GRAM Magazine: November 2014 // Edition 45

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ISSUE 45

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One of my absolutely favourite things about this

ON THE COVER:

time of year, other than the sunshine, the brighter

Peaches are native to China

moods and the alfresco dining, is the fruit. Almost overnight, the greengrocer and market stalls are

from where they spread to

stocked to the brim with mangos, berries all of

rest of the world via ancient

shapes and forms, cantaloupe, nectarines, and this

silk route. Peaches contain

month’s cover girl, peaches.

health promoting flavonoid

My dear friend had twin girls earlier this year, and sitting out on the

polyphenolic antioxidants

deck in the Spring sunshine, watching the girls discover the joys of

such as lutein, zea-xanthin

the sweet harvest, is truely a delight.

and ß-cryptoxanthin. These

This month we welcome new blogger, Eve Lovelle to the pages of

compounds help act as

GRAM. My Fair Melbourne makes a welcome return with Pastuso, as does Decisive Cravings and Confessions of a Little Piggy. Tim Baxter,

protective scavengers against

Lauren Bruce and Georgia Haynes all took road trips this month in

oxygen-derived free radicals and

search for the perfect story, and Peach Water discovered St Kilda’s

reactive oxygen species (ROS)

food scene. Tucker also treats us to the perfect dish to take to the

that play a role in aging and

next BBQ with friends.

various disease processes.

- Jess Hourigan. Editor.

INSIDE NOVEMBER GRAM

4. LUCKY PENNY

8. PASTUSO

EVE LOVELLE

MY FAIR MELBOURNE

18. SURVIVAL OF THE FATTEST

23. FOWELS WINES

12. RONNI KAHN: OZ HARVEST

14. ST KILDA FOOD AMAZING RACE

DECISIVE CRAVINGS

PEACH WATER

24. PROVIDENCE

28. RECIPE: MISO ROASTED EGGPLANT + SOBA NOODLES

LAUREN BRUCE + GEORGIA HAYNES CONFESSIONS OF A LITTLE PIGGY

TIM BAXTER

REGULARS: 18. WE LOVE

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TUCKER

30. WINE REVIEW 31. BEER REVIEW 32. WHAT’S NEW AND WHAT’S ON 34. DISTRIBUTORS

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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 JESS HOURIGAN Art and Design ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au

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LUCKY PENNY 481 Chapel Street, South Yarra. Ph: 9078 0113 Words and photos by Eve Lovelle.

ABOUT EVE LOVELLE She prefers to be called, Eve, is a student in Melbourne University taking up Bachelor of Commerce degree. Born in Jakarta, Indonesia, studied in Singapore for the past 12 years before SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

moving into a university in Melbourne. Brunch over a cup of caffeine is her favourite pass time.

EveLovelle takes on her experiences at cafes and restaurants, places that she has been since the blog start up.

WWW.EVELOVELLE.BLOGSPOT.COM.AU INSTAGRAM: EVELOVELLE

Yoohoo, my pal Jolene is in town! She came all the way from Brisbane for

If you rather stick with the old classic, try A Few Things. It includes a DIY

a few days and it was my job to share Melbournians’ favourite morning

muesli bowl for you to have as much or little yoghurt and milk as you

activity, brunch! We also caught up with Heather today before us girls

prefer, a fruity side and a slice of carrot cake. Of course, the carrot cake

head to The Royal Melbourne Show. And of course, a beautiful roast is

was the best part.

mandatory.

Jan and his protein packed meal, screamed king to all other breakfast

WE WOULD KILL TO HAVE MORE OF THOSE WAFFLES WITH COLD CHOCOLATE AND PEANUT BUTTER CREAM

options, the big breakfast. The best part of the dish was the smoked meatballs and the amazing bacon slices.

Lucky Penny offers hearty food at affordable prices. Especially in a place

Lucky Penny was the venue, a lovely little café in the heart of South Yarra.

like South Yarra, finding an inexpensive cafes is quite the challenge these

Jol had a morning roll with egg and bacon sandwiched in soft bread. What

days.

made this sandwich special was the amount of tomato chutney and aioli

LUCKY PENNY

that was slathered in between.

CUISINE: Breakfast, Brunch, Café Fare, Coffee Lucky Penny also happens to serve some of the best waffles in town.

ADDRESS: 481 Chapel Street, South Yarra

Seriously sinful, but we would kill to have more of those waffles with cold

HOURS: Mon – Sun 8am – 5pm

chocolate and peanut butter cream inspired by rocky road.

WEB: www.theluckypenny.com.au FACEBOOK: luckypennychapelst INSTAGRAM: luckypennychapelst

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Every Friday Night NOVEMBER 2014

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Bookings essential at southmelbournemarket.com.au

Take a culinary journey across the continents with the Global Market Graze.

A movable feast through our restaurants Köy, Simply Spanish, Paco y Lola and Claypots Evening Star where you’ll enjoy signature dishes and matching wines from Turkey, Spain, Mexico and the Mediterranean.

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PASTUSO 19 ACDC Lane, Melbourne. Ph: (03) 9662 4556 Words by My Fair Melbourne.

ABOUT MY FAIR MELBOURNE My Fair Melbourne is written by Melbourne corporate Melissa Lirosi whose daily life involves slurping steaming coffee on her way to work, shovelling pink sashimi into her mouth before her 2pm teleconference and plucking plump dumplings from bamboo steamers on Friday nights. MFM compiles Melissa’s views and reviews on the glorious food, fashion and events in her fair city.

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WWW.MYFAIRMELBOURNE.WORDPRESS.COM TWITTER: @MYFAIRMELBOURNE | INSTAGRAM: MYFAIRMELBOURNE

I am a little breathless as I type these words to you tonight. My cheeks are

The slow cooked pork belly was a standout dish, served with a pickled

flushed, the tips of my fingers are tingling, and I am feeling the need to

daikon salsa, sweet potato and orange puree. A crunch through the ultra-

take slow sips of water. I have just returned home from a fabulous meal.

crisp exterior gave way to an eruption of silky fat and salty sweet pork

A meal that finally lived up to all that ‘new Melbourne restaurant’, ‘all hail

meat. It was truly luxury on a plate. Decadence on a dish. Eat without a

the food of South America’ hype. You know the group behind Melbourne

thought to your arteries. It’s worth it.

meat lover’s heaven San Telmo? The spot that woos you with strips of beef dripping in juices and then leaves you in a pool of your own meat

Pastuso’s mains celebrate rustic, back to basics dining with simple meats

sweat? They have teamed up with Peruvian born superstar Alejandro

and fish roasted or grilled. We opted for the pork shoulder which perhaps

Saravia (of Fat Duck and Morena heritage) to launch the colourful, sexy

wasn’t the best idea given we had just devoured the pork belly. But it

and supremely satisfying ‘Pastuso’.

didn’t matter. The meat, which had been roasted in the smoke chamber, was brilliantly cooked and fell apart at the slightest touch. The meat

My friend and I visited Pastuso on a Wednesday night to see what all the

didn’t have a hint of smokiness which I thought was surprising, but it was

fuss was about. To be honest I was expecting just another city restaurant

a generous serve (more than enough for two), and accompanied by a

with modern fittings and a so-so menu. Instead, we were greeted with

wholesome, home-style rice dish with vegetables – a satisfying end to an

something more akin to a foodie fun park. Patrons watched on from the

impressive evening.

marble ceviche bar as chefs tossed fresh cubes of coral coloured salmon in sour orange and lemon juices. Those perched at the pisco bar enjoyed

Yes Pastuso is new and yes it is very much ‘on trend’, but when a restaurant

premium access to the booze, with bartenders whipping up foamy pisco

works it works. Bright, zingy and fun, there is a reason South American

sours in front of their eyes. There’s even a smoke chamber (or cilindro

cuisine is having a moment. We enjoyed every minute at Pastuso and can’t

peruano) roasting legs of lamb, pork shoulder and the odd Alpaca limb.

wait to return to try more of those ceviche dishes and maybe even a leg

It’s fun for the whole foodie family.

of alpaca. It’s so wonderful to have found a new player in the CBD that lives up to all the hype and is only too happy to take your booking for two

The menu is designed to take you on a journey of Peru and we began on

(woo hoo)!

the coast with a procession of colourful ceviche dishes.

So tell your friends you have it on good authority – Pastuso is awesome.

Delicate crystal bay prawns were a cracking start served with radish, turnip puree, ponzu and white miso. I was surprised that the prawns had been

PATSUSO

lightly char-grilled but that subtle smoky flavour together with the citrusy

CUISINE: Peruvian, Latin American

accompaniments was a divine mix. A fantastically balanced dish of pillowy

ADDRESS: 19 ACDC Lane, Melbourne

prawns that simply blew us away.

PH: 9662 4556 HOURS: Mon – Sun 12- late

The king salmon ceviche was much more gutsy with thick, meaty cubes of

WEBSITE: www.pastuso.com.au

salmon tossed in a heavy sour orange and lemon dressing. I usually adore

FACEBOOK: pastusorestaurant

raw or cured salmon but the tart dressing in this dish was just too severe

INSTAGRAM: pastusorestaurant

for my taste and stole the attention away from the beauty and freshness of the salmon.

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RONNI KAHN: OZ HARVEST Words Decisive Cravings. Photos by OzHarvest.

ABOUT DECISIVE CRAVINGS Decisive Cravings is a food review and recipe website categorised by cravings. It is also the labour of love of Melbourne foodie, Jen Curcio. Find local breakfast, lunch and dinner spots that have stood the test of time, including vegetarian, allergyfree, kid’s food, cookbook reviews and overseas recommendations.

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WWW. DECISIVECRAVINGS.COM.AU TWITTER: @DECISIVECRAVING| FACEBOOK: DECISIVECRAVINGS

Ten years ago, OzHarvest became the first organisation in Australia

Ten years ago, OzHarvest became the first organisation in Australia

to rescue all types of perishable food that would otherwise have been

to rescue all types of perishable food that would otherwise have been

wasted. They have over 600 volunteers nationally, and have delivered 28

wasted. OzHarvest has been instrumental in highlighting and addressing

million meals to-date to Australians in need. We caught up with Ronni

the challenge of surplus food in our society ever since.

Kahn, the CEO and founder of OzHarvest to share how OzHarvest started, their mission, what’s next and how you can help.

OzHarvest rescues quality surplus food from restaurants, retailers, food outlets, hotels and corporate kitchens across Sydney, Adelaide, Brisbane,

OzHarvest is now in its 10th year. Could you tell us about how you started

Gold Coast, Melbourne and Newcastle to feed vulnerable communities.

and what food rescue involves?

We will soon be expanding to the West Coast and perhaps you might even

Having been in the event industry for 20 years, I was witness to thousands

see us in New Zealand in the not-too-distant future.

of kilos of good food going to waste. I decided I wanted to make a significant contribution to my community and my country and realised

We continue to do this while working towards our bigger goal of Nourishing

that it was my purpose to connect surplus food with those in need. In

Our Country through food rescue, educational and training programs and

2003, a visit to South Africa and contact with an old friend who was doing

engaging the community and raising awareness about food waste and

amazing work to help underprivileged in South Africa galvanised me in to

eating seasonal produce grown locally.

action and inspired me to begin this journey.

BY

Every action we take has an impact on our environment. The I am eco™ range takes the guess work out of environmental responsibility. Make the switch to sustain your relationship with the environment.

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OZHARVEST FOR GOOD FOOD MONTH Join OzHarvest in celebrating their 10th Birthday at a series of Table for 10 dinners at the new OzHarvest HQ Harvest Kitchen featuring hot new chefs and a delicious menu with soul!

For details, visit the Good Food Month website.

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Which people are most in need?

Two million Aussies rely on food relief each year, and the most surprising thing is, half are children. One million children go to school without breakfast, or bed without dinner.

Why is the demand growing for you, and what is the solution to reducing

proudly Congratulates

it?

Food waste is currently costing Australians up to $10 billion each year, while two million people still rely on food relief. Our modern day challenge is to create a sustainable food culture that can be shared by all, where we waste less at all levels of food production, distribution and consumption.

OzHarvest’s driving philosophy is to Nourish Our Country. Nourishment is saving food from landfill and providing it to people in need. Nourishment

Johnny Di Francesco

and all the team from Gradi at Crown. We wish you all the best of luck with your new venture.

is educating all sectors of our community to better utilise food, waste less and promote healthy eating and nutrition. Nourishment is about nurturing community togetherness through food, providing pathways to employment and changing lives. Nourishment is reinventing the culture surrounding food in our society. That’s our vision for the future.

Can you share some of the OzHarvest success stories?

Good Luck & Auguri !

We now operate nationally, have to date, delivered 28 million meals and rescued 9,000 tonnes of good quality food from landfill.

We have regional food rescue chapters happening with local volunteers driving this thanks to our REAP program. Our three points of focus is to rescue, educate and engage and we have achieved enormous impact to date!

Every dollar donated, helps us deliver two meals to people in need. Further to that, Bain & Co helped us measure our social return on investment

Gradi at Crown

CROWN COMPLEX info@gradiatcrown.com.au

(SROI) and found that for every dollar invested into OzHarvest, $5.68 of social value is delivered back to society.

How many volunteers do you employ and how can one get involved?

OzHarvest has a team of over 600 friendly volunteers which continues to grow. There are three ways to get involved: Donate time. Donate money.

Donate food.

Another way is to get involved at home and change your own food waste behaviour for example, buying local and seasonal, using up leftovers and thinking differently about fruit or produce that might look ugly or imperfect on the outside!

Also spread awareness about our work. If you are living in a regional community, there are ways to set up a REAP chapter in your community too.

OZ HARVEST WEB: www.ozharvest.org PH: 1800 108 006 TWITTER: @ozharvest FACEBOOK: Oz Harvest INSTAGRAM: ozharvest

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Stefano Ferrara Napoli

cedarhospitality.com

223 - 231 Brunswick Rd Brunswick VIC 3056 T: 03 9387 4455 F: 03 9387 4140 cedarsales@cedarhospitality.com 11

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ST KILDA FOOD AMAZING RACE Words and photos by Peach Water ABOUT PEACH WATER Probably best described as a geek girl who is an avid and active video gamer, prone to carnivorous cravings and mad for macarons and cupcakes. When she is not sampling

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the menu of Melbourne and beyond, she takes delight in designing and progressing her design portfolio.

WWW.PEACH-WATER.COM TWITTER: @PEACH_WATER | INSTAGRAM: PEACHWATER

A month ago, I was lucky to be invited to the inaugural St Kilda Food Focused

THE ST KILDA RICKSHAWS

Amazing Race. While St Kilda is known for its beaches, Luna Park, The Palais

PH: 0421 196 737

The Esplanade Hotel, Acland St and Fitzroy St, it also a hub of great cafes,

www.stkildarickshaws.com.au

restaurants and bars.

FACEBOOK: stkildarickshaws | TWITTER: @stkildarickshaw INSTAGRAM: stkildarickshaw

On the day of the St Kilda Amazing Race we covered a total of eight places –

That day we were lucky to be taken around St Kilda by The St Kilda Rickshaw

Miss Jackson, Monarch Cakes, Babu Ji, Ichi Ni, Il Fornaio, St Kilda Bowls Club,

which is an alternate transport to taking the tram, walking or driving the car

Milk The Cow and Di Stasio.

– it’s environmentally friendly, the operators are knowledgeable about St Kilda – so if you’re a tourist or you want to get a tour of some of the popular

Prior to the event, I received an itinerary from Jess (Tyrell Publicity) outlining

places within St Kilda, this is a fun way to go.

the locations that we were visiting and the point structure for the Amazing Race, as the blogger with the highest number of points wins a major prize!

My first experience of riding a rickshaw was when I was back in Malaysia where the operators were crazy in weaving around the crazy traffic. This

The St Kilda Amazing Race started at Miss Jackson at 9.30AM, and the first

time round, the St Kilda Rickshaw felt safe and they pretty much follow

person to order a coffee wins 10 points. I decided to catch the tram at Fed

the normal Australian Traffic Laws. That day St Kilda Rickshaw took us to

Square at 8.45ish to give myself ample time to reach there, however that

Monarch Cakes, Babu Ji and Ichi Ni. I sat on the same rickshaw as Delphine

day there was a major tram delays and there was no tram until 9.15am. Just

from Gastrology - where we were able to catch up.

as I was about to find an alternate route, Sarah from Sarah Cooks arrived at

We were dropped off at Monarch Cakes for our next foodie destination.

the tram stop. We decided to split a taxi fare as we wanted to arrive early enough to order the first coffee. In the end both Sarah and I were awarded

MONARCH CAKES

the 10 points each! yay!

103 Acland St, St Kilda | PH: 03 9534 2972 www.monarchcakes.com.au

MISS JACKSON

Monarch is one of the oldest Acland Street Cafes. At Monarch Cakes, they

2/19 Grey St, St Kilda (Enter via Jackson St.)

have been baking the same recipes for over 75 years. Gideon, the owner of

PH: 03 9534 8415

the café, told us that the original cafe started off in Carlton, later relocating

www.missjackson.com.au

to Acland Street.

TWITTER: @missjacksoncafe | FACEBOOK: missjacksoncafe Miss Jackson is located on a lane way off Grey St. The moment you enter

Monarch cake range is impressive – ranging from Polish Cheesecake (Kugel)

Miss Jackson you will notice a bunch of lovely baristas pouring coffee and

to a humble cupcake.

also the homely yet relaxing vibe of the cafe. It’s rather spacious and a small room with a large dining table were you can sit and enjoy your brunch.

What I love about this cake shop is the antique feel to the shop – with old

To start off, we ordered our hot drinks. As always, I ordered my flat white to

school scales, vintage posters and ornaments.

start the morning.

We were each very lucky to pack a cake to take home with us. I grabbed myself a lemon tart - a great lemony taste with a delicate eggy pastry.

Once the majority of the bloggers arrived, we were offered an array of pastries

After ooh-ing and ah-ing over the cakes, we hopped back onto the rickshaw

to share with fresh croissants from Woodfrog bakery, homemade crumpets

and was taken to our next destination – Babu Ji, an exciting contemporary

served with fresh jams, marmalades and a gorgeous pink raspberry butter.

Indian eatery that offers Indian street food…

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BABU JI 4-9 Grey St, St Kilda (Enter via Jackson St.) | PH: 03 9534 2447 www.babuji.com.au TWITTER: @babujistkilda | FACEBOOK: babujistkilda INSTAGRAM: @babujistkilda Babu Ji is a new contemporary Indian restaurant located on Grey St. The restaurant is very refined, simple and clean with Hindu Disco music playing in the background.

We sat on the chef’s table where we were able to sample a variety of Indian dishes. The dishes were definitely eye opening and nothing like the typical Indian dishes you would find at an Indian takeaway joint or your nearby Indian restaurant.

The first dish to arrive was the Papdi Chaat, an Indian styled ‘nacho’ made out of chickpea crisps, coriander salsa, potato and chickpeas, drizzled with tamarind and yoghurt and topped with pomegranate seeds. A very moreish dish that makes you go back for more and definitely a great start to our lunch at Babu Ji – quite possibly my favourite dish for the afternoon.

Next up is the oh-so-pretty and colourful yoghurt kebab. I was instantly attracted to this dish due to its vibrant magenta colour. This yoghurt kebab is made out of hung yoghurt, with a mint, scallion and chilli chutney centre. This yoghurt kebab is served on a bed of beetroot, ginger and chilli sauce. A very interesting dish with a combination of sweet and savoury flavours.

The next dish to arrive is a popular Indian street snack. These Gol Gappa are to be eaten by the mouthful – and when these instructions are followed correctly, one should have an explosion of tangy, spicy, and sweet flavour explosion in their mouth.

Since I wasn’t listening, I ended up having the sauces dripping all over. These are definitely very addictive, and I can understand why the head chef can eat these by the dozen and even more!

Our challenge this round was to name the 13 ingredients in the dish presented to us. The dish that was presented to us was the fish curry with flathead and premium aged basmati stella rice. I can’t remember exactly how well I went but I did remember being ‘smart’ about it and listing salt and pepper as the ingredients – watching too much Masterchef can do that to you!

We finished our lunch at Babu Ji with a delicious yet refreshing kulfi which is made out of condensed milk. After our lunch at Babu Ji, we were richshawed away to our second lunch location – Ichi Ni. ICHI NI 12 The Esplanade, St Kilda | PH: 03 9534 1212 www.ichini.com.au TWITTER: @ichiniizakaya | FACEBOOK: Ichi-Ni-Izakaya INSTAGRAM: @ichiniizakaya Ichi Ni is located on The Esplanade, which overlooks the bay.

When we arrived the restaurant manager Sarah, brought us over to their alfresco dining area, where we introduced to the sushi chef who went on to teach us how to how to roll an inside out sushi roll.

The ingredients were presented to us for our next challenge – sushi rolling competition.

After finishing our rolls, we then ate a few pieces of our sushi rolls before heading to our next location – Il Fornaio.

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IL FORNAIO

ST KILDA SPORTS CLUB

2 Acland St, St Kilda | PH: 03 9534 2922

66 Fitzroy Street, St Kilda | PH: 03 9534 5229

www.ilfornaio.com.au

www.stkildasportsclub.com

TWITTER: @ilfornaio1 | FACEBOOK: ilfornaiostkilda

FACEBOOK: StKildaSportsClub

INSTAGRAM: @ilfornaio1

St Kilda Sports Club has a rich history in the Melbourne social and sports

After our two lunches at Babu Ji and Ichi Ni Izakaya, we walked over (with a

scene. It’s been operating since 1865.

very full belly) to our second coffee for the day at Il Fornaio.

They are currently undergoing renovations to restore the club to its former After we arrived, barista Matt gave us an insight into official coffee

glory, but also adapting to the ever changing needs of Melbourne, which

competitions and what it is all about. It’s not just a matter of extracting

now offers its club for parties, functions and events.

coffee and making our beloved golden liquid, but it also requires attention to detail; flavour; symmetrical patterns when making coffee art, and the

When we arrived we all grabbed a glass of cider each before heading out to

colour of the espresso.

the lawn bowl area for a friendly game of lawn balls.

We also learned that Ilfornaio takes their coffee seriously – they use St. Ali

I’ve never played lawn bowling my whole life, but I did find it exciting and

coffee beans and St David Dairy for their milk to ensure there is consistency

fun! There were a group of men playing lawn bowls that afternoon and I kept

with the coffee served. Did you know that each bottle of St David Dairy milk

through my lawn ball into their field.

is hand bottled?

Following our game, the venue manager took us around the St Kilda Bowling After our little education on coffee, one of the baristas, Oscar gave us a

club. It was very interesting to see the history of the club.

demonstration on how to make our own coffee art. After making my own coffee art, it has made me more appreciative towards coffee art. You can see

After our little tour, we went off to our second last destination –

my coffee art here.

Milk The Cow.

Between the six of us, we shared a plate of delicious coffee and juice bircher made out of blood orange juice, St Ali coffee yoghurt, hazelnut, coffee crumb, date confit and blood orange crackers.

Although we were quite full, the head chef – Simon Turner insisted that we try a plate of ethical bacon – pigs that have been hand fed, and cured in house. He also discussed about the use of Australian sourced produce and ensuring as much ethical measures as possible.

Following coffee and “brunch” at Il Fornaio, we went off to St Kilda Sports Club for a friendly game of lawn bowls and cider before our final lot of activities.

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MILK THE COW 157 Fitzroy St, St Kilda | PH: 03 9537 2225 www.milkthecow.com.au FACEBOOK: milkthecowstkilda | TWITTER: @milkthecowmelb Being an avid cheese lover and the occasional wine drinker (a lot more recently due to food blogging), I was all smiles when I arrived at Milk The Cow. We were each offered a Cheese and Wine Flight pairing, where each wine was paired with a cheese.

The flight was started from left to right, as it the flight became heavier. #1: Six month old manchego paired with Madame Coco Blanc de Blanc. #2: Six month old blue milk cheese paired with Peter Lehmenn Riesling #3: Gouda paired with Chardonnay. #4: Bella Vitano Merlot Cheese paired with Kelly Brook Pinot Noir.

After our cheese and wine tasting we were given a pop quiz and Ashley from Im So Hungree won it!

Milk The Cow has a serious amount of cheese and wine offerings that I will definitely need to visit when I have the chance. Now that they are opening a second store in the North, I just might have to visit.

Following our cheese and wine, we went off to our final destination.

BAR DI STASIO 31 Fitzroy St, St Kilda 3182 PH: 03 9525 3999 www.distasio.com.au

Restauranteur Mallory was kind enough to give us the opportunity to try out

FACEBOOK: CafeDiStasio | TWITTER: @CafeDiStasio

this herbaceous Italian alcohol called Zucca. Interesting in taste but quite

Bar Di Stasio is a brand new addition to Di Stasio, where one can meet and

strong!

drink in sophistication. The moment you step into the bar, you will notice the stylish and sophisticated interiors.

Following our drinks and snacks, Jessica announced the winner of the Amazing Race, which was Ashley from Im So Hungree!

When we arrived we were offered a refreshing yet slightly bitter Ramazzotti Cocktail. It’s a cocktail made out of Italian bitter – Ramazotti. I don’t actually

It was definitely a fun and food filled day at St Kilda. This is just a brief

know the name of this cocktail, so I named it Ramazotti Cocktail. I love how

encounter of the food places that St Kilda has to offer. There are always new

they served it in a stainless steel cup with retro straws. Although we were

businesses opening in St Kilda, and I’m very sure that I will be returning back

SOOOO full, we still managed to stomach: chicken pate on toasts, potato

to St Kilda to try out their other foodie places.

skin crisps and eggplant chips! True foodies we are!

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A L L YO U R C H R I STM A S S H O PP I N G I N TH E O N E PLAC E

www.chefshat.com.au

Stuff

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GIANNA MOLINARO Favourite Fashion & Accessories

GIANNA MOLINARO Meet South Melbourne Market’s Favourite Fashion and Accessories Trader Gianna Molinaro. With a focus on comfort and quality, her customers keep on returning to find that perfect outfit or highlight piece to complement their style.

Gianna’s design process is one that looks back at history and tradition while incorporating a sense of contemporary flair, and her garments are crafted with gorgeous natural fabrics. Find Gianna at stall 222 in Aisle B. WWW.SOUTHMELBOURNEMARKET.COM.AU

CAFE BARRIERS AND GARDEN PLANTERS

GOURMET POP-UP MARKET BROUGHT TO YOU BY MONTHLY FIX Bringing together a curated selection of kick-ass small batch suppliers, Monthly Fix is pumped about this pop-up gourmet market at Dumbo HQ in St Kilda, which showcases the best suppliers of 2014, offering gooey fudge, floral tisanes, rooftop honey and more, including gourmet Christmas gifts.

Monthly Fix subscriptions is a foodie subscription that delivers a little box of yumness to your door monthly. From artisan chocolate to fiery chilli sauces, certified organic teas to zesty blood orange marmalade, Monthly Fix understands the simple joy of discovering something different.

Gluten-free options available.

Come and explore a market of small batch gourmet suppliers at the Monthly Fix Gourmet Pop-Up Market.

Get your morning coffee FIX from a local roaster...

Fill your bellies with delights from Melbourne’s favourite food trucks...

Then bask in the sunshine with a local ale in hand...

Taste, sample, restock the pantry or start filling the present cupboard for Christmas from a range of awesome suppliers..

MONTHLY FIX GOURMET POP-UP MARKET Saturday 22nd November 2014 10am - 4pm 11 Princes St, St Kilda 3182 FOR MORE INFO, VISIT WWW.MONTHLYFIX.COM.AU

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Contact us now call Greg 0429 303 212, or visit our factory shop at 3/102 Henkel Street Brunswick 3056 or website: WWW.FUTURENVIRONMENT.COM.AU FACEBOOK: futurenvironment

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URBAN ALICE Located in the heart of Northcote, Urban Alice was created by two friends with very different backgrounds but like-minded passions.

This fast, flavoursome and colourful place has been dishing out their creative menu on Northcote’s iconic High street for just over a year now and it seems to only be getting better.

Of their many specialities, come on in and try their sweet and fruity French toast or if you’re into something more savoury definitely try their Island Fling. And for these hot summer months be sure to sit out back in their quaint and breezy courtyard and enjoy their extremely refreshing iced coffee.

Come check out what Urban Alice is all about!

URBAN ALICE 213 High Street, Northcote 3070 FACEBOOK: UrbanAlice | INSTAGRAM: urbanalicecafe

HOSPITALITY, CATERING & RESTAURANT SUPPLIES SINCE 1947

FOWLES WINE WILD MELBOURNE FOOD AND WINE FESTIVAL 2015 EVENT Grab your best tweed and join Fowles Wine to hunt down the finest flavours at their 2015 Melbourne Food and Wine Festival event on Saturday 28 February.

This year Fowles Wine, the winery behind Ladies who Shoot their Lunch wines, will be stepping back in time to re-create the feel and flavours of a traditional ‘hunt feast’ with their regional food producing friends.

With retro garden games, food demonstrations and prizes for the best dressed, they’ll be featuring the produce from their local lamb, beef and goat farmers, olive oil producer, mushroom farmer and ice-cream maker in delicious old school dishes matched to Fowles Wine.

After lunch, auctioneer supremos the Fowles family will be wielding the hammer on great prizes to raise funds for neuroendocrine cancer charity The Unicorn Foundation.

So dust off your best vintage tweed and join Fowles Wine for a wild journey from Farm to Table...Are you Game?

Date and time: Saturday 28 February. 12:30pm - 4:30pm.

Location: Fowles Wine Cellar Door, 1175 Lambing Gully Rd, Avenel, 3664.

Tickets cost: $105 inclusive of all food and wine.

For bookings and info please contact the Cellar Door: (03) 5796 2150 or cellardoor@fowleswine.com

WWW.GRAMMAGAZINE.COM.AU

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SCHOTT ZWIESEL AUSTRALIAN FINE CHINA, CARLISLE AND MAXWELL & WILLIAMS. Find us on Visit our Website at www.hotelagencies.com.au Visit our Superstore at 298 Nicholson Street Fitzroy Victoria 3065 Contact Us T 03 9411 8888 F 03 9411 8847 customerservice@hotelagencies.com.au Find us on

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TRUFFLE: IN ITS NATIVE HABITAT

SURVIVAL OF THE FATTEST The irony of eating an animal to ensure its survival Words by Tim Baxter

ABOUT TIM BAXTER With over 25 years’ experience in the food and drinks industry, Tim is the owner of one of central Victoria’s most celebrated restaurants, The Dispensary Enoteca, located in Bendigo.

Tim is now celebrated as one of the country’s finest authorities on food and drinks.

“If Tim Baxter has not created the best all-round drinks list in Australia, he must be close”.

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

The Age Epicure, 2012

AMANDA MALONE: Freelance graphic designer (0468 690 420)

Initially it does appear to be a touch ironic that the survival of rare pure

If it weren’t for pure breed farmers we would have the pork equivalent of

breed animals relies on breeding them for our consumption…but once

only Iceberg lettuce available. Most commercial producers/supermarkets

you rationalise this, it becomes strikingly obvious that if we don’t all do

also inject their pork with water to maximise the product’s weight. This

our part by eating these succulent beasts, they may well disappear and

can be up to about 20% of the entire weight of what you are paying for.

then are only options may be the caged, the hybridised, the unethically

Think about that next time your buying “cheap” pork in the supermarket.

treated, the imported or just the very dull meats jockeying for space on supermarket shelves.

On hundred years ago there were more than 400 different types of tomatoes and nearly 500 types of lettuce in existence. Just over a decade ago you would have struggled to find more than five different types of

IF THE IDEA OF CAGED BATTERY CHICKENS ISN’T ENOUGH TO MAKE YOU FEEL SADDENED, THEN THE CONCEPT OF ACCELERATED PORK PRODUCTION CERTAINLY DOES.

either at your local supermarket. Now due to the recent growth in devoted farmers planting heritage and heirloom varieties of fruits and vegetables

Pure breeds are breeds that after their initial development have been in

we are slowly clawing our way back to having more variety and choice.

existence for 40 years with no outside influences (e.g. crossbreeding).

Sadly two massive supermarkets, which account for over 80% of our

Many of these breeds date back centuries, and in fact the Berkshire breed

buying, dominate the Australian food scene. This duopoly continues

is believed to have come to Australia on the first fleet. Currently there are

to pressure Australian farmers and primary producers to produce only

nine pure breeds registered with the Australian Pig Breeders Association

foodstuffs that fit their narrow criteria of requirements – a “one-size-fits-

including Large White, Landrace, Duroc, Hampshire, Berkshire, Tamworth,

all” mentality. Farmers must conform to a “factory farm” model where

Wessex Saddleback, Large Black and Welsh. The breeding of pure

only hybridized animals with regular shapes, predictable growth patterns

livestock is rapidly diminishing as the demand for faster growing animals

and behaviour are used. Farmers are often being forced to sacrifice their

with hybrid vigour, larger litters and who reach optimum weight quicker

ethos, principles and values in a bid to compete, or even survive. The vast

is intensifying due to the corporate need for supermarket’s continually

majority of the pork sold in supermarkets is from these large commercial

escalating profits.

farms, whose animals are specifically designed and bred to reach maturity quicker, be leaner and to have higher meat to fat ratios.

For quite some time now we have been using some stunning cuts of freerange pure breed pork in the restaurant. Knowing the pork comes from a

WWW.GRAMMAGAZINE.COM.AU

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couple of small farms just a few miles away strengthens our devotion to

Katy stared farming pigs 15 years ago and is now considered one of the

both the product and the producer. A few weeks ago I took my staff and

countries leaders in pure breed conservation. She is warm, humble, engaging

young daughters to visit Glen Eyrie Rare Breeds Farm, one of Katy Brown’s

and highly articulate, yet at heart she is a very hard working farmer who just

free-range pig farms in Corop, 40 minutes drive outside Bendigo, (Katy

loves animals and cares for the future conservation of them.

has another pig farm in Huntly just 15 minutes drive from our kitchen!).

Katy is one of the few dedicated Victorian farmers doing their best to

Katy tells the story of how she started with 13 pigs, as a bit of a hobby

maintain, revive and develop the intrinsic beauty and lifeblood of pure

and within six weeks she had 120 – as unbeknownst to her, most of the

breed pigs in Australia. The eight different types of pure breed pigs she

sows were pregnant – she giggles with a child-like enthusiasm as she tells

farms graze pastures freely and live happy engaging lives.

the story. Much to my children’s delight her farm is filled with all sorts of animals, from Scottish Highland Ponies, lambs, dogs, goats and even

A RARE AND UNIQUE PRODUCT THAT IS FARMED ETHICALLY WITH BOTH THE LAND AND THE ANIMAL IN MIND; AND ONE THAT IS BRED FOR FLAVOUR, NOT PROFIT.

ferrets.

The majority of the pigs Katy breeds are slower to mature, have smaller litters and have a higher fat-to-meat ratio than the commercial farms. She cannot compete on price with the monster farms set up to get maximum growth in minimum time. What she does have, however, is a rare and

They are at one with nature all day long and are far from the standardized

unique product that is farmed ethically with both the land and the animal

product that supermarkets are after. Each one is unique and a delight to watch

in mind; and one that is bred for flavour, not profit. Personally I think it’s

in their natural surrounds – as I hope these photos should help to highlight.

worth a few dollars more than the often insipid grey/white uninspiring meat that the big boys pump out.

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WHEN MY SIX YEAR OLD DAUGHTER WAS PLAYING WITH ONE OF THE FRIENDLY HAMPSHIRE PIGS, KATY LEANED INTO HER EAR AND WHISPERED THAT THESE PIGS ARE EVEN RARER THAN TIGERS, TO WHICH MY NOW WILD-EYED DAUGHTER TURNED IMMEDIATELY AND BLURTED OUT INCREDULOUSLY “YOU’VE GOT TIGERS?

When my six year old daughter was playing with one of the friendly

Katy told me the astonishing tale of how commercial hybrid sows can

“look this piglet is only one day old and still has its cord attached”…and

produce 26 piglets a year. Gestation is three months, three weeks and thre

indeed it did, still have its umbilical cord still attached.

Hampshire pigs, Katy leaned into her ear and whispered that these pigs are even rarer than tigers, to which my now wild-eyed daughter turned immediately and blurted out incredulously “you’ve got tigers? Where are they?” Poor Katy had no idea the high regard my daughter had for tigers. Its fair to say we were lucky that Katy didn’t say “pandas” instead of “tigers” or the search would have been well and truly on. Once over the disappointment of not being able to play with a tiger my daughter was absolutely thrilled to hold a one-day-old piglet yelling out to her big sister

days with weaning time of 21 days. This allows 2.2 litters per year…She reeled off these statistics so methodically it was quite chilling. If the idea

It was a great experience taking my staff to Katy’s farm. It increased our

of caged battery chickens isn’t enough to make you feel saddened, then

understanding, awareness and respect for the pigs we serve and eat.

the concept of accelerated pork production certainly does.

It is terribly shocking to learn that three breeds of domestic livestock disappear every month but it reminds us why we need to support ethical

When Katy started farming pigs she told me there were only four

farmers like Katy.

Hampshire pigs left in the whole country. Thanks to a very few dedicated farmers like Katy there are now over 100 and whilst the breed is still highly endangered and at grave risk of disappearing, its in a much safer place due to Katy’s efforts (and the discerning pork lover’s eating habits).

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FOR BOOKINGS CONTACT MATT & MAREE PH: 0438 005 400 MAGNOLIA@BBETECH.COM.AU

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FOWLES WINES Words by Lauren Bruce. Photos by Georgia Haynes.

ABOUT LAUREN BRUCE Lauren is a communications crusader by day and passionate foodie by night, exploring Melbourne’s cuisine hotspots like a proverbial hotspot explorer. She blogs mainly on food but also fashion, travel and sometimes more food.

WWW.LAURENDARCYBRUCE.WORDPRESS.COM

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

ABOUT GEORGIA HAYNES Georgia Haynes is a designer and a passionate photographer, bringing her design knowledge and skills to her images. She works in food, music and fashion photography and knows the visual impact of a great photo.

WWW.GEOSTUDIO.TUMBLR.COM INSTAGRAM: HAYNESANDBRUCE

Victorians are very proud of the diversity of their food and wine culture

The Gamekeeper’s Platter, which incorporates four different ‘tastes’ of food

across the regions, from the Mornington Peninsula, to the Yarra Valley, to

to be found around the region, is testament to this ethos. Each element of

the coast.

the platter is paired with a drop so well matched that the wine becomes an integral part of the flavours of the dish. A remarkable match in this

Strangely, we don’t hear about the Strathbogie Ranges as often as we

instance is the Ladies Who Shoot Their Lunch riesling, which has a little

should in this context, as it’s certainly no slouch in the food and wine

more body and texture to it than its traditional Australian counterparts and

stakes. Located just off the Hume Highway in the northeast of Victoria,

stands up very well to the smoked eel it is paired with. Another highlight is

gems such as Fowles Wines can be found among the greenery and the

the fruity Are You Game chardonnay paired with the wonderful rillette of

grazing cattle.

pheasant, bone marrow and celeriac.

Awarded Best Victorian Tourism Winery for two years running, Fowles

Being so close to Melbourne, Fowles is a great place to have lunch, or if

isn’t your ordinary tourist destination. With its lush surroundings, the

you’re looking to stay in the region a little longer, there are some lovely

young and dynamic team, the strong focus on customer service and of

boutique places to stay in town.

course, the unique cold climate wines carefully paired with great food, it is easy to get swept up in the sheer enjoyment of the visit.

“The varying wineries in this region are all so different from each other, so it’s a great place to be if you’re a food and wine enthusiast,” Fowles’

It certainly doesn’t hurt that everyone involved in the winery is so proud of

Customer Service Manager Ian Firth says. “Here, the vineyards are so

and passionate about what they do. Chief Winemaker Victor Nash, who at

different, the climate is different if you go as small a distance as 20 minutes

38 has already been making wine in the region for 13 years, is no exception.

down the road.

“Victor would never say it himself, but he’s actually a genius,” CEO Matt Fowles says of his colleague. “Smartest bloke here and a rare palate and

“That is our point of difference in the Strathbogie Ranges – from one

aptitude in this area. We’re a young group here, and he’s a great example

winery to the next, we’re all unique. And that’s exciting.”

of age having nothing to do with talent and ability.”

Fowles Wine is open seven days from 9am to 5pm.

With a sound understanding of “terroir” (a French word that describes the unique characteristics of a region and how it in turn effects produce from

FOWLES WINE

the area) and a passion for local game meat, Fowles looks to celebrate

ADDRESS: 1175 Lambing Gully Rd, Avenel

all the region has to offer. The result is a range of diverse, award-winning

PH: 03 5796 2150

wines from chardonnay through to shiraz, and food that beautifully

WEB: www.fowleswine.com

complements the wines on offer. This is reflected in the “Ladies Who

FACEBOOK: fowleswine

Shoot Their Lunch” and “Are You Game” range of wines, which have been

TWITTER: @LadiesWhoShoot

created specifically to partner with game dishes.

WWW.GRAMMAGAZINE.COM.AU

25

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PROVIDENCE 497 Rathdowne Street, Carlton. Ph: 9240 7055 Words and photos by Confessions of a Little Piggy

ABOUT CONFESSIONS OF A LITTLE PIGGY Food lover turned food blogger.

She eats.

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

She drinks.

She confesses.

WWW.CONFESSIONSOFALITTLEPIGGY.BLOGSPOT.COM FACEBOOK: CONFESSIONSOFALITTLEPIGGY | TWITTER: COALITTLEPIGGY INSTAGRAM: CONFESSIONSOFALITTLEPIGGY

Located in Carlton, Providence is a town village kitchen inspired cafe which

This last savoury dish particularly highlighted the quality of the ingredients

focuses on embracing and sharing the beautiful produce that Victoria’s

with its aromatic spiced pumpkin and lentil fritters, chilli tomato pickle,

local farmers have to offer. Providence is the latest addition to Eleena and

fragrant coconut yoghurt and salad leaves. Though the fritters were not

Michael’s family (Hero Subs, Reading Room Cafe and The Grain Store) and

the same light, fluffy mouthfuls I had imagined, they were packed with

together with head chef Cate Hardman’s ‘gate-to-plate’ philosophy, you

flavour and dense with nutrients.

can just imagine how thrilled I was to attend the breakfast launch.

We ended with these cute little samples of Breakfast Berry Clafoutis Upon our arrival, we were instantly greeted with an assortment of drinks -

a baked pancake studded with fresh berries, crunchy almond flakes and

breakfast smoothies, blood orange breakfast spritzers and coffee roasted

rhubarb ice cream. It was evident that these were too good to resist as

by Code Black Coffee. Oh yes, yes please.

they were demolished in a flash.

IT WAS EVIDENT THAT THESE WERE TOO GOOD TO RESIST AS THEY WERE DEMOLISHED IN A FLASH.

Though not every dish had me at the edge of my seat to the extent that the smoked trout did (that’s pretty hard to top though), I had an amazing time at Providence. What really gave each dish extra points is that all produce are locally sourced and their focus on seasonality.

The first dish of the day set the bar high, and was definitely my top pick for the day. Patties of fluffy, creamy bubble and squeak potatoes intertwined

Those who are fortunate enough to work or live in Carlton now have a

with rich, hot smoked trout. Topped with drool-worthy runny eggs and

great new spot for superb coffee and good food. Lucky you.

herbs, each bite was gratifying. You know you’re in for a treat when each and every element dances in your mouth.

PROVIDENCE Oh avocado, how I love thee. But to grill the avocado? Genius! Paired with

CUISINE: Breakfast, Brunch, Café Fare, Coffee

sticky ham hock, lovely leaves, sweet peas and goats curd, this was no

ADDRESS: 497 Rathdowne Street, Carlton

ordinary salad, this was salad at a whole new level.

HOURS: Mon – Sat 7am – 4pm / Sun 8.30am – 4pm WEB: www.providencecafe.com.au

A spin on an old favourite, these pies boasted an incredibly buttery rich,

FACEBOOK: Providence-Cafe

flaky crust encasing a hardboiled egg and adorned with crispy bacon

INSTAGRAM: providencecafe

bits, chunky tomato chutney and peppery rocket. Though I found these

TWITTER: providencecafe_

pies a little too rich for my palette, they were well-received all round.

COFFEE: Code Black

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INGREDIENTS • 2 tbsp brown miso • 2 tbsp extra virgin olive oil • 2 tbsp water • 4 long Japanese eggplants cut in half lengthways • 150g soba noodles

FOR THE SAUCE: • 1 tbsp olive oil • 1 tbsp finely chopped ginger • 1/3 cup finely chopped spring onion • 1½ cups fresh rhubarb, cut in a ½ cm cubes • 2 tsp dried chilli flakes • 2 tsp honey • 1 tbsp soy sauce • 1 tbsp water • 1/2 cup Lebanese cucumber, cut into ½ cubes • 3 tbsp peanuts, roughly chopped 28

• Micro herbs, to serve

RECIPE: MISO ROASTED EGGPLANT WITH SOBA NOODLES AND SPICY GINGER RHUBARB SALSA Recipe and photo by Tucker

ABOUT TUCKER Crafted by some of the most exciting and intelligent young writers, photographers and cooks in Australia and beyond, Tucker combines an array of recipes, technical how-to’s, and features on cooks, food culture and cooking and eating at home.

WWW.HEYTUCKER.COM TWITTER: @HEY_TUCKER | INSTAGRAM: HEYTUCKER

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

Sweet and sour is a classic pairing in many parts of Asia. Rhubarb is

To cook the soba noodles, bring a large saucepan of water to the boil.

a surprising addition to this Japanese inspired salad of miso-roasted

Add the noddles and bring back to a boil. Reduce the heat and simmer

eggplant and soba noodles, but the results are vibrant and simply

for 4-6 minutes. Drain and rinse with cold water to prevent the noodles

beautiful.

from clumping.

METHOD

For the rhubarb salsa, heat olive in a saucepan over medium heat. Add

Preheat oven to 200C.

ginger and onions and cook, stirring, for 1-2 minutes until fragrant.

In a small bowl, combine miso, olive oil and water and mix well until

Add rhubarb, honey, chilli, soy sauce and water and stir. Cook on a

smooth.

low-medium heat for 5-7 minutes until the rhubarb has softened and sweetened. Remove from the heat and stir in cucumber.

Place the eggplant halves, cut side up, on a baking tray lined with baking paper and using a pastry brush, coat the cut sides of the eggplant with

To serve, lay the noodles over the top of the roasted eggplant, and then

the miso mixture. Place the tray into the oven to roast for 20-30 minutes

top with the rhubarb salsa and a scattering of peanuts and herbs.

or until lightly browned. Remove from the oven and set aside to cool to room temperature.

Serve.

PERFECT FOR THE FESTIVE SEASON www.chefshat.com.au

NEW IN STORE: S&P PLATTERS AND CHARCUTERIE BOARDS

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29

WINE REVIEWS Words and photo by La Donna Del Vino.

ABOUT LA DONNA DEL VINO La Donna del Vino is the pseudonym of this young lady from Melbourne who worked in wineries throughout Australia and Italy. After years of gallivanting she returned to Melbourne to market wine and share her love of all things vinous. In her spare time she enjoys cooking, gardening, drinking good vino and is a self-confessed Neb Head (someone really into Nebbiolo).

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

WWW.LADONNADELVINO.COM TWITTER: @LADONNADELVINO | FACEBOOK: LA-DONNA-DEL-VINO

GEMBROOK HILL Pinot Noir 2012 Upper Yarra Valley, Victoria $55

Gembrook Hill is a family owned property run by the Marks family since 1983 and located in the hills of the upper Yarra Valley.

fruit at the fore blended in with supple texture, an earthy tone to the finish and slippery tannins to close.

While the wine was very light in the glass, I needn’t have worried, as this is apparently a typical characteristic of the Gembrook Hill Pinot Noir. What it lacks in colour it makes up for in depth and character. Think forest floor, fresh red cherries and stewed rhubarb that adds a touch of tartness to the finish. The palate has plenty of

This Pinot Noir from Gembrook Hill is a splash out option for anyone interested in this noble grape variety, but it is certainly one worth seeking out on your journey towards becoming a true Pinotphile.

Insta foodies to follow

STOCKIST: Boccaccio Cellars, Balwyn

mydarlinglemonthyme Former chef • Author of MY DARLING LEMON THYME- Recipes

thealimentalsage Camilla - The Alimental Sage Founder of The Alimental Sage

from my real food kitchen (Harper Collins, April 2014) • Photographer • Kiwi in Perth, AUS. www.mydarlinglemonthyme.com

(coming soon!) || Foodie. Newbie coffee drinker. Messy Cook.

Nutritionist (almost!) || Based in

juliaostro

Melbourne

Julia Busuttil Nishimura Cooking

www.camillaferraro.com

food in Melbourne | Australia |

886 posts | 4,136 followers

OSTRO is a collection of recipes

1,278 following

influenced by seasons, stories and a love of sharing food | @minamistore www.julia-ostro.com

healthyisfunky thelittleredbutton

little vacation during the day.

Stacy and Olive Wife to Scott.

#Healthy food is #happy food

Mom to Olive. Engineer. Designer.

& makes me wanna dance to

Baker. Sewer. Blogger. Dreamer.

#funky music. Pixs Iphone only.

www.27thandolive.com

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Mich Baron Good food is like a

BEER REVIEWS Words and photo by On the Bandwagon.

ABOUT ON THE BANDWAGON Trev spends most weekends drinking craft beer, playing guitar really loud while drinking craft

SCAN QR CODE TO READ ONLINE, SHARE AND COMMENT

beer and eating as much amazing food as he can stomach – whilst drinking craft beer. He founded Bendigo Beer to legitimise his addiction and hang out with some awesome people.

Loves a chat.

TWITTER: @ONTHE_BANDWAGON | INSTAGRAM: ONTHE_BANDWAGON

IT HAS A NICE SWEET, TOFFEE NOSE WITH A HINT OF SMOKEY BACON

I love bacon more than beer…. well, almost. But safe to say that when I

But I was looking for something every bacon-loving beer nerd craves:

see the two intertwined I tend to get as excited as a kid on Christmas

More hops and more pig!

morning. Epic Brewing from Auckland are well known for big aromas and big flavours, which is perhaps why I was a little confused when I tried this

Maybe the trick with this beer is to not focus on what it’s not and just

smoked India Pale Ale. It’s quite timid, maybe even a little soft.

enjoy it with some smoky pork ribs. Hurry, this is a limited release!

Don’t get me wrong, that’s not necessarily a bad thing. While I was

EPIC LOVES BACON IPA

sampling this one, it did occur to me that Epic Loves Bacon could be a

ABV: 6.3%

nice little segue from hoppy pales to rauchbiers (smoked ales) for craft

STYLE: Smoked India Pale Ale

beer newbies. It has a nice sweet, toffee nose with a hint of smokey

SERVING TEMP: 8 degrees

bacon (perhaps in an effort to get the maple syrup / bacon combo thing

FOOD PAIRING: Smoked meats or cheese

happening), and a lovely fluffy head which gives off a little earthy floral hit.

ORIGIN: Auckland, New Zealand

For an India Pale Ale, it’s not overly bitter which, together with the light

PRICE (RRP): 500ml $10

mouth feel, makes it quite easy to drink.

BUY IT HERE: www.betterbeerimports.com

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WHAT’S BEEN HAPPENING? GOURMET TRAVELLER AND TWININGS DINNER On Monday, September 29, Gourmet Traveller and Twinings hosted a vibrant dinner for over 90 guests at Stokehouse City to celebrate the launch of two new flavours as a part of the Twinings infusions range; Orange and Cinnamon and Camomile and Spiced Apple. Special guests included Helena and Vikki Moursellas, Maxine Stokes and Karstan Smith, Robyn Baillieu and Frank Van Haandel. The custom menu incorporated the new tea flavours in interesting ways including a dessert with orange and cinnamon jelly.

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WHAT’S NEW?

WHAT’S ON?

> BASCO

William Street and 550 Bourke Street

OPENED: November 2014

WEB: www.breadandmeatco.com

CUISINE: Spanish

FACEBOOK: breadandmeatcocbw

ADDRESS: 307 Sydney Road, Brunswick FACEBOOK: bascobrunswick

> ALTIUS COFFEE BREWERS OPENED: October 10, 2014

> VAMOS

CUISINE: Coffee

OPENED: November 2014

ADDRESS: 517 Flinders Lane, Melbourne

CUISINE: Coffee, Cafe Fare

TWITTER: AltiusCoffee

ADDRESS: 5 St Columbs St, Hawthorn FACEBOOK: The-Grounds-at-St-Columbs

> CHOCOLATE BAR OPENED: October 10, 2014

> VILLAGE CANTINA

CUISINE: Chocolate, Coffee

OPENED: October 25, 2014

ADDRESS: Level 1, Emporium, Melbourne

CUISINE: Mexican

FACEBOOK: ChocolateBarAustralia

ADDRESS: 30 Ballarat Street, Yarraville WEB: www.villagecantina.com.au

> BOURBON STREET POP UP

FACEBOOK: villagecantina

OPENED: October 9, 2014

> NOVEMBER 2014 The Age Good Food Month A month long celebration of food www.melbourne.goodfoodmonth.com > EVERY FRIDAY NIGHT IN NOVEMBER Global Market Craze South Melbourne Market www.southmelbournemarket.com.au > 1 - 2 NOVEMBER 2014 Toast to the Coast Various locations Bellarine, Surf Coast and Moorabool Valley, Ryrie Street, Geelong www.toasttothecoast.com.au

CUISINE: American, Soul Food

> THE LITTLE RABBIT

ADDRESS: The Commercial Hotel, 238

OPENED: October 2014

Whitehall St, Yarraville

CUISINE: Coffee, Cafe Fare

WEB: www.bourbonstreet.com.au

ADDRESS: Shop 2, 277 Barkly St, Footscray

TWITTER: eatbourbonst

WEB: www.thelittlerabbit.com.au

FACEBOOK: eatbourbonst

FACEBOOK: thelittlerabbitcafe

INSTAGRAM: eatbourbonstreet

INSTAGRAM: thelittlerabbitfootscray

OPENED: October 7, 2014

OPENED: October 21, 2014

CUISINE: Café, Workspace, Events Venue

CUISINE: Italian, Pasta Bar

ADDRESS: 285 Lennox St, Richmond

ADDRESS: 361 Little Bourke St, Melbourne

WEB: www.lsx.com.au

WEB: www.tipo00.com.au

FACEBOOK: LSXRichmond

FACEBOOK: tipo00melbourne

TWITTER: LSXrichmond

TWITTER: 00Tipo

INSTAGRAM: lsxrichmond

OPENING: October 7, 2014

OPENED: October 20, 2014

CUISINE: Breakfast, Brunch, Italian

CUISINE: Venetian cicchetti bar

ADDRESS: 116 Errol St, North Melbourne

ADDRESS: 329 Lygon St, Carlton

WEB: www.5lire.com.au

WEB: www.heartattackandvine.com.au

FACEBOOK: 5-Lire

INSTAGRAM: heartattackandvinebar

Pelican Park, Albert Park Lake, Albert Park www.tasteofmelbourne.com.au > 12 NOVEMBER 2014 Gastronomique Anglicare Victoria’s gala food and wine charity night Peninsula, Central Pier 161 Harbour Esplanade, Docklands dinner@anglicarevic.org.au > 15 NOVEMBER 2014

> 5 LIRE

> HEARTATTACK AND VINE

FACEBOOK: heartattackandvinebar

Taste of Melbourne

> LENNOX STREET EXCHANGE

> TIPO 00

INSTAGRAM: tipo_00

> 13 - 16 NOVEMBER 2014

Cider and Pork Extravaganza The Magnolia Mansfield 190 Mt Buller Road, Mansfield magnoliamansfield.com.au

> GAMI AT ACLAND STREET OPENED: October 3, 2014

> 22 NOVEMBER 2014 Public INN’s 100 Mile Seasonal Dinner

> HARD PRESSED

CUISINE: Korean

OPENED: October 16, 2014

ADDRESS: 78a Acland Street, St Kilda

CUISINE: Coffee, Cafe Fare

FACEBOOK: GamiChickenAndBeer

www.publicinn.com.au

FACEBOOK: hardpressedmelb

> L’ ALTRO MONDO

INSTAGRAM: hardpressedmelb

OPENED: September 16, 2014

> 23 NOVEMBER 2014

ADDRESS: 76 Wellington Pde, East Melbourne

CUISINE: Contemporary, Modern

> GRADI AT CROWN

Australian, Italian

OPENED: October 14, 2014

ADDRESS: 125 Victoria Avenue, Albert Park

CUISINE: Italian

WEB: www.laltromondo.com.au

ADDRESS: Shop 25, 8 Whiteman Street,

FACEBOOK: laltromondomelbourne

Southbank WEB: www.gradi.com.au

> THE DAILY KITCHEN

FACEBOOK: 400Gradi

OPENED: September 15, 2014

TWITTER: 400Gradi

CUISINE: Cafe, Salad, Sandwiches/Subs

Public INN, 165 Barker St, Castlemaine

Cream of the Crop Festival Ormond Hall at the Village, 557 St Kilda Road www.creamofthecropfestival.com.au For more upcoming events, please VISIT GRAMMAGAZINE.COM.AU

ADDRESS: 353 Little Collins St, Melbourne

> BREAD AND MEAT CO.

WEB: www. dailykitchen.com.au

OPENED: October 14, 2014

FACEBOOK: dailykitchenau

INSTALOVE

CUISINE: Lunch, Sandwiches

INSTAGRAM: dailykitchenau

Thanks to @agiasidi for this

ADDRESS: TG 9, Goldsbrough Lane Corner 181

very popular snap of our front cover!

WWW.GRAMMAGAZINE.COM.AU

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