate is German-style beer hall and restaurant, Hophaus. Launched by Red Rock Leisure (the same group that runs Bearbrass, Ludlow Bar and Dining Room and P.J. O’Brien’s, all of which are also along Southbank) along with DEXUS Property Group, Hophaus already has pretty good odds of succeeding. In its favour are its central location, direct views of the Yarra, European beer offerings, and authentic Bavarian food that I haven’t tasted since I did a student exchange to Germany in 1999 (yes, I’m old!).

My work boys and I popped along there for lunch last week; in fact, the official opening was due to take place that night. Workmen were hurrying about, completing the finishing touches - such as putting frosted light globes into sockets overhead - and fresh-faced staff stood at the ready, with an air of expectation and happy pride about them.

To get into Hophaus, find Bearbrass on the ground level of the Southgate precinct, and head into the arcade behind it. Turn right, take the escalator upstairs, and at the top you will be greeted by a giant HOPHAUS sign and some deco-inspired geometric design. Maddison Architects were brought on board to emulate classic beer halls but with a warm and contemporary twist.

Past the hefty curved bar, covered in kitschy polychrome-glazed bricks to match the retro powdercoated bar stools, the venue opens out into multiple sections: several indoor areas to the left, that could be used as function areas; the main balcony in front of you; and a side outdoor/indoor area behind the bar, to your right. It’s pretty huge, actually, with capacity for 350 patrons in total.

We sat at the edge of the main balcony, directly overlooking the river and the regular hordes of tourists and city workers wondering up and down Southbank. We were even unexpectedly treated to some busker music.

As it was a grey-ish day in late May, the temperature was on the cool side out on the balcony. Not an issue! A heat-sensing clear plastic outdoor blind automatically came down if things got a little too chilly. Plus, of course, there was loads of beer available to keep us warm.

WWW.GRAMMAGAZINE.COM.AU

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We decided to share everything: Bier-battered oysters served with dill and sauerkraut (unusual, but inspired!) Bitterballen (which I thought were Dutch, not German?) - basically crumbed balls of shredded meat, served with mustard Knödel - moist, doughy dumplings served with butter and smoked ham hock Pork Knuckle, slow-cooked and served with red cabbage Käsespätzle - spätzle cooked into stringy, creamy mac-andcheese (delicious, but I do like the traditional spätzle more); and, for our meat portion: a Bavarian Platter, which included leberwurst (liver paté), shredded pork, piggy brawn, marinated herring (a bit too similar to eel, for my liking), sausages and beef brisket, and a warm bretzel. These came with a choice of mustards.

Together, it was all really filling. My favourite was the knödel, and I think the boys enjoyed the meats on the platter the most…or possibly the oysters (hard to tell!). They certainly enjoyed their bitburgers, and I drank a lovely wine recommended by the waitress - dry but mild.

When the staff established that I could speak a bit of German, suddenly we were being waited upon by the German waitress working that day! It was fun, actually - my very rusty German was suddenly put to the test, and although my memory of vocab is lacking, apparently I can still make myself understood! *YAY* Most other patrons there at the time were businessmen, clearly there for lunch and a cheeky bier. Strangely, I didn’t notice many other women present, but that could well have been because it was early days, and the word wasn’t out yet! (Now it is! Ladies, haul your appetites over to There are 30 draught taps to choose from, including selections from

Hophaus - it’s filling, but it ain’t just blokey!)

Germany, Austria, Czech Republic and Belgium, and apparently feature beers will be regularly changed up. Wines are also predominantly

I really hope Hophaus takes off. Not just for the flavours I am so partial

European, coming mainly from regions in Germany, Austria and Alsace.

to, but it ticks all the boxes: friendly service, great food and drinks, cool design, stunning view, central location, and it is certainly unique. I’ve

Executive Chef, Marc Brown, has created a stellar menu of “good honest

waited years to find good knödel and spätzle in Australia - I’m going to

food” in the form of Bavarian classics, but designed for sharing as per the

take advantage of this!

IT TICKS ALL THE BOXES: FRIENDLY SERVICE, GREAT FOOD AND DRINKS, COOL DESIGN, STUNNING VIEW, CENTRAL LOCATION, AND IT IS CERTAINLY UNIQUE.

HOPHAUS BIER BAR AND GRILL CUISINE: German, Gastropub, European ADDRESS: West end, mid-level Southgate Ave, Southbank PH: 9682 5900

Melbournian style. Perhaps I enjoyed it so much because I remembered

HOURS: Mon – Thurs 11am – 12am / Fri – Sat 11am – 1pm / Sun 11am – 12am

the flavours from my student exchange. At the time, I stayed in a town

WEBSITE: www.hophaus.com.au

near Nuremburg, which happens to be in the Bavarian state of Germany

FACEBOOK: Hophausbar

(south-east). I’d tried some of the local food, which included things like

INSTAGRAM: hophausbar

knödel (doughy German dumplings), spätzle (a kind of fried, piecey

TWITTER: @HOPHAUSBAR

carbohydrate, usually served as a side) and bretzeln (proper, big, soft pretzels), as well as your regular stereotypical wurst (sausage), schnitzel (crumbed fried meat), sauerkraut (pickled cabbage) and strudel (pastry fruit dessert) - and had loved all of it.

It could be my European heritage, but something about hot, cheesy/meaty/ carbohydrate-y food appeals to me! German restaurants are hard to find in Australia, let alone decent ones that offer genuine German food. So you can see why I was so excited to try Hophaus - and it did not disappoint! It should be noted that meat is a heavy focus here, perhaps so the chefs can maximise use of their open rotisserie-fired kitchen.

14

BIER: 30 DRAUGHT BEERS TO CHOSE FROM

KAMEL: KNOWN FOR ITS WARM DINING ATMOSPHERE

LENTIL AND SWEET POTATO SALAD: WITH WALNUTS AND TAHINI

INDULGENT:

16 THE SWEET PLATE

KAMEL 19 Victoria Ave, Albert Park. Ph: 9696 1386 Words by Lauren Bruce. Photos by Georgia Haynes.

ABOUT LAUREN BRUCE Lauren is a communications crusader by day and passionate foodie by night, exploring Melbourne’s cuisine hotspots like a proverbial hotspot explorer. She blogs mainly on food but also fashion, travel and sometimes more food.

WWW.LAURENDARCYBRUCE.WORDPRESS.COM

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ABOUT GEORGIA HAYNES Georgia Haynes is a designer and a passionate photographer, bringing her design knowledge and skills to her images. She works in food, music and fashion photography and knows the visual impact of a great photo.

WWW.GEOSTUDIO.TUMBLR.COM

Unlike its more culinary-diverse cousin South Melbourne, Albert Park presents a frustrating dichotomy where more often than not, you have to spend a pretty penny to get good food.

Kamel is an exception, where good food and a good atmosphere are

GETTING STUCK INTO THE SWEET PLATE AFTER THIS FEAST WAS INDULGENT, SURE - BUT THERE WAS NO WAY I COULD SAY NO TO THAT EXOTIC COMBO OF FLAVOURS, TEXTURES AND TEMPERATURES.

available at a reasonable price. A restaurant with an enduring history and a loyal clientele in the area, Kamel is well adept at serving warming Middle-

Rich melt-in-your-mouth beef flavoured with the North African ras al

Eastern, North African food to the hungry Albert Park masses.

hanout spice mix, creamy cauliflower purée, that toffee crisp of sweet potato and the jus of wine, meat juices, celery and onion that melts

The restaurant is known for its warm dining atmosphere, with dim lighting,

together during the slow-cooking process… this is a dish to travel all the

a fireplace and an ever-present buzz of conversation coming from the

way to Albert Park for.

candlelit tables, which definitely lends itself well to the comprehensive Mezze-style menu.

Getting stuck into the sweet plate after this feast was indulgent, sure - but there was no way I could say no to that exotic combo of flavours, textures

I decided on the roasted pumpkin and beetroot salad with kale, pistachios

and temperatures. There is a reason the flaky baklava, the fudgy Turkish

and goats cheese; the freekeh, lentil and sweet potato salad with walnuts

delight and the fluffy fairy floss with ice cream, designed especially for the

and tahini, the ras al hanout red wine-braised beef cheeks with cauliflower

dish by the famous Jock’s, are a staple on the Kamel menu.

puree and sweet potato crisps and the Turkish sweet plate consisting of Turkish delight, cashew baklava, Turkish fairy floss, halva ice cream and

Kamel is an Albert Park institution – and no matter what the season or

Turkish delight ice cream.

time of day, the warmth that permeates every aspect of the establishment makes it difficult to have a bad experience.

The pumpkin and beetroot salad was light and satisfying at the same time.

It’s a classic combo- but the pistachio and kale give it a nice twist. The

KAMEL

freekeh, lentil and potato salad was much spicier than the former, with

CUISINE: Middle Eastern, African, Breakfast/Brunch

delightful lashings of the classic turmeric, coriander cumin trifecta that is

ADDRESS: 19 Victoria Ave, Albert Park

common in Morrocan food, which was given a fresh flourish with mint and

PH: 9387 3397

coriander. However, there was no denying the hero dish was the braised

HOURS: Mon – Thurs 5pm – 10pm / Fri – Sun 8am – 3pm / 5pm – 10pm

beef cheeks.

WEBSITE: www.kamelrestaurant.com FACEBOOK: Kamel

WWW.GRAMMAGAZINE.COM.AU

17

Stuff

WE LOVE GRAM FEATURE

ST KILDA MUMS ONLINE AUCTION FRI 8 – SUN 10 AUGUST

with all proceeds going to help children and parents experiencing hardship in

PRANA CHAI We love Prana. With their Masala Blend they are the “go to option” when it comes to serving high quality chai in Australia. We have also heard that they

They serve Prana in Turkish pots. This allows the customer to steep the good we want on cold weather, right?

*Please note that if you have baby and children’s second hand goods to donate to St Kilda Mums, please contact them directly on mums@stkildamums.org or visit www.stkildamums.org

WWW.PRANACHAI.COM

WWW.FACEBOOK.COM/STKILDAMUMS

ORDERMATE IS GOING GREEN. •

management. So how can the industry • By using only ‘RoHS’ compliant Touch Screens it ensures customer’s hardware •

Implementing alternatives like these means we are heading in the right direction green up their act.

WWW.ORDERMATE.COM.AU

GRAM FEATURE

WINE AND TAPAS CABINET BAR & BALCONY

romantic atmosphere.

PHOTOS: NICK TURNER

ADDRESS: WEBSITE: PH: 03 9654 0915 CONTACT: HOURS: Mon – Fri 12 noon – late / Sat – Sun 2pm - late

GRAZE ON GREY

the days get longer, so will our trading hours.

ADDRESS: WEBSITE: CONTACT: HOURS: Tues – Wed 4pm – 10 / Thurs – Sat noon – 11pm

BENDIGO ON THE HOP

guide and a Bendigo Beer Passport which entitles

VENUES The Icon (Bridge Road and Moondog) The Exchange (Little Creatures and Boatrocker) Mr Beebe’s (Mountain Goat and Mornington Peninsula) Rocks on Rosalind (Two Birds and Brewcult) GPO Barzurk (Cavalier and Prickly Moses) Gold Dust (Holgate and Southern Bay) Tap House Black Swan The Dispensary Enoteca (Hop School) WWW.BENDIGOBEER.COM.AU

SCORCHED OYSTER: WITH SALT AND VINEGAR PORK CRACKLE

POACHED VEAL: SILKY SLIVERS OF POACHED VEAL

20

STEAMED BUNS: WITH HICKORY SMOKED SALMON AND MACADAMIA

TAXI KITCHEN Transport Hotel, Federation Square, Flinders St, Melbourne. Ph: 9654 8808 Words by The Great Aussie Bite. Photos by Stu Morley Photography.

ABOUT THE GREAT AUSSIE BITE Christina Wylie is a multi-award-winning journalist and food writer who writes for The Times, Time Out, Traveler’s Digest, Broadsheet, Wining & Dining and many

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others. She’s also the editor and founder of The Great Aussie Bite. Although born and raised in Hong Kong, Christina has lived and worked as a journalist in London, Hong Kong, South Africa, Thailand, Sydney and now Melbourne, where she currently calls home.

WWW.THEGAB.COM.AU | FACEBOOK: THEGREATAUSSIEBITE TWITTER: THEGABMAG | INSTAGRAM: THEGABMAG

A central, iconic location and easy-to-share dishes make Taxi Kitchen ideal

The poached veal dish from the medium plates section comprises super-silky slivers

for grabbing a bite to eat before a night out on the town.

of poached veal with cornichon and miso mayo – even someone who’s not a veal fan could be converted with these oh-so tender slices of meat and moreish sauce.

This restaurant has got to be one of the most convenient meeting places in Melbourne. Located right in Federation Square, its location is pretty iconic.

Quail lovers have got to try the quail coated in a spicy salt and pepper rub.

And as it sits on level one of Transport Hotel, it also offers 180-degree views

It packs a punch in the flavour department and comes with a slightly-sweet

of the CBD, Yarra River and Arts Precinct.

apple soy dipping sauce, which balances out your palate when combined with the smoky spice rub. Fish fans will love the crispy-skin Chatham Island

THEIR FAMOUS ESPRESSO SOUFFLÉ WITH BAILEYS AND WHITE CHOCOLATE ICE-CREAM IS AN ABSOLUTE WINNER.

blue cod, which is served with a creamy, Thai-influenced crab and coconut curry sauce.

If you’re game for a dessert, their famous espresso soufflé with Baileys and white chocolate ice-cream is an absolute winner. It’s beautifully presented

Divided up into small plates, medium plates, large plates, the menu is rustic,

and the soufflé is as light as air. Combine that with the indulgent ice-cream

simple and playful. And the variety and style of the dishes makes them ideal

for a match made in dessert heaven.

for sharing. The vibe in the restaurant is upbeat but still chilled out – the bar downstairs is filled with people enjoying a drink, while the restaurant

TAXI KITCHEN

attracts those who are up for a meal, but are likely to finish the night off

CUISINE: Modern Australian, Australian, European

with a drink – or three.

ADDRESS: Transport Hotel, Federation Square, Flinders St Melbourne PH: 9654 8808

If you’re an oyster fan, try their unique take on this popular starter – a

HOURS: Tues – Sat 12pm – 11pm

‘scorched’ oyster with salt and vinegar pork crackle. There’s just a hint of

WEBSITE: www.taxikitchen.com.au

smokiness on the still-raw-in-the-centre oysters, which injects a great boost

FACEBOOK: Taxikitchen

of flavour while still respecting the oyster’s delicate taste and texture. The

INSTAGRAM: taxikitchen

crackle adds welcome crunch.

TWITTER: @taxikitch

WWW.GRAMMAGAZINE.COM.AU

21

BLACK TRUFFLES = FOOD PORN The panacea of winter humdrum food woes.

Words by Tim Baxter. Photos by Amanda Malone.

ABOUT TIM BAXTER With over 25 years’ experience in the food and drinks industry, Tim is the owner of one of central Victoria’s most celebrated restaurants, The Dispensary Enoteca, located in Bendigo. Tim is now celebrated as one of the country’s finest authorities on food and drinks.

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“If Tim Baxter has not created the best all-round drinks list in Australia, he must be close”. The Age Epicure, 2012

There. I said it. Not so long ago even the word “pornography” was

monikers…Beluga Caviar, Krug Champagne, Kobe beef, Bluff oysters and

completely taboo. It was enough to make Mary Whitehouse blush and

of course, our very own central Victorian black truffles.

Fred Nile go cross-eyed. In our totally desensitized and morally bankrupt modern society the word is thrown around with abandon. Every moribund

Native to Europe the black truffle is one of the most expensive edible

food blogger in the country signs off their Instagram pictures of a prosaic

mushrooms in the world selling for up to $4000 a kilo. However, as you

looking breakfast or hackneyed bowl of pasta or nachos with #foodporn

only need a few grams at a time, I prefer to think of them as one of the

and #instaporn…its as though they think we’ve never seen an omelette

greatest affordable delicacies available. For $25 worth of freshly shaved

before! However, in this oversaturated food world we now live in, there

black truffles you can turn a great meal in to a memorable life-affirming

are still a few truly hedonistic delights deserved of such over the top

feast!

SPIRALFIX | THE ULTIMATE SLICER FOR HAT CREATING CHEFS ADENDLESS VEGETABLE SPIRALS

www.chefshat.com.au WWW.GRAMMAGAZINE.COM.AU

23

24

TRUFFLE: IN ITS NATIVE HABITAT

IN THIS OVERSATURATED FOOD WORLD WE NOW LIVE IN, THERE ARE STILL A FEW TRULY HEDONISTIC DELIGHTS DESERVED OF SUCH OVER THE TOP MONIKERS…BELUGA CAVIAR, KRUG CHAMPAGNE, KOBE BEEF, BLUFF OYSTERS AND OF COURSE, OUR VERY OWN CENTRAL VICTORIAN BLACK TRUFFLES.

10-15 years. By combining truffle sales and on-site truffle farm tourism they

The cultivation of black truffles in Europe goes back more than 200 years.

trees and mark the ground with their paws when they smell a ripe truffle

They are the result of truffle spores being added to oak tree seeds during

underground. We spent the afternoon with them foraging for truffles and

germination. The spore inoculates onto the root system.

were thrilled to find three. My chef was incredibly excited to be able to

hope to have a decadent and fulfilling ride into foodie retirement…they currently supply about five local restaurants with their truffles. Thankfully we are one of those lucky five.

The Daly’s find their truffles with the help of their trusted working dogs – four year old sisters Abbie and Holly, who are a Labrador / Border Collie cross. The dogs have been trained to walk up and down the rows of

gently scrape and prize his first truffle from the ground that Abbie had It’s quite a scientific process and there are few people who do it successfully.

marked for him. It’s a delicate process, so as not to damage the truffle,

Several years after inoculation trees grow and truffles are produced.

and is akin to watching an archaeologist on a fossil dig. It was a wonderful

France, Spain and Italy are the largest producers of truffles in the world

day that helped us connect the primary producer, farmer and earth to

with Australia’s burgeoning industry gaining fast in fourth.

the product we use in our kitchen to create thoughtful dishes based on local ingredients for our customers. The Daly’s are such passionate and

The fruiting bodies of the black truffle exude a scent reminiscent of

convivial women that regularly during our many truffle discussions, an air

undergrowth, strawberries, wet earth or dried fruit. Some suggest they

of bonhomie just exudes from them both. We are very grateful that they

smell like sex, but I’m unsure that can be quantified or substantiated! Their

invited us.

taste, which fully develops after the truffles are heated, is slightly peppery and bitter with a pungent earthiness. The aromatic compound, dimethyl

In cooking, black truffles are used to refine the taste of meat, fish, soups

sulfide in fruiting truffles is what attracts truffle hogs and truffle flies and

and risotto. My chef currently makes very simple potato gnocchi with some

is the scent that dogs can be trained to detect.

fresh sage from our garden, quality Parmesan, butter and few marbled

Truffles grow just below the surface of soil around the bases of several

slices of fresh truffle on top. It’s our most popular dish every winter.

types of trees (most commonly Oak and Hazelnut trees).

Victorian truffles are ripe for about eight weeks in the middle of winter. So Recently my staff and I were lucky enough to be invited to the property

if you want to try them – get to your favourite discerning restaurant before

of Sue and Sharon Daly, sisters who co-inhabit a 20-acre farm just outside

the end of August!

Daylesford in Central Victoria. Sue and Sharon are local health professionals with a true passion for the black treasures. They planted a two acre section

TRUFFLE TREASURES

of their property with 360 oak trees in 2007. In 2011 they were rewarded

PH: 0477 261 292

with their first truffle crop. In the future they hope to be able reap upwards

WEB: www.truffletreasures.com.au

of 40kgs a year when the truffle spores reach maturity over the next

WWW.GRAMMAGAZINE.COM.AU

25

ZINE TEAMED UP LAST RKET AND GRAM MAGA SOUTH MELBOURNE MA BLOG COMPETITION. ET” “TO MARKET TO MARK MONTH TO CREATE THE G, BUT THERE COULD TRIES WAS OUTSTANDIN THE CALIBRE OF THE EN ONLY BE ONE WINNER…

“TRISH’S BLOG PIECE WON BECAUSE IT WAS ENGAGING, HUMOROUS AND WELL WRITTEN. SHE CLEVERLY COMBINED A REVIEW OF A SOUTH MELBOURNE MARKET TRADER, PRODUCE AND RECIPE THEREFORE SHOWCASING THE MARKET BEAUTIFULLY. HER CREATIVITY SHONE THROUGH IN HER USE OF LANGUAGE AND IMAGERY. CONGRATULATIONS!” - ERIN AND MEG, SOUTH MELBOURNE MARKET

“SUCH A WELL WRITTEN PIECE WITH STUNNING IMAGERY THAT REALLY STOOD OUT AMONGST THE ENTRIES. A TALENTED BLOGGER WHO TOOK THE READER ON A JOURNEY AND TRULY SHOWCASED WHAT SOUTH MELBOURNE MARKET HAS TO OFFER.” JESS, GRAM MAGAZINE

“WITTY AND WELL-WRITTEN PIECE THAT SHOWCASES WHAT IS DIFFERENT ABOUT MELBOURNE MARKETS. MY FAVOURITE PIECE.” - HEATHER SCOTT, EAT DRINK BLOG CONFERENCE

26

AND THE WINNER IS...

SOUTH MELBOURNE MARKET OYSTERS “A quick slurp if I’m feeling jittery and in need of a salty hit.”

Words and image by Ink and Cleaver

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ABOUT INK AND CLEVER I like to cook and muse, and take photos of both - mostly the former. Actually, always the former.

WWW.INKANDCLEAVER.COM TWITTER: INKANDCLEAVER | INSTAGRAM: INKANDCLEAVER | FACEBOOK: INKANDCLEAVER

There is a special reason why people need to jump on board the South

The next thing I knew, a tray of oysters were presented and I was transported to

Melbourne Market train. Of course it boasts superior produce, the best

bi-valve heaven – Coffin Bay, St Helens, Bruny Island… oh my goodness.

flowers in Melbourne and an African animal onesie selection absolutely

While the St Helens are big, fat and creamy, the Bruny Islands at the other

second to none, but more so than that – pick n’ mix oysters!

end of the scale are delicate and light – little ocean ballerinas.

There aren’t too many markets (dare I say none in Melbourne) where you

Unless you are going to start an oyster farm or have a particular interest

can buy individual oysters and for someone who is fortunate enough to

in the etymology of oysters, I would avoid researching their life cycle

have chosen molluscs as my addiction, Aptus Seafoods at South Melbourne

because it reads like a 1970’s Hustler magazine. Let me fill you in on what

Market is my one stop shop for a quick slurp if I’m feeling jittery and in

you need to know about this delicious beast. They are good for you: full of

need of a salty hit.

zinc and iodine, chock-a-block full of protein, stacks of vitamins including A, C and B-12 and they’re kind to your waistline if you are that way inclined

“WHAT, THESE? OH, JUST A TASTING PLATTER OF THE FINEST OYSTERS IN THE WHOLE OF THE LAND”

– an average 10gms of fat per half dozen.

What, I ask you, is not to love? Present a selection of these bad boys at your next dinner party then sit back and watch the shock and awe at your

Fact is, I am a decent person and all but I would sell my grandmother (God

superior oyster knowledge (even if you have none). “what, these? oh just

bless your soul, woman) for a singular oyster if the craving so calls for, so

a tasting platter of the finest oysters IN THE WHOLE OF THE LAND”. Twirl

when I passed by Aptus last weekend, I couldn’t believe my eyes. A distant

your mo, shine your brogues, adjust your braces.

choir of sea-angels started singing and the oyster cabinet lit up with a heavenly glow.

An oyster obsessive, I spend a lot of time trying to come up with oyster flavour pairings and this one was Ball Park good. You may think that the saltiness of

It was as if I had reached my sacred ‘home’. When I asked owner Angelo

the chorizo may conflict with the sea-salty oyster but au contraire – choose

Zahos what gastronomic sales genius had come up with this idea, he said

a spicy chorizo and the creaminess of the oyster enveloped that picante

essentially customer demand had driven the decision “We’ve been at South

pimento and fattiness of the sausage. Take 1 spicy chorizo, remove the skin.

Melbourne since 1969 and the single oysters have been with us for a while

With wooden spoon smash the daylights out of the sausage in a searing

now – they are extremely popular”. Angelo is a second generation fish

hot pan until it breaks up and fry’s its way to little crumbs. Sprinkle on your

monger and knows his oysters like a mother knows her child. “We source

big St Helens Oysters and throw a chive leaf on there. Culinary excellence.

oysters from all over the country, mainly South Australia and Tasmania but if you need specific oysters, we can get them – even the ‘angasi’ wild

For the details of all the competition winners and the top six entries,

oyster from Victoria”.

visit www.grammagazine.com.au

WWW.GRAMMAGAZINE.COM.AU

27

28

TWO IN THE HAND: A PALE OR A SUNSET?

BEER REVIEWS Words and photo by On the Bandwagon.

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

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Loves a chat.

TWITTER: @ONTHE_BANDWAGON | INSTAGRAM: ONTHE_BANDWAGON

BROOKES AMERICAN PALE ALE

TWO BIRDS SUNSET ALE

It’s the simple things that make life so enjoyable. The older I get, the more

A bird in the hand is worth two in the fridge. At least, that’s the case with

I believe that and it comes as no surprise that this philosophy is making

this fantastic amber ale from Australia’s first female owned and operated

a resurgence in the competitive one-upmanship world of craft beer. Let’s

brewing company, Two Birds Brewing. Continuing on the theme of

face it, as much as the average beer geek enjoys Instagramming their

approachable, well-made beers, Sunset Ale is the perfect session beer for

latest whiskey barrel aged stout and 100IBU double IPA conquests (guilty

the colder months, although I find myself cracking a bottle of this at any

as charged), most of us just want to enjoy a good, approachable beer after

time of the year.

a hard day’s work and not be insanely incoherent or financially insolvent after three helpings.

Which is why I keep coming back to beers like this American Pale Ale (APA) from Brookes Beer. Based in Bendigo since July 2013, Doug Brooke has always believed in his “simple = good” formula as a mad home brewer. The premise of this beer is a true American style ale, which generally feature citrus, tropical fruit and pine characteristics. The Brookes APA includes some of Doug’s favourite tropical fruit driven hops including simcoe, mosaic and cascade to provide plenty of late and dry hopped character to the beer.

I asked Doug how this beer has evolved since they launched it 12 months ago. “I’m a constant tinkerer on the malt end of our beers and we’re gradually working the crystal malt down and replacing it with more biscuity malts. Our particularly brutal Bendigo summer taught us a few hard lessons on managing freshness and we’ve spent the last few months seriously upgrading our post fermentation processes and equipment. I can taste that investment coming through in the beer, it’s significantly better than where we were on day one and I’m excited to see what our customers say.”

That sounds like an invitation to me. Brookes Beer opens their public bar at the brewery in Mayfair Park, Bendigo for the first time on Friday 15 August.

It’s been three years since brewer Jayne Lewis and marketing guru Danielle Allen hit the craft beer scene brewing at various places all over Australia and winning numerous AIBA and People’s Choice awards while they looked for a perfect place to nest. Finally, they opened the doors of their brand new brewery in the inner-western Melbourne suburb of Spotswood only a few weeks ago.

So what’s so good about Sunset Ale? It’s a great gateway beer for people who are a bit gun shy when it comes to darker beers. The smooth roasted, malty, caramel flavours and slight tropical hit never fails to deliver a pleasant surprise to the average craft beginner, while satisfying the craving for aroma and body for the seasoned beer lover.

What has surprised Jayne the most is the way restaurants and good beer venues around the country have embraced Sunset Ale as a true food beer, “Sunset is fantastic with any BBQ meats and has been really popular at a lot of the awesome burger joints that are around at the moment”.

Hmmm…. Huxtaburger anyone?

Why not head up to Bendigo and make a weekend of it while the “Bendigo On The Hop” festival is in full swing from 15-17 August.

TWO BIRDS SUNSET ALE STATS ABV: 4.6%

BROOKES AMERICAN PALE ALE STATS

STYLE: Amber Ale

ABV: 5.2%

SERVING TEMP: 6-8 degrees

STYLE: American Pale Ale

ORIGIN: Spotswood, Victoria

SERVING TEMP: 6 degrees

FOOD PAIRING: Char grilled beef

ORIGIN: Bendigo, Victoria

PRICE (RRP): 330ml $8 / 24 x 330ml $65

FOOD PAIRING: Thai Green Curry

BUY IT HERE: www.twobirdsbrewing.com.au

PRICE (RRP): 330ml $9 / 24 x 330ml $69 BUY IT HERE: www.brookesbeer.com.au

WWW.GRAMMAGAZINE.COM.AU

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30

TWO REDS AND A WHITE: SOUTH, SOUTH + NORTH

WINE REVIEWS Words and photo by La Donna Del Vino.

ABOUT LA DONNA DEL VINO La Donna del Vino is the pseudonym of this young lady from Melbourne who worked in wineries throughout Australia and Italy. After years of gallivanting she returned to Melbourne to market wine and share her love of all things vinous. In her spare time she enjoys cooking, gardening, drinking good vino and is a self-confessed Neb Head (someone really into Nebbiolo).

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WWW.LADONNADELVINO.COM TWITTER: @LADONNADELVINO | FACEBOOK: LA-DONNA-DEL-VINO

JIM BARRY The Florita Riesling 2013

The palate was immediately appealing with a classic earthy quality that

Clare Valley, South Australia

Grenache offers, fine and charcoal-textured tannins and overall a fair

RRP $40

amount of grip. The acidity is pronounced but suits the depth of the wine and leads into a graphite flavour at the finish.

Aside from being a very pretty name, Florita signifies one of the oldest and most famous vineyards in the Watervale region of the Clare Valley. Back in

Keep an eye out for other dynamic wines from this producer, such as their

the day, lovely Florita provided fruit for some of Australia’s greatest and

white Roussanne and red Mourvedre, preservative-free Shiraz and GSM.

long-lived Rieslings, like Leo Buring in the 60s and 70s.

Stockist: Small Patch Wine & Beer, Hawthorn or Barrique Wine Store, Healesville Florita for me is like a lady who knows how to age gracefully - the epitome of elegance. Someone like Carmen Dell’Orefice – America’s oldest working model at the tender age of 83 and one hell of a classy lady.

MARKOWITSCH Blaufränkisch 2011 Carnuntum, Austria

Florita is all poise with gentle floral aromas of lemon blossom and verbena.

RRP $33

Amongst this she has a mineral hint of talc powder and a sweeter suggestion of melon skin at the finish, further highlighting her delicate nature. Her

This is the first ever Blaufränkisch I have officially reviewed on La Donna del

natural acidity is not jarring, racy or crunchy, but soft and completely in

Vino, which is ridiculous considering how much I enjoy drinking this variety.

sync with the rest of her structure. The overall texture is that of silk in the

I place this red Austrian variety on the same pedestal as I do Italian varieties

mouth and she leaves you with impressive length of flavour.

like Lagrein and Teroldego. They are all delicious wines of medium-bodied, but with depth of flavour and a mix between fruity and savoury to intrigue

Florita is pure and one to easily stand the test of time, should you choose.

me further.

Stockist: Dan Murphys

The Markowitsch winery grows their vines in the Carnuntum region alongside the beautiful Danube river. Their Blaufränkisch displays classic

YANGARRA Old Vine Grenache 2012

aromas of baked plum, liquorice, chocolate, cherry liqueur and crushed

McLaren Vale, South Australia

almonds. This is a more serious style with the plum and chocolate flavours

RRP $31

dominating on the palate and supported by a more herbal, savoury finish.

There is the classic gentle, juicy acidity to keep the wine fresh on the palate

Yangarra Estate is a fabulous little winery in McLaren Vale, which boasts

and fine, medium-bodied tannins to balance it out and suit a wide range of

wines made from their own biodynamically grown vineyards and some

winter dishes.

seriously old Grenache vines. Their Grenache was planted as bush vines back in 1946 and grows with no irrigation. The grapes are then treated with

Make sure this wine is served at 16-18ºC. If your house gets as cold as mine

the same respect using nothing overly fancy - just an open-top fermenter,

in the winter then you might find yourself cupping your glass a little longer

some wild yeast and a basket press to finish off the job.

to get the most out of it, but I promise that it’s worth the wait.

The result is a bright magenta-hued wine with an abundant nose of cassis,

Stockist: King & Godfree, Carlton

black cherry, dried mulberry and a touch of spearmint.

WWW.GRAMMAGAZINE.COM.AU

31

WHAT’S BEEN HAPPENING? BASTILLE DAY AT SOUTH MELBOURNE MARKET Photos by Kristyna Hess Photography

The spirit of France was alive and well on Monday July 14 for the Bastille Day party at Evening Star - South Melbourne Market. Vive La France!

KILLER SPROCKET LAUNCH AT TRU BRU The TRU BRU concept store in South Yarra launched yet another new brew on July 11. Victorian based micro-brewer Killer Spocket’s new rye IPA. TRU BRU stands for True Flavour and Brewery Freshness. They team offer fresh draught beer and cider in take away form. 20 rotating taps, three different sizes of reusable bottles and cool snacks and merch.

32

WHAT’S NEW?

WHAT’S ON?

> THE GUILTY MOOSE

> SOLDIER ON

OPENING: late July 2014 CUISINE: Coffee, Cafe Fare ADDRESS: 143 Victoria Ave, Albert Park WEB: www.theguiltymoose.com.au FACEBOOK: theguiltymoose

OPENED: July 2, 2014 CUISINE: Coffee ADDRESS: 188 High St, Windsor WEB: www.soldieronespresso.com.au FACEBOOK: soldieronespresso

> RAW TRADER

> SLATER ST BENCH

OPENED: 30 July 2014 CUISINE: Coffee, Desserts/Ice Cream, Organic ADDRESS: 10 Sutherland St, Melbourne WEB: www.rawtrader.com.au FACEBOOK: theguiltymoose TWITTER: rawtrader14

> KETTLE BLACK

OPENED: June 25, 2014 CUISINE: Cafe Fare, Coffee ADDRESS: 8/431 St Kilda Rd, Melbourne WEB: www.slaterstbench.com.au

> KIRKS WINE BAR OPENED: June 24, 2014

> PASTUSO

> FRANK AND GINGER

OPENED: July 7 CUISINE: Peruvian ADDRESS: 19 ACDC Lane, Melbourne WEB: www.pastuso.com.au

OPENED: June 16, 2014

FACEBOOK: pastusorestaurant

WEB: www.frankandginger.com

CUISINE: Wine Bar ADDRESS: 50 Hardware Lane Melbourne, FACEBOOK: Kirks-Wine-Bar

ADDRESS: 101-103 Orrong Crescent, Caulfield North

> GLASS MERCHANTS

OPENED: July 6, 2014

OPENED: June 6 CUISINE: Café Fare, Coffee ADDRESS: 63-65 Nelson Street, Balaclava FACEBOOK: glassmerchantscafe TWITTER: glassmerchcafe

WEB: www.thailander.com.au FACEBOOK: thailanderAUS

> COPPERSMITH HOTEL OPENED: July 3, 2014 CUISINE: French, Modern Australian, Pub Food ADDRESS: 435 Clarendon St South Melbourne WEBSITE: www.coppersmithhotel.com.au FACEBOOK: coppersmithhotel

Savoy Tavern - Cnr Bourke and Spencer Streets More info: http://www.winebof.com/ > 6 AUGUST 2014 Saint Crispin’s Truffle Dinner Saint Crispin - 300 Smith Street, Collingwood More info: www.saintcrispin.com.au > 7 – 9 AUGUST 2014 Bean to Bar: Chocolate Making Class Savour Chocolate and Patisserie School 22 Wilson Avenue, Brunswick More info: www.savourschool.com.au > 9 AUGUST 2014

CUISINE: Cafe Fare, Coffee

> THAILANDER

ADDRESS: 425 Little Collins Street, Melbourne

Baptism of Fire

FACEBOOK: slaterstbench

OPENED: July 24 CUISINE: Café Fare, Coffee ADDRESS: 50 Albert Rd, South Melbourne WEBSITE: www.thekettleblack.com.au

CUISINE: Thai

> 4 AUGUST

> MILTON OPENING: June 5 CUISINE: Wine bar and shop ADDRESS: 1427 Malvern Road, Malvern WEBSITE: www.miltonwine.com FACEBOOK: miltonwine TWITTER: miltonwineshop

Palate Trainer Wine House Tasting Rooms 133 Queensbridge Street, Southbank More info: winehouse.com.au/ShowWines > 14 AUGUST 2014 Coonawarra National Wine Tasting Roadshow Melbourne Town Hall 100 Swanston Street, Melbourne More info: www.coonawarra.org > 16 AUGUST 2014 Bendigo on the Hop 10 venues around Bendigo More info: www.bendigobeer.com > 19 AUGUST 2014 Wine vs Sake Masterclass at Charlie Dumpling Charlie Dumpling - 184 High Street, Prahran More info: www.charliedumpling.com.au > 27 AUGUST 2014 Food and wine journey through South America: Argentina Piqueos - 298 Rathdowne St, Carlton North More info: www.piqueos.com.au

Happy to pop out a toothpick or free pour visual wonders for your customers to enjoy in their coffees?

So how do you enter this fantastic competition?

STEP 1: Recreate the OrderMate logo

For more upcoming events, please VISIT GRAMMAGAZINE.COM.AU

Love a good Instagram coffee snap?

I challenge you - to recreate our OrderMate logo in a coffee.

Best replica of the logo will win dinner for two at Prix Fixe.

WWW.GRAMMAGAZINE.COM.AU

STEP 2: Take a snap and upload it to social media STEP 3: Use the tag #logolatte

HAPPY POURING! AND MAY THE BEST ARTISTIC BARISTA WIN!

INSTA LOVE Thanks @burntbuttercafe for this quick snap of our July cover!

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

BANK PLACE

COLLINS STREET

Dikstein

Bistrot D'Orsay

Nandos Press Club

Blue Bag

EXHIBITION STREET

The Forum

BLOCK PLACE

Box on Collins

1806

Tower Sushi

Brown Sugar Café

Café Esc

65 Degrees Café

Waterside Hotel

Café E Biscotti

Charles Dickens Tavern

Café Multitude

T-Roy Browns

Café Segovia

Crema Espresso

Coopers Inn

Olio Cucina

Collins Quarter

Decoy Café

FRANKLIN STREET

Degani Café Bakery

Eleven 37

Miss Libertine

BOURKE STREET

Egon’s Café Bakery

Es-X Café

Aljisen Ramen

Gadjo

European Bier Café

HARDWARE LANE

Bottega Restaurant

Gloria Jeans

Locanda

Affogato

Ca De Vin

In a Rush

More Than Fresh

Aloi Na

Café On Bourke

Kartel

Basic Bites

Café Tono

Koko Black

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

Cafenatics

Lindt Café

Trunk Bar and Café

Charlie’s Bar

Carlton Club

Macchiato Sushi Bar

Degani’s

Mamasita

EXPLORATION LANE

Khokolat Bar

Donatos Café

Morgan

League of Honest Coffee

Max Café Bar

Earl Canteen

Nashi

Elephant and Wheelbarrow

Negroni Bar and Grill

FLINDERS LANE

Settebello

Florentino Bar

Paris End Café

101 Café Bar

Tastebuds of Melbourne

Gloria Jeans

Plane Tree Café

Adelphi

The Mill

GPO Café

Purple Peanuts Japanese Café

Bluestone

Vialetto Restaurant

Imperial Hotel

Sheni's Curries

BISQ

Ito Noodle Café

Silk Road

Breadwell

HOSIER LANE

Izakaya Hachbeh

Strozzi

Brunetti (City Square)

Misty

Korova

Summit Café and Bar

Bull and Bear Tavern

Movida

Lanes Edge Bar

Switchboard Café

Bull Run

Langleys Café

The Brazilian Bean

Café 53

LA TROBE STREET

Mister Close

The Kitchen Cat

Café Rema

Basement @ 350 Latrobe

Movida Terrazza

The Sherlock Holmes

Cafenatics

Blaq Café Bar

Nando's

Treasury Restaurant and Bar

Cecconis

Café Nostimo

Nashi

Tutti In Piazza

Cherry & Twigs

Cafenatics on Latrobe

Ombra

Zuffa

Chin Chin

Club Chef

Pellegrini’s

Zuroona Café

City Library Café

Coffee Academy

Coda Bar Restaurant

Duke of Kent Hotel

Red Violin

Campari House Creperie Le Triskel

POP Restaurant and Bar

Romano's

DEGRAVES STREET

Coffee Eclipse

Frescatis Fine Foods

Royal Melbourne Hotel

Barber on Degraves

Crema Espresso Bar

Internet Café

Salida

Café Andiamo

Cumulus

Kanda Sushi Noodle Bar

Shuji Sushi

Degraves Espresso

Full Plate Café

Klik Food and Drink

Society Restaurant

Grill’d

Il Cubico Café

Latrobe Café

Spaghetti Tree

Little Cupcakes

KCL

Oriental Spoon

Spleen Bar

Sea Salt

Lustre Lounge

Spicy Noodle Café

Street Café

The Quarter

Nighcat Bar

William Angliss Bistro

The Bund

TOFWD Deli

Overdraft Café Papa Goose

LITTLE BOURKE STREET

Tuscan Bar Grill

DRIVER LANE

Roasted Coffee Bar

Bar Humbug

Twenty Seconds Café

Penny Blue

Rosati

Brother Baba Budan

Superfino

Café 600 (Hotel Ibis)

The Mess Hall

34

Tropicana

CENTRE PLACE

ELIZABETH STREET

Swiss Club Victoria

Ishiya Stonegrill Dining

Issu

Café Scalletti

Tazio Birraria Pizzeria

Korean BBQ Buffet

Café Victoria

Terra Rossa

Kri Kri

CHAPEL STREET

Citi Noodle Café

The Trust

La Di Da

Traffik Foods

Coffea

Virginia Plain

Little B

Food Inc

Yak Bar

Longrain

CITY SQUARE

Hudsons Coffee

3 Below

Jasper Kitchen

FLINDERS STREET

Mrs Parmas

Lord of the Fries

Bertha Brown

+39 Pizza

COLLINS PLACE

Piazza Vittoria

Desi Dhaba

Punch Lane

Feeling Fruity

SNITZ

Kikoo Sushi

Scugnizzo

Roozervelts

Spiga

Kitaya

Shuji sushi

The Garden Café

La Stazione

SMXL Café

Mezzo Bar and Grill

Softbelly Bar

Troika Bar

China Bar

Sorry Grandma

York Café

Hawkers Café

Sushi & Bon Apetit

Times Café

Infinity Café Bar

SWANSTON STREET

The Apartment

LONSDALE STREET

Ishikai Japanese Café

Beer Deluxe

Vine Café Bar

Aspro Ble

Izakaya Den (Basement)

Café Chinotto

Babbo

James Squire Brewhouse

Café L’Incontro

LITTLE COLLINS STREET

Baguette Club

King of Kings

Café Mimo

Basso

Baraki

Postal Hall

Citi Espresso

Bridie O’Reilly's

Club Retro

Red Hummingbird

Claypot King

Brisq

Colonial Hotel

Seoul House

Crown Café Bakery

Cacao Fine Chocolates

Degani’s

Syn Bar

Druids Café Bar

Café De Tuscany

Demi Tasse

Teppansan

Easy Way Tea

Caffe e Torto

Emerald Peacock

The Portland Hotel

Gigi Sushi Bar

Champagne Lounge

Encore Café Bar

Two Fingers

Gogo Sushi

Chestnut Exchange Café

Hikari Sushi

Won Ton House

Hi Fi Bar and Ballroom

Council House 2

J Walk Café

Dikstein

Japanese Pub Shogun

Elevenses

Kenny's Bakery

Exchange Coffee

Latte Love Café

Famish’d

Le Traiteur

Fiddler Pub

Legals Café Bar

Gills Diner

Madame Kay's

Gordon's Café & Bar

Urban Deli

Green Press

Wheat Restaurant Bar

Guava Bean Hairy Canary

MELBOURNE PLACE

Hudson’s

Saint Peters Bar & Restaurant

In a Rush Espresso Irish Times Pub

MEYERS PLACE

Kitten Club

Lily Blacks

Mamma’s Boy

Loop

Mar Lourinha

Waiters Restaurant

Menzies Tavern Oriental Tea House

MORAY STREET

Ortigia Pizzeria

Water Rat Hotel

Pony Quists Coffee

NEWQUAY PROMENADE

Rare Steakhouse

Fish Bar

Saki Sushi Bar

Live Bait

Stellini Bar

Mecca Bar

Tengo Sushi Terrace Deli

QUEEN STREET Bellini (ANZ Building)

LITTLE LONSDALE STREET

Chaise Lounge

1000 Pound Bend

Degani

166 Espresso Bar

Mercat Cross Hotel

Angliss Restaurant

Michaelangelo

Café 111

Muleta's

Café 18

Nashi

Don Too

Nourish

Equiniox

Romano's

Gianni Luncheon

Segafredo

Giraffe Café

Speck

Horse Bazaar Il Vicoletto

RUSSELL PLACE

La La Land

Bar Ampere

Koukos Café Match

RUSSELL STREET

Modo Mio Café

Bean Room

Oddfellows Hotel

Blu Point Café

Rue Bebelons

Café Little Hut

Shop 7 Espresso

Chilli Café

Strike

Chill On Ice Lounge

WWW.GRAMMAGAZINE.COM.AU

Melbourne Town Hall SPENCER STREET Carron Tavern

Mr Tulk (State Library North) Nando's

Pensione Hotel

Nelayan Indonesian

SPRING STREET

Oxford Scholar

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

Old Town Soul Café Starbucks Sushi Sushi The Lounge The Order Three Degrees Time Out Café

The European

Transport

ST KILDA ROAD

Young and Jackson

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

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

Daily Coffee Gloria Jean’s Heaven Il Locale

GRAMMAGAZINE.COM.AU MELBOURNE

ISSUE 42

FREE

PLEASE TAKE ME HOME

Izumi Krave Lime Café Metrop Café Movo Mod Oz Movo NGV Gallery Kitchen Purple Café The Blue Moose Café The St Kilda Rd Boulevarde Café

There are 1000 distributors throughout Melbourne and regional Victoria. For the full list, visit our website at grammagazine.com.au

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How Good!

On the 8th August participating cafes will be donating $1 from every coffee sold to support the work of StreetSmart.

To find participating cafes see our website.

Visit streetsmartaustralia.org Share/Like/Follow @StreetSmartAust #CafeSmart