GRAMMAGAZINE.COM.AU MELBOURNE
ISSUE 36
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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
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From time to time we’ll add additional links, stories and giveaways on our Facebook and Twitter sites. Follow us and stay up to date with the odds and ends about eating and drinking in 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
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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
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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
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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
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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
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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,
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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.
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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!
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TASTY: GANG KEOW WARN CHICKEN
ZESTY AND SPICY: YUM NEAU SALAD
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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.
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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
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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.
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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
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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
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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
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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
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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
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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
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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
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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
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