Cocktail Degustation @ Fall From Grace

Gastrology bloggers dined courtesy of Fall from Grace.

Gastrology bloggers were recently invited to evoke our imaginations, inspire our senses, and be entertained at State of Grace’s opening series Cocktail Degustation.

A night filled with wonder and awe was held at Fall from Grace Cellar bar which is located downstairs from State of Grace. 

Fall from Grace came to life during this Circus themed night.

Hosted by a guest barman extraordinaire, our tastebuds were mesmerised with a 4 course cocktail performance which we enjoyed alongside a round of canapés, moorish mains and decadent desserts. 

The first cocktail was the Cannonball punch which was made from Prosecco, mandarin, lemon zest and berries. A delicious fruity cocktail with plenty of sparkly theatre, it was an enlivening start to our dinner. 

The canapés included a prawn cocktail, chargrilled baby corn, cayenne mayo & lime and a ‘cheeseburger’ slider. The cheeseburger slider was absolutely delicious. Sandwiched between two brioche buns was a slab of oozy deep fried cheese. It was addictively good.

Our second cocktail was the Melon trapeze which was made from gin, watermelon, basil, lime. We loved the balance of flavours and the addition of basil and lime which provided both aroma and a delightful zing.

We had a choice of two mains. The Chicken (grilled chicken, sweetcorn puree, popcorn, red pepper compote) or Beef (Beef eye fillet, black cabbage, beetroot, lentils & horseradish cream). We decided to go red meat and were very pleased with our decision. 

The eye fillet was very tender - a superbly executed dish highlighted by the quality of the beef and the excellence of its preparation. The accompaniments to the steak were each delicious – the black cabbage was perfectly seasoned and wonderfully flavoured, and the beetroot provided a thoroughly enjoyable freshness.

Our favourite cocktail of the night, the Smoked ring leader paired magnificently with the beef eye fillet. Not one for the faint hearted, the cocktail was a heady combination of whiskey, Campari and vermouth.

The dessert of apple tart, salted caramel & whey was a sweet end to our evening. Crispy filo pastry and salted caramel provided balance to the sweetness of the caramelised apples.

The accompanying cocktail of Candyfloss carousel was luscious and decadent. We loved the mixture of vodka, Cointreau, cranberry juice and candyfloss - yum!

Location: 477 Collins St  Melbourne

Phone: 03 8644 7110

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

Cuisine: European, Wine Bar

State of Grace will soon be holding series 2 of their Cocktail Degustation this month...

Upcoming Event: Pacha Mama Laneway Fiesta

Celebrate pacha mama's new release 2014 Pinot Gris and Riesling at their inaugural laneway fiesta. The night will include Peruvian street food, a gypsy band, live street art performances and the new Pacha Mama wines. Gin Palace will also have a signature cocktail inspired by the Pacha Mama Riesling and Lisa Valmorbida's Pidapipó will provide a special gelato flavour for the night. 

All things Daylesford Father's Day giveaway - Win a 3 course lunch @ the Lake House & Adopt-A-Vine Cellarmaster package from Gisborne Peak Winery

Gastrology has teamed up with Daylesford and Macedon Ranges to celebrate Father's Day by giving away....

1 x 3 course a la carte lunch for two at the iconic Lake House 

and 

1 x Adopt-A-Vine Cellarmaster package from Gisborne Peak 

The Lake House

Location: 4 King Street, Daylesford

Phone: 03 5348 3329 

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

Cuisine: Modern Australian

Needing very little introduction, Lake House is one of Australia's finest luxury retreats and destination restaurants. A world away from the hustle and bustle of the city, Lake House is perched on the edge of Lake Daylesford amongst six acres of beautiful gardens... Continue reading here.

Adopt-a-Vine membership from Gisborne Peak

Location: 69 Short Road, Gisborne 

Phone: 03 5428 2228

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

An Adopt-a-Vine member receives lots of special privileges, discounts and opportunities for involvement. The program is fun, yet educational too. The Adoptive Parents are invited to 'Hands-on' Days in the vineyard so they can learn more about the 'vine-to-wine' process. A very generous 25% discount on wines purchased is good for the three years of the adoption. And there are special days of Adoptive Parents at the vineyard too.

The winner will receive an Adoption Kit that has an Adoption Certificate in it (suitable for framing) and states the name of the Adoptive Parent, the varietal of vine, the row number, plant number and date of adoption. It also has a full colour picture of your vine with your personalised hang-tag.

The vine is tagged with a personalised hang-tag bearing the name of the owner and date of adoption. Adoptive owners will receive an Adoption Certificate stating the variety of vine and date of adoption and a vineyard map showing the exact location of the vine... Read more about the Adopt-A-Vine Cellarmaster package membership here.

How to enter 

All you have to do, is: 

• Follow us on twitter (if you have not already) 
• Send us an email answering “Describe your dream Daylesford and Macedon Ranges holiday” in 25 words or less. 

The best entry as judged by the Gastrology team, will win 1 x 3 course a la carte lunch for two at the iconic Lake House and the second best entry will win 1 x Adopt-A-Vine Cellarmaster package from Gisborne Peak.

The competition will run from Wednesday 3 September to 5:00pm Friday 5 September (winner to be announced on this post on Saturday 6 September 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. 

******

[6/09/2014] Announcement: Winners of the Blog Giveaway: 3 course lunch @ the Lake House & Adopt-A-Vine Cellarmaster package from Gisborne Peak Winery


Thank you to everyone who entered!

 The 2 winners are…


 L. Marshall, who has won a 3 course lunch @ the Lake House with the following entry:

Daylesford massages dad has earned
Elegant wines around every turn
Savouring local produce in the country of spa
With who else but our beloved pa

K. Pruessner, who has won an Adopt-A-Vine Cellarmaster package from Gisborne Peak Winery with the following entry:

Gourmet food, breathtaking sites,
 Luxury accommodation for two romantic nights.
 No kids screaming and running riot,
 Just me and hubby enjoying peace and quiet!

… Congratulations, the winners will be contacted via email.


Competition Now Closed.

Melbourne confirms their love for dumplings with a twist

Gastrology bloggers dined courtesy of Charlie Dumpling.

Charlie Dumpling has had a full house for lunch and dinner ever since its inception at the end of January and it is easy to understand why.

The menu is, quite simply put, sensational. Led by Executive Chef, Dylan Roberts (formerly Claremont Tonic, Ezard, Cutler & Co), Charlie Dumpling delivers a modern twist on dumplings and a new standard in fast casual dining. 

Consistent with Charlie Dumpling’s casual theme, its dining room features bright orange tabletops and a backdrop of thatched walls which engender an “outdoor” feel with modern flair. The informal nature is further enforced by the structure of the menu – the dishes offered are designed to be shared by the table. 

Charlies Fried Chicken Ribs, five spice honey, kewpie 

We commenced our meal with a bar staple: fried chicken ribs.  The meaty chicken ribs, more substantial and less finicky than chicken wing pieces, were crusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior and drizzled with luscious five spice honey.  

Snapper, chilli, lime and blackbean dumplings

The velvety dumpling pastry was beautiful in texture and the accompanying sea of sweet soy, lime and dried chilli was pleasantly appetising. An expertly judged amount of heat brought this dish to another level. Bursting with flavour, exquisite balance and complexity, these dumplings are a must-have.

Pearly chicken dumpling, crispy skin, black vinegar

Boasting a tender and succulent interior encased by pearly rice, these dumplings harmonised a perfect balance of spices and sweetness. The accompanying black vinegar dipping sauce was delicious. Combined with the amazingly crisp chicken skin, it was intoxicating.

Peking duck dumplings, aromatic broth, tofu, Asian mushrooms

The dumplings consisted of fragrant and flavoursome duck meat within soft pastry.  The accompanying broth was a perfect example of the traditional tofu and mushroom broth – combining a perfect balance of sweet and savoury elements with malleable tofu and wonderfully fragrant herbs and spices.

Sugar braised beef short rib, hot and sour salad with steamed buns

The sugar braised beef short rib was stunning - Tender, falling off the bone, juicy and packed with flavour. A memorable dish combining flawless texture with equally superlative flavours, it was particularly noteworthy for its fragrant and complex beefy flavours. The crunchy hot and sour salad was the perfect accompaniment featuring  pickled  carrot, cucumber, a sprinkle of fried shallots and mixed herbs - all finished with a generous helping of Vietnamese-style dressing. The fluffy steamed buns were an eager canvas for the delightful amalgamation of flavours.

An exemplary display of Charlie Dumpling’s versatility, the desserts are also highly recommended.

Steamed pear and ginger dumpling, walnut caramel, iced cinnamon 

Milk chocolate dumplings with raspberry-chilli sorbet 

The dumplings had a beautifully crisp exterior and were filled with luscious milk chocolate. The raspberry and chilli sorbet boasted vibrant flavours of fresh fruit and a delightful kick. The elements harmonised cohesively together producing both a decadently sweet and novel end to our dinner.  

In a market where casual dining is in vogue, Charlie Dumpling assimilates perfectly.  Fortunately, unlike some other restaurants which implement a casual approach to the detriment of the food that they produce, Charlie Dumpling adheres to a very high standard. One which epitomises Melbourne’s unique dining culture of gastronomical excellence presented in a casual and pretence-free environment.

Location: 184 High St  Prahran,

Phone: 03 9510 4213

Link: http://charliedumpling.com.au/

Cuisine: Asian, dumplings

More Charlie on High! 

After just 7 months and an incredible welcome in its first restaurant location at 184 High Street Prahran, Charlie Dumpling is set to expand. 

With the high demand on the flagship restaurant, Charlie Dumpling has taken over premises a few doors away at 212 High Street, Prahran, which previously housed Vin Cellar.

The immediate upshot will be the launch of Charlie Dumpling Jr, a dedicated Take Away service, ensuring that Charlie’s range of dishes can be enjoyed any time. A Take Away app for online orders will be available in the coming weeks. The new locale will also be home to an exciting new bar and cellar concept along with additional function space – all under the one roof. 

A new chef & a new menu @ Balgownie Estate Vineyard Resort & Spa

Gastrology bloggers dined courtesy of Balgownie Estate Vineyard Resort & Spa.

Balgownie Estate Vineyard Resort and Spa in the heart of Victoria’s Yarra Valley recently announced the appointment of a new Head Chef, Chef Graham Taute – who brings with him decades of experience at leading Australian restaurants and resorts.

As we sat in the dining room, perusing the new menu – explained to us by a friendly and affable waiter, we noticed the complete change in dining experience from our previous visits. The service levels have increased dramatically and the lunch menu, unlike its predecessor, focusses on simple food done well on a predominantly Italian-influenced menu. If you’re looking for molecular gastronomy you’re not going to find it here.

Having lunch rather than dinner ensures that you are afforded a picturesque view of the sundrenched pinot noir vines and its leafy surrounds.  The floor to ceiling windows which encase the dining room, allow warm sunlight to billow in and provide a bright, airy and spacious atmosphere – a spaciousness underscored by the generous apportioning of space to each table.  

The dining room is marshalled by excellent service staff who are highly efficient, very knowledgeable and pleasantly friendly and humble.  

The focal point of the restaurant remains the outstanding wines. Known for their ability to age, we enjoyed an excellent bottle of the 2000 Balgownie Estate Cabernet Sauvignon that had been highly recommended to us. 

A sensational wine, it exhibited classic cabernet sauvignon characteristics of blackberry and blackcurrant fruit held together with seamlessly integrated oak. With tannins that had mellowed with age and a touch of chocolate, this wine was the perfect accompaniment for our entrees and mains.

Tasting Plate of Local Salmon

House Cold smoked salmon on buckwheat blini, Yea Dairy crème fraiche, Asian inspired gravlax soy mayonnaise, house hot smoked salmon salsa verde

The tasting plate of salmon was an enlivening start to our lunch at Rae’s. Boasting a lovely pink colour, we enjoyed the house hot smoked salmon the most. It had a rich depth of flavour - its subtle smokiness allowing the underlying taste of the salmon to be enjoyed.  The finishing touch of the salsa verde, completed the dish.

Potato Gnocchi

Selected local mushrooms, house hot smoked chicken Viognier cream reduction

The gnocchi was a beautifully rich dish which was highlighted by the light gnocchi.

White Rabbit beer battered fish

The White Rabbit beer battered fish served with chips was one of the best examples of fish and chips we have sampled.  The batter encasing the succulent Rockling had a slightly heavier consistency than the benchmark tempura batter but was similarly crispy.  The chips that accompanied the fish were uniformly crunchy and exceedingly moreish.

Vine “Smoked” Prime M.S.A Porterhouse

Hand cut fries, green beans, Balgownie bordelaise sauce

The steak was delicious. Cooked to our liking (medium rare), the steak was delectably juicy and tender. The accompaniments to the steak were each delicious – the crispy fries were perfectly seasoned and wonderfully flavoured and the green beans provided a thoroughly enjoyable freshness.

Chocolate Parfait

Coconut gel, kirsch cherries, roasted Hazelnut praline

Caramelised condensed milk and honeycomb semifreddo

Honeycomb crumble, strawberry and pineapple sage salad

For dessert, the caramelised condensed milk and honeycomb semifreddo was a delight. The honeycomb pieces possessed the right level of sweetness and crunch, and provided a pleasant topping for the smooth semifreddo.

New Head Chef, Graham Taute combines a mix of talent to deliver a casual lunch experience with a menu that features high quality Yarra Valley produce amidst beautiful surrounds and great wine.

Location: Melba Hwy, Yarra Glen

Phone: 03 9730 0774

Link: balgownieestate.com.au

Cuisine: Modern Australian

Restaurant launch: polēpolē bar + kitchen

Gastrology bloggers dined courtesy of polēpolē.

Gastrology recently attended the launch of polēpolē (pronounced ‘pol-eh-pol-eh’), the newly opened warm and spirited bar and kitchen on Little Collins Street.

Owned and operated by husband and wife team, Dean and Jeanelle Mariani, polēpolē is inspired by the couple’s extensive travels through East Africa. The vibrant energy of Sub-Saharan Africa peeks through in tasteful hints, from the flavoursome fare and cocktail menus, to the exotic décor and dynamic tunes.

A curated menu of signature cocktails offers guests the chance to try some unique and intriguing flavour combinations. We loved the two cocktails we sampled on the night (Ginger Lesson and Mzungu Martini). The Ginger lesson was a fiery cocktail made from gin, house-made ginger syrup, Montenegro and citrus. We loved the heat from the ginger which worked marvellously with the tangy citrus notes. The Mzungu martini on the other hand was an African style espresso martini. We loved the heady rum mixture.  

We were also delighted by the distinctive selection of rare and imported African beers on offer.

The menu at polēpolē was constructed by Consulting chef, Andy Mac (Executive Chef at Axil Coffee Roasters) and features a selection of sweet, smoky and spicy dishes designed to share with friends, including Pork, almond and cinnamon cigar with lava salt and pomegranate molasses and Rum and raisin brownie mousse cake with vanilla brulee and chocolate soil. 

Our favourite dish from the night was the Harissa lamb ribs. These were expertly prepared and had juicy, succulent flesh. The outstanding ribs were crusted with a flavoursome spice mix and served with delicious red pepper salsa and tahini yoghurt.

The term polēpolē is Swahili for “take it easy” - aptly so given the bar seeks to be a welcoming escape from the stresses of city life.

Location: 267 Little Collins St  Melbourne

Phone: 03 9650 2811

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

Cuisine: African, bar

Forget socks, blow dad away with Mad Dog chilli this Father's Day

Gastrology bloggers received the product courtesy of Yarra Valley Gourmet Foods.

Based in the picturesque Yarra Valley, the aptly named producer of preserves, larder and chilli,  Yarra Valley Gourmet Foods, is fast becoming a sought after brand for kitchens across Australia.

With Father’s Day fast approaching, Yarra Valley Gourmet Foods has the ultimate ‘Mad Dog chilli’, which is perfect for any spice-loving mad dog dad.

We loved both the chilli sauces we sampled (Chilli Mustard and Chilli Jam) which we thought tasted perfect with anything  meaty - think fried chicken or char-grilled steak (delicious!).

The Mad Dog Chilli Mustard is seriously spicy and tasty. We enjoyed using this as a marinade (which we made by combining 1/2 cup mustard with olive oil) and lathered over some chicken breast before chucking it on the barbie. The Chilli jam was also delicious. Palette sizzling, the chilli jam is all about the kick and can be used as an accompaniment to curries, noodles or rice dishes.

For more information and the full range of Yarra Valley Gourmet Foods visit www.yarravalleygourmetfoods.com.au.

CJ Cafe - where the community meets

Gastrology bloggers dined courtesy of CJ Cafe.

CJ Café is a place where the community meets. The moment we stepped into the venue we noticed the sheer number of repeat customers step through their doors. The staff appear to know everyone by name.

Owner, Bill Diep left a role 14 year role in banking and finance to pursue his passion in hospitality and for the past 4 years he has lived and breathed CJ Café. 

The café primarily caters for local residents and trades men. The breakfast menu has traditionally been kept simple with menu staples like egg & bacon toast. On the other hand, lunch at CJ Café is Asian-influenced and features weekly menu items like Roast Lamb, Mandarin Chicken, Teriyaki Beef and BBQ pork. 

Gastrology was invited to sample their new breakfast menu…

Twisted Benedict 

The twisted benedict featured two poached eggs that were accompanied by generous slices of smoked salmon, creamy smashed avocado (with a hint of lemon), wilted spinach and 2 slices of crunchy grilled bread slathered with hollandaise sauce. 

French Toast with crisp bacon and maple syrup

The feature component of this assembly of items was the mouth-watering bacon. Permeated with porky goodness and lined with fried pork fat, the bacon was a treat. 

Smashed avocado toast Meredith Goat cheese tomato sesame and olive oil on toasts

A vegetarian option, this dish was a respectable assembly of breakfast essentials.  

CJ Cafe serves breakfast and lunch from Monday to Friday but are looking to begin weekend service soon and will be delving into more adventurous menu items like an American Steak sandwich and a soft shell Crap Brioche.

‘MATCHED’ @ The Boulevard

Gastrology bloggers dined courtesy of The Boulevard and Cake Wines.

Cake Wines recently launched ‘MATCHED’, a celebration of kitchens that don’t live in the limelight.

The campaign runs through-out July-Aug-Sept and is about celebrating “kitchens that don’t live in the limelight”, hearing stories from the chefs that run them, and giving some much needed love, and exposure, to the restaurants, cafes, tapas/wine bars and gastro pubs that sometimes get drowned out by the celebrity driven food world.

Cake Wines is a newish, contemporary winery from the Adelaide Hills made up of a couple of young wine makers and young wine lovers. Working with over 50 venues nationally, Cake has approached chefs / venues / owners to match their favourite dishes to any one of Cakes’ existing wines. Cake will dedicate their social media network to sharing some of these inspiring food and wine stories across the 3 months.

As part of the ‘MATCHED’ campaign, Gastrology were privileged to visit The Boulevard. A unique venue which offers beautiful views of Melbourne’s skyline and the local Studley Park precinct, the Boulevard is located a mere 10 minutes from the CBD. 

The menu features modern Australian cuisine which showcases the finest ingredients carefully selected from local and imported suppliers.

Whipped goat cheese with onion compote, house made dukkah and toasted olive sourdough

This was a scrumptious start. We enjoyed the prominent tartness of the goats cheese which was complemented by the sweet onion compote. 

House made gnocchi with mustard butter, fried sage and shaved grana padano

The beautifully pan fried gnocchi was wonderfully light and captivating with its fragrant sage aroma and lingering rich grana padano flavour.

Crispy skin barramundi with king prawn, sautéed spinach and prawn bisque

The quality of the barramundi was exemplary. The skin of the fish was perfectly seared to be very crisp while the flesh was delicate and moist. It was a dish that allowed the natural subtle sweetness of the fish to be enjoyed. The prawn bisque boasted a decadent depth of flavour and was the perfect accompaniment to the fish, king prawn and melt in your mouth spinach.

Slow braised beef cheeks in a red wine sauce, white bean puree, caramelised onions and crispy pancetta

The slow braised beef cheek was excellent – a memorable dish combining flawless texture with equally superlative flavours.

The matching wine, the Cake Wines Pinot Noir 2012 was the perfect match to the slow braised beef cheek. A supple and approachable wine, the summer fruit flavours and subtle spice notes complemented the earthy braising sauce and the sweetness of the onions. 

Banana and sticky date pudding with butterscotch, organic vanilla bean ice-cream, walnut praline

Consistent with the preceding courses, the banana and sticky date pudding was well made and decadently coated in copious amounts of rich butterscotch sauce. It was a lovely rendition of a classic dessert.

With a lovely relaxed ambience, cheerful wait staff and award winning Modern Australian cuisine, The Boulevard is an ideal venue to laze away the afternoon.  

Location: 121 Studley Park Road, Kew

Phone: 03 9852 8144

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

Cuisine: Modern Australian, Coffee, Breakfast/Brunch

Foxtrot Charlie - Cleared for takeoff

Gastrology bloggers dined courtesy of Foxtrot Charlie.

Pioneering a culture of food, coffee and all-around cool vibe, Foxtrot Charlie delivers Melbournians a modish café in which to embrace quality coffee.

The name comes from the code words in the NATO phonetic alphabet for F and C (which represent Food and Coffee). An appropriate name we think, given how owner, Costas has successfully created a quintessentially Melbourne coffee hot spot which serves great food.

Serious about coffee, the café is its own boutique roaster, roasting daily to ensure a consistent quality. The result is a blend tailored to cut through the milk and ensure the coffee flavour is still present without too much bitterness.

The food at Foxtrot Charlie is a big draw card - doing it differently with a breakfast menu developed around the seasons and a balanced lunch menu with daily specials that more than satisfies its neighbourhood clientele that include business and residents alike.

House made semolina gnocchi with tomato, speck and chilli

The light pillows of gnocchi were accompanied by a rich, flavoursome sauce and lashings of savoury speck and spicy chilli. It was a simple dish, done well.

Asian style beef cheek served with a pickled salad of carrot, radish, coriander and fried shallot

The beef cheek was tender and delicious, with caramel undertones courtesy of being slow-braised in Chinese wine. Paired with an earthy Asian braising sauce, the cheeks fell away at the weight of our spoons whilst still retaining their integrity. The salad which sat atop the cheek was the perfect accompaniment. Fresh, vibrant and crisp, the salad provided acidity and texture. It was a magnificent dish.

Pistachio & Yoghurt Mousse cake

Our visit to Foxtrot Charlie concluded on a delectably sweet note. The Pistachio & Yoghurt Mousse cake had a vibrant combination of flavours. The yoghurt mousse had a pleasant balance between tartness and sweetness, blending well with the flavour and texture of the pistachio cake. The accompanying rhubarb was cooked to perfection and a welcome addition to the dessert.

Right: Fresh House Made Passionfruit Marshmallows

Service is yet another strong point.  We were well attended to and the staff were friendly, warm and welcoming.

The perfect embodiment of a thriving Melbourne café, Foxtrot Charlie is a weekend brunch mecca, drawing in the crowds week in week out with its excellent food, fantastic coffee and cheerful wait staff.

Location: 359 Sydney Road,  Brunswick

Phone: 03 9387 3397

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

Cuisine: Modern Australian, Breakfast/Brunch, Coffee

Bollywood Dinner & Dance @ Tandoori Flames

Gastrology bloggers dined courtesy of Tandoori Flames.

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

Every month, Tandoori Flames hosts a Bollywood dinner & dance which features a scrumptious 4 course meal with plenty of entertainment. 

An in-house DJ  leads the Bollywood style celebrations on the dance floor and there is even a belly dancer show and prizes to be won throughout the evening. The menu changes monthly and there are also interactive food stands where food is prepared before your eyes. 

Booking is advised as the dinner and dance has proven popular with locals and have sold out quickly in recent time. Those who purchase pre-paid tickets receive a complimentary drink.

We enjoyed heartening curries amidst a sumptuous selection of Indian delights from the buffet (Six Starters,  Six Mains and a Live Paani Puri Stall). 

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

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.

Various sweet options are also served for dessert and drink specials are available all night. 

Tandoori Flames delivers a fun time of food and dance along with excellent service at their monthly Bollywood Dinner & Dance. Musical entertainment such as the belly dancer adds a pleasant touch of ambience to the evening which provides the opportunity to join family, friends and/or work colleagues for a unique dining experience.

What: Bollywood Dinner & Dance

Location: 15 Vernon Street, South Kingsville

Phone: 03 9078 2769

Link: http://tandooriflamesmelbourne.com.au/bolly-wood-dinner-dance/

Cuisine: Indian

Malaysian Mamak cuisine @ Zam Zam

Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.

Located on bustling Lonsdale Street, Zam Zam offers Malaysian Mamak cuisine.

Originating from the Mamak population in Malaysia (Tamil Muslims of Malaysian nationality), the cuisine is full of flavour, spicy and simply addictive.

The decor favours functionality over aesthetics. Just being in Zam Zam takes you straight back to Malaysia. Delicious scents fill the air and we’re salivating already.

Tea Tarik

The menu is incredibly well-priced and there is a huge range of Malaysian mamak delicacies to choose from including a comprehensive drinks menu. We recommend the teh tarik – a frothy and sweet pulled tea.

Maggi Goreng 

A style of cooking instant noodles, which is common in Malaysia and served at Mamak food stalls the wok-tossed noodles exhibited the characteristic charred flavour and were coated in beautiful blachan and generous morsels of chicken, egg, tofu and bokchoy. A squeeze of lemon juice provided a delicious flavour enhancing tartness to the dish.

Masala Dosai

Roti chanai

The roti had a crisp finish with a moist interior, making it the perfect canvas for the decadent curries. We enjoyed the robust and fragrant curries, which, together with freshly cooked roti bread, was an addictive and comforting dish.

Murtabak

The murtabak was filled with a thick spread of minced beef. As we sank our teeth into the warm soft roti casing, we were immediately struck with an explosion of flavours. The accompanying curry created a wonderfully piquant dressing for the spiced minced beef. 

Roti bom

An absolute MUST-HAVE, the Roti bom at Zam Zam was one of the best we have had in Melbourne. A simple dessert that amalgamated the best aspects of roti canai in the form of a dessert, the roti had a pleasant chewiness which contrasted nicely with the creamy ice cream.  A simple, but a truly superb, dessert. 

Zam Zam is a no-frills hawker-style eatery that offers the soundest bang for your buck. The service is friendly and prompt and you will be instantly transported to the streets of Kuala Lumpur.



Location: 362-364 Lonsdale Street, Melbourne

Phone: 03 9606 0109
Link: http://www.zamzammelbourne.com.au/
Cuisine: Indian, Malaysian

Pitango launches home-style Free Range Chicken & Vegetable Soup

Gastrology bloggers received the product courtesy of Pitango.

Chicken soup has long been recognised as the soup of choice during the colder months.

This classic soup is the perfect companion to warm us up on a cold day or a meal of choice traditionally served by our mums when we’re struggling through a cold.

Pitango has recently added to its organic and fresh chilled soups and meals, their own spin on the loved classic: Pitango Free Range Chicken and Vegetable Soup.

Made from real, fresh ingredients and the best free range chicken, we liked that the soup tasted homemade  and is 99% fat free. 

An easy option for lunch or dinner, the soups are available at Woolworths stores nationally in the chiller section for RRP $6.99.

Emporium Launch by Baz Luhrmann

Gastrology bloggers attended the launch as guests of CFS Retail Property Group together with GIC.

On Wednesday 20 August 2014, Gastrology attended the official launch of Melbourne’s reimagined retail icon, Emporium Melbourne which was created and hosted by creative visionary Baz Luhrmann.

Emporium Melbourne appointed Creative Visionary Baz Luhrmann to create the official launch celebration for his extraordinary ability to take an old classic and reimagine it into a contemporary icon.

This sentiment reflected the vision of Emporium Melbourne, which has been dramatically transformed since first opening its doors as the Myer Emporium in 1911.

More than three million people have experienced this Melbourne icon since it opened on 16 April, reimagining the CBD retail landscape with its exceptional design and impressive offer across fashion and food.

The official celebration also marked the arrival of even more fashion firsts and flagship stores, building upon Emporium Melbourne’s already impressive world-class line-up.

Opening throughout July and August are:

• Australia’s first Kate Spade New York, which will feature new digitally-controlled change rooms that enable customers to change backdrops when they are snapping themselves in the latest looks;
• The first Melbourne stores for Michael Kors and one of Australia’s most celebrated new designers, Dion Lee; and 
• The largest Topshop in the southern hemisphere and first store to the Melbourne CBD, delivering three levels of fashion.

These incredible fashion firsts join Victoria’s Secret, who also recently opened their first Melbourne CBD store.

Over the coming weeks, Emporium Melbourne will also welcome flagship stores for:

• American brand Coach, with the launch of a brand new fashion direction;
• Italian icon Furla and their range of high quality bags, shoes and accessories, celebrated since 1927; and 
• Fashion favourites Oroton and Ted Baker.

The arrivals of these retailers are reason to celebrate with the completion of the Little Bourke Street International Precinct, delivering yet another dimension to this already outstanding line-up.

These fashion firsts and flagships will be joined by celebrated foodies:

• South Yarra institution Dainty Sichuan, in the Urban Kitchen precinct on the Lower Ground Supercharger Wholefoods, a celebration of superfood and vegetables by Restaurateur Paul Mathis and business partner George Incretolli; and
• Gourmet food store Jones the Grocer, Alison Nelson’s Chocolate Bar New York and waffle and coffee restaurant, Waffee.

Once all stores are open, Emporium Melbourne will be home to over 200 fashion and food brands, offering a reimagined shopping experience like no other.

Baz Luhrmann’s celebration proved to be one of the biggest events on Melbourne’s calendar this year with the transformation of Emporium Melbourne into a set of experiences that tell the story of the iconic building’s colourful history.

Bomba goes to Spain

Gastrology bloggers dined courtesy of Bomba.

Jesse and Shane have been eating and drinking their way around Spain and have brought what they learned and discovered to the tables and glasses at Bomba.

Gastrology bloggers recently attended “Bomba goes to Spain”, which was a series of dinners and a Sunday lunch where guests were able to try dishes that Jesse learned (from traditional gastronomic societies to truffled pork sausages he sampled at a piggery). 

The event was also a cross launch with a Vermut that Bomba are now importing into their offerings which Jesse and Shane discovered on their trip, Casa Mariol Nergre -  the first time this will be available in Australia.

From left: House tinned tuna montadido with piquillo pepper, Artichoke with pancetta, Braised oxtail croquettes 

The braised oxtail croquettes were one of the highlights from the dinner. As we sank our teeth through the crispy crumbed layer of the fried croquette, it unleashed moreish and tender morsels of meat – just beautiful.

From left: Oriol Llavina olive oil rice, Matriku gastronomic society mackeral with chilli garlic, Spiced pork bomba 

The Oriol Llavina olive oil rice worked superbly with the Matriku gastronomic society mackeral, counteracting the saltiness of the oily fish. 

From left: Pyrenees truffled pork sausage, Gem lettuce salad, Baby bravas 

The Pyrenees truffled pork sausage was yet another highlight - amazingly rich in flavour, the sausages were perfectly counterbalanced by the freshness of the Gem lettuce salad. 

Creme Catalan

Our Spanish dinner concluded with a delectable dessert of Creme Catalan. The consistency of the custard in the Creme Catalan was velvety smooth and delicate. Possessing the requisite sugary hard shell, the custard was an absolute delight to indulge in. 

Nearly a year down the track and Bomba continues to be  a great place to sip, savour and share in the spirit of tapas and good friends. The “Bomba goes to Spain” series was further confirmation of the venue's standing in Melbourne's culinary scene.  

Location: 103 Lonsdale St Melbourne

Phone: 03 9077 0451

Link: http://bombabar.com.au/

Cuisine: Spanish, Tapas

A celebration of traditional and modern Italian cuisine @ Bistro Bakini

Gastrology bloggers dined courtesy of Bistro Bakini.

Blending the best of local produce with authentic Italian cooking, Bistro Bakini satisfies families and gourmet diners alike.

Bistro Bakini’s menu features authentic Italian cuisine, made up of the highest quality ingredients, some of which are imported from Italy.

The dining room possesses a warm familial atmosphere with views of the vast wine collection Bistro Bakini harbours. 

The wine list is reasonably priced and features a good selection of wines to complement your meal.

Olive ascolane - Stuffed green olives crumbed and fried

Croquette di baccala - Potatoes and baccala croquette cappers aioli

The croquette had a wonderfully crisp exterior which combined beautifully with the salted cod which provided salinity to the dish while the creamy cappers aioli ensured that the dish had requisite balance.

Capasante alla griglia - Hervey bay scallops caramelized onions vernaccia and bread crumbs

The scallops were beautifully seared and boasted a delicate sweetness.

Burrata pugliese - Burrata roasted eggplant and confit tomato

This cheese sensation demonstrated that unforgettable dishes can sometimes be very simple. In this instance, a ball of unadulterated burrata simply paired with smokey eggplant and confit tomato. When the outer solid mozzarella shell was cut, we loved how the the creamy interior of soft, stringy curd and fresh cream revealed itself. The sumptuously rich yet sensibly balanced flavours were sensational. 

Risotto con le cicale di mare - Morton bay bug meat risotto chilli garlic spicy tomato broth

The risotto was, as expected from a good Italian restaurant, superbly executed.  The rice in the risotto was puffy and al-dente and, coupled with generous amounts of tender Morton bay bug pieces and luscious chilli and garlic spicy tomato broth, had a wonderful depth of flavour.  The dish boasted a rich seafood flavour with a robust undercurrent of parmesan.

Guancia Di manzo - Slow braised ox cheeks, barley risotto & cooking jus

Atop the layer of superbly cooked barley risotto, lay a delicious piece of decadent and flavoursome ox cheek. The braised ox cheek was incredibly tender, falling away easily with the weight of our forks. Coated with the earthy braising sauce, the dish was very enjoyable to consume. 

Bistecca di manzo - Wagu beef tagliata, roasted cauliflower gratin and red wine jus

The accompaniments to the wagyu were each perfectly seasoned and wonderfully flavoured.  However, the true highlight of the dish was the slice of wagyu beef – 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, the beef was sublime with a decadent melt in the mouth, almost buttery, consistency.  

Dessert platter: Pannacotta, Nutella Bomboloni, Tiramisu, Chocolate mousse & “Ladies' Kisses”  (elegant little hazelnut cookies from Piedmont in Italy's north)

Our dessert tasting platter was a stunning end to what was a fabulous dinner. While everything on the plate was absolutely delicious, the yogurt panna cotta was of particular note. Possessing complexity with a pronounced sour "twang" courtesy of being made from good quality yogurt, the panna cotta was silky smooth and just barely holding its shape.

Bistro Bakini impresses with the freshness of its ingredients and the quality of its service. Highly recommended for a place to take that special someone or perhaps the family for the perfect treat.

Location: 568 St Kilda Rd  Melbourne

Phone: 03 9521 7774

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

Cuisine: Italian

Man Mo Completes Dining Precinct at WTC Wharf

Gastrology bloggers dined courtesy of Man Mo.

The newest addition to the northern banks of the Yarra River, Man Mo WTC offers traditional Chinese cuisine at its best.

Upon entering Man Mo, we were captivated by the restaurant’s plush dining ambience.

Designed to capture the bygone era of Imperial China in a contemporary fashion, the expansive dining room is adorned with traditional Lucky Charmed Tassels and paintings, and with red and gold lashes of colour throughout the restaurant. The restaurant’s dining space is further enhanced by the mood lighting.

The menu features traditional and modern Chinese dishes. Unlike its sister restaurant in New Quay, which has a more Malaysian fusion offering, Man Mo WTC provides a more traditional Chinese cuisine including a strong focus on live seafood and clay pot dishes. 

Left: Scallop & Egg lettuce leaf

Right: Baked Crab Shell

We loved the cheesy baked crab shell which featured deliciously sweet blue swimmer crab meat with onion, bacon and mushroom. 

Peking duck

A highlight of our meal was the Peking duck with pancakes. Each portion was carefully prepared to ensure that each was fresh and warm when consumed. With a generous slice of duck breast, fresh spring onion, warm pancake and ample sauce, it boasted a crisp skin and unctuous fat.

Garlic butter and king prawns with jade noodles

The prawns were very fresh and the herbs provided punchy fragrant flavours.  The accompanying noodles were slippery and coated in a delicious garlic and butter sauce. It was a good dish that was highlighted by the natural sweetness of the prawns and complimented by the noodles which retained a pleasant elasticity. 

 Cape Grim tenderloin with truffle oil and special fried rice

The eye fillet was delicious, exhibiting the characteristic charred flavour that normally accompanies a wok-tossed item.  Well-seasoned, the warming pepper was very welcoming on a cold Melbourne day. 

Crème brulee 

The consistency of the custard in a crème brulee was velvety smooth and delicate and featured atop the decadent custard, the requisite sugary hard shell.

Banana fritter with ice cream

Man Mo’s take on the traditional banana fritter was delicious. The banana had an ethereally light and crispy batter and was soft and sweet inside. Served with a creamy vanilla ice cream, this was a pleasant end to our meal.  

Man Mo is a brilliant addition to the WTC Wharf dining precinct, sitting perfectly alongside the existing premium restaurants and further enhancing WTC Wharf‘s position as a world-class dining destination for Melbournians and international visitors alike.

Location: River side of World Trade Cntre, 38 Siddeley Street, Docklands
Phone: 03 9077 9598
Link: http://www.manmowtc.com.au/
Cuisine: Chinese, Seafood

Melbourne's Hottest Venues Celebrated as Time Out Melbourne Announces Food Award Winners

Gastrology bloggers attended the Time Out Time Out Melbourne Food Awards courtesy of Time Out.

Melbourne’s hottest cafes, restaurants and chefs were awarded at the annual Time Out Melbourne Food Awards last night at brand new Peruvian venue, Pastuso.

Over 250 of Melbourne’s dining elite were in attendance, hoping to win one of just nine awards presented by Appletiser, Vale Ale and Pepperjack.

“Melbourne’s chefs, apprentices, waiters and restaurateurs keep upping their game every single year,” says Time Out Melbourne’s food and drink editor, Gemima Cody, “and we’re excited to acknowledge everyone pushing those boundaries and those who make this such a great city to live and eat in.” 

This year’s awards included Best Bang For Buck, Best New Restaurant, Best Café and Restaurant of the Year. 

The city’s rising stars were recognised with the Hot Talent Award and for the first time ever, the inaugural Chef of the Year Award was presented. Time Out Melbourne readers also got the chance to pick their favourites with the People’s Choice Award.

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

And the winners are…

HOT TALENT - Dave Verheul, The Town Mouse

BEST NEW RESTAURANT - Saint Crispin 

BEST CASUAL RESTAURANT - Nieuw Amsterdam

BEST BANG FOR BUCK - Jimmy Grants

BEST CAFÉ - Hammer and Tong 412

PEOPLE’S CHOICE - Smith and Daughters

 

CHEF OF THE YEAR - Philippa Sibley, Prix Fixe

RESTAURANT OF THE YEAR - Brae

THE LEGEND AWARD - Flower Drum

Pastuso was the perfect venue for the Time Out Food Awards. The brand spanking new Peruvian venture from the San Telmo boys, Pastuso ensured that all guests were delighted by delicious canapes.

We loved the authentic South American cuisine.

The Aroz con Pato was the highlight of our night. A dish of confit duck with traditional Peruvian coriander and a beer based rice, the dish was excellent. The duck was exceedingly tender and the coriander brought freshness which contrasted well with the richness of the dish. The Pan Con Chicharron (a dish of slow cooked pork belly, served on egg yolk, bread and coriander mayonnaise) was yet another delightful dish. The unctuous piece of slow cooked pork belly simply melted in our mouths.

Thunder Road Brewing Co. + Mensousai Mugen Ramen Beer and Japanese Media Dinner

Gastrology bloggers dined courtesy of Thunder Road Brewing Co. + Mensousai Mugen Ramen Bar.

Gastrology was recently invited to a Japanese Dinner paired with Thunder Road Saison Japon, Silver Medal Winner at the Australian International Beer Awards 2014, and other Thunder Road Brewing Co. Beers.

Located in a hidden alley way, Mensousai Mugen offers an intimate dining experience over 2 floors. The menu features Ramen or Tsukemen and a delicious range of Japas (Japanese Tapas) to share alongside a range of selected wines and beers from the bar.

Renown Chef Kin San (Ikuei Arakane), Yoshi Kurosawa, the owner of Mugen Ramen Bar and Robot Bar across the road, were our hosts for the evening. We also gained insight into the delicious beers over the course of the evening as we heard from Colin Paige (Master Brewer) and Marcus Cox (Senior Brewer) from Thunder Road Brewing Co. 

Saison Japon is a collaboration between Thunder Road Brewing Co. and Yoshi Kurosawa who just so happens to be a master cocktail alchemist. The beer is the perfect match for Japanese food, having European complexity as well as Japanese finesse. Infused with the four traditional Japanese botanicals including Konbu, Shiso, Yuzu and Ume, the result is a wonderful new style of beer.

What was clear from the food we devoured was the Mensousai Mugen philosophy - the focus on high quality produce and provision of a unique experience.

Japanese konbu seaweed cured snapper with yuzu sushi rice roll

Our favourite beer and food match was this snapper and the Saison Japon. The aromatic, complex bitter and sweet flavours of the Yuzu immersed the tender pieces of snapper while the sushi rice was perfectly made. Together with the Saison Japon, this dish was sensational. 

Sous-vide cooked Wagyu slice with spicy fruit soy dipping sauce and black sansho pepper

The Wagyu beef was stunning, exhibiting a melt in the mouth tenderness typical of a quality piece of Wagyu Beef. The spicy soy dipping sauce added a delicious savoury note while the black Sancho pepper added a desirable heat.

Roast duck breast slice wrapped soba crepe with yuzu & saikyo miso dip

We loved the duck’s thin crispy skin and the healthy layer of unctuous duck fat that lay atop the tender duck meat. The yuzu and saikyo miso dip provides a rich and robust flavour to the crepe wrapped duck pieces. With the crunchy cucumber to counteract the richness of the duck, it was simply delicious.   

Slow cooked pork belly and parsnip puree with beer wheat served red wine vinegar 

The large nugget of moist pork belly, which contained the perfect amount of unctuous fat, encased in a crisp outer crust imbibed with red wine vinegar was spectacular. Each bite was gratifying. We loved the addition of crispy beer wheat which added both texture and complexity.  

White fish of the day served with Japanese Gin–an sauce

The final course of White fish of the day served with Japanese Gin–an sauce was, for us, the dish of the night. The fish was exceedingly tender, having retained its characteristic delicate texture. The fish boasted a lovely sweetness and juiciness which was further enhanced by the accompanying broth. The crispy skin looked and tasted amazing.

We loved Mugen Ramen’s distinctive Japanese cuisine which sets it apart from the crowd. Together with delicious beers from Thunder Road Brewing Co, the venue is a place where good food and good times go hand-in-hand. 

Location: 11 Bligh Pl  Melbourne

Phone: 03 9620 3647

Link: http://mensousaimugen.com/

Cuisine: Japanese, Noodle Shop, Tapas, Bar

A toast to good food & great wine @ The Valley Cellardoor

Gastrology bloggers dined courtesy of The Valley Cellardoor.

Since first opening its doors in June 2010, The Valley Cellardoor has developed a reputation for keeping locals well lubricated with well-priced wine and good food (which, of course, goes perfectly with wine) in a comfortable environment which reflects rustic sophistication.

We sat at the newly expanded area of the cellar door which has increased the venue’s seating capacity to 150 people and offers a view into the cosy, open plan kitchen. We loved the welcoming and cosy ambience.

The focal point of The Valley Cellardoor is the wine with over 250 to choose from, all from boutique producers ranging in price from $10 – $35 take away and $17 – $42 drink in house.  

There is also an impressive list of craft beer and cider that will impress and suit any taste.

For those eager to increase their knowledge of wine, the staff offer advice, plenty of expert knowledge and guidance.

Owners and brothers Tony and Mark Pendreich possess extensive experience in wine and hospitality. Mark is a trained sommelier, and has an impressive resume including having worked in London for Marco Pierre White and the Conran Group whilst Tony spent 7 years in Hong Kong and China as a Project Manager. The pair were one of the first to introduce the BYO food concept and minimal in house corkage through their original wine bar ‘Mordialloc Cellardoor’.

Their passion for the liquid gold is clear and their warmth and hospitality is palpable as you step into the venue. 

Charcuterie platter

The charcuterie was a respectable assembly of salami, prosciutto, cheddar, brie, olives, cornichons, antipasto mix, quince paste and bread. The salami and prosciutto were in particular excellent – both possessing a richness that had been further enhanced by the flavours of the intense curing salt mix. 

Pizza of the month - Housemade tomato sauce, potato, leek, bacon pieces

The potato, leek and bacon pizza was a winner and featured a classic amalgamation of flavours which could not be faulted.

Vegetarian pizza 

Housemade tomato sauce, mozzarella cheese, caramelised onions, roasted pumpkin, roasted peppers, roasted eggplant, pinenuts

The vegetarian pizza was lovely. Layers of mozzarella were teamed with delightful melt-in-your’s-mouth eggplant slices, juicy pumpkin and mellow roasted peppers. Encircled with a puffy crisp crust, this pizza was the perfect Friday night treat.

It is no surprise that The Valley Cellardoor quickly attracted a steady stream of devoted clientele, impressed by its rustic, yet fine foods, use of local, specialty purveyors, and their exceptional wine and beer offerings.

Location: 18 Hall Street  Moonee Ponds

Phone: 03 9370 2000

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