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Transcript of GRAM Magazine: February 2014 // Edition 37
GRAMMAGAZINE.COM.AU
MELBOURNE ISSUE 37 FREE
March is truly a foodies dream, with the
Melbourne Food and Wine festival kicking off
at the end of February and a veritable feast on
off er right throughout the state. There has never
been a better time to get out and explore what
Victoria has to off er for food afi cionados both in
Melbourne, and regionally.
This month we are delighted to spread GRAM’s wings a little and
include a regionally focused review, something we will include on
a regular basis. We live in a diverse and wonderful state, with many
and varied food, wine and beer experiences often just a short trip
away. With the options on off er in our amazing Melbourne, as well
as our regional centres, we are spoilt for choice and we want to
celebrate just how lucky we are.
We hope you will enjoy this edition of GRAM Magazine.
Jess Hourigan, Editor
FOLLOW US!
From time to time we’ll add additional links, stories and giveaways on our Facebook and Twitter sites. Follow us and stay up to date with the odds and ends about eating and drinking in Melbourne.
Facebook: GRAM MagazineTwitter: @GRAMMAGAZINE Instagram: gram_magazine
INSIDE FEBRUARY GRAM
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 off ered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content.
Head offi ceRothesay Media Pty Ltd268 McKenzie StreetGolden Square VIC 3555 [email protected]
WANT YOUR BLOG TO BE FEATURED IN GRAM? SEND A LINK OF YOUR FOOD OR DRINK BLOG TO [email protected]
CAB AUDITED
Editor: Jess HouriganEmail: [email protected]
Advertising salesMarc WilsonEmail: [email protected]: 0425 145 806
Art and Design: Jess Hourigan
4. TRAILERMADELAUREN BRUCE
8. TONKAWE HEART
4.
20. ROCKS ON ROSALINDPETIT PIXEL DESIGN
10. LA CASSOLETTEA TYPICAL FOOD BLOG
4.
16. SHYUNMELISSA TING
4.
12. FIRST PRESS COFFEEMY FAIR MELBOURNE
4.24. MELBOURNE’S TOP 10 BURGERSTHE BURGER ADVENTURE
4.28. MANGO GLAZED PORK RIBSTHE HUNGRY BABUSHKA
Pinterest: GRAMMAGAZINE
REGULARS: 18. WE LOVE 19. WHAT’S NEW AND WHAT’S ON 30. WINE REVIEWS 32. WHAT’S HOT. 34. DISTRIBUTORS
ON THE COVER:Not only does watermelon quench
your thirst, it can also quench
infl ammation that contributes
to conditions like asthma,
atherosclerosis, diabetes, colon
cancer, and arthritis.
Over 1,200 varieties of watermelon
are grown worldwide and in
China and Japan it is a popular
gift to bring a host. Every part
of a watermelon is edible, even
the seeds and rinds, and it’s
those seeds that actually classify
watermelon as a vegetable, not a
fruit, coming from the same family
cucumbers, pumpkins and squash.
LAMB SHAWARMA:OLD FAVOURITE PACKED A PUNCH
5
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It’s unavoidable – the Melbourne food truck revolution is taking over our
carparks and festivals, slowly creeping into the northern suburbs and the
St Kilda Road trailer parks of our culinary dreams. Gone are the dirty hot
dogs and the Mr Whippys of times past – instead, 2014’s summer festival
season saw Vietnamese baguettes battle it out with bratwursts and brioche
sliders on wheels at outdoor music events all over the country.
One of the newest incarnations of this delightful phenomenon is Trailermade.
Inspired by world travel from Europe through to Korea and Japan, partners
Amy Roberts and Casey Norman are invoking international flavours to feed
the foodie masses.
Visiting the Trailermade ladies at the Northcote Jamboree of a Friday
evening, the first thing that struck me was the care with which their dishes
had been put together, including the sourcing of the super-fresh, high-quality
ingredients. This was immediately evident with the starter of homemade
baba ganoush and hummus with handmade flat bread, warm and fresh off
the griddle.
There are obvious strains of the Cumulus influence in Trailermade’s food,
following Casey’s stint at the much-loved Melbourne institution. Cumulus’
clean and clever flavours are paralleled in Trailermade’s grain salad of quinoa,
cracked wheat, green olives, peppers, mint, pomegranate and pistachio – a
balanced combination of sour, sweet and salty.
In keeping with the theme of high-quality simplicity, the calamari and
house-made aioli was a standout dish. No sight of a chewy, tough-fleshed
mollusc here – this fresh Australian squid, sourced from Clamms, was melt-
in-your-mouth, with a light coating of tapioca and rice flour, tossed in garlic
TRAILERMADEVarious Locations Around Melbourne. Ph: 0418 801 714
Words by Lauren Bruce. Photos by Georgia Haynes
WWW.GRAMMAGAZINE.COM.AU
ABOUT LAUREN BRUCELauren is a communications crusader by day and passionate foodie by night, exploring
Melbourne’s cuisine hotspots like a proverbial hotspot explorer. She blogs mainly on
food but also fashion, travel and sometimes more food.
WWW.LAURENDARCYBRUCE.WORDPRESS.COM
THERE ARE OBVIOUS STRAINS OF THE CUMULUS INFLUENCE IN TRAILERMADE’S FOOD, FOLLOWING CASEY’S STINT AT THE MUCH-LOVED MELBOURNE INSTITUTION.
6
powder and salt and with an unfussy aioli accompaniment that ensured the
champion of the dish wasn’t overpowered.
The shawarma of shaved lamb, onion, iceberg lettuce, toum, that amazing
homemade flat bread and garlic sauce hit the spot on a warm, music-filled
Friday night. What set this apart was Amy and Casey’s sweet, tangy chilli
sauce – Casey’s secret recipe that no amount of haranguing would have
them reveal – full of fiery, orange-red flavour that really made this take on an
old favourite pack a punch.
Don’t let the minimalist menu fool you – Trailermade’s simple fare and
understanding that it’s not about fancy flourishes, but about the sourcing
of quality, fresh ingredients that matter, made Trailermade’s offerings a
welcome addition to Melbourne’s rapidly growing food truck landscape.
TRAILERMADE
CUISINE: Fast Food, Eastern European
WHERE TO FIND: www.wherethetruck.at/trailer-made
PH: 0418 801 714
HOURS: Varies - see social media for daily updates
WEBSITE: www.trailermadefood.com.au
TWITTER: @trailermadefood
FACEBOOK: Trailer-Made
WWW.GRAMMAGAZINE.COM.AU
THE MELBOURNE FOOD TRUCK REVOLUTION IS TAKING OVER OUR CAR PARKS AND FESTIVALS, SLOWLY CREEPING INTO THE NORTHERN SUBURBS AND THE ST KILDA ROAD TRAILER PARKS OF OUR CULINARY DREAMS.
NORTHCOTE JAMBOREE:TAKING OVER OUR CAR PARKS AND FESTIVALS
CLEAN AND CLEVER FLAVOURS: QUINOA SALAD
FOOD TRUCK REVOLUTION: TAKING OVER OUR FESTIVALS
Everything a great Chef needs for every occasion
DEDICATED TO THE ART OF FINE DINING
NOW AVAILABLEDUDSON EVOLUTION
www.chefshat.com.au
8
WELCOME:TONKA RESTAURANT AND BAR
CENTRAL FOCAL POINT:DINING ROOM AND BAR AT
EITHER END OF THE KITCHEN
HONKY TONKS:THE NAME WAS INSPIRED BY THE PREVIOUS TENANT
9WWW.GRAMMAGAZINE.COM.AU
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Hailing from the successful team behind much-hyped Coda, Tonka
resides in the same reassuringly hip end of Melbourne’s CBD, amongst
the street art and multiple layers of gig posters on splendidly named
Duckboard Place, just off even more splendidly named AC/DC Lane.
Despite its name, this stylish new eatery has got nothing to do with
the old school toy cars, apart from the use of steel as an important
material (the name comes from the previous tenant, nightspot Honky
Tonks). Now a restaurant and bar that takes Indian cuisine to soaring
new heights, repurposing the space was not without its challenges for
local designers Techné Architects.
The 400sqm space is long and thin, so the dining area and bar were
placed at either end with the kitchen as a central focal point - the
distinction is a handy virtual barrier between formality and informality.
Another issue was a lack of natural light, with windows at one end
the only source. It’s not too noticeable – you’ll be too busy admiring
strong design features, such as Naomi Troski’s beautiful white steel
mesh installation Drift overhead, or burying your head in an exhaustive
menu that is nigh on impossible to make choices from. Cancel your
appointments for the next few hours and order as much as you can
afford, the forward-thinking kitchen’s transformation of traditionally
staunchy Indian flavours to light, tapas-like small dishes is a revelation.
Take your time. Indulge.
Indian street snack pani puri is reimagined with Ferran Adrià’s school
of molecular gastronomy clearly in mind; a crispy spiced potato, mung
beans, date and tamarind chutney-filled parcel completed with the
theatrical addition of aromatic water: pour it in, swallow whole, embark
on a temporary taste sensation that will have your caliculus gustatorius
partying till dawn. Tandoor lamb kebab, smoked trout betel leaf, tuna
tartare with rice pappadum, soft-shell crab pakora… each dish pulled
off with just the right balance of complexity and simplicity.
A place of sharp contrasts - grungy street-side presence; elegance
and refinement within, cuisine informed by the chaos of Indian street
food; executed with flair, precision, clarity - Tonka may be prone to
drawing a staid crowd (thanks to its proximity to Melbourne’s business
district, and a buzzing reputation), but scratch the surface, and here is
something very exciting indeed.
TONKA
CUISINE: Indian, Asian, Malaysian
ADDRESS: 20 Duckboard Place, Melbourne
PH: 9650 3155
HOURS: Lunch Mon - Fri 12pm - 3pm / Dinner Mon - Sat 6pm - 10.30pm
WEBSITE: www.tonkarestaurant.com.au
TWITTER: @TONKAMelbourne
TONKA20 Duckboard Place, Melbourne. Ph: 9650 3155
ABOUT WE HEARTWe Heart is an award-winning UK-born online magazine, currently flirting with Australia’s cultural capital, that
explores the intersections between design, culture, lifestyle and travel.
WWW.WE-HEART.COM
TWITTER: @WE_HEART | FACEBOOK: WEHEART
GOOGLE PLUS: WE HEART | PINTEREST: WE_HEART
Words by We Heart. Images by We Heart and Shannon McGrath.
For more information visit southmelbournemarket.com.au
Port PhillipMussel Festival
A Seafood Street Party Come to dance, bring the family, eat and drink, be with friends.
Free entry • Buckets of mussels from $5
12 noon – 11pmSaturday 8 and Sunday 9 March
Cecil Street, South Melbourne Market
SCALLOPS:SO FAT AND JUICY
SAUTEED AT THE TABLE:TWO RATHER LARGE
DISPLAYS OF FIRE
NAVARIN STYLE:LAMB CASSEROLE
WWW.GRAMMAGAZINE.COM.AU
Words and photos by A Typical Food Blog
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La Cassolette is located right next to Batman Park along the Yarra River and
parking wise rather conveniently located across from Crown Casino.
On the Friday night we went there weren’t many other people but I get
the feeling it’s more of a lunch or a quick meal place (two tables came and
went in the time we had our dinner!). Certainly we had no qualms about the
timeliness of our orders – my friend did time it (I think it was less than 10
minutes) but I remember being amazed that before we knew it, the fl ambé
table was set up in front of us and we were salivating at the display.
For me and my friend, it was a hard decision. Scampis… or scallops?
Both are available fl ambéed and served with a bed of mashed potato. I guess
we compromised by ordering one each and then swapping with each other –
if I were to choose again, I’d probably go with the scallops because they were
just so fat and juicy. They were sautéed at the table and we were treated to
two rather large displays of fi re which seemed to lick at the light above.
The fi nal product was amazing. The potato mash was lovely and the seafood
was beautiful. Juicy and plump both the scampi and the scallop. It was
served with a side of salad as well.
The other dishes ordered were the chicken caesar salad and the lamb
casserole, Navarin style. Such beautiful presentation. We also took advantage
of their happy hour with $5 Peroni beers…
I’d defi nitely like to come back to La Cassolette. I’ve heard their quinoa crab
entree is quite something. Next time you’re around Crown Casino, talk a short
walk across the bridge to Rebecca Walk! As they say, pleasure guaranteed!
LA CASSOLETTE
CUISINE: French, Gastropub, Seafood
ADDRESS: 26 Rebecca Walk, Melbourne
PH: 9614 3606
HOURS: Tue, Thurs, Sat 10am - 3pm and 5pm - 10am. Closed Mon and Sun
WEBSITE: www.lacassolette.com
FACEBOOK: LaCassoletteAUS
LA CASSOLETTE
ABOUT A TYPICAL FOOD BLOGI’m Agnes. I’ve always loved taking photos of food - be it at restaurants, whilst travelling or even my own
baked goods and now I have an avenue to share them.
WWW.TYPICALFOODBLOG.COM
TWITTER: @TYPICALFOODBLOG | FACEBOOK: TYPICAL-FOOD-BLOG
223 - 231 Brunswick Rd Brunswick VIC 3056T: 03 9387 4455 F: 03 9387 4140
cedarhospitality.com
Darren PurchesePastry Chef / DirectorDarren PurcheseDarren PurcheseDarren Purchese
Darren Purchese
Cedar Hospitality is the industries choice for quality products, innovative ideas and
foodservice concepts.
Our 2000sqm showroom is fully equipped and our friendly sales team is happy to help
with all your requirements.
a passion to inspire....
“
”647 Chapel St, South Yarra, VIC(03) 9827 7060
Burch & Purchese Sweet Studio
Cedar have been looking after me and my Sweet Studio for years, the team are knowledgeable and friendly and the products on offer are of excellent quality. I would choose to use Cedar Hospitality every time and always recommend them to others.
26 Rebecca Walk, Melbourne. Ph: 9614 3606
THE COLLECTION:ALMOND CROISSANT (BOTTOM RIGHT)
PAIN AU CHOCOLAT (MIDDLE)KOUIGN AMANN (TOP LEFT)
ARRIVED IN MELBOURNE:FIRST PRESS COLD
DRIP COFFEE
TRADITIONAL TASTING:BRAZILIAN DRIP
FLAVOUR NUANCES:ORGANIC SIDAMO
FIRST PRESS TEAM:FROM LEFT: JIMMY, HAMISH AND MICHAEL
13WWW.GRAMMAGAZINE.COM.AU
Come and see what’s happening in Coburg.
We have a range of over 50 Victorian craft beers rotating on tap and a brand new menu prepared by our new head chef, Rob Taylor.
Let your mind wander as you sit in our stunning hard wood rustic front bar, indoor/outdoor garden room or restaurant which is
sure to remind you of your childhood...
84-88 Sydney Road, Coburg, Victoria, Australia 3058 | 03 9384 1122
Come and see what’s happening in Coburg.Come and see what’s happening in Coburg.
THE WOODLANDS HOTEL
CRACKINGCURRY NIGHT
$15 Currya pot of beer!&
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You may have noticed a few funnel-like contraptions popping up at city
cafés recently. A tall, tower like structure dripping water through a glass
funnel and ground coff ee beans, one slow drip at a time. It’s reminiscent of
those year seven science class experiments but much more likely to keep
you alert.
Cold drip coff ee has well and truly arrived in this city and coff ee fi ends are
taking note. I recently caught up with cold drip connoisseur Jimmy Elias,
founder of First Press Coff ee. First Press are new to the cold brew scene
and doing things diff erently, delivering cold drip coff ee to doors across
Melbourne. Think of them as the modern-day milkmen - they drip, they
bottle, they drop it at your doorstep.
Best served cold over ice or with a splash of milk, First Press’ cold drip is a
satisfying cup. It takes these guys 36 minutes to drip one of their 50 ml ‘little
kicker’ bottles, the equivalent of one strong coff ee. Elias tells me this slow
process means the fl avour of the coff ee is smooth so it can be enjoyed on
its own and without sugar, almost like a good scotch.
First Press are off ering two drips at the moment, a traditional tasting
Brazilian drip and an Organic Sidamo with beans sourced from Ethiopia.
Whilst both varieties have that familiar coff ee taste, the cold brew method
brings out the fl avour nuances in each. I loved the Sidamo which has a much
lighter, fresher coff ee taste than your average hot espresso. First Press are
delivering bottles of their cold drip around the metro area and at selected
farmer’s markets – check out their facebook page for more details.
Hope you enjoy the interview.
AN INTERVIEW:FIRST PRESS COFFEE
WWW.FIRSTPRESSCOFFEE.COM Ph: 9077 6463
Words by My Fair Melbourne. Photos by Dean Schmideg
ABOUT MY FAIR MELBOURNE My Fair Melbourne is written by Melbourne corporate Melissa Lirosi whose daily life involves slurping steaming coff ee on her way to
work, shovelling pink sashimi into her mouth before her 2pm teleconference and plucking plump dumplings from bamboo steamers on
Friday nights. MFM compiles Melissa’s views and reviews on the glorious food, fashion and events in her fair city.
WWW.MYFAIRMELBOURNE.WORDPRESS.COM
TWITTER: @MYFAIRMELBOURNE INSTAGRAM: MYFAIRMELBOURNE
ABOUT DEAN SCHMIDEG“Urban chic meets coff ee geek” - Dean is a professional Melbourne photographer out and about in this amazingly caff einated and
delicious city we live in. When not shooting tasty morsels and beverages he is a published interiors photographer and also works with
graphic and web designers photographing faces, places and spaces.
WWW.PHOTOGRAPHERS.COM.AU/DEANSCHMIDEG
TWITTER: @IMAGESDS INSTAGRAM: DEANY76
14
DOLLED UP:ORIGINALLY AN OLD
PAINT FACTORY
Can you tell me a bit about First Press and how it got started?
“First Press Coffee around July last year. I was in advertising and my contract
finished up and I just sort of knew it was now or never to run with this idea.
Originally the idea came from talking with a couple of friends and also from
travelling. I travelled for two years around South America and the States.
I saw cold brew coffee and cold drip coffee in the States a lot and I wasn’t
sure why it wasn’t found in bottled format in Melbourne. I thought it
was a really interesting idea to have a ready-to-drink, less acidic coffee
that you could have by itself without the bitter oils that come out of
espresso extraction, and that’s ready whenever you want in your fridge.
With Melbourne being the coffee capital of the world it’s crazy that
they haven’t come into this market yet. From my knowledge of starting
businesses, typically when things become big in the United States, Australia
follows pretty quickly, so I thought that this idea could really work.”
What is cold drip coffee?
“Cold drip coffee is a very slow cold extraction of coffee. We have
machines in a warehouse that slowly drip cold water through a cylinder
of brown coffee for ten hours so it’s kind of like a drop every few seconds.
Because it is a fairly slow, cold extraction the coffee doesn’t get any of
the bitter oils you get out of an espresso extraction which is quite a fast,
pressurised heat extraction. It is a very smooth coffee to drink and is a
way to really enjoy the subtle characters of beans from around the world
without having that bitter finish.
With cold drip, one can notice the nuances in the varying beans from
around the world. Our Brazilian cold drip and our Ethiopian cold drip are
both Arabica coffee beans, however, when you try them, you can taste the
differences between the two.
We get a lot of chocolate hazelnut coming out of the Brazil beans and
the Ethiopian beans have much more citrus and caramel palette. It’s a way
for people to taste the differences in coffee and really enjoy it, because it
doesn’t leave an acidic finish.”
Can you describe how the taste of your cold drip is different to other types
of coffee?
“We aim to maintain fine balance in our coffee to allow consumers to either
drink it straight or mix it ice and milk.
The taste you get with our coffee is quite a strong, recognisable taste,
especially with our Brazil. It is very smooth and there is a really nice
aftertaste.”
TASTE THE DIFFERENCES:MUCH MORE CITRUS AND
CARAMEL COMING THROUGH
CREATIVITY WITH THE COFFEE:FIRST PRESS CHAI BANANA
CRUNCH
15WWW.GRAMMAGAZINE.COM.AU
Buy tickets online at ticketek.com.au/supersaturday
Join us at Flemington on Saturday 8 March when the Melbourne Food & Wine Festival arrives in style.It’s the crème de la crème… Victoria’s fi nest wineries, breweries and food producers paired with the best Group 1 Racing featuring the Darley Australian Cup and Lexus Newmarket Handicap.
Relax on the famous front lawn and enjoy an amazing culinary experience, cooking demonstrations from Melbourne’s leading chefs and meet the Victorian My Kitchen Rules teams.
FLEMINGTON GRAZING TRAIL & CELLAR DOORON SUPER SATURDAY
VRC5
030/
GRA
M2
Daniel WilsonHuxtable & Huxtaburger
Joe GrbacSaint Crispin
Jesse GernerBomba & Añada
Adam D’SylvaCoda & Tonka
Matt PrestonFood Writer
John LawsonNo 8 by John Lawson
Tell me about the subscriptions. How does that work?
“We wanted to have cold drip accessible to people and coffee accessible to
people without them necessarily having to go to the shops. So we wanted
to set up a subscription model where people can have coffee delivered to
their house or to their office once a week or once a fortnight. The idea came
to us through Grant, our business coach. We sort of played around with it
and really liked the idea of having cold drip coffee delivered to your door. It’s
very new and it’s working, people are really interested. It’s something that
they don’t have to think about - ‘oh I have to do the order’, or anything like
that. We just turn up with a bottle of our precious coffee each week. Anyone
in the metropolitan area can subscribe.”
I hear you use direct trade coffee. What does that mean?
“Direct Trade coffee means our buyer purchases directly from the coffee
growers, cutting out the middle men and certification programs that can
all take a cut and reduce the returns for the farmer. Long term, mutually
beneficial relationships are formed to ensure a higher quality of coffee, and
greater reward for the farmer.”
I have seen on your social media pages lots of creativity with the coffee.
Can you give My Fair Melbourne an exclusive recipe?
A few of our customers love to play around with different recipes using First
Press. We have one person who loves to mix it with their smoothie and they
are always shooting through recipes. Another guy, Dean, is also great for
us,.He takes a lot of really amazing photos and loves getting creative in the
kitchen and doing different recipes with the cold drip. It’s perfect, because
it shows the diversity of the product and what you can do with the coffee
because it is ready to drink.
RECIPE – FIRST PRESS CHAI BANANA CRUNCH
1. Pour 50ml of First Press coffee onto crushed ice
2. Drizzle a heaped teaspoon of condensed milk over the coffee
3. Add 8-10 crumbled banana chips on top
4. Sprinkle 1 teaspoon of chai masala powder (First Press use Gewurzhaus)
5. Garnish with a cinnamon quill which can be used to stir ingredients
together
FIRST PRESS COFFEE
CUISINE: Cold drip coffee
WEBSITE: www.firstpresscoffee.com
FACEBOOK: FirstPressCoffee
TWITTER: @FirstPressAU
INSTAGRAM: firstpresscoffee
I TRAVELLED FOR TWO YEARS AROUND SOUTH AMERICA AND THE STATES. I SAW COLD BREW COFFEE AND COLD DRIP COFFEE IN THE STATES A LOT AND I WASN’T SURE WHY IT WASN’T FOUND IN BOTTLED FORMAT IN MELBOURNE.
16
SATISFYING: PAD THAI CHICKEN
TASTY:GANG KEOW WARN
CHICKEN
ZESTY AND SPICY: YUM NEAU SALAD
SASHIMI OMAKASE: QUALITY AND QUANTITY
AGEDASHI TOFU: SOFT, SMOOTH AND DELICIOUS
17WWW.GRAMMAGAZINE.COM.AU
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Shyun is top on my list of go-to restaurants of all time. We started
frequenting Shyun two years ago, before they extended the seating
area into the alley and back room.
The dishes are grouped into different categories such as appetisers,
noodles, rice, drinks and dessert and you can keep adding dishes
throughout your meal.
On our most recent visit, I ordered the sashimi omakase, which I have
every visit. For $24.20, you get 24 fresh slices comprised of five or six
varieties of fish. For the quality and quantity, I find it really worth it.
Hubby decided to go with the chicken katsu curry don. The chicken
was beautiful and crispy and extremely tasty, and the amount of sauce
given was plentiful. If you need more rice to soak up the sauce, you can
ask for extra at no charge.
For a side dish, we ordered the agedashi tofu which was soft, smooth
and delicious. It is a great hot dish that complements the sashimi
perfectly.
Other items that we have tried include octopus balls (takoyaki),
egg custard (chawanmushi), lightly seared beef slices (beef tataki),
vegetable tempura (kakiage), deep fried oysters (kaki fry) and deluxe
bento.
We have not tried any noodle dishes as of yet (I keep getting sucked in
by sashimi) but we will definitely be trying them out soon.
In terms of dessert, please do yourself a favour and try their green tea
ice cream. It’s the best I’ve ever had, with strong green tea flavour and
just the right amount of sweetness. Unlike many others I’ve tried, it
does not look, or taste artificial.
It is one of very few restaurants that brings us back again and again
over such a long period of time. I definitely recommend putting this
restaurant on your to-try list!
SHYUN
CUISINE: Japanese
ADDRESS: 126 Koornang Road, Carnegie.
PH: 9569 6530
HOURS: Tue - Sat 12pm - 4pm and 5pm - 9.30pm. Closed Sun - Mon
WEBSITE: www.shyun.net.au
FACEBOOK: shyunmelbourne
SHYUN126 Koornang Road, Carnegie. Ph: 9569 6530
MELISSA TING : LIFE AND II’m Melissa, and I love all things beautiful. Food included.
WWW.MELISSATING.COM
TWITTER: @SMRR00 | INSTAGRAM: MELISSATING
Words and photos by Melissa TIng : Life and I
IN TERMS OF DESSERT, PLEASE DO YOURSELF A FAVOUR AND TRY THEIR GREEN TEA ICE CREAM. IT’S THE BEST I’VE EVER HAD, WITH STRONG GREEN TEA FLAVOUR AND JUST THE RIGHT AMOUNT OF SWEETNESS. UNLIKE MANY OTHERS I’VE TRIED, IT DOES NOT LOOK, OR TASTE ARTIFICIAL.
YOU NEED TO MEET MR EARL!Mr Earl’s signature premium tea subscriptions are the perfect way to discover the finest teas
on offer from Australia and New Zealand’s specialty tea brands.
Each month Mr Earl hand selects three delicious tea’s and conveniently delivers them to your
door along with an info card to explain what your drinking and brewing instructions for the
perfect cup!
Adding three new brands every month, the online store aims to soon become the largest
online provider of specialty teas in Australia with functionality to rate the teas you’ve tried and
browse product reviews by like minded tea lovers.
This great new concept is really going to change the way Aussie tea lovers drink, buy and
think about tea and add to the growing specialty tea trend that’s already starting to boom.
As an introductory offer for GRAM readers, enter the code GRAM at checkout and receive
$5 off any subscription ordered in March! Visit Mr Earl today!
Order by the 24th for delivery in the first week of each month. Subscriptions can be purchased
for 1, 3 or 6 months and include enough tea for at least 20 cups.
WWW.MREARLTEA.COM.AU
WIN YOUR OWN PRIVATE DINNER PARTY FOR 8 PEOPLE!
This delicious competition will see one lucky person win a four-course, autumn-
inspired menu with matching wines cooked in the privacy of their own home with
Mauritian chef John Maurice.
For the chance to WIN, visit southmelbournemarket.com.au or complete an entry
form when you’re next at South Melbourne Market.
Competition closes Friday 28 March. Good luck!
For more information and to enter the competition, please visit:
WWW.SOUTHMELBOURNEMARKET.COM.AU
Stuff
WE LOVEA LOT
EXPLORING REGIONAL VICTORIAThe Melbourne Food and Wine festival is on again this March. The
16 day event offers so much to see, do and taste, listing it all would
be a near impossibility. Hundreds of venues around the state are
getting involved to bring us all a feast for the sense. GRAM will
take the opportunity to explore not only what is on offer within
Melbourne, but also what the regional areas have on offer. Here are
some of our top picks. For a full festival program, head to:
www.melbournefoodandwine.com.au/event-calendar
JAMES BOND VS DON DAPER - MARCH 14THE DISPENSARY ENOTECA - 9 CHANCERY LANE, BENDIGOThe ultimate 1960s-inspired cocktail party in honour of two of the most cunning, suave and deadly sophisticated men of popular culture who have captivated audiences crossing generations. - $185 - Five course with matching winesBookings: (03) 5444 5885
FEAST IN THE FOREST - MARCH 15&16GARNETT HOUSE, GARDEN OF ST ERTH - SIMMONS REEF ROAD, BLACKWOODStep into a natural wonderland at the secret gardens of St Erth in the heart of the Wombat State Forest for a lunch to remember. Discover delicious Macedon Ranges smallgoods, local wines and rediscovered flavours of heirloom produce, grown organically to nurture the soil and to harvest water. $105.00Bookings: 0404 093 247
THE HERB AND CHILLI FESTIVAL - MARCH 15 & 16125 QUAYLE ROAD, WANDINIn a two-day-long country affair, the fine folk of the local Yarra Valley community come together to showcase the myriad and multicultural ways chillies and herbs add fire and flavour to our foods. $22.00 includes a showbag with a magazine, chilli plant and fertiliser.
LORNE’S TWILIGHT BUSH PICNIC - MARCH 15QDOS ARTS - ALLENVALE RD, LORNEA rustic picnic under the stars by Qdos Art Pond in the rainforest behind Lorne. Enjoy live entertainment and an after dark tour of the Lorne Sculpture Biennale. $120.00 Picnic box for two people, $20.00 Additional cost per childBookings: 1300 365 901
INSTA LOVELove this shot by
@mikaeljasin of January GRAM and one of our fave
cafes, Operator 25.
WINNER!CONGRATULATIONS TO KAREN FERRAZZO, THE WINNER OF OUR
KAREN MARTINI COLLECTION COMPETITION.
Karen’s favourite food hangout is The Moors Head in Collins St
Thornbury - The best turkish pizza in town we’re told!
> HANOI HANNAH EXPRESS LANE OPENING: March 2014
CUISINE: South Indian, Malaysian, Singaporean
ADDRESS: 186 High Street, Prahran
WEB: www.hanoihannah.com.au
FACEBOOK: hanoihannah
> KONG BBQOPENING: March 2014
CUISINE: BBQ, Asian, Fusion
ADDRESS: 599 Church Street, Richmond
HOURS: 11am - late daily
WEB: www.kongrestaurant.com.au
TWITTER: @kongbbq
FACEBOOK: kongbbq
> LA CHINESCAOPENED: February 22, 2014
CUISINE: Mexican, Chinese, Bar
ADDRESS: Harley House Basement
71 Collins Street, Melbourne PH: 9663 8333
HOURS: Tues - Sat 5pm - Late
WEB: lachinesca.com.au
TWITTER: @LaChinescaBar
FACEBOOK: La-Chinesca
> LE BON TONOPENED: February 20, 2014
CUISINE: American, Barbecue, Seafood
ADDRESS: 51 Gipps St, Collingwood
HOURS: Tues - Thurs 5pm - 1am / Fri 5pm - 6am /
Sat 12pm - 6am / Sun 12pm - 12am
WEB: www.lebontonmelb.com
TWITTER: @lebontonmelb
FACEBOOK: lebontonmelb
> GOLDEN CHILDOPENED: February 2014
CUISINE: Cafe Fare, Coff ee, Breakfast, Lunch
ADDRESS: 1-3 Bardolph Street, Glen Iris
HOURS: 6.30am - 4pm daily
FACEBOOK: cafegoldenchild
WANT A SHOUT OUT?IF YOU’RE A NEW RESTAURANT, CAFE, POP UP, FOOD TRUCK OR
A CRAZY MIX OF EVERYTHING, WE WANT TO HEAR FROM YOU!
DROP US A LINE AT [email protected] SO WE CAN
LET MELBOURNE KNOW YOU’RE AROUND!
WHAT’S NEW WHAT’S ON> BABU JIOPENED: February 14, 2014
CUISINE: Indian, Vegetarian
ADDRESS: The George Building. 4–6 Grey Street,
St Kilda PH: 9534 2447
HOURS: Six nights a week from 5pm
Lunch Fri - Sun from 11.30am / Closed Wed
WEB: www.babuji.com.au
TWITTER: @BabuJiStKilda
FACEBOOK: BabuJiStKilda
> CHARLIE DUMPLINGOPENED: January 23, 2014
CUISINE: Asian, Chinese, Fusion
ADDRESS: 184 High St, Prahran PH: 9510 4213
HOURS: Mon 5.30pm - 12am / Tues - Sun 12pm -
3pm and 5.30pm - 12am
WEB: www.charliedumpling.com.au
TWITTER: @Charliedumpling
FACEBOOK: @Charliedumpling
> NORTHERN LIGHTOPENED: January 13, 2014
CUISINE: Asian, Modern Australian
ADDRESS: 102 Smith Street, Collingwood
PH: 9416 0698
HOURS: Tues - Sat 3pm - 11pm / Closed Mon - Sun
WEB: www.northernlightbarandeatery.com
TWITTER: @_lightnorthern
FACEBOOK: northernlightbarandeatery
> B’CHURRASCOOPENED: December 2013
CUISINE: Brazilian, Barbecue, Steakhouse
ADDRESS: 61 A Beckett St, Melbourne
HOURS: Wed - Thurs, Sun 6pm - 11pm
Fri - Sat 6pm - 1am
WEB: www.bchurrasco.com.au
TWITTER: @B_Churrasco
FACEBOOK: BChurrasco
> STARTS 28 FEBRUARY 2014 Melbourne Food and Wine Festival 2014 Various Locations Around Victoria More info: www.melbournefoodandwine.com.au
> 1 MARCH Acqua Panna Global Wine Experience ANZ Pavilion, Arts Centre Melbourne More info: www.artscentremelbourne.com.au
> 2 MARCH Australian Artisan Cheese Fair Northcote Town Hall
189 High Street Northcote More info: www.australiancheese.org
> 8 MARCH 2014 Port Phillip Mussel Festival Cecil St, South Melbourne Market More: www.southmelbournemarket.com.au
> 8 MARCH 2014 Waterlife Lunch Ludlow Bar and Dining Room,
6 Riverside Quay, Southbank More info: www.melbournefoodandwine.com.au
> 9 MARCH 2014 Taradale Mineral Springs Festival Taradale Mineral Springs Reserve,
Old Calder Hwy, Taradale More info: www.maldoncastlemaine.com.au
> 8-9 MARCH & 15-16 MARCH 2014 Tastes of Rutherglen 57 Main Street, Rutherglen More info: www.winemakers.com.au
> 16 MARCH 2014 Raining Produce Bress Wines, Cider & Produce
3894 Calder Hwy, Harcourt More info: www.melbournefoodandwine.com.au
> 23 MARCH 2014 Grandfoods Traditional Turkish Breakfast Queen Victoria Market, Elizabeth Street
More info: [email protected]
For more upcoming events, please visit grammagazine.com.au
TANTALISING:RICE PUDDING WITH TOFFEE AND APPLE
A REVOLUTION:TRAILER PARKS OF OUR CULINARY DREAMS.
TIERED TASTING:TWELVE SWEET
MINIATURE DESSERTS.
BEST STEAK SINCE MICHAEL JORDAN:SERVED WITH A CRATE OF VARIED
MUSTARDS.
21WWW.GRAMMAGAZINE.COM.AU
10-12 View Street Bendigo. Ph: 5441 2222
Words and photos by Petit Pixel Design
ABOUT PETIT PIXEL DESIGNSmitten 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.
WWW.PETITPIXELDESIGN.COM
TWITTER: @PETITPIXL | FACEBOOK: PETITPIXELDESIGN
PINTEREST: PETITPIXEL
Rocks on Rosalind had me at hello. And by hello, I mean a “build your
own dessert platter”, a gorgeous pork belly entree, and a good old
fashioned bank heist legend...
You know that moment when you’re standing on the steps of a new
restaurant, about to open the door, and you hold your breath ever so
slightly, hoping that it’s going to tick all the boxes and match the buzz
that you’ve been hearing? Maybe that’s just me, but being on the brink
of a new dining experience is one of my most favourite things. I was
overseas when this new Bendigo restaurant opened, so I could only
watch from Facebook. I’ve been scheming my first visit ever since.
I love walking into a space where you have to pause for a moment to
take it all in. Having previously been one of Bendigo’s old bank buildings,
the interior of Rocks is a clever mix of modern meets industrial with a
nod to their historic location. The tall ceilings and large arched windows
blend with an exposed concrete wall and additional dining space inside
of an actual bank vault. I’m always drawn to repeated elements, in this
case the map of local quartz reefs, and the use of herringbone fabric.
The vintage drinks station provides a pop of colour to offset the soft
palette.
You’re spoiled for choice when it comes to dining options. There’s a
menu of tasting plates that you can use as entrees, mains or both.
Those that prefer the traditional singular mains are also catered for, and
the adventurous can construct a tiered banquet of tastes for the table.
You can extend the tiered tasting concept through to dessert, with
twelve sweet miniature desserts for the table, or build your own platter.
Then, with a view over the park towards Charring Cross, the bar provides
more than enough choices from an extensive drinks menu. The staff are
friendly, more than willing to help you navigate your options for the
evening, and attentive without being overly so.
Next time I might order a dessert platter made up entirely of those little
chocolate pots. So good!
BACK IN THE DAYS OF BEING A BANK, THE VAULT WAS BEING ROBBED. A SNIPER WAS POSITIONED IN ONE OF THE BUILDINGS ACROSS THE STREET, AND TOOK A SHOT TO END THE HEIST. THE GLASS DIDN’T SHATTER, AND THE BULLET HOLE IS STILL VISIBLE OVER A HUNDRED YEARS LATER…SO THE STORY GOES. A GOOD LOCAL LEGEND WAS THE PERFECT WAY TO END A NIGHT OF DELICIOUS DINING.
ROCKS ON ROSALIND
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22
Luke’s steak came with a little wooden crate of varied mustards in jars
with handwritten labels. And he declared it one of the best steaks he’s
had since Michael Jordan’s steak house in Chicago!
It wasn’t until towards the end of our meal that we looked up and
noticed what looked like a bullet hole in one of the windows looking over
View Street. Ever curious, I asked our waitress about it. Back in the days
of being a bank, the vault was robbed. A sniper was positioned in one
of the buildings across the street, and took a shot to end the heist. The
glass didn’t shatter, and the bullet hole is still visible over a hundred
years later, or so the story goes. A good local legend was the perfect
way to end a night of delicious dining…can’t wait to return.
They shared: Master stock poached pork belly, black pepper caramel
and pickled daikon salad.
She had: Pistachio rotolo with ricotta, pistachio and spinach, roast
capsicum ragout and watercress.
He had: 300g rump cap with handcut chips, sautéed spinach and
shiraz jus.
They shared: Rocks brownie, Aztec chocolate pot, passionfruit
semifreddo, strawberry cheesecake, Callebaut and raspberry pudding.
ROCKS ON ROSALIND
CUISINE: Modern Australian, Contemporary, Wine Bar
ADDRESS: 10-12 View Street Bendigo.
PH: 5441 2222
HOURS: Mon - Sun 12pm - 3pm and 6pm - 9pm / Bar open all day till late
WEBSITE: www.rocksonrosalind.com
FACEBOOK: ROCKSonRosalind
I LOVE WALKING INTO A SPACE WHERE YOU HAVE TO PAUSE FOR A MOMENT TO TAKE IT ALL IN. HAVING PREVIOUSLY BEEN ONE OF BENDIGO’S OLD BANK BUILDINGS, THE INTERIOR OF ROCKS IS A CLEVER MIX OF MODERN MEETS INDUSTRIAL WITH A NOD TO THEIR HISTORIC LOCATION.
OLD BANK BUILDINGS:MODERN MEETS INDUSTRIAL
WITH A NOD TO THEIR HISTORIC LOCATION.
23WWW.GRAMMAGAZINE.COM.AU
REGIONAL WORLD’S LONGEST LUNCHFriday March 14, 12pm – 4pm • Rosalind ParkSavour lunch at a majestic long table under the trees of Bendigo’s historic Rosalind Park. Six courses of regionally sourced produce, matched by expert sommeliers to the best wines from the Bendigo wine region.
JAMES BOND vs DON DRAPERFriday March 14, 6.30pm – 11pm • The Dispensary Enoteca A retrospective look at last century’s most enigmatic and celebrated decade through the watery eyes of James Bond and Don Draper. Gimlets, mint juleps, black velvets to vodka tonics – both men loved ice-shaking cocktails.
CATCH & COOK YABBY EXPEDITIONSaturday March 15, 11am – 3pm • Bridgeward GroveEmbrace the principles of the traditional picnic: slow food, regional wines and old-school games that evoke fun for the whole family – apple bobbing, sack races and kite fl ying. � en set forth to nearby yabby dams.
FERMENTSaturday March 15, 6pm – 10pm • Goldmines HotelEnjoy a degustation dinner that pays tribute to Louis Pasteur, and highlights the fermentation process and the ways it has transformed our food. Discover the pivotal role water plays in changing colours and tastes.
PICNIC WITH THE MAD HATTERSunday March 16, 10am – 4pm • Bendigo Botanic GardensBe part of a regional food wonderland in the shade of the Bendigo Botanic Gardens, when Central Victoria’s local food network Food Fossickers presents a family picnic in the park – complete with � e Mad Hatter.
Other Autumn events
GENIUS AND AMBITION: THE ROYAL ACADEMY OF ARTS, LONDON 1768–1918Sunday March 2 – Monday June 9, 10am – 5pm daily • Bendigo Art Gallery
2014 YALUMBA GOLDEN MILE RACE DAYSaturday March 15, 11am – 6pm • Bendigo Jockey Club
STRATEGEM BENDIGO WINEMAKERS FESTIVALSunday April 20, 11am – 5pm • Castlemaine Botanical Gardens
Celebrating the Melbourne Food and Wine Festival ‘Water’ theme
ExploreBendigo • #explorebendigo
For more information, tickets and short break accommodation packages, freecall the Bendigo Visitor Centre on 1800 813 153 or visit:
www.bendigotourism.com
Bendigo is only 90 minutes from Melbourne Airport along the Calder Freeway and 90–120 minutes via V/Line from Southern Cross Station.
Bendigo
SASI 210163
Bendigo might have been built by pioneers on a foundation of gold, but the cultural in� uences of those who came in search of wealth and a better life are more evident than ever in our vibrant arts scene and our burgeoning food, wine and craft beer culture.Bendigo’s new pioneers are the many food producers, chefs, restaurateurs, coff ee roasters, breweries and winemakers developing the unique tastes and fl avours of central Victoria for a new generation.
BendigoBendigoAutumn Escape
24
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MELBOURNE’S TOP 10BURGERS OF 2013
Words and photos by The Burger Adventure
ABOUT THE BURGER ADVENTUREThe Burger Adventure is a blog that reviews the best burgers from Australia and around the world. Created by
four guys with a passion for beef, buns, cheese, lettuce, tomato, onion, egg, bacon and sauce.
WWW.THEBURGERADVENTURE.COM
TWITTER: @THATBURGERBLOG | FACEBOOK: THEBURGERADVENTURE
#9 GLORIA SWANSTON’S KITCHEN “WITH DOUBLE CHEESE AND BACON, THIS SALTY BURGER IS FAST-FOOD DONE SLOW, DONE AWESOME.”
ADDRESS: 243 Swanston Street, Melbourne
PH: 9663 2916
HOURS: Mon - Fri 12am - 10pm / Sat - Sun 2pm - 10pm
WEB: www.gloriaswanstons.com.au
FACEBOOK: gloriaswanstonskitchen
INSTAGRAM: gloriaswanstonskitchen
#10 TUCK SHOP TAKE AWAY“ONE OF THE BEST FIRST BITES WE’VE EVER HAD IN A BURGER. EVERYTHING IS IN PERFECT PROPORTION, RESULTING IN A DELICIOUS BITE EACH AND EVERY TIME.”
ADDRESS: 273 Hawthorn Road, Caulfield North
PH: 0431 406 580
HOURS: Mon - Thur 11am - 8pm
Fri - Sat 11am - 9pm
TWITTER: @tuckshop_melb
FACEBOOK: TuckShopTakeAway
25WWW.GRAMMAGAZINE.COM.AU
#8 ROCKWELL & SONS
“EVERY BITE INTO THIS BURGER IS ANOTHER STEP IN TO BURGER HEAVEN.IT’S HARD TO FAULT THIS BURGER AT ALL. SO SOFT, BALANCED AND DELICIOUS.”
ADDRESS: 288 Smith Street, Collingwood
PH: 8415 0700
HOURS: Thurs, Wed, Mon 6pm - 10pm / Sat, Fri,
Sun 11am - 4pm and 6pm - 11pm / Closed Tues
WEB: www.rockwellandsons.com.au
FACEBOOK: RockwellandSons
#7 BEATBOX KITCHEN “THE RAPH BURGER HAS HALL OF FAME STATUS IN OUR EYES. CONSISTENTLY IN OUR TOP 10, ITS SIGNATURE CREAMINESS MAKES FOR AN UNFORGETTABLE BURGER.”
ADDRESS: Various locations around Melbourne
PH: 8060 6664
HOURS: Check social media for daily updates
WEB: www.beatboxkitchen.com/wordpress
TWITTER: @beatboxkitchen
FACEBOOK: Beatbox-Kitchen
#6 ROCKPOOL BAR & GRILL “WHEN YOU’RE IN THE MOOD FOR A LITTLE EXTRA CLASS TO YOUR BURGER, YOU CAN’T GO PAST NEIL PERRY’S METICULOUS CREATION. WORTH EVERY PENNY!”
ADDRESS: Crown Complex, Southbank
PH: 8648 1900
HOURS: Sun - Fri 12pm - 3pm
Mon - Sun 6pm - close
WEB: www.rockpool.com/melbourne
TWITTER: @rockpoolgroup
FACEBOOK: neilperryrockpool
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“THE BURGER’S INDIVIDUAL ELEMENTS WERE ALL GREAT BUT WHEN TOGETHER THEY WERE A WORK OF ART. THE BURGER WAS PEPPERY, HEARTY, CREAMY AND ALL TOGETHER SPECIAL.”
ADDRESS: 314 Sydney Road, Brunswick
PH: 9380 8818
HOURS: Tues - Fri 4pm - 1am / Sat 2pm - 1am /
Sun 2pm - 11pm
WEB: www.spottedmallard.com
TWITTER: @spottedmallard
FACEBOOK: SpottedMallard
#4 LAURIE DEE’S
“THIS CRUMBLY, DOUBLE-SMASH PATTIE BURGER IS THE KIND OF THING THAT LEGENDS ARE MADE OF. THIS HAS TO BE ONE OF MELBOURNE’S BEST KEPT SECRETS.”
ADDRESS: Shop RE 03 Urban Diner, Epping Plaza
PH: 9408 0196
HOURS: Mon-Thur 11am - 9pm / Fri-Sat 11am - 10pm
Sun 11am - 9pm
WEB: www.lauriedees.com.au
FACEBOOK: Laurie-Dees
#5 NSHRY“UMAMI-MIA! THIS FLAVOUR PACKED WAGYU AND ANGUS BURGER IS ONE OF THE MOST UNIQUE IN MELBOURNE. SUCH BEEFINESS!”
ADDRESS: 129A Beaconsfield Parade, Albert Park
PH: 9682 1077
HOURS: Tues - Sun 8am - 4pm
WEB: www.nshry.com.au
TWITTER: @NSHRY
FACEBOOK: NSHRY
#3 THE SPOTTED MALLARD
27WWW.GRAMMAGAZINE.COM.AU
#1 THE MERRYWELL
#2 FAT BOB’S BAR & GRILL “FROM ITS CREAMINESS TO ITS AMAZING PATTIE, THIS IS A BANG-ON AWESOME BURGER WITH JUST ENOUGH OF EVERYTHING THERE TO MAKE YOU THINK ABOUT ORDERING ANOTHER ONE.”
ADDRESS: 80A Cochranes Road Moorabbin
PH: 9555 0909
HOURS: Wed - Thurs from 5pm / Fri - Sat from
noon / Mon - Tues Closed
WEB: www.fatbobs.com.au
TWITTER: @FatBobBarNGrill
FACEBOOK: fatbobsbarandgrill
ADDRESS: Crn Clarendon St and Crown Riverside
PH: 9292 7468
HOURS: Mon - Thurs 12pm - 12am
Fri - Sat 12pm - 2am
Sun 12pm - 12am
WEB: www.themerrywell.com.au
TWITTER: @themerrywell
FACEBOOK: themerrywell
“2013 THREW A WORLD OF TERRIFIC BURGERS AT US. NONE BETTER THAN THIS BEAUTY. CONGRATULATIONS TO THE GUYS AT MERRYWELL FOR TAKING IT OUT AGAIN! THE MERRYWELL BURGER HAS EVERYTHING A BURGER SHOULD. TRULY OUTSTANDING.”
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IN PROGRESS: TOTAL GOODNESS TOASTED MUESLI
THE FINISHED PRODUCT: TOTAL GOODNESS TOASTED MUESLI
29WWW.GRAMMAGAZINE.COM.AU
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There is nothing better in this world than a good rib. A perfectly executed rib,
with its sweet, juicy goodness is almost enough to turn even the most devout
vegetarian.
I’ve got a bit freaky with fruit and meat combos over the last few weeks,
I was actually completely oblivious of my bizarre obsession until today as
I was blitzing mangoes in the blender in prep for tonight’s dinner. But it makes
sense - think about traditional pork ribs marinades, they are all thick, sweet
and sticky. What better union than pork and mango?
INGREDIENTS
1 rack pork ribs
3 large mangoes, peeled, fl esh cut from seed
1 cup coriander leaves, fi nely chopped
20 gram piece of ginger
Sea salt and freshly-ground black pepper
Lime halves, to serve
METHOD
Place mango fl esh and ginger in a blender and blitz until smooth. In a
large plastic or glass container pour mango and ginger puree. Stir through
chopped coriander and season with salt and pepper. Add ribs and turn to
coat. Cover and refrigerate for eight plus hours to marinate. Remove ribs
from marinade, wiping off any excess and reserving marinade.
Preheat a fan-forced oven to 130ºC. Line a large baking tray with aluminium
foil. Place a cooling rack on top of the tray and place the ribs across the
top. This will allow the ribs to drain as they are cooking.
Place tray in the centre of the oven and cook for three hours, turning and
basting with excess marinade every 20 minutes. Remove from oven and
cut ribs into sections.
Squeeze lime juice over ribs and serve.
RECIPE: MANGO GLAZED
PORK RIBSRecipe and photos by The Hungry Babushka
ABOUT THE HUNGRY BABUSHKAStrengths: Demonstrates a thorough understanding of the key elements of the quintessential foodie
blogger portrait including strategically placed kitchen utensils and the pulling of funny faces. And
macarons. Weaknesses: Short attention span. The girl who didn’t get onto MasterChef because she
couldn’t concentrate long enough to fi ll out the entry form. And macarons.
WWW.THEHUNGRYBABUSHKA.COM
FACEBOOK: TheHungryBabushka | INSTAGRAM: thehungrybabushka
www.chefshat.com.au
CELEBRATE WITH THE KINGS OF THE TRACK THIS
GRAND PRIXHUGE RANGE OF STEMWARE
IN STORE AND ONLINE
30
FROM LEFT: RIESLINGFREAK NO.5 REVERENCE OF RIESLING 2013, SUTTON GRANGE FAIRBANK ROSÉ 2013
AND CAMELIAS CABECO DO MOCHO 2009
31WWW.GRAMMAGAZINE.COM.AU
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RIESLINGFREAK No.5 Reverence of Riesling 2013
Clare Valley, South Australia
RRP $22.99
You wouldn’t know John Hughes was a Riesling freak just by looking
at him. But start talking with the softly spoken gentleman and you will
soon realize the history and passion that goes behind the Rieslingfreak
project. Mr Hughes grew up on an old Riesling vineyard in the famous
Clare Valley region and found himself tasting Riesling from all over the
world and experiencing all the different styles on offer. This was his calling
and Rieslingfreak was born.
The no.5 Riesling is called Reverence of Riesling and is produced in an off-
dry style with a total of 11g/L residual sugar. You will find scents of crisp
green apples and lemon rind followed by a light and gentle entry onto the
palate. There is a slight honeyed character going on, however the ripper
Clare Valley acidity tempers this syrupy texture. Do not be frightened
though, the palate has an overall smooth, rather than biting, effect.
The last lingering note is of pineapple with an overall effect akin to drinking
a summer fruit salad with oscillating peaks of sweetness and tartness.
An off-dry style of Riesling may not be everybody’s cup of tea and might
remind them of drinking those commercial German Rieslings decades
ago. However when you combine passion with quality Riesling grapes and
create a great balance with sugar and acidity, the result if simply magic.
You never know, you may find that in time you too become a Riesling
freak.
Stockist: King & Godfree, Carlton
SUTTON GRANGE FAIRBANK Rosé 2013
Bendigo, Victoria
RRP $23.99
There is something about the French – they ooze class and are perpetually
charming. The man behind the Sutton Grange/Fairbank label is none other
than French-born winemaker Gilles Lapalus. After some stints in France,
Italy and Chile, Mr Lapalus settled in Australia to make interesting and
delicious wines at Sutton Grange in the Bendigo region.
This is the perfect example of a dry and savoury rosé. It is made using
syrah, cabernet sauvignon and merlot fruit grown in the dry conditions
of 2013. The fruit underwent fermentation using indigenous yeast and
fermented in old barrels, a technique that tends to inhibit more overt
fruity characters.
Mr Lapalus has delivered a very unique style of rosé. The nose is
immediately more savoury with scents of green melon, quince jelly and
a note that can only be described as similar to a breeze through a saddle
yard. The palate is just as quirky with that beautiful quince note coming
through, some medium acidity holding everything together and this great
touch of salted caramel adding further complexity. Who knows whether
these unique characters are a result of the Sutton Grange land or the
hands of Mr Lapalus. Either way, what this Frenchman has created is a
truly charming and different rosé to be enjoyed all through these warmer
months.
Stockist: Wine House, Southbank
CAMELIAS Cabeco do Mocho 2009
Dão, Portugal
RRP $21.99
Portugal is in my top ten for countries that I need to explore more
thoroughly. What with the people, the food, the changing landscapes, oh,
and the wine. I once was able to experience bliss when I visited Oporto
for a few days. Alas, I did not get to travel further. Had I gone inland and
ventured south, I would have come across the mountainous Dão wine
region, where this Cabeco do Mocho wine is made. In Dão it is believed that
the main red grape variety, Touriga Nacional, originated here. The other
component in this blend is a variety called Jaen, also more commonly
known as Mencía.
Beyond the wise, colourful owl adorning the front label, the Cabeco do
Mocho is a beautiful dark hue in the glass and offers aromas of blackberry,
violets and liquorice. It is quite Shiraz-like in flavour yet would sit on the
lighter spectrum. There is plenty of fruity black berry flavours and vanilla
at the fore, with smooth, medium tannins and a savoury note to finish.
I enjoyed this with a very non-Portuguese plate of spaghetti Bolognese,
where the wine sat all too nicely with the sweet tomato and savoury meat
aspects. While I can enjoy a good selection of Portuguese wines here in
Australia, I do not think I will let that stop me from one day going over for
more.
Stockist: At Brooks of Melbourne, CBD
WINE REVIEWS
ABOUT KRYSTINA MENEGAZZOLa 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).
WWW.LADONNADELVINO.COM
TWITTER: @LADONNADELVINO | FACEBOOK: LA-DONNA-DEL-VINO
Words and photos by Krystina Menegazzo
32
FOR BOOKINGS CONTACT MATT & MAREEPH: 0438 005 400
GREAT LOCATION - GREAT VALUE
MAGNOLIA SERVICED APARTMENTS IS PERFECTLY SUITED TO SHORT OR MEDIUM TERM STAYS.
THIS SERVICED APARTMENT OFFERS GREAT VALUE WITH THE CONVENIENCE OF AN IDEAL CENTRAL LOCATION CLOSE TO THE HEART OF THE HISTORIC BENDIGO CBD. BENDIGO HEALTH CARE, PREMIER SPORTING FACILITIES - THE QUEEN ELIZABETH OVAL, TOM FLOOD SPORTS CENTRE AND AQUATIC CENTRES ARE ALL WITHIN EASY WALKING DISTANCE. SO TOO ARE THE BEAUTIFUL BOTANICAL GARDENS, BENDIGO ART GALLERY, HOTELS, CAFES, RESTAURANT AND SHOPPING FACILITIES.
FOR LOCATION AND VALUE FOR YOUR GETAWAY TO BENDIGO, YOU CAN’T GO PAST MAGNOLIA ON VIEW.
FOR ADVERTISING ENQUIRIES PLEASE CONTACT [email protected] or 0419 107 143
WHAT’S
The place to find local food and drink related products, services and venues.
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@iloveayomo
Frozen yogurt
Sun-Thurs 11am-9pmFri & Sat 11am-10pm
226 Clarendon Street South Melbourne VIC
it moos
so fresh Enjoy 3 free toppings with your frozen yogurt
when you say “Gram” in-store!*(Valid till 31/03/2014)
Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt
(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)
Enjoy 3 free toppings
Frozen yogurt Frozen yogurt Frozen yogurt
it
Frozen yogurt Frozen yogurt
it226 Clarendon Street South Melbourne VIC
moos@iloveayomo
so fresh Enjoy 3 free toppings with your frozen yogurt
when you say “Gram” in-store!*moosso fresh
when you say “Gram” in-store!*
226 Clarendon Street South Melbourne VIC
moosso fresh
when you say “Gram” in-store!*
Sun-Thurs 11am-9pmFri & Sat 11am-10pm
226 Clarendon Street South Melbourne VIC
moos when you say “Gram” in-store!*(Valid till 31/03/2014)
226 Clarendon Street South Melbourne VIC
moos226 Clarendon Street South Melbourne VIC @iloveayomo
Frozen yogurt
moosFrozen yogurt
moos with your frozen yogurt with your frozen yogurt with your frozen yogurt with your frozen yogurt with your frozen yogurt
(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)
@iloveayomo
(Valid till 31/03/2014)
Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt
when you say “Gram” in-store!*
Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Enjoy 3 free toppings
when you say “Gram” in-store!*
Frozen yogurt Frozen yogurt Frozen yogurt
moosmoosso freshso freshso freshso freshso freshso fresh
with your frozen yogurt moos226 Clarendon Street
with your frozen yogurt with your frozen yogurt with your frozen yogurt Enjoy 3 free toppings
with your frozen yogurt with your frozen yogurt with your frozen yogurt with your frozen yogurt moos when you say “Gram” in-store!*with your frozen yogurt
when you say “Gram” in-store!*(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)
when you say “Gram” in-store!*(Valid till 31/03/2014)
when you say “Gram” in-store!*when you say “Gram” in-store!*when you say “Gram” in-store!*when you say “Gram” in-store!*(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)
@iloveayomo@iloveayomo@iloveayomo@iloveayomo
Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt
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