GRAMMAGAZINE.COM.AU MELBOURNE
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ISSUE 46
FREE
PLEASE TAKE ME HOME
1
Oh yes, it’s holiday season! The carols are playing,
ON THE COVER:
the decorations are appearing and by the looks of
Gingerbread dates back to
Bourke Street Mall yesterday, Christmas shopping is well and truly in full swing.
the 15th century, and figural
The GRAM Magazine team will be taking a much
biscuit-making was practiced
needed break over the December period, with the
in the 16th century. The first
next edition coming out in late January. On behalf of the entire team,
documented instance of figure-
we would like to wish you all a wonderful and safe festive season and
shaped gingerbread biscuits
take this opportunity to send out a heartfelt thanks to everyone who
was at the court of Queen
has supported us in 2014. Our wonderful and dedicated advertisers,
Elizabeth I of England. She had
talented bloggers, writers, designers and photographers, our loyal
the gingerbread figures made
readers, and of course the ever inspiring people of the food and drink industry of Victoria. You are all such a vital part of making GRAM as
and presented in the likeness
successful as it is and we are honoured to work with you all to produce
of some of her important
this wonderful magazine every month.
guests. Today, however, they
Stay safe, eat, drink and be merry, and we’ll see you for a very exciting
are generally served around
2015.
Christmas.
- Jess Hourigan. Editor.
INSIDE DECEMBER GRAM
4. SARDI
6. POLĒPOLĒ BAR + KITCHEN 10. HOLGATE BREWHOUSE
THE SMILING FOODIE
DEAN AND JEANELLE MARIANI
GASTROLOGY
12. BENDIGO FOOD FOSSICKING TOUR
4.
PETIT PIXEL DESIGN
16. THE BOY WHO CRIED WOLF 20. MARK DORRELL
24. FOODIES GIFT GUIDE
28. RECIPE: FROZEN YOGHURT
DE-BRIEF ME
GRAM MAGAZINE
DANCING THROUGH SUNDAY
REGULARS: 18. WE LOVE
HAYNES & BRUCE
30. WINE REVIEW 31. BEER REVIEW 32. WHAT’S NEW AND WHAT’S ON 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 Victoria. Gram magazine is owned by Rothesay Media Pty Ltd and published by Jess Hourigan. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content.
Editor JESS HOURIGAN Art and Design ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au
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111 Church St, Hawthorn. Ph: (03) 9818 6140 Words and images by The Smiling Foodie
THE SMILING FOODIE Welcome to The Smiling Foodie. Adelaide born, but Melbourne based food SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT
blogger specialising in cafe/restaurant reviews. Thanks for stopping by! WWW.THESMILINGFOODIE.COM TWITTER: @SMILINGFOODIE | FACEBOOK: THESMILINGFOODIE INSTAGRAM: THESMILINGFOODIE
What’s this? It’s my first review as a Melbournian! SWEET.
Combined with the kale and asparagus, this dish was superbly executed. Sheer proof that nutrition and flavour can certainly work harmoniously.
So, after a couple of days of dealing with the emotional trauma (ha!) that’s a given when transporting one’s life to another city, Sunday brunch
Given the interior is not massive, they have utilised the space they have
at Hawthorn’s Sardi cafe was UTTERLY REQUIRED. You know, because
very effectively. Fresh, relaxing tones, in the company of other brunch
brunch is pretty much a form of therapy.
lovers – definitely not a bad thing.
Located on Hawthorn’s Church Street, with plenty of parking options
Good stuff Sardi, I enjoyed my visit – Melbourne, looks like we’re off to a
available, Sardi is an ideal setting for a weekend brunch. When I arrived,
good start!
this small cafe was bustling (and here I am thinking...”oh nah, if I get there before 9.30, I’m sure it’ll be fine). Luckily, I snagged one of the last tables
SARDI
available. Dining solo, the service was efficient, but not rushed, and the
CUISINE: Café Fare, Coffee
staff were friendly without being familiar – good start.
ADDRESS: 11 Church Street, Hawthorn PH: 9818 6140
The menu was also great. I always love a menu where I have trouble
HOURS: Tues – Sun Breakfast and Lunch
deciding what to order – cheers to variety! I decided on the superfood
WEB: www.sardicafe.com.au
breakfast bowl - amazing almond dukkah teamed with silky poached
FACEBOOK: SARDI
eggs, and creamy avocado – an absolute textual delight.
ut o b a e r We ca
That’s why, from
1 st December 2014, we will
ban the sale of caged eggs And the use of caged eggs in restaurants and cafés
clearly label bird densities
*
on all eggs for sale at the Market
This move supports the humane treatment of layer hens, supports the growing demand for ethical food production and allows shoppers to make more informed purchasing decisions when shopping at the Market. More information at
southmelbournemarket.com.au
* The Model Code of Practice for the Welfare of Animals: Domestic Poultry is a voluntary national guide to the poultry industry, and designates a maximum outdoor stocking density of 1,500 birds per hectare for free range layer hens.
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REAL FOOD. LOCAL LIFE. 5
POLEPOLE BAR AND KITCHEN Level 1, 267 Little Collins St Melbourne. Ph (03) 9650 2811 Words by Dean and Jeanelle Mariani. Photos by Eugene Hyland
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It was 2011 and we had been married two years. We were both working
Our kitchen menu, designed by consulting chef Andy Mac (Head Chef
in the corporate sector and feeling rather restless. It seemed like no
at Axil Coffee Roasters), takes inspiration from the African continent
better time to stop putting off the thing we talked about doing ‘one
by celebrating meat (‘cause they love it!), food designed for sharing
day’. So we quit our day jobs and hatched a plan to travel overseas for
and common preserving techniques such as smoking and dehydration.
eight months.
From pork and cinnamon cigars to house-cured biltong and sticky chicken ribs, as well as a range of vegetarian snacks, we like to think of
Almost half of our trip would be spent in East Africa. We were excited
the menu as having broad appeal.
by the prospect of visiting a new continent, and we were itching to see the region’s much talked-about wildlife.
The all important drinks menu features curated signature cocktails, offering guests the chance to sample unique and intriguing flavor
We booked ourselves into a camping tour through Kenya, Uganda,
combinations, influenced by our travels. ‘Ginger Lesson’ is a personal
Rwanda, Tanzania, Malawi, Zambia and Zimbabwe. We went trekking to
favourite - a fiery yet accessible cocktail made from West Winds Sabre
see mountain gorillas and spent a few weeks living with a local family
gin, house-made spiced ginger syrup, Montenegro and citrus. This takes
in a small Maasai village called Le Manyatta (meaning ‘protected place’
us back to staying with the family in Arusha, who would prepare ‘Chai’
in the Maa language). Our experiences seemed so far removed from our
for us daily - a ginger heavy, sweet tea full of goodness!
lives in Melbourne, but they gave us a great appreciation for East Africa and its people.
Then there’s the ‘Mzungu Martini’, our unique take on the Espresso
FROM PORK AND CINNAMON CIGARS TO HOUSE-CURED BILTONG AND STICKY CHICKEN RIBS, AS WELL AS A RANGE OF VEGETARIAN SNACKS, WE LIKE TO THINK OF THE MENU AS HAVING BROAD APPEAL.
Martini, almost a dessert in itself, concocted from Green Island spiced
But while travel has the ability to make you live more fully in the present,
to grab a beer, (only sometimes refrigerated), and put up our tent. This
it also has an uncanny way of making you think a lot about the future. It
turned out to be a good form of research, and a rewarding experience.
was on our last night in East Africa, in the city of Arusha, Tanzania, that
The bar stocks a distinctive range of rare and imported African beers
our conversation turned to our return to Melbourne, and the concept
and ciders, ranging from East Africa’s biggest brand, the Kenyan Tusker
of ‘living without limitations’. Opening a bar became part of our plans,
Lager, which offers flavours of grainy malts, sweet corn, grass, and a
even though it would take almost three years to make our dreams a
hint of earthy bitterness, to the lesser known St George Amber Ale from
reality.
Ethiopia which has chocolate, and malty notes.
In July 2014 we signed the lease for a two level venue, (formerly the
After seeing first-hand the challenges faced by many communities in
home of Tony Starr’s Kitten Club) in Little Collins St. We renovated for
East Africa, we were determined that polēpolē would give something
six weeks solid, and many of our dear family and friends pitched in to
back to the region that inspired it. Through sales of African beers and
help us get the job done. We had a goal to create a warm and inviting
ciders, we are supporting two not-for-profit organisations - YGAP
space where earthy colours and textures would pay tribute to East
and Women for Women in Africa - which both do amazing work in
Africa.
developing communities.
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rum, Creme de Mure, espresso and African liqueur Amarula. The first time we had Amarula whilst next to a camp fire in Zambia we were immediately hooked to its milky, berry flavour. During our East Africa tour, the first task upon arriving at camps was
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Women for Women in Africa provides support to the people of Kibera,
POLEPOLE BAR + KITCHEN
Africa’s largest slum. With over a million residents, Kibera is located on the
CUISINE: Bar, African
fringes of Nairobi. Originally the Kenyan government set it up after WWI
ADDRESS: Level 1, 267 Little Collins St Melbourne
as an interim solution, however Kibera still exists to this day, growing in
PH: 03 9650 2811
population.
HOURS: Open daily from 4pm WEB: www.polepolebar.com.au
YGAP’s focus is a bit different to most traditional charities. The organisation
FACEBOOK: polepole.bar.melb
concentrates its efforts on supporting social entrepreneurs in developing
INSTAGRAM: polepole_bar
countries to come up with solutions to their own problems, but with a
TWITTER: polepole_bar
helping hand and investment from people in wealthier countries. While it’s been a long journey between our travels through East Africa and the opening of polēpolē, it’s very satisfying that we’ve been able to translate our initial inspiration into a fully functioning bar. Our next step will be to renovate the second level of the building into an amazing cocktail bar, again drawing inspiration from our time in Africa. It would be great to head over there for more research; however this will have to wait until we are ready to climb ‘Kili’ in late 2015.
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15/17 Weston St, Brunswick (03) 9388 0005
Breakfast Cous Cous
Craft cedarhospitality.com
223 - 231 Brunswick Rd Brunswick VIC 3056 T: 03 9387 4455 F: 03 9387 4140 cedarsales@cedarhospitality.com WWW.GRAMMAGAZINE.COM.AU
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HOLGATE BREWHOUSE 79 High Street, Woodend. Ph: (03) 5427 2510 Words and images by Gastrology
GASTROLOGY Gastrology is a Melbourne-based blog about food and other deliciously related things. They travel around Melbourne and sometimes beyond, enjoying food and wine along the way and
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reporting back to their readers. WWW.GASTRO-LOGY.BLOGSPOT.COM.AU
Holgate Brewhouse continues its legacy of sharing premium boutique beer
Apart from excellent beer, Holgate also serves very good quality food at
to its many fans. The one hour drive from Melbourne CBD is immediately
reasonable prices. They have mastered the Aussie pub basics but are also
justified with a pint of any of their hand crafted, all malt, real ales and
not afraid to push the boundaries of pub cuisine.
lagers. The lamb was, like everything at Holgate, very generous. The high quality Holgate’s specialises in hand pumped, cask conditioned beer. This is how
pieces of meat were cooked perfectly to a tender and juicy pink. The
beer used to be, and how beer should be. After years of mass produced,
accompanying beer jus exhibited a marvellous elegance and depth of
artificially carbonated beer flooding the market and becoming the new
flavour - overall a skilfully executed, exceptionally flavoursome dish.
‘norm’ in Australia, hand pumped beer is beginning its resurgence thanks to breweries like the Holgate Brewhouse in Woodend.
The dish of char-grilled ‘roo fillet exceeded our expectations admirably. The accompaniments to the fillet were each delicious – the crispy potatoes
We started our day with their tasting paddles (8 x 90 ml samples of each)
were perfectly seasoned and wonderfully flavoured and the green beans
- An amazing way to drink your way through the eight Holgate beers on
provided a thoroughly enjoyable freshness. Of course, the true highlight of
tap before deciding which one you’d like have more of.
the dish were the slices of kangaroo – a light searing ensured that it was lined with a thin crisp caramelised layer. The meat was intense with a deep
Since the brewery’s inception in 1999 (in Paul and Natasha Holgate’s
earthy richness, and texturally it was sublime, with a decadent melt in the
backyard), Holgate Brewhouse has been producing genuine craft beer
mouth, almost buttery consistency.
from the town of Woodend in Victoria. The beers are made entirely inhouse (brewed, bottled and kegged) with uncompromising precision and
Whilst we would love to keep it a secret, Holgate’s growing popularity has
natural ingredients.
shown that the secret is already out. Holgate Brewhouse is an unassuming, unpretentious pub that serves excellent beer and great food.
This genuine, English style of beer shows great complexity and depth of flavour and took us right back to the time we spent in the UK.
HOLGATE BREWHOUSE CUISINE: Pub Food, Gastropub, Beer
One of our all-time favourite Holgate beers is the Hopinator. Decadently
ADDRESS: 79 High St, Woodend
bold, this beer is an India Pale Ale on steroids that boasts an aggressive
PH: 03 5427 2510
bitterness over a smooth caramel malt finish.
WEB: www.holgatebrewhouse.com FACEBOOK: holgatebrewhouse TWITTER: holgatebeer | INSTAGRAM: holgatebeer
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FOOD FOSSICKING TOUR - BENDIGOWords and images by Petit Pixel Design.
ABOUT PETIT PIXEL DESIGN Smitten with: stationery, desserts, design and photography. Collects: fonts, shoes, Etsy purchases and favourite brunch spots. Loves nothing more than collecting stories and finds from Bendigo, Melbourne and everywhere in between.
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WWW.PETITPIXELDESIGN.COM FACEBOOK: PETITPIXELDESIGN | TWITTER: @PETITPIXL PINTEREST: PETITPIXEL
Weaving our way through the laneways, and statues of Bendigo, our tour Another favourite with the locals, Steve professes to love his range of guide Anne tells us stories of local history and legends, combined with gourmet ice creams almost as much as his grandchildren. It’s impossible visits to carefully chosen foodie destinations where delicious treats are not to get caught up in his joy as he talks about working with many of sampled and stashed into our very own take-home goodie bags. This is the Bendigo’s most renowned chefs. He is known for inventing uniquely Food Fossicking tour of Bendigo…
flavoured ice creams to compliment their ever-changing array of desserts… currently tweaking a delicious honey ice cream destined for a nostalgia
In the midst of a bright Saturday morning, the warmth of activity in Bendigo laden deconstructed honey-joy recipe. We not only sample the classics, Wholefoods unfolds organically around us. Customers are greeted with but Steve brings an as-yet-unnamed creation to the group and challenges hearty smiles and the passionate team have a knack for helping track down us to guess the herb and citrus combination. We leave his store with even the most obscure ingredients. Our cosy group of food fossickers a gourmet addition to our goodie bag and a cup of our own favourite gather around Darren and listen to him recite the story of a store that flavoured ice cream to savour on the walk. enthusiastically focuses on organic and local produce. His cheerful smile punctuates conversation that ranges from the excitement of cherry season It not long before we are seated on an eclectic collection of chairs, gathered to the specifics of the tasting platter before us. Answering questions from around Cheryl of The Good Loaf. She passes a tasting platter of different the group as we sample from a selection of fruits, nuts, cheeses and breads, breads around as she explains how their sourdough bakery found its way he then helps us stock our bags with goodies before sending us on our way to this curious circular building. As she leads us past the front counter into to meet Steve from Favourite Flavours.
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the actual bakery, where the magic is made, we meet Laurie, the other
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half of the partnership. Surrounded by racks of still warm loaves and towering ovens, we hear of pumpkin roasted daily for a particular favourite local loaf. We get a peek of the leavens that form the basis of almost everything that happens here, described as the babies of the bakery, carefully protected and much loved. Our goodie bags start to bulge at the seams with the addition of miniature loaves and housemade granola.
A PERFECT EXAMPLE OF THE DELICIOUSLY INTERTWINED NATURE OF BENDIGO’S HIGHLY REGARDED (AND MUCH LOVED) DINING CULTURE THAT THE FOOD FOSSICKING TOUR EXPLORES SO WELL. After only a short walk we find ourselves meeting Hayley of Indulge Fine Belgian chocolates, the creator of an ever-changing artisan collection of sweet treats. Clearly showing a love for her craft, she explains the start-to-finish process of her range beginning with only the finest Callebaut Belgian chocolate. Our taste buds explore the ever-popular combination of salted chocolate from a platter handed around the group, as stories of chocolate making courses and the addition of regional ingredients are exchanged. In addition to coffees and Belgian hot chocolates, we are also leaving with a sample of a Shiraz ganache, and honey cinnamon milk chocolates. Our final stop on the tour is a light lunch at Masons of Bendigo, a beautiful restaurant housed in a building steeped in local history. Seated comfortably at a large communal table with a view of the open kitchen, our wine glasses are filled as Sonia explains that their ethos is very much focused on a tasting plate style of dining that showcases the very best local suppliers. We’re sampling stuffed zucchini flowers picked that very morning by Nick, as we watch him prepare a platter of lamb for our next course. An interactive conversation is encouraged, not just for today, but for every meal at Masons…so for that reason their menu expands into details of the families and farms that contribute to the dishes. It is here that we notice that Steve’s honey ice cream is featured in their dessert selection. A perfect example of the deliciously intertwined nature of Bendigo’s highly regarded (and much loved) dining culture that the Food Fossicking tour explores so well. FOOD FOSSICKING TOURS BENDIGO Tours operate each Saturday from 10am until 12.45pm, departing from the Bendigo Visitor Centre. Price: $75 per person Book on 1800 813 153 or visit www.bendigotourism.com
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E V IN S O ’ LIS WHARTOOM
AT E U THTH YO AS
WI R ISTOMPENING H TOP ND
C YOU S IF
SA T N SE
N E T S LI
PR E
E V E R Y T H I N G A G R E AT C H E F N E E D S F O R E V E R Y O C C A S I O N
www.chefshat.com.au
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THE BOY WHO CRIED WOLF 3 Newton Street, Cremorne. Ph: (03) 9421 5143 Words and images by De-Brief Me.
ABOUT DE-BRIEF ME Elaine is a mother of two, a doctor, and a food and lifestyle blogger. Join her on her dining adventures, cooking experiments
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and so much more at de-briefme.com. WWW.DE-BRIEFME.COM INSTAGRAM: DEBRIEFME | FACEBOOK: DEBRIEFME
This week we stopped by The Boy Who Cried Wolf – a new cafe concealed
BIGOS STEW – WITH BEEF, CHORIZO, SAUERKRAUT ($11.50)
in a carpark in the neighbourhood of other respectable establishments
Whilst our eight-month-old was kept occupied with the delicious, toasted,
such Kong BBQ and Top Paddock. The cafe is owned by Eugene Ye,
multigrain bread, I thoroughly enjoyed this Polish hunter’s stew. It was
Alan Ng and Eddie Lu who all take their coffee seriously and are highly
absolutely divine, with lots of beef, chorizo, onions, mushrooms and
experienced baristas. You’ll find plenty of speciality coffees here, and
sauerkraut. I’d never had bigos stew before, but the flavours were intense
for those looking for something a little different, they are even making
and the beef was lovely and tender.
coffees with preservative-free Malk almond milk which they say achieves a delicious creamy result. The Boy Who Cried Wolf is open Monday to Friday and they are serving up an all-day menu created by head chef Dominika Kiernzel. The menu
THE COFFEE WAS SO STRONG AND COMBINED WITH THE RICH CHOCOLATE, IT WAS ON ANOTHER LEVEL TO ANY OTHER COFFEE WE’D HAD IN SUCH A LONG TIME.
consists of breakfast staples including orange porridge, bircher muesli, avocado mash, eggs on toast and buckwheat fritter with prosciutto and
MEATBALL BAGUETTE ($9.50)
poached eggs. The lunch menu is also delicious, with a range of soups,
This was incredible. The tomato-based sauce was to die for and made the
salads, curries, stews, and baguettes. It’s quite a mixed menu but there is
baguette so incredibly tasty. It was served with a bed of peppery rocket,
guaranteed to be something on it for everyone.
aromatic meatballs, and oozy, melted cheese on top. Amazing.
The fit out is light and airy with a shattered window for a bit of street cred.
We had such a fantastic late lunch at The Boy Who Cried Wolf and I think
There is corrugated sheeting, laced lighting, and hanging pot plants, with
it’s a place we’ll happily return to. Next time I’d love to try an almond milk
blue accents everywhere from the brolly outside, to the La Marzocco coffee
coffee as well as their baked eggs with pork belly which they had sadly
machine, to the blue wooden letters that they use in lieu of table numbers.
run out of by the time we got there!
It’s a really nice place to catch up over coffee and tuck into a delicious meal. THE BOY WHO CRIED WOLF MOCHA ($4)
CUISINE: Café Fare, Coffee
I had wanted to try out their almond milk coffees but the ladies in the
ADDRESS: 3 Newton Street, Cremorne
queue ahead of us ordered the last one… shame! My husband, however,
PH: 03 9421 5143
ordered a mocha, and it was amazing. The coffee was so strong, and
TWITTER: 30Ywhocriedwolf
combined with the rich chocolate, it was on another level to any other
FACEBOOK: theboywhocriedwolfcoffee
coffee we’d had in such a long time.
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Stuff
WE LOVE GRAM FEATURE
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Buy a standard or customised future environment planter box to grow your own veggies, permanent plantings or garden screens. Our precision built stylish planter boxes are made from red cedar, and are fitted with heavy duty castors, or timber supports if you prefer. Each box comes with a free with a filter wrap liner that prevents soil loss and allows excellent drainage. Future Environment Garden Builders are committed to supplying our customers with eco-friendly products. Red Cedar is exceptionally durable and non toxic, looks great and will last for years STANDARD AND CUSTOM sizes available. You will be surprised how quickly we can turn around your order. Contact us now call Greg 0429 303 212, or visit our factory shop at 3/102 Henkel Street Brunswick 3056 or website: WWW.FUTURENVIRONMENT.COM.AU FACEBOOK: futurenvironment
SET OF 4 LOVE LETTER NAPKINS With text culled from the archives of some of the world’s literary greats, and hand-screened onto sheets of the sheerest cotton voile, our letter napkins arrive folded and enclosed in a classic string tie envelope for a truly special delivery. Individual themes include love letters, Shakespearean sonnets, and letters of advice — each edition includes four unique works. Order by theme, or consider blending all three to encourage considerate discourse at the dinner table. From the desks of such literary minds as Jack London, Emily Dickinson, D.H. Lawrence, Charles Dickens and F. Scott Fitzgerald. Available from Chef’s Hat 131 Cecil Street South Melbourne WWW.CHEFSHAT.COM.AU
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HOSPITALITY, CATERING & RESTAURANT SUPPLIES SINCE 1947
FOOD AND WINE FESTIVAL 2015 Grab your best tweed and join Fowles Wine to hunt down the finest flavours at their 2015 Melbourne Food and Wine Festival event on Saturday 28 February. This year Fowles Wine, the winery behind Ladies who Shoot their Lunch wines, will be stepping back in time to re-create the feel and flavours of a traditional ‘hunt feast’ with their regional food producing friends. With retro garden games, food demonstrations and prizes for the best dressed, they’ll be featuring the produce from their local lamb, beef and goat farmers, olive oil producer, mushroom farmer and ice-cream maker in delicious old school dishes matched to Fowles Wine. After lunch, auctioneer supremos the Fowles family will be wielding the hammer on great prizes to raise funds for neuroendocrine cancer charity The Unicorn Foundation. So dust off your best vintage tweed and join Fowles Wine for a wild journey from Farm to Table...Are you Game? Date and time: Saturday 28 February. 12:30pm - 4:30pm. Location: Fowles Wine Cellar Door, 1175 Lambing Gully Rd, Avenel, 3664. Tickets cost: $105 inclusive of all food and wine. *Public transport to event will be available. Details will be released closer to the date of the event on Fowles Wine website and Facebook page. For more information please contact the Cellar Door. For bookings and info please contact the Cellar Door: (03) 5796 2150 or cellardoor@fowleswine.com
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Contact Us T 03 9411 8888 F 03 9411 8847 customerservice@hotelagencies.com.au Find us on
19
MARK DORRELL
CHIEF JUDGE: GAULT&MILLAU AUSTRALIA Words and images by Haynes & Bruce
IN
Australia, more and more we are getting
so it is fitting that our food establishments be
the presence of Gault&Millau was something
excited about food. Restaurants, cafes, bars
judged by international standards. With only
I could see was connected with pretty much
and gastropubs are popping up everywhere;
national food guides established in the country,
every restaurant in France. It’s huge over there.”
we are growing savvy in discerning the quality
Gault&Millau Australia’s chief judge Mark Dorrell
of our ingredients; and the combination of
and publisher Fritz Gubler saw a gap in Australian
Dorrell met Fritz Gubler, chef and founder of the
greater competition and a more knowledgeable
food critique that needed to be filled.
Blue Mountain International Hotel School, when they worked together on a publication about
customer base means that now, more than ever, restaurants are being pushed to their limits to
“Working for Moët Hennessy for ten years, I’ve
bring us the very best.
always had a strong connection with food and
champagne.
wine,” Dorrell says. “I was travelling to Europe
“Fritz and I, we’re passionate businessmen,
The world is taking notice of the quality,
and France maybe three times a year bringing
passionate Australians; we just love food and
innovation and vibrancy of our local food scene,
French wine and champagne to Australia, and
wine and the opportunity to bring Gault&Millau
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ABOUT HAYNES & BRUCE With many years combined communications experience in the realm of music, food, fashion, design, politics and beyond, Georgia Haynes and Lauren Bruce have worked on photo shoots, event photography, written and taken photos for various media outlets, written ministerial speeches, managed media at high profile events and much more. Together, they have produced
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feature articles, managed social media for a range of clients, and continue to work on creative projects focused on community development. WWW.HAYNESANDBRUCE.COM INSTAGRAM: HAYNESANDBRUCE | TWITTER: HAYNESANDBRUCE
“There was one very well known Melbourne establishment that scored poorly in the guide, considering what the market expectations were. So after the first reviewer scored them poorly, I sent in a second reviewer, and again it scored poorly. So I sent in two very senior reviewers and they scored the same. We checked multiple times to make sure we got it right. “That’s our commitment to the restaurants. Our job is fundamentally to promote the restaurant industry, so we can’t afford to get the score wrong. That’s why Gault&Millau has been going as long as it has – because it gives a fair score. And we take that very seriously.”
IN MELBOURNE, YOU ARE WELCOMED INTO THE RESTAURANT WITH OPEN ARMS, BY STAFF, CHEFS AND RESTAURATEURS THAT HAVE A SHARED PASSION FOR THE FOOD INDUSTRY. Although
some
restaurants
had
cause
to
celebrate - Attica and Vue de monde being top scorers in Melbourne, Quay and Rockpool in Sydney - Dorrell concedes that some lower scorers in the 2015 guide found it a very hard pill to swallow. “Although the standard has been excellent to Australia was there, so we took it,” Dorrell says.
“We make sure that restaurants don’t know overall, we have found some restaurants a little
“Gault&Millau is all about the food, and we’ve got
we’re coming,” Dorrell says. “If one of our judges disappointing in areas where they’ve become a
so many fantastic chefs in Australia that just don’t
is caught in there, if someone gives us a free bit lazy,” Dorrell says. “There are restaurants I’ve
get recognised on a global scale. We wanted to
meal, the review is invalid. We take a completely been eating at for many years that, instead of
set an international benchmark for our chefs here,
independent post; no influences here,” Dorrell making their own pasta as they did previously,
to show the rest of the world how phenomenally
says.
they are buying it in packets; instead of making their own sauce, they are buying it in drums.
talented they really are.”
This independence has been reflected in the That’s just lazy cooking; you can’t succeed doing Dorrell and Gubler took great pains to ensure the
recently launched 2015 Gault&Millau Australia that. Those restaurants used to be full, but not
integrity of the Gault&Millau reviewing process
restaurant guide, which for the first time has anymore. For me, customers will vote with their
carried over into the Australian version of the guide,
incorporated Melbourne restaurants into its feet – if you don’t give them the value and quality
undertaking extensive international research.
reviewing process.
they expect, they will walk, and those restaurants aren’t going to get a high score.
WWW.GRAMMAGAZINE.COM.AU
21
“But that said, it’s great that Gault&Millau gives
passion for the food industry. These service staff
establishments a goal to chase. We’re certainly
are the kind of people who can aspire to one
here to give restaurants constructive feedback.
day have their own bar or restaurant, because
We’ve been talking to chefs every day since the
their standard of service is so high and they
launch of the 2015 guide, who are coming to us
grow to understand the industry so well. That’s
and asking us which areas they can improve in
why I think Melbourne’s restaurant scene is so
their businesses.
exciting.”
“The encouraging thing is these chefs and
GAULTMILLAU.COM.AU
restaurateurs are engaging with us and asking for that feedback, because they recognise that Gault&Millau can add value and aid their development.” In
the
process
of
introducing
Melbourne
restaurants into the Gault&Millau guide, Dorrell says he has observed some distinct differences between the food cultures of the two cities. “In Sydney, it is very expensive and difficult to open up a restaurant – there are 31 pieces of government documentation to complete where in Melbourne there is only one; it costs $18,000 for a liquor license in Sydney whereas in Melbourne it costs around $50. To rent a premises for a restaurant in Sydney, you’re looking at about triple the amount it costs to do so in Melbourne. “As a result, it is common for a restaurant in Sydney to cut costs when things aren’t going well – they cut staff down, they reduce the quality of produce. It’s done differently in Melbourne restaurants. When things are tough, they go out into the community and work really, really hard to bring people into their restaurants, to give people a reason to dine there. In Melbourne, you’re welcomed into the restaurant with open arms, by staff, chefs and restaurateurs that have a shared
22
WWW.GRAMMAGAZINE.COM.AU
23
GIFT GUIDE
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COOPERS’ NEW DIY BEER CRAFT BREW KIT Coopers has released a new Craft Brew Kit, which is available ahead of Christmas. The new kit contains everything required to make one carton of craft beer and includes its own thermometer, hydrometer, bottles and an instructional DVD. The patented Craft Fermenter enables DIY beer enthusiasts to produce high quality, small batch craft beers, making it easier to experiment with different styles. A new range of premium brewing extracts has also been released
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HISTORIC HESTON British gastronomy has a grand old tradition that has been lost over time. Now our most inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, still finds his greatest source of inspiration in the unique and delicious food that our sceptered isle once produced. This has been the secret to his success at world-famous restaurants The Fat Duck and Dinner, where a contrast between old and new, modern and historic, is key.
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DO YOU LIKE EATING? US TOO! Our little gold gift cards give you access to the many menus of your favourite restaurants, pubs and bars around Melbourne! This unique gift idea is perfect to treat your friends, family or colleagues to a food and beverage experience at any one of Publican Group Australia’s venues. There are options to suit any taste or style including: MR MASON – French inspired boutique restaurant with an outdoor terrace on Little Collins St.
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FOR THE COFFEE LOVER Enjoy the story of coffee through the eyes of one of its most indulgent cities in the world – Melbourne, and discover the cafes producing some of the best flavours in Australia. Educate yourself on the coffee bean’s journey from crop to cup in this stunning, pictorial guide to everything you ever wanted to know about coffee. Photography blends with editorial in this book that
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W W W. M O N T H LY F I X . C O M . A U
TRENDS OF TASTE IN 2015 Monthly Fix has looked into their glass ball to expose some of the food trends and secrets coming your way in 2015. Below are some of Monthly Fix’s (the company that pioneered gourmet subscriptions) Top Picks for 2015: BOOZY JAMS – no longer reserved as a kids spread, a wave of producers are embracing age-old dessert combinations and turning them into boozy adult delights. Think strawberries and champagne, plums and port, or marmalade and brandy. SMOKING – while the word has a negative connotation, what it does to food is lip smacking. With a master smoker in charge, there is nothing that can’t be smoked. We all know about meat, fish and cheeses, but imagine the delicate nuances when applied to salts and spices, fruit or even chocolate. PRESERVATION METHODS OF YESTERYEAR - carrying on from 2014, where nana’s tried and true approach to cooking made a comeback, 2015 will hero Margaret
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27
SERVES: 4 PREP TIME: 10 MIN COOK TIME: 45 MIN TOTAL TIME: 55 MIN
A LIGHT AND FLUFFY FROZEN YOGHURT FLAVOURED WITH SOUR CHERRIES AND COCONUT MILK. PERFECT FOR A 28 SUMMER DAY!
INGREDIENTS • 250ml Greek yoghurt • 200 ml coconut cream (refrigerate can till cream separated from water - only use cream part) • 1/4 cup raw sugar • 1/4 cup desiccated coconut • 1/4 cup Amarena cherries chopped in half
RECIPE: SOUR CHERRY AND COCONUT FROZEN YOGHURT Recipe and images by Dancing Through Sunday
DANCING THROUGH SUNDAY Dancing Through Sunday is about enjoying the little things in life, like a Sunday brunch. Whilst reading Dancing Through Sunday you will find delicious healthy meals to inspire you to cook scrumptious, real food. In her spare time she can be found standing on chairs or tables trying to get ‘that perfect shot’ or typing away in one of Melbourne’s stellar cafes.
SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT
WWW.DANCINGTHROUGHSUNDAY.COM.AU INSTAGRAM: DANCINGTHROUGHSUNDAY
Melbourne has started to warm up (bring on summer!) and on hot days
A light and fluffy frozen yoghurt flavoured with sour cherries and
my brain thinks in ice cream.
coconut milk. Perfect for a summers day!
Making homemade ice cream is a great summer activity with an even
METHOD
better outcome – 1.5L of fresh ice-cream and YOU choose the flavours. This was happening.
• As per my ice cream maker’s instructions, I placed the inner of ice cream maker in the freezer overnight. • The next day, mix the yoghurt, coconut milk, sugar, coconut and
Making a delicious summer treat using my new favourite appliance was so easy that I have decided to share a simple and delicious frozen yoghurt recipe you can make at home.
cherries in a jug with a spout (makes it easy to pour). • Remove the inner from the freezer, assemble and turn the ice cream maker on. • When paddle is moving, pour the mixture into the ice cream maker
I decided on sour cherry and coconut frozen yoghurt because well... that just sounds like a dream. I am a coconut lover and a cherry lover and it’s time these two got better acquainted (in my kitchen anyway). It took about 30-35 minutes in the ice cream maker and an extra five
slowly. • Leave for 30-40 minutes or until yoghurt has frozen and become the desired consistency. • I placed the entire inner in the freezer for a further 10 minutes.
in the freezer to turn what was just Greek yoghurt, coconut cream, a spoonful of sugar and cherries into an amazing frozen treat. The ingredients for this recipe cost me about $6 and I got 1.4 litres of this
DRIZZLE SOME EXTRA SYRUP FROM THE CHERRIES ON TOP AND ENJOY!
magical stuff which is now in my freezer just waiting for those 30 degree days.
Dive into the world of
ZOKU FISH
POP MOLDS with your favourite
UNDER-THE-SEA
CREATURES
WWW.GRAMMAGAZINE.COM.AU
www.chefshat.com.au
29
WINE REVIEWS Words and photo by La Donna Del Vino.
LA DONNA DEL VINO La Donna del Vino is the pseudonym of this young lady from Melbourne who worked in wineries throughout Australia and Italy. After years of gallivanting she returned to Melbourne to market wine and share her love of all things vinous. In her spare time she enjoys cooking, gardening, drinking good vino and is a self-confessed Neb Head (someone really into Nebbiolo).
SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT
WWW.LADONNADELVINO.COM TWITTER: @LADONNADELVINO | FACEBOOK: LA-DONNA-DEL-VINO
RUGGERI Argeo Prosecco DOC Brut NV Veneto, Italy RRP $28 A celebration amongst family and friends calls for
this example pours with a very soft froth into the
a fun bottle of bubbles. Fortunately I had a pretty
glass and immediately offers floral aromas with hints
good excuse this month as one Saturday I happened
of honeysuckle and apple candy. The prettiness of the
to get married to a lovely chap. Only a couple of
nose suggests a sweeter taste on the palate, however
days later I also welcomed my little nephew into the
it is super fresh with a chalky texture and wonderfully
world. It was a pretty busy week, to say the least.
dry finish. Being a Brut style of wine means that this
All this celebrating meant various forms of bubbles
Prosecco can have up to 12 grams per litre of residual
were consumed. Outside of the obvious choice of
sugar. While the numbers may mean nothing to the
Champagne, this bottle of Prosecco from Ruggeri in
average punter, this is actually at the lower end of
the north-east of Italy stood out for its drinkability.
the sweetness scale, which explains the noticeably dry finish. If you are seeking a Prosecco with a little
Ruggeri is an award-winning winery run by Paolo Bisol,
more fullness then seek out ones with ‘Extra Dry (12-
son of the founder of the company as it exists today.
17g/L)’ or ‘Dry (17-32g/L) on the label, despite their
This Prosecco is the base wine in their range, but rest
names suggesting otherwise. Oh the confusing world
assured that it still stands at the D.O.C quality level.
of Prosecco. I say let’s just drink and be merry.
Prosecco is not the most flavoursome beverage, but
Insta foodies to follow
wholesomecook Martyna Angell. Nourish Mag Columnist. Blogger. Paleo-inspired. Mindful. Low sugar. Bioindividual.
vanillacrunnch Lara Delilah. Foodphotographer© .future GOOGLE employee. All pictures are mine. Fitgirl.
Sometimes indulgent. Allergy-friendly. Recipes. Styling. Photography. http://wholesome-cook.com
Swiss-US Cleanbaker. Earthling.
eastcoasthealth lara_zaugg@hotmail.com
Maddie USA | college student | i eat
laradelilah.wordpress.com
plants personal IG & twitter:
206 posts | 35,546 followers
@maddiepasq
372 following
http://alou-ette.tumblr.com
goodeatingsblog healthyambitions
Plant based and gluten-free.
Karly Fisher Naturopath to be.
goodeatingsblog@gmail.com
Co-Author. Cooking classes &
http://goodeatings.com
events. Creator of recipes for food intolerances and lovers of organic wholefoods. Melbourne based. http://www.karlyfisher.com 30
Malin Nilsson a Swede in London
BEER REVIEWS Words and photo by On the Bandwagon.
ON THE BANDWAGON Trev spends most weekends drinking craft beer, playing guitar really loud while drinking craft
SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT
beer and eating as much amazing food as he can stomach – whilst drinking craft beer. He founded Bendigo Beer to legitimise his addiction and hang out with some awesome people. Loves a chat. TWITTER: @ONTHE_BANDWAGON | INSTAGRAM: ONTHE_BANDWAGON
IT HAS A NICE SWEET, TOFFEE NOSE WITH A HINT OF SMOKEY BACON Hip Hip Hooray for IPA… Summer is here, it’s time for a few ales around the BBQ and
So let’s talk about the beer. An American hopped India Pale Ale, it has a beautiful
it’s no coincidence that Mornington Peninsula Brewery (MPB) have released their
orange amber colour, initially a little malt sweetness in there and then delivers a
second beer in a can, their India Pale Ale.
sensational stone fruit bitter punch at the end, thanks to the late addition to the boil of Centennial, Simcoe and Citra hops. What is so surprising (perhaps even a
Ok, ok all of you more discerning beer lovers out there are probably thinking, “Yeah
little awesome) is that its 6.4%ABV is very well hidden making it dangerously easy
whatever Trevor. An IPA is nothing to get excited about”. And to some extent, you’re
to have a session on, so drinker beware! Get it at most good beer outlets all over
right, there’s heaps of great Aussie IPA’s out there worth banging on about. But the
Melbourne and regional Victoria. Why not try it on tap then compare it to the taste
funny thing is, this beer began life as MPB’s third specialty release and to see its
out of a can? Cheers!
journey (sorry, I now hate that word thanks to reality TV shows) from rare release to one that pays the bills so well, they had the confidence to produce it in a can is a fabulous tribute to Managing Director Matt Bebe, Head Brewer Andrew “AG” Gow and yes, even you – the craft beer loving public.
MORNINGTON PENINSULA INDIA PALE ALE ABV: 6.4%
So why did the IPA join the MPB Pale Ale in a can, and not the popular Brown
STYLE: American India Pale Ale
Ale? Matt was very quick to explain why. “Looking at the USA it showed us that to
SERVING TEMP: 6 degrees
grow, you really need a good IPA which allows the drinker to go on a beer journey
FOOD PAIRING: Cheese platter or spicy, oily Asian
(there’s that word again) from Pilsner to Pale Ale to IPA” says Matt. “The IPA has
ORIGIN: Mornington Peninsula, Victoria
been consistently around our second/third best seller. We thought the IPA was the
PRICE (RRP): 4 x 330ml $18 | 24 x 330ml $79
logical choice since, just like the Pale Ale, the hop characteristics are preserved
BUY IT HERE: www.mpbrew.com.au
much longer in a can”.
WWW.GRAMMAGAZINE.COM.AU
31
WHAT’S BEEN HAPPENING? BBQ THROWDOWN @ NEWMARKET Newmarket Hotel meets its match at BBQ Throwdown: Newmarket Hotel vs Fancy Hank’s Bar-B-Que. Fancy Hank’s takes homes the title (and trophy) for their Bones, Beast and Bangers.
GAULT&MILLAU AUSTRALIA LAUNCH Food and dining enthusiasts from Melbourne and Sydney gathered at Two Ton Max in North Melbourne to welcome the 2015 Gault&Millau Australia guide, which is the first to combine both cities. The 2015 Gault&Millau Melbourne and Sydney Restaurant Guide will be available at a range of newsagents and book stores in Victoria and New South Wales and online at www.gaultmillau.com.au from 11 November 2014.
32
WHAT’S NEW?
WHAT’S ON?
EASEY’S
> DANGER DOGS
OPENED: December 2014
OPENED: November 7, 2014
CUISINE: Burgers
CUISINE: Hot Dogs, Sausages, Food Truck
ADDRESS: 48 Easey Street, Collingwood
ADDRESS: Various Locations
FACEBOOK: easeys
WEB: www.dangerdogs.com.au
TWITTER: oldmateeaseys
FACEBOOK: DangerDogsAu
> 28 NOVEMBER, DECEMBER 5, 12 & 19 2014 Coburg Night Market Bridge Reserve, Sydney Road, Coburg www.coburgnightmarket.com.au > 30 NOVEMBER 2014
INSTAGRAM: easeys
TWITTER: dangerdogsau
Caribbean Laneway Festival
L’HOTEL GITAN
MR CLAWS
642 Bridge Road, Richmond
CUISINE: November 28, 2014
OPENED: Launched at Taste of Melbourne
www.thebridgehotel.com.au
CUISINE: Gastro pub
CUISINE: Lobster, Rolls
ADDRESS: 32 Commercial Road in Prahran
ADDRESS: 104 Smith St Collingwood
The Bridge Hotel
WEB: www.lhotelgitan.com.au
WEB: www.mrclaws.com.au
FACEBOOK: lhotelgitan
FACEBOOK: MrClawsMelbourne
> 3 DECEMBER 2014 Meet the Winemaker Dinner – Taltarni Wines Zaza’s Cucina Italiana, 10/53 Coppin St, Richmond www.zazas.com.au
INSTAGRAM: mrclaws_
MASTIC
TWITTER: @mrclaws_ > 4 – 5 DECEMBER 2014
OPENED: November 26, 2014 CUISINE: Clean Eating Restaurant
NOURISHED:385
ADDRESS: 26 Cotham Road, Kew
OPENED: November 6, 2014
WEBSITE: www.mastic.com.au
CUISINE: Clean eating café, bar and
FACEBOOK: Hellenic.Mastic
restaurant
Flavour Exchange Federation Square, 2 Swanston Street, Melbourne www.fedsquare.com/events/flavour-exchange > 6 DECEMBER 2014
ADDRESS: 385 High Street, Prahran
NUTRITION BAR
FACEBOOK: nourished385
OPENED: November 19, 2014
TWITTER: nourished385
Young Guns of Wine and Baptism of Fire Awards Night Public Tasting at the Prince Wine Store 12- 2 pm
CUISINE: Health Food Store, Healthy Take Away
T BY LUX BITE
ADDRESS: 166 Chapel St, Windsor
OPENED: November 2014
WEB: www.nutritionbar.com.au
CUISINE: Dessert
FACEBOOK: thenutritionbarrichmond
ADDRESS: Shop 2 / 517 Flinders Lane,
INSTAGRAM: thenutritionbar
Melbourne
177 Bank Street, South Melbourne > 7 DECEMBER 2014 Hargreaves Hill Brewing Company Celebrates 100 Years 25 Bell Street, Yarra Glen
WEB: www.TbyLuxBite.com.au
> RADA RESTAURANT
FACEBOOK: TbyLuxBite
OPENED: November 15, 2014
INSTAGRAM: tbyluxbite
www.hargreaveshill.com.au > 10, 13 DECEMBER 2014
CUISINE: Russian ADDRESS: 467 North Road, Ormond
LITTLE DROP OF POISON
FACEBOOK: radarestaurant7
OPENING: October 28, 2014
Make Your Own Christmas Ham Piper Street Food Co 89 Piper St, Kyneton
CUISINE: Bar
GRAND TRAILER PARK TAVERNA
ADDRESS: St Laurence Lane, Eltham
OPENED: November 14, 2014
WEBSITE: www.thembones.com.au
CUISINE: Burgers
FACEBOOK: LittleDropEltham
> 12 DECEMBER 2014 Exotic Vietnamese Vegetarian Flavours
ADDRESS: 287 Bourke Street, Melbourne FACEBOOK: grandtrailerparktaverna
www.piperstfoodco.com
MISS FITZY’S
Cooking Class South Melbourne Market
OPENED: October 24, 2014
EBENEZER COFFEE & WINE BAR
CUISINE: French, Modern, Spanish
OPENED: November 8, 2014
ADDRESS: 23 Fitzroy Street, St Kilda
CUISINE: Cafe, Coffee, Wine
WEBSITE: www.missfitzys.com.au
www.southmelbournemarket.com.au > 14 DECEMBER 2014
ADDRESS: 615 Balcombe Road
FACEBOOK: MissFitzys
Maldon Farmers Market
WEB: www.ebenezerblackrock.com.au
TWITTER: MissFitzys
Fountain Street, Maldon
FACEBOOK: ebenezerblackrock
INSTAGRAM: missfitzys
www.maldonnc.org.au
INSTAGRAM: ebenezerblackrock
n i W
> 23 DECEMBER 2014 Slow Food Farmers Market December Abbotsford Convent 1 St Heliers Street, Abbotsford
A 3-MONTH FIX FROM
www.slowfoodmelbourne.com.au For more upcoming events, please visit GRAMMAGAZINE.COM.AU
Our wonderful friends over at Monthly Fix are giving GRAM readers the chance to win a three month fix! OHHH YEAH! FOR YOUR CHANCE TO WIN EMAIL YOUR NAME AND CONTACT PHONE NUMBER TO COMPETITIONS@GRAMMAGAZINE.COM.AU
INSTALOVE Thanks to @mrbeebes17 for this very sneaky of our front cover!
WWW.GRAMMAGAZINE.COM.AU
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Box on Collins
1806
Tower Sushi
Brown Sugar Café
Café Esc
65 Degrees Café
Waterside Hotel
Café E Biscotti
Charles Dickens Tavern
Café Multitude
T-Roy Browns
Café Segovia
Crema Espresso
Coopers Inn
Olio Cucina
Collins Quarter
Decoy Café
FRANKLIN STREET
Degani Café Bakery
Eleven 37
Miss Libertine
BOURKE STREET
Egon’s Café Bakery
Es-X Café
Aljisen Ramen
Gadjo
European Bier Café
HARDWARE LANE
Bottega Restaurant
Gloria Jeans
Locanda
Affogato
Ca De Vin
In a Rush
More Than Fresh
Aloi Na
Café On Bourke
Kartel
Basic Bites
Café Tono
Koko Black
Sushi Burger The Maj Café (Her Majesty's Theatre)
Cafenatics
Lindt Café
Trunk Bar and Café
Charlie’s Bar
Carlton Club
Macchiato Sushi Bar
Degani’s
Mamasita
EXPLORATION LANE
Khokolat Bar
Donatos Café
Morgan
League of Honest Coffee
Max Café Bar
Earl Canteen
Nashi
Elephant and Wheelbarrow
Negroni Bar and Grill
FLINDERS LANE
Settebello
Florentino Bar
Paris End Café
101 Café Bar
Tastebuds of Melbourne
Gloria Jeans
Plane Tree Café
Adelphi
The Mill
GPO Café
Purple Peanuts Japanese Café
Bluestone
Vialetto Restaurant
Imperial Hotel
Sheni's Curries
BISQ
Ito Noodle Café
Silk Road
Breadwell
HOSIER LANE
Izakaya Hachbeh
Strozzi
Brunetti (City Square)
Misty
Korova
Summit Café and Bar
Bull and Bear Tavern
Movida
Lanes Edge Bar
Switchboard Café
Bull Run
Langleys Café
The Brazilian Bean
Café 53
LA TROBE STREET
Mister Close
The Kitchen Cat
Café Rema
Basement @ 350 Latrobe
Movida Terrazza
The Sherlock Holmes
Cafenatics
Blaq Café Bar
Nando's
Treasury Restaurant and Bar
Cecconis
Café Nostimo
Nashi
Tutti In Piazza
Cherry & Twigs
Cafenatics on Latrobe
Ombra
Zuffa
Chin Chin
Club Chef
Pellegrini’s
Zuroona Café
City Library Café
Coffee Academy
Coda Bar Restaurant
Duke of Kent Hotel
Red Violin
Campari House Creperie Le Triskel
POP Restaurant and Bar
Romano's
DEGRAVES STREET
Coffee Eclipse
Frescatis Fine Foods
Royal Melbourne Hotel
Barber on Degraves
Crema Espresso Bar
Internet Café
Salida
Café Andiamo
Cumulus
Kanda Sushi Noodle Bar
Shuji Sushi
Degraves Espresso
Full Plate Café
Klik Food and Drink
Society Restaurant
Grill’d
Il Cubico Café
Latrobe Café
Spaghetti Tree
Little Cupcakes
KCL
Oriental Spoon
Spleen Bar
Sea Salt
Lustre Lounge
Spicy Noodle Café
Street Café
The Quarter
Nighcat Bar
William Angliss Bistro
The Bund
TOFWD Deli
Overdraft Café Papa Goose
LITTLE BOURKE STREET
DRIVER LANE
Roasted Coffee Bar
Bar Humbug
Penny Blue
Rosati
Brother Baba Budan
Superfino
Café 600 (Hotel Ibis)
The Mess Hall Tuscan Bar Grill Twenty Seconds Café CENTRE PLACE
ELIZABETH STREET
Swiss Club Victoria
Ishiya Stonegrill Dining
Issu
Café Scalletti
Tazio Birraria Pizzeria
Korean BBQ Buffet
Café Victoria
Terra Rossa
Kri Kri
CHAPEL STREET
Citi Noodle Café
The Trust
La Di Da
Traffik Foods
Coffea
Virginia Plain
Little B
The Wolf & I Windsor
Food Inc
Yak Bar
Longrain Mezzo Bar and Grill
Hudsons Coffee
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Nandos
CITY SQUARE
Jasper Kitchen
FLINDERS STREET
Mrs Parmas
3 Below
Lord of the Fries
Bertha Brown
+39 Pizza
Piazza Vittoria
Desi Dhaba
Punch Lane
COLLINS PLACE
SNITZ
Kikoo Sushi
Scugnizzo
Feeling Fruity
Spiga
Kitaya
Shuji sushi
Roozervelts
The Garden Café
La Stazione
SMXL Café
Softbelly Bar
Troika Bar
China Bar
Sorry Grandma
York Café
Hawkers Café
Sushi & Bon Apetit
Times Café
Infinity Café Bar
SWANSTON STREET
The Apartment
LONSDALE STREET
Ishikai Japanese Café
Beer Deluxe
Vine Café Bar
Aspro Ble
Izakaya Den (Basement)
Café Chinotto
Babbo
James Squire Brewhouse
Café L’Incontro
LITTLE COLLINS STREET
Baguette Club
King of Kings
Café Mimo
Basso
Baraki
Postal Hall
Citi Espresso
Bridie O’Reilly's
Club Retro
Red Hummingbird
Claypot King
Brisq
Colonial Hotel
Seoul House
Crown Café Bakery
Cacao Fine Chocolates
Degani’s
Syn Bar
Druids Café Bar
Café De Tuscany
Demi Tasse
Teppansan
Easy Way Tea
Caffe e Torto
Emerald Peacock
The Portland Hotel
Gigi Sushi Bar
Champagne Lounge
Encore Café Bar
Two Fingers
Gogo Sushi
Chestnut Exchange Café
Hikari Sushi
Won Ton House
Hi Fi Bar and Ballroom
Council House 2
J Walk Café
Dikstein
Japanese Pub Shogun
Elevenses
Kenny's Bakery
Exchange Coffee
Latte Love Café
Famish’d
Le Traiteur
Fiddler Pub
Legals Café Bar
Gills Diner
Madame Kay's
Gordon's Café & Bar
Urban Deli
Green Press
Wheat Restaurant Bar
Guava Bean Hairy Canary
MELBOURNE PLACE
Hudson’s
Saint Peters Bar & Restaurant
In a Rush Espresso Irish Times Pub
MEYERS PLACE
Kitten Club
Lily Blacks
Mamma’s Boy
Loop
Mar Lourinha
Waiters Restaurant
Menzies Tavern Oriental Tea House
MORAY STREET
Ortigia Pizzeria
Water Rat Hotel
Pony Quists Coffee
NEWQUAY PROMENADE
Rare Steakhouse
Fish Bar
Saki Sushi Bar
Live Bait
Stellini Bar
Mecca Bar
Tengo Sushi Terrace Deli
QUEEN STREET Bellini (ANZ Building)
LITTLE LONSDALE STREET
Chaise Lounge
1000 Pound Bend
Degani
166 Espresso Bar
Mercat Cross Hotel
Angliss Restaurant
Michaelangelo
Café 111
Muleta's
Café 18
Nashi
Don Too
Nourish
Equiniox
Romano's
Gianni Luncheon
Segafredo
Giraffe Café
Speck
Horse Bazaar Il Vicoletto
RUSSELL PLACE
La La Land
Bar Ampere
Koukos Café Match
RUSSELL STREET
Modo Mio Café
Bean Room
Oddfellows Hotel
Blu Point Café
Rue Bebelons
Café Little Hut
Shop 7 Espresso
Chilli Café
Strike
Chill On Ice Lounge
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Melbourne Town Hall SPENCER STREET Carron Tavern
Mr Tulk (State Library North) Nando's
Pensione Hotel
Nelayan Indonesian
SPRING STREET
Oxford Scholar
Appitizer Kubklam Café 201 City Wine Shop Elms Family Hotel Federici Café Hudson's Lime Café Bar
Old Town Soul Café Starbucks Sushi Sushi The Lounge The Order Three Degrees Time Out Café
The European
Transport
ST KILDA ROAD
Young and Jackson
606 Café Aroma on St Kilda Aromatic Espresso Balencea Bar Belgian Beer Café Bluestone Bite Café 409 Café 434 Café Allegra Café Deco Café Equesta Café News Café Promenade Café Safi Café Saporo Cafeteria Lounge CBD Café & Foodery Cinnamons
Your Thai Rice Noodle Yoyogi TATTERSALLS LANE Section 8 (Chinatown) THE CAUSEWAY Grasshopper’s Feast WILLIAM STREET Illia Café and Bar La Stradda Café Metropolitan Hotel Nashi Slate The Mint WILLS STREET Operator25
Daily Coffee Gloria Jean’s Heaven Il Locale Izumi Krave Lime Café Metrop Café Movo Mod Oz Movo NGV Gallery Kitchen Purple Café The Blue Moose Café The St Kilda Rd Boulevarde Café
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