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GRAMMAGAZINE.COM.AU MELBOURNE ISSUE 62 FREE

PLEASE TAKE ME HOME

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CONTENTS EATING OUT CRAZY FOR CRONUTS Meg Osborne

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JACK B NIMBLE Gastrology

REGIONAL

RECIPES

REGULARS

SAULT RESTAURANT

MIDNIGHT COOKING WITH SAIGON

CONTRIBUTORS

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SALLY CHEF ADRIAN LI Lauren Bruce and Pia Hambour

NEWLY OPENED

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Lisa Holmen

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YUKIE’S SNACK BAR Ashley Ng - I’m So Hungree STREET TALK ESPRESSO A Chronicle of Gastronomy

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AROUND THE TRAPS THINGS WE LOVE

Kim Chi Risotto

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Asian fried chicken with blue cheese

REVIEWS

7 18 30

OUT AND ABOUT

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THE DIARY

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crema 20

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Sticky date pudding with miso whisky butterscotch sauce and orange cardamom ice cream

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ON THE COVER: BERRIES In everyday language, a berry is a small, pulpy and often edible fruit. Berries are usually juicy, rounded, brightly colored, sweet or sour, and do not have a stone or pit, although many pips or seeds may be present. Berries are eaten worldwide and often used in jams, preserves, cakes or pies. Some berries are commercially important. The berry industry varies from country to country as do types of berries cultivated or growing in the wild. Some berries such as raspberries and strawberries have been bred for hundreds of years and are distinct from their wild counterparts, while some berries such as lingonberries and cloudberries grow almost exclusively in the wild. (Source: Wikipedia) Gram magazine is owned by Rothesay Media Pty Ltd and published by Jess Hourigan. 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-IN-CHIEF

COVER DESIGN

ADVERTISING ENQUIRIES: advertising@grammagazine.com.au

Jess Hourigan

ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au

EDITORIAL ENQUIRIES: editor@grammagazine.com.au

DEPUTY EDITOR Lauren Bruce DEPUTY EDITOR Megan Osborne

DISTRIBUTION ENQUIRIES: distribution@grammagazine.com.au GENERAL ENQUIRIES: info@grammagazine.com.au www.grammagazine.com.au | www.thegramstore.com.au

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CONTRIBUTORS LAUREN BRUCE Lauren started her writing career as a communications adviser before she realised she couldn’t ignore her passion for food and the arts any longer. She gave up the world of state politics to concentrate on freelance writing and styling. She has since contributed to Spook, Paper Sea and Junkee and is a regular contributor to GRAM Magazine.

MEGAN OSBORNE Megan Osborne is a freelance writer, but more importantly, a foodie. How can you not be living in a city like Melbourne? Every day holds an opportunity to find a new gem, and in between uploading photos of her cat on Instagram and generally making a mess in the kitchen, she’s on the lookout for the next tummy-satisfying diamond. Or goldmine—she’s not fussy.

laurendarcybruce.wordpress.com INSTAGRAM: brucemoosemedia

meganosborne.com.au TWITTER: foodiewritings INSTAGRAM: foodiewritings

LISA HOLMEN After spending most of my early years in Adelaide, I moved to Melbourne in my early 20s and a few years later moved to the big smoke in London. I started my blog, lisaeatsworld.com, to share my two big passions in life – food and travel. My aim is to “eat the world” one inch at a time and explore as many different cuisines and cultures as possible. My current country count is 35 and hope to reach 50 by the end of 2015.

LA DONNA DEL VINO

lisaeatsworld.com TWITTER: lisa_eatsworld INSTAGRAM: lisaeatworld FACEBOOK: lisaeatstheworld

with her husband Wootten.

GASTROLOGY

DEAN SCHMIDEG A professional photographer and copywriter with an interest in fashion and design, Dean is known as one of Melbourne’s coffee addicts and foodies, regularly seeking out new and interesting cafes and bars. He shares these and the things he prepares at home across social media. His posts celebrate the produce, the people he meets and places he goes to, telling a story with the aim of enticing the reader and bringing people together. FACEBOOK: imagesds INSTAGRAM: dsimages TWITTER: imagesDS E: deany76@gmail.com

Gastrology is a Melbourne-based blog about food and other deliciously related things. They travel around Melbourne and sometimes beyond, enjoying food and wine along the way and reporting back to their readers. www.gastrology.co INSTAGRAM: gastrology.co TWITTER: gastrologyco

ON THE BANDWAGON Trev has earnt a reputation in the Australian craft beer industry as a passionate advocate for

La Donna del Vino is the pseudonym of this Melbournian with a nose attuned to all things vinous. A self-confessed Neb Head (someone who really digs the Nebbiolo grape), she will happily try anything once but has a penchant for full-bodied whites, food-friendly reds and a good digestive. In her spare time you’ll find her gardening, cooking, dancing, drinking good vino or working on her country property ladonnadelvino.com TWITTER: ladonnadelvino FACEBOOK: la-donna-del-vino

local breweries and educating the masses about the beer they are drinking. He is the founder and Chair of Bendigo Beer which runs many events including the widely acclaimed Bendigo On The Hop festival. TWITTER: Onthe_bandwagon INSTAGRAM: Onthe_bandwagon A CHRONICLE OF GASTRONOMY Originally just wanting somewhere to record my culinary adventures, A Chronicle Of Gastronomy has become a place where I can share my experiences and hopefully encourage others to sample and enjoy all the amazing food Melbourne, and the rest of the world, has to offer. chronicleofgastronomy.com INSTAGRAM: achronicleofgastronomy

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ASHLEY NG - I’M SO HUNGREE I am a Melbournite with a penchant for sweets, eating my way around Melbourne (and 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! imsohungree.blogspot.com.au FACEBOOK: imsohungree INSTAGRAM: imsohungree TWITTER: imsohungree


CASIN

THE HEART OF SOUTH MELBOURNE

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NOW OPEN

GONTRAN CHERRIER ARTISAN BOULANGERIE AND CAFÉ OPENED: June 18, 2016 World-famous Parisian boulanger-pâtissier Gontran Cherrier will open his first boulangerie and café in Melbourne on Saturday 18 June at 7am. In celebration of the launch, Melbourne foodies, Francophiles and croissant-addicts are invited to enjoy a complimentary buttery, French croissant (while stocks last, of course)! The Smith Street boulangerie and café will feature Gontran’s legendary croissants, baguettes and signature black squid ink bread, as well as a saucisson and hazelnut bun, chocolate and cacao bread, honey ciabatta and other Australian native surprises designed by Gontran. Highlights on the café menu include truffled cauliflower with Gruyere béchamel; spinach in miso and Rye bread; and a Japanese-inspired curry bun with crumbed pork, Tonkatsu sauce, kewpi mayo and slaw.

THE PENNY DROP OPENED: April 27, 2016 After a series of successful pop-ups in late 2015 and early 2016, The Penny Drop is now a permanent 100-seater restaurant sitting on the ground floor of the newly refurbished ATO building on Whitehorse Road. Designed by We Are Huntly, the space effortlessly combines high ceilings and muted earthy tones to create a warm and inviting oasis – perfect for diners wanting to escape the daily Melbourne grind. 913 WHITEHORSE ROAD, BOX HILL thepennydrop.com.au instagram.com/thepennydrop

CHEESE AND BREAD OPENED: May 23, 2016 Cheese and Bread, Melbourne’s newest toastie and coffee container pop-up has launched in May, just in time for the drop in the mercury! The concept for Melbourne’s newest drive-through casual outdoor dining cafe was born out of a desire to create a convenient and flavour-packed menu for toastie lovers. Cheese & Bread is the brainchild of Frank Rusitovski and Dean Trpeski, local friends who together have 50 years of experience in the Melbourne catering and food truck industry. Wanting to create gourmet toasties that flip home cooked comfort food on its head, the pair set out to craft a menu that is undeniably tasty.

140 SMITH STREET, COLLINGWOOD facebook.com/GontranCherrierBoulanger gontran-cherrier-boulanger.com

MR OTTORINO OPENED: April 21, 2016 Matt Tine (ex-Grossi Florentino​) and Matty Miceli (exLucky Pizza) have taken old world Sicilian influence and transformed the former site in Fitzroy into a modern dining venue inspired by their European roots. The focus is on leaving diners with a piece of their upbringing, serving Southern Italian migrant dishes gifted to Tine and Miceli by their grandparents, and provide thoughtful offerings designed to encourage sharing and a sociable dinner table just as they did.

Cheese and Bread features a rotating menu of classic recipes and toasties of the month. Wrap your lips around the Bert and Ernie (roast beef, caramelised onions, spinach and house blend cheese.) or perhaps the Lenny and Carl (macaroni, béchamel and house blend cheese). The menu and the container premises are not the only unique characteristics of Cheese & Bread. This pop-up cafe also is a drive-through and the perfect breakfast solution for busy morning commuters. 518 HIGH STREET, PRESTON cheeseandbread.com.au

VERY GOOD FALAFEL OPENED: May 5, 2016 Shuki Rosenboim​and Louisa Allan, a.k.a Shuki and Louis, have spent the last three years delighting Melbourne’s farmers markets with their dips, sauces and falafal wraps. Taking the leap this May, the friends have opened a permenant shop on Sydney Road, aptly named Very Good Falafel. Serving a range of salads to accompany their famous falafels, this new addition to Brunswick will be a local favourite in no time. 629 SYDNEY ROAD, BRUNSWICK shukiandlouisa.com

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122 JOHNSTON STREET, FITZROY

facebook/cheeseandbreadau

mrottorino.com

instagram.com/cheeseandbreadau

FRATELLI FRESH OPENED: mid-June, 2016 Urban Purveyor Group is bringing leading Italian restaurant group Fratelli Fresh to Melbourne, where it will occupy the ground floor of The Alfred dining and entertainment precinct when it opens in June. The sixth Fratelli in the group will be a casual, full-service pizza and pasta restaurant that offers guests a simple, yet exceptional, Italian cuisine and a family-friendly dining experience. It will build on the popular Fratelli menu, with some new items for the Melbourne market. 7 ALFRED PLACE, MELBOURNE fratellifresh.com.au | instagram.com/fratellifresh | facebook.com/FratelliFresh


AROUND THE TRAPS MELBOURNE BARS AND PUBS 2016 APP

NEW SEASON, NEW TASTES THE KITCHEN - ABBOTSFORD The Kitchen, Weylandt’s in-store bistro has launched a new menu boasting a variety of healthy and beautifully crafted dishes including

complement the brewery’s beers and malts. The menu champions local, seasonal produce and the team are even smoking some of the ingredients with applewood from Candlebark Farm.

Spiced Dhal (lentils, yoghurt, poached eggs, naan bread) Super Grain and Nut Salad (brown rice, wild rice, barley, quinoa, baby spinach, walnuts, poached egg) and Crispy Pork Belly Salad (served with celeriac remoulade and beetroot). HARGREAVES HILL - YARRA VALLEY Hargreaves

Hill,

famous

for

producing

handcrafted ales, has launched a seasonal menu at its restaurant in the Yarra Valley. The dishes

BING BOY Urban Asian food chain, bing boy, is excited to add gluten free options to their already popular menu. Renowned for their infamous Chinese-style wraps, known as ‘bings,’ the gluten free alternative aims to accommodate for the increasing number of people opting for gluten free options due to lifestyle choices or intolerances.

feature the best ingredients from the region, that

Designed for both Melburnians and visitors alike, Melbourne’s Bars and Pubs 2016 free application is an interactive guide to the city’s most unique bars and pubs. Many of Melbourne’s fabulous watering holes are (very) well hidden – crouched at the end of laneways, perched on rooftops, often with no signage at all. The app was created to help fun-lovers find the most amazing Bars and Pubs – the ones that make us go WOW! In the sixth annual edition, MBP continues to provide precious information about drinks poured, food available, prices, atmosphere, dress code, average age of clientele and details of special events at each venue. The latest update includes a totally refreshed design, venue Twitter listings, a daily news section and added interactively, with users now able to ‘ favourite’ their most-loved venues. Melbourne’s Bars and Pubs 2016 iOS and Android app is available to download now, for free, from the App Store/Google Play and via the website melbournesbarsandpubs.com.au.

Offer Hey You to customers for an easier way to order and pay. Hey You is an Australian order ahead and payment app. It allows you to maximise your peak times, build loyalty with existing customers and increase their spend whilst attracting new customers in your area. It’s also easily integrated with many popular POS systems. With over 4 million orders already processed, what are you waiting for? Become a Hey You Merchant today, visit heyyou.com.au/business and get a special discount as a Bank of Melbourne business customer. Credit criteria, fees and charges apply. Terms and conditions available on request. Bank of Melbourne is not suggesting that you apply for the advertised product or endorsing the product or services provided by Beat the Q Pty Ltd ABN 34 144 912 158 or any of its representatives in any way. The product and services are solely that of Beat the Q Pty Ltd ABN 34 144 912 158. Hey You is a trademark of Beat the Q Holdings Pty Limited ABN 67 601 969 840. © 2016 Bank of Melbourne – A Division of Westpac Banking Corporation ABN 33 007 457 141 AFSL and Australian credit licence 233714 WBC00090BOM 05/16


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SAULT RESTAURANT

WORDS AND PHOTOGRAPHY LISA HOLMEN

Daylesford is one of my favourite spots for a weekend getaway. The region

This was followed by a beautifully crispy croquette stuffed generously with

is rich in natural produce and has the most delicious range of restaurants

Jamon serrano and Manchego cheese. One bite revealed a beautiful oozing

and cafes to spoil yourself for a weekend. One of the spa country’s finest

filling of cheesy and salty flavours from the dry cured Spanish ham. The dish

restaurants is Sault Restaurant on Ballan -Daylesford Road. Beautifully set

was finished with a dusting of tomato powder which provided a surprising

on a spectacular 125-acre estate, the restaurant is housed in a gorgeous

flavoural contrast to the dish and brought all the elements together.

sandstone country building. Flanked by purple lavender fields and a pristine lake, you’ll be transported to the French countryside in Provence in no time.

Moving on to the third course, a bowl of salmorejo literally exploded with flavour. I wanted to throw away my manners and lick the bowl to finish

Hailing from Spain, head chef Santiago Nine-Fernandez, has crafted

off every last drop. Originating from Cordoba in Andulucia in Southern

a spectacular produce driven menu, showcasing the best of modern

Spain, salmorejo is a puree of tomato, bread, oil and garlic. A nice assembly

Australian cuisine. A tasting menu is available for $75 per person. Think

of seafood salpicon (meaning “hodgepodge” or “medley” in Spanish)

Basque-style blue swimmer crab paired with crispy bread tuile, paprika,

resembled a seafood salad of sorts and was fresh and nicely balanced. The

potato and saffron aioli and a delicious Sher wagyu with San Simon cheese,

biggest surprise of the dish was the avocado sorbet which provided a nice

radish, caramelised onion and mustard leaves. Kick back, relax and enjoy

textural contrast to the dish to complement the seafood.

the food and the breathtaking views over the lake, and Wombat State Forest beyond. A memorable experience.

A goose terrine was smartly presented and teamed with a fresh fig stuffed with a creamy duck liver parfait. Unctuous and rich, the terrine had a great

The dining room at Sault is tastefully decorated, with floor-to-ceiling

depth of flavour which paired well with small dollops of caramelised onion,

windows to take advantage of the spectacular views of the lake and country

saba and cracked hazelnuts.

side beyond. There’s also an alfresco deck where you can enjoy a pre-lunch or dinner drink in summertime. Upon entering, we are immediately made to

Slow cooked for 48 hours, the beef oyster blade certainly didn’t disappoint,

feel at home and get acquainted with the menu options.

falling apart with the slightest of fork nudges. Dressed with edible flowers, king mushroom and rainbow radishes, the dish definitely tasted as good

Despite the a la carte menu being equally tempting, we couldn’t go past

as it looked. Finished with a subtle red wine jus, the beef was allowed to

ordering the Sault’s summer tasting menu ($75p) so we could enjoy a

shine and be the real hero. A dollop of roasted eggplant puree was a nice

long, lazy Sunday lunch. Crafted by head chef Santiago, the tasting menu

addition, but I felt the beef didn’t need any more flavour.

is inspired by traditional recipes of Spanish gastronomy and ancient cookbooks and techniques, with a modern twist.

A red fruit and Cabernet Sauvignon sangria was the perfect sixth course to cleanse and refresh our palates before the dessert.

We started with a shot of gazpacho to kickstart our palates, paired with a gourmet Spanish baby sardine, sourdough, roast vegetables and hazelnut

We finished with a picture perfect dessert of menjar blanc, cherry macaron,

romesco. The starter was designed to sip a little gazpacho then take a bite

rosewater meringue and cherry sorbet. A rectangular block of menjar blanc

of the baby sardine which oozed with depth and flavour. Served cold, the

(a popular dessert in the Catalan region in Spain commonly called “almond

gazpacho was refreshing and cool, the perfect accomplice to the nutty

cream”) was elegantly topped with meringue cylinders infused with rose

romesco which had subtle kick of garlic, capsicum and vinegar.

water and an impossibly zesty cherry sorbet to complement the cherry

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macaron. A really clever and inventive dessert which harmoniously balanced the sweet and sour components. Sault Restaurant is a perfect place for a special occasion, worthy of a day trip or a weekend in Daylesford. The service is friendly and lacks pretension, exactly what I look for in a finer dining establishment. The food crafted by Santiago is both fun and inventive, paying worthy homage to his heritage. I can’t wait to come back to try the Autumn Tasting Menu. Don’t forget to take a wander through the beautifully scented lavender fields. I am sure you will fall in love with it just as much as I did. SAULT RESTAURANT 2349 Ballan Daylesford Road, Daylesford PH: (03) 5348 6555 sault.com.au INSTAGRAM: sault_daylesford FACEBOOK: Sault.Restaurant TWITTER: SaultDaylesford

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UCKLE: PORK KN OOKED SLOW C

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CRAZY FOR CRONUTS WORDS AND PHOTOGRAPHY MEGAN OSBORNE

Cronuts have become the treat of choice in

Some of the most popular flavours have been milo

Melbourne for quite a few, where crowds are crazy

and pavlova. ‘How Aussie!’ says Lang. We tried a

for the cream of the crop. We spoke to Brenton

rather rich milk chocolate and earl grey cronut,

Lang, the man behind Rustica Sourdough, about

complete with crispy meringue kisses on top. The

what sends people crackers for cronuts.

earl grey infused chocolate custard was divine, and packed full of intense dessert creaminess. As

So what IS a cronut? No—it’s not a croissant, or

much as we’re chocolate fiends here at GRAM, we

even a crumpet or a crepe. The crux of the matter

did have a preference for the delicate berries and

is, it’s a crafty creation that crosses a donut with a

vanilla with Chantilly. The berry custard was fluffy

croissant. The crunch is created by frying layered

and light, with just the right amount of sweetness.

buttery pastry—as per croissant technique—in

Of course it helps (but isn’t crucial to the cronut

grape seed oil, like a doughnut! As if that wasn’t

case) that they’re pretty as a picture.

criminal enough, the sweet treat is then sugared, glazed and filled with creamy custard. Wrap that

Lang tells us the flavours get tweaked every

around your cranium and I think you’ll find you’ve

two weeks or so, ‘depending on popularity’. The

developed a bit of a crush—or at least a craving.

wackiest cronut combos have been along the lines of white chocolate, blueberry and ginger, or lime

Credit goes to New York Pastry Chef Dominique

and basil! But rather than cringing, we’re actually

Ansel for this crunchy concoction, which he took

kind of cranky we missed out on those ones! But

two months to perfect. Rather than sticking to

that’s the way the cronut crumbles.

recipes that belong in a crypt, this Patissier’s creativity has been crowned the creme de la creme

Rustica isn’t the only cafe cranking up the cronut

by craving fans worldwide.

craze. We popped by Saint Thomas on Church Street, Richmond, to find out about their cronuts. been

Stocked by Humble, you can find one of these

crunching up a doughnut-cross-croissant storm,

crunchy, custard treats at a number of cafes around

but Melbourne definitely takes the…cronut! Rustica

Melbourne next time you’re needing a sweet treat.

Sourdough is practically a baking institution, and

Tony from Saint Thomas tells us they sell about

definitely fits the criteria as being one of Melbourne’s

thirty a day! With simple but deliciously airy vanilla

best bakeries. We asked Brenton Lang what made

bean or Nutella options, you better get in early to

him jump on the cronut cruise. ‘I was overseas in

avoid the cruel fate of missing out on cronut glory.

Many

bakeries

across

the

globe

have

2013 when the cronut craze kicked off,’ he tells us. ‘When I arrived home we had a play around and

This GRAM writer is sure going to be convincing her

thought they were pretty awesome.’ Lang tells us

crew to try some of Melbourne’s best cronuts! I’m

the secret of making a perfect cronut is all about

sure 10cc would agree with my rendition; I don’t like

dough consistency. ‘The laminating of your pastry

cricket! Oh no. But I do love cronuts.

and using the right oil for frying is most important.’ Crucial, even.

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JACK B. NIMBLE WORDS AND PHOTOGRAPHY BY GASTROLOGY

Jack B. Nimble is a relatively new cafe located in the West. A contemporary

We felt slightly guilty at this stage but could not turn down a sweet treat

interior space is complimented by an outdoor dining area perfectly aligned

to finish off our sitting, the French Toast. Don’t be fooled by the simplistic

with the sun in the afternoons. Luckily for us, when we visited the sun was

name - as you can see from the photos, it is quite an involved dish, served

shining (albeit with a hefty gust of wind!).

with poached pear, kiwi fruit, mascarpone and malt crumb. This was absolutely amazing! The pear and kiwi provide some refreshing flavours

Located in a relatively unassuming area of the West, Jack B. Nimble is a

to this very sweet (but we wouldn’t have it any other way) serving.

cafe that serves food sometimes inspired by the chef’s Malay heritage. The West continues to deliver dining gems, and Jack B. Nimble is not The perfect example of this is The Roti Jack, a slow-roasted lamb shoulder

exception. Jack B. Nimble is located at 132 Mitchell Street, Maidstone

sitting in a grilled milk bun. Although we wanted to grab it with our hands to

flanked by an unassuming fish and chip shop and laundromat. Not your

devour it, we obliged and used forks and knives as the bun is sauced with a

typical location and something different!

spicy chilli mayo, spring onion, goji berries and crunchy lemon pangrattato. This dish is fairly rich so we had it with the Roasted Cauliflower - we really

JACK B. NIMBLE

liked the addition of pomegranate which added a nice juicy crunch upon

132 Mitchell St, Maribyrnong

each bite to provide a different texture to the dish.

PH: 03 9317 9792 jackbnimblecafe.com.au

We also had what the chef termed a “delicious take on spam”, the Spiced

FACEBOOK: jackbnimblecafe

Cotechino. Cotechino is an Italian cured meat, and sure enough, was a fancy

INSTAGRAM: jackbnimblecafe

spam dish served with braised beans, pickled persimmon (our favourite!), greek yoghurt, pistachio dukkah and poached eggs. Spam-tastic!

Wed Fri Sat Sun

8am – 4pm 8am – 5pm 8am – 4pm 8am – 4pm

Enjoy 2 hours FREE parking on Market days 15


YUCKIE’S SNACK BAR WORDS AND PHOTOGRAPHY BY ASHLEY NG - I’M SO HUNGREE

I have this tendency to fall in and out of love with cocktail drinking, or perhaps

favourites, Yukie’s green juice (cucumber, lime, sake and vermouth)…it’s

it’s bars in general. While I love going out to eat, I’m almost sometimes more

almost kind of healthy!

content to prepare myself a gin and tonic at home, or indulge in a bottle of wine with something light and cheerful to nibble on. Too often cocktail and

On the whole though, the cocktails were well-balanced and not too sweet

bar snacks are salty, deep fried and fatty. Which isn’t a bad thing in itself…

(a pet peeve of mine).

maybe just not too often. She’s not just all about the booze though. Yukie’s got some great snacks to Yukie’s Snack Bar though, has got me wondering if perhaps I should get

go with your cocktails; all with a bit of an Asian flair, of course.

myself out of the house a bit more. The rice paper rolls, soba with master stock poached chicken and lap Tucked out the back of Mr Miyagi in Windsor, his mistress Yukie is entertaining

cheong hoi sin and Japanese grilled eggplant with miso glaze, cucumber

the guests when there’s not quite enough tables, or they just want to stop in

and peppery leaves are plump and generously filled. Fresh and light on the

for a quick little nibble and tipple.

palate too, perfect if you’re just looking for something little to keep you going until dinner. I particularly enjoyed the grilled eggplant rice paper roll;

The cocktail selection is varied, from Hello Kitty sours (lychee, citrus, and egg white) in curvaceous glasses with playful garnishes, to one of my personal

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but I love miso, so can’t help but be a little biased!


Himalayan salt slab cured kingfish, with quinoa, green chilli, coriander, fennel,

Top tip, it’s not on Yukie’s bar menu, but Mr Miyagi will sneak you some

apple and lemon is everything. I loved the firmness of the fish, and how

nori tacos if you ask nicely. I raved on about them last time and god damn.

refreshing the dish was; the quinoa was slightly crunchy, fun little texture

They’re literally still one of my favourite things to eat in Melbourne. Crunchy,

pops and the chilli just the right amount of zing.

gorgeous thick cuts of grilled lush salmon belly, creamy Kewpie and chilli oil (my favourite combo ever). Do it. Don’t think too much about it.

The two wagyu dishes, wagyu brisket betel leaf with peanut satay, red chilli, coconut and lime and the wagyu tartare pipe with peanut butter, Korean

YUKIE’S SNACK BAR

miso, capers, sesame and spring roll pastry were both good, but not my

99 Chapel Street, Windsor

favourite dishes of the night. I found the pipe a little on the dry side, but I

PH: (03) 9529 5999

loved the flavours.

mrmiyagi.com.au FACEBOOK: MrMiyagiMelbourne

However, I adored the flavours in the apple wood smoked salmon tostadita.

INSTAGRAM: mrmiyagimelbourne

The contrast between the crunchy tostadita and the meaty salmon was

TWITTER: MrMiyagiMelb

lovely, along with the smack of flavour that came with it.

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THINGS WE LOVE

Win

GRAM FEATURE

A PRIVATE MASTER CLASS WITH JOE GRBAC, SAINT CRISPIN The South Melbourne Market is giving you a chance to win a private Master Class with Saint Crispin’s head chef and owner Joe Grbac. This amazing prize includes a private Master Class in the Neff Market Kitchen for the winner and nine friends where you will experience the striking seasonal flavours of Joe’s innovative tasting menu. For your chance to WIN enter at southmelbournemarket.com.au or complete an entry form next time you’re at the Market. For

more

information

about

the

Neff

Market

Kitchen

cooking

classes

visit

SOUTHMELBOURNEMARKET.COM.AU/COOKINGSCHOOL Master Class will be held 6.30pm Wednesday 3 August, 2016. Competition closes 5pm Sunday 17 July, 2016.

SIDRO DEL BOSCO - ITALIAN APPLE CIDER Sidro Del Bosco is a 100% Italian Apple Cider, the first

Not only is it produced with the same passion as with

of its kind on the Australian market. Produced by Cester

their wines, but with the same historical technique of

Camillo wine makers.

‘Charmat’ used to produce Prosecco, giving it unique characteristics amongst other ciders.

Translating roughly to ‘Cider of the Forest’, it is made with the best selection of apples. The fruit is sourced

This Sidro is versatile, it can be enjoyed as an aperitivo,

from Trentino, Alto Adige in North Italy, in a setting of

or matched with a number of plates perfectly: Sidro

rolling mountains, crisp air and gentle sunlight that filters

Del Bosco could complement an entree of lightly fried

through the apple orchards.

calamari, enhance servings of pork belly or top off a pizza to exception.

With the base of Golden apples, and additions of Granny Smith and Pink Lady varieties, this pale gold ’Sidro’

Sidro Del Bosco is now available from Dan Murphy online,

successfully balances the fruit’s natural sugar offering

and all leading independent liquor merchants.

with the tartness that an exquisite cider requires. The natural, gentle perlage of the cider complements the

For wholesale enquiries, please contact Tricolore Imports

crisp flavours delivered to the palate, and is best enjoyed

via info@tricoloreimports.com.au

chilled to perfection, in its young age. CESTERDASOGNO.COM Cester Camillo are a family of Italian master winemakers with prosecco in their blood, and each bottle of Sidro Del Bosco represents the meeting of tradition and fresh pursuits.

18


THINGS WE LOVE GRAM FEATURE

ONCE BITTER URBAN ALE A great local brew has just hit the market and is worthwhile noticing! Once Bitter Urban Ale is a restrained, balanced and intriguing craft beer. The beer geeks talk about its unique aroma, mouthfeel and subtle yet present malt sweetness. For the rest of us however, it’s a beer that personifies high quality craft ale without being too bitter, too malty or too fruity… Once Bitter’s founder, Ze’ev Meltzer and his team have developed a beer that is uniquely craft in style, but is still something you will want to drink all night long. Once Bitter draws its inspiration from Melbourne, the authentic blend between old and new, and the energy, buzz and quirk of our laneway culture. The urban ale pays homage to this and is a celebration of our great city. oncebitter.com Track down a Once Bitter, we can assure you, you will not be disappointed.

M +61 434 881 456 | collinsstbrewing.com | @oncebitter | #oncebitter

NEW CAFE COOKIES - MADE WITH MORE OF WHAT MATTERS The ‘cookie’ temptation is real and it’s a

innovative, wholesome and delicious biscuit

fine line between nourishing your body and

solutions in both a jar style cookie or a grab

satisfying your soul. Charlie’s new range of

& go portion pack. The range includes flavour

Artisan Cookies; made with more of what

profiles and ingredients that they themselves

matters, aims to do a little of both!

would use if they were to bake them in-house.

This newly created collection is packed with

Jacky Magid, Co-Owner of Charlie’s Cookies

real ingredients and made from scratch,

says: “I’ve always believed that we should never

the collection offers an assortment of old

waste an opportunity to make each moment

favourites and contemporary new flavours that

truly delectable. There is a lot of focus today

are definitely taste bud teasers. With flavours

on wholesome ingredients, particularly when

like; Choc Granola, White Choc Apricot, Choc

it comes to sweet treats. We wanted to take

Salted Caramel, Choc Oat Smarty and Choc

out some of the ‘guilt’ without taking out any

Raisin, there is something for every tastebud.

of the joy and flavour. It’s a real opportunity for

The range boasts a role-call of wholesome

fellow food lovers to enjoy wholesome AND

superfood

delicious.”

Chia,

ingredients;

Quinoa

Flakes,

Wholegrain Pepita,

Oats,

Sunflower

Seeds, Linseeds, Honey, Raisins, Coconut,

For further information visit

Dark Couverture Chocolate and even Natural

CHARLIESCOOKIES.COM.AU

Coloured Smarties for the kid in all of us. The Australian-owned and made collection is designed specifically for Cafes looking for

19


20


STREET TALK ESPRESSO

WORDS AND PHOTOGRAPHY BY A CHRONICLE OF GASTRONOMY

Dean Fouritz’s family has been involved in wholesale business for a long time, but his interest in the service side of things resulted in him starting Street Talk Espresso seven years ago. Greek, Italian and Middle Eastern influences are seen in the food at Street Talk, and Dean and his staff put together the inventive seasonal menus, making the most of local produce where possible. We visit this Armadale cafe on a beautiful and sunny Autumn day, deciding to make full use of the spacious courtyard to enjoy the weather. Street Talk began roasting its own coffee beans under their The Agency Espresso brand using predominantly South American beans, which were chosen for their sweetness. Its house blend ‘5th Avenue’ is sampled as a latte, and it is smooth and sweet, not requiring the regular amount of sugar to be added.

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Almond milk is made in-house fresh every morning. Informed that using

Peter Peter Pumpkin Eater Bruschetta is a filling and hearty breakfast of

almond milk results in a slightly more bitter coffee, but comes with natural

roast pumpkin smash, wild mushrooms, poached eggs, coriander shoots,

sweetness from figs, I was intrigued. The coffee is exactly as described. My

locally-made charred haloumi, lemon and beurre noisette. Butter on herbed

cappuccino does seem quite bitter at first, but there’s a sweet aftertaste

mushrooms is a classic combination, and the rich beurre noisette is perfect

that lingered on the palate a little longer than refined sugar would. I’d

for the task. The nuttiness of the burnt butter sauce with a squeeze of lemon

recommended not being hasty in adding sugar before tasting the coffee

gives everything a bit of a lift.

for the first time. The ‘Iron Mike’ is a considered arrangement of sautéed cauliflower florets, Baked goods including fluffy muffins are baked daily. We also try the paleo

green peas, smooth, spiced yellow lentil puree, toasted chickpeas, burnt

loaf, which both smells and tastes heavenly, especially being straight out

lemon, poached eggs, almond flakes and oregano salt. The combination of

of the oven. Composed of a variety of seeds, chia and coconut flour, carrot

all the ingredients was so delicious together and tastes more flavoursome

and a few secret ingredients, it’s moreish, especially with the vibrant tomato

than it might appear. If only all vegetarian brunches were this good.

chutney.

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Street Talk’s French Toast uses challah instead of brioche, its intrinsic

STREET TALK ESPRESSO

eggyness resulting in a beautiful and addictively fluffy dessert. Aptly named

710 High Street, Armadale

The Boss of all Challah, the toasty squares come topped with stewed apple,

PH: (03) 9509 9687

figs, passionfruit and kiwi fruit. Espresso caviar spheres create little pops

streettalkcafe.com.au

of bitterness in the mouth when bitten into. Crunchy, sweet biscotti and

INSTAGRAM: streettalkespresso

chopped Tim Tams add extra crunch, and the mascarpone takes the edge

FACEBOOK: streettalkcafe

off a dish that could potentially be too sweet. Street Talk Espresso definitely impressed. Offering great coffee, amazing food, and friendly service, it’s a gem of a cafe that’s worth travelling for.

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MIDNIGHT COOKING With Saigon Sally Chef Adrian Li

RECIPES LAUREN BRUCE PHOTOGRAPHY BY PIA HAMBOUR

I recently invaded Saigon Sally’s kitchen in the early hours of the morning

The dishes we made in the Saigon Sally kitchen were just that, not to

to get cooking with Saigon Sally and Tokyo Tina head chef, Adrian Li.

mention delicious – kim chi risotto with fried chicken and blue cheese crema, and sticky date pudding with miso whisky caramel sauce and

Inspired by a mutual obsession with Asian food and the limits you can

orange and black cardamom ice cream. They’re warming and comforting

push it to, we came up with what many would call “Asian fusion” dishes.

which is perfect going into winter… and they’re dangerously perfect for

When I asked Li what we could call it in this article to avoid that phrase 24 (neither of us are a fan), he said, “just call it ‘fun’”.

that late night craving.


KIM CHI RISOTTO We wanted an Asian-inspired carbohydrate accompaniment to go with the staple fried chicken dish we agreed on, and Adrian suggested risotto with kim chi. The kim chi and the Hainanese chicken rice sauce give this dish the most delicious zingy-ness, which is perfect to cut through the richness of the fried chicken. After three years at Donovan’s, before his role as head chef at Saigon Sally and Tokyo Tina, Li knows how to make a good risotto. He insists on using carnaroli rice. “Never ever ever use Arborio rice… unless you’re making fertilizer or something,” Li jokes. “It’s too starchy. Carnaroli has better texture – it’s a longer grain [and] keeps its shape better.” INGREDIENTS Serves 2

300g carnaroli rice 1/2 cup cauliflower florets, finely diced ½ cup shallots, finely diced 30ml Pernod

2/3 cup kim chi, roughly diced 150g butter Garlic chives and fried shallots, to garnish Salt, to taste

1.25L chicken stock METHOD

1. Sauté the cauliflower and shallot in a heavy-bottomed pan until translucent. Add the rice and stir until mixed, and once the rice is too hot to touch, deglaze with Pernod. 2. Add the stock to cover the rice, and turn up the heat to high for 8 minutes, or until all water evaporates (no need to stir). Leave to cool slightly. 3. Once cooled, add the rest of the stock to a saucepan and heat until simmering. Add the rice mixture to the rest of the stock then cover and leave until all the stock has evaporated. 4. Add kim chi and stir vigourously. Serve sprinkled with shallots and garlic chives with the fried chicken and blue cheese sauce crema on the side.

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ASIAN FRIED CHICKEN WITH BLUE CHEESE CREMA Fried chicken is a no-brainer. A favourite around the world from Korea to the US, there’s nothing quite like crunching into deep-fried chicken to reveal the tender, juicy meat beneath. Pair this with a delicate blue cheese crema and the kim chi risotto and you have yourself a winner. Don’t be afraid of the blue cheese and the kim chi together being overpowering, Li says. “Both are high in umami. Though blue usually pairs well with sweet, the natural sourness of the fermented cabbage in the kim chi cuts the richness of the cheese, balancing both out – leaving you with a really moreish flavour.”

INGREDIENTS Serves 2

2 chicken legs and 2 thighs, skin on and bones intact 1 cup rice flour 1/2 cup cornflour

FOR THE BLUE CHEESE CREMA 200g mid-strength, slightly crumbly blue cheese 3 tbsp sour cream 1 tbsp light soy sauce

FOR THE BUTTERMILK MARINADE 2 cups buttermilk

1 tbsp pickled jalapeños and a small drizzle of the juice

½ tsp five spice ½ tsp cayenne pepper METHOD

1. Soak chicken in buttermilk, five spice and cayenne pepper. Cover and place in the refrigerator to marinate for at least a couple of hours. 2. Using a food processor, blend all ingredients for the blue cheese crema together. Add a little water if necessary to make drizzling consistency. Set aside. 3. Sift flours together into a bowl. 4. Dip marinated chicken in the flour mixture, then place in a very hot preheated deep fryer and cook until golden brown and cooked through. 5. Drizzle with blue cheese crema and season with salt and sliced spring onions. Serve with kim chi risotto.

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STICKY DATE PUDDING WITH MISO WHISKY BUTTERSCOTCH SAUCE AND ORANGE CARDAMOM ICE CREAM This is an Asian-inspired twist on a classic winter dessert. The

Li says he likes this version of the iconic dessert because of its

miso acts as the salt component in a salted caramel sauce, and

flavours that correspond with a classic whisky cocktail. “With

the whisky brings an aromatic component to the sauce that really

the whisky and the orange and the smokiness of the black

lifts it into Delicious Town territory.

cardamom, the flavour profile of the dessert is almost like an oldfashioned,” Li says. “And the miso elevates the flavour of what would otherwise be a standard salted caramel sauce.”

INGREDIENTS

METHOD

Serves 8

FOR THE PUDDING

For the ice cream: take ice cream out of the

Using an electric mixer, beat butter, sugar and

200g pitted dates, roughly chopped

freezer to soften slightly. Once soft enough to

vanilla until pale and creamy. Add eggs, 1 at a

1 tsp bicarbonate soda

mix with a spoon but still frozen, add the orange

time, beating well after each addition. Using a

1 cup brown sugar

juice, zest and cardamom seeds and mix through.

large metal spoon, fold through date mixture and

Place back in the freezer immediately to set.

flour until well combined.

1 tsp vanilla extract

150g butter, softened 2 eggs

For the praline: Cook sugar, water, and a pinch

Spoon mixture into prepared cake pan. Bake for

1 ½ cups self-raising flour

of salt in a heavy-bottomed saucepan over

10-15 minutes or until a skewer inserted into the

moderately low heat, stirring slowly with a metal

centre comes out clean. Turn onto a plate.

FOR THE MISO WHISKY CARAMEL SAUCE

fork, until melted and a pale golden brown. Cook

1 cup brown sugar

caramel without stirring, swirling pan, until deep

For the sauce: Combine all ingredients in a

golden.

saucepan except for the whisky and miso on the

300ml thickened cream

stove over medium heat. Cook, stirring often,

60g butter Stir in pumpkin seeds and pecans and pour onto

until sauce comes to the boil. Reduce heat to

2 tbsp whisky, preferably Japanese

baking paper, spreading into a thin sheet before

medium-low. Simmer for 2 minutes. Add the

1 tbsp miso paste

it hardens. Do all of this swiftly as the caramel

whisky and miso paste and whisk until very well

hardens really quickly.

combined.

1L good quality vanilla ice cream

Cool praline on baking sheet on a rack until

To plate up: Place a warm pudding in the centre

2 tsp ground black cardamom seeds

completely hardened, then break into large

of the plate. To the side, place a quenelle of ice

Zest and juice of 1 orange

pieces. When ready to serve, roughly chop the

cream. Drizzle with sauce and sprinkle with the

pieces into smaller shards.

crumbled praline and serve immediately.

FOR THE ICE CREAM

FOR THE PRALINE 1/2 cup water 1 cup white sugar

For the pudding: Preheat oven to 180°C. Grease eight quenelle-shaped pudding moulds.

½ cup pumpkin seeds, hulled and toasted

Place dates and bicarbonate of soda into a bowl.

½ cup pecans, roughly chopped

Pour over boiling water. Allow to stand for 20 minutes.

28


29


REVIEWS GRAFALI’S COFFEE ROASTERS - BRAZIL BLUE WORDS AND PHOTOGRAPHY DEAN SCHMIDEG One thing I love about Melbourne is that everywhere

overtones. It also had to be smooth when served black

you go you discover little hidden gems in places you

and punchy with milk. For those who don’t know, these

never thought you would. Bridge Road Richmond, once

are the reasons why most traditional espresso blends

known for its fashion outlets has never really been the

are based on Brazilian beans. The consistency of taste

place to find amazing coffee. While there are some

together with grind and extraction is what led him to

great places, they are few and far between. I suppose

choose a single origin and he also roasts another single

what I’m trying to say is that it’s not a destination strip

for his pour overs, currently a Rwandan Nygungwe and

for the coffee hunter. So when I accidentally stumbled

a decaf using Guatemalan. John owns two other cafes,

into Grafali’s late last year and had my first cup, I knew

one at La Trobe University Bundoora and another at

these guys were pros. It wasn’t until I met owner John

Monash University Clayton bringing his great coffee

Tan and head barista Daniel Levy that I discovered the

to the caffeine addicted students who need the stuff

coffee was roasted on the premises in a little 2kg electric

to stay awake in their lectures after a big night out or

machine out the back. Over the past few years it has

during their frequent cram sessions.

become popular for cafes to have their own coffee, but what it usually means is they have a contract roaster

To keep up with demand John recently stopped roasting

creating a blend especially for them, and in some cases

out the back, has moved operations offsite and is the

a coffee which is available elsewhere but just branded

proud father to a beautiful 12kg baby also known as a

differently. I don’t see this as an issue, as long as what

Diedrich Infra-Red roaster. He is truly passionate about

I’m drinking is made properly and tastes great, it doesn’t

the coffee he produces and Daniel who is there most of

fuss me who roasted it and what the label says. That

the week behind the machine is equally meticulous with

being said the fact that John was actually roasting his

how he makes each cup. Often the roaster doesn’t know

own meant I was sampling something boutique and

how the coffee reaches the customer, but here, John

very small batch.

can rest assured that every time the beans are ground, the coffee is tamped and that golden liquid is released

It was at this time that I was also told that the coffee I

from the group head and into the vessel below, there is

tasted was not a blend but a single origin called Brazil

respect, care and love and you can taste it every time.

Blue. When John opened the cafe in May 2014 he made the decision to offer a house roast originating from one bean and one plantation, choosing this Brazil because grafalis.com johnabrahamtan@gmail.com | 9428 9534

of the full-bodied nature and the chocolate hazelnut

HERE ARE THE THREE CAFES YOU CAN ENJOY BRAZIL BLUE Grafali’s Coffee Roasters - 58 Bridge Rd Richmond Café Xpresso - Agora Square @ La Trobe Uni Bundoora Coffeewise - Campus Centre @ Monash Uni Clayton

GIRLAN 448 ROSSO 2014 Alto Adige, Italy. RRP: $28

WORDS AND PHOTOGRAPHY LA DONNA DEL VINO After watching the escapades of my parents who are

fresh mountain herbs, bright red fruits, minerals and a touch

currently holidaying in northern Italy, I can safely say from

of earthiness. The structure is more Pinot Noir-like but with

their pictures that the Dolomites are truly a sight to behold.

a little more roundness in fruit thanks to the Lagrein. This is

Soaring ice capped mountains surrounded by lush green

a classic style that the northerners would happily drink for

landscape – what could be more idyllic in Spring? Travelling

lunch or dinner as it tends to complement the meal rather

through a country offers the best chance to explore the

than dominate it. Try it with mushroom-based risottos or

local food and wine. That is what I enjoyed most about the

light meat sauced pasta dishes. In the meantime, I’ll keep

times that I spent in Italy. Every region is so proud of their

dreaming of the next time I can join my folks on an adventure

produce that you get a clear idea of the style of wine the

up north.

area becomes known for. STOCKISTS: Poured at Merchant and available for purchase Such is the case with this medium-bodied red wine from Girlan in far northern Italy. This Vigneti delle Dolomiti (vines of the Dolomites) is a blend of 60% Lagrein, 20% Vernatsch and 20% Pinot Nero (Noir). What else could that clear mountain air produce but a wine offering the flavours of

30

at the City Wine Shop


7 cent Hard Deck IPA WORDS AND PHOTOGRAPHY TREV BIRKS - ON THE BANDWAGON So what is a Hard Deck? Is it an imaginary line to stay

I think, so in the chaos that was Good Beer Week, I got a

above or is it something you’re supposed to polish off?

chance to have a beer with Bakes from 7 cent and got an

In this case, both apply.

educated opinion.

I must admit, when I first spoke to the boys from 7 cent Brewery about this beer, my questionable mind patterns

I asked him how Hard Deck came about. “The recipe

went straight to the Cabots Deck Polish advert. But no,

for Hard Deck is something that 7 cent (and especially

it’s actually a Top Gun reference. My bad.

Doug) has been working on for years to create the beer that we wanted. What’s important for that beer is the big

7 cent Brewery, from Gisborne South just north of

hop aroma you get as you first bring it up to your mouth,

Melbourne, have had a whirlwind couple of months

then for the bitterness to linger along that sweet malty

thanks to an exhausting Good Beer Week schedule

body that Hard Deck has. It’s gone really well and is our

coupled with national and international coverage of their

biggest seller. People are loving flavoursome IPA’s at

limited release Belly Button Beer. Needless to say there

the moment and Hard Deck gives a great hoppy punch,

were plenty of fluff pieces written. Boom-boom. The 3

without being too bitter or one-dimensional in it hop

partners-in-crime, Doug, Bakes and Bousa are some of

flavour and aroma profile.”

the nicest blokes you’ll ever meet and their philosophy of throwing all their ideas, passion and yeast propagated

So, if you haven’t explored beyond the Pale Ale boundary,

from their bodies into their beer is really starting to pay

try some Hard Deck. Don’t be shy, everyone should let go

off.

of their inhibitions and experiment once in their lives. You

While Australian good beer drinkers have their feet

never know, you might like it.

firmly planted in the Pale Ale camp, the India Pale Ale style is quickly catching up so it’s imperative for a small

While you deal with your internal struggle triggered by

brewery to ensure their IPA is consistent and solid while

that recommendation, the 7 cent guys are going to brew

having a small tweak or character differentiator that sets

up a heap of Hard Deck IPA and some more rare releases

themselves apart from other IPA’s.

including some limited numbers of the 2016 vintage “Big ‘n’ Beardy”, which is a tasty 10%ABV Russian Imperial

ABV: 6.5% STYLE: American West Coast India Pale Ale SERVING TEMP: 4 degrees FOOD PAIRING: Spicy Thai or Spicy Buffalo Wings ORIGIN: Gisborne South, Victoria PRICE (RRP): $10-12 for a pint BUY IT HERE: www.7cent.com.au

Hard Deck IPA, for me, is that imaginary line that you

Stout, and even less bottles of 2016 vintage “6 fifths”,

need to stay above, in that I recommend using this IPA

their 15%ABV Barleywine. Watch out for those! 7 cent

(along with Blackman’s Reginald IPA) as your base and

Hard Deck IPA is available on tap and bottles around

only go up from there. It’s hazy deep amber appearance,

Melbourne and regional Victoria at all good beer venues.

pine, tropical citrus aroma and slightly sweet malt finish

Cheers.

means it’s also easy to polish off. But no one cares what

BAR/D UP Video Feature // Less Than Zero // South Yarra In collaboration with The Yamazaki Single Malt Whisky Those living South of the city often feel hard done by. They feel like the cool bars that specialise in something are either in the CBD or Northside. Not true. Less Than Zero in Commercial Rd on the Prahran - South Yarra border boasts Melbourne’s largest collection of Japanese whisky, not to mention an extensive offering of Scotch as well. The boys who run this place are very specific about the liquor they keep and are passionate about making sure that the alcohol itself is celebrated. That’s what happens when you use quality products which are often hard to come by. Lately it has become increasingly rare to find age statement whiskies from the larger distilleries and those from Japan are no exception. Luckily these guys have some on the shelf for you to sample, either neat or in some cracking whisky cocktails which are their specialty.

LESS THAN ZERO 153 COMMERCIAL ROAD SOUTH YARRA 3141

The beverages may be of a very high standard but don’t be fooled, this is still a very down to earth venue, rustic and homely with food like burgers, sliders and fried chicken ribs filling the menu. If you don’t feel like sitting downstairs, you can take your drinks out into the courtyard or head up to the second level for a game of pool and on Fridays and Saturdays there are live DJs

0425 720 348

which attract a large crowd.

lessthanzerobar.com

Whether you’re a local or coming from across the Yarra, you’re always made to feel welcome at Less than Zero and you’ll leave more than satisfied. In collaboration with The Yamazaki Single Malt Whisky

31


OUT AND ABOUT STREET FEUD 2016 AT THE DECK, CIRCA

MAD MEX 1KG BURRITO CHALLENGE PHOTOGRAPHY JIM LEE PHOTOGRAPHY

The Great Food Feud of 2016 is done and dusted for another year.

An honourable mention and congratulations to our other 2016 contenders; Tokyo Tina, Eat8bit, POW Kitchen, Gelato Messina and Acland St Cantina.

Asian-fusion, Rice Paper Scissors took out the crown on the day with their juicy MUU KROBB (Sticky Pork Belly).

Burrito aficionados packed into Mad Mex last month to try their hand at the 1kg Mad Mex burrito eating challenge. I should mention, this is NOT an event for the faint hearted! With a years’ supply of burritos up for grabs for the winner, those brave enough to attempt the challenge tucked in.

There could only be one winner however, and Shayne took home the ultimate prize, plus an authentic Mexican fighting mask to boot.


THE DIARY 11 June, 2016

TALK + TASTE FOOD AND DRINK SERIES: BASS & FLINDERS GIN LAUNCH FOR WORLD GIN DAY Pilgrim Bar, Vaults 15-19 Federation Wharf, Federation Square, Melbourne

After the sell-out launch of Talk + Taste, Pilgrim Bar is excited to announce that Wayne Klintworth of Bass & Flinders Distillery will be the next Australian producer to showcase his goods and craftsmanship on Saturday 11th of June with the exclusive bar launch of their Angry Ant Gin as part of World Gin Day. To coincide with World Gin Day, Pilgrim Bar and distiller Wayne Klintworth will host the exclusive bar launch of Bass & Flinders new Angry Ant Gin. Angry Ant is a unique Australian Gin inspired by the flora and fauna of the Australian Outback, made from Australian Shiraz spirit and triple distilled in small batches using an Alembic Pot Still.

11 - 13 June, 2016

WINTER WINE FESTIVAL Hill Showgrounds, 180 Arthurs Seat Road, Red Hill South

Winter Wine Weekend is held during the Queens Birthday long weekend in June every year. The opening event is the Winter Wine Festival - an exhibition and tasting which traditionally marks the beginning of the extensive Winter Wine Weekend program.

The session includes complementary canapés specially paired to the full range of Bass & Flinders Gins. Guests can look forward to indulging in the best of Melbourne’s culinary landscape on the water’s edge of the Yarra River.

One place, on one day. All undercover, where you can taste more than 200 premium wines from around 50 wineries. Tickets include all tastings, Riedel wine glass, tasting book which includes all wines on exhibition and two entree size dishes.

2pm and 4pm sessions Tickets: $15 per session, including drink tasting and canapes. Purchase tickets here: pilgrimbar.com.au/talk-and-taste/

General admission: $65.00 Designated driver: $55.00 www.mpva.com.au

19 June, 2016

BREW FEST - A NORTH SOUTH FEAST WEST EVENT 400 Flinders St Melbourne

Discover the role of brewing in cuisine, culture and community—from contemporary craft beers and sake tastings to mulled wine and beer ased cocktails. Extract the flavours of the world one brew at a time with Brew Fest— Sunday 19th June, 10am-5pm.

17 - 19 June, 2016

TRUFFLE MELBOURNE AT PRAHRAN MARKET 163 Commercial Rd, South Yarra

For the second year running, Prahran Market is proud to host Truffle Melbourne. A weekend of truffle heaven. Live chef demonstrations by our hottest truffle chefs including Guy Grossi, Paul Wilson and Philippe Mouchel, plus tips for the home truffle chef! Tasty truffle dishes to try and exquisite French and Australian wines from the Grand Millesime World Wine Bar Fresh truffles from across Australia and truffle tastes all round the market Truffle dogs “Spice” and “Arrow” show you how to find the truffle, and they’ve invited some of their doggy friends along for some Saturday Truffle Trix Become a food photography expert with free specialist food photography workshops across the weekend Free entertainment with live music, great truffled dishes and wines in the Market Courtyard – don’t miss this one! TRUFFLEMELBOURNE.COM

This winter Melbourne’s Immigration Museum invites visitors to explore the culture of some of their favourite brews with workshops by Hawkers Brewery, Black Pearl Bar and Melbourne’s own Sake Master Andre Bishop. As part of the North South Feast West series of events, the Immigration Museum continues to explore the global experience of food with Brew Fest. The history of brewing extends far beyond realm of VB and shandies. Beer has a long and complex history that spreads across multiple cultures and over thousands of years. Melbourne’s openness and freedom of culinary expression has even welcomed beer into the flavour palate of modern day mixologists. At Brew Fest audiences will be able to sample beer-infused cocktails as well as a variety of Hawkers beers. Today brewing is a global phenomenon, one that can communicate culture and celebrate community. Brew Fest is just one of the many ways the Immigration Museum continues to embrace Melbourne’s diversity. Festival goers will be able to enjoy live bands, including Manny Fox, with food designed to match their brew of choice. Tickets to this 18+ event include exhibition viewing and entry to a complimentary workshop. Those who wish to learn even more can add additional workshops for an extra $10 each. Adult Tickets: $17 (includes 1 FREE workshop) museumvictoria.com.au/immigrationmuseum/whats-on/ brew-fest/

33


Showcasing the best of Australia’s independent breweries

BonE NtheD Ihop GO

20 AUGUST 28 BREWERIES, 56 BEERS, NO WINE, NO CIDER tickets on sale from 1 june

www.bendigobeer.com


THE GRAM STORE

END OF FINANCIAL YEAR SALE 25% OFF STOREWIDE ONLY WHILE STOCKS LAST JUNE ONLY USE CODE: EOFY25

Who will take out this year’s trophy? You decide.


36

GRAM Magazine Issue 62 // JUNE 2016  
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