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GRAMMAGAZINE.COM.AU

MELBOURNE ISSUE 48 FREEPLEASE

TAKE ME HOME

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Begin your day with

Bonsoy, hot or cold, on

cereals, or

with your favourite fruits

and berries for a taste treat.

Enjoy Bonsoy chilled,

straight from the pack or

warmed. Bonsoy also

makes shakes and

smoothies taste terri�c.

Bonsoy is a versatile

ingredient for all of your

standard recipes. Simply

substitute it cup for cup, for

water or dairy milk. Perfect

for baking, or used in

soups, sauces and salad

dressings.

For the perfect soy latté or

chai latté try ‘Bonsoy’ the

soymilk recommened

by leading baristas.

The perfect Soy Latté

‘The Baristas Secret’

Heat Bonsoy to 55-60ºc

Hold the steamer just below

the surface of the milk.

Do not put the steamer to

the base of the jug as it may

cause the milk to burn.

Bonsoy can then be stretched

and free poured into your

favourite latté art design.

The beauty of Bonsoy!

For more recipe ideas

www.spiralfoods.com.au

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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.

EATING OUT

CODE BLACK119 Howard Street, North Melbourne.Brunch Addict

THE VERTUE OF THE COFFEE DRINK 8 Raffa Place, CarltonDe-Brief Me

MIO LOCALE465 Brunswick St, Fitzroy NorthMy Fair Melbourne

REGULARS

ON THE COVER: COFFEE BEAN

A coffee bean is a seed of the coffee plant, and is the source for coffee. It is the pit inside

the red or purple fruit often referred to as a cherry. Even though they are seeds, they are

referred to as ‘beans’ because of their resemblance to true beans. The fruits - coffee cherries

or coffee berries - most commonly contain two stones with their flat sides together.

advertising@grammagazine.com.auinfo@grammagazine.com.auwww.grammagazine.com.au

CAB AUDITED

Editor

JESS HOURIGAN

Art and Design

ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au

GRAM GUIDE

COOKINGINTERVIEW

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28

30COFFEEWhat’s in an Origin?Matt Perger

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GARETH SOBEYINDUSTRY BEANSFeast Melbourne

10 BLACK BEAN AND COFFEE MOLE

COCONUT ICE CREAM AFFOGATO

ESPRESSO CAKEGeorge Eats

32

34

36

CONTRIBUTORS

NEWLY OPENED

NEWS AND THE LIKE

THINGS WE LOVE

REVIEWS

OUT AND ABOUT

THE DIARY

DISTRIBUTORS

ADVERTISERS DIRECTORY

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6

7

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38

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CONTENTS

A FOODIES GUIDE TOBENDIGOHaynes&Bruce

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4

CONTRIBUTORS

MATT PERGER

Matt Perger is a barista, roaster, cupper,

innovator and competitor. His work

within the St Ali Family revolves around

quality control and education with a

strong focus on consistency, scalability

and thorough scientific method. Perger

is a two-time Australia Barista Champion

(2011 and 2013), World Brewers Cup

Champion (2012), Runner-up at the

World Barista Championship (2013) and

World Coffee in Good Spirits Champion,

2014.

mattperger.com

ON THE BANDWAGON

Trev spends most weekends drinking

craft beer, playing guitar really loud while

drinking craft beer and eating as much

amazing food as he can stomach – whilst

drinking craft beer. He founded Bendigo

Beer to legitimise his addiction and hang

out with some awesome people. Loves

a chat.

TWITTER: Onthe_bandwagon

INSTAGRAM:Onthe_bandwagon

DEAN SCHMEDIG

A professional photographer and

copywriter with an interest in fashion and

design and is a well known Melbourne’s

coffee addict and foodies. He shares

these and the things he prepares at

home across social media. His posts

celebrate the produce, the people he

meets and places he goes to, telling a

story with the aim of enticing the reader

and bringing people together.

FACEBOOK: imagesds

INSTAGRAM: dsimages

TWITTER: imagesDS

HAYNES AND BRUCE

With many years combined

communications experience in the realm

of music, food, fashion, design, politics

and beyond, Georgia Haynes and Lauren

Bruce have worked on photo shoots,

event photography, written and taken

photos for various media outlets, written

ministerial speeches, managed media

at high profile events and much more.

Together, they have produced feature

articles, managed social media for a

range of clients, and continue to work on

creative projects focused on community

development.

haynesandbruce.com

INSTAGRAM: haynesandbruce

TWITTER: haynesandbruce

GEORGE EATS

My name is Georgia and I am a 23 year

old from the Mornington Peninsula, near

Melbourne. A criminology graduate

and law school hopeful, I started a food

Instagram after developing an as yet

undiagnosed gastrointestinal disease at

uni, and now work full time as a recipe

developer and food photographer. I

now do freelance work for a variety of

different companies.

gergeats.com

INSTAGRAM: georgeats

FEAST MELBOURNE

Exploring and enjoying the food and

drink scene of Melbourne is what

Feast Melbourne is all about. We love

experiencing the rich culture present in

the city of Melbourne and invite all to

follow, collaborate, and feast.

feastmelbourne.com.au

INSTAGRAM: feast_melbourne

FACEBOOK: feastmelbourne

DE BRIEF ME

Elaine is a mother of two, a doctor, and a

food & lifestyle blogger. Join her on her

dining adventures, cooking experiments

and so much more at de-briefme.com.

de-briefme.com

INSTAGRAM: debriefme

LA DONNA DEL VINO

La Donna del Vino is the pseudonym

of this young lady from Melbourne who

worked in wineries throughout Australia

and Italy. After years of gallivanting she

returned to Melbourne to market wine

and share her love of all things vinous.

In her spare time she enjoys cooking,

gardening, drinking good vino and is

a self-confessed Neb Head (someone

really into Nebbiolo).

ladonnadelvino.com

TWITTER: ladonnadelvino

FACEBOOK: la-donna-del-vino

BRUNCH ADDICT

Two people in Melbourne who love

food set about a journey to find the

best brunch in town. Scouting out new

brunch places weekly for you to try is

our quest. Don’t worry – coffee quality is

just as important to us as the food.

brunchaddict.com

INSTAGRAM: brunchaddict

TWITTER: brunchaddict

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Visit www.chefshat.com.au for all your coffee needs.

GENUSCOFFEA

LIGHTDARK

ROAST ‘EMGRIND ‘EM

BREW ‘EM

ENJOY

Grinder Coffee & Spice KITCHENAID

Coffee Plunger CHAMBORD

Caffettiera 3 Cup Moka BIALETTI Espresso Machine

KITCHENAID

Cappuccino Cup 230ml VITROCERM

Espresso Cup BEVANDE CONOGlass Tumbler 220ml

DURALEX PROVENCEKeep Cup GlassBREW

THE ROAD TO

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NOW OPENTHE VERTUE OF THE COFFEE DRINKOPENED: February 5, 2015With a name inspired by London’s first advertisement for coffee (circa 1652), The Vertue of the Coffee Drink is a new cafe, kitchen, retailer and micro roaster, hidden down Raffa Place in Carlton. They have a very simple coffee philosophy: source the best possible green coffee, roast it to bring out the best in the bean and serve it with care and respect. 8 RAFFA PLACE CARLTONvertuecoffee.com.au

facebook.com/pages/The-Vertue-of-the-Coffee-Drink

twitter.com/VertueCoffee

instagram.com/VertueCoffee

See page 28 for our review of The Vertue of the Coffee Drink

TOKYO TINAOPENED: February 6, 2015The team behind Melbourne favourites Hanoi Hannah and Saigon Sally have today welcomed their third relation to the neighbourhood – Tokyo Tina – who will take up residence in the Windsor end of Chapel St, at number 66A.

Aiming to reflect the vibrancy of its Japanese city namesake, Tina’s philosophy is simple – freshness, sustainability and the very best in street eats.

66A CHAPEL STREET WINDSORfacebook.com/tokyotinawindsor | instagram: tokyotina_

WILO PIZZAOPENED: February 17, 2015The new kids on the block in Richmond, Wilo Pizza is owned and run by brothers Will and Oliver Thorn. Boasting a menu that has been two years in the making, the selection includes everything you would expect from a classic pizza shop with a few suprises such as the Spiced Lamb or Pork Belly options. We’re also told the broccoli pizza is an absolute pearler. Order online, or stop in and visit the Church St shop, which much like it’s pizza, is bursting with character.440 CHURCH STREET RICHMONDwilopizza.com.au

eat@wilowpizza.com.au

facebook.com/wilopizza

ESTELLE BISTROOPENED: February 12, 2015Melbourne’s Northside has established a reputation as the go to destination for serious dining, and pioneer restaurant Estelle, is proving the staying power of the northern food movement.

Commencing with a small budget and just six tables, owner chef, Scott Pickett has humbly grown his establishment that now includes an upstairs private dining room for up to 24 guests and a newly renovated covered courtyard with additional seating.243 HIGH STREET NORTHCOTEestellebistro.com | facebook.com/estellebistro

twitter.com/estelle_bk | instagram.com/estellebistro

LIEVITAOPENED: January 24, 2015Rome’s coolest street food pizza ai tagilo, has come to Northcote. Pizza al taglino, Italian for ‘pizza by the slice’, is a variety of pizza baked in rectangular trays and sold by the weight. Turn up, select your favourite flavour and how hungry you are, and enjoy!

298 HIGH STREET NORTHCOTElievita.com.au instagram: lievitapizza

LIKE MINDED PROJECTSOPENED: February 8, 2015A collaborative opening at the city-end of Smith Street, Like Minded Projects combines Fred Gets Fed, Ace and Coffee Supreme in one super-healthy, super-tasty vegan, gluten free and sugar-free eating and coffee drinking experience .With coffee, salads, sandwiches and tasty cookie treats (among plenty of other vegan and gluten free options), Like MInded Projects covers all the bases.41-49 SMITH STREET FITZROY

SIR CHARLESOPENED: February 7, 2015Serving dishes such as miso scrambled eggs, house granola with chai milk and citrus labna or BBQ pork with tonkatsu sauce, spring onion and fried egg on crispy roti, Sir Charles is taking Asian-fusion to a whole new level in their newly opened restaurant in Johnston street.Also featuring an espresso bar, with coffee roasted onsite, under the watchful eyes of Dave Makin and Zoe Delany (co-owners at Axil Coffee Roasters), Sir Charles is a combined effort. Andy and Kat Smith, chef Tyler Preston (ex-Chin Chin, Seven Seeds, Dr Morse) and George Lee all lending their experience and expertise to the venture.

121 JOHNSTON STREET FITZROYfacebook.com/pages/Sir-Charles

MEAT | FISH | WINEOPENED: February 14, 2015Apples + Pears Entertainment Group, the passionate restaurateurs behind Red Spice Road, Red Spice QVand Burma Lane opened the doors of brand new restaurant Meat Fish Wine, on Saturday 14th February.Head Chef Malcolm Wright (ex-St Katherine’s and Shane Delia’s Maha) has developed a delicious farm to table inspired seasonal menu that uses the best of local produce, and is amply accompanied by an impressive wine list of over 500 wines from Australia and around the world. 298 HIGH STREET NORTHCOTEmeatfishwine.com

twitter: meatfishwine_ | facebook.com/meatfishwine

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AROUND THE TRAPS

MELBOURNE’S FIRST UNLIMITED COFFEE APPIt’s no secret that Melbourne thrives off its growing coffee culture. Now, for $75 a month, a new iPhone app is offering a subscription that allows caffeine lovers to access unlimited cups of coffee.

Already launched through handpicked cafés, including notable St. Ali (South Melbourne) and Market Lane, UpShot caters to the demand of coffee without the hassle of digging for cash and cards. By paying through the UpShot app, users can get their hands on an unlimited supply of coffee once every 30 minutes (technically 15 minutes if you consider half the time to actually consume the initial cup).

If you rely on no more than one coffee a day a $75 a month plan gets you just that. Pre-paid plans are also available for those who drink coffee on a casual basis and want the freedom of being card and cashless.

While UpShot appeals to an ever-increasing community of bean worshippers, the app aims to mutually benefit cafés. Diverting from mainstream coffee chains and welcoming new cafés, users are currently being rewarded with a two week free subscription when a referred venue signs up. Unique to other point of sale apps, transactions don’t require the use of iPads or POS integration. Even better, there are no monthly fees or fixed term contracts. Providing a win-win scenario, faster service for quality coffee can only result in happier and more customers, without the need to maintain loyalty programs.

Download the app: http://bit.ly/getupshotRefer your favourite cafés: http://getupshot.co/refer_cafeMore info: http://getupshot.co

#NOCRUMBSPLEASE

YUM! Gluten Free Magazine have started the #nocrumbsplease

campaign, encouraging Instagram and Facebook users to tag

restaurants and cafes who are one hundred gluten free. Since the

campaign began this year, more than 150 tags have appeared on

Instagram alone.

LA CUCINA COOKING SCHOOL LAUNCHES IN MELBOURNE

Recently launched cooking school, La Cucina Di Sandra, is the masterstroke of Melbourne foodie Sandra Del Greco

who has pursued her love of Italian cooking after being schooled in cooking in Melbourne and honing her skills on

regular trips to Italy, spending time in her Zia’s kitchen.

This is a unique foodie experience in Melbourne with cooking class guests tasting and learning about food they

may never have experienced before. Attendees are treated to exceptional finger food, a three course meal, and

complimentary glass of wine. Guests are given a full set of recipes and extensive tips on how to successfully cook the

same delicious meals at home.

62 Lyndhurst St Richmondwww.lacucinadisandra.com.au | lacucina.disandra@ozemail.com.au | Ph: 0419 503 805

MAHA REOPENS

Shane Delia’s Maha restaurant has opened it’s doors again, and the newly renovated space begs to be visited.Having been closed since New Years Eve, Maha has been teeming with tradespeople for the past five weeks, as they refreshed, reworked and reinvigorated the space.While the menu remains largely the same, visually a lighter, more open and more relaxed restaurant greets diners.As a side note, Delia is following in the footsteps of many well-know chefs, launching a side project, Biggie Smalls. A 90s themed takeaway kebab concept, Biggie Smalls will sell affordable kebabs and fries. Stay tuned for launch date.

MALVERN WELCOMES NEW DINING AND ARTMalvern is set to unveil its newest dining destination with the arrival of Sagra, a multi-layered venue developed over three architecturally considered levels featuring dining room, alimentari e enoteca, art gallery, rooftop bar and function spaces. Conceived by Ross Chessari, Sagra is a new breed of Italian, built on notions that we can respect artisan traditions while presenting a fresh approach to the Italian lifestyle.

Sagra’s Alimentari E Enoteca will showcase the best Italian food, wine and produce sourced locally and from afar, offering guests the chance to experience and utilise the products used by the Sagra chefs to create their own culinary specialities.

Like the lovingly prepared food, art is of paramount importance to Chessari and will play an enormous role in the life of Sagra. Located on the mezzanine level, Sagra Gallery will provide an accessible, peaceful place in which to peruse some of Australia’s most renowned artists

The mezzanine level will also play host to the Race Furniture showroom. The iconic post-war era furniture is made available in Australia for the first time through an exclusive distribution deal with Sagra Gallery

Offering breathtaking views across Melbourne’s cityscape, Bar Sagra is an expansive rooftop bar and lounge, serving a range of cicchetti and Italian style sliders.SAGRA 256-258 Glenferrie Road Malvernwww.sagra.com.au

MISSED OUT ON FAT DUCK?

Anglicare Victoria’s foodie fundraiser, Second

Quack, is the perfect antitode for anyone who

missed out on dining at The Fat Duck. Second

Quack encourages Victorians to invite one or

more people to dine at their home on Saturday

March 21 with the aim to raise a minimum of

$525 for Anglicre Victoria’s homeless program.

Several venues around Melbourne are also

getting behind the fundraiser: Boozy Rouge

(Richmond), Mr Hobson (Port Melbourne) and

The Vineyard (St Kilda) will all host dinners in on

March 17 and 18 to help raise funds.

secondquack.org.au

8

Mr LB

North Melbourne is an inner city suburb that has proudly stuck to its grass

roots. With its close proximity to the CBD, it hasn’t always been the first

suburb to be considered when going for brunch. While Auction Rooms

has long led the way as the preferred cafe of choice, there is a new and

strong contender to the suburb – Code Black.

Code Black first hit the streets of Brunswick – in a very positive way – in early

2013. The slick black-on-black décor has become a mecca for Melbourne

coffee and brunch lovers, open every day of the year and offering a high

quality experience. Yet, the Howard Street location in North Melbourne

was originally their first location of choice. Ambitiously wedging itself

between Auction Rooms and Seven Seeds, it was unfortunate that the

build process took longer than anticipated. With persistence and patience,

Howard Street quietly opened its doors in late December 2014.

The Howard Street Code Black demonstrates its lighter side. The interiors’

brick walls are painted crisp white with pastel coloured features and the

furnishings that take a minimalist approach. The natural light is used to its

full potential and allows for a calmer environment. It’s spacious and airy

with a cleverly designed first floor suspended over the kitchen. The open

kitchen and barista station provides a sense of vibrancy and is perfect for

those who are seeking some food inspiration before ordering.

As expected, there is a full range of coffee options to choose from –

espressos, cold drips and filtered. Ordering a Brazilian single origin long

black was delicious; it had a bold coffee head with strong floral notes

and a pleasant crisp finish. Accompanying my long black I elected for a

sandwich – Howard St Open ham sandwich – Toasted seven seed bread

layered with char-grilled pineapple relish, roasted leg ham, aged cheddar

and watercress

The sandwich was designed to be served at room temperature – and whilst

I was initially surprised at this approach, it had an interesting flavour profile

that I took to. The ham had a lovely moist texture that, combined with

the Seven Seed bread and aged cheese, made for a classic but elegant

sandwich. The grilled pineapple added the necessary sweetness, and the

watercress, in a way, brought the dish together. The dish isn’t for everyone,

but its classical elements made it refreshing to see on a brunch menu.

Code Black is a welcome addition to North Melbourne. Moving away from

the obvious Errol Street location allows for North Melbourne to be seen in

a different light – industrial with a sense of mystery. Backed with fantastic

coffee and a strong menu, Code Black makes North Melbourne more than

just a passing through suburb.

Miss SL

As a brunch blogger, one of the most common questions I get asked is

‘Where is you’re favourite place for brunch?’ For the passed year and a

half, it’s consistently been Code Black, Brunswick. With a reminiscent star

in my eye, I would describe their take on fritters, their exciting thick cut

bacon sandwich and darn good coffee. When I read a recently released

article on their second cafe by the same name, I knew that I just simply

had to go there.

It was mid-Sunday when I pulled in to their North Melbourne location after

doing a few laps trying to find a park. Their address is well marked; clearly

printed on the top of the venue.

EATING OUT NORTH MELBOURNE

119 Howard Street, North Melbourne. Ph: 9381 2330

CODE BLACK

WORDS AND PHOTOGRAPHY BRUNCH ADDICT

Inside reveals a very cool, stripped back design, with white brick walls

asked marked with barely-there mint green and baby blue print. There is a

floating second floor and the entire venue is ‘U’ shaped, drawing the diners

eye toward the kitchen which is centrally located and is the focal point.

Surprisingly, we were able to get a table straight away. What’s noticeably

different about the vibe here is how family-friendly it is, with a children’s

menu available and hipster high chairs to meet your baby’s needs.

Looking at my options, I opted for a Geisha blend cold brew. It had a bitter

undertone to it, but had fruity highlights of nectarine running through it.

It was different to other Geisha blend that I’ve typically had in espresso

brews, which were characterised by their bold, fruity flavour that is

complex but sweet.

For mains, I ordered the Salted apple caramel hotcakes – Ricotta and

apple hotcakes served with salted apple, caramel sauce, candied pecans

and dried apple crisps. Food service was relatively quick, with our mains

served within 15 to 20 minutes.

My hotcakes were delicious! They were super fluffy and moist with a hint

of grated apple inside! Admittedly, they weren’t consistently cooked all

the way through, which was a little disappointing but not immediately

obvious. The salted caramel sauce was runny and very intense in flavour

when consumed on its own. When it was combined with the pancakes

though, it was perfectly balanced. The walnuts were caramelised in an

almost cinnamon sugar coating and were so delicious to eat! It was a really

great meal and would had been gloat-worthy if they were cooked through.

Overall, I was surprised the venue wasn’t more full. The food was excellent,

the surroundings were nice and the service was great. The menu differs to

their original cafe but is still full of delicious options for those looking for

a nice meal out.

CODE BLACK

119 Howard Street, North Melbourne

(03) 9381 2330

coffee@codeblackcoffee.com.au

codeblackcoffee.com.au

twitter.com/codeblackcoffee

facebook.com/CodeBlackCoffeeRoasters

Instagram.com/codeblackcoffee

Saturday 7 AND Sunday 8 MarchFROM 11AM–LATE

CECIL STREET, SOUTH MELBOURNE MARKETFREE ENTRY & ENTERTAINMENT

Port PhillipMussel Festival

A Seafood Street Party

southmelbournemarket.com.au

10

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A seasoned coffee enthusiast in Melbourne could tell you that some of the

most exact and meticulous practices of extracting coffee are used in this

coffee mecca. Cold drip, precise grinding times, and free pour foaming

techniques all exhibit the passion this city has for making great coffee.

As an American in Melbourne I was enthralled and a bit surprised at how

obsessive everyone was about their cup of Joe. While it is impossible to

deny that the coffee culture in the States can match what has evolved

in Melbourne, it is more accurate to say that they are very different from

each other, each holding different priorities. Filter coffee is the most

conspicuous difference between the two. It is actually a rare pleasure

to enjoy a simple cup of filtered coffee in Melbourne, whereas filtered is

always an option, if not the only one, in US cafes and restaurants.

In the past few months however, I have been finding it easier to satisfy

my simple cravings for filter coffee. It seems that the coffee making

community has exhausted and perfected every other method of extraction

and have finally turned their attention to filter coffee, or, like Industry

Beans, has found an appreciation for the brewing method. Holding a large

presence in the cafe and coffee scene in Melbourne, Industry Beans has

demonstrated not only their dedication and skill in making great coffee,

but also a humbleness and the acceptance that there are other worthy

ways of making and enjoying coffee.

Industry Beans has a roster of about thirty different coffees at any

given time. They like to be able to offer everyone something no matter

where their coffee preferences lie. Traceability is incredibly important,

because understanding where their beans are from allows them to deliver

consistent quality coffee. Industry has gotten especially excited about

filter coffee recently, as the rest of Melbourne is slowly warming up to the

idea of quality filtered coffee. The complexity and lightness of the roasts

are especially appealing, offering a wide range of flavour profiles. With this

new range of flavours, Industry Beans is proud to bring their loyal coffee-

drinkers the fruits of their labour, having worked with different approaches

to deliver the best product. They strive for consistency, but the process to

a consistent cup of coffee requires constant change on their part.

An interview with Gareth Sobey from Industry Beans enlightens us with his

insight on filter coffee and Melbourne’s evolving coffee and cafe culture.

WORDS CLAIRE BOTSY PHOTOGRAPHY LANA BISHOP

A Discussion on Melbourne’s Rediscovery of Filter Coffee

GARETH SOBEY: INDUSTRY BEANS

BY

Every action we take has an impact on our environment. The I am eco™ range takes the guess work out of environmental responsibility. Make the switch to sustain your relationship with the environment. For more information call Detpak customer service 1300 362 620 or visit www.detpak.com

Come visit us at stand 35 at Melbourne International Coffee Expo 2015, March 13-15 for more information.

AN INTERVIEW INDUSTRY BEANS

12

How do you feel about filter coffee and the attitude Melbourne has

towards it?

A.I think that Melbourne has a positive view towards it now and especially

in the most recent four years. It has opened new ideas and possibilities to

what coffee means as well as what it tastes like. We’ve always been very

passionate about the possibilities offered by filter brewing and we’re very

glad Melbourne has decided to get excited about it. Filtered coffee is a

different approach to coffee, you can let it linger and the taste evolves,

flavours open up, increasing complexity. Drinking espresso can be a quick

experience.

Industry has influence in the coffee culture in Melbourne, what influence

do you want that to be?

We would like to be an influence for the way we roast, not just for our

passion for coffee. We are excited by what we can do with a scientific

approach, using our curiosity to obtain reproducible results, recording and

replicating it so there’s consistency. We have a fairly rigorous process when

we work out what we would like to get out of it. We use a small profile

roaster that allows us to monitor and explore what we’re doing with each

coffee. We are excited about the sourcing side of things as well. We spend

a lot of time deciding what coffees to get, and work directly with coffee

farmers, co-operatives and processing plants across the globe. We are not

set in our ways and are constantly experimenting, searching for flavour

and consistency. Every morning, looking at each coffee, treating it like a

cooking process, we taking note of the chemical reactions going on so at

the end of the day the cup of coffee is really enjoyable. Taking the scientific

process to the next level, recording throughout the day what we’re doing,

this allows us to critique and present each coffee in the best way. We want

to present great-tasting, consistent coffee. Same for in-house service. We

want to be inclusive and for people to feel welcome, and in turn take what

we’re doing and do it at home.

What does Melbourne bring to the table specifically that makes it unique

regarding coffee?

Excellence across the board. Cafes have the tradition of serving fantastic

food with speciality coffee. Melbourne is leading the way in a well-thought

approach to roasting coffee in new and exciting ways. With filtered coffee,

Melbourne roasters are well-regarded for exploring different flavour

profiles and complexities and having a more nuanced, more thought out

approach than throwing beans in a roaster and pressing go.

What do you think is the biggest difference between the US and

Melbourne regarding the coffee/cafe culture?

There are different goals in the US regarding coffee. There’s a movement

in Melbourne towards what you can do with coffee in new ways, both

in roasting and brewing, what can coffee taste like, what’s exciting.

Australians like the social aspect of it, community aspect. We can engage

with people in a different way, sitting down with friends, a cafe experience,

as opposed to a solitary experience characteristic of the US cafe scene.

13

223 - 231 Brunswick Rd Brunswick VIC 3056T: 03 9387 4455 F: 03 9387 4140

cedarsales@cedarhospitality.com

cedarhospitality.com

7/101 Bay Street, Port Melbourne VIC 3207(03) 9646 6088

“”

Cedar Hospitality have looked after mybusinesses for over 20 years. Their product range

continues to grow and shows innovation, styleand quality. Cedar cares about my business and

never fault on service. That’s why Cedar is My Hospitality Store

Frank NesciOwner

There are some great coffee roasters on the West Coast, we respect what

they’re doing there. Making filtered coffee at home is very common in the

US, there seems to be a larger market for making coffee at home. The

growth of the home-brewing market is fantastic, being in the comfort of

your own home and having a great cup of coffee. I don’t see it threatening

to the cafe thing; there is something satisfying to making your own coffee

at home, we can of course understand that! We have group brew classes

coming out soon, brew guides, we like the idea of people making their

own coffee at home.

Can you walk us through how to make a great cup of filtered coffee at

home?

Getting a great flavoured brew on filter is easy as long as you’re careful

with preparation and timing. First weigh the dose – the amount of coffee

you are going to use. For our filter roast coffees we use between 14-18g.

Secondly, adjust your grinder to a coarser setting and use a thermometer

to the water to the right temperature – we recommend between 91 and

94 degrees. This step is really important as the particle size of the grind

along with the temperature of the water will determine how quickly the

flavours and oils in the coffee are released. When you’re ready, preheat

the paper filter, add the coffee, and then slowly pour the water over it.

Keep an eye on how much water you add and the length of time the

coffee has been brewing for. With a bit of experimentation you’ll brew a

cup of coffee that tastes just the way you like it!

industrybeans.com

14

Coffee is incredibly complex and interesting.

There’s so many things that affect the final

flavour of a coffee. The most basic and

noteworthy aspect is where the coffee comes

from. Climate, soil, traditions and agriculture

can mean the difference between a soft, nutty

comfort and a bright zesty adventure - it’s super

important to know where a coffee is from to

know what it will taste like.

You may have noticed some coffee roasters

denoting coffees as “Singles” or “Blends”.

Singles can mean a variety of things. “Single

Origin”, “Single Estate” and “Microlot” are all

identifiers of where a coffee came from. Single

Origins can come from anywhere within one

country. Single Estate coffees come from a

single farm or plantation, and Microlots are a

small selection from that single farm. One is not

inherently better than the others - each of them

have the potential to be incredibly delicious.

The advantages of Single Estate and Microlot

coffees is the traceability and transparency that

comes with buying from one producer.

Blends can be any combination of the above.

Blending is very personal and varies drastically

from roaster to roaster. A few roasters refuse to

blend their coffees. Some people stick to blends

of 2 to 3 coffees to preserve the voice of each

individual bean. Others blend more than 20

coffees together for a more homogeneous and

generic flavour. If you’re looking to explore the

full variety and depth that coffee has to offer, I’d

stick to Singles. If you want a creature comfort

that consistent, go for a blend.

Choosing coffee beans to take home can

be a bit daunting. Most consumers have

learnt about the different varieties and

regions of wine, but coffee has its own

language and geography as well.

Here’s a quick guide to finding a coffee

that suits you.

WORDS BY MATT PERGER

IMAGES BY DEAN SCHMEDIG

WHAT’S IN AN ORIGIN?

15

Coffee is grown around the equator at altitudes

from 700 meters above sea level up to 2000.

This limits its production to certain equatorial

countries with mountain ranges in Africa, Asia,

Central and South America. Each continent is

drastically different to the others, and sometimes

individual countries can brazenly stick out on

their own.

Africa, the birthplace of coffee, is well known

for its vibrant, citric, juicy and wild flavours.

Ethiopians can have wonderful aromas and

finesse; think lemongrass, bergamot and

jasmine. Kenyans are world famous for their

intense blackcurrant and grapefruit flavours,

regularly paired with rosehip and raspberry-like

fragrances. Along with these playful attributes

comes a lighter body and mouthfeel.

Central America is a wonderfully diverse region

with each country displaying very unique

characteristics. Costa Rica is always a crowd

favourite with sugary sweetness and heavy ripe

fruits. El Salvador is the king of sweetness; their

coffees are regularly ripe, sweet and full of sugar.

Honduras is a lesser known but still magnificent

producer; look out for flavours of intensely

aromatic tropical fruits. Central Americans can

be anywhere from light to heavy in terms of

mouthfeel. It’s up to the Producer, Roaster and

Barista to determine how they present it.

South America is home to two of the biggest

coffee producing nations and their coffees

couldn’t be any more different. Australians and

their milk addiction love Brazilian coffees more

than any other. They’re soft, chocolaty and nutty

and perfect as a milky drink. They’re the base

of almost every espresso blend in the world.

Colombians on the other hand are intensely

fruity. Think reduced, jammy, Christmas cake

fruit and you’re on the right track. They’re a great

match in a blend with Brazilians, each filling in

the gaps the other lacks.

With this basic knowledge of coffee regions

under your belt, you’ll be able to pick up a

bag and know what it tastes like right away. I

always recommend hearty experimentation and

exploration - there’s so many more coffees out

there than you’ll ever be able to try!

16

17

WORDS AND IMAGES BY HAYNES & BRUCE

ALLAWAHBendigo Self Contained Accommodation APARTMENTS | BEDSITTERS | HOUSES | STUDIOS | SUITES

allawahbendigo.com P: 03 5441 7003

LOCAL, DOMESTIC & INTERNATIONAL WINES ALL DAY DINING GREAT COFFEEPHONE: 5444 4655   WINEBANKONVIEW.COM

Caught up in busy city life, Melbourne-based Victorians often overlook the wonderful regions our state has to offer. Within a couple of hours drive from Melbourne, you find a host of different towns and cities that have their own culture and personality and history, and they’re completely different from one region to the next.

Bendigo is one of the most culturally rich towns in the state, a boomtown

that has its roots embedded in the Gold Rush era, which is reflected in the

beautiful Victorian architecture across the city.

Venturing to Bendigo for a mini holiday one weekend, we discovered talented

artisans, beautiful architecture and the most prestigious regional art gallery

in Victoria. But best of all, we found a vibrant food culture, a community of

passionate and hard-working store owners, chefs, growers and restaurateurs,

and a strong local produce scene flourishing alongside a cultivation of global

cuisine.

Our first stop was Lucan Street and our accommodation at the Schaller

Hotel, the Bendigo instalment of the beautiful Art Series hotels in Australia.

Inspired by the work of artist Mark Schaller, a founding member of the

renowned Roar Studios, the hotel is adorned with Schaller’s lively paintings

that draw on impressionist and primitivist influences. Bursts of colour in the

artworks are complemented by the softer, paired back décor of the hotel. The

accommodation is stylish and comfortable and makes good use of the space,

with balcony views and sleek furnishings.

We were wowed by the impeccable service at the Schaller and if we’d stayed

for a day or two longer, would have loved to hire one of their beautiful vintage-

style bicycles or taken part in an art walk around town. Instead, we went to

take a look in town to see what else Bendigo has to offer.

We didn’t have to drive far before we stumbled upon Bendigo Wholefoods,

which is not your standard hippie health food shop. From supporting local

brands to celebrating global delicacies, this establishment celebrates food

in all its forms from all over the world. A few steps away from the locally

sourced vine-ripened tomatoes, you will see rare international ingredients,

hard to find in even the most well-stocked inner city specialty stores.

It’s a beautiful shop packed with surprising and delicious goodies and its

exciting atmosphere is reflected in the passionate and good-natured owner,

Darren Murphy, who has been in the food and wine industry for many years

and knows his stuff. This shop is definitely worth a visit if you enjoy food,

eating, or just love life, really.

All this looking at and buying of food but no eating made us starving.

Time to sate ourselves! So many options, so little time! We decided on The

Dispensary, because we’d heard so many good things about it. And boy, they

BENDIGO WHOLEFOODS

did NOT disappoint. If you’re going to go to only one place in Bendigo, don’t

look further than The Dispensary. You wouldn’t know how great the place is

based on the quiet demeanour of owner Tim Baxter and his employees, but

we can safely say The Dispensary is one of the best bars/restaurants we’ve

been to in Victoria. It’s well worth a visit.

The Dispensary is all about good food and drink and is just a really sharp

place all round, from the hilarious painting of Bill Murray on the wall, to the

almost 1000 drinks on the menu, to the delicious and intelligent food on offer.

All the dishes were innovative and balanced in flavour, but standouts were the

duck breast with pork crumb (that’s right, duck served with crumbled pork

crackling – need I say more) and the delicious petit fours with a chocolate

fudge made using a secret recipe from Melbourne’s famed Attica. We also

tried one of the many drinks on offer: Baxter’s classic Negroni. It certainly

knocked our socks off – no driving for a while after that!

Stuffed full to the brim with Dispensary fare, we decided to walk it off and do

a spot of - you guessed it, shopping! We headed up View Street and landed

at The Meadow, a spunky clothing store that appeals to fashionistas and

hipsters alike.

Stocking favourites such as Neuw Denim and Cheap Monday alongside more

boutique labels like By ASL and Handsom, this is definitely one to visit for an

ultra stylish fashion fix. We had to leave before we spent our life-savings on

ten Alpha 60 dresses and the awesome vintage-style Casio watches.

Exhausted from the day’s activities, it was

time to head back to the Schaller and

indulge in a pre-dinner glass of wine and

some cheese at their very cool all-day eatery

The Pantry (because it was vital we ate more

food at this point). It gave us time to read

some Vogue Living and soak up the calming

atmosphere of the Schaller.

But without further ado, our next food adventure – Masons of Bendigo was

upon us. The restaurant unashamedly draws on flavours from across the globe,

which might suggest they spread themselves too thinly; instead, they do all

the flavours justice from the melt-

in-your-mouth goat kataifi cigars, to

the Vietnamese calamari salad. The

service was lovely and stress-free

and the whole experience was the

perfect way to end our first day in

Bendigo town.

Sunday morning called for a great

breakfast spot, and definitely a

favourite with the locals, Percy and

Percy delivered on the sunshine and the bustle at brunch.

Percy and Percy’s cute décor and friendly staff put us in a good mood straight

away, or maybe it was the quality coffee we sipped as we chose from a menu

that very much caters to breakfast hunger pangs, including grilled asparagus

wrapped in prosciutto with poached eggs and hollandaise, crunchy granola

and baked Moroccan eggs. What with all the French bulldogs and people

watching to be done, it was difficult to pull ourselves away and traipse on over to

Bendigo Art Gallery.

The Gallery is one of Victoria’s renowned cultural gems, holding its own on

the Australian arts map among its capital city peers. It’s a beautiful space

that combines old with new to hold diverse exhibitions both permanent and

temporary.

The Gallery’s permanent collection includes paintings, ceramics, sculptures,

decorative arts, photography and works on paper from the 1800s through

20

to the present day, and has a varied

and dynamic temporary exhibition

program throughout the year. It was

a calming and cultural experience

that put us in the mood for more

history and art, so where better to

head than the outskirts of town to

the Bendigo Pottery.

Everyone in Victoria has at least one ceramic piece lying around from Bendigo

Pottery in their home. It’s Australia’s oldest working pottery and an Australian

icon that draws visitors the world over.

The site itself is amazing with the old woodfired kilns towering over you as you

look around at classic-style pie plates, jugs, kitchenware and beyond. There

are also tonnes of art studios and an antique bazaar housed in the complex

for those who love hunting around for a retro bargain. A food stylist’s dream,

we could have stayed there all day. But we didn’t, because somehow we were

hungry AGAIN. Time for the sexy Mr Beebe’s

eatery at View Point back in town.

Mr Beebe’s lacks the restaurant pretense

and just serves damn fine food and drink.

It’s completely not what you expect it to be

as you walk into the high ceilinged, Alice in

Wonderland atmosphere of the restored

Victorian building. Tea and cake, however,

is not on the menu. This is an array of sexy

sharing plates with an impressive drinks list and little tastes to larger plates

that will make you want to stay and graze the day away.

The dishes are daring and don’t shy away from challenging ingredients like

beef tongue or blood, but they

do these foods well, and slightly

tentative diners shouldn’t fear

this delightful food. We lost our

minds over the potato skins with

beef tartare and truffle aioli and

blueberry cosmopolitans, all upon

recommendation from the staff

who are friendly and really know their stuff.

Our final eating destination was Bendigo’s Woodhouse restaurant. Famed

locally for what we heard several people say is “the best eye fillet in town”,

we opted for something a little sweeter, ordering the much hyped dessert

tasting plate. We could not have asked for a better finale to our weekend

in Bendigo. Combining a little bit of everything, the tasting place was quite

honestly one of the best desserts we’ve ever had. Vanilla brûlée, buttermilk

and almond blancmonge with Ricciarelli and salted caramel Charlotte cake

with caramel popcorn were just some of the treats on offer.

Alas, it was time for us to leave the lovely Bendigo, but not before stopping

at The Boardwalk on the way out for one last glass of wine and melancholy

glance across the calm waters of Lake Weerona. The Boardwalk was ideal for

a sunny Sunday afternoon drink and we were sad to leave the calm of Bendigo

to re-enter the busy reality of home. But with its dynamic community, bustling

nightlife and brilliant food, we will definitely be back to experience more of it.

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 and cafe owned by two locals who have been friends for 20 years, this is a business that has grown from a mere idea into a thriving bakery hub and funky soulful café.TGL produces delicious and nutritious freshly baked bread six days a week and real cafe food for Bendigo residents and tourists who want something better tasting, more fulfilling and a bit different to modern commercial bread and products. With ample parking and a great outdoor area for families and cyclists TGL is a real destination place! Look for the big round building!

404 Hargreaves Street, Bendigo Ph: 5444 2171thegoodloaf.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. Lake Weeroona, BendigoPh: 5443 9855theboardwalkbendigo.com.au

HARGREAVES ST LAKE WEERONA

INDULGE FINE BELGIAN CHOCOLATES

Indulge Fine Belgian Chocolates offers a total indulgent Bendigo experience. The aroma of quality chocolate, freshly ground coffee, the taste of premium chocolate, the sight of stylish furnishing, artwork and the sounds of background music deliver an exceptional multisensory experience for customers.

Using only the finest Callebaut chocolate,owner and chocolatier, Hayley Tibbett, produces a unique array of quality artisan chocolates. Indulge has incorporated regional ingredients with chocolate to create a ‘Taste of Bendigo’ range.

Let Indulge share our passion and enthusiasm with you on your visit to Bendigo.

Shop 26 Fountain Court, Bendigo.Ph: 5441 1770 indulgechocolates@bigpond.comfacebook.com.au/indulgefinebelgianchocolates indulgechocolates.com.au

PERCY AND PERCY

A place to meet, read a great book, be inspired by food and interior magazines, get your daily fix of caffeine, laugh with friends, devour the perfect hangover breakie, sings songs if you want...or a place to kick back and just ‘be’, Percy and Percy continues to brighten the corner of Hargreaves and Baxter streets.

Along with the great service, the team have recently release a new exciting menu with sure to be favourites such as their Portuguese Sardines straight from the tin like the good ol’ days and a new breakfast board comprising of a mini smorgasbord of Percy’s favourites, and accompanied by a bottle of freshly squeezed orange juice. By popular demand, the favourites you know so well, like the smashed avocado with Meredith chevre and Persian eggs are still on the menu. The corn fritters are getting a funky facelift and the hotcakes deserve a mention all 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 weekendsPh: 5442 2997

fountain crt

BENDIGO WHOLEFOODS

We believe in dietary diversity and eating for adventure! We’re a quirky community food store that strives for old-fashioned customer service. We’re a greengrocer, delicatessen, kitchen nursery and providore stocking slow food, global food, health food, super food, growing food, organic food, food for fun and more.

We passionately support and promote our region’s great growers and producers – not just because their products are fantastic, but because eating regionally and seasonally reduces food miles and makes our community vibrant.

You’ll find a growing and evolving list of over 100 local suppliers on the shelves, and local products available for tasting every day. Every product on our shelves is carefully selected because it has something special about it. Maybe it’s organic, or maybe it’s free from sugar or gluten or preservatives or cruelty. Or maybe it’s just tastes awesome.

Our team includes chefs, naturopaths, nutritionalists, vegans, free-from foodies, mad locavores, passionate cooks and home-made hicksters (country hipsters). They love to share recipes, product information, their knowledge of local producers, their enthusiasm and smiles. We’re the kind of store you can hang out in for hours and get amongst it with the locals - you might even become one!

314 Lyttleton Tce, Bendigo Ph: 5443 9492bendigowholefoods.com.au

LYTTLETON TERRACE AND WILLIAMSON STREETS

THE WOODHOUSE BENDIGO

Described by The Age Good Food Guide in 2015 as “The hot newcomer to the Bendigo dining scene” and recently rated by The Financial Review as one of Australia’s top restaurants, The Woodhouse specialises in premium wagyu and dry aged beef, sourced locally and cooked on the red-gum grill.

The rustic and welcoming interior of Bendigo’s only dedicated steakhouse includes open fires in winter and all year alfresco dining. Wood fired gourmet pizzas and the dessert selection are also local favourites. A considered, quality wine list compliments the offering.

101 Williamson Street, BendigoPh: 5443 8671thewoodhouse.com.au

QUEEN STREET

MASONS OF BENDIGO

Housed in the old WD Masons Glass shop, once operating as the oldest family run business in Australia, is Masons, the creation of Nick and Sonia, who draw on 20 years of local and international culinary experience to highlight the exceptional local produce of Central Victoria.

Nick brings together his experiences from Melbourne, London and Singapore to showcase the best central Victorian produce, from Warialda beef carpaccio with golden beets to McIvor Farm Berkshire Pork. Nick nurtures relationships with central Victoria’s farmers and primary producers to create a direct link from paddock to plate. Voted number 1 on TripAdvisor.

25 Queen Street, BendigoPh: 5443 3877

THE HOTEL SHAMROCK

A fixture on Bendigo’s social scene since 1854, the Hotel Shamrock’s five stories of grandeur is more than meets the eye. Located in the heart of Bendigo, the Hotel Shamrock offers three different dining areas, an underground cocktail bar, functions spaces as well as accommodation.

Shamrock Café & Bar: open every day of the week for breakfast, lunch and dinner, the café and bar offers casual dining in a relaxed atmosphere making it a perfect place to enjoy a meal with family and friends.Yard Bird Bar and Kitchen: serving up authentic American home style cooking, Yard Bird Bar and Kitchen is located on the first floor of the Hotel Shamrock. Situated on the balcony with stunning views over Bendigo, this is the perfect place to eat, drink or just hang out.

Corner of Pall Mall and Williamson St, Bendigo. Ph: 5443 0333hotelshamrock.com.auyardbirdbendigo.com.aufacebook.com/hotelshamrockbendigo

THE WINE BANK ON VIEW

The Wine Bank on View is a wine bar and wine merchant, operating from a heritage listed bank building in Central Bendigo. The Victorian era building was constructed in 1876, and was once the home of the Union Bank and the Bank of Australasia and New Zealand (ANZ).

Now celebrating 10 years of being in business our bottle shop is open seven days of the week, offering a huge range of local, domestic and international wine, and boutique beers. We are more than just a wine bar and wine merchant. By day, our award winning coffee and continuous menu are enjoyed, along with wines by the glass and homemade cakes. By night, Wine Bank becomes a thriving social hub, to relax and enjoy a glass of wine with friends, and a range of dining options. Our drink-in prices are the best you will find anywhere. Our wines are consistently cheaper than any other merchant!Our philosophy is to provide customers with exceptional customer service, providing value with our range of wines and fantastic food.

45 View St, BendigoPh: 5444 4655 winebankonview.com

MR BEEBES EATING HOUSE

Mr. Beebe’s is set in the CBD of Bendigo with a historic story behind it. Between 1880 and 1910 Mr Beebe’s designed many of Bendigo’s landmark buildings, including the one our Eating House is located in. He is a man of many faces and untold talents: Bendigo’s best looking mayor, friends with the quartz King…

Newly renovated historic building from 1908 where it originally was built as the royal bank of Bendigo with an amazing structure you will also receive the best view in town. Mr. Beebe’s overlooks Alexander fountain and Rosiland park.

We are a fully licensed venue with an extensive list of wines available with a selection of premium local wines as well as international producers.

We also love our craft beer with a selection of 10 different local craft beers as well as the standard beers as well.Mr Beebe’s Eating House is all about sharing. Our menu is designed to be flexible and we encourage you to eat as much or as little as you like. Why not try something new? Be bold like Mr Beebes!

17 View Point., BendigoPh: 5441 5557mrbeebes.com.au

MITCHELL STREET

VIEW STREET

ROCKS ON ROSALIND

Rocks on Rosalind has taken the Bendigo dining scene by storm, enticing both drinkers and diners with a range of exciting choices. Now known simply as ‘Rocks’, the historic bank venue over looks beautiful Rosalind Park and the Alexandra Fountain, and has seamlessly combined big city bar culture and modern casual dining with the elegance and historic ambiance of their iconic venue. Stop by for pre-theatre cocktails, casual lunch in the sunshine, or an intimate foodie escape. Enjoy a casual meal at the bar, or stay longer for the signature Epic Banquet. Open for lunch and dinner every day, everyone is welcome.

12 View St., BendigoPh: 54431 2222rocksonrosalind.com

THE EP ICUREAN DELI

The Epicurean Delicatessen is an authentic Italian inspired “tavola calda” (‘hot table’) and gourmet delicatessen. The daily menu is inspired by the seasons and prepared by people who have a true passion for local ingredients and a true appreciation of Italian food. ‘The Epicurean boasts an extensive range of artisan cheeses and small goods sourced both locally and internationally.79 Mitchell St., Bendigo. Ph: 5443 2699info@epicureandeli.com.auepicureandeli.com.au

ROSE EMPORIUM BENDIGO

Rose Emporium, with old world charm, is the hidden gem of the Bendigo Café scene. Serving great coffee, using award winning (including Champion, 2013 Sydney Royal) specialty coffee beans, locally handmade chocolates and home style food, amongst vintage and old style gifts and furniture. Mention this ad for a discount.

85 Mitchell Street, Bendigo. Ph: 5442 6900roseemporiumbendigo@gmail.com

PALL MALL AND Howard P LACE

LA P IAZZA WINE BAR AND RESTAURANT

A truly traditional Italian experience with the best and freshest of local produce including a Mediterranean influenced selection of antipasti, pizza, main courses and desserts, along with a an extensive selection of Australian and imported wines.

4 Howard Place, Park Corner (opposite the Conservatory Gardens)Ph: 03 5444 4499Open Tuesday – Saturday 12 noon until latelapiazzawinebar.com.aubookings@lapiazzawinebar.com.au

BUNJA THAI

Bunja Thai Restaurant offers authentic Thai cuisine in opulent Vahland Gold Rush Era extravagance vaulted bank building. Local wines, Asian beer, amazing Thai food and located in the heart of Bendigo.

32 Pall Mall, BendigoPh: 5441 8566Open lunch weekdays from 12pm and evenings 7 days a week. bunja.com.au twitter: @bunjathai

MINUTES AWAY

THE WILLOW ROOM

Willow Room is an intimate European style restaurant showcasing local and regional produce. Local beer and wine complements the feasting style of dining with both main and sharing dishes offered. The menu is seasonal and comes straight from local farmers with Tooborac, Axedale, Bendigo and Harcourt right on our doorstep.

187 High Street, Heathcote.Ph: 5433 4022info@willowroom.com.auwillowroom.com.au

THE BENDIGO POTTERY

Australian owned and operated since 1858, Bendigo Pottery is Australia’s oldest working pottery. Preserving the most significant collection of wood fired kilns in the world, all product is now fired in natural gas kilns.

With a reputation for making high quality ceramics, Bendigo Pottery has expanded the range of experiences at this historic site in Epsom to include the extensive retail gallery among the old kilns, hands on experiences, a museum, an Antiques and Collectables Centre, artists’ galleries, and a cafe.

Book a seat with an experienced potter, pick up a hand painted dinner set, follow a sentimental journey in the antiques, discover the arts of metal sculpture, printmaking, and clock repairs, taste some wine and finish with great scones and coffee.146 Midland Highway, Bendigo.Ph: 5448 4404bendigopottery.com.au

CHANCERY LANE

THE DISPENSARY ENOTECA

Bendigo’s most intimate and stylish restaurant and bar. Famed for the finest drinks list in regional Victoria. Featuring over 200 boutique wines, 100 French Champagnes, 100 craft beers, 100 Single Malt Whiskies, 50 gins, 50 cocktails, 50 aperitifs and digestifs and much more .

“Bendigo’s most exciting gastronomic outpost.” “Just perfect” Australian Gourmet Traveller

“If Tim Baxter hasn’t created the best all-round drinks list in the country: he must be close.” “This place rocks.” The Age

Open Tuesday to Saturday 11.30am until Late9 Chancery Lane, Bendigo Ph: 5444 5885thedispensaryenoteca.comheathcote

THE LOCAL ROASTER

ACCOMMODATION

BARCLAY ON VIEW

Stay in the heart of Bendigo’s Arts, Theatre and Café Precinct. Our quiet, central location offers guests the best of Bendigo, by day, and a peaceful sleep, by night. Including free WiFi, Foxtel and car parking as well as access to gym, sauna, spa and BBQ facilities. Large group breakfasts are also available in our newly renovated conference room for up to 50 people.

181 View Street, Bendigo. Ph 5443 9388 info@barclayonview.com barclayonview.com

BENDIGO HOLIDAY RENTALS

Bendigo Holiday Rentals boast 2,3 and 4 bedroom self contained holiday houses in the CBD of Bendigo. Come for a food and wine event, a cultural experience or just a get away. We have something for everyone and can host up to eight guest. Short term accommodation for business is also a specialty as all our houses have FREE wifi and a study hub. Refreshments on arrival, quality linen and walking distance to great restaurants, cafes and tourist attractions. All our properties are pet friendly too, so bring along the gorgeous pooch as well!

Each house boasts a 50” LCD TV, blue ray DVD, full fridge, microwave, dishwasher, fully equipped laundry with front loader washing machine and driers.Hargreaves House is great as a step away from Pall Mall and The Chinese Museum Precinct, Barnard Manor is steps away from Ulumbarra theatre precinct, the aquatic center and Rosalind park, as is Stewart House. Lara house and Victoria cottage is close to CBD shopping and the Central Deborah Gold mine. Allow us to pamper you with good old fashioned hospitality!

Check out our website for more www.BendigoHolidayRentals.com or phone 0408 395 312

THE SCHALLE R Art Series HOTEL BENDIGO

Proving to be Bendigo’s centre of creation and inspiration, The Schaller Studio provides a contemporary accommodation solution with the Art Series Hotel Groups art inspired twist. The hotel was the launch property of the Studio concept for the Group in May 2014 that appeal to price-conscious consumers and answer to the changing way in which hotels are utilised and are perfectly suited to regional Australia.

The 128 room, The Schaller Studio draws from the art and cultural overtones of Bendigo City, while being inspired by namesake artist, Mark Schaller and his renowned expressionist work. The hotel promises to be a place for contemplation, creation and inspired thinking, making it the ultimate launch pad for a culturally rich Bendigo experience.

Lucan Street, Bendigo. Ph: 4433 6100artserieshotels.com.au/schaller

CUSTOM COFFEES

Since 2000, Custom Coffees Bendigo, has been providing wholesale, multi award winning, coffee to cafes, restaurants and clubs, and our coffee bean blends and popular brands are prominent not only locally, but throughout Melbourne, regional Victoria and interstate.

Now nearly 15 years on and Custom Coffees supplies coffee to nearly 250 cafes, restaurants and clubs across Australia. Together with more than a dozen employees, some of which have been with Custom Coffees since inception, Custom Coffees continues a fine pedigree, ethos and a commitment to customer service and continues to build on providing, as always, the finest gourmet coffees without compromise.

customcoffees.com.au

twitter.com/custom_coffeesinstagram.com/custom_coffeesfacebook.com/CustomCoffees

REGIONAL WORLD’S LONGEST LUNCH – BENDIGOFriday March 13, 12pm – 4pm • Rosalind ParkTake a seat at our long table in the idyllic surrounds of Rosalind Park. Savour six regionally sourced courses presented by Wine Bank on View, superbly matched to the best wines from the Bendigo wine region.

BENDIGO BLUES TRAM & UNDERGROUND BANQUETFriday March 13, 6pm – 11.30pm • Rocks on RosalindA personal performance by one of Victoria’s � nest contemporary blues artists aboard the Bendigo Blues Tram. Return to Rocks’ for a three course banquet dinner – six shared savoury dishes and dessert selection to die for.

A FISH OUT OF WATERSaturday March 14, 11am – 5pm • Rocks on RosalindThe Rocks on Rosalind courtyard will be a festival for seafood lovers. Watch the outdoor wok sizzle, meet the local � shmonger, and graze your day away on Ben’s signature seafood dishes – complete with live music.

NATIVE AND NATURAL FLAVOUR FESTSaturday March 14, 11am – 4pm • Bridgeward GroveCelebrated indigenous chef Mark Olive will showcase a menu highlighting the � avours of the Australian bush, presenting his indigenous food along with workshops, demonstrations and locally produced wine and beer.

HOW TO DRINK – AN INSIDER’S GUIDESunday March 15, 12pm – 4pm • The Dispensary EnotecaWriter Michael Harden (Epicure, Australian Gourmet Traveller) joins Central Victorian drinks expert Tim Baxter, for an afternoon of education, decadent food, imbibing, frivolity and demysti� cation of drink culture.

PICNIC WITH THE MAD HATTERSunday March 15, 10am – 4pm • Bendigo Botanic GardensIn the shade of the Gardens, more than thirty of the region’s very best food producers, restaurants, wineries and breweries will gather to present a delicious day, with family friendly games and entertainment, for all.

For more information, tickets and short break accommodation packages, freecall the Bendigo Visitor Centre on 1800 813 153 or visit:

www.bendigotourism.comExploreBendigo • #explorebendigo

Bendigo is only 90 minutes from Melbourne Airport along the Calder Freeway and 90–120 minutes via V/Line from Southern Cross Station.

BENDIGO CRAFT BEER & CIDER FESTIVAL Saturday March 28, 11am – 7pmTaste a range of Australian handcrafted beers and ciders, and gourmet foods, while relaxing to a variety of artists playing live music at the Tom Flood Sports Centre.

STRATEGEM BENDIGO WINEMAKERS FESTIVALSunday April 5, 11am – 5pmAn annual Easter Sunday event; meet the winemakers of the region, sample Bendigo’s best wines and enjoy live music in the tranquil Castlemaine Botanical Gardens.

FOOD FOSSICKING TOURSEvery Saturday • Bendigo Discover Bendigo’s delicious secrets, meet our passionate food heroes and hear their stories. Be treated to food and beverage tastings, and walk away with your own goodies.

BENDIGO COMMUNITY FARMERS’ MARKET2nd Saturday of the month

HEATHCOTE REGIONAL FARMERS’ MARKET3rd Saturday of the month

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.

MORE AUTUMN EVENTS

SASI 211385v2

BENDIGOThe Fl� ours of Autumn

CELEBRATING THE MELBOURNEFOOD AND WINE FESTIVAL

GRAM FEATURE

DISCOUNT HEALTH FOODS

Otherwise known as the ‘Home of Health’, Discount Health Foods prides themselves on impeccable service, an outstanding array of health and wellness products, and great prices.

Moshe, owner and personality behind this health superstore, has been at the Market for over 25 years and last year, his stall was voted South Melbourne Market’s favouriteSpeciality Food in the MYOB Melbourne Market Awards. He’s such a happy face to have around the Market and can sometimes be found sneaking into Maria from Emerald Hill Deli’s cheese fridge to eat her Roquefort!

It’s only every four years he gets the chance to take a much-needed break. His adventurous spirit will take him dog sledding in Alaska and then off to Las Vegas to cruise the Nevada Desert and the Grand Canyon on his motorbike...and he’s pretty excited!

Stall 26. SOUTHMELBOURNEMARKET.COM.AU

THINGS WE LOVE

Find us onFind us on

298 Nicholson Street Fitzroy Victoria 3065

www.hotelagencies.com.au

Visit our Superstore at

Visit our Website at

T 03 9411 8888 F 03 9411 8847customerservice@hotelagencies.com.au

HOTEL AGENCIESIS A LEADING IMPORTERAND SUPPLIER OF CROCKERY,FOODSERVICE EQUIPMENT,GLASSWARE, CHEFWARE,DINNERWARE, SERVINGWARE AND CLEANING PRODUCTS TO THEHOSPITALITY INDUSTRY.

HOSPITALITY, CATERING &RESTAURANT SUPPLIESSINCE 1947

OUR FAMOUS BRANDS INCLUDE DUDSON,SCHOTT ZWIESEL AUSTRALIAN FINE CHINA,CARLISLE AND MAXWELL & WILLIAMS.

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Find us on

GET A TASTE FOR FARM TO TABLE WITH FOWLES WINE

Fowles Wine - the world’s first winery to craft wine to match with wild game meat - are due to launch a new wine range designed to match with farm fresh meats called Farm to Table.

As farmers and winemakers with significant experience growing their own grass fed sheep or sourcing game from the wild, Fowles Wine have identified the different qualities of farmed and wild meat and understand how to blend wine to match its profile. With Farm to Table, Fowles Wine have modified the way they make the wine to match the more ‘open’ fibre, ‘softer’ texture and higher fat content of farm reared meat.

With this in mind, their Farm to Table wines are underpinned by fresh acidity but have slightly fleshier fruit and a firmer tannin structure (when compared with their ‘wild food’ wines) to complement the characters of farmed meats.

Like all of Fowles Wine’s ‘food wines’, Farm to Table is driven by their hunger to get closer to the source of food and wine, and build an understanding of how to hunt, grow and blend it to create harmonious taste experiences.

Available from 28 February, Farm to Table wines retail at $14.95 and are exclusive to Fowles Wine Cellar Door. The Farm to Table range includes: Sauvignon Blanc, Chardonnay, Pinot Noir, Shiraz and Cabernet Merlot.For more information or to order Farm to Table wines online head to: www.fowleswine.com or call the Cellar Door on: (03) 5796 2150

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8 Raffa Place, Carlton. Ph: 8060 6987

WORDS AND PHOTOGRAPHY BY DE BRIEF ME

THE VERTUE OF THE COFFEE DRINK

To distract our daughter from the vaccinations she’d scored as a result

of reaching her first birthday milestone, we took her out to lunch at one

of Carlton’s newest cafes – The Vertue of the Coffee Drink. As we passed

Lygon Street, peeling off Miss B’s plasters as we went, we turned into

Cochrane Place from Elgin Street, between a servo and a motor mechanic

shop, and wove cautiously between trucks parked tightly in tandem. To

the left was Raffa Place where at the very end was number 8 – marked by

a set of maroon double doors.

Within, there was a refurbished warehouse feel. It was warm, with abundant

natural light streaming through the clear panelling of the ceiling. Rusty wall

planters housed plush indoor plants, and at the heart of the establishment

was owner, Mike Cracknell’s, pride and joy – the coffee roaster.

The cafe’s name is a tribute to London’s first advertisement for coffee

(circa 1652). And, as we discovered, at The Vertue of the Coffee Drink,

they not only take their coffee seriously – as micro roasters and coffee

equipment retailers – their kitchen serves up incredible food as well…

The coffee was incredible. Full-bodied, creamy, with the most sensational,

lingering aftertaste. Miss B loves fresh coconut (and a sip of coffee every

now and again *ahem*). It was absolutely delicious and they’d fashioned

a generous opening to enable easy coconut-flesh-scooping once all the

coconut water was consumed.

Despite the fact that they serve all day breakfast, we ended up going for

their lunch menu which starts from 10.30 am.

The eight hour lamb shoulder, tabbouleh, baby broccoli, dukkah and tahini

was absolutely gorgeous. The lamb melted in our mouths, and although

rather bland on its own, together with the tabbouleh, dukkah, tahini, and

the generous squeeze of lemon juice over the top, it was a perfectly

balanced (and generous) dish.

When the Muffuletta (pressed New Orleans deli sandwich with salami,

smoked ham, capicola, provolone, Gouda, olive, capsicum) came out, I

couldn’t quite believe it. It is apparently the legitimate brainchild of a Sicilian

family that immigrated to New Orleans. I would have thought it had been

created by a bunch of blokes, who after one too many beers, came up with

this brazen idea to put everything they loved into an enormous focaccia,

then to slice it up and share it with a few more drinks… Nevertheless,

whatever you choose to believe, it’s one of the most amazing sandwiches

I’ve ever beheld. The bread soaked in all of the wonderful flavours and

aromas from the marinaded olive salad, and the neatly stacked layers of

cheese and preserved meats added a tenderness to the sandwich which

wasn’t overwhelmingly salty. Plus the divine layers made it look like a

multi-coloured savoury opera cake – what’s not to love?

The kid’s scrambled eggs kept our little one occupied in a high chair whilst

we indulged in our respective meals. Beautifully seasoned with salt, no

pepper, Miss B self-fed and due to the nature of the two elements, made

minimal mess!

Without question, we wouldn’t hesitate to revisit. I’m already yearning for

their chia seed and coconut pudding with caramelised figs as well as their

Scotch eggs!

THE VERTUE OF THE COFFEE DRINK

8 Raffa Place, Carlton

8060 6987

vertuecoffee.com.au

facebook.com/VirtueCoffee

EATING OUT CARLTON

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EATING OUT FITZROY NORTH

My mother spent a lot of time in Sicily as a child. The stories have kept us

enthralled at the dinner table for years. Tales of waking to the sound of

street vendors selling soft cheeses and crusty ciabatta bread are always

met with dreamy sighs. We groan with envy as my mother recalls warming

herself with steaming bowls of ricotta on icy winter mornings. Many years

later, my time in Sicily gave me my own sweet stories. Breakfast was a

simple affair. We started the scorching summer days with creamy granita

alla mandorla (almond granita), mopped up with hunks of sweet and fluffy

brioche. Breakfast was a meal to be shared and the café down the road

was swarming with locals. Everyone knew each other and they all ate

together. Mio Locale or ‘My Local’ aims to be that for Melbourne. Whilst

they don’t offer bowls of hot ricotta or almond granita for breakfast, nods

to the mother country are scattered all across the menu.

This new North-side café is the first venture for brother/sister team Emily

and Maurice Paladino. With strong Italian roots these two were into

home grown veggies and flourishing fruit trees before all that became

cool. This down-to-earth vibe and genuine love of great food sets Mio

Locale apart. Here you’ll find everything Melbournians love in a café minus

the pretension and oppressively long lines. A mature, muted fit-out sees

glazed brick tiles meshed with grey concrete walls. But it’s the potted

herbs and smell of espresso that will draw you in. We visited for breakfast

in the hope that our dreams of a great Italian local would be met. We were

very pleasantly surprised.

The menu is Melbourne-cool with a strong European edge. Think smashed

avocado with hazelnuts and ricotta salata or chickpeas with salami, sugo

and spinach. Traditionalists will love the breakfast bruschetta - dressed

up with a garlic basil pesto, soft semi-grilled tomatoes and finished with

pillows of fluffy ricotta. The lightness of this dish comes from the delightful

fresh ingredients (like the sweet and fragrant tomatoes) and a smattering

of garden herbs on top. It’s a beautiful way to start the morning.

The Worker’s Breakfast is also a good choice. This one is brimming with

Italian favourites served alongside a hefty slice of ciabatta and a couple

of wobbly poached eggs. But it’s the generous shavings of plump, pink

prosciutto that really bring this dish to life. The saltiness of the meat pairs

perfectly with the creamy ricotta and takes me back to brunches with

the family when we ate nothing but cured meats and cheese. The tomato

relish is also a nice addition. Made on site, it has all of those gorgeous

tomato and herb flavours without the added sugar. A welcome change

from the gluggy, overly sweet sauces usually served with eggs.

Health conscious types are not forgotten here and will head straight for

the house made granola. Mio Locale’s version is a texturally satisfying mix

of honey roasted nuts, seeds and shards of crunchy shredded coconut.

Poached rhubarb and fresh strawberry slices finish it all off and give a

welcome spark of tartness at the end. I left having wished I’d ordered this

and nothing else - no mean feat given that that it’s just a simple granola.

Those of you looking for pre-work boost will find it pretty perfect.

Mio Locale ticks all the boxes when it comes to an inner-city café offering

Euro-inspired fare. The service is friendly, the atmosphere relaxed and

most importantly the food is delicious. With its down to earth feel and

simple dishes done well Mio Locale won’t stay quiet for long.

MIO LOCALE

465 Brunswick St, Fitzroy North

0408 547 765

miolocale.com.au

facebook.com/miolocale

WORDS MY FAIR MELBOURNE PHOTOGRAPHY DEAN SCHMEDIG AND MY FAIR MELBOURNE

MIO LOCALE465 Brunswick St, Fitzroy North Ph: 0408 547 765

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COOKING WITH COFFEE

1 can of black beans

1 can of tinned tomatoes, unflavoured

1 tablespoon tomato paste

¼-1/2 cup of freshly brewed espresso

1 spanish onion, chopped

4 large cloves of garlic, chopped

2 tablespoons Mexican Spice Mix

2 teaspoons ground cumin

2 teaspoons brown sugar

small bunch of coriander, finely chopped

OPTIONAL:

1 small carrot, grated

a small handful of cherry tomatoes, chopped

In a large saucepan, add four tablespoons of olive oil and place on a

medium heat. Add the chopped onion, and cook gently until it is completely

translucent and starting to brown (around 15 minutes).

Next, add your crushed garlic, and sauté until the garlic is well cooked.

Add you Mexican spice mix and extra ground cumin, and cook through

gently, adding more oil if need be.

Once your kitchen becomes fragrant, add the tinned tomatoes and tomato

paste, combining all ingredients well before adding the black beans. If you are

adding carrot and tomato (or any other finely chopped vegetable) do so now.

Add the brown sugar and cook on a low heat for around fifteen minutes.

Just before serving, add the chopped coriander, reserving some for

garnish. Serve with rice, as a vegetarian filling for tacos, or as the bean

mix in nachos.

METHOD

BLACK BEAN ANDCOFFEE MOLE

INGREDIENTS

RECIPE AND PHOTOGRAPHY GEORGE EATS

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34

INGREDIENTS

2 cans of coconut milk (not cream) refrigerated overnight

3 tablespoons of maple syrup

2 vanilla beans, seeds scraped

(this will yield a small tub of icecream,

more than enough for multiple affogatos!)

1 shot of coffee per person

1 shot of kahlua per person or

1 teaspoon of maple syrup per person for a non-alcoholic

alternative

VEGAN COCONUTICE CREAM AFFOGATO

RECIPE AND PHOTOGRAPHY GEORGE EATS

INGREDIENTS

METHOD

Turn your ice cream machine on and let it chill, as per the machine

instructions. If you don’t have a machine, you can always buy

pre made coconut ice cream, or use any number of hand-mixed

methods available online.

Take your chilled coconut milk and mix it in a large bowl with

your maple syrup and vanilla. Add this mixture to your chilled ice

cream machine and use it as per the instructions.

Once the ice cream is ready, transfer it to the freezer, and turn

your coffee machine on. Alternatively, brew one espresso per

person using instant coffee.

When you are ready to assemble, place two scoops of coconut

ice cream in each glass. You need to work quickly as the ice

cream tends to melt at a faster rate than regular dairy ice cream.

If you are making non-alcoholic Affogato, pour your maple syrup

over the ice cream, followed by the coffee. If you are making

an adult version, add the coffee and a shot of Kahlua, or your

favourite liquor.

Sharing our passion for coffee

Enjoy the taste of one of our perfect espresso blends. From delicate yet complex, to rich full-bodied dark roast, these carefully blended and slowly roasted coffees have been

especially developed to offer regional taste nuances.

Piazza D'Oro Espresso coffee is proud to be UTZ CERTIFIED and roasted locally, right here in Australia.

To talk to our sales team please call 1300 33 1753

For more information visit www.piazzadoro.com.au

facebook.com/piazzadoroau

instagram.com/piazzadoroau

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COOKING WITH COFFEE

CAKE

100g 70% dark organic chocolate (I recommend Green and Blacks)

125g butter

1 ½ cups almond meal

½ cup potato flour

80-100g brown sugar, depending on your sweet tooth

1/2 cup milk of choice

2 eggs

4 tablespoons cocoa

½ cup freshly brewed strong espresso

½ teaspoon salt

1 teaspoon baking soda

2 teaspoons apple cider vinegar or lemon juice

ICING

250g cream cheese, at room temperature

45g butter, at room temperature

2½-3 tablespoons brown sugar, depending on your sweet tooth

1 teaspoon vanilla paste (you can buy it at most supermarkets or substitute

for extract)

Preheat the oven to 180 degrees Celsius, and grease/line a medium sized

cake tin. Turn your coffee machine on, if you are using one.

Fill a medium sized saucepan just over half way with water and turn the

heat up to high. Place a steel bowl over the top of the water, ensuring that

the water and bowl do not meet. In the bowl, place your chocolate and

butter.

When the butter is starting to melt, turn your heat down a little bit so that

you don’t get water splashing everywhere. Keep stirring until the butter

and chocolate are completely melted.

Next, make your espresso. If you don’t have a coffee machine, brew half a

cup of strong instant coffee.

Pour your espresso into the chocolate mixture, and stir until it is

incorporated.

In a large bowl, mix together your flours, salt, cocoa and sugar. Add the

chocolate mix to the flours, and mix until a smooth batter is formed.

Add the eggs and incorporate them thoroughly into the batter. Stir the

milk in gradually, and keep stirring until the batter is completely smooth.

Add your baking soda, and top it with the apple cider vinegar. Once the

reaction subsides, gently fold this into the batter.

Pour into your greased cake tin and bake for around 40-45 minutes.

Once a skewer comes out clean, take the cake out of the oven and leave

to cool completely.

In a separate large bowl, use your hand beater to beat the cream cheese

and butter until a smooth icing is formed. Add your espresso gradually,

and then finish with the sugar and vanilla. Store in the fridge until you are

ready to ice the cake.

METHOD

GLUTEN FREE CHOCOLATEESPRESSO CAKE

INGREDIENTS

RECIPE AND PHOTOGRAPHY GEORGE EATS

38

It’s the end of summer but the weather is still hot,

so there is no better place to head for this month’s

review than a little St Kilda gem called Il Piccolo

Posto, hidden behind Metropol on Fitzroy St at the

No.96 light rail stop. You’ll find Giancarlo Miggiano,

an Italian native, pumping out a great blend from

Rosso Roasting Co. Established in 2005 and roasted

in Melbourne, they have flown under the radar, but

now with a new look and rebranded packaging they

are starting to make their mark. It’s a blend of four

estate coffees sourced from Rainforest Alliance and

Fair trade farming communities from South America,

Central Africa and Indonesia.

I drank this coffee as an espresso, double ristretto

and a piccolo latté made with Giancarlo’s own home

made almond milk (which doesn’t separate and is

so good that people come here especially for it).

Rosso has a flavour profile of caramel and hazelnut

which really comes through in the espresso, while the

citrus acidity, hints of berry and spice are far more

evident in the double ristretto. Regardless, you still

get the chocolate finish that is very much consistent

with a medium to dark roasted coffee. The almond

milk works perfectly to accentuate the nuttiness of

this blend and for someone like me who doesn’t drink

their coffee very milky, I am pleased to say that Rosso

cuts through nicely so you can very much taste the

bean.

Giancarlo also uses Rosso and Italian almond syrup

to make an iced coffee called Soffiato from his home

town, the perfect way to enjoy your caffeine in this

heat. Whether it’s hot or cold, pop down and visit

Giancarlo and give Rosso a go.

Available to enjoy at:

Il Piccolo Posto - 2a/60 Fitzroy Street, St Kilda

Union St Brewers - 34 Union St, Brunswick

Prospect Espresso - 2a Prospect Hill Rd, Camberwell

Entrecote - 133 Domain Rd, South Yarra

Drugstore Espresso - 194 Toorak Road, South Yarra

The Beatt - 24 Beatty Ave, Armadale

REVIEWS

WORDS AND PHOTOGRAPHY DEAN SCHMEDIG

WORDS AND PHOTOGRAPHY DEAN SCHMEDIG

AN APE IS LOOSE Greco 2014

ROSSO COFFEE

Once upon a time there was a vast grape growing

region that spread across two states. It was called

the Murray Darling. It became known for producing

vast quantities of grapes under the bright warm sun

of Australia. The problem with this area, however,

was that viticulturists were planting varieties that

were not necessarily suited to such a warm climate.

White grape varieties like Chardonnay became flabby

and round, and some red grape varieties almost

tasted ‘jammy’ with the higher alcohol and riper fruit.

Winemakers had to add lots of things like tartaric

acid in order to make the wine of commercial quality.

Then there came a change. Some viticulturists wanted

to focus a little less on the bulk-producing varieties

and began experimenting with grapes that were

shown to have adapted to the warmer climes of their

respective parts of the world, such as Italy and Spain.

These varieties flourished in the hot sun and did not

necessarily need much in the way of additions.

This is one of the success stories. Meet Greco – a white

grape variety that hails from the southern regions of

Italy – that was planted in the Murray Darling, not far

from Mildura. A young chap by the name of Andrew

Bretheron bought some of these grapes and made

this wine out of his facility in the Yarra Valley. This fruit

loved its warm growing season so much it needed no

acid additions and spent some time in large old wood

on its lees and was not even fined or filtered before

bottling.

Greco has aromatics like an mélange of melons, Pink

Lady apples and a touch of brass. It has a mouth

coating melon flavour and impressive structure –

being dry and crisp yet finishing with an almond skin-

like phenolic grip.

Drink young with full-flavoured fish courses or serve

it with gnocchi with silverbeet and pinenuts like I did.

But be quick to try this one. Mr Bretherton made only

36 cases for this vintage. The rest of us will have to

wait until next year.

Stockist: Harry & Frankie, Port Melbourne and

Barrique Wine Store, Healesville

LA DONNA DEL VINO

39

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

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Anzac Triple Chocolate

Coconut � Lemon Cream• Fresh Passionfruit Cream Macadamia � White Belgian Chocolate Pistachio � White Belgian Chocolate Anzacs � White Belgian Chocolate

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Given that our beer market has long been

dominated by large corporates producing

generic, preservative enhanced lagers, it’s easy

to understand why the craft beer industry

initially shunned the lager style in favour of more

interesting beers with generous aroma and malt

profiles.

Interesting is one word to describe Moondog I

guess, but falls embarrassingly short if you look

at their impressive range of releases over the past

few years. ‘Fun’ is a word that comes to mind

when I think of the guys running around their

Abbottsford brewery and Love Tap Double Lager

most definitely encapsulates their philosophy of

making adventurous and innovative beer.

Yes, Love Tap is their most approachable and

widely available beer which means it’s not barrel

aged or sour or smokey or … well, you get the

picture. It’s a lager with a sexy hop character

designed to get some volume through their

brewery and pay the bills while they play around

with their next mind-blowing recipe.

So, let’s pour this sucker. Unlike most lager styles

which require a tall, straight glass, I’d suggest

pouring this into something suitable for aromatic

ales like the Spiegelau IPA glass pictured, or if

you don’t have one of those, perhaps a bulbous

red wine glass. Love Tap pours a slightly cloudy

amber colour with a light fluffy head. Give it a swirl

and really get your nose in there to appreciate the

tropical fruit, citrus, slightly funky aroma. Take a

generous sip and the wonderful yet subtle malt

profile gives you a slight caramel hit but not too

much.

Imperial pilsner? Double lager? Who cares what

category it may slot in to, it’s a brilliant beer to be

drunk as fresh as possible at any time of the year.

WORDS AND PHOTOGRAPHY ON THE BANDWAGON

MOONDOG LOVE TAP DOUBLE LAGER

40

DAYLESFORD SHOWCASE DINNER

Annie Smithers of du Fermier joined Middle Park Hotel’s own Stephen Burke and Andrew Beddoes for a dinner showcasing outstanding food, wine and produce from the extended region of Daylesford.

OUT AND ABOUT

ESTELLE BISTRO LAUNCHES

Scott Pickett’s Northcote diner, Estelle, relaunched as Estelle Bistro during February following an interior renovation, with its retro wall tiling replaced with varnished timbers, new copper bar features and splash backs, and the dining room painted a sleek yet warm walnut brown, finished with gloss black flooring.

41

March 9GREAT SOUTHERN BEEF AND LAMB MEAT FEUDThe Deck at The Prince2 Acland Street, St. Kilda

Presenting Great Southern Beef and Lamb Meat Feud, showcasing the juiciest bites form some of Melbourne’s masters of meat:

• Middle Park Hotel• Meatball & Wine Bar• Fancy Hank’s BBQ• Newmarket Hotel• Peter Bouchier• Gelato Messina

$49 | includes one dish from each of the six vendors

meatfeud.com.au

March 15PICNIC WITH THE MAD HATTERBendigo Botanic Gardens

Come and be part of a regional food wonderland in the shade of the Bendigo Botanic Gardens, where Central Victoria’s local food network Food Fossickers present “A picnic with the Mad Hatter”.Sample regional delights from local producers and wineries or build the perfect picnic spread from our hawker style restaurant stalls and craft beer bar. This food and wine festival is a good ol’ fashioned family picnic day with something for everyone – the very best restaurants, food producer and wineries from the region, with music, entertainment and loads of fun activities for the kids.

10am - 4pmBendigo Botanic GardensNapier St & Scott St, White Hills

foodfossickers.com.au

THE DIARY

March 7DAY TRIPPINGSt. Hotel54 Fitzroy Street, St Kilda

Newly relaunched St. Hotel, St. Kilda, is set for another transformation this March, with the interiors reshuffled to reflect the atmosphere and hustle and bustle of the South East Asian day markets.

For one day only, the St. Hotel will play host to Windsor’s favourite culinary trio - Hanoi Hannah, Saigon Sally, and new kid on the block, Tokyo Tina, as well as Docklands’ Ba Noi restaurant – for special event, Day Tripping, where each will serve their best dish from popup stalls in the market setting.

As part of the Melbourne Food and Wine Festival, Day Tripping will be a day long festival dedicated to the delights of hawker food.

12pm - 5pm | $40 includes five dishes

melbournefoodandwine.com.au/event-calendar/day-tripping-5602

March 28THIRD ANNUAL BENDIGO CRAFT BEER AND CIDER FESTIVALTom Flood Sports Centre

The third annual Bendigo Craft Beer Festival, proudly sponsored by the Golden Square Hotel Bendigo will be held on Saturday 28th March at the Tom Flood Sports Centre Bendigo, just a short stroll from the city centre.

Take in a day full of some of the best handcrafted beers and ciders produced in Australia, if you want set yourself up on your picnic rug while you get ready to taste a range of amazing beers, ciders and gourmet foods all while you relax listening to a variety of artists playing live music, got kids? bring them along we have face painting for the little kids (and some big ones), there will also be magic shows on to keep the little ones amused.

Pre event purchase tickets $35

or $40 at the gate, 10% group

discount applies for Minimum of 10.

bendigocraftbeerfestival.com.au

March 11WILSON V WILSONMs Collins - 425 Collins Street, Melbourne

Ms Collins is stirring trouble again by taking two of her top chefs and placing them in the kitchen to battle it out for the Melbourne Food and Wine Festival.

Daniel Wilson from Huxtable and Paul Wilson from Icebergs will fire up the stoves on Wednesday the 11th of March and prepare their pans for a culinary battle between Paul’s modern Mexican and Daniel’s fresh and fun Asian dishes.

6.30pm sitting or 8.30pm sitting$125 per person

mscollins.com.au

BENDIGO ON THE HOPStay Tuned!

Bendigo On The Hop will be back in 2015, once again celebrating Bendigo’s heritage, its amazing venues and Bendigo Beer’s commitment to establish the city as the craft beer capital of regional Australia.Not to mention it will once again feature the finest craft beer from some of Australia’s best breweries.Stay tuned for more details about the event.

42

BLOCK PLACE Brown Sugar CaféCafé SegoviaIs Ollo@ 32Café e Biscotti

BOURKE STREET Alijsen RamenBottega RestaurantCa De Vin (Mall)Café EuroCafé On BourkeCafé TonoCafenaticsCarlton ClubDonatos CaféEarl CanteenElephant and WheelbarrowFlorentino BarGloria Jean'SImperial HotelIto Noodle CaféIzakaya HachbehLanes Edge BarLangleys CaféMovida TerrazzaNandosNashiOmbraPellegrinis Romano'sRoyal Melbourne HotelSalidaSelf PreservationSempreShuji SushiSociety RestaurantSpaghetti TreeSpleen BarStreet CaféThe BundThe Mess HallTuscan Bar Grill

CENTRE PLACE

Issu

COLLINS STREETBistro D'OrsayBlue BagBox On CollinsBrooks (Basement)Charles Dickens TavernCollins QuarterCrema EspressoEgons Café BakeryFeeling FruityGloria Jean'SKartel (Rear)Koko BlackLindt CaféMacchiato Sushi Bar

MamasitaMorganNashiNashiParis End CaféPlane Tree CaféPurple Peanuts Japanese CaféRoozerveltsSheni'S CurriesSilk RoadState Of GraceStrozziThe Mug HouseThe Sherlock HolmesTreasury Rest & BarTutti In PiazzaZuffa

DEGRAVES STREETBarber On DegravesCafé AndiamoDegraves EspressoGrilldLittle CupcakesSea SaltThe QuarterTofwd Deli

DRIVER LANEPenny Blue

ELIZABETH STREETCafé ScallettiCafé VictoriaCiti Noodle CaféCoffeaEquinoxFood IncGloria Jean'sHudsons CoffeeJasper KitchenRocket FriesSnitzSpigaThe Garden CaféTropicana

EXHIBITION STREET 180665 Degrees CaféB'n'B GuetteCoopers InnDecoy CaféEs-X-CaféEuropean Bier CaféFair Trader LocandaMore Than FreshSushi BurgerThe Maj CaféTrunk Bar and Café

Urban Deli

EXPLORATION LANE League Of Honest CoffeeFEDERATION SQUAREBeer DeluxeCafé L’Incontro

FEDERATION WHARFRiverland Bar

FLINDERS LANE 10 Ounce 101 Café BarBambu BluestoneBrunetti (City Square)Bull and Bear TavernBull RunCafetanicsCecconisCherry & TwigsChin ChinCoda Bar RestaurantCoffee EclipseCrema Espresso BarCumulusGrainstoreIl Cubico CaféJournalKclLot 7 Lustre LoungeMeatballs Nightcat BarOverdraft CaféPapa GooseTazio Birraria PizzariaTerra RossaThe TrustTom ThumbYak Bar

FLINDERS STREETDesi DhabaFour Seasons HouseKikoo SushiLa StazioneNandosPress ClubT.Roy BrownsThe ForumTower SushiWaterside Hotel

HARDWARE LANEAffogatoAloi NaBasic BitesCampari HouseCharlies Bar

Creperie Le TriskelKhokolat BarMax Café BarPop Restaurant and BarThe Mill

HOSIER LANEMistyMovida

LA TROBE STREETBasement @ 350 LatrobeCafé NostimoCafenatics On LatrobeClub ChefCoffee AcademyDuke Of Kent HotelFrescatis Fine FoodsKanda Sushi Noodle BarKlik Food and DrinkLatrobe CaféMahn DooOriental SpoonSpicy Noodle CaféWilliam Angliss Bistro

LITTLE BOURKE STREETBar HumbugBrother Baba BudanCafé 600 (Hotel Ibis)Du Nord Ishiya Stonegrill DiningKorchiKorean Bbq BuffetKri KriLa Di DaLevelsLittle BLongrainMezzo Bar and GrillMrs ParmasPlus 39 PizzaPunch LaneSaigon FusionScugnizzoSmxl CaféSushi & Bon ApetitThe Apartment

LITTLE COLLINS STREETBagel WorksBottom End Café De TuscanyCaffe E TortoChestnut Exchange CaféExchange CoffeeFamish'dGills DinerGordon's Café & BarGreen PressHairy Canary

Hairy Little Sister Hometown Hudson'sIrish Times PubLupino Mammas BoyMar LourinhaMarrooMenzies TavernOriental Tea HouseOrtigia PizzeriaPolepole BarQuists CoffeeSaki Sushi BarStellini BarTengo SushiTerrace Deli

LITTLE LONSDALE STREET1000 Pound BendAngliss RestaurantCafé 111DicksteinsDolan Uyghur Don TooFathers DenFeroyGianni LuncheonGiraffe CaféHorse BazaarLa La LandShop 7 EspressoStrikeThe FringeTroika BarWaterflame Ways and MeansWorkers

LONSDALE STREETBabboClub RetroColonial HotelDegani Café BakeryDemi TasseEmerald PeacockEncore Café BarJ Walk CaféKalamakiKenny's BakeryLattelove CaféLe TraiteurLegals Café BarMadames Nishika Health Hut Touche Hombre Wheat Restaurant Bar

MEYERS PLACELily BlacksLoop

GRAM IS AVAILABLE AT 1000+ VENUES AROUND

MELBOURNE AND VICTORIACBD DISTRIBUTOR LIST

43

Waiters Restaurant

QUEEN STREET Chaise LoungeDegani Café BakeryGroove TrainMercat Cross HotelMichaelangeloMuleta'sNourishSpeckZouki

QUEENS LANECafé Deco

RANKINS LANE Manchester Press

RUSSELL PLACE Bar Ampere

RUSSELL STREET Blu Point CaféCafé Little HutChina BarCrazy Wing Eden Izakaya Den - BasementJames Squire BrewhouseMihn X Uiong N's Satay Postal HallRed HummingbirdSeoul HouseThe Portland HotelWon Ton House

SPENCER STREET Pensione Hotel

SPRING STREETCafé 201City Wine ShopElms Family HotelFederici CaféHudson'sLime Café BarLost AngelThe European

ST KILDA ROAD606 CaféAroma On St KildaAromatic EspressoCafé 409Café 434Café AllegraCafé NewsCafé PromenadeCafé SafiCafé Saporo

CafeteriaCBD Café & FooderyCinnamonsCommodity Café Gloria Jean'sHunters Kitchen Il LocaleIn a RushIzumi KraveLime CaféMovoNGV Gallery KitchenOrient EastPurple CaféThe Blue Moose CaféTimes CaféVillage Melbourne

SWANSTON STREET 3 BelowCafé ChinottoClaypot KingDruids Café BarGigi Sushi BarGogo SushiHi Fi Bar and BallroomMelbourne Town HallMr Tulk (State Library North)Nando'sNelayan IndonesianOxford ScholarSoul CaféStarbucksSushi SushiTaiwan CaféThe LoungeThe OrderTime Out CaféTransportYoung and JacksonsYour Thai Rice NoodleYoyogi

TATTERSALLS LANE Section 8

THE CAUSEWAYThe Grasshoppers Feast

WILLIAM STREET Illia Café and BarLa Stradda CaféMetropolitan HotelNashiSlateThe Mint

WILLS STREETOperator 25

DIRECTORY OF ADVERTISERS

BONSOY | SPIRAL FOOD GROUP Unit 12, 51 Moreland Road, CoburgPHONE: 03 8616 7800SPIRALFOODS.COM.AU

CEDAR HOSPITALITY223 - 231 Brunswick Road, BrunswickPHONE: 03 9387 4455CEDARHOSPITALITY.COM.AU

CHEF’S HAT131 Cecil St, South MelbournePHONE: 03 9682 1441CHEFSHAT.COM.AU

DE MASTER BLENDERS PHONE: 1300 331 753 DOUWEEGBERTS DEMASTERBLENDERS1753.COM

DETMOLD GROUP (DETPAK)45 Chief Street, Brompton SAPHONE: 08 8348 3200DETMOLDGROUP.COM

FOWLES WINES1175 Lambing Gully Road, AvenelPHONE: 03 5796 2150FOWLESWINE.COM

HOTEL AGENCIES 298 Nicholson Street, Fitzroy PHONE: 03 9411 8888 HOTELAGENCIES.COM.AU

MELBOURNE INTERNATIONAL COFFEE EXPOPHONE: 0438 005 400INTERNATIONALCOFFEEEXPO.COM.AU

MICHEL’S FINE BISCUITS36 McGrath Street, CastlemainePHONE: 03 5472 4274MICHELSFINEBISCUITS.COM.AU

THE BEAN ALLIANCE 25 Kumai Ave, ResevoirPHONE: 03 9474 5555BEANALLIANCE.COM.AU

MICHEL’S FINE BISCUITS36 McGrath Street, CastlemainePHONE: 03 5472 4274MICHELSFINEBISCUITS.COM.AU

BENDIGO TOURISM Bendigo Visitor Centre - 51-67 Pall Mall, BendigoPHONE: 03 5434 6060BENDIGOTOURISM.COM

BARCLAY ON VIEW181 View Street, BendigoPHONE: 03 5443 9388 BARCLAYONVIEW.COM

BENDIGO HOLIDAY RENTALSPHONE: 0408 395 312BENDIGOHOLIDAYRENTALS.COM

BENDIGO POTTERY146 Midland Highway, EpsomPHONE: 03 5448 4404BENDIGOPOTTERY.COM.AU

BENDIGO WHOLEFOODS314 Lyttleton Terrace, BendigoPHONE: 03 5443 9492BENDIGOWHOLEFOODS.COM.AU

BUNJA THAI BENDIGO32 Pall Mall, BendigoPHONE: 03 5441 8566BUNJA.COM.AU

CUSTOM COFFEES165a Strickland Rd, Bendigo EastPHONE: 03 5443 9922CUSTOMCOFFEES.COM.AU

PERCY AND PERCYCrn Baxter and Hargreaves Sts, BendigoPHONE: 03 5442 2997FACEBOOK.COM/PERCYANDPERCY

HOTEL SHAMROCK RESTAURANT AND CAFECorner of Pall Mall and Williamson StsPHONE: 03 5443 0333HOTELSHAMROCK.COM.AU

INDULGE FINE BELGIAN CHOCOLATESShop 26 Fountain Court BendigoPHONE: 03 5441 1770INDULGECHOCOLATES.COM.AU

LA PIAZZA WINE BAR AND RESTAURANT2-4 Howard Place, BendigoPHONE: 03 5444 4499LAPIAZZAWINEBAR.COM.AU

MASONS OF BENDIGO25 Queen Street, BendigoPHONE: 03 5443 3877MASONSOFBENDIGO.COM.AU

MR BEEBE’S EATING HOUSE & BAR17 View Point, BendigoPHONE: 03 5441 5557MRBEEBES.COM.AU

ROCKS ON ROSALIND10- 12 View Street, BendigoPHONE: 03 5441 2222ROCKSONROSALIND.COM

ROSE EMPORIUM83-85 Mitchell Street, BendigoPHONE: 03 5442 6900FACEBOOK.COM/PAGES/ROSE-EMPORIUM-BENDIGO

THE BOARDWALK BENDIGOLake Weeroona, BendigoPHONE: 03 5443 9855THEBOARDWALKBENDIGO.COM.AU

THE DISPENSARY ENOTECA9 Chancery Lane, BendigoPHONE: 03 5444 5885THEDISPENSARYENOTECA.COM

THE EPICUREAN DELICATESSEN79 Mitchell St. BendigoPHONE: 03 5443 2699EPICUREANDELI.COM.AU

THE GOOD LOAF SOURDOUGH BAKERY AND CAFE404 Hargreaves Street, BendigoPHONE: 03 5444 2171THEGOODLOAF.COM.AU

THE SCHALLER STUDIO Lucan Street, BendigoPHONE: 03 4433 6100ARTSERIESHOTELS.COM.AU/SCHALLER

THE WOODHOUSE RESTAURANT101 Williamson Street, BendigoPHONE: 03 5443 8671THEWOODHOUSE.COM.AU

WILLOW ROOM187 High Street, HeathcotePHONE: 03 5433 4022WILLOWROOM.COM.AU

WINE BANK ON VIEW45 View Street, BendigoPHONE: 03 5444 4655WINEBANKONVIEW.COM