Malaysian banquet @ Ayam Chef

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

Ayam Chef aims to satisfy Melbourne’s unquenchable thirst for South East Asian cuisine by offering authentic Malaysian food in bustling South Melbourne.

The dining room is casual and contemporary with  subdued grey walls complimented by comfortable wooden furnishings. Feature walls provide a clever accent, as do the light bulbs that hang from the ceiling.

The menu features a variety of Malaysian favourites including hawker style food as well as main dishes to share with rice. 

Top left: Seafood Tofu Soup w. Crab meat & prawn
Top right: Lobak five spice meat rolls

Bpttom left: Ayam Chef's Flame grilled Chicken Breast Satay with peanut sauce
Bottom right: Shredded Duck Soup w. tofu, water chestnut, Chinese mushroom, & vinegar

We enjoyed the selection of entrees which we devoured very quickly. Of particular note were the succulent, aromatic, freshly grilled chicken satay skewers which we slathered in the decadent and perfectly spiced satay sauce.

Malaysian Curry Beef (Rendang)

The beef curry was decadent. The full-bodied, pungent rendang gravy paired beautifully with melt-in-your-mouth morsels of beef. We enjoyed the richness of the curry and the generous use of spices which showcased the customary punchy flavours exhibited by Malaysian curries generally.  Together with steamed rice, it was an addictive and comforting dish.

Deep Fried Cod Fish Cutlet w. banana leaf in Malaysian sambal sauce

The deep fried cod pieces were coated in thin crisp batter that encapsulated firm, sweet flesh. Coated in a delectable sambal sauce, it was simply superb.

Spicy Wok Fried "Kam Hoing" Prawns (in shell) w. lemongrass, curry leaf, dry shrimp & egg in tangy sauce

The Kam Hoing prawns were absolutely delicious. The gorgeous, plump prawns were bursting with freshness and cooked perfectly. The flavours were complex and harmonious. There was the perfect amount tartness from the sauce and a beautiful amalgamation of fragrant flavours courtesy of the lemongrass and curry leaf.

Stir Fried Eggplant, Okra, beans w. Malaysian Sambal sauce

The Stir Fried Eggplant, Okra, beans with Malaysian Sambal sauce was the dish of the night. It was a well-conceived dish that took full advantage of the eggplant’s most notable characteristic – its supple flesh. The thick pieces of eggplant were encrusted with rich sambal and were beautifully caramelised. The gooey okra further enhanced the texture of the creamy eggplant flesh that melted in the mouth in a manner similar to unctuous pork fat while the crunchy beans added texture. Although vegetarian dishes are often easily dismissed, this particular gem is one that commands respect.

The desserts were beautiful.  

Left: Sago pudding w. coconut milk and palm sugar
Right: Mini soy milk pudding w. palm sugar and fresh grated ginger

Banana fritter w. ice cream

Kueh dada w. ice cream

Our favourite was the kueh dada. This sweet coconut stuffed pancake roll was beautifully made and matched perfectly with the cold coconut ice cream. It was an especially gratifying dessert that concluded our evening on a sweet high.

Ayam Chef presents a refreshing take on Malaysian cuisine whilst remaining true to its origins. With food this good, a delightfully casual atmosphere and prices this reasonable, Ayam Chef is great for a casual catch up with friends or a decadent feast with the family.

Location: 67-69 Coventry Street, Southbank,

Phone: 03 9681 4480

Link: http://ayamchef.com.au/

Cuisine: Asian, Malaysian

Lumber Yard @ The Workers Club

Gastrology bloggers dined courtesy of Lumber Yard.

Located within the confines of The Workers Club, The Lumber Yard is a stand-alone dining room and restaurant which celebrates old British cuisine with an emphasis on smoking techniques and nostalgic, hearty English fare with a twist.

The Lumber Yard is the brainchild of new owners and manager Nat Prescutto at The Workers Club (ex Boatbuilders Yard, Yarra Glen Grand), Paul Hammond and Dave Barron. Paul worked for the famed Rushmore Group in London before moving to Australia where he worked at Seamstress and Rosetta for two years under Neil Perry. 

Dave ran his own café and catering business with celebrity chef Nick Nairn in Glasgow, before his move to Melbourne where he was principally responsible for setting up Dry Store Espresso. Paul and Dave are the brains trust behind Ironbark BBQ, an American BBQ concept specialising in unique pop ups and events.

The intimate dining space is cosy but modest, reflecting the simple inspirations behind their food.

The menu features inspiring creations including smoked hot links with Guinness mustard, black pudding with green apple and celery slaw and creamy mashed potato with parsley liquor.

Left: Smoked pork shoulder with piccalilli & Smoked & beer braised beef cheek with pickled onions 

Right: Smoked lamb ribs with vinegar mint dressing

The smoked lamb ribs were stunning - tender, falling off the bone, juicy and packed with flavour. Nicely caramelised and crispy and were flavoured well by the fresh and slightly tart vinegar mint dressing.

The lamb shoulder was superbly slow roasted and was incredibly tender. The flavours from the piccalilli of mustard and turmeric delivered a delectable balance between sweet and savoury. 

The beef cheek was a stand out. It was both tender and delicious, with caramel undertones courtesy of being slow-braised in star anise, white pepper and bay leaf. The cheeks fell away at the weight of our spoons whilst still retaining their integrity. 

Left: Creamy mashed potato with parsley liquor

Right: Bubble and squeak corn bread

The corn bread was an unpretentious creation that was particularly memorable for its addictive sweetness and gritty texture.

The mashed potato with parsley liquor was beautifully creamy and well-seasoned. The use of parsley liquor added a delightful aroma. 

Smoked glazed carrots with red lentils 

The side dish of smoked glazed carrots was inspiring. We loved the combination of the carrots earthy sweetness and the red lentils which had been cooked with vermouth, garlic, bay leaf and shallots. It was a beautiful side dish which shone in its own right but also worked wonders with the relatively heavy mains.

“Eskimo pie” by Gelato Messina

Our dinner concluded on a playful and nostalgic note with chocolate-covered vanilla ice cream bars wrapped in paper.

The Lumber Yard surprises with delicious British inspired cuisine and meats which are slow-smoked over real hard woods, delicious side dishes and an uncompromising commitment to service.

Location: 51 Brunswick Street, Fitzroy

Phone: 03 9415 6558

Link: http://www.lumberyardfitzroy.com/

Cuisine: Barbecue, English/Irish, Scottish

Grey Goose - Taste By Appointment @ Saint Crispin

Gastrology bloggers dined courtesy of Grey Goose.

Gastrology recently attended Taste By Appointment - an exclusive dining experience hosted by Grey Goose.

Charismatically hosted by Grey Goose's Global Brand Ambassador, Joe McCanta (jazz pianist, entrepreneur, world renowned mixologist), the evening involved carefully paired selections of dishes and cocktails designed to awaken the senses and uncover our own unique preferences for certain flavours. 

Located on bustling Smith Street, the venue for this sensory exploration was St Crispin – a favourite of Gastrology bloggers since its inception. This chique, casual space and skilful, contemporary cuisine courtesy of chefs Joe Grbac and Scott Pickett did not disappoint.

Amuse bouche plate - sweet, sour & bitter

Sweet: Bannockburn chicken, golden raisin jam

The chicken was moist and tender, pairing well with the golden raisin jam - an immediately gratifying, decidedly sweet combination of flavours.

Sour: Hapuka ceviche, lime coriander

The ceviche was a wonderful mélange of texture and carefully balanced acidity. Slivers of hapuka were embellished with tangy lime juice, while coriander provided freshness and an enlivening counterpoint.

Bitter: Ocean trout, blood orange endive, cucumber

The Ocean trout, blood orange endive, and cucumber was a masterclass in the controlled use of bitterness. Fresh, fragrant and light, with a perfect application of bitterness from the blood orange endive adding depth and complexity.

Paired with: Grey Goose Le Fizz

Grey Goose vodka served chilled with St-Germain elderflower liqueur, freshly squeezed lime juice and soda water. A delicious alternative to Prosecco, this uniquely balanced cocktail used soft, floral elderflower and refreshing lime to highlight the smooth, rounded taste of Grey Goose Vodka.

Wagyu beef cheek and rump, miso eggplant, fricassee of mushrooms, parmesan gel and soil

The moreish rich, buttery beef cheek and medium rare, tender rump matched exceptionally well with the umami laden miso eggplant and fricassee of mushrooms. Combined with the parmesan gel and soil, this dish was an impeccably conducted symphony of flavours.

Paired with: Grey Goose martini a la truffe maison

Grey Goose vodka stirred with Noilly Prat dry vermouth washed with black truffle butter and plum vinegar

This cocktail was inspiring and like no other cocktail we have ever tasted. The earthy scent of black truffle wafted out of this savoury, velvety cocktail courtesy of black truffle butter. With an almost soup like quality, this cocktail provided a wonderfully unique and delicious accompaniment to the rich beef course.

Parfait of hazelnuts, caramelised pear, crispy phyllo pastry, almond gel

The parfait was indulgent perfection. Flawlessly textured with a multitude of subtle flavours – hazelnut, caramelised pear, crispy phyllo pastry and almond gel which danced on the palate.

Paired with: Greg Goose la poire

Grey Goose vodka with a crisp smooth taste and the freshness of an Anjou pear

The perfumed aroma of Grey Goose La Poire was intoxicating. Crafted with Anjou pears, this vodka echoed the caramelised pears in the dessert. This vodka is a must try if you can get your hands on it.

Each course was delightfully balanced and well executed, and paired exceptionally well with the elegant Grey Goose cocktails.

With Joe McCanta's guidance, this fascinating journey through the worlds of sweet, sour, bitter, salty and umami led us to some interesting realisations about our own individual senses of taste. Empowered with this knowledge, the night culminated in us ordering up bespoke cocktails which were tailored specifically to our own individual flavour preferences by expert mixologists and the results, as with everything else on this night, were stunning.

Location: 300 Smith Street, Collingwood, 

Phone: 03 9419 2202

Cuisine: Modern Australian

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

Frochella @ Ilya Frozen Yogurt

Gastrology bloggers dined courtesy of Ilya.

Ilya Frozen Yohurt features an array of exciting self-serve frozen yogurt flavours at a weigh-and-pay price.

Gastrology recently sampled 15 delectable flavours at Frochella @ Ilya where we enjoyed their organic, 100% natural, and free from refined cane sugar frozen yogurts.

Owners Natasha and Jason left the corporate world to pursue their passion for good food, (that not only tastes good but is good for you), giving back and having fun - enter, Ilya.

The Ilya frozen yogurt shop is built around the social, consumer experience – we loved the comfortable fittings and furniture.

We loved the array of topping options... 

Our favourite topping was the antioxidant goodness which was a delectable blend of yummy goodness including goji, cacao, maca and mixed-berry powder, chia seeds and pepitas.

We sampled 2 menus - Ilya's core and current flavours (menu A) and the new limited edition spring/summer menu (menu B).

One of our favourite items from the core and current flavours was “Flawless” which was quite simply as its name suggested. It was a beautiful coconut frozen yogurt that was made from coconut milk and shredded coconut. 

Another favourite was “Sexy and I know it” which was a chocolate froyo which delivered rich and wholesome flavours and yet managed to be dairy-free, animal friendly and decadently chocolaty.

The new limited edition spring menu boasted a cacophony of interesting flavour combinations.  We absolutely adored “Lana Del Grey” which was an earl grey tea froyo combined with dried cranberries. We loved the marrying of flavours between the tangy earl grey bergamot notes and the similarly sweet and tart cranberries. 

A healthy dessert alternative, Ilya frozen yogurts are proud to be the first and only organic self-serve frozen yogurt in Australia with no cane sugar used in their yogurt base. Made with fresh organic milk, organic Five:AM yogurt, Ilya offers a superior product offering with their yogurt base sweetened with Stevia and Erythitol, setting them apart from the other froyo offerings around town.

Location: 277 Glen Huntly Road, Elsternwick,

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

Cuisine: Frozen Yogurt

HOPHAUS + OKTOBERFEST = HOPTOBERFEST [20 September - 5 October]

Gastrology bloggers dined courtesy of HOPHAUS.

This year, HOPHAUS celebrates the world’s largest funfair, Oktoberfest, with the inaugural HOPTOBERFEST which will run from 20 September to 5 October. 

Festively dressed HOPHAUS staff served up steins to beer-swilling Bavarians and locals alike, many of them sporting lavish lederhosen in competition to win Best Dressed. Other prizes and giveaways featured throughout the day, with live German music and entertainment. 

As part of HOPTOBERFEST, official Oktoberfest and rare wheat FestBier Erdinger HefeWeizen will be served each day, flown in especially from Bavaria, Germany. 

We absolutely loved the HOPTOBERFEST specials that were curated by Executive chef Marc Brown. Designed to reflect HOPHAUS’ unique take on modern Bavaria while paying tribute to the traditional fest’s fare, the Oktoberfest specials include Wurst Windrad (1kg sausage pinwheel), Kassler Pork Cutlet (Pickled and smoked pork, boiled potatoes, kraut, mini cheese kransky) and Cobbler’s Hot Pot (Grilled pork belly, pear, potato and sweet mustard cream). 

Suckling Pig Nose to tail, lots of crackle, fennel and apple, bier jus 

The succulent pork was superbly cooked with the adorning strip of fat providing an additional indulgent burst of pork flavour. The bier jus had a delightful sweetness to accompany the pork and enlivened the relatively heavy dish. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece. 

 Plate of Spit Roasted Lamb Spinach puree, jus 

The lamb shoulder was a memorable dish which combined flawless texture with equally superlative flavours. Each moreish morsel was tender. The lamb’s accompanying spinach puree was simple, fresh and was a delight when smothered on the exceedingly flavoursome and melt-in-your-mouth pieces of lamb. 

Sauerkraut 

A traditional German side dish, the Sauerkraut was an absolute must-have, with tangy notes cutting through the richness of our mains. 

Käsespätzle 

Carbohydrate heaven, the käsespätzle was warm, decadent and full of stretchy cheese. 

Toffee Apple Strudel Vanilla ice cream and Quark Crème 

A delightful dessert, the caramelised apples were perfectly poached with a rich toffee flavour. The apple pieces were crunchy and juicy and ruptured with sweetness. The beautiful pastry and quark crème provided balance to the sweetness of the caramelised apples while the vanilla ice cream maximised solitary pleasure as it slowly melted into the crumbs and hot filling.

The delicious HOPTOBERFEST specials will be available from 20 September until the end of October. The remainder of the 16-day festival will feature live German music, as well as entertainment and DJs each weekend until Sunday 5 October. 

What: HOPTBERFEST SPECIALS 

Where: HOPHAUS, West end, Mid-level Southgate

When: 20 September - 5 October

Bookings: 03 9682 5900

Quaff-ing with YumTable

Gastrology bloggers dined courtesy of YumTable.

Gastrology bloggers attended the launch of YumTable at Quaff recently.

Situated in the heart of Toorak Village, Quaff is a sleek and informal restaurant. Head chef John Psanis is a man with an impressive resume - having been a key talent behind The Botanical, Paysan, Browns and One Fitzroy Street. That vocational history is evident in Quaff’s menu, with Psanis’ innovative flair being showcased through dishes strongly grounded in French gastronomy.

The dining room is at once traditional and relaxed, shunning the grungy look that is today’s Melbourne norm in favour of a more conventional and elegant atmosphere. 

The Yum Table launch was held in Quaff’s crystal room. Dimly lit with scattered pockets of luminescence emitting from tabletop candles, it was a comfortable setting and one that was perfect for discussing Yum Table, which launched in early September.

Carpaccio of cured atlantic salmon, fennel salad, infused olive oil

The carpaccio of salmon arrived as a plate of thinly sliced salmon topped with dressed fennel salad. It was a triumph of a dish both in terms of texture and taste, with the tender slithers of salmon contrasting nicely with the crisp fennel and the rich oil enhancing the lovely oily texture of the salmon. 

Seared canadian scallops, sweet potato puree, prosciutto dust, parsley oil

Similarly well executed was a dish of caramelised scallops which were expertly seared and superbly complemented by the savoury prosciutto dust and the luscious sweet potato puree.

Confit duck leg, red cabbage, ricotta dumplings, sauce a l'orange

The skilfully prepared duck paired classically with braised red cabbage to great effect. The accompanying ricotta dumplings were delicious - rich and hearty yet light. It was a simple dish of an older age but one which was the highlight of an excellent meal.

Cinnamon panna cotta, rhubarb mille feuille

The cinnamon panna cotta was wonderfully flavoured with cinnamon and had a luxurious velvety texture. The rhubarb mille feuille  was well-made, boasting layers of thin pastry and decadent cream. The dish was best enjoyed when all the elements were eaten together.  

Quaff’s classic soufflé served with ice cream

The soufflé was superbly cooked and was absolutely delicious. We loved the airy consistency and the addition of berries for a slight tartness and the accompanying smooth and dense ice cream. It was a decadent end to a decadent meal.

Quaff presents well executed European and modern Australian cuisine which highlights innovative, yet familiar flavour combinations. It was the perfect backdrop for discussing food and wine and most importantly, for getting excited about YumTable.

Read more about YumTable here.

Location: 436 Toorak Road, South Yarra

Phone: 03 9827 4484

Link: http://www.quaff.net.au/

Cuisine: European, Modern Australian

Malaysia Pavilion @ Fine Foods 2014 [15 September - 18 September 2014]

Gastrology bloggers attended Fine Foods 2014 courtesy of MATRADE.

Malaysia External Trade Development Corporation (MATRADE) is spearheading the participation of 20 Malaysian exhibitors in Fine Food Australia, which is being held from yesterday to 18 September 2014 at the Melbourne Convention & Exhibition Centre.

This year marks MATRADE’s 9th participation in Fine Food Australia. 

Malaysian companies joining the trade event include manufacturers of confectionery, health supplements, food ingredients, ready to eat meals, frozen food as well as packaging and machinery for the food industry.

Fine Food will give a good exposure to these companies about the trends and requirements to export to Australia besides providing good trade opportunities. 

According to Noor Hayati Abu Noh, Malaysian Trade Commissioner in Melbourne, rising awareness of Malaysian cuisine in Australia has created high demand for Malaysian food products such as ingredients, confectioneries and frozen food. 

This is further supported by the establishment of over two hundred Malaysian restaurants, located in major Australian cities including Sydney, Melbourne and Perth.  

“MATRADE is also promoting Malaysian cuisine and food products such as sauces and pastes through the Malaysia Kitchen Programme in the Australian market.” she said. 

The products are available in supermarkets such as Coles and Woolworths as well as in independent Asian grocery stores. 

In 2013, Malaysia exported RM0.92 billion worth of processed food to Australia. For the period of January – June 2014, exports was valued at RM0.61 billion. 

Major exports products include food preparations and ingredients, cocoa and cocoa preparations as well as processed seafood.

Australia is Malaysia’s 9th largest trading partner, with total bilateral trade valued at RM 45.7 billion in 2013. For the first half of 2014, total trade increased by 31 per cent to RM 27.4 billion compared to the same period last year. The implementation of Malaysia – Australia Free Trade Agreement (MAFTA) in 2013 has provided immense opportunities for Malaysian goods and services to enter the dynamic Australian market.

About MATRADE

The Malaysia External Trade Development Corporation (MATRADE) was established on March 1, 1993 as the external trade promotion arm of Malaysia's Ministry of International Trade and Industry (MITI). Its functions are:

• To promote, assist and develop Malaysia's external trade with particular emphasis on the export of manufactured and semi-manufactured products and services;
• To formulate and implement export marketing strategies and trade promotion activities to promote Malaysia's export;
• To undertake commercial intelligence and market research and create a comprehensive database of information for the improvement and development of Malaysia's trade;
• To organise training programmes to improve the international marketing skills of Malaysian exporters;
• To enhance and protect Malaysia's international trade investment abroad; and
• To promote, facilitate and assist in the services areas related to trade.

A La Folie Patisserie

Gastrology bloggers dined courtesy of A La Folie Patisserie.

A French expression used when one is madly in love, “A la folie” perfectly describes the passion that owner Mercédé Coubard has for her patisserie, and the desserts she creates.

We were delighted by the macarons and petits choux from A la folie’s exquisite range of French delights.

Each of the macarons we tasted were superb. Made from an authentic recipe, the almond based macarons boasted a crispy outer shell, soft, smooth inner and delicious cream filling. 

The Dulcey was our favourite macaron. The combination of delicious Varlhona dulcey (blonde chocolate) which featured its signature smoothness and creaminess contrasted wonderfully with the tangy bergamot jelly. It was an impeccable combination of flavours.

The vanilla and salted caramel macaron was a classic flavour done well while the rose delight pleased with moreish Middle Eastern flavour combinations of rose water and orange blossom, raspberry jelly and was finished with baklava nuts.

We loved the intense and unique flavours of the Salted caramel pâtissière and Mango & passionfruit crémeux petit choux that we sampled. A modern twist on the French classic, “choux à la crème”, A la folie's petits choux were delicately light choux pastry filled with naturally flavoured crème pâtissière, and topped with a colourful fondant. 

Described by Mercédé as the perfect balance of pastry and cream in each mouthful, these colourful, full flavoured desserts conveyed the same joy that Mercédé has for her patisserie. The sweet and soft fondant top combined with the airy and light pastry with just a hint of texture-adding crust was followed by a burst of flavour from the decadent, silky smooth cream centre. It was beautiful.

A la folie offers a wide range of delicious macarons and petits choux that are made from fresh and natural ingredients. Mercédé brings her unwavering  passion and love for the small pleasures in life, imbuing her delectable creations with an air of fun and joy. 

Location: 589 Chapel Street, South Yarra

Phone: 03 9827 3337

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

Cuisine: Coffee, French, Desserts

The Voodoo Jerk Truck - You aren’t what you eat!

Gastrology bloggers dined courtesy of The Voodoo Jerk Truck.

Jabili Mchawala of Jabili’s Kitchen is turning up the heat with some mind-blowingly good Jamaican fare which features Jamaican jerk spice which is hot, packs a flavourful punch and can be rubbed on pretty much anything.

After absolutely loving Jabili’s Monday night African Feast, we were excited to try the new Jamaican food on offer.

Jerk Pork Ribs

Full plate - grilled jerk spiced ribs, mint yoghurt, salsa & cornbread 

The traditional Jerk Pork Ribs were absolutely delicious. These were expertly prepared and had juicy, succulent flesh. The outstanding ribs were crusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior.  

The accompanying corn bread was more than just a side show. Charred, stacked, and with Escoveech and tamarind sauce, we savoured every bite. It was an unpretentious creation that was particularly memorable for its addictive sweetness and gritty texture.

Island Fried Chicken

The deep fried chicken (that had been thoughtfully deboned) had crisp outer skin and mouth-watering juicy flesh. Served with rum pickled veg and preserved lemon sauce which possessed a distinct depth of flavour that is far more alluring than your run-of-the-mill sauce, it was absolutely delicious. 

Caribbean Salad

An enlivening salad of creamy Junkanoo dressing, tangy pickled onions, fresh coriander and almond slivers to flavour beautifully roasted cauliflowers, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.

Located behind Mr Wow's Emporium and Los Barbudos, Jabili’s food truck is bringing the bold, Jamaican jerks flavours to Fitzroy and resembles a yard you'd find in Jamaica. Grab a keg table and listen to the old school reggae delights pumping from their vintage AIWA boom box. However you have it, this jerk is hearty for winter and perfect for summer. 

What: Jamaican food

Where: Jabili's Kitchen @ Mr Wow's Emporium, 97b Smith Street,  Fitzroy - Enter via Smith Street through either Mr Wow’s Emporium or Los Barbudos and follow the neon food signs. 

Phone: 0421 483 464

Jabili has decided to keep his Monday Feast, where you can share five African flavours, injera bread and pickled veg for just $35 for two people. Read more about that here.

Saturday nights @ Woolshed Pub

Gastrology bloggers dined courtesy of Woolshed Pub.

Overlooking the picturesque water and city lights, Woolshed is the quintessential waterfront venue offering innovative cuisine in a relaxed environment.

Located within a heritage building, the venue boasts sun-drenched dining areas during the day and romantic and beautiful views spreading across the boardwalk at night.

The menu showcases pub favourites as well as modern Australian cuisine with subtle Mediterranean influences with a variety of share plates and a la carte options standing alongside a thoughtfully selected wine list. The weekday specials offer exceptional value.

Chickpea kofte, tahini, sumac, lemon 

The chickpea kofte was beautifully made. Wonderfully crisp and combined with sumac to provide a delicious salinity to the dish, a squeeze of tart lemon juice ensured the dish had requisite balance. It was a simple dish executed perfectly.

Cured ocean trout 

The cured trout was delicious. A wonderful mélange of sweetness and acidity, the cured ocean trout slices were embellished with aioli, thinly sliced onions and pickled cucumber which produced an enlivening combination of flavours.

Chilli salted squid, parsley, salsa romesco 

The squid was very tender and was coated in a well seasoned, light and crisp batter. The smearing of salsa had a sharp tartness which complemented the fried squid.

Seared Kingfish, Fennel, Green Bean and salsa

The seared kingfish was a dish ordered from the specials menu and was delicious. The accompanying fennel and green bean added freshness and texture to the dish. The star of the dish, the kingfish was cooked to perfection. The flesh was succulent, delicate and had a rich buttery flavour.

Wagyu beef cheek braised in red wine with celeriac puree & gremolata 

Comfort food at its best, the beef cheek was very tender and fell away easily with the weight of the fork. Coated with a rich red wine braising sauce, it was absolutely delectable. This dish went very well with the ​celeriac puree which was delightfully creamy.

Nougat pistachio praline parfait, candied orange, dried figs, biscotti 

The nougat praline ​parfait ​was well made and accompanied by sweet ​candied orange and dried figs which were each bursting with flavour. The biscotti added a lovely crunchy element to the vibrant combination of flavours. 

Sticky date pudding, butterscotch sauce, vanilla bean ice-cream 

​T​he sticky date pudding was wonderfully ​light and fluffy​. It was​​ ​an​ exemplary ​​​execution of the classic dessert​. D​ecadently coated in copious amounts of ​rich butterscotch sauce, it was an absolute treat when eaten with the dense vanilla bean ice cream.

The Woolshed is the perfect spot to unwind with a cocktail, a glass of wine or a beer from the extensive beverage list over good food and stunning views.

Location: t18/161 Harbour Esplanade, Docklands
Phone: (03) 8623 9640
Link: www.woolshedpub.com.au
Cuisine: Modern Australian

Los Barbudos & The Voodoo Jerk Truck team up with Scarf to Eat, Drink & Give Back

As Melbournites, we’re lucky to live in a city teeming with incredibly eclectic places to eat and drink. Now, The Voodoo Jerk Truck and Los Barbudos in Fitzroy are providing you the chance to give back - and the more food you eat and the more booze you drink, the more you’ll be helping someone in need.

The Voodoo Jerk Truck and Los Barbudos are teaming up, each month, with a different local charity to raise funds and awareness among Melbournites, by serving African food and plenty of rum.

Every Monday, the truck will be donating $10 from each African Feast sold, which includes braised goat, char-grilled cauliflower, injera bread and other amazing flavours, to the charity selected that month. The feast is just $40 for two people, and we promise you won’t leave hungry.

The last Monday of the month, Los Barbudos will host ‘Booze for a Cause,’ an event sponsored by Havana Club Rum, where bar proceeds will also be donated to that month’s charity. The Voodoo Jerk Truck is conveniently located behind Los Barbudos, so feel free to bring your feast into the bar. The organisation is invited to provide more information about their efforts through presentations, speeches or simple meet and greets that evening. 

The Los Voodoo crew is proud to announce they’ll be working with the Scarf Community Organisation in October to help raise funds and awareness for this amazing initiative. Each Monday throughout October, patrons can show their support by purchasing a feast for two at the Voodoo Truck and on 27th October from 6pm, the Scarf Community and its supporters will be joining Los Barbudos at ‘Booze for a Cause’.

Read all about the Monday nigh feast here!

About Scarf...

Scarf transforms young people's lives by partnering with restaurants and other hospitality businesses to run Scarf Dinners. Scarf trainees are mentored and trained by hospitality professionals, and get real, paid experience serving real customers in real restaurants. Scarf has been operating since 2010 and has put over 60 young people through their programs, with 75% of them now in employment. Scarf is a social enterprise, which operates in Melbourne's inner north. For more information on Scarf, please visit their web site at www.scarfcommunity.org. To show your support, keep an eye out on The Voodoo Jerk Truck and Los Barbudos’ social media pages to stay up-to-date on the monthly charity being represented. If you’d like your charity to get involved, email drink@losbarbudos.com.au or kitchen@thankyoucomeagain.com.au with more details.

YumTable.com.au plates up for the first time: serving up a wide range of great restaurants with exciting deals on the side

YumTable launched in early September.  A booking site with a difference YumTable seeks to revolutionize the experience of dining out by allowing people to search for restaurants, claim hassle free discounts and reserve tables - all on the same site.

From Hare & Grace in Melbourne to The Rocks Teppanyaki in Sydney, YumTable is a brand that’s making fine dining at an affordable price a reality. With over 700 mid to high-end restaurants at launch, diners can enjoy discounts all year round – with savings of up to 50% at some of Australia’s premier dining institutions.

We recently met Levi Aron at one of the Yum Table launch events where he shared that the folks behind YumTable wanted to create a site that enhances the dining experience so we provide the best way for people to book and enjoy their meal. 

YumTable offers both a booking and discount service in one, and is fully focused on helping people to get the most out of their dining experience. When a reservation is made, the offer is automatically communicated with the restaurant and the discount accounted for on the final bill.

We loved the fact that there are no vouchers, no hassles and no forced mid-week dinners – just easy savings at quality restaurants, with great range and choice for food lovers and casual diners alike.

An introductory booking fee of $1 gets diners amazing offers for each available restaurant, which is always a minimum of 25% off – meaning no matter what restaurant you book with, you’re bound to get a fantastic deal.

For more information or to make a reservation visit www.yumtable.com.au.

Regional Italian dinner @ Gelobar

Gastrology bloggers dined courtesy of Gelobar.

One of Melbourne’s favourite gelataria, Gelobar proudly serves authentic Italian dishes at an affordable price.

The décor is warm and welcoming, it feels like stepping into the Scullino family's home for dinner. The menu boasts an array of traditional dishes that pay homage to rustic Italian cooking.

After 20 years, Gelobar still remains focused on three things - food, family and love. Apart from introducing Melbourne to the famous recipes of gelati, Gelobar now offers compelling authentic Italian fare (both sweet and savoury) to enjoy over coffee or a few glasses of wine amidst a vibrant and energetic atmosphere. 

We visited on a Thursday night, Gelobar’s regional Italian feast night and were treated to a delicious selection of rustic Italian food with plenty of soul.  

Our table was quickly adorned with an array of delightful starters. Among these, the battered calamari was our favourite.

The delicious ribbons of calamari were perfectly seasoned and featured ethereally light and crispy batter. 

Left: Capretto e patate - baby goat with potatoes in tomato sauce with black olives

Right: Green olives and potato spaghetti

Stocco e patate - cod fish with potatoes in tomato sauce with capers

and green olives

The mains were unpretentious, full of flavour and generous. The goat and cod fish mains were both traditional Southern Italian dishes that were available for the Thursday night Regional Italian dinner only and do not form part of Gelobar's regular menu.

The dolci menu is one not to be missed, bursting with a gorgeous selection of desserts featuring artisan style gelati and traditional Italian pastry including ricotta cheesecakes and cannoli.

Our evening at Gelobar concluded on a sweet note with a dessert plate of “spaghetti” gelato, ricotta cheesecake and a shot of Frangelico. The gelato, as expected was delicious. Texturally perfect with beautiful flavour combinations, the passion for artistic expression using quality ingredients can be tasted in their gelato. Each flavour was made with dedication and artisanship. The ricotta cheesecake was a charming Italian cake. The filling was beautifully smooth courtesy of being made using excellent ricotta and we loved the fact that it was not too sweet. The Frangelico was an indulgently sweet and heady way to cap off our night. 

We left with a selection of Gelobar’s delicious cakes to have at home.

At the end of the day, the food is but one reason to visit Gelobar. The Scullino family legacy is that they have created a warm, inviting, home away from home where you can enjoy rustic Italian food with friends. 

Location: 74 Lygon Street, Brunswick East

Phone: 03 9388 1419

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

Cuisine: Desserts/Ice Cream, Breakfast/Brunch, Italian

Review: Quiet Deeds Kölsch, Pale Ale, IPA + Frst Limited Edition Seasonal Variant - Vanilla Porter

Gastrology bloggers received the beers courtesy of Quiet Deeds.

Quiet Deeds was born in a local pub in Port Melbourne. After dabbling in the alcohol industry with a few different products, co-founders Pat and Dave were ready to set about creating their ultimate dream of owning their own brewery.

Launching with a Pale Ale in January 2013, followed by an IPA mid-year and a Kölsch in late November, the beers are brewed with quality and sessionability in mind. Building their brand around ‘Good deeds done in a modest way’ the boys try to celebrate the small deeds people do every day, which go totally unnoticed. Like shouting your mate a beer when he’s having a rough day or pointing to someone else when the bartender asks ‘who’s next’. 

Staying true to the dream, Pat and Dave are determined to open their own brewery in Melbourne by 2015.

The Kölsch was a clean, crisp and delicately balanced beer with subtle flavours and aromas. We enjoyed the delicate flavour balance, which we thought made it perfect for the warmer months ahead. 

The Pale ale was refreshing and had a lovely clean finish. We liked its floral characteristics.

The IPA was our favourite sessionable Quiet Deeds Beer.

We loved the strikingly hoppy and bitter flavour profile. The beer boasted a clean malty sweetness with a soft bitter aftertaste.

Quiet Deeds’ has recently launched its first Limited Edition Seasonal Variant - The Quiet Deeds Vanilla Porter.

A beer that reflects Pat and Dave’s love of Porters, the Vanilla Porter is a rich and full flavoured brew with delectable coffee, chocolate and vanilla  flavours.

Visit www.quietdeeds.com.au or find them on Facebook at www.facebook.com.au/quietdeed to find out more about Quiet Deeds.

Mama's Bưởi delivers an urban twist on traditional Vietnamese recipes

Gastrology bloggers dined courtesy of Mama's Bưởi.

The team behind Vietnamese food success story, Rolld have just launched a new restaurant concept Mama's Bưởi. A welcomed addition to Melbourne’s culinary scene, Mama's Bưởi adds an innovative and premium Vietnamese offering.

Located in Postal Lane (the little laneway off Little Bourke Street), Mama's Bưởi exudes informality, with the large airy space accented by rustic, urban finishes – such as a range of neon signs, hanging plants, festoon lighting and a collection of retro photographs. It is, in an easy-going sort of way, a typically Melbourne restaurant.

In line with its social setting, the menu items are primarily designed for sharing, with dishes divided into user friendly sections. The menu is abundant with options and features authentic, fresh and flavoursome dishes which descent from traditional Vietnamese recipes passed down generations ago and are served with an urban twist. 

We loved the contemporary Vietnamese cuisine which was executed with flair and a respectful understanding - a compelling combination for the three new Mama's Bưởis restaurants opening in Crows Nest, Surry Hills and GPO Melbourne in late August/ early September. 

The Mama's Bưởi logo is from the hand of Papa Hoang, father of co-founder Bao Hoang. Hoang family photographs line the walls and signature recipes are from Mama Ly, mother of co-founder Tin Ly, and Mama Phien Hoang.

A comprehensive list of cocktails, beers and wine are also on offer to complement the food offering. 

Upper Left: Miss Saigon cocktail

Upper Right: Homemade pork and chicken liver pate served with pickled vegetables and crunchy sesame crackers

Bottom: Crisp fried whole school prawns served with a lemon, pepper and lime dipping sauce

The crisp fried whole school prawns were amazing. The deep fried crustacean pieces were coated in thin crisp batter that encapsulated firm, sweet flesh. With a myriad of spices, it was simply superb.  

“Chef’s special” - amuse bouche of coriander and tofu salad with citrus dressing on betel leaf

The dish of the night, the amuse bouche of coriander and tofu salad with citrus dressing on betel leaf showcased a multitude of intense flavours and was highlighted by the gentle tartness of the citrus dressing. The medley of aromatic and acidic ingredients was an enjoyable prelude to the substantive dishes to come.

Smokey eggplant wok tossed in a chilli, garlic and basil sauce

The eggplant was thoroughly enjoyable. It was a well-conceived dish that took full advantage of the eggplant’s most notable characteristic – its supple flesh. The thick pieces of eggplant were encrusted with a chilli, garlic and basil sauce that was beautifully caramelised.  

Caramelised pork belly and boiled free-range eggs slow braised in a sweet coconut juice

The Braised Pork Belly was comfort food at its best. The unctuous pieces of pork were creamy and melted in our mouths.

Steamed barramundi fillet dressed with shaoxing wine, ginger and hot sesame oil

The barramundi was fresh, well cooked and had a pleasant and subtle flavour, allowing the natural sweetness of the fish to be enjoyed.

“Chef’s special” - green tea smoked duck served on a bed of crisp salad dressed in nuoc mam

The green tea smoked duck had us fighting for the last morsel. The salad was a lovely accompaniment to the velvety duck flesh. Fresh, vibrant and crisp, the salad provided acidity and texture.  

Mixed board of mama’s favourite desserts

An assortment of Vietnamese-inspired desserts concluded our evening.  There was a sticky pineapple caramel cassava cake with coconut lime sorbet, coconut and lime panna cotta and banh ran doughnuts.  Each of the desserts was a welcome departure from the mundane and offered its own unique characteristics – from the enjoyable crispy sesame seeded exterior of the banh ran doughnuts which were stuffed with delightful red bean jam to the smooth, rich consistency of the coconut and lime panna cotta, to the vibrant flavours of the coconut lime sorbet to the classic flavour combination of sticky pineapple and caramel delivered by the cassava cake.  

Mama's Bưởi offers a compelling proposition for casual dining in the city with offerings that are tasty, fresh and impactful.  Delivering high quality Vietnamese hawker and home-inspired cuisine, Mama's Bưởi is set to capture Melbourne’s heart.

Location: G25 Melbourne Gpo  Melbourne, VIC

Phone: 03 9671 3426

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

Cuisine: Vietnamese

Recipe: Braised Pork Belly in Soy Sauce ("Tao You Buck")

This post was sponsored by MATRADE's Malaysian Kitchen Program.

A popular dish among the Malaysian Chinese population, this dish is called "Tao You Buck" (in Hokkien). The dish goes very well with both rice and noodles.

A family favourite, this dish features melt in your mouth morsels of pork belly in a flavoursome soy sauce broth. It is also versatile in the sense that you can add extra items such as potatoes, carrots and mushrooms into the mix.

Ingredients

500 grams sliced pork belly 

4 cups water

1 pulp of pounded garlic

1 tablespoon of smashed and cracked white pepper corn
1 Dragon Phoenix star anise (available from Oriental Merchant)
1/4 Teaspoon Dragon Phoenix Five Spice Powder (available from Oriental Merchant)

5 hard-boiled eggs (optional)

8 pieces of fried tofu/bean curd

4 tablespoons Habhal’s Kecap Masin (available from IGA and online from www.kedai.com.au)

3 tablespoons Habhal’s Kecap Manis (available from IGA and online from www.kedai.com.au)

Salt and pepper to taste

Method

1. Bring 4 cups of water to boil in a pot. 
2. Add in garlic, pork belly and cracked pepper. 
3. Bring the pork belly to boil.
4. Add hard-boiled eggs, fried tofu, light soy sauce, dark soy sauce, star anise and five spice powder. 
5. Lower the heat and braise the pork for 30 minutes or until the pork belly is cooked through and tender. 
6. Add salt to taste. 
7. Continue to simmer on low heat for another 15-20 minutes. 
8. Serve with steamed white rice.

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.