Nespresso launches new Melbourne Boutique in Emporium

Melbourne’s coffee connoisseurs will be delighted this week as Nespresso – the worldwide pioneer in premium portioned coffee – opened the doors to its new Boutique in Emporium, inviting shoppers to experience Nespresso at their own pace.

Located in Melbourne’s new world-class shopping destination, Emporium, the Nespresso Boutique spans 230 square metres and boasts the largest Coffee Room in Australia. 

This tasting area features 11 machines, catering to coffee lovers who like to savour their tasting moments and discover all that Nespresso has to offer. 

The new Emporium Boutique will host some of Nespresso’s latest innovative services including Victoria’s first Self-Selection Room and Boutique Pick-Up counters, offering those already familiar with the brand even more convenience.

The Nespresso Self-Selection Room enables Club Members to select and scan their capsules and checkout automatically at a self-service kiosk. 

The two Boutique Pick-Up counters allow for a quick collection of pre-ordered products, saving busy shoppers time. 

Visitors can also discover Nespresso’s range of 22 Grand Cru coffees in the Coffee Room, explore The Discovery Wall to learn about the full range of machines and browse through the range of Nespresso accessories. 

As part of Nespresso’s commitment to sustainability, Melbourne Club Members will also be able to recycle their used Nespresso capsules in store. 

To celebrate this Boutique opening, Nespresso reveals a unique indigenous artwork created from Nespresso capsules custom made by the Jumbana Group, Australia’s leading Indigenous strategy and design company. Proceeds from the installation will go towards a Jumbana Group Project, Indi Kindi.

Win 2 x double passes to CHEF!

Directed by Jon Favreau, CHEF follows the temperamental Carl Casper (Favreau), a prestigious name in the world of food who falls from grace and ends up starting his own food truck to recapture his flair, integrity and reconnect with his family.

Casper was once a promising star in the culinary world, whose artistic aptitude has long been restrained by an overbearing restaurant proprietor (Hoffman). With his passion for cooking wilting, Carl’s career takes a turn for the worse, when a prominent food critic targets the uninspired Chef with a provocative review. Outraged by his comments, Carl takes to twitter and goes head to head with him in an online battle, which he unknowingly broadcasts to thousands of followers. 

Disillusioned with his career and desperate to escape the social media circus that he inadvertently created, Carl agrees to accompany his ex-­‐wife Inez (Vergara) and son to Miami. As his passion for cooking reignites, an opportunity to start up a food truck business presents itself and Carl begins to re-­‐establish his artistic promise and at the same time, reconnect with his family. 

With an all-star cast including Jon Favreau, Dustin Hoffman, Scarlett Johansson, Sofia Vergara and Robert Downey Jr, CHEF serves up a delectable feast of drama and laughs. 

Release Date: 8 May 2014 

Running Time: 115 mins

Gastrology has teamed up with STUDIOCANAL to give away 2 x double passes to CHEF which will be valid from opening day to 2 of our lucky readers!

How to enter 

All you have to do is follow us on twitter and send us an email with the name of your favourite chef and why.

The best 2 entries, as judged by the Gastrology team, will win 1 x double pass each to CHEF.

The competition will run until 8:00pm Wednesday the 7th of May 2014 (winner to be announced on this post on Thursday 8th of May 2014). 

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 tickets are valid anywhere the film is playing. Not valid for Gold Class, VMAX, La Premiere, Directors Suite etc. Not valid on Tuesdays after 5pm or Saturday or public holidays. Valid even with No Free Tickets. Non transferable. Seating is subject to availability.

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[8/05/2014] Announcement: Winners of the Blog Giveaway: 2 x double passes to CHEF

Thank you to everyone who entered!

The 2 winners are…


A. Zarzanello with the following entry:

“My favourite chef is my nonna. You can’t really beat a hearty Italian meal made from scratch – especially when it’s cooked with love!”

J. Lee with the following entry:

"My favourite chef is Maggie Beer. Her passion for fresh and locally sourced produce has certainly helped people understand the value in Australia's bountiful and wonderful fruit, veg and meat. I also love her innovative spirit (verjus!) and rustic country cooking."

… Congratulations, the winners will be contacted via email.

Competition Now Closed. 

Grill’d introduces sliders and new sides to the menu

Gastrology bloggers dined courtesy of Grill'd.

Grill’d restaurants launched their new range of sliders and sides on Tuesday 15 April. The new menu additions feature provedore inspired ingredients which are a delightful addition to the existing menu.

The new range of sliders and sides continues to focus on fresh and high quality ingredients. Costing $15 for 3 or 2 for $12, we thought they were well-priced.

We tasted the entire range of sliders and sides at our local Grill’d in South Melbourne. 

Our favourite slider was the 'Grilled chicken breast with pomegranate and mild wasabi slaw'. The chicken breast was moist, juicy and well-seasoned while the wasabi slaw acted as the perfect accompaniment. We loved the slight hint of wasabi which added a desirable "kick".

The new 'Sweet potato chip' side was another highlight. Each chip was beautifully crisp and delicious.

Celebrate Mother's Day with Mr Earl

Celebrate Mother's Day with Mr Earl

Gastrology sampled the product courtesy of Mr Earl.

Send Mr Earl home with your Mum this Mother’s Day.

Visiting doorsteps across the country, the self-acclaimed tea addict is not shy about his adoration for premium tea, and wants to continue sharing the loveÉ with you and your Mum.

The perfect gift for Mother’s Day, tea enthusiasts, or those who can’t go past a good brew and a monthly mail delivery, Mr Earl’s subscription service is an affordable and fun way to learn about and trial some of the finest tea brands from Australia and New Zealand.

And whose Mum doesn’t love a good cuppa?

Bearing gifts in the form of a tea subscription service, Mr Earl will deliver delicious teas to you (or your lucky recipient) for as long as you like. Imagine a parcel of new tastes to discover your favourite teas, delivered straight to your door. As easy as a cup of tea!

Offering samples of three specialty loose-leaf tea varieties, details on where they’re from and instructions on how to brew the perfect cup, subscribers can select from varying subscription levels.

• One month – The tea-ser - $20
• Three months – Tea me up - $45
• Six months – Tea addict - $78

After sampling, tea devotees can connect with Mr Earl’s online community and rate and review the teas tried and purchase favourites in full size.

This month's box features Grounded Premium Tea's Bold Breakfast, T Totaler's Immune Boost and More Tea's Oolong Iron Goddess.

Order your subscription box at www.mrearltea.com.au!

Restaurant Review: Mr Loys Puff

Gastrology bloggers dined courtesy of Mr Loys Puff.

Location:

452 City Road, South Melbourne

Phone:

03 9696 6983

Link:

http://www.mrloyspuff.com.au/

Cuisine:

Singaporean

Overall Impression: 8/10

Mr Loys unveils a menu which features nostalgic gems of true blue Singaporean hawker dishes. We tasted almost every item on Mr Loys' thoughtfully-curated menu and were pleased with the irresistible flavours of their Singaporean specialties.

Nasi lemak

Served with crumbed chicken pieces, this traditional “kampung” or home-style dish triggered childhood memories. It was a proprietary mix of fresh green cucumber and dried ikan bilis, egg and sambal. The sambal was spectacular – it had the perfect level of spiciness and a beautiful flavour.

Curry chicken on rice

The curry chicken on rice was moreish. The dish consisted of tender, flavour-infused chicken morsels thoroughly coated in mouth-watering curry of various spices.

Hainan chicken rice

Pristine pieces of juicy chicken were served on a fluffy bed of rice and a beautiful chilli condiment. This dish tasted incredibly authentic and was cooked perfectly.

Roast chicken rice

Another classic Singaporean hawker dish executed well - We loved the tasty morsels of roast chicken.

Signature Curry chicken puff

Mr Loys' pièce de résistance is the Signature Curry chicken puff. Freshly made, the curry puffs contained aromatic and succulent chicken pieces. The pastry was absolutely beautiful - flaky and simply melted in our mouths. 

An exemplary menu of Singaporean hawker classics, the food at Mr Loys is impeccable. With all their dishes at or under the $10 mark, it is a delicious option for a casual meal or takeaway which will hardly create a dent in your hip pocket. 

Easter highlights: Best Malaysian satay in town from Sugi Satay | Sweet Easter treats from Michel's pattiserie

Best Malaysian satay in town from Sugi Satay

This Easter, we enjoyed a sumptuous feast of succulent, aromatic, freshly grilled meat on skewers from Sugi Satay. 

Sugi Satay serves the most authentic and delicious Malaysian satays that we have ever tasted in Melbourne.

There are three types of satay to choose from (lamb, beef and chicken) – our favourite was the chicken satay.

We loved how the satay was authentically served with cucumber, onion and delicious ketupat which helped soak up the decadent and perfectly spiced satay sauce.

The creator of Sugi Satay, Soo Ghee Tan, comes from a heritage of chefs specialising in authentic Malaysian cuisine. Secret family recipes were handed down from generations, from beef rendangs to varieties of sambals.

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Sweet Easter treats from Michel's pattiserie

Gastrology bloggers sampled the products courtesy Michel’s Pattiserie.

We celebrated the magic of Easter with decadent sweet treats from Michel’s Patisserie. 

We loved that Michel's had a wide range of Easter-themed products, like their Party Cake, a delicious Chocolate Sponge Cake topped with milk chocolate Easter eggs. Michel's scrumptious chocolate flavoured gingerbread Easter Bunny biscuit were an absolute hit with the children. They were gone in seconds!

Hope you had a lovely Easter weekend too :)

 

Bar Review: Zhou Zhou

Gastrology bloggers dined courtesy of Zhou Zhou.
Location: 455 Chapel Street, South Yarra
Phone: 03 9826 0168
Cuisine: Asian, Chinese, Japanese
Overall Impression: 8/10  

A welcome addition to Chapel Street’s high end offerings, Zhou Zhou is the newly opened late night bar that has opened above iconic Oriental Tea House.

From Japanese craft beer, Asian ales, Austral Asian craft beers, Asian lagers and ciders, Zhou Zhou offers a comprehensive list of thirst-quenching, lip smacking nectars. Zhou Zhou specializes in craft beer. Zhou Zhou has the most Asian beers under one roof, boasting a lager & craft beer list of over 50 brands. 

Their list of Japanese craft beers are incredibly impressive. With brews such as Hitachino Nest Lacto sweet stouts and Kujyukuri Ocean White ale, we loved indulging our sense and trying brews that were a little left of centre at Zhou Zhou.

For the not so beer inclined, Zhou Zhou offers a concise, considered and well-priced wine list as well as cocktails bursting with flavour, such as a Japanese bloody mary that ditches the Vodka for Sake and throws in some punchy wasabi and chilli and the Mekong Hijinks with a mixture of lychee, lemongrass, hibiscus tea and Gin. 

We LOVED the apple and ginger martini. A moreish vodkatini concoction of apple and ginger juice, it was both fresh and zingy.  

The interior which is designed by Hecker Guthrie is inspired by ‘The Bund’ Shanghai in the 1930s. It is both refined and eclectic. The slight vintage sensibility with dark rustic timbers and flooring and accents of Chinese greenery and blue and white porcelain create a contemporary versus industrial feel.

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

We were delighted by the tasty selection of delectable dim sum. While many Chinese restaurants in Melbourne serve dim sum, the variety served at Zhou Zhou (and Oriental Tea House) are a cut above. Each dumpling has gracefully delicate pastry skin enveloping rich and tasty fillings.  

Another must-try is the chicken ribs.  Crispy and were flavoured well it is beer food at its best.

The chicken dumpling and quinoa salad was the dish of the night. A salad of leafy greens mixed with textural quinoa, sweet broad beans, red onion and plump dumplings in dispersed; the dish is married well with a lovely ginger dressing with lovely aromas of sesame oil. 

There is only one dessert on the menu, but it did not disappoint. The dessert contained 3 generous serves of plump sesame and sticky rice balls (with surprise chocolate centres), and a scoop of honey comb and vanilla ice cream.

Situated in the heart of Chapel Street, Zhou Zhou is an oriental drinking den with a difference.

Recipe: Maggie Beer’s Crispy Skin Salmon with Pea Puree | Tips from Aussie Farmers Direct: 10 good reasons to eat seafood this Easter

Gastrology bloggers sampled the new range of seafood  courtesy of Aussie Farmers Direct.

This Easter, Aussie Farmers Direct is working to put the ‘good’ back into Good Friday by partnering with Maggie Beer to release a collection of Easter seafood recipes as part of a move to encourage Australians to include more seafood in their diet this year. We thought we would share our favourite recipe with you...

Recipe:  Maggie Beer’s Crispy Skin Salmon with Pea Puree

 Ingredients 

Aussie Farmers Direct Salmon fillets ($13.79 for two 180g fillets)

1 tbspn unsalted butter

4 thick salmon steaks, skin on

To taste salt flakes

1 tbspn Extra Virgin Olive Oil

4 wedges lemon

Frozen pea salsa

1 1/2 cup frozen peas

15g unsalted butter

2 tspn Extra Virgin Olive Oil

2 golden shallots peeled and chopped

3/4 cup Chicken Stock

1 sprig chervil

1 tbspn lemon juice

To taste salt flakes

Method

For The Frozen Pea Salsa:

1. Spread peas on a tray to thaw for 10 minutes.
2. Place a large frying pan over medium heat, add the butter and melt with the Extra Virgin Olive Oil. Add the chopped shallots and sauté until soft.
3. In another small sauce pan, bring the Chicken Stock to the boil.
4. Add the peas to the shallots along with chervil and lemon juice.
5. Pour the hot Chicken Stock over the peas and quickly bring up to the boil again, then remove from the heat and allow to cool slightly.
6. Pour the pea mixture into a blender or mouli and process until fine. Taste for seasoning and adjust if necessary.

For The Salmon:

1. Heat a large frying pan over a moderate heat with half the butter.
2. Season the salmon on the skin side with sea salt.
3. Once the pan is hot, add a dash of Extra Virgin Olive Oil and place the salmon steaks skin side down in the pan. Cook for about 2 minutes or until the skin is crisp. Putting the salmon aside, quickly wipe out the pan with a paper towel.
4. Return salmon to pan, add the remaining butter and return to heat.
5. Once melted, turn the steaks over with tongs and almost immediately take the pan off the heat and allow to sit in the hot pan. The centre of the fish should be a little rare.
6. To serve, pile a layer of salsa on to a plate and place the fish on top. Squeeze a wedge of lemon over each piece of salmon, sprinkle the herbs on top and dress with a drizzle of Extra Virgin Olive Oil.

Aussie Farmers Direct brings back Fish on Fridays

Aussie Farmers Direct is working to put more 'good' back into Good Friday by offering Australians ten good reasons to eat seafood on Good Friday...or any Friday!  Traditionally, seafood was consumed on Good Friday in place of other meat. Though over the years this seems to have fallen by the wayside. Fish and other seafood are highly beneficial to our health, so perhaps it’s time to revisit the tradition and bring back fish on Fridays. 

Essentially, here's why we should bring back fish on Friday:

• Low in unhealthy saturated fat and high in protein
• High in Omega-3 fatty acids which are great for heart health
• Prevents inflammation and reduces the risk of conditions like arthritis
• Assists in proper foetal growth and development during pregnancy
• Associated with positive brain health
• High in iron and vitamin B12
• It's easy to prepare and cost effective
• And most importantly, it's deliciously versatile!

Aussie Farmers Direct has launched a new range of Australian seafood including Natural Calamari, a Half Side of Huon Salmon, Honey Soy Flathead Fillets, crumbed White Fish and Lemon Myrtle Blue Grenadier Fillets, which will soon join Aussie Farmers Direct’s existing range of Aussie prawns, salmon and barramundi. 

This Easter, Aussie Farmers Direct will be delivering a range of freshly caught seafood including:    

• Natural Calamari, $7.99 for 300g
• Half Side of Huon Salmon, $19.99 for 500g
• Honey Soy Flathead Fillets, $14.99 for 300g
• Crumbed White Fish, $8.99 for 250g
• Lemon Myrtle Blue Grenadier Fillets, $8.99 for 300g
• Salmon Fillets, RRP $13.79 for two 180g fillets
• Barramundi Fillets, RRP $12.99 for two 180g fillets
• Smoked Salmon, RRP $6.69 for 100
• Plain Unmarinated Prawns, RRP $10.99 for 300g

To enjoy a wholly Australian Easter this year, visit AussieFarmers.com.au 

Takeaway Review: Salon de Sushi | Ordered in via Menulog

Gastrology bloggers dined courtesy of Menulog.

Location: 293 Clarendon St South Melbourne

Phone: 03 9939 3723

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

Cuisine: Japanese  

Overall Impression: 7/10

We recently ordered in a Japanese feast to enjoy at home via Menulog's Southbank Take-Away Restaurants link. We have visited Salon de Sushi on several occasions and have been consistently pleased by the quality of their nigiri and sushi. 

We were pleased that our delivery arrived as scheduled.

The selection of nigiri we ordered tasted fresh with sushi rice that was desirably moist. Of particular note were the scallop nigiri and eel nigiri. The scallop nigiri was well crafted. The sweet scallops were absolutely delicious. The slices of grilled eel that lay upon the eel nigiri were cooked in a lovely sweet soy sauce. We loved the fatty flesh that melted away in our mouths.

Salon de Sushi is one of the better value Japanese cuisine that Melbourne has to offer. While not the best Japanese cuisine we have tasted, the reasonable price tag, delivery convenience and quality ingredients used makes this restaurant one we would highly recommend.

Menulog is No.1 For Online Takeaway in Australia. Read more about Menulog here!

A collection of foodie news & events that caught our eye this month!

World class foodie destination set to open in CBD

Emporium Melbourne, a world class shopping and foodie destination will be opening its doors on the 16th of April.

In the heart of the CBD, this revitalised Melbourne icon will offer seven levels and 48,000 square metres of retail space - that’s equivalent to over six football fields.

The distinctly cosmopolitan café court will offer over 30 Melbourne food icons from fine dining to casual quick service and seat 1100.

Celebrity Chef George Calombaris will launch new concept souvlaki bar, Jimmy Grants, and bringing their signature dishes will be South Melbourne Dim Sims, St Kilda eatery Chinta Ria Soul and I Love Pho.

Coming to Melbourne for the first time will be John Mano’s Becasse Bakery and his premium burger joint Charlie & Co, as well as Alison Nelson’s Chocolate Bar.

A fresh and stylish concept in shopping centre design, Emporium Melbourne will be the shopping and foodie destination.
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Champagne Degustation @ Meat & Wine Co 

Enjoy a four course menu exclusively prepared by Meat & Wine Co's Head Chef, Peter Popow.

Each dish features Moet Imperial Champagne as the key ingredient. Check out the menu here.

When: Wednesday 14th & Thursday 15th of May from 6.30pm

Where: The Meat & Wine Co Hawthorn East

Cost: $80 per person; Matched wines $50 per person

Bookings: 03 9882 8728  or  email: thebank@themeatandwineco.com

Website: http://themeatandwineco.com/

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Match made on the Hill - The Grain Store Partners with Trinity Hill Winery

Partnering with award winning New Zealand Trinity Hill winery from the North Island’s Hawkes Bay, The Grain Store Executive Chef Ingo Meissner has curated a menu that complements the tasting notes of the wines on offer for the evening.

The Trinity Hill Wine Dinner is being held on Wednesday 30th April at 6:30pm, and will serve a five-course menu including canapés and drinks on arrival, two entrees, and mains of Wagyu beef with savoy cabbage, carrot puree and truffle remoulade or blue eyed cod, calamari ragu, vanilla leaks, kale and tangerine beurre blanc. The meal will conclude with a cheese and dessert platter. All courses have been been purposely matched to highlight and complement the flavours of the Trinity Hill wines being served with each course.

When: Wednesday 30th April 2014 @ 6:30pm

Where: The Grain Store, 517 Flinders Lane, Melbourne 3000

Cost: Five courses with matching wines - $100 per person

Bookings: Melanie@grainstore.com.au

Website: www.grainstore.com.au www.trinityhill.com

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Wine dinner @ Bistro Vue with Lethbridge wines

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Easter Long Weekend @ Royal Saxon

THURSDAY April 17 ~ Kick off your long weekend! - DJs upstairs 'till late

GOOD FRIDAY April 18 ~ Open from midday 'till late - $5 Heineken Schooners 

EASTER SUNDAY April 20 ~ Spins & Spits Easter Edition

Read more about Royal Saxon here.

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Carlton's top 3 frozen dessert venues | Win an ‘Ultimate Northside Experience’ | Win a $50 voucher from 400 Gradi

Gastrology have teamed up with hockingstuart to celebrate the inner-north suburbs of Melbourne (from North Melbourne, Carlton, Brunswick, Northcote and everything in between).

hockingstuart are on a mission to celebrate everything unique and wonderful about the north, including its amazing restaurants and food offering.

To celebrate the north, we have compiled a list of our top 3 favourite frozen dessert options (not in any order - they are equal favourites!) in wonderful Carlton.

1. Helados Jauja

Location: 254 Lygon Street, Carlton

Phone: 03 9041 2927

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

Helados Jauja 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.

Our favourites include 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.

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2. Yo-Chi

Location: 194 Faraday Street, Carlton

Phone: 03 9347 7130

Link: http://www.yochi.com.au/

Yo-Chi is a delicious frozen yogurt outlet that has now opened a new store in Carlton. Frozen yogurt has become increasingly popular and it is no surprise why - 98% fat-free with active cultures and probiotics, what’s not to love? 

Yo-Chi is all about self-service. All you do is: 

1. Select the yogurt of your choice and help yourself to as much or as little as you like. 
2. Head towards the counter where you can top your yogurt with fruit and a variety of other delicious toppings. 
3. Your yogurt and toppings are weighed and you are charged by weight (it costs $2.90 per 100 grams, regardless of which yogurt or toppings you choose). 

You get to choose exactly what goes into your yogurt, which means you can choose your favourite things in the proportions you like – brilliant!

There are more than 22 toppings to choose from, including gorgeous treats like halva, crumble and chocolate-covered goji berries. There are also non-dairy yogurts on offer which are great for those who are lactose-intolerant. 

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3. Pidapipó

Location: 222 Faraday Street Carlton, Melbourne

Phone: 0422 004 750

Link: http://pidapipo.com/

Pidapipó has a menu which boasts an array of exciting and delicious flavours including traditional flavours such as hazelnut, pistachio (our personal favourite), fior di latte and gianduja; and some other more interesting (and equally delicious) flavours like yuzu and vietnamese mint and pinacolada.

Pidapipó's  gelato's amazing texture and taste is testament to the perfectly balanced base that is used to make each flavour. 

Each element is meticulously measured, pasteurized on site and left to rest over night. In the cold of the fridge the ingredients bind, creating a distinctively smooth, dense texture. Finally, fresh fruit and raw ingredients are measured with precision to create unity and balance, just before being churned, frozen and served. 

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Win an ‘Ultimate Northside Experience’

hockingstuart is giving you an opportunity to win an ‘Ultimate Northside Experience’ valued at over $4,000 on their facebook page. This includes a dining pass for two to Cutler & Co and Moon Under Water, a private master class for five at Black Pearl, a 12 month full membership to all Yarra Leisure Centre facilities including Fitzroy Pool and gym, and two beautiful stools from Great Dane Furniture. The competition is running until the 1st week of May so be quick! Enter here.

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Win a $50 voucher from 400 Gradi

Gastrology has teamed up with hockingstuart to give away a $50 voucher from iconic pizzeria, 400 Gradi to one of our lucky readers!

How to enter 

All you have to do, is: 

• Follow us on twitter (if you have not already) 
• Send us an email answering “What is your favourite underrated inner-north* suburb restaurant and why?” 

The best entry, as judged by the Gastrology team, will win a $50 voucher from 400 Gradi.

The competition will run until 8:00pm Tuesday the 29th of April 2014 (winner to be announced on this post on Wednesday 30th of April 2014). 

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.

*Carlton, Carlton North, Clifton Hill, North Melbourne, Parkville, Brunswick, Brunswick East, Brunswick West, Fairfield, Northcote, Thornbury, Westgarth

[30/04/2014] Announcement: Winner of the $50 voucher from 400 Gradi 

Thank you to everyone who entered!

The winner is…

Alannah K. M. with the following entry:

“My favourite underrated inner-north restaurant is Afghan Gallery in Fitzroy. The food served is authentic Middle Eastern cuisine which is always bursting with flavour. I love how it is always very easy to get a table and that it is BYO! Great for a banquet with friends or an intimate dinner with my boyfriend (with my favourite bottle of red). The service is great and they're always super friendly.” 

… Congratulations, the winner will be contacted via email.

Competition Now Closed. 

Risotto Heaven - Vicolo Cafe & Risotto Bar

Gastrology bloggers dined courtesy of Vicolo.

While good Italian restaurants seem nearly ubiquitous in Melbourne, good Italian restaurants serving perfectly cooked risotto are not. Fortunately for us, there’s Vicolo Cafe & Risotto Bar, the Moonee Ponds restaurant serving delectable dishes and inspiring risottos.

A selection of starters 

The starting plates at Vicolo are meant to be shared, providing ample opportunity to try several dishes. A favourite was the polpette, a recipe by owner, Maria Larosa’s nonna. 

Risotto Anatra

Braised duck, porcini mushrooms, caramelised onion, roast garlic, sage & pecorino

The Risotto Anatra was irresistible. Served with tender braised duck and earthy porcini mushrooms, the risotto had a beautiful depth of flavour. 

Risotto Nero

Squid ink risotto with calamari, roast garlic & parsley

The rice in the risotto was puffy and al-dente and, coupled with generous amounts of tender squid pieces and a jet black squid ink broth, was rich and headily flavoured.  

Our evening at Vicolo concluded on a sweet note. Both our desserts of sticky date pudding and ricotta cheesecake were delicious.  

Quietly tucked away in Young St, Vicolo is Moonee Ponds Best Kept Secret. The restaurant offers a relaxing family environment and a menu that captures the traditional flavours of Italy and in particular, perfectly prepared and authentic risotto.

Gastrology bloggers dined courtesy of Vicolo Cafe & Risotto Bar.

French-Japanese cuisine @ Miam Miam

Gastrology bloggers dined courtesy of Miam Miam.

Marrying French techniques with Japanese inspired flavours and ideologies, the team at Miam Miam is engineered to deliver a memorable dining experience.

Miam Miam is a French-Japanese fine casual café kitchen and is a labour of love by globetrotting friends with a passion for food. 

Taking much inspiration from kissaten, the age-old Japanese establishment, the dining space is casual and warm with the busy percussions of the kitchen playing in the background. The open space gives a full view of their centerpiece kitchen, living up to its café kitchen name. 

Berries soda

The berries soda was a refreshing summer time drink, with fresh berries and freshly picked mint leaves.

Iced matcha latte with matcha softee

Made from stone-grinded top grade Japanese Matcha powder, mixed with milk and slightly sweetened, topped with a brilliant green Matcha softee it is no wonder the iced matcha latte with matcha softee is one of Miam Miam's best sellers. We loved the delicious and intense matcha flavour and the creamy,yet light softee atop the matcha latte. 

Lobster bisque pasta 

The lobster bisque was beautiful. The bisque had a well-developed flavour profile, courtesy of being made from lobster shells. The pasta was al-dente. The grilled tiger prawn was a delicious addition.

Squid ink pasta

The squid ink pasta was perfectly cooked. Tossed in Extra Virgin Olive Oil, anchovies and squid rings, colored with premium quality Ikasumi powder, we loved the delightful addition of wasabi infused oil which made every mouthful moreish.

Iced coffee 

Bold but very light-bodied, Miam Miam's iced coffee is hand dripped and served in a unique copper cup to keep the coffee ice cold.

Of particular note are Miam Miam's sweet offerings - the souffles and pancakes are certainly Miam Miam's pièce de résistance.

Matcha souffle 

The matcha souffle was picture perfect. Using the same premium Matcha powder as Miam Miam's green tea latte, the souffle was beautifully light and fluffy.

Caramalised banana pancake

The pancakes at Miam Miam are sensational. Fluffy with some real "height", the souffle pancake was adorned with delicious caramel, banana  and served with vanilla softee. We enjoyed the addition of toasted almonds which added crunch and flakes of salt which really brought the flavours to the next level.

Adopting the Japanese ideologies of kaizen and kanban in its food and preparation practices, Miam Miam's kitchen prescribes a practice of continuous improvement which shines through in the quality of their offerings. 

Gastrology bloggers dined courtesy of Miam Miam.

Top 6 treats to get this Easter!

Easter is just around the corner. Here’s a list of our top 6 must-have treats for the festive season.

1. Go retro with T Cavallaro & Sons marzipan Pascal Lambs

For centuries, Sicilians have been giving gifts of Easter lambs. 

Because of its historical and religious significance, Tony (owner of T Cavallaro & Sons) tells us this is one of the most rewarding things they make. Making the lambs reminds him of the days when he would watch his father produce these works of art. 

The moulds were brought to Australia by Tony’s father in around 1941 and would have been used by him since the 1900s.  Dusted lightly with cornflour, the moulds are then filled with marzipan. The larger ones are then filled with a layer of Madeira sponge which is placed just under a fruit mince of sultanas, cherries, orange peel and almond which adorns a third layer within the lambs.

The lambs are then covered with a butter cream to resemble the wool.

What: Pascal Lambs (sizes rangefrom 50 gms to 3 kgs)

Where: T. Cavallaro & Sons is at 98 Hopkins Street, Footscray. 

Price: Varies depending on size

How: Call 9687 4638 to ask for availability or to place an order. 

Read more about T Cavallaro & Sons here.

2. Go mod-Oz with Cafe Vue’s hot cross buns

Cafe Vue offers two delicious varieties of hot cross buns this season. 

Spelt and Cranberry hot cross buns

The Spelt and Cranberry hot cross buns are absolutely delicious. Made from spelt wholemeal flour from Powlett Hill Mill with a selection of sweet dried fruits thrown into the mix, the buns have a lovely hint of mixed spice, ginger and orange. Full of fruit yet, retaining a fluffy and soft texture, these hot cross buns are divine. 

Chocolate hot cross buns

For the chocolate lovers, Cafe Vue’s chocolate hot cross buns are an indulgent mix of orange puree, ginger a hint of mixed spice, and smooth chocolate chips. Threading the delicate balance between bun and cake, these hot cross buns certainly satisfy.

What: Hot cross buns (spelt or chocolate)

Where: Order online or purchase at any Cafe Vue location:

• Cafe Vue 430 Little Colllins Street, Melbourne
• Café Vue 401 St Kilda Road
• Café Vue at Heide 7 Templestowe Road Bulleen

Price: One for $3.50 or 6 for $18

How: Order online here  

3. Not quite molecular gastronomy with Heston's buns

Heston's Lemon Myrtle Hot Cross Buns are just moreish. Filled with plump sultanas, spicy ginger and aromatic lemon myrtle, the buns have a brioche-like texture and consistency and are the ultimate treat.

What: Lemon Myrtle Hot Cross Buns

Where: Coles

Price: 4 for $8

4. Brumby's Nutella hot cross buns - something the whole family will love

For something that both the kids and adults will love, Brumby’s twist on the good old fashioned Hot Cross Bun will be a sure hit.

The tasty Hot Cross Buns are filled with generous amounts of Nutella and baked fresh in store daily. 

What: Nutella Hot Cross Buns

Where: Brumby's

Price: One for $1.30 or 6 for $6.60

5. Spread some cinnamon love with Box of Scrolls

Box of Scrolls have perfected the art of the humble cinnamon scroll. Turning moist, light dough made into fresh, aromatic cinnamon scrolls infused with the perfect cinnamon and filling, it is no wonder Box of Scrolls already have a cult following. 

Their Nutella & Banana scroll is perfect for indulging in the Easter festivities. The Nutella & Banana Scrolls are decadent and possess a melt-in-your-mouth quality that is just heavenly. The slightly savoury buttery flavour of the scroll cuts the rich taste of the Nutella and banana, resulting in a dessert that is not only incredibly indulgent, but very well balanced. 

What: Cinnamon scrolls and various variety scrolls
Where: Scrolls can be quickly delivered to most cities around Australia.

Price: Varies. Check our their site for more details - http://www.boxofscrolls.com.au/

Read more about Box of Scrolls here.

6. Easter-themed cakes and biscuits from Michel's Patisserie 

With the Easter bunny’s annual visit fast approaching, Michel’s Patisserie is celebrating the magic of Easter with a range of Easter-themed products like their Party Cake, a delicious Chocolate Sponge Cake topped with milk chocolate Easter eggs, or their scrumptious chocolate flavoured gingerbread Easter Bunny biscuit.

What: Easter-themed cakes and biscuits

Where: Michel's Patisserie

Price: Varies. Check out their site for more details: http://www.michels.com.au/products/


Gastrology bloggers sampled the products for the purposes of this review courtesy of T Cavallaro & Sons, Cafe Vue, Box of Scrolls, Brumby’s and Michel’s Pattiserie.

New Premium Stacked Burgers @ TGI Fridays [April 1 to May 13]

Gastrology bloggers dined courtesy of TGI Fridays (Melbourne Central).

TGI Fridays has taken a page from its own legendary playbook, taking the burger, an all-time American bar and grill favourite, and raising it (quite literally) to new heights.

TGI Fridays has recently introduced a new burger menu that includes the following 5 Stacked Burgers served with freshly-baked, buttery, brioche-style buns:

1. French Onion

Creamy melted Parmesan and Mozzarella cheeses topped with savoury caramelized onions, frizzled onions and drizzled with horseradish sauce.

2. Mushroom chicken mushroom

Filled with crispy breaded chicken breast, melted Mozzarella cheese and horseradish sauce topped with sauteed mushrooms, balsamic onions and battered Portobello mushrooms.

3. New York Deli

Freshly carved corned beef, tart sauerkraut, melted Swiss cheese and Thousand Island dressing topped with an oversized dill pickle. 

4. Philly cheese steak

Thinly shaved rib eye steak, melted Mozzarella cheese, horseradish sauce, and oven roasted capsicum, onion, and mushrooms topped with creamy queso sauce.

5. Twisted Southwest

Our favourite Stacked Burger, the Twisted Southwest has a real “kick”. Topped with crisp Potato Twisters and oozing with melted Cheddar cheese, the burger is filled with freshly made Pico de Gallo, pickled jalapenos and chopped cilantro and finished with warm queso cheese sauce.

We loved that each burger is served with crisp iceberg lettuce, vine-ripened tomatoes, crunchy pickles and sliced onions in freshly-baked buns. The result is an indulgently delicious taste in every bite.

TGI Fridays is an American casual bar and grill that differentiates itself with a unique point of view, promising to deliver an energizing Friday feeling for every guest – any day of the week.

The new Stacked Burger line-up takes TGI’ Friday’s classic burgers to a new level, delivering on TGI Friday’s promise to provide great food to every guest through innovative menu items that highlight freshness and premium ingredients.

These premium stacked burgers will be available until the 13th of May.

Gastrology bloggers dined courtesy of TGI Fridays (Melbourne Central).

The Australian Fitness & Health Expo Media Launch [April 4-6] @ The Colonial Tramcar Restaurant

Gastrology bloggers dined courtesy of The Australian Fitness & Health Expo and The Colonial Tramcar Restaurant.
Location: Tramstop 125 Corner Of Normanby Rd & Clarendon St, South Melbourne
Phone: 03 9695 4000
Link: http://www.tramrestaurant.com.au/

The Australian Fitness & Health Expo, the largest fitness event of its kind in the southern hemisphere, is coming to Melbourne for the first time this weekend. We celebrated the arrival with Melbourne's first healthy breakfast tram.

In conjunction with Melbourne's iconic Colonial Tramcar Restaurant, the Australian Fitness & Health Expo placed a new spin on this much-loved dining option by providing a breakfast menu custom-designed by The Healthy Chef Teresa Cutter.

Operating from a converted vintage tram, The Colonial Tramcar Restaurant has an ambience like no other. The dining “room” has a glowing brass finish and distinctive burgundy livery, reflecting the colonial period. We loved the cosy atmosphere and friendly service. 

As we cruised the scenic streets of Melbourne we enjoyed the healthy custom-designed menu.

The Australian Fitness & Health Expo 

The Australian Fitness & Health Expo will bring to town over 240 exhibitors and more than 30,000 toned bodies who are expected to visit the Melbourne Convention & Exhibition Centre over three days from April 4-6.

From athletes, fitness gurus and weightlifters to exercise equipment, healthy food and clothing, the who's who and the what's what of fitness will be represented across 19,800 square metres offering something for everyone no matter what you like to do to keep fit.

And what do Aussies like to do to keep fit? A recent national survey by the Expo shows that the Gym Workout and Weights are still the most popular choices, followed in rank order by Running, Personal Training, Crossfit and Boxing.

And when it comes to healthy eating:

• 31% increase exercise around Christmas and Easter so they can consume more treat foods
• 34% are currently on a diet
• 42% say diets don't work

The 2014 Australian Fitness & Health Expo will be held from April 4-6 at the Melbourne Convention & Exhibition Centre. The expo is open from 9.30am - 5.30pm daily with Friday open.to only those who work within the fitness and health industry. 

For more information visit www.fitnessexpo.com.au and follow facebook.com/AusFitnessExpo and twitter.com/austfitnessexpo for updates on features and products.

What: The Australian Fitness & Health Expo Launch

When: 4 - 6 April 2014

Cost: If you work in the industry, it's free to enter on the Friday if you pre-register online or you can pre-purchase a weekend pass for $20. General visitors can pre-book tickets online ($30) and and avoid the queues.

Cecconi's Flinders Lane Restaurant & Cellar Bar re-launch

Gastrology bloggers dined courtesy of Cecconi's.
Location: 61 Flinders Lane, Melbourne
Phone: 03 8663 0500
Link: http://www.cecconis.com/
Cuisine: European, Italian, International
Overall Impression: 8.5/10

Cecconi's Flinders Lane Restaurant & Cellar Bar re-launched on 26 March 2014, with its own personality and ambience to match. 

A modern Italian restaurant where food, wine, service and atmosphere blend beautifully together, Mollard Interiors was briefed to create a contemporary yet authentic Italian space for the Cecconi's Cellar Bar. 

We loved the new redesign. With a colour palette that was restricted to black, white and copper while incorporating varying textures and tones to create contrast, the space felt familiar, warm and contemporary while reinforcing the fact that Cecconi's is a long-standing family run business. 

The luxe, dark and clubby basement space of Cecconi’s boasts one of the more theatrical kitchens in Melbourne – wide-open and centre stage.

The white wash timber tables with copper edging - made by Don, Maria's husband, combined with the black bentwood chairs, low black dome pendant lights and copper wall lights, create an inviting space. 

Patrons are reminded that Cecconi's is an authentic Italian restaurant by the wall of family photos, and some of the produce they use displayed in black steel carriageways above the bar and open kitchen. 

Risotto, freshly shaved black truffles, parmesan, truffle oil 

Matched with: 2013 Bellvale Pinot Grigio Gippsland, Vic 

Generous amounts of freshly shaved black truffles adorned the plate.  The fresh truffle provided a sweetness and depth of flavour to the risotto which was enhanced by the fragrant truffle oil. It was a wonderfully flavoursome, decadent and rich risotto.

Chatham Island Blue Cod, confit tomato, fennel, fried zucchini flower, aged balsamic 

Matched with: 2010 Bellvale ‘Athena’s Vineyard’ Chardonnay Gippsland, Vic 

The Chatham Island Blue Cod was well cooked. The batter encasing the zucchini flower was ethereally light and very crisp.  Combined with the sweet fennel and the slightly tart confit tomato – the dish was a delight to eat.

Twice cooked duck, sweet potato puree and lime 

Matched with: 2012 Bellvale Pinot Noir Gippsland, Vic 

The duck was cooked to perfection.  The lime cut through the sweetness of the potato puree providing a dish with well-balanced flavours.

Serenaded by Emma Birdsall

Caramel pannacotta, wild fig cake, macadamia ice cream 

Matched with: 2013 Montevecchio Moscato by Chalmers Heathcote, Vic 

The visually attractive pannacotta was a layered creation of melt in your mouth pannacotta, wild figs, crumble and macadamia ice cream. Absolutely delectable, this dessert was a masterclass in textural balance and layered flavour.

Taking great pride in using only the freshest ingredients available, including their own home grown vegetables from the family farm, Cecconi’s new menu is one to behold. 

Images (with the exception of the caramel pannacotta image) courtesy of Tim O'Connor of http://www.timoconnorphotography.com/.

Banh Mi Masterclass @ Ba'get | Recipe: Vietnamese Pickles

Gastrology bloggers dined courtesy of Ba'get.
Location: 132 Russell Street, Melbourne
Phone: 03 9988 4130
Link: http://www.ba-get.com/
Cuisine: Sandwiches/Subs, Vietnamese
Overall Impression: 8/10

Melbourne's love affair with Asian street food continues to grow with the opening of a new traditional Vietnamese Banh Mi establishment, Ba'get in the heart of the CBD.

Ba'get brings together crusty, fresh baked bread with authentic house-made charcuterie, grilled meats, pickled vegetables, pate, Asian herbs and fresh chillies to create an all-encompassing flavour and texture sensation.

Ba'get is the brainchild of Duy Huynh and his family who have been in the Melbourne food industry for over 21 years.

Ba'get is the real deal – Vietnamese street food with its heart firmly located on the banks of the Mekong Delta. The banh mi are made using age-old family recipes that have been perfected over several decades.

We loved the freshness, balance and authenticity of Ba’get’s banh mi. 

We were also given the opportunity to make our own Ba'get baguettes...

Baked hourly, the baguettes are consistently delicious and ingredients are carefully selected to achieve the perfect texture and flavour balance.

Ba'get’s menu featues a wide array of authentic Banh Mi including: traditional Classic hams, Grilled Lemongrass Pork, Pulled Chicken, Buddha's Tofu, Rich Tomato Meat Ball and Grilled Lemongrass Chicken as well as more modern flavours such as leg ham and salami; all lovingly made to order to ensure uncompromising freshness. Ba'get also offers Vermicelli bowl versions of Banh Mi flavours as a gluten free option.

Lovers of caffeine will not be forgotten - they will also be serving up potent quantities of cà phê sữa đá - traditional Vietnamese coffee as well as hot, flaky pork puffs, Vietnamese sesame donuts and a selection of tantalising pastries including Cassava Cake, Coconut and Durian Buns.

Bata's interior is also reflective of Banh Mi's origins, resembling a Vietnamese streetscape; complete with overhanging power lines, splashes of luscious red and turquoise complete with French architectural finishes, referencing its colonial past.

Scrawled in calligraphy across the store's feature wall is an ancient Vietnamese poem; a mantra to the authenticity that Ba'get aims to achieve which rougly translates to:

“Half-truths are never true, nor can true love ever come in halves”

Recipe: Vietnamese Pickles 

Ingredients 

Vegetables

1 x large carrot

1 x daikon

peeled and cut into matchstick battons

Pickling liquor

1 cup of vinegar 1/2 cup of water 1 tb sugar

1 tsp salt

1 clove of garlic sliced

1 bird's eye chilli split in quarters 8 pepper corns

Method

1. Sterilise a jar by placing in a 100c oven for 10 mins, or rinse with water and place in microwave for 2-3 mins, or on a hot dishwasher cycle
2. Peel and cut vegetables into match stick battons — set aside in a bowl
3. In a saucepan, heat the pickling liquor ingredients until boiling, and remove from heat.
4. Pour the pickling liquor onto vegetables and combine well.
5. Transfer to sterilised jar and store in the fridge for up to 4 weeks
6. Always use clean chopsticks to serve pickles

Serving suggestions

Serve with grilled lemongrass pork on rice, in vermicelli bowls, in salads or as an accompaniment to meat or curry dishes where you want to add freshness and zing. Great served with crispy roasted pork belly, and hoi sin. And essential of course, in Banh Mi.

Gastrology bloggers dined courtesy of Ba'get.

Event: Wyncity Launch @ Point Cook

Gastrology attended the event as guests of WYNCITY.

Gastrology attended the media launch of WYNCITY over the weekend. WYNCITY is a brand-new world-class bowling and family entertainment centre which has just opened in Point Cook.

Offering the latest in tenpin bowling, world-class Laserforce laser tag, bumper cars, pool tables, mini golf and an amazing range of arcade games, WYNCITY is Australia’s newest venue for action-packed indoor recreation.

A short stroll from Williams Landing train station, WYNCITY is a multi-configurable 6000m² venue for both public entertainment and private functions.

Owned and operated by the Scolaro family, WYNCITY has been an iconic bowling and entertainment centre in Werribee for the past 30 years. The family’s decision to expand and move their successful business to the new Point Cook site has been five years in the making.

Designed by the renowned BB Design Group and incorporating murals by famed Canadian artist Trev Fury, the leading-edge Point Cook venue positions WYNCITY at the forefront of family entertainment in Victoria.

Combining the latest interactive entertainment technology sourced from across the globe with the Scolaro family’s expertise in leisure management, the new WYNCITY will draw crowds from far and wide.v

WYNCITY’s 24 lanes of QubicaAMF tenpin bowling feature 42-inch monitors, iPad scoring systems with Facebook check-in, latest PlayStation-like bowling games, built-in cameras and are serviced by virtual waiters. It will be bowling your way.

The Laserforce arena provides guests adrenaline-packed adventure. With capacity for 24 people per mission, WYNCITY’s technologically advanced laser tag is complete with awesome props, easy-to-use weapons and a pumping soundtrack.

Among the range of arcade games at WYNCITY is Australia’s first ever Time Freak attraction, a thrilling race against the clock in a vibrant UV-coloured room.

Spread over two levels, WYNCITY offers activities for everyone from small children to adults and offers facilities for kids’ parties and adult birthdays as well as corporate events and conferences for up to 70 people.

The new location includes a full service restaurant bar facilities featuring wood-fired pizza. WYNCITY has parking for up to 85 cars and is easily accessible by public transport. The venue is only a five-minute walk from Williams Landing train station, which is a 30-minute journey from Southern Cross Station.

Gastrology bloggers visited WYNCITY as guests.

Hop Harvest 2014 - Hop-inspired degustation dinner @ Circa The Prince

Gastrology bloggers dined courtesy of Hop Harvest 2014 and Circa The Prince.

Gastrology attended an exclusive hop inspired degustation dinner at Circa recently where we enjoyed a bespoke menu designed by leading chef Ashly Hicks. The menu showcased natural flavours and complemented a range of beers selected by Lion master brewer, Peter David.

Led by the Beer Pilgrim, guests escaped on a journey through Tasmania’s luscious hop fields, expressed by a selection of surprising and delicious taste combinations – the fruits of this year’s bountiful hop harvest. 

Leading chef Ashly Hicks, Executive Chef at Melbourne’s Circa restaurant took the art of food and beer matching a step further, through an innovative approach by incorporating hops as an ingredient in the menu presented to us.

As Australian hops are receiving world-wide acclaim by brewers and beer lovers alike, and with the annual hop harvest taking place this month, there was no better time to wet our whistle by celebrating hoppy beers from near and far.

Ashly's menu brought our appreciation of beer to new heights while showcasing his technical genius in food pairing and preparation.

Heritage beetroots roasted in hops with barley curd & malted onions

Beer match: Pilsner Urquell, Beck's

The sweet beetroots complimented the smokey and savoury flavours of the roasted hops. The hops added a beautiful textural element to the dish. We thought the Pilsner Urquell matched this first course the best, with its biscuit and whole-grain cracker characteristics.

Blue cod with summer leeks, truffle and roasted hop broth

Beer match: James Squire The Constable Copper Ale, Spitfire Kentish Ale

The blue cod was an outstanding course. Superbly cooked, the piece of white fish was succulent and sweet. Its delicate ‘melt in your mouth’texture was sensational. The flavours were subtle and earthy. We loved matching this course with the Spitfire Kentish Ale which was a beautifully balanced beer with aromatic allure.

Robbins Island Wagyu with mustard, marrow & onion juice

Beer match: Little Creatures Pale Ale, Knappstein Reserve

The wagyu was cooked to perfection and matched both the Little Creatures Pale Ale and Knappstein Reserve well. The Knappstein was particularly interesting. Possessing wine-like balance, it had intense fruity characters of citrus and melon. The honeyed malt and hop finish made it the perfect accompaniment to the equally sweet onion juice and flavoursome wagyu.

Chocolate mousse with cherries, cocoa & shortbread

Beer match: Seven Sheds St Ella IPA, Feral Hop Hog

The hop-inspired degustation ended on a high with a decadent and absolutely stunning chocolate mousse. We found the Feral Hop Hog the perfect match for this dessert as it cut through the richness of the mousse with its aggressive bitterness and dry finish while complementing the sweet cherries with its citrus aroma. It was a commendable end to the dinner.

Left to right: Tim (the Beer Pilgrim), Peter David (Lion Master Brewer)

Over the course of the dinner we learned quite a number of interesting facts about Australian hops and how their unique flavour profile make them highly sought after in both local and overseas markets. This year’s hop harvest has been a hotbed of international interest, with approximately 60 per cent of the local crop earmarked for export.

Lion Master Brewer, Peter David, said while Australian hop varieties are gaining popularity in international markets, they are also warranting attention here at home because of their distinctive hop flavour and aroma.

According to Peter, the distinctive Australian lifestyle means that beer is arguably the perfect beverage to complement a meal. Hops have the ability to enhance the flavour and aroma of food, so matching food with beer can transform something ordinary into a memorable dining experience. We could not agree more.

Food and beer pairing unearths a natural approach to fine dining and beer appreciation which we love and hope will become more commonplace.

Images courtesy of Rob Daniel Photography.