Recipe: BBQ Murray Valley Pork Half Loin

Gastrology bloggers tried the Pork Half Loin courtesy of MVP.

With Easter just around the corner, here's a really simple recipe that is perfect for hosting an Easter BBQ on and you want to throw something a little different into the mix!

Ingredients

1 kg Murray Valley Pork Half Loin, boneless & rindless

1 tablespoon olive oil

Southern Spice rub (we used the Jamie Oliver one)

Pinch of salt

Method

Dry the pork with paper towels.

Rub and massage liberal amounts of olive oil, salt and Spice rub into the skin.

Sprinkle salt all over the surface of the skin.

Wrap the pork in foil

Chuck it on the barbie for 40 minutes

Unwrap and finish it off on the grill, allowing it to cook over the coals for 1 minute each side.

Serve!

It's a seriously simple little dish that the whole family will love. 

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

Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Topside mole here, Murray Valley Pork's Half Netted Shoulder Roast here or Murray Valley Pork Belly here .

Toorak Park development & Café culture in Armadale

Gastrology bloggers explored Armadale courtesy of Toorak Park.

There’s a new property development set to enter Armadale, Toorak Park.

Located at 590 Orrong Road Armadale, beside Toorak Park and next to historic Beatty Avenue and Toorak Railway Station, the 2.5 hectare site will be transformed into a luxury residential precinct of four leafy quarters, comprising 448 luxury apartments and 18 townhouses.

Lend Lease has worked in close partnership with architects Denton Corker Marshall, interior designers Carr Design Group and landscape designers Tract to create a vibrant new neighbourhood that celebrates and adds to the charm of Armadale’s expansive and green streetscape. 

A third of the project will be transformed into open space, featuring communal gardens and direct access to Toorak railway station through a publicly accessible tree-lined boulevard.

Interested buyers can register their interest now by contacting Mark Daymon on 1300 133 015 or online at www.toorakpark.com.au.

The display suite will be open from Saturday, 28 March 2015. Works have commenced on site and the project is due for completion in late 2018.

Apartment size range:

•           One bedroom apartments range in size from 55sqm  to 88sqm

•           Two bedroom apartments range in size from 75 to 107 sqm

•           Three bedroom apartments range in size from 115 to 148 sqm

Armadale's Thriving Cafe Scene

Aside from the superbly crafted designer features of the development, one of the biggest assets of Toorak Park is its location. 

Armadale has everything from elegant restaurants and weekend cafés to recognised brand shopping and specialist designer boutiques and retailers. Last weekend, we explored Armadale’s thriving café culture... 

8 Days Cafe

Location:1184 High St  Armadale

Phone: 03 9500 9711

Link: http://www.8dayscafe.com.au/

8 Days delivers beautiful coffee and delicious food. We loved their fresh breakfast offering.

Their coffee is made from the finest specialty coffees from around the world and the cafe takes pride in implementing best extraction techniques to provide a truly enjoyable coffee experience.

 “Gym junkie” - smoked salmon, sautéed spinach, avocado, poached eggs

Two perfectly poached eggs were succulently seasoned with savoury smoked salmon and accompanied by luxurious avocado and sautéed spinach. In all, this dish was a respectable assembly of breakfast essentials.

12 hour lamb Panini

The 12 hour lamb Panini was a winner. The lamb was beautifully tender and the tomatoes brought a lovely freshness to the Panini. We loved the generous spread of hummus which brought all the elements together in perfect harmony.


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Forest Green
Location:1264 High St  Armadale

Phone: 03 9509 2325

Link: http://forestgreen.com.au/

Chefs Patrick Craig and Jon Nolan have a fresh, nature inspired space in Armadale, Forest Green.

Offering a seasonal menu which sources the best Victorian organic produce and ingredients the cafe focuses on traditional and contemporary café cuisine.


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Le Petit Prince

Location: 1A Mercer Rd Armadale

Phone: 03 9824 6404

Link: http://www.lpparmadale.com.au/

A thriving café located off High Street, Le Petit Prince is a dreamy café which is packed to the brim on weekends.

Their menu features exciting breakfast favourites with a twist. A current breakfast favourite is the brekkie egg & pork roll which features Western Plains pork loin, marbled eggs, Asian herbs, kimchi yoghurt and a special Prince ketchup.


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Coin Laundry
Location: 61 Armadale Street, Armadale
Phone: 03 9500 1888
Link: http://www.coinlaundrycafe.com.au/

Coin Laundry's name pays homage to the good old days of self-service laundries, where people met (and even fell in love) and life was a little simpler. The café has a casual and contemporary interior, dominated by rustic-looking wooden furnishings and light surfaces.

We enjoyed our lunch which was filled with beautiful food that was fresh, delicious and prepared with obvious love and attention. Coin Laundry delights with delicious, honest food, delightful staff and a modern, chic ambience. We truly enjoyed our brunch and cannot wait to return.
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Woodstock Espresso Bar

Location:1150 High St  Armadale

Phone: 03 9500 1483

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

Boasting a great atmosphere Woodstock Espresso Bar strives to serve fresh, innovative and healthy food courtesy of head chef and owner, David Vieira’s extensive experience in 5 star hotels all over New Zealand.  

The menu has touches of Spanish and Italian which pays homage to David’s lineage. The café also specialises in fair trade coffee that is produced in-house.

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Gardiner and Field
Location: 43 Union St  Armadale
Phone: 03 9078 1125
Link: http://www.gardinerandfield.com/

If hipster cafés are your thing, no one does it better in Armadale then Gardiner and Field. 

A quaint little café from the outside with an electric vibe on the inside, the coffee was a definite stand out during our visit.

Our coffees were well made, with a brightness courtesy of the top shelf foundation espresso.  Each came with the requisite rosetta in the milk foam.


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Cooper and Milla's
Location: 1094 High St  Armadale
Phone: 03 9500 8127
Link: http://www.coopermillas.com.au/

Cooper and Milla’s draws you in with its spectacular display of treats. 

Perfect for dining in or taking away, these guys are best known for their signature salads and sweet baked goods (all made in-house).


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The Tasting Table Wine Shop
Location: 1219 High Street, Armadale
Phone: 03 9822 6754
Link: http://www.thetasting-table.com.au/

If you’re looking to wine down (literally), Armadale houses an exciting range of wine bars. The Tasting Table Wine Shop is more than your neighbourhood bottle shop. It is a wine bar that sources and sells some of the best local and imported wines that you won’t find elsewhere.

What’s more, you’re allowed to try before you buy as patrons are invited to sample before buying. The Tasting Table Wine Shop practices a try-before-you-buy model, inviting customers to sample their wares before committing to a whole bottle. 


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Armadale’s celebrated landscape of open space, beautiful gardens and impressive streets and homes makes it a fantastic location where residents can enjoy the local amenities, transport or proximity to the city. We enjoyed spending the day in this leafy inner-city suburb where people live in the heart of a vibrant community whilst enjoying a relaxed suburban lifestyle.  

Masak Ku

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

Meaning “my cooking”, “Masak Ku” is wonderfully Malaysian. Showcasing the melting pot of cuisines and culture that is Malaysia, Masak Ku serves a cosmopolitan of delicious food that has predominantly Malay, Chinese and Indian influences.

The menu encourages sharing with friends and family (the Malaysian way!) with an array of dishes that range from small portioned plates to larger mains. We absolutely adored all the dished we sampled.

Soft shell crab salad

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. 

Chicken 55 - Succulent morsels of marinated chicken flash-fried and wok-tossed in a chilli spice mix with garlic

Malaysian chicken satay

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

Sambal Fish Char-grilled in Banana Leaf

The Sambal Fish Char-grilled in Banana Leaf was a modern interpretation of a favourite hawker dish.  Beautifully smoky, the deboned whole trout was stuffed and smothered with a beautiful belachan based sambal paste and wrapped in a banana leaf parcel then chargrilled. It had the perfect level of heat and was cooked very well.

Kelantan Chicken

Chicken Maryland marinated in a tamarind, turmeric and coconut milk mix then chargrilled. Served with a sauce reduction

Fried Duck

The fried duck was another crowd pleaser. Deboned and braised in master stock, the duck had then been lightly floured and flash-fried. Of particular note was the tender duck’s velvety texture and crisp skin.

Lamb Pepper Curry

The lamb pepper curry was decadent. The melt in your mouth morsels of lamb were full of flavour. The full-bodied, pungent rendang gravy had been cooked with a fragrant selection of spices, coconut cream and boasted lovely notes of crushed black peppercorns. 

Purple Rice Pudding with Coconut Milk

The desserts at Masak Ku were outstanding.

Mango Sago Pudding

The Mango Sago Pudding was scrumptious with beautiful mango flavours infused into the sago and topped with pomelo, lime zest and dried mango and drizzled with creamy coconut milk - yum! 

Mango Jubilee

Visually attractive, the mango jubilee was a delight. We enjoyed the fresh mango served with two creamy scoops of house-made mango ice cream. It was refreshingly light, well balanced and cleverly constructed.  

Durian ice cream

The durian ice cream (strictly for Durian lovers ONLY), was a stand out. The decadent durian ice cream was a welcome departure from the usually weak flavours and instead was vibrant, creamy and absolutely moreish.

Masak Ku presents an elegant and skilfully restrained take on Malaysian cuisine whilst remaining true to its origins. 

Location: 732 Burke Road, Camberwell

Phone: 03 9882 3812

Cuisine: Asian, Malaysian

Church St Enoteca

Gastrology bloggers dined courtesy of Church St Enoteca.

Located in Richmond, Church St Enoteca is a restaurant with a proud reputation forged over years of operation. Consistently enjoying success, Church St Enoteca is widely regarded as one of the finest Italian restaurants in Melbourne. It is an “institution” in every sense of the word and a true colossus of the Melbourne fine dining scene.

Recent addition, Executive Chef Thiago Miranda, leads a dedicated kitchen team whose mission is to provide high quality Modern Italian cuisine using the finest locally sourced produce.

Brazilian-born Thiago came to Australia at age 17 and started working in a Melbourne kitchen where he found his calling. Thiago’s impressive resume includes stints at Eureka 89 under the guidance of Melissa Biczo and a 2 year role as head chef of Mr Mason.

The dining room is warm and inviting and is adorned with original vintage posters and wooden floorboards dating back to when it was a metal works factory. The moody colour scheme and lighting create an ambience of subdued elegance, accented by Art Deco lamps which create an ideal atmosphere for a memorable experience.

The appreciably higher waiter to patron ratio ensured that each table is diligently attended to and the waiters themselves are each highly personable and knowledgeable.

From left: Zucchini flower, herbed goats cheese, tomato fonduta; Ham hock croquetta, horseradish

We began our Church St Enoteca culinary journey with some stuzzichini.

Each item was cooked beautifully. The scallops were desirably fresh. The batter encasing the zucchini flower was ethereally light and very crisp with a stuffing which was rich and flavoursome while the croquette was bursting with flavour. 

 From left: School whiting, chilli & chervil mousse, prosciutto; Scallop in the half shell, fennel cream, garlic crumb

Of particular note was the whiting which had been miraculously completely deboned but remained otherwise intact. We enjoyed its crisp exterior and light yet flavoursome stuffing of chilli and chervil mousse. 

Rabbit loin, cos, pancetta, parsnip, walnut

A myriad of well-balanced flavours enveloped the rabbit meat which was well cooked, juicy and tender. It was a rich and complex dish that worked superbly.

Moreton bay bug tortelloni, crayfish brodo, dill

Aylesbury duck breast, duck leg pithivier, white onion, rainbow chard

The slices of duck breast were cooked to a rarely found perfection allowing the naturally rich flavour of the duck to shine through. The accompanying pithivier was absolutely delectable. It was a simple duck leg puff pastry pie of an older age but a component which was a highlight of the dish. The sweet and sticky jus provided the crowning element to this luxurious dish. 

Berkshire pork belly, smoked pork tenderloin, cauliflower, raisins

The centrepiece course of pork belly continued the trend of stunning dishes that preceded it. The pork was moist on the underside and topped with a perfect crust of crispy crackling that was accentuated by the accompanying jus. The meat was lean and tender - a far cry from the excessively fatty pork belly many restaurants are now serving. The smoked pork tenderloin was equally well cooked while the cauliflower and raisins provided a refreshing accompaniment to the pork. We could not fault this dish - it is a must try.

Goats yoghurt panna cotta, basil, strawberry sorbet

A lovely rendition of the goats yoghurt panna cotta. The panna cotta was silky smooth - just barely holding its shape, it was quivering on the plate.

‘CSE’ Tiramisu

Cheekily described as a ‘Tiramisu’, Church St Enoteca’s rendition of this classic dessert was a wonderful surprise. Combining the flavour profile of a classic tiramisu, it was thoroughly enjoyable and notable for its incorporation of high quality dark chocolate which made it incredibly luxurious.

Under the guidance of Executive Chef, Thiago Miranda, Church St Enoteca is an extremely capable restaurant that offers patrons a memorable dining experience. The dedication towards sourcing the best produce and serving quality food which focuses on flavour and presentation is evident. 

Location: 527 Church St  Richmond

Phone: 03 9428 7898

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

Cuisine: Italian, Mediterranean, Wine Bar

Hobba's autumn menu launch

Gastrology bloggers dined courtesy of Hobba.

Boasting a vibrant industrial space, Hobba is an impressive operation in Prahran which delivers honest, locally produced food with big flavour.

Autumn is upon us and Hobba have pulled together an invitingly new and warm menu to bring us into the season. Gastrology were invited along to a first tasting of this autumn menu.

The driving force behind Hobba’s food and drink offerings is head chef, Rhys Hunter. Starting his career early at Giuseppe Arnaldo and Sons in Melbourne and moving onto North Bondi Italian in

Sydney, both by the Iceburgs Group, Rhys has gained an impressive resume. 

With over a decade of cooking experience under his belt, this young chef has taken a fresh and exciting approach with his dishes at Hobba. 

Hobba’s Vietnamese ‘Banh mi’

Hobba’s rendition of the Vietnamese pork banh mi was the highlight of our evening. The sweet and buttery brioche buns crunchy bread roll was shimmered with pâté and filled with generous serves of marinated cooked pork loin, topped with Asian greens, fresh chilli and the most delectable pork crackling crumb. It was both fresh and very tasty.

Pan seared snapper 

served with cauliflower puree, potato gratin, asparagus and heirloom beets and purple cauliflower 

While the flavours of the dish were simple, the quality of the snapper 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.

Wild mushrooms

Woodear, enoki and oyster mushrooms, served with sherry jus, green chives and a slow poached egg (65 degrees Celsius)

A perfectly poached (at 65 degrees) egg was accompanied by a generous serve of exceedingly plump mushrooms, a top a slice of crunchy grilled bread. 

Chili con carne

Served with 10-hour confit brisket and goats cheese croquette. Topped with a slow poached egg (65 degree Celsius) and shaved dark chocolate. 

Alfa Feast

Southern style slow cooked pulled pork served with fried eggs, fresh alfalfa salad and pear cider reduction hollandaise. 

The feature component of this respectable assembly of breakfast items was the Southern style slow cooked pulled pork. Imparting a unique flavour from the use of southern spices, it was beautifully tender, and was slathered in a beautiful BBQ sauce. The alfalfa was a great addition which brought a lovely freshness to the dish. 

Hotcakes

Fluffy with some real "height", the hotcakes was adorned with seasonal berries, whipped mascarpone, honeycomb, vanilla bean and house-made maple syrup. A simple breakfast favourite that amalgamates the best things in life. 

We took home a little gift from Hobba to enjoy the next day... 

Classic brownie

The classic brownie was perhaps one of the best we have ever tried. Possessing the perfect exterior crunchy layer with a dense cakey layer to follow before a perfectly gooey interior.  It was captivating!

Hobba’s new menu caters for all tastebuds. Whether you’re after clean superfoods, something healthy but a little cheeky or simply downright dirty to cure that hangover, Hobba has you sorted.

Location: 428 Malvern Road  Prahran

Phone: 03 9510 8336

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

Cuisine: Breakfast, International, Modern Australian

Spanish Armada @ Robert Burns Hotel [11 & 12 March 2015]

Gastrology bloggers dined courtesy of Freixenet.

As part of the 2015 Melbourne Food and Wine Festival, Gastrology recently attended Spanish Armada at Robert Burns Hotel where celebrity chef Miguel Maestre and Head Chef Marc Albalate treated Robert Burns’ kitchen implements as paint brushes and our plates as their canvas.

The unique six course dinner was matched with supreme Spanish wines from Freixenet Barcelona, and paid homage to some of Spain’s most famous painters, with each dish inspired by the palette and mood of a masterpiece.

Miguel Maestre taking guests through each of the courses

Head chef Marc Albalate was born in Barcelona, but grew up in Palma, the capital of Mallorca (the largest of the Balearic Islands) and has turned The Robert Burns Hotel into the home of truly traditional Spanish cuisine, albeit its very Scottish name. 

The menu is classically Spanish and features the best dishes from the many different regions of Spain.

Red cabbage “Gazpacho”. Beetroot foam, balsamic vinaigrette reduction

Inspired by: Perceval Graells. ‘Al Alba’ (At the Sunrise) 2006. 

Matched with: Freixenet Cordon Negro NV

The evening started with a lovely aperitif.  We loved the gazpacho’s wonderful freshness and vibrancy in flavour.  The matching Cordon Negro Brut echoed the gazpacho’s vibrancy with its crisp and clean characteristic. 

Mango “Salmorejo”, roasted peppers, cherry tomato jam, balsamic glaze, sprouts, leafy greens

Inspired by: Joan Miro, ‘El Jardin’ (The Garden) 1925

Matched with: Freixenet Cordon Negro NV

Marriage of seafood “Salpicon” and Ceviche - prawn carpaccio, emperor ceviche, pickled mussel, red onion, leche de tigre

Inspired by: Joaquin Sorolla, ‘Paseo a Orillas de Mar’ (The walk on the border of the sea) 1909

Matched with: Freixenet Cordon Negro Vintage 2011

The ceviche was our favourite dish of the night. Displaying technique, elegance and skilful restraint, the ceviche items were beautifully presented and accompanied by a beautifully made leche de tigre, a citrus-based marinade that cured the seafood. It was a wonderful mélange of salinity, sweetness and acidity. 

Confit rockling, creamy goats cheese rice, black olive, ink cracker.

Inspired by: Pablo Picasso, ‘Guernica’ 1937

Matched with: Agnusdei Albarino 2013

This dish was visually, the clearest match to its corresponding work of art - A canvas of  black, white and grey. The rockling was cooked to perfection and the ink cracker was a nice addition. The matching Agnusdei Albarino’s unctuous, toffee notes acted as a great partner to the dish.

Grilled lamb ribs, baked beetroot, honey & rosemary braised baby onions, cherry tomato, potato

Inspired by: Luis Melendez ‘Bodegon’ 1770

Matched with: Solar Viejo Crianza 2011 & LalaLand Tempranillo

Our final savoury course, the lamb was roasted to perfection and hence was juicy and succulent. We particularly enjoyed matching this course with the Solar Viejo Crianza which boasted the fine aromas, liquorice flavours and red fruit flavours with an elegant oak finish.

Crema Catalana, chocolate coated honeycomb, chocolate cookie crumble, whipped white chocolate cream

Inspired by Salvador Dali ‘La persistencia de la Memoria’ (The persistence of the memory), 1931

Matched with: Segura Viudas Semi Seco NV

A theatrical dessert concluded our evening at The Robert Burns on a decadent chocolate note. The Semi Seco was a wonderful match with the medium acidity cutting through the richness of the dessert while the fruity and citrus notes matched the honeycomb and white chocolate cream perfectly. 

The Robert Burns brings the authentic tastes and cultures of Spain to Melbourne’s iconic Smith Street. A family and kid-friendly, restaurant, it is an ideal place for all occasions from relaxing in the courtyard, with drinks and tapas to a decadent dinner in the wine room.

Location: 376 Smith Street, Collingwood

Phone: 03 9417 2233

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

Cuisine: Spanish, Tapas, Mediterranean

New Autumn menu @ La Svolta

Gastrology bloggers dined courtesy of La Svolta

At La Svolta the mantra is “mangiare e felicita”, meaning eating is happiness. This family kitchen and authentic Italian pizzeria and trattoria brings a touch of Italy to Melbourne.

Comprising 2 locations in  Prahran and Hampton La Svolta has won hearts and awards. 

The La Svolta team is led by Valerio Calabro and Giuseppe ‘Pino’ Russo, Italian natives, best friends and home cooks with a passion for authentic Italian fare. Opening the restaurant was a defining moment in their lives, hence the name ‘La Svolta’ which translates to ‘turning point’. 

Caprese fresh tomato salad with mozzarella di Bufala, EVO, fresh basil & oregano

At La Svolta each and every meal is prepared with love, with dishes inspired by family recipes and techniques, passed down from the teams’ Mammas and Nonnas, Pappas and Nonnos. The award winning menu also plays homage to all corners of ‘The Boot’ and the passionate people that make La Svolta possible. 

Tartufata Pizza

The pizzas at La Svolta are outstanding. It is no surprise that La Svolta holds an Associazione Verace Pizza Napoletana (AVPN) Accreditation awarded by the official association in Naples, which specifies that their pizza is prepared per the specific guidelines. 

To receive accreditation pizza must be prepared in a woodfire oven, the temperature must be over 400 degrees and cooked for 60-90 seconds. This accreditation certifies that La Svolta's pizzas are prepared according to these specific guidelines, making them one of only a handful in Melbourne preparing authentic Italian pizzas.

The Tartufata pizza was picture perfect in appearance and outstanding in taste. Aromatic truffle cream, dollops of  Fior di latte mozzarella and beautiful hot Italian sausages finished with shaved parmigiano created a delightful fusion of flavours that would keep any pizza purist happy. Encircled with a puffy crisp crust, this pizza was superb. 

Gnocchi alla Sorrentina homemade potato gnocchi baked in the woodfire oven

The gnocchi was divine and obviously made with love. As with all good gnocchi, it was soft and pillow-like, providing an ideal canvas for the intense flavour of basil napoli sauce, fior di latte mozzarella & Grana Padano cheese. 

Tournedos of swordfish and zucchine with sautéed silverbeet

The quality of the swordfish was exemplary. The flesh was delicate and moist. It was a fresh dish that allowed the natural subtle sweetness of the fish to be enjoyed.

From left: Tiramisu; Sirigino al ciociolato fondente

Our desserts were each wonderfully traditional and well-executed. It was a decadent end to a delightful meal. 

La Svolta is a celebration of food, culture and family. This vibrant trattoria offers guests a real Italian experience complete with a ‘Ciao Bella’ to everyone who walks through the doors.

Location: 3/5 Cecil Place, Prahran 

Phone: 03 9510 3001

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

Cuisine: Italian

Munich Brauhaus

Gastrology bloggers dined courtesy of Munich Brauhaus.

Munich Brauhaus is where Munich meets Melbourne. Bringing to life a traditional Bavarian bierhaus, the restaurant is the land where Oktoberfest never ended. A place to dine, drink and party in a state-of-the-art waterfront venue which seats over 900 people.

The space embodies the heart and soul of Munich and boasts three distinct bars: The Wundabar; Jäger Bar; and Über Bar. Each perfect for after-work or casual weekend steins.

The generous menu has something for everyone from light lunch options to weekend dinner feasts to nibbles from the deli menu and share plates out in the Bier Garten.

We particularly loved the emphasis on all things pork on the menu which included schnitzels, sausages, pork belly and pork knuckle, as well as suckling pig (all sourced locally from Rivalea). 

We adored Munich Brauhaus' impressive Bier list which features the restaurant’s own signature Munich Lager alongside a series of exclusively imported Bavarian Biers. The Biers are brewed using only the finest source water, purified for over 40,000 years and in accordance to the strict Bavarian Purity Laws (Reinheitsgebot) of 1516 and comprise of just four natural ingredients – malt, hops, yeast and water. 

Waldpilz Flammenbrot

We loved the earthy taste of the Waldpilz mushrooms intertwined with luxurious goat’s cheese and pecorino. The flammenbrot (Bavarian pizza) was well made, flat and as thin as a tortilla we loved its firm texture.

Goulaschsuppe - Spicy Goulash Soup

The spicy goulash soup was hearty, well-seasoned and had beautiful flavours.

Munich Schmankerlplatte - Munich Tasting Platter 

The Munich Tasting Platter was the showstopper to what was a fabulous dinner. It comprised of a respectable assembly of Crackling Pork Belly, Artisanal Haus-made and Smoked Sausages, Crisp Roasted Pork Knuckle and Schnitzel as well as sides and sauces (Sauerkraut, Red Cabbage, Apple Compote, Mashed Potatoes and Bier Jus). 

The guys at Munich Brauhaus have truly mastered the art of pork roasting. The pork belly was succulently roasted to retain a porky juiciness, achieving a healthy layer of melt-in-the-mouth fat in the process. The pork knuckle was yet another memorable item on the platter which combined flawless texture with equally superlative flavours. Each moreish morsel was tender. 

The feature item on both the knuckle and the belly, the crackling, possessed the ultimate crunch and acted as the ideal partner for the tender pork meat. 

The bier jus on the other hand had a delightful sweetness to accompany the various items while the traditional German side dish, the Sauerkraut was an absolute must-have, with tangy notes cutting through the richness of this meaty platter.

Rinderfilet - Beef Fillet 

The Beef Fillet met our expectations admirably – a light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with a deep earthy richness and texturally it was sublime with a decadent melt in the mouth, almost buttery, consistency.  

From left: Black Forest Cake; Krapfen (German doughnuts)

Our visit to Munich Brauhaus concluded with desserts and a couple of shots of schnapps from Munich Brauhaus’ impressive schnapps list.

Munich Brauhaus offers patrons the opportunity to experience Oktoberfest 365 days of the year in the heart of Melbourne’s bustling South Wharf.

Location: 45 S Wharf Promenade, South Wharf

Phone: 1300 686 424

Link: http://www.munichbrauhaus.com/

Cuisine: German, Bavarian, Craft Beers

Arbory Bar & Eatery

Gastrology bloggers dined courtesy of Arbory Bar & Eatery.

Arbory Bar & Eatery is a unique new venue in Melbourne overlooking the iconic Yarra River and built out of the disused Sandridge Line at Flinders Street Station.

We experienced a night of celebrations with the best of Executive Chef Nick Bennett’s menu, craft beers, local and international wines and live musical performances.

Bennett (Trocadero, Cecconi’s) along with Chef Michael Fox (2012 Young Chef of the Year) have created a casual, approachable menu for this unique Melbourne venue. We enjoyed the freshness and simplicity of the food which allows for the produce to speak for itself.

With a wonderful ambience within an iconic location, Arbory Bar & Eatery is sure to be Melbourne’s hottest new opening.

Location: Flinders Walk  Melbourne

Phone: 03 9621 2260

Link: http://arbory.com.au/

Cuisine: European

Zomato meetup @ Supernormal

Gastrology bloggers dined courtesy of Zomato & Supernormal.

Supernormal draws on the years Chef Andrew McConnell spent working and living in shanghai and Hong Kong - An interpretation of his favourite Asian eating experiences incorporating food in family homes, street food and restaurants.

The menu comprises a variety of old and new favourites. Everything we sampled was delicious. It was the perfect backdrop for Australia’s first ever Zomato meet up where like-minded folk discussed their love of food and wine.

New England lobster roll

Supernormal’s most popular dish, the New England lobster roll was a massive hit. We loved the rolls we tried. Sandwiched between buttery brioche buns are substantial portions of tender lobster meat, complete with indulgent sauces. These rolls wantonly disregard the current trend towards healthy eating and, as a result, are abundantly flavoursome – the slightly sweet flavour of the brioche is enhanced by the butter and the intense lobster flesh is accentuated by the liberal helpings of the sauces.

Pork bao, tamarind sauce

The pork bao with tamarind sauce were an absolute winner. The fluffy, moist and slightly sweet buns were filled with delicious pork nuggets which possessed the ultimate crunchy exterior and tender interior. The tamarind sauce added a lovely sweet and sour element and acted as an ideal seasoning for the pork meat.

Prawn & chicken dumplings, chilli & vinegar sauce 

The prawn & chicken dumplings were also delicious. The velvety dumpling pastry was beautiful in texture and the accompanying sea of chilli & vinegar sauce was pleasantly appetising. An expertly judged amount of heat brought this dish to another level. Bursting with flavour, exquisite balance and complexity, these dumplings are a must-have.

Peanut butter parfait, salted caramel & soft chocolate

The desserts were similarly well devised. The peanut butter parfait harmonised with velvety salted caramel topped with soft chocolate. 

Soft serve - plum & green tea ice cream

The soft serve on the other hand was a refreshing combination of green tea and sour plum ice cream. The contrast of the tartness of the sour plums and the overall sweetness of the ice creams worked a treat.

Supernormal offers a winning casual dining experience with a delicious and approachable Asian-focused menu and great drinks in a welcoming and relaxed atmosphere.

Location: 180 Flinders Lane  Melbourne

Phone: 03 9650 8688

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

Cuisine: Japanese, Modern Australian, Chinese

A chat with Bernard Chu and Yen Yee @ T By LuxBite

Gastrology bloggers visited T by LuxBite courtesy of MATRADE's Malaysian Kitchen Program.

More than just an ordinary retail cake store, LuxBite is a fun, interactive workshop where people can go to embrace and indulge in the sweeter things in life. LuxBite founders and flavour-makers Bernard Chu and Yen Yee employ their artistic ingenuity to craft a diverse range of desserts that push the boundaries with great success.

Over the years, each of our visits to LuxBite have been greated with macarons that are assembled with care and attention; the immense pride with which LuxBite produces its macarons is evident from not only the appearance of each macaron but also in texture and taste. Luxbite’s exhibit a clear passion, patience and most importantly, precision.  

Bernard and Yen have recently opened up a new concept in the CBD, T By Luxbite. We chat to them about how having a Malaysian background has influenced their work in the kitchen, what makes them tick and their new venture T By Luxbite.

How has your Malaysian background influenced you?

Our philosophy has always been to incorporate French techniques with South East Asian flavours.

Growing up in Malaysia (Asia’s cultural melting pot) has meant being exposed to many different interesting flavours. It is these flavours that evoke our childhood memories and the very flavours we seek to share with our customers. An example of this is our kaya toast macaron which features the classic Malaysian kaya (Malaysian coconut egg jam).

Do you use a lot of Malaysian/ Asian ingredients?

We push the boundaries and want Melbournians to know there is more to Asian dessert flavours than black sesame and green tea! We were on the forefront with Yuzu years ago (which is now common place in Melbourne). Other flavours we have brought to the front include bamboo charcoal which again is becoming more common place. While of course, the flavours do not have to be of Asian origin or inspired by Asian ingredients to get our creative juices flowing, we certainly love incorporating these. Sometimes, it even goes beyond flavour it’s a cultural/ way of life thing like our scrumptious Emoji and Kuma tarts - Cute desserts, which are very Japanese/Asian inspired.

What is your process of creating a new dessert?

The concept comes first and then the look and then the flavour. Inspiration comes from everywhere. From our dessert chefs to our natural surrounds. The next step then is to make an idea which seems impossible, possible. This includes consulting each other and creating. For example, we had an apple tart with autumn leaves, inspired by the leaves we would see falling down during the autumn.

How often would a new dessert come on the scene at LuxBite or T By Luxbite?

It’s hard to say but probably around 5-6 weeks per recipe/product as it really is a process filled with trial and error. It also depends on the holiday seasons and celebrations. It is pertinent to be organised. For example, Mothers Day recipes are already under way and Chinese New Year dessert recipes had to be finalised back in Christmas. That’s how we stay on top of things so the new dessert creations are also influenced by the seasons and celebrations.

What is your favourite Malaysian ingredient?

We love using pandan, coconut, kaya as well as Kopiko and Ribena (not quite Malaysian but definitely something Malaysian kids and ourselves grew up with!).

Your sweet temptations include the extraordinarily famous “Lolly Bag Cake” as seen on Master Chef Australia, made from seven layers of succulent flavours, including banana lolly jaconde, freckles crunch, mandarin jaffa ganache, musk mallow, more banana lolly jaconde, spearmint leaf buttercream and is topped with a redskins glaze. It was one of the craziest desserts Australia has seen! What other crazy desserts have you been making?

We've had some really interesting creations over the years including recently, Chinese New Year inspired creations such as our Bakkwa (i.e. 肉干) macaron as well as Gai Chai Peng (i.e. 鸡仔餅 also known as Little Chicken biscuit) macaron.

Have any Malaysian influencers inspired you? Any non-Malaysian influencers?

In terms of Malaysian influencers, Cheong Liew comes to mind. One of South Australia's most well-known chefs, Cheong Liew leverages from his Malaysian background to utilise an amalgamation of Malay, Indian, Chinese and English cultures and cuisines in his cooking.

In terms of non-Malaysian influencers there are many. Various people from the industry as well as European legends such as Pierre Herme have influenced our methods. We also love to read and share our thoughts, ideas and recipes with others in the industy which in turn inspires us.

What is T By Luxbite?

T stands for tarts. It is Luxbite’s new confectionery concept: a store dedicated entirely to the wonder that is the tart.

How does T By Luxbite fit into the Luxbite concept in South Yarra?

Luxbite isn't just one thing. We are a concept, a collaborator and truth be told, a little bit crazy. Starting with our South Yarra café and patisserie, the LuxBite concept has expanded to include dessert festivals and product collaborations with brands like Wondersnack, Mörk Chocolate and N2 extreme gelato. T By LuxBite is the latest piece of the puzzle to join our family, a city-based traiteur where you can pick up tarts, macarons and other take home treats in a snap. So look out for future concepts by Luxbite.

Hottest tart flavour which is available in store at T By Luxbite at the moment?

We love our Kalamansi tart which is made from jackfruit, longan, chilli salt, kalamansi curd, meringue, kaffir lime and serbet. This was inspired by our travels to Thailand.

Any exciting events we should be keeping our eyes peeled for?

We’ve got Sugar Hit coming up in April. Details will be available soon but keep yourself posted on https://www.facebook.com/sugarhitmelb and http://sugarhitmelb.com.au/. We love collaborations as it is an opportunity to create something new and exciting with others as passionate as we are. And when we say “collaboration”, we mean it! You’re always going to be trying a never seen before new dessert from us at these collaboration events, including Sugar Hit.

T By LuxBite’s range of tarts and macarons is truly amazing. The macarons on offer range from the more classic flavours such as Salted Caramel and Hazelnut, to modern twists such as Heilala Vanilla Crème Brulee and Bamboo Oolong Tea but it doesn’t stop there. LuxBite push things to the next level with flavour sensations such as Ribena Lemonade and Kaya Toast.

We also spotted one of our favourite LuxBite creations in store, the Endless Love Macaron Cake which is inspired by Pierre Herme’s Ispahan. A dessert which features lychee ganache, rose cream, lychee, fresh raspberries, rose & lychee macarons it is a must-have. The combination of perfectly soft yet chewy rose and lychee shells, the decadent lychee ganache and rose cream filling is a marriage made in heaven;  truly superlative in every sense.

From left: Mango gelato tart, Brulee gelato tart 

We couldn't resist devouring these 2 "Bye bye summer time tarts" before we left. A collaboration with N2, these tarts incorporate N2's luxurious nitrogen gelato. The Brulee gelato tart boasted a beautiful passionfruit caramel, whipped passionfruit curd, toasted coconut and N2 pandan gelato and topped with sugar crackling. We loved the perfect balance of acidity and sweetness in the tart. The Mango gelato tart on the other hand was a refreshing creation of whipped lemon curd, chewy coconut jelly, N2 mango gelato and was finished with coconut and sesame crumble. YUM!

It was an absolute pleasure to hear from these passionate creators. T By LuxBite is an exciting addition to Melbourne's CBD with speciality tarts and macarons that push the boundaries in the most miraculous manner. The flavour combinations are interesting, complex but most importantly they work.

Location: 517 Flinders Lane  Melbourne

Phone: 03 9629 9662

Link: http://tbyluxbite.com.au/

Cuisine: Desserts

Meat Fish Wine

Gastrology bloggers dined courtesy of Meat Fish Wine.

The passionate restaurateurs behind Red Spice Road, Red Spice QV and Burma Lane have recently opened the doors to a brand new restaurant, Meat Fish Wine.

Meat Fish Wine’s dining room is relaxed, elegant and notable for its heavy use of warm hues and Tasmanian Oak tables. The wine bar area on the other hand is more casual and perfect for enjoying wine and nibbles from their bar menu. 

The wait staff ensure each table is diligently attended to. We found each highly personable, knowledgeable and purposeful in carrying out their duties. 

With Head Chef Malcolm Wright (formerly Head Chef St Katherine’s and Shane Delia’s Maha) leading the way along with Scott Horn (ex GM, three hat Royal Mail Hotel), the kitchen is in safe hands. The restaurant serves delicious fresh seasonal produce, grown locally and prepared to perfection by a talented team of chefs. 

Sophie Johnston (sommelier from Nobu and Press Club) and restaurant manager Stuart Quinn (Money Order Office) are also part of the outstanding team at Meat Fish and Wine. 

The menu features delicious farm to table inspired dishes which utilise the best of local produce and is complemented by an impressive wine list including over 500 wines from Australia and around the world. 

New wines will be featured each month with many available by the glass in the restaurant and wine bar. 

Of particular note was the dish of Pan Fried Duck Breast, Confit Leg en Croûte, Duxelles, Shallot Jam, Pink Peppercorn Jus. The slices of duck breast were cooked to a rarely found perfection. The accompanying Confit Leg en Croûte similarly well made (the pastry, wonderfully crisp while the duck leg within was tender and silky). The sweet and sticky jus provided the crowning element to a luxurious dish. 

We enjoyed every course we sampled at Meat Fish Wine. Clearly a very capable restaurant that offers a very solid dining experience, our recent experience reflected that very fact. With a focus on serving great meat fish and wine, Meat Fish and Wine pleases with some of the best food you’ll find in Melbourne, in a relaxed friendly environment.

Location: 31 Artemis Lane  Melbourne

Phone: 03 8660 6333

Link: http://meatfishwine.com/

Cuisine: Wine Bar, Steakhouse, Seafood

MFWF: Return To Terroir | Summer 2015 Restaurant Snapshots

A unique gathering of exceptional winemakers from Europe, North and South America, South Africa and Australia, Return To Terroir is an opportunity to try some of the purest and most remarkable wines on the planet. We thoroughly enjoyed the event - meeting and greeting the who's who of the greatest names in wine and discovering what makes them regard Biodynamics as the preferred method. 

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Uncle

Uncle fuses Vietnamese cuisine with clear Chinese and European influences to produce tasty, twists on the familiar. With a large, outdoor dining area upstairs, Uncle is a great place to lounge on a sunny afternoon.

Bonnie

The new, sophisticated kid on the coffee making block, Bonnie is an elegantly casual space. High quality, smooth, chocolatey coffee (which might be too mild for some) courtesy of Allpress is the name of the game here all washed down with complimentary glasses of sparkling water.

Altius

A counterpoint to grungy hipster cafes and almost too cool in its fit out, this tiny space on Flinders Lane is serving quality cups of coffee albeit at high end prices. Worth checking out.

Meatmaiden

The "sister" restaurant to Meatmother is definitely a more mature, well traveled lady. The walls are adorned with images of axe wielding seductresses in its unquestionably moody fit out. If you enjoy high quality, smoked meats and lobster in your mac and cheese, Meatmaiden is a must visit.

Dukes Coffee Roasters

A narrow, warm space which is packed to the brim on weekends - and for good reason. Great coffee if you can find a seat.

Beluga at Chevron

Never going to set the world on fire, Beluga cafe offers solid food and acceptable coffee for reasonable prices.

Cafe Domain

Cafe Domain is a pleasant, nicely located cafe. Acceptable food and decent Italian style coffee - not worth a special trip but if you're passing by you could do a lot worse.

South Melbourne Trader

South Melbourne Trader's biggest problem is the stigma that comes from being located inside a shopping centre. The coffee served is very high quality (it would be impossible to survive in South Melbourne otherwise) and the food is simple and reasonably priced but prepared with care.

Code Black Coffee Roasters

Hiding in plain sight, Code Black Coffee Roasters opened at its Collins Street basement location last year. Whilst the sparse fit out does not take full advantage of the unquestionably cool space, the staff are always friendly and the coffee is top notch. 

Ajisen Ramen

Well-priced and enjoyable ramen with some other great Japanese staples as well. We particularly enjoyed their kimchi ramen which is wonderfully spicy with just the perfect amount of tartness.

Tivoli Road Bakery

Having been MoVida Bakery in a past life and now under the ownership of Michael James (previously head baker), Tivoli Road Bakery is still serving up high quality, artisan breads and sweets. Treat yourself to one of their delicious doughnuts - our recommendation is the salted caramel.

The Town mouse

Fine dining without the pretence is the foundation upon which Christian McCabe, sister Amber McCabe and her husband Jay Comeskey have built Town Mouse. If you're into delicious food, warm service and a casual vibe, you will not go wrong with The Town Mouse. Oh, and try the snapper.

Trunk

Church turned hip restaurant and bar, Trunk presents a solid dining offering of American fast food staples - think burgers and hot dogs. If fine dining is what you're after, don't even think about it. But for a casual catch up with friends, not a bad option at all.

Sir Charles

Set within a jet black facade is the bright, high ceilinged interior of Sir Charles. Offering good food and excellent coffee, Sir Charles is a wonderful new addition to Fitzroy. 

Secret Kitchen

Although relatively pricier than the other yumcha options in the area, the yum cha offerings are impressive and of a good quality and the general ambience is a notch up. Service standards have also improved in recent times.

Credit: Images for Uncle are courtesy of Marigold Meagher.

Colombian Sundays @ Piqueos

Gastrology bloggers dined courtesy of Piqueos.

A restaurant inspired by travels to Peru and Argentina, Piqueos delights with a menu of regional and street dishes that best represent these two countries.

Recently, Colombian dishes have started making their debut at Piqueos on Sundays. While the rest of the week the restaurant focuses on Peruvian and Argentinean cuisine, Sundays are an opportunity for passionate Colombian head chef Juanito Berbeo (Juan) to cook the food he was brought up with. 

Our poison on this occasion were Pisco Sour cocktails, a typical of South American drink made with pisco (the base liquor) lemon juice, syrup, ice, egg white, and bitters. We adored this heady, frothy mixture of sweet and sour.

Our lunch started with a selection of delicious Colombian piqueos, small appetizers which made up a light first course for our meal.

Colombian empanadas

These delicious fritters were beautiful. They were each filled with an amalgamation of tender beef, rice, smashed peas and egg. The outer crust which was made with masarepa, the precooked cornmeal that is used to make arepas were perfectly crisp. We enjoyed paring each bite of the empanada with the various dipping sauces. 

Cebiche - chargrilled octopus, scallop, leche de Tigre

The cebiche was beautifully presented and tasted even better than it looked. It was a wonderful mélange of different textures, natural sweetness and acidity. Tidbits of fresh cured scallops were embellished with juicy chargrilled octopus and corn; pockets of herbs added the final touch to an enlivening combination of ingredients. 

Lechona - 10 hour slow roasted pig filled with pork, rice and spice

The lechona was addictively good. In South America and in Colombia, Sundays are all about families and this often means sitting down and sharing a Lechona - much like the one we indulged in pictured above. A pork dish, made from a whole pig stuffed with pork meat, rice, split peas and spice which is then roasted for 12+ hours, this dish is comfort food at its best. It’s got it all - crackling, tender meat and amazing flavour.

Yuca frita Hand cut yuca chips

Piqeuos’ cassava chips were a welcome deviation from the potato chip norm.

Manjar blanco

A Peruvian and Argentinian influenced dessert of mocha and pisco mousse, maqui berry and peanut crumble was a delightfully sweet end to our visit. 

Sundays at Piqeous are an opportunity to taste Juan’s delicious Colombian heritage amongst other delicious Piqueos staples. 

Location: 298 Rathdowne St  Carlton North,

Phone: 03 9349 2777

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

Cuisine: Peruvian, Argentinian, Colombian, Wine Bar, Latin American, Barbecue

Grill'd celebrates turning 10 @ their new Flinders Lane Restaurant

Gastrology bloggers dined courtesy of Grill'd.

Grill’d was established by founder Simon Crowe in Melbourne in 2004.

An idea born over a beer at the local pub with friends, Crowe was lamenting the fact that it was so hard to find a good, decent burger. Deciding to take matters into his own hands, Crowe launched the very first Grill’d eatery in Hawthorn, Melbourne. Grill’d has a simple mission – to make burgers good.

A concept that has proven a winner, Grill’d stores have been popping up like mushrooms since their inception. Last week, we celebrated their 10th birthday at their newest restaurant opening in Flinders Lane.   

Like all Grill’d stores their latest dining hot spot offers their iconic fresh and healthy lunch and dinner options including beef, lamb, chicken and vegetarian burgers as well as a variety of salads and steak sandwiches. An exciting range of local craft beers and ciders are also on offer. 

Certainly a great addition given the surging demand for healthy, convenient food options.

Location: 83 Flinders Lane, Melbourne

Link: http://www.grilld.com.au/

Cuisine: Burgers

Product Review: Spring Toss Yee Sang

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

The Chinese community in Malaysia celebrate the lunar new year with yee sang (鱼生) which is also known as a Prosperity Toss, (撈起 or 捞起), a Teochew-style raw fish salad.

The salad consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. 

The salad represents abundance abundance, prosperity and vigor and is a fun way to kick off the lunar new year dinner.

We used Spring Toss’ super easy Yee Sang pack.

 The pack contained everything  we needed except the raw fish component. 

It tasted really fresh and delicious and certainly made life a whole lot easier!

Dex2rose Nitrogen Gelato

Gastrology bloggers dined courtesy of Dex2rose.

Dex2rose is a welcome addition to Melbourne’s frozen desserts scene.

Specialising in premium made to order gelato (using liquid nitrogen), the café sets itself apart from the existing plethora of take-away gelato/ice-cream vendors by offering (as well as encouraging) patrons to chill out at the venue with their delicious coffee and cold pressed juices and soon to be introduced pastries. 

Their menu changes every fortnight and features interesting flavours combinations not available anywhere else.

Whilst cold drip coffee has become a staple in the Melbourne coffee scene, Dex2rose have gone several steps further with an Australian first - nitro brew infused with apple and cinnamon. The end result is a complex, smooth, full-bodied brew with a bright juiciness, low acidity and caramel finish.

Honey Stash

The Honey Stash was our favourite flavour. Made from top quality Italian ingredients, this Pistachio and Honey gelato surprises with hidden honeyed nut clusters. Topped with a light fresh Raspberry cream, this gelato was to die for. 

Left: Lazy Dinner (Sage, Burnt butter & Caramel)

Right: It's a Match-AH (Matcha, crunchy peanut powder)

Pink Flamingo (Peach & Rose Moscato)

Another favourite was the Pink Flamingo. A vegan, dairy-free and gluten-free wonder, this peach and rose moscato sorbet was the perfect treat for a steaming hot Melbourne summer day. We loved the refreshing flavour of the sorbet which combined beautifully with the airy coconut cream which boasted just the right hint of rosewater.

Using a time-old technique of churning ice cream with liquid nitrogen, the result is cool, smooth ice cream in interesting flavours like Lazy Dinner (Sage, burnt butter & Caramel) and Rockkaido (Rock melon & Hokkaido Milk Tea powder).

Location: Access Through Racing Club Lane 377 Little Bourke St  Melbourne,

Phone: 03 9078 0784

Link: http://www.dex2rose.com.au/

Cuisine: Ice Cream/Gelato

Spice Av

Gastrology bloggers dined courtesy of Spice Av.

Having only been open for less than 3 months, Spice Av is already winning the hearts of Port Melbourne locals. 

The restaurant serves classical Indian dishes with a fresh twist, focusing on using local produce and fresh ingredients. Fresh, light and full of the spices is the name of the game and it is easy to understand why the restaurant is almost always bustling and full to the brim. 

Chicken Tikka 

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

Cumin Crusted Scallops and Prawns 

The scallops and tiger prawns were beautifully fresh and simply seared in cumin infused olive oil. The subtle spices allowed the natural sweetness of the seafood to shine. 

We adored the curries we had. The Goa Fish Curry was a beautiful yellow curry made from ground coconut, tamarind and whole spices. It was a crowd favourite which had us fighting for the last morsel. The Lamb Vindaloo on the other hand was exceedingly tender and drenched in a heavier, full flavour-laden curry, courtesy of being cooked in a myriad of delectable spices while the Eggplant & Potato curry was a vegetarian curry yet another enjoyable dish. The flavours were strong and were a great pair with the fluffy naan and beady basmati rice.

The dessert menu features a selection of popular Indian treats. We particularly enjoyed the blueberry edged Kulfi which was rich, creamy, and amply sweet. The addition of the frozen blueberry layer added a slight tartness which worked wonders with the kulfi.  

Spice Av presents a vivid illustration of Indian cuisine of today in India’s diverse regions. Led by Sarita, an experienced restaurateur, Spice Av focuses uniquely on sophisticated Indian gastronomy, seasoned with subtle yet complex marinades using time honoured Indian culinary methods.

Location: 381 Bay Street, Port Melbourne

Phone: 03 9077 7830

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

Cuisine: Indian

Product review: LUI HON Tea

Established under the umbrella of LUI HON - a pioneer in the Australian fashion industry, the LUI HON Tea is a unique tea blend and a personal favourite of the designer. An aromatic mix of traditional and contemporary ingredients - the consumption of this tea provides a peaceful, salubrious experience.

Infused with Dried Chrysanthemums, Lo Hon Kuo, Koji Berry, Dried Hawthorn, Rose Flowers, and Dried Longan- each ingredient is hand picked to ensure a lovely tea drinking experience.

The tea is currently stocked at the Crown Hotel Melbourne & Spa and in the process of expanding its avenues further so watch this space!

Flavours of Asia @ Sportingbet Blue Diamond Stakes [28 February 2015]

Gastrology bloggers dined courtesy of Melbourne Racing Club.

Melbourne Racing Club has proudly partnered with the Melbourne Food and Wine Festival to bring a colourful Asian street food market to their popular Sportingbet Blue Diamond Stakes Day on Saturday February 28, 2015.

Coinciding with Chinese New Year celebrations, the Flavours of Asia Market Festival will be one of the first events on the Melbourne Food and Wine Festival calendar. Offering a range of delicacies from across the continent, cooking demonstrations and live entertainment, the newly created market space will serve as the ultimate relaxation zone for racing enthusiasts and foodies alike.

With a tantalising menu featuring the best cuisine that Melbourne’s Asian food scene has to offer, curators for the day include Hammer & Tong, Hoy Pinoy, Wonderbao, Overdosa, Lankan Tucker, Uncle, Gogi and Eat the Chicken.

Gastrology recently enjoyed a sneaky peek of what will be on offer from Hammer & Tong, Hoy Pinoy and Wonderbao.

We began with a range of grilled skewers by Hoy Pinoy. We enjoyed both the Inihaw Na Manok (BBQ Chicken) and the Inihaw Na Baboy (BBQ pork belly). On the whole, the skewers were sufficiently seasoned and flavoursome and boasted the perfect amount of outer charring, having benefited from just the right amount of time on the grill .

Wonderbao, a Melbourne street kitchen featuring authentic Chinese steamed buns and Taiwanese Gua Baos served beautifully made baos. Our favourite bao was the Pork belly Gua Bao. Featuring the tried and true flavour combination of cucumber, carrots and hoisin sauce, it contained a generous piece of good quality, tender pork belly. The wonderbao offerings really hit the mark!

Hammer & Tong's famous Soft shell crab burger was delicious. The soft shell crab burger's lightly toasted buttery brioche buns were the perfect canvas for the beautifully crispy and juicy soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. With a touch of fresh coriander and a myriad of spices, it was simply superb. 

Our preview dinner concluded on a sweet high with a stunning little ice cream gua bao by Wonderbao. The brioche-like golden fried baos were filled with luscious sesame seed ice cream and topped with crunchy nuts - YUM.

With Melbourne’s weather at its best in late February, the Flavours of Asia Market Festival will kick off the Melbourne Food and Wine Festival in style – quality food in atmospheric alfresco areas and great views of premium sporting and musical entertainment.

What: Sportingbet Blue Diamond Stakes Day – Flavours of Asia Market Festival

When: Saturday 28 February 2015, 12pm – 6pm

Where: Caulfield Racecourse, Gate 22, Station Street, Caulfield

Cost: Adult $20

For more information about Flavours of Asia visit www.mrc.racing.com