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This month the Asian Food Festival celebrates the Asian cuisine available in Melbourne. It features special dining offers, yum cha cruises, progressive dinners, pop-up markets and cultural events, and runs until October 15. Highlights include the Biggest Yum, an outdoor dining experience in Chinatown. One lucky TWR reader will win a dining voucher for two, valued at $140, to use at China Bar – Melbourne’s largest Asian buffet restaurant. www.asianfoodfestival.com.au
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Analog TV is being switched oﬀ in Melbourne and surrounding areas on 10 December 2013*
Bacchus Marsh Melbourne Cockatoo Mornington
The areas shaded maroon above show where the analog TV signals will be switched off on 10 December 2013*. After this date, these areas will receive digital-only signals. If you haven’t already done so, you need to get ready for digital-only TV.
How do I tell if I have digital TV? If you can see ABC2, SBS TWO, GO!, 7TWO or Eleven, you are digital ready and don’t need to do anything.
If I can’t see those channels, what do I have to do? Remember, to keep watching free-to-air TV shows, you’ll need either: • one set-top box or a digital TV recorder for each analog TV you use; or • a new TV with a built-in digital tuner. Most importantly, you do not have to buy a new TV if you do not want to. Most antennas and cabling should work after the digital switchover. However, if you have any concerns about your reception, you may consider asking an endorsed Antenna Installer to check your antenna and cabling. If you have any other questions, or to ﬁnd your nearest endorsed Antenna Installer, visit our website or call the Digital Ready Information Line.
Get ready for digital TV today. *Please note: switch off may occur earlier in some towns. Residents in these towns will be informed about the switchover dates. See the website for more information.
For help or more information on how to get digital ready in your area: 1800 20 10 13
Now available at Authorised by the Australian Government, Capital Hill, Canberra
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My view \ What’s yours is mine, so keep the
his week I was having coffee at a friend’s house and Because everyone always brings you a platter. Platters I noticed one of my platters in her kitchen, piled up are like pens. They are the great external contractors of with a whole bunch of others on a shelf. our time, always being exchanged and passed on, with I liked that platter a lot, so much so that I’d taken it no real permanent home. They are universally owned. to her house with a salad or something-or-other on it, I now realise you cannot ask for something that is when we’d had dinner there. About, like, a year ago. “universally owned” to be returned. Do I say, “Hey, that’s my platter” when such a long You can’t chase after someone and say, “Hey, that’s my period of time has lapsed? Fine if it was only a week or pen you just casually picked up from my desk. I know so after the event, but a year? it only cost 30 cents, but I really like that one. So, can It just seemed a bit mean, especially as she’s you just, like, take it out of your mouth and give probably used that lovely platter herself in the it back?” “oh my past 12 months, bringing it out at various You can’t say to someone, “Oh my goodness, goodness, events, to the point that it had started to feel a that’s my Tupperware. I bought it in to work that’s my bit like it was actually hers. last week with my leftover tuna pasta and here tupperware” I am looking at it, all plump and full with your There’s a white plate in my kitchen drawer that I borrowed from a friend about 10 years version of Gwyneth’s vegie soup in it. Give it ago. I was having nine people for dinner and back now, you thief.” only had eight plates. I promised to return it the very Tupperware is also universally owned, which is next day, but didn’t. Then she went to live in Singapore why it gathers in work fridges and school lost-property and, well, it’s been 10 years now. And even though every boxes all over the world. So others can come along and time I use that plate I think of its provenance, it now claim it. really feels like it’s mine. I own it by adverse possession. The other adult in this house says the same goes for Here’s the thing. To ask for something back after gardening tools. They are also universally owned but, it’s been with someone for such a long time feels a bit reluctantly, begrudgingly, in a friendship-breaking kind like you’re throwing out an implied criticism. That the of way. other person coveted the item so much they deliberately Which is why my friend can keep my platter. refused to return it, when really she just forgot who I’m happy for it to be there, at her lovely house, brought it over and never got around to asking. with all the other platters. One day she’ll take it Now that platter has made itself at home in a pile with over to someone’s house, maybe with a cake or all the other platters, she can’t remember whether or not something delicious on it, and leave it there. it was one of the myriad platters she got for her wedding, Maybe it will be my house … \ firstname.lastname@example.org 40th or Christmas last year.
(istoclphoto \ thnkstock)
platter, says katrina hall
SEPTEMBER 19, 2013 \ The weekly review 7
BARIsTA \ LEANNE TOLRA REVIEWS TALL TIMBER CAFÉ Melbourne café owners CAfé have come up with some beaut names for their enterprises. Who
Rowley and Vero’s next venture, Touchwood, is set to open in Richmond next week.
would have thought of Tall Timber? Jock Clydesdale hails Towering beams and a high wall of from New Zealand packing crates back up the moniker at this as do – he points out – many of four-month-old café by Steve Rowley, Melbourne’s talented baristas. But Matt Vero and Hugh Hindle. “It’s an he admits he has refined his skills Rowley and Vero are the duo exciting time in our fair city. who created popular Armadale “It’s an exciting time to be local Coin Laundry, which they to be in in Melbourne as there are not sold about 18 months ago. Along Melbourne” many places in the world that are with Cam Reid and Hindle, they so passionate about an everyday have been running Station Street beverage,” he says. Trading Company in Port Melbourne Clydesdale has worked for the Cafénatics for about a year. chain, where he was inspired by Australian Tall Timber, in a former bridal shop, latte art champion Will Priestley and spent took them eight months to plan, and was 18 months at Pillar of Salt in Richmond, given its clean lines by design architect Alex learning from Little Chloe’s Jimmy Tjoeng Lake of Therefore Studio in Fitzroy and its and the team at Five Senses. enviable furniture by Melbourne craftsman He spends half his time at Tall Timber Jason Blake. on the creamy white powdercoated La The coffee is roasted by Rowley’s own Marzocco espresso machine and the Niccolo Coffee, using facilities at The Bean other half managing the café. Tall Timber Alliance in Reservoir. It’s a dark-roasted regularly offers single-origin beans roasted blend of Ethiopian, Brazilian and central by Balaclava’s Monk Bodhi Dharma. As a South American beans that works best with long black, its El Timbo from El Salvador milk-based brews. rings true to promised flavours of sweet Ryan Lording heads the kitchen, which maple syrup, berries and plum. \ turns out hearty breakfast and lunch email@example.com offerings such as the “brekkie board” served on a polished timber plank or a To REAd MoRE REvIEws borlotti bean ragu with pulled pork and www.theweeklyreview.com.au/coffee corn salsa in a rustic aluminum dish.
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on’t get me wrong; I was impressed by the food at Bistro K – pleasing flavours, an original Korean-nuanced approach to fusion cuisine and gorgeous presentation. But before it arrived I was already charmed by the enthusiasm of the staff. “You’ve chosen all my favourite dishes,” said one young waitress. “Whenever I eat here those are the dishes I choose.” You’d think a reviewer would be immune to employee approval of menu choices. I would have thought so too. But her fervour seemed genuine rather than solicitous and it was catching. Besides, she and her colleagues doted on my young dining companion, who is studying Korea at school and thought he would be able to provide additional insight. The young waitress’ favourites were golden fried, batter-coated fillets of salmon and butterfish that arrived on a pale, textured pottery dish, drizzled with a sticky, sweet chilli sauce and sprinkled with crushed nuts. Not complicated cuisine and not especially Korean, but moreish nonetheless. Our young co-reviewer preferred the milder flavour of the butterfish, which was creamy and delicate. Another of the approved choices was crispy mungbean pancakes, fanned across a pretty white platter and served with a dipping sauce of soy, mirin and vinegar. No wonder. The delicate legume purée gives the patties a refined, airy texture that contrasts with small, tender diced pieces of pork (there’s also a vegetable version), and the salty, sweet and sour elements of the sauce are a pleasant flavour enhancer. The young man and I would like the recipe, please (apparently it was the chef’s mother’s). My dish of the night was a sous vide pork belly with a soybean citron sauce, served with apple and kimchi chips. This is available as a small or larger dish but, as with all of the value-for-money mains at Bistro K, ours was accompanied by bowls of steamed black rice and miso soup. The generous main serve contains two thick pieces of perfectly cooked pork belly, its fat rendered to mouth-coating velvet and its flesh meltingly tender. The syrupy citron sauce (most dishes contain a sweet element) is acidic enough to cut through the pork’s richness, helped by a side of shredded kimchi and spring onion salad. Dehydrated slices of apple and kimchi add a decorative element, but their crunch dissipates quickly and they aren’t substantial enough to add lasting impact. Chef Jae Park and his business partner, Sharon Jeon, opened Bistro K at the quiet end of Smith Street about four months ago. Korean-born and trained, Park has worked at Seoul’s French-inspired Hotel Shilla as well as Italian and French restaurants in the US, and he spent 18 months at Melbourne’s Nobu. Jeon has worked for Korea’s Hyatt hotels and ran a Melbourne business supplying Korean foods. Park’s menu is a product of his background and not determinedly Korean. It features bibimbap, the national dish of mixed rice, meat and vegetables; bulgogi, richly marinated grilled beef; and kimchi, spicy, fermented cabbage, but there are many elements that are Japanese influenced too. A short list of traditional Korean alcoholic drinks, from soju (distilled rice spirit) to bok bun ja (sweet berry wine), appear on the placemat-style menu. Our waitress
FOOD \ Leanne toLra reviews Bistro K
BISTRO K, 366 SMITH STREET, COLLINGWOOD pORK BELLY
Cuisine \ Modern Korean Chef \ Jae Park Prices \ Small plates $9.50-$16.50; mains $20-$36; desserts $6-$12 Open \ Monday to Friday noon-late; Saturday 6pm-late Phone \ 9973 6055 The Verdict \ Put on your list
FISH BIBIMBAp THE INSIDE
DEEp-FRIED SEAFOOD BALLS
recommended mae chui soon (green plum wine), which was aromatic, with a sweet body and a slightly tart finish. There are also cocktail jugs for sharing, ciders, a few Korean beers and a selection of Korean teas. My young companion struggled through a proportionately large bowl of chicken legs and wings, listed on the menu as slow-cooked spicy chicken stew with chunky vegetables. Our kind waitress made sure the sweet chilli and soy sauce wasn’t too hot for him and he enjoyed its rich, sweet flavours and the tender poultry pieces. It wasn’t especially traditional, either. Also non-traditional were some rather fun deep-fried seafood balls, comprised of pieces of fish, octopus, prawns, tofu, zucchini and carrot. The riot of textures is softened by a creamy cauliflower purée and enhanced by another sweet chilli sauce. The bibimbap with bulgogi beef (also available with salmon or butterfish) was a fruit-bowl-sized pottery dish filled with spinach leaves, grilled eggplant, pieces of meat, a scattering of enoki mushrooms and a sous vide poached egg. An accompanying platter held a collection of pickled vegetables and a bowl of dark chilli sauce, plus the was the rice and miso soup. Toss the lot in and mix it up. That’s probably a metaphor for this intriguing new bistro. It seems to work. \ email@example.com
Exposed-brick walls and a collection of irregular-shaped light-fittings suspended in the front window add warmth to the interior at this minimalist bistro. Elegant curved pale timber chairs and stools at solid-topped matching tables create uniformity, while a series of red-enamelled lightshades break the neutral tones. Placemat menus and ordered shelving behind a solid-timber bar keep things streamlined, but inflexible surfaces, including polished concrete floors, can make things rowdy. A rear room with a wallpaper mural and faux fireplace is an escape from the din. \
TO READ MORE REvIEWS
NIKKA WHISKY MASTER CLASS BOOK NOW
SAKé RESTAuRANT & BAR, HAMER HALL, ARTS CENTRE MELBOuRNE. SEpTEMBER 25, 6.30-7.30pM. 8687 0775 Masataka Taketsuru, the son of a sake brewer, was the first Japanese ever to study whisky making. He dedicated his entire life to perfecting the craft, and established Nikka Whisky almost 80 years ago. As part of
month-long festivities celebrating the Cherry Blossom Festival, Saké Restaurant & Bar is hosting an exclusive whisky masterclass. The one-off event will showcase a newly released trio of smooth, complex whiskies from this high-end Japanese distillery. Canapés will accompany two 12-year-old single-malt drops and a powerful, spicy blend called Nikka from the Barrel. The event costs $45 per person, and reservations are essential. \ SEPTEMBER 19, 2013 \ The weekly review 9
Decanter \ Ben Thomas Goes FULL CYCLe
peak to any winemaker and they will all tell you the same thing: “Good wine is made in the vineyard”. While wine is made only once a year, work in the vineyard runs all year. In fact, vines and their grapes go through a regular cycle that changes with the seasons. The beginning of the vine’s circle of life starts in autumn, when the vine goes into dormancy by dropping its leaves and sending nutrients into the roots. “We consider that to be the start of the next season,” Yabby Lake’s vineyard manager Keith Harris says. “The next step is to prune the vines to a number of buds.” Harris says the number of buds left on the vines helps to estimate the size of the following year’s crop. “You’re actually doing your early crop forecasting when you prune,” he says. “It takes us three months to prune. Most people would spread their pruning over three months – there’s no benefit in getting it all done in three weeks and doing nothing for the next two months. “In August we start seeing a bit of bud swell and little fluffy buds come out. We normally look out for budburst – which is when 50 per cent of those buds have green tips showing on the end – at the end of August.” The vines then go through growth stages, with the bud sprouting two leaves, then four and so on, plus an inflorescence, which will become the bunch of grapes. “Then we get into the flowering period around the last week of November. There are little caps on the end of each flower and we look for the caps to fall off and the flowers to be exposed,” says Harris, who planted Yabby Lake’s vineyards at Tuerong on the Mornington Peninsula in 1998. “The fruit sets after flowering. We go through bunch counts and see if we’re going to get the crop we thought we were going to have.” When vines are flowering, not only are the grapes for that vintage being made but the buds for the next vintage are being generated, too. “They’re complex things, vines. If it gets particularly cold, flowering will be less effective and the bud set for the following vintage will be affected and will reduce
to soften and the red grapes go from green to pink and then dark red. “We’re looking to be halfway through veraison in the middle of January. When we get to that stage we know we’ll be harvesting two months from that date. “We measure some other parameters – the sugar, pH and total acid levels – and when they get to the target we want, we start harvesting.” After harvest, the cycle of the vines continues. \ firstname.lastname@example.org Online Only
Ben Thomas’ weekly wine selections
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Exhibition \ TANGENTS AND NEW BEIRUT
t’s not often that you find a photographic essay on Beirut and a collection of still-life digital collages under one roof, but this combination shows why Edmund Pearce Gallery is Melbourne’s premier art space for photography and photo media. Award-winning photographers Paul Blackmore and Michael Corridore will exhibit side by side at the gallery until October 5. Corridore’s Tangents is a collection of contemporary, digitally layered collages of still-life objects inspired by the Cubist approach of reinterpreting things from different perspectives. Blackmore’s New Beirut is a series of photos revealing the Lebanese capital’s rise from the ashes of war. Recent violence in Syria has spilt across to the south of Beirut, shattering the peace, but Blackmore’s photos are a reminder of what was and what could be again. \ JO DAVY email@example.com
Paul blackmorE \ Shatila Paul blackmorE \ caFÉ in a muSlim DiStrict
» Tangents and New Beirut close October 5 Edmund Pearce Gallery, Level 2, Nicholas Building, 37 Swanston Street, Melbourne www.edmundpearce.com.au
Paul blackmorE \ Girl on thE cornichE
Paul Blackmore Achrafieh 2
Paul blackmorE \ coral bEach
Michael Corridore Form 3781
Michael Corridore Form 0004
michaEl corriDorE \ Form 0001 12 The weekly review \ SEPTEMBER 19, 2013
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Michael Corridore Form 0015
WHAT’S ON \ City
(TRINK TRANK Ny Ny By SIMON MacEWAN)
NEW YORK/NEW YORK AT TRINK TANK The teeny-tiny bar called Bar Americano, hidden down dog-leg Presgrave Place, somehow fits a pint-sized gallery into its space. The gallery, called Trink Tank, is hosting artist Simon MacEwan’s latest work, New York/New York. To create the translucent-looking metropolis he used tracing paper, mirrors and lights, which perfectly illuminate the contradictory emptiness of the city that never sleeps. The work’s subject is the city’s reflection, playing up the idea of the city as a constant mirage rather than a tangible experience. Take a look through it while sipping an espresso or a cocktail. \ ■ Bar Americano/Trink Tank, 20 Presgrave Place, Melbourne. Until October 10, Monday to Saturday, 8.30am-1am. www.trinktank.com
OPENING THE DOOR IN THE DARK OF MENTAL HEALTH Art therapy has been involved in the healing process at the Dax Centre, part of the Melbourne Brain Centre, since the 1940s. The highly subjective artworks created in their psychiatric hospitals by people suffering from mental illness or experiencing psychological trauma have been curated and hung in the RMIT Gallery. A selection of works have been chosen from about 15,000 created between the 1940s and 1970s. They were kept by Dr Eric Cunningham Dax until the hospital closed in the 1980s. The exhibition, The Door in the Dark, coincides with Mental Health Week, which runs from October 6 to 12. ■ RMIT Gallery, 344 Swanston Street, Melbourne. Until October 19, opening times vary. 9925 1717 CHARITY & AWARENESS DARE TO MAKE A DIFFERENCE Did you play Truth or Dare as a teenager? Does the odd dare excite you just as much as it did when you were at school? St Vincent’s Hospital is hoping you still have a
daring streak so you can take part in its cheeky initiative to raise funds to further the research and treatment of epilepsy through the St Vincent’s Foundation. This is an opportunity to relive your childhood and, at the same time, help others. All you do is challenge a friend to a dare, accept one yourself, or pay your way out of it by donating a “get out of dare free” card. Plenty of ideas will be posted online. The campaign kicks off on Dare Day, October 1, but donations can be made online throughout the month. ■ October 1. www. daretomakeadifference. com.au SKECHERS “SPRING INTO SHAPE” RUN SERIES If you need motivation to shake off your winter lethargy, Skechers Spring into Shape runs could be a good way to start. There’s a race day on the last Sunday of each month of spring. The series has a choice of three runs – five kilometres, 10 kilometres and 15 kilometres – plus a five-kilometre walk. All events kick off in Alexandra Gardens from 8.15am. While
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you’re at it, you can raise funds for Skechers’ charity partner, the Heart Foundation. It’s all part of its Spring into Shape campaign to encourage exercise as the weather warms up, and to raise money for the Heart Foundation’s lifesaving work. ■ Alexandra Gardens, Melbourne. September 22, October 27 and November 24, 8.15am. www.starttofinish.com.au SPRING CLEAN FOR A CAUSE The Red Cross is putting a call out to Melburnians to spring clean their wardrobes and donate unwanted clothing to the charity. As the warmer weather arrives, last season’s clothes will make their way to the front of the wardrobe so it is the best time to sort through your old attire and decide what’s not going to see the light of day. Clothing donated to the Red Cross will be sold to fund invaluable community service work. Among the 160 shops across Australia, there are stores in Collingwood, Richmond and Prahran. ■ www.redcross.org.au/shops
SHERRIN JUNIOR FOOTY DESIGNER WORKSHOP The AFL finals are upon us and, before you know it, it will be Grand Final day. To celebrate, Federation Square will be overrun with all things footy-related, including a special opportunity for kids to combine footy with art. For three days, a Sherrin designer workshop will be set up for kids to design their own footballs alongside AFL players. They’ll be given aprons and protective eye goggles, then let loose to be creative. Designs will be uploaded to the web and, at the end of each day, the designer of the winning entry receives a Sherrin prize pack. At the end of the event, the best design will be produced as a Sherrin football for the brand’s 2014 range. ■ Federation Square, corner Swanston and Flinders streets, Melbourne. September 23-25, 10am-4pm. For details, email firstname.lastname@example.org GRAND FINAL COMEDY DEBATE Women who love the footy, a good laugh, and an chance to fundraise for the Breast Cancer Network will combine as the driving force behind
and Masta Ace to our shores. This year Kweli will be joined by Stones Throw MC Homeboy Sandman and New Orleans rapper Trademark Da Skywriter. Brooklyn-based Kweli achieved mainstream success after the release of his album Mos Def and Talib Kweli are Black Star, produced by Hi-Tek, during the ’90s heyday of Afro-centric hip hop. Since then he’s developed a reputation for intelligent, politically conscientious lyrics. ■ The Hi-Fi Melbourne, 25 Swanston Street, Melbourne. October 3, 7.30pm. For tickets, call 1300 843 443
GRANd FINAl COMEdY dEBATE the Grand Final comedy debate. This AFL-endorsed lunch is held at Crown Palladium on the Thursday before the Grand Final and will feature some of Australia’s most exciting comedians: Dave Hughes, Mick Molloy, Lawrence Mooney, Adam Rozenbachs, Tegan Higginbotham and Geraldine Hickey. Moderated by Anthony ‘Lehmo’ Lehmann, they’ll be debating the topic “Footy isn’t broke, so don’t try to fix it”. The debate will be followed by a silent auction and a major auction plus the announcement of the Football Woman of the year Award winner.
Tickets cost $175 each, or $2300 for a premium table of 10. ■ Crown Palladium, Whiteman Street, Melbourne. September 26, 11.30am-3pm. grandfinalcomedydebate.com.au MuSIC RAP CITY 2013 WITH TALIB KWELI The annual hip hop mini-festival Rap City returns with an epic line-up, headlined by rap luminary Talib Kweli. The festival was first launched in 2010, and previously has brought DJ Premier of Gang Starr
EvENTS PINOT PALOOZA 2013 There’s just something about pinot noir. Perhaps it is the fleshy aroma, the light to medium-bodied consistency, or the romantic origins in the valleys and slopes of the Saône River, a tributary of the Rhône, in the Burgundy region of France. you can indulge in a purely pinot noir experience at this year’s Pinot Palooza, which showcases
more than 80 of Australia’s and New Zealand’s best pinot producers, including big names such as Brown Brothers and smaller producers such as Moorooduc Estate and Tongue in Groove. Rockwell & Sons and Huxtable will join the Melbourne event to look after your appetite. ■ St Kilda Town Hall, 99a Carlisle Street, St Kilda. October 5, 1pm-6pm. pinotpalooza.com.au 10X10X10 FEAST AT LADRO Conjure up a romantic image of Italy … and tea doesn’t really come to mind. yet Italian restaurant Ladro has teamed with Fitzroy’s Storm in a Teacup to create a 10-course menu using their finest artisan teas. Highlights include tea-smoked meats, tea-infused panna cotta, tea-tails and edible tea leaves. The dinner celebrates Ladro’s 10th birthday, so expect new chef Darren Mercaldi (ex-Circa, Vue du Monde and Matteos) to bring on the goods. ■ Ladro, 162 Greville Street, Prahran. September 26, 7pm. Details and bookings, call 9510 2233 \ COMPILED BY LEXI COTTEE
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To be considered for a listing email \ email@example.com
25% OFF OUR
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RICHMOND 577 Church St 9421 3777 www.sleepys.com.au SEPTEMBER 19, 2013 \ The weekly review 15
Motoring \ rod easdown gets behind the wheel
Kia Cerato Si What is it? surprisingly good for the money. What’s in it? A 129-kilowatt two-litre motor with a six-speed auto. is it thirsty? i used 10.5 litres per 100km in the city, 6.5 in the country. The official combined figure is 7.4
Base model driveaway
si model driveaway
thumbs up a strong overall package for the money, good economy for the power.
arbon fibre is strong stuff and very lightweight, a natural for building cars. But, being extremely expensive, it turns up only in money-is-no-object the sports cars such as Ferraris and McLarens. manual It’s pretty obvious, then, that you won’t find carbon fibre in Kias. So why the fake carbon fibre inserts in the Cerato’s dash? Is there anyone on the face of the planet who’d think it was real carbon fibre? I raise this question only because it’s the one thing I objected to in this car. Otherwise it’s great. It drives nicely, feels solid, the interior space isn’t bad, the boot’s generous, the power is first rate, and the economy’s good. Small-car buyers are spoilt for choice right now. The Mazda 3, Nissan’s reborn Pulsar, Holden’s Cruze, the Golf and the Corolla are all outstanding products at good prices, and now this new Cerato is offering yet one more highly solid proposition. Any buyer who is prepared to play dealers off against each other all about the suspension. Kia hasn’t relied on stands to be well rewarded. performance tyres to mask any deficiencies The Cerato’s interior surfaces may be hard in the suspension and this means that the and less than tactile, but otherwise this is a tyres are quieter and will probably last longer. nice place to be. The seating is comfortable At freeway speeds, the Cerato is a noticeably and remains so after a couple of hours, and quieter car than some of its competitors. the space is pretty good. It’s not as generous The 129-kilowatt motor is mated to a as the Pulsar in the rear, but the Cerato has a six-speed auto that doesn’t pull any nasty better boot. tricks to achieve its fuel economy. There’s It is comfortable on the road with a good good power available for highway overtaking ride-to-handling compromise. And this is and it’s nicely responsive in traffic.
But the best thing about the car is its solid feel. The structural integrity is not quite on a par with the Golf but it’s better than most. For a sharply priced car out of Korea, build quality such as this is surprising and most welcome. If you can get over the Cerato wearing a Kia badge, you’ll discover a genuinely good package. Don’t buy any competitive product until you’ve driven it. \ firstname.lastname@example.org
thumbs DoWn harsh dash surfaces, no brand cachet at all. * These are manufacturer’s list prices.
things you DiDn’t knoW about motoring… Charles Rolls was the Rolls in Rolls-Royce but his death made him famous in a different sphere entirely. He was the first englishman killed in a plane crash.
F OF ER 3) H 1 % 20 UC pt 20 ohol VOlid Se es alc (va xclud e
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(enter underground carpark from Brixton Road) 16 The weekly review \ SEPTEMBER 19, 2013
ER CH3) U O 01 ft F V ept 2 s gi OFlid S lude rs & % va xc he es 20 ( & e vouc ervic s
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reviewproperty.com.au Review your favorite property SEPTEMBER 19, 2013 \ The weekly review 17
ADVERTISING FEATURE To advertise in this page call Anna on 9238 7529
Bindaree Outdoor Adventure
CLOC Musical Theatre presents Guys and Dolls Trams: Moving Pictures The National Theatre, St Kilda. Bookings: 1300 362 547
20 Spring Street, Melbourne. (03) 9651 2233
Discover Bindaree Outdoor Adventure – Single day adventure activities from Melbourne, White Water Rafting, Canoeing / Kayaking, Rock Climb / Abseiling and Caving. As the summer warms, let’s get you out on the river for some action packed adventure with our Learn to Kayak program, pick up a new sport and have a bundle of fun tackling the gentle rapids, contact us for bookings and prices. Check out website for details. Group bookings welcome.
Experience one of the most popular musicals of all time when CLOC Musical Theatre presents the classic musical fable Guys and Dolls. Join the larger-than-life characters who bring 1940s Broadway to life with show stopping hits like Luck Be A Lady and Sit Down You’re Rockin’ the Boat. Guys and Dolls: October 4 - 19, National Theatre, St Kilda. Tickets from $45. For bookings, please call: 1300 362 547 or visit website:
Discover the artists, trams and the story of these artworks in the
Rent-A-Bomb Car Rentals
Treble Makers Music
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18 The weekly review \ SEPTEMBER 19, 2013
To celebrate the opening of our new South Melbourne store we would like to offer you $20 back for every $100 you spend.* Please present this voucher instore.
Offer availablE AT both South Melbourne and Hampton stores!
*Offer valid until 26th September 2013. No laybys accepted.
Shop5/498 Hampton Street, Hampton Vic 3188 Telephone: 03 9533 5222
QV Glasshouse 22nd September 2013
350 Clarendon Street South Melbourne Vic 3205 Telephone: 03 9699 9955 G6313568AA-dc19Sep
Flower Temple presents an exclusive luxury high tea and parade in the decadent surrounds of QV Glasshouse with special guest couterier Jasongrech.
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464 Church Street, Richmond Call us on: 9429 5400 Visit us at: www.mensbodyworks.com
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We specialise in: • Improving your skin and looks with facials and peels • Massage (Deep Tissue, Remedial & Relaxation) • All waxing & body hair clipping (incl Brazilians for men) • Hair cuts and color from award winning stylists • Water treatments (hydrobaths & Vichy body scrubs & massages) • Manicures & Pedicures • Packages & Gift Vouchers for all occasions
Month of Sundays
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9329 7713 / 9329 8294 130 Franklin St, Melbourne
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per person food only
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Shared Dessert Myrtleford buttermilk, champagne rhubarb & strawberries
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AIR PURIFIERS BY
How Clean is Your Air ? Professional Demonstration of clean air solutions
AVAILABLE IN STORE AT MELBOURNE QV ONLY
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IR CLEAN AR IN YOU HOME
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SHOP with CONFIDENCE.
Ends 29/09/13 Harvey Norman® stores are operated by independent franchisees.
HARVEY NORMAN @ DOMAYNE MELBOURNE CITY QV
Level 4, Shop 9-13, QV Upper Terrace, Cnr Swanston & Lonsdale Streets 8664 4300 (Computers/Electrical only)
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ALL AIR PURIFIERS
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*1. Offer runs 16/09/13 - 29/09/13. Available at the Harvey Norman Melbourne QV Electrical Franchise. A copy of the purchase invoice with customer contact phone number will be placed in a barrel in store and will be drawn Sunday 29/9/13 at 6pm. Customer will be notified by phone and the refund must be redeemed in store within 7 days of draw. For full terms and conditions see in store. The winner will be drawn once the competition concludes. Only one entry per person, per invoice. Only one winner during the promotion. *2. Discounts are off normal ticketed prices.