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ISSUE 42
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CHEF’S SHOP SODASTREAM
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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
FOLLOW US!
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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.
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JESS HOURIGAN
MEGAN BEATRICE JACKSON Email: megan@grammagazine.com.au Phone: 0424 870 552
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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
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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
5
6
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
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MÖRK MASTERMIND: KIRIL SHAGINOV
MÖRK MASTERMIND: JOSEFIN ZERNELL
8
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.
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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.
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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
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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.
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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
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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