GRAMMAGAZINE.COM.AU MELBOURNE ISSUE 53 FREE
PLEASE TAKE ME HOME
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CONTENTS FEATURE
EATING OUT LIKE MINDED PROJECTS Amber De Luca – Tao
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THE WOODHOUSE BENDIGO Hannah Bambra COLLECTIVE ESPRESSO Lauren Bruce and Georgia Haynes
A SAMPLE OF SOPHISTICATION Megan Osborne and Phebe Schmidt
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COOKING
REGULARS
BAKED EGGS With Tomato and Fennel Lauren Bruce and Georgia Haynes
CONTRIBUTORS
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NEWLY OPENED
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AROUND THE TRAPS
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THINGS WE LOVE
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REVIEWS
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OUT AND ABOUT
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THE DIARY
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DISTRIBUTORS
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GRAM DIRECTORY
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WILO PIZZA I’m So Hungree
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ACLAND ST CANTINA My Fair Melbourne
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ON THE COVER: SPICES A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavouring, colouring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavouring or as a garnish. Many spices have antimicrobial properties. A spice may have other uses, including medicinal, religious ritual, cosmetics or perfume production, or as a vegetable. (Source: Wikipedia)
Gram magazine is owned by Rothesay Media Pty Ltd and published by Jess Hourigan. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content.
Editor JESS HOURIGAN Cover Design ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au
advertising@grammagazine.com.au info@grammagazine.com.au www.grammagazine.com.au
CAB AUDITED
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CONTRIBUTORS
I’M SO HUNGREE I am a Melbournite with a penchant
HANNAH BAMBRA
for sweets, eating my way around
Hannah is a passionate young journalist
DEAN SCHMIDEG
with a solid interest in food, design and
A
quality grog. Cooking with her partner, Eddie, Hannah is able to take a love for
GEORGIA HAYNES
fine-dining home. Over the years she has
Georgia
developed and alarming addiction to
passionate photographer, bringing her
chilli and her kryptonite is smoky single
design knowledge and skills to her
malt whisky.
images. She works in food, music and
bambrahannah@gmail.com
fashion photography and knows the
Haynes
is
a
designer
and
impact of a great photo. geostudio.tumblr.com INSTAGRAM: geostudio__
professional
Melbourne (and the world!). I love good photographer
and
food and photography. I also suffer from
copywriter with an interest in fashion
‘Oooh Shiny Thing!’ syndrome. My blog
and design, Dean is known as one of
is my pretty eating diary and focuses
Melbourne’s coffee addicts and foodies,
on eating out experiences. I hope you
regularly seeking out new and interesting
all enjoy reading as much as I enjoy
cafes and bars. He shares these and the
sharing!
things he prepares at home across social media. His posts celebrate the produce,
imsohungree.blogspot.com.au
the people he meets and places he goes
FACEBOOK: imsohungree
to, telling a story with the aim of enticing
TWITTER: imsohungree
the reader and bringing people together.
INSTAGRAM: imsohungree
FACEBOOK: imagesds INSTAGRAM: dsimages TWITTER: imagesDS EMAIL: deany76@gmail.com
ON THE BANDWAGON Trev spends most weekends drinking craft beer, playing guitar really loud while drinking craft beer and eating as much amazing food as he can stomach – whilst drinking craft beer. He founded Bendigo
MY FAIR MELBOURNE
Beer to legitimise his addiction and hang
My
out with some awesome people. Loves a
Melbourne lawyer and freelance writer
chat.
Melissa Lirosi whose daily life involves
TWITTER: Onthe_bandwagon
slurping steaming coffee on her way to
INSTAGRAM: Onthe_bandwagon
work, shovelling pink sashimi into her
Fair
Melbourne
is
written
by
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. LA DONNA DEL VINO
myfairmelbourne.wordpress.com
La Donna del Vino is the pseudonym
INSTAGRAM: myfairmelbourne
of this young lady from Melbourne who
TWITTER: MyFairMelbourne
LAUREN BRUCE MEGAN OSBORNE
Lauren started her writing career as
Megan Osborne is a freelance writer, but
a communications adviser before she
more importantly, a foodie. How can you
realised she couldn’t ignore her passion
not be living in a city like Melbourne?
for food and the arts any longer. She
Every day holds an opportunity to find
gave up the world of state politics to
a new gem, and in between uploading
concentrate on freelance writing and
photos of her cat on Instagram and
styling. She has since contributed to
generally making a mess in the kitchen,
Spook, Paper Sea and Junkee and is a
she’s on the lookout for the next tummy-
regular contributor to GRAM Magazine.
satisfying diamond. Or goldmine—she’s not fussy.
laurendarcybruce.wordpress.com
meganosborne.com.au
INSTAGRAM: haynesandbruce
TWITTER: foodiewritings INSTAGRAM: foodiewritings
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). ladonnadelvino.com TWITTER: ladonnadelvino FACEBOOK: la-donna-del-vino
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AMBER DE LUCA-TAO Hi! My name is Amber De Luca – Tao. I am a second year business and journalism student. I am half Italian and half Chinese. I have a passion for lifestyle magazines and an obsession with Melbourne breakfast cafes. In my spare time I love to exercise, take photos and update my blog. ambershalfieworld.wordpress.com
NOW OPEN LÛMÉ OPENED: July 2, 2015 Located on Coventry Street, Lûmé will offer an 18-course (no, that’s not a typo) degustation tasting menu, featuring fresh, seasonal produce. The dream team behind the venture (which has been fitted out by Studio Y) is headed up by Shaun Quade (Royal Mail Hotel, Biota, Quay and Bar Nacional) and John Paul Fiechtner (Le Chateaubriand in Paris and Bo Innovation in Hong Kong) in the kitchen, and renowned Sommelier, Sally Humble.
WATERSLIDE BAR OPENED: July 9, 2015
226 COVENTRY STREET, SOUTH MELBOURNE restaurantlume.com
Southgate has announced an exciting new addition to the precinct, the Waterslide Bar, in the prime corner location opening onto the spiral staircase overlooking the Princes Bridge and city skyline.
instagram.com/restaurant_lume
Waterslide Bar pays tribute to the colourful area once known as “near Princes Bridge”. Favoured as a circus location and outdoor playground since the 1870s, Princes Bridge was Melbourne’s entertainment hub until well into the 20th century. Just metres from Southgate’s spiral staircase, adventure seekers used to hop into a water chute taller than the skyscrapers of the time. They would then be propelled down a wooden waterslide, fully dressed to the nines!.
THE NEFF MARKET KITCHEN AT SOUTH MELBOURNE MARKET
SOUTHGATE AVENUE SOUTHGATE southgatemelbourne.com.au
SALUMINISTI OPENED: June 11, 2015 Saluministi was born from a love of making salami! Frank Bressi and Peter Mastro followed their dreams of bringing to the public the old-school Italian foods they grew up with. Already award-winning salami makers, the duo have converted an old warehouse space in North Melbourne and fitted it out with three large stainless steel tables for communal dining. The menu consists of simple Italian food served in traditional stone baked ciabatta rolls.
OPENED: July 2015 The Neff Market Kitchen is now the new home of the South Melbourne Market’s hugely successful and extremely popular cooking school. Offering a range of classes at differing levels of skill and price point, The Neff Market Kitchen brings together some of Melbourne’s best chefs with people who are passionate about cooking, in an innovative new culinary space. Classes are run by some of Melbourne’s most esteemed and admired chefs including Jesse Gerner (Bomba, Green Park, Añada), Nicky Riemer (Union Dining), Tony Twitchett (Taxi Kitchen), Joe Grbac (St Crispin), Adam D’Sylva (Coda, Tonka), Luke Croston (The Press Club) and Dai Duong (Uncle St Kilda). Intimate class sizes allow plenty of opportunity to converse with the chef and learn about their areas of specialisation. STALL 90, CECIL ST, SOUTH MELBOURNE MARKET southmelbournemarket.com.au/cooking-school/the-neff-market-
8 ATKIN STREET, NORTH MELBOURNE
kitchen
saluministi.com.au facebook.com/saluministi
GOZ CITY OPENED: June 9, 2015 A favourite at South Melbourne Market for many years, Goz City has expanded to include a new CBD store; 50 Lonsdale St, ‘Madame Brussels Lane’. “We never expected to have such a positive response when we first opened Lt Collins,” said Goz founder, Taylan Aksoy. “The Lt Collins St store is only small, so we outgrew it very quickly,” he continued. The new Lonsdale St store stays true to the gozleme we already know and love but also features a rotating roster of soups and salads as well as a liquor license. 50 LONSDALE ST, MELBOURNE gozcity.com.au facebook.com/gozcitycbd | twitter.com/GozCity
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instagram.com/saluministi
DIN TAI FUNG OPENED: June 2015 Din Tai Fung, arguably one of the world’s most popular dumpling joints, has opened its first restaurant outside of NSW, and its biggest in the country, located on level four of the Emporium Melbourne. LEVEL 4, 287 LONSDALE STREET, MELBOURNE dintaifung.com.au
The 235-seat restaurant includes three private dining rooms - another first for the brand. Like its sibling venues, the Emporium Melbourne site will boast a glassenclosed dumpling kitchen where diners can see their meals being prepared. Putting the dumplings aside, other menu options include spicy shrimp and pork wonton noodle; fried rice with crumbed chicken fillet; triple mango crushed ice and the signature lychee mint freeze. The Emporium Melbourne site is open for lunch and dinner seven days a week.
AROUND THE TRAPS FOOD FOR THOUGHT LAUNCHES FOR 2015 Over the last few years, Opportunity International Australia have seen supporters just like you host meals in September as part of their Food for Thought campaign, raising much-needed funds for families living in poverty. For the first time ever, they would love to share a special meal with you and the rest of the Opportunity family to kick off this year’s campaign. DATE: Wednesday 19 August 2015 TIME:
7pm. Join us for a sumptuous Indian feast.
VENUE: Babu Ji, 4-6 Grey Street, St Kilda, Melbourne COST: $120 per person. Ticket prices include GST and are not taxdeductible.
APPLICATIONS NOW OPEN FOR MASTERCHEF SERIES 8 Applications are now open for the next series of MasterChef Australia, so if you’re passionate about food and cooking, this is your chance to shine. The aprons are ready - all that’s left to do is put your name on one of them.
HUXTABURGER MEETS JIMMY GRANTS Chefs George Calombaris and Frank Camorra together with iconic Melbourne burger joint, Huxtaburger, will be opening eateries at Melbourne’s new Eastland shopping complex. Calombaris will introduce Jimmy Grants Deluxe a new dining concept from his line of popular modern Athenian souvlaki bars featuring an extended menu and table service.
tenplay.com.au/channel-ten/masterchef
The first stage of the development will launch in late 2015, with stage two due for completion in mid 2016.
OFF THE PAGE AND ONTO THE MENU: THE REUBEN BURGER HITS HUXTABURGER HANOI HANNAH SECURE NEW SITE IN ELWOOD The Hanoi Hannah, Saigon Sally and Tokyo Tina empire will soon expand once again, with operators securing a site on Ormond Road, Elwood. Head to Hanoi Hannah website for your chance to vote for which sister you’d like to see in Elwood. hanoihannah.com.au
The new home of South Melbourne Market’s cooking school, The Neff Market Kitchen brings together some of Australia’s best chefs with people who are passionate about cooking, in an innovative new culinary space.
To celebrate the release of Daniel Wilson’s brand-new cookbook, The Huxtaburger Book (The Art and Science of the Perfect Burger), all Huxtaburger stores across Melbourne will feature a handpicked selection of the book’s burger recipes for a limited time only. On Monday August 3, it all starts with the Reuben Burger. The Reuben Burger is a tastebud tempter, with piles of warmed corned beef, melted Swiss cheese, sauerkraut and thousand-island dressing on a lightly toasted bun. The Reuben Burger will be on the menu at Huxtaburger Hawthorn, Prahran, Collingwood and CBD stores from August 3 for one week only.
JOIN US FOR A DELICIOUSLY GOOD NIGHT OUT.
BOOK NOW southmelbournemarket.com.au
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EATING OUT COLLINGWOOD
LIKE MINDED PROJECTS 41 - 49 Smith Street, Collingwood
WORDS AND PHOTOGRAPHY AMBER DE LUCA-TAO
Dreaming of a chilled out, refined sugar-free, clean eating, vegan heaven?
Stop number two, Ace Cookies and Milk, is just what the doctor ordered...
Well if you would like to make that dream a reality, Like Minded Projects on
according to your inner cookie monster. You can opt for a baked cookie
Smith Street can hook you up.
sandwich or if you want to sink your teeth into something a little more indulgent, then a raw ice-cream sandwich might be the way to go. Deciding
Like Minded Projects (LM1) is an eatery comprised of three different
on which cookie combination to order is not an easy feat, but a difficult and
businesses operating under the same roof. The businesses are unlike one
timely one. Especially when your options are apple pie, triple chocolate, PB +
another but all have the same intention, to provide you with wholesome,
J and salted caramel. Just when you thought you had it all planned out, you
delicious and good-for-you foods. Fred Gets Friendly supply salads, soups
have to choose between berry beet, pistachio or honeycomb Zebra Dream
and baked goods, Supreme Coffee Roasters provide caffeine and Ace
Coconut ice-cream (an organic vegan coconut ice cream alternative).
Cookies and Milk create cookies. In only a few short moments I lay sight on my ice cream sandwich. Both Upon entering the LM1 space you will notice that it is as fresh and clean as
cookies are perfectly circular and the ice cream squished inside is so frozen
the food they serve up. Glass panels line the shopfront allowing the entire
it has not melted a single bit. It takes two hands to grasp the sandwich. You
area to be lit generously by sunlight. The space is brought alive with quirky
can taste the rawness of the cookies in their grainy yet smooth texture. It
indoor succulents potted in brightly painted ceramic beds. A visit to LM1 on
contrasts the creaminess of the ice cream. It is a delicious combination.
your own poses no problems, credits to the three communal tables you can choose occupy to enjoy your meal. You’ll never be short of company.
And now with a stomach that is twice as full and triply satisfied, it is time to make your way out. But not without a cup of takeaway frothy caffeine
If you’re looking to fill an afternoon with delicious, wholesome foods, Like
you’re not. True masters in brewing a cuppa joe that is right on point, the
Minded Projects will take you all the way from lunch through to afternoon
baristas at Supreme Coffee Roasters will chat to you all things coffee while
tea.
you wait, which might just convince you to stay at LM1 to drink your last hurrah.
Round one of three, Fred Gets Friendly has you covered for lunch with a daily selection of freshly prepared salads with a mix of raw and roasted
Indulgence has never been lighter and salads have never been tastier.
veggies. If you’re also feeling like something a little more filling they have a range of baked goods that can easily be heated in the griller. The usual
LIKE MINDED PROJECTS
suspects are savoury scones, brown rice paper rolls, polenta tarts and more.
41 - 49 Smith Street, Collingwood likemindedprojects.com
For that pestering sweet tooth, Fred has an assortment of sweet treats to
thelikemindedprojects@gmail.com
satisfy. Carrot cake, strawberry and cashew muffins and banana bread – just
instagram.com/fredgetsfriendly | instagram.com/ace_cookiesandmilk
to name a few.
instagram.com/likemindedprojects
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EATING OUT BENDIGO
THE WOODHOUSE BENDIGO 101 Williamson Street, Bendigo. Ph (03) 5443 8671
WORDS HANNAH BAMBRA
Around 220 kilometres north of Melbourne lies the Barmah National Park,
at the bottom corner of their menu and local cocktail bar, The Dispensary
part of the largest river red gum forest in the world. Limbs of this blood
Enoteca, champions produce such as La Luna’s Holy Goat’s cheese to craft
coloured wood are foraged from the surrounding 100 acres of farmland to
some spectacular dishes to complement their craft drinks. “There’s a few of
fuel the unique red gum grill in Bendigo’s only steakhouse. “It just gives the
us now,” says Paul about the positively burgeoning food scene in Bendigo.
meat that extra flavour,” says The Woodhouse’s owner and head chef, Paul
“We need to be here and we need to be consistent.”
Pitcher. “I can’t even replicate it at home.” Having received a score of 14.5 (the highest of any steakhouse) in this year’s Paul shows me the huge char grill with an enormous amount of pride. The
Age Good Food Guide, The Woodhouse’s considered approach is clearly
earthy colour of his sustainably sourced red gum stands out instantly in the
getting recognised. The barn-like interior is warmed by a big natural fire in
sterile and unlikely location of a commercial kitchen. As it burns and cooks
winter and a covered outdoor area has been added for summer. Events such
the meat, a tray of tomatoes is smoked above. There’s a sense that nothing
as roast collections and wagyu and wine matches are also drawing crowds
is wasted and everything is considered.
and engaging locals.
The Woodhouse buy all the main cuts from Everything Wagyu, a family farm
Harnessing the general public’s interest in where food comes from and what
in Cohuna who only kill one animal a fortnight. “We try and take as much
regional Victoria has to offer, The Woodhouse is continuing to produce
as possible because it is hard for a farmer to sell all of a cow,” he explains.
a consistent offering of quality woodfire pizzas, local wine (Heathcote,
Paul’s unique position as both owner and chef allows him to preference local
Harcourt and Nagambie all within driving range), craft beer, organic lamb,
produce and quality food. Old breed pork comes from McIver Farm Foods,
pasture-fed porterhouse and wood-smoked wagyu.
just an hour away in Tooberac, and B&B Basil’s microherbs are picked fresh in East Bendigo.
What stands out above all else is Paul’s passion for his red gum grill and the locally butchered, quality meat that he cooks on it. “I still get up every day
Telling the story of the region and its producers is an intrinsic part of the
and I always want to come to work,” he says with animation. “My love for
venue’s ethos. Three years ago, when Paul and his wife were renovating the
beef has sent me in this direction.”
space and installing their grill, the owner of Inglewood Beef walked through the door. “To be honest we helped build each other’s businesses after that,
THE WOODHOUSE BENDIGO
we market him as much as we can and he gives us great dry-aged beef.”
101 Williamson Street, Bendigo thewoodhouse.com.au
The educational approach has been adopted by a few retailers in Bendigo
facebook.com/thewoodhousebendigo
as visitors want a taste of the region and locals want to reconnect. The
twitter.com/TheWoodhouseBGO
hugely popular fine dining spot, Masons of Bendigo, also has a suppliers list
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A SAMPLE OF SOPHISTICATION WORDS MEGAN OSBORNE PHOTOGRAPHY PHEBE SCHMIDT
Combining Melbourne’s vibrant design culture with an appreciation of high-quality produce, has never looked so good. SAMPLE is a beer that’s targeted towards today’s design conscious and discerning individuals, offering a premium product as an alternative to commercial beer. Aptly titled; Fine Beer, the classy brews are developed through experimentation and refinement. Working hand in hand with Melbourne’s emerging designers and talent, you’ll find SAMPLE not only at some of the city’s sweetest spots, but also at gallery openings, design exhibitions, and fashion launches. Ex-architect and Founder Vedad Huric launched SAMPLE in 2013, creating a unique product, with the aim of design becoming an inherent component. And if you’ve checked Instagram, magazines, TV, even (bless), Facebook lately, you’ll see it’s not too big a leap at all. ‘At no other time in history has food and beverage been so aestheticised and perfected’, says Ennis Cehic, responsible for SAMPLE’s brand direction. This correlation between beer and design culture is interposed from inception, not just with some snazzy labels (oh, and they are snazzy). With small recipe experimentation—one could almost say, concept development—in Collingwood, then full production— roll out—at the state-of-the-art Mildura Brewery (totally the letter pressing equivalent of a printer).
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All SAMPLE batches are brewed under the Reinheitsgebot, because
With two current flagship products that reflect today’s design-affluent
let’s face it, Germans smash design. Oh? That’s not what that means?
society, try one of SAMPLE’s Pale Ale or Gold Ale, and see what the
Well, sort of. The Reinheitsgebot is an old German purity law from the
aesthetic fuss is all about. An up and coming Lager will be launched
15th century, stipulating a strict ingredient list of barley, hops, water
in September, too.
and yeast, ensuring the product results in being as natural as possible. You may just be after a Sunday sipper, or you may want a push in SAMPLE is pushing those purity boundaries even further, with every
the right direction to get those creative juices flowing. SAMPLE beers
bottle being unfiltered, unpasteurised, and preservative and additive
are designed not only to be simple brews, but for those who value
free. Again, like great design, it’s about pure, undiluted talent, in… you
the combination of taste, quality and design. Aiming to encourage the
know, a bottle.
exploration of ideas, this is no plain-Jane beer folks. ‘If you’re sitting in your studio trying to give birth to the next big thing, have a SAMPLE.
Purity is a huge component to the SAMPLE ethos. ‘You could say our
We’ve made it to inspire you.’ Says Huric.
beers are as pure as the face of Andrej Pejic.’ Says Cehic. So where do you go when you’re craving a creative epiphany in the Through the initial experimentation in Collingwood, the SAMPLE team
form of liquid loveliness? SAMPLE currently stock around Melbourne,
endeavour to uncover new flavours. These are released in the form of
‘in all the good places’, says Cehic. Meaning, Green Park, Coda, The
limited edition batches, on a regular basis, setting them apart from the
Panama Dining Room, Tonka, Auction Rooms, Sweetwater Inn and
stagnant stout scene. These special SAMPLEs are always ‘challenging
many, many more.
the status quo’, says Cehic, ‘to make sure we don’t always remain in boring lands’. To do this, SAMPLE collaborates with like-minded
Where are they going to be stocked? ‘ We offered a couple of cases
individuals (designers, duh) such as Mathery Studio, to explore the
to the Mars One project’, says Huric. ‘Haven’t heard back yet but we’re
ethos and representation behind each beautiful brew.
hopeful about having SAMPLE up there with a whole new colony.’
SAMPLE’s visual direction is a result of collaboration with art
The next inspiring idea from SAMPLE—apart from, you know, work rest
photographer Phebe Schmidt, and inspired by a William S Borroughs
and play—is that the final stages are underway for their most recently
quote, ‘When you cut into the present, the future leaks out’.
planned release. A new age Lager will be added to their select offering,
possessing ‘one of the most sought-after hops in the market’, says Cehic. With a year spent getting the recipe right, the SAMPLE team is pretty excited to see your reactions. Currently hunting around Collingwood to bring a physical manifestation to the slick streets, SAMPLE are also aiming to open up a bar, brewery and experimental design platform to realise their full ambitions, and yours of course. Their ultimate goal? To inspire ideas in people, through always being exciting, fresh, and ambitious. This writer is sober and already feeling inspired. SAMPLE BREW PO Box 1016, Collingwood, info@samplebrew.com.au samplebrew.com.au instagram.com/samplebrew facebook.com/samplebrew
179 Weston Street, East Brunswick (03) 9388 1825 jackhorner.net
Steelite Craft
cedarhospitality.com
223 - 231 Brunswick Rd Brunswick VIC 3056 T: 03 9387 4455 F: 03 9387 4140 cedarsales@cedarhospitality.com
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EATING OUT CAMBERWELL
COLLECTIVE ESPRESSO 1/3 Cookson St, Camberwell Ph: (03) 9882 8995
WORDS LAUREN BRUCE PHOTOGRAPHY GEORGIA HAYNES
If you’re forever searching for a place beyond the northern suburbs or the
providing a worthy vessel for the avocado, creamy cheese and lashings of
CBD that combines consistently great coffee, poached eggs and service,
sweet, smoky chutney. Add a burst of yolk from a properly poached egg
we may have your answer. Collective Espresso, a small but ever-busy café
and voila! Instant joy.
in Melbourne’s leafy Camberwell, is one such establishment. The porridge on offer is made with chia seeds, coconut and oats, the A favourite among locals and a delightful surprise among newer visitors,
combination rendering this more a light breakfast dessert than your
this lovely little hub is scoring major foodie points for an oft-overlooked
classic gluggy porridge. Cranberry and orange-poached pear, strawberries,
suburb.
blueberries and passionfruit give a refreshing aspect to this dish, and the edible flowers provide a cheery aesthetic appeal.
Owner Julien Moussi and his sister Monique bought the popular café two
We know, we know, smashed avocado has been done to death. But
years ago. They are no strangers to the evolution of the Camberwell area,
Collective’s version of this combines fetta and avocado with lemon, dill and
with Moussi owning many of the suburb’s best establishments – My Other
mint which haven’t been mashed into a grey sloppy mess, so each creamy
Brother, the newly opened Legacy, and Boss Pizzeria, with more opening
element maintains its structure atop crunchy sourdough toast.
soon. It’s clear Moussi knows café culture, which is reflected in the quality fare and service at Collective.
Collective Espresso is one of Melbourne’s brighter stars and, guaranteed to change the minds of Melbourne’s most notorious northsiders, is well-worth
“Collective is and always has been a fun place to go to. It’s not just about
a visit to Camberwell.
the coffee and food – the atmosphere, vibe, tunes and our great staff set it apart,” Moussi says.
Collective Espresso is open everyday until 4pm.
The menu changes seasonally with on-trend staples that include smashed
COLLECTIVE ESPRESSO
avocado, acai bowls, hotcakes, house-cured fish, herb-crusted schnitzel
1/3 Cookson St, Camberwell
with Asian slaw, tempting house-made doughnuts and small batch coffee.
(03) 9882 8995 facebook.com/pages/Collective-Espresso
We should reveal at this point that Collective Espresso is our local, so we’ve eaten our way through much of the menu. These are our favourites: Crunchy, golden cauliflower fritters with tomato chutney, goat’s cheese and avocado. These fritters aren’t floury and dry but gooey in the middle,
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THINGS WE LOVE GRAM FEATURE
THE NEFF MARKET KITCHEN, SOUTH MELBOURNE MARKET Leading German kitchen appliance brand
Intimate class sizes allow plenty of
NEFF Australia and South Melbourne
opportunity to converse with the chef and
Market
learn about their areas of specialisation.
announce
an
exciting
new
partnership that celebrates their shared passion for food and culinary excellence.
Join us for a deliciously good time. Book now: southmelbournemarket.com.au
The Neff Market Kitchen is now the new home of the Market’s hugely successful
To celebrate the launch of The Neff
and extremely popular cooking school.
Market Kitchen, we’re very excited to be
Offering a range of classes at differing
giving one lucky person the chance to
levels of skill and price point, The Neff
WIN a Neff oven valued at $4,299!
Market Kitchen brings together some of Australia’s best chefs with people who are
For the chance to WIN, enter at
passionate about cooking, in an innovative
southmelbournemarket.com.au
new culinary space.
or complete an entry form next time you’re at the Market.
Classes are run by some of Melbourne’s most
esteemed
and
admired
chefs
Competition closes 31 August.
including Jesse Gerner (Bomba, Green Park,
Añada),
Nicky
Riemer
(Union
Dining), Tony Twitchett (Taxi Kitchen), Joe Grbac (St Crispin), Adam D’Sylva (Coda, Tonka), Luke Croston (The Press Club) and Dai Duong (Uncle St Kilda).
QUALITY MOBILE COFFEE IN MELBOURNE Serving locally roasted, award winning coffee, Mercy is a small independent business focused on providing a quality product with locally minded ethics. Using milk from Jonesy’s Dairy in country Victoria and beans from local not-for-profit STREAT Coffee, Mercy believes in supporting local industry while using the very best ingredients. Mercy is available to cater any event, big or small. Highly experienced baristas serve quality espresso, cold brew and filter coffee. Home made baked goods and other locally made sweet treats are also available, along with cold and seasonal drinks such as hot spiced apple cider. Contact Rhiannon for a quote. 0410 449 288 MERCYCOFFEE.SQUARESPACE.COM
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HOSPITALITY, CATERING & RESTAURANT SUPPLIES SINCE 1947 SERVING ESPRESSO WITH STYLE Coffee Caboose is a pop up espresso bar/mobile coffee cart that is available for hire. We will come to you at your trade show, corporate event, conference, product launch, birthday, wedding or special event - and provide you with specialty coffee, fresh and stylish catering, drinks and cocktails - all served by our professional and dynamic staff. ‘Exceptional coffee and food and impeccable service for every event in every location’. • Hiring a coffee cart couldn’t be easier. • Our coffee carts are versatile to fit and run from anywhere • Delivered and set up by professional technicians • Tagged and Tested to meet industry standards and safety. • Covered by a $10m public liability insurance policy. Coffee Caboose can also provide a delicious selection of Noisette pastries and cakes, gourmet sandwiches and rolls, authentic Spanish paella and tapas cooked onsite, elegant cocktails and speciality tea and cold drinks to compliment your
HOTEL AGENCIES IS A LEADING IMPORTER AND SUPPLIER OF CROCKERY, FOODSERVICE EQUIPMENT, GLASSWARE, CHEFWARE, DINNERWARE, SERVINGWARE AND CLEANING PRODUCTS TO THE HOSPITALITY INDUSTRY.
your coffee cart hire. Our carts are also available for ‘ hire only’ For trained operators who wish to
OUR FAMOUS BRANDS INCLUDE DUDSON,
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printed branding or merchandise. WWW.COFFEECABOOSE.COM.AU
Visit our Superstore at 298 Nicholson Street Fitzroy Victoria 3065 Contact Us T 03 9411 8888 F 03 9411 8847 customerservice@hotelagencies.com.au Find us on 21
22
EATING OUT RICHMOND
WILO PIZZA 440 Church St, Richmond. Ph: (03) 9427 1744
WORDS I’M SO HUNGREE PHOTOGRAPHY SEAN MCDONALD PHOTOGRAPHY
When Brad and I first started dating, pizza was a fortnightly occurrence
Brad said we weren’t going to get through it all.
for us, with regular deliveries from Crust to our door. I told him to watch me. However, as we’ve gotten older, pizza’s come up less in our monthly diet (for a whole range of reasons), so when we do go treat ourselves with
And we promptly devoured it all.
some, it’s completely and utterly savoured. The chicken wings were six golden and surprisingly meaty pieces of Especially on this particular night; as I stepped off the train at East
chicken, a lot bigger than I had expected (and such a steal for $7!). These
Richmond station (I managed to find a train that goes there, amazing!) I
were seasoned well, with a touch of heat, and were delightfully moreish. If
realised that I hadn’t really eaten all day, so I was cold, shaking and light
I wasn’t so hungry, these alone would be a pretty damn decent meal.
headed. My fingernails were turning blue! The corn cobs were sweet, juicy and generous with the mayo which I’m Sustenance was needed fast, and fortunately, it was found at Wilo Pizza.
always okay with.
Opened by brother duo, Ollie and Will, the brightly lit, bright green space
For our pizzas, we got one with a gluten free base, and one with a regular
is takeaway focussed, with only a couple of counter seats inside the shop,
base to compare, and both were great, the gluten free base in particular
and a couple of outdoor seats. But this doesn’t mean they’ve skimped out
had a super crunchy crust, which I couldn’t get enough of. I liked that it
on the menu at all. From standard classics, Hawaiian’s and margarita’s, to
was also sturdy enough to take all the toppings and not get soggy too.
some pretty crazy meat and seafood combinations, chilli chicken, spiced lamb or maybe some prawn and chorizo?
Both of the pizzas came well dressed, with just a nice balance of enough flavour without being over done. The pork belly pizza was my favourite of
I also loved that the regular size pizza is a 10 inches, meaning it’s a perfect
the two that evening, with the pork belly sliced to thin slivers. I particularly
sized dinner for one, and a little softer on the wallet, the regular sized
loved the addition of chilli, so bright, so fun, so tasty!
standard flavours just $10, and the regular sized meat and seafood options ranging from $13 to $14.
I also felt after eating the pizzas that I didn’t feel heavy, they weren’t very oily and all the toppings looked bright and fresh. All good things.
But what also caught my eye? The sides. Does one get the beef short ribs with sweet tamarind sauce? Or the hot and salty chicken wings?
WILO PIZZA 440 Church St, Richmond
After some discussion with Ollie, our meal for the night consisted of a
(03) 9427 1744
mushroom pizza with creme fraiche, seasonal mushrooms, mixed herbs,
wilopizza.com.au
truffle oil and fresh mozzarella, a pork belly pizza with chipotle sauce,
facebook.com/wilopizza
onion, coriander, salsa picada, tangy mayo, fresh chilli, scratching and fresh
instagram.com/wilopizza
mozzarella, as well as a serve of the chicken wings and corn cobs with tangy mayo and pecorino. Phew.
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ACLAND ST CANTINA
2 Acland St, St Kilda. Ph (03) 9536 1175
WORDS MY FAIR MELBOURNE
Walking through the doors of Acland St Cantina is a bit like being slapped in the face. One minute you’re outside in the cold darkness of residential Acland Street, the next you’re hit with a frenetic buzz. It’s all colour, noise and clinking margarita glasses - St Kilda’s answer to a classic cantina minus the mariachi band. With loud groups laughing, drinks spilling and fingers mopping up the last of the guacamole, it’s obvious we’re here for more than just the food. I’m not surprised. Cantinas have traditionally been places for people to drink and relax while enjoying tasty snacks. It was time to bring on the tequila! Our super friendly waitress was only too happy to offer cocktail recommendations. Thankfully, she was bang on. Skip the long list (it’s too loud and you’ll be having too much fun to bother reading it anyway) and stick with the classic margarita. Fresh, crisp and citrusy, it had us warmed from the inside and settling comfortably into our seats for a fun evening. The menu is broken up into small snacks, tacos from their
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1
25/06/2015
12:01 pm
‘Acland St Taqueria’, meats to share and natural dishes like mussels with toasted cornbread or the Peruvian style kingfish ceviche. For $45 you can save yourself the indecision and have the chef choose for you. It’s more food than you can eat but that’s a good thing.
WALKING THROUGH THE DOORS OF ACLAND ST CANTINA IS A BIT LIKE BEING SLAPPED IN THE FACE. ONE MINUTE YOU’RE OUTSIDE IN THE COLD DARKNESS OF RESIDENTIAL ACLAND STREET, THE NEXT YOU’RE HIT WITH A FRENETIC BUZZ. IT’S ALL COLOUR, NOISE AND CLINKING MARGARITA GLASSES
The tortilla chips were a solid start. Served with the Cantina guacamole and a Serrano chilli salsa they were super thick and crunchy - a fabulous match with my boozy margarita. Our buffalo milk burrata was a happy surprise and not something I would have ordered. Perched on a salad of heritage tomatoes, plump figs and fresh basil the cheese had a smooth, mild flavour setting off the sweetness of the fruit beautifully. Baja style fried fish tacos come out dripping with chipotle mayo and topped with jalapeño slaw. The soft, floury tortillas made this dish but I would have preferred a little less mayo. Cheerful arepas are presented in a
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basket alongside various fillings for ‘do-it yourself’ assembly. We created
The dessert menu deserves a mention but we were just too full to go there.
crunchy arepa sandwiches by pulling the fried flatbread apart, stuffing it
I’ll be trying the salted caramel ice-cream churros taco on my next visit. I
with Berkshire pulled pork and finishing it off with sweet and sour pickles.
love a relaxed drinking spot with fun dishes and Acland St Cantina fits the
It was a delicious, dripping dish with the punchy pulled pork my highlight
bill perfectly. It’s all about messy, dripping, sticky fingers food - best enjoyed
of the night.
with a margarita in hand.
The BBQ corn dressed with jalapeño sour cream and topped with oregano
ACLAND ST CANTINA
was sweet and juicy but it was missing the smoky flavour and char grilled
2 Acland St, St Kilda
texture I was hoping for. We finished off with the fundido - a classic party
Ph (03) 9536 1175
dish kind of like a Mexican fondue with meat. Eaten with tortillas, both the
aclandstcantina.com.au
soft and crunchy variety, this dish is all the rage right now but it was not the
facebook.com/AclandStCantina
stand-out dish of the night for me.
twitter.com/aclandstcantina instagram.com/aclandstcantina
27
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COOKING WITH EGGS
BAKED EGGS WITH TOMATO AND FENNEL WORDS LAUREN BRUCE PHOTOGRAPHY GEORGIA HAYNES
This dish is pretty damn easy and makes for a delicious
PLEASE NOTE: I’ve been very conservative with the
brunch, lunch or dinner if you’re an egg freak (like me).
herb estimates in this recipe. To be honest, I love the savoury flavour of fennel seeds and I sprinkle way
The secret to this dish is the amount of time you cook
more liberally than just two teaspoonfuls when I cook
the tomato sauce and the eggs - make sure the sauce is
this – so knock yourself out.
cooked for enough time for the flavours and the texture to intensify, and that the eggs aren’t overcooked so that your yolks are runny to dip the bread in. INGREDIENTS
METHOD
2 onions, roughly chopped
1. In a medium saucepan, sauté the onions and garlic
3 cloves garlic, crushed
in olive oil. Add salt and sugar and cook until soft and
2 tbsp olive oil
slightly golden.
2 tsp brown sugar 2 fresh tomatoes, roughly chopped
2. Add the fresh and crushed tomatoes, passata,
1 can crushed Italian tomatoes
butter, herbs, fennel seeds, anchovies and stock and
1L passata
cook for 45 mins on medium heat. Stir occasionally
2 tbsp butter
so that sauce doesn’t stick to the bottom of the
1/2 cup chopped parsley
saucepan. Season with salt and pepper.
2 tsp dried oregano (preferably still on the stem – much nicer than from the packet)
3. Transfer sauce to a medium frypan and spread
2 tsp fennel seeds (or more)
evenly across the base. Crack eggs so the yolks are
3 oil-packed anchovies, chopped
even across the sauce in the pan.
1 cup stock (I used chicken) 4 eggs
4. Cook for 2 minutes or until whites are just set on
½ cup chopped parsley, to garnish
top (you can put a lid on top to cover if the whites
1 cup parmesan, grated
aren’t setting). Make sure you continue to watch the
Salt and pepper, to taste
eggs, as the perfect egg for this dish is runny yolk with
Crusty bread and butter, to serve
just-set whites. 5. Sprinkle parmesan on top and remaining chopped parsley, and serve straight from the pan with warm crusty bread loaded with butter.
29
REVIEWS CAMPOS COFFEE - SUPERIOR BLEND WORDS AND PHOTOGRAPHY DEAN SCHMIDEG It was only a matter of time before I wrote about one
buy straight from the growers eliminating the need for
of my favourite coffees. But the intention is twofold
a middleman. Adapting the blend depending on the
because it is this coffee that also started my relationship
season means that each bag of their flagship blend or
with GRAM Magazine. At the end of 2013 on one of my
as they like to call it ‘a project’ can continue to bear
first visits to Piccolo Espresso in High Street Prahran,
the name Superior. The three primary producers are
I ordered my usual macchiato and lying in the window
located in Papua New Guinea, El Salvador and Rwanda
was a copy of issue 35. I decided to use the signature
and by combining these the result is a very rich coffee
kaleidoscope cover as a background for my instagram
with sweet butterscotch tones and a slightly fruity
photo and the rest is history. Over a year later and I
cherry taste. It’s punchy as an espresso and equally
am now writing this review and still drinking delicious
solid when combined with milk.
Campos Coffee at Piccolo. I have sampled this coffee extensively in Melbourne, Owned and run by Nat and Sam Osborne and Nat’s
Sydney and on the Sunshine Coast in Queensland and
sister Bridgette Kokkinos, this little space near Chapel
I love the fact that every time I drink it I am rewarded
St is always busy with locals and a hub for the students
with a coffee that is consistent, satisfying and truly
who study at Swinburne Uni across the road. What I
superior.
love about this cafe is not only the coffee but the
camposcoffee.com melbourne@camposcoffee.com | 03 9347 7445
sense of family, with another sister, their cousin, and
Piccolo Espresso - 149 High St Prahran
Bridgette’s boyfriend Sam there too, helping to make
Campos Coffee - 144 Elgin St, Carlton
sure the place runs smoothly. Also running smooth and
Mister Close - Shop 13 Midtown Plaza 246 Bourke St CBD
fast is the coffee, with the Superior blend from Campos
Rouge - 14 Beatty Ave, Armadale
being used here from the beginning. Will Young and Raf
Fifteen Pounds - 21 Railway Pde, Fairfield
Bartkowski who started Campos in 2002 in Newtown
Crabapple Kitchen - 659 Glenferrie Rd, Hawthorn
Sydney believe strongly in ‘direct trade’ meaning they
Fuel Coffee + Food - 2 Gore Pl, Geelong
PIRATE LIFE THROWBACK IPA WORDS AND PHOTOGRAPHY ON THE BANDWAGON
Pirate Life Brewing burst on to the Australian beer
At 3.5%, this beer delivers exactly what it says it will.
scene earlier this year with three canned hoppy beers
It’s hoppy, it’s well balanced and it’s sessionable. You
(Imperial IPA, American Pale Ale and Throwback IPA)
may experience what I experienced, which was a citrus,
accompanied by some very polished branding. In days
melon aroma with a sexy pine finish (did I mention I
gone by, the more suspicious beer lover would have
love hops?). I think my fridge will be well stocked with
reacted with “They’re trying to fool is with their fancy
Throwback IPA once the footy finals / Spring racing
pictures and slick advertising!”, but what Red, Jack
carnival party season hits. After all, it’s a marathon not
and his dad Michael managed to do was establish
a sprint.
brand integrity from day one. It might have something to do with Red and Jack having brewed at Brewdog
PIRATE LIFE THROWBACK IPA
in Scotland (every beer berds wet dream) or it may
ABV: 3.5%
have been Michael’s years of brewery marketing and
Style: Session India Pale Ale
distribution experience. Whatever it was, beer drinkers
Serving Temp: 4-6 degrees
have instantly fallen in love with these guys and their
Origin: Adelaide, South Australia
impressive line-up.
Food pairing: Hot, spicy BBQ wings Price (RRP): 4 x 330ml $20
Some of you might remember me saying late in 2014 that session beers would be a trend in 2015. Now to be clear, I’m not here to say I told you so, rather to pay respect to the beer industry folk much smarter than I for letting me in on the inside knowledge! There are many session beers to choose from right now, but none have yet to slake my thirst for hops quite like this one.
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Buy it here: piratelife.com.au
PITTNAUER Pitti 2013 Burgenland, Austria
WORDS AND PHOTOGRAPHY LA DONNA DEL VINO
ON INSTAGRAM THIS MONTH SOME OF THE BEST SNAPS WE SPIED THIS MONTH.
@wine.republic
@southmelbournemarket
@symmetrybreakfast
@breakfastinmelbourne
@themelbournekitchen
@citysquaretrader
It is winter, it is blooming cold and sometimes you just need a red wine to make everything okay. Enter the Austrians and their medium-bodied red grape varieties like Zweigelt and Blaufrankisch. The best thing about these two grapes (apart from the fact that you sound like you can speak German when saying it phonetically) is that they marry perfectly together, which is what brings us to Pitti - a wine made from a blend of those two grapes from the winery Pittnauer. This style of wine is for fans of light to medium-bodied red wines and those that would not shy away from a glass of French Beaujolais or even Italian Dolcetto. The Pitti has more fruit substance than those two, but it sure as hell has the same juiciness and a fruity note that you get with some carbonic maceration. Fruit-wise we are looking at things like blood plums, pomegranates, blood oranges with a slight hint of iodine and violet. I have enjoyed all the Austrian red wines I have come across thus far. Not only do they appease a blistering cold winters night, they also go with a wide range of dishes due to the decent fruit body but lack of overbearing tannins. They also put me in a great state of mind where I’ll dream of hiking in the Alps, sing songs from The Sound of Music and reenact Arnold Schwarzenegger...all in the same evening. Oh dear... Stockist: Prince Wine Store, South Melbourne RRP: $23.00
31
OUT AND ABOUT ST KILDA BURGER BAR LAUNCH
Convenience and quality are the focus of Saint Kilda’s newest takeaway attraction – the Saint Kilda Burger Bar (STKBB), which opened on June 15 in the Grosvenor Hotel drive-through. The first of its kind to be situated in a pub drive through in Melbourne, the STKBB will serve a range of burgers, including a vegetarian
option (Mr Fun Guy) and a junior burger, all served on Lievito milk buns and priced from $12 - $15. Their signature burger – The Grosvenor - was created by Head Chef Paul Tyas, and features his grandma’s ketchup recipe and a secret white sauce.
WHISKY AND BARBECUE DINNER AT THE KILBURN
Barbecue extraordinaires Bluebonnet Barbecue and whisky experts The Kilburn joined forces to present a match made in heaven: Whisky and Barbecue. Hosted at The Kilburn’s beautiful heritage-listed bar, the Whisky
and Barbecue dinner paired premium whiskies from global whisky leader Diageo with hearty American barbecue dishes that warmed you from the inside out.
32
THE DIARY
August 12 August 7, 8, 9
August 27
Various venues around Bendigo
Red Spice QV, 37 Artemis Lane Melbourne
Bendigo Writers Festival gives you time out to tune in to the important things in life. This year’s festival theme is The Good Life, and that covers everything from delicious ideas for eating well to getting the most out of reading and writing, as well as ethics, politics, caring for nature, for yourself and for others.
Enjoy the delicious flavours of Korea with eight dishes and authentic Korean sides - for one night only!
Five different venues will be running hour-long sessions simultaneously throughout the day. Between sessions, you can catch up with a favourite author in the Festival Hub and browse the bookshop!
$69pp banquet only | $99pp banquet plus beer, wine and softdrink | 6.30pm
BENDIGO WRITERS FESTIVAL
A TASTE OF KOREA @ RED SPICE QV
Delight in the unique spices and depth of flavour found in Korean cuisines - Enjoy a taste of Hanguk!
Bookings essential via (03) 9603 1601 redspiceroad.com
SAKE MELBOURNE WHISKY AND BEER SESSION Melbourne, Hamer Hall Arts Centre - 100 St Kilda Road
Learn all you need to know about the classic drinking pairing that is making a very popular come back – the Whisky and Beer Boilermaker! Sake Melbourne Bar Manager and passionate whisky lover John Ross-Jones will explore a unique Japanese twist on this classic drink pairing as part of an interactive masterclass. Enjoy three craft beers matched artfully to acclaimed Japanese whiskies as you share in a tale or two from John’s time exploring the great distilleries and breweries of Japan. Wednesday 12 August from 6:30pm Includes three Japanese Boilermaker pairings with shared bites. 6:30pm – 7:30pm $75pp
There are also Consult an Expert sessions in Dudley House on Saturday, and poetry readings there on Sunday. With a super-value festival pass, you can browse it all, for one day or across the weekend. For those with limited time, a Capital Theatre single ticket makes it easy. Whichever way you experience Bendigo Writers Festival, you’ll be very welcome. bendigowritersfestival.com.au August 7, 8, 9
MELT AWAY CHOCOLATE FESTIVAL MELBOURNE NewQuay Piazza, 1/401 Docklands Drive, Docklands
Two full days of chocolate indulging moments and activities; from chocolate drinks, chocoholic tours, giveaways by smooth FM, tasting bars, kids entertainment and the chocolate fair at The NewQuay Piazza (paid entrance) to educational Workshops and Master-classes at The Library at The Dock (reserve your ticket in time).
August 13
MOLES & PIPIANS: MEXICO’S FAMOUS SAUCES
Friday 7 Aug | 6.30pm - 9.00pm Saturday 8 Aug | 10.00am - 10.00pm Sunday 9 Aug | 10.00am - 9.00pm meltawaymelbourne.com
The NEFF Market Kitchen, South Melbourne Market
If you are a lover of authentic Mexican cuisine this is an experience not to be missed. Join Mal for spicy cactus tostadas; step-by-step red pueblan-style mole with grilled pork chops and pickled vegetables; green pipian chicken with rice, beans and tortillas; and a surprise warming wintery dessert. About the chef: Mal Williams, Chef, French trained, Mal has worked and travelled extensively including to Mexico where his enthusiasm for this exciting cuisine became his passion. southmelbournemarket.com.au
August 22
PINOT NOIR WINE TASTING AND CHEESE MATCHING 323 Lygon Street, Carlton
The most original and extraordinary cheese paired with eight different Pinot Noir wines from around Australia. Get ready to embark on new tastes you have never experienced before.
August 27
SMALL BUSINESS BIG MARKETING The Melbourne Convention & Exhibition Centre, Plenary 2 - 1 Convention Centre Place, South Wharf
Get inspired, connect with other small businesses and learn about new marketing trends at this premier event of Small Business Festival Victoria 2015. This half-day event is dedicated to improving marketing practices across the small business sector and is a must for all small business owners and operators in Victoria. • Be inspired by world-class presenters as they share their experiences, insights and expert advice. • Receive practical, take-home tips about the latest marketing trends and techniques. • Explore the marketing services exhibition to find out what products and service are available to you and your business. • Make valuable connections during the dedicated networking session. • Access specifically tailored advice through the Small Business Mentoring Service. $45 - $60 business.vic.gov.au
1pm - 4pm | Ph 9500 9307 for bookings
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GRAM IS AVAILABLE AT 1000+ VENUES AROUND MELBOURNE AND VICTORIA CBD DISTRIBUTOR LIST
BLOCK PLACE
Mamasita
Brown Sugar Café
Morgan
Café Segovia
Nashi
Is Ollo@ 32 Café e Biscotti BOURKE STREET Alijsen Ramen Bottega Restaurant Ca De Vin (Mall) Café Euro Café On Bourke Café Tono Cafenatics Carlton Club Donatos Café Earl Canteen
Khokolat Bar
Hometown
QUEEN STREET
Max Café Bar
Hudson's
Chaise Lounge
EXPLORATION LANE
Pop Restaurant and Bar
Irish Times Pub
Degani Café Bakery
Nashi
League Of Honest Coffee
The Mill
Lupino
Groove Train
Paris End Café
FEDERATION SQUARE
Mammas Boy
Mercat Cross Hotel
Plane Tree Café
Beer Deluxe
Mar Lourinha
Michaelangelo
Purple Peanuts Japanese Café
Café L’Incontro
HOSIER LANE
Marroo
Muleta's
Roozervelts
Misty
Menzies Tavern
Nourish
FEDERATION WHARF
Movida
Oriental Tea House
Speck
Ortigia Pizzeria
Zouki
Sheni'S Curries Silk Road State Of Grace Strozzi The Mug House The Sherlock Holmes Treasury Rest & Bar Tutti In Piazza
Elephant and Wheelbarrow Zuffa Florentino Bar Gloria Jean'S Imperial Hotel Ito Noodle Café Izakaya Hachbeh Lanes Edge Bar Langleys Café Movida Terrazza Nandos Nashi Ombra Pellegrinis Romano's Royal Melbourne Hotel Salida Self Preservation Sempre Shuji Sushi Society Restaurant Spaghetti Tree Spleen Bar Street Café The Bund The Mess Hall Tuscan Bar Grill CENTRE PLACE Issu COLLINS STREET Bistro D'Orsay Blue Bag Box On Collins Brooks (Basement) Charles Dickens Tavern Collins Quarter Crema Espresso Egons Café Bakery Feeling Fruity Gloria Jean'S Kartel (Rear) Koko Black Lindt Café Macchiato Sushi Bar
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DEGRAVES STREET Barber On Degraves Café Andiamo Degraves Espresso Grilld Little Cupcakes Sea Salt The Quarter Tofwd Deli DRIVER LANE Penny Blue ELIZABETH STREET Café Scalletti Café Victoria Citi Noodle Café Coffea Equinox Food Inc Gloria Jean's Hudsons Coffee Jasper Kitchen Rocket Fries Snitz Spiga The Garden Café Tropicana EXHIBITION STREET 1806 65 Degrees Café B'n'B Guette Coopers Inn Decoy Café Es-X-Café European Bier Café Fair Trader Locanda More Than Fresh Sushi Burger The Maj Café Trunk Bar and Café
Urban Deli
Riverland Bar LA TROBE STREET
Polepole Bar
FLINDERS LANE
Basement @ 350 Latrobe
Quists Coffee
QUEENS LANE
10 Ounce
Café Nostimo
Saki Sushi Bar
Café Deco
101 Café Bar
Cafenatics On Latrobe
Stellini Bar
Bambu
Club Chef
Tengo Sushi
RANKINS LANE
Bluestone
Coffee Academy
Terrace Deli
Manchester Press
Brunetti (City Square)
Duke Of Kent Hotel
Bull and Bear Tavern
Frescatis Fine Foods Kanda Sushi Noodle Bar
LITTLE LONSDALE STREET
RUSSELL PLACE
Bull Run Cafetanics
Klik Food and Drink
Cecconis Cherry & Twigs
Latrobe Café
Chin Chin
Oriental Spoon
Coda Bar Restaurant
Spicy Noodle Café
Coffee Eclipse
William Angliss Bistro
Don Too
Cumulus
LITTLE BOURKE STREET
Feroy
Grainstore
Bar Humbug
Il Cubico Café
Brother Baba Budan
Journal
Café 600 (Hotel Ibis)
Kcl
Du Nord
Lot 7
Ishiya Stonegrill Dining
Lustre Lounge
Korchi
Meatballs
Korean Bbq Buffet
Nightcat Bar
Kri Kri
Overdraft Café
La Di Da
Papa Goose
Levels
Tazio Birraria Pizzaria
Little B
Terra Rossa
Longrain
The Trust
Mezzo Bar and Grill
Tom Thumb
Mrs Parmas
Yak Bar
Plus 39 Pizza
Mahn Doo
Crema Espresso Bar
Punch Lane
1000 Pound Bend Angliss Restaurant Café 111 Dicksteins Dolan Uyghur Fathers Den Gianni Luncheon Giraffe Café Horse Bazaar La La Land Shop 7 Espresso Strike The Fringe Troika Bar Waterflame Ways and Means Workers
Degani Café Bakery
Four Seasons House
Smxl Café
Kikoo Sushi
Sushi & Bon Apetit
La Stazione
The Apartment
J Walk Café
Press Club
LITTLE COLLINS STREET
Kenny's Bakery
T.Roy Browns
Bagel Works
The Forum
Bottom End
Tower Sushi
Café De Tuscany
Waterside Hotel
Caffe E Torto
Affogato
Famish'd
Aloi Na
Gills Diner
Basic Bites
Gordon's Café & Bar
Campari House
Green Press
Charlies Bar
Hairy Canary
Creperie Le Triskel
Hairy Little Sister
China Bar Crazy Wing Eden Izakaya Den - Basement James Squire Brewhouse Mihn X Uiong N's Satay Postal Hall Red Hummingbird Seoul House The Portland Hotel Won Ton House SPENCER STREET Pensione Hotel
City Wine Shop
Colonial Hotel
Scugnizzo
Exchange Coffee
Café Little Hut
Club Retro
Desi Dhaba
HARDWARE LANE
Blu Point Café
SPRING STREET
Saigon Fusion
Chestnut Exchange Café
RUSSELL STREET
LONSDALE STREET Babbo
FLINDERS STREET
Nandos
Bar Ampere
Demi Tasse Emerald Peacock Encore Café Bar Kalamaki Lattelove Café Le Traiteur Legals Café Bar Madames Nishika Health Hut Touche Hombre Wheat Restaurant Bar MEYERS PLACE Lily Blacks Loop Waiters Restaurant
Café 201 Elms Family Hotel Federici Café Hudson's Lime Café Bar Lost Angel The European ST KILDA ROAD 606 Café Aroma On St Kilda Aromatic Espresso Café 409 Café 434 Café Allegra Café News Café Promenade Café Safi Café Saporo Cafeteria CBD Café & Foodery
THE GRAM DIRECTORY Cinnamons Commodity Café
100% STONE GROUND GREEN TEA POWDER
Gloria Jean's Hunters Kitchen Il Locale In a Rush
MEET YOUR
Izumi Krave Lime Café
MATCH(A)!
Matcha is pure green tea leaves ground into a powder. Unlike regular green tea, you consume the whole tea leaf (not just brewed water) getting up to 137 x the antioxidants! Matcha can help boost metabolism, energy, focus and wellbeing. It is also super versatile and can be added to smoothies, breakfasts, salad dressings, desserts, face masks, everything! It's a match(a) made in heaven!
Movo NGV Gallery Kitchen
Buy online at www.matchamaiden.com or try it out in one of our 500+ stores and cafes (members of the matcha family listed on the website)
Orient East Purple Café
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The Blue Moose Café Times Café Village Melbourne
THE GRAM DIRECTORY
SWANSTON STREET 3 Below Café Chinotto
PROMOTE YOUR BRAND IN GRAM FOR AS LITTLE AS $120 (+GST)
Claypot King Druids Café Bar Gigi Sushi Bar Gogo Sushi
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Hi Fi Bar and Ballroom Melbourne Town Hall Mr Tulk (State Library North)
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Nando's Nelayan Indonesian Oxford Scholar Soul Café Starbucks Sushi Sushi Taiwan Café The Lounge The Order Time Out Café Transport Young and Jacksons Your Thai Rice Noodle Yoyogi TATTERSALLS LANE Section 8 THE CAUSEWAY The Grasshoppers Feast WILLIAM STREET Illia Café and Bar La Stradda Café Metropolitan Hotel Nashi Slate The Mint
ADVERTISERS DIRECTORY BENDIGO TOURISM PHONE: (03) 5434 6060 bendigotourism.com CEDAR HOSPITALITY 223 - 231 Brunswick Road Brunswick Phone: 03 9387 4455 cedarhospitality.com CHEF’S HAT 131 Cecil St South Melbourne Phone: 03 9682 1441 chefshat.com.au COFFEE CABOOSE PHONE: 0407 864 068 coffeecaboose@gmail.com coffeecaboose.com.au GISBORNE PEAK WINERY 69 Short Rd, Gisborne PHONE: 5428 2228 gisbornepeakwines.com.au
HAYNES AND BRUCE hello@haynesandbruce.com haynesandbruce.com HOTEL AGENCIES 298 Nicholson Street Fitzroy PHONE: 03 9411 8888 HOTELAGENCIES.COM.AU MATCHA MAIDEN hello@matchamaiden.com matchamaiden.com MERCY COFFEE rhiannon@mercycoffee.net PHONE: 0410 449 288 MERCYCOFFEE.SQUARESPACE.COM
SOUTH MELBOURNE MARKET Corner of Coventry and Cecil Streets, South Melbourne PHONE: 03 9209 6295 SOUTHMELBOURNEMARKET.COM.AU SPIRAL FOODS Unit 12, 51 Moreland Road Coburg PHONE: 8616 7800 spiralfoods.com.au SQUARE sales-au@squareup.com squareup.com/au YARRA VALLEY DIARY 70-80 McMeikans Rd, Yering yvd.com.au
WILLS STREET Operator 25
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