GRAM Magazine ISSUE 55 // October 2015 by GRAM Magazine

GRAMMAGAZINE.COM.AU MELBOURNE ISSUE 55 FREE

PLEASE TAKE ME HOME

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CONTENTS EATING OUT

FEATURE

COOKING

REGULARS

FINN CAFE Hannah Bambra and Carmen Zammit

CELEBRATING LOCAL PRODUCE

SPICED AND ROASTED CHICKPEAS Apples Under My Bed

CONTRIBUTORS

NEWLY OPENED

AROUND THE TRAPS

THINGS WE LOVE

REVIEWS

OUT AND ABOUT

THE DIARY

GRAM DIRECTORY

EASEYâ&#x20AC;&#x2122;S Feast Melbourne TOM WILSON Megan Osborne

IN BENDIGO Lauren Bruce and Georgia Haynes

INTERVIEW GEORGIE CASTLE

CITIZEN CACAO Amy Martin - Decisive Cravings

ON THE COVER: FIGS Citrus is a common term and genus (Citrus) of flowering plants in the rue family, Rutaceae. The most recent research indicates an origin in Australia, New Caledonia and New Guinea. Some researchers believe that the origin is in the part of Southeast Asia bordered by Northeast India, Burma (Myanmar) and the Yunnan province of China, and it is in this region that some commercial species such as oranges, mandarins, and lemons originated.(Source: Wikipedia)

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

Editor JESS HOURIGAN Cover Design ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au

advertising@grammagazine.com.au info@grammagazine.com.au www.grammagazine.com.au

CAB AUDITED

CONTRIBUTORS

GEORGIA HAYNES Georgia

Haynes

DEAN SCHMIDEG a

designer

and

professional

photographer

LAUREN BRUCE

ON THE BANDWAGON

and

Lauren started her writing career as

Trev has earned a reputation in the

passionate photographer, bringing her

copywriter with an interest in fashion

a communications adviser before she

Australian craft beer industry as a

design knowledge and skills to her

and design, Dean is known as one of

realised she couldn’t ignore her passion

passionate advocate for local breweries

images. She works in food, music and

Melbourne’s coffee addicts and foodies,

for food and the arts any longer. She

and educating the masses about the beer

fashion photography and knows the

regularly seeking out new and interesting

gave up the world of state politics to

they are drinking. He is the founder and

impact of a great photo.

cafes and bars. He shares these and the

concentrate on freelance writing and

Chair of Bendigo Beer which runs many

things he prepares at home across social

styling. She has since contributed to

events including the widely acclaimed

geostudio.tumblr.com

media. His posts celebrate the produce,

Spook, Paper Sea and Junkee and is a

Bendigo On The Hop festival.

INSTAGRAM: geostudio__

the people he meets and places he goes

regular contributor to GRAM Magazine.

to, telling a story with the aim of enticing the reader and bringing people together.

TWITTER: Onthe_bandwagon laurendarcybruce.wordpress.com

INSTAGRAM: Onthe_bandwagon

INSTAGRAM: haynesandbruce FACEBOOK: imagesds INSTAGRAM: dsimages TWITTER: imagesDS EMAIL: deany76@gmail.com

HANNAH BAMBRA

DECISIVE CRAVINGS

Hannah is a passionate young journalist

Decisive Cravings is a food review and

with a solid interest in food, design and

recipe website categorised by cravings.

quality grog. Cooking with her partner,

APPLES UNDER MY BED

It is also the labour of love of Melbourne

Eddie, Hannah is able to take a love for

My name is Heidi. I adore homemade pie

foodie, Jen Curcio. Find local breakfast,

fine-dining home. Over the years she has

and spaghetti. My blog, Apples Under

lunch and dinner spots that have stood

developed and alarming addiction to

MEGAN OSBORNE

My Bed, is my food diary. I write about

the test of time, including vegetarian,

chilli and her kryptonite is smoky single

Megan Osborne is a freelance writer, but

my life, what I cook, where I travel and

allergy-free, kid’s food, cookbook reviews

malt whisky.

more importantly, a foodie. How can you

what I eat. I am a dietitian, I love butter

and overseas recommendations.

bambrahannah@gmail.com

not be living in a city like Melbourne?

and the Mornington Peninsula is my

Every day holds an opportunity to find

home.

a new gem, and in between uploading

decisivecravings.com.au FACEBOOK: decisivecravings

photos of her cat on Instagram and

applesundermybed.com

TWITTER: DecisiveCraving

generally making a mess in the kitchen,

INSTAGRAM: heidiapples

INSTAGRAM: decisivecravings

she’s on the lookout for the next tummysatisfying diamond. Or goldmine—she’s not fussy. LA DONNA DEL VINO La Donna del Vino is the pseudonym

meganosborne.com.au

of this young lady from Melbourne who

TWITTER: foodiewritings

worked in wineries throughout Australia

INSTAGRAM: foodiewritings

and Italy. After years of gallivanting she returned to Melbourne to market wine and share her love of all things vinous.

FEAST MELBOURNE

In her spare time she enjoys cooking,

Exploring and enjoying the food and drink scene of Melbourne is what Feast Melbourne is all

gardening, drinking good vino and is

about. We love experiencing the rich culture present in the city of Melbourne and invite all to

a self-confessed Neb Head (someone

follow, collaborate, and feast.

really into Nebbiolo). ladonnadelvino.com

feastmelbourne.com.au

TWITTER: ladonnadelvino

INSTAGRAM: feast_melbourne

FACEBOOK: la-donna-del-vino

FACEBOOK: feastmelbourne

NOW OPEN SUPER TACO OPENED: September 25, 2015 There’s nothing new about tacos in Melbourne, which is why Super Taco was created – to bring a bit of colour back to Melbourne’s taco scene. Every taco from the truck has been meticulously tested and contains at least one super ingredient – whether it’s cactus, peanuts or four types of mushroom, there’s something interesting, tasty and unconventional with every bite. On launch, Super Taco will be serving three types of tacos – chicken and cactus, brisket and peanuts, and for the vegetarians, a four mushroom and goat’s cheese – along with a variety of equally bold sides, extras and delicious drinks. facebook.com/gosupertaco | instagram.com/gosupertaco

JUNO AND MAY OPENED: September 8, 2015 After extensive renovation by designer Samantha Eades from Eades and Bergman, Camberwell’s newest café and dining destination has thrown open its doors. Juno and May has breathed new life into the old Café Moravia site at 662 Burke Road. The brief: good coffee, pastries, all day breakfast; at lunch, kitchen made sandwiches, burgers, pizza and salads. Dinner gravitates to a relaxed, casual dining space after 5.30pm.

662 BURKE ROAD, CAMBERWELL junoandmay.com

Henry Honner knows the area well having been the head chef of Italy 1 (14 out of 20 in The Good Food Guide) across the road for five years in the naughties and owning Barrio in Ivanhoe until a few years ago (14.5 in the Good Food Guide).

facebook.com/Junoandmay

MICK ADAMS BURGER BAR OPENED: September 2015 Mick Adams Burger Bar has officially opened its doors in the diverse suburb of Oakleigh. Serving up a quality spin on a nostalgic favourite, Mick Adams burgers feature locally sourced ingredients to create a uniquely Australian taste. Alluding to the founder of Australia’s milk bars, Mick Adams, owners Theo Raptis and Michael Koutroulis wanted to join the Australian movement and open a milk bar that focused on quality burgers and sides. The menu features mouth watering burgers with soft shell crab, chickpea fritta and pulled lamb, plus sides like truffle Parmesan chips, chili cheese fries, crispy maple bacon, fried ice cream and peanut butter shakes. 38 PORTMAN STREET, OAKLEIGH

CORNERSTONE PIZZERIA

mickadamsburgerbar.com.au

OPENED: August 12, 2015 Cornerstone Pizzeria launched in August to much applause from the local Coburg residents.

instagram.com/mickadamsburgerbar

facebook.com/mickadamsburgerbar

Serving authentic Italian wood fired pizzas and traditional Italian cuisine, the menu features a vast array of classic favourite flavours such as capricociosa, margherita and fungi and adds a special twist with pizza options including Patate; pizza in bianco, fior di latte, potato, rosemary, Spanish onion, roast peppers and goats cheese. Cornerstone also serves a wide range of pastas, sides, salads and mains which include a 250g eye fillet and slow cooked pork belly. 105-107 HARDING STREET, COBURG cornerstonepizzeria.com.au | facebook.com/cornerstonecoburg instagram.com/cornerstone.pizzeria

DONUT SHOP OPENED: September 20, 2015 Donut Shop is the latest project for Pat Breen and Lydia Wegner who previously opened Smith St favourite, Shop Ramen, in August 2013. Focusing on the age old pairing of a Donut and a Coffee, Donut Shop specialises in fresh donuts made on site every day, with many classic flavours as well as more creative offerings. As well as this, Donut Shop also prides itself on a delicious vegan option made fresh everyday. Coffee is provided via espresso and filter format, thanks to Small Batch Roasting Co in North Melbourne, as well as other hot and cold drink offerings prepared on site: milkshakes, kombucha, smoothies, ginger beer and cola. 130 GERTRUDE STREET, FITZROY

RUSTICA CANTEEN OPENED: September 2015 Nestled in Melbourne’s Guildford Lane, Rustica Canteen brings together the talents of Rustica Sourdough founder and baker, Brenton Lang, former Head Chef at Ladro and Touchwood, Tristan White and the man behind Coin Laundry, Tall Timber, Touchwood and The Marquis of Lawn, Matt Vero. Serving up freshly made breakfast and lunch dishes, from quinoa and coconut cream pudding to garlic and rosemary lamb shoulder sandwiches, the menu features Rustica Sourdough’s breads and the finest locally sourced ingredients. 33 GUILDFORD LANE, MELBOURNE rusticacanteen.com | facebook.com/Rustica-Canteen instagram.com/rustica_canteen

AROUND THE TRAPS CLARKE ST ROASTERS REVEALS PARTNERSHIP Weeks after launching their new Clark St Coffee offering to the warm reception of Melbourne’s Three Thousand Thieves coffee enthusiasts, the team at Clark St Coffee Roasters has this month revealed a new partnership with Projects of Imagination which will see the development of a new and exciting coffee destination in close proximity to their current Clark St location in Richmond. With the opening date yet to be set, the secured location will reflect a new era for the growing company, which until now has been roasting their innovative espresso blends, single origin and filter coffees, including Espresso Syndicate and the new Clark St Coffee, at their predominately wholesale Clark Street location. Clark St Coffee Roasters currently operates at 17 Clark St, Richmond. For more information on Clark St Coffee of Espresso Syndicate coffees, visit www.clarkstroasters.com.au

COCO RUM LAUNCHES IN MELBOURNE Hawthorn and premiership player Josh Gibson and entrepreneur Hamish Buckley, co-founders of premixed brands “Coco” have introduced a new product: Coco Rum which will hit stores nationally this month.

Reymond Family

L’Hotel Gitan

Bistro Gitan

32 Commercial Rd, Prahran (03) 9999 0990 lhotelgitan.com.au

52 Toorak Rd West, South Yarra (03) 9867 5853 bistrogitan.com.au

Following the success of Coco Vodka, Coco Run is made from coconut water, white rum and all natural ingredients. Josh said the Coco brand is committed to delivering innovative offerings that provide consumers more choice and flexibility. “Coco Rum is unlike anything you’ve ever tasted before. While it stays true to the classic flavour consumers have come to love, it also offers a new way to enjoy classic coconut water with an added twist,” said Josh. cocovodka.com.au

DETMOLD SCOOPS THE PACKAGING DESIGN PRIZE POOL Australian owned and operated, global packaging company, Detmold Packaging has proven it is at the cutting edge of innovation at design and print in the packaging world, recently winning five nationally recognised awards. The first accolade was the 2015 Good Design Award for Detmold’s innovative creation of the QANTAS dinner box. This product is Australia’s first oven safe onboard carton that is specially designed to hold pre-cooked meals which are then baked onboard. The dinner box was created by Detmold LaunchPad’s Industrial Designer and Young Australian Designer of the Year 2014, Max Hughes as well as Detmold LaunchPad’s Group Product Manager, Andrew Good. Detmold’s entry into the 2015 National Print Awards, led to three awards. A gold medal was awarded for the Chandler’s Pet Litter bag in the Wide Format, Flexible Substrate Division and a bronze for the same product in the packaging category. The high quality print was achieved on the technically challenging brown kraft material. A further bronze medal was awarded in the Wide Format, Flexible Substrate Division for the White Wings Heritage Flour design. detmold.com.au

cedarhospitality.com

223 - 231 Brunswick Rd Brunswick VIC 3056 T: 03 9387 4455 F: 03 9387 4140 cedarsales@cedarhospitality.com 9

FINN CAFE 124 Carlisle St, St Kilda. Ph: 0481 394 403

WORDS HANNAH BAMBRA PHOTOGRAPHY CARMEN ZAMMIT

Finland is notorious for its short summers. To enjoy the

get brought in and given a new life,” says Winter. “Ours has

annual burst of good weather, many Finnish families have

been used over five generations so you can find anything

summerhouses by a lake or span of ocean to escape to.

from old Arabia pottery to Marimekko dresses and linen.”

The unique Scandinavian aesthetic is triumphed in the bones of these waterside cottages, which are filled with

Finn Cafe references it’s co-owner’s heritage in subtle,

jumbled interiors of family memories and timeless prints.

convivial ways. To draw on the aesthetic of the family’s

Co-owner of Finn cafe in St Kilda, Laura Winter, wanted

own traditional summer hideaway, Finn use Arabia jam jars

to channel this feeling of “casual, calm and easy going”

as sugar bowls. The main emphasis, however, is not to be

charm in the venue she manages with her partner, Marcus.

an intrinsically Finnish cafe. Perfectly paired with artisan

“Summer houses tend to be an eclectic mix of everything,

roasts from Clark St roasters, the menu draws for a range

all the things people don’t need in their homes anymore

of influences.

The common thread which binds each dish is the championing of fresh,

There are few places to taste Finnish culture in Melbourne. So whether

seasonal produced and a clean, slow approach to dining. One favourite

you want to pop in for some perfectly cooked eggs, Melbourne-style

is the breakfast board, which consists of granola, a boiled egg, beetroot

coffee or a pinch of Scandinavian style, Finn will welcome you with open

hummus, tomato salad, cheese, duck and chicken terrine and a baguette.

arms. “We do also want to provide some products for homesick Finns

The myriad of colours that come through in this dish is phenomenal and

such as chocolates (Fazer chocolates, the best), salted liquorice (Turkish

the laid back approach to grazing is one happily welcomed to the breakfast

Pepper) and Finnish pastries such as Karelian pies which always sell out

table.

too quickly!”

In true St Kilda style, the cafe floods with natural light and is booming

FINN CAFE

on weekends. On weekdays, the kitchen is given free rein to make an

24 Carlisle St, St Kilda

assortment of $10 lunches. These come in the form of soups, salads and

0481 394 403

pasta. The cafe’s wholesome midday offerings are loved by surrounding

facebook.com/finncafe

workers from the St Kilda library and retail workers from Carlisle St strip shops.

BENDIGO

WORDS LAUREN BRUCE PHOTOGRAPHY GEORGIA HAYNES

Food culture pervades our lives in Victoria –

their food, attending markets and establishing

common goal in mind – to produce fresh, high

brunch is instagrammed en masse, chefs are

relationships with their producers.

quality food, support the local food industry, and

elevated to rockstar status and hype around

This ethos is particularly prominent in the Victorian

in turn, bolster the Bendigo community.

restaurants can mean lines extending around the

city of Bendigo, just 150km north of Melbourne.

corner and hour-long waits, because you simply

A small community with a lot of history, Bendigo

There are many producers and restaurants within

MUST try that new bao joint everyone is talking

is passionate about its food and about supporting

the Bendigo community – Masons of Bendigo,

about. Happily, alongside this growing passion

local.

McIvor Farms, B&B Basil, Simply Green Tomatoes,

for food, exists a growing consciousness about

Bendigo and its surrounding areas in Central

Holy Goat Cheese and many more – that share

where our food comes from.

Victoria – Tooroobac, Harcourt, Boort, Heathcote

this philosophy.

to name a few – have been honing their skills in the realm of food. Local farmers and producers

Owner of Masons, Sonia Anthony, together with

are developing new ways of farming that combine

husband and head chef Nick, is very involved in

traditional methods with sustainable practice

the Bendigo local produce scene. President of

and new technology, and restaurateurs and other

the Food Fossickers Network, and promoting

food organisations are coming up with new and

local produce through the offerings at her well-

innovative ways to show off the best the region

reputed restaurant, Sonia is passionate about

has to offer.

supporting local producers and what it means for the local economy.

Bendigo and broader Central Victoria is a tight knit community, with strong relationships and

“I guess the whole bigger picture is about creating

bonds across their food industry. Bendigo food

a localised, sustainable economy; keeping dollars

businesses look out for each other; from the local

within the community,” Anthony says.

While exotic international foods are celebrated,

restaurants using local producers, to the local

“When

consumers are also supporting fresh, local

producers knowing exactly how to cater to and

local, you’re actually supporting the greater

growers and producers – doing more research into

promote local food businesses. They all have a

community - not just the individual producer.

you’re

promoting

and

supporting

People are supporting and purchasing off each

the farm. We get local chefs requesting different

product on local plates and tables. It was about

other in a way that can extend really far out into

varieties [of basil] and different products to try.”

us being proud to showcase our own offerings; to

the community; it’s not just the restaurant buying

use this produce in our everyday life.”

from that producer. That producer needs to buy

Anthony,

Young

passionate

about

feed for their animals, they need to go to the local

supporting local, and the direct connection it gives

vet so they’re spending money locally there… all

you to the food and to your local food industry.

those things that go into sustaining a farm.

“Personally, I like to know where my food comes from; and it feels like a lot of our community feels

Anthony says hospitality is a great platform for

the same, and it shows in [the attendance at]

marketing and educating the local and broader

the markets,” Young says. “Bendigo is a thriving

community about small producers.

community and small business growth helps local

“There’s some great stuff being produced right

jobs. When you [contact] a small local business,

on our doorstep,” Anthony says. “At Masons,

you’ll most likely be talking directly to the owner.” Bendigo Wholefoods is a prime example of a small business with a strong and vital connection to the region. A former chef, owner of Bendigo Wholefoods and also founder of Food Fossickers,

Anthony says that the reinvigoration of the food

Darren Murphy is very aware of supporting local

industry in the Bendigo region has been a gradual

and how it enriches the Bendigo community.

process. “I think [the interest in local produce] was always

“I have lived and worked around this stuff for

there,” Anthony says. “When [we first began with

most of my life,” Murphy says. “I was bought up

Masons] there were a few places trying to source

in a small town, Beechworth, where many of the

locally like we were, but we just found there was

locals had some kind of job or connection to food

a real inconsistency in terms of trying to get the

there are some 70 producers that we purchase

at a grass roots level.”

quality of the product in the quantity that we

off. And people come in and try the food and

“[Supporting local produce] was just naturally

needed; the producers were just that little bit

the wine, and get interested in where it’s coming

valued as being part of the community and it

too small. A lot of farmers had left the Bendigo

from, and want to purchase off those producers

created jobs,” Murphy says.

region, and then the next generation had gone

as well, creating a great localised food system

away and worked at other places.

that benefits our local producers, which is really

Despite the huge focus on it today, it has taken

“But they happen to be returning now. So it’s kind

cool.”

some years for the Bendigo community to restore

of a whole range of things that have happened

A local success story in produce, B&B Basil, is

its pride in the local food industry.

over a period of time. Food is really becoming a

testament to engaging with local produce. A

“I moved to Bendigo over 18 years ago and after

serious part of the culture in Bendigo.

family-run operation in the heart of Bendigo, B&B

having a restaurant focused on local produce,

We’re seeing a lot of people moving here from

Basil grows a variety of herbs and edible flowers

there was not much in the way of formal Producer

Melbourne, or coming from interstate wanting

with a strong focus on different varieties of basil.

and Product food DNA in the community at that

that foodie experience, and they’re inviting their

The business supplies restaurants internationally

time,” Murphy says. “I started a local producer list

friends and family to come as well, so it’s really

as well as nationally and of course, locally across

with a local chef to do the Longest Lunches and

all just happening at the same time which is

over 50 regional restaurants, cafes and fruit and

some regional dinners. We ran this small list for

fantastic.”

veg shops.

many years until I got the Food Fossickers brand

Anthony says the reason Bendigo has such a

off the ground.

strong food focus is the abundance and the

“Buying fresh produce is very important to our

opportunity for local product to be established in

community’s health and wellbeing,” Susie Young,

“With Food Fossickers the idea was to shape

the region, and the passion of the local community.

co-owner of B&B Basil says. As a producer, having

regional identity around food, building a strong

“There’s just so much local product out there,”

local support means we get direct feedback when

sense of place that was uniquely and distinctively

Anthony says. “So much produce, wine, beer,

owners of businesses we supply, or chefs visit

ours to share with the world. To have our local

cider, you name it. People are creating quality,

and it’s getting supported by the customers

It goes without saying, there are huge

coming in as well. It’s probably due also to

benefits to knowing where your food comes

the reinvigoration of Food Fossickers as the

from. You can control who you’re supporting,

communication lines are more open.

you know how fresh the produce is, you know what the producers practices are and whether they align with your values. And you know that love, commitment and passion have gone into the food you’re buying. Anthony agrees with this. “These local producers are creating a great sustainable farming model and making money from it, doing something they love,” She says. “I think what’s happening with industrialised

“So contacting these people is more

farming is that food has become something

accessible, we work together a lot better

you just fill your mouth with; it’s taken the

in our community in terms of restaurateurs

“real” out of food. When you’re supporting

and cafes. In Bendigo, [the majority of our

smaller, local producers, you’re respecting

food businesses see] that there’s so much

the food and where it comes from; you’re

benefit to collaborating within the region

bringing respect back to the farmers; you

and really creating a strong brand, and I

have that connection to the food and you’re

think that’s really coming through now,

bringing it back to where the food needs to

which is really exciting.”

be.”

THE GOOD LOAF The Good Loaf Sourdough Bakery and Cafe (TGL) is something of a delightful enigma in Bendigo. Not just for transforming the heritage-listed, former Beaurepaires building into a bakery/cafe, but for doing it in a way that also values people, relationships, the environment and the Bendigo community. A boutique sourdough bakery

BENDIGO CORNER STORE CAFE

and cafe owned by two locals who have been friends for

Golden Plate Award winning cafe, Bendigo Corner Store is

20 years, this is a business that has grown from a mere

open for breakfast and lunch, seven days a week and is famous

idea into a thriving bakery hub and funky soulful café.

in the region for serving up some of the most innovate and

TGL produces delicious and nutritious freshly baked

not to mention, utterly delicious fare in town.

bread six days a week and real cafe food for Bendigo residents and tourists who want something better

With a huge backyard perfect for the kids (complete with

tasting, more fulfilling and a bit different to modern

sandpit and chalkboard), Bendigo Corner store uses free

commercial bread and products. With ample parking

range, local produce and has a large range of gluten free and

and a great outdoor area for families and cyclists TGL is

vegetarian options available.

a real destination place! Look for the big round building!

305 View Street, Bendigo Ph: 5442 2008

404 Hargreaves Street, Bendigo Ph: 5444 2171

facebook.com/Bendigocornerstorecafe

thegoodloaf.com.au

THE BOARDWALK BENDIGO At The Boardwalk, Bendigo, we combine great food and attentive service for an experience you’ll remember for all the right reasons. We’re uncomplicated, we’re confident. And our service and style is like nothing else. Our take on service and hospitality means a real coming of age for our pavilion by the lake. How good is life! Come see, at The Boardwalk, Bendigo We love it here. So will you.

bandbbasil.com.au

Lake Weeroona, Bendigo Ph: 5443 9855 theboardwalkbendigo.com.au

Specialists in growing and shipping live Microgreens, Microherbs and edible ﬂowers across Australia and the world.

DIRECTORY

ROCKS ON ROSALIND

THE WOODHOUSE BENDIGO

BOUCHON BENDIGO

Rocks on Rosalind has taken the Bendigo dining

“The hot newcomer to the Bendigo dining

We utilise the best in local and seasonal produce

scene by storm, enticing both drinkers and diners

scene” and recently rated by The Financial

to bring you an accessible dining experience

with a range of exciting choices. Now known

Review as one of Australia’s top restaurants, The

where technique and quality of ingredients is

simply as ‘Rocks’, the historic bank venue over

Woodhouse specialises in premium wagyu and

uncompromised.

looks beautiful Rosalind Park and the Alexandra

dry aged beef, sourced locally and cooked on the

“The people of Lyon are on to a good thing. They

Fountain, and has seamlessly combined big city

red-gum grill.

invented the Bouchon, an eatery built on warm

bar culture and modern casual dining with the

service and well-cooked produce. Chef Travis

elegance and historic ambiance of their iconic

The rustic and welcoming interior of Bendigo’s

Rodwell has brought this concept to Bendigo,

venue. Stop by for pre-theatre cocktails, casual

only dedicated steakhouse includes open fires

where he has earned an excellent reputation for

lunch in the sunshine, or an intimate foodie

in winter and all year alfresco dining. Wood fired

French classics, such as snails with garlic butter

escape. Enjoy a casual meal at the bar, or stay

gourmet pizzas and the dessert selection are

and chargrilled quail with punchy bois boudran

longer for the signature Epic Banquet. Open for

also local favourites. A considered, quality wine

sauce. Mains

lunch and dinner every day, everyone is welcome.

list compliments the offering.

porterhouse are a worthy match for Heathcote

such

‘Everything

Wagyu’

Shiraz.” The Age Good Food Guide 2014 12 View St., Bendigo | Ph: 54431 2222

101 Williamson Street, Bendigo | Ph: 5443 8671

rocksonrosalind.com

thewoodhouse.com.au

61 High St, Bendigo bouchonbendigo.com.au

CUSTOM COFFEES Custom Coffees is regional Victoria’s first coffee roaster and for more than 15 years has been providing wholesale, multi Award Winning coffees to Victorian cafes, restaurants and clubs. Our coffee blends and our three poplar brands - Grata Espresso, Nuova Caffe and Custom Coffees are prominent not only locally, but throughout Melbourne, Regional Victoria and Interstate. Roasting in Bendigo, we are fortunate to be both ‘local’, yet within easy reach of most Victorian regions and are delighted with the commendation of ‘innovative and exciting’ by Melbourne Café’s and coffee drinkers. We offer the options of Award Winning Single Origin, Certified Fairtrade, Organic and decaffeinated coffees as well as our popular Classic range of coffee blends. Our skillfully-crafted blends are well-known for their richness, sweetness and complexity, created from our rotating stock of approximately 50 varieties of diverse 165 Strickland Rd, East Bendigo Ph: 5443 9922 customcoffees.com.au

raw coffee beans, ethically sourced from around the world. Not your average roaster!

VEGECARIAN FESTIVAL BENDIGO Bring your pets for a day out and enjoy delicious food, cooking demonstrations by MasterChef winner, Emma Dean as well as vegetarian and vegan food stalls. Enjoy Australia’s best veggie burger competition and a veggie gardening workshop. Participate in yoga demonstrations, pet care advice information sessions and animal blessings. Face painting, live entertainment and Farmyard Friends from Edgar’s Mission will ensure a fun day out for the entire family! 10AM - 4PM SATURDAY OCTOBER 31, 2015 The Great Stupa - 25 Sandhurst Town Rd, Bendigo vegecareian.org.au

EATING OUT BENDIGO

DIRECTORY BENDIGO WINEGROWERS From rich, ripe reds to elegant whites, the wines from Bendigo’s gold-bearing soils are a wine lover’s treasure. Most of Bendigo’s wineries are still run by the families that founded them. It’s not uncommon to meet the winemaker who’ll be keen to chat about the latest vintage. With more than 25

EDWARDS PROVIDORE

wineries, the district offers an abundance of

Edwards Providore is your local greengrocer, deli

choice in wine tourism experiences.

and café. The journey started with a simple wish to provide quality local and seasonal produce,

When planning your trip, make the most of the

outside the CBD of Bendigo.

variety of cellar doors – you’ll find welcoming hosts and plenty of wines to enjoy.

The café show cases the produce that is on offer in store to purchase so you can enjoy quality

Visit www.bendigowine.org.au

produce at home with family and friends.

PERCY AND PERCY Where possible, Edwards purchase directly from

A place to meet, read a great book, be inspired

the farm gate. Greg works with a renowned

by food and interior magazines, get your daily

Harcourt orchard to select only the very best

fix of caffeine, laugh with friends, devour the

apples, pears and stone fruit. While Mandy works

perfect hangover breakie, sings songs if you

closely with producers such as Coffee Basics,

want...or a place to kick back and just ‘be’, Percy

Istra Smallgoods, Jamies fine Dressings, Salut’e

and Percy continues to brighten the corner of

Oliva and Peddling Pastry.

Hargreaves and Baxter streets.

Edwards offer a range of deli items from the best

Along with the great service, the team have

that Victoria has to offer. With boutique cheeses,

recently release a new exciting menu with

olives, free range ham and Istra salami, just to

sure to be favourites such as their Portuguese

name a few.

Sardines straight from the tin like the good ol’ days and a new breakfast board comprising of their

a mini smörgåsbord of Percy’s favourites, and

hampers. It’s a great way to say “happy birthday”,

accompanied by a bottle of freshly squeezed

“congratulations”, “we are sorry” or a gift for a

orange juice. By popular demand, the favourites

foodie.

you know so well, like the smashed avocado with

Edwards

are

becoming

famous

for

Meredith chevre and Persian eggs are still on Kennington Shopping Village

the menu. The corn fritters are getting a funky

150 Condon Street, Kennington

facelift and the hotcakes deserve a mention all

Open 6 days

their own – a royal treat of mascarpone, crushed walnuts, flowers and berries is a taste treat to remember. Percy and Percy are excited to also be introducing old and new customers to their new coffee blend. Blended specifically for Percy and Percy by Coffee Basics in Castlemaine. Corner Hargreaves and Baxter Streets | From 7am weekdays, 8am weekends| Ph: 5442 2997

A GRAM SPECIAL FEATURE

BENDIGO BLOOMS IN SPRING

October 10 - 11

October 9

HEATHCOTE WINE AND FOOD FESTIVAL

BENDIGO HERITAGE AFTER DARK

Hethocote Showgrounds

Bendigo Town Hall

Meet passionate wine makers and food producers. Taste over 50 different Heathcote wines, regional foods and produce, in one central location over a great weekend.

Celebrate local fine wine at Bendigo Heritage After Dark. Enjoy a festive evening with local wine from the Bendigo region and entertainment in the majestic Bendigo Town Hall.

November 5 - 8

BENDIGO BLUES AND ROOTS FESTIVAL The whole city will be buzzing with four days of Blues and Roots performances and workshops throughout Bendigo venues. There will be more than 170 artists performing cross more than 45 venues, including the brand new Ulumbarra Theatre and the Blues Tram.

October 31

Every Saturday

VEGECARIAN FESTIVAL

BIG HILL FOOD AND WINE FESTIVAL

FOOD FOSSICKING TOUR

The Great Stupa

Big Hill Vineyard, Bendigo

Bendigo CBD

Vegecarian Festival is an annual event with the theme of ‘Love food, love animals, love life.’ There will be cooking demonstrations, vegetarian food stalls, veggie gardening workshop, animal care stalls, dog and animal training stalls, yoga sessions and more.

The normally serene and tranquil surroundings of Belvoir Park Estate will come alive to food, wine and live entertainment at this intimate, friendly and relax festival.

Meet the passionate food heroes who showcase local produce and be treated to food and beverage tastings, a goodie bag and the food secrets only local will know. You will visit an artisan chocolate shop, a sourdough bakery, an Italian delicatessen, a wholefoods fun emporium and an uber cool restaurant.

E, MUSIC, N I W , D O RTS, FO A ’S O G I D L BLOOM L U BEN F N I S FLOWER produce D N A beer and N O I ines, craft w H l S ca lo A ity yards. F taste qual nding vine

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November 14

BARBEQUE MADNESS AT FARMERS’ MARKET Sidney Myer Place

Some of Bendigo’s best restaurants are heading to the Bendigo Community Farmers Market for a BBQ in Spring. Join restaurants from the Food Fossickers Network as we set up a BBQ city adjoining the market, and cook for you unique and interesting dishes created from local and market produce. Settle in for lunch on the lawn, add to your feast with an abundance of food and drink goodies from the stall holders. Free Entry - dishes at varied prices

THINGS WE LOVE GRAM FEATURE

SERVING ESPRESSO WITH STYLE Coffee Caboose is a pop up espresso bar/mobile coffee cart that is available for hire. We will come to you at your trade show, corporate event, conference, product launch, birthday, wedding or special event - and provide you with speciality coffee, fresh and

VOTE FOR YOUR FAVOURITE SOUTH MELBOURNE MARKET TRADER!

stylish catering, drinks and cocktails - all served by our professional and dynamic staff. ‘Exceptional coffee and food and impeccable service for every event in every location’.

The Melbourne Market Awards are back! These awards present a valuable opportunity for Market traders to be

• Hiring a coffee cart couldn’t be easier.

recognised for their tireless work and dedication to quality,

• Our coffee carts are versatile to fit and run from anywhere

excellence and a great experience when shopping at South

• Delivered and set up by professional technicians

Melbourne Market.

• Tagged and Tested to meet industry standards and safety. • Covered by a $10m public liability insurance policy.

The traders are busy jostling to prove themselves as the Best in their categories, and the excitement around South

Coffee Caboose can also provide a delicious selection of Noisette pastries and cakes,

Melbourne Market is palpable. If you love your traders, then

gourmet sandwiches and rolls, authentic Spanish paella and tapas cooked onsite,

jump online and cast your vote to show your support. Just

elegant cocktails and speciality tea and cold drinks to compliment your coffee cart

by voting, you’ll go in the draw to WIN 1 of 4 $500 Market

hire.

passports! Our carts are also available for ‘ hire only’ For trained operators who wish to make their Voting closes Sunday 4 October.

own coffee.

VOTE AT MARKETSOFMELBOURNE.COM.AU/WIN

Coffee Caboose can customise your event with unique styling and hand painted/printed branding or merchandise. WWW.COFFEECABOOSE.COM.AU

GEORGIE CASTLE CITIZEN CACAO WORDS AND PHOTOGRAPHY AMY MARTIN - DECISIVE CRAVINGS

There are some people you meet who just radiate kindness. Georgie Castle is one of those people. The first time we met, it was like we’d been friends for years and not only is she a lovely person…she also makes THE most amazing raw, vegan chocolate. Her business, Citizen Cacao, has grown from a passion project to a buzzing little enterprise with her delicious products stocked in speciality food stores and cafes across Australia. We couldn’t wait to find out more about Georgie, and Citizen Cacao, and share it with you! Tell us a bit about the journey you’ve been on with Citizen Cacao.

Citizen Cacao is a nod to all of us with wanderlust. Though the lands

Where did the name come from?

may be new and unfamiliar – the people, the communities you find will

These past two years have been a wild ride! I arrived in Melbourne

always make you feel as though you belong and remind you that you are

thinking that I was about to embark on an adventure as a salad truck

loved. I have received, and want to give and create for others the beauty

entrepreneur and ended up running a tiny chocolate company – go

that I have experienced in others’ selfless generosity.

figure – and yet, not a total stretch… How did you get into developing raw chocolate? Cacao had been flowing through my veins for a good four years before

I worked with a raw chocolate company in Brooklyn, New York for three

Citizen came about. I had ignored all the signs until Dougie McMaster

years – during which time I ate copious amounts of raw chocolate.

at Silo literally asked to place an order after I shared some of my

Absurd, unbelievable and outrageous amounts of cacao.

concoctions with him, at which time I scrambled for a name and for the new ‘hat’ that I was being asked to wear!

So you might say when it came time to make my own, I had a SLIGHT

Are you a home chef? Are you always asked to “bring dessert” or are

inkling of the taste I was looking for. The beauty of this product is it’s

you known for a signature dish/style of cooking?

simplicity. With three or four key ingredients it comes down to a game

I am a feeder. Cooking brings me so much peace and pleasure.

of ratios and finding your perfect mix.

Summertime is when I am most frequently kitchenside – I love making salads and using all of the juicy produce that comes with the hot seasons.

Raw food seems to be having resurgence. When we’re talking “raw

I have a couple of signature dishes that I turn up with – a delicious lentil

chocolate” what does that actually mean?

salad, and a kale, olive and avocado number, but I love experimenting

The cacao in raw chocolate is unroasted, as opposed to regular chocolate

and using EVERYTHING in the fridge/cupboard! I tend to wander around

bars in which the cacao seed has been roasted at high temperatures

with chocolate in my pockets so it is rare that chocolate doesn’t arrive

to develop a certain flavour profile. In keeping the cacao and other

on the table at some juncture!

ingredients at ‘raw’ temperatures – the food (raw chocolate) contains high levels of vitamins, minerals and antioxidants amongst a myriad of

Anything else to add?

other benefits for the body. Plus, in my humble opinion cacao tastes

I am endlessly grateful to and for the community that Citizen has

exquisite in its raw form, it is fragrant and floral, delicate and delicious!

become a part of, and been a building block for. These are exciting times in a super dynamic and energetic city that I am so proud to call home.

Your flavour combinations are unique and unexpected. What’s your

This year is looking outlandish already – I will be moving Citizen to a new

favourite flavour and why?

home and have so many new flavours marinating in my head and new

Ooooh, that’s like asking me to pick a favourite child! Impossible! The

people to meet.

flavours all have their own stories and I love them for that. I remember when I created each one and how it tasted for the very first time…

CITIZEN CACAO facebook.com/CitizenCacao

Melbourne is a great city for eating out, where do you like to go?

instagram.com/citizencacao

Another tough one! Kinfolk, Brothl and Combi are my mainstays. Together with Proud Mary, Pope Joan and Tomboy, and all of the other incredible amazing cafes that literally cover the Melbourne map. I can’t get over how many outstanding options we have here. We are SO LUCKY!

EASEY’S 48 Easey St, Collingwood PH: 9079 5940

WORDS FEAST MELBOURNE PHOTOGRAPHY FEAST MELBOURNE, JIMMY HURLSTON AND VANESSA COOK

No, you aren’t seeing things. There really is three train carriages on top of

retired and was superseded by carriages with air conditioning. Easey’s

this building in Collingwood. One of them just happens to be converted

transformed the inside but kept some of the carriage’s original elements,

into a restaurant and owned by Easey’s Burgers. Their train carriage is

which definitely adds to the restaurant’s character.

a Hitachi 153M, which began operating in Melbourne in 1978, before it

These carriages were always being “prettified” by graffiti artists back in

Now, onto the food, because that’s why we are all here, right? Easey’s menu

the day. So Easey’s decided to keep with the graffiti theme throughout

resembled those of its North American counterparts. Think fried chicken,

the restaurant. Easey’s is four floors (which they call zones) of wonder. The

chilli fries, Mac n Cheese, jalapeños and pickles. Some of the burgers just

cafe-slash-bar at the entrance is Zone 1. It includes old arcade games as

looked insane, including the Melbourne Madness: double beef patty, triple

tables and booths with train seats. Customers can take an elevator directly

American cheddar, bacon, jalapeños, a potato cake, pickles, onion and dim

to the top, but we suggest checking out the stairwell instead. Zone 2 is the

sim.

colourfully decorated Gallery and Dining Room, which is the perfect space for your next function.

We chose Changaz Chicken Sanga, which included fried chicken, cheese, bacon, lettuce and mayonnaise. The burger was excellent and the fried

Continue up passed Level 3 and you have made it to the top and Level

chicken was cooked perfectly – crispy on the outside whilst still being

4. This is where you will find the restaurant, which is aptly named The

tender on the inside. The Easey’s team also happily made the same burger

Yard. The day we visited was beautifully sunny Melbourne morning, so we

gluten-free (without the bun) for our dining companion. Customers can

decided to sit outside in the patio. The small area was positioned between

choose to get a combo with their burgers, which includes chips and a

two of the train carriages and included pretty views of Collingwood.

drink. The chips were excellently crispy and definitely didn’t resemble the thin shape of their American counterpart, fries.

The servers at Easey’s were attentive and friendly, showing us through the closed Zone 2 and answering our questions about the unique property. Feast recommends a visit to Easey’s at any time of the day. During the morning, customers can get a free pop tart with their coffee and the restaurant also enjoys doing a lunch special or two during the week. If you dare to devour the Melbourne Madness, perhaps don’t consume anything for 24 hours beforehand. EASEY’S 48 Easey St, Collingwood PH: 9079 5940 easeys.com.au facebook.com/easeys

EATING OUT BRIGHTON

TOM WILSON 36 Wilson Street, Brighton

WORDS AND PHOTOGRAPHY MEGAN OSBORNE

Ararat Avakian has been in hospitality for over 15 years. Together with his

hock, cider hollandaise and a potato hash. For a lunchtime treat, the toasted

brother Nick, they’ve recently opened Tom Wilson. Fresh off the press,

pides are surprisingly unique, with a standout filling of grilled zucchini,

this charming leafy green meets European tiling meets modern Melbourne

babghanoush, feta and rocket. Or maybe you’re after some sneaky sliders?

cafe is serving up fun foodie fare, from 7am to 3:30pm daily.

The Calamari with lime mayo buns don’t disappoint. Plus, who doesn’t love themselves some cornichons?

Brighton streets were graced with the Avakian flair for running a darn good joint back in 2011, when Olie & Ari set up shop in Were Street. Ever

Fresh pressed juices are perfect as the weather is warming up, and Prana

since it’s been a local favourite. 2014 saw Superrandom arrive on New

Chai features on a curated and diverse drinks list, with an intention of

Street, well known (and populated) by many for its cute and unassuming

expanding to include liquor—pending licensing approval. While all these

jaffles and spot on coffee.

thirst-quenching options are exciting and enticing, lets not beat around the bush. We live in Melbourne after all, and coffee quality is close to

When asked what he owes his success to in regards to creating bustling

many a heart. Thankfully, the team at Tom Wilson know their sh…stuff.

business, Ararat Avakian modestly states, ‘We don’t take ourselves too

Alternating between Superrandom and Tom Wilson, is barista Nobumasa

seriously.’ With a laid back menu, the flavours are king, and snobbery or

Shimoyama, who has not only won Latte Art competitions internationally

pretentiousness is nowhere to be found (even though it is in Briiiiighton.)

(plural intended), but has also designed the strong and smooth coffee served up—the Superrandom + Nobu Blend, with beans sourced from

Tom Wilson—as with Superrandom and Olie & Ari—focuses on building a

Nicaragua and Peru. #latteart.

strong relationship with the local community. This is apparent whenever you visit, whether it be for a cheeky coffee catch up in the early afternoon,

With many happy customers, and three popular cafes providing Brighton-

or to brave the crowds for a brekkie (brunch—let’s not kid ourselves,

ites with their food and caffeine fix, Ararat Avakian tells us they have a

sleep-ins are totally underrated) on the weekend. People don’t need to

fourth Brighton-based project in the works! We’re super pumped for the

come from far and wide for this charming cafe to be busy, and although

opening of Uncle George, which will be located on Hampton Street—in

Wilson Street is not known for it’s foot traffic, six weeks since opening, it’s

Brighton, duh! The plan is for a lunch and dinnertime set up, mixing it up

definitely starting to pick up!

a bit with a Middle Eastern and Mediterranean style menu. You can expect us there for lunch. And dinner.

Without a doubt we’re slipping on our sneakers and moseying on down, especially when the menu offers delightful treats such as Waffles with

TOM WILSON

Nutella cream and pecan brittle, or Benedict Eggs with slow braised ham

36 Wilson Street, Brighton

ARETF,INI KALBREONURM NE CH ME EUR URANT RESTA WRITER D & FOO

www.chefshat.com.au

SPICED AND ROASTED CHICKPEAS WORDS AND PHOTOGRAPHY APPLES UNDER MY BED

I’m currently trying to recover from a cold, fluey thing my dear,

These spiced bites have made a nice addition to my salads of late,

generous husband gave me. Productivity has been paused and my

providing a good dose of protein and fibre (two things I have come

pregnant brain is even foggier as I ask people to repeat things a

to appreciate in a new light during these last months of pregnancy).

million times and forget why I walk into rooms. It’s another lesson

I hope you enjoy the recipe, or at least feel inspired to roast up

in slow. And I’m trying to embrace that, to watch movies and read

some chickpeas with your vegetables. It’ll make you feel cozy and

and relax… though no movies on Netflix are appealing, and when I

nourished when you need it most.

walked into the library to look for a novel I found everything entirely too overwhelming and left empty handed. I should have gone in

OH! Baths! That’s something I’m doing really well at the moment.

with a plan, at least with the name of an author in my mind…but I

Yes, I’m really good at taking relaxing baths while tuning out to re-

forgot I was going to the library, you see.

runs of Downton Abbey and watching my baby move about in my belly. I knew I was acing something.

No, I’m not really kicking goals this week. Though I am finally posting this chickpea recipe. That counts for something.

INGREDIENTS

until golden and almost ready to eat. You’re after chickpeas that

1 can of chickpeas

are crisp in texture and golden in colour, and you want to remove

2 tablespoons extra virgin olive oil

them form the oven five minutes before they’re done. Watch

1 small clove garlic, crushed

closely as this part of the cooking process varies from can to can

1/2 teaspoon ground cumin

depending on what brand you use. I’ve found most are ready to be

1/4 teaspoon ground smoked paprika

removed after about 20-30 minutes of cooking.

1/4 teaspoon ground sweet paprika 1/4 teaspoon ground turmeric

4. When almost ready (i.e. Not too brown but not under cooked),

Sea salt

remove the pan and add the garlic and spices, then season with

Freshly cracked black pepper

sea salt and pepper. Stir well to ensure even coating of spice mixture, then place back in the oven for five minutes until the

METHOD

garlic is cooked and everything is toasty and crisp.

1. Preheat the oven to 180 degrees Celsius 5. Allow the chickpeas to cool before eating. Add to salads or this 2. Drain and rinse the chickpeas, then dry them thoroughly using

Middle Eastern-inspired abundance bowl, top a bowl of soup with

paper towel

a handful or simply eat by the handful! These chickpeas are best eaten the day you make them.

3. Place the chickpeas on a baking tray lined with baking paper. Add the olive oil and bake in the preheated oven for 20 minutes

REVIEWS BLACK VELVET COFFEE - TINY DANCER BLEND WORDS AND PHOTOGRAPHY DEAN SCHMIDEG With a love of music it’s no wonder that Darren

also the finer details and I found this when tasting Tiny

Silverman decided to call his cafe Black Velvet and

Dancer at his brand new outlet in Little Collins St behind

give his own coffee names like Voodoo Child and Night

The Galleria. The three bean blend may have been

Swimming. However I was most intrigued by the Tiny

medium roasted but portrays many characteristics of

Dancer blend which takes its name not only from the

a darker roast designed to support the addition of milk

1971 Elton John hit but also refers to his petite wife and

and sugar, as that’s what many customers still want. As

business partner Jackie who used to be a professional

I am seeing more and more in specialty coffee this is a

dancer.

blend made with low acidity to be enjoyed either black or white. It’s the two birds one stone mentality and I

After 25 years in the industry, opening his first of three

see nothing wrong with that. What’s next for Darren

cafes in 1996 and experience in specialty coffee, Darren

and Jackie Silverman? I’m not sure they even know,

decided to start Black Velvet Coffee around four years

but after meeting him and hearing the story, there’s

ago with his little hole in the wall on Exhibition St in the

nothing tiny about their dreams.

CBD, while expanding his own range of roasted coffee to supply other cafes. He and Jackie had realised that customers weren’t getting what they actually needed

You’ll find Tiny Dancer playing at these quality venues:

which was an understanding of coffee and advice in

Black Velvet Coffee: The Galleria, Shop E04 285

running a cafe together with help to market themselves.

Bourke St, CBD (entry via Lt Collins)

In a sense they wanted to provide consulting services to

Black Velvet Espresso: 4/136 Exhibition St, CBD

customers to promote their identity, in turn translating

Maddox Cafe: 295 Sydney Road, Brunswick

into coffee sales, rather than the usual aggressive

Townhouse: 466 Toorak Rd, Toorak

approach of some roasters to emblazon the cafes with their own branding.

blackvelvetcoffee.com.au darren@blackvelvetcoffee.com.au

Darren has an understanding of the bigger picture but

0404 811 896

BROOKES IPA WORDS AND PHOTOGRAPHY ON THE BANDWAGON Spring is back! Yeah ok, so it’s been Spring for a month

year at The Cambrian Hotel in Bendigo (about 4kms

already, but we really haven’t had the warmer days just

from Brookes Brewery) and my friends and I hung

yet, so I’m calling it.

around for an extra three hours purely to enjoy as much of this IPA as we could. Trust me, it’s a winner.

When the sun is shining, drinking a beer that imbibes that fresh, invigorating spring feeling is one of life’s

Brookes IPA is available on tap throughout good beer

great pleasures. One such beer is Brookes India Pale Ale

venues in Melbourne and regional Victoria. At present,

from Bendigo.

they can’t brew it fast enough to keep up with demand, so rest assured if you are lucky enough to grab a pint, it

This release originally began life as a spiced White

will be fresh!

Belgian IPA which definitely challenged people’s perception on what an IPA could or should be. But

ABV: 5.2%

after a successful attempt at brewing a “Pliny The

STYLE: Indian Pale Ale

Elder inspired” Imperial India Pale Lager named Das

SERVING TEMP: 4-6 degrees

Unterseeboot in 2014, the team at Brookes decided

ORIGIN: Bendigo, Victoria

their divisive IPA needed a new direction.

FOOD PAIRING: Spicy Thai or Indian PRICE (RRP): 330ml $8-$9 | 24 x 330ml $79

Enter a generous addition of US hops including Warrior, Citra and Chinook hops which delivered a lovely pine and citrus aroma at an impressive 70 IBUs, an understated but reliable malt backbone and the ugly duckling became a deliciously sessionable IPA. Seriously, I still remember trying this for the first time on tap late last

BUY IT HERE: www.brookesbeer.com.au

BILLY BUTTON ‘The Versatile’ Vermentino 2015 Alpine Valley, North East Victoria

WORDS AND PHOTOGRAPHY LA DONNA DEL VINO

ON INSTAGRAM THIS MONTH SOME OF THE BEST SNAPS WE SPIED THIS MONTH.

@cartercartier

@melbourneyum

@toppaddock

@grhaynes

@butterbingmelb

@cookrepublic

There are some people you meet in life and just go, “Yep, they’re onto it.” Such was the case when I met Jo Marsh a number of years ago when out at a wine show. At that stage, she was working for Feathertop Wines in the Alpine Valleys and had already built a strong winemaking reputation from prior experience and after winning many an award. Suffice to say that I was often in complete awe of her from afar and was not the least bit surprised when she decided to go out on her own in 2014. Billy Button Wines was born using fruit from the same north-east Victorian region. Jo is specializing in alternative varieties, amongst a handful of classics. The Vermentino is an excellent and balanced example of what you can do with good grapes and winemaking prowess. Opening with a generous nose of rockmelon, honeydew, celery and banana, Vermentino is a medium-bodied white variety well known in Italy and parts of France. It offers a soft palate with the right amount of crispness to the finish – a characteristic that suits the alliterative ‘Versatile Vermentino’ label. There is a delicate sweetness like cotton candy in there too, which tempered the spicy gingered tofu and vegetable dish I tried it against. My only advice when I find a great new wine like this supported by an equally great winemaker is: “Get on board”. Stockist: Small Patch Wine Store and Harry & Frankie

OUT AND ABOUT THE BAR THAT JACK BUILT

MISSION’S MEXICAN FESTIVAL

“The Bar That Jack Built” - the world’s first crowd-sourced bar, was built on the road across New South Wales and Victoria by DIY experts and fans of whiskey who donated materials and their expertise to completely fund the bar. It arrived in Melbourne on Friday 18th September for three days only at the Federation Square Paddock to celebrate the birthday of this

icon of American whiskey. Food was available from food trucks including The Snag Society, Gumbo Kitchen and The Dude Food Man. BAR/D UP were there for the launch and captured these awesome pics. www.facebook.com/bardupmelb

Mexfest was founded in 2012 by a group of enthusiastic Mexicans living in Melbourne with the mission of bringing the best of Mexican culture, traditions, food and art to Melbourne. Mexican Festival takes place mid September in Federation Square, to celebrate Mexican Independence Day. Mexican Independence Day is one of the biggest holidays in

Mexico. People celebrate with food, songs, fireworks, festivals, parades, music and more. The most patriotic day for Mexicans and internationally the most celebrated.

THE DIARY

October 23 - 25

CAKE BAKE AND SWEETS SHOW Melbourne Convention & Exhibition Centre, 1 Convention Centre Place, South Wharf

October 16

GIN POP UP BAR Ole Melbourne Gaol

Two of our well-known heritage properties, the Old Melbourne Gaol and Polly Woodside, will once again be transformed into pop-up bars on Friday evenings in 2015. These events often sell out, so don’t miss your chance to kick back and have some fun with friends after work on a Friday in a unique venue. With your ticket you will get two drinks of your choice (wine and beer will also be available) and access to all areas of the heritage venue. Delicious food will be available for sale from the food trucks and extra drinks can be purchased for $8 each. Bring your business cards for a fantastic door prize of a night tour and tickets to our next pop-up bar for you and three of your friends valued at $160.

Cake Bake and Sweets Show is the festival of deliciousness - from cakes, pastries and chocolate, to breads, savouries and other delicious temptations. It is the destination for making, tasting and buying everything baking and cake decorating. It is the biggest event of its kind in Australia, with three action packed days filled with over 160 demonstrations, hands on classes and interactive workshops catering to all skill levels. Learn new techniques, get top tips and baking advice, shop for the latest supplies and much more. Taste and buy delicious food from cake makers, artisan bakers and chocolatiers. You will find everything from cakes to macaroons, pies to slices as well as chocolates, pastries, artisan breads, ice cream, brownies and lots more. cakebakeandsweets.com/melbourne/

OLD MELBOURNE GAOL: Friday 16 October 2015 - Gin pop-up bar 6pm-9pm

October 8 - 25

MELBOURNE FESTIVAL Melbourne and surrounds

Overview Melbourne Festival is one of Australia’s flagship international arts festivals and one of the major multiarts festivals of the world, in terms of quality of work, innovation of vision, and scale and breadth of program. Each Festival brings an unparalleled feast of dance, theatre, music, visual arts, multimedia and outdoor events from renowned and upcoming Australian and International companies and artists to Melbourne. Melbourne Festival is a key destination festival within Australia’s cultural calendar, ensuring interstate and international visitation by exclusively debuting and premiering some of the finest national and international artists and companies, and by ensuring that the only place in Australia that many of the key festival projects are seen is in Melbourne. Melbourne Festival is quintessentially Melbourne’s festival - physically by reaching out into the topography and geography of the city itself, artistically by presenting Melbourne’s finest artists in new works and international collaborations, and demographically by engaging with as many people of Melbourne as possible, giving them ownership of their annual international festival. Through excellence, diversity and accessibility, Melbourne Festival has presented the best possible artistic experience to as many people as possible since its inception in 1986. It proudly offers a wide variety of venues and ticket prices, plus many free events each year. www.festival.melbourne

October 17

EXTRAVAGANZA Deakin University Geelong Waterfront 1 Gheringhap St. Geelong

October 11

VINITALIA 2015 FOOD AND WINE FESTIVAL Royal Exhibition Building, 9 Nicholson Street, Carlton

The VinItalia Food and Wine Festival is the highlight of the year for authentic Italian wine and food lovers everywhere. This year made completely open to the public by popular demand, the event offers tasting of fine Italian wines and delicious freshly made Italian food. Indulge in the rich selection at the prestigious Royal Exhibition Building, featuring accompanying live jazz music and exclusive displays of vintage Alfa Romeos, Italian jewellery and fine design. vinitaliafestival.com.au

Extravaganza brings winemaker’s, producers, brewers, chefs and food educators together to share and celebrate the region’s provenance. Now in it’s thirdyear, Extravaganza is an exciting event that both showcases and educates industry and foodies alike. October 10 - 11 It all starts with an industry business development forum on Friday for industry to learn and network. On Saturday, doors open to the public for a dynamic day of cellar door and farm gate samples and sales, live cooking demonstrations, hands-on sensory experiences, masterclasses, and tasting plates for lunch. extravaganzageelong.com.au

October 31

VEGECARIAN FESTIVAL Prahran Hotel, 82 High Street, Prahra

Various activities and stalls at the festival this year will include cooking demonstrations by Master Chef Emma Dean, vegetarian and vegan food stalls, animal blessings, health and wellbeing stalls, animal care advice, veggie gardening workshops, yoga demonstrations, face painting, children’s craft activities and live entertainment. All the food and produce on sale at the festival is vegetarian and animal friendly. This is a unique opportunity for businesses, charities, campaigners, organisations and individuals to touch base with thousands of like-minded people. The expected attendance for this year will be around 2,000, including local residents, local business owners and a large number of visitors from Melbourne and regional Victoria. Event cost: Adult $10, Children $5, Family* $20, Pets Free. vegecarian

HEATHCOTE WINE AND FOOD FESTIVAL Heathcote Showgrounds - Caldwell Street, Heathcote

Spoil yourself this October with a weekend in Shiraz Heaven at the 2015 Heathcote Wine and Food Festival. Get your friends together to share in the excitement of the Heathcote region’s famous full-bodied shiraz and exciting alternative varieties. Match these amazing reds, whits and sparklings with wonderful regional food, live music and soak up the great country atmosphere that makes Heathcote’s festival a must on your calendar. You can experience the best of regional wine food at special tasting sessions and the signature daily mastercasses in between wandering among more than 40 wineries in one place for one weekend. Please note: NO dogs or other animals, NO BYO alcohol To book your tickets online now head to trybooking. com heathcotewinegrowers.com.au/festival

THE GRAM DIRECTORY 100% STONE GROUND GREEN TEA POWDER

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THE GRAM DIRECTORY

Next market: Sunday 11th October

PROMOTE YOUR BRAND IN GRAM FOR AS LITTLE AS $120 (+GST)

ADVERTISING@GRAMMAGAZINE.COM.AU

ADVERTISERS DIRECTORY B&B BASIL bandbbasil.com.au CORNER STORE CAFE PHONE: 5442 2008 305 View Street, Bendigo facebook.com/Bendigocornerstorecafe BENDIGO TOURISM PHONE: (03) 5434 6060 bendigotourism.com BENDIGO WINEGROWERS PHONE: 1300 656 650 EMAIL: info@bendigowine.org.au bendigowine.org.au

CEDAR HOSPITALITY 223 - 231 Brunswick Road Brunswick PHONE: 03 9387 4455 cedarhospitality.com CHEFâ&#x20AC;&#x2122;S HAT 131 Cecil St South Melbourne PHONE: 03 9682 1441 chefshat.com.au COFFEE CABOOSE PHONE: 0407 864 068 coffeecaboose@gmail.com coffeecaboose.com.au

BENDIGO WHOLEFOODS 314 Lyttleton Terrace, Bendigo PHONE: 03 5443 9492 bendigowholefoods.com.au

CUSTOM COFFEES 165a Strickland Rd, Bendigo East PHONE: 03 5443 9922 customcoffees.com.au

BOUCHON BENDIGO 61 High St, Bendigo PHONE: 5444 5272 bouchonbendigo.com.au

EDWARDS PROVIDORE 150 Condon St, Kennington PHONE: 5444 2244 edwardsprovidore.com.au

GISBORNE PEAK WINERY 69 Short Rd, Gisborne PHONE: 5428 2228 gisbornepeakwines.com.au HEATHCOTE WINEGROWERS PO Box 446, Heathcote heathcotewinegrowers.com.au

SOUTH MELBOURNE MARKET Corner of Coventry and Cecil Streets, South Melbourne PHONE: 03 9209 6295 southmelbournemarket.com.au SQUARE sales-au@squareup.com squareup.com/au

KILLICRANKIE WINES 103 Soldier Settlement Rd, Ravenswood PHONE: 0447 733 599 killiecrankiewines.com

ROCKS ON ROSALIND 10- 12 View Street, Bendigo PHONE: 03 5441 2222 rocksonrosalind.com

MALDON MARKET Corner Church & Edwards Streets, Maldon Second Sunday of every month maldonnc.org.au

ROSE EMPORIUM 83-85 Mitchell Street, Bendigo PHONE: 03 5442 6900 facebook.com/pages/RoseEmporium-Bendigo

MATCHA MAIDEN hello@matchamaiden.com matchamaiden.com

THE BOARDWALK BENDIGO Lake Weeroona, Bendigo PHONE: 03 5443 9855 theboardwalkbendigo.com.au

PERCY AND PERCY Crn Baxter and Hargreaves Sts, Bendigo PHONE: 03 5442 2997 facebook.com/PercyAndPercy

THE GOOD LOAF SOURDOUGH BAKERY AND CAFE 404 Hargreaves Street, Bendigo PHONE: 03 5444 2171 thegoodloaf.com.au THE GREAT STUPA VEGECARIAN FESTIVAL 25 Sandhurst Town Road, Myers Flat vegecareian.org.au THE SCHALLER STUDIO Lucan Street, Bendigo PHONE: 03 4433 6100 theschallerstudio.com.au THE WOODHOUSE RESTAURANT 101 Williamson Street, Bendigo PHONE: 03 5443 8671 thewoodhouse.com.au YARRA VALLEY DIARY 70-80 McMeikans Rd, Yering yvd.com.au

THE GRAM STORE NOW OPEN WWW.THEGRAMSTORE.COM.AU

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