Pullman Hotels and Resorts put art on a plate with the launch of Justin North’s Tapastry menus

Gastrology bloggers dined courtesy of Pullman Hotels and Resorts.

Pullman, Accor’s 5-star hotel brand, has launched a new, vibrant way to dine with Tapastry - a new menu of small dishes created by celebrated chef and Pullman’s Culinary Ambassador, Justin North.

Justin North is one of Australia’s most celebrated chefs, having won numerous awards over the years including GQ Chef of the Year, Gourmet Traveller’s highest ranking and Chef of the Year in the Sydney Morning Herald’s Good Food Guide, and not to mention sustaining two coveted chefs’ hats for more than eight years. His Tapastry menu will be a national concept that will be rolled out through the entire Pullman network in Australia.

Fig, binnore labna & caramelized onion flat bread

Gastrology attended a small gathering at the Pullman Melbourne Albert Park to be one of the first to taste and see what Tapastry had to offer.

Heirloom tomato Yellingbo olive vanella buffalo mozzarella

The menu combined both artistry and gastronomy; the dishes showcased regional ingredients in innovative small plates. 

Freshly shucked pacific oysters, eschallot vinegar and lemon

Each plate was small, allowing room to taste several dishes and was aesthetically pleasing. We loved the use of regional ingredients and the elegance and precision in which the dishes were prepared.

Tiger prawn cocktail 

The most outstanding dish of the night was the Roast Northern Rivers Pork Belly, slow cooked Octopus and miso Eggplant. The pork belly flesh was juicy tenderness while the crackling added a subtle savoury note and textural crunch. The slow cooked octopus was full of flavour and had a melt in your mouth texture, which was enhanced by the supple eggplant. 

Earl grey ice cream, Zokoko chocolate and salted caramel

Our evening ended on a sweet high with the dessert of Earl grey ice cream, Zokoko chocolate and salted caramel. 

Containing a selection of distinct yet harmonious ingredients, this visually attractive dessert was a delicious layered creation. The mellow earl grey ice cream together with the crunchy praline and decadent salted caramel produced a balanced and delectable dessert. We savoured every moreish morsel. 

Under the guidance of Justin North the Pullman’s chefs have created an authentic culinary experience using high quality ingredients sourced from local artisans and food producers in the form of Tapastry.

What: Windows Restaurant (Pullman Hotels and Resorts) now serving Justin North’s Tapastry menu

Melbourne location: 65 Queens Rd Melbourne

Link: http://www.pullmanhotels.com/8788

Cuisine: Modern Australian

Monday Night African Feast from Jabili's Kitchen @ Mr Wow's Emporium

Gastrology bloggers dined courtesy of Jabili's Kitchen.

Jabili's Kitchen is spicing up Monday nights at Mr Wow’s Emporium by introducing its new Monday Night Feast for two.

The Jabili’s Kitchen food truck is located at the back of iconic Mr Wow’s Emporium. 

Mr Wow’s Emporium serves an array of fine drinks. Best known for their cocktails ranging from classic favourites to the more exotic, Mr Wow also serves a selection of premium spirits, liqueurs, single malts, house-made bitters, fine-aged rum and wines. 

Mains: Braised goat in a tamarind ‘mannish water’ sauce; Sautéed baby squid with harissa tabouleh; Roast eggplant and tomato salad with a lemon & tahini dressing; Spice cous cous with saffron, currants, apricot & toasted almonds; Charred cauliflower in dukkah spice with a tamarind sauce

Condiments: Red onion ceviche, pickled cucumber, smoked pine nut satsivi, warmed injera bread

A delicious combination of five modern African flavours with accompaniments like injera bread and smoked pine nut satsivi, the feast is a sight to behold.

Both the vegetarian and meat dishes were delicious.

Our favourite vegetarian dish was the Charred cauliflower in dukkah spice with a tamarind sauce. It displayed a depth and complexity in flavour and had a lovely hint of sweetness that complemented the overall savouriness of the dish. 

The meat dishes were, like all of dishes we feasted upon, hearty. The braised goat in a tamarind ‘mannish water’ sauce was a particular standout. Each morsel was cooked to the point where the meat simply melted in our mouths. The flavours from the herbs and spices were unique and very enjoyable to eat.

The beautifully made injera which we used to pick up bites of the little dishes was the perfect canvas for the rich and spicy flavours.

The platter is a great introduction to African food and was simply delicious. Reasonably priced at $35 for two people, the Monday night African feast is a compelling proposition especially over a cocktail or two!

What: Monday Night African Feast 

Where: Jabili's Kitchen @ Mr Wow's Emporium, 97b Smith Street,  Fitzroy
Phone: 0421 483 464

Harry's ice cream party | International ice cream month

Gastrology bloggers' ice cream party was sponsored by Harry's Ice Cream.

Not like we needed any excuse to have ice cream... but this month is  International Ice Cream Month!

To celebrate this delicious month, Gastrology teamed up with award-winning Australian ice cream maker, Harry’s Ice Cream for an ice cream party to celebrate this special frozen dessert.

With a house full of toppings our guests set out to pair up Harry's delicious ice cream flavours with some sugary goodness.

Harry's Raspberry Cheesecake ice cream (and our personal favourite) was a particular hit and in our view, best enjoyed as is!

We even had cocktails made from Harry's Pavlova ice cream!

Celebrate International ice cream month with Harry's ice cream!

Get your hands on some Harry's Ice Cream which are available at Woolworths and selected IGA stores throughout Australia.

Drawing inspiration from classic Australian desserts, Harry's Ice Cream offers a range of distinctive and iconic flavours including Pavlova; Sticky Date Pudding; and Raspberry Cheesecake.

Read more about Harry's ice cream here.

Pizza Smackdown @ Yak Italian Kitchen and Bar

Gastrology bloggers dined courtesy of Yak Italian Kitchen and Bar.

Yak recently hosted a pizza competition to end all pizza competitions.

Taking inspiration from the great competitions in Italy which were always held in a town square, chefs of all calibre would compete against one another and cook a pizza on large paddles which would then be judged. A victor would be announced and the pizza shared amongst the crowds.

Gathering some of Melbourne’s favourite chefs from around Melbourne to stand side by side; Leo and the team at Yak celebrated eight of Melbourne's top chefs competing against each other to come up with the "Ultimate Pizza". 

The winning pizza will be placed on Yak Italian Kitchen’s menu, along with their name and venue’s details.

#1 Cricket pizza 

Beer match: Magnalotti “Doppio Malto”

Created by Florent Garadin (Silo) the pizza featured classic flavour combinations … and then there was the cricket. Served in its entirety (as you can see, the crickets were placed without any alteration to its exoskeleton). It was an interesting pizza and certainly showcased Florent’s creative spirit.

#2 Black truffle pizza

Beer match: Birra Dell’ Eremo “Golden Ale”

Created by Matthew Macartney (Eleanore’s – Chateau Yering), the black truffle pizza was a decadent pizza with generous toppings of dehydrated anchovies, gruyere, parmesan, mozzarella, roasted Jerusalem artichokes and basil chips. We loved the sweetness of the Jerusalem artichokes which contrasted with the savoury anchovies.

#3 Japanese pizza

Beer match: Birra Dell’ Eremo “IPA”

Created by Brendan McQueen (Matteo’s) the Japanese pizza was an absolute delight. Bursting at the seams with umami, the pizza danced a little bonito flake dance as it settled itself upon our table. We loved this delicious pizza version of okonomiyaki.  

#4 Smoked duck, ham, kimchi & prawn floss pizza

Beer match: La Petrognola “Artigianale Di Farro”

Created by Michael Harrison (Allium Food & Wine), this was our personal favourite pizza of the night. With a miso and tomato base, the pizza was filled with deliciously smoked ham which matched the spicy, slightly tart kimchi perfectly. It was a match made in pizza heaven.

 

#5 Smoked clams, n'duja & guanciale pizza

Beer match: Birra Dell’ Eremo “Amber Ale”

Created by Nick Bennett (Arbory Bar & Eatery), the Smoked clams, n'duja & guanciale pizza was a classic combination of flavours that worked wonders. 

#6 Hoisin pork pizza

Beer match: Eggenberg Pils

Created by Jerry Mai (Pho Num), the hoisin pork pizza was memorable for its amazing pork crackling which has us fighting for the last piece.

#7 Sobrasada pizza

Beer match: Birra Dell’ Eremo “Blanche”

Created by Jacque Turner (Bellota), the sobrasada was an outstanding pizza. Rich and decadent, the pizza was topped with expertly judged toppings of goats curd, sobrasada, red anchovies, pickled green chilli, salsa verde, jamon and bellota smoked ham – genius!

#8 Dessert Pizza

Beer match: Matilda Bay Dogbolter “Dark Lager”

Created by Pierrick Boyer (Le Petit Gateau), the dessert pizza was a deliciously sweet end to the pizza smack down. A clever combination of peanut butter and jelly with vanilla and mascarpone, it was a pizza that evoked childhood memories but also demonstrated restraint and elegance.

And the winners are…

(in no particular order)

• Michael Harrison, "Allium Food & Wine" (duck, ham, kimchi & prawn floss)

• Nick Bennet, "Arbory Bar and Eatery" (smoked clams, n'duja & guanciale)

• Pierrick Boyer "Le Petit Gâteau" (mascarpone, raspberry, peanuts, dark chocolate & praline)

These 3 pizzas will be placed on Yak Italian Kitchen’s menu for all to enjoy.

What: 3 new pizzas on Yak Italian Kitchen’s menu

Where: 150 Flinders Lane (corner Russell St), Melbourne

What happened to Pugg Mahones?

Gastrology bloggers dined courtesy of the Shaw Davey Slum.

After 15 weeks of demolition and build, what used to be home to Pugg Mahones in Carlton has finally opened its doors as The Shaw Davey Slum. “The Slum”, as it has been affectionately termed, is unique in style, presentation and represents great value for money.

This is Anna Carosa and Stewart Koziora’s (Retail Savvy Group) 3rd venue and they are breaking the rules of design and price point whilst respecting the site and heritage of this iconic Carlton venue. 

The name ‘The Shaw Davey Slum’ is a play on words, based around a report on Poverty in 1958 written by two commissioners named Shaw and Davey; it was known as the windscreen survey (because they didn't get out of their cars), with recommendations to demolish areas of Carlton they deemed to be ‘slums'.

Crispy pork belly

This dish consisted of slow roasted pork belly pieces with crispy salty crackling served atop wild roquette dressed in a house made green apple and honey cider dressing, accompanied with a housemade apple and cranberry compote.

Stuffed field mushroom

A delightful dish of roasted giant field mushroom which was stuffed with a finely chopped mixture of macadamia nut, mushrooms, shallots and herbs that were sautéed in butter. It was also topped with goats cheese and served with baby spinach and a house made balsamic glaze.

Mega Chicken parma

The mega chicken parma was indeed MEGA. A large piece of chicken breast fillet was breaded with crunchy Kellogg’s corn flakes and topped with a house made Napoli sauce and a combination of Gruyere and mozzarella cheese.

All this for a mere $20!

Surf & Turf

For again, just $20, the Surf & Turf comprised of 200 grams of tender grass-fed MSA graded eye fillet beef cooked to our liking and was accompanied with garlic prawns, crispy pancetta, steamed broccolini and a house made Australian bush pepper Hollandaise.

Sweet potato chips

Background: Mulled Ribena

Foreground: Anzac biscuit ice cream sandwich

The Mulled Ribena was a lovely winter treat which was made from Ballantines, Ribena, red wine and orange juice which had been infused with cinnamon, star anise, cloves, honey water, orange and lemons.

We concluded our visit with a fun Aussie twist on a classic of ice cream sandwiched between two pieces of Anzac cookies. 

The venue also features a retractable rooftop bar (open Friday from 5pm with Dj’s upstairs starting at 7pm) which gives the space a more casual, outdoor feel than its lower level. 

The second level begins as you walk up the staircase past a stunning Swarovski crystal Chandelier and make your way to the 13 meter long bar, custom-made with concrete and sea shells from numerous beaches around Melbourne. A raised dance floor area with Beatles and Pineapple images are a throwback to the 1960’s In Australia.

Whatever direction you're heading - whether you're winding down or partying up, The Shaw Davey Slum are able to cater to your needs with a compelling value proposition.

Southgate Moveable Feast: Artusi | Amarok | Bluetrain [Sunday 15 June – Monday 4 August]

Gastrology bloggers dined courtesy of Artusi, Amarok & Blue Train.

Southgate's recent facelift of premium restaurants is garnering some well-deserved attention. The Moveable Feasts is a brilliant opportunity to taste and see what this bustling foodie hub has to offer.

Showcasing  three delectable courses each from a different Southgate restaurant, Southgate Moveable Feasts epitomises the changing dining trends of today as Melburnians look for new and different casual dining experiences.

We were led through a unique dining experience as we wandered from restaurant to restaurant, sampling unique world-class cuisines from Italian to native North American.

First Stop: Artusi

Location: UR1 Upper level, 3 Southgate Avenue, Southbank
Phone: 03 8199 1033
Link: http://www.artusi.net.au/
Cuisine: Italian

The brainchild of Luis Pampliega and Tamara Volkoff, owners of the much-loved Southgate Italian eatery Tutto Bene ARTUSI is a welcome addition to Southgate's dining precinct.

We loved ARTUSI’s architectural design. Splashes of copper, bluestone façade and marble accents create a comfortable space and a modern up-market vibe.  

The ethos of ARTUSI is ‘The Art of Eating and Drinking Well’ and this ethos is clear from the restaurant’s focus on producing artisan handmade pastas and a mouth-watering selection of delicacies matched with a wide selection of boutique wines.

Lingua di bu – slow cooked ox tongue, quail egg, salsa verde, lemon EVOO

Our afternoon commenced with unctuous pieces of slow cooked ox tongue accompanied by perfectly oozy quail egg, fresh salsa verde and lemon EVOO. a The centrepiece ox tongue possessed a beautiful depth of flavour, with the acidity in the salsa verde helping to alleviate the richness of the decadent tongue.

Mezzelune ai broccoli e parmigiano – broccoli filled potato parcels, bagna cauda butter, parmigiano reggiano

The Mezzelune ai broccoli e parmigiano was a superb dish that was highlighted by the light and fluffy potato parcels which captivated with its delightful broccoli filling and its lingering rich parmigiano flavour.

What was clear from what we tasted was ARTUSI’s head chef Leandro Panza Sicilian heritage and knowledge and passion for Italian cooking.

Second Stop: Amarok

Location: Southgate Complex Mid Level, MR6, 3 Southgate Avenue, Southbank
Phone: 03 9663 1877
Link: http://www.amarokbarrestaurant.com/
Cuisine: North American, Canadian

Yet another new addition to Southgate’s ever evolving dining precinct, Amarok Bar & Restaurant features a menu inspired by traditional North American and Canadian flavours whilst using the finest ingredients.

The dining room has a cosy wood-fired cabin feel.

Sierra Nevada Stout, Pine Needle & Acorn Roasted Chicken Breast with a Turnip/Blue Cheese Potato Bake, Veg & Marsala Jus

The chicken was tender and superbly cooked. Coated in an in an addictively sweet marsala and stout jus which was nicely offset by the decadently savoury potato bake. 

Pouch Baked Salmon in Corn Mead with Lemon, Fresh Herb & Grape Quinoa Salad

The salmon was again, cooked to perfection and accompanied by a very fresh and fragrant salad which provided a refreshing element to counterbalance the relatively rich and oily fish.

Third Stop: Bluetrain

Location: Southgate Landing, Southbank
Phone: 03 9696 0111
Link: http://www.bluetrain.com.au/
Cuisine: Modern Australian

An expansive café and bar with floor to high ceiling windows overlooking the Yarra River, Bluetrain is a brilliant Melbourne meeting spot.

It’s 2013 major facelift sees the restaurant spotting a new look which combines eclectic and quirky materials, bespoke designs and a light feature using yellow bicycle wheels to adorn the walls and graffiti art pillars. 

Baileys Cheesecake

The cheesecake was deliciously rich and had just the right hint of baileys. 

Warm Apple pie

Our Southgate Moveable Feast ended on a delicious winter warmer, the humble apple pie. Crumbly pastry and thinly sliced and spiced apple - Blue Train’s apple pie was very well made and perfect for afternoon tea with a dollop of cream and a cup of coffee.

Get on to it! 

With a host guiding the journey to each establishment, discoveries will be made along the way uncovering the stories behind Melbourne’s eclectic world of riverside eateries.

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

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

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

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

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

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

Enquiries: Southgate Restaurant and Shopping Precinct, 03 9686 1000

Eat Fit Food - delivering healthy delicious meals daily to your home or office

Gastrology bloggers dined courtesy of Eat Fit Food.

A typical day in the life of Eat Fit Food

Eat Fit Food introduces nutritionally balanced meals which are delivered fresh daily to individuals and corporates in both Sydney and Melbourne with plans to expand nationwide in the near future.

The leaders in creating innovative, fresh meals from scratch, Eat Fit Food’s food philosophy is simple - eat flavoursome and nourishing wholefoods.

Founded by Bianca Monley in 2002, Eat Fit Food was set up out of a passionate belief of eating well – even for people with a busy schedule! 

We enjoyed our fresh and healthy meals consisting of delicious but lean chicken breasts, low gi pancakes served with yogurt and berries, a smoothie and delicious raw cacao balls. Each free of preservatives, artificial sweeteners, additives and chemicals. 

Eat Fit Food is more than just a delivery service, also educating customers about how easy it is to improve their lives through eating healthy.

Eat Fit Food offers a variety of programs for both men and women. They are designed to reset eating behaviours, digestive function and nutrient absorption. All programs will also improve vitality, health and nutrition.

Eat Fit Food has also recently launched The Health Kit. A series of seasonal, fun, educational events we will be hosting in both Sydney and Melbourne. They are designed to bring the community together and create a wellness ripple effect. Our next event is in July and the Topic is “Food is Medicine” – stay tuned for our review of the event!

For more information, please visit their website: www.eatfitfood.com.au.

Review: Chilton's Artisan Pies

Gastrology bloggers received the pies courtesy of Chilton's Artisan Foods.

With winter officially here, it was the perfect opportunity to dig into Chilton’s delicately handmade pies – each freshly made in their kitchen.

Chilton's Artisan Foods has been quietly making pies and other savoury foods for Australian families for years, having now developed over 250 lines of savoury foods from pies to quiches, frittatas and pasties. 

Managing Director of Chilton's Artisan Foods, Phillip Marzella (who is known as the ultimate pie lover) has a long family history in connoisseur foods. His grandfather was the only baker in a small town, baking bread during the night for young partisans during WWII while his grandmother an accomplished pasta maker served fresh pasta to orphans. So, you can say making good food is in Phillip’s blood.

When Phillip came to Australia in the early 80’s his first part-time job as a fifteen year old was working with the original Piero Brunetti founder of the Brunetti cakes store. Today he’s excited about making everyone’s mealtime easy by serving up a homemade pie that not only tastes great but saves you having to make it.

What was apparent was the use of fresh, quality ingredients with uncompromising flavours, courtesy of being handmade with artisanal care.

Chilton’s pie pastry (a prime component of any excellent pie), was the perfect canvas in which to dunk in the gravied juices. Each pie pastry was perfectly made – a testament to being worked carefully by pastry maker, Maria (better known as ‘nonna’ in the Chilton’s kitchen) to give the fluffiest and softest crisp. 

Lamb & Rosemary pie

While it was difficult to pick a favourite, the lamb & rosemary pie was probably our favourite - I say “probably” because to be honest, we loved each and every pie.

The classic combination of lamb and rosemary worked an absolute treat. Rich and hearty with generous morsels of beautifully slow cooked lamb, it was an excellent pie. The tender pieces of lamb combined flawless texture with equally superlative flavours. It was a pleasure to mop the decadent gravy up with the pie pastry. Yum!

Serving Chilton's pie was magnificently easy - all we had to do was pop the pies in the oven, put our feet up and enjoy some wine while dinner was being prepared.

Whether it's the Lamb and Rosemary, Chicken & Vegetable, Beef & Red Wine or Cauliflower Leek & Cheese pie - we can attest to their deliciousness. Each gold-crusted and welcoming, these pies make the sort of dinner that you cook without any special effort but with plenty of gratification.

What: Chilton’s Pies (also available as a family size) 

How: Pop in the oven for ten minutes at 170C 

Where: Stockists include many Melbourne cafes including Mr Speaker, CBD, Café La Venice, St Kilda, Café Gruppo on Collins and David Jones, CBD as well as gourmet supermarket Leo’s Fine Foods.  

Delivery: Anyone can order pies of their choice up until 4pm daily for a next day delivery fresh from Chilton’s kitchen to yours 

Link: www.facebook.com/ChiltonsArtisanfoods 

Location: 20/128 Canterbury Road, Kilsyth 

Phone: (03) 8761 6601

Review: Forbidden Foods' Black rice | Recipe: Black Rice Salad with Heirloom Carrots & Butternut Pumpkin

Gastrology bloggers received the product courtesy of Forbidden Foods.

Launched in 2012, Forbidden Foods is a 100% Australian owned and operated rice foods company with a vision to 'feed the world with the world’s best' and ignite Australia’s love for rice.

Forbidden Foods prides itself on sourcing the highest quality organic rice from around the globe. Today with 3 products in the range, Forbidden Foods Black Rice, Red Rice and Green Rice can be found in over 1300 stores Australia wide.

Gastrology bloggers recently sampled Forbidden Foods’ black rice (which was recently nominated as finalists for the 2014 Food Magazine awards under the organic category). 

We absolutely loved the versatility of the rice. A great and healthy alternative for anything you would use white or brown rice for, the black rice has an earthy undertone and taste slightly nutty. It also smells delicious! 

What: Forbidden Black Rice (500g)

Price: $7.99

Where: Stockists or Online

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Recipe: Black Rice Salad with Heirloom Carrots & Butternut Pumpkin

Serves: 6-8 | Hands-On Time: 20 mins | Total Time: 30 mins

Ingredients

- 3 cups Forbidden Black Rice
- 1 cup white quinoa
- 1/2 large butternut pumpkin
- 2 large purple heirloom carrots
- 1/2 cup pepitas, toasted
- 3 spring onions, sliced
- 2 tablespoons extra virgin olive oil
- 1/4 cup lime juice
- 2 tablespoons red wine vinaigrette
- 1/2 bunch parsley, chopped
- Garnish: sage leaves, mint, celery sprouts, basil, radish leaves, oregano & red sorrel
- Salt to taste

Preparation method

1. Cook quinoa as instructed on package, cool and set aside.
2. In a separate saucepan, cook Forbidden Black Rice as instructed on package, cool and set aside.
3. Dice butternut pumpkin into 2cm cubes, blanch in boiling water for approximately 3 minutes, strain and refresh under cool water and set aside.
4. Dice purple heirloom carrots into 2cm cubes.
5. Add pumpkin, carrots, spring onions, pepitas, quinoa and black rice to a large bowl. Toss to combine.
6. Wisk together olive oil, lime juice and red wine vinaigrette and drizzle over salad.
7. Garnish with parsley, herbs and leaves (optional).

Images courtesy of An Architect Photographed My Undies.

Indian banquet @ Tandoori Flames

Gastrology bloggers dined courtesy of Tandoori Flames.

Tandoori Flames is an incredibly welcoming Indian eatery on Foootscray's bustling Barkly Street.

Gastrology recently enjoyed a banquet with friends which featured a flavourful array of authentic Indian dishes while relaxing in Tandoori Flames’ comfortable ambiance.

The menu is extensive - featuring a whole range of Indian dishes from distinct regional influences and tandoori specialties such as lamb seekh kabab out of their charcoal clay oven tandoor.

Chicken tikka

The Chicken Tikka was our favourite starter. The boneless pieces of chicken were tender, having been roasted to perfection in a traditional clay oven.

We also enjoyed the Seekh kebab which was made from minced lamb mixed with aromatic spices .

The goat curry was full of flavour, courtesy of being cooked on the bone.

The dal makhani was another enjoyable dish. Prepared by simmering black lentils overnight over the ambers of the Tandoori oven together with onions, chilli, ginger, fresh cream and butter, the flavours were strong and were a great pair with the fluffy naan.

Belly dancing (every Friday, Saturday & Sunday night)

Fish malabar

The fish Malabar was a beautiful yellow fish curry. It was a crowd favourite which had us fighting for the last morsel. 

Lamb biryani

The lamb was incredibly tender and the rice was flavoured with special herbs. We loved the generous portions of lamb that were dispersed throughout the rice.

The dessert menu at Tandoori Flames features a selection of popular Indian treats. All of the desserts we sampled were delicious.

Left: Gulab jamun

Right: Ras Malai

The Ras Malai was beautifully made – rich, creamy, and amply sweet with a generous hit of cardamom, it was the perfect winter indulgence.

Happy ending - Gulab Jamun served with Pista Kulfi

The cheekily named “happy ending” quite literally ended our meal on a happy note. We loved the steaming hot balls of khoya paired with the cold and creamy pistachio kulfi. 

Tandoori Flames serves up delightful Indian dishes in comfortable surrounds with excellent service and is a great place for a decadent banquet with friends over authentic curries and exotic delicacies.

Location: 583 Barkly Street, West Footscray

Phone: 03 9077 3733

Link: http://tandooriflamesmelbourne.com.au/

Cuisine: Indian

Bastille Day Feast @ Albert St Food & Wine| Time Out Food Awards | GI Cancer Institute - Gutsy Challenge story | #mealforameal turning food pics into real food

Bastille Day Feast @ Albert St Food & Wine

Chef Jason Rodwell will bring his love of regional French cuisine to Albert St Food & Wine with an extravagant hunter-themed Bastille Day feast.

The French-inspired dinner will take place on Sunday 13 July – the anniversary of the storming of the Bastille that sparked the French Revolution – from 12.30pm at a cost of $75 per person.

Inspired by his travels through regional France, Rodwell will present guests with a magnificent red wine-marinated boar, the perfect reward for a hunter after a tough day trawling French forests.

The beast – complete with apple in its mouth – will be immersed in Côtes du Rhône wine, juniper berries and bay leaves for three days prior to the event. The boar will be served with handmade buckwheat crozets, a type of pasta that is a specialty of the Savoie region, and a sauce made from Cacao Barry single origin chocolate.

During his stint in France, Rodwell worked as a chef at Michelin-starred restaurant Auberge du Bon Laboureur in the Loire Valley and Chalet Le Torrent in the Savoie. While living in France, Rodwell developed his passion for rural earthy flavours and spent many enjoyable hours sampling village produce and exploring the wine regions.

Before the mouth-watering boar is served on Bastille Day, Rodwell will showcase his culinary prowess with a selection of hors d’oeuvres and starters, including hare and foie gras royale, terrine de chasseur and raclette cheese from Australia.

To conclude the soirée L'Artisan's The Authentic cheese washed in-house with Chablis will be served along with a dessert of poached pears and hazelnuts, with a warm waffle and salted caramel ice cream.

Accompanied by matching Champagne and other French wines at an additional cost, Albert St Food & Wine’s Bastille Day rendezvous will be sure to ignite the Francophile in us all. 

Check out our review of Albert St Food & Wine here.

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Time Out celebrates Sydney and Melbourne’s best restaurants at annual Food Awards

 

The annual Time Out Food Awards are back with a bang in 2014, returning to Melbourne on Monday 18 August and Sydney on Monday 25 August to celebrate each city’s hottest restaurants. The Awards, which are now in their sixth year in Sydney in and second year in Melbourne, recognise the best food offerings in each city, from tiny cafes to fine dining restaurants, fresh new talent and tasty cheap eats.

The cream of Sydney and Melbourne’s dining scene will be attending, hoping to win one of just ten awards including Best Bang For Buck, Best New Restaurant, Best Café and Restaurant of the Year. Each city’s rising stars will also be recognised with the Hot Talent award, and for the first time ever the industry’s driving forces will be celebrated with the inaugural Chef of the Year Award.

Myffy Rigby, Time Out Australia’s chief food and drink critic, explains: “Time Out is all about celebrating the best and brightest. Our sole agenda is to showcase how truly great our respective cities can be.”

Time Out readers can have their say with the People’s Choice Awards, and be in with a chance of winning a double pass to this year’s events by registering their favourite venue via the website.

The awards are open to all Time Out readers and food lovers in each city, giving them the rare chance to mingle with their favourite chefs and restaurateurs. Tickets are just $50 (plus booking fee) including drinks, canapés and good times!

All award nominees will be announced in Sydney on Monday 28 July and award locations will be announced shortly.

Time Out Melbourne Food Awards

Monday 18 August, 6.30-10.30pm

Location TBC

Tickets $50 (plus booking fee)

Time Out Sydney Food Awards

Monday 25 August, 6.30-10.30pm

Location TBC

Tickets $50 (plus booking fee)

For further information and tickets, visit www.au.timeout.com/sydney or www.au.timeout.com/melbourne

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Tom's changing lives the gutsy way

Eight-year-old Tom Soutar ate no fruit or vegetables for four and a half years thanks to an eating disorder which almost robbed him of his childhood.

His hair fell out in clumps, his skin was translucent, and he was hospitalised due to a collapsed bowel, leaving no question of going to gymnastics or swimming practice.

“As a young child he was very sick, every meal was a fight. Thanks to the Gutsy Challenge, that has all changed,” said Tom’s mother, Ms Jessica Soutar.

Tom saw a community service announcement promoting the Gutsy Challenge, a national healthy eating program, which transformed his life. The Gutsy Challenge, now in its 5th year, encourages children to eat two fruit and four vegetables a day for one week whilst raising money for Gastro-Intestinal (GI) cancer research.

“I saw a girl using carrot sticks as teeth, a boy boxing with broccoli and another wearing a watermelon helmet. I wanted to be a part of the Gutsy Challenge and raise money for cancer!” Tom exclaimed.

As children fundraise they can win great prizes including Shimano bike computers, iCute portable speakers, activity trackers, action cameras and more.

“I am very pleased with how the Gutsy Challenge has changed Tom’s life. He now takes an apple to school and has his own drawer in the fridge with his fruit and veg, and happily eats them,” said Ms Soutar.

“The Australian Institute of Health and Welfare shows that one in four Australian children are either overweight or obese. The Gutsy Challenge is a practical way to reduce this statistic and decrease the risk of developing of gastro-intestinal cancers later in life,” said Mr Russell Conley, Executive Officer, GI Cancer Institute.

“Gastro-intestinal cancers are cancers of the bowel, pancreas, stomach, oesophagus, liver and gallbladder. GI cancer kills 26 Australians every day and three people are diagnosed with it every hour,” he added.

All funds raised support research to find better ways to treat gastro-intestinal (GI) cancer.

Tom and his best friend are doing the Gutsy Challenge again this year and are planning to throw a Gutsy Party to help change their friends’ eating habits.

To join them and take the challenge, visit gutyschallenge.com.au 
---

#mealforameal turning food pics into real food

#mealforameal is a new campaign officially launching on Monday 14 July, which sees food photos turned into real meals for people in need. The campaign is called #mealforameal and is being launched by Virgin Mobile, alongside food rescue service OzHarvest. 

What is Virgin Mobile's #mealforameal Campaign?

Mobile phones have become as ubiquitous in the food industry as cutlery. While it was once considered rude to have your phone at the table, now it's normal to see smartphones taking pride of place amongst the plates of food or in the hands of diners as they snap their meals and post them on Instagram!

  

But while we're sharing meals on Instagram, we're not really sharing them where they are needed. $8 billion worth of food (4 million tonnes!) is thrown away every year in Australia, while more than 2 million Australians rely on food relief for their meals. It seems like such a waste!

So Virgin Mobile are on a mission to make it better with the #mealforameal initiative.

GET ON BOARD!

Every time someone snaps a photo of their food, posts it to social media with the hashtag #mealforameal, Virgin Mobile will donate to OzHarvest so they can put a real meal on the table for someone in need. Through this world-first initiative, Virgin Mobile aims to donate more than 400,000 meals to Australians who need it. 

Truffle Melbourne @ Caulfield Racecourse [12 & 13 July] | Win 3 x double passes to Truffle Melbourne

The Melbourne Truffle Festival Company is celebrating Australiaʼs position as the worldʼs fourth largest truffle producing nation with their inaugural event, Truffle Melbourne at Caulfield Racecourse on Saturday 12th and Sunday 13th of July.

Attracting some of Australiaʼs biggest names in food, the event will host the likes of My Kitchen Rules favourite Manu Feildel, Vue de Mondeʼs founder Shannon Bennett, global cooking sensation Guy Grossi, renowned chef and TV personality Shane Delia and Truffle Melbourne Executive Chef and Melbourne food icon Philippe Mouchel.  

Over two huge days, Caulfield Racecourse will transform into a culinary heaven where the very best of Australian truffles and their artisan food partners will be on display. Meet truffle savvy dogs, discover truffle serving food trucks and master techniques for creating indulgent truffle dishes at home. 

Event organisers are predicting more than 8,000 visitors will flock to the event and a whopping $300,000 worth of truffles will be enjoyed over the course of the festival, cementing Australianʼs love for the decadent treat. 

Gates open at 10am both days and general admission tickets start from $26 with child, concession and two-day ticket discounts available. Please visit trufflemelbourne.com for the full program guide. 

Taste, hunt, learn … Truffle Melbourne is a festival not to be missed. 

Win 3 x double passes to Truffle Melbourne!

Gastrology has teamed up with The Melbourne Truffle Festival Company to give away 3 x double passes to Truffle Melbourne to 3 of our lucky readers!

The general admission tickets will provide our winners with entry to Caulfield Racecourse, a free truffle taster on arrival, access to the main stage to see the fantastic line up of celebrity and iconic Melbourne chefs including Manu, Guy Grossi, Philipee Mouchel, Shannon Bennett and Shane Delia, as well as access to a range of exhibitors showcasing Australia's best truffles and artisan food partners. 

Each general admission ticket is valued at $26 each. 

There is onsite parking available for $6 for those who would like to drive. 

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 truffle dish or what would be your dream truffle dish and why?” 

The best 3 entries, as judged by the Gastrology team, will each win a double pass to Truffle Melbourne!

The competition will run from Wednesday, 2 July 2014 to 3:00pm Friday, 4 July 2014 (winner to be announced on this post on Monday, 7 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 image of the prize is purely representative and the actual prize is subject to change. 

***************

[7/07/2014] Announcement: Winners of the Blog Giveaway: 3 x double passes to TRUFFLE MELBOURNE

Thank you to everyone who entered! The 3 winners are…

D. Schwarze with the following entry:

 "My favourite truffle dish was an experience with Lobster tails, Champagne foam and truffles freshly shaved at the table (white gloves and all!) at Icebergs Restaurant (NSW) some years back. The thought of a delicate seafood dish with a strong element such as truffles was a new experience – almost confronting but worked very well together. #memorable"

 C. Rothschild with the following entry: 

 “I dream of a softly poached egg, infused with local Victorian truffles served on the lightest polenta with some fine shaving of truffle and a little olive oil from Victoria. Simple and sublime.”

D. G.-McDade with the following entry: 

"Slithers of Herb crusted lamb with truffle gnochi and honeyed shallots.." 

...

Congratulations, the winners have been contacted via email. Competition Now Closed.

New Shanghai opens its first Melbourne restaurant | Win free dumplings for a year!

Gastrology bloggers dined courtesy of New Shanghai.

Sydney’s favourite dumpling house has expanded its empire once again with a new restaurant in Melbourne’s lavish Emporium shopping centre.

Upper right: Drunken chicken

Bottom left: Garlic cucumber

Bottom right: Shanghainese sweet and sour pork rib

Serving up New Shanghai’s signature Chinese cuisine inspired by traditional delicacies found on the streets of Shanghai, the chain has earned great critical acclaim across Australia. 

The Melbourne restaurant has a relaxed ambience which exudes an atmosphere of authenticity, transporting diners straight to a 1930s Shanghai street. 

Vintage Chinese posters adorn the walls and plants wrapped around ornate metal screens and hand-laid cobblestone tiles create clever accents throughout the dining area. 

Diners can see the chefs in action via a live dumpling making theatre. 

Xiao Long Bao – Steamed Pork Dumpling

Highlights from our dinner at New Shanghai included New Shanghai’s famous dumplings, including the xiao long bao, a mini steamed pork bun with gingery-sweet broth and a juicy pocket of pork made using a secret family recipe; and the pan-fried pork bun, a New Shanghai delicacy made using a generations-old family technique.  

Upper left: Steamed Vegetarian Dumpling

Upper right: Rainbow Beef

Bottom left: Shanghainese Fried Noodle with Shredded Pork & Vegetable

Bottom right: Stir-fried String Bean with Dried Shrimps & Soy Sauce

Sheng Jian Bao – Pan Fried Pork Bun

While many Chinese restaurants in Melbourne serve the Sheng Jian Bao, New Shanghai’s variety are a cut above. The skin of the fried dumplings possessed the perfect thickness and signature crispy and fluffy texture without being overly doughy.  The Ground pork and chopped cabbage filling was well seasoned and each bun possessed a wonderfully golden, crispy bottom.  

Shepherd’s Purse & Pork Wonton with Red chilli Oil & Peanut Sauce

The Shepherd’s Purse & Pork Wonton was yet another highlight. We loved the velvety wonton pastry which was beautiful in texture and the accompanying sea of sweet soy, peanut sauce and dried chilli was pleasantly appetising. Cooked with the perfect amount of heat, these wontons tantalised our taste buds.

Salt & Peppered Soft Shell Crab

The Salt & Peppered Soft Shell Crab was amazing. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. With a touch of fried garlic and a myriad of spices, it was simply superb.  

Upper left: Crispy Turnip Cake

Upper right: Shallot & Smoked Ham Sesame Puff

Bottom left: Braised Pork Belly with Sweet Soy Sauce

Bottom right: X.O. Sauce Fried Rice

The Braised Pork Belly with Sweet Soy Sauce was comfort food at its best. It was a well-conceived dish that took full advantage of the pork belly’s most notable characteristic – its supple fatty meat. The unctuous pieces of pork were creamy and melted in our mouths.

Fragrant & Crispy Duck with Steamed Bun

The dish of Fragrant & Crispy Duck with Steamed Bun had us fighting for the last morsel. The fluffy and moist buns were a lovely canvas for the velvety duck flesh and its perfectly crisp skin. 

Dessert - Shaved Ice with Seasonal Fresh Fruit

New Shanghai is a gem of a place for casual dining. With its superb execution of Shanghainese cuisine and affordable pricing, there is no doubt that New Shanghai will soon be a firmly entrenched Melbourne dining institution.

Location: Third floor, Emporium centre 287 Lonsdale Street, Melbourne
Phone: 02 9412 3358
Link: www.newshanghai.com.au
Cuisine: Shanghainese, Xiao Long Bao, Pan-fried Pork Bun


Win free dumplings for a year!

New Shanghai are currently running a competition through their Facebook page, which gives fans the chance to win free dumplings for a year at the Melbourne Emporium restaurant. Find out more here.

 

Lazy lunch @ the Boathouse

Gastrology bloggers dined courtesy of the Boathouse.

Located on the banks of the Maribyrnong River, the Boathouse’s dining room consists of a large airy space with wide windows that provide a view of the picturesque river, gum trees and sloping grass banks - a resplendent backdrop against which to dine.

A collaboration between Gary Mehigan (from MasterChef fame) and Steve Bogdani, the café pleases patrons with life’s simple pleasures done well. 

With a relaxed, unpretentious and uncomplicated approach, the food features sharing plates, pizzas, grills and sweet treats for those who want to pop in for a chat and enjoy the friendly ambience and river views.

The Boathouse’s dining room is marshalled by excellent service staff who are knowledgeable, friendly and humble. 

Miso lamb ribs w garlic, ginger & eggplant pickle

Packed with umami, the ribs were nicely caramelised, succulent and crusted with flavoursome spices. 

200g Swordfish w chickpeas, raisins, cauliflower, almond & herb oil 

The swordfish was outstanding. This seemingly simple dish was not only complex with layers of flavour, it was also perfectly balanced. The swordfish was cooked to perfection. Moreish and tender, it was matched beautifully with spiced cauliflower. The fruity acidity and texture of the raisins provided balance, as did the creaminess of the yogurt.

Desserts at the Boathouse are a must.

Gary’s cheese cake, toasted nut crumble & rhubarb syrup 

A unique and perfectly constructed take on the traditional cheesecake, the dish comprised of a perfect quenelle of cheesecake mousse atop a mixture of nut crumble and biscuit which provided texture and earthy cues. The rhubarb syrup had a lovely acidity which balanced the creaminess and sweetness of the cheesecake mousse. It was both well thought out and executed.

Smashed meringue with hazelnut cream & crushed fruit

This was a fascinating dessert which balanced a number of elements, culminating in an explosion of flavours. We loved the different textures which percolated the dish. The smashed meringue added a chewy texture while the hazelnut cream was decadent.

Serving good food at affordable prices, the Boathouse is not just for special occasions and unsurprisingly has become a favourite choice for locals. A lovely and versatile meeting place, the Boathouse caters for lunching families to business people calling in for a quick bite.

Location: 7 The Boulevard, Moonee Ponds
Phone: 03 9375 2456
Cuisine: Modern Australian, Pizza, Coffee
Link: http://www.theboat-house.com.au/

There's a new kid on the block that's MELT[ing] the hearts of pizza lovers

Gastrology bloggers dined courtesy of MELT.

A new concept in fast-casual dining, MELT has opened just in time for winter.

A creation of Dan and Elise Gold, MELT uses an assembly line format that lets patrons order one of the menu’s classic pizzas or create one of their own, choosing from a wide selection of fresh, artisanal toppings. 

The generously sized personal pizzas are then sent to a blazing 400 degree hot stone oven, where dedicated pizza makers ensure that the thin-crust pizzas are “super-fast baked” in a scant 120 seconds. 

MELT’s fast-casual environment is comfortably hip with architectural notes inspired by fire and foundries such as the terracotta tiles which adorn parts of the bright walls and the hot stone oven, the centrepiece of the eatery. Borosilicate glass hanging vases provide a clever accent against the comfortable wooden furnishing.

We loved how the pizzas are freshly made in every sense of the word. Each pizza starts with a perfectly proofed dough ball and is pressed into a pizza base right before your eyes.

Custom pizza: Crushed tomato base, chicken & prawns, mixed mushrooms, goats cheese, garlic oil

Made from fresh produce, each element on our custom-made pizza was delicious. The house-made dough which was made from a recipe that does not utilise any oil, fat or sugar resulted in a pizza base which was light-as-air and crisp. We loved the use of this simple base which was the perfect canvas for the, meats, vegetables and sauce.

Classic pizza: Italian sausage - Free range Italian sausage, friarielli, fresh mozzarella, crushed tomato, extra virgin olive oil

The Italian sausage pizza was picture perfect in appearance and outstanding in taste. Layers of mozzarella were teamed with juicy crushed tomatoes and mellow friarielli leaves. Encircled with a puffy crisp crust, this pizza was superb.

Meatballs - Grass fed free range beef meatballs, spicy tomato sauce, fresh mozzarella, oven roasted capsicum, rocket

Superfood salad - Oven roasted sweet potato, beetroot, broccoli, red quinoa, white quinoa, red rice, pumpkin and sunflower seeds, almond flakes with a yoghurt and tahini dressing. 

The superfood salad was yet another highlight of our evening. We savoured every moreish morsel.

Gelato by 7 Apples

For dessert, a selection of gelato by 7 Apples are available to end your visit on a sweet note. One of Melbourne’s premium gelato stores, 7 Apples’ gelato and sorbets are made fresh daily using fresh ingredients. We loved both the salted caramel and hazelnut gelato we had. The salted caramel gelato which Elise described as “life changing” was velvety and decadently sweet while the hazelnut gelato was a well-made and refreshing classic.

Dan and Elise are on to a winner - unbelievably good pizzas, lightning fast, at affordable prices, what’s not to love?

Location: 171 Chapel Street, Windsor

Phone: 03 9533 7110

Link: www.melt.com.au or facebook

Cuisine: Pizza, Salad, Sandwiches/Subs

 

Tourism Australia launches 'Restaurant Australia' campaign in Melbourne @ Vue de monde

Gastrology bloggers dined courtesy of Tourism Australia.

Tourism Australia has unveiled the latest evolution of its global campaign – ‘There’s nothing like Australia’ - with exceptional food and wine experiences from around the country playing a starring role in an effort to convert the global appetite for Australia as a travel destination into more visits.

Gastrology attended the Melbourne launch of the campaign last week at Melbourne’s award-winning Vue de monde. Local and international chefs, Shannon Bennett, Sanjeev Kapoor and Alla Wolf-Tasker were in attendance as Tourism Australia MD John O'Sullivan shared how the campaign would cast the spotlight on Australia's culinary experiences.

It was exciting to hear about the new $10 million campaign, 'Restaurant Australia', which is based on the idea of Australia being the world’s greatest restaurant.

The campaign activity has begun its roll-out in 12 key international markets with high profile events and consumer promotions. In addition, an international media familiarisation program will be hosted for ‘Restaurant Australia’ in partnership with all States and Territories in November this year.

It was interesting to hear that according to research conducted by Tourism Australia in 2013 (in 15 of Australia’s key tourism markets), only 26 per cent of people who have never visited Australia associate the destination with good food and wine offering. But for those who have visited Australia, they rank us second in the world for food and wine experiences (60%) after culinary giant France and ahead of Italy. 

This perception gap presents a real opportunity to bring Australia’s culinary credentials to the fore which is where the ‘Restaurant Australia’ campaign comes into the picture.

Vue de monde was the perfect backdrop for discussing food and wine and most importantly, for getting excited about the new 'Restaurant Australia' campaign.

Pork, onion, mint

Matched with: 2010 Granite Hills Pinot Noir, Macedon Ranges, Victoria

Our first course consisted of unctuous morsels of pork accompanied by sweet onion and silky mint sauce. The centrepiece pork morsels possessed a beautiful depth of flavour, with the acidity in the vegetable components helping to alleviate its richness. 

Blackmore Wagyu beef, beetroot, apple

Matched with: 2010 Mount Langi Ghiran Hollows Shiraz, Grampians, Victoria

The wagyu course was the perfect example of a straightforward dish done well. Served medium-rare, the wagyu fillet was well seasoned and retained a juicy, tender consistency throughout. The "brick" of tender pulled wagyu on the other hand had a beautiful melt-in-your-mouth texture and was full of flavour.

Duck yolk, pear, truffle

Matched with: 2011 Tarrawarra Chardonnay, Yarra Valley Victoria

A dish we have had privilege to indulge in on previous occasions, the dish of duck yolk, pear and truffle was as expected, an absolute delight. The velvety egg yolk and truffle sauce combined to produce an intensely rich dish. It was an excellent dish which typified the multi-faceted Vue de monde style of cooking.

Vue de monde Pavlova

Matched with: 2013 Delatite ‘Catherine’ Gewurtztraiminer, Mansfield, Victoria

We loved Vue de monde's take on the humble Aussie pavlova. This striking dessert was an explosion of intense fruity flavours. The meringues were crisp on top and addictively sweet and chewy in the centre. The tartness of the passionfruit curd produced a balanced dessert.

An absolute highlight of our time at the launch was meeting Australia's pre-eminent wine critic, James Halliday and Wagyu pioneer, David Blackmore.

To find out more visit www.australia.com/restaurantaustralia or www.tourism.australia.com.

Upcoming Event: The Progressive Greek | The best of Greek wines to be uncorked during the month of July

Gastrology bloggers dined courtesy of Douglas Lamb Wines, Longrain, Pei Modern and Gazi.

Food and wine lovers will have the opportunity to taste the finest drops from Greece during the month of July, matched with fine dining, to uncover the truth behind one of the world’s oldest wine-making countries.

Premier Greek wine importer, Douglas Lamb Wines, is hosting The Progressive Greek – specially designed wine and food matching evenings, across Sydney and Melbourne throughout July.

Third generation wine importer and business owner, David Lamb, delivers an opportunity for diners to taste wines from the northern Amyndeon region and the renowned Kir Yianni winery paired with delicious dishes from some of Australia’s finest restaurants including, Longrain, Pei Modern and Gazi in Melbourne and Alpha and Danjee in Sydney.

Gastrology was invited to join a progressive dinner hosted by Douglas Lamb Wines for a sneak peek into what will be in store for the month-long event, 'Amyndeon Oenos’ (Amyndeon, being a wine region in northern Greece and Oenos, the Greek word for wine). At each venue a different glass of Greek wine was matched to a dish, highlighting the versatility of Greek wines across different cuisines.

First stop: Longrain

Selected items were chosen from Longrain’s extensive menu to showcase the ability of the 2013 Kir Yianni ‘Petra’, Macedonia, Greece to match bold, spicy Asian flavours.

Longrain has distinguished itself by South East Asian cuisine that marries polished Western training with fiery Eastern flavours in an informal and relaxed setting. 

Sashimi of Kingfish, caramelised cashew nut nahm jim, trout roe, micro herbs

Filled eggnet, pork, prawns, peanuts, caramelised coconut, cucumber relish

Larp of prawn with lime and chilli

The Sashimi of Kingfish showcased the delicate texture of the Kingfish. The classically Longrain Filled eggnet was, as always, enjoyable and highlighted by the superbly cooked prawns and the gentle tartness of the cucumber relish.  Similarly, the Larp of prawn with lime and chilli was expertly prepared and had juicy, succulent morsels of prawns interwoven with a multitude of intense flavours. 

The feature wine (2013 Kir Yianni ‘Petra’, Macedonia, Greece) matched the dishes perfectly. A wine with citrus notes and a beautiful freshness, it possessed a crispness that managed to cut through and complement bold South East Asian flavours. 

It was a wonderful first stop with rich, flavoursome food in loud, bustling surrounds.

Second stop: Pei Modern

This time, the dishes were chosen from Pei Modern’s menu to match the 2012 Kir Yianni ‘Paranga’ Macedonia P.G.I. Greece.

Pei Modern is three hatted chef, Mark Best’s first Melbourne venture.

Duck egg, Jerusalem Artichoke & Truffle Sauce

Beans ‘a la Grecque’, Wood Grilled Killara Rise Lamb

The lamb was cooked to perfection while the dish of Duck egg, Jerusalem Artichoke & Truffle Sauce was lovely. The Truffle Sauce and the velvety egg yolk combined to produce an intensely rich and beautiful dish. 

The feature wine (2012 Kir Yianni ‘Paranga’ Macedonia P.G.I. Greece) was a great match. A blend of 50% Merlot, 25% Xinomavro and 25% Syrah, the wine was refreshing. With a merlot background and spicy Syrah notes, the acidity of the wine made it a lovely match for both the rich lamb meat and the velvety duck egg.

Third stop: Gazi

Our delicious dinner concluded on a high note at Gazi. An entirely different side of Greek cuisine, Gazi offers earthy, Athenian ‘Street’ food partnered with exciting and experimental cocktails and spirits.

‘Acropolis Now’ Strawberry mousse, coffee & mastic

‘Acropolis Now’ was a strawberry centric dessert which provided a different mix of pleasant flavours. We loved the velvety smooth consistency of the “cake” which served with Greek coffee soil with refreshing hints of pine forest flavour from mastic.

The 2012 Kir Yianni ‘Akakies’ Brut Rose was our favourite match of the night. It was a playful number with complimentary strawberry aromas and bright acidity which cut through the sweetness of the dessert in a delicious fashion. 

What

Progressive Greek - A self-guided tour complete with detailed tasting notes 

When

Each restaurant will be pouring a different a Kir Yianni wine from Amyndeon for the month of July. Each wine will be matched to a small dish. 

Participating restaurants: 

Longrain Melbourne  Wine: 2013 Kir Yianni ‘Petra’
Recommended dish: Prawn salad with mint, chilli, lime and roasted rice.   

Pei Modern Wine: 2012 Kir Yianni ‘Paranga’
Recommended dish: Duck Egg, Jerusalem Artichoke & Truffle (entrée) or the Beans a la Grec, Killara Rise Lamb (main).  

Gazi
Wine: 2012 Kir Yianni ‘Akakies Brut Rose’
Recommended dish: “Acropolis Now” strawberry mousse with coffee and mastic.

Winter @ Royal Saxon

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

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

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

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

Margherita - tomato, oregano and fior di latte

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

Duck ragu parpadelle 

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

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

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

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

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

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

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

American BBQ Dinner @ Third Wave

Gastrology bloggers dined courtesy of Third Wave.

Inga and Greg have struck smoky southern gold with the American BBQ offerings which have taken centre stage on their Prahran cafe's dinner menu. 

The Slow Smoked BBQ section of Third Wave's menu boasts 5 different meats and Smoked Salmon - all of which are smoked with different woods to impart specific flavours and are prepared using dry rubs. 

We opted for the pork ribs, lamb shoulder and beef brisket - all of which were absolutely delicious. 

Pork Ribs 

The pork ribs were stunning - Tender, falling off the bone, juicy and packed with flavour. Prepared in the Southern tradition using dry spices only, the ribs were served with Spicy iQ BBQ sauce and Apple Bourbon sauce which added an extra punch. We loved the smoky flavour imparted from being smoked in Maple wood for almost 6 hours. 

Lamb Shoulder

Flavoured with a proprietary blend of mildly spicy herbs and spices, the lamb was superbly slow roasted. A memorable dish combining flawless texture with equally superlative flavours. 

Beef Brisket

The beef brisket was a standout. Particularly noteworthy for its fragrant and complex beefy flavours which were enhanced by being marinated for 48 hours prior to being smoked for around 10 hours using Hickory wood. The meat was both soft and delicate.

Smoked Mac and Cheese

Smoked with Hickory Wood, we loved this classic twist on the mac and cheese which incorporated house smoked crispy bacon. 

Georgian Salad

The Georgian salad was an enlivening salad with bold tastes and textures. A mixture of 5 herbs (parsley, coriander, dill, mint and basil), the salad was a beautiful and fresh addition which went well with the meats.

Pecan pie 

It was everything you would want and expect from a pecan pie. Making wonderful use of America’s native nut, the dessert was all about those delicious nuts and was served with espresso cream and a decadent scoop of ice cream for contrast. We loved the rich crumbliness and complementary nuttiness of the pastry which perfectly contrasted its gooey richness. 

Cherry Cheese Blintzes 

Inga’s delightful Russian "accent" made an appearance as we concluded our evening with the cherry blintzes. Well-made with well-balanced flavours, it was a lovely treat.

Third Wave Café surprises with authentic American BBQ meats which are slow-smoked over real hard woods, delicious side dishes and an uncompromising commitment to service. 

Rustic Italian @ Capovolto

Gastrology bloggers dined courtesy of Capovolto.

Capovolto encapsulates the Italian style of dining, urging patrons to "Mangia! Mangia!" in an intimate gathering while cherishing a meal which honours classical Italian flavours and quality ingredients.

With a head chef from Brescia in Italy's North, Capovolto’s diverse menu of regional Italian cuisine changes regularly. This allows the chefs to use the finest ingredients – taking into account availability and seasonal variations as well as tempt regulars with something new and interesting.

Arancini 

Deep fried Sicilian rice balls

Left: Funghi ripieni - Baked mushroom filled with pancetta & Italian cheeses

Right: Polpettine - Italian meatballs in tomato sugo, parmesan

Traditional comfort-food classics, both the arancini balls and the polpettine were beautiful. Each morsel was sufficiently seasoned and flavoursome.

Agnolotti riplena d’Anatra 

House made duck agnolotti, duck reduction

Canederli

Beetroot dumplings, spinach & Italian cheeses

As expected of any good Italian restaurant, Capovolto is particularly good at producing quality pasta dishes. The canederli pasta that we had was no exception. One from the chef’s northern Italian background, the dumplings had a stunning depth of flavour and delectably chewy texture from the beetroot. The flavours were complex and rich. Our waiter presented it to us as “a wonderful dish” and we could not have agreed more

Involtino di pesce spada

Swordfish filled with smoked mozzarella

Timballo di Parmagiana di Melanzane

Oven baked eggplant parmagiana, burrata cheese

The Timballo di Parmagiana di Melanzane was yet another highlight. Each layer of superbly cooked eggplant was adorned with delicious cheese. The tomato veloute provided fresh flavours while the burrata cheese brought all the elements on the plate together in a cohesive fashion.

Vanilla panna cotta, mixed  berry compote

This was a texturally perfect rendition of the vanilla panna cotta. The panna cotta was silky smooth - just barely holding its shape, it was quivering on the plate. 

Warm chocolate torte & crème anglaise

Our evening ended on a decadent note with a well-cooked warm chocolate torte. Oozing with chocolate, this dessert would have excited any chocolate lover.

An Italian restaurant with Italian hospitality Capovolto delivers warm and friendly service and an authentic Italian dining experience which celebrates the smells, taste and comfort of a country-style Italian home.