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Classics at the commoner SCREEN CUISINE IS ON THE MENU AT THE ANYTHINGBUT COMMON FITZROY RESTAURANT, THE COMMONER, WHICH HAS FAST MADE A NAME FOR ITSELF AS ONE OF MELBOURNE’S NEIGHBOURHOOD FAVOURITES.

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Poultrygeist at the Commoner - The Commoner - Restaurants - Time Out Melbourne

27/01/12 10:11 AM

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Poultrygeist at the Commoner Thu 02 Feb , Film, Restaurants

Fitzroy favourite the Commoner is providing a bi-monthly menu for the cinephile and bad-pun-ophile in all of us

What's happening When? What?

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First published on 24 Jan 2012. Updated on 24 Jan 2012.

Over the course of 2012, six cinema classics are getting the Commoner treatment for a month each, which means five courses of modern British fare; matched with wine if you pay a bit more. Launching on the first Thursday of the month with a cocktail evening and guest speaker, each menu is a deliciously inspired play on words. Our favourite is Planet of the Canapes (although when we raved about the concept on Facebook, people were quick to suggest their own, including Wok the Line and When Harry Met Salad), but you can also look forward to the likes of Claws in April, Whisky Business in June and Back to the Butcher in August. Anyhoo, it’s kicking off on February the 2nd with Poultrygeist, a culinary interpretation of Spielberg’s horror classic Poltergeist. Booking is essential. You’ll pay $60 to sample a new menu on the first Thursday of the month, $80 to gorge on the full fare at other times, and $120 for additional matched wines.

Also on at The Commoner 1. The Commoner Board Game Night - Restaurants Mon 30 Jan More events at The Commoner

Similar events Harvest N Graze The Commoner Board Game Night Valentines Day at Osteria La Passione Steam & Cuisine Wine Train Guy Grossi Mt Buller Summer School Sustainable Living Festival Green Market

Other events this day The Joseph Brown Collection - Art The Babel Project - Museums & Attractions The Indigenous Collection - Art Explore-a-saurus - Kids As Modern as Tomorrow - Museums & Attractions

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Poultrygeist at the Commoner - The Commoner - Restaurants - Time Out Melbourne

27/01/12 10:11 AM

Poultrygeist at the Commoner details The Commoner Address 122 Johnston St Fitzroy 3065

Price from $60.00 to $120.00

Telephone 03 9415 6876

The Commoner details

Date Thu 02 Feb

The Commoner map

Top 5 Weird Breakfasts This is exactly what it sounds like: options for those who are sick of bircher and the traditional poached, scrambled or fried eggs on sourdough.

Suburb on the up: Yarraville For years now people have been going west 'cause life was peaceful there, but all of a sudden, the other side of the West Gate has started making a lot of noise. We take a face-first tour of extremely edible Yarraville. Map data Š2012 Google, Whereis(R), Sensis Pty Ltd -

If this map or venue details are incorrect then please Contact Us

Restaurants near The Commoner Cavallero - 619m Cutler and Co - 828m Nyala African Restaurant - 897m Moroccan Soup Bar - 1572m Von Haus - 1699m

Bars & pubs near The Commoner The Commoner Upstairs - 0m The Rainbow Hotel - 223m Caz Reitopâ&#x20AC;&#x2122;s Dirty Secrets - 951m The Gem - 987m The Fox - 1089m

Sign up to our weekly newsletter Perfect plan for your weekend delivered every Thursday More features

Other venues near The Commoner Third Drawer Down - 802m Little Salon - 817m Her Majesty's Theatre - 1674m Craft Victoria - 1900m Citadines on Bourke - 1910m

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Poultrygeist at the Commoner - The Commoner - Restaurants - Time Out Melbourne

27/01/12 10:11 AM Festival

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Page 3 of 3


Real estate Richmond Plaza plans opposed, p11

|

What’s on All the gigs and shows, p16-17

Leader Melbourne

YARRA EDITION

melbourneleader.com.au

MONDAY, FEBRUARY 6, 2012

$1 Incl. GST

CHARITY DRIVE REBECCA’S NEED FOR SPEED p3

BOXING CLEVER LIONEL ROSE STATUE PLAN p8

POULTRY OFFERING: Fitzroy restaurant The Commoner is giving its menu a cinematic twist in 2012. This month’s instalment is Poultrygeist, its chicken-inspired tribute to Tobe Hooper’s 1982 classic Poltergeist. Head chef Brook Petrie was last week preparing to strike fear into the hearts — and bellies — of patrons. ! Report, p5.

Planning | Nic Price A DEVELOPER being taken to court by Yarra Council for allegedly defying a planning permit has described the lawsuit as ‘‘vindictive muckraking’’. The council confirmed last week it was taking legal action against developer Newry Street Pty Ltd and builder Kubic Pty Ltd over works at 7 Newry St, Richmond in early January. The first mention of the case is set

Developer sees red over court action down for the Melbourne Magistrates’ Court on February 13. Yarra Mayor Geoff Barbour said the council would allege the developer and builder ‘‘contravened a planning permit’’ when demolishing three red brick walls to make way for a four-storey development, including 24 apartments.

Cr Barbour alleged the builders were asked to stop work twice after council officers discovered the walls had been demolished, but they refused to comply. He said the council was seeking a fine and criminal conviction for breach of planning permit. The original two-storey brick building dates from the early 20th

century but is not heritage protected. But Newry Street Pty Ltd director Leon Mrocki said the walls had to be demolished because they were fundamentally unsafe. Mr Mrocki said three independent engineering reports and the private building surveyor all found the walls were unstable because of

movement in the foundations. He said all bricks were retained and the walls would be exactly recreated later in construction. ‘‘The walls had massive cracks that we didn’t cause,’’ Mr Mrocki said. ‘‘The end result in five months will be exactly the same bricks in exactly the same way but it will be structurally sound.’’ Kubic project manager Charles Drummond said he could not comment given the impending court case.

Have you planned ahead? Pre-arranging your funeral can offer significant emotional and financial benefits to you and your family. To find out more, contact Lonergan & Raven Funerals to ensure your wishes are carried out with respect, dignity and understanding. A Tradition of Service for over 160 Years NCALFS/213

Clifton Hill – 9489 8711

Hawthorn – 9818 8114

ravensfunerals.com.au

ED: YL PUB: MEV

Backs to the wall

DATE: 6/2/12

PAGE: 1

COLOUR: CMYK

Picture: GLENN DANIELS N32ME170


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Sunday Herald Sun August 5, 2012

3 !

NASHI

Jam Factory, Chapel St, South Yarra, 9826 8311

A NEW soup flavour is sold each day ($8 with bread), but the chicken/pearl barley/ veggie/herb combo is the tastiest vitamin pill in town.

4 !

IN A RUSH

551 Little Lonsdale St, Melbourne, 9328 4444

UP to 10 soup varieties are offered each day (from $6.90 with bread), but the spicy Moroccan chicken is the top winter warmer.

5 !

SALFORD LADS CLUB

1 Fennell St, Port Melbourne, 8534 9957

RICH, smooth and thick, this roast parsnip and sage soup ($9) is topped with dollops of sage oil and cream.

TOP SPOT

HOW TO GET YOUR GOAT UP WENDY HARGREAVES gets the lowdown on cooking goat

BACKSTREET EATING 152 Kerr St, Fitzroy, 9417 1212

MEAT IN SLICE OF HEAVEN

and fat than both lamb and beef, making it a healthier choice. When cooked gently, it has a sweet, slightly gamey flavour that works particularly well in curries and rich braises.

Nicky cooks whole goat on the bone at Union Dining, but for home cooks she recommends buying a shoulder and asking your butcher to debone it for you. Union Dining, 272 Swan St, Richmond, 9428 2988

NICKY RIEMER’S BRAISED GOAT RAGU Serves 4-6

" Rub the goat pieces in olive oil and season with salt and pepper. Heat a heavy-based pot to high and saute ´ the meat until it is brown. Remove the meat and drain excess fat. " Add more olive oil to the same pot. Sweat shallots and garlic and cook until soft. Increase heat and add carrots

and celery. Stir for 10min on medium heat to soften. " Add the browned meat back to the pot. Stir well. Add anchovies, tinned tomato, wine and stock and slowly bring to boil, then simmer uncovered on low heat for an hour, occasionally skimming off fat. " Add herbs and chopped

In a bid to rekindle interest in local butchers, August has been declared ‘‘Back to the Butcher’’ month at The Commoner. Chef Brook Petrie is serving meat and charcuterie from four local butchers: Jonathan’s in Collingwood, Largo in Fitzroy, Alec Watson at the Queen Victoria Market and Donati’s in Carlton (Leo Donati and his son Marcello are pictured, left). ‘‘The charcuterie changes every day,’’ Jo says. ‘‘It might be cured pig cheek, ham hock or black pudding . . . but it all comes from our local butchers and we’ll be telling their stories.’’ The Commoner, 122 Johnston St, Fitzroy, 9415 6876. WENDY HARGREAVES

IUM M E R P ITY L A U Q

GO!

MSA

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LOCAL butchers are not just the best places to buy great cuts of meat — they are also an unrivalled source of cooking advice. But restaurateur Jo Corrigan fears a whole generation of time-poor Melburnians are missing out on the shopping experience, opting for the convenience of supermarket meat counters. ‘‘We’re all working longer hours, so I understand why people go to supermarkets for their meat,’’ says the owner of Fitzroy’s The Commoner. ‘‘But people don’t realise that meat is often cheaper at your local butcher and they know more about the cuts and how to cook them,’’ Corrigan said.

IE GO AUSS

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SLICE AND DICE ADVICE

tomato and simmer for another 30min-45min, or until the meat is soft and tender, but not falling apart. " Boil the fregola in salted water for 14min, drain and stir into ragu with chopped parsley. Spoon ragu into bowls lined with radicchio leaves. Garnish with parmesan and red chilli.

SHS 5-AUG-2012 PAGE

1 goat shoulder, deboned and cut into chunks (up to 2kg) 10 medium red shallots roughly chopped 5 garlic cloves roughly chopped 2 medium carrots roughly chopped 2 celery sticks roughly chopped 1.5 litre red wine 1 litre chicken stock 500g tin chopped tomatoes 10 sprigs of thyme (leaves picked and chopped) 2 bay leaves

1 small bunch oregano (leaves picked and chopped) Salt and pepper 10 anchovies, roughly chopped 6 large tomatoes, chopped 500g fregola (pasta in the shape of small balls) 1 bunch parsley, leaves picked and chopped 1 large radicchio 1 cup shaved parmesan cheese 1 long red chilli, finely chopped, to garnish

BEEF

SCOTCH FILLET $32.99kg

19.99kg

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$

5 August to 10 August 2012 or while stocks last

1 20 8 05 _ 6 0 7 55

Butchers on Brunswick St (9417 2689). Goat can also be delivered direct from the farm through Tallarook’s S e v e n H i l l s (sevenhillstallarook.com.au). The meat is leaner and contains less cholesterol

C M Y K

goats for cooking, so it’s more like cooking lamb.’’ Unlike lamb, goat can be cheaper to buy at butchers and markets, priced from as low as $15/kg. Nicky buys top-quality goat from Fitzroy’s Largo

CARNIVORES are in for a treat at Fitzroy’s Backstreet Eating. Tucked away on Kerr St, the small diner looks like any other inner-city cafe, but the busy dining room sits on top of an impressive in-house butchery in the basement. A window display shows house-made chorizo, salami, prosciutto and terrines as well as whole pigs and sides of beef, aged in house to improve the flavour. As a nose-to-tail butchery, the menu changes weekly depending on what cuts are on hand. Try the house charcuterie for $5.50 per serve, or order a bargain mixed platter with bread and pickled sides for $16. Fresh-tasting terrines ($15.50) come in tantalising blends like duck and cherry, pork, pistachio and apricot, or rabbit, cognac and almond. Other menu highlights include confit duck ($21) with a deliciously tangy jus, or the succulent, crispy-skinned pork belly ($19.50) on a bed of apple and chestnut puree. SOPHIE AUBREY

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LOW-cooked goat might be a hit in Melbourne’s restaurant and cafe scene, but how do you replicate the rich flavors at home? Nicky Riemer (above), the talented chef at Richmond’s Union Dining, reckons there is no mystery to cooking goat — just keep it low and slow. ‘‘In the past, goat meat in Australia was older and tougher, so people were a bit scared to cook with it,’’ Nicky says. ‘‘But now goat farmers are selling much younger

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RAINBOW MEATS

CHADSTONE & CHIRNSIDE PARK SHOPPING CENTRES, CAMBERWELL ‘THE WELL’ & CAROLINE SPRINGS SQUARE

1300 RAINBOW rainbowmeats.com

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Imagine

CUISINE

CUISINE

Rabbit Prune & Pinot Pie

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Imagine Seven | Spring 2012

Ingredients 1 Rabbit 1 Brown Onions – Peeled & Diced 1cm 1 Carrot – Peeled & Diced 1cm 1 Stick Celery - Diced 1cm 3 Cloves Garlic - Finely Chopped 2 Rashers Bacon – Diced 4 Juniper Berries – Crushed 1 Stick Cinnamon 2 Bay Leaves 300ml Pinot Noir 12 Prunes 4 sprigs Thyme Water to Cover 50 g plain flour 50 g unsalted butter 6 Sheets Puff Pastry 2 eggs - Beaten Method Preheat oven to 160 degrees C Cut the Rabbit up into large pieces and brown in a hot pan with oil. Place in a braising dish with all other ingredients except flour & butter, pastry & eggs and cover. Place in oven and cook for 3 hours. Remove from oven & remove lid. Allow to cool then remove rabbit and pick meat off the bones Strain cooking liquor into a pot, (reserving the veg), place on a low heat & reduce until the total liquid is 500ml In a small pot melt the butter & whisk in the flour, cook out for 5 minutes then add the reduced rabbit stock while stirring. Mix the rabbit with the vegetables & thickened stock & season with salt and pepper. Cool completely. Roll into tennis ball size balls and refrigerate. Cut the puff pastry into circles using cutters or any round stencil. You want the bottom of the pie to be cut 11cm diameter & the top 16cm diameter. Place a ball of rabbit on each small circle of pastry & brush the edge with egg. Place the big circle of pastry on top of the rabbit and using your hands squeeze down

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and join the two pieces of pastry where it is egg washed. With a small knife trim the excess pastry off leaving a 1cm join. Brush the top of the pie with egg wash and place into a preheated oven at 180 degrees C. Bake for 20-25 minutes or until golden. Peel and blanch some baby vegetables in boiling water then dress with olive oil & salt. Arrange all on a plate.

Chocolate Torte with Bloody Plums Ingredients 10 Eggs – separated 1 Cup sugar 700g Dark Chocolate (60% Cocoa) 360g butter Pinch of salt Bloody Plums 4 Plums – halved & stone removed 1 cup Red wine ½ cup Caster Sugar 1 stick Cinnamon 2 Star Anise Method Preheat oven to 160 degrees C. Melt butter and chocolate in a bowl over a pot of boiling water. Whisk yolks with half of the sugar until light and fluffy. Mix into the chocolate butter mix. Whip egg whites with the salt and remaining sugar until soft peaks. Be careful not to over whip. Fold whites into chocolate mix carefully. Pour into a 12cm cake tin lined with parchment paper reserving 1 cup of cake mix for icing. Bake for 20 – 25 minutes, you want the centre of the cake to still have quite a wobble. Cool then remove from cake tin and pour remaining mix on top.

Imagine

Pour over the plums in a oven proof dish. Cover with foil and bake in a medium oven for 15 minutes or until tender. Cool. Garnish a slice of torte with some plums and juice and some dried rose petals.

Scallops, Clams & Champagne Sauce A good excuse to open a bottle of bubbles

Ingredients 20 Scallops 1 punnet Samphire 500g Clams – purge in salt water for half an hour to remove grit Champagne Sauce 1 Brown Onion – peeled and diced 2 cloves Garlic - crushed 1 stick Celery - diced 200ml Champagne (or sparkling wine) 500ml Fish Stock 1 sprig Thyme – finely chopped ½ tspn Black Peppercorns 2 Tblspn Corn Kernels 2 Tblspn Clam Liquor 150g Unsalted Butter Method Gently fry the onion, garlic and celery in butter till soft. Add the Champagne and reduce by half. Add remaining ingredients and reduce by half. Strain into another pot and bring back to a simmer. Whisk butter in off the heat and season with salt. Steam clams open in a little water and cool. Reserve cooking liquor. Blanch samphire in boiling water Fry seasoned scallops in olive oil in a hot pan. Serve.

Bloody Plums Bring wine, sugar and spice to a boil & simmer for 5 minutes.

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Imagine

RECIPES

DUCK’S NUTS! For the nut lovers and chocoholics, Duck Creek Macadamias have launched an exceptional line of premium roasted macadamias, covered in dark and milk chocolate. All macadamia nuts used in Duck Creek’s gourmet products are grown on their own plantations scattered across the subtropical hinterland surrounding Byron Bay, NSW. Available Australia wide and online at www.duck-creek.com.au

!"#$%&'(%)* BRAISED ONION AND GARLIC DIP WITH ROSEMARY OIL Ingredients 125ml (1/2 cup) olive oil 6 brown onions, halved, thinly sliced 2 garlic bulbs, coarsely chopped Salt & freshly ground black pepper 2 baguettes (French breadsticks) 80ml (1/3 cup) extra virgin olive oil 1/4 cup fresh rosemar y leaves

This delicious and aromatic dip will ha ve everyone flocking to the dip their Heat half the oil in a large saucepan over . medium heat. Add the onion and garlic and baguette

Above: Chocolate Torte with Bloody Plums. Below left: Rabbit Prune & Pinot Pie. Below right: Scallops, Clams & Champagne Sauce.

cook, stirring occasionally, for 5 minutes or until onion softens slightly. Reduce heat to low and cook, covered, stirring occasionally, for 20 minutes or until onion is soft. Remove from heat. Taste and season with salt and pepper.

Place the onion mixture in the bowl of a food processor and process until smooth. Transfer to a serving bowl. Preheat oven to 180°C. Place sliced baguette on 2 baking trays. Brush each side with the remaining oil. Bake in preheated oven for 10 minutes or until golden brown. Remove from oven and set aside for 5 minutes to cool completely. Meanwhile, heat the extra virgin olive oil in a medium frying pan over medium heat. Add the rosemary and cook for 1-2 minutes or until crisp. Remove from heat. Pour rosemary oil over dip and serve immediately with croutons.

Garlic Galore

In her famous Victorian cookbook, the imperious Mrs Beeton, referring to garlic, wrote: “the smell of this plant is generally considered offensive, and it is the most acrimonious in its taste”. Fortunately, things have changed for the better and garlic is a staple in almost all cuisines from around the world.

SIGNATURE DISHES In this book, Michelle Tchea captures over 80 recipes from leading chefs, all over Australia. It includes Adam D’Slyva, Guy Grossi, Michael Moore, John McLeay, Tobie Puttock and more. From John McLeay’s Pork Belly with Apple Slaw and Chilli Caramel to Tobie Puttock’s Grilled Peaches with Caramelised Brioche, each chef explains how and why they were inspired to call this recipe their signature dish, complemented by their tricks and tips and mouthwatering photography. New Holland.

$29.95

LOW-SODIUM SANTA VITTORIA One of the purest waters available, Santa Vittoria Acqua Minerale is bottled at the source in Northern Italy. Santa Vittoria mineral water contains an extremely low sodium level and is lightly sparkling. The light carbonation along with its purity and low sodium level make Santa Vittoria the perfect accompaniment to fine dining as it does not alter the flavour of cuisine. www.santavittoria.com.au

w w w.imagineyourlifestyle.com.au

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