GRAM Magazine Issue 65 // SEPTEMBER 2016

GRAMMAGAZINE.COM.AU MELBOURNE ISSUE 65 FREE

PLEASE TAKE ME HOME

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BENDIGO BLOOMS IN SPRING As the warmer days and clear skies appear, 30,000 of Bendigo’s famed tulips open to brighten the beautiful heritage streets in mid – late September.

FLAMINGO PARK & BEYOND – JENNY KEE AND LINDA JACKSON 10 August – 6 November Kee and Jackson’s arrival onto the fashion stage in the 1970s with Flamingo Park was distinctively bold, bright and unconventional. Inspired by the Australian landscape, local flora and fauna and Indigenous culture, the collaboration marked the emergence of a unique Australian look. This showcase exhibition brings together a collection of Jenny and Linda’s personal archive, as well as more recent creations including Kee’s dynamic knitwear alongside Jackson’s vibrant paintings on silk.

MATICEVSKI: DARK WONDERLAND 13 August – 20 November (Tuesday – Sunday) International fashion icon Toni Maticevski opens up his archives for an exhibition curated by Bendigo Art Gallery. The designer is renowned for creating pieces that are twisted, draped and structured using contrasting fabric textures and weights, creating a sense of drama and a transformation of the human form. The exhibition includes objects from the designers’ early practice, right through to the Monaco Gown designed for Princess Mary.

Image (middle): Toni Maticevski Doona Dress AW 07/08 Photographer – Justin Edward John Smith Image - Australian paper campaign by 3 Deep.

For more events, tickets and short break accommodation packages, freecall the Bendigo Visitor Centre on 1800 813 153 or visit:

www.bendigotourism.com

BENDIGO INTERNATIONAL FESTIVAL OF EXPLORATORY MUSIC 2–4 September The Bendigo International Festival of Exploratory Music brings the most innovative and virtuosic concert music from all around the world direct to Bendigo’s View Street Cultural precinct.

BENDIGO HERITAGE UNCORKED 7–8 October Bendigo Heritage Uncorked is the City’s famous movable wine festival showcasing Bendigo wines, inspired food and eight venues of grand gold rush architecture. Be sure to also visit historic Fortuna Villa for the After Dark event on the Friday night.

HEATHCOTE WINE AND FOOD FESTIVAL 8–9 October Meet passionate wine makers and food producers.

Taste over 50 different Heathcote wines, regional foods and produce, in one central location over a great weekend.

BELVOIR PARK FOOD & WINE FESTIVAL 29 October The normally serene and tranquil surroundings of Belvoir Park Estate will come alive to food, wine and live entertainment at this intimate, friendly and relax festival.

BENDIGO BLUES AND ROOTS FESTIVAL 3–6 November The whole city will be buzzing with four days of Blues and Roots performances and workshops throughout Bendigo venues. There will be more than 170 artists performing cross more than 45 venues, including the the Blues Tram.

@explorebendigo #explorebendigo SASI 213188

CONTENTS EATING OUT MUKKA Lisa Holmen SISTER OF SOCIETY Gastrology

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16

GIFT GUIDE FATHER’S DAY

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FEATURE

RECIPE

REGULARS

CAFES WITH A CONSCIENCE

FIELDS OF ROSE - TURKISH

CONTRIBUTORS

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Megan Osborne Bradley Pickford, No Anchovies Studios, Breeana Dunbar Photography, Gold and Grit Photography

DELIGHT ROCKY ROAD

NEWLY OPENED

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Naheda Hassan

AROUND THE TRAPS

Catherine Bedson 8

INTERVIEW

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THINGS WE LOVE

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REVIEWS

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OUT AND ABOUT

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THE DIARY

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MATTY MATHESON Lauren Bruce

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ON THE COVER: TEA LEAVES Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to Asia.

After water, it is the most widely consumed drink in the world. There are many different types of tea; some teas, like Darjeeling and Chinese greens, have a cooling, slightly bitter, and astringent flavour,while others have vastly different profiles that include sweet, nutty, floral or grassy notes.(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 MEGAN OSBORNE

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. laurendarcybruce.wordpress.com INSTAGRAM: brucemoosemedia

meganosborne.com.au TWITTER: foodiewritings INSTAGRAM: foodiewritings

LISA HOLMEN

LA DONNA DEL VINO

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 is the pseudonym of this

lisaeatsworld.com

with her husband Wootten.

TWITTER: lisa_eatsworld INSTAGRAM: lisaeatworld FACEBOOK: lisaeatstheworld

ladonnadelvino.com

GASTROLOGY

DEAN SCHMIDEG

food

and

other

deliciously

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

TWITTER: ladonnadelvino FACEBOOK: la-donna-del-vino

Gastrology is a Melbourne-based blog about 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 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

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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.

A professional photographer and copywriter with an interest in fashion and design, Dean is best known as one of Melbourne’s foodies and coffee obsessed, as well as the co-founder of BAR/D UP, an online video directory of our city’s best bars. He shares the things he eats and drinks, plus his own creations across social media. Dean’s 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 / bardupmelb INSTAGRAM: dsimages / bardupmelb TWITTER: imagesDS / bardupmelb E: deany76@gmail.com

NOW OPEN

NAHEDA’S CHOICE TURKISH DELIGHT AT PRAHRAN MARKET WINE REPUBLIC OPENED: August 2016 Wine Republic is continuing its rapid expansion with a new store having opened in Windsor this month, adding to its other locations in Fitzroy and Northcote.

Reflecting the continuing revitalisation of the Windsor end of Chapel Street, Wine Republic brings a cutting-edge range of over 2,000 boutique wine, beer and spirits to the area. Co-owner, Fiona Lim said the new store has something for everyone.

“We have our renowned, well priced cleanskin ranges starting at $10 through to a good imported international range”.

118 CHAPEL STREET, WINDSOR

OPENED: August 2016 Naheda’s Choice Turkish Delight is the brainchild of Ghassan (Jim) and Naheda Hassan, who have gained a reputation in Melbourne over the past nine years for their amazing Middle Eastern dips sold at their flagship Prahran Market stall, Naheda’s Choice.

The move to open a standalone Turkish Delight store follows the success of their temporary popup Turkish Delight stall, which launched just before Christmas last year and saw them producing more Turkish Delight than imaginable to cater to the needs of their customers. With a brightly coloured fit-out and a moreish range of Turkish delight spanning 20 specialty varieties and over 60 flavours. Naheda’s Choice Turkish Delight visitors are treated to delights inspired by everything from Middle Eastern delicacies and seasonal fruits, to popular customer requests and everything in between.

winerepublic.com.au facebook.com/Wine.Republic.Australia

PRAHRAM MARKET - 163 COMMERCIAL ROAD, PRAHRAN prahranmarket.com.au instagram.com/prahranmarket facebook.com/PrahranMarket

PUNCHBOWL CANTEEN HOLLA OPENED: June 15, 2016 Say holla, to Holla, the latest arrival to Victoria Street, Richmond.

With seating for up to 100 in the converted warehouse, Holla will keep you fed and watered from breakfast right through to evening cocktails, with a menu that pays ode to local Australian ingredients.

Among the Australian wines and beers on tap, you’ll also find breakfast cocktails and boozy milkshakes.

284 VICTORIA STREET, RICHMOND

OPENED: August 2016 Punchbowl Canteen is burrowed into the industrial side street of Port Melbourne.

Head chef, Elizabeth Milrow proudly proclaims, ‘keep it simple, do it well’. The food at Punchbowl is carefully prepared with a particular emphasis on accessible food and local produce. Milroy, originally from country Victoria, worked in restaurants across Europe, before coming home and taking on the head chef role at the acclaimed, St Ali. Some of the Canteen house favourites include Fish Cake Scotch Egg with Radish and the Earl Grey House Tea-Smoked Trout, Black Bean Dressing and a Poached Egg,

hollamelbourne.com.au instagram.com/holla_melbourne

1A FENNELL STREET, PORT MELBOURNE

facebook.com/Hollafoodanddrink

punchbowlcanteen.com.au facebook.com/punchbowlcanteen instagram.com/punchbowlcanteen

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THE CRUX & CO OPENED: 24 June 2016 They say life is all about balance, and that is the ethos behind the menu at The Crux & Co. Buttery house made croissants, pastries and croggles are balanced out by Korean influenced savoury flavours. The crux of the matter is what to try first!

The newest concept from Kevin Li, the entrepreneur behind Lights in the Attic and 3Lives, The Crux & Co is a 110 seat café and patisserie located on the ground floor of The Emerald Apartment on Albert Road.

With the pastry cabinet filled with flaky delcacies, tarts and cakes that will make any sweet tooth surrender, the menu reveals another savoury dimension. There is the Bisque benedict with tiger prawns, poached eggs and a lobster bisque hollandaise that are served in a squid ink roll baked in house; French toast served with mixed berries, nuts, natural honeycomb, mascarpone and vanilla fairy floss; or the Scotch quail egg accompanied by arrancini and falafel on top of a potato rosti next with a mixed bean and chilli concasse.

Executive Manager James Julian (known for managing iconic Melbourne locations including Two Birds One Stone, Addict Food & Coffee, Chingon) has lined up an all-­star front of house team. Hand picked to create an incredible service experience for all who enter The Crux & Co doors, James’ team consists of the head baristas Yutaro Mitsuyoshi (ex-­head barista of Addict Coffee & Food, and Two Birds One Stone) and Ratchanon Theppabutra (ex-­ head barista of Manchester Press) who are together creating a ‘wine by the glass’ concept for coffee offering at The Crux & Co. Expect a dynamic range of coffees to be featured, from balanced blends to suit your morning flat white, through to a weekly rotation of single origin espressos and filter brews” Designed by renowned architects EAT, the café is inspired by form and materiality from the sixties, such as the curve expressions on the joinery metal work; the cork ceiling; and the window and door profiles.

G01/35 ALBERT ROAD, MELBOURNE thecruxandco.com.au facebook.com.au/thecruxandco instagram.com/thecruxandco

AROUND THE TRAPS BATMAN NIGHT MARKET RETURNS Street food, live music, shopping, atmosphere - what’s not to

Back by popular demand, the Sunday Day Market will see

love about the Batman Night Markets? Coburg’s best kept

a return to 14 Gaffney Street on every first and third Sunday

secret had a stellar winter season and has just recharged its

of the month, commencing from 18 September. Families,

batteries to deliver you a jam-packed spring and summer

foodies and lovers of locally made products will love this

program. So get your stomachs rumbling, smiles widening

market for its colourful and multicultural atmosphere, the

and feet tapping.

bakery goods, fresh produce, flowers, art and design and advice from local traders.

First off the mark is the popular Saturday Night Market on 10 September and every Saturday night thereafter. With new

Late September heralds the launch of a new feature, as

opening times from 4pm - 10pm the Batman Night Market

Coburg’s market will undergo a twilight transformation

is set to deliver their hugely popular mix of food trucks and

featuring live entertainment and street food. Stay tuned for

stalls and select art and craft vendors. New additions will

more updates on Friday Night Lights.

include a second licensed bar area and increased seating capacity. The music line-up is still hush-hush, but with the

For more info visit BATMANMARKET.COM.AU

first artist announcement to be made closer to the date, it’s

Stall applications welcome.

sure to get feet moving.

NATIONAL COFFEE ART COMPETITION The submissions will be put before a national judging panel of artists and others before the chosen pieces are sold in an online charity auction. Proceeds from the art auction will go to Cafesmart, an initiative of StreetSmart, a charity supporting grassroots organisations working in the homelessness sector.

A series of exhibitions will be in held in Perth (WA), Sydney (NSW) and Melbourne (Vic) to display the art from the competition. Melborune based artist Lorraine Heller-Nicholas has been commissioned to provide two pieces of art done with coffee, to provide inspiration for budding espresso artiste’s.

The prize for the winning piece of art, as judged by our panel, includes a six month supply of

Melbourne’s Locale Coffee company is launching Australia’s first ever espresso art

Locale Coffee and a beautiful La Marzocco Mini coffee machine, in matte black. The prize is valued

competition, the Locale Art Project on September 1, 2106 encouraging coffee lovers

at almost $5000

across Australia to create their own works of art using nothing more than espresso PARTICIPATING CAFES IN MELBOURNE INCLUDE:

coffee.

5 Lire in North - Melbourne Launching nationally and supported by venues across the country, the competition will call on

Auburn Rose - Hawthorn

aspiring artists and enthusiasts to visit a coffee outlet serving Locale espresso, and be supplied

Arno Espresso - Collingwood

with a kit containing brushes and parchment alongside a ristretto (double shot) and an espresso

Son of a Pizzaiolo - Thornbury

(single shot of coffee). They are then invited to upload photos of the art with the hashtag # to

Henry & The Fox - Little Collins Street

Instagram, Facebook or the Locale website.

Firechief - Hawthorn East Common Man - Southbank

IMAGE: ANDY & ANGEL COFFEEART.COM

The Crooked Fork - Werribee

INCLUDING DINNER AT CLAYPOTS EVENING STAR, SIMPLY SPANISH, KÖY, PACO Y LOLA VALUED AT $1600, ONE LUCKY PERSON WILL WIN DINNER FOR FOUR PEOPLE AT OUR FOUR DELICIOUS CECIL STREET RESTAURANTS!

a global dinner extravaganza

FOR YOUR CHANCE TO WIN, SIMPLY COMPLETE AN ENTRY FORM IN THE MARKET OR AT SOUTHMELBOURNEMARKET.COM.AU

COMPETITION CLOSES 16 OCTOBER 2016

CAFES WITH A CONSCIENCE WORDS BY MEGAN OSBORNE PHOTOGRAPHY : COE & COE BRADLEY PICKFORD, NO ANCHOVIES STUDIOS, FEAST OF MERIT MEGAN OSBORNE, LONG STREET COFFEE BREEANA DUNBAR PHOTOGRAPHY & GOLD AND GRIT PHOTOGRAPHY

Opening a cafe has long been recognised as a venture done for passion

young refugees were widely not being given the same opportunity for

or purpose, and very rarely with the first priority being profit. So when

employment as others. ‘We wanted to open Long Street, as essentially

one opens a consumer facing business in the hospitality industry, with the

we saw it as the best way of combining both our skills and passion to

aim of donating proceeds to social enterprise, why—and perhaps a bigger

help young refugees begin the journey of re-building their lives here.’

question, how—do they do it?

Says Jane Marx.

For many, the cause may be something they care about, but their skill set is

Starting out as a Crowdfunding campaign, the pair were astounded by the

based on years of working in and understanding hospitality. It’s knowledge

huge support from the community. ‘We were overwhelmed by the number

they can bring to the table, a talent that can be monetised and served up,

of complete strangers who donated large sums of money, wrote beautiful

and a way they can pay it forward. Here’s just some of Melbourne’s inspiring

emails in support of what we were doing, and offered to do whatever they

stories, that—hopefully—will promote a more broadly implemented change.

could to help us.’ Says Marx. Young asylum seekers and refugees from around the world have worked with Long Street Coffee, and Marx tells us they all

LONG STREET COFFEE

arrive with vastly different backgrounds, and also different expectations of

Duo Jane and Francois Marx opened Long Street Coffee in Richmond

they’ve all been very hard working and unwilling to let their time in detention

as an initiative to help provide training, experience, and community

or their journey of seeking asylum prevent them from chasing their dreams.’

engagement in the hospitality industry, to young refugees that otherwise

She says.

what life in Australia will be like. ‘I think the only commonalities are that

weren’t being given a chance. Prior to opening Long Street Coffee, Francois Marx had spent time volunteering to teach young refugees how to make coffee, while Jane Marx was an English-language tutor

Sometimes the satisfaction doesn’t just come from the big picture, but the

for refugee women living in Collingwood. Both came from an extensive

unexpected improvements. ‘It’s very rewarding to see our trainees acquiring

hospitality background, and realised through their volunteer work that

skills that you know are going to make a big difference to their employment

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prospects long-term. But I also love everything else that happens around

brother and Co-owner Damien Coe will proudly demonstrate is one of all-

that, [such as] the improved self-confidence, and the relationships that they

encompassing inclusivity, and welcome.

form with each other and our customers,’ says Marx. ‘The skills they learn are vital, but over time I’ve come to realise that the traineeship at Long Street

When purchasing food from Coe & Coe—we recommend their spicy tuna

involves a lot more than just learning to make good coffee.’

panini, or their kick-ass acai bowl—proceeds go towards planting grain and crops in Ethiopia, rendering the ability to nourish a family in need. ‘It’s not

Another positive reflection for Jane and Francois Marx is seeing their ideas

just a piece of bread for a day. It’s seed that grows a crop that keeps on

realised and enjoyed by the community that supported them, such as when

providing for a family.’ Says Nathan Coe. If you’re looking for something

they witness loyal customers that stood by, donated or volunteered from

to quench your thirst (and your desire to do good), beverage purchases

day one, coming into the cafe. ‘I always feel quite a sense of accomplishment

translate towards providing clean drinking water for those that don’t have

when our trainees are serving them. It’s like witnessing the whole thing come

access to it.

full circle.’ Says Marx. She predicts that aside from generous community support, many customers may not realise the goal behind Long Street Coffee.

The concept of buying one, and giving one, is one that team Coe & Coe not

‘Most of our customers come because the food and coffee is exceptional!’

only see as achievable, but sustainable, too. ‘For me, doing it this way, it’s

@Longstcoffee

got longevity’, says Coe. Rather than relying on donations, the idea is that normal, every day purchases result in changing the bigger picture—and

COE & COE

you don’t have to be a philanthropist to do it. ‘Not everybody has massive

Coe & Coe is a tucked away cafe in the backstreets of Cremorne, that not

It’s not us that’s helped, you guys have paid for someone to get some sort

only serves up ripper coffee and panini, but also smashes out some of the

of nourishment.’

deep pockets,’ he says. ‘So you come in and buy a coffee; you’ve helped.

best hospitality on offer in Melbourne. Part-owner Nathan Coe felt it was important they did something that would give back, and felt that Buy1GIVE1

coeandcoe.com.au

was an idea that aligned well with the cafe’s morals and vision—which

coeandcoe.com.au/giving

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FEAST OF MERIT both Long Street Coffee and Coe & Coe. ‘What we need to do is deliver a Feast of Merit was opened as a social enterprise restaurant initiative by

product that stands on its own two feet and doesn’t lean off the fact that we

Ygap, a company that stands for Y-Generation Against Poverty. ‘The guys

are a social enterprise.’ Goundrey tells us. Two and a half years later, simple

that started Ygap, figured out a long time ago that the smartest white

heads through the door would indicate that the product and service Feast

people in the world, can’t fix the poorest people’s problems,’ says Head

of Merit is dishing up, is of top quality.

Chef of Feast of Merit, Jarryd Goundrey. The solution they came up with was to source local leaders with great ideas—which Ygap label: Local

For those that do know and support the idea, Feast of Merit has seen

Impact Entrepreneurs—and support them to help their own communities.

everything from little old ladies offering to bring in a box of lemons, to those going next door to Ygap to find out how they can donate. A concept that

Providing great service and product to both those aware and unaware of

goes hand in hand with generosity, is one of sharing food, and Feast of

the charitable initiative, is something Feast of Merit has in common with

Merit also promotes the idea of a sharing-style menu. When questioned as

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to the reasoning behind employing a restaurant as a means to generate

thought it was outrageous that people of colour could have any say,’ says

enough income to implement change, Goundrey tells us it’s not just about

Goundrey. ‘I think in 200 years we’ll think it was outrageous that there was

the monetary result, and that operating a restaurant holds immense value in

once a time in our lives that people grew up hungry. One hundred percent:

generating awareness. ‘It’s a marketing tool. We have 2000 people that walk

you can definitely change people’s mind set.’

through the door. And when they have a coffee, or a meal, they learn about what we do… Essentially we’re a massive billboard that sells coffee.’

feastofmerit.com ygap.com.au

So can one or two hospitality businesses with great ideas really change the way the privileged and unaware operate? ‘I think if you look back in time, at one stage people thought it was outrageous that the world was round, and people thought it was outrageous that women could vote, and people

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MUKKA

WORDS LISA HOLMEN PHOTOGRAPHY TIM GREY AND MAX KRUSE CREATIVE

There’s nothing I like more on a chilly evening than warming up with a

For drinks, Mukka also has a great range of craft beer, local wine and

big bowl of steaming curry. But quality Indian restaurants can be hard to

cocktails including the ‘Mumbai Monsoon’, a delicious infusion of Indian

come by in Melbourne, so I have made it my mission to find the best Indian

rum, ginger and lime or if prefer something a little lighter and sweeter, try

cuisine in town.

‘Rosey the Heartbreaker.’

Follow your nose to Brunswick Street Fitzroy and you’ll soon find Mukka,

Co-owners and brothers Prateek and Aditya Dhawan are behind Mukka.

home to all the simmering, sizzling, kneading, roasting and flipping, the

Their philosophy is to keep things simple and create fresh and traditional

way it’s done in India. It’s about time a little authentic slice of India was

dishes which showcase the best of India. As a family business, many of

delivered to Fitzroy.

Mukka’s dishes are inspired by their mother’s cooking, paying homage to their heritage. Each dish is freshly cooked from scratch with love and care

For a contemporary restaurant, Mukka is packed full of charm and personality. Interiors are warmed up with cosy handmade furnishings and all the small touches like exquisite stencil art, origami flowers and elephant ornaments make it feel like home. A mural takes centre stage on the exposed brick wall to remind diners we are still in the heart of hipster Melbourne.

and even the spices are ground in house.

Mukka definitely surpassed my expectations, delivering quality food which is great value for money. It is sure to become one of the hottest destinations in the Brunswick Street precinct.

Inspired by Indian street food, the menu takes me on a culinary journey

On the street food menu, the bhel puri is a flavourful and textural delight,

through India, from the bustling streets of Bombay to the hilltop villages

chock full of puffed rice and bursts of juicy pomegranate, while the Tibetan

of the Himalayas. There’s all the usual suspects like butter chicken and

momos (Indian dumplings of sorts) are filled with cabbage and potato

tikka masala but plenty of dishes I have not seen yet on an Indian menu in

encased in beautifully silken skins teamed with sesame chilli jam.

Australia like Bhel Puri, Tibetan Momos, Aloo Chaat, Pav Bhaji, Dosa and Matar Paneer.

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We then moved on to the dishes from the tandoor grill. Mukka nails the

MUKKA

chicken tikka; the thigh fillet is marinated overnight in a subtle mix of spices

365 Brunswick St

and yoghurt, then cooked in the tandoor oven. The spicy lamb shops are

Fitzroy VIC 3065

also a must order paired with a refreshing Kachumbr salad and coriander

(03) 9917 2224

chutney, which explodes with flavour and spice, upon every mouthful.

www.mukka.com.au

Inspired by Indian street food, the menu takes me on a culinary journey through India, from the bustling streets of Bombay to the hilltop villages of the Himalayas.

On September 10 and 11, Mukka is having a $1 Bloody Mary weekend (with any dosa), details will be shared on Instagram: @mukka.fitzroy Mukka is participating in the Vegan Day Out Fitzroy on September 17 and 18.

In traditional Indian style, curries are a definite feature of the menu. My personal favourite is the slow cooked goat curry, which literally falls apart with the slightest of fork nudges (the result of slow cooking for a minimum of four hours in tomato and onion gravy). The gravy has a great depth of flavour so trust me, you will want to mop up every last bit with a side of light and buttery naan.

Although the dessert menu is limited, we couldn’t go past the refreshing Bombay Falooda Kulfi, a beautiful medley of pistachio, kulfi, rose syrup, falooda and tapioca pearls. Served in a glass, the dessert allows you to experience all of its contrasting textures and flavours with every bite.

Mukka definitely surpassed my expectations, delivering quality food which is great value for money. It is sure to become one of the hottest destinations in the Brunswick Street precinct.

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SISTER OF SOCIETY WORDS AND PHOTOGRAPHY GASTROLOGY

Sister of Society is an Asian-fusion restaurant with some hints of Mexican influence (explained by the chefs coming from Mamasita), located on the ever-burgeoning dining and drinking scene on Chapel Street.

S.O.S is designed to share and the menu is drawn up like a baseball game, with dishes in First Base (starters), Second Base (main) and Third Base (dessert). There is also the Home Run consisting of 2 First Bases, 1 Second Base, 1 Third Base and 2 Tap Beers, suitable to be shared amongst two.

We opted for the Home Run, choosing to start with the Pulled Pork Sliders (generously coming in 3) and the Sticky Braised Beef Taco. The pork was delicious and the toffee apple sauce gave the dish a nice twist. We are very much susceptible to dishes with aioli, so we very much enjoyed the slow tender braised beef tacos.

For our main we had the Chargrilled Wagyu Steak, served with ranch sauce, mixed leaves and chimichurri salsa. The steak was succulent and juicy, done medium rare. The sauce and salsa gave the dish a nice kick!

To finish we had the Ice Cream Sandwich. Believe us when we say one is sufficient to share between two! Sitting in between two crunchy choc chip cookies is cookies and cream ice cream and mashed up cookie dough. For those with a sweet tooth, this dish is for you!

Be sure to visit S.O.S on Chapel Street. The menu is also changing so there might be some new dishes to pick from!

SISTER OF SOCIETY 254 Chapel Street, Melbourne PH: (03) 9972 8208 sisterofsociety.com.au

THINGS WE LOVE GRAM FEATURE

FIELD, BARNS & CO This month at South Melbourne Market, we welcome Field, Barns & Co, a wholesome Market larder with everything for the home cook’s pantry. We’re super excited about their freshly churned butter, unsalted and salted, as well as classic flavoured butters like herb, garlic and parsley.

You’ll also find lots of varieties of flour, a wide selection of milk and eggs, specialty baking and cooking products, condiments, syrups and a range of indigenous Australian spices. If you’re a cook or a baker, you’ll love this place!

Open Wed 8am-4pm, Fri 8am5pm, Sat & Sun 8am-4pm.

For more details visit SOUTHMELBOURNEMARKET.COM.AU

THE WEST WINDS GIN LAUNCH THE BARREL EXPEDITION SERIES MAIDENII VOYAGE Fresh off of the back of their Chairman’s Trophy win at the recent New York Ultimate Spirits Challenge and Empire Steak was inspired by a true love

Ease yourself in with The Opener (think

just in time for World Negroni Week, West Winds have

of the humble steak sandwich, the unsung

steak, sauce, bread) or go straight to The

bottled and released their first barrel aged expression,

hero of our time. It taps into classic Aussie

Surfie (a sandwich with steak, freshly grilled

Maidenii Voyage.

nostalgia - a time when food was a fun,

pineapple, bacon and smoky

visceral experience. To achieve this, no detail

BBQ sauce). While steak is undeniably the

Since the launch of their initial gins The Sabre and The

has been overlooked, from the Aussie only in-­

hero here, it’s worth a visit just for The Grain

Cutlass, one of the most important aspects of The West

store playlist to the interiors and packaging,

Salad (and don’t even get us started on

Winds has always been the people. Not just the boys

reminiscent of 1970s surf culture.

the hand crumbed mushroom in The Anti

behind the booze and their friends and families but also

Steak sandwich). The first store opened

those from bottleshops to barbies to beaches and bars.

“We really tried to get that balance – between

early August 2016 in Melbourne’s CBD and

To that end it made perfect sense to team up with some

being a fast food outlet but also really

expansion is on the cards with the next

of their oldest supporters and stalwarts of the sensible

focusing on the produce,” says owner Dean

restaurant already in the works.

drinking scene to launch our maiden voyage with Maidenii Sweet Vermouth, an outstanding an outstanding

Sholl. “We pride ourselves on locally sourced beef which is 100% grass fed and aged to

EMPIRE STEAK

Australian Vermouth made with Wormwood, Strawberry

perfection. We lightly baste our steaks and

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Gum, River Mint and Wattle Seed. In true Australian

combine this with a technique that ensures

Open Mon – Sat 10.30am – 9pm

Negroni style the vermouth barrels truly enhance and

cooking every part of the protein evenly at a

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compliment our first batch of Barrel Expedition gin.

consistent temperature.”

Instagram, Facebook: @empiresteakau #empiresteak

For more details visit: WWW.THEWESTWINDSGIN.COM

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SH1603

20

INTERVIEW: MATTY MATHESON

WORDS LAUREN BRUCE PHOTOGRAPHY NORMAN WANG AND VICELAND, DEAD SET ON LIFE AND VICE MEDIA INC

WARNING: This article contains explicit language.

I think it was just a gradual progression in parallel with how Vice has progressed. I’ve just been able to be on that ride with them.

If you’re interested in foodie land beyond cronuts and overstuffed mac and cheese croquette burgers, chances are you’ve come across one of Canada’s most notorious food industry exports, Matty Matheson.

Larger than life, the Toronto chef from Canadian restaurant Parts & Labour has burst onto international computer screens with his crazy and much-

I think I’m coming down to Australia in January so watch the fuck out! Shout out to Morgie and Scotty down at Belle’s Hot Chicken! I’m comin’.

We’re gonna be hangin’ out in January.

viewed Munchies videos, including How-Tos on frying chicken, making

So how does Dead Set On Life differ from your other video content like

heart attack-inducing and utterly delicious steak and stuffed potatoes,

Keep It Canada and your How-To videos?

and lasagna that is “guaranteed to get you laid”.

I think Dead Set On Life is a little more thought-out; there’s a little more feet to it; it’s more professional in that we have producers and a director

The thing is, throughout his chef career and in the earlier stages of his

and a show runner and two camera guys and a sound guy. I think we did

work with Vice’s food channel Munchies, Matheson was in the final stages

Keep It Canada with like two camera guys and a field producer and me

of regular substance abuse. It wasn’t until he had a heart attack that he

and that’s it.

recognised the partying lifestyle was going to kill him.

[Having a bigger crew] almost feels awkward, but as we’re going to crazier places and further away places we need a personal assistant, we need

Now completely clean and loving life with his wife and baby, Matty has got

someone to bring gear, you know. It’s a funny thing how we kind of build

a brand new outlook and a brand new show – but still swearing like a drunk

and grow and yeah it’s cool.

sailor. And we wouldn’t have it any other way.

But the internet stuff [such as the Munchies how-to videos] was crazy.

We had a chat to Matty about escaping the partying ways of the food

Now it feels like we’re really trying to make a show. You know, I don’t want

industry, his new show Dead Set On Life, and whether he can still stomach

to be a flash in the pan. I want to make something that is honest, more

fried chicken.

vulnerable, you know, long lasting, but also funny. I wanna make a funny, fun show. I don’t wanna make some sad-sack, the world is horrible, here’s

What led you to become a chef that does TV?

all the horrible stuff going on show. I want it to be a fun, positive thing.

When Vice started doing food content, I was like, ‘I wanna do that’. I’d been

I know that you’ve said you want to make a really anti-Food Network show.

friends with a bunch of dudes that had worked there forever, and then it just kind of happened. So we did hangover cures and how-to videos, when

So how do you avoid that model?

they [got some traction], we started doing the Keep It Canada show and

I think the Food Network has some amazing chefs but I just think that, for

now we’re doin’ actual TV with Dead Set On Life.

some reason, America, or the world, likes watching the same show, just

21

with different people on it. It just feels like the Stepford Wives, you know…

I get to really live these experiences. I get to keep them. The cameras

everything is perfect; everything is awesome.

aren’t always on and I’m there participating and being active with what we’re doing. I get to travel and go to these places; I get to eat the food.

And yeah, everything IS awesome, but you know, everything is shit as

And that’s the coolest part about the whole fucking thing. My crew’s

well. Like, it is what it is. And I just want to make a show that’s real. If

awesome, I get to hang out with my dudes, and we get to travel and eat

something’s shit, it’s shit; and if something’s good, it’s good. And if it’s

and experience things. Man. It’s the greatest job in the world, you know.

mind blowing, it’s mind blowing. With my show, everything’s real; there’s

It’s living the dream.

no weird scenarios that we like build up or there’s no producers tryin’ to fuck with shit.

For like three weeks we did two episodes in Vietnam, which was like

Like, if we go hunting or fishing on Dead Set, sometimes we’re not

fucking amazinggggg; it’s just like the most beautiful place. You go south

successful. You know. And that’s okay. Like I went duck hunting for one

of Saigon and it’s tropical, and then there’s deserts and I’d never been

episode, and I didn’t actually shoot a fucking duck.

to places like that. I’d been to England and France and Denmark and the States and around Canada, but I’d never been to places like Vietnam and

Dead Set is about me experiencing the world through a culinary eye,

now I get to see the fucking world, man.

and that culinary eye is bigger in some episodes, and smaller in other episodes. Sometimes it’s really food heavy, sometimes it isn’t, and that’s okay. Because we’re just trying to make an interesting show about me meeting people, seeing what’s going on, being around food, and I think that’s what’s genuine. I’m a chef, I love food, but it isn’t everything.

That’s fair. So what’s your favourite experience so far on Dead Set On

I think Dead Set On Life is a little more thoughtout; there’s a little more feet to it; it’s more professional in that we have producers and a director and a show runner and two camera guys and a sound guy.

Life?

Lots of things. I think it changes. I get to meet amazing people [from all

You had a lot of booze and drugs and partied pretty hard back in the

over the world], people that are really great, and that’s really cool. I’m doing

day. So why do you think it’s so hard to avoid that lifestyle in the food

things that I’ve never done before. I didn’t grow up hunting or fishing, so

industry?

the show’s really driven by stuff that I haven’t experienced. [On Dead Set

Because everybody does it. You’re in the food and alcohol industry; you’re

I’ve done] a pow wow – and getting to put on regalia and participate in

selling alcohol. And it’s just… with the type of person that I am and the

the pow wow was a huge honour. Obviously it’s funny lookin’, you know,

restaurants that I worked at, the culture was chaos a little bit. And that’s

it’s some white guy wearing regalia, but that was a cool thing that I got to

cool; I have no regrets.

do in my life.

22

23

Though I think the restaurant industry is changing a lot right now, and

what I think is cool now is different. I haven’t had a drink in years. So a

its for the better. I think people are really aware of this kind of shit now.

lot of shit’s changed.

How things used to be aren’t necessarily right, and it’s not a man’s world anymore. You know. It’s like the bro culture of kitchens, it’s still

So it’s just like, I’m 34 so I’m not tryna do coke or you know, mash

very prevalent; but restaurants ARE changing for the better. When we

around at fuckin’ bars all night. I mean, I gotta be up early. I gotta make

first opened Parts & Labour, it was like the fuckin’ movie Animal House

sure that everything’s good. I just have different ambitions now.

every night. It was really fuckin’ nuts. Every night I was partying, all the staff were partying, and we were fuckin’ maniacs. Legit maniacs.

I used to think it was about being at every bar and every opening and

Any band or DJ that came through, during the first two years of Parts

partying the hardest. As in, ‘I’m gonna do more coke than you, and then

& Labour, you know, we were partying with them. It was an amazing

I’m going to work straight after and workin’ fuckin’ harder than you’.

time; it was one of those things that was like, time and place. It was just

Like you know, that’s just kid shit. And then I grew up.

absolute fuckin’ madness.

Now that you’ve travelled a bit more, has it given you a bit of And then… ‘the brightest flame burns twice as quick’ or some bullshit.

perspective on Toronto food?

Everything has an expiry date and for me personally, it’s not a

Yeah. I think Toronto food’s phenomenal. I think our restaurants are

sustainable lifestyle. So [when I had a heart attack], I came out the

amazing; I think we have really amazing chefs and I think the cultural

other side luckily, and now, life is WAY better. So you know, back then,

food of Toronto is fucking world class. I mean really, our Chinatown out

I just never knew anything else. I was kind of naïve and took advantage

in Markham, even our Chinatown downtown is fucking just as good as

of our industry, and not having to pay for drinks in your own city is

Flushing in New York. And we have amazing Sri Lankan food and Trini

pretty good. You know, the industry takes care of each other, and I

food and Jamaican food, and West Indian, East Indian, fuckin’… you

don’t think I paid for a drink in ten years in Toronto. And [when I was

know? So much Vietnamese food… we’re lucky.

younger], that was like, amazing to me.

The restaurant scene in Toronto right now is fucking killing it. People So how do you have fun now without it?

are really putting in some work and opening up some really great

I’m in a different place now. I go to lots of shows, I travel a lot, I got a

restaurants. I’m really proud of this city.

kid now and a wife, and everything’s amazing. My life is different and

24

Though I think the restaurant industry is changing a lot right now, and its for the better.

Oh awesome! What are you doing with Belle’s in January?

Well you’re gonna have to wait to find out!

So what’s your favourite thing to eat and cook for yourself now and are you sick of squad fried chicken?

Oh come ON. Tell me.

It’s summer here and I don’t like making fried chicken in the summer. I

Shit’s gonna… I don’t know, what do you think I’m gonna do at a hot chicken

don’t have AC in my house so I try not to cook inside at all [during the

place? Cook fuckin’ chicken, that’s what.

summer months]. But I’ve been grillin’ a lotttttt… a lot of salads. At home, I grill some seafood, cut some tomatoes up, fuckin’… slice some fennel,

Make a fuckin’ salad.

throw some you know, wedges of oranges and grapefruit on there.

I’m comin’ in and I’m gonna make a fuckin’ crudité.

I mean like right now, I’m just eating kinda light. Instagram doesn’t really

Haha very good.

show all the shit that I’m eating. But fuck, you know, I like cooking everything.

Yeah, Sydney Melbourne and Perth. I’m comin’.

Somedays I’m just like, I just wanna roast a chicken. I wanna make some mashed potatoes, or make some grilled razor clams with tomatoes. I want

www.youtube.com/user/Munchies

pot roast. I want, you know, like, some fuckin’, Old El Paso tacos. Depends

mattywww.youtube.com/user/vice

what I get a craving for. Like right now I’m at my in-laws’ house, and I’m

instagram.com/mattymatheson

gonna get some steak and some lobster and make like a lobster spaghetti and some grilled steaks and you know, just make some fuckin’ leafy green salad and just chill.

Yum. So what’s next for you Matty?

I think I’m coming down to Australia in January so watch the fuck out!

Shout out to Morgie and Scotty down at Belle’s Hot Chicken! I’m comin’.

We’re gonna be hangin’ out in January.

25

GIFT GUIDE Father's Day

GRAM FEATURE

THE SCHALLER STUDIO - BENDIGO This Father’s Day, take your dad for a trip out of the city and into vibrant Bendigo.

Drawing from the art and cultural overtones of Bendigo, The Schaller Studio is inspired by contemporary expressionist artist Mark Schaller and his working studio. Working fluently across a variety of art forms including sculpture, ceramics, and painting, the Melbourne based artist uses a bold array of abstract shapes and colours to capture his visual experiences and local surroundings.

FOR THE CRAFT BEER LOVER

On the corner of Lucan and Bayne Street,

Three different limited release craft beers delivered

Bendigo, The Schaller Studio is a hop away

to your Dad’s door each month.

from the vibrant arts precinct. Start your day at The Pantry offering locally sourced produce, then jump on a yellow Lekker bike, The Schaller

Filled fresh from the keg into impressive 946mL

Studio tram or a Smart Car to discover the

CANimals which includes tasting notes for him to

hidden gems of Bendigo.

learn about the beers he’s drinking.

(Ph): 1800 278 468 THESCHALLERSTUDIO.COM.AU

A refreshing gift pack subscription your Dad will love this Father’s Day. From: $59

ONLINE FROM HOPS TO HOME

CHEERS TO YOU DAD!

h.hopstohome.com.au/fathersday

The perfect Father’s Day gift for the craft beer

a gift from each venue, lunch and a special Ben’s

lover is here! Treat your Dad, Father-in-law, Dad-

Brew Tours gift bag. And if that wasn’t enough,

to-be or just a top bloke in your life, to a day out

just because we love our Dad’s, use the promo

celebrating some of the best craft beers Melbourne

code BBTDAD for 20% off*!

has to offer.

CAN’T DECIDE WHICH TOUR TO TAKE DAD ON? Ben’s Brew Tours has collaborated with some of

Get on board Ben’s Brew Tours gift vouchers.

the city’s best brewers, stockists and specialty

Choose a specific tour or amount.

bars to bring you one step closer to your favourite

Check out our website to purchase. All vouchers

brews. From Hawkers, 3 Ravens and Moon

valid for 12 months.

Dog to Forester’s Hall, The Terminus Hotel and Carwyn Cellars, there’s something for everyone’s

WANT TO MAKE THIS A FAMILY AFFAIR?

“beerometer” on a Ben’s Brew Tour!

Awesome! We have special rates when booking a full tour. Get in contact and we’ll make it happen!

Dad will be treated to tastings at each venue, the chance to hear the tricks of the trade direct from

Cheers and Happy Father’s Day from the team at

the brewers themselves, access to great discounts,

Ben’s Brew Tours. BENSBREWTOURS.COM.AU Terms and conditions apply, offer valid until 4 September for travel between 1 September 2016 – 26 November 2016

GIFT GUIDE Father's Day FOR THE TECH-SAVVY BEER CONNOISSEUR BrewArt. The world’s first fully automated personal brewing system.

A complete system that enables you to brew your own pub quality beer at the touch of a button, monitor and control your brew from your smart phone and then keg and dispense without requiring CO2.

Choosing your favourite beer can be as simple as scrolling through the range of BrewArt inspired BrewPrints or developing your own customised brew.

FOR THE COFFEE PUREST...

Available from exclusive retail partner Harvey Norman www.brewart.com

Traditional Stove Top 6 cup coffee maker 2 Pantone series espresso cups and 250g Urban Gotham coffee.

The micro batch roasted coffee origins are sourced from Rainforest Alliance plantations in West Brazil and South Mexico. To compliment the blend is a small yielding origin added from Far North Queensland.

The coffee is full bodied,sweet and the aromatics intense made from the classic Italian Stove Top.

AVAILABLE FROM 30KERR65 30 Kerr Street, Fitzroy fitzroy@dimattinacoffee.com.au Ph: 9416 2077

SUPERIOR LIQUORICE CO. Australian-made Superior Liquorice Co has released a novelty

Produced by local sweet specialists, Fyna Foods,

limited-edition Giant Liquorice Wheel, the ultimate confectionery

The Giant Liquorice Wheel is preservative-free

gift for Aussie dads to enjoy and ‘unwind’ this Father’s Day.

and boasts all natural colours and flavours.

Offering smooth and well-rounded flavour, the extraordinary 450gm Giant Liquorice Wheel has never been done before and is

The Giant Liquorice Wheel is available from

sure to be a real hit with dads across the country.

mid-August at Woolworths, RRP $8.00 (while stocks last).

The Giant Liquorice Wheel is a unique addition to Superior Liquorice Co’s established range of soft eating liquorice treats, which have become fast favourites with Australians since launching in 2015.

WWW.SUPERIORLIQUORICECO.COM.AU

GIFT GUIDE Father's Day THE ULTIMATE INGREDIENT HUB FOR FOODIES The Spice Library is the online ingredient hub for everyday and hard-to-

FABULOUS GIFTS FOR THE GOURMET DAD…

source gourmet ingredients from around the globe for food lovers and

Book a dining experience for Dad, buy him a gift voucher, or better

enthusiastic cooks. Whether, you are cooking Moroccan tagine or Mexican

still buy him the cookbook and enjoy the fruits of his labour at

tacos, we have just the ingredients for you. Choose from our in-house

home! Visit the online Apples + Pears store for great gift ideas from

roasted and ground Moroccan Spice blends or our signature Swan Valley

award-winning Melbourne restaurants: Red Spice Road, Red Spice

preserved lemons or how about Mexican Chipotle or Ancho chilli for your

QV, Burma Lane and Meat Fish Wine.

next Mexican Feast?

Whose Dad loves pork belly and free beer? Bring Dad into Red AVAILABLE ONLINE FROM THE SPICE LIBRARY

Spice Road or Red Spice QV for lunch/dinner on Father’s Day and

WWW.THESPICELIBRARY.COM.AU

not only does he get to enjoy our famous Pork Belly with Apple Slaw,

INFO@THESPICELIBRARY.COM.AU

Chilli Caramel and Black Vinegar, he’ll also receive a complimentary Moon Dog ‘Love Tap’ Lager to enjoy on arrival!

RED SPICE ROAD 27 McKillop St, Melbourne | (03) 9603 1601 | redspiceroad.com.au SHOP ONLINE: store.apeg.co

MILK MADE BY NICK HADDOW A BOOK ABOUT CHEESE: HOW TO CHOOSE IT, SERVE IT AND EAT IT RRP: $55.00 Give Dad the definitive guide for making wise choices about the cheese you buy and eat.

Milk Made by Nick Haddow of Bruny Island Cheese celebrates the centuries-old traditions of cheesemaking and reveals how they are being applied in new ways today.

Milk Made imparts all of Nick’s wisdom around making, serving and storing cheese at home, as well as 75 recipes that celebrate cheese in its myriad glorious forms.

Available at all good book stores. www.hardiegrant.com.au 28

GIFT GUIDE Father's Day DISCOVER PERSIAN HOME COOKING Persian Gourmet hand crafts an exclusive range of Persian meal kits and Persian Ghee. Behind the brand is a passionate cook, Anna, who through her creations shares with you four

celebrate your father

generations of family recipes. The meal kits are full of flavour with no heat, catering to families, vegetarians, slow cooking enthusiasts and those who love to entertain or would like to expand their cooking repertoire. For an authentic Persian flavour use the preservative free Persian Ghee.

COMPLETE SET: $45.00 AVAILABLE ONLINE FROM PERSIAN GOURMET WWW.PERSIANGOURMET.COM.AU HELLO@PERSIANGOURMET.COM.AU

HAIGH’S CHOCOLATES Make your father’s day with a gift from Haigh’s Chocolates. Their stores are filled with all of Dad’s favourites including milk and dark Chocolate Assortments, Scorched Almonds and

w w w. p h i l l i p a n d l e a . c o m . a u

Cinema Mixture Gift Tins plus they’re

26 high street

ready for gift giving. Purchase from one

ph: 03 9011 8433

gift tags/vouchers (for those hard to pick for fathers)

trentham vic 3458

of their 15 retail stores across Adelaide, Melbourne and Sydney or online.

HAIGHSCHOCOLATES.COM

29

FIELDS OF ROSE Turkish Delight Rocky Road RECIPE NAHEDA HASSAN PHOTOGRAPHY CATHERINE BEDSON

INGREDIENTS Makes 48 serves 6 x 180g dark chocolate (preferably 70% cacao) 400 g Naheda’s Choice Red Rose Turkish delight (gf) 200 g Naheda’ s Choice White Rose Turkish delight (gf) 1/2 cup desiccated coconut 120 g dry roasted hazelnuts 120 g dry roasted almonds

METHOD Step 1 Grease two pans 18cm x 28cm.

Line bases and sides with baking paper.

Step 2 Chop dark chocolate and place in microwave safe bowl.

Microwave chocolate for 3-4 minutes stirring with a metal spoon every 30 seconds until melted.

Step 3 Combine hazelnuts, almonds, red and white Turkish delights and coconut in a heat proof bowl.

Step 4 Add melted chocolate to the combined ingredients and coat well.

Pour the mixture evenly between the two pans.

Tap the pans to even out the mixture with out touching the top.

Refrigerate for 4 hours until firm.

Remove from fridge and slice evenly with a warm knife.

Enjoy a Turkish feast.

30

31

REVIEWS LOCALE ESPRESSO - BLEND NO. 141 WORDS AND PHOTOGRAPHY DEAN SCHMIDEG One of the endearing qualities about us Melburnians

The blend that Léon uses is No.141, a mix of three natural

is our love and support of the suburbs we live in.

Arabica beans from Brazil Santa Lucia, Tanzania Tarime

Historically we frequented the corner milk bar, the greasy

and Ethiopia Limu which combine to produce a brew

fish & chip shop, not to mention the fruiterer and the hot

that is full bodied and rich with notes of dark chocolate,

bread shop, but slowly these places have disappeared,

praline and a lively edge that is a touch fruity without the

replaced by big supermarket chains and franchises. In

acidity. For Arno, this allows Léon to give his customers

the meantime cafes have popped up everywhere and we

an Italian espresso experience with a very Melbourne

have naturally transferred our patronage to this new kind

feel using a roast that is not too dark and definitely not

of small local business. It’s the place we meet our friends,

bitter. Born in September 2015 not long before baby

see the neighbours, and often have a special relationship

Arno, the concept behind Locale is to source premium

with the owner or barista who prepares our daily hit of

coffee, roasted weekly to order and delivered around

caffeine. Regardless of where we live, we all have our

the country. It’s all about being there for the cafes,

local hangouts and love them.

supporting them, training them and making sure the coffee they choose is right for not only the venue but

A few months Arno opened its doors Collingwood and

also the people who will drink it. They’re all about being

for those who live and work around Cromwell St, this is

personal and engaging, the one on one relationship and

their new local and it’s already a big hit. Run by Léon

giving the cafe that good old fashioned hospitality that

Dalle Nogare who had long stints at DOC Espresso, Sarti

they in turn want to provide to their customers. That’s

and most recently 5 Lire, this is his very first business

why their name is Locale, and you can’t get more local

which he loves and cares for like a tiny baby. Emphasis

than that.

on the word tiny, because it’s literally no bigger than a residential galley kitchen. Focusing on panini and

Already supplying over 100 venues in Melbourne, here is

some salads, plus rotating warm dishes like minestrone,

just a taste of where you can enjoy No.141 -

polpette or pasta, there’s also an assortment of freshly baked pastries, taking you back to Italy with every bite.

Named after the river Arno that runs through Florence, Léon’s cafe is about his passion for good service, consistency and simple Italian style without the wank factor. He’s not about taking over the world, he just wants

Arno - 51 Cromwell St, Collingwood 5 Lire - 116 Errol St, North Melbourne Henry and the Fox - 525 Lt Collins St, CBD Baby - 631 Church St, Richmond Manhattan - 448 Toorak Rd, Toorak

to look after the people who support him every day. It’s how Italians do local and that includes the coffee that comes from his neighbours at Locale Espresso across the road in Abbotsford.

BAR/D UP Video Feature - Bartronica, CBD In collaboration with Once Bitter Looking for a basement bar in the heart of the city that

Open until 1am every night except Monday, the bar also

literally has all the bells and whistles? This is where

has a great courtyard in case you want to escape for

Flinders Lane becomes memory lane as you follow

a while and just drink without having a controller or

the flashing lights to Bartronica. From the Mario Kart

joystick in the other hand, but for those of you who are

booth to the vintage pinball machines, arcade games

serious about your gaming you’ll probably be happy to

and various Nintendo consoles, make sure you have

lose yourself in this paradise for hours on end.

full pockets because you’re sure to drop some serious Head to bardup.com.au to view the full video.

coin here indulging every childhood fantasy. Grab some

Also worth mentioning that if by chance you hear

beers or one of the 80s inspired cocktails and sit them

people randomly shooting guns, happen across a street

next to whichever game draws you in as you jump, drive,

fight and witness a spinning bird kick, or possibly see

fly or shoot ‘em up, without worrying that your parents

two strangely dressed little Italian men with moustaches

are going to tell you to stop and come for dinner. Oh

looking for a big angry gorilla throwing barrels around,

and if you do get the munchies, the guys here have kept

don’t worry....it’s all just part of the action here at

it really simple so you don’t have to think too hard and

Bartronica.

lose concentration, there’s Nachos, Nachos, or Nachos.

BARTRONICA

Nice.

355 Flinders Lane, Melbourne (03) 9629 9921 bartronica.com

32

VIGNERONS SCHMÖLZER & BROWN PRÊT-À-ROSÉ 2016 Beechworth, Victoria - RRP $25 WORDS AND PHOTOGRAPHY LA DONNA DEL VINO I have the bravest friends in the world. In an economic

I got onto this wine after noting an Instagram account

climate where it is hard enough to even buy your

called ‘The Drinks List’ was offering a pack called

own house, they’ve put that on hold and gone and

‘Great Southern Land’. The Drinks List, I discovered, is

purchased land, set up a vineyard and started their

the latest venture by friendly wine expert, Matt Skinner.

business, Schmölzer & Brown. The name pertains to

The Drinks List encourages you to ‘drink widely and

Tessa Brown (former vine expert at Kooyong Estate)

drink well’, a motto that I wholeheartedly approve of.

and her partner Jeremy Schmölzer (a great architect).

The packs are all available for two weeks only before

This hard working team have invested everything to

they move onto a new selection of exciting wines that

set themselves up in a stunning part of the world in

are guaranteed to be delicious, so I was lucky to snare

north-eastern Victoria near Beechworth.

this when I saw it. The next one I am told is a Shiraz pack that could actually work out nicely for red wine-

A few years ago the rosé was their first foray together

loving dads on Fathers Day.

into the winemaking world as they waited for their vines to grow. Setting the tone for what is to come,

They are available in 3, 6 or dozen packs to suit various

their rosé is consistently perfect in its friendly salmon

tastes and budgets.

hue offering notes of young apricots, dried paw paw, quince and a subtle hint of desiccated coconut. Let

Stockists:

it glide over your palate, noting its clean but mouth

(thedrinkslist.com) or will be available in October via

filling texture. Enjoy with sashimi or with linguine

fine wine retailers like The Prince Wine Store and City

pasta coated in broccoli and plenty of garlic.

Wine Shop.

Purchased

through

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OLD WIVES ALES – HAIR OF THE DOG XPA WORDS AND PHOTOGRAPHY ON THE BANDWAGON Similar to a lot of new craft labels coming out this year,

I love this beer because of the aroma. As soon as you

Old Wives Ales is a gypsy brewing company born from

pop the top you get a massive tropical punch in the

four mates sharing their love of beer and hombrewing.

face. Also, for a beer that is pushing 6%, it’s surprisingly easy to drink all day!”.

The Melbourne craft beer industry have always been welcoming and accommodating to brewers

I would have to agree. The dense fluffy white head

without a home, proving time and time again that it

allows you to really get the best out of the aroma, its

is a real community that encourages, collaborates and

amber orange appearance is very sexy but for me it’s

supports itself. And, like most gypsies, the team at Old

the rock star Aussie hops in there with some Ella, Vic

Wives Ales ultimately want to settle down and find

Secret and Galaxy giving the beer its tropical melon

their own home. After trying this beer, I bet that won’t

fragrance with some added US West Coast piney

be long at all.

punch courtesy of some Chinook. It’s has a pleasant bitter finish that still lets you know it means business.

Hair Of The Dog XPA was their very first release back in November 2015 and quickly gained a number

You can find Old Wives Ales around Melbourne and

of hard core fans. One quarter of Old Wives Ales is

regional Victoria at good beer venues and bottle

Nathan Keatch explains why that was. “We didn’t want

shops. Cheers!

to launch our brand with a pale ale but we wanted something that really showed what we’re about as a brewery. To us an XPA (Extra Pale Ale) sits somewhere between a pale ale and an India Pale Ale and this seemed just right at the time. Truth be told, a lot of breweries would have called Hair of the Dog an IPA. But to us an IPA is something bigger and bolder.

OLD WIVES ALES – HAIR OF THE DOG XPA ABV: 5.8% Style: Extra Pale Ale Serving Temp: 4-6 degrees Food pairing: Burgers / BBQ Origin: Melbourne, Victoria Price (RRP): $24 / 6 pack 330ml Buy it here: www.oldwivesales.com.au

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OUT AND ABOUT

400 GRADI EAST LAUNCH NIGHT

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Located in Ringwood’s epicurean mecca, Town Square at Eastland, 400 Gradi East is the latest addition to the Johnny Di Francesco’s Gradi Group. The brand new restaurant that will be offering a breakfast service

alongside the classic pizzas made in traditional Neapolitan style and plenty more of the delicious food Gradi is known for.

THE DIARY

12 - 15 September, 2016

5 September 2016

Melbourne Convention and Exhibition Centre

Mister Bianco - 285 High Street, Kew

Fine Food Australia is the country’s leading trade exhibition for the foodservice, hospitality and retail industries. The event will present new and innovative products from around Australia and from over 45 countries internationally, as well as live demonstrations, masterclasses and industry recognised competitions. The annual show attracts over 1,000 exhibitors from Australia and the world, and alternates between Sydney and Melbourne each September.

On 5 September, three of Melbourne’s most passionate Sicilian expatriates will unite for an exciting celebration of the Southern Italian island. Kew’s Mister Bianco will play host to the trio, including restaurateur and chef, Joseph Vargetto, Alfredo La Spina from Brunswick East’s Bar Idda and Giorgio Linguanti from That’s Amore Cheese.

FINE FOOD AUSTRALIA

THE THREE FACES OF SICILY

23 September, 2016

BRITISH ISLES CHEESE MASTERCLASS WITH JASON HINDS Eureka 89, Level 89, Eureka Tower 7 Riverside Quay Southbank

2016 will see Fine Food Australia return to Melbourne from the 12-15 September at the Melbourne Convention and Exhibition Centre.

Vargetto and La Spina will each present their interpretations of Sicilian cuisine over a six course dinner that showcases the tastiest ingredients from this jewel in the Mediterranean, including stuzzichini and entrees, pasta, a meat course and of course, dessert.

Some highlights are bound to be La Spina’s confit swordfish alla ghiotta with maccu or his anchovy and sardine zeppole appetizer, as well as Vargetto’s signature tuna carpaccio ‘la zingara’ or his pasta creation – caramelle filled with slow roasted goat, wild chicory and pickled shallots.

30 September, 2016

MASTERCLASS: TRAVELS TO THE SOUTH PACIFIC RIM WITH DANIEL HAWKINS (POW KITCHEN) The Neff Market Kitchen - South Melbourne Market

Daniel explores the sub-tropical regions of South East Asia and beyond, from hawker carts and street stalls, to regional and classic cuisines. Daniel’s menu features Ma Hor, a chicken, pork and prawn relish on sweet pineapple; grilled tiger prawns with coconut and green mango; Isaan-style hot and sour beef salad with lemongrass and Thai basil; river trout roasted in banana leaf with curry paste and krachai (Chinese ginger); master stock pork hock with Chinese five spice and chilli; and for dessert, a refreshing coconut and kaffir lime sorbet.

Length: 2.5 hours Skill level: Intermediate to high Includes: Includes dinner and recipe pack Cost: $135.00 per person Bookings essential SOUTHMELBOURNEMARKET.COM.AU/COOKING-SCHOOL

Join Eureka 89 and Harper & Blohm for a special onenight-only masterclass with Jason Hinds of Neal’s Yard Dairy this September.

Considered the United Kingdom’s top cheese retailer and distributor, Neal’s Yard Dairy has become a foodie tourist destination worldwide with its selection of farmhouse cheeses from across the British Isles.

Hosted alongside Harper & Blohm’s Olivia Sutton, Jason will showcase a range of his favourite British and Irish farmhouse cheeses available in Australia, whilst taking guests on a journey through traditional British and Irish cheesemaking history and craft.

At a staggering 300 metres above sea level, Eureka 89 is a spectacular location for the Neal’s Yard Dairy masterclass, which will be paired beautifully with various beverages.

Sweet tooths will be satiated by a cassata burger, consisting of ricotta gelato, candied fruit and a soft chocolate brownie sandwiched between a brioche bun.

Bookings essential

Giorgio Linguanti will also be in attendance, exhibiting his cheesemaking skills and sharing samples of his famous pecorino for tasting. Guests will also enjoy tastes of his other creations in a selection of the night’s pastas and stuzzichini, while he discusses the Sicilian appreciation of cheese and mozzarella making.

Tickets can be purchased via www.eureka89.com.au or www.harperandblohm.com.

7pm for 7.15pm $120 per person, all inclusive

Mister Bianco is known for its most generous pours and this dinner will not disappoint; each course paired with one or two of Italy’s finest wines, selected by Alan Featherby from Italian Wine Importers. There will also be a selection of Sicilian wines from different producers that are poured at Bar Idda.

Guests will meet and greet all three Sicilians and will go home with a gift-bag that includes a range of tasty treats and recipes.

Bookings Essential. $130 per person misterbianco.com.au

29 September 2016

WORLD’S RUM EXPERT PAUL MCFAYDEN HOSTS PLANTATION RUM DINNER Circa, The Prince - 2 Acland Street, St Kilda

17 September, 2016

MASTER OF PEKING DUCK WITH VICTOR LIONG 11-15 Buckboard Place, Melbourne

Chef Victor Liong is well known for his dynamic approach to Chinese cuisine. His Melbourne laneway restaurant, Lee Ho Fook has received an international following thanks to the chef’s unique modern interpretations of authentic Chinese cuisine.

One dish that’s never appeared on the menu and yet is one of Victors passions, is the crisp, sweet classic Pecking Duck.

Find out just how to recreate this historic Chinese classic (that dates back to the Ming Dynesty c1400) and the funny story of how Victor learnt to master the art and why he doesn’t have it on the menu at Lee Ho Fook.

After the demonstration guests will be treated to a special, four-course Lee Ho Fook lunch paired with matching wines. $175 per person Peking Duck Masterclass with take-home recipe cards Four-course meal at Lee Ho Fook with Matching wines A ‘Master of Peking Duck’ certificate cookingbooking.com/CulinaryExperiences/View/376

This September, International Brand Ambassador for Maison Ferrand, Paul McFadyen will be present at Circa, The Prince for a night dedicated to the esteemed Plantation Rum portfolio, matched with a four-course menu from the Two-Hatted Circa Kitchen.

In demand for his drinks knowledge, McFadyen is the former Co-Director of IP Bartenders of London along with colleagues Ben Reed, Nick Wykes, and Emma Davis who are responsible for operating the UK’s premier agency for drinks training and cocktail consultancy.

Having developed training and bartending projects with top clients including Diageo, Bacardi Brown-Forman, Mitchells & Butler and Coca-Cola worldwide, Paul is rightly acknowledged as the world’s leading rum expert and presenter.

The talented bar and kitchen teams at Melbourne’s Circa, The Prince have collaborated with McFayden to create an exceptional menu featuring a ‘3 star’ cocktail on arrival, plus four straight spirits including Barbados 5-year, Panama, Nicaragua and Plantation X0 20th Anniversary spirit to match each dish within the four course meal. $150 per person - Four courses with matched rum and cocktail on arrival.

Bookings are essential: tickets by events@circa.com.au or (03) 9536 1122

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