Chicken N Beer

Gastrology bloggers dined courtesy of Chicken N Beer.

At Chicken N Beer, eating chicken is a serious ritual. The chicken focused menu is impressive - ranging from battered and fried to glazed and baked. You can even indulge in a marinated whole chicken baked with a beer can stuffed inside it. Seriously, there is something here for every chicken lover.

In fact the menu goes above and beyond what you would expect given the name of this eatery, with healthy options like a playful quinoa salad for those not so chicken-inclined. However, you really can't go past the impressive sharing platters which offer serious bang for your buck. 

Tasting platter - 3 x spare ribs, delights, buffalo wings and skinny potatoes. Served with popcorn chicken and 8 deep fried spare ribs, medium chips and spicy sauce.

The platter was very impressive and we loved tucking into every corner of it. The popcorn chicken was fried perfectly golden. While the American-style skillet-fried chicken spare ribs were delectably crunchy on the outside and extremely tender and juicy in the centre. The buffalo wings were sticky and moreish. Just. Yum.

And just so happens that everything pairs magnificently with beers...

From left: Toff salad; Quinoa salad

We enjoyed both our quinoa and tiff salads. The quinoa salad in particular was a stand out. An enlivening salad of quinoa, cucumber, tomato, capsicum, red onion, corn, parsley and spinach and brought together with a spiced olive oil dressing, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.

Vegetarian cornballs

The vegetarian cornballs were another delicious addition. We loved dipping them in the Spicy Korean sauce which was hot enough to enliven the taste buds but sweet enough to keep us coming back for more.

CNB Sandy Burger

The CNB Sandy Burger was an almighty burger filled with crispy chicken breast and served with guacamole, sliced cheese, baby spinach, red onion rings and sliced tomato and then slathered with spicy mayo and CNB sauce. The result was a balanced combination of flavours, with all ingredients working in perfect harmony to highlight the real star of the show - the crispy chicken.

Whole marinated beer can chicken

The signature whole marinated beer can chicken was divine. The chicken was covered with a beautiful herb rub while the inside had been bathed with steamy beer, to keep the chicken meat wonderfully moist. The result was exquisitely tender, falling-off-the-bone meat, encased in salty, herby, crispy skin. 

Doughnut balls served with raspberry coulis and crème anglaise

These golden puffs were stunning. Ethereal in texture, the doughnuts were cinnamon-sugar coated and tasted delicious with the slightly tart coulis and velvety crème anglaise.

Warm up your winter with mouth-watering chicken at Chicken N Beer. Located in the heart of Richmond, it’s the perfect place to settle in for the night and enjoy the irresistible combination of expertly cooked chicken washed down with craft beers.

Location: 297 Bridge Road, Richmond, Melbourne

Phone: 03 9428 0580

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

Cuisine: Tapas, Bar Food, Chicken

 

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The Left-Handed Chef

Gastrology bloggers dined courtesy of The Left-Handed Chef.

With a name that pays homage to the man behind it all, The Left-Handed Chef is a café that pleases patrons with life’s simple pleasures done well. 

With a relaxed, unpretentious and uncomplicated approach, the food features a variety of brunch options that will suit everyone, coupled with a friendly ambience.

Led by owner and Chef Ehud Malka, the kitchen is in capable hands. Ehud’s passion for food is clear and it is this unwavering passion and love for the small pleasures in life that imbues his creations with an air of fun and joy.

Pulled pork tacos 

The tacos were filled with an addictive medley of crackling, hot apple chutney, coleslaw and slowly roasted pork. The pulled pork was both tender and delicious, with caramel undertones. This brunch dish had it all - crackling, tender meat and vibrant fresh flavours.

Haloumi salad

The haloumi salad was delicious. This seemingly simple dish boasted balanced layers of flavour. The deep fried, salty haloumi was crisp on the exterior and matched beautifully with the rocket, pistachio, roasted pumpkin and asparagus. The balsamic reduction provided sweetness and acid, as did the pomegranate which also added a wonderful textural element. 

Serving good food at affordable prices, the Left-Handed Chef has unsurprisingly become a favourite choice for locals. A lovely and versatile meeting place, the cafe caters for lunching families to passer-by’s looking for a quick bite.

Location: 219 Park Street, South Melbourne
Phone: 03 9645 5800

Link: Facebook
Cuisine: Coffee, Sandwiches, Salad, Brunch

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The Green at St Columbs

Gastrology bloggers dined courtesy of Jesuit Social Services.

Located in the beautiful former chapel at the St Columbs church, The Green at St Columbs is the latest wholesome, community-minded project from Jesuit Social Services.

The Green at St. Columbs has all of the ingredients necessary for a premium Melbourne cafe - a comfortable and chic ZWEI interior, Code Black Coffee and a modern, all-day menu crafted by Head Chef Kevin Dick (of Cutler & Co. and St. Ali North esteem). 

This stylish social enterprise in Hawthorn is an extension of Jesuit Social Services’ hands-on hospitality training program, Ignite. The Ignite program operates over three cafes and provides mentoring and pre-accredited and accredited training programs to long-term unemployed people and disadvantaged job seekers, assisting them in gaining skills and experience so that they may make lasting positive changes in their lives. 

Each day, participants of the Ignite program further develop their skills alongside hospitality professionals at The Green. The café is developed to work towards self-sustainability, with all proceeds put back into the Ignite program.

The menu at The Green at St. Columbs is a versatile and exciting culmination of locally-sourced and seasonal produce, with dishes ranging from wholesome breakfast offerings to larger lunch plates.

Moroccan lamb salad –slow-roasted lamb shoulder, pulses and hummus

The lamb shoulder was deliciously tender. As expected, it was exceedingly flavoursome and just melted in our mouths having benefited from being slow cooked for hours. The rich house-made hummus tied lamb, pulses and grains together while the tangy sumac dressing added a lovely acidity to the dish.

House smoked salmon fillet gnocchi and poached eggs

Marinated, dried out and smoked, the salmon was superb. The gnocchi was wonderfully soft while the eggs were expertly poached. A memorable dish combining flawless texture with equally superlative flavours.

The house-made cakes and pastries were the perfect afternoon companion to a cup of Melbourne’s finest Code Black Coffee.

The Green at St Columbs is open Tuesday through Sunday and its hours of operation are 8:00am until 3:00pm, with the kitchen cooking all day long.

Location: 5 Saint Columbs St  Hawthorn

Phone: 03 9819 0890

Link: Facebook 

Cuisine: Coffee, Breakfast, Cafe

Touché Hombre

Gastrology bloggers dined courtesy of Touché Hombre.

3 years on, Touché Hombre is still pleasing the crowds with its LA street style and Mexican taco culture.

The scene is clearly set – Touché Hombre is trendily and impeccably restrained “grungy“. The tables, shelving and the bar top are adorned with wood salvaged from Princess Pier. Naked bulbs hang from the ceilings and the splashes of neon at the entrance create a distinctive chaotic night time feel that compliments the Mexican street inspired menu.

The cocktail list continues to offer Touché’s famous super-sized chicken jug filled with ‘La Margarita Del Tommy’ and other delicious concoctions such as the Kafir Lime & Chilli Margarita made with tapatio reposado infused with kafir lime, chilli, ginger and citrus.

The food itself is of a high standard. It is Mexican soul food – simple, to the point and executed well. The flavours on every dish are well balanced and full of flavour. It was clear that quality ingredients had been sourced. The menu boasts a selection of tostaditos, grilled corn, fresh ceviche and a wonderful list of delectable tacos. 

Our favourite savoury dishes from our visit were the Mejilla tacos and the Touché fried chicken. 

The Mejilla tacos were filled with melt in your mouth slow cooked pork cheek and complemented by milky habanero cream, and fresh BBQ corn salsa. 

The fried chicken was tender, juicy and distinctly flavoursome. We loved how this crispy bar staple was done impeccably well without compromise.

Our evening concluded with their lovely ice cream sangas. The chocolate ice cream sandwich was divine. The slight spiciness of the chilli in the biscuit complemented the luxurious peanut butter ice cream. It was a match made in heaven.  

A restaurant bar with a party vibe and street art style with its own soul of fresh cantina style dishes by and a seductive spin on traditional cocktails, Touché Hombre continues to be one of Melbourne’s favourite Mexican joints.

Location: Cnr Tattersalls Lane & Lonsdale St, Melbourne 

Phone: 03 9663 0811

Link: touchehombre.com.au

Cuisine: Mexican, Latin American 

Far East Degustation @ Rendezvous Hotel | “Live Like A Local” With Far East Hospitality

Gastrology recently joined Mr Arthur Kiong, Chief Executive Officer of Far East Hospitality (FEH) for a sumptuous Singaporen Degustation luncheon at Rendezvous Hotel created by Executive Chef William Soh, who was flown in from Singapore to prepare the delicious menu.  

At this luncheon,  Arthur presented a deep dive of the FEH portfolio properties, Singapore’s largest and fastest growing operator for hotels and serviced residences.

FEH invites Australian travellers to “live like a local” through its five-month Far East Heritage Food Trail 2015 commencing Wednesday, 1 July 2015. 

Back for the third year in a row, the Far East Heritage Food Trail 2015 will run from 1 July 2015 through to 30 December 2015 – with the ultimate aim of connecting travellers with the authentic elements of Singapore. 

As the leading hotel operator in Singapore offering a unique blend of Singapore-style hospitality and experiences, the Far East Heritage Food Trail 2015 will allow Australian hotel guests the opportunity to immerse themselves into the true Singaporean way of life by diving into the hotels’ neighbouring enclaves. 

The Far East Heritage Food Trail 2015 aims to let travellers create their own unique memories during their stay in Singapore as it is specially tailored to suit the needs of travellers looking to uncover Singapore’s colourful heritage and savour the local favours, without compromising style and comfort.

Guests staying with Far East Hospitality during the five-month period can experience a series of special activities and tours around Singapore’s top heritage and food spots with a special package.

The Far East Heritage Food Trail 2015 is available for booking here. Minimum booking of 7-night stay at Serviced Residences applies. Guests can check out the detailed itinerary here. 

Gusto Italiano Masterclasses @ Good Food and Wine Show [5 - 8 June 2015]

The Gusto Italiano stand at Good Food and Wine Show will feature master classes and guided sensory experiences dedicated to the appreciation of Italian certified Prosciutto di Parma, fresh handmade pasta and expert advice on how to get the best experience from wine by using the correct glasses. Experience Italian produce like never before with live cooking demonstrations and sampling throughout the day.

Don’t miss out on this chance to learn from some of the finest Italian chefs Melbourne has to offer!

10:30	Identifying authentic Italian Prosciutto di Parma with Bertocchi and Beretta – By Chef Luca Ciano
11:30	Extraordinary Italian flavours available at Piedimonte’s - by Chef Stefano Garusi
12:30	Pizza, Amore e Fantasia – by Chefs Michele Usci and Tony Nicolini
13:30	Identifying authentic Italian Prosciutto di Parma with Bertocchi and Beretta – By Chef Luca Ciano
14:30	Fresh cheese making at home with Electrolux – by Chef Damien Walsh
15:30	A match made in heaven: Bormioli Rocco glasses to make wine sing – by Sommelier Marco Senia

PRESENTERS

Luca Ciano

Born and raised in Milan, Luca’s career includes the famous 2 Michelin-starred restaurant ‘Il Luogo di Aimo e Nadia” in Milan, as well as international experiences in London, Bermuda and Australia. He developed the Casa Barilla Cooking School in Sydney, where he continues to offer regular demonstrations. He has contributed to the Australian BBC Good Food Magazine and currently consults for restaurants, magazines and Italian brands in Australia and around the world.

Marco Senia

Marco is from a small town in the northern province of Padua in Italy. After many years in the mechanical engineering field, he decided to turn his passion for wine into his job. After a sommelier training course, he became an official taster and own a wine shop in Italy. Moving to Australia, he founded Australian and New Zealand Institute of Sommelier, a not-for-profit organisation linked with AIS (Associazione Italiana Sommelier) with the aim to spread and develop Italian wine knowledge. He is currently a Wine Representative at Twelvebottles.

Michele Usci

Michele is a “Maestro di Cucina”. He originates from the “Scuola Alberghiera A. Panzini” in Senigallia, a renowned Italian culinary school, where he qualified as a chef and attained a Diploma as a teacher. He came to Australia in 1993 and was employed by South Yarra’s Caffé e Cucina where he remained for a number of years and was head chef at the time the Restaurant was awarded two chefs Hats in The Age Good Food Guide. Michele is the founder and president of the Italian Federation of Chefs, Australia (FICDA).

Simone Garusi

Simone’s passion for food started in Italy when he was very young, under the influence of his grandparents, who were both chefs. Growing up on a farm, Simone learned how to work with food in its natural state and to prepare it in many different ways. Aged 14, he took his fascination with cooking to the professional kitchen. Be it watching him preparing a lasagne or hand-made tortellini, or simply seeing his eyes light up when he talks about food, it is obvious that this is his calling in life.

Tony Nicolini

Born into hospitality, Tony spent his formative years growing up between Australia and Italy, working with the best in the industry, honing his skills and absorbing everything cultural around him. Tony opened his first pizzeria in 1997 alongside his father, the true pizza pioneer. Watching his father’s modest approach, he learnt the art of pizza and the art of true Italian hospitality. Numerous hospitality ventures later what began as a humble pizzeria in suburban Melbourne has now grown into the modern Italian Gastronome that is DOC.  Crowned the pizza king in The Age Epicure in 2009, Tony’s journey is clear…..it’s not just a quest for the perfect pizza but a quest for the perfect pizza experience!

Find out more here: http://goodfoodshow.com.au/melbourne/masterclass/gusto-italiano-masterclasses/

2015 Good Food & Wine Show [5 - 8 June 2015]

Gastrology bloggers will attend courtesy of Gusto Italiano.

This year, the Good Food & Wine Show will be bringing its scrumptious line-up to Melbourne in June serving up a host of Australia’s finest food and wine, a huge celebrity chef line up and a feast of tasting experiences to tempt everyone’s palette.

It will be a great day out with family and friends and a celebration of Australian food, wine and beer all under one roof. A huge coffee experience will also be on the menu.

Be sure to immerse your senses in Italian authenticity at stand F30! The Gusto Italiano stand at Good Food and Wine Show will feature master classes and guided sensory experiences dedicated to the appreciation of Italian certified Prosciutto di Parma, fresh handmade pasta and expert advice on how to get the best experience from wine by using the correct glasses. Experience Italian produce like never before with live cooking demonstrations and sampling throughout the day.

Don’t miss out on this chance to learn from some of the finest Italian chefs Melbourne has to

offer! 

What: The Gusto Italiano stand at Good Food and Wine Show
When: 5 - 8 June 2015
Where: Melbourne Convention & Exhibition Centre

Fiesta Malaysia 2015

Gastrology bloggers dined courtesy of MASCA.

On Saturday 9 of May 2015, Melbournians celebrated Fiesta Malaysia - a festival which showcased Malaysian cuisine sourced from the best and most authentic Malaysian restaurants in and around Melbourne.

This year, Fiesta Malaysia brought together a number of popular Malaysian eateries. 

NL House

We loved NL House's fried chicken nasi lemak. The chicken was delectably crispy and had been nicely caramelised and flavoured well by an array of spices. 

Together with fluffy coconut rice, crispy anchovies and out-of-this-world kerabu sambal, it was an addictive and comforting dish.

Mamak

We were all very impressed with the quality of Mamak's offerings. Every dish tasted incredibly authentic. 

As expected, the roti was expertly prepared - beautifully crisp on the outside and fluffy on the inside. 

The satay was authentic and delicious. We loved how the satay was authentically served with cucumber and onion which went well with the decadent and perfectly spiced satay sauce. Our taste buds had been transported to the streets of Kuala Lumpur! 

Killiney Kopitiam

A popular chain restaurant in Singapore, Malaysia, Indonesia, Hong Kong and China, Killiney Kopitiam is all about the "Kopitiam" (meaning coffee shop) culture in Malaysia and Singapore. We enjoyed sipping on their refreshing Teh Tarik and Milo Dinasour while we found a place to sit and enjoy their famous Hainanese Chicken rice. 

We absolutely loved what we tasted. The chicken was tender and the fluffy chicken rice was full of flavour. We especially loved the authentic taste of the chilli condiment. Their durian crepe (strictly for Durian lovers ONLY), was another standout - creamy and decadent. 

Shallot Thai

Shallot Thai is a popular Thai eatery with locations in Burwood and Malvern East. Everything was seriously delicious and delivered with the friendliest service. 

We were impressed with the perfectly cooked squid which was slathered in deliciously mild chilli sauce which allowed the natural sweetness of the squid to shine. 

The Mango sticky rice was a Thai classic. The dessert was scrumptious with generous slices of fresh mango over gooey sticky rice and creamy coconut cream - yum! 

Perwakilan Melbourne

The lovely ladies at Perwakilan Melbourne served up beautifully made roti jala and curry alongside some delicious Malay kueh.

Zam Zam

Originating from the Mamak population in Malaysia (Tamil Muslims of Malaysian nationality), the cuisine served at Zam Zam is full of flavour, spicy and simply addictive. We enjoyed sampling their Chicken biryani.

Pasar Malam

Pasar Malam channels the spirit of Malaysian hawker-style eating centres in Kuala Lumpur, where locals gather to catch up and share tasty hawker favourites. The menu features a wide array of options it’s all good. Trust us, you can’t really go wrong here. 

We started off with their Ayam Percik, a spicy barbecued chicken commonly sold at roadside food stalls all over the state of Kelantan. The chicken had been sufficiently seasoned and was wonderfully flavoursome. Each morsel had benefited from a delectable outer charring courtesy of spending the perfect time on the grill. 

We also devoured their apam balik pancakes. Wonderfully thin and crisp, these babies were filled with peanuts and sugar. AMAZING! 

Sambal Kampung

Sambal Kampung is  a Malaysian restaurant in Maribyrnong and the CBD.

Sambal Kampung served up a delicious basa which was served with a decadent spicy layer of sambal. While the use of basa wasn't traditional, the sambal itself was beautiful.

Drums Café

Drums Café is an incredibly welcoming Indian food eatery located in Queen Victoria Market.

We enjoyed their flavourful array of authentic Indian dishes. 

The Devilled Chicken was our favourite dish. The boneless pieces of chicken were tender and full of the flavour which made it a great pair with their fluffy naan.

 

Bamboe Café

Bamboe Café dishes up authentic Indonesian cuisine with friendly service in Chadstone. The food is tasty and the menu is incredibly well priced. 

The Rolling Scoops

The Rolling Scoops produces natural artisan gelato. The gelato's amazing texture and taste is testament to the perfectly balanced base that is used to make each flavour. Each flavour is made from organic milk, 100% natural ingredients, no preservatives, no added colour and no eggs. 

We loved the distinctively smooth, dense texture of their durian and Teh Tarik gelato. 

Fiesta Malaysia is MASCA Victoria's largest annual event. Fiesta Malaysia celebrated and promoted the diversity of Malaysian cultures, cuisines, tourism and history to Australia's local and international community. 

The festival received 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 from 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 also featured cultural exhibitions, traditional games and live performances. 

A series of demonstrations and competitions that relate to Malaysian cuisine also ran including a Durian Eating Competition and also a Roti Canai Making Challenge.

Takeaway Review: Mr Loys | Ordered in via EatNow

Gastrology bloggers dined courtesy of EatNow.

We recently ordered in a Singaporean feast to enjoy at home via Eatnow through their Melbourne CBD delivery and takeaway page. We have visited Mr Loys on several occasions and have been consistently pleased by the quality of their dishes.

EatNow provides you with a quick and easy way to order food online from a network of 4,400 restaurants across Australia-wide.

Australian owned and operated business that was founded in 2010 by a few hungry Australians, with the aim to provide quick and easy access to great local restaurants in your local area, providing a takeaway and home delivery service. 

The order process is simple:

• Search for restaurants in your suburb.
• Browse by restaurants or cuisine.
• Filter results by user reviews, distance, latest deals/offers, minimum delivery.
• Order using the interactive menus – want extra spicy or hate mushrooms? No problem with our customisable options.
• Get real-time notifications and a confirmation of your order, letting you know how long your order will be.
• Enjoy!

Importantly, the payment options are secure and safe (PayPal, Visa, Cash) and you can order food from your mobile, tablet or PC.

We were pleased that our delivery arrived as scheduled.

Mr Loys menu features nostalgic gems of true blue Singaporean hawker dishes. We loved all the dishes we ordered from Mr Loys' thoughtfully-curated menu and were pleased with the irresistible flavours of their Singaporean specialities.

Of particular note is their "nasi lemak" which is served with crumbed chicken pieces. It was a proprietary mix of fresh green cucumber and dried ikan bilis, egg and sambal. The sambal was spectacular – it had the perfect level of spiciness and a beautiful flavour.

We couldn't resist throwing in a couple of Mr Loy's Signature Curry chicken puffs in our EatNow delivery order. Freshly made, the curry puffs contained aromatic and succulent chicken pieces. The pastry was absolutely beautiful - flaky and simply melted in our mouths.

An exemplary menu of Singaporean hawker classics, the food at Mr Loys is impeccable. With all their dishes at or under the $10 mark, it is a delicious option for an EatNow delivery which will hardly create a dent in your hip pocket.

EatNow.com.au provides you with a quick and easy way to order food online from a network of restaurants all across Australia. Download the award winning EatNow App from the App Store or Google play.

Restaurant & Bar Dansk

Gastrology bloggers dined courtesy of Restaurant Dansk.

Restaurant Dansk impresses with outstanding contemporary Danish cuisine. Located in the heart of Melbourne’s CBD, the Restaurant Dansk is a brilliant introduction to Nordic cuisine and focuses on modern techniques to emphasise clean, crisp flavours, especially from hedgerows.

The menu created by top Danish chef Bente Grysbæk and Head Chef, Zoran Micevski is exciting without being over-theatrical, featuring lighter and traditional dishes like smørrebrod to bolder and more heartier dishes. 

The design of the dining room is Nordic cool at its best - egalitarian, clean, understated and timeless. 

Copenhagen - Bols Genever, Cherry Heering, lime juice, Angostura Bitters

Our dining experience at Restaurant Dansk commenced with a lovely cocktail over some traditional dark Danish rye bread based starters. The Copenhagen, a classic Denmark House cocktail combined a slight anise flavour from the Bols Genever and was perfectly balanced with the sweetness of the Cheery Heering liqueur while delivering a fresh sourness from the lime and aroma from the Angostura Bitters.

Curried herring on organic rye bread

The curried herring (a cherished staple) was a smooth exotic taste combining flavours of the orient and the north. 

Pate on organic rye bread

The pate on the other hand was light with beautifully caramelised onions which added sweetness and crispy bacon which added an addictive salinity to the dish.

Seafood sausages made with scallops and prawns served with sautéed spinach and creamy scallop sauce

This seemingly casual dish sausages was the absolute highlight of our evening. Carefully and intelligently composed to combine texture and flavour in exciting ways, the delicate seafood sausage of emulsified mousseline was poached to perfection before searing. The result was sensational - a light in texture and flavoursome scallop and prawn sausage with luxurious scallop beurre blanc and wonderfully wilted spinach. The addition of coriander was a masterstroke which added interest and a delightful freshness.

Braised pears and apples served with sweet crumbs, whipped cream and pear chips

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

Warm beer porridge and white chocolate ganache

Made from Dansk Restaurant’s organic rye bread and dark ale, the bread and beer porridge had a wonderfully rich, complex taste. We loved the addition of decadent chocolate ganache which echoed the creaminess of the porridge. It was both interesting and absolutely delicious.

A Danish oasis with plenty of gastronomic rigour, Restaurant Dansk stands out from the crown with Nordic clean-tasting, honest dishes made from impeccable ingredients. 

Location: Level 3, 428 Little Bourke Street, Melbourne

Phone: 03 9600 4477

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

Cuisine: Danish, European, Nordic

3AW's 'A Moveable Feast' Media Launch @ 89 Eureka [21 May 2015]

Gastrology recently attended the launch of 3AW 'A Moveable Feast' at 89 Eureka.

It was a fun and elegant affair over wine and delicious canapes by 89 Eureka.

'A Moveable Feast' is a  new one-hour program dedicated to travel and food called A Moveable Feast on Saturday, February 7 from 11.00 am until 12.00pm and is hosted by Ross Stevenson and Kate Stevenson (some may know her better as Ela Carte) as they explore highlights from near and afar every Saturday from 11am.

Check out the A Moveable Feast's podcast here.

Bombay Sapphire’s pop-up bar ‘Project Botanicals’ is back for 2015 with a distinctly different twist

In celebration of Australia’s continued love affair with gin and following the success of last year’s event, Bombay Sapphire’s Project Botanials is back in 2015. Launching 24 June, the unique bar and dining experience will be in Melbourne for three weeks only with a new seasonally crafted menu and distinctly different twist to the cocktail list.

Chef Gary Mehigan will again be partnering with Bombay Sapphire brand ambassador Andy Wren to create a refreshed menu of 10 botanically inspired Bombay Sapphire cocktails with 10 matching tapas style dishes that deliver on the art of perfectly pairing gin with food.

While five of the favourite pairings from 2014 will remain, Bombay Sapphire has recruited some of Melbourne’s best bars to create the other five bespoke cocktails to match five new dishes. The teams from Black Pearl, Eau de vie, 1806, Union Electric and Gin Palace have created cocktails that not only push the boundaries in terms of flavour combinations, but match perfectly with the new dishes.

Eau de vie’s ‘Eastern coriander fix’; a mix of Bombay Sapphire, fresh lime and pineapple juice, coriander syrup, fever tree soda water infused with sencha tea and served with a dehydrated orange wedge is just one example of the flair and creativity that these bars have brought to the table. Paired with crispy fried pork belly, chilli caramel and pickled daikon radish, this is set to be one of the bestselling combinations this year. 

On the more decadent side, Gin Palace’s ‘Eve’s cheat day in paradise’; a mix of Bombay Sapphire, vermouth, ginger syrup served warm with chocolate butter, paired with a warm hazelnut and brown butter friand, olorosso ice cream, raisins and black sherry syrup will satisfy sweet teeth.

Project Botanials will also be the first opportunity to try Bombay Sapphire’s new super premium expression - Star of Bombay. Two additional botanicals from Calabria and Ecuador, coupled with unique slow vapour infusion has created our most complex and smooth tasting gin yet. Patrons can enjoy ‘The smooth star & tonic’ – Star of Bombay, fever tree tonic water, served with fresh zested orange peel and cubed ice.

The event space will burst with colour and texture and be brought to life with music from guest DJs, live botanical walls and installations and special effect lighting to satisfy the senses.

When: 24 June – 11 July, 2015, 6pm-1am Wednesday to Saturday evenings

Where: 64 Sutton Street, North Melbourne

Price: tickets are $45 per person (plus booking fee) and include two cocktails and two matched dishes. 

For more info visit www.projectbotanicals.com.au.

Australia's Top 100 Restaurants list unveiled - as voted by Australia's top chefs and restaurateurs

Gastrology bloggers attended the event courtesy of Qantas.

The Australian Financial Review’s Australia’s Top 100 Restaurants’ list has been revealed Monday, May 18 at Crown Melbourne, with Sydney’s Sepia taking the number one spot.

 Martin Benn of Sepia Restaurant accepted the award for Top Chef

Australia’s Top Restaurants presented by Qantas and Vittoria Coffee was launched in February this year, with the full list of 500 finalist restaurants being compiled by a distinguished Australia-wide panel of Good Food Guide editors, reviewers and industry experts. This is the only national restaurant awards program of its kind which is decided solely by peer voting, with the restauranteurs and chefs of the Top 500 restaurants in the country voting on one another to decide the order of the Top 100 Restaurants. Further special awards were announced, with Sepia’s head chef and co-owner Martin Benn presented with Australia’s Top Chef, and Catalina NSW awarded the publically voted People’s Award.

Chef Ben Shewry of Attica Restaurant accepted the award for second best 

Sepia, run by husband and wife team Martin Benn and Vicki Wild, pipped Melbourne superstar Ben Shewry’s Attica and Peter Gilmore’s Quay in Sydney. Together, they now form the top three restaurants in the country.

Chef Peter Gilmore of Quay Restaurant accepted the award for third best

The top 10 restaurants traditional rivals Victoria and New South Wales split honours evenly at five apiece. 

Making all things possible and joining The Australian Financial Review’s Top Restaurants awards this year are two iconic Australian brands and supporters of excellence in Australian dining - Qantas and Vittoria Coffee.

Winners of awards at the Australian Financial Review Australia's Top Restaurants awards

       Top 10 List

1. Sepia (NSW)
2. Attica (VIC)
3. Quay (NSW)
4. Brae (VIC)
5. Cutler & Co (VIC)
6. Vue de Monde (VIC)
7. Cumulus Inc (VIC)
8. Sixpenny (NSW)
9. Mr Wong (NSW)
10. Tetsuya’s (NSW)