Mission Foods Red Quinoa and Chia wraps

Mission recently launched their Chia & Red Quinoa Wraps, a delicious and healthy addition to their wide variety of products from Mission Foods range. 

Gastrology received these products courtesy of Nuffnang's Product Talk and Mission Foods.

The Chia Wraps contain Chia seeds which are known as an ancient Aztec grain that contain a little bit of everything including omega-3 fats, calcium, dietary fibre and protein.

Toasted cheese wrap

The Red Quinoa Wraps on the other hand contain Quinoa which is known as the “mother of all grains” by the Aztecs. Touted as a superfood, Quinoa has the perfect balance of all nice amino acids essential for human nutrition.

Banana and peanut butter wraps

We really enjoyed the great taste of the wraps which are particularly delicious when toasted. They are perfect with both savoury and sweet options and are a great way to stay healthy when served with fresh and lean healthy options.

These wraps are available in WOW and selected independent supermarkets for RRP $4.79.

Find out more here,

Good Food Month Program Launch - Free Pierre Roelofs ice creams @ Queensbridge Square [29 September 2015]

After smashing attendance records last year The Age Good Food Month presented by Citi is back in Melbourne this November as part of the world’s largest food festival, Good Food Month.

In a special program launch day offer an ice-cream van of sweet delights will be popping up tomorrow at Queensbridge Square from 12pm-1pm offering up to 200 free ice-creams from the king of dessert-for-dinner degustations Pierre Roelofs.

Released today, The Age Good Food Month program has more than 240 events taking place across the city and regional Victoria from 1-30 November, where Melbourne’s food-loving locals and visitors will get to join the feast through a variety of masterclasses, tastings, indulgent one-off events and even raves.

Vinitalia 2015 [11 October 2015]

Vinitalia is an event dedicated to the promotion of Italian wine (main focus) and Italian food (complementing wine) where commercial, educational and enjoyable aspects mingle together in a program made up of degustations, wine masterclasses, workshops and business meetings.

The breathtaking Royal Exhibition Building will provide the sophisticated backdrop for this enticing food and wine opera, presenting guests with a visual feast as you weave your way through tables of over 400 premium wine labels accompanied by delicious and authentic gourmet food, whilst you let yourself be transported by Mirko’s jazz tunes. 

The day promises to be a real experience, rewarding the palate and evoking emotions with its casual mix of refined flavours and dynamic notes… and an unexpected finale. 

THE PROGRAM:

1. Theatre with stage (auditorium style) on the showfloor 

Tentative program: 

11.15am – Roasting the perfect Italian coffee (TBC) 

12.00pm – Italian Aperitivo: Spritz & C. demo 

12.45pm – Mozzarella stretching demo with Giorgio Linfguanti from That’s Amore Cheese 

1.30pm – Ospitalita’ Italiana Restaurants & ANZIS Sommelier awards 

3.00pm – Italian Jazz with Mirko Guerrini 

3.45pm – Vinitalia Wine List Award 

4.30pm – Italian Jazz with Mirko Guerrini 

5.15pm – Cocktails and surrounding demo 

6.00pm – Italian Jazz with Mirko Guerrini 

2. Classroom on the first level where there will be masterclasses (ticketed) about: 

11.30 am – 12.30am 

Piedmont: Italy’s most awarded wine region 

Speaker: Roberto Bellini (President of AIS Associazione Italiana Sommelier) and Mark 

Protheroe (Guy Grossi’s Restaurants Head Sommelier)

1.00pm – 2.00pm 

Orange, White and Amber- Onto the Dinner Table 

Presenter: Joshua Elias from Alquimie

2.30pm – 3.30pm 

Organic, biodynamic and natural wines from Italy 

Presenter: Max Allen 

4.00pm – 5.00pm 

A Tuscan Selection Panel discussion with Joshua Elias (from Alquimie) and Michael Trembath (from Trembath & Taylor) 

5.30pm – 6.30pm 

Grappa & Acquavite: peculiarities and inimitableness Panel discussion presented by Jay Bassell (from The Carlton Wine Room) with John Portelli from Enoteca Sileno, Andrea Morazzoni from Navigli and Marco Senia from ANZIS Australia New Zealand Italian Sommeliers 

3. DOC Apericena – from 7.00pm to 9.00pm 

At 7.00pm the curtain will fall on the exhibition while the stage will light up on for an evening event: the Apericena, an Italian style after finger food.

For more details, head to http://www.italcham.com.au/gustoitaliano/vinitalia2015/index.html.

Nuggetty Creek Olive Oil

At Nuggetty Creek Olives their passion is to produce the best tasting extra virgin olive oil experience.

To achieve this they harvest early, press the olives within hours, working through the night to process what they strive to be the freshest, best tasting extra virgin olive oil available.

We absolutely adored Nuggetty Creek oil. Boasting a fresh taste of extra virgin olive oil we loved both the aroma and the luxurious texture. 

All their oils are tested to ensure true extra virgin oil at the Department of Primary Industry NSW, the only  IOC (International Oil Council) approved Laboratory in Australia.

No poison is used in the olive grove ensuring pure extra virgin olive oil.

Find out more about Nuggetty Creek Olive Oil here.

Gastrology bloggers sampled the product courtesy of Nuggetty Creek Olive Oil.

Mick Adams Burger Bar

Gastrology recently joined Mick Adams Burger Bar for a delicious evening which featured some of the finest burgers from the streets of Oakleigh.

The eatery is named after Greek born Australian business entrepreneur, Joachim Tavlaridis (who later became known as Mick Adams) who opened Australia’s first and possibly the world’s first Milk Bar in Sydney’s Martin Place back in 1932. Based on the American-style soda parlours of the 1930s, Mick’s concept proved popular and within 5 years there were over 4,000 independently run milk bars across Australia.

In line with the Mick Adams spirit, owners Michael and Theo have created a comfortable environment which pays homage through food and service to all those who have shaped our understanding of what it means to be simply Australian.

We enjoyed the Spicy Jorge burger - an almighty burger with a large 200g grass fed patty, red cheddar, tomato, jalapeno, crispy bacon, cos lettuce, mustard aioli and “bada-bing” sauce all squeezed into a fresh, toasted brioche bun. It was the small details that set it apart - from the slightly crispy edges of the pattie to the subtle smokiness of the bacon. Yum!

The Trout burger (a current menu special) was beautiful. It was a delicious burger with generous amounts of perfectly cooked trout, tangy Vietnamese slaw, aromatic coriander and crispy noodles which added texture. Each element was precisely portioned and cooked with love.

A testament to using ingredients that are of the highest quality and expertly judged fillings, Mick Adams Burger Bar is a winner.

Location: 38 Portman Street, Oakleigh

Phone: 03 9563 0331
Link: Facebook, Instagram

Cuisine: Burgers

Gastrology bloggers dined courtesy of Mick Adams Burger Bar.

Monkey King

Set in the heart of the city, the Monkey King Bar is business entrepreneur and dumpling master David Zhou’s latest eatery which takes Melbournians on a food adventure with delicious pan-Asian cuisine. 

Under Zhou’s watchful eye, Monkey King Bar presents a delightful dining experienced coupled with a brilliant cocktail list to enhance and compliment a good night out.

From left: Passionfruit Caprioska; Berry Mojito

The bar offers a concise, considered and well-priced wine list as well as cocktails that are bursting with flavour. We particularly enjoyed the Passionfruit Caprioska (one of the latest additions to their cocktail menu). A moreish cocktail which was both fresh and zingy.  

Mao Pao Tofu

The food menu comprises a selection of delectable dishes – and all items are perfect for snacking on or making a meal of over the libations.  

Wagyu beef dumplings with Lemongrass and Ginger tea infused sauce with a hint of chilli

We were delighted by the tasty selection of delectable dim sum. Each dumpling had gracefully delicate pastry skin enveloping rich and tasty fillings.  

Clockwise from top left: Pan fried pork & chive dumplings with chilli vinegar dipping sauce; Tibetan lamb skewers; The Immortal vegetarian dumplings; Sate Madura chicken skewers

The skewers are also highly recommended. Each morsel was sufficiently seasoned and had benefited from a delectable outer charring courtesy of spending the perfect time on the grill.

Black bean beef with sliced almonds

The Black bean beef with sliced almonds was a delicious main course. Generous morsels of tender beef slathered in luscious umami laden black bean sauce and lightly adorned with sliced almonds, it was a dish that married particularly well with fluffy steamed buns. 

Foreground: Nutella & peanut butter spring rolls dipped in chocolate and nuts 

Background: Wangs taro - sweet honey & sesame taro

The desserts on the menu, did not disappoint. We loved the traditional dessert of sweet honey and sesame taro which featured taro morsels which were each coated with a perfectly crispy exterior and gooey soft centre. The modern dessert of Nutella and peanut butter spring rolls dipped in chocolate and nuts also pleased - I mean Nutella and peanut butter? It was always going to be good.

Monkey King Bar is a brilliant watering hole that will take you on a journey of enlightenment over Pan-Asian delights from the Orient and beyond.

Location: Melbourne Central, Ground Level, Corner of Swanston Street and La Trobe Street, Melbourne

Phone: 03 9066 0207

Link: http://www.monkeykingbar.com.au/

Cuisine: Pan Asian

Gastrology bloggers dined courtesy of Monkey King.

Sabai

New-comer Sabai in Richmond celebrates assertive Thai flavours with youthful vigour.

With owners and chefs, Manpreet and his wife’s collective 25 years of experience in the industry, the restaurant is in safe hands. The menu is, quite simply put, sensational, boasting classically-inspired and creative Thai cuisine that makes a statement.

BBQ pork neck sticky rice, nam jim jaew

We started with the BBQ pork neck sticky rice. A simple and tasty starter that was packed with flavour, we particularly loved the smoky flavours imparted by the pork neck and the perfectly spiced nam jim jaew that brought the dish together alongside the gooey sticky rice. 

Chicken, sweet corn and shitake Dumplings chili jam

The velvety dumpling pastry was beautiful in texture and the accompanying sea of sweet chili jam was pleasantly appetising. 

Crispy barramundi, fresh herb & apple salad chili, lemongrass & sweet sour dressing

Our first main course was an interesting take on the traditional. Instead of the barramundi being served whole, it had been decidedly cubed and then fried to a perfect crispy exterior with plenty of surface area to soak up the pleasant chili, lemongrass and sweet sour dressing.

Slow braised lamb shank Massaman, potato, cashews & roti

The slow braised lamb shank Massaman was a show stopper. The lamb was falling off the bone and was beautifully tender and succulent.  Harmonising a perfect balance of spices and sweetness, the accompanying curry was one of the best examples of a massaman curry we have had. Together with steamed rice, the robust and fragrant dish was an addictive and comforting dish.

Duck Salad, spicy asian slaw, baby raddish, & caramalised popcorn

The duck salad was a multitude of fresh and intense flavours and was highlighted by the luxuriously tender duck and gentle tartness of the spicy asian slaw.  

Coconut ice cream, kaffir lime toffee

The coconut ice cream was refreshing. Of particular note was the addition of kaffir lime leaves which added interest and enhanced the flavour of the ice cream.

Thai Tea Pannacotta, coconut crumble, berries

Sabai’s take on the pannacotta was delicious. Wonderfully melt in your mouth, the pannacotta went beautifully with the textural coconut crumble and frozen berries. A welcome departure from the mundane, this dessert offered its own unique characteristics. We loved the familiar yet different flavour combinations. 

With a firm grasp on the fine art of balancing Thai flavours of salinity, sweetness, heat and acidity, Sabai offers a compelling proposition of beautiful and punchy food. This, combined with a team that clearly loves the food with a passion, Sabai is a welcomed addition to the Richmond dining scene.

Location:

460 Church Street, Richmond

Phone:

03 8528 6884

Link:

http://www.sabairichmond.com.au/

Cuisine:

Thai

Gastrology bloggers dined courtesy of Sabai.

Yardmill celebrates one year with launch of new Raw High Tea series

Yardmill Kitchen and Grocery have a new offering set to hit Melbourne in October.

With a unique ‘real food’ focus – Yardmill is launching a new Raw High Tea Series made from nutritious and raw ingredients, with no refined sugars, no dairy, no gluten and 100% raw.

The launch is to celebrate their first birthday, one year since opening.

The Yardmill Raw High Tea Series can be consumed in store, take away or via home delivery. 

Gastrology will be sampling these offerings soon so stay tuned for our full write-up!

Find out more here.

MGallery Literary Collection - "Celebrity Dining" @ The Como

By Jessica Williams.

The Wheeler Centre – Melbourne’s hub for literary art – is taking part in a new literary collaboration with the MGallery Collection – a selection of nine hotels in Australia, each inspired by a story, either historic or contemporary.

Gastrology was privileged to be invited to attend its Debra Oswald Event at The Como Melbourne on Chapel Street recently. A brilliant evening of gorgeous food and literary talent. It made the team at Gastrology proud to be part of the booming literary community in Melbourne. 

The evening began with champagne, lavender martinis and canapés in The Como Melbourne foyer - a contemporary and welcoming hotel in South Yarra – before being invited to proceed up the elevator to level 6 to the beautiful penthouse event space, Gold Suite. 

The Como Melbourne General Manager Jeremy Healy and Kendra Overall from the Wheeler Centre introduced the night ahead once we had taken our seats. The Como Melbourne – member of the MGallery Collection together with Wheeler Centre had intentionally capped ticket numbers to create an intimate dinner atmosphere in the romantically lit room. Forty people sat around four round tables complete with black table cloths, gorgeous spring blooms and a beautiful grand piano provided stunning background music. We felt so fortunate to be a part of the evening. 

A smooth and rich duck terrine was served with toasted brioche, fig and lime chutney and a soft herb salad for entrée – matched with a stunning 2013 Rockbare Chardonnay from McLaren Vale in South Australia it was an enticing way to begin the meal. 

The MGallery Literary Collection offers Australian writers the opportunity to immerse themselves in a different city through a three day residence in one of the nine hotels. The aim is to provide writers with a creative retreat; a chance to focus on their writing and creative practice, away from the demands and distractions of everyday life. 

Our special guest, Debra Oswald, was the creative genius behind the television show Offspring. It was so fascinating – for the many Offspring fans out there – to hear firsthand what it like to be the woman who wrote Patrick’s death. Yes, we met with the woman who caused thousands of Australian hearts to break simultaneously. Debra also wrote multiple episodes of Bananas in Pyjamas and has recently release a new book entitled Useful. Of which we now own a signed copy of, yay!

For main, King George Whiting with Carrot Tarte Tatin, Pea Puree and a luscious Lemon sauce were alternated with Beef Eye Fillet served with potato rosti, asparagus spears and a sweet jus. 

The food served throughout the evening was of such high and beautiful quality. The way in which creativity of food and creativity of literature and music all seemed to collide in the same space was a beautiful thing to be a part of. 

As mains were cleared, Debra Oswald was introduced to the room. The conversation-style presentation between the author and Sarah Greenstone from The Wheeler Centre sustained the feeling of intimacy intended for The Como Melbourne event. 

Oswald is a brilliant, quirky woman of whom anyone could gleam some insight from. She doesn’t seem to take herself to seriously, and was happy to exhibit her career in the literary industry openly and honestly. 

We learnt that Offspring was a ten page pitch for four years before it was picked up to be made in to a TV show. For so long Oswald was the only one who believed in the story of the Proudmans. Kat Stewart (Billie Proudman) and a few other Offspring team members were at the enlightening event in support of Debra. Slyly keeping their mouths shut ahead of a surprising Offspring Season 6 announcement just days later. 

Debra shared insights from her past, and joked about her genuine surprise that she made it as a playwright with happily married parents and an upbringing in a non-happening suburban town. 

We all reminisced about the bananas and their friends the bears. And learnt that all empowering story lines were handed to the female characters of the childrens’ show. “I offered to invest in fabric to provide just one testicle for Morgan,” Oswald jested. 

The presentation ended as dessert was served. And while the Chilli and Dark Chocolate Pudding with Vanilla Bean Ice Cream and Popping Candy, matched with a Yalumba Botrytis, looked like absolute heaven. None of us wanted Debra to return to her seat. A fascinating, smart and entertaining woman, we were so honoured to be allowed the opportunity to learn from Debra’s beguiling mind. 

The Wheeler Centre is Melbourne’s home for smart, passionate and entertaining public talks on every topic. To be a guest at one of their future events, head to www.thewheelercentre.com and sign up to their newsletter to learn about the 200+ events that take place every year.

Gastrology bloggers attended the event courtesy of MGallery.

COCO RUM

Hawthorn and premiership player Josh Gibson and entrepreneur Hamish Buckley, co-founders of one of Australia’s leading premixed brands “Coco” have introduced an exciting and enticing new product: COCO RUM which will hit stores nationally this month.

Following the success of COCO VODKA, COCO RUM is made from coconut water, white rum and all natural ingredients. The new drink is helping consumers shake the winter chill in time for a balmy summer.

The Coco brand strives to deliver innovative offerings that provide consumers more choice and flexibility and Coco Rum continues this same philosophy. It has even less sugar than its vodka counterpart with only 4.5 grams per 100mls. 

Coco Rum will exude the same simple style as Coco Vodka, and will be available in either a four pack or a 24 pack of 250ml cans. Drink it straight from the can or pour it over ice!

Royal Melbourne Show 2015‎ [19 - 29 September 2015]

The 2015 Royal Melbourne Show, Victoria's largest and most iconic annual community event, is running from Saturday, 19 to Tuesday, 29 September at Melbourne Showgrounds.

Conducted annually by The Royal Agricultural Society of Victoria (RASV), the Royal Melbourne Show celebrates and showcases excellence in agriculture, attracting close to 500,000 people over 11 spectacular days.

Open daily from 10:00am to 9:00pm, the Royal Melbourne Show offers a huge variety of unique memorable agricultural experiences that are entertaining, interactive, educational and fun for young and old alike.

With over 350 showbags on offer at this years Royal Melbourne Show, there's something for everyone.

With an expanded and enhanced animal precinct, only at the Royal Melbourne Show can visitors get up close to thousands of animals, including cows, sheep, goats, pigs, horses, cats and dogs.

Food-lovers will enjoy tantalising tastes and mouth-watering aromas at the Royal Melbourne Show with the event featuring award-winning food and drink from top producers, rotating pop-up restaurants and intimate masterclasses and cooking demonstrations from Australia’s finest chefs and industry experts.

Some of Melbourne's most celebrated restaurants will be popping up at the Royal Melbourne Show and their menus are sure to get your mouth watering.

For the first time ever, Adriano Zumbo brings his exquisite sweet treats to the Royal Melbourne Show, appearing in the popular Dessert Bar for the first seven days, from Saturday 19 to Friday 25 September.

Visitors to the Winning Tastes Pavilion will be spoilt for choice with South Melbourne’s newest dessert boutique, Bibelot, also featuring in the Dessert Bar with its European-inspired cakes, chocolates and pastries on the remaining four days of the Show, from Saturday 26 to Tuesday 29 September.

Burger-lovers will enjoy Daniel Wilson’s Huxtaburger with a taste of Huxtable, popping up in the Winning Tastes Pavilion on Wednesday 23 to Saturday 26 September, offering their famed Wagyu burgers and Huxtable tasting plate.

Foodies looking for more exotic flavours will delight in Rumi’s delectable Middle-Eastern inspired menu from Saturday 19 to Tuesday 22 September. We absolutely adored the dish of Pulled Lamb Iskender - bursting with flavour and wonderfully tender, the lamb was adorned with luscious yogurt, fresh tomato sauce. Fluffy flat bread acted as a wonderful canvas for the dish, soaking the delicious flavours.

Your taste buds will go into overdrive with the finest award-winning produce from the Royal Melbourne Fine Food Awards and Royal Melbourne Wine Awards, including gourmet cheese and cured meat plates, glasses of award-winning wine, cups of award-winning coffee, gourmet ice cream and pies, available for purchase in the Fine Food Deli.

For the first time at the Royal Melbourne Show, enjoy a little ‘cocktail hour’ with a tasty tipple, from 12noon to 6pm at the Speakeasy Cocktail Bar. 

Crust Gourmet Pizza Bar also makes an appearance at the show, offering delicious pizzas, minus the guilt. Their Royal Melbourne Show menu offers a selection from Crust's menu including some classic combinations as well as some more adventurous gourmet options. 

Boasting hours of free world-class entertainment and performances, the thrill and excitement of carnival rides, spectacular stunts, glittering nightly fireworks and much more, there's an amazing variety of things to do at this year's Royal Melbourne Show.

Tickets to the 2015 Royal Melbourne Show are on sale from Monday, 3 August and there are a number of great value ticket options.

For all things to do at the Show and ticket packages, visit the new and improved Royal Melbourne Show website, www.royalshow.com.au and follow the Royal Melbourne Show on Facebook, Twitter and Instagram.

What: Royal Melbourne Show

Where: Melbourne Showgrounds, Epsom Rd, Ascot Vale 

Dates: 19 - 29 September 2015

Gastrology bloggers attended the event courtesy of Royal Melbourne Show.

The Wine Gallery

Founded by Tom Walenkamp and multiple award winning sommelier Banjo Harris, The Wine Gallery is a new online wine store designed to simplify the wine buying experience. 

The Wine Gallery differs from other online wine stores in a few key areas. The Wine Gallery stocks 20 varieties of wine but only one of each variety is available at any one time. All wines are selected by Banjo from boutique wineries around the world and are identically priced (from $20 - $25 per bottle depending on the number of bottles purchased). Then, to make things really easy, you can choose your wines by food, mood, tastes or the weather. Simple.

Gastrology recently took The Wine Gallery website for a spin. We searched for wines that would match well with Italian food and were presented with a Sangiovese from the McLaren Vale and a Spanish Tempranillo - so we ordered both!

Tempranillo, Quinta Milu 'Milu' 2013, Ribera Del Duero, Spain

Sangiovese, Hedonist 2014, McLaren Vale, South Australia

Tasting notes for each wine from Tom and Banjo are also helpfully included on the website. 

We were really impressed by our experience testing out The Wine Gallery - both wines represented great value, matched beautifully with our Italian dinner, were well packaged and arrived extremely swiftly. If you find choosing the right wine to suit your food, mood, tastes or the weather daunting at times, The Wine Gallery is definitely worth a try. 

For more information visit http://www.thewinegallery.com.au/.

Gastrology bloggers sampled the product courtesy of The Wine Gallery.

Long Story Short Cafe

Sitting unassumingly in a quiet street off bustling Bridge Road, Long Story Short is a delightful café exuding modern chic charm with its modern interior, wooden benches, ceiling-suspended lighting and touches of greenery. 

As expected of any great Melbourne café, the coffee is excellent (Eagle Vision by Proud Mary) and poured by adept baristas. 

The drinks selection also includes welcomed additions such as matcha lattes and Sisko hot chocolates.

Poached Chicken Salad, Beluga lentils, chickpeas, dukkah, harissa yogurt, spinach leaves and kimchi popcorn

Perfect for the warm weather, this was a lovely salad of tender roasted chicken breast served on a bed of baby spinach, lentils and chickpeas. The scattered kimchi popcorn added a delicious salinity and spicy kick to the dish while the tangy harissa yogurt dressing brought all the elements of the salad together.

Grilled calamari salad with rocket, chickpeas, quinoa and Vietnamese dressing

A delicious salad of perfectly grilled calamari that was spiced up with a Vietnamese tangy dressing, we loved the freshness of this salad and its Asian-influenced flavour combinations.  

Pepe Saya Buttermilk Pancakes with caramelised banana, peanut butter, sour cream and vanilla ice cream

The Buttermilk Pancakes were a showstopper.  A simple breakfast favourite that amalgamates the best things in life (such as ice cream). The pancakes were fluffy and moist and embellished with wonderfully caramelised banana, decadent peanut butter and balanced with slightly tart sour cream. Yum!

Armed with amiable staff and a great selection of honestly prepared food and beverage, Long Story Short puts most cafes to shame.

Location: 10/53 Coppin Street, Richmond

Phone: 03 9421 6221

Link: http://www.longstoryshortcafe.com.au/

Cuisine: Modern Australian

Gastrology bloggers dined courtesy of Long Story Short Cafe.

Blue Chillies

16 years on Blue Chillies continues to be one of Melbourne’s favourite modern Malaysian restaurants.

Located in the iconic Brunswick Street Fitzroy dining district, Blue Chillies have been serving locals and visitors alike over the past 15 years with an ever progressive menu of signature takes on classic Malaysian flavours with a Melbourne flair.

By combining fresh local ingredients with imported spices and traditional Malaysian cooking techniques, the Blue Chillies kitchen has been able to expand on their extensive experience of hawker-style cooking on the streets of Kuala Lumpur and Penang. 

Black pepper soft-shell crab

We loved Blue Chillies’ enticing soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. Served with ground peppercorn sauce and aromatic curry leaves, this dish was simply superb.

Rockling fillets with curry leaves, chilli, spices and buttered egg floss

The rockling was encased in light and crispy tempura batter. This dish was pure comfort food and laced with feather light egg floss, just the right hint of chilli and aromatic curry leaves. The egg floss was one of the most delicate we have seen, a testament to the chef’s wok skills. 

Pork ribs with chilli jam

The pork ribs were expertly prepared - juicy and succulent from having been wok roasted. The outstanding ribs were slathered with a flavoursome and sticky chilli jam sauce.

Assam Prawns with okra, stringless beans and tomatoes

The Spicy Assam Prawns were yet another highlight. The perfectly seasoned assam curry broth possessed the customary punchy flavours exhibited by Malaysian curries. We loved the beautiful tartness from the assam base which goes particularly well with seafood.

Belachan asparagus

The wonderfully fresh and organic asparagus were smothered with a beautiful belachan sambal paste. It had the perfect level of heat and was cooked very well.

Black sticky rice pudding 

A modern take on the traditional Malaysian dessert of black sticky rice pudding with coconut milk, this bowl of goodness arrived as pretty as a picture, boasting a lovely deep purple colour. Blue Chillies’ version was absolutely moreish - luscious and striking without being too sweet. We loved the crisp exterior of each morsel of rice and the addition of toasted coconut which provided a great textural element to the dish. 

Pandan crepes

The kueh dada (pandan crepes) were lovely. This sweet coconut stuffed pancake roll was beautifully made and matched perfectly with the creamy, cold ice cream. It was an especially gratifying dessert that concluded our evening on a sweet high.

Serving up dishes that have a focus on balance in texture, flavour and presentation, Blue Chillies pleases with innovative yet familiar Malaysian dishes. 

Location: 182 Brunswick Street, Fitzroy

Phone: 03 9417 0071

Link: http://bluechillies.com.au/

Cuisine: Malaysian, Asian

Gastrology bloggers dined courtesy of Blue Chillies.

The Free Wines App

In early August, the Free-wines.com dining program launched its free App which is now available to download in both the Apple and Android play stores.  

A world first, the App offers members a free bottle of award winning wine when they dine at participating restaurants with a minimum spend (usually $100 or more). These include chef hatted restaurants, local restaurants, pubs, clubs and cafes – something for everyone.  And to make the deal even sweeter, the membership for Free-wines is absolutely free.

The free wine is provided by Zenith Wine Agencies, a specialist on-premise wine importer and wholesaler, rated in the Top 20 national and east coast on-premise distributors in Australia.

Gastrology recently experienced the Free Wines App at Sezar.

One of the few venues to serve Armenian cuisine, Sezar brings a fresh approach on traditional Armenian flavour combinations to Melbourne. 

To receive a free bottle of wine, all you have to do is:

1. Make sure you download the Free Wines app to your phone.
2. On the night of your visit to a participating restaurant, select that restaurant on the App.
3. Select your wine of choice (there is always a bottle of red and a bottle of white wine to choose from).
4. A pop up message will appear saying ‘Please show your waiter’. Show this to your waiter and the waiter will then bring you your bottle of wine!

It was incredibly easy and fuss free to use.

We thoroughly enjoyed the food that we had at Sezar. For starters we recommend the Spinach & Feta Boreg. These mouth-watering pastry cigars were delightful. Biting through thin, crunchy exterior pastry, our taste buds were greeted with a flavoursome concoction of soft wilted spinach and luxurious feta. 

The Twice cooked chicken wings were also delicious. The meaty chicken wings were crusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior and drizzled with pomegranate glaze before being laced with crushed pistachios. 

From the Large Plates section, the Armenian BBQ Chicken is not to be missed. The chicken was exquisitely tender and full of flavour and went beautifully with the pickles, tabouleh, flat bread and tahini.

The Coombe Farm Pinot Noir which we had chosen was the perfect companion for the food we had. The fruitiness and hints of spice from the wine were a great match for the dominant fresh herbs which featured in every dish. 

The desserts at Sezar are a must have. The dessert tasting plate features every sweet on the menu and is a sight to behold (before devouring). Think crispy filo, walnut toffee, ice cream and salted caramel or Vanilla parfait with crumbly pistachio crust, berries and lashings of rosewater syrup. Simply stunning!

Find out more and download the Free Wines App here.






Gastrology bloggers dined courtesy of The Free Wines App.

Cecconi's Breakfast - Spring Menu Launch

Written by Jessica Williams.

In today’s society of “Freakshakes”, “Cronuts” and “Superfood Breakfast Salads seasoned with the tears of a mythical unicorn”, it can be easy to forget just how wonderful simple, quality breakfast ingredients can be.

Gastrology was invited to Cecconis, an Italian restaurant on the Paris end of Flinders Lane, to sample its new spring breakfast menu, designed and developed by owner/operator Maria Bortolotto, available Monday to Friday from 7.30am.

The restaurant itself is the definition of Italian elegance. Located slightly below ground level, diners descend an elegant stairwell towards the warm, glowing brasserie where white table cloths top tables which are surrounded bu high backed leather chairs. 

The open-style kitchen prep area can be seen from the entry way, and at the marble bar, which is well stocked with Italian wine and Campari, sits a basket of freshly baked breads and muffins, ready and waiting for the day’s visitors. 

Even at 7.30am, Cecconis retains its enticing, moody, evening ambience. It’s the smell of freshly brewed coffees and pastries that are the only real giveaway that it is only breakfast time. 

The soy lattes are creamy, smooth and well balanced– a true testament to a skilled barista who would no doubt prefer diners stuck to luscious, full cream milk; the best ingredient of a classic, white coffee, aside from the bean itself. 

But trends have in fact permeated the classic Italian eatery. The breakfast feast begins with freshly squeezed blood orange juice, served from an old-style glass milk bottle. The restaurant is a stage for Victoria’s seasonal ingredients with much of the produce coming from the restaurant’s farm in Lorne.

The first meal is Paleo Granola with almond milk. A dish inspired by Maria’s recent transition to the paleo diet (a powerful move for a woman that spends her day surrounded by some of the best pasta in Melbourne). Made up of nuts, seeds, coconut, dried fruit and spices topped with fresh berries, the bowl is a picture of health. Decorated with edible flowers; it is as tasty as it is beautiful.

The breakfast antipasto plates arrive soon after; a representation of the ingredients that make up much of the remainder of the menu. Designed for sharing, the antipasto plate can be shared between two people and is a generous and hearty way to kick-start the day. It is here we are reminded of the simple beauty and exquisite taste of standalone, authentic Italian ingredients: fresh prosciutto, crunchy sourdough bread, juicy tomatoes doused in olive oil, velvety goats cheese feta, bright green avocado and creamy scrambled eggs. 

No trends here, just provincial European flavours that are enhanced by Cecconis preference for locally sourced and seasonal produce. Available on the platter, or ensconced in a variety of other breakfast style dishes, the Cecconis hot breakfasts are classic and refined. 

It’s the eggs that are a true revelation. Combined with chives and parmesan, and immensely silky, they are the best scrambles we have tasted around Melbourne in a long time. As we scrape our eggs bowls clean, two freshly baked muffins are placed in front of each place card to take with us for mid-morning snack. 

Thanks Cecconis, you most definitely know how to spoil.

Location: 61 Flinders Lane, Melbourne
Phone: 03 8663 0500
Link: http://www.cecconis.com/
Cuisine: European, Italian, International

Gastrology bloggers dined courtesy of Cecconi's.

Dinner service returns @ Fitzrovia

Culinary darling of St Kilda, Fitzrovia is serving dinner once again.

Fitzrovia’s ethos of using seasonal produce sourced from Victoria means that the new Fitzrovia dinner menu celebrates this season’s best local spring produce.

Signature polenta chips, truffled parsley & Parmesan

Far from being just a side dish, denied due love and attention, Fitzrovia’s polenta chips were a welcome deviation from the norm with each individual chip deep fried to perfection to achieve a crunchy golden skin and a fluffy centre. The coating of truffled parsley and parmesan was exquisite in taste and an ideal match for the chips. These chips alone are worth a return visit to Fitzrovia.

South Gippsland milk fed veal fillets Milanese in lemon zest, parsley and Parmesan crumbs with bagna càuda and an organic truss tomato, rocket and shaved Parmesan salad

The South Gippsland milk fed veal fillets Milanese in lemon zest, parsley and Parmesan crumbs were one of the highlights from the dinner. As we sank our teeth through the crispy crumbed layer of the crumbs, it unleashed moreish and tender morsels of veal – just beautiful. It was a simple dish, done well.

Thyme & garlic confit free range Ovens Valley duck leg with braised black lentils, brussels sprouts & sauce gribiche 

The duck leg was tender and bursting with flavour with the mellow braised black lentils and brussels sprouts allowing the rich flavour of the duck to transpire.  The flavoursome sauce gribiche provided the crowning element to this wonderful dish.

With an emphasis on tried and true flavour combinations with a modern twist, Fitzrovia’s ‘Gate-to-Plate’ cuisine profiles the finest in Victorian produce. It celebrates what true casual dining is all about – simple and fresh ingredients done well and is a delicious dinner option as the weather warms up. 

Location: 2/155 Fitzroy St, St Kilda
Phone: (03) 9537 0001
Link: http://fitzrovia.com.au
Cuisine: Modern Australian





Gastrology bloggers dined courtesy of Fitzrovia.

Michel’s new surprise cake range

Michel’s have recently launched a new surprise cake range where customers can design their own cake. 

Gastrology were pleased to be given the opportunity to design our own cake for an extra special 60th birthday party recently.

The process is simple...

Step 1 - Choose your base size

We opted for the tiered cake as we had around 30 guests attending the party. The cake fed them all comfortably but if you've got some sweet tooths in the crowd, Michel's conservative estimate of  16-28 serves is a great guide.

Step 2 - Pick your flavour

Being true chocoholics, we could not go past the chocolate sponge. It was wonderfully fluffy and moist without being too heavy or dense, making it the perfect sweet end to a decadent meal.

 

Step 3 - Pick your toppings

Our topping choice of berries was wonderful. Featuring luscious raspberries, blueberries and strawberries, it was a wonderfully fresh addition to our cake. 

Step 4 - Pick your sides

We chose the chocolate plaques to go around the side. 

Step 5 - Pick your ribbon colour 

To ensure our cake looked extra festive, we chose red ribbons which also matched the red from the strawberries and raspberries.

Pick up!

A week after putting our order through, the cake was ready for pick up from the store of our choice (Michel's Spencer St Outlet) on the day of the 60th birthday party. 

Our guests absolutely adored the cake. Effortlessly elegant and delicious, we found our guests commenting on the beautifully made layers, the airiness of the chocolate sponge and the freshness of the berries.

The beautiful birthday girl loved the cake too!

What: Michel’s new surprise cake range
Where: All Michel's Pattiserie outlets
Link: http://www.michels.com.au/

Public House

Elegant and approachable, Public House impresses with a delicious menu that spans a wide range of world-inspired dishes.

The moody colour scheme and lighting accented by Art Deco detail within an industrial design create a relaxed ambience that is perfect for socialising. 

The kitchen is in safe hands under the guidance of Head Chef Paul Muir. Muir’s talent is palpable, courtesy of a successful career in Victoria’s epicurean scene, having previously headed the kitchen at Bacash and Stones of the Yarra Valley.

In line with Public House’s social setting, the menu items are designed primarily for sharing. 

Tempura battered zucchini flowers filled with Persian fetta & mint

The tempura zucchini flowers stuffed with Persian fetta and mint and served atop a dollop of luscious hummus were excellent.  The batter encasing the zucchini flowers was ethereally light and crisp while the stuffing was rich and flavoursome.  Combined with the creamy hummus, the dish was a delight to eat.

Grilled Hervey Bay scallops, waikami, salmon roe

The scallops were perfectly seared and bursting with sweetness - further enhanced by the restrained savouriness of the waikami. 

Fried soft shell crab tacos, corn & avocado salsa, kewpie mayo

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 freshness from the sweet corn salsa and fresh herbs, it was a playful and delicious dish.

Grilled Calamari, du puy lentils, chorizo, parsley sauce

The grilled calamari was another crowd favourite. Tender ribbons of beautifully grilled, unbelievably tender calamari were enhanced by spicy chorizo and fresh parsley sauce. The calamari was beautifully cooked and perfectly seasoned with a distinctly Spanish influence.

Crispy pork belly, hoi sin, Vietnamese herbs, picked vegetable salad

Each pork belly slice had been succulently roasted to retain a porky juiciness and retaining a healthy layer of melt-in-the-mouth fat in the process. The accompanying salad featured dazzlingly fresh ingredients which blended harmoniously, resulting in a clean and bright dish with balance.

Pork Belly Bao

The pork belly bao was wonderful. Featuring the tried and true flavour combination of hoisin sauce and crispy pork belly, it truly hit the mark. The outside of the bun was pan fried, resulting in a crisp exterior which echoed the crispy pork belly within.

Ricotta gnocchi, roasted pumpkin, walnuts, shaved parmesan, basil oil

Our favourite dish of the night, the house made ricotta gnocchi was simply superb. It was a faultless dish of light, fluffy gnocchi with a crisp exterior combined with sweet roasted pumpkin, crunchy walnuts and wonderful freshness from the basil oil.  

Rhubarb & frangipani tart, soft meringue, vanilla bean ice cream

This striking dessert of Rhubarb and frangipani tart was an explosion of flavour. The soft meringue was addictively sweet and melted in the mouth. Paired with the exquisitely short crumbly pastry, gooey rhubarb centre and vanilla bean ice cream, it was a beautifully balanced dessert.

Chocolate & Nutella pave, saffron pear, mascarpone 

Featuring rich chocolate and Nutella, the pave was a decadent end to a decadent meal. The saffron pear was desirably tender and fragrant and paired well with the chocolate, as did the mascarpone.

Selection of truffles (white chocolate, lemon & coconut, cherry & dark chocolate, almond & dark chocolate, pistachio & dark chocolate)

Located in the heart of Richmond, Public House delivers on all fronts - the dishes are bold and diverse, the staff friendly and the environment modern and relaxed.

Location: 435 Church Street, Richmond, Melbourne

Phone: 03 9421 0187

Link: http://publichouse.com.au/
Cuisine: Modern Australian

Gastrology bloggers dined courtesy of Public House.