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call us on 1300 730 465
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
A member of the cabbage family, broccoli is regarded as a super
Gram magazine provides you with a snapshot of articles, opinions
food thanks to its high level of nutrients, including antioxidants
and reviews that have been published online by local food
such as vitamin C. Turn the pages to read reviews of Meatmother,
bloggers, bringing the online world into the physical world.
Red Hill Epicurean, Saint Crispin, The Spotted Mallard, Little Chloe
As the magazine is distributed to over 1000 outlets in prominent
Café and much more.
Danielle Gullaci, Editor
GRAM is Food Culture. Compiled. melbourne.gram.net.au
HOW TAGS WORK GRAM’s chosen code system is the Microsoft® Tag platform. The Tag App is free of cost, simple to use and enables quick access to links. To get it, it takes a simple app download on a phone* with a camera and web access.
DOWNLOAD MICROSOFT® TAG READER A) From your mobiles App Store
or B) From http://gettag.mobi
SCAN TAG Open the app, scan the Tag codes featured in GRAM within the camera’s viewfinder. The link will then be opened in the phone’s web browser.
*For a list of compatible phones visit http://tag.microsoft.com/resources/mobile-support.aspx
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From time to time we’ll add additional links, stories and giveaways on our Facebook and Twitter sites. Follow us and stay up to date with the odds and ends about eating and drinking in Melbourne. Gram magazine is owned by Prime Creative Media and published by John Murphy. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content. Editor: Danielle Gullaci Email: email@example.com Group Sales Manager: Brad Buchanan Phone: 0413 672 403 Email: firstname.lastname@example.org
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SCAN TAG FOR MORE INFO ON MEATMOTHER (DETAILS ON PG. 3)
MEATMOTHER 167 Swan Street, Richmond. Ph: 9041 5393 Words and photos by Off The Spork
ABOUT OFF THE SPORK I like to eat. I like to cook.
SCAN TAG TO COMMENT ON THIS ARTICLE
I like to bake. I like to blog.
(DETAILS ON PG. 3)
I like the word spork.
Meatmother opened in Richmond recently, and as you may be able to
Thanh had the most interesting choice – a Bacon Sour which comes
guess from the name – it’s all about the meat. Not just any meat though,
with bacon-infused Maker’s Mark bourbon, lemon, bitters and a slice of
the focus is the wonderful art of American BBQ.
One Saturday, I headed there for an impromptu dinner with Haz, Gaz,
We ordered three meat trays to share between the five of us. Meat trays
Thanh and Alastair. They don’t take bookings for groups smaller than
come with one meat, one side and slices of Texas toast served on enamel
eight, so we all arrived before their opening time of 6pm and hung around
outside until the doors opened. My favourite of the three meats was the beef short rib ($21) – it was ‘fall The restaurant is split over two levels, with downstairs holding a bar and
clean off the bone tender’ after the low slow cooking time, infused with
bar seating and a main dining room upstairs. Upstairs are several large
delicious wood smoke flavours and finished off with a drizzle of sauce.
communal tables (plus a few smaller ones), large pictures hung on what looks like butcher hooks and industrial style dim lighting.
The pork spare ribs ($21) were also very good – like the beef the meat was tender and smokey – and coated with a tangy, sweet sauce.
Before we got into the food, a few of us ordered some cocktails ($15 each). Our last meat was the pulled pork ($19). This is what I always want my I had a Black Widow Tea – made with sweet tea vodka, lemonade and
pulled pork to taste like but never actually achieve. It was excellent with
juicy and flavoursome strands of meat.
E n joy a warming winter me nu. . . w it h soups , curries and a b al ance o f be aut i f ul s pi ce s Monday - Friday: 7am - 4.30pm Ph: 9686 3444 181 Ferrars St, South Melbourne, VIC 3205
The perfect space and atmosphere for your end of year function
MY FAVOURITE OF THE THREE MEATS WAS THE BEEF SHORT RIB ($21) – IT WAS ‘FALL CLEAN OFF THE BONE TENDER’ AFTER THE LOW SLOW COOKING TIME, INFUSED WITH DELICIOUS WOOD SMOKE FLAVOURS AND FINISHED OFF WITH A DRIZZLE OF SAUCE.
The chipotle slaw was also a bit boring, and this coming from someone who
We finished with the two desserts on offer that night.
Oh, and the Texas toast? Delicious. Out of the three sides that we had, the BBQ beans were the best. I was really looking forward to the mac and cheese, but found it a bit bland
loves coleslaw. Sticky toffee pudding with Bourbon ice cream ($8). In addition to the meat trays, we also had a few extra items. And a frozen lime pie on an Oreo base ($8). The house pickles ($5) are good for pickle lovers and ours contained a mixture of cauliflower, carrots, cucumber and most interestingly – okra. The
Both desserts were good and a nice way to end the meal.
okra was surprisingly good. My only complaint about Meatmother are the chairs. They were really The BBQ chicken wings ($6) were tender and juicy, with a strongly flavoured
uncomfortable. If they were deliberately chosen as a strategy to prevent
sauce that was slightly spicy.
customers from lingering, then it was a job well done.
I was expecting the hock croquettes ($6) to be made of potato (the whole
However, if I ignore that, dinner was quite enjoyable and a lot of yum. Can
croquette thing) and was pleasantly surprised to find strands of slow cooked
American BBQ please be the next big trend in Melbourne? It is one that I
highly approve of.
FRENCH TOASTED BRIOCHE WITH VANILLA MASCARPONE AND ORANGE TUILE METHOD BY CHEZ DRÈ 285-287 Coventry St, South Melbourne
1. In a saucepan, bring juice and butter to the boil. 2. Pour over sugar and whisk. 3. Gradually sift flour into the mix, stirring constantly. 4. Spread onto baking paper and bake at 170°C for 12 to 15 minutes.
For the caramelised apples INGREDIENTS
For the vanilla mascarpone INGREDIENTS
4 apples, peeled and cut into eighths 30ml lemon juice
60g melted butter
1 tsp vanilla extract 25g icing sugar
For the sugar mix
150g thickened cream
Beat all ingredients with a hand mixer until firm.
20g brown sugar 20g caster sugar
For the French toast egg mix
1 tsp cinnamon
1. Toss apples in lemon juice as you cut them. 2. Add sugar mix to apples and toss. 3. Allow to soak for at least 20 minutes. 4. Lay apples on baking paper on an oven tray. 5. Pour melted butter over apples. 6. Roast in preheated oven at 160°C for 7 minutes, then toss and roast for another 5 minutes. For the orange tuile INGREDIENTS 100ml orange juice 80g butter 200g caster sugar 50g plain flour
Pinch cinnamon powder Pinch vanilla powder 1 tsp raw sugar Pinch of salt Brioche, sliced METHOD 1. Add all ingredients into a mixing bowl and mix with a whisk or hand mixer. 2. Soak sliced brioche in egg mix and let it drain on a cooling rack. 3. Heat a frying pan on a medium heat, add clarified butter, then seal brioche on one side until golden brown, flip and sprinkle with caster sugar. 4. Finish in a preheated oven at 180°C for 3-4 minutes.
Get everything you need at www.chefshat.com.au 131 Cecil Street, South Melbourne, Victoria 3205. (03) 9682 1441
SCAN TAG FOR MORE INFO ON RED HILL EPICUREAN (DETAILS ON PG. 3)
RED HILL EPICUREAN 165 Red Hill-Shoreham Road, Red Hill. Ph: 5989 4000 Words and photo by Gourmet Chick
ABOUT GOURMET CHICK Gourmet Chick is written by blogger and journalist Cara Waters. Cara has just returned SCAN TAG TO COMMENT ON THIS ARTICLE
to Melbourne after living in London for a few years. Gourmet Chick is a record of travels, restaurants, cook books and kitchen adventures. Cara’s aim is to find the best places to eat at in Melbourne, London and around the world.
(DETAILS ON PG. 3)
I had the loveliest weekend with ten girlfriends on the Mornington Peninsula.
The Italian style menu is all about classics like pizza and pasta all using as
We headed there on Saturday for a long lunch at Red Hill Epicurean then
many ingredients from the Mornington Peninsula as possible. Homemade
spent the night in Sorrento finishing the next morning with a walk on the
pappardelle pasta was a rich egg yolk yellow and thick ribbons of it were
beach. We weren’t the only big group of girls at Red Hill Epicurean, which
studded with tiny, sweet clams and flecked with garlic and chilli ($26.50).
was like the female equivalent of a beer barn but serving Victorian pinot gris instead of pilsner.
The risotto ($26) was cooked to perfectly creamy, buttery rice and topped with slow roasted Jerusalem artichoke and goat’s curd. A few lone strands of
The first thing that hits you is the sheer scale of Red Hill Epicurean. The huge
wild garlic topped it off. I’m a big wild garlic fan and haven’t come across it
metal shed with its soaring ceilings is cosy thanks to exposed brick walls
much in Australia so it was good to see a more unusual ingredient featured
and wood fired pizza ovens blazing away in the partly open kitchen. The
on the menu.
restaurant aims to showcase local produce and wine so there’s a bar area where you can taste wines from all the different wineries in the area and
Red Hill Epicurean is perfect for a long, girly lunch or to get a taste for the
enomatic wine machines which you can help yourself from.
region’s wine and produce before setting out to explore the wineries.
Simple things like bread and olives ($8) to start were done really well. The
Opening hours: 8am – late
bread is baked on site and was so good that we bought up more to take away
for the next day’s breakfast.
SCAN TAG FOR MORE INFO ON SAINT CRISPIN (DETAILS ON PG. 3)
SAINT CRISPIN 300 Smith Street, Collingwood. Ph: 9489 4609 Words and photos by Poppet’s Window
POPPET’S WINDOW I’m not the kind of gal who’s lost for words very often. When I’m not copywriting for SCAN TAG TO COMMENT ON THIS ARTICLE
clients or scribbling down feature stories, I’m eating. Sometimes I do both at the same time. By combining my passion for prose, my fascination with food and my fervour for photography, I hope to leave an impression on more than just your taste buds.
(DETAILS ON PG. 3)
Opening hours: Wednesday to Thursday, 6pm until late
As we scanned the menu, house-made crisps crafted from chicken
Friday to Sunday, 12pm until 3pm and 6pm until late
skin with daubs of acidic tomato puree and rock salt crystals arrived to whet our appetites. Warm bread followed soon after, accompanied by
Saint Crispin is not an American novelty breakfast cereal, despite sounding
mousse-like onion butter.
like one. It’s a brand new restaurant in Smith Street, Collingwood, named after the patron saint of cobblers, tanners and leather workers (cheers
I scanned my options: two courses for $50, three courses for $60, or a
for that, Wikipedia). Once upon a time, the space was home to a shoe
seven course tasting menu for $120. Our table picked an entrée, main
cobbler. As of June, it’s a restaurant, with one of my favourite chefs from
and dessert each. Normal people probably wouldn’t have opted for the
one of my favourite restaurants – Scott Pickett, Estelle Bar and Kitchen –
three most indulgent dishes. Then again, I’m not normal when it comes
at the helm, along with Joe Grbac, formerly of The Press Club fame.
MY EDIBLE ESCAPADE BEGAN WITH A FAULTLESS GRIMAUD DUCK TERRINE. IT HID BENEATH A SECRET GARDEN OF FRISEE LETTUCE AND SLIVERS OF HEIRLOOM BEETS, ALONGSIDE DECADENT PILES OF PIPED FOIE GRAS PARFAIT AND GLISTENING GLOBS OF TART CUMQUAT GEL.
My edible escapade began with a faultless Grimaud duck terrine. It hid beneath a secret garden of frisee lettuce and slivers of heirloom beets, alongside decadent piles of piped foie gras parfait and glistening globs of tart cumquat gel. The crunchy fried oats were a pleasant surprise. Another dish, another surprise. This time a hunk of veal cheek so tender, it barely held its form. Hand rolled tubes of al dente macaroni and a floret of broccoli balanced on top of the meat, bound by a generous sprinkling
Scott invited me to Saint Crispin on the eve of its official opening.
of almond flakes. Miso eggplant purée provided an unexpected Asian
I walked through the doorway of what was recently Cavallero beneath
flair. As for the surprise: fried sweetbreads and a coil of stomach. Not for
a statue of Mary (apparently salvaged from Camberwell Market) to see
everyone, definitely for me.
Scott chatting excitedly to Fairfax food critic Dani Valent. As a glass of bubbles appeared in my hand, I was infected with Scott’s contagious
Because duck, fois gras, veal cheek and sweetbreads obviously aren’t rich
enthusiasm, and dinner hadn’t even commenced.
enough, I ordered a velvety chocolate delice for dessert. It sat on a smear
of milk reduction next to a dreamy quenelle of earl grey tea ice-cream. The
Poached rhubarb, burnt custard and blood orange was another edible
mousse was so rich that every mouthful was a luscious effort. I nearly
sculpture. The mysterious flavour you’ll encounter if you order what
finished it, but had to save room for cheese.
looks like a delicate Roman ruin is Szechuan pepper. It works, so don’t knock it ‘til you’ve tried it.
A RUSTIC BOOK PRINTED WITH CROWNS WAS SET ON THE TABLE. PEELING BACK THE COVER EXPOSED PLUMP HOMEMADE MARSHMALLOWS, CHAMPAGNE AND ROSE FLAVOUR, TO BE EXACT. IF FAIRIES EXISTED AND USED COTTON WOOL, I’D IMAGINE THIS IS WHAT IT WOULD TASTE LIKE.
Other dishes enjoyed by the table included: King salmon, shaved calamari, oysters, squid ink and saffron; Pullet egg, mushrooms, parmesan, goat’s curd and black rice; and Flinders Island lamb, nettles, radish tops and slippery jacks. Just when we thought we were finished, a rustic book printed with crowns was set on the table. Peeling back the cover exposed plump homemade marshmallows, champagne and rose flavour, to be exact. If
The fromage in question was a creamy Strathdon blue from Scotland,
fairies existed and used cotton wool, I’d imagine this is what it would
served with thin crackers and warm fruit bread. Truth be told, I didn’t
order this of my own accord. I was merely helping a fellow diner out with my seemingly bottomless stomach.
There are definite similarities between Estelle and Saint Crispin, particularly the accessible, seasonal menu. Having the option of two or
Although I can’t vouch for the other desserts on the menu (yet) I can
three courses at Saint Crispin makes it even more accessible, while the
report they were well received. The dish title ‘carrot, star anise, almond
option of adding black truffle to your entrée and main for an extra $25
and honey’ was an injustice to this lively plate, which explains why all
can add a touch of fancy to your dining experience.
expectations were blasted to the high heavens. Chunks of dehydrated cake were interspersed with carrot shards and fresh carrot cubes, as well
The food is the standard you’d expect from the owners, but because of
as dense almond cream. It reminded me of the salted caramel and olive
the price point, I won’t be waiting for a special occasion to return. Saint
oil sponge dessert at Estelle.
Crispin is nothing less than a blessing on Smith Street.
M O N D AY
T U E S D AY
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w w w.halfmoon.com.au
JO I N U S FO R A 4 C OU R SE D I NI NG E X P E R I E NC E TH R O U GH S PA I N’ S U NI QU E C U L I NA R Y R E G I ONS. robertburnshotel.com.au facebook.com.au/robertburnshotel
SCAN TAG FOR MORE INFO ON QUEEN VICTORIA MARKET (DETAILS ON PG. 3)
QUEEN VICTORIA MARKET Corner Elizabeth and Victoria Streets, Melbourne. Ph: 9320 5822 Words and photos by The Chronicles of Ms I-Hua and The Boy
ABOUT MS I-HUA AND THE BOY
SCHWEPPES AGRUM COLLECTION CITRUS BLEND Harnessing the natural oils of grapefruits and a hint of mandarin, Schweppes Agrum Collection Citrus Blend has a fresh zesty finish crafted for the adult palate.
A collaborative blog between the Boy and Ms I-Hua on their eating and travelling adventures in Melbourne.
SCAN TAG TO COMMENT ON THIS ARTICLE (DETAILS ON PG. 3)
I think it’s fairly obvious that The Boy and I are both big fans of markets. We love the sights and sounds associated with it. The hustle, the bustle, the smells and colours that assail our senses. We often find ourselves booking out our weekend mornings for a visit at any one of Melbourne’s iconic markets. Most of the time we end up at Prahran Market as it’s the nearest to us (if you’re interested in Prahran Market, we have written several posts on them). We do sometimes visit South Melbourne Market as well, but parking can be a bit of a chore around there. In this post, we’d like to highlight Victoria Market. This historic landmark has been around for over
WHATEVER YOU ARE LOOKING FOR, YOU ARE MOST LIKELY TO FIND IT HERE. WE GOT REALLY DELICIOUS AND AFFORDABLE BABY ABALONES FROM THE SEAFOOD AREA (IN THE MEAT HALL). For those interested in history, The Queen Victoria Market was officially opened in 1878 and though the rest of the city has moved on to modern times, good ol’ Vic Market still stands and trades as a traditional working market. It’s the place to visit if you have visitors in town as not only do they get exposed to a little history, they are able to buy trinkets and souvenirs to bring home to their families and friends. For massive foodies like The Boy and I, Victoria Market is a mesh of fun and games. We have the
Schweppes, Devices and Agrum are trade marks used under licence in Australia by Schweppes Australia Pty Ltd.
a century and would need no further introduction.
deli, the fruits and veggies section, the meats section and occasionally
able to create magic in our little kitchen. With some of the produce we
the food stalls that take over the streets. Find the latest seasonal produce
purchased we managed to make a delectable Shakshouka for our brunch
(and tropical fruits). Feijoas and mangosteens were in abundance when
we visited. During summer, we also welcome The Suzuki Night Market. Whatever you are looking for, you are most likely to find it here. We got really delicious and affordable baby abalones from the seafood area (in the meat hall).
FOR MASSIVE FOODIES LIKE THE BOY AND I, VICTORIA MARKET IS A MESH OF FUN AND GAMES. WE HAVE THE DELI, THE FRUITS AND VEGGIES SECTION, THE MEATS SECTION AND OCCASIONALLY THE FOOD STALLS THAT TAKE OVER THE STREETS... FEIJOAS AND MANGOSTEENS WERE IN ABUNDANCE...
We also noticed that an organic vegetable stall was selling a citrus fruit known as Buddha’s Hand. Not knowing quite what to do with it (cooking
A good tip? Visit the market close to closing time for great bargains in
wise) other than for a show and tell, we decided to leave the fruit alone
the produce area (usually at the meat hall and the fruit and vegetables
to the experts.
You never know what you will encounter (okay I lie, there’s an events list
So, have you been to a market lately? Share your favourite markets with us.
for those more organised than us) when you visit. Opening Hours: You might just encounter a party busker busting out some J Lo and having
The market is open five days a week
an enthusiastic seller from a nearby stall join him for a dance with his
Tuesday and Thursday: 6am – 2pm
ukulele. That, so far, has been a highlight for me and the most memorable
Friday: 6am – 5pm
event to date to happen at any market.
Saturday: 6am – 3pm Sunday: 9am – 4pm
Most of all, with all the freshest seasonal produce, The Boy and I are often
Closed Mondays, Wednesdays and public holidays
nriching your coffee experience
Join us on Facebook
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
call us on 1300 730 465
We l ve ... COOPERS VINTAGE ALE Coopers Brewery’s limited edition 2013
Extra Strong Vintage Ale was launched
According to Ducale Coffee, B-side
at a special event in early July. This is the
tracks are the unknown gems
13th vintage to be released in the series
on an artist’s record album. The
and hops are at the heart of this year’s
company’s latest blend has also
release. It is made using a combination of
been named B-side, not only to
Centennial, Chinook and Citra hops, which
signify the alternative ‘track’ to 100
together create strong citrus, grapefruit,
per cent Arabica coffee, but also in
melon, lime and passionfruit aromas;
connection with its social initiative
while the addition of Styrian Golding hops
dc Tunes, which was started in 2012
offers spicy and floral flavours. The grist
to celebrate music and support new
composition is thanks to the use of premium
talent by giving local independent
quality Australian malted barley, wheat and
and unsigned musicians
crystal malt. The end result is a balanced
opportunities to perform at live
flavour of malt sweetness with a lingering
music venues. Part of the profits from the sale of B-side will go towards
crisp bitterness. The 2013 Vintage Ale is
paying bands to feature in the dc Tunes gig-list. For more information,
priced from around $80 PER CARTON, or
please visit WWW.DUCALE.COM.AU or call 1300 DUCALE.
$25 FOR A SIX PACK OF 355ML BOTTLES. For more information on Coopers, please visit WWW.COOPERS.COM.AU.
URBAN BURGER Following popular demand, Urban Burger’s current ‘Burger of the Month’ has been extended. The blue cheese, bacon and beef burger was launched on 1 July and will now be available through August. It was first introduced a few years ago, and many customers have been eagerly awaiting its return – so it was a fitting choice as the brand’s inaugural Burger of the Month. This burger will only be available for a limited time, with new burgers regularly added, allowing the brand to introduce exciting new burger recipes, as well as reintroduce old favourites. For more information about Urban Burger or to find your nearest location, visit WWW.URBANBURGER.COM.AU.
ICONA VINTAGE Home appliance manufacturer De’Longhi has launched a range inspired by the brand’s classic Italian heritage – the Icona Vintage collection. Included in the range are two and four-slice toasters, kettles and manual coffee machines available in a selection of 1950s inspired colours. The Etnica range has a tan leather finish combined with piano-black touch points, Dolce Vita elegantly combines cream and mahogany, Olivia is olive green inspired by the Italian olive, Anita is a glossy sky blue which takes advantage of the current pastel trend and Storica has a black velvet finish. PRICES START FROM $149. Check out the range at Casa & Bottega, 64 SUTTON STREET, NORTH MELBOURNE.
For your chance to win one of two double passes to see the theatre production of The Graduate, starring model and actress Jerry Hall, on 21 September at Her Majesty’s Theatre, visit our website at melbourne.gram.net.au and enter the code word JERRY. Entries close at 5pm (AEST), 26 August 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 > 1 2 - 13 AUGUST 2013 Lunch! Melbourne Convention and Exhibition Centre, Southbank More info: www.lunchshow.com.au
> 1 5 AUGUST 2013 Coonawarra Wine Tasting Roadshow Melbourne Town Hall Tickets: $30pp More info: www.coonawarra.org
SCHWEPPES COCKTAIL REVOLUTION
SERVEITUP ServeItUp is the first stand that provides a
>2 1 AUGUST 2013
The Schweppes Cocktail Revolution is here
secure lift to plates or bowls of any shape
and the company is encouraging people to get
Daniel Wilson Masterclass
or size. It has a porcelain base, topped with
mixing. From fancy cocktail shakers and swizzle
a suction cup that securely affixes to flat,
sticks to humble jam jars and teapot strainers,
non-porous dinnerware. Simply pull the tab
Schweppes says it’s all about being creative. Visit
to release the plate when you are done. Small
WWW.COCKTAILREVOLUTION.COM.AU and in
and large ServeItUp plate pedestals can also
no time you could be mixing drinks like Miyagi
be stacked for multi-tiered presentation. Put
Kyo where bourbon, nashi pear and maple syrup
your everyday plate on a pedestal and ‘raise’
meet the spicy citrus and peppery, ginger notes of
the bar on serving and entertaining. Available
Schweppes Dry Ginger Ale. Or head to your local
from Chef’s Hat, 131 CECIL STREET, SOUTH
and let them do all of the hard work for you. The
MELBOURNE. For more information, please
Schweppes 1783 signature range of 200ml mixers
visit WWW.CHEFSHAT.COM.AU. RRP: LARGE
Briars Historic Park, Mount Martha
are perfectly portioned for your favourite cocktail.
SIZE $39.95, SMALL SIZE $29.95.
More info: www.fawg.org.au
The Pantry, 1 Church Street, Brighton Tickets: $140pp More info: www.pantry.com.au
>2 5 AUGUST 2013 Frankston and South Eastern
>0 7 - 15 SEPTEMBER 2013 Market Week 2013 Prahran Market, South Melbourne
LAVAZZA ¡TIERRA! A new sustainable coffee range by Lavazza, called ¡Tierra, has just
Market, Dandenong Market and
been launched throughout Australia. The ¡Tierra! Project, developed in
Queen Victoria Market
2004, was Lavazza’s first independent corporate social responsibility
project. It was started with coffee-growing communities in Honduras,
Peru and Colombia, and has now branched out to Brazil, Tanzania and India. It aims to improve living conditions of coffee-growers
> 1 4 - 15 SEPTEMBER 2013
in these communities. The ¡Tierra! Intenso blend contains 100
Gluten Free Expo Melbourne
per cent Rainforest Certified Arabica beans from communities in
Melbourne Exhibition Centre,
Peru, Colombia and Brazil. It has an intense flavour and aroma, with excellent body and chocolate undertones. RRP: 1KG BEANS $32.20, 200G GROUND $8.99.
Southbank More info: www.glutenfreeexpovic-tas.org.au
> 1 5 SEPTEMBER 2013 Melbourne Salami Festa Northcote Town Hall and Civic
TWEET! TWEET, hat I love itman: W is @BrentP ck to Oz oving ba about m e k li s little find bible amazing ! Perfect e in z a g a m VE M A @GR LOVE LO like me! s ie d o for fo LOVE!
Square, Melbourne More info: www.melbournesalamifesta.com
SCAN TAG FOR MORE INFO ON THE SPOTTED MALLARD (DETAILS ON PG. 3)
THE SPOTTED MALLARD 314 Sydney Road, Brunswick. Ph: 9380 8818 Words and photo by The Burger Adventure
ABOUT THE BURGER ADVENTURE The Burger Adventure is a blog that reviews the best burgers from
SCAN TAG TO COMMENT ON THIS ARTICLE
Australia and around the world. Created by four guys with a passion for beef, buns, cheese, lettuce, tomato, onion, egg, bacon and sauce.
(DETAILS ON PG. 3)
Burger: The Spotted Mallard Wagyu Beef and Bacon Burger
With no street frontage but a large old glass door opening to a retro lobby
Dress code: Smart casual
and staircase, itâ€™s fair to say we had no idea what to expect at The Spotted
Sleepiness: 10 minutes
Mallard. Upon entering we were greeted by a large and lively room. There
Would we recommend: Go now!
was a folk band entertaining a crowd that looked to be having a rip roaring
time on the dance floor as well as what appeared to be three generations of the one family catching up over some dinner and wine. The owners Sam,
Samanda, Pete and Max undertook the conversion of a reception centre in
to be executed quite well. The steak and the burger would have been my
2012 that involved installing a stage and an overhaul of the kitchen that is now
top two picks if I was going in off the clock. Now to the fantastic burger: the
largely occupied by staff formerly of Mamasita. The menu features plenty
pattie was simply amazing. It was perfectly charred coupled with a great
of comfort food like a Beef Cheek Rueben, a Wild Mushroom Pot Pie, Slow
punch of herbs and spices, topped off with the perfect melted hit of cheese
Braised Lamb and of course the Wagyu Beef and Bacon Burger that comes
and crunch of pickle. The bun was delicate and soft, slightly spongy towards
with a 200g pattie (cooked pink), streaky bacon, molten gruyere cheese,
the end, but did its job. Chips were thick and fluffy.
caramelised onion and pickles on a chipotle mayo doused brioche. Comments D – My theory that burgers served in waxed paper taste better has been proven right once again. Partly I believe it’s because it traps in all of the ingredients and flavour and partly because I’m slightly OCD and I like my hands being clean. Personal weirdness aside, this is an amazing burger; the beef was cooked medium and was really soft, juicy and maintained its flavour while up against some strong competition that would usually overpower the patty. The cheese was perfectly melted and tasted great against the salty,
THE MENU FEATURES PLENTY OF COMFORT FOOD LIKE A BEEF CHEEK RUEBEN, A WILD MUSHROOM POT PIE, SLOW BRAISED LAMB AND OF COURSE THE WAGYU BEEF AND BACON BURGER THAT COMES WITH A 200G PATTIE (COOKED PINK), STREAKY BACON, MOLTEN GRUYERE CHEESE, CARAMELISED ONION AND PICKLES ON A CHIPOTLE MAYO DOUSED BRIOCHE.
crispy bacon. The spiciness from the chipotle mayo made me instantly regret leaving my chapstick in the car. These ingredients alone would have made
Z – The venue made me feel like I’d been transported to Hungary c. 1970. I
a great burger, however the sweetness from the caramelised onions and
loved it. The burger’s individual elements were all great but when together
sourness from the pickle took it to the next level, without overpowering the
they were a work of art. The burger was peppery, hearty, creamy and all
burger and all working in harmony.
together special. It’s not like they did anything that was crazy-out-of-thisworld, but it just stood out from the pack. This burger made me feel good. It
G – I love the idea of grabbing a show, maybe even having a dance and
was the warm hug that you look for after a full day of skiing. It’s the glass of
enjoying a bite under one roof. The pub menu on offer was basic, but looked
whisky after a long day at work. Truly magnificent.
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28 Assembly Dr, Tullamarine
SCAN TAG FOR MORE INFO ON LITTLE CHLOE CAFÉ (DETAILS ON PG. 3)
LITTLE CHLOE CAFÉ 1810 Malvern Road, Malvern East. Ph: 9699 4054 Words and photos by Second Helping
ABOUT SECOND HELPING I believe the only way to be truly happy in life is to identify what you are really passionate about and do something about it. For me it was easy. I am passionate about food and all that goes with it. My blog is an outlet through which I share my passion. The name, Second Helping, embodies both my hunger for food itself, and for more knowledge and experience. If you haven’t yet worked out what your passion is, it’s that thing you want more of.
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The burbs, they are getting better. No longer is it unusual for a new café opening to be in the heartland of tree lined streets, school mums and family cars, and for that café to be worth a visit. One such café is Little Chloe in Malvern East. It takes its coffee seriously; roasting its own beans, a La Marzocco Strada on the bench and five or so alternative brew methods for the coffee nerds. Every coffee I have had has been beautifully extracted usually with a chocolate finish.
THE ALL DAY BREAKFAST MENU HAS SOME INTERESTING TWISTS ON OLD FAVOURITES AND A COUPLE OF SURPRISES. PORK BELLY IN STEAMED BUNS WITH CARROT DAIKON PICKLE AND A SHIMEJI AND CABBAGE SALAD IS NOT ON EVERY BREAKFAST MENU, BUT MAYBE IT SHOULD BE.
There is a lot to like here and the staff is high on that list. They effortlessly
and now that the days are cooler will tempt you with perhaps a Thai yellow
manage a nice balance of friendly and attentive – there when you need them,
prawn curry, orecchiete with a lamb ragout or a braised fennel risotto. The
but not hanging around when you don’t. On my first visit they had only
smoked ham hock and red lentil soup with smoked yoghurt and pomegranate
been open a couple of days but already seemed to be finding their rhythm,
molasses, was hearty without being too heavy, warming and full of flavour.
something you don’t always come across. The fit out is inviting. Clean lines and modern without looking like every other The all day breakfast menu has some interesting twists on old favourites and
café that has opened lately. I particularly like the cubed wooden blocks in
a couple of surprises. Pork belly in steamed buns with carrot daikon pickle
the feature wall and espresso bar. Wood features throughout the interior add
and a shimeji and cabbage salad is not on every breakfast menu, but maybe
texture to the environment without making it feel overly masculine or heavy.
it should be. The pork was tender and the salad and pickle cut through the
THERE IS A LOT TO LIKE HERE AND THE STAFF IS HIGH ON THAT LIST. THEY EFFORTLESSLY MANAGE A NICE BALANCE OF FRIENDLY AND ATTENTIVE – THERE WHEN YOU NEED THEM, BUT NOT HANGING AROUND WHEN YOU DON’T.
Thought has clearly gone into every aspect of Little Chloe – from the simple but beautiful table pieces to the front page of the menu. It is a thank you note to the suppliers and people who made it happen. It is nice to see a little story for each rather than just a list of companies. I am not ready to give up inner city life and buy an SUV, but I am still happy to make the short trip to a gem like this.
richness perfectly. A mixed mushroom omelette was cooked well and seemed light and fresh. Don’t worry if you are not in the mood for breakfast, there
Little Chloe Café is open seven days a week from 7am – 3:30pm weekdays
is a short lunch menu that, in the summer months, featured salads and fish
and 8am – 4pm on weekends.
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GREY & BLISS 197 Bay Street, Port Melbourne. Ph: 9646 9989 Words and photos by ForkSake
ABOUT FORKSAKE I’m Ricky. Growing up around restaurants, good food never really amazed me... until I got kicked out and had to decide what to eat on my own. I discovered fast food is not so great. So here I am, appreciating good food on a whole new level – and eating,
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photographing and writing about it.
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Grey & Bliss is located in the heart of Port Melbourne’s roaring Bay Street, just
variety of blends, single origins and filters etc. Filter coffee was delicious,
off the beach. Having only been open around eight months, it doesn’t seem
a nice change from the classic espresso.
like there is anything grey about this blissful hotspot. Everyone was calm and happy, the blissful atmosphere captured perfectly. As I grabbed the best seat
The best kind of flowers are the edible ones. For lunch I enjoyed the
in the café, I was swiftly attended to by the friendly and helpful staff.
delicious spiced ricotta zucchini flowers with grilled halloumi, poached pear and beetroot chutney. The creamy ricotta with the zucchini flower
WITH DISHES TITLED SALT AND SZECHUAN CALAMARI, PORT ARLINGTON MUSSEL BLISS, BLACK ANGUS, GRILLED SWORDFISH, ETC. DECIDING WHAT TO HAVE FOR LUNCH WAS DEFINITELY THE HARDEST DECISION OF THE DAY.
was beautiful, moist and decadent. Combined with the poached pears and beetroot chutney, it really married the flavours across the dish and gave it a little something extra. I would definitely recommend this if you are looking for something light but a little indulgent. On to my second lunch dish. As a food blogger I probably eat about four times more food than I should; and if it includes pork belly, make it five.
My jaw quivered reading through the mouth watering menu, with dishes titled
Braised pork belly with coleslaw, apple compote and crackling on sourdough
salt and szechuan calamari, Port Arlington mussel bliss, black angus, grilled
with a side of green salad. This dish was absolutely divine, pork belly cooked
swordfish, etc. Deciding what to have for lunch was definitely the hardest
beautifully, compote balanced the dish out nicely. The crunchy slaw had just
decision of the day.
the right amount of dressing. A hearty and flavoursome dish.
The easiest decision was to start with a coffee, two in fact. I started with a
The food, the atmosphere and experience ticked all the boxes for me, and
double ristretto macchiato, it hit the spot – only gently, obviously, as I decided
I’ll definitely be back for some more bliss. Rumour has it they are launching
to order another. Grey & Bliss use 5 Senses Coffee, which has a beautiful
a new menu soon with exciting new dishes too. Stay tuned.
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FERDYDURKE 31 Tattersalls Lane, Melbourne. Ph: 9639 3750 Words and photos by To Stay Or To Go?
ABOUT TO STAY OR TO GO? A New Yorker transplanted in Melbourne, I’m obsessed with travel, good food, and most recently, SCAN TAG TO COMMENT ON THIS ARTICLE
Tim Tams. If I’m not working I’m probably eating, and if I am working I’m probably thinking about eating. Or searching desperately for Come Dine with Me episodes on YouTube. Or trying to kidnap the neighbours’ cats. I document my foods and feelings on ‘To Stay or to Go?’.
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On Sunday 30 June, Pierogi Pierogi, a Melbourne purveyor of pierogi and
– meat, mushroom and sauerkraut and cheese and potato – our plate didn’t
all that is Polish, hit Ferdydurke for their ‘I Left My Heart in Europe’ party.
include any meat. When my friend Tess arrived a bit later, her mixed dish had
Coincidence has it that when I laid eyes on the poster promoting this party, I
no meat either. Never mind, because both the mushroom and potato fillings
had recently unsuccessfully scoured the frozen section of my neighbourhood
were carefully and lovingly prepared, and delicious.
IGA for pierogi. I recognised fate and vowed not to miss my chance for Eastern European dumpling goodness at Ferdy’s.
When Tess came, we also all shared a tasting plate of salatka (Russian for salad), kabano sausages and fresh rye bread. The kabanos, served cold, were
The party was already raging for about three hours when we trekked up
much smaller in diameter than what I’ve had at home, but had the same
the stairs at 3:15, and it showed no signs of stopping. Ferdydurke is small,
smoky taste and coarsely ground filling. The salad and bread were the real
but today it was chock-a-block with people downing dumplings, soups,
winners on this dish though. Potatoes chopped small and mixed with peas,
sausages, vodka shots and mulled beer all in the name of Poland.
carrots and onions were coated in a vinegar-y dressing that made my day.
Charlie and I, fresh out of the Melbourne Pizza Festival, ordered one order of
A DJ played traditional Eastern Euro melodies mixed with dancefloor beats,
five fried pierogi with varied fillings for $10. At $2 each, these may be some of
and an artist demonstrated the traditional craft of paper cutting. She told
the most expensive dumplings I’ve eaten recently, but they proved worth it.
me she’s been practicing since her brother taught her at just three years old.
Although delivery was a little hectic with just one server trying to make sense
I really enjoyed this event because it was cool to see a bar I go to get injected
of tons of orders, our pierogi came out hot and fresh. They were fried to a
with a dose of culture for a day. The pierogi were awesome and it was so easy
nice golden brown and accompanied by sour cream and a fried onion and
to see that all of the people who worked to create this event did so out of
bacon relish. The skins were thick but light, and all of the fillings were really
love. I Left My Heart in Europe is a monthly event and I look forward to seeing
well done. We were a little upset that, despite ordering a mix of all three types
what next month brings.
d proay mo!
the way to your
dad’s heart is through his stomach 3 course lunch
12-2pm, 1st september
64 Sutton Street, North Melbourne VIC 3051 T 03 9322 4750 03 9322 4755 F 03 9322 4711 E firstname.lastname@example.org
RECIPE: CHOCOLATE TRUFFLE TART WITH FROSTED BLUEBERRIES Recipe and photo by Finger, Fork and Knife ABOUT FINGER, FORK AND KNIFE I’m Kate and Finger, Fork and Knife is where I record the recipes SCAN TAG TO COMMENT ON THIS ARTICLE
that excite, nourish and inspire me. I eat to live and live to eat and most of all I love to share my love of wholesome, natural ingredients, as well as my passion for food photography and styling.
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Stripping back a traditional recipe and giving it a new a look, taste and feel is something I particularly enjoy, not least this simple and elegant tart, which took me a number of weeks and over 10 blocks of premium dark chocolate to get just right. This is not like your typical chocolate truffle tart – it has no cow’s milk, no butter and no heavy cream. This is more of a dark, rich and glossy chocolate mousse. I used an almond milk and coconut cream base in place of dairy and added dark 80% chocolate to give it an impossibly decadent je ne sais quoi. With a crunchy chocolate biscuit and peanut butter base and served with a
THIS IS NOT LIKE YOUR TYPICAL CHOCOLATE TRUFFLE TART – IT HAS NO COW’S MILK, NO BUTTER AND NO HEAVY CREAM. THIS IS MORE OF A DARK, RICH AND GLOSSY CHOCOLATE MOUSSE. I USED AN ALMOND MILK AND COCONUT CREAM BASE IN PLACE OF DAIRY AND ADDED DARK 80% CHOCOLATE TO GIVE IT AN IMPOSSIBLY DECADENT JE NE SAIS QUOI.
glistening mound of frosty blueberries and a big dollop of crème fraiche, this dessert is sure to please.
Lightly grease and line a 20cm tart ring or spring form pan with baking paper.
For the base
To make the base, place the chocolate biscuits, peanut butter and honey in
120g (about 8) chocolate biscuits (I used chocolate ripple biscuits)
the bowl of a food processor and pulse until mixture resembles coarse sand.
3 tbsp peanut butter 2 tbsp honey
Tip the biscuit mixture into the pan and spread evenly with the back of a spoon to an even 4mm thickness. Pop into the fridge for 30 minutes until firm.
For the chocolate filling 2 organic free-range eggs
To make the chocolate filling, lightly whisk the eggs together in a bowl. Set
½ cup (125ml) unsweetened almond milk
1½ cups (375ml) coconut cream* 350g good quality dark chocolate (at least 70% cocoa solids), chopped
In a medium saucepan, bring the milk and coconut cream to the boil. Slowly pour onto the eggs, whisking as you do so. Add the chocolate pieces and stir
until melted and smooth. Carefully pour onto the chocolate biscuit base. Pop
Cacao or cocoa powder for dusting
into the fridge again to chill overnight.
Frozen blueberries Crème fraiche or ice-cream
When ready to serve, take a sharp knife, dip it in hot water and carefully loosen the tart from the edge of the tart pan. Transfer to a serving plate and
*Coconut cream is used here in place of whipping cream. In order to achieve
dust with cacao powder. Top with a mound of frozen blueberries and serve
the proper result you will need to use full-fat coconut cream.
alongside a generous dollop of crème fraîche or vanilla ice-cream.
WINE REVIEWS Words and photo 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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SERRAT Chardonnay 2011
plenty of aromas hinting towards blackberries, black olives and liquorice.
Yarra Valley, Victoria. RRP $36
The palate is equally as compact and rich with flavours of blackcurrant
‘Serrat’ is Catalan for ‘high density planting’, a word that draws attention
and aniseed, medium acidity and a thick tarry finish. For a wine selling
to the 8800 Chardonnay vines per hectare on the property (more than
below $15, the Luccarelli Negroamaro is punching well above its weight
four times the average density), which produce less than one bottle of
and will satisfy all those looking for a mid-week option suited to spiced
wine per vine. This project is owned and cared for by highly respected
pork sausages and rich meat courses.
winemaker Tom Carson and his partner Nadège Suné. Their vineyard
Stockist: Boccaccio Cellars in Balwyn.
lies in the heart of the Yarra Valley. The Chardonnay grapes are hand picked, whole bunch pressed and undergo fermentation by natural
BROKENWOOD Shiraz 2009
yeast in large French oak barrels. Finally, Serrat is bottled un-fined with
Hunter Valley, NSW. RRP $35
minimal additions of sulphur added. The result is meant to be a pure and
Five years ago I was working at a Victorian winery and I just loved sitting
unadulterated expression of the vineyard and the wines that Carson and
down for lunch, talking with the staff and sharing stories. It was during
Suné enjoy imbibing.
these breaks that I came to learn of a fun winery called Brokenwood in
This Chardonnay had a noticeably pale hue, lacking the golden intensity
the Hunter Valley where most of the staff had worked a vintage at some
of some other examples I have tasted of late. I forgave its lack of colour
stage of their lives under the leadership of a wacky guy named Riggsy.
in favour of the pretty smoked white nectarine and almond meal aromas
Coincidentally, one of these storytellers has come full circle and is now
it offered. The palate had gentle lemony acidity with hints of rockmelon,
working as senior winemaker at Brokenwood alongside chief winemaker,
vanilla and butter flavours. This delicate expression of Chardonnay was
Iain Riggs (aka Riggsy). Seeing as I never had the chance to work a
the ideal accompaniment to an oven-baked fish served with a lemon,
vintage in the Hunter Valley, I was left to satisfy the urge to learn more
caper and butter sauce.
by drinking as much Brokenwood wine as possible.
Stockist: Barrique Wine Store in Healesville.
This Shiraz is made from a blend of regions and matured in French and American oak barriques for 18 months. It pours into the glass with an
TERRE DI SAVA Luccarelli Negroamaro 2011
inviting purple hue and offers fruity aromas of blackberries with hints
Puglia, Italy. RRP $12.99
of cocoa. I never like a wine to dominate over the meal and this worked
Terre di Sava is relatively new to the winemaking scene, having only
perfectly with barbecued Porterhouse because of its medium to full-
been established in 2008. They focus on producing a line-up of wines
bodied nature. The palate is generous with flavours of liquorice, spice
using key native varieties of the area that represent excellent value for
and chocolate, and soft tannins that cruise to the finish line. Try the
money. This particular wine is part of the Luccarelli range and made from
Brokenwood Shiraz at your next steak night or with lamb and veal.
Negroamaro, a deeply coloured red grape variety native to the southern
Alternatively, pick up another bottle from their range and prepare to be
region of Puglia, known more affectionately as the heel of Italy.
If you break up and translate the words Negro and Amaro, you get ‘black’
Stockists: From Brokenwood Winery directly or Nick’s Wine Merchants
and ‘bitter’, the former being the broad hallmark of the variety. I found
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GRAM Magazine Edition 30 2013