September 10, 2013

Review: HERO - Born in Brooklyn Raised in Melbourne

September 10, 2013/ Gastrology

Location: Stewart Street at the back of 445 Swanston Street, Melbourne (RMIT SAB Building 80)
Phone: 03 9995 4655
Link: http://www.herosubs.com.au/
Cuisine: American, Fast Food, Sandwiches/Subs
Overall Impression: 8/10

A revolution of the sandwich kind has arrived in Melbourne.

Since the opening of The Grain Store, Michael and Eleena have been busy putting together their new food concept called HERO, now open at Stewart Street.

Taking its inspiration from gourmet ‘Hero-style’ sandwiches made famous in and around Brooklyn-Queens, New York, HERO has taken the art of the simple sandwich baguette and applied the Melbourne shuffle to its big sandwich flavours.

The HERO baguettes are oversized sandwiches with big, bold flavours and gourmet fillings to match. HERO has worked closely with some of Melbourne's best artisan food suppliers to develop unique flavours, from the bread (Empire bakery) right through to the meats (Castricum), veggies (Biviano & Sons) and NYC-style bagels (Five & Dime Bagel Co).

We were pleased to enjoy some HERO baguettes at their new neighbourhood over the weekend.

Apart from delicious subs, HERO also serves some delicious Brooklyn-style treats including maple chipotle (smokey, sticky and spicy BBQ wings) and hot ball donuts which have unique fillings and are sprinkled with flavoured sugar toppings.

Spreading love, the Brooklyn way, HERO subs are taking Melbourne by storm. Their hand-made over-sized gourmet baguettes are filled with the freshest produce and ingredients and this is evident in how it tastes. Big, bold sandwich flavours which are delicious and affordable – what more could you want?

Gastrology bloggers dined courtesy of HERO.

September 09, 2013

Product Review: Spiral Foods Organic Coconut Sweet Spread

September 09, 2013/ Gastrology

Australia’s leading supplier of quality Traditional Foods, Spiral Foods has released a coconut spread.

Spiral Foods Organic Coconut Sweet Spread is 100 percent certified organic, has no artificial colours or flavours, and boasts the versatility to act as a spread, a topping, a sugar substitute or even just a sneaky spoonful snack.

The coconut spread is made entirely of coconut that has been crushed in a way that creates a paste, which is then blended with the nectar from the coconut flower. Coconut oil has been proven to reduce hunger, aid in weight loss, have powerful medicinal properties and is rich in lauric acid.

Taste:

Upon tasting the spread on some Rustica bread, we found the coconut taste just beautiful. It spreads like butter and melts in your mouth like chocolate. The richness of the flavour is surprising, as is the sweetness. We loved this richness in taste and texture.

Ingredients:

Organic coconut, organic extra virgin coconut oil, organic coconut nectar.

Shelf life:

Two years

Packaging:

350g glass jar

What to use it with:

If you are constantly craving butter or cream cheese, this is a much healthier alternative. We liked it especially on homemade bread, or organic crispbread. Spiral’s Coconut Spread is perfect for the pantry as an alternative or as an add on to your other spreads. You can smooth and melt it on crumpets or pancakes instead of using maple syrup, as a sandwich filling, or on toast.

Verdict:

For those avoiding dairy products or simply wanting to try something different, this is a great alternative. While it still contains quite a lot of fat and calories, it uses higher quality organic ingredients. The coconut oil it contains is also associated with a ton of health benefits.

Gastrology bloggers received the product courtesy of Spiral Foods

September 08, 2013

A round up of this month's hottest foodie news

September 08, 2013/ Gastrology

Zumbo pops up

Gramercy welcomed Adriano Zumbo last week with a pop-up "stand" at the restaurant featuring his famous sweet treats. Zumbo is set to open his latest patisserie on north Chapel Street this month, cementing South Yarra as Melbourne’s hottest new food destination.

Spring Graze

Weekends in September just got better. Spring graze is back. Here are some of our top spots to get your graze on:

Ayatana celebrates Spring Graze with a delicious five course modern Thai feast prepared with fresh, local Victorian produces sourced from some of Prahran Market's star traders. Also partnering with Oakdene, each course is perfectly matched with one of the winery’s wines

When: Tue 24 Sep from 7:30pm to 10:00pm

Phone: (03) 9533 8813

Where: Ayatana 97 Chapel St, Windsor

Pricing: $95.00

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This September, La Svolta welcomes Spring through the marriage of Italian cuisine and authentic flavours with local ingredients with a Spring Graze menu.

When: The Spring Graze menu is available on Sunday, September 22nd from 11.30am - 4pm

Where: both La Svolta venues

How: Call (03) 9510 3001 to book.

Price: $30 which includes two courses (entree and main or main and dessert) and a glass of Di Stasio Wine (either Chardonnay or Pinot Noir).

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Spring Graze specials will run across Albert Park, Middle Park and Newmarket Hotels while Circa will feature a stunning menu of wood BBQ king prawns, spring lamb and a bitter chocolate mousse to finish. Call (03) 9536 1122 to book.

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Royal Saxon heralds the arrival of Spring with ‘The Venetian Connection’; a three course seasonal dinner inspired by the Italian region of Veneto. The Venetian Connection will take place on Wednesday 18th September and tickets are priced at $50 per person. For tickets contact phone (03) 9429 5277 or email info@royalsaxon.com

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Beef Experience @ Steer

If you love a good cut, Steer Bar & Grill at The Olsen have introduced something for meat lovers the 'Beef Experience'. A plate to share for three, the chefs will select the finest fare available.

Weekend rotisserie @ ASC

Acland Street Cantina is heating things up with their weekly rotisserie. Each weekend will feature a different roast. You might see 12 hour roasted lamb with ancient grain salad, quesco oaxaca and blue corn tortillas, all for $20pp. Available for lunch and dinner both Saturday and Sunday.

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Mount Mary Wine Dinner @ Circa

Mount Mary, a family owned winery established in the Yarra Valley in 1971 is joining Circa, The Prince on September 17 to showcase their wines alongside the stunning food from the Circa kitchen.

Wines like their 2011 chardonnay will be paired with hay smoked quail with new season morels and asparagus, while the evening will be rounded off with a Cabechou style goat's cheese with quince marmalade and hazelnut toast, paired with the Mount Mary 2011 Quintet.

Tickets are $150 for four courses with paired wines. Booking essential. Call (03) 9536 1122 to book.
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Melbourne Market Awards, the results are in!

Last night Melbourne's market community gathered together to celebrate the inaugural Melbourne Market Awards. Presented by Lee Chan of Coxy's Big Break and My Kitchen Rules, Melbourne's Favourite traders as voted by their loyal customers from the Queen Victoria, South Melbourne, Prahran and Dandenong Markets, came out in style as the city honoured them.

The awards were presented by the expert panel of judges including food writer Hilary McNevin, Chef Nicky Riemer from Union Dining and Russell Zimmerman, Executive Director of the Australian Retailers Association was represented by his colleague Garry Terrill.

And Melbourne Best Market Traders for 2013 are...

COFFEE

Padre Coffee of South Melbourne Market

DELICATESSEN

Curds & Whey of Queen Victoria Market

FRUIT & VEGETABLE

Georgie's Harvest of South Melbourne Market

POULTRY

The Chicken Pantry of Queen Victoria Market

MEAT

Gary's Quality Meats of Prahran Market

SEAFOOD

Happy Tuna Seafoods of Queen Victoria Market

SPECIALTY

Peanut Market of Dandenong Market

GENERAL MERCHANDISE

The Pet Grocer of South Melbourne Market

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Tick off the weekend checklist, Mexican style!

What: 2013 Mission Mexican Festival

When: Sunday 15 September, 10am-6pm

Where: Federation Square

When Italy met Yea – Spring Graze @ La Svolta [22nd September]

September 05, 2013/ Gastrology

Location: 3/5 Cecil Place, Prahran and 450 Hampton Street, Hampton

Link: http://www.lasvolta.com.au/
Cuisine: Italian
Overall Impression: 8/10

This September, La Svolta welcomes Spring through the marriage of Italian cuisine and authentic flavours with local ingredients with a Spring Graze menu. Gastrology bloggers were privileged to attend a dinner which featured a tasting of each dish on the spring graze menu.

La Svolta is a restaurant with a proud reputation forged over many years of operation. The exposed kitchen at the far end of the dining hall proudly displays both the chefs and the prominent pizza oven, lending to the wonderful atmosphere. The dining room is modern with polished timber finishes and exposed brick walls – the perfect setting for rustic Italian food.

Beef Carpaccio with wild rucola and shaved parmigiano

Simple and delicious. The beef had a beautiful melt-in-your-mouth texture.

Verdure Pastellate mixed seasonal vegetables in a light batter

The tempura vegetables were pleasant. The batter encasing the vegetables was ethereally light and very crisp. Combined with the various dips the dish was a delight to eat.

Risotto Burrata with fresh basil and salsa di pepperoni

The rice in the risotto was puffy and al-dente and had a nice flavour.

Pasta Carciofo homemade pasta with artichoke, guanciale and chilli

Atop the superbly cooked, wonderfully textured pasta were delectably crisp shreds of Guanciale (unsmoked Italian bacon prepared with pig's cheeks). The perfectly cooked artichoke and chilli provided freshness.

Background: Agnello Alle Erbe grilled herbed lamb cutlets with artichokes, lime and mint

Foreground: Bistecca grilled porterhouse steak with spring onion mash and madeira sauce

The herbed lamb cutlets, topped with artichokes, lime and mint, was moist and very flavoursome. It was a well made and homely dish that was thoroughly enjoyable.

The succulent steak was well cooked with the adorning strip of fat providing an additional indulgent burst of flavour. The madeira sauce added a delightful savouriness to the steak which enlivened the relatively heavy dish.

After the rollicking ride provided by the savoury courses, the first of our desserts arrived.

Zablione with biscuits and fresh fruit

The biscuits were highlighted by a light and airy, soufflé like, consistency with a subtly sweet flavour while the Zablione was smooth and fragrant. Providing excellent balance to the relatively sweet and heavy items were the beautiful fresh fruits.

Vanilla Panna Cotta with berry compote

The panna cotta was smooth and well-executed. It was a decadent end to a delightful meal.

As they say at La Svolta, mangiare e felicita - eating is happiness, and this Spring celebration was no exception. In a match made in gastronomic heaven, the menu crafted by La Svolta's Valerio Calabro and Pino Russo is absolutely scrumptious and showcases local produce sourced from the Yea farm of friend and fellow restaurateur Carmine Constantini. The meal is also paired with a glass of delicious Di Stasio Wine. We highly recommend you spoil yourself with this afternoon of Italian indulgence.

Details

When: The Spring Graze menu is available on Sunday, September 22nd from 11.30am - 4pm

Where: both La Svolta venues

How: Call (03) 9510 3001 to book.

Price: $30 which includes two courses (entree and main or main and dessert) and a glass of Di Stasio Wine (either Chardonnay or Pinot Noir).

Gastrology bloggers dined courtesy of La Svolta.

September 04, 2013

2013 Mission Mexican Festival [15th September]

September 04, 2013/ Gastrology

What: 2013 Mission Mexican Festival

When: Sunday 15 September, 10am-6pm

Where: Federation Square

Tick off the weekend checklist, Mexican style!

1. Comer (eat)

2. Beber (drink)

3. Bailar (dance)

The Mission Mexican Festival has your weekend checklist covered. Come and enjoy the best things in life, Mexican style, when Federation Square comes to colourful life on Sunday September 15 with the authentic smells, tastes and sounds of Mexico.

Last year, the inaugural Mission Mexican Festival, which coincides each year with Mexican Independence day, attracted over 25,000 people to Federation Square.

This year it is set to be even bigger, brighter and more delicious and Melbourne food and culture lovers are invited to attend the free family event. Highlights will include:

Comer! (Eat)

Some of Victoria’s best Mexican restaurants will be in attendance along with a collection of famous Melbourne taco trucks. They will feature traditional and modern Mexican cuisine. Among the restaurants attending: Chingon Taqueria y Cantina, Chido Taco truck, Blue Corn, Santa Ana Tapas Bar, Mamasita, Taco Bill Mexican Restaurant, Touché Hombre, Los Amates, Mexico City, Mad Mex, The Black Toro, South American Barbecue, Lulo, Salsa’s, Dos Por Favor and Guzman y Gomez.

Beber! (drink)

The Mexican Cantina is a place to taste traditional Mexican drinks like tequila, beer, Mexican soft drinks and fruit juices.

Bailar! (dance)

A special guest this year will be Abbie Cardwell and the Chicano Rockers – Abbie is an award winning songstress from Melbourne, Triple J Unearthed Winner, ABC Contemporary Music Award Winner, BMI USA Song Winner, Australian Music Week Winner, Music Oz Award Winner. She was also a contestant on The Voice in 2012 and flew to Mexico to record her album, which will be released at the end of this year. Spanish- Australian Comedian and actor, best known for his character "Ricky" in Acropolis Now, Simon Palomares is Master of Ceremonies on the Main Stage and will introduce a long line of entertainment from Mexican musicians and folk dancers including the Mariachi 'Los Romanticos', the Mexbourne Dance Company, Sin Frontera Band, Los Mas Altos and Esmeralda Araiza, Zumba and Latin music.

The Festival will also feature a Mexican Market with traditional produce, art and jewellery and activities for kids including piñata making, craft and Mexican music lessons. Among the vendors are Guacamall-e (online Mexican groceries), Tasty Delights (traditional Mexican sweet bread), Vikki G (Mexican sterling silver), La Llorona (Mexican clothing), La Calaca (wrestling Mexican masks), My Adventure Store & G Adventures (travel agency), Sugar Shack (bubble blowers and rock candy), Funtastic Parties (partyware) and Botella del Sol (agave nectar). CAE (Centre for Adult Education) will be giving free Spanish Language workshops every hour during the festival.

September 04, 2013

Melbourne’s Favourite market traders have been decided!

September 04, 2013/ Gastrology

Melbourne’s major markets have been abuzz with excitement and jovial competition throughout the inaugural Melbourne Market Awards and the festivities are only just beginning.

Market shoppers had the opportunity to show their support and pledge their allegiance to their beloved traders through a democratic, free voting process across South Melbourne, Queen Victoria, Prahran and Dandenong Markets through August and the results are in. Almost 7,000 votes were received, in a strong show of support for these iconic Melbourne places and people.

South Melbourne Market’s ‘Favourites’:

Coffee: Padre Coffee

Deli: Theo’s Deli

Fruit & Veg: Georgie’s Harvest

Poultry: K&L Poultry

Meat: Ralph’s Meats

Seafood: South Melbourne Seafood

Specialty: Claypots Evening Star

General Merchandise: The Pet Grocer

Queen Victoria Market’s ‘Favourites’:

Coffee: Coffea

Deli: Curds & Whey

Fruit & Veg: J&T’s Fruit and Vegetable Supply

Poultry: The Chicken Pantry

Meat: Sardes Quality Meats

Seafood: The Happy Tuna

Specialty: M&G Caiafa

General Merchandise: Pompous Paws

Prahran Market’s ‘Favourites’

Coffee: Market Lane Coffee

Deli: The Cheese Shop Deli

Fruit & Veg: Pino’s Fine Produce

Poultry: John Cester Poultry and Game

Meat: Gary’s Quality Meats

Seafood: Claringbold’s Seafood

Specialty: Mister Nice Guy Cupcakes

General Merchandise: Prahran Market Hardware

Dandenong Market’s ‘Favourites’:

Coffee: Perfect Coffee Shop

Deli: Alpine Smallgoods

Fruit & Veg: Alexander’s Produce

Poultry: Premier Poultry

Meat: TC’s Quality Meats

Seafood: Schwarze Seafood

Specialty: Peanut Market

General Merchandise: E E Souvenirs and International Flags

Congratulations to all of our ‘Favourites’ and to the wider Melbourne market community. Without our hard-working, expert traders and their loyal shoppers our markets would not be the vibrant and culture-rich hubs they are.

The ‘Favourites’ are now in the running to be crowned ‘Melbourne Best Traders’ in their respective categories. They’re being secretly judged by our expert panel of judges including Russell Zimmerman (Australian Retailers Association), Nicky Riemer (Union Dining) and Hilary McNevin (Food Journalist).

The winners will be announced at an exclusive award ceremony held at Feddish in Federation Square on Sunday evening, September 8th .

The Melbourne Market Awards kick off Market Week celebrations, running from 7th-15th September with a series of events for the whole family across each of the Markets of Melbourne. See the full schedule here.

Good luck ‘Favourites’!

September 02, 2013

Event: Rustica Sourdough Bakery reopening

September 02, 2013/ Gastrology

Location: 402 Brunswick Street, Fitzroy
Phone: 03 9417 7775
Link: http://www.rusticasourdough.com.au/
Cuisine: Bakery, Breakfast/Brunch, Coffee

Rustica Sourdough Café was opened last year by master baker, Brenton Lang (formerly of Phillippas Bread). A successful venture, today, Rustica supplies some of Melbourne's best cafes with delicious wild yeast fermented sourdough.

While this degree of success would leave most content, after 16 months of focusing on his breads and baking, Brenton closed the doors to customers for a gastronomic intermission whilst he worked to refresh and reinvent Rustica to be the café he envisioned.

Gastrology bloggers were delighted to attend the grand re-opening of Rustica to see the new place and celebrate the start of a new era for the café with a tasting of Brenton's most popular sourdough breads and baked goods.

Everything served is made onsite in the back bakery from cake to cronut to almond croissants to fig ficelle to chili jam. The beautiful range of artisan breads are exceptional, a credit to Brenton’s use of time-honoured techniques of crafting bread. The café cultivates wild yeasts and nurture cultures that become the flavour base from which a selection of classic and contemporary breads are crafted.

The sourdough breads at Rustica are of particular note. Practising the art of authentic and traditional sourdough means the flavour and texture of each loaf is enhanced.

The tastings ended on a sweet note with an array of decadent offerings ranging from popcorn macarons to lemon curd filled cronuts.

We particularly enjoyed Rustica’s award-winning passionfruit tart. The pastry was desirably short, light and crisp and the passionfruit curd was delectable and struck the right balance between sweet and sour.

On top of being an excellent bakery, the Rustica Sourdough café serves a complete breakfast and lunch menu which features a wide range of fresh sandwiches, freshly baked pies, stone-baked pizzas and delicious treats. We sampled a couple of their baked pies which were absolutely moreish.

In the next few weeks, Rustica will be extending their evening hours during Fri/Sat nights to encourage dinner diners in the area to have a delicious, dessert experience along with Roastcraft coffee or a glass of wine from their new wine list featuring wild yeast fermented wines. We look forward to returning to Rustica to sample their new dinner menu.

September 01, 2013

Restaurant Review: Bay City Burrito

September 01, 2013/ Gastrology

Location: 4 Shakespeare Grove, St Kilda
Phone: 03 9534 1582
Link: http://www.baycityburrito.com/
Cuisine: Mexican, American, International
Overall Impression: 8/10

Bay City Burrito (BCB) has arrived with the vision of serving the Mission burrito, which traces back to the Mission District in San Francisco. It all started in the 1960s, when San Francisco’s working class were feeling the heat from the economic recession. Burritos were bulked up with beans and rice to satiate people on the cheap.

Now, BCB is rolling the Mission District Burrito on its tortilla by adding quality produce, grilled marinated chicken and steak, carnitas style pork, and seafood. Sticking to tradition, the burritos are produced on a steam table assembly line, characterised by a large stuffed tortilla and wrapped in aluminium foil.

Owner Gary Mink was born and bred in San Francisco, and like a true local, Mink always headed to family-owned taquerias in the Mission for his authentic burrito fix.

When Mink moved to Melbourne, he enlisted the skills of design studio SouthSouthWest and Melbourne designer Dermot Lenaghan to develop the Mission District Burrito concept for all to enjoy. Guided by the knowledge that the family-owned, ethnic eateries are what give the Mission District and its food its soul, the team now serves Melbourne authentic Mission style burritos.

BCB is an eatery that represents the vibrant culture of San Francisco’s Mission District from the inside out. Like St. Kilda, the Mission District is a melting pot of colour and culture. And like San Francisco’s Mission District, St. Kilda is the perfect first home for BCB this side of the equator.

BCB’s ultimate goal is simple: to serve the best damn burritos in town. The menu boasts an extensive selection of Mission-style burritos, alongside tacos, quesadillas, nachos, salads and Latino-inspired meat and seafood dishes.

The burritos were excellent. Each had the right proportion of rice, beans and meat. The tortillas tasted fresh and the condiments (i.e. guacamole and salsa) brought a wonderful freshness and moisture to the meat and the tortilla. We tasted a variety of burritos and all the meats were cooked to perfecto.

We were pleased to hear that everything at BCB is prepared on site each day and made fresh to order while you wait. Patrons can chat with cooks and watch as they grill tortillas on the spot and assemble burritos using a selection of wholesome ingredients, rolled tight and served fresh.

Fully licensed, BCB offers a selection of beer and signature margaritas to perfectly complement any meal in Bay City's recycled wood and concrete-themed dining room.

Whether you’re looking for a snack or a meal, Bay City Burrito offers a diverse menu to suit everyone’s taste and dietary requirements (gluten free, vegetarian and vegan). The entire menu is available for dine-in or take-away. With St. Kilda beach a few minutes away, Luna Park across the road and Acland Street around the corner, BCB is ideal for groups of friends out for a hearty feed that is easy on the hip pocket; the time-constrained; families after a fresh, authentic treat; and those longing for the magic of the Mission District.

Gastrology bloggers dined courtesy of BCB.

August 31, 2013

Southgate MSFW Opening Night + Blue Train tasting

August 31, 2013/ Gastrology

Location: Southgate Landing, Southgate Plaza, Southbank
Phone: 03 9696 0440
Cuisine: Pizza, Coffee, Burgers
Link: http://www.bluetrain.com.au/

Southgate celebrated the opening of Melbourne Spring Fashion Week last night out the front of the new Bluetrain on Southgate’s upper level.

Gastrology bloggers were invited by Fuller PR to the film premiere of Reflections and an exclusive mini degustation style tasting with matched drinks prepared by Blue Train's renowned head chef Jay Sinclair.

Southgate’s upper level was the perfect scene to experience the film premiere. Model and actor Rhys Ulrich was the MC for the night. We were joined by producer Dean Drieberg who discussed the style and stories behind the film.

We heard Southgate’s resident stylist and production designer of Reflections Bec Cole, as she discussed her creative inspiration behind the film.

Celebrity milliner and cameo Reflections star, Richard Nylon also unveiled his latest spring racing creation made exclusively for Southgate.

The Blue Train restaurant located at Southgate Melbourne, has recently undergone a refurbishment to bring a fresh and vibrant new look and feel.

The rejuvenated restaurant, has a refreshed “Aussie fusion” menu that is influenced by a variety of cultures and is all about sharing.

There are more small plates for people to choose from as well as the classic burgers, making it a little more fun and playful.

If you like your cocktails, Blue Train does them well. Otherwise, if beer is your vice, you will be spoilt with choice as there are 16 craft beers on tap.

Find out more about what's happening during Melbourne's Spring Fashion Week here.

August 30, 2013

Markov's makeover

August 30, 2013/ Gastrology

Location: 350 Drummond Street, Carlton
Phone: 03 9347 7113
Link: http://www.markov.com.au/
Cuisine: Gastropub, Pub/Bar

Markov Beer & Dining had recently undergone an "extreme makeover". Now it’s Markov: a craft beer and dining venue in a designer warehouse space.

White walls that once displayed dated Spanish posters have been chipped back to reveal original brick foundations. The red feature wall is now a white canvas for a sea of metallic stick figures by local street artist Tom Civil, a nod to another of his pieces in the rear laneway, Markov Place.

The new menu features 'Urban Comfort Food' which aims to serve the food that respects seasonal produce without disguising it as something it’s not.

Head Chef Trumble Dewé, has worked beer into dishes where he can—chicken schnitzel with apple cabbage slaw and pale ale relish, and pork and porter spare ribs with shallots, lime and coriander.

Other highlights include hot wings with ranch, lime and spiced salt school prawns, and warm beetroot, grain and yoghurt salad. Markov’s wine list is an around the world ticket from France, Italy and Spain to America, Argentina and then back home again. There are 15 reds and 15 whites, with three of each available by the glass.

From the sweet corner, lemon and ginger doughnuts served with passionfruit curd are popular.

Markov ditches fussiness in favour of deliciousness with a focus on affordability (mains average $22) and generous portion sizes. With its attractive and comfortable décor, unfussy menu and a drinks list that doesn’t forgo craft for accessibility, the new Markov is sure to become a regular dining destination for locals and newcomers alike.

August 28, 2013

Cafe Review: Monarch Cakes

August 28, 2013/ Gastrology

Location: 103 Acland Street, St Kilda

Phone: 03 9534 2972

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

Cuisine: Bakery, Coffee, Desserts/Ice Cream

Overall Impression: 7.5/10

Monarch Cakes have been doing what they do for over 75 years and the proof is, quite literally, in the pudding. Staying true to their Polish roots, many recipes have originated from their shop in Poland. Every cake is made fresh using raw ingredients in their most natural form.

mini chocolate kooglhoupf

Monarch’s famous Chocolate Kooglhoupf lives up to its hype. The cake is marbled with white cake and chocolate fudge and is beautifully soft and moist. It was certainly a special treat.

100 year old polish baked cheese cake

One of the best cheesecakes in town, the Polish Cheesecake was absolutely moreish. Truly standing the test of time, we were hold that the cheesecake has been made the same way since the early 1920’s.

Monarch Cakes continues to be a St Kilda gem. It is the perfect place for cake and coffee or, if you prefer, to takeaway for a guilty pleasure at home.

August 26, 2013

What's new @ ASC

August 26, 2013/ Gastrology

Location: 2 Acland Street, St Kilda
Phone: (03) 9536 1175
Link: www.aclandstcantina.com.au
Cuisine: Mexican
Overall Impression: 9/10

Boasting some of the best Mexican food in Melbourne, Acland St Cantina has in recent times established itself as a prime destination for accessible yet sophisticated dining and entertaining. From a relaxed breakfast in the diner to dinner and drinks in the sleek tequila bar and funky restaurant, ASC is extremely versatile.

One of the reasons we love ASC is the constant stream of new dishes that regularly make their way onto the menu. The new ASC menu is vibrant, fresh and innovative with a strong focus on seasonality and locally sourced produce. Here is a collection of a few of our favourite dishes from their new menu which have kept us coming back for more.

ceviche - scallop escabeche w. fennel, watercress & ruby grapefruit

queso fundido (Mexican cheese fondue served w. warm tortillas or tortilla chips) - heritage pumpkins, padron peppers & black cabbage

prawn & pumpkin tacos w. spicy peanut mole

The Asian accents of this spicy peanut mole blended beautifully with the fresh prawns and sweet pumpkin.

smoked duck tinga sopes, mandarin & fennel salad w. mezcal dressing

The tinga sopes (corn masa cakes) were beautifully crispy on the outside and deliciously savoury and creamy on the inside. The duck was smoky and full of flavour. The mandarin and fennel salad added a beautiful acidity and freshness to the dish.

pueblan style rabbit tamales w. chestnuts, bacon & cavolo nero

Served in classic Mesoamerican style, the tamales arrived tucked in corn husks. Generous amounts of sweet rabbit were dispersed throughout the sweet corn dough. There is something about the sweet corn dough used to make the tamales that is simply moreish. This is one of our favourite dishes on the menu at ASC.

chipotle glazed cantina pig ribs w. apple slaw

cerveza braised beef cheek & tongue w. refried beans & tortillas

The beef cheek and tongue was tender and delicious, with caramel undertones courtesy of being slow-braised in beer. The creamy texture of the refried beans made them the perfect accompaniment.

spiced rice pudding, dulce de leche cream, blood oranges

The newest dessert on the ASC menu, the spiced rice pudding is well-balanced with the tartness of the blood orange cutting through the creaminess of the dulce de leche cream. This dessert is a masterclass in textural balance and layered flavour.

ice cream & sorbet selection

The passionate staff, excellent food and wonderful wine list combined with being just minutes away from beautiful St Kilda beach make ASC a shining light in Melbourne’s progressive dining scene.

August 25, 2013

From bean to cup @ Coffee MIO

August 25, 2013/ Gastrology

Location: 811 High Street, Thornbury
Phone: 03 9484 0776
Link: www.coffeemio.com.au/

Frank Berra, Co-Managing Director of Coffee MIO

Over forty years ago, long before the days of cult coffee culture, Coffee MIO founders Mario Berra and his brother Frank had the simple idea of creating the perfect cup of Italian Espresso coffee. Gastrology bloggers were privileged to be invited by Coffee MIO to trace the delicious journey of the Coffee MIO coffee bean.

Upon arriving at the Coffee MIO factory in Thornbury, we were warmly greeted by Lorraine Berra, “Coffee MIO means 'my coffee' in Italian. And that is how we produce our coffee – the Italian way,” she says.

Gaggia - original 1950s model

We then met with Frank Berra, Co-Managing Director of Coffee MIO (holder of the prestigious official ʻEspresso Coffee Tastersʼ accreditation with the Istituto Internazionale Assaggiatori Caffe) who took us on a behind the scenes tour of the factory, where beans sourced from the world's best growing regions are blended and roasted.

Despite supplying over 1200 clients with coffee Australia wide and servicing a rapidly expanding overseas market, Coffee MIO remains a brand that has upheld its Italian essence. Frank explained that Coffee MIO use at least 5 varieties of beans to produce their Italian style coffee blends. Paying homage to Italian coffee heritage, the use of robusta beans is imperative in producing a traditional Italian espresso blend as it provides a full-bodied taste and a better crema.

We started right at the beginning, where quality green coffee beans from locations such as Brazil, Kenya, Colombia, Costa Rica, Jamaica and the Ivory Coast are measured and prepared to precisely blended. Finely calibrated machinery is used to ensure consistency in every coffee blend. The next step in the process is the roasting of the green coffee beans.

During roasting, the coffee beans change both physically and chemically. The green beans expand and change colour as aromatic oils and acids develop. The roasting process plays a dramatic role in determining the coffee's eventual aroma and flavour. The roasted beans are then graded using a process known as spectroscopy to accurately measure the coffee's degree of roast and ensure excellent flavour development.

The A grade quality espresso coffee blends are then ready to be packaged. During the roasting process some of the natural sugars in the bean are transformed into CO2 gas. After roasting, the coffee continues to “degas”, emitting CO2 which helps to protect the delicate flavour and aroma of the coffee.

As fresh roasted coffee reaches its peak flavour and aroma approximately 24 hours after resting, Coffee MIO rests it’s freshly roasted beans in large containers that only allow air to flow out but not in, thereby preventing any deterioration in the flavour of the beans. This resting period allows excess CO2 to dissipate and permits the coffee bean chemistry to stabilise.

Once roasted, coffee beans must be stored properly to preserve the fresh taste of the bean - air, moisture, heat, and light are all damaging to coffee beans.

Coffee MIO’s roasted coffee is vacuum packed in packaging which contains a one-way valve. This valve allows gases to escape the packaging but prevents air from entering, thereby preserving the freshness of the bean.

As a result of manufacturing and producing true Italian espresso coffee, Coffee MIO are the sole Australasian agents for the famous Gaggia Professional Line espresso machines which run in harmony with GAGGIA Espresso machines and, of course, create superb cups of coffee.

original Coffee MIO logo

Nearly fifty years on, Coffee MIO continues to freshly roast blends of Arabica and Robusta coffee beans for Italian espresso machines. The resulting Coffee MIO cup is beautifully nuanced, perfectly balance, powerful and has a rich crema.

Speaking with Frank and Lorraine, their commitment, passion and knowledge about coffee is obvious. They explain that their style of roasting is ʻin simpatiaʼ with ʻmade-in-Italyʼ espresso coffee machines. The result is Italian espresso coffee that has stood the tests of time, fashions, trends and fads.

August 23, 2013

Our top picks for Father's Day

August 23, 2013/ GG

Father's Day is nearly upon us. Take dad out for a great meal, and remember, beer and meat are like flowers for dad.

Melbourne Pub Group specials will see anything from bottomless pots of mussels at Albert Park Hotel, to robata grilled South Australian crayfish with mirin, soy and ginger at Circa, The Prince. Middle Park Hotel are putting on the ultimate Father's Day roast with two courses and a James Squire tasting paddle for $55, while Newmarket Hotel will see suckling pig served with spiced chicharrones, Queso Oaxaca and traditional pickles.

The full a la carte menu will run at all venues, for those after an old favourite.
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Treat dad to a brunch with a tasty Mexican twist at Acland St Cantina.
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The Vincent will be treating Dad to a hearty 2-course Argentinian carvery lunch.

For $45, guests will indulge in a succulent selection of meats while enjoying live music and entertainment between 12 – 3pm.

Fathers will receive a special gift on arrival and go into the draw to win a major Father’s Day Prize Pack valued at $500!
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If your dad enjoys a lazy lunch then how about yum cha at David's or Oriental Tea House? Dad will receive his first beer on the house.

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Red Spice Road are doing lunch between 12pm and 1.30pm on Sunday 1st September for Father's Day.

$50pp ($20 Kids under 12).

Menu includes:
2 appetisers
4 mains
1 dessert
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This Father's Day the Royal Saxon is offering a spit roasted spring lamb with peas, caramelised baby shallots, roasted garlic and rosemary potatoes for $25.
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At the Wharf Hotel you can spoil your Dad this Father’s Day with a family roast by the river. Enjoy roast beef and vegetables to share: $22pp with a complimentary James Boag’s schooner for Dad; and $11pp for children under 13 years.
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Ayatana is celebrating Father's day on Sunday 1 September 2013 by rewarding all dinner patrons with a chance to win an exceptional bottle of 2010 Shaw & Smith Shiraz from Adelaide Hills SA. Whether you come by yourself, as a couple, or with the family you will automatically go into the draw.

August 21, 2013

Restaurant Review: Sichuan House Seafood

August 21, 2013/ Gastrology

Location: 395 Victoria Street, Abbotsford
Phone: 03 9913 6235
Link: Facebook page
Cuisine: Chinese, Asian
Overall Impression: 8/10

Sichuan House serves up specialties from the far reaches of Western China, where the freezing climate encourages the copious use of chilli and peppers from the prickly ash tree.

The warmly lit dining room, combined with the warmth of restaurant manager Jerry, set the scene for what was a truly delightful dinner. The pace, the presentation, the service, and the food were wonderful.

Gongbaojiding (also known as Kung pao chicken - spicy stir-fry dish made with chicken, peanuts, vegetables and chili peppers)

The Kung Pao chicken was moreish. The tender chicken pieces were cooked with red chilli oil, peanuts and chopped spring onions. This was a very flavoursome, spicy dish which paired beautifully with rice.

Steamed barramundi in pickled chilli sauce

The steamed barramundi in pickled chilli sauce was lovely. Supple and moist, the fish soaked up the distinctive minty-pine Sichuan spice.

Cummin pork ribs (fried braised pork spare ribs tossed in cumin and spicy salt)

The cumin pork ribs were fatty, soft and beautifully caramelised - a guilty indulgence.

Yuxing eggplant (deep fried eggplant strips in yuxiang sauce)

The roughly sliced eggplant strips were crispy on the outside, soft on the inside and coated in deliciously sticky and spicy yuxiang sauce.

Xiao long baos (steamed mini buns filled with pork mince and broth)

The xiao long baos were tasty and brought back memories from our recent trip to China - the filling was succulent and the translucent broth reduction rich.

Red bean, sesame seed and green tea ice cream

Ice cream filled mochi (ice cream filled rice cakes made of glutinous rice)

For dessert, an assiete of ice cream and mochis really hit the spot and cooled us down following the fiery savoury courses.

All of the dishes we sampled at Sichuan House were exemplars of the gutsy, fragrant and fiery Sichuan approach to cooking. The dishes exhibited complexity, depth of flavour and a skilful use of spice, truly showcasing the multi-dimensional cuisine born from Sichuan province. We cannot wait to return.

For a similarly enjoyable Sichuan dining experience in the CBD, check out their restaurant on Corrs lane:

Gastrology bloggers dined courtesy of Sichuan House Seafood.

August 21, 2013

Media Release: A slice of New York in Fitzroy

August 21, 2013/ Gastrology

Location: 324 Brunswick Street, Fitzroy
Phone: 03 9419 9596
Link: http://www.shawcrosspizza.com.au/
Cuisine: Coffee, Pizza, Salad

Shawcross Pizza is the latest offering from the Phat Brats crew and Iza Dawkins. An independent New York-style pizza joint serving 12 inch pizzas and King Kong-sized slices, cooked in massive custom-made 22 inch pans, Shawcross is an American-style pizza joint with an old school vibe.

Head Chef Damian Thompson (Phat Brats) snagged pizza master Alessio Albano (who has kneaded dough in Melbourne’s best pizza kitchens, including D.O.C, 400 Gradi, Fire Chief and +39) to show him how to perfect that all-important crust. Shawcross Pizza also offers nachos and a selection of “kick-ass salads” – such as the ‘Pumpkin Patch’ with roast pumpkin, spinach, quinoa, pine nuts, goats cheese and cherry tomato – ideal for those who won’t eat carbs after 5pm.

Thompson has sourced local produce to create pizzas such as the ‘Notorious P.I.G’ with Italian pork sausage, bacon, jalapenos, mozzarella, BBQ sauce and onion; along with ‘The Mexicutioner’; piled with chorizo, mozzarella, spicy salsa, chilli and a drizzle of sour cream. Vegetarians, vegans and the gluten intolerant are catered for at Shawcross, thanks to rennet free cheese and the option of a GF base.

Herbivores will love the ‘RidgyDidge’ with roast pumpkin, hummus, goats cheese, mozzarella and green peas, or for vegans, there’s the cheese-free ‘Bloody Vegans’ with hummus, spinach, tomato, red onions, green olives and lemon.

August 19, 2013

‘The Venetian Connection’ - Royal Saxon Celebrates The Spring Graze

August 19, 2013/ Gastrology

Royal Saxon heralds the arrival of Spring with ‘The Venetian Connection’; a three course seasonal dinner inspired by the Italian region of Veneto. As part of the ‘Put Victoria on Your Table’ Spring Graze campaign, new Head Chef Simone Righetto has patriotically divulged a menu embracing the flavours from his hometown, showcasing the very best Victorian Spring produce.

Venetian cuisine is often said to be one of the finest cuisines in Italy because it features a unique blend of ingredients and influences from all around the world.

For entrée, Simone will deliver Venetian style sweet and sour sardines, otherwise known as ‘Sarde in Saor’. For main, you can expect the classic Venetian dish called ‘Risi e bisi’, which simply means rice and peas, followed by a Gippsland lamb rack with herb crust, green asparagus, basil pesto and cherry tomatoes. To finish, enjoy a selection of hand crafted traditional Venetian petit fours.

The Venetian Connection will take place on Wednesday 18th September and tickets are priced at $50 per person. Also in celebration of the Spring Graze campaign, Royal Saxon will offer a produce driven Spring Graze lunch menu every to Monday – Friday. The Spring Graze lunch menu will feature a selection of rustic Italian style pastas or pizzas with a glass of King Valley Sangiovese Shiraz or Pinot Grigio, for $15.

For tickets contact:

Royal Saxon

P: (03) 9429 5277

E: info@royalsaxon.com

August 16, 2013

Restaurant Review: Roll'd

August 16, 2013/ Gastrology

Location: various
Link: http://www.rolld.com.au/
Cuisine: Vietnamese
Overall Impression: 7/10

Roll’d is introducing Melbourne to Vietnamese-style fresh eating. The menu has an emphasis on creating fresh, healthy and delicious options and features popular items such as their Roll’d Soldiers, The B, Mr Bun Mee and Uncle Pho.

Classique Vietnamese salad
a classic vietnamese salad served with crab crackers

Roll’d offerings are delicious and are all served in a blink of an eye. Don’t let the long lines fool you. The Roll’d team knows you’d rather spend your time eating than waiting in line – so they do what they do, FAST.

The B.

Traditional noodle salad with your choice of core ingredient, topped with salad incl. pickled carrot, shredded lettuce, cucumber, a sprinkle of fried shallots & mixed herbs - all finished with a generous helping of the trad. Vietnamese dressing.

Roll'd soldiers

rice paper rolls. handmade daily, incl. cucumber, mint,fried shallots, vermicelli, coriander

Uncle Pho

bowl of homemade noodle soup

Mr. Bun Mee

the traditional street-vendor vietnamese-french baguette with pate & mama ly’s mayonnaise

From a small hawker-style Vietnamese eatery in a Goldsbrough Lane in Melbourne’s CBD, Roll’d now has a total of 6 outlets. Constant experimentation with new flavour combinations in their Oakleigh base kitchen ensures that Roll’d continues to offer a menu which evolves with consumer tastes.

August 08, 2013

A round up of this month's hottest foodie news

August 08, 2013/ Gastrology

The Lunch Room

The Lunch Room launched on 30 July 2013 at 727 Collins Street and brings to Melbourne a brand new food destination. Designed by collaboration between blackmilk interior design and Walker Corporation, The Lunch Room looks like a restaurant, but serves honest to goodness sandwiches, freshly rolled sushi, salsas and more.

Providing hungry stomachs with a broad and exciting range of tempting cuisines from Mexican and Asian, through to modern Australian, The Lunch Room is the fashionable new home for Think Asia (Asian and Thai), Papadam (Indian cuisine), Nashi (Sandwiches), Rhumbas (Rolls), Edamama (Salad Bar and brilliant coffee), Salsaʼs (Tex Mex Grill), Sobo Japanese, Big Italiano, Harvest Juice Bar and Hudsons, a specialty coffee shop. Winner of the ʻGolden Bean Best Coffee Chain/Franchiseʼ, humble sandwich shop, Nashi is committed to providing both coffee and food at the highest level. The Lunch Room is the first food venue within Walker Corporationʼs Collins Square, the new link between Melbourneʼs CBD and the Docklands. Collins Square encompasses 10,000 sqm of retail precinct that will create a vibrant and active heart for the Melbourne CBD to deliver every amenity and everyday essential to local workers and residents.

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Gazi has well and truly arrived. The site has been turned on its head and revamped. Gazi is an opportunity to experience an entirely different side of Greek cuisine. The new restaurant offers earthy, Athenian ‘Street’ food partnered with exciting and experimental cocktails and spirits. For lovers of The Press Club, do not fear, it will reemerge in the site once occupied by Little Press.

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Acland St Cantina

Much loved Acland Street Cantina is now open for lunch over the weekends. Saturday and Sunday are the perfect days for enjoying tacos, The Cubano Sandwich and churros. A cheeky beer or wine will go along nicely as well.

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The Cellar Bar is now open below the streets of St Kilda. With booths, bottle service, cocktails and music for grown ups, this is the perfect place for anything from an afterwork drink, to a cocktail party.

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Spins, Spits and Swallows @ Royal Saxon

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.

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Hellenic Feast-To-Go

Hellenic Republic now has a new take-away feasting option - brilliant for a cold winter’s night. The "Hellenic Feast-To-Go" is only $49 for four people which means you'll get to enjoy some classic Greek comfort food in the comfort of your own home and still have something left for the piggy bank.

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Touche Hombre Electrica

Davis Yu has officially launched Touché Hombre Eléctrica following the success of Melbourne CBD Mexican restaurant Touché Hombre, bringing his Mexican street food culture concept to Claremont Street South Yarra. Touché Hombre Eléctrica has brought its sister’s party vibe and street art style into South Yarra, mixed with it’s own soul of fresh cantina style dishes by head chef Sean Judd.

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Get into Truffle @ Circa

What better place to celebrate truffle season than at Circa. During lunch times on Saturday and all day Sunday in August, Circa is offering a five course menu featuring the earthy and exotic, ever desirable truffle. At the exceptional price of $65 per head, each course designed by Paul Wilson will showcase the precious ingredient’s versatility, highlighting its unrivalled ability to enhance the flavours of Circa’s best sourced, local and seasonal ingredients.

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Melbourne's hottest food hub

The much anticipated Adriano Zumbo is set to open its latest patisserie on north Chapel Street next month, cementing South Yarra as Melbourne’s hottest new food destination. Bolstering the ever-growing epicurean landscape of North Chapel Street and South Yarra, Zumbo will join the likes of Spoonbill at The Olsen, Miss Chu, George Calombaris’s Muma Buba, Baby, Claremont Tonic, Top Paddock and Burch & Purchese Sweet Studio.

August 06, 2013

Date with Helados Jauja (ice cream appreciation masterclass)

August 06, 2013/ Gastrology

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

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