Great Australian Beer Festival Media Dinner @ Jasper Hotel

Gastrology bloggers dined courtesy of the Great Australian Beer Festival.

Gastrology recently attended the 2015 Great Australian Beer Festival media dinner where the Geelong-based 2015 Great Australian Beer Festival was brought to the Melbourne CBD for an evening of craft beer and cider at Jasper Hotel.

The evening profiled the multi-faceted craft beer festival – and allowed us the opportunity to meet some of Victoria’s best craft brewers, as well as sample a variety of the food available from the festival’s Tastes of the Region dining area – which puts an emphasis on showcasing local restaurants and Melbourne’s best food trucks.

We enjoyed a range of cider and beer tastings, as well as a three course meal and stand up tapas, from two different Geelong restaurants that are catering the festival, plus Jasper Hotel.

Black salt & szechuan pepper soft shell crab with paw paw & asian herb salad by Black Salt Restaurant

Matched with: Prickly Moses Forbidden fruit cider

Our dinner 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. The accompanying salad of crunchy bean sprouts an fresh greens blended harmoniously with the crab, resulting in a clean and bright dish with a perfect salt-sour balance. The Forbidden fruit cider was a lovely match as it echoed the freshness of the salad and it's dry finish on the palate cut through the tanginess of the salad.

Pale Ale Slow Braised Beef Short Ribs with Potato Fondant and Greens by Jasper Hotel

Matched with: Brewcult Supa Fly Rye IPA

The Beef Short Ribs were delicious. Superbly cooked, the meat was very succulent. Its delicate ‘melt in your mouth’texture was sensational. The flavours were subtle and earthy. We loved matching this course with the Brewcult Supa Fly Rye IPA which was very aromatic and boasted a rich malt kick which matched the luxurious pale ale jus lavished upon the ribs.

Banana. Crystal Malt, Chocolate Stout and Vanilla by Vue Grand Hotel

Matched with: Prickly Moses Otway Stout 

The dinner ended on a high with a decadent and absolutely stunning dessert. We found the  Prickly Moses Otway Stout the perfect match for this dessert as it cut through the richness of the chocolate and malt with its roasted, dry finish while complementing the sweet bananas and vanilla with its toffee and caramel notes. It was a commendable end to the evening.

The 2015 Great Australian Beer Festival is Victoria’s premier celebration of craft beer and cider with over 200 Australian brews available to taste throughout the day on Saturday February 21, 2015. The idea is to drink, eat, socialise and be merry with plenty of opportunity to kick back and taste incredible beers, enjoy live music and roaming entertainment, attend free beer seminars, take part in keg-rolling and other colourful competitions and discover surprising happenings around every turn.

Find out more about the 2015 Great Australian Beer Festival here.

Upcoming Event: Great Australian Beer Festival [Saturday, 21 February 2015]

The Great Australian Beer Festival (GABF) returns to the Geelong Racecourse on Saturday February 21, 2015 with a Tastes of the Region dining area – showcasing some of Geelong’s best restaurants and Melbourne’s on trend gourmet food trucks. 

Brewers and beer lovers make the annual pilgrimage to Geelong - only an hour’s drive from the Melbourne CBD - to Victoria’s premier celebration of craft beers and ciders in Australia’s biggest alfresco craft beer garden, as well as to enjoy some excellent grub. 

And what food items are best to eat alongside these fantastic beers and ciders? Black Salt – a modern Australian Restaurant in Geelong recommends a heavier style beer to go with their Pulled Pork Rolls, while a pale ale would be more appropriate for their oysters and calamari.

Other restaurants getting involved from in and around Geelong include Vue Grand Queenscliff, – which will be serving its famed hot dogs to the masses – Odyssey Tavern and Brewery, Sunnys Pizza and Mazamigo Mexican – a mash up of cultural food to match  the 200 plus Australian brews available on festival day. 

Food trucks include Greek Street Food, Simply Vegan, Ooodlelishious, Timboon Icecream, Squid Inc and Tasty Gozleme. 

Among the artisan utopia of boutique beers and ciders, the cultural mash up of flavours, the beer seminars and festival stalls, roaming performers will take delight in entertaining the masses. Three stages will be home to the sounds of worldly music, from the reggae and calypso tunes of Nicky Bomba & Friends, to a variety of indie from The Pierce Brothers plus jazz, funk, folk, blue grass and country.

Drink, eat, socialise and be merry with plenty of opportunity to kick back and enjoy a range of craft beer, cider and great food.

Families are also catered for with a designated Kid’s Zone as well as interactive activities and roaming entertainers. 

What: The most colourful beer festival you’re ever likely to attend 

When: 11am to 7pm Saturday, 21 February 2015

Where: Geelong Racecourse

Costs: Starts at $39.50 + bf. Direct shuttles run from South Geelong Station to get you safely to and from the event.

Newton Circus

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

Newton Circus in Box Hill North draws on owner Alex’s Malaysian background and Chef John’s Singaporean background to serve up authentic Singaporean and Malaysian food. The cuisine at Newton Circus reflects the diversity of it's South East Asian roots, drawing influences from Malay, Chinese, Peranakan and Indian cuisine.

The service was friendly and prompt with staff that are clearly proud of the food being served up.

Seafood ngoh hiang

The ngoh hiang is a mixture of ground up fish and vegetables wrapped in a beancurd skin which has been steamed and then pan fried until crisp. The crispy beancurd exterior, juicy fish cake interior and dark salty-sweet sauce makes for an excellent appetiser.

Chai Tow Kway

A much loved "anytime" snack of many Singaporeans and Malaysians, Chai Tow Kway is dish of fried radish cake and egg. Absolutely authentic, Newton Circus’ version was scrumptious and made with generous amounts of radish – crispy on the outside and soft on the inside, every bite was moreish.

Singapore hokkien prawn noodle

An authentically delicious rendition, combining rice vermicelli and Hokkien noodles with bean sprouts, prawn, squid, egg and pork crackling.

Seafood nyonya laksa

This seafood nyonya laksa was an absolute highlight. Derived from the Nyonya heritage in Malacca, the spicy coconut gravy base was complex and aromatic and was served with generous amounts of noodles, bean sprouts, tofu puffs, prawns, squid, fish, fish cakes and hard-boiled eggs. Definitely a dish worth returning for!

Hokkien noodle with oyster sauce

Prepared with dark and sweet soy and combining generous amounts of vegetables, prawns, squid, fish & sesame oil, the noodles were certainly not short on flavour.

Hainanese chicken

Succulent pieces of chicken were served with fluffy chicken rice and a beautiful chilli condiment. This dish was expertly prepared and authentic.

Beef rendang

Chilli prawns

The chilli prawns were absolutely stunning.  This dish promised a lot and delivered on those promises. We loved the beautifully fresh prawns which were lathered in sticky garlicky tomato chilli sauce which was aromatic and had the perfect level of spice. We just wish we had some mantau (steamed buns) to mop up the remaining sauce!

Newton Circus delights with a delectable array of hawker foods you will love. We can't wait to return for another delicious bowl of the seafood nyonya laksa.

Location: 179 Middleborough Rd  Box Hill South

Phone: 03 9890 9221

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

Cuisine: Asian, Malaysian, Singaporean

The Piano Restaurant & Bar

Gastrology bloggers dined courtesy of The Piano Restaurant & Bar.

The Piano Restaurant & Bar on Bridge Road in Richmond celebrates assertive Thai flavours with youthful vigour.

With head chef and owner, Tom’s impressive background the restaurant menu boasts modern Thai cuisine that makes a statement.

Betel leaf, smoked river trout, green papaya, mint 

The betel leaf was a multitude of intense flavours and was highlighted on by the luxuriously savoury smoked river trout and the gentle tartness of the green papaya.  The ocean trout was masterfully cooked to showcase the delicate texture of the trout.  

Spicy chicken wings

The chicken wings were nicely caramelised and were flavoured well by the sweet chilli-tamarind sauce.  It was a delicious starter.

Crispy Pork and Prawn Egg Net 

The egg net was enjoyable and highlighted by the superbly cooked prawns and wonderfully crispy and addictive morsel of pork belly. The gentle tartness of the cucumber relish brought the dish together in perfect harmony.

Piano Crispy Duck with spicy soy dressing topped with crispy Thai basil

The signature dish, the Piano Crispy duck was a standout. The generous morsels of duck were encased in the most perfect crispy skin and imbibed with spicy soy dressing. Each bite truly gratified the palate in both texture and taste. The dish was unfaultable. 

King fish salad, pomelo, mint, green papaya

The kingfish salad was a positive highlight. The beautifully cooked kingfish was served with pomelo, mint, green papaya and peanuts. The dish was notable for the quality of the kingfish and the interplay between the tartness of the pomelo and the richness of the creamy curry dressing. It was a simple but well executed dish.

Chu Chi (Red Creamy) Curry of Salmon with snake beans, tomato and lime leaves

The perfectly seasoned curry broth possessed the customary punchy flavours exhibited by South East Asian curries and was a great match for the oily texture of the salmon. We loved the inclusion of juicy cherry tomatoes and textural snake beans. 

Bangkok Winter

Banana Fritters with Ice Cream

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

With beautiful and punchy food, decor to match and a team that clearly loves the food with a passion, The Piano Restaurant and Bar hits all the right notes.

Location: 18 Bridge Rd  Richmond

Phone: 03 9428 9385

Link: http://www.facebook.com/18thepiano

Cuisine: Thai, Asian, Bar

Spins and Spritz @ Royal Saxon

Spins and Spritz is back at Royal Saxon with DJ's from 4pm and drink specials throughout the day.

A sequel to Spins & Spits at Royal Saxon, lazy Sundays are now even more alluring with $10 Aperol Spritz every Sunday as well as succulent suckling pig panini from the courtyard spit (also $10)

The dining area is relaxed and wraps around a large central bar that dominates the interior. Striped napkins sit atop the bare wooden tables with views to Church Street... 

...or the Royal Saxon courtyard - where you might catch a glimpse of the delicious spit roast. 

Buzzing for lunch on a Sunday, the Royal Saxon is a great place to finish the weekend off, especially given the Sunday specials.

Prosciutto di Parma,fior di latte, grilled eggplant, tomato and fresh oregano

Grilled zucchini, cherry tomato, Ligurian olives, potatoes, smoked scamorza & basil

Margherita - San Marzano tomato, basil and buffalo mozarella

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

Black gnocchi with Crystal bay prawns, calamari, heirloom tomato and basil

Pappardelle with duck ragu, smoked pancetta, moscato and pecorino toscano

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

Ancient grain and bean salad with roasted sweet potatoes, baby cos, pickled shallots and caprino

Beetroot carpaccio with sliced apple, candied walnuts,endive, ricotta and raspberry dressing 

For the health conscious, the Saxon serves delicious salads. The ancient grain salad and the beetroot salad are our current favourites. The ancient grain salad is a crowd pleaser. An enlivening salad of chickpea, beans and ancient grains with roasted sweet potatoes, baby cos, pickled shallots and caprino and brought together with a beautiful extra virgin olive oil dressing. The beetroot salad on th other hand is medley of exciting textures and features tried and true flavour combination and will appeal to even the most carnivorous individuals.

Grilled Tarwin Lower lamb leg served with eggplant caponata, roasted broccolini and aged balsamic

A memorable dish which combines flawless texture with equally superlative flavours, the lamb leg was excellent. Lightly charred on the surface and pink in the middle, the tender pieces of lamb were delicious with the melt in your mouth eggplant caponata.

Pan roasted chicken maryland with potatoes & leek 's formatino', pancetta, chard and marsala 

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

And nothing caps off a lazy Sunday lunch like decadent desserts and a cup of coffee.

Royal Saxon's hearty modern Italian menu and sharp, friendly service makes it a perfect Sunday lunch destination. And now with Spins and Spritz for the months ahead, there is even more reason to head down to the Royal Saxon and enjoy the warm weather with some crispy spit roasted pork and a drink or two.

Location: 545 Church Street, Richmond,

Phone: 03 9429 5277

Link: http://www.royalsaxon.com/

Cuisine: Italian, Pub/Bar Food, Coffee

MKP Appreciation Dinner @ Marriott Melbourne

Gastrology bloggers attended the dinner as part of MATRADE's Malaysian Kitchen Program.

Gastrology was recently invited by the Consulate General of Malaysia, Trade Section (MATRADE Melbourne), to attend an Appreciation Dinner, in conjunction with the Malaysian Kitchen Program 2014 at the Marriott Hotel.

The event was one of the initiatives of the Malaysia Kitchen Programme organised by MATRADE to promote Malaysian cuisine and food products such as paste and sauces to institutional buyers, importers and distributors in Victoria.

Crispy school prawns with fried shallots, chillies, coriander leaves, cucumber and soy

At the event, guests who were mainly institutional buyers, major importers and distributors of Malaysian products, restaurateurs, and members of the media were treated to an array of Malaysian favourites and Malaysian-inspired fusion cuisine.

Chicken and lamb satay

This included Mamak mee goreng and Roti Canai, which was prepared using Malaysian paste and ingredients available in retail stores in Melbourne and Victoria. 

A total of 12 Malaysian dishes and desserts as well as teh tarik (or "pulled tea" which is tea and milk poured through the air between two cups until it reaches a rich, frothy texture) were served to guests.

Roti Canai

We loved the roti canai, a form of fluffy and crispy flat bread, which is also known as Paratha. This bread is ‘tossed’ and cooked on a flat iron griddle ad often eaten together with curry or lentils.

Grilled fish with chilli sambal

Mee Goreng Mamak

The mee goreng was a flavourful and mildly-spicy fried noodle dish. It is normally cooked with garlic, shallots, prawns or chicken, vegetables and eggs in a hot wok. Normally served as a quick meal from an all-day menu.

Satay

Malaysia’s most famous contribution to the culinary world - the legendary satay. This dish consists of small pieces of marinated meat skewered on sticks and grilled over a charcoal fire. The meat is then brushed with oil mixed with honey and spices and served with a spicy peanut dip.

Roast turkey breast rendang

Sago gula melaka

Nata de Coco (coconut jelly)

Fruit rojak 

Desserts featured refreshing Nata de coco (a Malaysian chewy coconut jelly) lovely creamy sago and a modern version of fruit rojak.

Teh Tark

With its melting pot of flavours, Malaysian cuisine is also known as '3 cultures in 1 spoonful'.

Consul General, Dato' Dr. Mohamad Rameez Yahaya shared some promising statistics with us at the dinner. For the past five years, Malaysia's exports of food products to Australia has doubled from USD139.9 million in 2009 to USD291.4 million in 2013. Currently, there are more than 200 products lines of Malaysian food products available in Australian supermarkets such as Coles and Woolworths and independent stores such as IGA, La Manna and oriental stores.

It was an amazing privilege to be a part of the Appreciation dinner.

The Racecourse Hotel

Gastrology bloggers dined courtesy of The Racecourse Hotel.

Established in 1858, The Racecourse Hotel has a long and rich history with the locals in Malvern East.

The pub is located on the corner of Waverly and Dandenong Road directly across Monash University and is within walking distance from the Caulfield Racecourse. Its location makes it easily accessible by tram or train.

The venue has recently been refurbished, boasting a new dining room which is ready to serve the locals with pub classics, modern fare and excellent service. 

Caramelized scallops with prosciutto & cauliflower cream

The bistro is opened 7 days a week from midday til late. The chefs have developed a menu that features pub favourites as well as signature dishes to ensure there is something for everyone.

Lamb kofta w pearl cous cous, smoked eggplant relish &coriander leaves

We started with entrees of Caramelized scallops and Lamb kofta. The scallops were plump and worked well with the creamy cauliflower puree. The Lamb Kofta on the other hand was a simple and tasty starter that was packed with flavour.

Eye fillet – 200gm Served with chips & house made tomato relish w your choice of sauce

Veal saltimbocca with prosciutto, fried sage and burnt butter w nicola potatoes

The veal was our favourite course from the evening. Beautifully tender, the veal had a melt in your mouth consistency. The prosciutto added a delightful salinity to the dish while the fried sage delivered a mouth-watering aroma. 

We enjoyed the option of having Greek coffee with our desserts.

Rhubarb and pear crumble

The Rhubarb and pear crumble consisted of syrupy morsels of rhubarb and pear which harmonised with the biscuit-like crumble.

Chocolate fondant

The chocolate fondant was lovely and featured an oozy chocolate centre. 

With a clean fresh look that honours the stories told by this significant structure; Racecourse Hotel and its people are here to make your visit a memorable one.

Location: 895 Dandenong Road  Malvern East

Phone: 03 9571 2154

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

Cuisine: Pub Food, Modern

The Wolf and I

Gastrology bloggers dined courtesy of The Wolf and I. Mention this review when you book for a special complimentary surprise.

Combining Scandinavian-inspired interior, great Aussie pub grub and a firm focus on affordable hospitality, the Wolf and I is a great addition to Windsor’s bustling food precinct.

The venue sits upon a historic site which occupies the former old Swan Hotel and is split into three distinct areas:  front bar, dining room and casual seating areas. The ambience is warm and inviting with stylish furnishings and fittings, exposed brick walls and timber ceilings. 

The kitchen is in safe hands with Head Chef Daniel Groom leading the charge. Groom had his most recent stint at Leftbank Restaurant and Bar and has a decade worth of experience at impressive dining establishments in the UK and Denmark.  

The menu features Modern Australian fare as well as pub classics. 

Duck cigars with chilli jam sauce

An Asian take on the cigar, the mouth-watering pastry cigars were delightful. Biting through thin, crunchy exterior pastry, our taste buds were greeted with a flavoursome concoction of tender duck, carrot, coriander and crisp shallots. 

Quinoa salad

An enlivening salad of quinoa, roasted pumpkin, sunflower seeds, Danish feta, candied walnuts, parsley and brought together with a basil pesto dressing, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.

Barramundi, carrot puree, bacon lardons, barramundi croquettes, israeli cous cous, sweet corn & red wine jus

The quality of the barramundi was exemplary. The skin of the fish was perfectly seared to be very crisp while the flesh was delicate and moist. It was a wonderfully simple dish that allowed the natural subtle sweetness of the fish to be enjoyed.

Lamb rump, broad beans, pea puree, lamb beignets, gratin potato & balsamic jus

The lamb rump was an excellent dish. The lamb was very tender and fell away easily with the weight of our forks. Coated with a beautiful balsamic jus sauce, both items were very enjoyable to consume. The accompanying balsamic jus was beautiful, as was the pea puree which was creamy and well-seasoned.

Sticky date pudding with caramel sauce and vanilla ice cream

Mastering the perfect amount of sweetness, this dessert was a truly ambrosial version of the classic sticky date pudding. The pudding was well made and decadently coated in copious amounts of luscious caramel sauce.

Chocolate fondant, mascarpone cream, hazelnut crumbs and pistachio ice cream

Well made with a rich billowing chocolate centre and a slightly crisp cake exterior, this dessert would delight any chocolate lover.  The pistachio ice cream which accompanied the fondant matched it well and was refreshingly light and fragrant.  

The Wolf and I offers uncomplicated, affordable, masterfully executed pub favourites as well as Modern Australian dishes within a highly contemporary fit-out which combines the best of old and new. 

Location: 152 Chapel Street, Windsor 

Phone: 03 9510 1819

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

Cuisine: Pub Food, Modern Australian

Don't forget to mention this review when you book for a special complimentary surprise!

Masak Masak

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

Masak Masak serves Malaysian hawker food with a twist.

Masak Masak satisfies Melbourne’s unquenchable thirst for South East Asian cuisine in the heart of Collingwood.

The dining room is casual and contemporary with subdued grey walls complemented by comfortable furnishings. 

The menu features Malaysian flavours with an Australian twist. Travis Tong is a Malaysian born chef who is clearly passionate about food. This passion translates into the dishes that flow out of the kitchen - each dish was full of flavour and unique.

Chicken skin crisp, jelly fish, kewpie

Having studied at the acclaimed Le Cordon Bleu in Sydney and worked in kitchens such as Assiette, Aperitif, Sailor Thai and Sepia Restaurant and Bar before moving to Melbourne, it is no wonder the food presented by Masak Masak displays great quality and are of a high standard. 

Sticky anchovies, peanut, chillies, kicap manis

We began our Masak Masak culinary journey with a couple of items from the “Bites” section of the menu. It was a delicious start; the sticky anchovies were remarkably addictive while the chicken skin was beautifully crunchy.

Satay chicken and beef with condiments

We adored the succulent, aromatic, freshly grilled meat on skewers. We loved how the satay was authentically served with cucumber, onion and delicious ketupat which helped soak up the decadent and perfectly spiced satay sauce.

Prawn wonton soup

The wonton soup was delicious. The wontons were fresh and full of flavour and succulent bite. The clear chicken broth possessed a rich earthiness courtesy of being made from high quality stock.

Beef rendang

The full-bodied, pungent Beef rendang gravy was stunning. The accompanying bowl of fluffy white rice was the perfect canvas for the melt in your mouth morsels of beef.

Grilled stingray, pineapple and coriander salsa

The grilled stingray brought us back to Malaysia’s hawker stalls.  The belachan based sambal paste was beautiful. It had the perfect level of heat and had been coated liberally on the perfectly cooked stingray. 

Beef ribs (cooked for12 hours) served with sambal oelek

Continuing the trend of the evening, the beef ribs were excellent. The ribs were flavoursome and had benefited from their time on the grill thereby boasting the optimum degree of outer charring.

Our evening concluded on a sweet note with a modern take on cheesecake served with sesame ice cream and a beautiful chocolate dessert from Luxbite which was served with passionfruit ice cream. 

Masak Masak embodies the Malaysian night market with delightful dishes that are sure to please. 

Location: 230 Smith Street, Collingwood

Phone: 03 9417 4510

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

Cuisine: Malaysian, Asian

Recipe: Murray Valley Pork Mole

Gastrology bloggers received the product courtesy of Murray Valley Pork.

Mole is a popular spicy Mexican sauce which has a decadent taste from being made with chocolate.

The pulled pork mole is one of our favourite Mexican dishes. Here is our super easy cheat's pulled pork mole recipe using Murray Valley Pork Topside. 

Ingredients

1.4 kg Murray Valley Pork Topside, rindless (cap-off)

450g Mayordomo Black Mole

Instructions

1. Prepare the mole according to instructions in a saucepan. 
2. Brown the pork in a separate saucepan.
3. Slow cook the pork in a slow cooker for 8 hours on the "low" setting.
4. Using a slotted spoon, remove the meat from the slow cooker to a board, leave to cool a little, then use forks or your fingers to tear into shreds.
5. Serve!

We served our pulled pork mole with some brown rice and a fresh rocket salad.

Holy Mole(y)! This dish was simply delicious. The pulled Murray Valley Pork meat was tender and delicious with the perfect hint of heat. We loved the taste of the rich mole chilli-chocolate sauce which had developed a delicious depth of flavour from being cooked with the pork. The hint of sweetness from the moles was cut beautifully by the fresh salad, and the brown rice brought the whole dish together.

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Cô Thư Quán

Cô Thư Quán offers up some authentic Vietnamese street food that will surprise and delight.

The menu features an array of unfamiliar Vietnamese delights which can range from "exciting" to "acquired taste".

There are also some of the usual suspects on the menu for the non-adventurous.

And a pretty neat drinks list too with lots of different things to try.

Perfect for the adventurous foodie. While we didn't enjoy everything we tried, it was definitely an interesting experience. Come here with an open mind or you're better off going to one of the other Vietnamese restaurants around the area.

Location: Shop 22, Little Saigon market, 63 Nicholson Street, Footscray

Phone: 0412 685 558
Cuisine: Asian, Vietnamese

2014 restaurant snapshots

The Gastrology team had a very busy 2014 and some restaurants we visited managed to slip through the cracks. But not to fear, we've gone back to the archives to dig up some of these forgotten places and give you little snapshots of what they have to offer.

Carlton Paragon Café

We dined at the Paragon for dinner prior to it's rebirth as a more casual style cafe. The service was warm and attentive. The wine list was well priced and the rustic Italian dishes were of a good standard. The meatballs were a particular standout.

Mr Banks

A funky vibe, friendly staff and high quality comfort food is what Mr Banks is about. This has made Mr Banks a popular choice among the CBD lunchtime crowd. Oh, and Mr Banks introduced us to maccaroni and cheese toasted sandwiches - need we say more?

Station Hotel

Synonymous with great steaks and a featuring a warm and modern gastropub style ambiance, the Station Hotel is a great place to grab top shelf cuts of beef with flavoursome sauces and crispy hand cut chips - perhaps washed down with a beer or two. Our steaks were cooked perfectly to our liking and it is only a matter of time before we return. 

The Workers' Food Room

Batting way above it's weight, The Workers' Food Room is one of our go to lunchtime meeting places. The menu is flexible and caters for all moods, ranging from sandwiches and salads all the way up to elegant and skilfully prepared mains. And if you still have room after that, the desserts are definitely worth trying too.

San Telmo

San Telmo's dining room immediately transports you the Buenos Aires of the past, with the open kitchen adding an element of theatre to the dining experience. All of our dishes were well prepared and the steaks were delicious and perfectly cooked. However, the service let San Telmo down - our waitress was rude, arrogant and kept applying pressure (without any subtlety) on our table to order more dishes. From speaking to others, this appears to be a recurring theme at San Telmo and definitely something that should be fixed without delay.

China Red

Although nothing to rave about, China Red is a clean, comfortable Chinese restaurant where you can satisfy your dumpling cravings. Dishes are ordered futuristically via touchscreens located at each table and served rapidly from the kitchen. Worth a try if you could not secure a table at Shanghai Street or Hutong.

Café Keyif

A relatively uninspiring cafe, Cafe Keyif does little to really differentiate itself. Standard offerings of risottos, stews and parmas are available for reasonable prices. Although the service was friendly and the food was of a reasonable standard, Cafe Keyif is difficult to recommend.

The Alehouse Project

With a large range of craft beers on tap and a hand pump when the weather is cooler, The Alehouse Project is a welcome addition to Melbourne's craft beer scene. Unfortunately, The Alehouse Project has struggled to achieve its clear culinary ambitions. During our visit last year, we found the food underwhelming and expensive. However, we understand that changes in the kitchen have been made so it may be worth giving this culinary work in progress a second chance.

Doughboys Doughnuts

Rapidly gaining in popularity, Doughboys Doughnuts has quickly developed a cult following. Whilst the toppings and flavour combinations are unquestionably delicious, we found the texture of the doughnuts themselves to be a little too dense and firm for our liking. Delicious, but there are better alternatives out there.    

Tofu Shop International

Having been around forever, Tofu Shop International has a very loyal and devoted fan base. The food here is guilt free and delicious and seems to make the idea of vegetarianism not so bad after all. Only downside is the price, which is steep for what is essentially a buffet of (delicious) pre-cooked vegetable and tofu dishes. If you do go, remember to try the tofu ice cream - very sweet but extremely delicious.

Svago Ristorante

Hidden amongst the pizzerias of Lygon Street is Svago. Although on the upper end of the pricing scale, Svago delivers some really high quality and well presented Mediterranean dishes in a modern interior which seems to draw influences from Scandinavian design. The fluffy, freshly prepared gnocchi is a particular standout as is the service, which is always friendly.  

High tea on the High Seas by Searoad Ferries

Gastrology bloggers dined courtesy of Searoad Ferries.

If you're looking for something a little different from the regular high tea offerings around town, Searoad Ferries offers a decadent and picturesque experience on board the Queenscliff Sorrento Ferry.

The High Tea on the High Seas package is $40.00 per person and includes immediate return travel on the same ferry for a leisurely experience.  Served in the Portsea Lounge, we indulged in an Afternoon Tea of exquisite cakes, desserts, scones and lovely sandwiches over barista made coffee.

We loved the elegant setting; white tablecloths, china and 180 degrees of unadulterated views.

The sandwiches were pleasant to eat and were kept deliberately simple. 

The top tier was filled with delicious sweet treats which looked as good as they tasted. We especially adored the cheesecake. The rich cheesecake was beautifully made. Creamy, decadent with a crumbly buttery base. It was beautiful.

A key component to a successful high tea is good scones. These scones were delightfully light and buttery in flavour. The accompanying jam was delicious. 

We were very pleased with the quality and standard of the offerings. 

There are two vessels which operate from Queenscliff to Sorrento. The twin hull vessels are specially designed to operate in all weather conditions ensuring consistency of service for our customers. Each vessel holds approximately 80 vehicles and 700 passengers. 

On both vessels, wide panoramic windows and numerous external observation decks highlight the natural beauty and man-made features of Southern Port Phillip. 

During the crossing passengers enjoy views of lighthouses, historic fortifications, cliff top mansions, beacons and marine life such as dolphins, seabirds and occasionally whales. 

The service has become one of Victoria’s major tourism experiences as well as a key section of Victoria’s road network.

The Queenscliff Sorrento Ferry offers a commendable and very well-priced High Tea option for Melbournians with a difference. 

What: High Tea on the High Seas

Cost: $40 per person

Bookings: online or or please call 5258 3244. 

Upcoming Event: Special High Tea - Bubbles on The Bay

As part of the 2015 Melbourne Food and Wine Festival, The Queenscliff Sorrento Ferry is offering Bubbles on the Bay which features a flight of local ‘bubbles’ accompanied by delicious treats created from regional produce. This special high tea ($50 per person) will be served in the privacy of the Portsea Lounge. Find out more here.

Table Lamp Restaurant & Bar

Gastrology bloggers dined courtesy of The Table Lamp.

The Table Lamp delights with modern Asian fusion cuisine in ornate surrounds.

The dining room seeks to transport diners to Asia with Balinese art and beautiful birdcages.

Golden Whiskers Scallops

The Asian-influenced menu has Western touches and showcases Head Chef Alex Chin's fusion cooking which has benefited from his experiences whilst working in top kitchens in the UK and Australia.

Pumpkin and truffle soup

The pumpkin and truffle soup was the highlight of our dinner at The Table Lamp. Particularly noteworthy for its fragrance and complexity, the soup was appetisingly laced with truffle oil and had a silky smooth consistency.

Flaming Racks

Buttery Tiger

The prawns were another stunning dish.  Very fresh and cooked beautifully, the prawns were sufficiently seasoned and flavoursome. They had also benefited from their time on the charcoal grill and achieved the perfect degree of outer charring.

Fried ice cream

The Table Lamp’s take on the traditional fried ice cream was delicious. The ice cream was coated in a crisp crumb coating that was ethereally light and laced with mango and raspberry sauce. It was a pleasant end to our meal. 

With surrounds conducive for enjoying a few rounds of their delectable cocktails, The Table Lamp surprises with exquisite food best enjoyed when shared with others.

Location: Level 1, 280 Little Lonsdale Street, Melbourne
Phone: 1300 899 988 
Link: http://www.tablelampp.com.au/
Cuisine: Asian, Fusion, Bar & Grill

Oppa Kitchen

 Oppa Kitchen is a new modern Korean eatery on bustling Swanston Street (close to China Town).

We enjoyed their Spicy Pork Bimbimbap. The egg was cooked perfectly, boasting a gooey centre and each of the elements were fresh combined harmoniously together.

 Their grilled chicken breast salad is a great healthy option.

With all menu items around the $10 mark, this place is great for casual catchups with friends as it has a great enviroment and vibe and won't break the bank.

Byron Bay Cookies | Recipe: White Choc, Macadamia & Blueberry Cheesecake recipe

Gastrology received the products courtesy of Byron Bay Cookies.

Byron Bay Cookies came from humble beginnings. They were originally baked on an old farmhouse stove in the hills of Byron Bay, a small coastal hamlet on the most easterly point of Australia.

With the region famous for its fresh ingredients and unique flavours one of the original cookie flavours, White Choc Chunk & Macadamia Nut is still one of their most popular flavours (and one of our personal favourites)

With hundreds of thousands of cookies baked weekly, Byron Bay Cookies now supply cafes and gourmet food stores across Australia.

Byron Bay Cookies have been supplying Qantas since 2003. They recently celebrated 10 years of being served on board Australia's most iconic airline. I recall journeys on Qantas flights when I was young eagerly devouring some delicious Byron Bay Cookies on board.

Today, Byron Bay Cookies are also available on board Jetstar and Virgin Australia and have widened their reach internationally to include Sainsbury's and Selfridges in the UK. 

Recipe: White Chocolate, Macadamia & Blueberry Cheesecake

Serves: 12

Ingredients:

300g Byron Bay Cookies White Choc Chunk & Macadamia
100g Byron Bay Cookies White Choc Chunk & Macadamia for mixing.
125g butter, melted
3 teaspoons gelatine powder
1/4 cup boiling water
2 x 250g packets cream cheese, softened
1/2 cup caster sugar
1 teaspoon vanilla bean paste
300ml thickened cream, whipped
250g white chocolate melts
300g fresh or frozen blueberries
50g fresh bluberries for decorating

Method:

1. Lightly grease and line the base of a 22cm spring-form pan with baking paper. Place cookies into a food processor. Process until fine crumbs form. Add melted butter and process until well combined. Press mixture into the base of pan. Refrigerate for 30 minutes.
2. Stir gelatine and boiling water in a cup until gelatine dissolves. Set aside. Melt chocolate in a bowl over boiling water until just melted. Stir and set aside.
3. Using an electric hand beater, mix cream cheese and sugar until light and fluffy. Beat in gelatine mixture, melted chocolate and cream. 
4. Crumble the remaining 100g cookies stir through mixture and fold in the blueberries. Spoon mixture onto biscuit base. Decorate cheesecake with blueberries. Cover and refrigerate overnight.
5. To serve cheesecake, release from spring-form pan and transfer to a serving plate.

Byron Bay Cookies are available in David Jones stores nationally, as well as Harris Farm, Bunning's Warehouse Cafes, Healthy Life, Woolworths and selected IGA supermarkets. 

Koko Black Christmas Collection 2014

Gastrology bloggers received the products courtesy of Koko Black.

Chocolate has the wonderful quality of being able to make great times even better. At Christmas time especially, chocolate deliciously accentuates shared moments spent celebrating with family and friends.

Koko Black's 2014 Christmas Collection celebrates the magical time that is Christmas, with seasonally themed signature favourites, artisan gift boxes, hand-painted snowmen and delightful stocking fillers. 

We were recently at Koko Black's Collins Street store where we picked up a few of their most popular Christmas treats this year.

Signature keepsake (4 pce) $14

The limited edition Signature Keepsakes offer a selection of fresh hand designed chocolate creations and include seasonal exclusives such as the hazelnut praline snowman, raspberry ganache and plum pudding ganache – in both milk and dark couverture chocolate.

Apart from being filled with amazing chocolates, the Signature Keepsake boxes make lovely collectable pieces as they feature one off’s by well known artists. This Christmas' Signature Keepsake features artwork from renowned Australian artist Adam Nickel. 

Favourites Gift Box - petite (150g) -  Roasted Almonds and Macadamias in Milk Chocolate $16.50

Beautifully crafted, this Favourites Gift Box is designed to make gift giving simple and gift receiving joyous. 

Favourites selection hamper $60

Our favourites selection comprised a selection of decadent signature products in milk and dark chocolate.

The hamper features beautifully roasted almonds in milk chocolate, vanilla pistachio nougat in dark chocolate, macadamia, cranberry & cherry in milk chocolate, salted cashew nut brittle inclusion in dark chocolate and festive stars in solid milk chocolate. This pack is one that will surprise and spoil the special people in your life.

Gift box (16 pce) $36.50

Another option if you know exactly what your loved ones (or you) want, is to create your own personalised gift box by hand selecting favourites from Koko Black's coveted signature chocolate collection. 

Otherwise, you can leave the choice in the hands of the experts with the Chocolatier’s gift box selection.

The festive season is a truly special time, where time slows down and our hopes and dreams for the following year shine brightly. And what better way to celebrate than by giving the gift of Koko Black to those you truly care about... including yourself.

Collins Street Store details

Location: 52 Collins Street, Melbourne
Phone: (03) 9663 5567
Link: http://www.kokoblack.com/

Circa 900 Pizzeria Napoletana

Gastrology bloggers dined courtesy of Circa 900.

While pizza aficionados may not be familiar with Circa 900 yet, chances are, they soon will be.

Circa 900 recently opened its doors in Kew and is named after the 900AD time period when Pizza was first created in Naples. 

The restaurant boasts traditional  Neapolitan style pizzas that are baked in an 800-degree wood-burning oven for around one minute. 

This truly authentic approach has led to Circa 900 being formally certified by The Associazione Verace Pizza Napoletana (APN) association. The APN is a non-profit organization founded in Naples, Italy in 1984, with the mission to promote and protect the Neapolitan pizza craft in Italy and worldwide. 

Highly lauded throughout the pizza community, this certification requires pizzerias to adhere a number of quality standards, including using Italian ‘00’ flour, extra virgin olive oil and fresh mozzarella, along with strict regulations regarding preparation and cooking.

Circa 900 is owned by Marco Capparella and his partner Anna Siniscalchi and, apart from delicious pizzas, also serves a range of Neapolitan cuisine. 

Being from Naples themselves, Marco is a 3rd generation pizza maker and Anna has many years’ experience in the kitchen, proudly bringing recipes from her nonna’s kitchen to patrons of the restaurant.

Ricotta fritta

The ricotta fritters were a lovely start to our meal. The light and crispy breadcrumb coating contrasted beautifully with the subtle light, creamy interior.

Tagliolini ai porcini homemade with white wine, parsley & truffle oil

Tried and true rustic Italian cooking, the home made Tagliolini was silky and al dente and served with generous amounts of delicious porcini mushrooms. The mushrooms were bursting with flavour and complemented by a sprinkling of truffle oil.

Bufala pizza - san marzano tomatoes, fior di latte, uncooked prosciutto di Parma, uncooked buffalo mozzarella & truffle oil

Quite simply, the Bufala pizza was sensational. Sat atop a thin layer of tomato sugo were generous dollops of delicious buffalo mozzarella, lashings of prosciutto and a sprinkling of rocket leaves. These ingredients did justice to the fantastic pizza base which was thin, light and flavoursome.

Nutella Ricotta Calzoncino

Our evening concluded on a sweet note with a Nutella and ricotta calzone. The sticky Nutella and ricotta combined in the oven  to form a decadent concoction. Simple but also simply beautiful, this dessert calzone was a great end to the meal.

The Circa 900 team have quickly established themselves as maestros of the Melbourne pizza scene. Customers of Circa 900 are rewarded with high quality, traditionally crafted Neapolitan wood fired pizzas packed with garden fresh ingredients. If you are in search of some of Melbourne's best pizzas, this eatery should be at the top of your list.

Location: 321 High Street, Kew

Phone: (03) 9853 5155

Link: http://www.circa900.com.au/

Cuisine: Italian, Pizza

Summer & festive season entertaining with Yarra Valley Gourmet Foods

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

Based in the picturesque Yarra Valley, the aptly named producer of preserves, larder and chilli, Yarra Valley Gourmet Foods (YVGF), is fast becoming a sought after brand for kitchens across Australia, as well as a booming business – especially for those of us considering ourselves food connoisseurs.

Perfect for food lovers, the YVGF product offering includes sweet, savoury and spicy condiments. We were pleased to receive their apple & ginger cordial, sticky glaze, mad dog chilli mustard and rhubarb, raspberry & vanilla bean jam to use during this festive season. 

Apple & ginger cordial

Recipe: Refreshing summer drink

Add 1/4 bottle of Yarra Valley Gourmet Foods Apple & Ginger Cordial into a jug. Pour in 3/4 bottle of soda water and mix. Fill jug with cubed ice to chill and add thinly sliced apple for presentation.

Mad Dog Chilli Mustard

The Chilli Mustard is perfect with anything  meaty - think fried chicken or char-grilled steak (delicious!).

Recipe: Marinade 

Combining 1/2 cup of Mad Dog Chilli Mustard with 3/4 cup olive oil and lather over some chicken breast before chucking it on the barbie. 

Xmas Sticky Glaze

Recipe: Sticky Glazed Ham

Preheat barbecue on high with hood closed. With a 6kg half leg ham, use a small sharp knife and cut around edge of rind. Run thumb under rind to separate from fat. Remove and discard. Score ham fat diagonally at 3cm intervals to forma  diamond pattern. Press cloves into corners of diamonds. Place ham on a wire rack in a disposable foil-baking tray. Add boiling water to pan until 2cm up sides of pan.

Using a pastry brush, brush Yarra Valley Gourmet Foods Sticky Glaze over ham. Reduce temperature to medium. Cook ham, with hood closed, using indirect hear for 30 minutes.

Brush additional Sticky Glaze over the ham. Cook, with hood closed, using indirect hear, for 45 minutes or until ham is caramelised and slightly charred. Remove ham. Cover. Set aside for 15 minutes. Remove and discard cloves. Slice ham.

Rhubarb Raspberry & Vanilla Bean Jam

These deliciously sweet jam is the perfect accompaniment to scones or some toasted bread. Or if you want to get a little more creative, try our Rhubarb Raspberry & Vanilla Bean Cake recipe!

Rhubarb Raspberry & Vanilla Bean Cake recipe

Cake ingredients

2 1/4 cups plain flour 

1 tablespoon baking powder 

1/2 teaspoon salt 

1 cup full cream milk

6 large egg whites

1 1/2 sticks unsalted butter

1 3/4 cups sugar 

Icing

1 stick unsalted butter

2 cups icing sugar

To assemble cake layers

1/2 cup Rhubarb Raspberry & Vanilla Bean Jam

Method

1. Preheat oven to 180°C. 
2. In a bowl, mix all cake ingredients.
3. Bake cake for 30 to 35 minutes, or until a toothpick comes out clean. 
4. Let cake cool in pan for 10 minutes. 
5. Take cake out of pan and let the cake cool completely. 
6. Make frosting by beating the butter until light and fluffy. On low speed, beat in the icing sugar until smooth and creamy. 
7. Finally, it is time to assemble the cake: Using a serrated knife, slice the cake into 2 layers.
8. Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer. 
9. Frost top and sides of cake. I had strawberries handy so used them for decoration but you can use any berries you like or go without. 
10. Enjoy!

Championing local produce and continuing the proud tradition of quality ‘hand made’ products, YVGF ensures the use of as much fresh and local produce as possible across its portfolio, which includes Yarra Valley Preserves, Yarra Valley Larder and Mad Dog (chilli range).

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

Pop Up Scroll

Gastrology bloggers dined courtesy of Pop Up Scroll.

The latest creation from Julian Chew, former owner of the popular Lip Café in Ivanhoe, Pop Up Scroll, has just touched down in Smith Street and offers an old-fashioned reward that, remains one of life's greatest pleasures.

Each scroll is made using techniques learnt from Julian’s impressive fine dining pastry training but in a way that brings it to the every day. Lovingly made, the collection of scrolls is chemical and additive free and uses organic ingredients. 

Alongside freshly baked scrolls which are made on site each morning the store offers carefully prepared coffee courtesy of their shiny new La Marzocco.  

Our coffees were well made, with the slight sweetness of the frothed milk cutting through the residual brightness from the foundation espresso (from Coffee Supreme beans).  Each came with an intricate rosetta in the milk foam.

Cherry Gingerbread

Made with good quality ingredients, the product line includes Original cinnamon scroll with cream cheese icing, Coconut white chocolate, Peanut butter & banana, Chocolate & caramel and Cherry Gingerbread

Original cinnamon scroll with cream cheese icing, 

The original cinnamon scroll was one of our favourites. Julian weaves his magic and turns moist, light dough into fresh, aromatic cinnamon rolls topped with rich, cream cheese frosting and infused with cinnamon and brown sugar. The scrolls are a blissful indulgence. Perfectly sweet, they boast a beautiful cinnamon aroma and taste.

Peanut butter & banana

Another winning flavour is Pop Up Scroll’s Peanut butter & banana scrolls. The scrolls were fluffy and moist on the inside and were topped and filled with velvety, decadent peanut butter and banana. The slightly savoury buttery flavour cuts through the richness of the scroll, resulting in a dessert that is not only incredibly indulgent, but very well balanced.

Coconut white chocolate

The Coconut white chocolate scrolls are a modern interpretation of the humble Malaysian coconut bun. Light and fluffy, filled with coconut shreds that helps provide a sweet taste and unique texture, we loved this clever rendition. 

Chocolate & caramel

Lovers of Chocolate rejoice! This one's for you... The Chocolate & caramel scrolls are decadent and possess a melt-in-your-mouth quality that is just heavenly. 

Scrolls may have been almost forgotten but Pop Up Scroll insists that they are indeed, ready to make their revival and we could not agree more. Marrying the concept of simple, sentimental baking and great coffee with playful, colourful interiors and retro styling, Pop Up Scroll is a welcomed addition to Smith Street’s bustling foodie precinct. The store is only new but is already full of patrons eagerly waiting to indulge themselves and fall in love with the smell and flavour of the scrolls.

As the name suggests, Pop Up Scroll is only around for a short time (until May to be precise) but there are already big plans in the pipeline for the next project due to open straight after the pop up closes its doors.  

EAT A SCROLL will be located just around the corner from the current location and will be a more permanent scroll house for customers to enjoyably follow them to. 

Location: 86 Smith Street, Collingwood

Link: http://eatascroll.com.au/

Cuisine: Bakery, Desserts, Coffee