GRAM Magazine: January 2014 // Edition 36

GRAMMAGAZINE.COM.AU MELBOURNE

ISSUE 36

FREE

MELBOURNE,

LET US INTRODUCE TO YOU...

WWW.GRAMMAGAZINE.COM.AU

ALL NEW AND SO PRETTY

This month, GRAM has seen a passing of the

ON THE COVER:

guard. Prime Creative Media, who have grown and

Strawberries

loved GRAM over the past couple of years have

described as nutritional jewels and

handed the reigns over to Rothesay Media...and

have been prized for their medicinal

we couldn’t be more excited!

properties as far back as the Roman

have

often

been

We are delighted to bring you a new GRAM website

Empire. They provide a range of

in conjunction with our very first edition, as well the introduction of

nutritional benefits, but first and

digital GRAM. All editions of GRAM, both current and back copies,

foremost are an excellent source

are now available to read online, where ever and whenever you like.

of Vitamin C. Half a punnet (125g)

We’re also introducing some new content to the magazine, with a

gives you 55mg Vitamin C, more

beautiful interview piece with the boys from Overdosa, as well as

than a whole day’s recommended

a new look We Love feature spread encompassing not only events,

intake. Studies have indicated that

but also newly opened foodie places for us all to try.

strawberries (as part of a healthy

We hope you enjoy this edition of GRAM Magazine, and please

low-fat diet) may help decrease blood

don’t hesitate to get in touch if there is anything you’d like to bring

pressure, which may reduce the risk

to the table.

of heart disease. So eat up!

Jess Hourigan, Editor

INSIDE JANUARY GRAM

4.

4.

4. LUNE CROISSANTERIE

8. HELLO SAM

10. PERSIMMION

I EAT THEREFOR I AM

FORKSAKE

A CHRONICAL OF GASTRONOMY

12. LEMON, MIDDLE AND ORANGE MELBOURNE PATRON

4.

4.

16. PARADAI THAI 2 CONFESSIONS OF A LITTLE PIGGY

20. AN INTERVIEW: OVERDOSA

4.

24. MAYA TEQUILA BAR THE FOOD SOCIETY

MY FAIR MELBOURNE

28. TOTALLY AMAZING MUSELI VORACIOUS VEG

FEATURES: 27. ROOFTOPS REGULARS: 18. WE LOVE

19. WHAT’S NEW AND WHAT’S ON

30. WINE REVIEW

32. WHAT’S HOT.

34. DISTRIBUTORS

FOLLOW US!

Twitter: @GRAMMAGAZINE

Facebook: GRAM Magazine

Pinterest: GRAMMAGAZINE

Instagram: gram_magazine

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 Melbourne.

Gram magazine is owned by Rothesay Media Pty Ltd and published by Jess Hourigan. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content.

Editor: Jess Hourigan Email: jess@grammagazine.com.au Advertising sales Marc Wilson Email: marc@grammagazine.com.au Phone: 0425 145 806 Art and Design: Jess Hourigan

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

CAB AUDITED

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

THE COLLECTION: ALMOND CROISSANT (BOTTOM RIGHT) PAIN AU CHOCOLAT (MIDDLE) KOUIGN AMANN (TOP LEFT)

LUNE CROISSANTERIE 29 Scott Street, Elwood. Ph: 9077 6463 Words and photos by I Eat Therefor I Am

ABOUT THANH DO I’m Thanh Do, engineer by day, baker by mid week, gluttonous diner by weekends and food blogger in between. I try to live by the philosophy “I Eat Therefore I Am”, which has served me well so far. Hope you can join me on this journey.

WWW.IEATTHEREFOREIAM.BLOGSPOT.COM

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

TWITTER: @IEATBLOG | INSTAGRAM: IEATBLOG

Let me tell you a story, a story of how I came to find the best croissants in Melbourne. It all started in a galaxy far, far away, known as the Melbourne CBD, (I work and live in the ‘burbs). One fashionable, funny and famous coffee addict called I-Hua frequently visits Patricia Coffee Brewers for her daily caffeine fix. The non-cake eating I-Hua would usually just have her coffee, but she noticed these pastries (which aren’t cake as she doesn’t eat cake so let’s get that clear), especially the pain au chocolat from Lune Croissanterie.

She tried one, and loved it. From that point on, she tried numerous other

THE KOUIGN AMANN IS MIND BLOWINGLY AWESOME. THE TASTE IS SO SIMPLE YET SO PERFECT AND JUST LINGERS ON YOUR TONGUE LIKE A SOFT AUTUMN BREEZE ON YOUR FACE...*LICKS LIPS*. OK THAT’S WHAT NIGELLA WOULD HAVE SAID.

things, so much so that she became friends with the genius behind the

that was like puff pastry but with a sugary outside. She told me it might be

pastries, Kate.

a Kouign Amann, a pastry that originated from a region in France. Then I asked if that’s what the Dominique Ansel pastry I had in New York was, and

Fast forward a few months and I-Hua, Aaron, Daisy, Ricky, Bryan, Kate and

she confirmed that was the case. I had absolutely loved those two pastries

myself were going to dinner. By chance, I was sitting next to Kate and we

and the most amazing part of this story is that Kate was starting to make

talked about pastries and cakes. I asked her about some pastry I had in Paris

them. OMG. SHUT THE GATE. GET OUTTA HERE. I was beyond excited.

Real food.

Local life.

Corner Coventry & Cecil Streets, South Melbourne southmelbournemarket.com.au Wed Fri Sat Sun

WWW.GRAMMAGAZINE.COM.AU

8am – 4pm 8am – 5pm 8am – 4pm 8am – 4pm

Extended trading hours for Cecil Street restaurants

5

STROKE OF GENIUS: JAM DONUT CRUFFIN

MIND BLOWING: KOUIGN AMANN

A special meeting was setup and Daisy and I drove to Kate’s shop to pick up

beautiful, the best I’ve tried in Melbourne. They’re flaky, crunchy, soft, and

this Kouign Amann, amongst other pastries.

buttery. Everything you want in a croissant.

The Kouign Amann is mind blowingly awesome. The taste is so simple yet

And the cruffin. What a stroke of genius. It’s croissant pastry cooked in a

so perfect and just lingers on your tongue like a soft autumn breeze on your

muffin tin. It’s not just a gimmick as this method of cooking gives it different

face...*licks lips*. Ok that’s what Nigella would have said. I’ll be a bit less

textures and flavours as different parts crisp up. Kate fills the cruffins with

poetic and say that the sugar on the outside works so well with the buttery

a variety of flavours, with jam donut, Nutella four ways, lemon curd and

pastry to give the most wonderful simple flavour. There are a number of

raspberry and peanut butter and jam some of the flavours she’s done so far.

textures too, from the sugar crunch, to the pastry crunch and the soft

I’ve tried two flavours and they’re excellent.

interior of the pastry.

When I first met Kate she was selling her pastries through other vendors, Besides the Kouign Amann, Kate also makes plain croissants, almond

but now she has her own shop, so you can pop down and buy some directly

croissants, pain au chocolat, cruffins (a croissant muffin) and special flavours

from her and have a chat. At the moment, Lune Croissanterie is open on

of things such as pistachio croissants or anything else she feels like making.

weekends only, but check out the website and Twitter for regular updates.

I’ve had the pleasure of eating all of her pastries. The plain croissants are I urge you to get yourself to the shop and buy everything as the croissants

AND THE CRUFFIN. WHAT A STROKE OF GENIUS. ITS CROISSANT PASTRY COOKED IN A MUFFIN TIN. IT’S NOT JUST A GIMMICK AS THIS METHOD OF COOKING GIVE IT DIFFERENT TEXTURES AND FLAVOURS AS DIFFERENT PARTS CRISP UP.

are so good, especially that Kouign Amann.

LUNE CROISSANTERIE CUISINE: Croissants, Coffee, French ADDRESS: 29 Scott Street, Elwood. PH: 9077 6463 HOURS: Saturday and Sunday Only. From 8am until sold out WEBSITE: www.lunecroissanterie.com TWITTER: @LuneCroissant

6

WWW.GRAMMAGAZINE.COM.AU

SEASON WITH

L ove

Everything a great Chef needs for every occasion

www.chefshat.com.au

HELLO COFFEE: HELLO SAM

8

THE MAIN FARE: THE HELLO SAM BURGER

HELLO SAM 760 Chapel Street, South Yarra. Ph: 9973 9551 Words and images by Forksake

ABOUT FORKSAKE I’m Ricky – a graphic designer, writer, photographer, explorer, traveller, food eater, SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

coffee drinker and alcoholic. If you combine all those things together, you get my food blog – ForkSake.

WWW.FORKSAKE.COM TWITTER: @FORKSAKE | FACEBOOK: FORKSAKEFOODBLOG

Melbourne’s latest burger bar welcomes us with a big hello. Located at

Moving on to the main fare, the hero, the signature dish, the Hello Sam

the river end of Chapel St, you can easily head to Richmond or South

Burger. Although this burger was named too cheesy, I thought it had

Yarra pre or post burger, but burger you must.

the perfect amount.

Owned and managed by Katherine Sampson, the name Hello Sam

The burger pattie, made from 100% Angus beef, was rich, delicious and

derives from her last name which, funnily enough, is my last name too

succulent. Perhaps that’s why they have a succulent garden? Puniness

(minus the ‘pson.’) The burger bar adapts the diner style, but cleans it

aside, the burger was flavoursome, filling and affordable. The delicious

up a notch with leather padded stools, polished blonde timber and a

cheese added the extra hit of flavour and texture.

beautiful succulent garden.

It’s a great getaway from the hustle and bustle of the Chapel St The one-page menu was simple and easy to follow. ‘Simply’ choose

shopping precinct, but not too far if you’re keen to join them. The

the ‘Simple Sam’ or go for the other cheeky named burgers such as

casual atmosphere, great food and friendly service will make me visit

Hot Sahara, Parm-e-Sam, B.A.D burger or Sam-On. They have burgers

this place again.

for all people, including vegetarians, coeliacs or brioche lovers such as HELLO SAM

myself.

CUISINE: Breakfast/Brunch, Lunch, Dinner, Burgers, Salad, Coffee Beer battered chips had me at beer. It only got better as they entered

ADDRESS: 760 Chapel St, South Yarra.

my mouth dunked in aioli. (The chips, not my mouth. Although I would

PH: 9973 9551

have loved to dunk my mouth in their delicious aioli!) They also have

HOURS: 9am - 9pm seven days a week

onion rings with the same beer-battery goodness for the health

WEBSITE: www.hellosam.com.au

conscious – well, this counts as eating a vegetable right?

TWITTER: @hellosamcafe | FACEBOOK: @HelloSamCafe

2012

AS REAL AS IT GETS

TOP 8 WORLDWIDE Mexican Culinary Embassy

by Buena Mesa magazine (Mexico)

34 Johnston Street, Fitzroy Bookings: 9417 0441 losamates.com.au

WWW.GRAMMAGAZINE.COM.AU

9

MAIN COURSE: RABBIT PIE WITH ZUCCHINI FLOWER, POTATO BALLS AND LENTILS

REFRESHING RELIEF: STRAWBERRY SORBET, HONEY GRANITA AND BERRIES

PERSIMMON: WITHIN THE NGV BUILDING

STARTER: SELECTION OF WARMED BREADS

a passion to inspire....

PERSIMMON NGV Melbourne 180 St Kilda Road, Melbourne. Ph: 8620 2434 Words and photos by A Chronical of Gastronomy

ABOUT A CHRONICAL OF GASTRONOMY Originally just wanting somewhere to record my culinary adventures, A Chronicle Of Gastronomy has become a place

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

where I can share my experiences and hopefully encourage others to sample and enjoy all the amazing food Melbourne, and the rest of the world, has to offer.

WWW.ACHRONICLEOFGASTRONOMY.WORDPRESS.COM

CRAFT-WHITE

INVITATION

Steelite

Rona

Premiere

CRAFT-GREY

La tavola

Steelite

For our end-of-year celebration we decided to go to Persimmon, which is found within the NGV. Currently only open for lunch, they offer a two-course lunch special with wine for $45 and a four-course market lunch for $55 (for non-NGV members). We chose to go with the four-course tasting menu, which the whole table had to participate in. Seeing as that what we had come to try, that was fine by us.

It’s a clean and modern space and would be a nice place for functions. We managed to get a side table with the sofa seats, which were very comfortable.

We started off with a selection of warmed breads, which included an olive bun and two heavily seeded buns. The first course was pork belly with baby octopus. Both meats were tender and enjoyable.

The Management & Staff from Cedar Hospitality thank all our friends & valued customers for your support throughout 2013.

We wish you all a very Happy & Prosperous New Year.

Next we had seared tuna with black sesame seeds. The tuna was accompanied by a number of different sauces and gels including wasabi, garlic and an acidic sauce as the base. I especially liked the combination of the acidic

Mick Bolam

sauce and light wasabi flavour from the gel. This was my favourite dish of the day.

Our main course was a rabbit pie. I was surprised by the generosity of meat contained within the crispy pastry. Also on the plate were some lentils, deep fried zucchini and little fried balls of potato.

After the hearty pie, dessert was a refreshing relief. It consisted of a honey syrup and berries topped with strawberry sorbet and granita. The syrup didn’t seem to have been poured directly onto the fruit, which allowed their natural flavours and sweetness to come through. The sorbet was very good and I wished there was more of it, particularly with the 40 degree weather of late!

PERSIMMON

“

Together we make a difference for our customers, that’s why Cedar is my Hospitality store

”

Mick Bolam Executive Chef

(03) 9036 4949 49 Rathdowne St Carlton VIC 3053

CUISINE: Modern Australian, Lunch ADDRESS: NGV Melbourne 180 St Kilda Road, Melbourne. PH: 8620 2434 HOURS: 11am - 4pm (lunch served until 2.30pm). Closed Tuesdays WEBSITE: www.ngv.vic.gov.au/visit/places-to-eat/persimmon

WWW.GRAMMAGAZINE.COM.AU

cedarhospitality.com

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

TANTALISING: RICE PUDDING WITH TOFFEE AND APPLE

ESPRESSO SYNDICATE: CAPPUCCINO

HIT THE SPOT: EGG AND BACON BREAKFAST ROLL

LEMON, MIDDLE AND ORANGE 25 Rokeby Street, Collingwood. Ph: 9415 1593 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,

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

editing and taking photos, and people are always asking me for recommendations on places to go in Melbourne.

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

Now officially THE CLOSEST cafe to my house, I am delighted to

timber joinery - with touches of neon yellow and bright orange, naturally.

announce that new Collingwood addition, Lemon, Middle and Orange

(Incidentally, the cafe’s name refers to chrome pigments found on a

does a decent dose of caffeine.

sign during renovations. Good, ‘cos otherwise I couldn’t figure out the ‘middle’ bit at all.)

Secondarily, it is a few doors from my local watering hole, the Prince Patrick Hotel - so now I can trot directly from brunch to the pub. Score!

On its opening weekend, Lemon, Middle and Orange was abuzz with

Kidding. (Sort of.) Of course Lemon, Middle and Orange (or “the citrus

anticipation, and managed to pull through smoothly with few obvious

place”, as my housemate and I have taken to calling it) has benefits

teething problems. This may well be due to the combined expertise of

other than its proximity to the pub.

owner-operators Margaret Lawless and Liam Ganley, former Auction Rooms chef Sam Morris, and a smiley barista who clearly knows what

For instance: the decor. Originally an old paint factory, Lemon, Middle

he’s doing on the custom yellow Marzocco.

and Orange’s premises were dolled up by upstairs neighbours John Wardle Architects, next-door neighbours Spacecraft Studio, and

Coffee is by Espresso Syndicate with rotating seasonal single origins

branding-crew-to-the-hip-and-delicious, Projects of Imagination. It’s all

from Clark St Roasters, and teas come from Storm in a Teacup. An

pared-back blank surfaces of concrete, stainless steel, brick and loads of

interesting drink option is one of the flavoured hot chocolates from

• Specialising in Saltbush Lamb

Featured on MastercheF

Bring in summer with a BBQ! At Gary’s Quality Meats we have our own purpose built cool room where you can actually see the beef being aged through a glass wall. We use only the very best free range and organic beef and age it for the optimal time.

We supply many of Melbourne’s finest restaurants, as top chefs know there is no substitute for properly aged beef.

e Free rang o n d an iVES PRESERVAtd adde WWW.GRAMMAGAZINE.COM.AU

Taste the difference.

www.organicbutchermelbourne.com

• 6-8 week aged Black Angus Beef • 15 Varieties of Home Made Sausages • Butterflied Legs • Marinated Lamb Shoulder • Aged Sirloin, Rib Eye & t Bone

Shop 515 Prahran Market, 163 Commercial Road, South Yarra | Ph 03 9826 0815 13

DOLLED UP: ORIGINALLY AN OLD PAINT FACTORY

THE FOOD IS FANCY WITHOUT BEING OVER THE TOP, WITH LOCALLY-SOURCED INGREDIENTS, SURPRISING FLAVOUR COMBINATIONS, AND A PLEASING ABILITY TO FILL YOUR BELLY.

THE FOOD IS FANCY WITHOUT BEING OVER THE TOP, WITH LOCALLY-SOURCED INGREDIENTS, SURPRISING FLAVOUR COMBINATIONS, AND A PLEASING ABILITY TO FILL YOUR BELLY. FOR EXAMPLE, I’VE HAD THE COCONUT AND VANILLA RICE PUDDING, BAKED STUFFED APPLE, LEMON SYRUP, ANISE TOFFEE TWICE NOW, AND TWICE BEEN TANTALISED BY THE CONTRAST OF RICH RICE PUDDING, SWEET TOFFEE CHUNKS, AND ASTRINGENT APPLE.

14

Grounded Pleasures: African red, orange infused, or french mint. Well, okay... if you insist.

The food is fancy without being over the top, with locally-sourced ingredients, surprising flavour combinations, and a pleasing ability to fill your belly. For example, I’ve had the coconut and vanilla rice pudding, baked stuffed apple, lemon syrup, anise toffee twice now, and twice been tantalised by the contrast of rich rice pudding, sweet toffee chunks, and astringent apple.

On my first visit, I tried the smoked sweetcorn and quinoa porridge, confit mushrooms, soft egg and toasted crumbs; on my second,

FOR INSTANCE: THE DECOR. ORIGINALLY AN OLD PAINT FACTORY, LEMON, MIDDLE AND ORANGE’S PREMISES WERE DOLLED UP BY UPSTAIRS NEIGHBOURS JOHN WARDLE ARCHITECTS, NEXT-DOOR NEIGHBOURS SPACECRAFT STUDIO, AND B R A N D I N G - C R E W-TO -T H E - H I P - A N D DELICIOUS, PROJECTS OF IMAGINATION. IT’S ALL PARED-BACK BLANK SURFACES OF CONCRETE, STAINLESS STEEL, BRICK AND LOADS OF TIMBER JOINERY -- WITH TOUCHES OF NEON YELLOW AND BRIGHT ORANGE, NATURALLY.

baked daily in-house is both a speciality and a nod to the owners’ Irish heritage.

Lemon, Middle and Orange is open seven days for breakfast and lunch, with a liquor licence application underway. Service to date has been efficient and polite.

As usual, I’ve been rubbish at taking photos while there, but much like my return visits to Gingerboy, Three Bags Full and the like, I anticipate (mainly due to the cafe’s proximity, but also the good impression it’s made so far) additional pics to be uploaded later. Stay tuned!

LEMON, MIDDLE AND ORANGE

poached duck egg, green beans, peas, pancetta, sourdough croutons.

CUISINE: Breakfast/Brunch, Lunch, Cafe Fare, Coffee.

I have found all to be aesthetically pleasing, fresh and tasty. Next up, I’d

ADDRESS: 25 Rokeby Street, Collingwood.

like to try something containing the black pudding.

PH: 9415 1593 HOURS: 9am - 9pm seven days a week WEBSITE: www.lemonmiddleandorange.com.au

the egg and bacon breakfast roll - it seemed to hit the spot. Soda bread

TWITTER: @lmnmiddleogrange | FACEBOOK: @LemonMiddleOrange

VRC5030/GRAM

My housemate is a fan of the “croquette of the day” and recently tried

SUPER SATURDAY SATURDAY 8 MARCH Featuring the inaugural Flemington Grazing Trail & Cellar Door, proudly part of the 2014 Melbourne Food & Wine Festival

The famous Flemington front lawn will be the destination for the best wineries and breweries alongside premier Victorian food producers for the Inaugural Flemington Grazing Trail & Cellar Door.

Enjoy the combination of Melbourne’s great passions – Victoria’s best food and wine and a day at the races with two Group 1 races – the Darley Australian Cup and Lexus Newmarket Handicap.

Meet some of Melbourne’s leading chefs who will be on the Smeg stage doing cooking demonstrations:

Daniel Wilson Huxtable & Huxtaburger

Joe Grbac Saint Crispin

John Lawson No 8 by John Lawson

Jesse Gerner Bomba & Anada

Visit ticketek.com.au/supersaturday to buy tickets!

WWW.GRAMMAGAZINE.COM.AU

15

TASTY: GANG KEOW WARN CHICKEN

ZESTY AND SPICY: YUM NEAU SALAD

16

SATISFYING: PAD THAI CHICKEN

PARADAI THAI 2 62 Koornang Road, Carnegie. Ph: 9569 3574 Words and photos by Confessions of a Little Piggy

ABOUT CONFESSIONS OF A LITTLE PIGGY Food lover turned food blogger.

She eats.

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

She drinks.

She confesses.

WWW.CONFESSIONSOFALITTLEPIGGY.BLOGSPOT.COM TWITTER: @COALITTLEPIGGY | FACEBOOK: CONFESSIONSOFALITTLEPIGGY

Paradai Thai 1, Paradai Thai 2 and Paradai Thai 3. Clearly, Paradai Thai

capsicum strips, springs of lime leaves and basil among the strips of

know that they’ve gotten it very right. Three successful restaurants

beef. This was great for drowning our rice in.

serves as good proof. So, with three siblings to choose from, who did we decide to visit? Middle child, Paradai Thai 2 of course. See, the

We also enjoyed the green curry with chicken. Again, we found this dish

middle child is not always neglected.

to be on the sweeter side, which may have been due to the addition of pumpkin. I tend to like my curries more on the savoury and spicy side,

First up, the Yum Neau, a zesty and spicy salad that was a feast of

but it was still a tasty curry.

flavours and textures. Wonderfully fresh, the majority of the grilled beef strips were tender and full of flavour and heat - ramped up by the

The last dish was our Pad Thai. It really isn’t Thai without Pad Thai. The

lashings of fish sauce, lime juice and chilli.

noodles were perfectly chewy, bouncy and had a satisfying lick of fire

IT REALLY ISN’T THAI WITHOUT PAD THAI. THE NOODLES WERE PERFECTLY CHEWY, BOUNCY AND HAD A SATISFYING LICK OF FIRE FROM THE WOK.TOSSED WITH TENDER CHUNKS OF CHICKEN, FRIED TOFU CUBES, EGG, BEAN SHOOTS, SPRING ONIONS AND FINISHED WITH ROASTED PEANUTS, THESE NOODLES WERE FINISHED IN A FLASH.

from the wok. Tossed with tender chunks of chicken, fried tofu cubes, egg, bean shoots, spring onions and finished with roasted peanuts, these noodles were finished in a flash.

For a long time, Paradai Thai 2 has seemed to have captured the hearts of the locals. Dishes are extremely generous in size, priced very reasonably and is sure to satisfy your appeTHAIte. PARADAI THAI 2 CUISINE: Thai, Asian, Vegetarian, Dinner, Drinks, Take Away, Delivery ADDRESS: 62 Koornang Road, Carnegie.

While I was enjoying the salad, C tucked into the Penang Curry. While

PH: 9569 3574

this red coconut curry was very sweet, it also possessed a subtle and

HOURS: 5pm - 10pm. Tuesday - Sunday

pleasant warmth of spiciness. A swirl around found cashew nuts,

FACEBOOK: PARADAITHAI

WWW.GRAMMAGAZINE.COM.AU

17

Stuff

WE LOVE A LOT

FIRST PRESS COFFEE First Press Coffee produces, bottles and delivers fresh cold drip coffee to cafés, offices and individuals in Melbourne, Australia.

Made by slowly dripping cold water through ground coffee for 10 hours using a cold drip system, First Press Coffee is a unique way to enjoy the subtle characters of coffee from different regions of the world. Eliminating the acidity and bitterness of espresso coffee, First Press can be enjoyed alone, over ice or with your own inspiration.

They’re a team of young and passionate coffee aficionados who came together through a love of creativity, business and travel to form First Press Coffee. They aim to be the premier source of cold drip coffee for cafes and direct customers in Australia.

Trust us when we say, all coffee lovers need to get their hands on some First Press coffee, preferably immediately.

WWW.FIRSTPRESSCOFFEE.COM.AU FACEBOOK.COM/FIRSTPRESSCOFFEE

SOUTH MELBOURNE MARKET Jo Gandolfo left Sicily in 1956 and sailed to Australia with his parents, sister and twin brother looking for opportunity and a better life. After a childhood growing up in Northcote, he set up his shop JoePat Fashion Accessories at South Melbourne Market 26 years ago.

What started as an intimate jewellery shop has turned into a successful business with an extraordinary range of hats, fascinators, scarves, leather gloves and bags.

Stop by for everything from a hat and bag for the beach, to an Akubra for Australia Day, to a fascinator for the races. Visit JoePat at stall 166.

For more information, please visit: WWW.SOUTHMELBOURNEMARKET.COM.AU

ORDERMATE A former indoor golf range that has been transformed into a buzzing Italian restaurant. The space was guttered and spruced up to now include spacious leather booths, a massive copper beer font as well as vintage wine barrels to house their POS terminals.

Romulus and Remus offers a unique casual dining concept of “affordable wine and approachable food” that the residents of 3121 were desperately in need of.

Sean Cheshire (pictured left), prior to landing this role as manager, has had over a decade of hospitality experience across the continent including a stint at the Claret House Wine Bar in Brisbane. Based on his extensive expertise, Sean believes that the success of a venue resides on the cohesiveness of the staff, great team management and creating a genuine hospitality experience that is like “inviting diners into your home”.

Showcasing a traditional Mediterranean menu, inclusive of 15 wines by the glass and suckling pig spit roast, I’m sure both brothers, Romulus and Remus, will find this is a feast they can agree on.

For more information on Point of Sale, please call 1300 667 067 or visit our website WWW.ORDERMATE.COM.AU

WHAT’S NEW > PRIX FIXE DINING

> NIEUW AMSTERDAM

In a national first, Jason M Jones (Porgie & Mr

OPENED: December 20, 2013

Jones, Friends of Mine, Snow Pony, The

CUISINE: American, BBQ, Cocktails

Stables of Como) has dug beneath dude food,

ADDRESS: 106-112 Hardware Street, Melbourne

steered clear of superfood and bypassed

PH: 9602 2111

barbeque to bring Australia’s only ticketed dining

HOURS: 12pm till late

room to Melbourne. Prix Fixe, located in the

WEB: www.nieuwamersterdam.com.au

Paris end of Melbourne Alfred Place, will open on

TWITTER: @NieuwAmsterdam_

21 February 2014.

FACEBOOK: nieuwamsterdam

WHAT’S ON > ALL OF FEBRUARY

Bendigo in Summer Various venues around Bendigo More info: www.bendigotourism.com

> 01 FEBRUARY 2014 Great Australian Beer Festival Geelong Racecourse More info: www.gabfgeelong.com.au

OPENING: February 21, 2014 CUISINE: Theatre Dining, European, Fine Dining

> SEZAR

ADDRESS: Alfred Place, Melbourne

OPENED: December 13, 2013

HOURS: Mon - Sat Lunch and Dinner

CUISINE: Modern Armenian, Middle Eastern

WEB: www.prixfixe.com.au

ADDRESS: 6 Melbourne Place, Melbourne

TWITTER: @prixfixedining

PH: 9663 9882

INSTAGRAM: prixfixedining

HOURS: Mon - Wed: 5.30pm - 10.30pm.

Thurs - Fri: 12pm - 3pm / 5.30pm - 10.30pm

> WOODLAND HOUSE

Saturdays: 5.30pm - 10.30pm

Woodland House is the highly anticipated

WEB: www.sezar.com.au

collaboration between two of Melbourne’s

TWITTER: @SezarRestaurant

finest young chefs, Thomas Woods and Hayden

FACEBOOK: Sezar.restaurant

McFarland. A united culinary force, they have created an innovative, energetic and produce-based cuisine

> TOWNHOUSE

of their very own.

OPENED: December 10, 2013

OPENED: January 15, 2014

CUISINE: Cafe Fare, Coffee

> 2 FEBRUARY 2014

Fromage a Trois - Cheese, Cider and You Werribee Park More info: www.fromageatrois.com.au

> 16 FEBRUARY 2014

Flash in the plan: Quick dish full of flavour South Melbourne Market Cooking School More info: southmelbournemarket.com.au

> 22 FEBRUARY 2014

Apollo Bay Seafood Festival Apollo Bay Foreshore More info: facebook.com/ApolloBaySeafoodFestival

> 22 FEBRUARY 2014

ADDRESS: 466 Toorak Road, Toorak

CUISINE: Fine Dining, Modern Australian,

PH: 9973 8721

Degustation, French

HOURS: Mon - Sun 7am - 4pm

ADDRESS: 78 Williams Road, Prahran

TWITTER: @TownHouseToorak

PH: 9525 2178 HOURS: 6pm till late

Wood Wine and Roses Festival Heywood, VIC More info: www.woodwineroses.com

FACEBOOK: TownhouseToorak

WEB: www.woodlandhouse.com.au

> 23 FEBRUARY 2014

TWITTER: @Woodland_house

> HELLENIC REPUBLIC (KEW)

> BIG HUEYS DINER

OPENED: December 4, 2013 CUISINE: Modern Greek, Ouzo

OPENED: January 15, 2014

The Age Harvest Picnic at Hanging Rock Hanging Rock, Woodend More info: www.harvestpicnic.com.au

ADDRESS: 26 Cotham Road, Kew

CUISINE: American, Diner, Hotdogs, Burgers,

PH: 9207 7477

Salads ADDRESS: 315 Coventry Street , South Melbourne HOURS: Only lunch at the moment, but stay tuned on Twitter and Facebook for updates.

HOURS: Lunch: Weekdays 12pm - 3pm Weekends 11am - 3pm / Dinner: 5.30pm - 10pm Mon - Sun WEB: www.hellenicrepublic.com.au

WEB: www.bighueysdiner.com.au

> 27 FEBRUARY 2014

Aeolian Dinner $77 per person Enoteca Sileno, Carlton North More info: www.enoteca.com.au

TWITTER: @HellenicRep

TWITTER: @BigHueysDiner

FACEBOOK: HellenicRepublicRestaurant

FACEBOOK: BigHueys

WANT A SHOUT OUT? IF YOU’RE A NEW RESTAURANT, CAFE, POP UP, FOOD TRUCK OR A CRAZY MIX OF EVERYTHING, WE WANT TO HEAR FROM YOU!

> 28 FEBRUARY 2014

Melbourne Food and Wine Festival Melbourne

More info: melbournefoodandwine.com.au

For more upcoming events, please visit grammagazine.com.au

DROP US A LINE AT INFO@GRAMMAGAZINE.COM.AU SO WE CAN LET MELBOURNE KNOW YOU’RE AROUND!

WIN

FOR YOUR CHANCE TO WIN A COPY OF THE KAREN MARTINI

COLLECTION, VISIT OUR WEBSITE AT WWW.GRAMMAGAZINE.COM.AU ENTRIES CLOSE AT 5PM (AEDT), 20 FEBRUARY 2014.

INSTA LOVE Thanks @deany76 for this fantastic shot of our December front cover.

CLASSIC DOSA: POTATO MASALA

THE DELICIOUS CHUTNEYS: FROM LEFT: CORIANDER AND MINT, HOT CHILLI, CLASSIC COCONUT AND CUMIN AND DILL RAITA

20

AN INTERVIEW: OVERDOSA 50 Rose Street, Fitzroy. Ph: 0413 102 914 Words and photos by My Fair Melbourne

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

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

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

A vintage bicycle store is not the first place you would expect to find

These guys love what they do and have big plans. You can catch them

Indian street food in Melbourne – but that’s exactly where the boys

at their 50 Rose Street, Fitzroy store on weekends until March and at

behind Overdosa have set up shop. For the last four months, friends

the Melbourne Zoo twilight nights every Friday and Saturday night

Tyson Savanah and Kunal Khanna have been serving dosas from their

for seven weeks. Overdosa will also be popping up at the Evelyn on

spot in the Mottainai Cycles store in Fitzroy. Wander past on the weekend

Brunswick Street on selected nights and various festivals all through

and you will see a myriad of multi-coloured ottomans and stools lining

summer. Below is my interview with the guys. Enjoy!

the street in front of the store. You might even spot groups of diners perched on milk crates by the drive way, eating greedily from metal

So first up – for those who don’t know, what’s a dosa? Where do they

trays while people wheel their bikes past.

come from?

Dosa is a savoury crepe style pancake made from fermented rice and

THE DOSA HAILS FROM SOUTH INDIA HOWEVER, MANY VERSIONS OF IT HAVE BEEN ADOPTED THROUGHOUT SOUTH EAST ASIA AND IT TAKES THE NAME OF DOSAI THERE OFTEN.

lentil batter. The batter is dolloped onto a custom made hot plate and spread quickly in a circular motion until thin. It is cooked with low cholesterol oil until golden and crispy and is adorned with a selection of fillings. The dosa hails from south India however, many versions of it have been adopted throughout south east Asia and it takes the name of dosai there often.

It all started while travelling together. The guys, eating mainly street food, realised something was missing on the Melbourne food scene. So

How did you discover the dosa?

they created Overdosa – a food stand serving the Indian street snack,

Kunal: Overdosa came about when Tyson returned to Australia after

dosas. Kind of like a crisp crepe, dosas are eaten by hand and filled with

nearly a year of international travel in Latin America, where I was with

all sorts of savoury fillings. Last week, I visited the boys at their Rose

him for two months. Whilst travelling we ate from the street as much

Street digs to check out what’s on offer and have a chat.

as we possibly could. Not only was it more affordable, but street food was easy, prompt and delicious. We realised that Melbourne didn’t have

On the fillings menu the day we visited was spicy tamarind pumpkin,

street food like they did. The mobility aspect was another big appeal as

classic potato masala and eggplant with peas. Whilst the fillings were

we were always on the move.

not as hot and spicy as I expected they were all delicious and the dosas themselves were golden and crisp. I loved the classic potato - filled with

When Tyson returned from his travels he wanted to have a crack at

smashed potato, fresh coriander and mild Indian spices. If you wanted

street food in Melbourne. I was keen on it and we explored a heap of

to dial up the heat, you could heap on the hot chilli chutney – I didn’t get

ideas like Mauritian and Mexican, but it was all pie in the sky. Not long

to try that one but it’s a must for my next visit.

after, I went back to India for nearly a whole year to visit family and

WWW.GRAMMAGAZINE.COM.AU

21

OVERDOSA: ROSE STREET

DOSA IS A SAVOURY CREPE STYLE PANCAKE MADE FROM FERMENTED RICE AND LENTIL BATTER. THE BATTER IS DOLLOPED ONTO A CUSTOM MADE HOT PLATE AND SPREAD QUICKLY IN A CIRCULAR MOTION UNTIL THIN.

We talked about our street food experiences back on our travels and wanted to replicate that back here in Melbourne.

How long have you been doing the dosa thing for? How did you get into it?

Tyson: Overdosa has been operating as a hobby and we have been doing taste testers for guinea pig friends who have been loving it for the

friends and also do a tour of my home country. I had been living in

past year and a half – mostly at private functions, friends’ houses and

Melbourne for ages and wanted to get back to my roots.

parties. We were registered with Yarra City Council in September 2013 and have since been trading as a pop-up cafe from Mottainai Vintage

When I returned I brought up the idea again and asked if Tyson had

Cycle warehouse in Rose Street, Fitzroy. We have been trading every

thought anymore about it. I said – “Dude, I have it! Have you ever eaten

weekend for almost four months now and will have use of the space up

a dosa before?” He hadn’t. I said, “man, I can’t believe I didn’t think of

until March 2014 before the warehouse gets demolished to make way

this when you were talking about street food last year. Dosa is awesome,

for apartments.

I ate one nearly every day in India while growing up”.

One week after our launch in September we set-up stall at Ganesh I told Tyson all about dosa and how popular they were there. No one was

Festival (celebration of the Hindu elephant God) 2013 in the north-

really doing it all that much here in Melbourne, particularly street food

western suburbs of Melbourne, serving southern Indian food to southern

style. Dosa was never the hero on the menu at Indian restaurants. We

Indians. We got a pretty good response from the harshest critics of all! It

went to Dosa Hut in Footscray to check it out and Tyson was impressed.

was then when we knew that we are on to something.

The dosa was different and tasty. We decided to look into it further and went to my childhood friend Zubin Patel’s house to eat dosa and learn

How did you learn how to make dosas? Who is the chef here?

how it was made and cooked. The research began and so did Overdosa.

Tyson: After our first lesson at Kunal’s friend’s place we got a little

22

electric non-stick French crepe pan and the practice began. Kunal and

and soon after they suggested we set up in there – and we said why not!

I kept spinning it and spinning it on this little pan at every opportunity

This is when the synthesis between Overdosa and Mottanai began, which

possible.

has worked beautifully in terms of creating a street food vibe right in the heart of Fitzroy. Thanks to Cameron at Mottanai we have had no

Our main guide was the world wide web and YouTube videos. However

restrictions on completely decking out the place to our liking, cranking

late last year Kunal returned to India for a friend’s wedding. He spent

Hindi Bollywood tunes and essentially transporting our customers to

hours on street side stalls observing the dosa masters and picking up

the streets of India for the time they spend in our humble warehouse.

little tricks of the trade from them. He also brought back a whole library

And coincidentally cycles, in my opinion are definitely the single best

of videos and we went from there to perfecting our dosa spin.

element for completing any picture of an Asian street scene.

In terms of cooking the fillings and chutneys I brought a wealth of

What do you think of the Melbourne food scene? How is it different to

experience from working in kitchens since being a teenager and

other countries you have travelled to?

experimenting with a wide range of foods growing up in a multicultural

The Melbourne food scene is absolutely incredible in terms of the

family with Aussie and Mauritian parents. Using my knowledge of mixing

diversity it offers. More recently the food truck boom has also really

flavours together and Kunal’s mum’s home style recipes we developed

helped bring many different foods and fusion of cuisines to more people

the current Overdosa menu which is being cooked by us at the moment.

in more accessible ways. However, what Melbourne lacks is street food like it is available on the streets of Asia and many central and south

Are the fillings traditional?

American countries. The food trucks do a great job of bridging the gap

The most common/ traditional filling of the dosa in India is potato

between traditional restaurants and street food, however, it misses many

masala. However, street side stalls in places such as Mumbai are

elements of true hawker style street food out of a cart or a bicycle.

extremely innovative and some go as far as putting noodles in the dosa.

THE MELBOURNE FOOD SCENE IS ABSOLUTELY INCREDIBLE IN TERMS OF THE DIVERSITY IT OFFERS. MORE RECENTLY THE FOOD TRUCK BOOM HAS ALSO REALLY HELPED BRING MANY DIFFERENT FOODS AND FUSION OF CUISINES TO MORE PEOPLE IN MORE ACCESSIBLE WAYS.

Where can we find you over summer?

Starting Australia day, Overdosa will be at the Melbourne Zoo twilight nights every Friday and Saturday night for seven weeks. We have applied for a range of music, arts and lifestyle events to add to our calendar for the coming summer months where we would like people to discover the dosa and we are also trialling pop-up at the Evelyn Hotel in Fitzroy on Monday and Tuesday nights complementing their $10 jugs of beer.

We don’t yet have confirmation on when we will have to vacate the

How did you find the Rose Street space? Why a cycle warehouse?

space at Rose street, but it could be sometime in March. However,

Kunal: When we were planning or thinking about Overdosa, operating

until then keep your eye out for street style Bollywood movie nights

out of a warehouse was not what we had in mind. We were thinking

and pre-booked sit down degustation menus from the streets of India

more a food truck than anything.

and potentially a huge warehouse party before we leave the space… shhhhh!!!

Our space at Rose Street happened by chance. Sometime in May the wheels from my vintage bike got stolen at the University of Melbourne

OVERDOSA

campus. As my house was 20 metres from the bike shop I went to

CUISINE: Indian, Pakistani, Vegetarian, Breakfast/Brunch, Lunch, Dinner

Mottainai to replace the wheels. In the process I made friends with the

ADDRESS: 50 Rose Street Fitzroy. PH: 0413 102 914

guys working at the shop and continued to hang out and muck around

HOURS: 11am - 8pm (see Facebook for daily updates)

with bikes after I had my wheels replaced. On one of the occasions when

FACEBOOK: @OVERDOSA

we were doing dosa taste trials we invited over the guys from the shop

NOTES: Cash Only

WWW.GRAMMAGAZINE.COM.AU

23

CRUNCHY AND JUICY: CHICKEN RIBS

24

COCKTAILS: ESAME MUCHO, NEGRONITA AND VERA CRUZ

MAYA TEQUILA BAR AND GRILL 74 Toorak Rd, South Yarra. Ph: 9866 8836 Words and photos by The Food Society

ABOUT THE FOOD SOCIETY There are some things that were meant to happen, and sometimes it takes a little bit of experimenting to find out just what that is. At TFS, we endeavour to do that experimenting for you. The product of a group of mates who just can’t stop dining out, TFS is dedicated to the celebration of food - of all kinds.

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

WWW.THEFOODSOCIETY.COM.AU TWITTER: @THEFOODSOCIETY | FACEBOOK: THEFOODSOCIETY

Maya Tequila Bar and Grill may have been around in other guises previously,

The chicken ribs were crunchy and juicy, lightly seasoned with two swirls

but let it be said now that things are changing. Under the helm of new owner

of sauce, one rich, creamy and smooth the other salty and spicy. They were

Michael, Maya launches a two pronged attack as both a bar, and a restaurant.

exactly what you would expect from good fried chicken. The quesadillas

While most would consider this commonplace, the duo often comprises

were overflowing with pulled chicken leg, cheese and molle sauce, also as

merely a few beers and a dash of wine, with unusual drinks orders receiving

expected.

quizzical expressions from staff. Try ordering a Sazerac or an Old Fashioned, beyond the bastions of established high cocktail establishments, and you’ll be settling for scotch and dry.

Not so here. As A, T and I propped in front of the extensively filled bar, littered with more Patron than a Ludacris video clip, we were spoiled for choice.

After settling in we tore into classic Mexican bar food. The guacamole was fresh with creamy avocado, tangy lime and fresh coriander. The chips were

THE SECRET HERE WAS THE PAIRING WITH DRINKS. THE ICE COLD, BITTER PACIFICO CLARA LAGER CUT THROUGH THE RICHNESS OF THE RIBS AND QUESADILLAS MAKING IT A PERFECT COMPANION. THERE’S A CERTAIN SYNERGY THAT COMES FROM HAVING LOCAL BEER WITH LOCAL FARE THAT IS HARD TO REPLICATE.

the thick tortilla type beyond that of ordinary corn chips.

FALL IN LOVE ALL OVER AGAIN www.chefshat.com.au

WWW.GRAMMAGAZINE.COM.AU

25

FOR THE SOCIAL EPICUREAN: MAYA TEQUILA BAR AND GRILL

The secret here was the pairing with drinks. The ice cold, bitter Pacifico Clara Lager cut through the richness of the ribs and quesadillas making it a perfect companion. There’s a certain synergy that comes from having local beer with local fare that is hard to replicate. Try Tsingtao with dumplings or waffles with Leffe Brun and you’ll know what I mean.

From here we started to delve into the evolving menu as Michael morphs

THE CHICKEN RIBS WERE CRUNCHY AND JUICY, LIGHTLY SEASONED WITH TWO SWIRLS OF SAUCE, ONE RICH, CREAMY AND SMOOTH THE OTHER SALTY AND SPICY. THEY WERE EXACTLY WHAT YOU WOULD EXPECT FROM GOOD FRIED CHICKEN.

the cuisine to his liking. The prawn cocktail was delectable, with the prawns poached perfectly: hot, crunchy, bitey, and not floury or over cooked. The

snuffing the aftertaste. A dangerously easy way to drink tequila.

fresh coriander high notes popped through the tomato base, with the tequila helping enrich the lingering flavours.

To finish we shared a Chile chocolate mousse that straddled the line, being light and not too rich, with just an aftertaste of chili and hint of mint mixed

The standout here was the ceviche though. The snapper was beautiful, sweet

through.

and firm. The rich coconut wrapped itself around the palette, with what I suspect was galangal adding an Asian aromatic depth to the sauce. The lime

Overall, great drinks and a cuisine evolving with two streams: bar food for

and herbs balanced the flavours and as always, left us wanting more.

drinkers with the munchies and share plates for the social epicurean.

On the topic of balance, it was about this time that Michael thought it would

MAYA TEQUILA BAR AND GRILL

be a good time to do a shot of tequila. Now before your mind draws the links

CUISINE: Mexican, Wine Bar, Tapas

back to bottles with little plastic sombreros and nights spent in the embrace

ADDRESS: 74 Toorak Road, South Yarra

of porcelain, don’t judge tequila by its cheap forebears. It’d be like writing off

PH: 9866 8836

red wine on the basis of some cheap goon once supped as an adolescent.

HOURS: Tue - Thurs and Sun: 5pm - 11pm / Fri - Sat: 5pm - 1am WEB: www.mayabar.com.au

The tequila was fine, complex and lingering without the sharpness that is

FACEBOOK: mayatequilabar

usually associated with it. The fruity sweet chaser coating the mouth and

INSTAGRAM: mayatequilabar

26

Melbourne’s Rooftops WOLF’S LAIR DRINKING HAUS AND TREETOPS

PALMZ AT THE CARLTON

Hidden deep in the woods of Carlton is a secret lodge where you

Head to The Carlton and visit its rooftop bar Palmz. Located high

can hide away from the world, or sit up among the trees to plan your

up, among the city skyline, it is a tropical paradise boasting dazzling

conquest of it – the choice is entirely yours.

views of the CBD. The inviting, lush tropical surrounds often take

Wolf’s Lair Drinking Haus & Treetops was recently listed in Epicure

visitors by surprise, making this a perfect place to escape for hours.

as one of the top 10 rooftop bars in all of Melbourne.

Palmz has all the seasons covered, with heaters and all weather

Visit this exciting venue to enjoy a beautiful selection of fine beers,

awnings available at the push of a button.

wines and unusual spirits, which are all mixed to perfection. But

Enjoy an ice-cold daiquiri during summer or a winter warmer during

shhhh, don’t tell too many people about this hidden gem! Open

cooler weather. If you’d like to dine under the stars, you can also

Monday to Saturday from 4pm, and Sunday from 12pm.

choose many of the favourites from the a la carte menu.

ADDRESS: off Jimmy Watson Lane, Carlton PH: 9348 0385

ADDRESS: 193 Bourke Street, Melbourne PH: 9663 3246

HOURS: Mon - Sat from 4pm / from 12pm Sundays

HOURS: Mon - Wed 3pm - 3am / Thurs - Sun 12pm - 6am

WEB: www.wolfslair.com.au

WEB: www.thecarlton.com.au

TWITTER: @WOLFSLAIRBAR

TWITTER: @THECARLTONHOTEL

FACEBOOK: WOLFS-LAIR-DRINKING-HAUS-TREETOP

FACEBOOK: THECARLTON

UNION DINING

Union Dining has become a talking point for its Sunday lunch events.

And its rooftop terrace is the perfect al fresco escape.

Enter this garden setting, complete with terracotta tiles and a European provincial theme, to escape the hustle and bustle of the streets below. Adding to the view is a beautiful mural by Baby Guerilla, which was commissioned as part of the venue’s ‘Two Years On The Wall’ art prize last year.

Based around the idea of an Italian picnic, the menu features dishes like veal and pork polpette with sugo, ricotta salata and taleggio and herb arancini. Aperitif style cocktails, wines and beers are also available, making Union Dining great for casual drinking and dining.

ADDRESS: 270 Swan Street, Richmond PH: 9428 2988 HOURS: Tues - Sat from 6pm / Thurs - Sun from 12pm WEB: www.uniondining.com.au TWITTER: @UNIONDINING | FACEBOOK: UNION-DINING

If you have a hidden rooftop you’d like featured, please email marc@grammagazine.com.au WWW.GRAMMAGAZINE.COM.AU

27

THE FINISHED PRODUCT: TOTAL GOODNESS TOASTED MUESLI

IN PROGRESS: TOTAL GOODNESS TOASTED MUESLI

28

RECIPE: TOTAL GOODNESS TOASTED MUESLI Recipe and photos by Voracious Veg

ABOUT VORACIOUS VEG I am a vegetarian with a voracious appetite. I live in Melbourne and grew up SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

working in restaurants. I love to cook as much as I love to eat. A vegetarian since 2010, I believe food can and always should be delicious, nutritious, adventurous and ethical. I blog about my favourite recipes.

WWW.VORACIOUSVEG.COM TWITTER: @VORACIOUSVEG | INSTAGRAM: VORACIOUS VEG

I love toasted muesli for breakfast but I am constantly surprised at how unhealthy most pre-made mixes are. Not only are they packed with preservatives but they are loaded up with added sugar and fats. Even if you try and make your own, most recipe sites recommend coating your oats in honey with butter and/or oil before baking as well as including sugar in the mix.

I have developed my own delicious toasted muesli recipe that contains no added sugar or fats, other than what occurs naturally in the fruit, nuts and honey. A perfect summer breakfast that tastes absolutely delicious and will

I LOVE TOASTED MUESLI FOR BREAKFAST BUT I AM CONSTANTLY SURPRISED AT HOW UNHEALTHY MOST PRE-MADE MIXES ARE. NOT ONLY ARE THEY PACKED WITH PRESERVATIVES BUT THEY ARE LOADED UP WITH ADDED SUGAR AND FATS.

keep you going all day. And best of all it is super quick and easy to make. Yes it tastes like dessert, but it is all good for you.

METHOD

This recipe is based on a single portion so multiply as required – you probably

Heat the honey in a small saucepan on low and stir until it is runny, being

want to make at least four serves at a time. A batch will last at least 10 days in

careful not to let it boil.

an airtight container so make as much as you are motivated to eat.

Place the oats and coconut in a large bowl, pour over the honey and

INGREDIENTS

combine with a spatula. The smell at this point is amazing – like a big batch of fresh Anzac biscuits being baked. It will clump up a bit but persist

30 grams rolled oats

with the spatula, boiling honey burns!

1 tablespoon honey 10 grams shredded coconut

Spread the mixture evenly in a baking dish and bake for 10 minutes. Toss,

10 grams sweetened cranberries

then bake for a further five minutes until crisp and golden.

10 grams chopped hazelnuts 5 grams chia seeds

Allow to cool then stir through the cranberries, pumpkin seeds, chia seeds

5 grams pepitas

and hazelnuts and store in an airtight container. To serve top with yoghurt

1 tablespoon natural yogurt

and stewed berries or whatever fresh summer fruits you have on hand.

Stewed fresh berries

WWW.GRAMMAGAZINE.COM.AU

29

FROM LEFT: PIKES TRADIONALE RIESLING 2013, DOMAINE LEFLAIVE MÂCON-VERZÉ 2011 AND DOMINIO DO BIBEI LALAMA 2009

30

WINE REVIEWS Words and photos by Krystina Menegazzo

ABOUT KRYSTINA MENEGAZZO 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).

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

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

PIKES Tradionale Riesling 2013

Chardonnay can come in all manner of shapes and sizes when we speak

Clare Vally, South Australia. RRP: $22

in terms of texture and flavour. The Domaine Leflaive is smooth and not

If you ever find yourself in South Australia on holiday then I would highly

as full-bodied as some, but would be an ideal wine chilled on a summer’s

recommend you take the time to visit Pikes. It is located in the idyllic Clare

day and a good accompaniment to chicken curry dishes or roast poultry

Valley’s classic Australian landscape surrounded by rolling hills and gum

courses.

trees. Pikes have been producing some pretty nice wines there since 1886 and they are easily recognised by the large pike fish with the sharp teeth

Stockist: King & Godfree, Carlton.

on the front labels.

crunch akin to biting into an unripe white nectarine.

THIS IS THE SORT OF WINE I ENJOYED DRINKING RECENTLY ON HOLIDAY ON THE VERANDA IN MUGGY NORTHERN NSW. IT QUENCHED THE THIRST AND PUT SIMPLY, THIS IS DELICIOUS RIESLING THAT IS REALLY FAR TOO DRINKABLE.

This is the sort of wine I enjoyed drinking recently on holiday on the

DOMINIO DO BIBEI Lalama 2009

veranda in muggy northern NSW. It quenched the thirst and put simply,

Ribeira Sacra, Spain. RRP: $45.00

this is a delicious Riesling that is really far too drinkable.

Ribeira Sacra is a Spanish wine region located in the northwestern Galicia

The Traditionale Riesling 2013 is Pikes’ 29th consecutive release of this much-loved Clare Valley wine. I definitely see its appeal. There is white nectarine and notes of sweet orange blossom to entice, plus plenty of lemon sherbet and lemon rind tang offering a good acid backbone. The palate has the perfect amount of that mouth-watering quality and acid

area of Spain where the red Mencía grape reigns supreme. The gnarly Stockist: Dan Murphy stores or check out your local independent retailer.

vines are planted in difficult steep hillside slopes over valleys and canyons that go on to produce a unique red wine. Dominio do Bibei’s Lalama is a

DOMAINE LEFLAIVE Mâcon-Verzé 2011

blend of native varieties including 90% Mencía, 7% Garnacha (Grenache)

Burgundy, France. RRP: $45.00

and 3% Mouraton.

This renowned French estate is located in Puligny-Montrachet in the northern part of the Burgundy region of France. This wine, on the other

Lalama pours as a dark, inky violet that offers aromas of white rum-soaked

hand, is sourced from select biodynamic 20-year old vines in the southern

fruit with hints of coconut, orange rind and blackberry. The palate has a

portion called Mâcon. There is a strict attention to detail, from the

gentle acidity to start with a more savoury mid-palate, followed by soft

handpicked fruit, fermentation using natural yeasts and fining and filtering

medium-weighted tannins and a lovely dried herb character to finish.

only where necessary.

Lalama is dark in flavour, yet has restraint to its structure. This wine may The resultant wine is a wonderfully pure expression of the Chardonnay

be no Dolly Parton with a lack of sweet fruit and plumpness in areas. Yet

grape. On the nose there is elements of mandarin peel and honeydew

for what it lacks in fruit generosity on the palate, it makes up for in the

but overall the impression is one of restraint. The palate is a little more

savoury flavour spectrum of cocoa, herbs and spice. Perhaps a little more

indulgent with mouth filling texture and a delicate buttery character that

like the lithe and androgynous Grace Jones.

is distinct to Mâcon examples of this grape variety. The medium-length finish brought about a lingering raw almond note that created a little

Stockist: Cloudwine in South Melbourne or online at:

bitterness.

www.internationalfinewines.com.au

WWW.GRAMMAGAZINE.COM.AU

31

WHAT’S

The place to find local food and drink related products, services and venues.

FOR ADVERTISING ENQUIRIES PLEASE CONTACT marc@grammagazine.com.au or 0419 107 143

WHAT’S HOT

THE WOODLANDS HOTEL

KING CRARC Y NIGHT CUR

SCAN QR CODE TO VIEW FACEBOOK PAGE

&

$15 Currfybeer! a pot o

84-88 Sydney Road, Coburg, Victoria, Australia 3058 | 03 9384 1122

info@thewoodlandshotel.com.au www.thewoodlandshotel.com.au

GREAT LOCATION - GREAT VALUE MAGNOLIA SERVICED APARTMENTS IS PERFECTLY SUITED TO SHORT OR MEDIUM TERM STAYS. THIS SERVICED APARTMENT OFFERS GREAT VALUE WITH THE CONVENIENCE OF AN IDEAL CENTRAL LOCATION CLOSE TO THE HEART OF THE HISTORIC BENDIGO CBD. BENDIGO HEALTH CARE, PREMIER SPORTING FACILITIES - THE QUEEN ELIZABETH OVAL, TOM FLOOD SPORTS CENTRE AND AQUATIC CENTRES ARE ALL WITHIN EASY WALKING DISTANCE. SO TOO ARE THE BEAUTIFUL BOTANICAL GARDENS, BENDIGO ART GALLERY, HOTELS, CAFES, RESTAURANT AND SHOPPING FACILITIES. FOR LOCATION AND VALUE FOR YOUR GETAWAY TO BENDIGO, YOU CAN’T GO PAST MAGNOLIA ON VIEW.

FOR BOOKINGS CONTACT MATT & MAREE PH: 0438 005 400 MAGNOLIA@BBETECH.COM.AU

GRAM IS AVAILABLE AT 1000 VENUES AROUND MELBOURNE CBD DISTRIBUTOR LIST BANK PLACE

COLLINS STREET

Dikstein

Bistrot D'Orsay

Tropicana

Nandos Press Club

Blue Bag BLOCK PLACE

Box on Collins

EXHIBITION STREET

The Forum

Brown Sugar Café

Café Esc

1806

Tower Sushi

Café E Biscotti

Charles Dickens Tavern

65 Degrees Café

Waterside Hotel

Café Segovia

Crema Espresso

Café Multitude

T-Roy Browns

Olio Cucina

Collins Quarter

Coopers Inn

Degani Café Bakery

Decoy Café

FRANKLIN STREET

BOURKE STREET

Egon’s Café Bakery

Eleven 37

Miss Libertine

Aljisen Ramen

Gadjo

Es-X Café

Bottega Restaurant

Gloria Jeans

European Bier Café

HARDWARE LANE

Ca De Vin

In a Rush

Locanda

Affogato

Café On Bourke

Kartel

More Than Fresh

Aloi Na

Café Tono

Koko Black

Basic Bites

Cafenatics

Lindt Café

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

Carlton Club

Macchiato Sushi Bar

Trunk Bar and Café

Charlie’s Bar

Degani’s

Mamasita

Donatos Café

Morgan

EXPLORATION LANE

Khokolat Bar

Earl Canteen

Nashi

League of Honest Coffee

Max Café Bar

Elephant and Wheelbarrow

Negroni Bar and Grill

Florentino Bar

Paris End Café

FLINDERS LANE

Settebello

Gloria Jeans

Plane Tree Café

101 Café Bar

Tastebuds of Melbourne

GPO Café

Purple Peanuts Japanese Café

Adelphi

The Mill

Imperial Hotel

Sheni's Curries

Bluestone

Vialetto Restaurant

Ito Noodle Café

Silk Road

BISQ

Izakaya Hachbeh

Strozzi

Breadwell

HOSIER LANE

Korova

Summit Café and Bar

Brunetti (City Square)

Misty

Lanes Edge Bar

Switchboard Café

Bull and Bear Tavern

Movida

Langleys Café

The Brazilian Bean

Bull Run

Mister Close

The Kitchen Cat

Café 53

LA TROBE STREET

Movida Terrazza

The Sherlock Holmes

Café Rema

Basement @ 350 Latrobe

Nando's

Treasury Restaurant and Bar

Cafenatics

Blaq Café Bar

Nashi

Tutti In Piazza

Cecconis

Café Nostimo

Ombra

Zuffa

Cherry & Twigs

Cafenatics on Latrobe

Pellegrini’s

Zuroona Café

Chin Chin

Club Chef

City Library Café

Coffee Academy

Red Violin

Campari House Creperie Le Triskel

POP Restaurant and Bar

Romano's

DEGRAVES STREET

Coda Bar Restaurant

Duke of Kent Hotel

Royal Melbourne Hotel

Barber on Degraves

Coffee Eclipse

Frescatis Fine Foods

Salida

Café Andiamo

Crema Espresso Bar

Internet Café

Shuji Sushi

Degraves Espresso

Cumulus

Kanda Sushi Noodle Bar

Society Restaurant

Grill’d

Full Plate Café

Klik Food and Drink

Spaghetti Tree

Little Cupcakes

Il Cubico Café

Latrobe Café

Spleen Bar

Sea Salt

KCL

Oriental Spoon

Street Café

The Quarter

Lustre Lounge

Spicy Noodle Café

The Bund

TOFWD Deli

Nighcat Bar

William Angliss Bistro

Overdraft Café

The Mess Hall

34

La Stazione

Tuscan Bar Grill

DRIVER LANE

Papa Goose

LITTLE BOURKE STREET

Twenty Seconds Café

Penny Blue

Roasted Coffee Bar

Bar Humbug

Rosati

Brother Baba Budan

CENTRE PLACE

ELIZABETH STREET

Superfino

Café 600 (Hotel Ibis)

Issu

Café Scalletti

Swiss Club Victoria

Ishiya Stonegrill Dining

Café Victoria

Tazio Birraria Pizzeria

Korean BBQ Buffet

CHAPEL STREET

Citi Noodle Café

Terra Rossa

Kri Kri

Traffik Foods

Coffea

The Trust

La Di Da

Food Inc

Virginia Plain

Little B

CITY SQUARE

Hudsons Coffee

Yak Bar

Longrain

3 Below

Jasper Kitchen

Mezzo Bar and Grill

Lord of the Fries

FLINDERS STREET

Mrs Parmas

COLLINS PLACE

Piazza Vittoria

Bertha Brown

+39 Pizza

Feeling Fruity

SNITZ

Desi Dhaba

Punch Lane

Roozervelts

Spiga

Kikoo Sushi

Scugnizzo

The Garden Café

Kitaya

Shuji sushi

SMXL Café

Troika Bar

China Bar

The St Kilda Rd Boulevarde Café

Softbelly Bar

York Café

Hawkers Café

Times Café

Sorry Grandma

Infinity Café Bar

Sushi & Bon Apetit

LONSDALE STREET

Ishikai Japanese Café

SWANSTON STREET

The Apartment

Aspro Ble

Izakaya Den (Basement)

Beer Deluxe

Vine Café Bar

Babbo

James Squire Brewhouse

Café Chinotto

Baguette Club

King of Kings

Café L’Incontro

LITTLE COLLINS STREET

Baraki

Postal Hall

Café Mimo

Basso

Club Retro

Red Hummingbird

Citi Espresso

Bridie O’Reilly's

Colonial Hotel

Seoul House

Claypot King

Brisq

Degani’s

Syn Bar

Crown Café Bakery

Cacao Fine Chocolates

Demi Tasse

Teppansan

Druids Café Bar

Café De Tuscany

Emerald Peacock

The Portland Hotel

Easy Way Tea

Caffe e Torto

Encore Café Bar

Two Fingers

Gigi Sushi Bar

Champagne Lounge

Hikari Sushi

Won Ton House

Gogo Sushi

Chestnut Exchange Café

J Walk Café

Council House 2

Japanese Pub Shogun

Dikstein

Kenny's Bakery

Elevenses

Latte Love Café

Exchange Coffee

Le Traiteur

Famish’d

Legals Café Bar

Fiddler Pub

Madame Kay's

Gills Diner

Urban Deli

Gordon's Café & Bar

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

Hi Fi Bar and Ballroom SPENCER STREET Carron Tavern

Melbourne Town Hall Mr Tulk (State Library North)

Pensione Hotel

Nando's

SPRING STREET

Old Town

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

Nelayan Indonesian Oxford Scholar Soul Café Starbucks Sushi Sushi The Lounge The Order Three Degrees

The European

Time Out Café

ST KILDA ROAD

Your Thai Rice Noodle

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 Citro

Transport Young and Jackson 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 Izumi Krave Lime Café Metrop Café Movo Mod Oz Movo NGV Gallery Kitchen Purple Café The Blue Moose Café

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

35