GRAM Magazine: December 2014 // Edition 46

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ISSUE 46

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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

FOLLOW US!

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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

Advertising Sales Email: advertising@grammagazine.com.au Phone: 0407 506 179

Head office Rothesay Media Pty Ltd PO Box 439 Golden Square VIC 3555 info@grammagazine.com.au www.grammagazine.com.au

CAB AUDITED

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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.

WWW.GRAMMAGAZINE.COM.AU

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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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

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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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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


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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

s u l P

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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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From TRU BRU - the retailers of freshest craft beer (keg to bottle in front of consumer) comes the perfect Christmas gift OPTION 1 : Growler (1.9l reusable glass container) full of fresh beer with 4 glasses all encompassed in a nice box $55

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OPTION 2: For serious craft beer lover we have monthly Bear Club subscription. No matter if your mate/boss/partner is in Darwin, Wagga Wagga or Hobart they will receive 6 x 750ml bottles of various rare and limited craft brews delivered to the door! $90 per month + delivery *Sign up online/in store/via email or phone *National delivery

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Each Raw Materials hamper is packed with exceptional, exclusive and unique products including specialty cheeses, olives, grissini, sweet treats and plenty of pantry staples. You can design your very own Raw Materials hamper and include your favourite products or theme it French, Spanish or Italian. You can also choose from our range of readymade options. All hampers come with a personalised letter to add to the joy when someone first opens them. Packed in beautiful celery and rhubarb boxes, stylised wooden boxes and French shopping baskets, a Raw Materials hamper is truly a gift that can be shared and enjoyed. Perfect for corporate clients too, we offer a discount for the purchase of 10 or more hampers. We deliver nationally, direct to your door. WWW.RAWMATERIALS.COM.AU Email: sales@rawmaterials.com.au Ph: 1300 305 129 Fax: +61 3 9689 0622

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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PH: 03 9525 1112


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

n i W

Fulton and the honest, no-fuss approach to food. Homemade yoghurt, hanging cheese, backyard sauces and pickled everything! Simple is golden! CUSTOM MADE CONCOCTIONS – with the superfood movement showing signs of maturing and an increased availability of raw grain and seed, 2015 will see the rise to build-you-own muesli, cereal mixes and spice rubs. Healthy doesn’t need to be boring. NEW FLAVOURS – Australian’s crave fusion and adapt to modern trends and tastes quickly. The EuroAsian fusions of recent have paved the way for a new set of western-adopted, modern-incarnated flavour sensations. Think sweet Punjabi milk fudge, Filipino curries and Kimchi collard greens. While you wait for these trends to appear, give the ultimate FOODIE GIFT this Christmas and subscribe your taste buds to a Monthly Fix. WWW.MONTHLYFIX.COM.AU

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DOSS BLOCKOS PALE LAGER A smooth premium pale lager, Doss Blockos is an all-natural lager brewed in the traditional lager way, but with an eye to style and providing a malty flavour that balances a mild hop bitterness very nicely. At 4.6%ABV, Doss

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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.

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

COLLINS STREET

Dikstein

Bistrot D'Orsay

Tropicana

Press Club

Blue Bag

EXHIBITION STREET

The Forum

BLOCK PLACE

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

WWW.GRAMMAGAZINE.COM.AU

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

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

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