A Porky Christmas: Murray Valley Pork Rolled Loin

With Christmas only a month and a bit away, we thought we would share one of our Christmas dinner plans with you.

We have a tradition in our household of celebrating Christmas with decadent comfort food, all washed down with plenty of wine.

This year, we have a “crackling” pork recipe that is sure to impress. 

Roasted Pork Loin with perfect crackling

Serves 6

Ingredients

3.06 kg Murray Valley Pork Rolled Loin, rind on

1 tablespoon olive oil

2 teaspoons sea salt

boiling water

Method

1. Pour boiling hot water all over the pork.
2. Dry the pork with paper towels.
3. Rub and massage liberal amounts of olive oil into the skin.
4. Sprinkle salt all over the surface of the skin.
5. Place the pork on a roasting trivet.
6. Roast the pork at a temperature of 220 degrees celcius for the first hour.
7. After an hour, reduce the temperature to 185 degrees celcius and continue cooking until the pork is ready (e.g. for a further 30 minutes).
8. Transfer the meat to a warm plate. 
9. Remove the strings from the pork.
10. Serve!

The pork came out of the oven looking absolutely perfect. Fragrant, sweet and succulent, this roast pork was winter comfort food at its best. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece.

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Rindless Scotch here or Murray Valley Pork's Cranberry & Almond Loin Roast here.

Gastrology bloggers tried the Rolled Pork Loin courtesy of MVP.

‪#‎from5fridays @ Royal Saxon

To celebrate the start of Melbourne's beautiful autum, Royal Saxon are spicing up your Fridays with ‪#‎from5fridays. And you guessed it... it all starts from 5.

The Saxon have also recently launched a delicious

new autumn menu

which has kept us coming back more.

If you've never had the Saxon's charming Italian pizzas before, you'll get to experience their magic during ‪#‎from5fridays‬ where the Saxon shout everyone complimentary pizzas from 5-6! So keep a look out for those delicious pizzas when you're there.

And please... please stay back for dessert. If you do, we recommend the Poached pear tart with spiced red wine reduction and cinnamon ice cream. A beautifully decadent dessert, the soft centre of caramelised pears combines with the buttery crumbly pastry, the rich red wine reduction and moreish cinnamon ice cream in perfect harmony - absolutely sublime!

Think good tunes, cocktails & delicious aperitivo - All available from 5 PM every Friday.

What:

#‪‎from5fridays 

When:

From 5 PM every Friday

Location:

545 Church Street, Richmond

Phone:

03 9429 5277

Link:

http://www.royalsaxon.com/

Cuisine:

Italian, Pub/Bar Food, Coffee

Read our review of their new autumn menu 

here

.

Autumn @ Royal Saxon

As Melbourne turns golden and the leaves begin to fall, the Royal Saxon in Melbourne’s inner east is serving up a whole new array of deliciously rustic dishes that fuse simple classic flavours with an elegant modern twist. 

The all new Autumn 2015 provides a fresh, enticing experience that make this local haunt a serious dining contender. The Royal Saxon is a Richmond institution that’s best known for its edgy beer garden and excellent nightlife. But this two storey venue on Church Street in the heart of East Richmond also boasts a seriously delicious menu that rivals some of the best restaurants in Melbourne. 

Whether eating in the beautifully intimate restaurant, the upbeat bar or the leafy courtyard, the entire menu is available across the whole venue until late every single day.

The kitchen is in safe hands, being led by Italian-born Head Chef Simone Righetto and his first class kitchen crew. The warm and inviting selection of meals fuse traditional Italian cuisine with the best of fresh and seasonable Australian produce. 

As expected of any great Italian eatery, Royal Saxon is particularly good at producing quality pasta dishes of exceptional quality. The mushroom and ricotta parpadelle special that we had recently was no exception. The parpadelle was exquisitely al dente and when combined with the earthy mushrooms and rich, truffle infused ricotta, this dish was pure nirvana. Seemingly simple but with a great complexity of flavour, this pasta course undoubtedly belongs on the permanent menu. 

Royal Saxon serves some of the best pizzas in Melbourne. The delicately thin crusts have the perfect balance between crispiness and chewiness and the expertly judged toppings are always impeccable. 

Righetto has bought his hearty Italian feel to the new main dishes and constructs them with an air of delicious purity. From the whole snapper fillet that is baked in paper to seal in the succulent aromas, to the premium O’Conner grass fed steak, grilled to perfection and served with a drizzle of balsamic, each dish is prepared to accentuate and preserve their natural flavours – a skill of artistic simplicity which Righetto and his team have truly mastered. 

The menu now features an extensive range of sides and salads from which diners can select and share from. As summer fades and new, fresh options become available, the sides menu is constructed to take full advantage of this by including a vast array of fresh Autumn produce. From cannellini beans and peas to shitake mushrooms and broccolini, with a menu like this there promises to be a little something to suit all tastes.

Our favourite dessert from the new autumn menu, and a definite MUST-HAVE is the Poached pear tart with spiced red wine reduction and cinnamon ice cream. A beautifully decadent dessert, the soft centre of caramelised pears combines with the buttery crumbly pastry, the rich red wine reduction and moreish cinnamon ice cream in perfect harmony - absolutely sublime!

Make the most of Autumn’s cooler months and come sample these new flavours at the Royal Saxon. From something casual in the courtyard to something cosy in the restaurant, Royal Saxon is sure to delight. 

Location: 545 Church Street, Richmond

Phone: 03 9429 5277

Link: http://www.royalsaxon.com/

Cuisine: Italian, Pub/Bar Food, Coffee

Great Australian Beer Festival Media Dinner @ Jasper Hotel

Gastrology bloggers dined courtesy of the Great Australian Beer Festival.

Gastrology recently attended the 2015 Great Australian Beer Festival media dinner where the Geelong-based 2015 Great Australian Beer Festival was brought to the Melbourne CBD for an evening of craft beer and cider at Jasper Hotel.

The evening profiled the multi-faceted craft beer festival – and allowed us the opportunity to meet some of Victoria’s best craft brewers, as well as sample a variety of the food available from the festival’s Tastes of the Region dining area – which puts an emphasis on showcasing local restaurants and Melbourne’s best food trucks.

We enjoyed a range of cider and beer tastings, as well as a three course meal and stand up tapas, from two different Geelong restaurants that are catering the festival, plus Jasper Hotel.

Black salt & szechuan pepper soft shell crab with paw paw & asian herb salad by Black Salt Restaurant

Matched with: Prickly Moses Forbidden fruit cider

Our dinner began with the simple, yet ever so enticing, soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. The accompanying salad of crunchy bean sprouts an fresh greens blended harmoniously with the crab, resulting in a clean and bright dish with a perfect salt-sour balance. The Forbidden fruit cider was a lovely match as it echoed the freshness of the salad and it's dry finish on the palate cut through the tanginess of the salad.

Pale Ale Slow Braised Beef Short Ribs with Potato Fondant and Greens by Jasper Hotel

Matched with: Brewcult Supa Fly Rye IPA

The Beef Short Ribs were delicious. Superbly cooked, the meat was very succulent. Its delicate ‘melt in your mouth’texture was sensational. The flavours were subtle and earthy. We loved matching this course with the Brewcult Supa Fly Rye IPA which was very aromatic and boasted a rich malt kick which matched the luxurious pale ale jus lavished upon the ribs.

Banana. Crystal Malt, Chocolate Stout and Vanilla by Vue Grand Hotel

Matched with: Prickly Moses Otway Stout 

The dinner ended on a high with a decadent and absolutely stunning dessert. We found the  Prickly Moses Otway Stout the perfect match for this dessert as it cut through the richness of the chocolate and malt with its roasted, dry finish while complementing the sweet bananas and vanilla with its toffee and caramel notes. It was a commendable end to the evening.

The 2015 Great Australian Beer Festival is Victoria’s premier celebration of craft beer and cider with over 200 Australian brews available to taste throughout the day on Saturday February 21, 2015. The idea is to drink, eat, socialise and be merry with plenty of opportunity to kick back and taste incredible beers, enjoy live music and roaming entertainment, attend free beer seminars, take part in keg-rolling and other colourful competitions and discover surprising happenings around every turn.

Find out more about the 2015 Great Australian Beer Festival here.

Upcoming Event: Great Australian Beer Festival [Saturday, 21 February 2015]

The Great Australian Beer Festival (GABF) returns to the Geelong Racecourse on Saturday February 21, 2015 with a Tastes of the Region dining area – showcasing some of Geelong’s best restaurants and Melbourne’s on trend gourmet food trucks. 

Brewers and beer lovers make the annual pilgrimage to Geelong - only an hour’s drive from the Melbourne CBD - to Victoria’s premier celebration of craft beers and ciders in Australia’s biggest alfresco craft beer garden, as well as to enjoy some excellent grub. 

And what food items are best to eat alongside these fantastic beers and ciders? Black Salt – a modern Australian Restaurant in Geelong recommends a heavier style beer to go with their Pulled Pork Rolls, while a pale ale would be more appropriate for their oysters and calamari.

Other restaurants getting involved from in and around Geelong include Vue Grand Queenscliff, – which will be serving its famed hot dogs to the masses – Odyssey Tavern and Brewery, Sunnys Pizza and Mazamigo Mexican – a mash up of cultural food to match  the 200 plus Australian brews available on festival day. 

Food trucks include Greek Street Food, Simply Vegan, Ooodlelishious, Timboon Icecream, Squid Inc and Tasty Gozleme. 

Among the artisan utopia of boutique beers and ciders, the cultural mash up of flavours, the beer seminars and festival stalls, roaming performers will take delight in entertaining the masses. Three stages will be home to the sounds of worldly music, from the reggae and calypso tunes of Nicky Bomba & Friends, to a variety of indie from The Pierce Brothers plus jazz, funk, folk, blue grass and country.

Drink, eat, socialise and be merry with plenty of opportunity to kick back and enjoy a range of craft beer, cider and great food.

Families are also catered for with a designated Kid’s Zone as well as interactive activities and roaming entertainers. 

What: The most colourful beer festival you’re ever likely to attend 

When: 11am to 7pm Saturday, 21 February 2015

Where: Geelong Racecourse

Costs: Starts at $39.50 + bf. Direct shuttles run from South Geelong Station to get you safely to and from the event.

Winter Dinner - Murray Valley Pork Half Netted Shoulder

Gastrology bloggers tried the half netted shoulder courtesy of Murray Valley Pork.

Winter is the perfect time for decadent comfort food. With winter well and truly here, we thought we would share one of our favourite winter warming dinner recipes with you.

Roasted Half Netted Shoulder
Serves 6

Ingredients

2.04 kg Murray Valley Pork Half Netted Shoulder
1 tablespoon olive oil
2 teaspoons sea salt
boiling water

Method

1. Pour boiling hot water all over the pork.
2. Dry the pork with paper towels.
3. Rub and massage liberal amounts of olive oil into the skin.
4. Sprinkle salt all over the surface of the skin.
5. Place the pork on a roasting trivet.
6. Roast the pork at a temperature of 220 degrees celcius for the first hour.
7. After an hour, reduce the temperature to 185 degrees celcius and continue cooking until the pork is ready (e.g. for a further 30 minutes).
8. Transfer the meat to a warm plate. 
9. Remove the strings from the pork.
10. Serve!

The pork came out of the oven looking absolutely perfect. Fragrant, sweet and succulent, this roast pork was winter comfort food at its best. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece.

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Rindless Scotch here; Murray Valley Pork's Cranberry & Almond Loin Roast here; or Murray Valley Pork Rolled Loin here.

Winter @ Royal Saxon

One of Melbourne's best bars, Royal Saxon offers a large selection of cocktails, beers and wine in a dynamic, bustling environment. Royal Saxon’s versatility is highlighted by the fact that it also operates as an Italian restaurant (and an amazing one at that).

Royal Saxon's dining area has a relaxed ambience with a large central bar that dominates the interior. Striped napkins sit atop the bare wooden tables with views to Church Street or the Royal Saxon courtyard (where on Sundays, you might catch a glimpse of the delicious spit roast).  

Under the guidance of head chef Simone Righetto, the kitchen serves consistently excellent Italian cuisine. All the pasta is handmade daily and the salumi and other cured meats are lovingly produced from scratch. 

Chef Righetto’s resume is impressive, previously holding high profile roles including stints with ‘Gamberro Rosso’; a 2 Michelin Star restaurant in Tuscany, ‘Perbellini’; 2 Michelin Star Restaurant in Verona and ‘Murano’; a 1 Michelin Star restaurant in London.

Margherita - tomato, oregano and fior di latte

Royal Saxon serves some of the best pizzas in Melbourne. The delicately thin crusts have the perfect balance between crispiness and chewiness and the expertly judged toppings are always impeccable. We love their classic margherita - think layers of mozzarella teamed with delightfully fresh basil and juicy ripe tomatoes. Encircled with a puffy crisp crust, this pizza is consistently superb.

Duck ragu parpadelle 

As expected of any great Italian eatery, Royal Saxon is particularly good at producing quality pasta dishes. The parpadelle that we had was no exception. The parpadelle was expertly cooked and retained a slight residual bite. The other ingredients combined to create a wonderful complexity of flavour – the duck ragu was deliciously flavoursome and tender.

Pan roasted barramundi fillet with new season artichoke trifolati, mint and broad beans

Seared beautifully on the outside and wonderfully moist on the inside, the barramundi was stunning. The broad beans and the buttery, soft artichoke were the perfect accompaniment. A profoundly delicious dish displaying great technique. 

Our favourite dessert from the new winter menu was the delightful tiramisu. Well made, with its flavour heavily dominated by the constituent alcoholic component, it was a simple and traditional dessert that was well executed and thoroughly enjoyable.

The chefs at Royal Saxon deliver highly memorable, superbly executed Italian cuisine and service with panache and precision - every dish we have ordered from our numerous visits has been perfectly seasoned and consistently excellent. The new winter menu is no different.

Location: 545 Church Street, Richmond
Phone: 03 9429 5277
Link: http://www.royalsaxon.com/
Cuisine: Italian, Pub/Bar Food, Coffee

Read about #SaxItUp @ Royal Saxon here // Read about Sunday #SpinsandSpits @ Royal Saxon here.

A Porky Christmas: Murray Valley Pork Rindless Scotch

After the success of cooking up Murray Valley Pork’s Cranberry & Almond Loin Roast, we decided to be a little more adventurous. 

This time, we used Murray Valley Pork’s Rindless Scotch (also known as collar butt) which is rindless and boneless. 

We had just received some good news and we were in the mood to celebrate!

To start, we made a few home-made dips and a loaf of rosemary bread.

The pièce de résistance was our slow cooked Murray Valley Pork Rindless Scotch which we served on a bed of quinoa and spinach. We tweaked a Gordon Ramsay Pork Belly recipe (which you can find here) and the results were absolutely stunning!

Here is the recipe for it:

Slow-cooked Pork with fennel recipe

Serves 6

Ingredients

2.4 kg Murray Valley Pork Collar Butt, rindless and boneless 

Black pepper

3 baby fennel bulbs, trimmed and roughly sliced

4 fresh bay leaves

3 garlic cloves, peeled and bashed

1 tsp cardamom pods, bashed

4 star anise

1 tbsp fennel seeds

Olive oil

500ml white wine

1l chicken stock (depending on the size of your pan/slowcooker)

1 tbsp wholegrain mustard

Method

1. Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic. Push to the side of the tray, then add the pork and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with pepper and sprinkle with the remaining fennel seeds
2. Pour in the wine to deglaze the pan, scraping up the bits from the bottom. Bring to the boil, then pour in enough stock to cover the pork and allow to boil again.
3. Transfer the contents of the tray into a slowcooker  and cook on “low” for 7 hours.
4. Transfer the meat to a warm plate and set aside to rest. 
5. Reduce some of the liquid contents from the slowcooker to make a sauce and add the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Strain and pour the sauce into a jug. 
6. Serve the rested pork with the sauce alongside.

The pork was sensational. We loved the fact that is was so lean, fresh and healthy. 

Fragrant, sweet and succulent, this pork was absolutely delicious. The meat was incredibly tender and just melted in our mouths. The accompanying sauce had a lovely depth of flavour. It was perfect for celebrating a special occasion. 

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Gastrology bloggers tried the Rindless Scotch courtesy of MVP.

Our favourite Melbourne desserts...

Desserts can make or break a meal. We share our favourite Melbourne desserts so you can make sure your dining experience ends on a sweet note.

Salted caramel ice cream churros tacos 

The salted caramel ice cream churros taco is Acland Street Cantina's dessert pièce de résistance. Piped into a flat "taco", the churros were puffy and light on the inside and deliciously crisp on the outside. And what other word can you use to describe velvety, decadent salted caramel ice cream apart from yum?

Madeleine filled with lemon curd 

The highlight of my breakfast at Cumulus Inc were these lovely madeleines filled with lemon curd. There is a 15 minute wait for these but they are well worth it! Perfectly shaped with a crisp exterior from being baked in moulded pans, the madeleines were fluffy and light. The lemon curd that oozed out of these had the perfect level of tartness - yum!

Mexican dark chocolate molten cake 

roast almond ice cream & spice poached pears

FOG Restaurant and Bar's Mexican dark chocolate cake was a decadent end to the meal. Extremely rich and moist, yet not overly sweet, and with an oozing chocolate centre. Pure indulgence. 

Mini Dutch pancakes (poffertjes)

Sezanas has the best Mini Dutch pancakes (poffertjes) in town. Served piping hot with vanilla ice cream and drizzled generously with Maple syrup, these little morsels of heaven are to die for.

Fruit and nut bagels with mixed berry mascarpone, strawberries and pistachio dust

Manchester Press' sweet bagel was excellent. The flavours were expertly balanced and the toppings generous. The creamy mascarpone had the perfect level of sweetness and complemented the acidity from the berries beautifully. The fruit and nut bagel itself was lovely – luxuriously dense, crusty on the outside and chewy on the inside with a delectable hint of cinnamon and nutmeg.

Milk chocolate and peanut sublime, candy bar style

As the name suggests, this Acland St Cantina dessert was certainly sublime. The candied nuts provided a lovely textural element and counterbalanced the smooth chocolate "candy bar". Rich and decadent, this was a naughty dessert.

Orange Blossom and Pistachio Cake with Cream Cheese Icing 

Bendigo St Milk Bar's orange blossom and pistachio cake was a particular standout. The cake was moreish, moist, perfectly balanced and beautifully textured as a result of the ground pistachios.

Sauternes Custard and Crostoli The Sauternes 

Pei Modern's Custard and Crostoli was the highlight of our visit. The custard was silky smooth and had the perfect level of sweetness from the bitter caramel and the crostoli was beautifully crisp.

Pacific Rim martini of pineapple, passionfruit and banana, liquorice ice cream and honeycomb 

Jacques Reymond does it again with this flavour explosion masterpiece. As far as pre-desserts go, this surpasses them all.

Banana bombolone with salted caramel sauce & toasted hazelnuts 

The bombolones served at Sapore are the best that we have ever had. The bombolones were puffy and beautifuly light on the inside and deliciously crisp on the outside. The banana flavour was tenaciously strong. The perfectly salty, sweet and creamy caramel sauce brought the whole dish together while the hazelnuts added a lovely crunchy element to the dish. It was sublime.

Macarons

La Belle Miette makes Melbourne's best macarons. Perfectly shaped with a range of beautiful flavours.








The desserts from Bar Nacional are TO DIE FOR. We particularly recommend the Baked sweetcorn cream, popcorn ice cream, toasted maize and brown butter – simply amazing. The saltiness of the pop corn ice cream contrasts perfectly with the sweetness of the corn cream while the toasted maize provides earthy cues and texture.

Date with Helados Jauja (ice cream appreciation masterclass)

Location: 254 Lygon Street, Carlton
Phone: 03 9041 2927
Link: http://www.heladosjauja.com.au/
Cuisine: Desserts/Ice Cream, Latin American, Breakfast/Brunch
Overall Impression: 8.5/10

Helados ‘Jauja' (pronounced “hkow-hka”) is winning Melbourne over one scoop at a time by serving delicious, authentic and unique artisan ice creams and sorbets - all meticulously handmade using real ingredients. That means no artificial flavouring, colouring, or gelatine.

Gastrology bloggers went on an amazing ‘Date with Jauja’ where we were spoiled with samples of 26 flavours (with plenty of seconds), a triple scoop ice cream cone and a regular pack of our choice of flavours to take home. 

On top of being an indulgent afternoon filled with the most decadent and delightful icecreams, we were taken on a journey where we heard how ice cream is made and better understood the process and philosophy behind Helados Jauja and why their ice creams are so special. 

At Helados Jauja, every detail counts. Take their black sesame ice cream for example which requires an arduous three days to prepare. No effort is spared to make each flavour and ice cream the best it can be.  

In terms of flavours, Helados Jauja stocks 24 flavours on site on any given day. Some of the flavours may change from time to time but we have been promised that you will always have 24 flavours waiting for you. 

The flavours range from traditional lemon sorbets to durian ice cream and even an exotic Yerba Mate which is an Argentinian tea. And staying true to its Argentinian roots, there are 3 dulce de leche flavours that are permanently on the menu. 

For chocolate lovers, Helados Jauja's Cocoa Decadence is chocolate heaven and made with 80 per cent pure cocoa extracts - luxurious and decadent. The Dark Side is another one that will please any chocolate lover and was our favourite chocolate flavour as we loved its lighter texture and its clean, bittersweet chocolate flavour. 

From the flavours we tasted at the masterclass, our favourites included the Mango sorbet, Durian (strictly for Durian lovers ONLY), Yerba Mate and the Walnut dulce de leche. 

Helados Jauja’s ice-cream is all about perfecting the basics. The quality ingredients matched with hard work means the results speak for themselves - texturely perfect ice creams with beautiful flavour combinations. The passion for artistic expression using quality ingredients can be tasted in their ice cream. Each flavour is made with love, dedication and artisanship.

Go on a date with Helados Jauja! 

For the $50 ticket price, your date includes a sample of all 24 flavours, a triple scoop ice cream cone and a regular pack of your choice of flavours to take home.

Gastrology bloggers attended the ice cream appreciation masterclass courtesy of Helados Jauja

Blog Giveaway: Hairy Lemon Energy Packs

Need something to help you recover? Recover with HAIRY LEMON! 

Gastrology has teamed up with Hairy Lemon to give away 2 x Hairy Lemon Energy Packs to two of our lucky readers. These awesome packs are valued at $50 each and include Hairy Lemon along with some other 'recovery essentials' (sunnies, headphones, lip balm, water). 

Hairy Lemon helps to optimise energy levels, and aid in the recovery process. It's packed full of good stuff, such as B-group vitamins and Vitamin C, plus Guarana, Ginseng and Biotin to help you recover from those big days and nights! Hairy Lemon is an ideal formulation for those who feel tired due to a hectic lifestyle. Gluten and Lactose-free, Hairy Lemon also contains no artificial colouring. Dissolve one or two tablets daily in a cool drink of water to help you recover when you need to most.

How to enter 

All you have to do, is: 

1. Follow us on twitter (if you have not already) 
2. Send us an email answering “What is your favourite underrated restaurant and why?” 

The best 2 entries, as judged by the Gastrology team, will each win a Hairy Lemon pack!

The competition will run from Wednesday the 7th August 2013 to 8:00pm Friday 30th August 2013 (winner to be announced on this post and Twitter on Saturday 31st August 2013). 

The fine print: 

Only entries made using a valid email address are eligible. Your email address will not be published. This competition is a game is of skill not chance. This giveaway is open to readers in Australia only. Prize is not transferable or exchangeable or redeemable for cash. The Promoter is not responsible for prizes once they have been dispatched to the winner. The image of the prize is purely representative and the actual prize is subject to change. 

******

[31/08/2013] Announcement: Winners of the Blog Giveaway: Hairy Lemon Energy Packs 

Thank you to everyone who entered!

The 2 winners are…


H. Khoo with the following entry:

“My favourite underrated restaurant is Brother Burger and The Marvellous Brew in Fitzroy. Their name says it all - burgers and beer. There are 5 burgers to choose from, cooked how you'd like, and plenty of sides and options for those who don't feel like a juicy meat patty between freshly made buns. My go to meal is the Royal Blue burger with added jalapenos to give it a bit of kick, and a side of beer battered onion rings. All washed down with one or more of the wide range of beers they have on offer. The service is great and they're always friendly.” 

 J. Cresp with the following entry:

 “I'd like to nominate Gami Chicken & Beer (http://www.gamichicken.com.au/) as my favourite underrated restaurant.  

Move over KFC, there is now a new meaning to the phrase 'GFC': Gami Fried Chicken!
Situated in three strategic locations throughout Melbourne's CBD, this Korean establishment follows the KISS principle for the menu, delivering one thing and one thing only: delicious morsels of deep-fried poultry. Added with a range of amazing dipping sauces available (original, sweet chilli, sweet soy garlic and spicy sauce), your tongue will be quivering with pleasure!  

And what better way to wash down the chicken than with a novelty-sized barrel of ice-cold beer, served directly to your table to pour at your own leisure?  

Change my name to shovel, because I'm digging Gami Chicken & Beer! 9.5 drumsticks out of 10.” 

 

… Congratulations, the winners will be contacted via email.

Competition Now Closed. 

Restaurant Review: Pok Pok

Location: 803 Bourke Street, Docklands
Phone: 03 9620 4580
Link: http://www.pokpok.com.au/
Cuisine: Thai, Breakfast
Overall Impression: 6.5/10

Pok Pok is part of the plethora of Mod Thai restaurants to hit Melbourne in recent times. In its short existence, it has firmly entrenched itself in the stable of busy restaurants in the area.

Pok Pok presents diners with a menu filled with an array of delectable options such as Twice Cooked Pork Hock braised in five-spice broth; Roasted Duck with sweet pineapple, lychee, cherry tomato and cherry eggplant; and Jungle Curry containing shimeji mushroom, baby corn, cherry eggplant, sugar snap peas and young peppercorn. 

Green Chicken Curry with Japanese Somen Noodles 

Southern Style Muslim Chicken rice “Khao Mok Gai” 

The Southern Style Muslim Chicken rice was very pleasant. The chicken pieces were nicely caramelised and tender. Unfortunately, the chicken was a touch under-seasoned. It was nonetheless an enjoyable dish. 

Thai Favourites’ Stir Fried Chilli Basil Chicken with Fried Egg “Krapow Gai Kai Dow”

I tasted a mouthful of the Stir Fried Chilli Basil Chicken and found it similarly enjoyable. The dish was an aromatic, playful mix of ingredients. The rich chicken mince contrasted beautifully with the crunchiness of the snake beans and the fragrance of the basil and coriander. 

 Left: Stir Fried Assorted Asian Greens with Steamed Rice

Right: Massaman Lamb Curry with Crisp Roti Bread 

The Pok Pok menu’s pièce de résistance, the massaman lamb curry with crisp roti bread, was enjoyable. Although the lamb suffered from being marginally dry, the dish was enjoyable for its robust and fragrant massaman curry sauce. Together with freshly cooked roti bread, it was an addictive and comforting dish - particularly for an unseasonably cold Melbourne afternoon. 

Pok Pok does have its faults but on the whole, the offerings at Pok Pok are tasty, fresh and very reasonable priced. 

Spins, Spits and Swallows @ Royal Saxon

Location: 545 Church Street, Richmond,
Phone: 03 9429 5277
Link: http://www.royalsaxon.com/
Cuisine: Italian, Pub/Bar Food, Coffee
Overall Impression: 8/10

Lazy Sundays at Royal Saxon are now even more alluring with the launch of Spins, Spits and Swallows. Every Sunday from 12 pm to 8 pm in July and August, the Royal Saxon serves up succulent suckling pig pannini from the courtyard spit and a special 2 course, Sunday Spit Roast set menu on top of their delicious a la carte menu. 

The dining area is relaxed and wraps around a large central bar that dominates the interior. Striped napkins sit atop the bare wooden tables with views to Church Street... 

...or the Royal Saxon courtyard - where you might catch a glimpse of the delicious spit roast. 

Buzzing for lunch on a Sunday, the Royal Saxon is a great place to finish the weekend off, especially given the Sunday specials include $5 Birra Moretti, $5 Coldstream Cider, $10 Laurent Perrier and $10 Negronis. 

Nicola potato, smoked scamorza, pancetta, garlic and rosemary pizza

Thin base and quality minimalist toppings - the potato, scamorza and pancetta sing in harmony. 

Saxon Sunday Roast - Roasted suckling pig, roasted carrots and potatoes, cabbage and pancetta 

Fragrant, sweet and succulent, this slow roasted pork was winter comfort food at its best. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece. 

Pan roasted snapper with nicola potatoes, porcini mushroom, vermentino and thyme

The roasted snapper was soft and succulent with crispy skin that had been seared to perfection. The earthy porcini mushrooms paired classically. A rustic, simple dish executed perfectly. 

Chestnut straccetti, crystal bay prawn, Hervey Bay scallops, tomato and marjoram 

Tried and true, the chestnut straccetti was silky and wonderfully al dente and the prawns and scallops were bursting with freshness. 

And nothing caps off a lazy Sunday lunch like decadent desserts and a cup of coffee.

Italian doughnuts with maraschino cherries and Varlhona chocolate

Sicilian cannoli, cassata mousse and candied orange

Royal Saxon's hearty modern Italian menu and sharp, friendly service makes it a perfect Sunday lunch destination. And now with Spins, Spits and Swallows for the months of July and August, there is even more reason to head down to the Royal Saxon and escape the winter cold with some crispy spit roasted pork and a drink or two. 

Restaurant Review: Spirit of India

Location: 401 Clarendon Street, South Melbourne
Phone: 03 9682 6696
Link: http://www.spiritofindiamelbourne.com/
Cuisine: Indian, Vegetarian
Overall Impression: 5/10

Spirit of India is a reliable eatery with a vast dining area and friendly wait staff.

The food served is of an average standard and quality although their beef vindaloo is a particular stand out. If you’re looking to take-away we recommend calling in advance as there is usually a 30-40 minute wait on take-away items.

Restaurant Review: Garamerica

Location: 230 Dorcas Street, South Melbourne
Phone: 03 9696 2192
Cuisine: Indonesian
Overall Impression: 7/10

Garamerica dishes up authentic Indonesian cuisine with friendly service.

The food is tasty and the menu is incredibly well priced. This restaurant is a neighbourhood hidden gem and is well loved for good reason.

Gloria Swanston's Kitchen new menu launch @ Lounge

Location: 243 Swanston Street, Melbourne
Phone: 03 9663 2916
Link: https://www.facebook.com/gloriaswanstonskitchen
Cuisine: American

Gastrology bloggers were privileged by an invitation to attend Gloria Swanston’s new menu launch. The restaurant is named after Gloria Swanston, an American model, actress, and dancer whose number one passion was food.

Embodying the vivacious Gloria Swanston, the menu is undeniably comfort food - hearty and tasty.

Our favourite items from the new menu include Gloria’s delightful mac & cheese balls with bacon & spicy aioli which are arguably the perfect cure for the strongest of hangovers, the deliciously tender Crispy Kentucky chicken bites with house-ranch dipping sauce and the beautiful slow roasted pulled Porky pig slider.

 

Fire in the Bowl @ Oriental Tea House

Location: Gd 068/69 Melbourne Central Shopping Centre (Enter via Elizabeth St. entrance)
Phone: 03 9066 0207
Link: http://www.orientalteahouse.com.au/
Cuisine: Chinese

What has three serves of dumplings, sweet potato noodles, tofu skin, cabbage, pieces of chicken and fish and A TONNE of chilli and peppers…?

It’s Oriental Teahouse’s aptly named 'Fire in the Bowl’!

Peach Melba ice tea - to help us handle the heat

Calm & Concentration tea - to calm us down after the fiery experience

After the recent launch of Fire in the Bowl, Gastrology bloggers experienced the theatre of this truly hot pot and tested our spice tolerance a couple of days ago at Oriental Teahouse in Melbourne Central. 

Costing a mere $12.50 for a generous *hot* pot, you get to choose from three levels of heat – mild, medium or spicy! 

The hot pots are very tasty but be warned, the hua jiao (Szechuan Pepper) is certainly not for the faint-hearted. Fire in the Bowl is certainly all you would expect from an authentic Szechuan Hot Pot and we couldn’t help but go back for more!

 

Gastrology bloggers dined courtesy of Oriental Tea House

Restaurant Review: Chinta Blues

Location: 6 Acland Street, St Kilda
Phone: 03 9534 9233
Link: http://www.chintablues.com.au/
Cuisine: Malaysian, Asian
Overall Impression: 6.5/10

Chinta Blues is a popular Malaysian restaurant in St Kilda with a band of loyal followers.

The restaurant serves authentic Malaysian hawker food. 

My favourite dish from Chinta Blues is their Sambal Kangkung. It is consistently full of flavour and uses a good dose of belacan. 

Chinta Blues is great for a casual outing with friends especially if you’re on a budget. A lot of their menu items come under the $20 mark and the portions are generous. The service is friendly and the food is of a reasonably good standard. 

Restaurant Review: Shnitz in the CBD

Link: http://www.schnitz.com.au/

Location: 203 Elizabeth Street, Melbourne
Phone: 03 9606 0388 ,
and
Location: Level 2, Dining Hall, Shop K264, 211 La Trobe Street,  Melbourne
Phone: 03 9606 0388

Serving up made-to-order, pan-cooked schnitzels, Schnitz is a great and relatively healthy (if you’re comparing it to other schnitzels) lunch option. We loved the flavour but just wish the portion sizes were bigger.

Circa’s month-long pop-up Yakitori Bar [available only in April 2013]

Location: 2 Acland Street, St Kilda,
Phone: 03 9536 1122
Link: http://www.circa.com.au/
Cuisine: Modern Australian, Japanese, Asian

Gastrology bloggers were privileged to be invited to the launch of Circa’s Pop Up Yakitori Bar (which will only be around for the month of April) at Circa, The Prince.

In conjunction with the excitement of the Pop Up launch, Circa showed off a more permanent addition - its sleek new bar. The new bar has an indoor outdoor feel, with fairy light wrapped foliage hanging from the ceiling, and natural light streaming through sky lights.

This month, to match the yakitori, the bar is celebrating all drinks Japanese (sake, Japanese cocktails and Kirin beer) – as self confessed sake enthusiasts, we must say we were impressed.

We observed skilful chefs presiding over a series of delicious Japanese-inspired canapes.

While the night out in Japan theme runs through the menu, there is a clear distinction from traditional Japanese yakitori. The Yakitori Bar menu is incredibly modern, embracing a large range of different ingredients, all of which work wonderfully together.

The menu features delicious offerings including mountain peppered wallaby loin, served with quandong caramel; husk roasted snow baby corn with smoked white and black garlic aioli; Flinders Island lamb fillet with Sichuan eggplant; and lastly, bonito glazed with bush lime and green tea.

On the non-yakitori side of things, there is a selection of bao that Chef Paul Wilson has crafted to compliment the yakitori. The mouth-watering bao fillings include tea smoked duck and quince with bush plum sauce; caramelised toothfish and native fingerlime with miso mustard; crispy Australian soft shell crab with kimchi relish; as well as sticky pork with mango and fragrant herbs. 

The caramelised toothfish and native fingerlime with miso mustard bao was certainly the highlight of our night. It had a great balance of different flavours: salty yet sweet, soft flesh, with just a hint of heat. It had strong soy and mirin flavours.

Uninhibited and welcoming, Circa’s Pop Up Yakitori Bar serves mouth-watering, yakitori and delicious Japanese drinks. Get in quick before April comes to an end! 

*There is a daily happy hour that will run from 6pm to 9pm across the month for Kirin beer, matching cocktails and sake. All yakitori and bao dishes will be available for $5 dollars each.

 


Images courtesy of Anthony Licuria of APL Photography