The Easey Street Smoke Out

Gastrology bloggers dined courtesy of Easey Street Smoke Out.
Ironbark Barbecue has teamed up with Australia’s first communal motorcycle workshop, Kustom Kommune, to reveal Easey Street Smoke Out.
The unique venue offers the best American style barbecue, in a real motorcycle workshop complete with welding, sawing and revving. The Kommune is also a fully equipped motorcycle workshop where members self-service their own bikes. They can access tools, knowledge and facilities from the Kommune community.
The bar and restaurant opened in February 2015 at Kustom Kommune, where the team serves up succulent cuts of ethically sourced Victorian meats, smoked on site from 5am, for dinner service starting at 6pm. The results are mouthwatering, tender, juicy, hot, smoked meats courtesy of using time old techniques which involve long processes.
The drink offerings are impressive with beers from local brewers in Thornbury, 3 Ravens, which was named Champion Small Australian Brewery at the Australian International Beer Awards and also picked up Best British Ale for its slightly tweaked English Ale.
Ironbark's passion for real American style food is palpable. Coupled with the sourcing high quality meat, it is a compelling proposition. The quality meat offerings include prime Victorian beef brisket, free range pulled pork shoulder, succulent Victorian lamb ribs, spicy thick sausages, the American classic, Texas chilli, as well as delicious salads and sides.
The Slow Smoked BBQ boasts a great selection of meats a- all of which are smoked with different woods to impart specific flavours and are prepared using dry rubs. We loved our platter of beef brisket, pulled pork, lamb ribs and thick sausages.
The lamb ribs were stunning - Tender, falling off the bone, juicy and packed with flavour. Prepared in the Southern tradition, we loved the smoky flavour imparted from being smoked for hours. The beef brisket was another  standout. Particularly noteworthy for its fragrant and complex beefy flavours which were enhanced by being marinated prior to being smoked for numerous hours. The meat was both soft and delicate.
The accompanying red slaw salad was our favourite. It was an enlivening salad with bold tastes and textures. A mixture of red chilli, red cabbage,  radish, capsicum and cumin, the salad was a beautiful and fresh addition which went well with the meats.

The Easey Street Smoke Out is the best place in Melbourne for the 3 Bs (barbecue, beers and bikes), delighting patrons with authentic American BBQ meats which are slow-smoked over real hard woods and delicious side dishes.

Location: 25 Easey St, Collingwood
Phone: 03 9417 5123
Cuisine: American, BBQ

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Morgan’s Beach Shack

Gastrology bloggers dined courtesy of Morgan’s Beach Shack.
Since opening its doors in January last year, Morgan’s Beach Shack has swiftly established a firm following among locals and travellers alike.

Led by seasoned hospitality veterans, Julian Gerner and Paul Olynyk, who also co-own the Royal Saxon in Richmond, the venue continues to be a hotspot for its fresh food, great atmosphere, live music and endless games of ping pong.
With panoramic views of the Mornington Peninsula, Morgan’s Beach Shack has a very distinctive visual narrative that pays homage to its enviable seaside setting. Designed by award-winning Six Degrees Architects, a firm whose iconic style has defined the face of some of Melbourne’s most renowned venues, the interiors are layered with recycled materials: lobster pots are turned into lampshades, lifebuoys are suspended from old timber beams, and a pair of rowing oars sits against sandstone bricks. The effect is playful, relaxed and contemporary.
Rare Beef salad

The menu takes cues from Baja-style cuisine, a Californian take on Mexican. We loved their moreish kingfish ceviche, fresh salads and stunning tacos.
Kingfish ceviche, Cured kingfish, fresh peppers, chilli salt, fennel + tendrils

The ceviche was our favourite dish. Displaying technique and skilful restraint, the kingfish was beautifully presented and accompanied by a citrus-based marinade that cured the kingfish. It was a wonderful mélange of salinity, sweetness and acidity.
Baja battered soft shell crab w. sweet corn salsa, jalapeno crema + fresh herbs

We adored the beautifully crispy and juicy soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. With a touch of spicy jalapeno crema and freshness from the sweet corn salsa and fresh herbs, it was a playful and delicious dish.
Ancient grain salad

We enjoyed both our ancient grain salad and rare beef salad. The ancient grain salad in particular was a stand out. An enlivening salad of chicken, farro, quinoa, chia, chickpeas, roasted almonds, tendrils and creamy goats curd brought together with an olive oil dressing, the salad was a medley of exciting flavours and textures.
With uninterrupted views overlooking one of Australia’s most famous bays, Morgan’s Beach Shack is a spectacular place to take in what Sorrento has to offer.

Location: 1-3 Esplanade, Sorrento, VIC
Phone: (03) 5984 3121
Cuisine: Mexican, American, Burgers, Steak

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