Spiral Foods Introduces New VeríVal Organic Porridge

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Gastrology bloggers received the product courtesy of Spiral Foods.
Spiral Foods, Australia’s oldest and most trusted organic health food supplier, is excited to reveal their delicious new range of VeriVal Organic Porridge just in time for winter. Available for the first time in Australia under the exclusive rights of Spiral Foods, the VeriVal philosophy supports the notion that a wholesome, healthy breakfast is the key to the start of a good day.
Carefully hand mixed and packaged in the pristine Tyrolean Alps of Austria, VeriVal uses only the highest quality of organic ingredients.

The VeríVal Porridge range is a perfect choice for something different when it comes to the first meal of the day. 
We absolutely adored both the VeriVal Poppy Seed and Plum Porridge and the VeriVal Mango and Physalis Porridge.

The porridge is very easy to prepare making it very easy to have an organic, wholesome porridge that tastes great and makes you feel even better. Just add your choice of milk (or Bonsoy), heat and go.
The Poppy Seed and Plum Porridge Hot oat cereal is a delicious and textural mix of poppy seeds and plums, finished with a delicate plum granulate and bourbon vanilla. We loved the combination of nutty and earthy flavours which were beautifully balanced by the perfect hint of sweetness from the plums.
The Mango and Physalis Porridge on the other hand is a fruity mix of fun and fresh flavours and is made with sultana and date flakes, mixed with a subtle mango granulate.
Combining the highest quality organic ingredients with a unique variety of interesting and healthy blends, VeriVal Organic Porridges are perfect for those who are on the go and want something more flavoursome then traditional oats.
Find out more about VeriVal from Spiral Foods www.spiralfoods.com.au.

Brother Burger opens second restaurant on Chapel Street

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Gastrology bloggers dined courtesy of Brother Burger and the Marvellous Brew.
Adored Fitzroy burger destination, Brother Burger and the Marvellous Brew, has crossed the river to open its second restaurant on Melbourne’s iconic Chapel Street. Taking over the site formerly home to Café Greco, Brother Burger is part of the new guard of Chapel Street hangouts.
We loved the atmosphere and social vibe of their new haunt. Owner, Marcelo Tummino, who in a former life worked in advertising as an art director, has filled the industrial inspired space with pre-­‐loved items he personally collected. Recycled materials complement the nostalgic ambiance of the venue, which boasts a receding courtyard entrance framed by New York loft-style windows, large red semi-circle leather booths, a wall panelled in deconstructed metal shelves, tennis court lighting and over 800 vintage meat grinders.
The menu focuses on producing authentic, high quality food. You can expect a few tweaks to the original menu you know and love, but we can confirm there is no deviation from the timeless flavour combinations which are all made by hand, from scratch. 
We enjoyed the Hot Stuff burger - an almighty burger with a large 100% wagyu grilled beef patty, smoky double bacon, melted cheese, house-made pickles, mustard-mayo and chilli jam all squeezed into a fresh, toasted brioche bun. It was the small details that set it apart - from the slightly crispy edges of the pattie to the subtle smokiness of the bacon. Yum!
For something a little different from the beef patty, we recommend their Hey Ewe! burger which is filled with beautifully spiced lamb, beetroot, lettuce, preserved lemon and minted yoghurt and house-made pickles. A clever and pleasingly complex combination of flavours that we loved. 
Their fries were beautifully crisp on the outside and fluffy on the inside while their onion rings had us doing it Gollum style - fighting for the last ring. They were deliciously sweet, soft, sticky and encased by incredibly crispy batter (highly recommended).

And while you're there, don't leave without having a look at their ever changing dessert specials. We loved indulging in their very decadent chocolate ganache tart.
Showcasing a menu that maintains the integrity of premium produce and an impressive 15 tap beer selection, Brother Burger combines the winning combination of juicy burgers with independent craft beers. We will be back. 


Location: 560 Chapel Street, South Yarra
Phone: 03 9041 1393
Cuisine: Burgers, Bar, Bar & Grill


Brother Burger and the Marvellous Brew on Urbanspoon

Itali.co

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Gastrology bloggers dined courtesy of Itali.Co.
St Kilda's favourite pizzeria, Itali.co, is continuing its innovative approach with a new range of pizzas and bases.
Head chef and co-owner, Lino Maglione, a fourth-generation Neapolitan pizzaiolo, has developed his expertise and creativity for twenty years. Now applying this to making light pizzas that are healthier and easier to digest, Lino avoids all highly refined flour that has been denuded of its nutritional value.
Pizza Montanara with speck, poached onions, zucchini, gorgonzola and crispy leek

Our dinner began with the Pizza Montanara which is a traditional Neapolitan street food and an ancestor to today's pizza. The showpiece dish included activated vegetable charcoal (an ingredient that can aid digestion), which gave the pizza the appearance of a stone. Served with delicious speck, poached onions, zucchini, gorgonzola and crispy leek this was a delicious and very interesting dish. 
Itali.co is the first Australian restaurant to offer a pizza base made from Kamut, an ancient non-hybrid grain. Kamut flour has a long list of attributes (higher in protein, lipids, amino acids, minerals, lowest GI of any grain flour, low in gluten, 100% organic). 

We decided to order the Bunga Bunga pizza with the regular base and the TOTÒ pizza with the Kamut base to sample the difference.
Bunga Bunga pizza - Fior di latte, tomato, Berkshire sausage, porcini mushroom & parmesan 

The Bunga Bunga pizza was delicious. Sat atop a thin layer of tomato sugo were generous layers of delicious Fior di latte, lashings of Berkshire sausage and a sprinkling of porcini mushroom. These ingredients did justice to the pizza base which was thin, light and flavoursome.
Totò pizza with Kamut base - Fior di latte, porcini mushroom, tiger prawns, garlic & Ligurian olives

We absolutely loved the Kamut pizza base which went particularly well with the earthy flavours from the Totò pizza toppings. The flour for the Kamut base comes from Molino Quaglia, an Italian artisan which has been the exclusive provider to the Vatican for decades. Compared to the standard pizza base, the Kamut base had a chewier texture and a more decadent buttery taste. The toppings were sensational - Picture perfect in appearance and outstanding in taste. Aromatic porcini and beautiful tiger prawns finished with olives created a delightful fusion of flavours.
Torta della nonna with rock melon sorbet

Buttery crumbly pastry is filled with a luscious ricotta, cream and raisins mixture and laced with salted caramel sauce and refreshing rockmelon sorbet. It was a hearty dessert that was perfect for a cold winter’s night.
Itali.co continues to lead the way with their latest innovation through a mix of ancient and contemporary ingredients, traditional methods and modern processes.


Location: 1/173-177 Barkly St  St Kilda
Phone: 03 9537 5300
Link: http://www.italico.com.au/
Cuisine: Italian, Pizza


Italico on Urbanspoon

Hotel Spencer

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Gastrology bloggers dined courtesy of Hotel Spencer.
A friendly pub in West Melbourne, Hotel Spencer delights locals with a range of pub-style dishes in their beautiful old-style dining room.
The menu has something for everyone - with classics such as slow-roasted cider pork belly with apple & coleslaw and specialities, like their South African Bobotie with house chutney & cauliflower rice.
The beverage list boasts a selection of wines, cocktails and craft beer. Hotel Spencer are also currently one of the only bars in Melbourne to have their craft beer on tap!
Crispy Peri-Peri chicken wings

The meaty chicken wings were crusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior and drizzled with owner, Hennie’s moreish handmade peri peri sauce. 
Sticky pork ribs

The Sticky pork ribs were delicious. Juicy, succulent and coated in a sticky glaze. It was one of our favourite dishes from our visit.
Beef bobotie 

We loved the touches of South African on the menu. The beef bobotie (pronounced ba-boor-tea) is the national dish of South Africa and a popular Cape Malay dish. Hotel Spencer’s rendition comprised of a heart-warming curry mixture of meat, dried fruit with a creamy golden topping of baked egg.
Grilled swordfish with pesto and our special olive rocket salad

The  swordfish was nicely seared on the outside and delicate and moist on the inside. It was a fresh dish that allowed the natural sweetness of the fish to be enjoyed. We particularly loved the special olive rocket salad where the olives had been cleverly crushed so each mouthful could be filled with tasty olive goodness.
'Treat yourself' dessert platter

A playful dessert platter concluded our evening. The caramel croissant and butter pudding with chilled cream was of particular note. We loved the cheeky twist on the traditional peasant bread and butter pudding.
The folks at Hotel Spencer Bar & Dining Room have stayed true to the 100 years of its rich history in West Melbourne icon and deliver a modern twist on old fashioned 1920’s hospitality.


Location: 475 Spencer St  West Melbourne,
Phone: 03 9329 9116
Link: http://www.hotelspencer.com.au/
Cuisine: Steakhouse, International, African


Hotel Spencer on Urbanspoon

Aussie Wine Month @ Dan Murphy's

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As the official launch event of Aussie Wine Month, Dan Murphy's are thrilled to be involved in showcasing the very best Australian wine regions, their characters, and stories.

For more details and to purchase tickets (which includes a free goodie bag with a Riedel glass and Gourmet Traveller magazine) visit Merivale.com.au

Aussie Wine Month is Australia's biggest wine festival that celebrates our diverse and outstanding Australian wines, the places they come from and the larger-than-life characters who make them.
Running from the 1st to the 31st of May 2014, Aussie Wine Month aims to create excitement about Australian wines by increasing awareness through a calendar of on-going events that showcase Australian wine, regions and personalities.

Now in it's 3rd year, Aussie Wine Month is your chance to be a part of Australia's largest wine festival.

Themed tastings throughout Aussie Wine Month will also be a feature in all of our stores focusing on the regionality of Australian wine. Visit This Week's Tastings to keep up to date with all of the Dan Murphy's tastings being held at your local store.

Bibelot by Chez Dré opens tomorrow!

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Gastrology bloggers dined courtesy of Bibelot.
Located at the Coventry Street-entrance to Chez Dré, Bibelot is an opulent destination for all things sweet; an artisanal patisserie, gelateria, coffee bar, chocolate shop, high tea salon and a library of coffee table books for any dessert aficionado. Good news is, they open tomorrow!
Presented by the creative team behind Chez Dré, Bibelot houses a retail space of beautifully packaged and crafted gourmet gifts; from chocolate bars to enrobed fruit and nuts, decadent biscuits, locally sourced honey as well as specialty coffee and teas. 
We were wow-ed by Bibelot’s wide range of petits gâteaux, bonbons, macarons and delicate biscuits. Paying homage to classic French patisserie, each mouthful showcased a combination of high quality ingredients, delicate flavours, artisanship and attention to detail. 
Their gelato is also worth a mention... hint: try their pistachio flavour!
Staying true to Bibelot’s European roots, the space designed by Melbourne’s Breathe Architecture boasts an elaborate interior of custom mosaics with art deco influences. From the beautifully crafted recycled timber floors, to the large scale custom designed mosaic wall, every detail of the fit out is representative of the brand ethos – intricacy, opulence and carefully handcrafted creations. 
A luxury European-inspired dessert boutique, Bibelot is the perfect addition to the food scene and boutique streetscape of South Melbourne. 

Location: 287 Coventry St  South Melbourne
Link: http://bibelot.com.au/
Cuisine: Dessert, Gelato

Bibelot on Urbanspoon

#GastrologyInBurgundy

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Our top picks for wining, dining and reclining in Burgundy...



Burgundy’s gastronomic star - Restaurant Stéphane Derbord

Located at the end of Dijon's beautiful park alleys, Michelin star Stéphane Derbord offers refined traditional French cuisine in which the Burgundian terroir is honoured.
Read more »



Discovering Burgogne with Authentica

Authentica is a boutique Burgundy wine tours company based in Dijon and Beaune.
Read more »



A Chateau in the heart of rural Burgundy
Located on the banks of the Burgundy Canal, between Dijon and Beaune, Château Sainte Sabine preserves the authenticity of the chateau.
Read more »

Use of our Media Kit - The Fine Print

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Notwithstanding anything to the contrary:
  • all information contained in this media kit is approximate, of a general nature and is provided solely for discussion purposes;
  • we make no representations, warranties or guarantees in relation to the content of this media kit and expressly disclaim all implied warranties or guarantees including in relation to accuracy, or that use of, or reliance on, this media kit will lead to any particular outcome or result;
  • any reliance on this media kit is solely at your risk and we recommend that you perform separate, independent due diligence enquiries; and
  • to the fullest extent permitted by law, we disclaim all liability for any damage, losses (direct and indirect) or other costs that may be incurred in connection with this media kit, including for any: (i) loss of contract, profit, revenue or anticipated savings; (ii) loss of, or damage to, reputation, credit rating or goodwill; (iii) loss or denial of opportunity; (iv) loss of access to markets; (v) overheads and wasted expenditure; (vi) financing costs; (vii) special, incidental or punitive damages; or (viii) loss or damage arising from special circumstances that are outside the ordinary course of things, however arising in respect of any circumstances under or in connection with this media kit, and regardless of whether a claim for same is made under this media kit, tort, negligence, strict liability in equity or otherwise.

Upcoming Event: Fiesta Malaysia 2015 [9 May 2015]

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Fiesta Malaysia is a festival which showcases Malaysian cuisine sourced from the best and most authentic Malaysian restaurants in and around Melbourne. Restaurants which have participated in the past include Mamak, Madam Kay's Platz, Sambal Kampung and Little Nyonya. This year, Fiesta Malaysia will bring even more popular Malaysian eateries on board.
Fiesta Malaysia is MASCA Victoria's largest annual event. Fiesta Malaysia celebrates and promotes the diversity of Malaysian cultures, cuisines, tourism and history to Australia's local and international community. The festival receives strong support from the Malaysian Government, the Australian Government, numerous corporate partners, ASEAN-root peak student representative bodies, university and non-university-based Malaysian Students Organisations. Fiesta Malaysia 2014 received an overwhelming response of over 18,000 visitors from different cultural backgrounds to experience a slice of Malaysia for themselves.

Apart from the authentic Malaysian food by Melbourne's top Malaysian restaurants, the festival will feature cultural exhibitions, traditional games and live performances. 
A series of demonstrations and competitions that relate to Malaysian cuisine will also be run including a Durian Eating Competition and also “Roti Canai” tossing Challenge.

Date: 9th May 2014
Time: 11am to 5:30pm
Venue: Federation Square, Melbourne CBD, Victoria
Images from Fiesta Malaysia's facebook page.

 Read Gastrology's coverage of Fiesta Malaysia 2015 here.

Australian VIP launch of JOHN WALKER & SONS Private Collection 2015 Edition

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Gastrology bloggers dined courtesy of Diageo.
Gastrology attended the Australian VIP launch of JOHN WALKER & SONS Private Collection 2015 Edition at Lake Eyre Penthouse, The Olsen last night.
Hosted by UK’s talented whisky aficionado Dave Broom, we enjoyed an exclusive dinner by Spoonbill Restaurant and were one of the first people in Australia to taste this limited release. 

This blend of rare fruit character by Master Blender Jim Beveridge is the second annual release in a series, which showcases the innovative spirit and craft of the blenders behind the world’s leading Scotch Whisky house. 
The JOHN WALKER & SONS Private Collection launched with the 2014 Edition (which we also had the opportunity to indulge in), an exploration of the JOHN & WALKER & SONS signature smoky character from three celebrated regions of Scotland. 

The 2015 Edition is a limited release – only 8,888 individually numbered decanters worldwide, and from that only 252 bottles hitting Australian shores – that reveals the fruit top notes of the JOHN WALKER & SONS house style. 
Jim has selected several treasured casks from a study started many years ago into the fascinating effects of wood on maturing whisky, which have created a richness and perfect harmony of flavours over time.  These unique whiskies have been chosen to both complement and contribute to the fruit character, and balance the blend with a touch of dryness and sweetness. 
The JOHN WALKER & SONS Private Collection 2015 Edition (46.8% Alcohol By Volume) is presented in a deep red glass decanter with an angled cut to reflect the slanted label on the iconic JOHNNIE WALKER square bottle, and is set in a cream box with the story of the Rare Fruit Character of this blend. 
JOHN WALKER & SONS Private Collection is exclusively available from Dan Murphy’s Australia (www.danmurphys.com.au) nationwide, RRP $888.00.

#GastrologyinParis

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Our top picks for a gastronomical experience in Paris...




At Relais d'Auteuil, the love of art meets truly exquisite French cuisine.
Read more »



A delicious chapter of Parisian life @ Les Bouquinistes

Set up on the banks of the Seine like any "bouquiniste" (booksellers of used and antiquarian books) worthy of its name, Les Bouquinistes welcomes passers-by, connoisseurs, travellers and those who stop out of curiosity.
Read more »



Traditional cuisine @ Au Petit Sud Ouest

A hop and a skip away from the Eiffel Tower, Au Petit Sud Ouest is a reliable outpost for hearty South-western French cuisine.
Read more »



Other recommendations...

 Du Pain et des Idées‬ - Locals will tell you that this is one of the best bakeries in Paris. Specialising in century-old recipes, the counters are lined with the most mouth-watering tarts, savoury rolls and croissants.

Le Verre Volé ‬ -  An eclectic wine bar serving organic wines and innovative French food. Casual, too cool for school and ever so popular.

#GastrologyInDubai

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Our top picks for a gastronomical experience in Dubai...

Asian Inspired World Cuisine @ China Grill

It's a Friday night and China Grill is bustling. While most are toasting to the end of another working week, the work is just beginning for the China Grill team.
Read more »


Breakfast @ Reform Social & Grill

Best known for its authentic gastropub lunch and dinner experience, Reform Social & Grill Dubai is also home to the city’s best English breakfast.
Read more »



Burj Khalifa visit and lunch @ Armani Hotel
A trip to Dubai would not be complete without a visit to the Burj Khalifa, the tallest building in the world.
Read more »


Italian fine dining with views @ Bussola

Highly acclaimed Bussola offers one of the best Italian culinary experiences in Dubai, and has been certified by the Italian Cuisine Academy.
Read more »

Other recommendations...

Dubai is a city which houses the super rich and the super poor so there is plenty in the cheap eats section as well. Among these we recommend Calicut Paragon, Zaroob and Yalla Momos. 

Recipe: Chicken and chives with Adabi Fried Vegetable Paste (Sayur Goreng)

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This post was sponsored by MATRADE's Malaysian Kitchen Program.
This is a super easy stir-fry recipe which is a perfect mid-week dinner solution.

Ingredients:

100g Chinese garlic chives - chopped into 1 1/2-inch lengths
600g chicken thigh pieces
1/3 cup water
Chili flakes (optional)


For marinade:
2 tbs Shaoxing wine
1 tbs oyster sauce
1 tbs soy sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp white pepper powder
1 tbs corn starch
1 sachet Adabi Fried Vegetable Paste
Directions:

  1. Mix all the ingredients for the marinade together in a bowl.
  2. Cut the chicken thighs into pieces.
  3. Add the chicken in to the marinade mix and leave to marinade for at least half an hour.
  4. Pan fry the chicken and until browned.
  5. Add water and simmer until the chicken is cooked.
  6. Stir in the garlic chives.
  7. Sprinkle some chilli flakes on the dish if you like.
  8. Enjoy with a bowl of rice!

The Adabi Fried Vegetable Paste is dark red, spicy, slightly sweet and sour, with an exotic aroma of spices and tomato in a viscous, fine paste. It is suitable to use for cooking meats and vegetables particularly  spinach, cabbage, French beans, lady's finger, eggplant and bean sprouts.

Let’s be frank, coffee is a social currency

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Let’s be frank, coffee is a social currency, and café-lovers can now enjoy the benefits of a quick and easy barista-made coffee experience without compromising on taste, thanks to the introduction of a hot new product. Fusing form with function, the frank green SmartCup™ takes ‘reusable’ to a whole new level with innovative payment technology.

Embedded with a microchip, each SmartCup™ from the innovative Australian brand, provides the user with the ability to go cash free; tapping the lid of the cup to a sensor to process their payment instantly and securely at their local café.
This barista standard reusable cup allows users to:
  • Pay for their coffee at their local cafés with a simple tap of their SmartCup™ or smartphone
  • Sync their SmartCup™ with the frank green CafePay™ smartphone app which allows users to pre-order or gift coffees to friends
  • Earn and redeem loyalty rewards faster, with points gained for purchasing coffee and food
  • Trust in their SmartCup™ and its spill resistant lid, allowing them to maintain their on-the-go lifestyle with ease
Designed with the coffee lover in mind, frank green’s SmartCup™ is the newest way to consume the liquid nectar that is coffee. The revolutionary cup is barista standard, and fits into the daily grind seamlessly – whether you’re driving, cycling, walking or catching public transport – frank green will ensure you can enjoy your favourite cup of coffee, anywhere at any time.
Becoming the coffee lover’s delight, frank green’s SmartCup™ features; a double-walled thermo plastic outer layer that keeps your coffee hotter for longer; high-quality materials that are stain and odour resistant, as well as being BPA free and non-toxic; a spill resistant and dishwasher safe design; and the technology to literally pick up the bill at the end of your café visit, like any good friend.
To help bring this coffee revolution to a café near you, frank green has launched a Kickstarter campaign, where all proceeds go towards developing and delivering the CafePay technology to local cafes around the world. Visit www.kickstarter.com.au for more information.

Launching in April 2015, the frank green SmartCup™ can be purchased from selected independent retailers and cafes nationally, or online at frankgreen.com.au. $1 from every online sale is donated to Earthwatch, an international not-forprofit organisation that performs extraordinary work to protect our planet.