GRAMMAGAZINE.COM.AU MELBOURNE ISSUE 65 FREE
PLEASE TAKE ME HOME
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BENDIGO BLOOMS IN SPRING As the warmer days and clear skies appear, 30,000 of Bendigo’s famed tulips open to brighten the beautiful heritage streets in mid – late September. FLAMINGO PARK & BEYOND – JENNY KEE AND LINDA JACKSON 10 August – 6 November Kee and Jackson’s arrival onto the fashion stage in the 1970s with Flamingo Park was distinctively bold, bright and unconventional. Inspired by the Australian landscape, local flora and fauna and Indigenous culture, the collaboration marked the emergence of a unique Australian look. This showcase exhibition brings together a collection of Jenny and Linda’s personal archive, as well as more recent creations including Kee’s dynamic knitwear alongside Jackson’s vibrant paintings on silk.
MATICEVSKI: DARK WONDERLAND 13 August – 20 November (Tuesday – Sunday) International fashion icon Toni Maticevski opens up his archives for an exhibition curated by Bendigo Art Gallery. The designer is renowned for creating pieces that are twisted, draped and structured using contrasting fabric textures and weights, creating a sense of drama and a transformation of the human form. The exhibition includes objects from the designers’ early practice, right through to the Monaco Gown designed for Princess Mary. Image (middle): Toni Maticevski Doona Dress AW 07/08 Photographer – Justin Edward John Smith Image - Australian paper campaign by 3 Deep.
For more events, tickets and short break accommodation packages, freecall the Bendigo Visitor Centre on 1800 813 153 or visit:
www.bendigotourism.com
BENDIGO INTERNATIONAL FESTIVAL OF EXPLORATORY MUSIC 2–4 September The Bendigo International Festival of Exploratory Music brings the most innovative and virtuosic concert music from all around the world direct to Bendigo’s View Street Cultural precinct.
BENDIGO HERITAGE UNCORKED 7–8 October Bendigo Heritage Uncorked is the City’s famous movable wine festival showcasing Bendigo wines, inspired food and eight venues of grand gold rush architecture. Be sure to also visit historic Fortuna Villa for the After Dark event on the Friday night.
HEATHCOTE WINE AND FOOD FESTIVAL 8–9 October Meet passionate wine makers and food producers. Taste over 50 different Heathcote wines, regional foods and produce, in one central location over a great weekend.
BELVOIR PARK FOOD & WINE FESTIVAL 29 October The normally serene and tranquil surroundings of Belvoir Park Estate will come alive to food, wine and live entertainment at this intimate, friendly and relax festival.
BENDIGO BLUES AND ROOTS FESTIVAL 3–6 November The whole city will be buzzing with four days of Blues and Roots performances and workshops throughout Bendigo venues. There will be more than 170 artists performing cross more than 45 venues, including the the Blues Tram.
@explorebendigo #explorebendigo SASI 213188
CONTENTS EATING OUT MUKKA Lisa Holmen SISTER OF SOCIETY Gastrology
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GIFT GUIDE FATHER’S DAY
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FEATURE
RECIPE
REGULARS
CAFES WITH A CONSCIENCE
FIELDS OF ROSE - TURKISH
CONTRIBUTORS
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Megan Osborne Bradley Pickford, No Anchovies Studios, Breeana Dunbar Photography, Gold and Grit Photography
DELIGHT ROCKY ROAD
NEWLY OPENED
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Naheda Hassan
AROUND THE TRAPS
Catherine Bedson 8
INTERVIEW
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THINGS WE LOVE
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REVIEWS
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OUT AND ABOUT
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THE DIARY
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MATTY MATHESON Lauren Bruce
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ON THE COVER: TEA LEAVES Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to Asia. After water, it is the most widely consumed drink in the world. There are many different types of tea; some teas, like Darjeeling and Chinese greens, have a cooling, slightly bitter, and astringent flavour,while others have vastly different profiles that include sweet, nutty, floral or grassy notes.(Source: Wikipedia) Gram magazine is owned by Rothesay Media Pty Ltd and published by Jess Hourigan. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content.
EDITOR-IN-CHIEF
COVER DESIGN
ADVERTISING ENQUIRIES: advertising@grammagazine.com.au
Jess Hourigan
ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au
EDITORIAL ENQUIRIES: editor@grammagazine.com.au
DEPUTY EDITOR Lauren Bruce DEPUTY EDITOR Megan Osborne
DISTRIBUTION ENQUIRIES: distribution@grammagazine.com.au GENERAL ENQUIRIES: info@grammagazine.com.au www.grammagazine.com.au | www.thegramstore.com.au
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CONTRIBUTORS MEGAN OSBORNE
LAUREN BRUCE Lauren started her writing career as a communications adviser before she realised she couldn’t ignore her passion for food and the arts any longer. She gave up the world of state politics to concentrate on freelance writing and styling. She has since contributed to Spook, Paper Sea and Junkee and is a regular contributor to GRAM Magazine. laurendarcybruce.wordpress.com INSTAGRAM: brucemoosemedia
meganosborne.com.au TWITTER: foodiewritings INSTAGRAM: foodiewritings
LISA HOLMEN
LA DONNA DEL VINO
After spending most of my early years in Adelaide, I moved to Melbourne in my early 20s and a few years later moved to the big smoke in London. I started my blog, lisaeatsworld.com, to share my two big passions in life – food and travel. My aim is to “eat the world” one inch at a time and explore as many different cuisines and cultures as possible. My current country count is 35 and hope to reach 50 by the end of 2015.
La Donna del Vino is the pseudonym of this
lisaeatsworld.com
with her husband Wootten.
TWITTER: lisa_eatsworld INSTAGRAM: lisaeatworld FACEBOOK: lisaeatstheworld
ladonnadelvino.com
GASTROLOGY
DEAN SCHMIDEG
food
and
other
deliciously
Melbournian with a nose attuned to all things vinous. A self-confessed Neb Head (someone who really digs the Nebbiolo grape), she will happily try anything once but has a penchant for full-bodied whites, food-friendly reds and a good digestive. In her spare time you’ll find her gardening, cooking, dancing, drinking good vino or working on her country property
TWITTER: ladonnadelvino FACEBOOK: la-donna-del-vino
Gastrology is a Melbourne-based blog about related
things.
They travel around Melbourne and sometimes beyond, enjoying food and wine along the way and reporting back to their readers. www.gastrology.co INSTAGRAM: gastrology.co TWITTER: gastrologyco
ON THE BANDWAGON Trev has earnt a reputation in the Australian craft beer industry as a passionate advocate for local breweries and educating the masses about the beer they are drinking. He is the founder and Chair of Bendigo Beer which runs many events including the widely acclaimed Bendigo On The Hop festival.
TWITTER: Onthe_bandwagon INSTAGRAM: Onthe_bandwagon
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Megan Osborne is a freelance writer, but more importantly, a foodie. How can you not be living in a city like Melbourne? Every day holds an opportunity to find a new gem, and in between uploading photos of her cat on Instagram and generally making a mess in the kitchen, she’s on the lookout for the next tummy-satisfying diamond. Or goldmine—she’s not fussy.
A professional photographer and copywriter with an interest in fashion and design, Dean is best known as one of Melbourne’s foodies and coffee obsessed, as well as the co-founder of BAR/D UP, an online video directory of our city’s best bars. He shares the things he eats and drinks, plus his own creations across social media. Dean’s posts celebrate the produce, the people he meets and places he goes to, telling a story with the aim of enticing the reader and bringing people together. FACEBOOK: imagesds / bardupmelb INSTAGRAM: dsimages / bardupmelb TWITTER: imagesDS / bardupmelb E: deany76@gmail.com
NOW OPEN
NAHEDA’S CHOICE TURKISH DELIGHT AT PRAHRAN MARKET WINE REPUBLIC OPENED: August 2016 Wine Republic is continuing its rapid expansion with a new store having opened in Windsor this month, adding to its other locations in Fitzroy and Northcote. Reflecting the continuing revitalisation of the Windsor end of Chapel Street, Wine Republic brings a cutting-edge range of over 2,000 boutique wine, beer and spirits to the area. Co-owner, Fiona Lim said the new store has something for everyone. “We have our renowned, well priced cleanskin ranges starting at $10 through to a good imported international range”. 118 CHAPEL STREET, WINDSOR
OPENED: August 2016 Naheda’s Choice Turkish Delight is the brainchild of Ghassan (Jim) and Naheda Hassan, who have gained a reputation in Melbourne over the past nine years for their amazing Middle Eastern dips sold at their flagship Prahran Market stall, Naheda’s Choice. The move to open a standalone Turkish Delight store follows the success of their temporary popup Turkish Delight stall, which launched just before Christmas last year and saw them producing more Turkish Delight than imaginable to cater to the needs of their customers. With a brightly coloured fit-out and a moreish range of Turkish delight spanning 20 specialty varieties and over 60 flavours. Naheda’s Choice Turkish Delight visitors are treated to delights inspired by everything from Middle Eastern delicacies and seasonal fruits, to popular customer requests and everything in between.
winerepublic.com.au facebook.com/Wine.Republic.Australia
PRAHRAM MARKET - 163 COMMERCIAL ROAD, PRAHRAN prahranmarket.com.au instagram.com/prahranmarket facebook.com/PrahranMarket
PUNCHBOWL CANTEEN HOLLA OPENED: June 15, 2016 Say holla, to Holla, the latest arrival to Victoria Street, Richmond. With seating for up to 100 in the converted warehouse, Holla will keep you fed and watered from breakfast right through to evening cocktails, with a menu that pays ode to local Australian ingredients. Among the Australian wines and beers on tap, you’ll also find breakfast cocktails and boozy milkshakes. 284 VICTORIA STREET, RICHMOND
OPENED: August 2016 Punchbowl Canteen is burrowed into the industrial side street of Port Melbourne. Head chef, Elizabeth Milrow proudly proclaims, ‘keep it simple, do it well’. The food at Punchbowl is carefully prepared with a particular emphasis on accessible food and local produce. Milroy, originally from country Victoria, worked in restaurants across Europe, before coming home and taking on the head chef role at the acclaimed, St Ali. Some of the Canteen house favourites include Fish Cake Scotch Egg with Radish and the Earl Grey House Tea-Smoked Trout, Black Bean Dressing and a Poached Egg,
hollamelbourne.com.au instagram.com/holla_melbourne
1A FENNELL STREET, PORT MELBOURNE
facebook.com/Hollafoodanddrink
punchbowlcanteen.com.au facebook.com/punchbowlcanteen instagram.com/punchbowlcanteen
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THE CRUX & CO OPENED: 24 June 2016 They say life is all about balance, and that is the ethos behind the menu at The Crux & Co. Buttery house made croissants, pastries and croggles are balanced out by Korean influenced savoury flavours. The crux of the matter is what to try first! The newest concept from Kevin Li, the entrepreneur behind Lights in the Attic and 3Lives, The Crux & Co is a 110 seat café and patisserie located on the ground floor of The Emerald Apartment on Albert Road. With the pastry cabinet filled with flaky delcacies, tarts and cakes that will make any sweet tooth surrender, the menu reveals another savoury dimension. There is the Bisque benedict with tiger prawns, poached eggs and a lobster bisque hollandaise that are served in a squid ink roll baked in house; French toast served with mixed berries, nuts, natural honeycomb, mascarpone and vanilla fairy floss; or the Scotch quail egg accompanied by arrancini and falafel on top of a potato rosti next with a mixed bean and chilli concasse. Executive Manager James Julian (known for managing iconic Melbourne locations including Two Birds One Stone, Addict Food & Coffee, Chingon) has lined up an all-star front of house team. Hand picked to create an incredible service experience for all who enter The Crux & Co doors, James’ team consists of the head baristas Yutaro Mitsuyoshi (ex-head barista of Addict Coffee & Food, and Two Birds One Stone) and Ratchanon Theppabutra (ex- head barista of Manchester Press) who are together creating a ‘wine by the glass’ concept for coffee offering at The Crux & Co. Expect a dynamic range of coffees to be featured, from balanced blends to suit your morning flat white, through to a weekly rotation of single origin espressos and filter brews” Designed by renowned architects EAT, the café is inspired by form and materiality from the sixties, such as the curve expressions on the joinery metal work; the cork ceiling; and the window and door profiles. G01/35 ALBERT ROAD, MELBOURNE thecruxandco.com.au facebook.com.au/thecruxandco instagram.com/thecruxandco
AROUND THE TRAPS BATMAN NIGHT MARKET RETURNS Street food, live music, shopping, atmosphere - what’s not to
Back by popular demand, the Sunday Day Market will see
love about the Batman Night Markets? Coburg’s best kept
a return to 14 Gaffney Street on every first and third Sunday
secret had a stellar winter season and has just recharged its
of the month, commencing from 18 September. Families,
batteries to deliver you a jam-packed spring and summer
foodies and lovers of locally made products will love this
program. So get your stomachs rumbling, smiles widening
market for its colourful and multicultural atmosphere, the
and feet tapping.
bakery goods, fresh produce, flowers, art and design and advice from local traders.
First off the mark is the popular Saturday Night Market on 10 September and every Saturday night thereafter. With new
Late September heralds the launch of a new feature, as
opening times from 4pm - 10pm the Batman Night Market
Coburg’s market will undergo a twilight transformation
is set to deliver their hugely popular mix of food trucks and
featuring live entertainment and street food. Stay tuned for
stalls and select art and craft vendors. New additions will
more updates on Friday Night Lights.
include a second licensed bar area and increased seating capacity. The music line-up is still hush-hush, but with the
For more info visit BATMANMARKET.COM.AU
first artist announcement to be made closer to the date, it’s
Stall applications welcome.
sure to get feet moving.
NATIONAL COFFEE ART COMPETITION The submissions will be put before a national judging panel of artists and others before the chosen pieces are sold in an online charity auction. Proceeds from the art auction will go to Cafesmart, an initiative of StreetSmart, a charity supporting grassroots organisations working in the homelessness sector. A series of exhibitions will be in held in Perth (WA), Sydney (NSW) and Melbourne (Vic) to display the art from the competition. Melborune based artist Lorraine Heller-Nicholas has been commissioned to provide two pieces of art done with coffee, to provide inspiration for budding espresso artiste’s. The prize for the winning piece of art, as judged by our panel, includes a six month supply of
Melbourne’s Locale Coffee company is launching Australia’s first ever espresso art
Locale Coffee and a beautiful La Marzocco Mini coffee machine, in matte black. The prize is valued
competition, the Locale Art Project on September 1, 2106 encouraging coffee lovers
at almost $5000
across Australia to create their own works of art using nothing more than espresso PARTICIPATING CAFES IN MELBOURNE INCLUDE:
coffee.
5 Lire in North - Melbourne Launching nationally and supported by venues across the country, the competition will call on
Auburn Rose - Hawthorn
aspiring artists and enthusiasts to visit a coffee outlet serving Locale espresso, and be supplied
Arno Espresso - Collingwood
with a kit containing brushes and parchment alongside a ristretto (double shot) and an espresso
Son of a Pizzaiolo - Thornbury
(single shot of coffee). They are then invited to upload photos of the art with the hashtag # to
Henry & The Fox - Little Collins Street
Instagram, Facebook or the Locale website.
Firechief - Hawthorn East Common Man - Southbank
IMAGE: ANDY & ANGEL COFFEEART.COM
The Crooked Fork - Werribee
INCLUDING DINNER AT CLAYPOTS EVENING STAR, SIMPLY SPANISH, KÖY, PACO Y LOLA VALUED AT $1600, ONE LUCKY PERSON WILL WIN DINNER FOR FOUR PEOPLE AT OUR FOUR DELICIOUS CECIL STREET RESTAURANTS!
a global dinner extravaganza
FOR YOUR CHANCE TO WIN, SIMPLY COMPLETE AN ENTRY FORM IN THE MARKET OR AT SOUTHMELBOURNEMARKET.COM.AU
COMPETITION CLOSES 16 OCTOBER 2016
CAFES WITH A CONSCIENCE WORDS BY MEGAN OSBORNE PHOTOGRAPHY : COE & COE BRADLEY PICKFORD, NO ANCHOVIES STUDIOS, FEAST OF MERIT MEGAN OSBORNE, LONG STREET COFFEE BREEANA DUNBAR PHOTOGRAPHY & GOLD AND GRIT PHOTOGRAPHY
Opening a cafe has long been recognised as a venture done for passion
young refugees were widely not being given the same opportunity for
or purpose, and very rarely with the first priority being profit. So when
employment as others. ‘We wanted to open Long Street, as essentially
one opens a consumer facing business in the hospitality industry, with the
we saw it as the best way of combining both our skills and passion to
aim of donating proceeds to social enterprise, why—and perhaps a bigger
help young refugees begin the journey of re-building their lives here.’
question, how—do they do it?
Says Jane Marx.
For many, the cause may be something they care about, but their skill set is
Starting out as a Crowdfunding campaign, the pair were astounded by the
based on years of working in and understanding hospitality. It’s knowledge
huge support from the community. ‘We were overwhelmed by the number
they can bring to the table, a talent that can be monetised and served up,
of complete strangers who donated large sums of money, wrote beautiful
and a way they can pay it forward. Here’s just some of Melbourne’s inspiring
emails in support of what we were doing, and offered to do whatever they
stories, that—hopefully—will promote a more broadly implemented change.
could to help us.’ Says Marx. Young asylum seekers and refugees from around the world have worked with Long Street Coffee, and Marx tells us they all
LONG STREET COFFEE
arrive with vastly different backgrounds, and also different expectations of
Duo Jane and Francois Marx opened Long Street Coffee in Richmond
they’ve all been very hard working and unwilling to let their time in detention
as an initiative to help provide training, experience, and community
or their journey of seeking asylum prevent them from chasing their dreams.’
engagement in the hospitality industry, to young refugees that otherwise
She says.
what life in Australia will be like. ‘I think the only commonalities are that
weren’t being given a chance. Prior to opening Long Street Coffee, Francois Marx had spent time volunteering to teach young refugees how to make coffee, while Jane Marx was an English-language tutor
Sometimes the satisfaction doesn’t just come from the big picture, but the
for refugee women living in Collingwood. Both came from an extensive
unexpected improvements. ‘It’s very rewarding to see our trainees acquiring
hospitality background, and realised through their volunteer work that
skills that you know are going to make a big difference to their employment
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prospects long-term. But I also love everything else that happens around
brother and Co-owner Damien Coe will proudly demonstrate is one of all-
that, [such as] the improved self-confidence, and the relationships that they
encompassing inclusivity, and welcome.
form with each other and our customers,’ says Marx. ‘The skills they learn are vital, but over time I’ve come to realise that the traineeship at Long Street
When purchasing food from Coe & Coe—we recommend their spicy tuna
involves a lot more than just learning to make good coffee.’
panini, or their kick-ass acai bowl—proceeds go towards planting grain and crops in Ethiopia, rendering the ability to nourish a family in need. ‘It’s not
Another positive reflection for Jane and Francois Marx is seeing their ideas
just a piece of bread for a day. It’s seed that grows a crop that keeps on
realised and enjoyed by the community that supported them, such as when
providing for a family.’ Says Nathan Coe. If you’re looking for something
they witness loyal customers that stood by, donated or volunteered from
to quench your thirst (and your desire to do good), beverage purchases
day one, coming into the cafe. ‘I always feel quite a sense of accomplishment
translate towards providing clean drinking water for those that don’t have
when our trainees are serving them. It’s like witnessing the whole thing come
access to it.
full circle.’ Says Marx. She predicts that aside from generous community support, many customers may not realise the goal behind Long Street Coffee.
The concept of buying one, and giving one, is one that team Coe & Coe not
‘Most of our customers come because the food and coffee is exceptional!’
only see as achievable, but sustainable, too. ‘For me, doing it this way, it’s
@Longstcoffee
got longevity’, says Coe. Rather than relying on donations, the idea is that normal, every day purchases result in changing the bigger picture—and
COE & COE
you don’t have to be a philanthropist to do it. ‘Not everybody has massive
Coe & Coe is a tucked away cafe in the backstreets of Cremorne, that not
It’s not us that’s helped, you guys have paid for someone to get some sort
only serves up ripper coffee and panini, but also smashes out some of the
of nourishment.’
deep pockets,’ he says. ‘So you come in and buy a coffee; you’ve helped.
best hospitality on offer in Melbourne. Part-owner Nathan Coe felt it was important they did something that would give back, and felt that Buy1GIVE1
coeandcoe.com.au
was an idea that aligned well with the cafe’s morals and vision—which
coeandcoe.com.au/giving
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FEAST OF MERIT both Long Street Coffee and Coe & Coe. ‘What we need to do is deliver a Feast of Merit was opened as a social enterprise restaurant initiative by
product that stands on its own two feet and doesn’t lean off the fact that we
Ygap, a company that stands for Y-Generation Against Poverty. ‘The guys
are a social enterprise.’ Goundrey tells us. Two and a half years later, simple
that started Ygap, figured out a long time ago that the smartest white
heads through the door would indicate that the product and service Feast
people in the world, can’t fix the poorest people’s problems,’ says Head
of Merit is dishing up, is of top quality.
Chef of Feast of Merit, Jarryd Goundrey. The solution they came up with was to source local leaders with great ideas—which Ygap label: Local
For those that do know and support the idea, Feast of Merit has seen
Impact Entrepreneurs—and support them to help their own communities.
everything from little old ladies offering to bring in a box of lemons, to those going next door to Ygap to find out how they can donate. A concept that
Providing great service and product to both those aware and unaware of
goes hand in hand with generosity, is one of sharing food, and Feast of
the charitable initiative, is something Feast of Merit has in common with
Merit also promotes the idea of a sharing-style menu. When questioned as
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to the reasoning behind employing a restaurant as a means to generate
thought it was outrageous that people of colour could have any say,’ says
enough income to implement change, Goundrey tells us it’s not just about
Goundrey. ‘I think in 200 years we’ll think it was outrageous that there was
the monetary result, and that operating a restaurant holds immense value in
once a time in our lives that people grew up hungry. One hundred percent:
generating awareness. ‘It’s a marketing tool. We have 2000 people that walk
you can definitely change people’s mind set.’
through the door. And when they have a coffee, or a meal, they learn about what we do… Essentially we’re a massive billboard that sells coffee.’
feastofmerit.com ygap.com.au
So can one or two hospitality businesses with great ideas really change the way the privileged and unaware operate? ‘I think if you look back in time, at one stage people thought it was outrageous that the world was round, and people thought it was outrageous that women could vote, and people
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MUKKA
WORDS LISA HOLMEN PHOTOGRAPHY TIM GREY AND MAX KRUSE CREATIVE
There’s nothing I like more on a chilly evening than warming up with a
For drinks, Mukka also has a great range of craft beer, local wine and
big bowl of steaming curry. But quality Indian restaurants can be hard to
cocktails including the ‘Mumbai Monsoon’, a delicious infusion of Indian
come by in Melbourne, so I have made it my mission to find the best Indian
rum, ginger and lime or if prefer something a little lighter and sweeter, try
cuisine in town.
‘Rosey the Heartbreaker.’
Follow your nose to Brunswick Street Fitzroy and you’ll soon find Mukka,
Co-owners and brothers Prateek and Aditya Dhawan are behind Mukka.
home to all the simmering, sizzling, kneading, roasting and flipping, the
Their philosophy is to keep things simple and create fresh and traditional
way it’s done in India. It’s about time a little authentic slice of India was
dishes which showcase the best of India. As a family business, many of
delivered to Fitzroy.
Mukka’s dishes are inspired by their mother’s cooking, paying homage to their heritage. Each dish is freshly cooked from scratch with love and care
For a contemporary restaurant, Mukka is packed full of charm and personality. Interiors are warmed up with cosy handmade furnishings and all the small touches like exquisite stencil art, origami flowers and elephant ornaments make it feel like home. A mural takes centre stage on the exposed brick wall to remind diners we are still in the heart of hipster Melbourne.
and even the spices are ground in house.
Mukka definitely surpassed my expectations, delivering quality food which is great value for money. It is sure to become one of the hottest destinations in the Brunswick Street precinct.
Inspired by Indian street food, the menu takes me on a culinary journey
On the street food menu, the bhel puri is a flavourful and textural delight,
through India, from the bustling streets of Bombay to the hilltop villages
chock full of puffed rice and bursts of juicy pomegranate, while the Tibetan
of the Himalayas. There’s all the usual suspects like butter chicken and
momos (Indian dumplings of sorts) are filled with cabbage and potato
tikka masala but plenty of dishes I have not seen yet on an Indian menu in
encased in beautifully silken skins teamed with sesame chilli jam.
Australia like Bhel Puri, Tibetan Momos, Aloo Chaat, Pav Bhaji, Dosa and Matar Paneer.
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We then moved on to the dishes from the tandoor grill. Mukka nails the
MUKKA
chicken tikka; the thigh fillet is marinated overnight in a subtle mix of spices
365 Brunswick St
and yoghurt, then cooked in the tandoor oven. The spicy lamb shops are
Fitzroy VIC 3065
also a must order paired with a refreshing Kachumbr salad and coriander
(03) 9917 2224
chutney, which explodes with flavour and spice, upon every mouthful.
www.mukka.com.au
Inspired by Indian street food, the menu takes me on a culinary journey through India, from the bustling streets of Bombay to the hilltop villages of the Himalayas.
On September 10 and 11, Mukka is having a $1 Bloody Mary weekend (with any dosa), details will be shared on Instagram: @mukka.fitzroy Mukka is participating in the Vegan Day Out Fitzroy on September 17 and 18.
In traditional Indian style, curries are a definite feature of the menu. My personal favourite is the slow cooked goat curry, which literally falls apart with the slightest of fork nudges (the result of slow cooking for a minimum of four hours in tomato and onion gravy). The gravy has a great depth of flavour so trust me, you will want to mop up every last bit with a side of light and buttery naan. Although the dessert menu is limited, we couldn’t go past the refreshing Bombay Falooda Kulfi, a beautiful medley of pistachio, kulfi, rose syrup, falooda and tapioca pearls. Served in a glass, the dessert allows you to experience all of its contrasting textures and flavours with every bite. Mukka definitely surpassed my expectations, delivering quality food which is great value for money. It is sure to become one of the hottest destinations in the Brunswick Street precinct.
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SISTER OF SOCIETY WORDS AND PHOTOGRAPHY GASTROLOGY
Sister of Society is an Asian-fusion restaurant with some hints of Mexican influence (explained by the chefs coming from Mamasita), located on the ever-burgeoning dining and drinking scene on Chapel Street. S.O.S is designed to share and the menu is drawn up like a baseball game, with dishes in First Base (starters), Second Base (main) and Third Base (dessert). There is also the Home Run consisting of 2 First Bases, 1 Second Base, 1 Third Base and 2 Tap Beers, suitable to be shared amongst two. We opted for the Home Run, choosing to start with the Pulled Pork Sliders (generously coming in 3) and the Sticky Braised Beef Taco. The pork was delicious and the toffee apple sauce gave the dish a nice twist. We are very much susceptible to dishes with aioli, so we very much enjoyed the slow tender braised beef tacos. For our main we had the Chargrilled Wagyu Steak, served with ranch sauce, mixed leaves and chimichurri salsa. The steak was succulent and juicy, done medium rare. The sauce and salsa gave the dish a nice kick! To finish we had the Ice Cream Sandwich. Believe us when we say one is sufficient to share between two! Sitting in between two crunchy choc chip cookies is cookies and cream ice cream and mashed up cookie dough. For those with a sweet tooth, this dish is for you! Be sure to visit S.O.S on Chapel Street. The menu is also changing so there might be some new dishes to pick from! SISTER OF SOCIETY 254 Chapel Street, Melbourne PH: (03) 9972 8208 sisterofsociety.com.au
THINGS WE LOVE GRAM FEATURE
FIELD, BARNS & CO This month at South Melbourne Market, we welcome Field, Barns & Co, a wholesome Market larder with everything for the home cook’s pantry. We’re super excited about their freshly churned butter, unsalted and salted, as well as classic flavoured butters like herb, garlic and parsley. You’ll also find lots of varieties of flour, a wide selection of milk and eggs, specialty baking and cooking products, condiments, syrups and a range of indigenous Australian spices. If you’re a cook or a baker, you’ll love this place! Open Wed 8am-4pm, Fri 8am5pm, Sat & Sun 8am-4pm. For more details visit SOUTHMELBOURNEMARKET.COM.AU
THE WEST WINDS GIN LAUNCH THE BARREL EXPEDITION SERIES MAIDENII VOYAGE Fresh off of the back of their Chairman’s Trophy win at the recent New York Ultimate Spirits Challenge and Empire Steak was inspired by a true love
Ease yourself in with The Opener (think
just in time for World Negroni Week, West Winds have
of the humble steak sandwich, the unsung
steak, sauce, bread) or go straight to The
bottled and released their first barrel aged expression,
hero of our time. It taps into classic Aussie
Surfie (a sandwich with steak, freshly grilled
Maidenii Voyage.
nostalgia - a time when food was a fun,
pineapple, bacon and smoky
visceral experience. To achieve this, no detail
BBQ sauce). While steak is undeniably the
Since the launch of their initial gins The Sabre and The
has been overlooked, from the Aussie only in-
hero here, it’s worth a visit just for The Grain
Cutlass, one of the most important aspects of The West
store playlist to the interiors and packaging,
Salad (and don’t even get us started on
Winds has always been the people. Not just the boys
reminiscent of 1970s surf culture.
the hand crumbed mushroom in The Anti
behind the booze and their friends and families but also
Steak sandwich). The first store opened
those from bottleshops to barbies to beaches and bars.
“We really tried to get that balance – between
early August 2016 in Melbourne’s CBD and
To that end it made perfect sense to team up with some
being a fast food outlet but also really
expansion is on the cards with the next
of their oldest supporters and stalwarts of the sensible
focusing on the produce,” says owner Dean
restaurant already in the works.
drinking scene to launch our maiden voyage with Maidenii Sweet Vermouth, an outstanding an outstanding
Sholl. “We pride ourselves on locally sourced beef which is 100% grass fed and aged to
EMPIRE STEAK
Australian Vermouth made with Wormwood, Strawberry
perfection. We lightly baste our steaks and
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Gum, River Mint and Wattle Seed. In true Australian
combine this with a technique that ensures
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Negroni style the vermouth barrels truly enhance and
cooking every part of the protein evenly at a
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compliment our first batch of Barrel Expedition gin.
consistent temperature.”
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20
INTERVIEW: MATTY MATHESON
WORDS LAUREN BRUCE PHOTOGRAPHY NORMAN WANG AND VICELAND, DEAD SET ON LIFE AND VICE MEDIA INC
WARNING: This article contains explicit language.
I think it was just a gradual progression in parallel with how Vice has progressed. I’ve just been able to be on that ride with them.
If you’re interested in foodie land beyond cronuts and overstuffed mac and cheese croquette burgers, chances are you’ve come across one of Canada’s most notorious food industry exports, Matty Matheson. Larger than life, the Toronto chef from Canadian restaurant Parts & Labour has burst onto international computer screens with his crazy and much-
I think I’m coming down to Australia in January so watch the fuck out! Shout out to Morgie and Scotty down at Belle’s Hot Chicken! I’m comin’. We’re gonna be hangin’ out in January.
viewed Munchies videos, including How-Tos on frying chicken, making
So how does Dead Set On Life differ from your other video content like
heart attack-inducing and utterly delicious steak and stuffed potatoes,
Keep It Canada and your How-To videos?
and lasagna that is “guaranteed to get you laid”.
I think Dead Set On Life is a little more thought-out; there’s a little more feet to it; it’s more professional in that we have producers and a director
The thing is, throughout his chef career and in the earlier stages of his
and a show runner and two camera guys and a sound guy. I think we did
work with Vice’s food channel Munchies, Matheson was in the final stages
Keep It Canada with like two camera guys and a field producer and me
of regular substance abuse. It wasn’t until he had a heart attack that he
and that’s it.
recognised the partying lifestyle was going to kill him.
[Having a bigger crew] almost feels awkward, but as we’re going to crazier places and further away places we need a personal assistant, we need
Now completely clean and loving life with his wife and baby, Matty has got
someone to bring gear, you know. It’s a funny thing how we kind of build
a brand new outlook and a brand new show – but still swearing like a drunk
and grow and yeah it’s cool.
sailor. And we wouldn’t have it any other way. But the internet stuff [such as the Munchies how-to videos] was crazy. We had a chat to Matty about escaping the partying ways of the food
Now it feels like we’re really trying to make a show. You know, I don’t want
industry, his new show Dead Set On Life, and whether he can still stomach
to be a flash in the pan. I want to make something that is honest, more
fried chicken.
vulnerable, you know, long lasting, but also funny. I wanna make a funny, fun show. I don’t wanna make some sad-sack, the world is horrible, here’s
What led you to become a chef that does TV?
all the horrible stuff going on show. I want it to be a fun, positive thing.
When Vice started doing food content, I was like, ‘I wanna do that’. I’d been
I know that you’ve said you want to make a really anti-Food Network show.
friends with a bunch of dudes that had worked there forever, and then it just kind of happened. So we did hangover cures and how-to videos, when
So how do you avoid that model?
they [got some traction], we started doing the Keep It Canada show and
I think the Food Network has some amazing chefs but I just think that, for
now we’re doin’ actual TV with Dead Set On Life.
some reason, America, or the world, likes watching the same show, just
21
with different people on it. It just feels like the Stepford Wives, you know…
I get to really live these experiences. I get to keep them. The cameras
everything is perfect; everything is awesome.
aren’t always on and I’m there participating and being active with what we’re doing. I get to travel and go to these places; I get to eat the food.
And yeah, everything IS awesome, but you know, everything is shit as
And that’s the coolest part about the whole fucking thing. My crew’s
well. Like, it is what it is. And I just want to make a show that’s real. If
awesome, I get to hang out with my dudes, and we get to travel and eat
something’s shit, it’s shit; and if something’s good, it’s good. And if it’s
and experience things. Man. It’s the greatest job in the world, you know.
mind blowing, it’s mind blowing. With my show, everything’s real; there’s
It’s living the dream.
no weird scenarios that we like build up or there’s no producers tryin’ to fuck with shit.
For like three weeks we did two episodes in Vietnam, which was like
Like, if we go hunting or fishing on Dead Set, sometimes we’re not
fucking amazinggggg; it’s just like the most beautiful place. You go south
successful. You know. And that’s okay. Like I went duck hunting for one
of Saigon and it’s tropical, and then there’s deserts and I’d never been
episode, and I didn’t actually shoot a fucking duck.
to places like that. I’d been to England and France and Denmark and the States and around Canada, but I’d never been to places like Vietnam and
Dead Set is about me experiencing the world through a culinary eye,
now I get to see the fucking world, man.
and that culinary eye is bigger in some episodes, and smaller in other episodes. Sometimes it’s really food heavy, sometimes it isn’t, and that’s okay. Because we’re just trying to make an interesting show about me meeting people, seeing what’s going on, being around food, and I think that’s what’s genuine. I’m a chef, I love food, but it isn’t everything. That’s fair. So what’s your favourite experience so far on Dead Set On
I think Dead Set On Life is a little more thoughtout; there’s a little more feet to it; it’s more professional in that we have producers and a director and a show runner and two camera guys and a sound guy.
Life? Lots of things. I think it changes. I get to meet amazing people [from all
You had a lot of booze and drugs and partied pretty hard back in the
over the world], people that are really great, and that’s really cool. I’m doing
day. So why do you think it’s so hard to avoid that lifestyle in the food
things that I’ve never done before. I didn’t grow up hunting or fishing, so
industry?
the show’s really driven by stuff that I haven’t experienced. [On Dead Set
Because everybody does it. You’re in the food and alcohol industry; you’re
I’ve done] a pow wow – and getting to put on regalia and participate in
selling alcohol. And it’s just… with the type of person that I am and the
the pow wow was a huge honour. Obviously it’s funny lookin’, you know,
restaurants that I worked at, the culture was chaos a little bit. And that’s
it’s some white guy wearing regalia, but that was a cool thing that I got to
cool; I have no regrets.
do in my life.
22
23
Though I think the restaurant industry is changing a lot right now, and
what I think is cool now is different. I haven’t had a drink in years. So a
its for the better. I think people are really aware of this kind of shit now.
lot of shit’s changed.
How things used to be aren’t necessarily right, and it’s not a man’s world anymore. You know. It’s like the bro culture of kitchens, it’s still
So it’s just like, I’m 34 so I’m not tryna do coke or you know, mash
very prevalent; but restaurants ARE changing for the better. When we
around at fuckin’ bars all night. I mean, I gotta be up early. I gotta make
first opened Parts & Labour, it was like the fuckin’ movie Animal House
sure that everything’s good. I just have different ambitions now.
every night. It was really fuckin’ nuts. Every night I was partying, all the staff were partying, and we were fuckin’ maniacs. Legit maniacs.
I used to think it was about being at every bar and every opening and
Any band or DJ that came through, during the first two years of Parts
partying the hardest. As in, ‘I’m gonna do more coke than you, and then
& Labour, you know, we were partying with them. It was an amazing
I’m going to work straight after and workin’ fuckin’ harder than you’.
time; it was one of those things that was like, time and place. It was just
Like you know, that’s just kid shit. And then I grew up.
absolute fuckin’ madness. Now that you’ve travelled a bit more, has it given you a bit of And then… ‘the brightest flame burns twice as quick’ or some bullshit.
perspective on Toronto food?
Everything has an expiry date and for me personally, it’s not a
Yeah. I think Toronto food’s phenomenal. I think our restaurants are
sustainable lifestyle. So [when I had a heart attack], I came out the
amazing; I think we have really amazing chefs and I think the cultural
other side luckily, and now, life is WAY better. So you know, back then,
food of Toronto is fucking world class. I mean really, our Chinatown out
I just never knew anything else. I was kind of naïve and took advantage
in Markham, even our Chinatown downtown is fucking just as good as
of our industry, and not having to pay for drinks in your own city is
Flushing in New York. And we have amazing Sri Lankan food and Trini
pretty good. You know, the industry takes care of each other, and I
food and Jamaican food, and West Indian, East Indian, fuckin’… you
don’t think I paid for a drink in ten years in Toronto. And [when I was
know? So much Vietnamese food… we’re lucky.
younger], that was like, amazing to me. The restaurant scene in Toronto right now is fucking killing it. People So how do you have fun now without it?
are really putting in some work and opening up some really great
I’m in a different place now. I go to lots of shows, I travel a lot, I got a
restaurants. I’m really proud of this city.
kid now and a wife, and everything’s amazing. My life is different and
24
Though I think the restaurant industry is changing a lot right now, and its for the better.
Oh awesome! What are you doing with Belle’s in January? Well you’re gonna have to wait to find out!
So what’s your favourite thing to eat and cook for yourself now and are you sick of squad fried chicken?
Oh come ON. Tell me.
It’s summer here and I don’t like making fried chicken in the summer. I
Shit’s gonna… I don’t know, what do you think I’m gonna do at a hot chicken
don’t have AC in my house so I try not to cook inside at all [during the
place? Cook fuckin’ chicken, that’s what.
summer months]. But I’ve been grillin’ a lotttttt… a lot of salads. At home, I grill some seafood, cut some tomatoes up, fuckin’… slice some fennel,
Make a fuckin’ salad.
throw some you know, wedges of oranges and grapefruit on there.
I’m comin’ in and I’m gonna make a fuckin’ crudité.
I mean like right now, I’m just eating kinda light. Instagram doesn’t really
Haha very good.
show all the shit that I’m eating. But fuck, you know, I like cooking everything.
Yeah, Sydney Melbourne and Perth. I’m comin’.
Somedays I’m just like, I just wanna roast a chicken. I wanna make some mashed potatoes, or make some grilled razor clams with tomatoes. I want
www.youtube.com/user/Munchies
pot roast. I want, you know, like, some fuckin’, Old El Paso tacos. Depends
mattywww.youtube.com/user/vice
what I get a craving for. Like right now I’m at my in-laws’ house, and I’m
instagram.com/mattymatheson
gonna get some steak and some lobster and make like a lobster spaghetti and some grilled steaks and you know, just make some fuckin’ leafy green salad and just chill. Yum. So what’s next for you Matty? I think I’m coming down to Australia in January so watch the fuck out! Shout out to Morgie and Scotty down at Belle’s Hot Chicken! I’m comin’. We’re gonna be hangin’ out in January.
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GIFT GUIDE Father's Day
GRAM FEATURE
THE SCHALLER STUDIO - BENDIGO This Father’s Day, take your dad for a trip out of the city and into vibrant Bendigo. Drawing from the art and cultural overtones of Bendigo, The Schaller Studio is inspired by contemporary expressionist artist Mark Schaller and his working studio. Working fluently across a variety of art forms including sculpture, ceramics, and painting, the Melbourne based artist uses a bold array of abstract shapes and colours to capture his visual experiences and local surroundings.
FOR THE CRAFT BEER LOVER
On the corner of Lucan and Bayne Street,
Three different limited release craft beers delivered
Bendigo, The Schaller Studio is a hop away
to your Dad’s door each month.
from the vibrant arts precinct. Start your day at The Pantry offering locally sourced produce, then jump on a yellow Lekker bike, The Schaller
Filled fresh from the keg into impressive 946mL
Studio tram or a Smart Car to discover the
CANimals which includes tasting notes for him to
hidden gems of Bendigo.
learn about the beers he’s drinking.
(Ph): 1800 278 468 THESCHALLERSTUDIO.COM.AU
A refreshing gift pack subscription your Dad will love this Father’s Day. From: $59
ONLINE FROM HOPS TO HOME
CHEERS TO YOU DAD!
h.hopstohome.com.au/fathersday
The perfect Father’s Day gift for the craft beer
a gift from each venue, lunch and a special Ben’s
lover is here! Treat your Dad, Father-in-law, Dad-
Brew Tours gift bag. And if that wasn’t enough,
to-be or just a top bloke in your life, to a day out
just because we love our Dad’s, use the promo
celebrating some of the best craft beers Melbourne
code BBTDAD for 20% off*!
has to offer. CAN’T DECIDE WHICH TOUR TO TAKE DAD ON? Ben’s Brew Tours has collaborated with some of
Get on board Ben’s Brew Tours gift vouchers.
the city’s best brewers, stockists and specialty
Choose a specific tour or amount.
bars to bring you one step closer to your favourite
Check out our website to purchase. All vouchers
brews. From Hawkers, 3 Ravens and Moon
valid for 12 months.
Dog to Forester’s Hall, The Terminus Hotel and Carwyn Cellars, there’s something for everyone’s
WANT TO MAKE THIS A FAMILY AFFAIR?
“beerometer” on a Ben’s Brew Tour!
Awesome! We have special rates when booking a full tour. Get in contact and we’ll make it happen!
Dad will be treated to tastings at each venue, the chance to hear the tricks of the trade direct from
Cheers and Happy Father’s Day from the team at
the brewers themselves, access to great discounts,
Ben’s Brew Tours. BENSBREWTOURS.COM.AU Terms and conditions apply, offer valid until 4 September for travel between 1 September 2016 – 26 November 2016
GIFT GUIDE Father's Day FOR THE TECH-SAVVY BEER CONNOISSEUR BrewArt. The world’s first fully automated personal brewing system.
A complete system that enables you to brew your own pub quality beer at the touch of a button, monitor and control your brew from your smart phone and then keg and dispense without requiring CO2. Choosing your favourite beer can be as simple as scrolling through the range of BrewArt inspired BrewPrints or developing your own customised brew.
FOR THE COFFEE PUREST...
Available from exclusive retail partner Harvey Norman www.brewart.com
Traditional Stove Top 6 cup coffee maker 2 Pantone series espresso cups and 250g Urban Gotham coffee.
The micro batch roasted coffee origins are sourced from Rainforest Alliance plantations in West Brazil and South Mexico. To compliment the blend is a small yielding origin added from Far North Queensland. The coffee is full bodied,sweet and the aromatics intense made from the classic Italian Stove Top.
AVAILABLE FROM 30KERR65 30 Kerr Street, Fitzroy fitzroy@dimattinacoffee.com.au Ph: 9416 2077
SUPERIOR LIQUORICE CO. Australian-made Superior Liquorice Co has released a novelty
Produced by local sweet specialists, Fyna Foods,
limited-edition Giant Liquorice Wheel, the ultimate confectionery
The Giant Liquorice Wheel is preservative-free
gift for Aussie dads to enjoy and ‘unwind’ this Father’s Day.
and boasts all natural colours and flavours.
Offering smooth and well-rounded flavour, the extraordinary 450gm Giant Liquorice Wheel has never been done before and is
The Giant Liquorice Wheel is available from
sure to be a real hit with dads across the country.
mid-August at Woolworths, RRP $8.00 (while stocks last).
The Giant Liquorice Wheel is a unique addition to Superior Liquorice Co’s established range of soft eating liquorice treats, which have become fast favourites with Australians since launching in 2015.
WWW.SUPERIORLIQUORICECO.COM.AU
GIFT GUIDE Father's Day THE ULTIMATE INGREDIENT HUB FOR FOODIES The Spice Library is the online ingredient hub for everyday and hard-to-
FABULOUS GIFTS FOR THE GOURMET DAD…
source gourmet ingredients from around the globe for food lovers and
Book a dining experience for Dad, buy him a gift voucher, or better
enthusiastic cooks. Whether, you are cooking Moroccan tagine or Mexican
still buy him the cookbook and enjoy the fruits of his labour at
tacos, we have just the ingredients for you. Choose from our in-house
home! Visit the online Apples + Pears store for great gift ideas from
roasted and ground Moroccan Spice blends or our signature Swan Valley
award-winning Melbourne restaurants: Red Spice Road, Red Spice
preserved lemons or how about Mexican Chipotle or Ancho chilli for your
QV, Burma Lane and Meat Fish Wine.
next Mexican Feast? Whose Dad loves pork belly and free beer? Bring Dad into Red AVAILABLE ONLINE FROM THE SPICE LIBRARY
Spice Road or Red Spice QV for lunch/dinner on Father’s Day and
WWW.THESPICELIBRARY.COM.AU
not only does he get to enjoy our famous Pork Belly with Apple Slaw,
INFO@THESPICELIBRARY.COM.AU
Chilli Caramel and Black Vinegar, he’ll also receive a complimentary Moon Dog ‘Love Tap’ Lager to enjoy on arrival!
RED SPICE ROAD 27 McKillop St, Melbourne | (03) 9603 1601 | redspiceroad.com.au SHOP ONLINE: store.apeg.co
MILK MADE BY NICK HADDOW A BOOK ABOUT CHEESE: HOW TO CHOOSE IT, SERVE IT AND EAT IT RRP: $55.00 Give Dad the definitive guide for making wise choices about the cheese you buy and eat. Milk Made by Nick Haddow of Bruny Island Cheese celebrates the centuries-old traditions of cheesemaking and reveals how they are being applied in new ways today.
Milk Made imparts all of Nick’s wisdom around making, serving and storing cheese at home, as well as 75 recipes that celebrate cheese in its myriad glorious forms. Available at all good book stores. www.hardiegrant.com.au 28
GIFT GUIDE Father's Day DISCOVER PERSIAN HOME COOKING Persian Gourmet hand crafts an exclusive range of Persian meal kits and Persian Ghee. Behind the brand is a passionate cook, Anna, who through her creations shares with you four
celebrate your father
generations of family recipes. The meal kits are full of flavour with no heat, catering to families, vegetarians, slow cooking enthusiasts and those who love to entertain or would like to expand their cooking repertoire. For an authentic Persian flavour use the preservative free Persian Ghee. COMPLETE SET: $45.00 AVAILABLE ONLINE FROM PERSIAN GOURMET WWW.PERSIANGOURMET.COM.AU HELLO@PERSIANGOURMET.COM.AU
HAIGH’S CHOCOLATES Make your father’s day with a gift from Haigh’s Chocolates. Their stores are filled with all of Dad’s favourites including milk and dark Chocolate Assortments, Scorched Almonds and
w w w. p h i l l i p a n d l e a . c o m . a u
Cinema Mixture Gift Tins plus they’re
26 high street
ready for gift giving. Purchase from one
ph: 03 9011 8433
gift tags/vouchers (for those hard to pick for fathers)
trentham vic 3458
of their 15 retail stores across Adelaide, Melbourne and Sydney or online.
HAIGHSCHOCOLATES.COM
29
FIELDS OF ROSE Turkish Delight Rocky Road RECIPE NAHEDA HASSAN PHOTOGRAPHY CATHERINE BEDSON
INGREDIENTS Makes 48 serves 6 x 180g dark chocolate (preferably 70% cacao) 400 g Naheda’s Choice Red Rose Turkish delight (gf) 200 g Naheda’ s Choice White Rose Turkish delight (gf) 1/2 cup desiccated coconut 120 g dry roasted hazelnuts 120 g dry roasted almonds
METHOD Step 1 Grease two pans 18cm x 28cm. Line bases and sides with baking paper. Step 2 Chop dark chocolate and place in microwave safe bowl. Microwave chocolate for 3-4 minutes stirring with a metal spoon every 30 seconds until melted. Step 3 Combine hazelnuts, almonds, red and white Turkish delights and coconut in a heat proof bowl. Step 4 Add melted chocolate to the combined ingredients and coat well. Pour the mixture evenly between the two pans. Tap the pans to even out the mixture with out touching the top. Refrigerate for 4 hours until firm. Remove from fridge and slice evenly with a warm knife. Enjoy a Turkish feast.
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REVIEWS LOCALE ESPRESSO - BLEND NO. 141 WORDS AND PHOTOGRAPHY DEAN SCHMIDEG One of the endearing qualities about us Melburnians
The blend that Léon uses is No.141, a mix of three natural
is our love and support of the suburbs we live in.
Arabica beans from Brazil Santa Lucia, Tanzania Tarime
Historically we frequented the corner milk bar, the greasy
and Ethiopia Limu which combine to produce a brew
fish & chip shop, not to mention the fruiterer and the hot
that is full bodied and rich with notes of dark chocolate,
bread shop, but slowly these places have disappeared,
praline and a lively edge that is a touch fruity without the
replaced by big supermarket chains and franchises. In
acidity. For Arno, this allows Léon to give his customers
the meantime cafes have popped up everywhere and we
an Italian espresso experience with a very Melbourne
have naturally transferred our patronage to this new kind
feel using a roast that is not too dark and definitely not
of small local business. It’s the place we meet our friends,
bitter. Born in September 2015 not long before baby
see the neighbours, and often have a special relationship
Arno, the concept behind Locale is to source premium
with the owner or barista who prepares our daily hit of
coffee, roasted weekly to order and delivered around
caffeine. Regardless of where we live, we all have our
the country. It’s all about being there for the cafes,
local hangouts and love them.
supporting them, training them and making sure the coffee they choose is right for not only the venue but
A few months Arno opened its doors Collingwood and
also the people who will drink it. They’re all about being
for those who live and work around Cromwell St, this is
personal and engaging, the one on one relationship and
their new local and it’s already a big hit. Run by Léon
giving the cafe that good old fashioned hospitality that
Dalle Nogare who had long stints at DOC Espresso, Sarti
they in turn want to provide to their customers. That’s
and most recently 5 Lire, this is his very first business
why their name is Locale, and you can’t get more local
which he loves and cares for like a tiny baby. Emphasis
than that.
on the word tiny, because it’s literally no bigger than a residential galley kitchen. Focusing on panini and
Already supplying over 100 venues in Melbourne, here is
some salads, plus rotating warm dishes like minestrone,
just a taste of where you can enjoy No.141 -
polpette or pasta, there’s also an assortment of freshly baked pastries, taking you back to Italy with every bite. Named after the river Arno that runs through Florence, Léon’s cafe is about his passion for good service, consistency and simple Italian style without the wank factor. He’s not about taking over the world, he just wants
Arno - 51 Cromwell St, Collingwood 5 Lire - 116 Errol St, North Melbourne Henry and the Fox - 525 Lt Collins St, CBD Baby - 631 Church St, Richmond Manhattan - 448 Toorak Rd, Toorak
to look after the people who support him every day. It’s how Italians do local and that includes the coffee that comes from his neighbours at Locale Espresso across the road in Abbotsford.
BAR/D UP Video Feature - Bartronica, CBD In collaboration with Once Bitter Looking for a basement bar in the heart of the city that
Open until 1am every night except Monday, the bar also
literally has all the bells and whistles? This is where
has a great courtyard in case you want to escape for
Flinders Lane becomes memory lane as you follow
a while and just drink without having a controller or
the flashing lights to Bartronica. From the Mario Kart
joystick in the other hand, but for those of you who are
booth to the vintage pinball machines, arcade games
serious about your gaming you’ll probably be happy to
and various Nintendo consoles, make sure you have
lose yourself in this paradise for hours on end.
full pockets because you’re sure to drop some serious Head to bardup.com.au to view the full video.
coin here indulging every childhood fantasy. Grab some
Also worth mentioning that if by chance you hear
beers or one of the 80s inspired cocktails and sit them
people randomly shooting guns, happen across a street
next to whichever game draws you in as you jump, drive,
fight and witness a spinning bird kick, or possibly see
fly or shoot ‘em up, without worrying that your parents
two strangely dressed little Italian men with moustaches
are going to tell you to stop and come for dinner. Oh
looking for a big angry gorilla throwing barrels around,
and if you do get the munchies, the guys here have kept
don’t worry....it’s all just part of the action here at
it really simple so you don’t have to think too hard and
Bartronica.
lose concentration, there’s Nachos, Nachos, or Nachos.
BARTRONICA
Nice.
355 Flinders Lane, Melbourne (03) 9629 9921 bartronica.com
32
VIGNERONS SCHMÖLZER & BROWN PRÊT-À-ROSÉ 2016 Beechworth, Victoria - RRP $25 WORDS AND PHOTOGRAPHY LA DONNA DEL VINO I have the bravest friends in the world. In an economic
I got onto this wine after noting an Instagram account
climate where it is hard enough to even buy your
called ‘The Drinks List’ was offering a pack called
own house, they’ve put that on hold and gone and
‘Great Southern Land’. The Drinks List, I discovered, is
purchased land, set up a vineyard and started their
the latest venture by friendly wine expert, Matt Skinner.
business, Schmölzer & Brown. The name pertains to
The Drinks List encourages you to ‘drink widely and
Tessa Brown (former vine expert at Kooyong Estate)
drink well’, a motto that I wholeheartedly approve of.
and her partner Jeremy Schmölzer (a great architect).
The packs are all available for two weeks only before
This hard working team have invested everything to
they move onto a new selection of exciting wines that
set themselves up in a stunning part of the world in
are guaranteed to be delicious, so I was lucky to snare
north-eastern Victoria near Beechworth.
this when I saw it. The next one I am told is a Shiraz pack that could actually work out nicely for red wine-
A few years ago the rosé was their first foray together
loving dads on Fathers Day.
into the winemaking world as they waited for their vines to grow. Setting the tone for what is to come,
They are available in 3, 6 or dozen packs to suit various
their rosé is consistently perfect in its friendly salmon
tastes and budgets.
hue offering notes of young apricots, dried paw paw, quince and a subtle hint of desiccated coconut. Let
Stockists:
it glide over your palate, noting its clean but mouth
(thedrinkslist.com) or will be available in October via
filling texture. Enjoy with sashimi or with linguine
fine wine retailers like The Prince Wine Store and City
pasta coated in broccoli and plenty of garlic.
Wine Shop.
Purchased
through
The
Drinks
List
OLD WIVES ALES – HAIR OF THE DOG XPA WORDS AND PHOTOGRAPHY ON THE BANDWAGON Similar to a lot of new craft labels coming out this year,
I love this beer because of the aroma. As soon as you
Old Wives Ales is a gypsy brewing company born from
pop the top you get a massive tropical punch in the
four mates sharing their love of beer and hombrewing.
face. Also, for a beer that is pushing 6%, it’s surprisingly easy to drink all day!”.
The Melbourne craft beer industry have always been welcoming and accommodating to brewers
I would have to agree. The dense fluffy white head
without a home, proving time and time again that it
allows you to really get the best out of the aroma, its
is a real community that encourages, collaborates and
amber orange appearance is very sexy but for me it’s
supports itself. And, like most gypsies, the team at Old
the rock star Aussie hops in there with some Ella, Vic
Wives Ales ultimately want to settle down and find
Secret and Galaxy giving the beer its tropical melon
their own home. After trying this beer, I bet that won’t
fragrance with some added US West Coast piney
be long at all.
punch courtesy of some Chinook. It’s has a pleasant bitter finish that still lets you know it means business.
Hair Of The Dog XPA was their very first release back in November 2015 and quickly gained a number
You can find Old Wives Ales around Melbourne and
of hard core fans. One quarter of Old Wives Ales is
regional Victoria at good beer venues and bottle
Nathan Keatch explains why that was. “We didn’t want
shops. Cheers!
to launch our brand with a pale ale but we wanted something that really showed what we’re about as a brewery. To us an XPA (Extra Pale Ale) sits somewhere between a pale ale and an India Pale Ale and this seemed just right at the time. Truth be told, a lot of breweries would have called Hair of the Dog an IPA. But to us an IPA is something bigger and bolder.
OLD WIVES ALES – HAIR OF THE DOG XPA ABV: 5.8% Style: Extra Pale Ale Serving Temp: 4-6 degrees Food pairing: Burgers / BBQ Origin: Melbourne, Victoria Price (RRP): $24 / 6 pack 330ml Buy it here: www.oldwivesales.com.au
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OUT AND ABOUT
400 GRADI EAST LAUNCH NIGHT
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Located in Ringwood’s epicurean mecca, Town Square at Eastland, 400 Gradi East is the latest addition to the Johnny Di Francesco’s Gradi Group. The brand new restaurant that will be offering a breakfast service
alongside the classic pizzas made in traditional Neapolitan style and plenty more of the delicious food Gradi is known for.
THE DIARY
12 - 15 September, 2016
5 September 2016
Melbourne Convention and Exhibition Centre
Mister Bianco - 285 High Street, Kew
Fine Food Australia is the country’s leading trade exhibition for the foodservice, hospitality and retail industries. The event will present new and innovative products from around Australia and from over 45 countries internationally, as well as live demonstrations, masterclasses and industry recognised competitions. The annual show attracts over 1,000 exhibitors from Australia and the world, and alternates between Sydney and Melbourne each September.
On 5 September, three of Melbourne’s most passionate Sicilian expatriates will unite for an exciting celebration of the Southern Italian island. Kew’s Mister Bianco will play host to the trio, including restaurateur and chef, Joseph Vargetto, Alfredo La Spina from Brunswick East’s Bar Idda and Giorgio Linguanti from That’s Amore Cheese.
FINE FOOD AUSTRALIA
THE THREE FACES OF SICILY
23 September, 2016
BRITISH ISLES CHEESE MASTERCLASS WITH JASON HINDS Eureka 89, Level 89, Eureka Tower 7 Riverside Quay Southbank
2016 will see Fine Food Australia return to Melbourne from the 12-15 September at the Melbourne Convention and Exhibition Centre.
Vargetto and La Spina will each present their interpretations of Sicilian cuisine over a six course dinner that showcases the tastiest ingredients from this jewel in the Mediterranean, including stuzzichini and entrees, pasta, a meat course and of course, dessert. Some highlights are bound to be La Spina’s confit swordfish alla ghiotta with maccu or his anchovy and sardine zeppole appetizer, as well as Vargetto’s signature tuna carpaccio ‘la zingara’ or his pasta creation – caramelle filled with slow roasted goat, wild chicory and pickled shallots.
30 September, 2016
MASTERCLASS: TRAVELS TO THE SOUTH PACIFIC RIM WITH DANIEL HAWKINS (POW KITCHEN) The Neff Market Kitchen - South Melbourne Market
Daniel explores the sub-tropical regions of South East Asia and beyond, from hawker carts and street stalls, to regional and classic cuisines. Daniel’s menu features Ma Hor, a chicken, pork and prawn relish on sweet pineapple; grilled tiger prawns with coconut and green mango; Isaan-style hot and sour beef salad with lemongrass and Thai basil; river trout roasted in banana leaf with curry paste and krachai (Chinese ginger); master stock pork hock with Chinese five spice and chilli; and for dessert, a refreshing coconut and kaffir lime sorbet. Length: 2.5 hours Skill level: Intermediate to high Includes: Includes dinner and recipe pack Cost: $135.00 per person Bookings essential SOUTHMELBOURNEMARKET.COM.AU/COOKING-SCHOOL
Join Eureka 89 and Harper & Blohm for a special onenight-only masterclass with Jason Hinds of Neal’s Yard Dairy this September. Considered the United Kingdom’s top cheese retailer and distributor, Neal’s Yard Dairy has become a foodie tourist destination worldwide with its selection of farmhouse cheeses from across the British Isles. Hosted alongside Harper & Blohm’s Olivia Sutton, Jason will showcase a range of his favourite British and Irish farmhouse cheeses available in Australia, whilst taking guests on a journey through traditional British and Irish cheesemaking history and craft. At a staggering 300 metres above sea level, Eureka 89 is a spectacular location for the Neal’s Yard Dairy masterclass, which will be paired beautifully with various beverages.
Sweet tooths will be satiated by a cassata burger, consisting of ricotta gelato, candied fruit and a soft chocolate brownie sandwiched between a brioche bun.
Bookings essential
Giorgio Linguanti will also be in attendance, exhibiting his cheesemaking skills and sharing samples of his famous pecorino for tasting. Guests will also enjoy tastes of his other creations in a selection of the night’s pastas and stuzzichini, while he discusses the Sicilian appreciation of cheese and mozzarella making.
Tickets can be purchased via www.eureka89.com.au or www.harperandblohm.com.
7pm for 7.15pm $120 per person, all inclusive
Mister Bianco is known for its most generous pours and this dinner will not disappoint; each course paired with one or two of Italy’s finest wines, selected by Alan Featherby from Italian Wine Importers. There will also be a selection of Sicilian wines from different producers that are poured at Bar Idda. Guests will meet and greet all three Sicilians and will go home with a gift-bag that includes a range of tasty treats and recipes. Bookings Essential. $130 per person misterbianco.com.au
29 September 2016
WORLD’S RUM EXPERT PAUL MCFAYDEN HOSTS PLANTATION RUM DINNER Circa, The Prince - 2 Acland Street, St Kilda
17 September, 2016
MASTER OF PEKING DUCK WITH VICTOR LIONG 11-15 Buckboard Place, Melbourne
Chef Victor Liong is well known for his dynamic approach to Chinese cuisine. His Melbourne laneway restaurant, Lee Ho Fook has received an international following thanks to the chef’s unique modern interpretations of authentic Chinese cuisine. One dish that’s never appeared on the menu and yet is one of Victors passions, is the crisp, sweet classic Pecking Duck. Find out just how to recreate this historic Chinese classic (that dates back to the Ming Dynesty c1400) and the funny story of how Victor learnt to master the art and why he doesn’t have it on the menu at Lee Ho Fook. After the demonstration guests will be treated to a special, four-course Lee Ho Fook lunch paired with matching wines. $175 per person Peking Duck Masterclass with take-home recipe cards Four-course meal at Lee Ho Fook with Matching wines A ‘Master of Peking Duck’ certificate cookingbooking.com/CulinaryExperiences/View/376
This September, International Brand Ambassador for Maison Ferrand, Paul McFadyen will be present at Circa, The Prince for a night dedicated to the esteemed Plantation Rum portfolio, matched with a four-course menu from the Two-Hatted Circa Kitchen. In demand for his drinks knowledge, McFadyen is the former Co-Director of IP Bartenders of London along with colleagues Ben Reed, Nick Wykes, and Emma Davis who are responsible for operating the UK’s premier agency for drinks training and cocktail consultancy. Having developed training and bartending projects with top clients including Diageo, Bacardi Brown-Forman, Mitchells & Butler and Coca-Cola worldwide, Paul is rightly acknowledged as the world’s leading rum expert and presenter. The talented bar and kitchen teams at Melbourne’s Circa, The Prince have collaborated with McFayden to create an exceptional menu featuring a ‘3 star’ cocktail on arrival, plus four straight spirits including Barbados 5-year, Panama, Nicaragua and Plantation X0 20th Anniversary spirit to match each dish within the four course meal. $150 per person - Four courses with matched rum and cocktail on arrival. Bookings are essential: tickets by events@circa.com.au or (03) 9536 1122
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