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GRAM.NET.AU MELBOURNE

ISSUE 29

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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.

Whether it’s purple or green, cabbage is packed with vitamins and

Gram magazine provides you with a snapshot of articles, opinions

minerals such as vitamin C and calcium. This month, read about

and reviews that have been published online by local food

venues such as Dandelion, The Pour Kids, La Tortilleria, Brunetti

bloggers, bringing the online world into the physical world.

and more. We also introduce our new ‘We Love’ section, featuring

As the magazine is distributed to over 1000 outlets in prominent

products, events and a competition.

Danielle Gullaci, Editor

GRAM is Food Culture. Compiled. melbourne.gram.net.au

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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

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Head office Prime Creative Media Pty Ltd 11-15 Buckhurst Street South Melbourne VIC 3205 Phone: 03 9690 8766 Fax: 03 9682 0044

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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 DANDELION (DETAILS ON PG. 3)

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DANDELION 133 Ormond Road, Elwood. Ph: 9531 4900 Words and photos by The Chommery

ABOUT THE CHOMMERY The Chommery is creating a special place that people may visit to learn about dining SCAN TAG TO COMMENT ON THIS ARTICLE

in Melbourne and hopefully the world. My goal is to continually sample all cuisines on offer, share my experiences accordingly and ultimately be a resourceful guide that aids people to prosper in their eating careers. 

(DETAILS ON PG. 3)

WWW.THECHOMMERY.COM

Attention foodies of Melbourne – you now have a Vietnamese dining choice

group of five chommers and racked up a food bill of approximately $40

south of the great Yarra River divide. The people of Elwood have much

per head.

to thank chef Geoff Lindsay for bringing his take on modern, up-market Vietnamese food to humble Ormond Road.

To begin we had a ‘nibble’ of the crispy sesame and coconut rice papers with spanner crab dressed with coconut, chilli and lime ($16.00). The crab

While no bargains are to be found here, you can take comfort in knowing

was buttery soft and almost melted into the crackers. Next time we will try

that you will be dining in a very comfortable and relaxing environment.

the chicken ribs with ginger.

This is a major change from the regular fast-paced hustle and bustle you would expect while dining at most joints on Victoria Street (Melbourne’s

While rice paper varieties included rock lobster, soft shell crab and spicy

Vietnamese hub).

pork, we knew that we could not afford to order them all – despite wanting to chom every variety. We decided on the torched salmon, caviar, shredded

Dandelion is an attractive eating destination for both younger and older folk.

lettuce, apple and yuzu soy ($16.00). Totally scrumptious and a shame

The older generation will take comfort in dinner bookings available seven

others were so pricy – if they were slightly cheaper we would have ordered

nights a week and lunches too (Thursday to Sunday). While keen, younger

one of each.

foodies are here to sample Lindsay’s take on 21st century fusion Viet cuisine. A minimum order of three green rice fried tiger prawns with nuoc cham Now, without further ado, let us start talking about the food – because

($5.00 each) is required by the kitchen. An easy task to achieve considering

that’s why you’re reading this today. We dined here during the week as a

how bloody brilliant these were.

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The constructed prawn with all its accompanying body armour – drizzle

A range of accompaniments were provided with the ribs and curries.

that baby with the juices provided, wrap it up and… chom. Flavour and texture explosion to follow in the mouth of awesomeness, ridiculously

Dessert number one was little coconut pancakes with mung bean puree

crunchy. A must order, one per person (at least).

and coconut ice cream ($16.00). Just under a mouthful per person, which, combined with its sticky sweetness, is all that you really need. Get stuck

‘Fresh off the coconut grill’ – The crew at Dandelion deemed the BBQ

into that coconut ice-cream when you are done with the little cakes.

pork spare ribs with lychee and mint salad ($38.00) so special that it was given its own heading on the menu. Much of this hype is owed to this

To conclude a lovely evening, we all helped demolish the deep fried black

specific course winning the prestigious Age Good Food Guide ‘Dish of the

sesame ice-cream with palm sugar and caramelised monkey banana

Year’ 2012. One can assume that it is only fair to let all customers know

($16.00). Who doesn’t like fried ice-cream, seriously?

that they can sample an award winning dish during their chom, as we did graciously.

To cap it all off, the service at Dandelion was truly exceptional. The staff were very patient with my somewhat difficult group and waited on us

While we skipped the entire pho section of the menu, I took due notes

extremely professionally. While the overall price was on the expensive

that wagyu beef with brisket, chicken and mushroom and spanner crab

side, I believe that it can be justified once in a while when you want to

options were on offer. Would be crazy not to sample one of them upon

eat Viet in a higher class environment. Dandelion is doing great things

my next visit. We did have the Mekong fish curry with coconut, young jack

for Elwood and surely will do nice things for you too. Keep on chommin’.

fruit and sweet potato ($33.00). The broth was very light, while the fish was fresh and cooked perfectly, complemented by loads of garnish. The

The Important Details

sweet potato pieces floating around were a top addition. The pork belly

Cuisine: Modern Vietnamese

and goat curry options tickled my fancy too.

Noise: You can hear yourself think Bookings: Yes, to make life that little bit easier

Steamed shredded chicken salad with Vietnamese slaw, peanuts, crispy

Suitable for: Older crowd – not cheap

shallots and nuoc cham ($23.00). Once properly tossed, this was an

Dress: Casual

excellent side salad – filling, delicious and full of flavour. I would recommend

Price: $40 per head (excluding alcohol)

one salad between four chommers.

My View: DVIE – Delicious Vietnamese In Elwood

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SCAN TAG FOR MORE INFO ON U-VILLAGE (DETAILS ON PG. 3)

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U-VILLAGE 1/29 Fitzroy Street, St Kilda. Ph: 9537 1129 Words and photos by Tuckshop

ABOUT STEPHANIE WADE Stephanie Wade is a 22 year old Melbourne girl interested in all things SCAN TAG TO COMMENT ON THIS ARTICLE

food and drink. Her blog ‘Tuckshop’ explores the fun relationship she has with Melbourne dining, home cooking, writing and events.

(DETAILS ON PG. 3)

WWW.LITTLETUCKSHOP.BLOGSPOT.COM.AU

Here we are, sitting with top buttons undone after inhaling a modern Asian-

Recommended mains are the red rendang curry with soft shell crab, kaffir

fusion feast of sorts. We’re ensconced down the back of a new restaurant,

lime leaves, eggplant and mint ($25), and the 24 hour sweet vinegar braised

at the beach end of Fitzroy Street in St Kilda. Here lies U-Village restaurant,

pork belly, with cinnamon, chilli, black peppercorns, paw paw and mango

meaning ‘new village’, the international brand that has seen ten years of

salad ($25). The serving of six meaty crabs is generous, and the familiar

success in Malaysia.

garlic-ginger notes creep in with the curry sauce. Its flavoursome taste makes us wonder why curries are not more fashionable.

Owner Kai Yee established the modern restaurant, furnished with the omnipresent industrial look: hanging light globes, a modern bar, teak furniture

Likewise, the glazed, slow cooked pork belly is excellent, however sadly for

and terracotta pots to complete the ‘village’ feel.

us fat lovers there is no crispy crackling due to the slow cooking process. The julienned salad does make up for it.

Yee has created an enormously fun menu, with tapas style entrées and mains designed to share. The food is predominantly Thai but with some classic

Dessert options are a must, lychee lime granita ($6) is a perfect palate cleanser

Chinese, Malaysian and Japanese dishes. One will marvel at the size of the

– it’s sickly sweet but a squeeze of the lime wedge evens out the sugar.

main meals, which gives rise to the smart but relaxed dining experience. The pandan crème brûlée with salted honeycomb ($14) is perfect, its unusual We sink our teeth into the Perilla leaf five-spiced prawn, with sambal, lime and

mint taste is an optimal finish to a satisfying meal.

caramel sugar ($8 for two), and the duck san choy bao, with pomegranates, pine nuts and sweet soy sauce ($10). The prawn entrée is small, but deliciously

What did we learn from U-Village? It’s easy to be cynical about the name,

sweet and salty. A tip on eating the duck san choi bow: pour the light sauce

or the neon logo, however the food really is high end at casual prices, along

all over it and slurp the juicy broth down in one messy go.

with a decent wine list and beers on tap.

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SCAN TAG FOR MORE INFO ON THE POUR KIDS (DETAILS ON PG. 3)

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THE POUR KIDS 1e Winter Street, Malvern. Ph: 9077 3847 Words and photos by I’m So Hungree

ABOUT I’M SO HUNGREE I am a Melbournite with a penchant for sweets, eating my way around Melbourne (and SCAN TAG TO COMMENT ON THIS ARTICLE

the world!). I love good food and photography. I also suffer from ‘Oooh Shiny Thing!’ syndrome. My blog is my pretty eating diary and focuses on eating out experiences. I hope you all enjoy reading as much as I enjoy sharing!  

(DETAILS ON PG. 3)

WWW.IMSOHUNGREE.BLOGSPOT.COM

Hey, you there. Listen to this. Burnt. Butter. Gnocchi.

on the way between his place and mine.

Are you now excited? If you’re not, we might not be able to be friends.

I was pleasantly surprised how much room the café had, and we had

Unless you make me brownies I guess.

no issue nabbing a table at around 11:30am. As we seated ourselves at the communal table, I found myself immediately smitten with the

I stumbled upon this wonderful combination of words, which materialised

juxtaposition of bright colours and graphic black and white wallpaper

into a dish at The Pour Kids on a cheery Sunday morning. Brad and

prints. It was all so cheery and bright.

I  had attended his Cricket Presentation evening the night before (where  I  understood nothing of all these numbers and overs they talk

There was a nice buzz to the space, with a constant hum of activity, but

about) and stayed at his place in Glen Waverly, so Malvern was sort of

never getting in the way of a good conversation.

E

nriching your coffee experience

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We partner with our customers to serve great quality coffee every time by delivering on our promises. You can be assured of consistent quality coffee, locally roasted and supplied at its optimal freshness, supported by a dedicated and nrich your coffee experience. passionate team who have knowledge and expertise developed since 1954.Let us

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A warm and comforting chai and a rather elegant looking latte. I had no

this was coming my way, I would be standing with arms wide open, and

complaints.

maybe setting up a couple of fans to make sure the air stream directed it to me.

The menu at The Pour Kids was quirky and playful, with dish names such as ‘Google This’, ‘Smash and Grab’ and ‘Three bears out hunting’. So cute! Brad ended up ordering the ‘Stacks On!’ (exclamation mark is on the

SERIOUSLY, HOW CAN YOU DENY THAT BEAUTIFUL BUTTERY AROMA? ESPECIALLY WHEN IT’S WRAPPED AROUND SOFT AND FLUFFY GNOCCHI... SO GOOD.

menu), with stacks of grilled chorizo sausage, hash brown, guacamole, sour cream and roast corn relish. Oh and added an egg. Of course.

Seriously, how can you deny that beautiful buttery aroma? Especially when it’s wrapped around soft and fluffy gnocchi, with deliciously fatty

I loved its vibrant colour and found this also translated to the taste, with

pork sausages and some oozy egg yolk. So good. I was also surprised

delightfully spicy chorizo which went very well with the generous smear

by how much I enjoyed the Swiss chard, it just soaked up the buttery

of sour cream. Oh and crispy hash browns. Yes. Come to me…

flavours and became something I probably would have enjoyed all on its

THE MENU AT THE POUR KIDS WAS QUIRKY AND PLAYFUL, WITH DISH NAMES SUCH AS ‘GOOGLE THIS’, ‘SMASH AND GRAB’ AND ‘THREE BEARS OUT HUNTING’. SO CUTE!

own as well. I’ve never really had Swiss chard that much, and after this encounter think I should get to know it much, much, much better. Although, I might have to keep my dalliance with burnt butter gnocchi occasional. I was absolutely stuffed for the rest of the day.

I had the ‘Duck for Cover’ (no exclamation mark on this dish), Italian-

To wrap up, I adored our brunch out in Malvern. It’s not an area we’re

style pork sausage with burnt butter gnocchi, fried egg and Swiss chard.

often in, but maybe this is something I ought to change? With beautifully executed and delicious breakfast combinations, and an interior that

Now, I don’t know why you would ‘duck for cover’ with this. If I heard

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instantly draws out a smile, what’s not to like really?


SCAN TAG FOR MORE INFO ON A LITTLE BIRD TOLD ME (DETAILS ON PG. 3)

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A LITTLE BIRD TOLD ME 29 Little Latrobe Street, Melbourne Words and photos by Petit Miamx

ABOUT PETIT MIAMX Catherine has a penchant for all things fun and delicious with a large part of her day SCAN TAG TO COMMENT ON THIS ARTICLE

spent thinking about food – if she’s not eating, then she’s thinking about the next opportunity for a big foodie blowout. Her love of food also translates through to her travels around the world, sharing her experiences in her ‘petite travel guide’ series.

(DETAILS ON PG. 3)

WWW.PETITMIAMX.COM.AU

A Little Bird Told Me is a fresh new café tucked away in a laneway. It

for coffee  and wanted to indulge in Matt Forbes’ cakes and Lune

will first capture your attention with its soft tunes that drift out to the

Croissanterie’s pastries.

street, and then you will notice the entire glass frontage with its bright blue feature kitchen islands. The floor to ceiling window treatments and

They use Seven Seeds here, seeing as Caleb worked extensively with

high ceilings create an ample space with a lofty, airy feeling – resulting

them, and my magic was appropriately strong and really enjoyable.

in quite a harmonious ambiance. Partners Caleb Heaney and Rebecca Notley have teamed up to utilise their individual talents to create this

Missing Melbourne’s coffee, Jetsetter loved her flat white and found that

sweet café – Caleb is a veteran in the coffee industry while Rebecca

she didn’t need any sugar with it.

brought about the design concept.

 At the front counter, they have a scrumptious array of baked goods My visit was actually to purchase some lovely Bahen & Co chocolate

which I couldn’t go past. Lune Croissanterie deliver a variety of pastries

they stock but I came back again to meet a friend who was in town

– from ham and cheese croissants to rhubarb danishes and chocolate-

for  one  day  only (she’s a jetsetter, you see). I was extremely keen

almond croissants.

Taste 44 years of locally roasted coffee perfection

CALL

Michael Salomone, award-winning roaster, has blended, stirred and developed some of Australia’s leading coffee brands for generations. Now he’s roasting independently just for you.

Ph:9335 4494

info@espressovivo.com.au

N

for yo OW FREE ur c trial p afe ack

28 Assembly Dr, Tullamarine

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Dusted with a blanket of icing sugar and toasted almonds, the chocolate-

Naturally, more visits ensued to sample Matt Forbes’ doughnuts. A Little

almond croissant was all sorts of wonderful – layers of buttery flakiness

Bird Told Me has only just recently started trading on Saturdays and I

with a line of chocolate filling. It went so well with my magic so I was

managed to snag the last available doughnut that day. Sadly, I missed

very satisfied.

out on the crowd favourite, the salted caramel doughnut, however the raspberry is tasty with a lovely tang to the light doughnut. The coffees

Jetsetter went for the Fig Danish which was absolutely delicious and my

were consistently strong and lovely as per usual.

favourite between the two pastries. The fig was soft and went well in the sweet, velvety crème pâtissière centre of the flaky pastry. I’m biased though, as I’m infatuated with figs. Also featuring at A Little Bird Told Me are cakes that are baked by Matt Forbes. Having worked in numerous Michelin starred and hatted restaurants, his discipline and skill can be seen and tasted in his exquisite sweets.

DUSTED WITH A BLANKET OF ICING SUGAR AND TOASTED ALMONDS, THE CHOCOLATE-ALMOND CROISSANT WAS ALL SORTS OF WONDERFUL – LAYERS OF BUTTERY FLAKINESS WITH A LINE OF CHOCOLATE FILLING. IT WENT SO WELL WITH MY MAGIC SO I WAS VERY SATISFIED.

As always, I was overcome by the cakes and had a couple boxed up for

I can see myself visiting A Little Bird Told Me often as the vibe is very

take away to share with Mr A later that night. Then, more unique looking

relaxed and calm. I felt totally at peace here and service is friendly and

treats caught my eye – the lamington and the gingerbread and toffee

helpful as I was enquiring about every single cake (delivered weekly on

buttercream whoopie pie. The lamington was dense without being overly

Mondays and Wednesdays) and pastries (daily deliveries). Serving up

rich from the chocolate and roasted coconut, while the thick raspberry

fantastic coffee and sweets, I think I just found my new favourite café in

jam added a nice tart, sweetness to it.

the city.

The gingerbread cake was light and warm with spices and went

Food: 9/10

incredibly well with the slightly salted toffee buttercream filling. I started

Service: 9/10

to regret asking Mr A to cut me a smaller portion but hey presto, his

Value: 8/10

sizable portion had already disappeared.

Will I return? Yes, loved the vibe and coffee here.

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PALEO . VEGETARIAN . ORGANIC . DAIRY FREE

Eating Clean WITH SO MANY PEOPLE NOW TAKING A FRESH LOOK AT THEIR FOOD CHOICES, THERE ARE MANY SPECIALTY MENUS AVAILABLE AROUND MELBOURNE THAT ARE ABSOLUTELY DELICIOUS. MERRY CUPCAKES

PALEO SNACKS

At Merry Cupcakes, it’s not just the taste

The paleo diet, or caveman diet, is a

that matters. All cupcakes are dairy-free,

holistic way of eating that attempts to

egg-free and vegan-friendly, with gluten-

mimic the eating of humans some 10,000

free options on Fridays, Saturdays, and

years ago during the Paleolithic period.

via special order. Recipes are designed

Paleo Snacks, Australia’s original and

by Mary, who is the founder and a

most trusted supplier of paleo foods,

dietitian and nutritionist. These cupcakes

promotes a nutrient dense diet rich in

are lower in saturated fat and sugar, and

meats, seafood, eggs, vegetables, fruit,

higher in fibre and nutritional goodness.

berries, nuts and seeds. Processed foods

But never fear, they don’t taste like

and foods supplemented with refined

cardboard either. They are moist, laced

sugars,

with real flavours (as they use real fruit

chemicals are excluded. Paleo Snacks

and vegetables where present) and

are filled with 100 per cent primal

baked daily.

goodness to keep you feeling great and

preservatives

and

performing at your optimum.

261 BRUNSWICK STREET, FITZROY WWW.MERRYCUPCAKES.COM.AU

SOUL FOOD CAFÉ

additives,

WWW.PALEOSNACKS.COM.AU

FRIENDS OF THE EARTH FOOD CO-OP

Renovated six months ago, this local hideaway shows off community art over

Established in 1975, the FOE Food Co-

breakfast , lunch, dinner and private functions.

operative is one of Melbourne’s oldest

Beans, grains, spices and herbs create soul

wholefood institutions. The café has an

food, which is predominantly vegetarian.

organic, local and fair trade focus. A vegan

Organic produce is used wherever

and often gluten-free seasonal mixed plate is

possible, including some recently

served each day alongside coffee, chai and

introduced organic meat options. Organic

sweet treats. Most grocery items are sold

pizza bases are made in the kitchen

in bulk and are self-serve; BYO bags and

and chefs are working on a gluten-free

containers are highly encouraged, however

cauliflower pizza base to be released in

some packaging is available for purchase.

the near future. There is also a range of

People come from all over the state to

vegan and gluten free sweets, coffee and

shop for ethical, clean and locally sourced

brilliant chai tea, and local and interstate

produce and exchange ideas about food.

brews on tap.

312 SMITH STREET, COLLINGWOOD

273 SMITH STREET, FITZROY

WWW.MELBOURNE.FOE.ORG.AU

GRILL’D Grill’d loves its vegetarian friends, which is why they offer an amazing selection of vegetarian burger options. Herbivore fans need not worry about getting their burger fix because the friendly staff at Grill’d are always happy to help you ‘veg out’ and change up existing burgers to meet your needs. Vegans are also catered for at Grill’d, as the signature thick-cut chips with herb mix are vegan friendly. Veggie patties are also vegan and handmade to ensure they are free of any nasties like artificial colours, flavours, preservatives or GMOs. More info and locations: WWW.GRILLD.COM.AU

VEGGIE BURGERS

GARDEN GOODNESS with m quality veggie pattie miu Pre salad, o, cad , avo beetroot, tasty cheese yo.  ma bed relish and her FIELD OF DREAMS , basil pesto, roasted Grilled field mushroom yo. , salad and herbed ma peppers, tasty cheese BOMBAY BLISS roasted chickpea pattie with lity Premium qua sh. reli d and peppers, tzatziki, sala VEGGIE SALAD & DUKKAH MIXED VEGETABLES ck and white bla s, ble Mixed roast vegeta , mesculin, feta es, ato quinoa, cherry tom kah. duk and g ssin dre balsamic

If you’d like to be seen in the next Eating Clean feature, contact Lisa Guglielmino on 0425 145 806 or email lisa.guglielmino@primecreative.com.au.


We l ve ... FERRON RISOTTO RICE The Ferron Rice Mill in Verona, Italy, is dedicated to the two most important types of risotto rice: Vialone Nano IGP and Carnaroli. A limited amount of ‘Riserva’ is also released each year, representing an exclusive five per cent of Ferron’s total production. This rice comes from fields that chef and rice producer Gabriele Ferron has personally identified during the growing season as having a superior quality crop. Riserva dello Chef Carnaroli and Vialone Nano have a slightly darker, more rustic appearance than regular Ferron rice, as more of the outer layers of bran have been left intact during milling to add a more complex flavour and texture. Available at Enoteca Sileno and good food stores around Australia. For more information, please visit WWW.ENOTECA.COM.AU. RRP: FROM $13.50.

ESPRESSO VIVO Michael Salomone is an award winning coffee roaster, who has been roasting for some of Australia’s best known brands for over 40 years. When the new Espresso Vivo brand emerged with his magic roasting touch, we got a little excited. This small roasting house boasts years of experience in the coffee business and you can taste it. Local coffee lovers have been buying direct and Melbourne cafés are enjoying their own custom blends. If you run a café, call 9335 4494 during the month of July 2013 to receive a FREE trial pack. For more information, please email INFO@ESPRESSOVIVO.COM.AU.

KITCHENAID SLOW COOKER The new KitchenAid Artisan 5.7 litre slow cooker is an ideal addition to the kitchen this winter. It features a solid ceramic insert with handles, a tight rubber seal to lock in food’s natural moisture and a new one-of-a-kind double-sided easy serve glass lid. To add, it has four temperature settings and 24-hour programmability for extra convenience. For more information, please visit WWW.KITCHENAID.COM.AU. RRP: $199.

WINTER BBQ MASTERCLASS The LG Kitchen at South Melbourne Market will host ‘An American Style Winter BBQ’ masterclass on Wednesday 24 July from 6.30-9.30pm, hosted by Brook Petrie, consultant and former head chef at The Commoner. Brook will introduce Texan and southern cuisine to Melbourne diners. Learn the fine art of barbequing with wood while learning to make Louisiana style Po’ boys, barbequed octopus with chimichurri and sea herbs, and brined quail with pomegranate, faro and eggplant jam, and pumpkin goat’s curd cheesecake with date puree and pistachio. As a special offer for Gram readers, tickets are just $100 per person (save $25). For bookings, please visit WWW.SOUTHMELBOURNEMARKET.COM.AU and quote promo code GRAM1307. For more information, call 9209 6887. Offer valid for specified class only, until sold out. Excludes gift vouchers.

Competition... For your chance to win a double pass to see the new music theatre event King Kong on Wednesday 7 August, visit melbourne.gram.net.au and enter this month’s code word KONG. Entries close at 5pm (AEST) on 24 July 2013. For information on being featured in our monthly ‘We Love’ section, please contact Lisa Guglielmino on 0425 145 806 or email lisa.guglielmino@primecreative.com.au.


NEWS

What’s On HUMBLE TUMBLER

LOTUSGRILL The ground breaking LotusGrill, available at Chef’s Hat, has again taken the top prize in recent international awards that include the Red Dot Award 2013, Fire and Food Gold Award and DesignPlus Award 2013. This indoor, outdoor, take anywhere, smokeless barbeque is convenient and easy to use. Bring the outdoors in and enjoy a delicious barbeque away from the cold this winter. Chef’s Hat is located at 131 CECIL STREET, SOUTH MELBOURNE or visit WWW.CHEFSHAT.COM.AU.

Clare Burder at Humbler Tumbler has

> 05 JULY 2013

set out to teach guests everything they

Brewer For a Day

need to know about adventurous eating

Bright Brewery, 121 Gavan Street,

and drinking. She teaches a four week

Bright

introductory wine appreciation course

More info:

which covers all the good stuff – wine

www.brightbrewery.com.au

regions, wine style, grape variety, a little on winemaking and plenty on

> 07 JULY - 28 JULY 2013

wine and food matching. Over four

Tastes of Central Geelong

weeks, participants will swirl, sniff and

Various venues

(of course) drink their way through 30

More info:

premium Australian wines, eat some

www.centralgeelong.com.au

delicious local food and have a good ol’ chat about what’s in their glass. At the

> 18 JULY 2013

course, participants will also learn how

‘Pop up’ Speakeasy

to buy wine like a pro and how to use

Old Melbourne Gaol, 377 Russell

some fancy wine words – you might

Street, Melbourne

even make a new friend in the process.

Tickets: $30pp

Social, fun, engaging and definitely not

More info:

too serious – The Humble Tumbler is

www.nationaltrust.org.au/vic/

not your average wine course.

PopupSpeakeasy

For more information, please visit WWW.THEHUMBLETUMBLER.COM.AU

> 20 JULY - 21 JULY 2013

or call Clare Burder on 0433 277 211.

The High Tea Party Park Hyatt, Melbourne More info: www.thehighteaparty.com.au > 25 JULY 2013

MOCOPAN TRE CAMPI

Whisky and Cheese Pairing

Mocopan’s new Tre Campi coffee blend is a true

Masterclass

all-rounder, with a hazelnut fragrance and hint of

The Altar, Level 2, 156 Collins

spice clove in its aroma. It boasts the sweetness

Street, Melbourne

of chocolate, and with milk has a smooth caramel

Tickets: $99pp

finish. For more information, please visit

More info:

WWW.MOCOPAN.COM.AU.

www.thechampagnedame.com > 26 JULY 2013 Summer in Winter Zinc, Federation Square More info: www.summerfoundation.org.au > 07 AUGUST - 08 AUGUST 2013

T! TWEET, TWEE ally enjoyed re I e: tic et sL @M test from reading the la ine - I was @GRAMmagaz ing! Thanks ch reading & brun aces-to-try pl e for adding mor die on my list. #foo

Fed Square Wine Showcase The Atrium, Federation Square Tickets: $25pp More info: www.fedsquare.com


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

20


HALF MOON 120 Church Street, Brighton. Ph: 9591 0611 Words and photos by Foodie About Town

ABOUT FOODIE ABOUT TOWN Foodie About Town started her blog to share her food adventures with her friends including the restaurants SCAN TAG TO COMMENT ON THIS ARTICLE

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 every day. A big advocate for Buy Local Food and Wine and becoming a bit of a whiz in the kitchen with all these new recipes.

(DETAILS ON PG. 3)

WWW.FOODIEABOUTTOWN.COM

Half Moon has changed a few times over the years but has always kept its

But I have no problem paying $28 for a fish pie if it is the best fish pie ever.

name. It seemed to be empty for a very long time but this prime position in

The fishermans pie with parsley sauce, cheesy potato topping and salad looks

Brighton is now very much a hot favourite with the locals and rain or shine

pretty good. It’s a hefty little bowl with a great side salad and an impressive

seems to be overflowing with happy punters.

king prawn poking out the top. It has all the decadent deliciousness that you want from the comforting idea of the fish pie. Creamy, cheesy, chunky fish

From the front it looks like a reasonable size space with a bar and covered

and just damn good.

garden-esque area but when you pop inside you find the place just goes on and on with a good sized restaurant and function areas. I really love the

Colonial pale ale battered fish ‘n’ chips, mushy peas pickled wally and tartare

private dining room too, a little glam space for a select group to enjoy.

sauce is beautifully presented and I am loving the little wire basket and board. By all accounts it tasted ‘bloody good’ and there wasn’t a pea left to

The Bar Menu ‘Hands Best Friend’ is a mouthwatering list of small bites like

be seen in the end.

pork pies, calamari, skewers, scotch egg along with ‘Pub Classics’ – the burger, fish and chips and parma – similar staples to the offering in the dining area.

Half Moon Milawa chicken parmagiana with serrano ham, summer slaw and fries features a big serve of chicken and I think the recipient would probably

We arrive with our Dimmi booking online all sorted but no record of our

have preferred a really good traditional parma but again plenty of yummy

booking in the system which is a bit worrying but the guys are lovely

noises and a cleared plate so it wasn’t too much work.

and fortunately a no-show means we get a table quickly set up for us and are soon seated on the comfy seats with water and wine and menus… tick,

Beetroot ravioli, ricotta and goats cheese with horseradish butter sauce is a

tick, tick.

real veggie treat and a wonderful flavour combo.

The restaurant menu is big and packed full of great favourites with a bit of

So there we go, cleared plates all round and happy faces. Staff were lovely,

an update or twist. Along with the pub classics there are oysters, terrine,

atmosphere was really good. Bit of food envy at the ladies that ordered the

soufflé, tagine and much more. But you are paying a premium for that extra

tagine which looked absolutely amazing.

twist with fish and chips at $25, Parma at $26 and the burger at $24. If you are looking for a $15 parma this might not be the place.

It’s happy days all around at Half Moon.

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AGES 8 & OVER casabottega.com.au


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22


LA TORTILLERIA 72 Stubbs Street, Kensington. Ph: 9376 5577 Words and photos by Footscray Food Blog

ABOUT FOOTSCRAY FOOD BLOG Footscary? Please - that is so old. How about Footsavvy, or better still, Footscrummy? I love Melbourne’s maligned western suburbs and want to reveal them as the treasure trove they really are.

WWW.FOOTSCRAYFOODBLOG.BLOGSPOT.COM.AU

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I have just returned from Mexico. It took me 15 minutes to get home. Let me

just like back home. They have a disarmingly simple menu of tacos, taquitos

explain.

(rolled and deep-fried filled tortillas), sopes (hand-pressed, fat tortillas) and more. This behemoth platter for two (four goodies each, plus guacamole)

La Tortilleria is a tiny, authentic tortilla factory in an industrial part of

was $40. And guess what – La Tortilleria use only free range meat and eggs.

Kensington. It’s owned and run by the lovely Gerardo and Diana, who are passionate about the real way to make tortillas – from wholegrain corn rather than corn flour. Diana knows what she’s doing, she’s previously worked in a tortilleria in Mexico. The way to make real tortillas is called nixtamal and, apart from the machinery involved, hasn’t changed since Aztec times. Most modern tortillerias (and according to Diana, all other tortillerias in Melbourne) use processed flour,

LA TORTILLERIA HAS A FANTASTIC SELFSERVE SAUCE ‘BENCH’ WHERE YOU CAN LOAD UP WITH AMAZING CHIPOTLE SAUCE, GERARDO’S SPECIAL SWEET MANGO SALSA, PICO DE GALLO AND REAL CORN CHIPS, MADE BY DEEP-FRYING ACTUAL TORTILLAS.

which is kind of like using instant coffee powder to make coffee. At La Tortilleria, the process starts the night before with non-GMO Australian corn

I’ve eaten a lot of great tacos in Chicago, which has a large Mexican

that’s soaked in a calcium solution. This helps the corn to release nutrients

community. My fave is tacos al pastor – you can read a bit about them in

such as niacin (vitamin B3) and become more digestible.

Chi-town in an old post of mine. La Tortilleria’s were delicious, with the meat carved from the spit (like a souvlaki) and spiked with spiced pineapple. I

The next morning it’s ground in a stone grinder to create the masa or dough.

thought they needed a dash of salt, but apart from that, holy tamales.

Other tortillerias start here, by mixing the prepared corn flour with water. As I understood it, that’s like instant coffee made with coffee powder versus

La Tortilleria has a fantastic self-serve sauce ‘bench’ where you can load up

using freshly-ground beans and the resultant shot that’s just streets ahead.

with amazing chipotle sauce, Gerardo’s special sweet mango salsa, pico de

It also means that La Tortilleria’s tortillas are 100 per cent preservative and

gallo and real corn chips, made by deep-frying actual tortillas.

additive free. Adored the Mexican spiced coffee, black and sweet with cinnamon and The masa is fed into a tortilla press which rumbles and jiggles before plopping

more. I was so excited about the food I forgot to ask how it’s made, but it’s

heavenly, warm, real Mexican tortillas onto a conveyer belt and into your

delicious. La Tortilleria also has a fantastic selection of Mexican ingredients

heart. You can buy them fresh, vacuum sealed (if you want to cook with

for sale – tomatillos, achiote paste and more.

them, say, in a few days’ time) or best of all, eat them in house with some Mexican street-style toppings.

La Tortilleria is open for lunch and dinner Thursday through Sunday. The business is only five weeks old, but I predict it’s about to go absolutely

Gerardo and Diana are really proud that they have the support of Melbourne’s

gangbusters. This is the sort of thing Melbourne loves – uncompromisingly

Mexican community who have been coming in droves to have Mexican that’s

authentic food, made with skill and passion.

23


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24


BRUNETTI 380 Lygon Street, Carlton. Ph: 9347 2801 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.

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WWW.CONSIDERTHESAUCE.NET

If there had been a red carpet and VIP list involved, we wouldn’t be up

For them, the new premises are likely to be even more problematic –

the first or on the second.

because the new Brunetti is huge, taking up almost the entire space of

Nevertheless, we reckon we’re smack bang in the middle of a bona fide

OUR SEMI-REGULAR BRUNETTI VISITS HAVE ALMOST ALWAYS BEEN ABOUT MID-WEEK GELATI TREATS, TAKEAWAY BISCOTTI OR BREAKFAST, AND DOUBTLESS THAT WILL CONTINUE TO BE THE CASE.

Melbourne event – a happening packed with buzz and delight. It’s the opening day of the ultra-swish new Brunetti and we’ve fronted for breakfast. So have a lot of other people; everyone, staff and customers alike, is

what used to be Borders and running from the Lygon Street entrance to

revelling in the moment.

the more formal restaurant space at the Drummond Street end.

IN BETWEEN THERE IS EVERYTHING YOU’D EXPECT – GELATI, PIZZA OVEN, BISCOTTI, PASTRIES, CAKES AND MORE.

In between there is everything you’d expect – gelati, pizza oven, biscotti, pastries, cakes and more. And a raised caffeine hub with two gleaming monster machines already

We know there are those who never had much or any time for the

doing grand business.

previous Brunetti incarnation on Faraday St, finding it too slick, flash and imposing.

Our semi-regular Brunetti visits have almost always been about mid-

25


week gelati treats, takeaway biscotti or breakfast, and doubtless that will continue to be the case. We’ve never had much truck with the more substantial fare, though it seems it may be possible to pursue those avenues in the new place with

REALLY, IT’S HARD TO IMAGINE HOW A TOASTED SANDWICH COULD BE BETTER – EXCELLENT BREAD UNIFORMLY, PERFECTLY TOASTED; GREAT TASTING HAM; GOOEY MELTED CHEESE.

more ease and perhaps even greater quality. It’s a special adventure so I let Bennie off the leash – he enjoys not

WE’VE NEVER HAD MUCH TRUCK WITH THE MORE SUBSTANTIAL FARE, THOUGH IT SEEMS IT MAY BE POSSIBLE TO PURSUE THOSE AVENUES IN THE NEW PLACE WITH MORE EASE AND PERHAPS EVEN GREATER QUALITY.

one but two apricot Danish pastries at $4.10 each. They’re fresh and hit the spot. His two hot chocolates are slightly better than good but don’t send him into raptures. Same thing goes for my two café lattes. My toasted ham, cheese and tomato is a $9.50 dream that has me

There is a lot of comfortable seating spread along the length of the

issuing moans of delight.

premises. The place will still be a madhouse at peak times – in our experience, that means any weekend after about noon in spring or

Really, it’s hard to imagine how a toasted sandwich could be better –

summer.

excellent bread uniformly, perfectly toasted; great tasting ham; gooey melted cheese.

But there is no denying the spaciousness and style of the new place – it’s like the old Brunetti on steroids. If you loved Faraday Street, you’ll

When Bennie has a taste, the cheese strands stretch from his sandwich-

likely love Lygon Street. If not… run!

holding hand to his gob until they snap and bounce happily off his chin.

26


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RECIPE: CHICKEN AND ASPARAGUS LASAGNA Recipe and photo by The Hungry Babushka

ABOUT THE HUNGRY BABUSHKA Strengths: Demonstrates a thorough understanding of the key elements of the quintessential foodie blogger portrait including strategically placed kitchen utensils and the pulling of funny faces. And macarons. Weaknesses: Short attention span. The girl who didn’t get onto MasterChef because she couldn’t concentrate long enough to fill out the entry form. And macarons.

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

WWW.THEHUNGRYBABUSHKA.COM

I’m a bit bolognesed-out at the moment. I had a tad too much fun at my

250ml (1 cup) water


hairdresser on Thursday night and consequently my appointment ran

125ml (½ cup) white wine


overtime by quite a bit, so my week’s set menu was tweaked a little.

1 tbsp fresh thyme leaves
 1 tbsp chicken stock powder


It was pretty late and the BF and I were ravenous (for food, get your mind

1 tsp finely grated lemon rind

out of the gutter) so we patrolled Lygon Street in search of the best Italian

100g butter


ever. Trusty old Urbanspoon directed us to our first port of call, 400 Gradi.

40g plain flour


The reviews were glowing so I was feeling confident about the food, despite

1L (4 cups) milk


the fact that I was feeling like a fish-out-of-water looking like a Harajuku

20g (¼ cup) finely grated parmesan


girl with my new fluoro-red locks and baby pink, fluffy, raver-style hat in

Pinch of freshly grated nutmeg


the middle of a somewhat ‘posh’ restaurant. The waiter was attentive and

250g packet dried lasagna sheets


promptly handed me the menu, which I scanned and quickly noticed the

100g fresh mozzarella, coarsely grated


lack-of parma or spag bol. Craving comforting Italian, I decided perhaps

1 bunch mini green asparagus (or normal size, halved lengthways)


this place wasn’t right for me and hit the streets once again, letting my

2 tbsp pine nuts

instincts guide me this time.

METHOD We found a cosy, little Italian joint down the road which even came with legit Nonno and Nonna, just to make the experience all that more authentic.

Heat the oil in a large frying pan over medium heat. Add onions and garlic

I went with the unpredictable parma and spag bol combo, and as my order

and stir for 4 minutes or until soft. Add chicken and stir for 5 minutes until

was being prepared eyed off the technicolour offering of gelati.

browned. Add the wine, water, thyme and stock powder. Simmer for 5 minutes until reduced slightly. Stir in the lemon rind and season.

I am not sure what it is about spaghetti bolognese, but no matter how Italian the restaurant is, nothing ever seems to cut it compared to my family

Melt the butter in a saucepan over medium-high heat until foaming. Add

recipe. I am confident if an Italian tasted it they would probably have the

the flour and cook, stirring, for 2 minutes or until the mixture bubbles.

same sentiments (that mine is better, that is). Jokes aside though, there is

Remove from heat. Gradually add the milk, stirring, until smooth. Cook over

only so much bolognese a Ukrainian girl can handle so tonight I’ve opted

medium-high heat, stirring, for 3 minutes or until sauce thickens. Cook,

for a lush, creamy chicken and asparagus version which is a nice twist on

whisking, for an additional 1 minute. Remove from heat. Stir in parmesan

the original.

and nutmeg. Season. Set aside for 5 minutes to thicken up slightly.

Serves 6

Preheat oven to 180°C (160°C fan). Place half the chicken mixture in the

From Australian Good Taste

base of a 3L (12 cup) baking dish. Top with one third of the lasagna sheets and one third of the white sauce. Continue layering with remaining lasagna

INGREDIENTS

sheets and chicken mixture, finishing with the lasagna sheets. Top with remaining white sauce, mozzarella and asparagus. Place on a large baking

2 tbsp vegetable oil


tray and cover loosely with foil. Bake for 30 minutes. Remove foil and

2 brown onions, finely chopped


sprinkle with pine nuts. Bake for a further 15 minutes or until golden and

2 garlic cloves, finely chopped


cooked through. Set aside for 5 minutes to cool slightly.

500g chicken mince 


29


30


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).

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WWW.LADONNADELVINO.COM

THOMAS WINES Braemore Semillon 2011

forest fruits, raspberries and malt extract. This bottle had great sapidity

Hunter Valley, NSW. RRP $28

on the palate with mouth-filling flavour of sweet red berries and a

I have this lovely American friend, let’s call her Mary-Lou, who has a

lovely tartness. Finally, the mouthfeel of this wine was like a piece of silk

sensitivity to quite a few things in the food chain. When it comes to

draped inside my mouth with its delicate, soft texture. Very pretty and

wine, Mary-Lou has a certain intolerance to most red wines, although

very tasty.

she is generally okay to have a sip of a white. One chilly June evening my

I was fortunate to attend an event in early 2012 where there was a bottle

partner and I were invited over for dinner. Not knowing the menu that

of Best’s Old Vine Pinot Meunier 1980 on for tasting (Note: the Old Vine

lay ahead, I decided to bring the Braemore Semillon made by Andrew

Pinot Meunier is a premium selection of grapes from the same vineyard).

Thomas in the Hunter Valley. The Braemore vineyard has a good track

Apart from being utterly beautiful, it was a revelation to try a wine that

record for consistency in quality, which is something I was relying on

was made before I was born and to see it in such good condition. A

given the challenging vintage conditions of 2011.

bottle of Best’s Pinot Meunier represents the depth of history that can

We were served succulent pieces of tandoori chicken with rice and

be found right on the back of our doorstep and is definitely worth

vegetables. Perfect. The wine had aromas of lemon and lime mixed

seeking out.

with some grassy elements for added complexity. I always find a typical

Stockists: Available online via MW Wines and East End Cellars.

aroma of sour yoghurt on the nose of a young Semillon, which I found again here. The Braemore Semillon was extremely appealing, especially

VINTAE La Garnacha Salvaje del Moncayo 2009

when contrasted against the spice of the tandoori dish. The palate had

Ribera del Quielles, Spain. RRP $20

mid-weighted texture, and steely acidity with flavours of hay, malt and

I’ll admit that it was the label that caught my eye. Such striking packaging

vanilla slice. It went down a treat.

deserved to be picked up from the shelf. It was only later at home that I

The good news is that Mary-Lou had more than just one sip of the

realised I had picked up a bottle of Grenache (called Garnacha in Spain)

Braemore Semillon with her final comment being, “It was worth the pain.”

from the Ribera del Quielles region of northern Spain. A little further

Stockists: I clearly bought this a number of months ago, but the

research and it seems this is made from younger vines on an originally

WineHouse in Southbank has the 2012, and the 2013 is available directly

55-year old vineyard grown wild in harsh conditions on rocky soil atop

from Thomas Wines.

the Moncayo mountain, 810 metres above sea level. It is made in a drink now style with only five months in some French oak barrels before

BEST’S Young Vine Pinot Meunier 2011

release.

Great Western, Victoria. RRP $29

The result is a bright coloured wine with aromas of raspberry, blueberry,

Tasting this wine is like drinking in the pages of an old history book on

rose, blackberry and an overriding element of olive brine. The palate is

Australian wine. It makes sense because Best’s winery in Great Western

medium-bodied with notes of sweet cherry liqueur, spice, smoky old

is home to some of Australia’s oldest and most notable vineyards. The

oak and violets. Overall, the effect is quite juicy with fine tannins and a

Millers Burgundy vineyard at Best’s was planted way back in 1868 with

delightful whisky-like warmth at the finish.

85 per cent Pinot Meunier and the remainder Pinot Noir. However in 1971,

The Spaniards would shake their head if I tasted this wine with anything

some cuttings of Pinot Meunier were taken and planted adjacent to the

else but meat, so I dutifully obeyed. I opened it with friends as we shared

original block. This younger stock represents the base material used for

our last remaining portions of homemade salami and cotechino. I would

this delicious wine.

have made the Spaniards proud.

It poured with a pale Pinot Noir-like hue then opened with aromas of

Stockists: Boccaccio Cellars in Balwyn have all the remaining stock.

31


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GRAM IS AVAILABLE AT 1000 VENUES AROUND MELBOURNE CBD DISTRIBUTOR LIST BLOCK PLACE

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CENTRE PLACE

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Little B

The Bund The Mess Hall

Longrain

Hudsons Coffee CITY SQUARE

Jasper Kitchen

FLINDERS STREET

Mezzo Bar and Grill

3 Below

Lord of the Fries

Bertha Brown

Mrs Parmas

Piazza Vittoria

Desi Dhaba

Plus 39 Pizza

COLLINS PLACE

SNITZ

Kikoo Sushi

Punch Lane

Feeling Fruity

Spiga

Kitaya

Scugnizzo

Roozervelts

The Garden Café

La Stazione

Shuji sushi

Tropicana

Nandos

SMXL Café

Press Club

Softbelly Bar

COLLINS STREET Bistrot D'Orsay

EXHIBITION STREET

The Forum

Sorry Grandma

Blue Bag

1806

Tower Sushi

Sushi & Bon Apetit

Box on Collins

65 Degrees Café

Waterside Hotel

The Apartment

Café Esc

Café Multitude

T-Roy Browns

Vine Café Bar

Charles Dickens Tavern

Coopers Inn

Collins Quarter

Decoy Café


LITTLE COLLINS STREET

Baraki

Red Hummingbird

Café L’Incontro

Basso

Club Retro

Seoul House

Café Mimo

Bridie O Reilly's

Colonial Hotel

Syn Bar

Citi Espresso

Brisq

Degani’s

Teppansan

Claypot King

Cacao Fine Chocolates

Demi Tasse

The Portland Hotel

Crown Café Bakery

Café De Tuscany

Emerald Peacock

Two Fingers

Druids Café Bar

Caffe e Torto

Encore Café Bar

Won Ton House

Easy Way Tea

Champagne Lounge

Hikari Sushi

Chestnut Exchange Café

J Walk Café

Council House 2

Japanese Pub Shogun

Elevenses

Kenny's Bakery

Exchange Coffee

LatteLove Café

Famish’d

Le Traiteur

Fiddler Pub

Legals Café Bar

Gills Diner

Madame Kay's

Gordon's Café & Bar

Urban Deli

Guava Bean

Wheat Restaurant Bar

Hairy Canary Hudson’s

MELBOURNE PLACE

Irish Times Pub

Saint Peters Bar & Restaurant

Kitten Club Mammas Boy

MEYERS PLACE

Mar Lourinha

Lily Blacks

Menzies Tavern

Loop

Oriental Tea House

Waiters Restaurant

Ortigia Pizzeria Pony

NEWQUAY PROMENADE

Quists Coffee

Fish Bar

Rare Steakhouse

Live Bait

Saki Sushi Bar

Mecca Bar

Stellini Bar Tengo Sushi

QUEEN STREET

Terrace Deli

Bellini (ANZ Building) Chaise Lounge

LITTLE LONSDALE STREET

Degani

1000 Pound Bend

Mercat Cross Hotel

166 Espresso Bar

Michaelangelo

Angliss Restaurant

Muleta's

Café 111

Nashi

Café 18

Nourish

Don Too

Romano's

Equiniox

Segafredo

Gianni Luncheon

Speck

Giraffe Café Horse Bazaar

RUSSELL PLACE

Il Vicoletto

Bar Ampere

La La Land

GiGi Sushi Bar SPENCER STREET Carron Tavern

Melbourne Town Hall

SPRING STREET

Nando's

Appitizer Kubklam Café 201 City Wine Shop Elms Family Hotel Federici Café Hudson's Lime Café Bar

Old Town Oxford Scholar Soul Café Starbucks Sushi Sushi The Lounge

ST KILDA ROAD 606 Café

Time Out Café

Aroma on St Kilda Aromatic Espresso Balencea Bar Belgian Beer Café Bluestone Bite Café 409 Café 434 Café Allegra Café Deco Café Equesta Café News Café Promenade Café Safi Café Saporo Cafeteria Lounge CBD Café & Foodery Cinnamons

Three Degrees Transport Your Thai Rice Noodle Young and Jackson Yoyogi TATTERSALLS LANE Section 8 (Chinatown) THE CAUSEWAY Grasshopper’s Feast WILLIAM STREET Illia Café and Bar La Stradda Café Metropolitan Hotel Nashi Slate The Mint

Citro Daily Coffee Gloria Jean’s Heaven Il Locale Izumi

Bean Room

Modo Mio Café

Blu Point Café

Oddfellows Hotel

Café Little Hut

Rue Bebelons

Chilli Café

Shop 7 Espresso

Chill On Café

Strike

China Bar

NGV (Christopher Reeve - Gallert Kitchen)

Troika Bar

Hawkers Café

Purple Café

York Café

Infinity Café Bar

The Blue Moose Café

Ishikai Japanese Café

The St Kilda Rd Boulevarde Café

Izakaya Den (Basement)

Times Café

Baguette Club

Nelayan Indonesian

The Order

Match

Babbo

Mr Tulk (State Library North)

The European

RUSSELL STREET

Aspro Ble

Hi Fi Bar and Ballroom

Pensione Hotel

Koukos Café

LONSDALE STREET

Gogo Sushi

Krave Lime Café Metrop Café Movo Mod Oz Movo

James Squire Brewhouse King of Kings

SWANSTON STREET

Postal Hall

Beer Deluxe Café Chinotto

GRAM.NET.AU MELBOURNE

ISSUE 29

FREE

There are approx. 1000 distributors throughout Melbourne. For the full list, visit our website at melbourne.gram.net.au.

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GRAM Magazine: June 2013 // Edition 29