Meatopia — Gastrology

Gastrology bloggers dined courtesy of HOPHAUS.

This year, HOPHAUS celebrates the world’s largest funfair, Oktoberfest, with the inaugural HOPTOBERFEST which will run from 20 September to 5 October.

Festively dressed HOPHAUS staff served up steins to beer-swilling Bavarians and locals alike, many of them sporting lavish lederhosen in competition to win Best Dressed. Other prizes and giveaways featured throughout the day, with live German music and entertainment.

As part of HOPTOBERFEST, official Oktoberfest and rare wheat FestBier Erdinger HefeWeizen will be served each day, flown in especially from Bavaria, Germany.

We absolutely loved the HOPTOBERFEST specials that were curated by Executive chef Marc Brown. Designed to reflect HOPHAUS’ unique take on modern Bavaria while paying tribute to the traditional fest’s fare, the Oktoberfest specials include Wurst Windrad (1kg sausage pinwheel), Kassler Pork Cutlet (Pickled and smoked pork, boiled potatoes, kraut, mini cheese kransky) and Cobbler’s Hot Pot (Grilled pork belly, pear, potato and sweet mustard cream).

Suckling Pig Nose to tail, lots of crackle, fennel and apple, bier jus

The succulent pork was superbly cooked with the adorning strip of fat providing an additional indulgent burst of pork flavour. The bier jus had a delightful sweetness to accompany the pork and enlivened the relatively heavy dish. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece.

Plate of Spit Roasted Lamb Spinach puree, jus

The lamb shoulder was a memorable dish which combined flawless texture with equally superlative flavours. Each moreish morsel was tender. The lamb’s accompanying spinach puree was simple, fresh and was a delight when smothered on the exceedingly flavoursome and melt-in-your-mouth pieces of lamb.

Sauerkraut

A traditional German side dish, the Sauerkraut was an absolute must-have, with tangy notes cutting through the richness of our mains.

Käsespätzle

Carbohydrate heaven, the käsespätzle was warm, decadent and full of stretchy cheese.

Toffee Apple Strudel Vanilla ice cream and Quark Crème

A delightful dessert, the caramelised apples were perfectly poached with a rich toffee flavour. The apple pieces were crunchy and juicy and ruptured with sweetness. The beautiful pastry and quark crème provided balance to the sweetness of the caramelised apples while the vanilla ice cream maximised solitary pleasure as it slowly melted into the crumbs and hot filling.

The delicious HOPTOBERFEST specials will be available from 20 September until the end of October. The remainder of the 16-day festival will feature live German music, as well as entertainment and DJs each weekend until Sunday 5 October.

What: HOPTBERFEST SPECIALS

Where: HOPHAUS, West end, Mid-level Southgate

When: 20 September - 5 October

Bookings: 03 9682 5900

Meatopia is a farmer's market-come-street festival, celebrating rare breed and artisan meats, local gourmet produce, Victorian fine wine, boutique beer, cider and classic Aussie rock.

This year's festival was juicier than ever, with fresh new meat Huxtaburger and Fancy Hanks joining the Middle Park Hotel kitchen, to headline an all-star line-up of Victoria's top meat suppliers and providers.

Huxtaburger

The leader of the burger-revolution in Melbourne, Huxtaburger served up their famous burgers and southern fried chicken ribs.

Huxtaburger with istra bacon

Damn these buns were good. The decadent brioche buns were deliciously melt-in-your-mouth and the ingredients used were of a high quality.

Southern fried chicken ribs with jalapeno mayonnaise

The fried chicken ribs were well-seasoned and very tasty.

Fancy Hank’s BBQ

Food truck Fancy Hanks celebrates the tastes and techniques of traditional southern style BBQ.

Their Meatopia menu reflected their love for American style food...

Carolina style smoked whole hog, 100g pulled pork with jalapeno cornbread, apple & pomegranate slaw

Kansas City style pork ribs 150g with fancy BBQ sauce

The pork ribs were of particular note, imparting a unique flavour that comes only from genuine slow cooking over charcoal. The outstanding ribs were nicely caramelised and were laced with crispy charred bits. Flavoured well by the decadently sweet and savoury sauce, it was absolutely delicious.

Middle Park Hotel

With a focus on bringing the best Victorian produce from ‘paddock to plate’, event host, Middle Park Hotel offered an array of carnivorous delights.

Spit roasted Flinder's Island lamb souvlaki, hummus, autumn tabbouleh, tzatziki

The souvlaki was delicious. The juicy lamb was encased in pita bread which was slathered with delectable hummus, tzatziki and fresh tabouleh.

BBQ St Louis cut pork rib with Newmarket BBQ sauce & peanuts, apple slaw

Left: Tasting plate of the John Dee sirloin, Warialda Belted Galloway bolar blade and Sher Wagyu rump.

Right: Twice cooked + smoked pork jowl ‘b.l.t.’ sandwich on sourdough w. hot mustard

The tasting plate of the John Dee sirloin, Warialda Belted Galloway bolar blade and Sher Wagyu rump was beautiful. Each cut was cooked perfectly, very tasty and full of flavour.