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gram.net.au MELBOURNE

ISSUE 26

FREE


Gram magazine is a free monthly publication

Melbourne strips and venues in Melbourne’s CBD and inner city

dedicated to promoting this exciting and

suburbs, our readers can enjoy the magazine over a meal, a coffee,

diverse food culture that Melbourne has

a drink or a snack.

become renowned for.

And while the author of each featured blog has their own unique

Each issue of Gram features a compilation

style and flair, one thing that remains constant is that they all seek

of food and drink based blogs that have

to put a positive spin on Melbourne’s food and drink scene.

been taken from the blogosphere and

We thank all the bloggers that have been involved in this issue and

published in magazine format for our

look forward to continuing to grow our relationship with members

readers to enjoy. By utilising Microsoft® Tag

of the blogging community.

technology, readers can quickly and easily switch between print and web, thus providing a solid interaction between these two

This month

media platforms.

Did you know there are approximately 800 corn kernels on every

Gram magazine provides you with a snapshot of articles, opinions

corn cob? In this issue, read reviews that include venues such as

and reviews that have been published online by local food

The Woodlands Hotel, Industri, A.Bongiovanni & Son, Etto, Black

bloggers, bringing the online world into the physical world.

Ruby and more.

Danielle Gullaci, Editor

As the magazine is distributed to over 1000 outlets in prominent GRAM is Food Culture. Compiled. melbourne.gram.net.au

HOW TAGS WORK GRAM’s chosen code system is the Microsoft® Tag platform. The Tag App is free of cost, simple to use and enables quick access to links. To get it, it takes a simple app download on a phone* with a camera and web access.

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Download Microsoft® Tag Reader A) From your mobiles App Store

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or B) From http://gettag.mobi

SCAN TAG Open the app, scan the Tag codes featured in GRAM within the camera’s viewfinder. The link will then be opened in the phone’s web browser.

*For a list of compatible phones visit http://tag.microsoft.com/resources/mobile-support.aspx

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From time to time we’ll add additional links, stories and giveaways on our Facebook and Twitter sites. Follow us and stay up to date with the odds and ends about eating and drinking in Melbourne. Gram magazine is owned by Prime Creative Media and published by John Murphy. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content. Editor: Danielle Gullaci Email: danielle.gullaci@primecreative.com.au Group Sales Manager: Brad Buchanan Phone: 0413 672 403 Email: brad.buchanan@primecreative.com.au

Advertising sales Natalie Rumbiolo Email: natalie.rumbiolo@primecreative.com.au Phone: 0430 047 981

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WANT your blog TO BE FEATURED IN GRAM? SEND A LINK OF YOUR FOOD OR DRINK BLOG TO danielle.gullaci@primecreative.com.au


SCAN TAG FOR MORE INFO ON The Woodlands Hotel (DETAILS ON PG. 3)

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The Woodlands Hotel 84-88 Sydney Road, Coburg. Ph: 9384 1122 Words and photos by Ros

About Ros Ros is an emerging freelance writer and blogger. She is always in search of the perfect food experience because there is no excuse for mediocre. Ros is inspired by the people around her and can often be seen exploring eating spots around town. A friend once exclaimed, “Your phone is full of food photos!” When Ros is not eating, she also likes to write about her travel adventures and the odd short story.

SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)

www.rosblogger.wordpress.com

So two blog posts later, I am already eating my words about writing less

Upstairs is a more formal dining space but it is closed during the January

foodie reviews. Well, if a place is good, it’s a shame to not say so really. The

holidays. We are allowed a quick look and another beautifully thought out

Woodlands Hotel in Coburg is one of these places.

space, with its dramatic and bold yet distinctly classy tones, beckons us to come back again.

It’s easy to walk past this beautiful old rusty coloured building as there is no obvious signage. But when you stop and look through the windows,

The first thing son Harvey spies are the board games resting on the

you almost can’t help but wander in. This is exactly what we did mid last

window sill. Being summer and into cricket, he quickly grabs an old board

year, making a mental note to come back. It was Twitter that brought us

game. In the meantime, we are at the bar deciding on which of the many

back – nothing much open during the January school holidays and The

beers (over 60 Victorian craft beers apparently) and wines to have.

Woodlands Hotel tweets about their new kids menu. As soon as we settle down at our table, Harvey pesters husband Dean to The only way to check out what’s hidden around corners in an unfamiliar

set up the 1970s board game which, in itself, is a conversation item. The

place is to explore first. Stop one is the beer garden. It has the same

iPad doesn’t even get a look in.

airiness and brightness as the inside space. Unfortunately, I don’t even get past the entrance as the first whiff of cigarette smoke I encounter puts

The fit out is intriguing to say the least. It looks to me like a bunch of

me off. I respect a person’s right to smoke (in their own space) but it’s a

eclectic items the owners have collected over the years and finally found

general bane I have with beer gardens. A shame as I really wanted to have

a space for. Perhaps they are trying to bring the outside in. Not sure

my first drink at the Woodlands in their beer garden so better luck next

really. There are garden pots resting on top of other garden pots, bits of

time hopefully.

greenery dotted around, two massive concrete eagles staring at you just

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inside the entrance, outdoor lamps, an old cinema projector, circa early 1900s airplanes dangling from the ceiling, and various other metal and timber objects. So perhaps it’s my beer garden compromise – with all the windows open, high ceilings, natural light, I could pretend I am outside! Different story in winter I guess. So, now I have to get to why we are really at the Woodlands – to test out the food. Hard to choose as everything sounds tempting, from the grazing section to the mains. They have meals for little kids, for big kids and for grown-ups. The only way to test it out properly we figure is from

Description is the proof of the pudding here. Servings are big, prices are down and food is yes, good! I love the crunchiness of the split pea fritters and the shaved coconut with the chicken gives it great texture. The curry certainly made me think their $15 curry and pot nights on Wednesdays are definitely worth coming back for.

the grazing menu. Without a shadow of a doubt, the best kids’ fish and chips meal we have From the menu, this is what we ate:

come across so far. Where else would they serve a kid a perfectly crisp

• Gateaux Piments – spiced yellow split pea fritters from Mauritius with

grilled piece of fish for $12?

tomato chatini, chilli and aioli; • Chargrilled chicken ribs, roasted peanut and lime dressing, shaved coconut, chilli and mint salad;

We are full but we have to finish a great meal off with a dessert. One scoop of ice cream for Harvey and for us, the tart banane (sic) with vanilla

• Mauritian beef curry with roti; and

ice-cream and coconut cream. We take a few moments to appreciate the

• Big kids grilled fish and chips.

presentation and then we dig in. It tastes as good as it looks. The pastry is fresh, light, buttery and just the right amount of crumbly. Little bit too

The fit out is intriguing to say the least. It looks to me like a bunch of eclectic items the owners have collected over the years and finally found a space for. Perhaps they are trying to bring the outside in. Not sure really.

sweet for me so glad we decide to share. And no complaints about the service on this night which is friendly, quick and attentive. A couple of weeks later, our friends pay the Woodlands a visit and report back with a similar story but they choose to play Connect instead of cricket.

Description is the proof of the pudding here. Servings are big, prices are down and food is yes, good! I love the crunchiness of the split pea fritters

Nearly forgot to mention the toilets. Call me strange but they are my

and the shaved coconut with the chicken gives it great texture. The curry

final test of a place. I like people that think toilets are worth spending the

certainly made me think their $15 curry and pot nights on Wednesdays are

money and effort on. Go even though you may not have to! Woodlands

definitely worth coming back for.

Hotel, thanks for the tweet.

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Banana soufflé with caramel sauce By Justin Wise Exec Chef - The Point, Albert Park Aquatic Dve, Albert Park Lake, VIC 3206 T 03 9682 5566 F 03 9682 5577

WWW.thepointalBertpark.com.au For the banana base

For the caramel sauce

ingredients

ingredients

4

method

100g 100g 150g

1.

method

overripe bananas

mash the bananas with a fork.

sugar unsalted butter thickened cream

Mixer ksm150 empire red, Kitchen Aid $699.00

For the banana paint

ingredients

1.

1

2.

overripe banana water

method 1.

3.

mash the banana then add a little water until the banana is of a consistency that can be brushed up the side of the ramekin.

For the crème patissier

4.

ingredients 250ml ½ 3 50g 20g 20g

milk scraped vanilla bean egg yolks sugar plain flour corn flour

method 1.

2.

3. 4.

5.

reserve a little of the milk and place the remainder with the vanilla in a pan. Bring to the boil. meanwhile, in a stainless steel bowl, whisk the egg yolks and sugar until light and pale in colour. add the flour and cornflour as well as the milk that was set aside in step one. combine all ingredients. pour the hot milk and cream over the egg yolk mix. place the mix back into a pot and bring to a simmer, constantly stirring (ensure you do not let the mix get caught on the bottom of the saucepan). remove the mix from the saucepan and allow to cool with a cartouche over the crème patissier.

place the cream in a saucepan and begin to heat on the stovetop. place another saucepan on the stovetop and allow to get hot before beginning to make the carmel. When the saucepan is hot, slowly rain in the sugar allowing each addition to melt before adding more sugar. When all the sugar is added and the caramel is of the desired colour, add the hot cream. use extreme care as the mixture will bubble up. remove the mixture from the stovetop and add the butter, stirring to emulsify.

Ramekin 6.5Cm, M&W Addishons $1.50

To assemble the soufflé

ingredients 150g 60g 2 tbsp 3 tbsp

egg whites caster sugar crème patissier banana base

method 1. 2.

3. 4.

5. 6.

preheat oven to 190°c. place the egg whites into a kitchen aid and whisk on medium speed, when the egg whites begin to foam, add the sugar and continue to whisk until semi firm peaks form. in a stainless steel bowl, place the crème patissier and mashed banana, mix very well. place a third of the egg whites into the crème patissier and banana base, whisk very well, ensuring it is incorporated well. gently fold the rest of the egg whites into the mix. Fill the moulds to the top and bake at 190°c for approx. 8 minutes.

Hand mixer 300w red, Dualit $169.95

Sautepan 30cm red hndl, Fundix induction $99.95

Get everything you need at www.chefshat.com.au 131 cecil street, south melbourne, Victoria 3205. (03) 9682 1441


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Recipe: Cheat’s Bombe Alaska Recipe and photo by Iron Chef Shellie

About Michele Froidevaux Half Malaysian, half Swiss girl in her twenties. A graphic designer by day, and a food blogger SCAN TAG TO COMMENT ON THIS ARTICLE

by night. Loves baking, cooking and mostly eating. A real sweet tooth and a weakness for macarons, meatballs and ribs. Also has an obsession with buying cookbooks. On weekends you’ll usually find me stuffing my face with something delicious!

(DETAILS ON PG. 3)

www.ironchefshellie.com

My awesome grandma first introduced me to Bombe Alaska… I think…

3 egg whites, room temperature ¾ cup caster sugar

She would make a sponge base, douse it in liquor, put an ice-cream cake on

1 tsp vanilla essence

top, then cover it in whipped eggwhites and blow torch it. She once went

250g punnet strawberries, sliced

to Bunnings for an industrial “blowtorch” and my Dad was having heart palpitations watching her try and use it. Needless to say, we have since made

Method

sure the only blowtorch she uses is a kitchen purposed one. 1. Cut Swiss roll into 8 slices and arrange on trays that will fit into the freezer. I invited Grandma over to my new house for a French lunch of coq au vin and

Using an ice-cream scoop, place a scoop of ice-cream onto each slice.

bombe alaska. I was so relieved she loved my place, and my cooking. She was

Cover with plastic wrap, place trays into freezer for 1 to 4 hours.

very impressed with these little babies. Thanks Mum who saved me the day

2. Preheat oven to 200°C or 180°C for fan forced. Use electric beaters to beat

after I was having issues with whipping egg whites for the first time in my life.

egg whites to soft peaks. Add the sugar gradually, beating well between each addition until the sugar has dissolved and the mixture is glossy. Beat

So easy, so cute and so delicious!

in the vanilla. Transfer the ice-cream slices to ovenproof trays lined with

Recipe from Coles Magazine

baking paper. 3. Using a non-serrated knife, quickly spread the meringue over each, until

Serve 8

completely covered. Place into the oven and bake for 4 minutes until meringue is lightly golden. Alternatively, use a cooking blowtorch to brown

Ingredients 300g Swiss sponge roll

the edges. 4. Use a spatula to lift from the tray (hold the paper down if it sticks), and place on serving plates. Serve with sliced strawberries.

1L Neapolitan ice-cream

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SCAN TAG FOR MORE INFO ON A.Bongiovanni & Son (DETAILS ON PG. 3)

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A.Bongiovanni & Son 176-178 Victoria Street, Seddon. Ph: 9689 8669 Words and photos by Consider the Sauce Consider The Sauce Consider The Sauce’s Kenny Weir believes the best food in Melbourne – maybe anywhere – is made by the friendliest people for the keenest prices in the city’s western suburbs. He abhors food that is “plated” – he likes his food on a plate, or in a bowl; cutlery optional. He is a veteran writer, editor, researcher and disc jockey – and, for the past decade, a father.

SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)

WWW.CONSIDERTHESAUCE.NET

When it opened, swish supermarket/deli A.Bongiovanni & Son in Seddon

“I want a better Seddon,” he says. “I have a passion for Seddon. I’m not out

really set tongues wagging.

to take people’s business away. I made a deliberate decision not to stock non-food household goods so we wouldn’t be directly competing with the

There were many surprises attending the opening – its size, scope, range

supermarket around the corner.

and pricing just for starters. What was not so surprising was the varying levels of negativity that have arisen. These seemed to range from fears for

“With this sort of place, I couldn’t not stock bread – but considering the size

smaller local businesses from what is seen by some as a predatory carnivore

of the place, we haven’t gone overboard. We certainly don’t want to hurt

to outright hostility towards what is perceived as an attack on community

Sourdough Kitchen. We want to provide more options. I’ve never seen so

wellbeing by a moneybags outsider.

many people on the street.”

A few months down the track and the fuss seems to have died down, A.

Anthony himself is another surprise. Where I had a mental picture of a suave

Bongiovanni & Son has found its own place in Seddon and the west, and the

Italian patriarch, I instead met an enthusiastic young man in his early 30s. But

neighbourhood hasn’t died – far from it. In fact, far from being just a luxury

he’s packed a lot of living and work experience into those three decades. He

store, the place has become one of the regular haunts for everyday food

has a long background in the liquor and building industries.

shopping. On his mother’s side of the family, there’s a history of fruiterers; on his father’s Here, Anthony Bongiovanni tells us about his business and how it came to

side is a line of butchers. His grandfather’s butcher shop in North Melbourne

be. It’s impossible to deny the passion he has for Seddon. He’s a businessman

was named C.Bongiovanni & Sons. Anthony has continued that tradition by

for sure, and a self-confessed ambitious one at that. But he’s one who I am

including “& Son” in the official name of his new enterprise after his own two-

inclined to take at face value when he makes a determined assertion that he

year-old son, Samuel.

wants to see Seddon bloom. At one stage, he ran a joint called Bongiovanni’s Food & Wine Bar in North As he points out, he has been a prominent community member for almost a

Fitzroy, but it was too small to make it profitable. Anthony is happy to see its

decade and president of the Seddon Traders Association for the past four.

failure as an outright positive.

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“I lost just about everything, but it was the best thing that could have

The shop now carries more than 20,000 products and deals with more than

happened” he says.

1000 suppliers.

Anthony leased the building that these days houses Thirsty Camel – it was

The likes of Raw Materials handle a range of products and producers, but

Betts Electrical then, in the mid 1990s – eventually buying both that building

many of the items that line the shelves of A.Bongiovanni & Son come from

and the one next door, which housed a furniture store. He resisted interest

single-product makers so the work simply has to be done.

from the furniture folk in renewing and extending their lease, and entertained leasing proposals that involved the likes of a gym or yoga centre. But they

While the business does carry some cheaper items – incredibly cheap in

didn’t work for him. “I wanted something that would boost Seddon,” he says.

some cases – Anthony is unapologetic about mostly following a top-notch philosophy that mirrors his own approach to food.

I suspect the genesis of A.Bongiovanni & Son was long dormant but profoundly present in Anthony’s soul.

“Whether it be chips or sausages, I’m happy to pay a dollar more or eat a little less to get that high quality,” he says.

But things only really started moving when he was perusing Ebay one night and saw a bunch of good-quality shop fittings for sale. He rang the woman

As we wrap up our conversation, we spend some time marvelling over

involved the next day, eventually doing a great deal that got him not just

photographs Anthony has of yesteryear scenes of Footscray such as the

shop fittings but a forklift as well. Then followed more purchases of fittings

Western Oval, long-gone tram routes and shops.

from Ebay and all of a sudden the plan was up and running. Then he lends me a copy of Per L’Australia – The Story Of Italian Migration by There were major hiccups along the way, mostly notably with the securing of

Julia Church, a mind-blowing photo history upon which I plan to feast.

a strong, reliable electricity source. Turns out the existing power infrastructure was woefully inadequate to service such a shop, and wasn’t all that flash

He tells me there’s further big plans afoot for A.Bongiovanni & Son, but only

at doing so for other existing businesses either. The eventual cost was well

smiles when I press him for details.

above $200,000, with Anthony contributing about a third. Then followed the long and challenging job of securing products and distributors.

Cooking classes? Demonstrations? Live music? “There’s more,” he says with a smile. And finally, he dismisses the moneybags suggestions. “Everything

“I travelled interstate, I went to food fairs and farms,” Anthony says.

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here… I started from scratch.”


120 Church St Brighton

9591 0611

www.halfmoon.com.au


SCAN TAG FOR MORE INFO ON etto (DETAILS ON PG. 3)

etto 261 Clarendon Street, 
South Melbourne. Ph: 9696 3886 Words and photos by ForkSake

About ForkSake I’m Ricky. Growing up around restaurants, good food never really amazed me... until I got kicked out and had to decide what to eat on my own. I discovered fast food is not so great. So here I am, appreciating good food on a whole new level – and eating, photographing and writing about it.

SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)

www.forksake.com

Melbourne’s hottest new pasta joint Etto, has opened up in my local area and I’ve fallen in love. Coming from a graphic design background, this sexy branding caught my attention.

Super cute interior, modern design, only seating about 10 inside. The ambiance was laid back, warm, with a fun, family friendly environment.

After setting such a high standard from their branding, I was anxious to

branding around, Etto has a unique style and a great sense of

see how good the food would be. Despite seeing similar typography/

authenticity in delivering the whole ‘Italian street pasta’ vibe.

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KITCHEN

PANTRY

SCHOOL

Pasta is one of my favourite things in the world, so I was excited to see a place which specialises in delicious fresh pasta. Super cute interior, modern design, only seating about 10 inside. The ambiance was laid back, warm, with a fun, family friendly environment. There is also seating outside for when times get hectic, although I think the majority of customers choose the take-away option. I wouldn’t blame them, as the food comes in a trendy brown paper bag. Perfect for lunches, dinner or an afternoon snack.

The beautiful typography is carried all the way through their branding, with the menu including infographics of pasta. The deal is – you pick your pasta, and then you pick your sauce to stir through, or a salad. It’s impossible to go wrong, as everything on the menu looks delicious. The beautiful typography is carried all the way through their branding, with the menu including info-graphics of pasta. The deal is – you pick your pasta, and then you pick your sauce to stir through, or a salad. It’s impossible to go wrong, as everything on the menu looks delicious.

snap a foodie pic, upload it on your

instagram

photo map at casa & bottega

& #casabottega

There’s no need to fear if you don’t know what ‘rigatoni’ or ‘pappardelle’ or ‘tagliatelle’ is. Etto has fresh pasta all labelled, with information, for your learning pleasure. And if you’re still stuck, I’m sure a little bit of human interaction won’t hurt. The staff here are very friendly.

for the chance to win a gift voucher every month!

$50 Casa & bottega gift vouCher!

Lauren got the smoked salmon and roast capers with dill, rocket and lemon infused olive oil with desiree potato gnocchi. I had a few bites and was in gnocchi heaven. Gnocchi was ultra fluffy and moist, and sauce was deliciously flavoursome. I would have chosen this sauce if I liked rocket – it’s one of the very few ingredients I am still learning to like.

happy easter 64 Sutton Street, North Melbourne VIC 3051 T 03 9322 4750 03 9322 4755 F 03 9322 4711 E info@casabottega.com.au casabottega.com.au


Justine ordered the basil and pine nut pesto in a light cream sauce

the breadcrumbs. The sauce was light and creamy and releasing a

with toasted herb pine nuts. Delicious pesto flavour and once again a

beautiful flavour without overpowering the delicious smoky pancetta.

delicate light and fluffy gnocchi.

The spinach tagliatelle added a bit of green to the dish to make it a bit ‘healthier.’

Gnocchi was ultra fluffy and moist, and sauce was deliciously flavoursome. I would have chosen this sauce if I liked rocket – it’s one of the very few ingredients I am still learning to like.

At first glance, I judged the serving size as it was tiny and was immediately disappointed – however, by the end of our meals, we were full and very satisfied. The girls even had about four gnocchi pieces left over (which I ate of course.) At around $12 a dish, this pasta is great quality and excellent value. I will definitely be back to try the rest of the menu.

Pesto has a tendency to be quite rich, and it was also applied onto this dish. I personally love pesto, and enjoyed the three spoonfuls. My choice on the menu was the smoky pancetta carbonara with crunchy breadcrumbs in a light white wine cream sauce. I got it with spinach tagliatelle. No regrets, and a rare occurrence – no food envy. A great carbonara sauce with excellent texture and crunch added by

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My choice on the menu was the smoky pancetta carbonara with crunchy breadcrumbs in a light white wine cream sauce. I got it with spinach tagliatelle. No regrets, and a rare occurrence – no food envy.


EAT. PLAY. LIVE DOCKLANDS

CAFE DE KIKAKU – 20 WATERVIEW WALK 03 9670 6828 Cafe de Kikaku is famous for two things – during lunch it is best known for its Asian hipster food (boasting the best ramen in Melbourne) and for dinner the venue is known for its contemporary playful Pan-Asian cuisine with a Korean and Japanese twist, paired up with the madly unusual flavours of house-churned ice-cream, with flavours that include sake, wasabi triple milk and yuzu to name a few. A hidden jewel in Docklands concrete jungle, this cool, cosy little place is the perfect place for a catch up, a night out or even a romantic dinner. Just a short walk from Southern Cross Station, it is a must visit unique destination for true foodies. Functions welcome and bookings recommended. Like our Facebook page and receive a 10% discount on food bills at dinner time. www.facebook.com/CafedeKikaku

SNOWBIRD FROZEN YOGHURT 840-842 BOURKE STREET 03 9670 1637

LE CIRQUE FINE FOODS – 27 STAR CRESCENT 03 9670 7771 On a shopping trip through Harbour Town in the Docklands, discover the boutique café and food store oasis that is Le Cirque Fine Foods. Bentwood and wicker chairs, market umbrellas and Australian gourmet delights greet you as you enter. Coffee is a well balanced house blend with a single origin option. Delightful meals range from a claypot breakfast or calamari salad to sharing high tea. If you’re just a little peckish, the long glass cabinet of homemade delights, including Pate Maison & Eggplant Involtini, is worth considering. Le Cirque has a relaxed Frenchy ambience that is invitingly friendly and hard to resist. Surrounded by regular shopping centre café franchises, this is a standout experience and the local’s choice. www.lecirque.com.au

Australian owned and located in the business district of Victoria Harbour, Snowbird Frozen Yoghurt offers a healthier option to ice-cream, while maintaining a creamy consistency and full fresh flavours. Eight flavours are on offer daily, selected from a range of 30 flavours that are rotated constantly for greater variety, with a selection of toppings including hot chocolate and caramel fudge. It is totally self-serve, allowing customers to create their own dessert treat. Hand-made yoghurt products including mini cones and yoghurt pops are available for those in a rush, and the store also offers French crepes, French toast, pancakes and Belgian waffles. www.snowbirdfy.com.au

WATERMARK 9/800 BOURKE STREET 03 9642 1880

RENZO’S BAR CAFÉ ITALIANO 45 NEWQUAY PROMENADE 03 9640 0550 Renzo’s Bar Café Italiano has cemented itself into the local lifestyle routine. Its extensive Italian menu lends itself to a quick pizza and beer before an Aussie Rules football game at Etihad Stadium. For those with time on their hands, an indulgent three course meal accompanied with good Australian and Italian wines, a classic Melbourne-style afternoon coffee at the bar or a corporate lunch for office staff are also popular options. Situated on the promenade at NewQuay, Docklands, Renzo’s has wonderful waterfront views, whether you choose to dine in the enclosed terrace or the dining room. www.renzosbar.com

Set by the water, overlooking picturesque Victoria Harbour, Watermark is perfect for all occasions, from large cocktail events of up to 550 guests, utilising all three floors, to intimate dinners for 20 guests. The second level Mezzanine is great in conjunction with the Loft on the third level for pre-dinner drinks. With a private bar and great harbour views, it is perfect for cocktail events or as a private dining room. The Pavilion at the water’s edge is completely enclosed by floor-to-ceiling windows and bi-fold doors that reveal uninterrupted Dockland views. Inspired by fresh, local and seasonal produce, Watermark’s head chef has devised a simple, elegant and contemporary set of dishes and canapés to complement any occasion. www.watermarkdocklands.com.au


SCAN TAG FOR MORE INFO ON Industri (DETAILS ON PG. 3)

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Industri 181 Ferrars Street, South Melbourne. Ph: 9686 3444 Words and photos by Foodie About Town

About Foodie About Town FoodieAboutTown started her blog to share her food adventures with her friends including the restaurants she had visited and the CookBook Challenge 2012 – at least one recipe from one book every week. With the rich variety of places to visit in Melbourne there is a new adventure everyday. A big advocate for Buy Local Food and Wine and becoming a bit of a whiz in the kitchen with all these new recipes.

SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)

www.foodieabouttown.com

Catering for the surrounding offices and workplaces, Industri is a lucky

serve of super fresh, zingy, herbaceous, chilli spiked glorious chicken salad.

oasis to escape from your desk, have a good coffee and enjoy something from the lunch board during the working week.

It has all those flavours that take you back to Vietnam with limes, chilli, ginger, coriander and a hint of garlic too. Great amount of chicken and all

With Vietnamese chicken salad, steak sandwich, risotto and flathead, there

poached beautifully so it was succulent and juicy.

is a great mix of choices to suit everyone and there is a familiarity around the place as everyone else walks in and is greeted like an old friend. I get

The Thai beef salad whisked us away to Thailand with a whole new

the feeling it is easy to become a regular here.

selection of flavours with perfectly cooked, just rare, succulent and lovely beef. The sweet, sour, salty and bitter flavours in the perfect ratio with soy,

There are huge fresh pizzas, cakes on the counters and sandwiches to

ginger, garlic and lovely fresh bean sprouts and salad leaves with crunchy

cater for a smaller appetite.

cabbage – divine!

But first the coffee – gorgeous red cup and saucer housing a fantastic

And for the boys? An open steak sandwich with onion rings and chutney,

brew. You know you are in the right spot when you have to fight your urge

wow! The onion rings were huge, looked fabulously crispy and weren’t

for that second cup.

greasy. The steak was cooked rare and was great quality. There was a generous top of beetroot chutney and rocket. Yum!

We ordered three of the lunch board choices including the Vietnamese chicken salad with coleslaw. I was worried that the slaw would be too

It’s a great spot with hearty dishes and a damn fine coffee. Lucky

creamy or have too much mayo for the healthy regime but it was a generous

local workers.

19


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Black Ruby 344 Rathdowne Street, Carlton North. Ph: 9348 2777 Words and photos by Chomp and Slurp

About Chomp and Slurp Photographing my food doesn’t take away my personal encounter because it’s such a SCAN TAG TO COMMENT ON THIS ARTICLE

visual and olfactory adventure. I’m all about the love of food and will only blog about the positive elements because being vicious and negative about food experiences will only give you a heart and tummy ache.

(DETAILS ON PG. 3)

www.chompandslurp.wordpress.com

First of all, thank you to Renee S. and Rodney H. for recommending this fine

and has that preserved taste. Even though I was full, I became increasingly

establishment.

jealous of what Olleh was eating.

the paintings on the red wall.

My first visit, I had a summer fruit salad with hash browns and bacon on the side. I was mega impressed with how fresh it was. There were slices of bananas in there that didn’t even have time to brown. This wasn’t sugar free because it was dusted in icing sugar but I’m sure they’d omit that if requested.

On my first visit, I had a summer fruit salad with hash browns and bacon

On my second visit, I got what he had but shared it because it was waaaaay

on the side. I was mega impressed with how fresh it was. There were slices

too much for me to realistically handle. It satisfyingly fed one hungry man,

of bananas in there that didn’t even have time to brown. This wasn’t sugar

one hungry six year old boy and one very hungry lady.

I had no idea that this café also makes ‘the’ gluten free bread I go out of my way to buy from Preston Market. This place is cute. It’s like those fancy homestead places out in the countryside with its hardwood floors and grandma light fixtures but looks kinda Frenchy on the outside. Climbing those steep stairs up to the ladies room sure worked those butt muscles. Make sure you grab the banister on the way down or you’ll end up arse over tit like I nearly did. I should pay more attention instead of looking at

free because it was dusted in icing sugar but I’m sure they’d omit that if requested. I’m so used to premade fruit salad where the fruit goes to mush

The big breakfast is a sight to behold. It was served on those ridiculously

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oversized plates that barely contain the short and thick sausages, tasty bacon,

My coffee was fine. It wasn’t too hot though a little acidic but at least it was

smoked salmon slices, grilled tomatoes, whole mushrooms sautéed, salsa

strong. 3 out of 5.

chutney, caramelised onion, two poached eggs, cooked spinach, crunchy homemade hash browns that were the size of hockey pucks (we ordered an

Everything here is gluten free – the menu items, bread and baked goodies

extra two) and a perfectly cooked pork chop. A big kudos to the chef who

that are on display. This makes me very happy indeed, especially now that

made our breakfast and I will let the slightly burnt toast slide. I notice that

I know I don’t have to venture far to get my precious bread or pay middle

particular gluten free bread tends to burn quickly when I toast it at home too.

man prices.

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24


Beatrix 688 Queensberry Street, North Melbourne. Ph: 9090 7301 Words and photos by Off the Spork

ABOUT AGNES HON I like to eat. I like to cook.

SCAN TAG TO COMMENT ON THIS ARTICLE

I like to bake. I like to blog.

(DETAILS ON PG. 3)

I like the word spork.

WWW.OFFTHESPORK.COM

Occasionally, I find myself thinking, “Wouldn’t it be nice to own a café?”

The Babe came with slices of pork belly and creamy coleslaw heavily flavoured with dill. I was really pleased that the ciabatta wasn’t the type that

And then I immediately give myself a mental smack. For many varied reasons,

completely tears up your mouth.

this is a very bad idea. Em ordered the Shak-in-a-row ($12), which contained spicy Israeli style However, in that hypothetical situation – that one where I’m a totally different

braised peppers with a fried egg, feta and fresh mint.

person and have a different mindset and skills – Beatrix is exactly the kind of café I would love to have. It’s little and it’s sweet, and there’s cake – numerous cakes. Savoury food is limited and includes a couple of daily ciabatta specials. I visited recently with my friend Em, managing to get a table without waiting (in a café that has about 12 or so seats inside, this must be an achievement).

Naturally I couldn’t go past the pork belly roll. I ordered a small one (which cutely came with crackling ears!) and thank goodness for that choice because small was not so small. I was almost too full for cake afterwards. Almost. Fortunately, I am a trooper.

The two ciabattas on offer that day were: My long black was good and came with a little jug of hot water so I could The Babe – Filled with slow cooked pork belly, pink lady and dill slaw plus

add it to my taste.

crackling ($16.50/$15). Being surrounded by all the gorgeous looking baked goods, Em and I had The Howl – A vegetarian option which came with roasted red and yellow

another round of coffees and shared a slice of a lovely and light cocoa angel

beetroot with warm That’s Amore ricotta, mint, hazelnut dressing and

food cake ($5).

roquette ($15/$13.50). And then I purchased a couple of brioche doughnuts with lemon sour cream Naturally I couldn’t go past the pork belly roll. I ordered a small one (which

icing ($6 each) to take home for Alastair and Bro. They both approved of

cutely came with crackling ears!) and thank goodness for that choice because

the doughnuts.

small was not so small. I was almost too full for cake afterwards. Almost. Fortunately, I am a trooper.

There’s something about Beatrix that is so charming. Go forth and visit.

25


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Porgie + Mr Jones 291 Auburn Road, Hawthorn. Ph: 9882 2955 Words and photos by Peach Water

About Peach Water Probably best described as a geek girl who is an avid and active video gamer, prone to SCAN TAG TO COMMENT ON THIS ARTICLE

carnivorous cravings and mad for macarons and cupcakes. When she is not sampling the menu of Melbourne and beyond, she takes delight in designing and progressing her design portfolio.

(DETAILS ON PG. 3)

www.peach-water.com

Julie and I visited Porgie + Mr Jones for a catch up. It was an incredibly hot

but not as runny as my own dish.


morning (39°C). Porgie + Mr Jones: Once again, a very generous portion. Tomatoes were When we arrived they took us to the courtyard and sat us under the shade.

incredibly juicy. Strips of beautifully fried bacon. This plate includes two

Porgie + Mr Jones caters for breakfast, lunch and dinner. They also recently

beautifully poached eggs, with golden oozing egg yolk.

opened P+MJ next door to cater for private events as well. Overall Drinks

At Porgie + Mr Jones the servings are incredibly generous. Some of their

Skinny Latte: Smooth and creamy.

offerings are similar to Snow Pony, as they are operated by the same owners.

Orange Juice: Freshly squeezed orange juice in a cute glass bottle.

This place is very busy, so wait time is expected here.

Food

Porgie + Mr Jones’ is very relaxed with a large amount of seating available

Smashed avocado with thyme butter mushrooms: Generous portion

– the courtyard and two separate rooms to cater for the large number of

of everything. Fresh homegrown basil. The eggs were poached nicely,

patrons. Staff are also attentive.

Entertaining is easy this Easter! deli2home.com is an online delicatessen providing delicious, gourmet European products directly to you at affordable prices.

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Wine reviews Words and photos by Krystina Menegazzo

About Krystina Menegazzo La Donna del Vino is the pseudonym of this young lady from Melbourne who worked in wineries throughout Australia and Italy. After years of gallivanting she returned to Melbourne to market wine and share her love of all things vinous. In her spare time she enjoys cooking, gardening, drinking good vino and is a self-confessed Neb Head (someone really into Nebbiolo).

SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)

www.ladonnadelvino.com

TORZI MATTHEWS Frost Dodger Riesling 2012

Turkish delight. This is a very smart wine with lively, crunchy acidity, and a

Eden Valley, South Australia. RRP: $22.00

continuance of delicate rose and strawberry flavours on the palate. A final

‘Gnarly’ is a word I imagine would often be used by surfers as they recount

delight comes with a whisker of silken texture that sits playfully on the mid-

their experience riding a great wave. The term is also apt at describing the

palate. Port Phillip Estate has made a delicious rosé that is perfectly suited

Riesling vines used in this wine, which date back to the 1930s. Domenic Torzi is

for an abundance of cuisine.

the man behind the Torzi Matthews label. With a southern Italian background,

Stockists: Available from Bottega Tasca, Carlton or direct from the Port

Domenic has found his niche in the Eden Valley landscape crafting wines

Phillip Estate cellar door.

from traditional grape varieties of the area and also releasing some Italian varieties under the Vigna Cantina label.

FATTORIE PARRI Poggiano Chianti DOCG 2011

This Frost Dodger Riesling expresses an abundance of the aromatic and

Chianti, Tuscany. RRP: $14.95

flavoursome goodness that makes the Eden Valley region so famous. The

Not long after purchasing this bottle of Chianti I found myself curled up on

wine greeted me with initial scents of lime juice and yellow flowers, followed

the couch watching Silence of the Lambs for the first time. Yes, you heard me

by lingering notes of crunchy pear and orange zest. The palate continued

right...for-the-first-time. My partner told me that I must have lived under a

along a zesty theme with young citrus fruit characteristics and a hint of green

rock to never have seen this film before now. Perhaps even more concerning

banana skin. This is an assertive Riesling with balanced acidity and a long

is the fact that this is only one on a list of dozens of classic films that I have

flavour that parades its beautiful Eden Valley personality with every mouthful.

yet to see. Ho-hum. At least watching Silence of the Lambs that evening

Stockists: Available direct from Torzi Matthews or online from Wine Box

allowed me to hear the delightful protagonist Hannibal Lecter say, “I ate his

Warehouse.

liver with some fava beans and a nice Chianti.” This Chianti is made predominantly from Sangiovese and pours into the glass

PORT PHILLIP ESTATE Salasso Rosé 2012

with a dark plum hue. The nose has a dominating grandpa-like tobacco scent

Mornington Peninsula, Victoria. RRP: $24.00

mixed with cherries, cola, spearmint, sarsaparilla, blueberries and minerals.

The first thing that came to mind when I picked up this bottle of Salasso Rosé

There is a fair amount of interest going on for this sub $15 wine. Sangiovese

was, “What the hell does ‘Salasso’ mean?” Typing it into Google told me it

is a variety with naturally high acidity, which leaves a mouth-watering effect

was Italian for ‘drain’. If Mr Google were a wine connoisseur, he might have

when consumed liberally. This particular style is medium-bodied with blood

actually extrapolated further by explaining that in the context of a rosé style

plum skin tannins and a delicate tobacco flavour that lingers towards the

of wine, Salasso refers to the bleeding off or draining of the juice before it

savoury finish.

becomes too coloured. In this case, the juice came from Shiraz vines with an

It is suffice to say that I did not enjoy this Chianti in conjunction with a similarly

average age of 15 years.

prepared meal to Hannibal Lecter. My uncannibalistic evening involved some

The wine pours into the glass with a beautiful salmon hue. Upon the first

spinach and ricotta agnolotti with a simple, fresh homemade tomato and

whiff I was transported straight to the State Rose Garden during spring,

basil sauce. Now that sounds pretty harmless to me.

alongside other pretty aromas such as strawberry Schnapps, apricot skin and

Stockists: Available at Boccaccio Cellars, Balwyn and Bottega Tasca, Carlton.

29


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Entertaining is easy this Easter! deli2home.com is an online delicatessen providing delicious, gourmet European products directly to you at affordable prices. Whether shopping to stock your kitchen, preparing for a party or finding that unique gift, deli2home.com offers a terrific range of gourmet products that can be ordered from the comfort of your home or office.

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GRAM is food and drink culture. Compiled.