Dessert queen Christy Tania has pioneered Melbourne’s first sweet breakfast menu from her very own dessert store Glacé Frozen, which opened in Windsor in August.Read More
Box of Scrolls' product line also includes “Variety Scrolls”...
Cookies & Cream Scroll - Gooey, sticky and crumbly, the Cookies & Cream scrolls are not for the faint hearted and will satisfy your sweet tooth cravings. It is the perfect scroll to spoil yourself this winter.
Cuisine: Dessert, Gelato
Location: 299 Lygon Street, Carlton
Phone: 03 9347 4596
Cuisine: Dessert, Italian, Ice Cream/Gelato
Gastrology recently took part in St Kilda Tourism Association’s inaugural St Kilda Culinary Amazing Race Around The Globe which was organised by the lovely Jessica Williams from Tyrrell Publicity & Promotions.
Phone: 03 9534 2972
Cuisine: Bakery, Coffee, Desserts/Ice Cream
Cuisine: Indian, Vegetarian
We were greeted at Babu Ji by owner Jesse and their Head Chef – alongside Hindu Disco music and quirky images of 1970s porno-moustached “Babus”.
The first course of Papdi Chaat, also known as India's "nachos and salsa", comprised of a generous shared plate of chickpea crisps, coriander salsa, potato and chickpeas, tamarind drizzles and yoghurt. It was absolutely delicious. With a slight kick and beautiful marrying of textures and flavours, we could not help going back for more.
The Yoghurt Kebab was outstanding. A plump fritter-like sphere sitting atop a bright pink, unctuous sauce, we loved the balance between sweet and savoury that the dish struck.
Phone: 03 9534 1212
Cuisine: Japanese, sushi
Phone: 03 9534 2922
Cuisine: Modern Australian, Coffee, Breakfast/Brunch, Desserts/Ice Cream
After 2 lunches, we welcomed a caffeine hit at Il Fornaio.
Phone: 03 9534 5229
Phone: 03 9537 2225
Cuisine: Cheese, Coffee, Desserts/Ice Cream, Wine Bar
Phone: 03 9525 3999
Cuisine: Italian, Cocktails
Read more about Harry's ice cream here.
Phone: 03 8199 1033
The brainchild of Luis Pampliega and Tamara Volkoff, owners of the much-loved Southgate Italian eatery Tutto Bene ARTUSI is a welcome addition to Southgate's dining precinct.
Our afternoon commenced with unctuous pieces of slow cooked ox tongue accompanied by perfectly oozy quail egg, fresh salsa verde and lemon EVOO. a The centrepiece ox tongue possessed a beautiful depth of flavour, with the acidity in the salsa verde helping to alleviate the richness of the decadent tongue.
Phone: 03 9663 1877
Cuisine: North American, Canadian
Yet another new addition to Southgate’s ever evolving dining precinct, Amarok Bar & Restaurant features a menu inspired by traditional North American and Canadian flavours whilst using the finest ingredients.
Phone: 03 9696 0111
Cuisine: Modern Australian
An expansive café and bar with floor to high ceiling windows overlooking the Yarra River, Bluetrain is a brilliant Melbourne meeting spot.
What: A three course journey throughout Southgate’s restaurant precinct, sampling unique presentations of world-class cuisines.
When: Sunday 15 June - Monday 4 August. 12pm Sundays & 7pm Mondays
Where: Southgate Restaurant and Shopping Precinct, on the south bank of the Yarra River, Melbourne
Cost: Choose from two three course dining options for $60pp or $85pp. Entrée and main courses each include a glass of wine and dessert is served with tea or coffee.
NB: Parking is available in Southgate’s Car Park off City Road / Southgate Avenue, $10 flat rate on weekends and after 4pm on Mondays.
Bookings: Online bookings only, at www.southgatemelbourne.com.au
Enquiries: Southgate Restaurant and Shopping Precinct, 03 9686 1000
Progressive Greek - A self-guided tour complete with detailed tasting notesWhen
Each restaurant will be pouring a different a Kir Yianni wine from Amyndeon for the month of July. Each wine will be matched to a small dish.Participating restaurants:
Longrain Melbourne Wine: 2013 Kir Yianni ‘Petra’
Recommended dish: Prawn salad with mint, chilli, lime and roasted rice.
Pei Modern Wine: 2012 Kir Yianni ‘Paranga’
Recommended dish: Duck Egg, Jerusalem Artichoke & Truffle (entrée) or the Beans a la Grec, Killara Rise Lamb (main).
Wine: 2012 Kir Yianni ‘Akakies Brut Rose’
Recommended dish: “Acropolis Now” strawberry mousse with coffee and mastic.
This Easter, we enjoyed a sumptuous feast of succulent, aromatic, freshly grilled meat on skewers from Sugi Satay.