Brunch/Coffee Reviews: Providence | Laurent | Emily's place | A Treat of France | Filter | Lt. Nic | Grapeseed | The Little Man Cafe | Becasse

Providence Cafe

We adored our brunch at Providence Cafe where Head Chef Cate Hardman showcases her passion for seasonal ingredients and cooking. 

The menu features produce from Victoria’s farmers markets. Cate brings her modern touch to traditional cookery (think sumptuous bacon and egg pies and lip-smacking breakfast berry clafoutis).

The coffee is excellent.

As are the delicious range of juices.

Cafe Lua

Great brunch spot which is pumping on the weekends. Loved their take on smashed avocado on toast. This place has been consistently good over the past couple of years. 

Laurent Boulangerie Patisserie

A lovely place to rest in between shopping at Westfield Doncaster over French/European style breads, cakes and pastries over a mocha.

Emily's Place

Lovely ambience which makes you forget you're in the bustling CBD, Emily's place offers good coffee, friendly service and beautifully presented food.




Taste of France

Located in Southbank, A Treat of France is an unassuming little cafe. 

They serve the best almond croissants around. Crisp and buttery, these have come straight from heaven.

Filter

Filter delivers with high quality brewed Small Batch coffee. The ambience is calming courtesy of its minimalistic design.

It's our go to CBD coffee location.

Lt. Nic

A brilliant addition to the Melbourne Central end of town, this place is fantastic. Expect warm and inviting service, great coffee and reasonably priced and good lunch options.

Grapeseed

Set in the heart of Wedding gown shopping central, Armadale, Grapeseed is a lovely little cafe with a cheerful ambience.

 We enjoyed their summer salads and fresh juices.




The Little Man Cafe

Located right in the heart of Seddon, The Little Man Cafe is a neighbourhood gem.

The specialty coffee served is excellent.

Their breakfast and all day brunch options are fresh and delicious.

The Kettle Black

A lovely brunch spot with a limited menu which ticks all the boxes. 

In addition to the fantastic ambience,  the food served is very generous and really reasonably priced. The only downside is that the place gets really packed and can be quite noisy.

Bécasse

Possessing a clear European sleek, Becasse is a lovely cafe eatery with a delicious variety of French sweet treats. The lunch options are fresh and tasty.

Recipe: Lo Mai Gai (Steamed Glutinous Rice with Chicken)

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

Glutinous rice or "sticky rice" as it is commonly known is a delicious Malaysian treat that you can enjoy all year round. While it takes a little bit of effort to make it at home, the rewards make it most definitely worth it.

Sticky rice is an incredibly versatile dish and you can add almost anything that tickles your fancy, however the basic ingredients you will need are:

Ingredients for glutinous rice:
500g glutinous rice + water for soaking
1 cup water
1 tsp sesame oil
1½ tsp 5 spice powder
½ tsp grounded white pepper
2 tsp sugar
3 tbsp oyster sauce
2 tsp light soy sauce
1 tsp thick dark caramel sauce

Ingredients for chicken:
400g chicken thighs - chopped
2 tsp sesame oil
2 tbsp light soy sauce
1 tbsp thick dark caramel sauce
3 tbsp oyster sauce
2 tbsp Shao Xing wine
3 tsp sugar
1 tsp white pepper powder

Your will also need:
4 cloves garlic - chopped
2 Chinese sausages - sliced
10 Chinese mushrooms
2 tbsp vegetable oil
1 chopped red chilli

We recommend heading down to Box Hill Central's International Fresh Food Market to get all of the ingredients needed for this recipe.

First, you will need to prepare the rice a day in advance by rinsing it thoroughly and soaking it in water overnight. The next day, drain the rice and mix the rice with 1 cup of water, sesame oil, 5 spice powder, pepper, sugar, oyster sauce, light soy sauce, dark caramel sauce.

Soak the Chinese mushrooms in boiling water for 15 - 20 minutes, then drain the liquid and slice the mushrooms once they cool.

Cut the chicken into bite size pieces and marinate in sesame oil, light soy sauce, dark caramel sauce, oyster sauce, Shoa Xing wine, sugar and pepper for 30 mins.

In a wok (or if you don't have a work, a large frying pan) add 2 tablespoon of vegetable oil. Once hot, fry off garlic until fragrant, then add Chinese sausage and fry for 2 minutes. Once the sausage begins to caramelise, add Chinese mushrooms and continue cooking for 3 – 5 minutes. Now pour in the marinated chicken including the marinade and simmer until the chicken is cooked.

Once the chicken is cooked, you can add the glutinous rice mixture and cook for a further 5 minutes (adding a small amount of water if the mixture is too dry). Stir well and set the glutinous rice mixture aside.

The mixture should then be spread out over lightly oiled steaming bowls and steamed for 20 minutes or until soft and fluffy. Then the stick rice is ready to serve!

Garnish with fried shallots, chopped chilli and spring onions and enjoy your freshly prepared, delicious Malaysian delicacy.

Dinner Reviews: Jimmy Grants | Le Bon Ton | Funky Curry | Sahara | Hell of the North | Estivo | Jaisalmer Palace | Rice Paper | Burma Lane

Jimmy Grants

Absolutely adore Jimmy Grants. Consistently good, lightning fast and reasonably priced, it ticks all the boxes.

The grain salad is a must-have.

One of the best souvlakis in town. The pita bread is a stand-out.

Le Bon Ton

Went as a group of four and enjoyed the experience. The American BBQ items are what this place is famous for and it certainly satisfied.

The burgers are great too.

Don't go past dessert! The pecan pie is the real deal.

Funky Curry

Cheap but not necessarily cheerful. It's foodcourt standard. So if you're expecting that, you'll be happy.

Sahara

The banquet is seriously bang for your buck.

A great place for Friday night drinks and a casual dinner.

Hell of the North

Named after the infamous Paris-Roubaix bike race famous for rough terrain, Hell of the North serves a European influenced bistro menu designed for sharing.

Great for casual dining and drinking with friends. 

Estivo

Estivo is a sophisticated Kew restaurant. The menu features delicious Italian food best indulged in with wine. 

We enjoyed the comfortable surrounds and warm service and cannot wait to return.

Jaisalmer Palace

The wait staff here are great - friendly, warm and willing to help. The food is very well-priced and offers the soundest bang for your buck. We recommend the eggplant dish which is the house special. Other items on the menu are not bad but far from exceptional.

Rice Paper Vietnamese Restaurant

A reliable spot in the Melbourne CBD for Vietnamese food. The food is fresh and flavoursome and all around the $10 mark.

Burma Lane

From the folks behind Red Spice Road, Burma Lane serves contemporary Burmese cuisine.

While we thought it lacked the Red Spice Road wow-factor, the food was enjoyable. Simple but executed well and most certainly showcased the different flavours of Burma which amalgamates various cultures. If you like South East Asian cuisine (Thai, Vietnamese, Malaysian) chances are, you'll enjoy the food here. 

400 Gradi Cicchetti

Gastrology bloggers dined courtesy of 400 Gradi Cicchetti.

400 Gradi Cicchetti brings a little piece of Venice to Melbourne. The bar replicates a traditional ‘bacari’- a small, intimate bar typically frequented by locals in the City of Bridges.

Keeping in the tradition of cicchetti, the 400 Gradi Cicchetti menu features small plates including the likes of crispy polenta with mixed caramelised mushroom and gorgonzola, and spaghettini al granchio with lobster bisque, fresh crab meat, garlic, chilli, cherry tomato and fresh basil. 

The wine list showcases an intelligent choice of drinking options including an extensive list of Italian wines. Not just appealing for the palate, the 50-seater bar has been designed by award-winning Pascale Gomes-McNabb, one of Melbourne’s most celebrated interior designers.

Situated next door to Di Francesco’s popular Lygon Street restaurant, 400 Gradi Cicchetti is a sleek yet relaxed and informal bar, shunning the grungy look that is today’s Melbourne norm in favour of a more conventional bistro atmosphere.

Our host for the evening was Fulvio. Professional, very knowledgeable, friendly and passionate, Fulvio made our dining experience a sensational one. 

Aperitif: Peach Bellini

A beautifully fresh cocktail made from prosecco sparkling wine and peach nectar this Venetian cocktail was a great start to our evening.

Fresh natural shucked oysters

A selection of salumi

The selection of salumi was a display of superlative flavours comprising of a respectable assembly of 18 Months Old Prosciutto di Parma Devodier Cantina Mornello, 30 months Old Prosciutto di Parma Devodier Cantina Secretum, Mozzarella Di Bufala, Bella Lodi Raspadura freshly shaved Cheese and bread. The Prosciutto di Parma Devodier Cantina Secretum and Bella Lodi Raspadura were in particular excellent – both possessing a richness that had been further enhanced by the flavours of the intense curing salt mix.

Beer battered zucchini flowers stuffed with crab, ricotta, and a bit of chilli

The batter encasing the zucchini flower was ethereally light and very crisp while the stuffing was rich and flavoursome.  Combined with the sweetness of the crab and the lovely kick from the chilli, the dish was a delight to eat.

Freshly made Arancini balls made with sausage rice and cheese

A traditional comfort-food classic, the arancini balls were beautiful. Each morsel was sufficiently seasoned and flavoursome.

An elegant, dry and aromatic drop with beautiful peach and floral notes, the BIO VIO - Pigato wine from Liguria Italy was the perfect match for our entrees before we continued on to our heavier mains.

Duck ragu trecce

As expected of any acclaimed Italian restaurant, 400 Gradi Cicchetti is particularly good at producing quality pasta dishes. The Duck ragu trecce that we had was no exception. The large spiral pasta were intertwined amongst lashings of tender duck ragu. The flavours were complex and rich. Texturally, the tenderness of the duck contrasted nicely with the perfectly cooked al dente pasta. Fulvio presented it to us as “a wonderful dish” and we could not have agreed more.

Girolamo Russo A'Rina Etna Rosso - Nerello Mascalese and 5% Nerello Cappuccio wine

The matching Girolamo Russo A'Rina Etna Rosso was a light and exuberant wine with a tight flavour profile.

Margherita verace Pizza

400 Gradi Cicchetti patrons can also include Johnny’s internationally awarded pizza in their dining experience. Johnny took out the number one spot at The World Pizza Championship earlier this year for best STG (Traditional Speciality Guaranteed (Specialita’ Tradizionale Garantita), with 400 Gradi now being home to the world’s best pizza.

The Margherita verace pizza was picture perfect in appearance and outstanding in taste. A thin layer of tomato sugo, healthy dollops of buffalo mozzarella and a sprinkling of basil leaves created a delightful fusion of flavours that would keep any pizza purist happy. Encircled with a puffy crisp crust, this pizza was superb.

Tagliata Di Manzo - Angus Beef Eye Fillet grilled and sliced served medium rare with shaved parmesan, balsamic cream, capers and baby rocket

Our final main course of Angus Beef Eye Fillet met our expectations admirably.  The accompaniments to the beef were simple and delicious. A light searing ensured that each slice was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with characteristic Angus beef notes and a deep earthy richness and texturally it was sublime with a decadent melt in the mouth, almost buttery, consistency.

Molino Barolo 2010 From Nebbiolo wine

The beef was served with our favourite wine of the evening. A classic Barolo, the Molino Barolo boasted a bouquet of dark fruit aromas, mint and liquorice. We loved its balanced flavour profile which while quite tannic given its age, tasted beautiful.

Homemade Tiramisu and Pannacotta tasting plate

400 Gradi Cicchetti’s rendition of a pannacotta was texturally perfect. The pannacotta was silky smooth - just barely holding its shape, it was quivering on the plate. The tiramisu was similarly well made, with its flavour heavily dominated by the constituent alcoholic component.  Both were simple traditional desserts that were well executed and thoroughly enjoyable.

Passito Di Pantelleria Dessert Wine

Hailing from the sun-drenched island of Pantelleria, this dessert wine was thick and syrupy with intense aromas and a fresh acid finish.

Cheeses: La rustichella truffle paste cheese, Taleggio 'Bufaletto ' made with buffalo and cow's milk, Pecorino Cacio di bacco: Pecorino style cheese matured in pomace and covered with grape

Our evening concluded with a selection of good quality cheeses. Each unique and varied greatly with their distinct flavours and luxurious textures. It was a fantastic way to finish the night off.  

400 Gradi Cicchetti combines friendly and affable staff, wonderful ambience, exceptional food and one hell of a beverage list to deliver an enchanting experience - one that transports you to a traditional ‘bacari’ in Venice.

Location: 99B Lygon Street, Brunswick East

Phone: 03 9380 2320

Link: http://www.400gradi.com.au/ 

Facebook: https://www.facebook.com/400Gradi
Cuisine: Tapas, Bar, Italian

Saké Restaurant and Bar

Gastrology bloggers dined courtesy of Saké.

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 at Sake.

The menu changes with the seasons and is matched to a range of premium imported sakes, allowing guests to experience the Japanese tradition of delicately balancing flavours.

At Saké, food and sake pairing is a key focus, as the different flavour elements in food can be altered when matched to the right sakes. Trained in sake appreciation, the exceptional staff happily guide guests through the extensive sake menu. 

With a range of styles featuring flavours ranging from floral and fruity to nutty and earthy, appreciating the subtle balance is something exciting that Sake is keen to share with diners.

Aburi sushi selection (5 kinds of seared nigiri)

The nigiri was expertly crafted and the plump, sweet scallops beggared belief - they were some of the most delicious we have encountered, ever. It is clear that Saké is using only the freshest, highest quality seafood.

Kingfish jalapeño yuzu soy, jalapeño slices & coriander

The kingfish was a positive highlight. The thick slices of very fresh kingfish were served with yuzu soy, jalapeño slices and coriander. The dish was notable for the quality of the kingfish and the interplay between the tartness of the yuzu soy and perfect hint of spice from the jalapeño. It was a simple but well executed dish.

Steamed prawn dumplings 6 pieces of Chinese-inspired shumai with spicy ponzu

The steamed prawn dumplings prevailed in both taste and texture. Delicious prawn fillings were encased in a blissfully silken rice noodle casing and was an absolute delight when bathed in a mind-blowing spicy ponzu concoction. Possessing the perfect amount of heat and tartness, these dumplings certainly tantalised our taste buds.

Wagyu new style thin slices of wagyu beef lightly seared with hot oil & finished with ginger, chives & yuzu soy

The Wagyu dish contained delicate slices of rare Wagyu, served with a beautiful yuzu soy sauce. The accompaniments of ginger and chives worked wonderfully to draw out the robust beefiness of the Wagyu and enhance the meat with extra flavours. We adored the melt-in-the-mouth texture of the slices that had been perfectly cooked.

Scampi tempura crunchy tempura scampi tails with sweet ponzu, coriander & jalapeño slices

A commendable modern rendition of a traditional Japanese dish, the batter was ethereally light and crispy. The scampi which sat within the batter was fresh and most memorable. The tangy ponzu sauce was the perfect accompaniment which cut through the rich oiliness while the coriander and jalapeño slices provided a refreshing and spicy interlude between the tempura pieces.

‘Glacier 51’ Patagonian toothfish grilled miso-marinated sustainable toothfish & lemon

We were presented with a beautifully fresh, vividly white piece of ‘Glacier 51’ Patagonian toothfish which had been cooked to perfection. We were blown away by the silky texture and the golden-brown charred bits of caramelised miso on the fish. It was a stunning dish.

Dessert platter 

An assortment of Japanese inspired desserts, each item was a welcome departure from the mundane items usually found and offered its own unique characteristics – from the enjoyable green tea churros to the smooth, rich consistency of the ice creams, to the vibrant flavours of the Japanese yuzu tart to the beautifully made green tea “kit kat”.  An exemplary display of Saké s versatility.

Saké exceeds expectations. Using traditional Japanese ingredients and techniques as the base, each dish on the menu is made Saké’s own with unique flavours and textures. Whether dropping in for cocktails, pulling up a seat at the sushi bar, or settling back with friends for the evening, it’s a fresh experience for guests to savour.

Location: Hamer Hall, 100 St Kilda Road, Melbourne

Phone: 03 8687 0775

Link: http://www.sakerestaurant.com.au/melbourne

Cuisine: Japanese, Sushi, Wine Bar

PappaRich opens a new outlet in Knox City

Gastrology bloggers dined courtesy of PappaRich.

Internationally popular PappaRich has just opened another outlet in Knox City. 

The new Knox City outlet follows the signature PappaRich décor - earthy colours to give a cosy, clean and comfortable ambience.

The menu features Malaysian hawker favourites such as freshly-made Roti Canai, traditional Hainan bread with Kaya and butter, Satay, Nasi Lemak, Fried Kuey Teow, Curry Laksa, Asam Laksa, Chicken Rice, Prawn Mee, Mee Goreng, Ice Kacang and many more.

Using high quality ingredients to bring out the best in Malaysian Delights, Papparich boasts a wide range of delicious food and over 60 types of beverages. These beverages include the PappaRich range of specially blended local coffee and tea, organic soya milk and juices.

The open concept means you are able to see your Roti Canai being prepared on the spot, adding a whole new dimension to this bustling, casual and fun dining experience.

Pappa Deed Fried Chicken Skin

Mixed Chicken and Beef Satay

Steamed Mantau with Butter and Kaya

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.

Pappa Special Nasi Lemak with Curry Chicken and Prawn Sambal

Chicken Congee with Chicken Slices

Pappa Chicken Rice with Steamed Chicken

A Papparich favourite, the plump and juicy slices of chicken breasts were the highlight of this dish. Coupled with the aromatic and fluffy rice, it was a comforting dish.

Ipoh Koay Teow Soup with Steamed Chicken

Roti Bom

A simple dessert that amalgamated the best aspects of roti canai in the form of a dessert, the roti had a pleasant chewiness which contrasted nicely with the creamy condensed milk.  A simple, but a truly superb, dessert.

Banana fritters with premium sesame ice cream

Pappa ABC Special with premium sesame ice cream

To finish, we ordered PappaRich’s rendition of the ice kachang – a popular Malaysian dessert that, in part, resembles an exceedingly glamourous snow cone. The palm sugar syrup and evaporated milk – flavouring for the shaved ice contained a generous serve of tasty tidbits including red beans, grass jelly, and salted peanuts. We also opted to have ours served with PappaRich’s premium sesame ice cream.

PappaRich is perfect for a quick bite or a relaxing leisurely meal. The new Knox City outlet is already a hit, with queues out the door of fans craving truly authentic Malaysian home cuisine in Australia. 

Location: 425 Burwood Hwy, Wantirna South

Phone: 03 9800 4845
Link: http://www.papparich.net.au/
Cuisine: Malaysian

Miss Fitzy's

Gastrology bloggers dined courtesy of Miss Fitzy's.

Located at the beach end of Fitzroy Street, Miss Fitzy’s is relaxed dining at its best, with a flavoursome menu, smart service and enviable streetscape.

The menu focuses on showcasing the best local produce and mouth-watering tastes from the kitchen and the bar. 

The menu created by head chef Lachy Cashman (Circa, Sloaney Pony, Salsa Bar and Grill Port Douglas) has been developed with sharing in mind. Diners can choose from a generous selection of sharing plates, the Family Style Share Mains, individual main courses or tasty bar snacks.  

 Left: Roasted squid, chorizo, parsley, pickled onion

Right: Smoked chicken wings, pork belly, mustard fruits

 Organic tomato, buffalo mozzarella, herbs

Simple, elegant and impactful, the dish of Organic tomato, buffalo mozzarella, herbs was exceptional. We enjoyed the beautifully fresh tomatoes which worked in sync with the buffalo mozzarella, herbs and lifted by the balsamic vinaigrette to produce an enlivening dish.

Left: Grilled Robbins Island Wagyu bavette steak, herbs, potato, egg

Right: Scallops, bacon, truffle, watercress

Grilled goats’ cheese, beetroot, quinoa, hazelnut

We were particularly pleased with our entrée of grilled goat’s cheese with beetroot, quinoa and hazelnut as it had perfectly balanced flavours. The grilling had increased the intensity of the luxurious goat’s cheese and each element of the dish matched the other. The slight acidity from the beetroot brought a lovely tanginess that cut through the creaminess of the cheese. It all came together beautifully.

Left: Whole 1kg crispy fried snapper, asparagus, sauce grenobloise

Right: Cape Grim Black Angus 2+ tri tip, charred onions, roasted carrots, duck fat potato

Smoked Saskia Beer corn fed chicken, roasted celeriac, brussel sprouts

The smoked chicken was another highlight. It was wonderfully tender and beautifully smokey courtesy of Miss Fitzy’s custom-built smoker and curing room which provides a variety of smoked meats, fish, vegetables and ingredients.

Dessert tasting plate

Our meal finished on a high note dessert tasting plate which featured (amongst other delights) a velvety smooth Armagnac ice cream, fluffy cinnamon doughnuts and decadent bitter chocolate. 

Miss Fitzy’s is a welcome addition to St Kilda. With a paddock-to-plate philosophy, Miss Fitzy’s cuisine has a French flair with distinctive Spanish influences that is sure to please. 

Location: 23 Fitzroy St  St Kilda

Phone: 03 9537 1653

Link: http://www.missfitzys.com.au/
Cuisine: French, Modern Australian, Spanish

The Fast & Furious PHO24

Gastrology bloggers dined courtesy of PHO24.

PHO24 now has its first restaurant in Melbourne which is conveniently located opposite the Southern Cross Station on the corner of Little Bourke and Spencer Street. PHO24 prepares delicious bowls of chicken, fish or beef pho express-style, using only the freshest ingredients.

A household name in Vietnam PHO24 first opened in Saigon in 2003 and now have 73 vibrant eateries across Vietnam, the Philippines, Indonesia, Cambodia and Hong Kong. 

The kitchen space incorporates a unique design of nickel-plated vats, which control evaporation, flavour and temperature – creating a consistent clear amber broth that infuses the flavours of French, Chinese and Vietnamese cuisines into the dishes.

Celebrating authentic Vietnamese flavours with a contemporary twist, the menu offers traditional staples such as rice paper rolls, spring rolls, banh mi and pho.

What sets this Vietnamese eatery apart is their ability to serve fresh ‘pho on the go’ in under a minute. Unlike most pho eateries, which invite you to sit at a table before a waitress brings you a menu, PHO24 is much more interactive. 

Set up like a traditional tuckshop, with an open kitchen and a canteen-style counter, the restaurant invites customers to observe the menu being prepared in front of them. After picking up a bowl of hot noodles, customers choose their own broth before cutting their own herbs and adding some extra condiments such as lemon, hoisin sauce and chili, all served in under a minute.

Slow-cooked pulled pork steamed buns

The Slow-cooked pulled pork steamed buns were an absolute winner. The fluffy, moist and slightly sweet buns were filled with an addictive medley of julienned carrots, fresh lettuce and tender morsels of pulled pork. The pulled pork was both tender and delicious, with caramel undertones courtesy of being slow-braised in an earthy Asian braising sauce.

Traditional Vietnamese pork banh mi 

The traditional Vietnamese pork banh mi was another highlight. The crunchy bread roll was shimmered with pâté and mayonnaise and filled with generous serves of smoked paprika pork, topped with a salad of sweet pickled carrots, cucumber, coriander and fresh chilli glossed in a hoi sin glaze. It was both fresh and very tasty.

Poached chicken pho

We enjoyed PHO24’s chicken Pho. Possessing a heartier and richer flavour than the traditional pho broth, the pho was an absolute delight.

With the aim of being the fastest and tastiest pho restaurant in the west, PHO24 incorporates the sous-vide process, ensuring its meats are moist, tender and consistently delicious day-to-day.

PHO24 has already carved a niche in a competitive market, having taken Melbourne’s culinary scene by storm and since January. Perfect for local workers, city dwellers, tourists and sports or music fans en route to Etihad Stadium, PHO24 is redefining how we eat Vietnam’s national dish.

Location: 656 Little Bourke St At Spencer Melbourne

Phone: 03 5915 9047

Link: http://www.pho24.net.au/

Cuisine: Vietnamese, Breakfast, Fast Food

New Spring/Summer menu @ The Emerson Rooftop

Gastrology bloggers dined courtesy of The Emerson.

Located on Commercial Road South Yarra, The Emerson is Melbourne’s first destination that allows you to play on a rooftop day or night in winter or summer.

The rooftop, known as the jewel in The Emerson crown, sports a first-class retractable rooftop with motorised runners designed by the project architects at Newline Design.

We loved the rooftop area at The Emerson. It is a breathtaking space that boasts stunning views from South Yarra to Melbourne’s CBD skyline. The rooftop space boasts two large bars areas, an extensive food and drink menu, a live cooking station as well as a cushion lined deck and enough space for all night dancing and relaxing with friends.

Head Chef Jeff Trotter (ex-Royal Mail Hotel, Dunkeld) has carefully crafted a produce driven menu with a selection of dishes designed to be shared and enjoyed on the rooftop. 

Foreground: Tempura soft shell crab, chilli, coriander caramel

Background: Zucchini flower, feta, thyme, black olive tapenade

Our meal began with the simple, yet ever so enticing, soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. Similarly the accompanying fried zucchini flowers, stuffed with goats curd was an excellent dish.  The batter encasing the zucchini flower was ethereally light and very crisp while the stuffing was rich and flavoursome.

Prawns, toasted garlic, spring onion & parsley

The dish of Crystal Bay prawns arrived as a stack of peeled and cooked prawns, toasted garlic and julienned herbs - spring onion and parsley.  The prawns were very fresh and the herbs provided punchy fragrant flavours. 

Flinders Island lamb rack, zucchini, almond, yoghurt & mint

This dish was simple, homely and well executed. The lamb was roasted to a tender and juicy pink and was exceedingly flavoursome and "melt in the mouth". 

Greenvale pork belly, spiced date puree, pea, rocket and radish

The large nuggets of moist pork belly, which contain the perfect amount of unctuous fat, are encased in a crisp outer crust and went superbly with the spiced date puree and roasted cauliflower.  Having been succulently roasted to retain a porky juiciness and achieving a healthy layer of melt-in-the-mouth fat in the process, each bite truly gratified the palate in both texture and taste. 

Asparagus, pea, lemon, goats curd, poached egg

We adored this well formulated salad of bold and vibrant flavour combinations. It was an enlivening salads with a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals and was a lovely thing to throw in the mix amongst the heartier dishes we sampled.

Led by Head Chef Jeff Trotter (ex Royal Mail Dunkeld), the kitchen is in safe hands. The menu features a carefully crafted selection of dishes designed to be shared. We especially loved the use of fresh and seasonal produce and their excellent execution of it. 

Be it the middle of Winter or the stroke of Summer, The Emerson’s rooftop is fit for all seasons with its custom, advanced designed retractable rooftop The Rooftop features an extensive beverage list including a range of cocktails designed to be shared.

Location: 143-145 Commercial Road, South Yarra
Phone: 03 9825 0900
Link: http://www.theemerson.com.au/
Cuisine: Modern Australian, Seafood

Launch of Superior Gold smoked salmon @ The Flower Temple

Gastrology bloggers attended the event courtesy of Superior Gold.

Gastrology recently attended an exclusive launch event for Superior Gold, a brand new ultra-premium smoked salmon Launched just in time for the entertaining season, Superior Gold is setting a new benchmark for smoked salmon.

The official launch was an evening of sensory delight and was hosted by The Champagne Dame. We also experienced the art of superior salmon smoking with Superior Gold’s own talented Smoke Master, Nathan Smith.

The Flower Temple was the perfect back drop. We loved the beautiful space which was devoted to nature's beauty. Beautiful flowers spill from urns and rockeries in an enchanted indoor garden.

Superior Gold is set to redefine the smoked salmon category as it’s known, using the finest curing ingredients and most sophisticated smoking techniques to deliver Australians the ultimate smoked salmon culinary experience.

Rich in flavour, succulent in texture and sublime in taste, the new Superior Gold range is perfect for gourmet entertaining occasions. From Smoked Salmon Slices, Hot Smoked Salmon, to Connoisseur Cuts for cooking and traditional Gravadlax; Superior Gold has a delicacy for any canapé, entertaining platter or meal.

Only the finest quality Australian Atlantic Salmon is hand-selected from the exceptionally cool and pristine waters of Tasmania. The superior Australian Atlantic Salmon is artisanally cured and smoked by the Superior Gold Smoke Master, Nathan Smith.

Our favourite product from the range was the Superior Gold Hot Smoked Peppercorn Salmon. Perfect on its own with Superior Gold’s Garlic Aioli or added to a fresh salad, risotto or pasta dish, the hand selected superior Australian Atlantic Salmon is traditionally cured in a combination of Australian sea salt and Bundaberg raw sugar to preserve the premium quality, Once cured the salmon is then hot smoked over sustainably sourced Beechwood to bring out the salmon’s natural flavour whilst preserving the succulent texture and adding a smoky undertone. The Superior Gold Smoke Master, Nathan Smith, has overseen the process to ensure only the highest quality and premium tasting product is produced.

Superior Gold sets a new benchmark when it comes to premium taste. A beautiful deep orange coloured hue, matched with a tender texture and taste so delightfully sweet, smokey and sophisticated, Superior Gold has successfully pushed the boundaries to create a new premium product range, catering to all sophisticated entertaining occasions. 

Left: Superior Gold Gravadlax, radish, cucumber, horseradish

Right: Superior Gold Connoisseur Cut (freekah salad)

All Superior Gold salmon is responsibly sourced and farmed, in partnership with the WWF, and certified to ensure our environment and oceans are healthy for the future. The Superior Gold Smoked salmon range is also a good source of Omega 3 for optimum health.

Superior Gold salmon is beautifully packaged in a black sleeve with a signature gold emblem making it easy to spot in the refrigerated smoked salmon section of supermarkets. Superior Gold salmon is available in Coles, Woolworths and IGA from October 2014. RRP ranges from $5.49 through to $11.99.

Product Review: Forage Cereal + Forage Paleo

Gastrology bloggers received the product courtesy of Forage.

Forage is a breakfast brand which embraces deliciousness and health.

Filled with a perfect balance of protein, good fats, natural fibre and carbohydrates, Forage uses premium quality ingredients. The Forage breakfast range includes raw and organic ingredients to fuel your body the natural way and get you ready for the day ahead.

The Forage range also caters to a variety of dietary requirements and lifestyles as it is gluten free, low calorie, light on digestion, high in protein and encourages reduced carbohydrates/ low carb eating. 

Forage was named after the fact that in order for our ancestors to find healthy, wholesome and life giving food, they had to forage in nature. Now this search is available in convenient 500g and 1kg packages that need nothing more than milk and healthy taste buds.

Forage Cereal

Forage Cereal was the first of the Forage family to be created that now also includes Forage Porridge and Forage Bircher as well as newly released Forage Paleo.

Forage's original blend, the Forage Cereal is made up of a delicious mixture which includes Organic Puffed Brown Rice, Organic Puffed Millet, Organic Puffed Quinoa, Pumpkin Seeds, Almonds, Sunflower Seeds, Coconut and the sweet natural flavour of  Dried Cranberries. The mix is low in salt and a good source of protein and dietary fibre.

We loved the amalgamation of the various whole grains which sit alongside crunchy nuts and seeds and deliciously plump cranberries, finished with the delicious flavour of coconut.

Forage Paleo 

It’s the big word in the health industry at the moment, with more and more people moving their diets closer to what our ancestors used to eat with high protein, high fat foods. To get the day started in true Paleo style, Forage Cereals have unleashed the very first Paleo Cereal designed specifically to fit a true caveman diet.

Utterly delicious, Forage Paleo is made up of a delicious variety of healthy treats such as Sunflower Seeds, Almonds, Macadamia Nuts, Currants Pepitas, Dates, Pecan Nuts, Cranberries, and Coconut. This mix is low in carbs, sodium & a great source of protein and dietary fibre. We enjoyed the light nutty flavours of the various seeds and creamy coconut and macadamia nuts which are lifted with deep juicy Currants, Dates and Cranberries. 

Forage Paleo is the perfect answer for the person eating paleo-style and for the person eating a purely vegan lifestyle.  

Forage is a stunningly healthy and tasty range of breakfast foods ready to be unearthed and enjoyed. Learn more about Forage here.

Gastronomique - Victorian chefs unite for Vulnerable Children

Gastrology bloggers attended the event courtesy of Anglicare Victoria.

Over 25 of Victoria’s finest chefs united 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 donated their time, produce and expertise to cook for over 500 people at the Peninsula, Central Pier, Docklands on November 12. Chefs that took part included 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. 

We were fortunate enough to be seated at a table catered by the famous Echuca restaurant, Oscar W’s  where we were fed incredibly well by Ludo Baulacky. We loved the delicious elegant entree and the more rustic and hearty mains. It was absolutely splendid.

The charity auctions added some fun and excitement to the night. We were delighted to see Richard (a QC) do the legal profession proud by winning his bid for a dinner for 8 by Nicky Riemer from Union Dining for $5,800 and upon winning the bid, doubling his contribution for the dinner to $11,600! 

Gastonomique is a special event where Victorian chefs unite for Victorian children. It was a memorable 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 included signature dishes, fine wine and entertainment.

Mabrown

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

If you’ve been reminiscing about that bowl of curry laksa or hokkien mee during your last trip to Malaysia, you need not look any further.  Instead of travelling hundreds of miles to Malaysia to taste authentic Chinese Malaysian fare, we’ve found you an easier option - Mabrown. 

From modest beginnings as a word-of-mouth establishment in Balwyn, Mabrown has since attracted widespread attention and since expanded its empire to the CBD.  The new store is located in Southern Cross Lane off Bourke Street. While the new CBD location hasn’t been around long, it has garnered quite a following. We visited on a Saturday night and the whole place was packed to the brim!

Deep-fried wok-tossed spicy quail

While many Chinese/Malaysian restaurants in Melbourne serve quail, Mabrown’s variety are a cut above. The allure of the Mabrown deep-fried wok-tossed spicy quail lies in the perfectly cooked and tender quail meat which is crusted with a flavoursome spice mix and then perfectly fried to achieve a moreishly crunchy exterior. The exterior is then slathered with a chilli sauce which is packed with umami and has, for our taste, the perfect amount of chilli heat.  Mabrown’s quails are highly addictive and a must-order. 

Drunken chicken - Chicken poached in Shao Xing wine and fragrant spices

The chicken was wonderfully tender and infused with a beautiful rice wine flavour - perfectly seasoned and well balanced. We loved the shot which was served on side which comprised a heady mix of Shao Xing wine and spices which we could liberally add to the dish to make it more “drunken”.

Yam & pork belly clay pot

The clay pot arrived full of glistening pork belly slices. It was a dish that evoked excitement upon its arrival. Each slice of pork belly comprised a layer of unadulterated, unctuous pork fat which exploded with intense porky goodness with each bite; it did not disappoint. Combined with a pleasant sweet marinade, and melt in your mouth morsels of yam, the pork belly was unquestionably accomplished in taste. 

Wok tossed juicy prawns with shell in ginger and spring onion (served with thin egg noodles)

The prawns were very fresh and the herbs provided punchy fragrant flavours. It was yet another excellent dish that was complemented by the noodles which retained the natural sweetness of the prawns and exhibited a pleasant elasticity. Lightly flavoured by the gently aromatic ginger, the dish, boasted the characteristic charred flavour that normally accompanies a wok-tossed item. Delicious!

Deep fried barramundi fillet in archar sauce (sweet turmeric vinaigrette) 

Noteworthy for its fragrant and complex broth which was appetisingly laced with a sufficient amount of sweet turmeric vinaigrette, the beautifully deep fried barramundi had us fighting for the last morsel.  

Deep fried barramundi fillet in tom yum sauce (lemon grass, pink ginger, lime leaf)

The barramundi was again, perfectly fried and coated in a decadent tom yum sauce which showcased the customary punchy flavours exhibited by South East Asian dishes.  

Mabrown is an absolute gem of a place for casual dining. With its superb execution of Chinese Malaysian cuisine and affordable pricing, there is no doubt that Mabrown will soon be firmly entrenched as a Melbourne dining institution.

Melbourne location: In Southern Cross Lane, 111 Bourke Street, Melbourne

Balwyn location: 190 Belmore Road  Balwyn

Phone: 03 9663 3141 (CBD); 03 9816 3755 (Balwyn)

Link: Facebook

Cuisine: Chinese, Malaysian

Charcoal Lane

Gastrology bloggers dined courtesy of Charcoal Lane.

A program delivered in partnership with the Victorian Aboriginal Health Service, Charcoal Lane boasts a restaurant setting which was designed to acknowledge Aboriginal community connections to the site and area.

The name Charcoal Lane, documented in an Archie Roach song, has significance as a local meeting place in Aboriginal community folklore. For the Victorian Aboriginal Health Service, the name is extremely important, as it links back to the beginnings of the health service itself. At the request of the Koorie community, Mission Australia named its social enterprise restaurant Charcoal Lane in 2009.

Through Charcoal Lane, Mission Australia seeks to tackle labour force exclusion for Aboriginal and other at risk young people by offering supported pathways (traineeships and apprenticeships) in a vibrant and culturally relevant hospitality environment. The goal is to progress young people’s employability within the commercial restaurant so that over time they can make a successful transition to open employment.

Charcoal Lane serves up a contemporary menu which is seasonally driven and draws on the best of native Australian food which passionately tell the story of native ingredients whilst paying respect to Australian culture, land and environment. 

Chefs tasting plate featuring Indigenous flavours of Australia

We loved the carefully considered pairing of flavour combinations that made the experience both interesting and very enjoyable. 

Wild harrisa spiced wallaby loin - Aspen skordallia, quinoa, pumpkin and pomegranate salad 

The Wild harrisa spiced wallaby loin was a dish of complex but well balanced flavours.  The wallaby was perfectly cooked with delicious flavours that were further enhanced by the subtle sweetness of the spiced pumpkin puree.  The fruity acidity of pomegranate and the restrained savouriness of skordallia introduced further layers of complexity.  

Paperbark smoked salmon-seared Scallops, baby bok choy, Yabbie bisque sauce, red centre lime caviar

The smoked salmon carried a rich depth of flavour - its subtle smokiness allowing the underlying taste of the salmon to be enjoyed.  The scallops were beautifully seared and the Yabbie bisque sauce added a lovely finishing touch.

Native spiced blackened emu fillet- Baba ghanoush, broccolini wild tamarind and coastal succulents

The emu fillet was very tender - a superbly executed dish highlighted by the quality of the meat and the excellence of its preparation. The accompaniments to the steak were similarly well-executed – baba ghanoush was perfectly seasoned, and the wild tamarind provided a thoroughly enjoyable freshness. 

Strawberry gum panna cotta- Davidson plum coulis and peppermint gum Ganache

The panna cotta was silky smooth - just barely holding its shape, it was quivering on the plate. We enjoyed the playful strawberry gum flavour and the tartness of the plum coulis which balanced the sweetness of the panna cotta.

Wattleseed chocolate marquise Riberry compote and Nougat semifreddo

The Wattleseed chocolate marquise was a decadent end to our meal. It was a dessert that would have delighted any chocolate lover.

Charcoal Lane presents delicious native Australian-inspired food with a menu that proudly showcases the incredible array of fruits, vegetables and herbs Australia has to offer. More importantly, it provides a truly wonderful experience where you are able to take part in an enterprise that seeks to provide Aboriginal and other at risk young people a truly life-changing experience. 

Location: 136 Gertrude St  Fitzroy

Phone: 03 9418 3400
Link: http://www.charcoallane.com.au/
Cuisine: Native Australian

Italian Yum Cha @ The Grand

Gastrology bloggers dined courtesy of The Grand.

The Grand is celebrating The Age’s Good Food Month by bringing an Italian twist to the Chinese classic way of doing lunch - Italian Yum Cha.

Like all good Yum cha you just sit back, relax and wait for the food to come to you with the added bonus of being able to order off a delectable list of special dishes from their a la carte yum cha menu.

The award-winning dining room at The Grand serves up simple, authentic Italian food with an emphasis on both quality ingredients and value and their Yum Cha maintains that high standard. It is no surprise that they are currently one of only two AGFG chefs hatted Pub in Australia - an honour that has been bestowed upon The Grand 9 times now.

The Grand comprises distinct spaces. There is the elegant dining room, the chic lounge bar and three function rooms (each named after towns on the shores of Lake Como) which range from the Bellagio Room which sits up to 16 persons to the Como Room which accommodates up to 80 persons. 

Aperol Spritz "tea" with house-made bread, olives and white bean puree

One of our favourite dishes was the braised ox cheek with baked polenta (pictured above). An excellent homely dish, the braised ox cheek fell away easily with the weight of the forks. Coated with the earthy braising sauce, it was most enjoyable when eaten with the decadent and well-seasoned polenta. 

Crudo with egg yolk, pickled enoki mushroom and cress

The thick slices of very fresh crudo were served with pickled enoki mushroom and cress. The dish was notable for the quality of the fish and the interplay between the tartness of the pickled mushroom and the richness of the creamy egg yolk. It was a simple but well executed dish. 

Left: Spanner crab in bread crumb pasta parcels

Right: Wild boar lasagne

The spanner crab pasta was beautiful.  Within the layer of superbly cooked bread crumb pasta were soft shreds of sweet spanner crab.  The tomato and saffron provided fresh flavours to complement the delicious crab meat.

The wild boar lasagna was yet another highlight. Each layer of superbly cooked pasta was adorned with delicious cheese and tender meat. The tomato veloute provided fresh flavours while the cheese brought all the elements on the plate together in a cohesive fashion.

Ox tongue with frizze, capers and mustard fruit

The centrepiece ox tongue possessed a beautiful depth of flavour, with the salinity in the capers helping to alleviate the richness of the decadent tongue.

Left: Potato gnocchi with brown butter and sage

Right: Chargrilled marinated tuna skewers

The light gnocchi captivated with its delightfully pungent truffle aroma and its lingering rich brown butter flavour while the chargrilled marinated tuna skewers were perfectly cooked.

Seared scallops on squid ink zucchini spaghetti

A positive highlight, this dish showcased complex but well balanced flavours.  The scallops were perfectly seared and bursting with natural flavour, a flavour further enhanced by the subtle sweetness of the zucchini spaghetti. It was a magnificent dish.

Left: Italian doughnuts with crema pasticcera

Right: Cannoli

Noughart semifreddo

While all the desserts were beautiful, the Noughart semifreddo was a stand out. Possessing a lovely smooth texture, the right level of sweetness and crunch, the semifreddo was well made and bursting with flavour. 

Combining the 2 things we love: Italian food and Yum cha, this was always going to be a success story. It is clear that the chefs have been having a great time rethinking Italian food from a yum cha prospective and the results are simply delicious. 

When: The first four Saturday and Sunday lunches in November

Where: The Grand Dining Room, 333 Burnley Street, Richmond

Cost: Pay for what you eat

Bookings essential: 03 9429 2530

Good Food Month Signature Dish @ Tutto Bene

Gastrology bloggers dined courtesy of Tutto Bene.

For the entire month of November as part of The Age Good Food Month, Southgate’s restaurants are serving up their favourite Signature Dish along with a matching glass of wine or beer (or cocktail) from $15 to $35.

As part of the The Age Good Food Month’s Signature Dish festivities at Southgate, Tutto Bene will be serving up their Granchio Risotto. 

A Tutto Bene signature risotto, the Granchio Risotto was a stunning dish which combined spanner crab perfectly with tomato and chilli. As expected, it was superbly executed.  The rice in the risotto was puffy and al-dente and, coupled with generous amounts of tender spanner crab and lashings of chilli, had a wonderful depth of flavour.  The risotto had hints of fresh seafood with a robust undercurrent.

The glass of Te Mata chardonnay, Hawkes Bay NZ was the perfect match. The wine was fresh and expressive with floral and peach notes which cut through the heat from the Granchio Risotto perfectly. 

A meal at Tutto Bene would of course be incomplete without some of their delicious gelato. 

We love Tutto Bene's gelato. The quality ingredients mean the results speak for themselves - texturely perfect gelato with beautiful flavours. The passion for artistic expression using quality ingredients can be tasted in each scoop.

As always, our meal at Tutto Bene was of excellent quality. “Tutto Bene” is an Italian phrase that translates literally to “everything’s good” - a highly appropriate name which evokes memories of the warm familial atmosphere, of the consistent excellence of its cuisine and, inevitably, of their revered risotto.

What: Good Food Month Signature Dish @ Tutto Bene

When: Throughout November

Location: Shop M28 Southgate Plaza, Southbank

Phone: 03 9696 3334

Cuisine: Italian

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

Check out the list of dishes and accompanying wines/cocktails from participating restaurants here.

New Shanghai's Night Noodle Market Preview

Gastrology bloggers dined courtesy of New Shanghai.

New Shanghai, Melbourne’s newest and most authentic Shanghainese restaurant is making its debut at the highly anticipated Night Noodle Markets.

To celebrate, Gastrology was invited along to New Shanghai’s Night Noodle Market preview dinner, to try each amazing dish that the New Shanghai team will be serving up throughout the Markets.

The renowned Asian restaurant has created a bespoke menu; fusing the traditional with the contemporary, especially for the debut.

Xiao Long Bao – Steamed Pork Dumpling

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

Sheng Jian Bao – Pan Fried Pork Bun

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

Left: spring onion pancakes

Right:Asian spiced vegetarian dumplings 

Truffle Xiao Long Bao

An absolute show stopper was the bespoke Truffle Xiao Long Bao. The steamed pork dumplings were infused with shaved truffle and truffle oil and tasted nothing short of amazing. It was a decadent dumpling with fragrant aromas.

Crispy duck steamed buns

New Shanghai will also be serving their mouth-watering Crispy salted and spiced duck steamed buns at the Night Noodle market. These had us fighting for the last morsel. The fluffy and moist buns were a lovely canvas for the velvety duck flesh and its perfectly crisp skin. 

What: New Shanghai @ Night Noodle Markets

Where: Birrarung Marr (near Federation Square), Melbourne

Cost: Free entry; dishes from $5-$15

When: Friday 14th to Sunday 30th November (From 5pm daily)

Good Food Month - Tanqueray Bar Hop

Gastrology bloggers dined courtesy of Tanqueray Gin and Good Food Month Melbourne.

As part of Good Food Month Melbourne, Tanqueray are hosting a series of events which runs throughout November.

One of the events is the Tanqueray Bar Hop. Gastrology was privileged to participate in this event as one of the ‘Tanqueray Influencers’ where we bar hopped to a selection of participating bars represented in the Good Food Month guide. At each bar we were offered the special Tanqueray cocktail & tapas specific to that bar, which will be on offer throughout the month for $20. For a full list of the bars please click here. 

To make sure our Bar Hop ran smoothly, UBER offered to chauffeur us around between venues. All we had to do was request a car via the Uber app on our mobile phones, enter our code and the driver would take us to our destinations. 

First stop - Atrium Bar on 35, Sofitel Melbourne on Collins

Location: Level 35, 25 Collins Street, Melbourne VIC 3000

Situated beneath a canopy of fifteen mirrored floors, the Atrium Bar possesses a calming ambience. A wonderful space in which to sip on champagne, signature cocktails, beers or wine over light meals

Cocktail: Pink Gin Sour: Tanqueray gin, pomegranate, Aperol, grapefruit juice, egg white

Our first cocktail of the evening was the Pink Gin Sour cocktail which was made from Tanqueray gin, pomegranate, Aperol, grapefruit juice and egg white. A delicious fruity cocktail with plenty of character, it was an enlivening start to our bar hop.

Matching course: Asian Inspired Appetiser

The matching plate of delectable rice paper rolls were a lovely match. Adorned with bright orange roe, it was an explosion of flavours.

Second stop - New Gold Mountain

Location: Levels 1&2, 21 Liverpool Street, Melbourne 3000

In classic Melbourne style, New Gold Mountain is hidden down a laneway and bustling behind a concealed door. Beyond this seemingly innocuous and normal looking exterior lies a slice of Old-world Shanghai, a glamorous yet debaucherous space reminiscent of an opium bar from a time long forgotten.

Cocktail: Tottenham Court Tipple: Tanqueray gin, dry Curacao, lemon and orgeat

We loved the Tottenham Court Tipple cocktail which was made from Tanqueray gin, dry Curacao, lemon and orgeat. The passion for quality, consistency and presentation was evident with this delicious cocktail. The cocktail was sophisticated and mature and matches the Creamy Lime and coconut crème brulee perfectly. 

Matching course: Creamy Lime and coconut crème brulee by Voodoo Jerk Truck

The crème brulee in turn accentuates the distinctive flavours of the cocktail.

Third stop -  The Kodiak Club

Location: 272 Brunswick Street, Fitzroy 3065

Embodying America's bar culture, the Kodiak Club serves modern, regional American bar food alongside American whiskeys, Boutique beers and classic Cocktails in a welcoming environment.

Cocktail: Snapping Caesar: Tanqueray gin, clamato, lemon juice, American hot sauce, secret herbs and spices

Wonderfully different, the Snapping Caeser is the Kodiak Club’s take on the Classic Bloody Mary. The flavours are light, bright and clean with a slight kick from the American hot sauce. 

Matching course: Three Buffalo wings with blue cheese sauce and celery

The mouth-watering crispy fried chicken wings were absolutely stunning and the perfect match for the Snapping Caeser cocktail - both having the same American hot sauce as part of their make-up. The outstanding chicken wings were nicely caramelised and crispy and were flavoured well.

Fourth stop - Los Barbudos

Location: 95 Smith Street Fitzroy 3065

Located on Smith Street, just below Mr Wow’s Emporium, Los Barbudos takes you back to the golden age of Cuba where you will find yourself surrounded by the essence of this vibrant Caribbean island. 

With a focus on authenticity, the cocktail list features Cuban classics such as Mojitos, Daiquiris and El Presidentes, made to follow the traditional recipes found in Cuba. The menu also features a few house favourites to entice even the most capricious drinker. 

Cocktail: An Ode to Mojo: Tanqueray gin, strawberry shrub syrup, mint, citrus bitters, lime and black pepper

The An Ode to Mojo cocktail was a delicious heady mix of Tanqueray gin, strawberry shrub syrup, mint, citrus bitters, lime and black pepper - a delightfully well-balanced drink with a peppery hit at the end, it was a winner.

Matching course: Roast pork, Swiss cheese, ham, pickle and mustard toasted sandwich

An extravagant toasted ham and cheese sandwich containing luscious roast pork, Swiss cheese, pickle, mustard and slices of ham which add a nice touch of saltiness to the creamy cheese fusion. The sandwich was the perfect supper treat.

Fifth stop - The Tippler & Co

Location: 58 Wellington Parade, East Melbourne 3002

Occupying the former site of Cafe Balzac and next to Yarra Park, The Tippler & Co is an inviting bar and eatery with a great drinks menu which includes craft beers on tap and a selection of wines, ciders, spirits and cocktails served by warm staff. 

The venue serves European/Asian-influenced dishes that come in several forms (from snack size dishes to more substantial meals) that are perfect for sharing.

SPECIAL: Cocktail: Good Morning Vietnam: Chilli-infused Tanqueray gin, Cointreau, lime juice, lemongrass sugar syrup, muddled Vietnamese mint

Our favourite cocktail for the evening, the Good Morning Vietnam cocktail had the perfect balance between sweet and savoury. We loved the slight acidity from the lime juice which cut through the sweetness of the lemongrass sugar syrup and the overlay of fragrant Vietnamese mint. It was a delicious and refreshing cocktail.

Matching course: Prawn Ricepaper Roll

The matching prawn ricepaper roll was a simple dish executed perfectly.

Whether thirst-quenching, palate-cleansing or taste-teasing, a good cocktail is a thing of beauty. Melbourne’s star mixologists shake it up in style for Good Food month. $20 gets you a Tanqueray gin-inspired cocktail and matched bar snack at dozens of leading Melbourne bars.

What: Good Food Month - Tanqueray Bar Hop

Where: Various locations 

When: Throughout November

Link: http://melbourne.goodfoodmonth.com/barhop

Product Review: Claypot Klang Bakuteh

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

After tasting the delicious Bakuteh at SugarBun, we decided to have a go at making some at home using the Claypot Klang Bakuteh recipe base.

It was very (make that incredibly) easy to use and tasted seriously good.

Ingredients

1 x packet Claypot Klang Bakuteh recipe base (which you can buy from most Asian grocery stores. We buy ours from Box Hill Central)

1 kg Pork ribs (we've tried using chicken too and it's still really good but of course, not as authentic) 

Pork belly slices (optional)

1500 ml water

2 bulbs of garlic

Shitake mushrooms 

Fried bean curd 

1 tbsp dark soy sauce (cameralised soy sauce)

2 tbsp light soy sauce

1 tbsp oyster sauce

1/4 tsp salt

Cooking instructions

1. Put the 2 spice bags (do not open these bags!), meat, garlic, dark soy sauce, light soy sauce, and salt into boiling water.  
2. Simmer for at least 1 hour - (We find that 2 hours works best on low heat).
3. Enjoy!

Four Chefs @ Ms Collins

Gastrology bloggers dined courtesy of Ms Collins.

Combining good food, fashion, music and art, Ms Collins is pushing the boundaries for Melbourne bars. 

The venue, which occupies the former Silk Road site at 425 Collins St, Melbourne, is the latest venture for Roar Projects, an established hospitality group responsible for Alumbra in the Docklands. 

Comprising four primary partners – Hatem Saleh, Simon Digby, Sami Saleh and Tony Perna – Roar Projects has a portfolio of experience that positions the team to successfully deliver a world-class night venue.

The venue is sexy and bold with luminous material against a dark backdrop.

Ms Collins proudly showcases her four identity chefs Jacques Reymond, Paul Wilson (Icebergs), Daniel WIlson (Huxtable) and Riccardo Momesso (Valentino) and beverage partner, Veuve Clicquot.

We indulged in eight dishes which were served with matching wines (two dishes from each chef) as well as desserts over a cheeky espresso martini.

Our favourite dish was Paul Wilson's Empanadas de picadillo with mission fig mole. The wonderfully flaky empanadas were filled with melt in your mouth slow cooked lamb and drizzled with sweet mole sauce. Topped with pepitas for some added texture, the empanadas were just beautiful. Another crowd pleaser was Daniel Wilson's Southern fried chicken ribs with jalapéno mayo. A popular bar staple, 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. 

Ms Collins takes you on a journey of culinary and liquid experiences from France (Jacques Reymond), to Mexico (Paul Wilson), America (Daniel Wilson) and Italy (Riccardo Momesso). A lovely venue in which to immerse yourself in each global corner of the world over a cocktail (or five).

Location: 425 Collins Street  Melbourne

Phone: 03 8614 2222 

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

Cuisine: French, Mexican, American, Italian, International