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FOOD MONTH AUGUST 2015 OFFICIAL GUIDE www.DineInDineOut.com.au

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STORIES

IN THIS GUIDE They say the best things come in threes, which is why we are thrilled to announce the return of Camberwell’s premier food event for the third year in a row. Dine In Dine Out celebrates the finest food on offer in Camberwell – from fresh market produce, to full service restaurants, casual cafes and niche food stores that allow you to create delicious meals at home. Join us for our winter Food Fiesta weekend on Saturday, August 1 and Sunday, August 2 where a marquee will be open from 10am – 4pm on both days in the Burke Avenue carpark, located behind Kathmandu. The marquee will feature stalls where visitors can sample fare from eateries and suppliers in Camberwell. Visitors can enjoy free food tastings and drink samples and will also have the chance to buy meals made exclusively for the weekend event. Let your hair down in the evening (6pm – 10pm) on Saturday, August 1 when the marquee transforms into an After Dark Jazz Lounge, featuring a live jazz band. Drop in for a wine tasting on your way to one of Camberwell’s fine restaurants or stick around, enjoy the atmosphere and bust a move on the dance floor.

SUP-HERB YOUR HANDY GUIDE TO HERBS

PAGE 6

FINE ART TO PIZZA PERFECTION TO MARKET, TO MARKET, TO BUY SOME FRESH FOOD

PAGE 8 PAGE 15

BEER AND FOOD PAIRING SOMETHING FOR THE KIDS

PAGE 16 PAGE 18

PEOPLE ABOUT THE AFTER DARK JAZZ LOUNGE BAND

PAGE 7

SPYRIDON VRAKAS: PAGE 14 ELYROS

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SHOPS & MAP FOOD SHOPS DIRECTORY MAP www.DineInDineOut.com.au

PAGE 9 & 12 PAGE 10-11 3

DAYTIME

FOOD FIESTA Two days of amazing food, drinks & fun

FRESH FOOD, STALLS, KIDS ENTERTAINMENT, TASTINGS & DINING SAT & SUN, 1 - 2 AUG

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EVENING AFTER DARK

JAZZ LOUNGE A fun night of live music, dancing & celebration!

FOOD STALLS, BEER & WINE, LIVE BAND & MORE SAT 6-10PM, 1 AUG

DINE IN DINE OUT COUPONS Cut out each coupon and redeem in-store to take advantage of these great specials.

COFFEE AND A BOMBOLONI (ITALIAN DOUGHNUT )

FOR $5

COMPLEMENTARY GLASS OF WINE

WITH EVERY MAIN COURSE

Valid to August 31, 2015

FREE COFFEE

PRESENT THIS COUPON IN OUR STORE FOR

WITH ANY BREAKFAST MEAL La Casalinga

25% OFF

Valid to August 31, 2015

BUY A 2 SCOOP MIDGET CUP FOR $5.70, GET 1 FREE

SPEND $10 OR MORE ON ANY SINGLE SELF SERVE FROZEN YOGURT AND RECEIVE A

Valid to August 31, 2015

TAKE HOME TUB FOR 50% OFF! Valid to August 31, 2015

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Described as nature’s natural medicine, herbs are a great way to incorporate flavour in your meals while enjoying their health benefits. Sage helps to lower cholesterol, rosemary is high in antioxidants, and thyme has strong anti-bacterial and anti-microbial properties. Herbs are also a tasty addition to stews, sauces and roasted meats, and are often the best way to give your meal that finishing touch. PARSLEY

THYME

This herb is available in two varieties – as curly (continental) parsley and flat-leaf or Italian parsley. While parsley is often used as a garnish, it is the perfect addition to soups, sauces, stews, stuffing and salads. Parsley is a great source of iron and has historically been used to treat bad breath.

Thyme is a fragrant herb with hints of mint and lemon and is versatile because the leaves can be used whole, with the stem removed. It is delicious in soups and stews, and can be used to flavour meats like chicken, fish, duck and pork. It’s also a great herb to use when roasting potatoes.

BASIL

SAGE

Basil is fragrant and has a slightly sweet, peppery taste. The delicate, glossy leaves can be eaten whole in salads, as a garnish, or chopped up to add flavour to a dish. Basil is the star ingredient in pesto, works well on pizzas and is complimentary to tomato, garlic and lemon. Add it at the end of your cooking to retain flavour.

Earthy and aromatic, a little sage goes a long way. It can be used whole or chopped to flavour stews, stuffing and pasta sauces. Sage assists with the digestion of fatty foods and is therefore commonly cooked with pork, duck, turkey and mackerel, as well as used in butter sauces. It is also perfectly matched with apple, cheese, onions and root vegetables.

CHIVES A close relative to the onion, garlic and leek, chives have a mellow onion taste. Because of its versatile flavour, chives can be used in a number of dishes and pairs well with chicken, potatoes and eggs. Chop some chives and add them to your scrambled eggs or omelette.

ROSEMARY Slightly peppery, bitter and woody tasting, rosemary is versatile because it can be added to dishes for flavour and aroma. It is an ideal herb for roasting with lamb or chicken, a fragrant addition to cheesy dishes and scones, or perfect for stews and stuffing. Rosemary’s flavour is not compromised when heated, so can be added at the beginning of cooking.

CORIANDER Also known as cilantro, coriander has a distinct and strong flavour, similar to a mix of lemon and sage. The herb is best matched with dishes that contain chilli, chicken, beef, coconut, ginger or seafood. Add it at the end of cooking, as heat can reduce its strength, or use as a garnish.

BUY HERBS IN CAMBERWELL

MINT Among one of the most popular flavours in the world, common types of mint include spearmint and peppermint. It has a fresh and slightly sweet scent and the menthol in mint gives it a cool aftertaste. Mint pairs particularly well with lamb, mutton, duck, most fruits and is often added to salads as a garnish. Try adding a few peppermint leaves to iced tea, lemonade or mojitos for a fresh kick.

DILL This herb has long and defined leaves, with a feathery texture. Dill has a mild but fresh anise flavour which wakes up any dish. It is often paired with fish, potato and eggs, and goes well with roasted root vegetables such as carrots, parsnips and beetroot. It is also a great addition to a salad dressing.

HANDY TIP! If you have leftover herbs that you want to preserve, chop some up, place in an ice-cube tray and cover with olive oil before freezing. When you want to use the herbs, simply pop out the desired number of cubes and add to your cooking.

üCamberwell Fresh Food Market üEvergrin Organics ü Coltivare ü Coles ü Woolworths

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THE AFTER DARK JAZZ LOUNGE BAND:

DARCY MCNULTY & THE POUND COLLECTIVE

When the sun goes down on Saturday, August 1 our Dine In Dine Out marquee will transform into an After Dark Jazz Lounge. Join us from 6pm until 10pm for food, wine tastings and live music from jazz band Darcy McNulty and The Pound Collective.

Playing a range of New Orleans jazz standards and originals, these boys are bound to get your toes tapping.

Renowned for their mix of jump blues, boogie and rhythm ‘n’ blues, the band will bring their funky, old school, shuffle-style jazz to Camberwell.

Darcy McNulty and The Pound Collective have toured internationally to America, Europe and Japan and are regulars at Melbourne jazz institutions such as Bennetts Lane Jazz Club.

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FINE ART

WHEN IT COMES TO MAKING THE PERFECT PIZZA, A BIT OF SCIENCE AND A REFINED PROCESS IS THE KEY. Firechief’s head chef Gerard Sim knows the method all too well, with pizza making part of his daily routine.

“You cannot have too much moisture in your tomato sauce otherwise your pizza will come out soggy,” he explains.

Starting with the right flour, which should have about 30 per cent flexibility, is required before mixing wet ingredients and slowly adding the dry ingredients until the dough appears shiny and smooth.

“We strain out a bit of the juice from the tomato sauce and remove some pulp before placing it on the pizza base, to prevent it from going soggy.”

The process for proving the dough takes about 48 hours and is an incredibly important part of making the pizza base, says Sim.

Toppings give a pizza personality and flavour, and fresh ingredients are Sim’s first choice. “I don’t necessarily believe in expensive ingredients, I believe more in fresh produce,” he said.

“We let the dough sit for at least four to five hours before proving it in the fridge for the remaining time,” he says.

“The fresher, the better.”

“When the dough has reached a point where it is ripened, or ready, it means it is in a good place to be stretched and cooked.

“Fresh Buffalo mozzarella will have a stronger, milkier taste than frozen. And we use a lot of fresh herbs, such as basil, both before and after cooking the pizza.”

“After the dough has proved for 48 hours we remove it from the fridge and let it come to room temperature before we start stretching it.”

The dressed pizza then only has to sit in the woodfire oven for a couple of minutes to cook through, due to its high temperature.

Next is the tomato sauce – and it’s not just any sauce that can be used. Sim says Firechief uses a sauce made from San Marzano tomatoes which are an Italian variety of plum tomatoes that are sweeter and less acidic than other types.

Once the pizza is cooked, you can simply enjoy it. “In my opinion, the best way to eat a pizza is with a cold, Coopers Pale Ale,” says Sim.

LEARN TO MAKE PIZZA Firechief hosts regular pizza making classes which borrow traditional techniques from Italy. The hands-on group workshop is open to adults and children and applies Denominazione di Origine Controllata (DOC) ingredients and methodology. Participants learn the full process of making pizza from making the dough through to proving it, adding toppings, placing it in the woodfire oven and the best part – eating it. FIRECHIEF PIZZERIA 169 Camberwell Rd, Camberwell 03 9831 1700 firechiefpizzeria.com.au

Head chefs – Gerard Sim and Nicollo Pucci

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SHOP DIRECTORY Cafés 3 Ate 3

9882 2635

Angelucci

9882 1080

Auburn Food Store

9882 2220

Big Cup Café

9813 1001

Bike Gallery

9882 2031

Bookshop Café

9813 2262

Burke Road Café

9804 0877

Butter Dish Café

9882 0151

Cattivo

9882 8878

Choclatte

9882 1011

Coffee Max

9813 0111

Coffeehead

9882 6441

Collective Espresso

9882 8995

Cuppa Cha

9973 9187

Degani Bakery Café

9813 0445

Delicious Roses

9882 4808

Denmark Hill Kafe

9882 3232

Ebony Quill Café

9882 2243

Hush Hush Café

9813 4388

Keep It Caffeinated

Georges Restaurant Bar Café

9882 0777

Hoi's Kitchen & Peking Duck

9882 7277

Italy 1 Camberwell

9804 0944

Izakaya Mizu

9882 3618

Kopan Grill Korean

9882 3318

La Casalinga

9882 8646

Lucky Dumpling and Noodle Restaurant

9882 9636

May's Peking Duck

9882 2122

Masak Ku

9882 3812

Miss Korea Kitchen & Grill

9882 4999

Monk & Me Malaysian Cuisine

9813 3261

Okra

9813 1623

Orsini

9813 5775

Purple Sands Chinese Restaurant 9882 3688

Sakataya Teppanyaki

9882 4600

Short Black Café

9882 8599

Sofia's Pizza Restaurant

9882 1142

Taco Bill

9882 9739

Tandoori Den Camberwell

9882 5353

Tea House On Burke

9882 9088

Thai Signature

9882 1771

The Meat & Wine Co.

9882 8728

Trinitas Thai Restaurant

9813 1565

WaFu Japanese

9882 9818

Lalan's Cafe & Deli

9813 0166

Laurent Patisserie

9882 9611

Latte Da Café

9973 1887

My Other Brother

9804 0155

N2 Café

9813 1333

Pour N Sip

9077 0707

Prospect Espresso

9882 7359

Punto

9882 3895

Boss Pizzeria

9813 1894

Camberwell Express Noodles

9813 1929

Roll’n Café

Takeaway

Roubita Café

9813 3343

Crust Gourmet Pizza Bar

9882 4288

Wrap It Up Café & Grill

9813 1919

Curry Camp Indian

9882 6475

Fancy Fillings Sandwich Chefs

9813 0438

Grill'd Burgers Camberwell

9882 6211

Love Pollo

9882 9090

Nandos

9882 3444

Pepperoni's

9882 1143

Salmon Head Sushi

9813 4212

Restaurants Afghan Village

9882 2775

Salsas Mexican

9813 0558

Ambrosia Mediterranean

9882 3422

Sauced Pasta Bar

1300 728 233

Amici Trattoria

9882 7528

Subway

9882 3155

Bangkok Terrace

9882 5995

Sushi Sushi

9882 5555

Café Paradiso

9882 6872

Oishii Japanese Sushi Bar

9813 0555

Cafe Platia

9813 0800

To Go Noodle & Sushi

9882 8698

Deco Café

9882 9677

Yo Yo Sushi

9882 4457

Elyros

9882 8877

Fiorelli

9882 0222

Firechief

9831 1700

MORE ON PAGE 12 www.DineInDineOut.com.au

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THE FOOD F I E S TA MARQUEE Come down during the day to the Food Fiesta Marquee over the first weekend of August for amazing food stalls, kids entertainment, samples and other delicious ideas. On the evening of Saturday, August 1, come down to enjoy food, beer, wine, and free live jazz music.

SAT & SUN, AUGUST 1 - 2

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CAMBERWELLâ€™S FRESH FOOD MARKET FAMILY DAY Come down to the Camberwell Fresh Food Market to sample fine gourmet food, fresh seasonal produce and barbecue delights. Enjoy live entertainment and look out for a great deal on the day.

SAT, AUGUST 1 ONLY

CAMBERWELL STATION

4 3

FAMILY DAY

FIESTA MARQUEE

7 5

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MORE ON PAGE 9

SHOP DIRECTORY

Bakeries

9882 4930

Nick & Sue's Gourmet Deli

9882 8795

Peter's Continental Deli & Nuts

9882 6117

Rainbow Meats

9882 0044

The Chicken Well

9882 0044

Tasmanian Grocer

9882 4377

9813 3991

The Source Bulk Foods

9882 4496

Supermarkets

Bakers Delight

9882 5593

Brumby's Bakery - The Well

9882 9288

Coles

9805 8900

Jenny's Hot Bread

9813 1553

Woolworths

9813 0533

Michel's Patisserie

9882 3437

Provence Artisan Bakers

9813 4252

Juice & Ice-Cream

Bars East of Everything

9882 4216

Baskin Robbins

9882 3825

Bar None

9882 1086

Boost Juice

9822 7130

Palace Hotel

9813 3566

Coltivare Juice & Yoghurt Bar

9882 9388

Stanley's Place

9831 1700

Trampoline Gelato

9882 2008

Yo-Zen Self-Serve Frozen Yogurt

9913 8353

Bottleshops Dan Murphy's

9497 6043

Far Side Boutique Beers

0467 210 163

Liquorland

9813 0511

Sunshine Creek Fine Wines

9882 8209

Fresh Produce

Market Meats

Confectionary & Nuts The Chocolate Box

9813 1377

Sweeties Fruit & Nuts

9813 3801

Kitchen & Dinnerware

Camberwell Market Deli

9882 7091

Camberwell Market Fruit & Veg

9882 2989

Camberwell Market Poultry

9882 7287

Camberwell Market Seafood

9882 5019

Aero

9813 4644

Coltivare

9882 9388

Adairs

9882 7677

Commercial Butchers

9882 0017

Bed Bath N Table

9882 7234

Dineamic

9882 8087

House

9882 2274

Evergrin Organics

9813 3833

Minimax

9813 0888

Fish & Sushi Well

9882 3288

Target

9811 3600

Forno Pasta

0403 233 542

Wheel & Barrow

9813 4590

Golden Gardenia Fruit & Vegetables

9882 6915

Golden Rooster

9813 2182

Junction Deli

9882 3163

Kingfisher Seafood

9882 4467

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MEET A CHEF

SPYRIDON VRAKAS SPYRIDON VRAKAS, A HEAD CHEF AT CAMBERWELL’S ONLY CRETAN RESTAURANT, ELYROS, TALKS ABOUT HIS CAREER IN THE FOOD INDUSTRY AND HOW HE CARVED A NICHE WORKING WITH GREEK CUISINE. HOW LONG HAVE YOU BEEN A CHEF FOR? I started in the industry in 1997. I began with an apprenticeship in the UK before working for a range of restaurants in Greece. I was born in Athens so spent about three years of my career working there at a fine dining restaurant making modern Greek cuisine.

HOW DID YOU DECIDE TO BECOME A CHEF? I used to cook at home a lot and when I was in sixth grade I decided I would become a chef at some point. My parents were supportive and so I made the decision when I was very young. I also grew up in a house where my mother cooked a lot. I remember watching her and seeing the love she had for food.She was my muse.

WHAT HAVE BEEN SOME OF YOUR CAREER HIGHLIGHTS? I’ve worked with George Calombaris both in Greece at his restaurant The Belvedere Club and in Melbourne at The Press Club and Hellenic Republic.

DO YOU USE MUCH WINE WHEN COOKING CRETAN FOOD? Not really. But we do offer a spatchcock krasato (cooked in wine) on the Elyros menu. One interesting technique we have is where we use spirits in some of our dishes – we cure salmon with some of the alcohol, salt, sugar and spices. Curing meats in this way has been really interesting because it has been a new technique that I’ve learned.

AS HEAD CHEF AT ELYROS, HAVE YOU HELPED TO CREATE THE MENU OR SPECIFIC DISHES? Vasileios Kourtidis, the other head chef at Elyros who I work closely with, has the more creative role in the kitchen and comes up with a lot of the dishes. But we’ve actually worked closely with the restaurant owners to perfect the menu and even replicated some of their family recipes.

WHICH DISH IS A FAMILY RECIPE? The Kalitsounia, Cretan cheese pies, is a recipe from the owner’s mother. We make them just as she makes them – we don’t mess with them, we have to keep them traditional.

YOU WORK AT ELYROS, CAMBERWELL’S ONLY CRETAN RESTAURANT. HOW WOULD YOU DESCRIBE CRETAN FOOD? It is fresh and wholesome food. There is a lot of dairy, such as cheese, in Cretan dishes. This is balanced with fresh vegetables and fruits. And there’s a focus on using local, sustainable produce. For example, our meats are free range and grass fed. There’s also lots of olive oil and honey.

ARE THERE ANY DIFFERENCES IN CRETAN FOOD, COMPARED TO FOOD FROM MAINLAND GREECE? The biggest difference is in the dairy products because there are no cows on the island of Crete. So the people there rely on free range, roaming goat and sheep. All of the restaurant’s cheeses, milks and yoghurts are from sheep or goats.

IS THERE ANYTHING UNIQUE TO CRETE THAT YOU USE IN DISHES AT ELYROS? There are some plants and herbs that only grow in Crete. We use dictamos, a Cretan aromatic mountain herb, in some of our dishes. It works well with our pork belly.

“...there’s a focus on using local, sustainable produce.” Head chefs – Vasileios Kourtidis and Spyridon Vrakas

ELYROS 871 Burke Rd, Camberwell Phone (03) 9882 8877 elyros.com.au

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TO MARKET, TO MARKET, TO BUY SOME FRESH FOOD THE CAMBERWELL FRESH FOOD MARKET IS WITHOUT A DOUBT ONE OF THE SHOPPING PRECINCT’S ICONS. Steeped in history, the market has been bringing quality fruit, vegetables, meat, poultry, seafood and flowers from the wholesale markets to customers for more than 80 years. Established in the 1930s, the site was originally a horse carriage factory that later become a produce market and serviced the market growers of the area. An unfortunate fire damaged most of the market in 1992 and stall holders had to trade from temporary premises while the market was being repaired. In 2002, the market was renovated giving it a fresh new look and an entrance from the rear carpark provided better access for shoppers. The market’s history is still alive and thriving today, and many stall holders are second and third generation family-run businesses that continue to trade in the traditional style.

MARKET TRADING HOURS Monday: Closed Tuesday: 7am - 7pm Wednesday: Closed Thursday: 7am - 7pm Friday: 7am - 7pm Saturday: 7am - 5pm Sunday: Closed

The market underwent major renovations in late 2014 and reopened in February with a fresh new look. It now has new floor and wall finishes in some areas, signage to shops, new traders and a relocated fruit and vegetable section. Lighting, public toilets, a covered walkway and external paving have also been improved as part of the upgrade. Find a new flavour for your favourite family dish, scour the finest selection of fresh produce or simply enjoy the vibrant atmosphere of Camberwell’s Fresh Food Market. The market is located at 519-523 Riversdale Rd, Camberwell. CamberwellFreshFoodMarket.com.au

FOOD FIESTA FESTIVITIES On Saturday, August 1 Camberwell’s Fresh Food Market will host a family day where guests can sample fine gourmet food, fresh seasonal produce and barbecue delights. There will also be plenty of entertainment on offer including roving musicians, face painting, live music, balloons and more. Stall holders and market traders will also have special offers available on the day, so be sure to look out for a good deal. www.DineInDineOut.com.au

BEER AND FOOD PAIRING PERFECT MATCH

BEER AND FOOD HAVE HAD A LONG-STANDING LOVE AFFAIR. IMAGES OF A TRADITIONAL LAGER WITH PRACTICAL FARE, SUCH AS PUB GRUB OR BARBECUED MEATS, PROBABLY COME TO MIND. But today’s evolving range of craft beers are pushing the boundaries and offering complex flavours and textures that could rival the likes of fine wine. Owner of Far Side Beers in Camberwell Mairead Kennedy says craft beer is becoming increasingly sophisticated. “People are actively seeking out specialty brews and are more curious about how they can enjoy beer with a meal,” she says. Pairing specific brews with complimentary foods can also get people thinking differently about drinking beer and allow them to enjoy it in a new way, Kennedy adds. Originally from Ireland, Kennedy says it is common for the Irish to pair stout – a dark, creamy and rich beer – with a hearty and warm dish like a stew.

“But sometimes you can get surprising combinations. For instance, Two Birds Brewing make a Taco Beer which most people think would go well with Mexican food. But because of the coriander and lime notes, it actually pairs really well with Thai food.” Dark, malty, sweet beers match well with red meat, different types of chocolate and strong, vintage cheeses. By contrast, crisp and dry beers, such as a pilsner, complement foods like grilled fish and barbecued meats. When it comes to pairing beer with food, Kennedy says it is important to have an open mind. “Part of the fun with beer is that what one person would consider a good pairing someone else may not. The key is to be adventurous.”

“For a Saison (French) brew, the zesty, tart, sour flavours go really well with Asia-Pacific foods such as Thai or Indonesian dishes,” she says.

PAIRING GUIDE Fruit Beer/Lambic

Kolsch

Best matched with mascarpone cheese, pickled dishes and foods driven by herbs and spices. A dark, bitter chocolate is a perfect match for a kriek lambic (cherry beer).

Light meals with chicken or salmon, salads and delicate, nutty cheeses make a perfect match for Kolsch. Fruity desserts work well with this brew – go for tart flavours like apricot or lemon.

India Pale Ale

Witbier

Pair this with strong, spicy foods such as a curry or bold, sweet desserts like caramel tart, ginger spice cake or rice pudding.

Ideal with light seafood dishes like steamed mussels, fresh salads, and soft, herb cheeses. Combine sour fruits with sweet flavours for dessert – try a tangy citrus sorbet or crepe Suzette.

Double/Imperial IPA This is good with rich and complex flavours such as smoked beef, southern spiced chicken and sharp, rich cheeses. For desserts, go for caramel cheesecake or crème brulée.

Pale Ale Complements a range of foods including meat pies, burgers, cheddar cheese, and deserts like bread and butter pudding or anything with banana.

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the famous shopping precinct

FASHION, GIFTS, BEAUTY, FOOD, ENTERTAINMENT...

Shopping in Camberwell Come explore the 400 shops at Camberwell. Camberwell’s classic street shopping has everything – from boutiques and accessories, to shoes, hair and beauty, antiques and gifts, stylish cafes and restaurants. Step into Melbourne’s classic art-deco cinema The Rivoli, or head down to our famous Sunday morning market. We’ve got it all!

CAMBERWELL SHOPPING Burke Road & The Junction

www.Caind out more on our websiteom.au mberwellShopping.c

CamberwellShopping @CamberwellShops

• Available for functions and parties • Launching dinner soon

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SOMETHING FOR THE KIDS Dine In Dine Out is not just for adults, weâ€™ve also got plenty on offer for the children to enjoy.

FRE

IDS

Activities will run in the marquee on both Saturday, August 1 and Sunday, August 2 to keep the little ones entertained. Kids will get the chance to get creative with a selection of craft activities on offer. Keeping in line with our foodie theme, children will also be able to get involved in cooking classes where they can create their own fare. In addition to these activities, there will also be rides and entertainment. Keep an eye out for roaming jugglers, circus performers, face painters and balloon modellers across Camberwell over the Food Fiesta weekend.

TER TAI N

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As you wander around Camberwell during August, keep an eye out for restaurants and cafes displaying posters in their windows. You are invited to try their Dine In Dine Out specialties to experience the great variety available in Camberwell.

SHARE YOUR HIGHLIGHTS ON THE TASTE TRAIL

AND YOU COULD WIN $500*! Tell us about your favourite experience from the taste trail and you will go in the running to win a $500 shopping card to spend in Camberwell. Simply visit CamberwellShopping.com.au and tell us the name of the store and why you enjoyed their special dish. *Terms and Conditions apply