Upcoming Events: Give a brick campaign | Mr Big Stuff Thanksgiving Banquet | Moo-light in the Jardin | Aperitivo Danzante Continues | Rekorderlig Cider bar @ Taste of Melbourne | ANNIE SMITHERS in your kitchen on Christmas Day

DO YOU GIVE A BRICK?

 

For over a decade, the Cotton On Foundation and Father Nestus have been working tirelessly to improve the lives of thousands of children in Southern Uganda with the aim of providing 20,000 kids with education by 2020.

For the first time ever, Cotton On will launched a campaign dedicated to raising $1 million to build a school in Nubbunga, Southern Uganda

THE I GIVE A BRICK CAMPAIGN! You can check out the video HERE: - http://vimeo.com/cottonongroup/review/111584189/60463d13da

During the months of November and December every time the #IGIVEABRICK hashtag is shared and @CottonOn is tagged, the retailer will donate a brick! In addition, proceeds from all Cotton On Foundation products sold over the two months will go towards building the school

WHAT CAN I DO? YOU ASK?

It’s simple! Just upload a photo of yourself holding a sign with the  #IGIVEABRICK hashtag and nominate your friends to get involved.

You can say something like “#IGIVEABRICK, do you? Upload a pic with #IGiveABrick @CottonOn and tell the world you give a brick too! Everytime #IGiveABrick is shared and Cotton On Foundation product is purchased during November & December, you’ll be helping to raise money to build a school in Nubbunga, Southern Uganda. Check out: www.igiveabrick.com to find out more”

Be as creative as you like and know that you will be helping to create a brighter future for some truly wonderful children.

The campaign kicks off this Friday!

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Mr Big Stuff Thanksgiving Banquet

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Moo-light in the Jardin

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Aperitivo Danzante 

Two Italian Boys, Brunetti and That’s Amore Cheese have come together in a sensational partnership to create a series of events with the aim of bringing people together from all walks of life to experience the real Italian dream.

 'Aperitivo Danzante' Act II, will take place at the iconic Brunetti in Carlton on Thursday December 4th, 2014 with Italian food, drinks and dancing. Aperitivo, the rich uncle of happy hour, is the tradition of pre-dinner drinks accompanied by appetizers. Danzante means 'to dance'. Together, the Two Italian Boys, Brunetti and That’s Amore Cheese are changing the game with their summer
event series 'Aperitivo Danzante'.

It wouldn't be a party without 'la musica' so each event will feature some of Melbourne's best DJs and live musicians to keep guests grooving through the night. Two Italian Boys will also be showcasing their latest addition to the family, a 2013 vintage Prosecco DOC, produced in Valdobbiadene, Treviso- Italy’s best Prosecco making region. After four years of producing Italian specific wine styles in the Riverina NSW, they have made a single exception for the new Prosecco. It is, of course, a highlight amongst the ten other beautiful wines produced by the company and is the only Dry Sparkling in the range. A perfect aperitif to stimulate the appetite and tease the taste buds, the 2013 vintage Prosecco complements the new and exciting Brunetti menu.

Michele Circhirillo and Alessandro Violi, Executive Chef at Brunetti, have designed a marvellous array of pasta dishes, delicious wood-fire pizza and beautifully prepared tasting plates or stuzzichini, immersing you in the most colourful, culinary world that is the food of Italy. While Australia's best maker of Italian cheeses, the 'Maestro of Mozzarella', Giorgio Linguanti (That's Amore Cheese) will also be showcasing his artisan skills by making traditional style cheeses live for the guests to admire and enjoy.

Following the introduction of specially developed alcohol infused aperitif gelato during the recently held Aperitivo Danzante Act I, Brunetti will introduce an additional 3 new aperitif flavours by Chef Gelatiere Alessio Tavella, that are set to steal the spotlight once again.

The next events will take place on December 4th at Brunetti Carlton followed by a beach themed event on January 23rd at Brunetti City Square.


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Rekorderlig Cider bar @ Taste of Melbourne [13 -16 November 2014]

This year, Taste of Melbourne 2014 will feature Rekordelig Cider, music and entertainment.

Festival goers will have the opportunity to sit back, relax and and indulge in the sensational new summer flavours, Pomegranate and Dy Apple. The Pomegranate Cider has been said to be the ultimate summer drink for those who enjoy a deliciously fruity flavour while the Dry Apple suits those who enjoy a crisp dry cider.

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ANNIE SMITHERS in your kitchen on Christmas Day - all the trimmings for twenty members of your family = CHRISTMAS SORTED!

Imagine if all you had to do on December 25 was join the lords a leaping and settle in for a day of gastronomic celebration… Renowned chef and food extraordinaire Annie Smithers is preparing to provide just this, giving the highest bidder in her Christmas auction a Christmas Day feast to remember. 

Arriving in your kitchen with everything to make your Christmas Day meal a success, Annie and her team will cater for up to 20 guests, with all food and appropriate staff provided.

All profits from the highest bidder will go to the Florey Institute to help further brain and neurological research across diseases such as Parkinson’s, Huntington’s and Alzheimer’s disease. Annie’s father was one of the 80,000 people to suffer from Parkinson’s disease in Australia, passing away two years ago this Christmas. To celebrate his life, Annie is looking to offer her love of food to someone else’s family and friends, make another family's Christmas stress-free and an event to remember.

Bidding has started, with the last bid to be accepted at 11.59pm EDST on Friday 21 November. 

The highest bid will win Annie Smithers for Christmas!

Download your bidding form here.

Egg Unlimited - Little breads + catering

Gastrology were recently lucky enough to be able to cater a private function with some delicious hampers provided by Egg Unlimited, delivered straight to our door.

We found the choices available on the Egg Unlimited menu innovative and modern, with options suitable for a wide range of events from corporate lunches to high teas. We elected to sample 2 Wellbeing Hampers, an Against the Grain Hamper and a Bagel & Friend Hamper. 

Clearly made with love, each hamper was packaged securely sealing in their delicious contents and making the hampers very convenient – we simply removed the lids and served. 

Wellbeing 1 Hamper 

(Crispy skinned Atlantic salmon (6), Blanched broccolini tossed with sweet raisins and almonds (V) (12), Green zucchini and fresh mint omelette souffle (V) (6), Char grilled free range chicken marinated in lemon, garlic, coriander, olive oil, bay leaf and freshly cracked pepper (8), Two tubs of chef’s seasonal salads along with cucumber yoghurt (to serve) (V), House baked rolls to complement) ​

This hamper was an absolute stunner and our favourite hamper from the evening. The quality of the salmon was exemplary. The skin was perfectly seared to be very crisp while the flesh was delicate and moist. We loved how it was cooked simply, allowing the natural subtle sweetness of the salmon to be enjoyed. The blanched broccolini was fresh and we loved the addition of sweet raisin which complemented the dish as well as the almonds which added texture. The char grilled chicken was cooked to perfection and seasoned beautifully. 

Wellbeing 2 Hamper (Morrocan Lamb Fillets & tahini yoghurt sauce, Sugar & snow pea salad (GF,V), Calamari marinated in chilli ,garlic & coriander (GF), Freekah grain with sweet potato, leek, shanklish & maple (V), Omelette soufflé of sweet corn, chili and baby chervil (GF)(V), Two tubs and chef’s seasonal salads along with cucumber, yoghurt, Bag of spelt flour rolls to complement) ​

Another delicious hamper, we loved the high quality pieces of lamb which were cooked perfectly to a tender and juicy pink and the calamari which was bursting with flavour. The accompanying omelette souffle and seasonal salads exhibited a marvellous freshness and were each skilfully executed. 

Against the Grain Hamper 

(Rare roast Angus beef, anchovy butter, tomato relish and baby rocket tartlets (6), Green zucchini and torn mint omelette souffle (V) (6), Fresh green asparagus spears wrapped in goats curd and prosciutto (12), Prawn and Vietnamese mint rice paper rolls with lemongrass and marinated bean thread noodles (8), Char grilled free range chicken marinated in lemon, garlic, coriander, olive oil, bay leaf and cracked pepper (8)) 

​A low carb hamper, this was yet another winner. The seemingly simple chicken was not only complex with layers of flavour, it was also perfectly cooked. The rare roast angus beef tartless were ​elegant and featured a beautiful depth of flavour - overall a skilfully executed, exceptionally flavoursome array of little bites. 

Bagel & Friend 

(Smoked salmon poppy seed bagel with crème fraiche and Lilliput capers (15), Baby pea and mint leaf torte (V) (15)) 

Continuing the trend for the evening, the ​Bagel & Friend hamper was delicious. The baby pea and mint tortes were creamy and decadent. We also loved the adorable little poppy seed bagels. The smoked salmon filling carried a rich depth of flavour - its subtle smokiness allowing the underlying taste of the salmon to be enjoyed. The little bagels were light and fluffy with a dense exterior - it went well with the salmon. The finishing touch of the crème fraiche and Lilliput capers, a classic accompaniment with smoked salmon, completed the bagels. 

This large selection of delicious canapés were perfect for sharing and were massive crowd pleasers. The flavour combinations were well matched and the high quality meats and fish were beautifully cooked - it was clear that these were sourced from quality producers and had been prepared with care. Egg Hampers made our function a roaring success and definitely impressed our guests. We look forward to trying their other delicious options for our future events. 

Learn more about Egg Unlimited here. 

What: Egg Unlimited - Boutique bakery and catering

Link: https://eggunlimited.com.au/shop/home

Email: orders@eggunlimited.com.au

Gastrology bloggers dined courtesy of Egg Unlimited.

Brunswick Street Cider House

Gastrology bloggers dined courtesy of Brunswick Street Cider House.

Brunswick Street Cider House is igniting the senses through its local and international award winning, world class Cider and Craft Beer and delicious food offerings.  These guys are serious about cider and their passion is infectious.

The first venue in Australia that is seriously dedicated to cider, Brunswick Street Cider House boasts 15 independently produced local and international craft ciders on tap and over 40 varieties by the bottle, a farmhouse cider from a French oak barrel and 5 ciders from a traditional hand pump.

The space consists of three distinct areas – the dining area, window lounge and the secret cider garden and cocktail lounge. 

The contemporary design of exposed brick coupled with hard lumber makes for a comfortable space. Oak barrels adorn the area and a window into the kitchen that puts the chefs on show next to the bar display a dedication to good food and brews.  

The menu delivers modern, healthy, Australian cuisine fused with European, Mediterranean and Asian influences.

The result of this amalgamation is a rustic and tantalising out-of-the-box dining experience on Brunswick Street with of course lashings of craft cider (as well as craft beer, boutique wine, premium spirits and amazing cocktails).  

We were blown away by the ciders we tasted. The ones on tap in particular impressed with their great depth of flavour. From light and refreshing with a clean finish to ones with notable tannin structures and toasty oak and caramel notes. Each was worthy of great contemplation - It was certainly an engaging experience.

Spiced tofu Fried in rice flour & tossed in a charred sweet corn & chipotle salsa 

Offering a myriad of bold, but complementary, flavours, the sweet and complex chipotle salsa and the aromatic coriander are first exhibited before retreating to allow the subtle spiced tofu to be enjoyed after which the sweetness of the charred corn takes over. 

Locally made chorizo & granny smith apples Baked in barrel aged cider

The dish of locally made chorizo and granny smith apples was a dish of simple with well balanced flavours.  The apples were bursting with natural flavour, a flavour further enhanced by the restrained savouriness of the delicious chorizo. 

Asian prawn cocktail, A salad of poached prawns, pickled papaya, Asian herbs, carrot, cucumber, dried shrimp, crispy shallots, garlic, crushed peanuts & a roast tomato sambal

The roast tomato sambal had a depth of sweetness to balance out the sharp acidity.  It was both refreshing and appetising.  The cucumber with pickled papaya provided the requisite cooling effect to counteract the spice.  The prawns were very fresh and the herbs provided punchy fragrant flavours.  It was an excellent dish.

Crying tiger Grass fed porterhouse served rare marinated in lemongrass, ginger, garlic, kaffir lime & chilli, char grilled & served with a hot chilli & lime dipping sauce

Served rare, the well-seasoned porterhouse retained a juicy, tender consistency throughout. The pairing of the simply named hot chilli & lime dipping sauce transformed this potentially run-of-the-mill dish into a memorable one.

Cider House apple pie with vanilla ice cream & brandy crème anglaise

Matched with: Custard & Co Calvados Apple Brandy

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 brandy crème anglaise 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 matching Custard & Co Calvados Apple Brandy was beautifully fruit-driven with delicate vanilla spice flavours. An absolute perfect match for the apple pie, this was a lovely, comforting drop with a beautiful freshness.

Bringing true craft cider to Melbourne, Brunswick Street Cider House bridges the gap between wine and beer with flavourful ciders that break the mould of overly sweet cider, bringing the natural flavours of apples to the forefront. There is something here for everyone (even if you don’t drink cider) and the menu which caters for food allergies of all sorts is inspiring and is capable of transporting you to a world where great food and superior brews go hand in hand. 

Location: 386-388 Brunswick Street  Fitzroy
Phone: 03 9415 6142
Link: http://www.theciderhouse.com.au/
Cuisine: Modern, Australian, Fusion, Bar, Gastropub

New Summer menu launched at San Churro

Gastrology bloggers dined courtesy of San Churro.

Springtime is synonymous with warmer weather, rising spirits and the start of social season. To celebrate, Spanish chocolate cafe San Churro has released a new menu full of refreshing and fun desserts, ice cream sundaes and shakes that are perfect for sunny days and social celebrations.

Although San Churro’s delectable churros are what keep us coming back time and time again, San Churro also does some delicious classics like ice cream sundaes and shakes.

Using trending ingredients and a healthy dose of fun and nostalgia, they have put a creative spin on these traditional summer staples to create an innovative and delicious range of refreshing drinks and light, summery treats that are perfect for sharing. 

Ice cream sundaes are a beloved summer indulgence and have received a fun and premium makeover at San Churro. 

We had a lot of trouble picking a favourite but thought the new Raspberries & Cream Sundae was a particular delight. Inspired by the iconic Australian Iced Vovo biscuit, the sundae is a refreshing combination of white chocolate ice cream, shortbread crumble, raspberry jam coulis, coconut and fluffy pavlova meringue.

We also loved the new dulce de leche ice cream - texturally perfect ice creams with a beautiful flavour. 

San Churro also offers a range of icy cold and refreshing real fruit smoothies, mocktails (including a new Pina Colada Mocktail) and a new range of premium Iced Teas available in lemon with fresh mint and peach with raspberries to quench your thirst on a hot day.

Mango smoothie

To add something fresh into the mix, we shared a delicious mango smoothie. Made from real mango blended with apple mango juice and ice, it was a refreshing and delicious treat.

With more than 100 items on offer, there’s something delicious to suit all palates and preferences this summer.

Find out more about San Churro here.

A Sneak peek... Taste of Melbourne - 13 -16 November 2014 - Albert Park - Saké | Nieuw Amsterdam | Gazi

Gastrology bloggers dined courtesy of Saké, Nieuw Amsterdam and Gazi.

Melbourne’s premier restaurant festival Taste of Melbourne arrives for 2014, once again gracing Pelican Lawn at Albert Park, November 13 – 16. The food and wine celebration sees Melbourne’s favourite restaurants return, as well as new movers and shakers on the dining scene. 

Gastrology bloggers were invited to fly #TasteAir with friendly pilot Adam Valentine who took us on a culinary flight around town, tasting some of the dishes that will be on offer this year at the festival. 

First Stop - Saké 

Saké Restaurant and Bar serves up contemporary Japanese cuisine in the revitalised Hammer Hall within the MCA on the Yarra river. 

With a unique menu that features contemporary sushi alongside traditional Japanese dishes, Executive Chef and sushi master Shaun Presland brings Japanese food and culture to life, where diners are treated to dynamic culinary experiences. 

Our visit started with a sushi making masterclass.

Our pilot

Miso cod lettuce cups & prawn dumplings

Saké’s Taste of Melbourne offering is an absolute winner. The miso cod lettuce cups were filled with a beautifully grilled miso-marinated tooth fish with crunchy katafi pastry. Bursting at the seams with umami, the cups were exquisite in taste. The accompanying prawn dumpling was another standout. Coated in a delicate rice noodle skin, the dumplings were moist, well-flavoured and melt-in-your-mouth tender. 

Second Stop - Nieuw Amsterdam

Located at 106-113 Hardware Street in Melbourne, Nieuw Amsterdam is owned and run by Michael Roszbach (former Cookie Manager) and Nick Stanton (former Head Chef, Woods of Windsor). The venue’s name is a throwback to Roszbach’s Dutch heritage, with New York originally named Nieuw Amsterdam when it was first settled by Europeans.

The unique venue is located in a 1880s iron foundry building (originally of hardware merchants) and is said to have named the Hardware Street precinct. Nieuw Amsterdam opened its doors to the public in late December 2013 and specialises in New American style food with a mix of quirky and classic cocktails. 

The menu builds on new interpretations of classic American dishes, such as the chicken waffles with pate, terrine, crispy chicken skin and orange caramel.

Pork trotter and ham hock nuggets burnt onion jam

Chicken waffles pate, terrine, crispy chicken skin, orange caramel

Smokey beef brisket. Kim Chi, BBQ Sauce

We absolutely adored Nieuw Amsterdam’s Taste of Melbourne beef brisket dish. Particularly noteworthy for its fragrant and complex beefy flavours which were enhanced by the tart kim chi and one hell of a bbq sauce. The meat was both soft and delicate.

Berry split White chocolate mousse, Cream cheese sorbet

Their Taste of Melbourne dessert offering was clean, refreshing and fun. We loved the decadent white chocolate that came through on the middle palate and the deliciously refreshing lashings of berries and the decadent yet light cream cheese sorbet. 

Dessert served wtih Salted caramel negroni

Final destination - Gazi

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

Left: Cheese - Honey, balsamic Saganaki, lemon

Tiganites patates - Chips, oregano, garlic oil, feta

We shared a few starters. These well formulated dishes of bold and vibrant flavour combinations showcased the culinary potential of Greek cuisine.

Crab Souvlakakia 

Soft shell, mint, coriander, honey, mayo

Gazi’s Taste of Melbourne dish was stunning. The soft shell crab mini souvlaki boasts the legendary George Calombaris pita bread which was the perfect canvas for the beautifully crispy and juicy soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. With a touch of fried garlic and a myriad of spices, it was simply superb. It was a dish that was both well thought out and executed.

Now in its 7th year, Taste of Melbourne is firmly established as an annual ‘must attend event’ that celebrates the city’s ever evolving food, wine and dining scene...

www.tasteofmelbourne.com.au

What: Taste of Melbourne 2014

When: Thursday November 13 - Sunday November 16, 2014

Where: Pelican Lawn, Albert Park Lake

Price: Tickets start from $25.00.

Spring menu tasting @ Cecconi's

Gastrology bloggers dined courtesy of Cecconi's.

A modern Italian restaurant where food, wine, service and atmosphere blend beautifully together, Cecconi’s boasts delicious Modern Australian cuisine while taking great pride in using only the freshest ingredients available. The new Cecconi’s spring menu is, as expected from its predecessors, excellent.

The restaurant’s colour palette mixes black, white and copper while incorporating varying textures and tones to create contrast, producing a space that possesses familial warmth. 

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

Caramelised scallops, broccoli pangrattato, prosciutto crisps, lemon aioli

The scallops were perfectly seared and bursting with natural flavour, a flavour further enhanced by the subtle sweetness of the broccoli pangrattato.  The fruity acidity of the lemon aioli and the restrained savouriness of prosciutto crisps introduced further layers of complexity.  It was a beautiful dish.

Crispy king prawn with black sesame, avocado, pickled cucumber, lime

The king prawn has a perfectly crisp exterior and a moist and juicy interior. Nestled on a bed of avocado with a tart lime juice over the top, this was an enjoyable dish.

Squid ink gnocchi, broccoli, baby squid, chilli, chives

A lovely dish that was highlighted by the light gnocchi which captivated with it’s delightfully salinity courtesy of being made with squid ink. The accompanying baby squid was very tender and beautifully flavoured. 

Rock flathead, parmesan cream, kipflers, baby zucchini, frizze

The crispy skinned flathead was very fresh and excellently cooked. The accompanying classic flavour combinations worked wonders. We particularly loved the luxurious parmesan cream.  

Tasmanian Wilderness scotch fillet, truffled mash, king brown mushroom, jus

The steak was the highlight of our dinner at Cecconi’s. Displaying a mastery in the manner the steak was cooked, the inch thick cut of beef was cooked perfectly from end to end. A light searing ensured that the steak was lined with a thin crisp layer packed with caramelised beef flavour. The accompaniments, of a thick slice of king brown mushroom, truffled mash and jus, provided a range of harmonising flavours and textures – the end result was a thoroughly enjoyable dish that departed from the norm. 

Foreground: White chocolate cheesecake, brownie, no cello gelato 

Background: Citrus bavarois, pistachio cantucci, mandarin sorbetto

Continuing the trend for the evening, the desserts were delicious. The rich cheesecake was beautifully made while the citrus bavarois was zesty and well-balanced.

Cecconi’s continues to deliver with dishes that are consistently well executed and highlighted by innovative, yet familiar, flavour combinations. 

Location:

Basement, 61 Flinders Lane  Melbourne

Phone:

03 8663 0500

Link:

http://www.cecconis.com/

Cuisine:

European, Italian, International

Upcoming events: Gastronomique | Piper Street Food Co | Melb Wine Awards | Spins & Spritz | Project Botanicals | Peter Gilmore’s App | Heartattack and Vine

Over 25 of Victoria’s finest chefs will unite under one roof for Gastronomique, Anglicare Victoria’s gala food and wine charity night which supports vulnerable children to create a unique evening of food and wine.

The chefs will be donating their time, produce and expertise to cook for over 500 people at the Peninsula, Central Pier, Docklands on November 12.

Chefs taking part include: Adam D’Sylva from Coda and Tonka, Scott Pickett from Estelle, Joe Grbac from Saint Crispin, Gabriele Olivieri from Bottega, Oliver Gould from Stokehouse, Perry Schagen from The Graham, Colin Wood from Cumulus Inc, Tony Twitchett from Taxi Kitchen, Olimpia Bortolotto and Daniel Kranjcic from Cecconi’s Flinders Lane, Barry Davis from Montalto, Mathew Macartney from Eleonore’s at Chateau Yering, Nicky Riemer from Union Dining, Ludo Baulacky from Oscar W’s, Daniel Wilson from Huxtable, Stuart Bell from Ten Minutes by Tractor, Geoff Lindsay from Dandelion, Sonia Anthony from Masons of Bendigo, Andy Harmer from The Point, Matt Germanchis and Emma Bottos from Pei Modern, Brad Simpson from The Smith, Matt Dempsey from Gladioli and Donovan Cooke from The Atlantic Restaurant. 

Gastonomique is a special event where Victorian chefs unite for Victorian children. It is an unmissable night for people who love food, wine and want to support the State’s most vulnerable children.

Gastonomique is Anglicare Victoria’s major annual fundraising event and one of Australia’s biggest charity nights. Previously known as Dinner with the Angels, the gala evening includes signature dishes, fine wine and entertainment. 

What: Gastronomique

Date: Wednesday 12 November 2014

Time: 6:30pm – 11.45pm

Venue: Peninsula, Central Pier, 161 Harbour Esplanade, Docklands, Melbourne
Costs: $300.00 AUD per person

Public enquiries: www.anglicarevic.org.au

Phone: (03) 9412 6157
BOOK NOW
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Piper Street Food Co. has expanded

Kyneton’s award winning charcuterie Piper St Food Co recently announced it’s brand new expansion.

After nearly 4 years of creating an award winning range of pates, terrines, rillettes, pies and sausages for top restaurants, delis, food stores and caterers, Damian & Bryanna Sandercock are officially launching their 7 day a week café, sourdough bakery, picnic shop and cooking school.

Their award winning range of charcuterie will take pride of place alongside:

• our purpose built cooking school – featuring a brand new AGA!
• a range of traditional sourdough breads
•  a 7 day a week café
• new kitchens including a temperature controlled butcher’s kitchen and a baker’s kitchen

For more information visit www.piperstfoodco.com.

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Melb Wine Awards - Uncorked Friday 24th Oct

Melbourne wine enthusiasts will have their chance to taste their way through the best wines in Australia at the RMWA Uncorked.

Uncorked is the only event where the public can taste medal-winning wines from the 2014 Royal Melbourne Wine Awards (RMWA) in one place, just one week after the winners are revealed.

Winning wines from regional Victorian wine shows will also be on offer.

The RMWA, conducted by the Royal Agricultural Society of Victoria (RASV), promotes excellence in winemaking and recognises outstanding achievement in the pursuit of quality. The rigorous judging process is conducted by a panel of local and international judges, sommeliers, writers, buyers, retailers and media. With more than 3,000 entries, winning an award at the RMWA establishes a wine as one of the very best – making for an easy consumer guide in wine selection.

Entry includes unlimited tastings and a take home Riedel wine glass as well as the most recent edition of James Halliday’s Wine Companion magazine.

Participants will enjoy discovering the best wines in the country accompanied by live music and delicious street food, delivering a Friday night drinking and dining experience like no other.

Taste your way through Australia’s best wines by varietal, journeying through the spectrum, from Australia’s best Chardonnay and Riesling right through to Pinot Noir, Merlot, Shiraz and everything in between.

Well regarded sommelier, wine writer and RMWA Committee Member Matt Skinner says, “For the last 130 years the Royal Melbourne Wine Awards have showcased the diversity and excellence of Australian wines. Uncorked allows the public to taste what our judges have had the privilege of tasting and awarding and celebrate all of the winners in one fantastic public event.”

Regional wine shows taking part in this year’s Uncorked event include Geelong, Heathcote, Gippsland, Rutherglen and the Victorian Wine Shows.


What: RMWA Uncorked
When: Friday, October 24th 6pm-10pm
Where: Collins Place, 4/45 Collins Street Melbourne
Cost: $50
Buy tickets: www.dashtickets.com.au/event/g1pqz5cw4

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Spins & Spritz Launch Party @ Royal Saxon

The warmer months are coming up fast and Saxon Sundays are back...

The guys at the Saxon will buy your first Spritz for the season if fedoras and sunshine aren't enough reason!

Read more about Royal Saxon here. 

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Bombay Sapphire’s Project Botanicals

Project Botanicals is a celebration of Australia’s continued love affair with gin, presented by Bombay Sapphire.

Project Botanicals is a distinctly different pop-up bar, which launched on November 19, 2014. Inspired by the world of gin botanicals, Bombay Sapphire Brand Ambassador, Sean Forsyth and Chef Gary Mehigan have crafted a unique bar and dining experience for Melburnians, pairing botanically led cocktails to gastronomy.

The menu at Project Botanicals will feature 10 botanically inspired Bombay Sapphire cocktails with 10 matching tapas style dishes.

• Open for three weeks only from 19 November through until 6 December
• Sittings available from 6pm-1am Wednesday to Saturday evenings 
• Held at the newly established warehouse location of 64 Sutton Street, North Melbourne
• Tickets are $35 per person (plus booking fee) and include two cocktails and two  matched dishes.

Visit www.projectbotanicals.com.au for further details and to purchase tickets.

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Peter Gilmore’s new App for iPad now available in the App Store

Peter Gilmore’s new App for iPad is now available in the App Store.

The app is a rich digital extension to his new book, Organum and explores the stories behind 8 handpicked dishes through Peter's network of producers and unique ingredients, from concept to finished plate. Told through stunning layers of interactive visuals and audio.

The project is a joint venture between digital agency Pollen, award-winning creative director Reuben Crossman, photographer Brett Stevens and Peter Gilmore of Quay Restaurant.

Learn more about the app here. 

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Heartattack and Vine launches

Gastrology recently attended the launch of Heartattack and Vine, the new restaurant venture from the team behind Wide Open Road and A Minor Place (Hootan Heyderi and Jono Hill) and two of their long-term employees (Nathen Doyle and Emily Bitto) . 

Unlike their cafés, Heartattack and Vine will be an all day operation – from 7am to 11pm, seven days a week – and will offer a contemporary take on the Venetian cicchetti bar. Think a light breakfast with excellent espresso; a quick, hearty lunch of traditional Roman street food (porchetta straight out of the oven served on a warm ciabatta roll); and long, relaxed evenings over aperitifs, good wine and cicchetti, the Italian-style bar food traditionally served in Venice, made fresh from local ingredients daily. 

Product Review: Teans Gourmet Malaysian Traditional Curry Laksa Paste

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

One of the more popular Malaysian hawker dishes in Melbourne is the curry laksa. Referred by Malaysians as "Kari Mee", this big bowl of decadent broth is comfort food at it's best. The coconut milk in the broth is soothing and alleviates a lot of the heat, making it a great introduction to spicy food for the uninitiated. 

We loved how simple the  Teans Gourmet Malaysian Traditional Curry Laksa Paste is to use. All it takes is literally 15 minutes for you to have your very own  bowl of traditional Malaysian curry laksa noodles!

Cooking Instructions:

1. Mix 1 packet of Tean's Gourmet Curry Laksa Paste in 1500ml boiling water.
2. Add in 150ml thick coconut milk from 1 coconut and 100g fried tofu. Bring to a quick boil and switch to low fire. 
3. Blanch 600g fresh egg noodles and 60g bean sprouts, divide into 6 portions and put in 6 big bowls. 
4. Add slices of cooked meat and fish balls, 1/4 hard-boiled egg and some mint leaves on each bowl of noodles.
5.  Pour hot curry laksa soup into the bowl of noodles and serve hot.
6. ENJOY!

Teans Gourmet Malaysian Traditional Curry Laksa Paste is available from  Asian Grocery Store. 

Australian Cafe of the Year Progressive Brunch

Gastrology bloggers dined courtesy of Australian Cafe of the Year Awards.

Gastrology was recently invited by the Australian Café of the Year awards to attend a progressive brunch to three of the brunch spots that are in the running to take out the inaugural Australian Cafe of the year awards.

The battle lines have been drawn for the first ever Australian Café of the Year competition supported by Café Culture Magazine, calling for the country’s best bean grinders and egg poachers to throw in a spoon full of creativity, a grande cup of passion and a good splash of competitive spirit. 

Currently in its third year in New Zealand, the Café of the Year concept is crossing the ditch to offer Aussie cafés the chance to prove we’re home to the best café culture in the world. Entries for Australian Café of the Year have been open til 18 August, and have called for big, medium and artisanal players to throw their hat in the ring and compete for the glory of being crowned number one in the country. 

Entry was free and simple: Competing cafés simply needed to register, then create a dish on their menu featuring ingredients from the Heinz and Don ranges – options included pulled pork, bacon, chipolatas, chorizo, baked beans and the new Heinz condiments range. The Supreme Winner will claim the title of Australian Café of the Year, taking home bragging rights and a Renault Clio RS200 Sport.

Stop 1 - Lights in the Attic

Our first stop was Lights in the Attic, the new kid on Hawthorn's cafe scene. We appreciated the quality of coffee on offer and the unique menu which featured modern Australian cuisine with a Korean twist.  

Bird nest

Lights in the Attic's entry was a delectable dish of "Bird nest" which consisted of perfectly cooked scotch eggs with oozy centres atop a potato chip nest which was surrounded by flavoursome kransky chilli beans. We loved the creative presentation of the dish, the delicious balance of flavours and the lovely chilli hit.

Offering great food and quality coffee in a relaxing atmosphere, Light in the Attic was an ideal brunch spot to start the day.

Stop 2 - Phamish

Located opposite Luna Park and the Palais Theatre, Phamish is an all day eatery which serves Modern Australian Cuisine with a touch of Middle Eastern spices along with gourmet Wood-fire Pizzas and Tapas.

Mackeral, potato salad, chorizo

Phamish's entry was an enjoyable dish of Mackeral, potato salad and chorizo. The quality of the Mackeral was exemplary. The fish was delicate and moist. It was a simple dish that allowed the natural subtle sweetness of the fish to be enjoyed.

Stop 3 - RMB Cafe

Located on bustling Degraves Street, RMB Cafe offers a wide selection of breakfast and lunch options.

The coffees at RMB Cafe are of particular note. My soy cappuccino contained a perfect layer of silken froth, complete with a flawless rosetta, and tasted terrific. 

RMB Cafe's entry was a dish comprising of a two poached eggs that were succulently seasoned with chorizo. These were accompanied by beans and tomato sauce. In all, this dish was a respectable assembly of breakfast essentials.

Australian Cafe of The Year has recently announced their finalist! 

With thousands of votes cast, they have found 21 regional finalists. For more information click here.

GOOD LUCK TO ALL 21 FINALISTS!

Green Park launch Media Dinner

Gastrology bloggers dined courtesy of Green Park.

Blending the best of local produce with Spanish-influenced cooking, Green Park is an all-day eatery and bar. Occupying the space formerly known as St Ali North, the restaurant seeks to satisfy families and gourmet diners alike with good food made from the highest quality ingredients.

The original St Ali fit out has been adapted and redesigned by Eades & Bergman (the team that fitted out Bomba) resulting in a modern, inviting space. On the food front, the restaurant is in good hands with Jesse Gerner (Añada, Moro, River Café) and Howard Stamp (ex MoVida and Le Bon Ton) heading the kitchen with Todd Thorburn. 

And of course, coffee lovers are well catered for as Green Park serves up delicious cups of Clement coffee.

Kingfish ceviche

Upper left: Casa mariol vemut negre, manzanilla, orange

Upper right: Local asparagus, aioli

Bottom left: Broccolini, lemon, smoked almonds

Bottom right: Deep fried rabbit

The dishes were simple but very well executed, allowing the fresh, locally sourced produce to take centre stage. The asparagus and broccolini were both deliciously fresh and perfectly cooked, displaying beautiful texture and flavour.

Braised murray grey beef ribs, onions and shallots

Our favourite dish from the night was the braised Murray Grey beef short rib. The short rib was tender and delicious falling away at the weight of our spoons. Coated in a delicious thick braising sauce and paired with sweet, caramelised shallots this was a wonderful dish.

Local snapper, stewed zucchini, garlic, thyme

Obviously pulled straight from the sea, the snapper could not have been fresher. The skin of the fish was perfectly crisp while the naturally sweet flesh was delicate and moist. The stewed zucchini provided a luxuriously textured accompaniment which melted in our mouths and paired beautifully.

Carrots, labne, mint, cardamom

The combination of the earthy sweetness of the carrots, tart labne and use of fragrant cardamom was lovely. Whilst merely a side dish, this beautiful dish of carrots shone in its own right. 

Cakes and fancies by Park St Pastries

The platter of sweets was a stunning end to a fabulous dinner. Everything on the plate was delicious, however the passionfruit tart was of particular note. Encased in a buttery, crumbly pastry, the tart possessed complexity and a superb balance of sweet and sour.

Green Park impresses with the freshness of its ingredients, the quality of its service and the skill in the kitchen. A versatile space, Green Park is highly recommended for a place to take that special someone, the family or for a catch up with friends.

Location: 815 Nicholson Street, Carlton North

Phone: 03 9380 5499

Link: http://greenparkdining.com.au/

Cuisine: Spanish, Wine Bar, Coffee, Breakfast

Mamame - Korean & Japanese food with a modern twist

Gastrology bloggers dined courtesy of Mamame.

Finding a home on Richmond’s Church Street, Mamame exudes a spacious, casual and welcoming environment set against a bar setting.

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 Korean and Japanese flavours combined with modern techniques and twist alongside excellent service.

Each dish is a work of art and strives to break the norms whilst retaining the heart and soul of traditional Korean and Japanese cuisine.  

The restaurant also offers a good selection of wine, sake, umeshu and several Asian-inspired Cocktails.

Seared scallops with creamed cauliflower, soy shitake, crispy rice & bacon

The scallops were nicely seared and showcased the requisite sweetness that comes with being fresh. The accompanying creamed cauliflower was a traditional and beautiful combination while the crispy rice added a desirable crunch.

Cured kingfish with wasabi pea puree, chili pickled daikon & compressed cucumber

The cured kingfish was a standout. The delicate slices of very fresh kingfish were served with an amazing wasabi pea puree, chili pickled daikon and compressed cucumber. The dish was notable for the quality of the kingfish and the interplay between the tartness of the pickled daikon and the richness of the pea puree. It was a clever dish that was very well executed.

Steamed prawn dumplings with sliced rare beef in fragrant broth

The prawn dumplings boasted clean flavours and fresh ingredients. The velvety dumpling skins were beautiful in texture and the accompanying sea umami-laden broth was pleasantly appetising. 

Baked prawns stuffed with Tobiko mayo (flying fish roe)

Steamed Buns with Grilled pork, kimchi, cucumber & Ssam sauce 

The grilled pork buns were an absolute winner. The fluffy, moist and slightly sweet buns were filled with an addictive medley of cucumber, ssam sauce and kimchi which possessed a refreshing, yet subtly different, balance of sweet and sour elements. Sitting alongside this was the wonderful pork belly. Having truly mastered the art of pork roasting, each pork belly slice had been succulently roasted to retain a porky juiciness, thereby achieving a healthy layer of melt-in-the-mouth fat in the process. The feature item was the crackling which possessed the ultimate crunch and acted as an ideal seasoning for the pork meat. 

Braised beef short ribs with black daikon & pickled mustard

The braised beef short ribs were tender and delicious, with caramel undertones courtesy of being slow-braised in rice wine. Paired with an earthy Asian braising sauce, the ribs fell away at the weight of our spoons whilst still retaining their integrity. The pickled mustard and tender black daikon was the perfect accompaniment. It was a magnificent dish.

Slow cooked Berkshire pork belly with fried kimchi & tea egg

Mamame’s iteration of this classic Korean dish was sublime. The large nugget of moist pork belly contained the perfect amount of unctuous fat, imbibed with caramelised soy sauce. Each bite truly gratified the palate in both texture and taste. This dish is a must try for the non-health conscious.

Pumpkin pannacotta with salted caramel syrup

The pannacotta was textured perfectly - barely, but surely, holding its shape. Mildly flavoured with sweet pumpkin, the creamy pannacotta was cut by the lovely hint of saltiness from the decadent syrup and dried goji berries. A welcome departure from the mundane dessert items usually found at Korean/Japanese establishments, this dessert offered its own unique characteristics. We loved the familiar yet different flavour combinations.  

Mamame delivers high quality Japanese/ Korean fusion cuisine and assimilates perfectly in Melbourne’s casual dining scene.  The food produced adheres to a very high standard and looks to both surprise and please.

Location: 460 Church Street, Richmond

Phone: 03 8394 7856

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

Cuisine: Asian, Korean, Japanese

Tadka Boom! - Indian Fusion Kitchen

Gastrology bloggers dined courtesy of Tadka Boom!

Tadka Boom! is Melbourne’s first Indian Fusion Kitchen. Thanks to Lalitha and Ashwin Rajan's passion for high quality, healthy Indian food that is deliciously light, the dream for healthy Indian food is now a reality. Healthy. Light. Indian. Yes, these guys have cracked the code.

The ambience is modern and stylish, an extension of Tadka Boom!’s contemporary interpretation of Indian cuisine.

The menu is mouth-wateringly good and features all the flavours you know and love about Indian cuisine but without the unhealthy bits. Inspired by Mama Rajan’s home-style cooking, the food was healthy, light and fresh and features high quality ingredients to create subtle flavours.

Left: Masala Chips - Sweet potato chips coated in our Tadka salt

Right: Bombay Bites - Hand-rolled lentil & herb nuggets with coriander aioli

Brown basmati rice bowl with lentil dahl and Bombay bird (fiery six-spice chicken with mint coriander chutney)

The Bombay bird was sublime. The large nuggets of moist six-spice chicken were beautifully tender and contained the perfect amount of heat. The accompanying dahl was luxurious and full of flavour. Served on a fluffy bed of brown basmati rice, each spoonful was truly gratifying. We loved how light  the dish was compared to a regular curry.

11” Wholemeal roti wrap with Kid Kaboom! (15-hr slow-cooked lamb marinated in our special Kaboom! masala with raita yoghurt dressing) 

The Kid Kaboom! was absolutely moreish. The rich flavours were nicely mellowed out by the raita yoghurt dressing. Boasting a juicy tenderness and bountiful herbs, it was an absolute delight. The beautifully made wholemeal roti wrap was the perfect canvas for the Kaboom! masala which displayed the customary punchy flavours exhibited by Indian curries.  

Tandoori chicken salad

The tandoori chicken salad was yet another winner. The boneless pieces of chicken were tender, having been roasted to perfection. This was a rare, and welcomed, occasion where the salad contributed to the overall dish rather than just occupying space as a conventional side. In all, this dish was a beauty.  

Left: Nimbu Pani - Homemade lemon salted-sweet thirst quencher

Right: R.O.C. Tea - Raspberry, orange & cinnamon infused iced tea

We loved the house-made drinks - both recipes from Grandma Rajan. A salted-sweet lemon and mint water, and an infused fruit iced-tea, these drinks are commonly served to keep cool during the summer months in Madras.

Both the ice creams we sampled were delicious and beautifully made - rich, creamy, and amply sweet with a generous hit of spices (in the case of the Spice Cream) and pistachio and rosewater (in the case of the Pink Panther), they were the perfect spring indulgence.

Tadka Boom! delivers Indian cuisine like you have never tasted before by fusing the best of East and West. Healthy, fresh, light and full of the spices and flavours you know at an affordable price point, Tadka Boom! is a compelling proposition.

Location: 22 Goldsbrough Lane  Melbourne

Phone: 03 9600 1633

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

Cuisine: Indian, Salad, Fast Food

Once is now playing at the Princess Theatre

Gastrology bloggers attended Once courtesy of ACMN.

The smash-hit, multi-award winning musical Once is now playing in Melbourne at the Princess Theatre.

Gastrology was invited to attend the Opening Night of Once on Saturday, 4 October.

Once is a crowd-pleasing musicial which draws you in. This emotionally captivating musical is the only show to have music that won the Academy Award, Grammy Award, Olivier Award and Tony Award.

Set in modern day Dublin, Once is the story of a Guy who gave up on his music and his love and the Girl who inspired him to dream again. This exhilarating ‘Guy meets Girl’ musical is performed by an extraordinary cast of actor-musicians who sing, dance and play their hearts out on stage. Bringing magic to the roles of Guy and Girl, and performing the Oscar award-winning song ‘Falling Slowly’ are Tom Parsons and Madeleine Jones.

This achingly beautiful, joyously uplifting show strikes an unforgettable chord in audiences and speaks to the power of music to connect us all. A show like that only comes around Once.

Discover ONCE on Social Media

#loveonce

Twitter : @OnceMusicalAu

Instagram: @oncemusicalau

Facebook: Once The Musical Australia

www.oncemusical.com.au

Getting fresh with Vapiano | Blog giveaway: Win a meal at Vapiano for you and a friend!

Gastrology bloggers dined courtesy of Vapiano.

Spring is well underway and Vapiano has launched a new menu of specials to celebrate the warmer months.

The restaurant serves made-to-order hand-tossed pizzas, fresh house-made pasta, gourmet salads and delicious dolci in a fun, relaxed atmosphere with a focus placed firmly on freshness. Pasta is hand-made on the premises throughout the day and prepared right in front of the diner, while pots of fresh herbs on every table are perfect for sprinkling over your plate.

There are five new food dishes - Pizza Porporano, Risotto Pollo Levanto, Pasta Gamberi con Rosso, Classic Pumpkin Soup, and White Chocolate Cheesecake with Salted Caramel and Honeycomb - all made with fresh ingredients and some TLC.

Classic Pumpkin Soup

The classic pumpkin soup was thick, hearty and smacked full of flavour. 

Pizza Porporano

The Pizza Porporano was a delicious pizza. Rich and decadent, the pizza was topped with expertly judged toppings of premium Aussie air-dried salted beef, rocket, shaved Parmesan, and drizzled with luscious Truffle olive oil a top a homemade tomato sauce and mozarella base. 

Pasta Gamberi con Rosso

As expected of any good Italian restaurant, Vapiano is particularly good at producing quality pasta dishes. The Pasta Gamberi con Rosso that we had was no exception. The sun-dried tomato pesto worked well to provide both moisture and flavour and, overall, it was a delicious dish.

White Chocolate Cheesecake with Salted Caramel and Honeycomb

The dish of the nigh, this dessert was a delicious take on the traditional cheesecake. We loved the decadent white chocolate that came through on the middle pallete and the delicious lashing of salty, gooey sweetness delivered by the salted caramel beneath the layer of honeycomb crumble which provided texture. It was both well thought out and executed.

The Vapiano concept certainly resonates with Australian diners looking for a quick and easy dining option that does not compromise on quality or cost the earth.

---

Blog giveaway: Win a meal at Vapiano for you and a friend!

How to enter 

All you have to do, is: 

• Follow us on twitter (if you have not already) 
• Send us an email answering “What is your favourite Italian dish and why?” 

The best 4 entries, as judged by the Gastrology team, will each win a voucher for use at Vapiano Melbourne ONLY. The voucher entitles the winner and their guest to:

• A choice of Pizza Poporano; Pasta Gamberi con Rosso; Risotto Pollo Levanto, and Pumpkin Soup (one each)
• White choc cheesecake with salted caramel + honeycomb (one each)

The vouchers must be used by Friday 31st October – as that’s when our specials end so will no longer be available!

No booking is required – Vapiano's Melbourne restaurant team will be fully briefed to welcome the winners.

The competition will run from Sunday 5 October 2014 to 5:00pm Tuesday 7 October 2014 (winner to be announced on this post on  Wednesday 8 October 2014). 

#GetFreshWithVapiano 

Facebook: Vapiano Australia

Twitter: @VapianoOz

Instagram: VapianoAustralia

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. 

******

[8/10/2014] Announcement: Winners of meal at Vapiano


Thank you to everyone who entered!

The 4 winners are…


Gwen L. with the following entry:

"My favourite Italian dish is saedas. They are the perfect Italian snack with a cup of espresso. Simple, beautiful and who doesn't love a good pastry filled with cheese!"

Natasha C. with the following entry:

While it is hard to pick a favourite (I love everything Italian) my favourite Italian dish is a Margherita pizza. I love a good one made with fresh tomato, oregano and lashings of fior di latte. One which lets the ingredients speak for itself.

Jason M. with the following entry:

It's gotta be gnocchi with a ragu of some kind. Soft fluffy pillows of potato coated in a rich tomato sauce and tender meat which just melts in your mouth. These are the sorts of meals hearty beautiful Italian meals that create memories.

Clay U. with the following entry:

My favourite italian dish is the humble pannacotta. As simple as this dish is in terms of ingredients, it is amazing how difficult it is to master. When you find a place that nails it, it is a sight to behold. I love when they have the texture and the balance  of sweetness  just right. Bellissimo!

 … Congratulations, the winners will be contacted via email. Competition Now Closed.

Bak Kut Teh @ Sugarbun

Gastrology bloggers dined courtesy of

MATRADE

's

Malaysian Kitchen

Program.

SugarBun is a popular chain restaurant originating from Malaysia with more than 51 restaurants across the globe.

The Melbourne store has become known for its delicious Bak Kut Teh (which directly translates from Hokkien to “meat bone tea”) which is meaty pork ribs that are simmered for hours in a herbal broth.

Twin sisters Francesca and Fiorn Lee (whose family started the first SugarBun) brought the chain to Melbourne. 

From left: Barley drink, Cincao milk, Pear and snow fungus drink

We loved the extensive drinks list which features Malaysian hawker favourites. Of particular note is their house-made pear and snow fungus drink - a refreshing drink made with goji berries, pear, snow fungus and red dates which provide just the perfect hint of sweetness.

Dry bak kut teh

Smoky, sizzling pork belly, ribs, special meatballs, lotus root & okra in dark sauce. Served with Mixed Grain Rice, Nanyang Appe-hancer & herbal broth.

The dry bak kut teh is Francesca and Fiorn’s modern take on the traditional. The pork belly pieces were beautifully charred, caramelised and glossing with intense spices. It was a decadent treat that was both familiar but different.

Bak Kut Teh Claypot

Pork belly, ribs, special meatballs, tofu puff, shitake & enoki mushrooms, simmered in herbal broth. Served with mixed grain rice and You Char Kway

We savoured the traditional bak kut the claypot. The broth was full of flavour courtesy of being made from tea, generous amounts of garlic, gogi berries, a variety of dried Chinese herbs and a wonderful array of spices including cinnamon, cloves, star anise and fennel seeds.

The fluffy mixed grain rice and deep fried you char kway doughnuts were the perfect canvas for the broth. 

Broasted chicken 

Premium fresh chicken seasoned with home-grown Sarawakian spices - crispy crust with juicy tender meat. Served with signature savoury rice and Appe-hancer.

The broasted chicken is a must-have at SugarBun. A combination of pressure cooking and deep frying, this signature SugarBun dish is pressure-fried for seven minutes, ensuring the juices are sealed within. The savoury rice that goes with it is a brilliant combination of sweet and savoury with juicy sultanas scattered throughout. 

The appe-hancer salad of pickled cucumber, pineapple and carrot add balance while the addictive sweet and spicy kano sauce add a desirable kick to the dish.

SugarBun offers an authentic taste of Sarawak’s best street delicacies, without even stepping out of Melbourne. We loved the exciting food offerings which showcases Malaysia’s diverse food culture and rich heritage. The spacious dining environment is comfortable and brings diners back to the memorable streets of Malaysia where many of the best meals are found at the roadsides.

Location:

205 Russell Street  Melbourne,

Phone:

03 9650 4336

Link:

https://www.facebook.com/SugarbunMelbourne

Cuisine:

Asian, Malaysian, Soup, Sarawakian

Five Plus - The right blend

Gastrology bloggers dined courtesy of Five Plus.

Smoothies have been an evolving trend for a couple of years now and has hit its stride in Melbourne with many operators opening multiple locations due to high demand. Five Plus is a welcomed addition to the scene, setting itself apart by offering smoothies with a difference.

The name ‘Five Plus’ refers to the five daily portions of fruit and vegetables nutritionists recommend we eat. The menu offers a variety of smoothies which focus on nutrition and maintaining a healthy body. 

The drinks strive to be nutritionally complete with benefits ranging from balanced pH and sugar levels, clearer skin, weight loss, increased mental clarity, diminished aches and pains, better sleep patterns, and better liver function. 

From left: “Sweet Heart” - Beetroot coconut water apple Banana ginger, “The Good Life” - Kale almond milk pineapple banana mint lime ice, “The Perfect Date” oats, almond, almond milk, banana, cinnamon and dates, “Peanut Butter Cup” oats, almond, almond milk, banana, house-made peanut butter and dates

One of our favourite green juices was “The Good Life”, which combines kale, almond milk, pineapple, banana, mint and lime to help boost your immune system, reduce the effects of allergies and assist with strengthening nails, hair and improving skin clarity.

We adored “The Perfect Date” and “Peanut Butter Cup” smoothies - which are the 2 great breakfast options on the menu. They each shared base ingredients of oats, almond, almond milk, banana and dates. The difference is “The Perfect Date” has aromatic cinnamon added to it while the “Peanut Butter Cup” has decadent house-made peanut butter. Both were incredibly satisfying and absolutely delicious.

The “Peanut Butter Cup” is particularly addictive. We loved the salty/sweet mixture which was just pure delight and a real treat. “The Perfect Date” on the other hand is something we could drink everyday instead of breakfast.

Vivian Lam, the founder of Five Plus, has tried and tested many combinations of fruit and vegetables to get the best balance between health benefits and great taste - and we think she’s got the Five Plus mixes just right.

Location: 265 Little Lonsdale St  Melbourne,

Link: www.fiveplussmoothie.com.au

Product Review: Richmond Penang Assam Laksa Paste

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

A spicy and sour fish-based soup from Malaysia, Assam laksa is a fiery treat.

It is difficult to make Assam laksa from scratch so we enjoyed using this recipe base for our favourite laksa, the Penang Assam Laksa using the pre-made Paste.

The recipe traditionally calls for the use of ikan kembung or mackerel but we’ve found that sardines work pretty well as a substitute. The paste is brilliant and the Assam laksa we made tasted completely authentic. Highly recommended!

Ingredients

Richmond Penang Assam Laksa Paste 250g from Oriental Merchant

Cap Nelayan Petis Udang (hae koh) from Oriental Merchant

De-boned ikan kembung/ mackerel/ sardines

Finely sliced cucumber, onions, red chillies. pineapple, lettuce, mint, "

Thick rice noodles 

Hae koh (蝦羔) - thick sweet prawn/shrimp paste.

Cooking instructions

Add 1 litre of water to paste. Boil and add deboned fish (optional). To make the soup more sour, you can add pineapple juice or vinegar. Serve with thick rice noodles, fresh mint, fish meat, diced chilli, freshly sliced onions and prawn paste (hae koh). ENJOY!