Breakfast @ Cecconi's Cellar Bar

Gastrology bloggers dined courtesy of Cecconi's.

Cecconi’s is situated towards the Exhibition Street end of Flinders Lane's thriving restaurant precinct. Boasting a vibrant and buzzing cellar bar and an impressive restaurant, there is no denying that this dual establishment is wholeheartedly dedicated to food and quality produce.

The wall of family photos, and some of the produce they use displayed in black steel carriageways above the bar and open kitchen act as a reminder that Cecconi's is an authentic Italian restaurant.

Cecconi’s Cellar Bar has recently started offering a breakfast menu which we were privileged to sample.

Quince and cinnamon muffins were delivered to our table fresh out of the oven. The muffins were beautiful – aromatic, moreish and moist, with a lovely hint of tartness from the quince.

Toastie - homemade salumi and fontina cheese

The grilled cheesy toast with homemade salumi was a classic combination. We loved the thick, warm slices of bread and the generous amounts of oozy cheese and the delicious kick and savouriness from the salumi.

Crab omelette, Parmesan, parsley

Food envy set in as we watched the crab omelette (that we were foolish enough not to have ordered) being devoured. 

Cecconi’s toasted organic muesli with yogurt and banana

The muesli was absolutely scrumptious. This delectable blend of creamy yoghurt, crunchy oats and fresh banana followed by sour and sweet pops of dried fruit certainly awoke our senses.

Excellent food, good coffee and cheerful wait staff, breakfast service at Cecconi’s Cellar Bar was always going to be a success story.

Read about dinner at Cecconi's here.

Win 5 x double passes to THE LUNCHBOX!

Winner of the Viewers’ Choice Award at the Cannes Film Festival, THE LUNCHBOX is a critically acclaimed gem from Mumbai.

Ila, a neglected housewife, attempts to spice up her marriage by preparing a special lunch for her husband. When it is accidentally delivered to Saajan, a lonely widower on the brink of retirement, they exchange notes to each other to get to the bottom of the mistaken delivery. Their notes gradually evolve into a series of intimate little confessions about their loneliness, memories, regrets, fears and small joys. Still strangers physically, Ila and Saajan become swept up in a relationship built on the fantasy of their letters.  

Release date: 10 July 2014

Gastrology has teamed up with MADMAN ENTERTAINMENT to give away 5 x double passes to THE LUNCHBOX which will be valid from opening day to 5 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 lunch spot in Melbourne and why.

The best 5 entries, as judged by the Gastrology team, will win 1 x double pass each to THE LUNCHBOX.

The competition will run until 8:00pm Wednesday, 2 July 2014 (winner to be announced on this post on Thursday, 3 July 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.  

[3/07/2014] Announcement: Winners of the Blog Giveaway: 5 x double passes to THE LUNCHBOX

Thank you to everyone who entered!

The 5 winners are…

Eng H. with the following entry:

"My favourite lunch spot is Tassal cafe/shop in Kew Victoria. The lunch mains always showcase Tasmanian Salmon cook in different ways. So healthy,light and fresh and the price reasonable. The wine list although limited but always compliment the Salmon dish.Attached to the cafe is the salmon shop ,which one can browse after lunch to get inspiration and ingredients to cook the family"s next Salmon dish."

Daniel Q. with the following entry:

“My favourite lunch spot in Melbourne would have to be bringing a home cooked meal and sitting down in flagstaff gardens – it’s so relaxing and makes you feel like you’re outside of the hussle and bussle of the city. It’s particularly beautiful in Autumn when all the leaves fall down!”

Vanessa K. with the following entry:

"My favourite lunch spot at the moment is Royal Saxon. Actually found out about the place from reading Gastrology a few months ago and now I'm hooked - absolutely love the delicious pizzas and pasta. Really authentic and the staff are great. Thanks for the recommendation!"

Grace N. with the following entry:

"My favourite lunch spot is the Royal Botanical Gardens with its cacophony of nature's music with a picnic rug featuring some Aussie fine produce and a bottle of wine."

Ryan L. with the following entry:

"My favourite lunch spot is Sushi Monger. It is super cheap, super delicious and super fast (although there is always a line). Sushi Monger has become a bit of a Melbourne favourite and for good reason. I then like to bring my sushi to the nearest lawn and enjoy it while basking in the warmth of the sun or while people watching."

… Congratulations, the winners will be contacted via email.



Competition Now Closed.

Reviews: Göz City | Borek Bakehouse | World Restaurant | Nieuw Amsterdam | Jinda Thai | Shandong Mama | Tao Tao House | Om Nom Dessert Bar | Pat Bing Soo

Göz City

Göz City opened its doors in January. Combining the age-old gözleme tradition with a distinctly modern aesthetic and attitude, we liked the relaxed vibe of their cosy cafe. We had previously been invited to a tasting and exclusive preview back in March but were unable to attend. That invitation, however, certainly sparked our interest and we finally got around to visiting Göz City last week.

The menu is lead by four customary gözleme; cheese and spinach, Turkish spiced minced meat, herbed chicken and mushroom and veg. These are complemented with weekly unique and seasonally driven gözleme flavours and include a selection of Turkish, Mediterranean and Middle Eastern style salads, böreks and coffee. We enjoyed the gözleme on offer - they were each well flavoured. A great lunch time option - for those seeking something well-priced and a little different from this end of town.

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Borek Bakehouse

Borek Bakehouse is the real deal. Freshly made, absolutely delicious boreks, at ridiculously cheap prices. Get 2 of these babies for a mere $5 and you’re set for lunch. 

There is a solid variety of breads and there is a range of salads that are equally as delicious.

Whatever you do, don’t go past the spicy lamb borek – Flaky, fluffy boreks with flavoursome and delectably tender morsels of spicy lamb.

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World Restaurant & Bar

World Restaurant & Bar has an amazing view. Overlooking the banks of the Yarra River, it has a great ambience. The menu is internationally inspired and there is an extensive drinks selection.

A greater watering hole than it is a restaurant; the food we ordered at lunch was of a decent standard. 

The service is warm and welcoming and we loved the convenience of being able to book online.

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Nieuw Amsterdam

With a focus on sharing plates, Nieuw Amsterdam is one of Melbourne's "hottest" new venues with a brilliant vibe.

The food was of a relatively good standard and the service is brilliant. We thought the $55 banquet option presented good but not great value. It is nevertheless, a great venue to visit with friends.

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Jinda Thai

Jinda Thai is an amazing Thai restaurant in Richmond which delivers on all fronts.

The food is absolutely delicious, authentic and well-priced. We loved their desserts too which are a modern rendition of classic Thai sweets.

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Shangdong Mama

A very popular dumpling haunt, Shandong Mama is packed to the brim most days. While we thought the dumplings tasted reasonably good. We couldn't quite understand the hype.  

All in all, a good place for a cheap dinner with some dumpling options you won't see anywhere else. 

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Tao Tao House

Tao Tao House is a brilliant place for yum cha. The dumplings served are quite a few notches above the regular.

The only downside is some classic favourite are not available like century egg congee and tau fu fah.

Om Nom

Situated within Adelphi Hotel, we were excited to discover Melbourne's latest dessert bar. We couldn't tell whether it was just an off night (given all the hype and the fact that we have heard great things about this venue) but unfortunately the desserts failed to impress.

Apple Sphere $24

Flavours of Ginger, Caramel and Lemongrass Tea, Vanilla, White Chocolate and Yuzu

The apple sphere was visually stunning but unfortunately lacklustre in taste and the white chocolate lacked the essential "crunch" when we cracked into it.  We felt that the dessert was crying out for the flavour intensity of each component to be amplified. 

Banana Flambe $22

Rum, Cinnamon, Rosemary, Chocolate Sponge, Vanilla and Caramelized White Chocolate Ice Cream

While, again, beautiful, this dessert was particularly disappointing as the chocolate sponge was incredibly dry. 

While we absolutely love the concept and believe there is great skill in the presentation of the items we tried, unfortunately, our experience was a disappointing one which was further dampened by an unfriendly hostess. 

Pat Bing Soo

Pat Bing Soo is a welcomed new addition to South Melbourne’s food scene. 

Calm & Concentration Tea

Green tea with longan aril, citrus peel, Chinese dates, chrysanthemum & goji berries. Aids memory function & enhances concentration

The cosy eatery boasts a welcoming atmosphere and wonderful service. The menu features modern Korean cuisine which is both refreshing and appetising. 

Korean Fried Chicken

We enjoyed the Korean Fried Chicken which we thought had a beautiful batter but felt the sauce was too sweet. 

Left: Bulgogi pork bapper -  Greenvale Farm shoulder pork, carrot, zucchini, pickled Asian mushrooms, served with egg yolk and ssamjung on rice  

Right: Buckwheat noodle dream - Spicy red cabbage, fried egg and spicy soy, toasted sesame, spring onion, served on buckwheat noodles

Both the bulgogi pork bapper and the noodle dishes had punchy fragrant flavours and were very enjoyable. A bit heavy handed on the salt but nevertheless pleasant and well prepared. 

There were many enjoyable aspects to our visit. Despite our minor quibbles, the food was respectable and the accompanying service was outstanding.

 

Bakers Delight is bringing back tea time

Gastrology bloggers dined courtesy of Bakers Delight.

Bakers Delight is calling Australians to rediscover the importance of afternoon tea with their delicious Aussie scones.

Bakers Delight recently launched a limited time range of new Orange Poppy and Orange Choc Scones at the newly launched Cristina Re ‘Where A Girl Goes’ High Tea Salon in Collingwood. 

At the event, guests indulged in the traditional simplicity of an Orange Poppy Scone topped with cream cheese icing as well as provided their taste-buds with a decadent treat of Orange Choc Scones which were chock full of choc chips which complemented their fresh orange flavour. 

The new Cristina Re was the perfect place for the launch – visually beautiful and stimulating to all of the senses. From vintage inspired tea cups, dining ware and gold plated cutlery, all trimmed in 24 carat gold, Cristina’s signature collectible pieces reflect style and elegance, and look beautiful topped with a top-notch scone. 

What does tea time mean to you?

We’re all guilty of it – powering through the day and neglecting to treat ourselves to life’s simple pleasures. Nowadays, tea breaks are few and far between. It’s time to take back those 15 minutes of downtime with a cuppa and a treat to collect our thoughts and recharge our batteries.

Bakers Delight is calling Australians to rediscover the importance of afternoon tea with their delicious Aussie scones. We happily answered to their calling by indulging in Bakers Delights' delicious scones (from their Prahran store) over a cuppa. Our favourite scone was the Berry and White Choc scone. Packed with generous amounts of plush blueberries and white chocolate chips, the Berry and White Choc Scone was an absolute delight. 

Tea time is something quite special to me. Personally, a cup of tea and a sweet treat at 3.30pm each day helps me power through and get the most out of my day. It’s a little “me time” and a pick me up which helps me gather my thoughts and keep my sanity. 

What does tea time mean to you?

European bier hall ‘Hophaus’ launches @ Southgate

Gastrology bloggers dined courtesy of Hophaus.

Gastrology attended the launch of reinvented European bier hall ‘HOPHAUS’ at Southgate last week. 

Along with the impending opening of new Southgate Italian wine and tapas restaurant ARTUSI, Red Emperor’s new location and chef Lin Chan (Flower Drum), and Bluetrain’s critically acclaimed new upper level fit out, HOPHAUS affirms Southgate’s position as a landmark Melbourne dining and socialising destination.

A contemporary twist on the great Bavarian Beer Halls, HOPHAUS is the latest addition to Red Rock Leisure’s stable of social pubs and Southgate’s restaurant precinct, drawing inspiration from the history and tradition of the world’s original “craft breweries” that celebrates the Germanic approach to brewing, one of both art and science. 

HOPHAUS’ architectural design has been created by the multi award-winning Maddison Architects founded by Peter Maddison of Grand Designs Australia. The unique interior is based on research of European beer halls, and then re-inventing them, so that the materials and finishes are familiar yet different – a prime example being the polychrome glazed brickwork (over 6,000 in total) that features throughout the venue.

Venue manager Scott Highfield & Executive Chef Marc Brown

HOPHAUS owner, Paul O’Brien has successfully created a truly one-of-a-kind experience that delights and surprises but retains a familiar and hospitable atmosphere. 

We loved the food that we sampled. The menu at HOPHAUS features classic Bavarian favourites with a contemporary Melbourne flair with a big focus on communal shared dining. Curated by Executive Chef, Marc Brown, the food was exciting and fresh, using age-old European cooking styles that brought out the natural flavours of great Victorian produce.

The open kitchen showcased low and slow cooking methods over the coal fired pit and rotisserie. We sampled a selection of barbequed meats at the launch and they were absolutely delicious. Each morsel was cooked to perfection and seasoned beautifully. 

HOPHAUS houses over 30 draught taps around its huge central bar.  With an impressive selection of German, Austrian, Belgian and Czech Brews on offer, HOPHAUS is a unique drinking house - somewhere to taste and learn about the famous German beer styles that have influenced the drinking habits of generations across the globe.

The feature beers at HOPHAUS change regularly and some of Germany’s and Europe’s oldest and most loved brews will be available on tap, including beers from the famed Weihenstephan (the world’s oldest brewery), Paulaner, Franziskaner and Bitburger breweries.

HOPHAUS also features a selection of German, Austrian and Alsace wines by the glass along with New World wines that celebrate the region’s famed varieties: Riesling, Pinot Gris, Gruner Veltliner and more.

With a menu that features uncomplicated, good and honest food, HOPHAUS will keep you coming back for more.

2014 Good Food & Wine Show [30 May - 1 June 2014] | A collection of foodie news & events that caught our eye this month!

Gastrology bloggers attended courtesy of Barilla. 

This year, the Good Food & Wine Show brought its scrumptious line-up to Melbourne in May/June serving up a host of Australia’s finest food and wine, a huge celebrity chef line up and a feast of tasting experiences to tempt everyone’s palette.

It was a great day out with family and friends and a celebration of Australian food, wine and beer all under one roof. A huge coffee experience was also on the menu.

We walked the aisles with our forks ready, exploring new flavours whilst taking in the aromas and discovering a host of quirky kitchen and household gadgets as we experienced the special show features on offer for 2014. 

We also had the opportunity to see Alla Wolf Tasker AM (proprietor and culinary director of Lake House, the famed boutique hotel and restaurant in the ‘spa’ town of Daylesford Victoria) in action on the Good Food Theatre. 

Barilla's Italian breakfast with Sammy & Bella 

We also joined Barilla and My Kitchen Rules’ Sammy and Bella for an exclusive pre-show breakfast event at the Melbourne Good Food & Wine Show where we were transported straight to the Italian Isle of Sardinia... read more here.

Food Trucks

Banh Mi Boys

Location: Varies - See https://www.facebook.com/BanhMiBoys

Cuisine: Asian, Sandwiches/Subs, Vietnamese

A food truck on the scene selling the hottest sandwiches in town, Banh Mi Boys is the brainchild of a Masterchef Top 30 contestant and a Chinese medicine doctor. Serving tasty Vietnamese street food that is inspired by travels to South East Asia and the tastes, smells and colours of Vietnam.

We loved their Lemongrass pork belly Bangin’ Banh Mi Baguette which was a steal for $10. The pork belly was incredibly tender and full of flavour. The crunchy bread roll was fresh and slathered with pate and fresh salad of sweet pickled carrots, cucumber, coriander and fresh chilli.

Greek Street Food by Kara's Kalamaki

Location: Varies - See http://greekstreetfood.com.au/#findus

Cuisine: Greek

Delivering fresh, traditional greek souvas that are served with chips, Greek Street Food was a massive hit at the show. We tried "The Cluck" which was chicken fillet wrapped in Pita bread filled with Tomato, Onion and chips with either Tzatziki or Mustard sauce or both (we opted for both!).

The chicken was juicy and well-seasoned - these guys certainly know how to cook a bird. It was generous and tasted very authentic.

Digging For Fire BBQ Kitchen

Location: Varies - See http://diggingforfirebbq.com.au/

Cuisine: Barbecue, International

Digging For Fire BBQ Kitchen focuses on all things to do with cooking with fire.

We tried their Mary Had A Little Lamb Roll which was generously filled with Slow Cooked Lamb Shoulder, Pickles, Pomegranate, Tahini and Lemon Dressing. The flavours certainly packed a punch. Zesty, smokey and delicious, these guys know what they are doing when it comes to BBQ.

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

Pig & Pinot @ Royal Saxon

Royal Saxon and Kooyong Estate are teaming up to bring the best of Victoria to your table! The Melbourne Food and Wine Festival has kicked off again and we couldn't fathom a better Roast Collection than Pig & Pinot!

$65 for three courses or $100 with matched wines. One night only - June 18th from 6:30PM. Spaces are very limited. Book here.

Other events at Royal Saxon include: #SaxItUp, Sunday: Spins & Spits and Monday, Queen's birthday long weekend long lunch featuring Royal Saxon's new Winter menu.

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Southgate Moveable Feasts

This winter, Southgate presents Moveable Feasts where Melburnians and Melbourne-lovers alike will savour the melting pot of flavours that our city has to offer.

Southgate Moveable Feasts showcases just that over three delectable courses. Guests will be led through a unique dining experience as they wander from restaurant to restaurant, sampling unique world-class cuisines from Japanese, Italian and German to native North American and of course Australian, more specifically the pristine produce from our own Tasmania.

What: A three course journey throughout Southgate’s restaurant precinct, sampling unique presentations of world-class cuisines.

When: Sunday 15 June - Monday 4 August. 12pm Sundays & 7pm Mondays

Where: Southgate Restaurant and Shopping Precinct, on the south bank of the Yarra River, Melbourne

Cost: Choose from two three course dining options for $60pp or $85pp. Entrée and main courses each include a glass of wine and dessert is served with tea or coffee.

Parking: Available in Southgate’s Car Park off City Road / Southgate Avenue, $10 flat rate on weekends and after 4pm on Mondays.

Bookings: Online bookings only, at www.southgatemelbourne.com.au  

Enquiries: Southgate Restaurant and Shopping Precinct, 03 9686 1000

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Olimpia Bortolotto’s Cookbook

The matriarch of Melbourne’s Cecconi’s Flinders Lane Restaurant & Cellar Bar, Olimpia Bortolotto, has recently launched her first book entitled,‘La Tavola Della Famiglia’.

The Table of The Family is a memoir of recipes filled with passion and love from Olimpia, including her must-have pantry essentials. 

La Tavola Della Famiglia is $55 and available online and from the restaurant at 61 Flinders Lane, Melbourne.

Read more about Cecconi's here.

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What happened to Pugg Mahones in Carlton?

Anna Carosa and Stewart Koziora of the Retail Savvy Group are proud to announce the opening of their 3rd venue, The Shaw Davey Slum. 

The Shaw Davey Slum used to be home to Pugg Mahones in Carlton. After 15 weeks of demolition and build, it finally opened its doors onWednesday 21st May at 11am. Stay tuned for our review of The Shaw Davey Slum.
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Royal Melb Fine Food Award entries extended until June 6

ENTRIES EXTENDED UNTIL 6 JUNE: The search for Australia’s finest foods continues

Online entries for the 2014 Royal Melbourne Fine Food Awards (RMFFA), Australia’s premium fine food awards, will be extended to 6 June 2014.

The RMFFA, conducted by the Royal Agricultural Society of Victoria (RASV), promotes excellence in agriculture and food production. The RMFFA provides opportunities for boutique producers, regional specialists and commercial manufacturers to benchmark their products across nine food categories.

The biannual awards (comprising Spring and Autumn Programs) present a valuable opportunity for all producers, large and small, to assess their products and establish their credentials in the Australian fine food industry.

Spring entrants will have until 6 June 2014 to enter the awards across nine categories:

·       Branded Beef

·       Branded Lamb

·       Dairy, Sheep, Goat & Buffalo

·       Ice Cream Gelato & Sorbet

·       Delicatessen featuring Dips, Tapenade, Smallgoods & Uncooked Sausages

·       Extra Virgin Olive Oils and Flavoured Oils

·       Bread & Baked Goods

·       Free Range Eggs

·       Sweet & Savoury Preserves, featuring jams, vinegars and dressings

For more information, visit www.rasv.com.au/finefoods

The Royal Melbourne Fine Food Awards (Spring Program) – Key Dates 2014
Entries Open:  29 April
Entries Close (extended):  6 June
Judging:  23 June – 23 August
Awards Presentation:  22 September   

Upcoming event: QV Tropical Retreat [4 – 27June]

QV Melbourne will be opening the QV Tropical Retreat, a bespoke beach-themed resort sanctuary; the perfect way to escape the icy Melbourne chill. The premium shopping and dining destination will also host a range of tropical themed events in the warm pop-up oasis.

Resembling an island-style beach resort, the QV Tropical Retreat will be a relaxing, warming refuge from the cold. Approaching the tropical bure, feel welcomed by towering palms and a tiki thatched roofline with lush green foliage. Stepping into the retreat, be immediately transported to a tropical oasis by the thick scent of coconut, the warm and humid temperature and the visual explosion of colour and texture. Complete with hanging vines, a mini island, bright tropical florals and even a sandy beach, escape the winter blues and unwind beneath the tropical canopy in a hammock, or sip refreshing juice mocktails with friends amongst verdant tropical flower displays.

Each day will bring new a new activity to the space to keep visitors entertained. On weekends, the QV Tropical Retreat will play host to a number of exotic animals, including a special appearance by ABC TV’s Wild Action warrior Chris Humfrey. Expert CBD florists, Flower Temple will hold tropical terrarium classes each Wednesday where participants can take a little piece of the tropics home.

The site will also host an array of resort style activities such as cocktail classes from Red Spice Road QV, fruit carving, hula competitions and free manicures.

Free lunches from QV’s tantalising food retailers will be given away each weekday, and one lucky visitor will win a luxurious Queensland holiday for two.

Find out more about what's on here.

Barilla's Italian breakfast with Sammy & Bella @ the Melbourne Good Food & Wine Show | Recipe: Seadas (traditional Sardinian fritter)

Gastrology bloggers attended courtesy of Barilla. 

Today, Gastrology joined Barilla and My Kitchen Rules’ Sammy and Bella for an exclusive pre-show breakfast event at the Melbourne Good Food & Wine Show.

We were transported straight to the Italian Isle of Sardinia, where we prepared and cooked delicious Seadas – a sweet and savoury breakfast pastry typical of the region. 

It was a hands on class that was interactive and a lot of fun. 

We also left the delicious cooking class with a generous goodie bag from Barilla, which included some of Barilla's delicious pasta and sauces.

Recipe: Sammy and Bella's Seadas

The traditional Italian breakfast is very different from what we're used to in Australia. Brekky is often sweet and always accompanied by a coffee. Seadas (or sebadas) are a regional speciality from the land of Sardinia. They are fried pasta filled with fresh ricotta cheese and drizzled with honey. These local treasures are eaten at any time of the day, including breakfast.

Ingredients for dough

3 cups "00" flour 

1/3 cup semolina

2 free range eggs, plus 1 yolk (set 3rd egg white aside for below)

80 to 100ml water

80g salted butter, softened (or lard)

Ingredients to fill, cook and finish

extra flour for dusting

1 egg white from above

350g fresh ricotta 

50g pecorino sarda, grated

zest from 1 lemon

zest from 1 range

olive oil to fry

1/4 cup (250g) honey

Method

• In a stand mixer bowl fitted with a dough hook, place plain flour, semolina, whole eggs plus yolk, 80ml water and softened butter. Mix until well combined and add a touch more water if it is too dry. Allow the machine to knead for 5 minutes or until the dough is smooth and elastic. Wrap in cling film and let rest for at least 30 minutes.
• On a floured work surface roll out the dough to 2 or 3 mm thick. Using a 4 inch fluted pastry cutter (or a glass) cut out 24 disks. Using a pastry brush or your fingers, brush 12 of the disks with egg white.
• Grate the pecorino and mix with ricotta, lemon and orange zests.  Distribute this mix evenly across 12 disks, cover with another disk and press down firmly on edges to seal.

• Heat 1 inch of olive oil in a frying pan until hot (or in a deep fryer to 180 degrees celcius). Fry pastries, in batches, until lightly golden. Drain excess oil on paper towel.
• Serve immediately, hot and drizzled with honey. 

Autumn @ Rochford Winery Restaurant

Gastrology bloggers dined courtesy of Rochford.

Rochford possesses all of the requisite elements to deliver an enchanting experience not found in the hustle and bustle of Melbourne. Our expectations of Rochford are fostered not only by its excellent reputation, but by our own experiences on each of our previous visits. Our unwavering eagerness to return speaks volumes about how highly we regard this wonderful winery restaurant.

As the winter month approaches, the Yarra Valley is transformed into a stunning scene with golden autumn leaves adorning the vines.

Despite having eaten at Rochford countless times already, it continues to draw us back time and again and has rightfully claimed a spot in our favourite restaurants of all time.

The dining area is spacious, modern and elegant, exuding an air of calm. The glass windows encasing the dining area allow the sun to trickle in and present magical views out to the Rochford vineyard and the broader Yarra Ranges.

The sense of true hospitality is palpable, echoed in the modern Australian menu prepared using high quality, fresh ingredients which are often locally sourced. The service is always friendly and efficient.

 

We decided to share a bottle of the 2010 YV “La Droite”. A 50% Merlot 50% Cabernet Franc blend named with reference to the Bordeaux “Right Bank”, it was a beautiful drop.   

Not only does the arrival of the autumn season mean the beginning of Vintage harvest at Rochford Wines Yarra Valley, but it also marks the arrival of a new menu at Isabella’s Restaurant created by Head Chef Ciaran Butler. The menu is extremely well-priced. From $55 for 2 courses, the value proposition is compelling.

Galway born, Ciaran has worked in several Michelin star restaurants throughout Europe and Asia. His experience extends from working under the great John Kelly at Ardilaun House Hotel in Ireland to time spent at Crown Casino and the Yarra Valley Grand Hotel.

 As usual, each dish was cooked perfectly.

Kingfish ceviche 

a ceviche of Australian kingfish with sea grapes, pickled radish, yuzu jel & seaweed powder 

We commenced our dining experience with a beautifully presented ceviche. The citrus cured fish was embellished with sea grapes. The pickled radish added a wonderful touch to what was an enlivening combination of ingredients.

Local beetroots & Goats curd 

Local beetroots, with Yarra Valley goats curd foam, pine nuts 

The entrée of goat’s curd and beetroot had perfectly balanced flavours. Each element of the dish matched the other. The slight acidity from the beetroot brought a lovely tanginess that cut through the creaminess of the cheese. It all came together beautifully.

Tasmanian salmon fillet 

Oven baked fillet of salmon with Port Phillip Bay mussels, Rochford Chardonnay Marinières sauce, potato stones & sea asparagus 

The salmon skin was beautifully crisp and the flesh was deliciously moist and tender. The accompanying sea asparagus was a delicious addition. A coastal succulent, the sea asparagus provided delicious bursts of saltiness.

220g Wagyu Rump

Marble score 9 rump with horseradish potato puree, baby leeks, pearl onions and Rochford Pinot Noir jus 

The accompaniments of horseradish potato puree, baby leeks, pearl onions and the famous Rochford Pinot Noir Jus worked wonderfully to draw out the robust beefiness of the Wagyu. A light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour. The meat was intense with characteristic wagyu notes and a deep earthy richness. Texturally, it was sublime with a decadent melt in the mouth, almost buttery, consistency.

Death by chocolate 

chocolate sponge, Belgium chocolate ganache, griottine cherries, hazelnut praline powder 

The visually attractive “Death by chocolate” was a magnificent layered creation. The mixture of the light chocolate sponge, together with the intense richness of the ganache and the tartness from the griottine cherries produced a balanced and delectable dessert.

Yarra valley apple pie 

Warm individual apple pie with crème anglaise, vanilla bean ice-cream & toffee apple 

The apple pie was a decadent end to our visit. The soft centre of caramelised apples combined with the perfect biscuit pastry and decadent vanilla ice cream was simply stunning. Served with crisp toffee apple, this dessert was sublime. 

Rochford Yarra Valley's delicious menu which showcases the freshest and finest Yarra Valley produce provides the perfect excuse to escape to Victoria’s Yarra Valley and enjoy the views overlooking the vineyards.

Location: 878 - 880 Maroondah Hwy Coldstream

Times and Prices: 

• Monday – Saturday Two course meal ($55) or Three Courses ($63)
• Sunday and Public Holidays Two course meal ($65) or Three Courses ($73)

Phone: 03 5962 2119

Cuisine: Modern Australian, French, Seafood

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

Charlie & Co Burgers @ Emporium Melbourne

Gastrology bloggers dined courtesy of Charlie & Co.

Showcasing a menu that maintains the integrity of premium produce, Charlie & Co is a brilliant addition to Emporium’s distinctly cosmopolitan café court.

The chain strives to create flavoursome and juicy burgers like no other – and we think they’ve done just that.

Mighty Charlie Burger

With a rich and succulent beef pattie (made from 100% pure Australian Wagyu), the hamburger had, sandwiched between two halves of a slightly sweet and perfectly toasted artisan bun, deliciously smoked middle bacon, free range egg, melted cheddar cheese, sun ripened tomato, pickled gherkins, caramelised onions, garden leaves, aioli  and Charlie’s signature tomato sauce. It was a classic burger and was absolutely delicious. We loved the generous serve and had no trouble putting it away.

Southern Belle Chicken Burger

The chicken burger was beautiful. It was an almighty burger with generous amounts of tender and flavoursome southern spiced free-range chicken breast, tangy and bold smoked chilli coleslaw, tart sun ripened tomatoes and oozy melted cheddar. Each element was precisely portioned and cooked with love. 

Both the parmesan & truffle fries and the beer battered onion rings were addictively good. 

The aromatic fries were beautifully crisp on the outside and fluffy on the inside.

The onion rings had us doing it Gollum style - fighting for the last ring. They were deliciously sweet, soft, sticky and encased by cripsy batter. 

And guess what? They serve excellent coffee too.

A testament to using ingredients that are of the highest quality and expertly judged fillings, Charlie & Co burgers are a winner.

Breakfast @ De Mad Hatter

Gastrology bloggers dined courtesy of De Mad Hatter and Collins Square.

The owners of Beanstalk Cafe have recently expanded their café portfolio to include the De Mad Hatter.

Alice in Wonderland themed, the café possesses an eclectic charm with a contemporary vibe. Wooden benches, stools and ceiling suspended lighting with Alice in Wonderland themed pieces such as the Rabbit’s timepiece adorn the dining area.

De Mad Hatter has succeeded in crafting a convivial atmosphere in which to enjoy a weekday brunch. Friendly and hospitable wait staff will be at your service throughout your meal.

Home-made Birchers Muesli topped with yoghurt and fresh fruit

The home-made muesli was the highlight of our breakfast. A fresh, moist and delicious option, we loved the luxurious yoghurt and the freshness from the berries. 

Prosciutto & asparagus bruschetta with rocket, olive oil, poached egg & parmesan flakes

Two perfectly poached eggs were succulently seasoned with savoury prosciutto and accompanied by perfectly cooked asparagus. The highlight of the dish was the grilled bread which had a lovely crunchy yet chewy crust.  In all, this dish was a respectable assembly of breakfast essentials.

DMH Signature. Fried egg, chorizo, oven baked cheesy tortilla topped with fresh tomato & bean salsa

House made Pancakes topped with fruit compote served with ice cream & maple syrup

A simple breakfast favourite that amalgamates the best things in life (such as ice cream). The pancake was fluffy and moist and embellished with delicious fruit compote. 

The coffees at De Mad Hatter are excellent. Served with an intricate rosetta in the milk foam, both our cappuccino and latte were well made, with the slight sweetness of the frothed milk cutting through the residual brightness from the foundation espresso. 

 

The breakfast offerings at De Mad Hatter are respectable with reasonable prices and an extensive menu to suit most.

Amarok Bar & Restaurant launches @ Southgate

Gastrology bloggers dined courtesy of Amarok.

Gastrology attended the launch of Amarok Bar & Restaurant last week. 

Amarok Bar & Restaurant is a newly renovated restaurant adjacent to Ice Bar Melbourne, on Southgate’s mid level.

Featuring a menu inspired by traditional North American and Canadian flavours, the restaurant strives to use only the finest ingredients.

Bobby Stephens, founder and creator of Ice Bar Melbourne, this year engaged a business partner Peter Anastas. With over 23 years hospitality experience within the restaurant and cafe industry, Peter set out to create a cutting edge restaurant and bar to compliment the Ice Bar.

The name Amarok derives from an Inuit mythological creature, described as a “gigantic wolf”, whose purpose is to “hunt down and devour anyone foolish enough to hunt alone at night”.

Head Chef Carey Stephens created the menu to stand out in Southbank. A native Maori from Te Awamutu in New Zealand’s north island, Carey has over 30 years industry experience in some of the worlds’ finest restaurants. “I loved the idea of the hungry explorer,” Carey explained.

We enjoyed the canapes on offer, which were a peek into Amarok's menu. The items were delicious and showcased a fusion of Native North American flavours made from the freshest local Australian ingredients.

Of particular note was the tiger prawns which were served with seaweed and the pork served with apple slaw. The prawns (an item from the Karpok part of the Amarok menu) were perfectly cooked - plump, juicy and well-seasoned. Each morsel of pork (an item from the Perlertok part of the Amarok menu) simply burst with flavour. The pork skin was delightfully crispy and the meat was tender and succulent. The accompanying fresh slaw was a match made in heaven.

Guests were also given the opportunity to check out the iconic Ice Lounge. It was an incredibly novel experience. We loved being surrounded by all the carved ice and sculptures in Ice Lounge's unique arctic environment which is chilled to at least -10°C. 

We cannot wait to return and try the the Amarok Feast Board which we hear is fit for any hungry explorer. 

Bourbon Street - new lunch and catering delivery service

Gastrology bloggers dined courtesy of Bourbon Street.

Having opened only for a few months (March 2014) Bourbon Street, a lunch delivery and catering service based in South Melbourne, has already proven a hit. With its roots deeply ingrained in Blues music, Bourbon Street includes in its menu mouth-watering BBQ Beef, Pulled Pork and other Cajun delicatessens, with gluten free and vegetarian options.

Pulled Pork with brown rice

The pulled pork was a winner, imparting a unique flavour that comes only from genuine slow cooking over charcoal. It was beautifully tender, courtesy of being slow cooked for 12 hours and was slathered in a beautiful coffee-infused BBQ sauce and served with fresh apple slaw. 

Left: Candied Walnuts soaked in Bourbon and roasted with a hint of spice 'til they're crunchy.

Right: Crispy Kale Chips coated in chilli and smoked paprika.

Chili Sin Carne

A sinful sandwich of smokey, spiced beans cooked for 6 hours, the sandwich was topped with tasty cheese and delectably hedonistic corn chips. It was incredibly satisfying.

Bourbon Street is a brilliant new addition to Melbourne’s foodie scene, offering a delicious approach to lunch time by providing easier, more convenient access to high-quality and filling meals.

What: Bourbon Street lunch and catering delivery

Where: free delivery to Melbourne CBD, South Melbourne, Albert Park and South Yarra

When: every Wednesday, Thursday and Friday

How: online through www.bourbonstreet.com.au 

Mùa Đông @ Ba'get | Recipes: Bo Kho (spicy beef stew) + Chai Dreaming Cocktail

Gastrology bloggers dined courtesy of Ba'get.

Ba’get celebrates Mùa Đông (winter), with an array of warming winter Vietnamese dishes.

This week, we got out from the cold and into Ba’get’s warm kitchen where exotic spices and hot hearty stews were bubbling away.  

Owner of Ba’get (and our host for the evening), Duy Huynh shared his recipe for Bo Kho (spicy beef stew) as we took a first look at what is new for the season at Ba’get. 

Recipe: Bo Kho (spicy beef stew)

Ingredients

2 kg Gravy beef cubed

1 tb soy sauce

Spice salt:

3 tsp salt

4 star anise

1 cinnamon quill

12 cloves

10 cardamon pods

½ tsp Chinese five spice

3 Onions, coarsely chopped

2 cloves of garlic, chopped

2 lemongrass stalks, bashed

1 thumb sized knob of ginger, bashed 1 chilli (or as desired), halved

3 tb tomato paste

4 carrots, peeled & in large chunks % mandarin peel, pith removed

4 cups of beef stock

Fresh coriander & Thai basil to garnish

Method

1. Make spice salt: Toast spices in a dry pan on medium heat, and grind to a fine powder with salt
2. Combine beef, spice salt with soy sauce and marinate for 30 mins
3. In a wok, stirfy onions, garlic, lemongrass, chilli and ginger so they just take some colour. Add the beef and stiffly for 15 minutes. Add tomato paste, carrots and mandarin peel & continue to cook for another 5 minutes
4. Add beef stock and cook for 30 mins in a pressure cooker or on a gentle simmer for 2 hours or until tender. Serve garnished with Thai basil and coriander.

Serving suggestions

Bo Kho is traditionally served with a freshly baked baguette.

Our thoughts

The stew was delicious. We loved the mix of spices which made the broth both aromatic and moreish. Hearty, well-seasoned with beautiful flavours, the stew is winter comfort food at its best.

Cocktail Recipe: Chai Dreaming

Ingredients

1 heaped teaspoons of Chai Spices (such as Prana Chai) 

1 tsp honey

Hot water

150 ml Soy milk

A shot of brandy

Fresh Ginger wedge Cinnamon stalk

Cinnamon sugar

Method

Add enough boiling water to cover Chai tea in a flask. Allow to infuse for 2 minutes.

Add honey and soy milk and heat with a steam wand or on a stove top to 75c

Add shot of brandy and pour into a mug garnished with ginger, cinnamon and ground cinnamon sugar.

Our thoughts

The Chai Dreaming cocktail was a stunner. A winter warmer that will knock the chill from your system this season, it had a lovely warmth from the use of fresh ginger that was soothing and comforting.

The Bo Kho and Chai Dreaming (albeit a non-alcoholic version) is available on Ba’get’s new winter menu. 

Find more Ba'get recipes and read about the amazing Ba’get banhmi here.

Jason Rodwell heads the kitchen @ Albert St Food & Wine

Gastrology bloggers dined courtesy of Albert St Food & Wine.

Housed within an old bank, Albert St Food & Wine epitomises Melbourne’s unique dining culture - world class food served in a casual environment without pretence.

Since moving into the position of Executive Chef at Albert St Food & Wine in January 2014, Jason Rodwell has been preserving Albert Street’s position at the forefront of Melbourne’s dining landscape with a refreshed menu and a range of special dining events. 

The dishes at Albert St Food & Wine are undoubtedly the creations of an accomplished chef who not only understands and appreciates fresh, high quality produce but is able to craft from it perfectly harmonised flavour combinations. 

Having been a part of the team at Albert St Food & Wine since its inauguration in 2011, Jason Rodwell's resume is impressive - including stints at Michelin-starred restaurants Nahm and Royal Hospital Road in London as well as Auberge du Bon Laboureur in France’s Loire Valley. 

Left: Organic chicken, smashed cucumber, charred cost, sesame

Right: Wild mushroom ‘en papillotte’, crème fraiche, autumn crisps

Crispy scale blue cod, cauliflower, mussels, cavelo nero

The blue cod was cooked to perfection, retaining its characteristic delicate but firm texture, the sweet flesh was a delight. As promised, the skin was impressively crisp.

Grilled lamb breast, eggplant, smoked yoghurt, sheep sorrel

The perfectly seasoned, tender lamb with moreish. Eaten with the smoked yoghurt and sheep sorrel, this dish was complex and wonderfully crafted, immediately transporting us to the Middle East. 

Over the course of the evening, new Bar Manager Joey Tai, (previously of Brunswick Mess Hall and Golden Monkey and winner of a range of cocktail awards) wowed us with delectable cocktails (including a constant stream of espresso martinis).

Caramelised apples & quinces, quatre épices ice cream

A winter-warming dessert, the caramelised apples and quinces were perfectly poached with a delicate hint of cinnamon. 

Chocolate tart, mandarin ice cream, pop-corn

Decadently rich, the chocolate tart was a lovely end to a wonderful evening. The soft, rich chocolate filling was framed by thin sweet biscuit pastry. Topped with gold leaf, the mandarin ice cream provided freshness and was a clever counterbalance to the indulgent tart.

Albert St Food & Wine has consistently delivered captivating food to diners over the past few years. Under the expert guidance of Jason Rodwell, it appears the restaurant is in safe hands.

Free donuts + Win a year supply of donuts with a donut selfie @ Donut King

Gastrology bloggers received the product courtesy of Donut King.

Facebook feeds across the country are being taken over… by donuts! Australia’s leading donut retailer, Donut King, is offering up a free classic Cinnamon Donut in exchange for a status update including the word ‘donut’, and is holding a donut selfie competition where fans could win a year supply of donuts.

As part of the campaign, Gastrology received some donuts from The Glen for our very own donut selfie photoshoot and eating pleasure...

Vote for our Zac Efron Donut selfie! 

Donut King will be picking their favourite blogger donut selfies with a voting competition on the Donut King Facebook page soon, so don't forget to vote for (i.e. ‘like’) our picture if you like Zac Efron... I'm sure Zac will be disappointed if you don't.

The Donut King's cinnamon donuts were fluffy and had a delicious cinnamon flavour. It was a hit with both the adults and kids.

Free Cinnamon Donuts

Social media users who post a status update that use the word ‘donut’ and includes ‘#donutking’ can simply show their status on their mobile device to the staff on the same day at any of Donut King’s 315 outlets nationally and they will be rewarded with one classic Cinnamon Donut.

Donut Selfie Competition

Every selfie uploaded to social media using #donutking and featuring a donut will go in the draw to win a year’s supply of donuts. We’re bringing together people’s love for taking photos of their food, taking selfies and giving them a chance to win an amazingly cool prize.

#SAXITUP launches @ Royal Saxon

Images courtesy of APL PHOTOGRAPHY.

To celebrate the start of the bone chilling Melbourne Winter, Royal Saxon are SAXing Up your Friday nights.

On Friday the 16th of May, Royal Saxon celebrated the start of #SAXITUP Fridays with plenty of libations, delicious canapes and tunes from DJs Piero, Funky Col and Rowie.

Think good tunes, Spiced Apple Cider cocktails & Laurent Perrier Champagne upstairs at the Saxon - All available from 8 PM every Friday.

What: #SAXITUP
When: From 8 PM every Friday

Location: 545 Church Street, Richmond

Phone: 03 9429 5277

Link: http://www.royalsaxon.com/

Cuisine: Italian, Pub/Bar Food, Coffee

Moët & Chandon degustation dinner @ The Meat & Wine Co

Gastrology bloggers dined courtesy of The Meat & Wine Co.

Gastrology recently enjoyed a four course menu exclusively prepared by The Meat & Wine Co’s Head Chef, Peter Popow. Each dish featured Moët Imperial Champagne as the key ingredient

Located in the heritage listed bank site, the space has a moody ambience and a brilliant vibe. 

6+ Wagyu bresaola, watermelon, crunchy quinoa and goats cheese clusters, nasturtium, borage, Moët Imperial vinaigrette

Matched with: Moët et Chandon Rosé Imperial

The air-dried wagyu bresaola was excellent. Possessing a richness that had been further enhanced by the flavours of the luxurious goats cheese and balanced by the slight tartness of the watermelon. 

Seared scallop, black trompettes, grilled ocean trout, snow pea sprouts, puffed trout skin, Moët Imperial beurre blanc, creamed cabbage

Matched with: Cape Mentelle Chardonnay

Both the scallop and the trout were perfectly seared and retained their natural delicate texture. The creamed cabbage worked well in place of the more customary cauliflower puree and provided a light sweetness to the dish while the black trompettes added a rich earthy note.

Grilled veal fillet, Moët Imperial braised veal cheek, cauliflower purée, tarragon and caper jus, salt crusted baby patron baked potatoes

Matched with: Terrazas Malbec

The veal was the perfect example of a straightforward dish done well. Served medium-rare, the veal fillet was well seasoned and retained a juicy, tender consistency throughout. The braised veal cheek had a beautiful melt-in-your-mouth texture and had lovely depth of flavour. However, it was the pairing of the moreish salt crusted potatoes with tarragon and caper jus that transformed a potentially run-of-the-mill dish into a memorable one.

Green apple & Moët Imperial sorbet, butternut pumpkin white chocolate mousse, pistachio biscotti crumb, rockmelon cress

Matched with: Cloudy Bay Late Harvest Riesling

The delicious green apple and Moët imperial sorbet harmonised impeccably with the biscuit-like pistachio biscotti crumble, light butternut pumpkin white chocolate mousse and rockmelon cress. 

Meat and Wine co deliver high quality and well executed offerings at reasonable prices offering the quintessential Melbourne dining experience.

Fresh, delicious and casual Italian @ Vapiano

Gastrology bloggers dined courtesy of Vapiano.

Left: Pesto rosso – homemade tomato pesto with roasted pine nuts, ricotta and fresh cherry tomatoes

Right: Insalata rocket and walnut – peppery rocket salad combined with crunchy walnuts and parmesan

As expected of any good Italian restaurant, Vapiano is particularly good at producing quality pasta dishes. The Pesto rosso that we had was no exception. The fresh tomato pesto worked well to provide both moisture and flavour and, overall, it was a delicious dish.

Left: Filetto di manzo e rucola – tender beef fillet and fresh vegetable with white wine and rocket

Right: Gamberi e spinaci – prawns and homemade basil pesto with cream and parmesan and tossed with fresh spinach

The flavours the Filetto di manzo e rucola were light and delightful. The pasta was cooked al dente pasta.

A warm salad of gnocchi, spinach, fresh prawns and homemade basil pesto, the Gamberi e spinaci was a lovely dish that was highlighted by the light gnocchi and its lingering rich parmesan flavour.

A duo of desserts concluded our evening. The first was a panna cotta. It was rich, smooth and well balanced by the acidity of the berries. The second dessert was a pot set cheesecake. The rich cheesecake was perfectly counterbalanced by the tart fruity components.