Gram magazine is a free monthly publication
Melbourne strips and venues in Melbourne’s CBD and inner city
dedicated to promoting this exciting and
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Whether it’s purple or green, cabbage is packed with vitamins and
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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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SCAN TAG FOR MORE INFO ON DANDELION (DETAILS ON PG. 3)
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)
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
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
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.
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
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
SCAN TAG FOR MORE INFO ON U-VILLAGE (DETAILS ON PG. 3)
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)
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.
SCAN TAG FOR MORE INFO ON THE POUR KIDS (DETAILS ON PG. 3)
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)
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.
nriching your coffee experience
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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
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
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)
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)
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
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
Taste 44 years of locally roasted coffee perfection
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.
for yo OW FREE ur c trial p afe ack
28 Assembly Dr, Tullamarine
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
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 gingerbread cake was light and warm with spices and went
incredibly well with the slightly salted toffee buttercream filling. I started
to regret asking Mr A to cut me a smaller portion but hey presto, his
sizable portion had already disappeared.
Will I return? Yes, loved the vibe and coffee here.
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
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
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
goodness to keep you feeling great and
performing at your optimum.
261 BRUNSWICK STREET, FITZROY WWW.MERRYCUPCAKES.COM.AU
SOUL FOOD CAFÉ
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
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
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 firstname.lastname@example.org.
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 email@example.com.
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
introductory wine appreciation course
which covers all the good stuff – wine
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
(of course) drink their way through 30
premium Australian wines, eat some
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
even make a new friend in the process.
Social, fun, engaging and definitely not
too serious – The Humble Tumbler is
not your average wine course.
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
all-rounder, with a hazelnut fragrance and hint of
The Altar, Level 2, 156 Collins
spice clove in its aroma. It boasts the sweetness
of chocolate, and with milk has a smooth caramel
finish. For more information, please visit
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)
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)
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
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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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.
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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
(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.
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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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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-
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 –
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.
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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.
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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
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
and nutmeg. Season. Set aside for 5 minutes to thicken up slightly.
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
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
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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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
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
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
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.
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