Papparich Nunawading

Gastrology bloggers dined courtesy of PappaRich.

PappaRich dishes up high quality Malaysian food that manages to be both traditional and accessible. The dishes reflect the cultural melange of Malaysia, with influences from Malay, Chinese and Indian cuisines. The man behind PappaRich, Mr. Rich Tan, draws recipe inspiration from regions throughout Malaysia, personally travelling across the country to sample its many food offerings.

The focus is on food served fresh and fast, making PappaRich the ideal spot for a quick work lunch or midweek dinner. The PappaRich Nunawading restaurant interior is consistent with the rest of the chain - designed with a simple and casual aesthetic, without compromising on style. We enjoyed the comfortable, friendly atmosphere. 

The open plan layout of each restaurant also gives diners the chance to see their Roti Canai being freshly prepared on the spot.

We commenced our dining experience with a couple of their delicious drinks. We loved the wide variety of drinks and recommend in particular the “matcha rocks”. An ice blended green tea with red bean topped with green tea ice cream, this is a delectably refreshing drink.

Chilli Pan Mee

We loved the dry flour noodles served with minced chicken, fried anchovies, a spicy chilli pan mee chilli, mushrooms, fried shallots, spinach and topped with perfectly poached half boiled egg. Tip: Stir well before consuming!

Dry Koay Teow with Steamed Chicken

The slippery thin flat rice noodles were served with a tasty sweet sauce, red chilli and perfectly cooked steamed chicken.

Ipoh Koay Teow Soup with Prawns & Chicken Slices

Thin flat rice noodles were served in a wholesome chicken soup and prawn head broth. We enjoyed the generous toppings of prawns, chicken slices, bean sprouts, chives and red chilli.

Pappa Pan Mee Soup

This bowl of Pan Mee soup took us back to the streets of Malaysia. The egg and flour noodles had a wonderful al dente texture and were served in a beautiful anchovy based soup and topped with minced chicken, fried anchovies, mushrooms, spinach and perfectly poached half boiled egg. The addition of the house-made special chilli on the side to the dish to another level.

Satay

Of particular note were the succulent, aromatic, freshly grilled chicken satay skewers which we slathered in the decadent and perfectly spiced satay sauce.

Nasi Lemak with Curry Chicken

Malaysia’s national dish, the Nasi Lemak was delicious. Aromatic coconut milk infused steamed rice was served with decadent curry chicken, fried anchovies, fried peanuts, hard boiled egg alongside spicy sambal and cucumber slices.

PappaRich is perfect for a quick bite or a relaxing leisurely meal. The Nunawading store is a hit, offering fans with truly authentic Malaysian home cuisine in Australia.

Location: T56 Brand Smart 288 Whitehorse Rd, Nunawading

Phone: (03) 9878 8860

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

Cuisine: Malaysian

Brunch with Poh @ Papparich

Gastrology bloggers dined courtesy of Papparich.

Gastrology recently enjoyed a lovely brunch with well-known Malaysian food personality and Masterchef finalist, Poh Ling Yeow, at PappaRich.

Poh will continue as PappaRich Australia's official ambassador for another year.

We loved hearing about how the delightful Poh has been working across the country with the PappaRich team to create a series of food and drink matches and will also help in the launching of new PappaRich venues.

Poh explained that PappaRich offers the best of Malaysian street food all under one roof and shared her favourite eats with us. From her point of view, nothing beats having little spoons of ice kacang between mouthfuls of spicy Assam Laksa.

A proud Malaysian with a great understanding of the cuisine, we loved indulging in high quality Malaysian food that manages to be both traditional and accessible with her at Papparich. 

We shared quite a number of Papparich's signature dishes including freshly made Roti Canai; Hainan bread with kaya (coconut jam) and butter; Nasi Lemak; various laksas; an extensive range of noodle and rice dishes; and a variety of traditional desserts!

We also couldn't resist getting Poh to sign our very own Papparich aprons!

Want to read about the food offerings? Check out our post about Papparich Nunawading here!

The Easey Street Smoke Out

Gastrology bloggers dined courtesy of Easey Street Smoke Out.

Ironbark Barbecue has teamed up with Australia’s first communal motorcycle workshop, Kustom Kommune, to reveal Easey Street Smoke Out.

The unique venue offers the best American style barbecue, in a real motorcycle workshop complete with welding, sawing and revving. The Kommune is also a fully equipped motorcycle workshop where members self-service their own bikes. They can access tools, knowledge and facilities from the Kommune community.

The bar and restaurant opened in February 2015 at Kustom Kommune, where the team serves up succulent cuts of ethically sourced Victorian meats, smoked on site from 5am, for dinner service starting at 6pm. The results are mouthwatering, tender, juicy, hot, smoked meats courtesy of using time old techniques which involve long processes.

The drink offerings are impressive with beers from local brewers in Thornbury, 3 Ravens, which was named Champion Small Australian Brewery at the Australian International Beer Awards and also picked up Best British Ale for its slightly tweaked English Ale.

Ironbark's passion for real American style food is palpable. Coupled with the sourcing high quality meat, it is a compelling proposition. The quality meat offerings include prime Victorian beef brisket, free range pulled pork shoulder, succulent Victorian lamb ribs, spicy thick sausages, the American classic, Texas chilli, as well as delicious salads and sides.

The Slow Smoked BBQ boasts a great selection of meats a- all of which are smoked with different woods to impart specific flavours and are prepared using dry rubs. We loved our platter of beef brisket, pulled pork, lamb ribs and thick sausages.

The lamb ribs were stunning - Tender, falling off the bone, juicy and packed with flavour. Prepared in the Southern tradition, we loved the smoky flavour imparted from being smoked for hours. The beef brisket was another  standout. Particularly noteworthy for its fragrant and complex beefy flavours which were enhanced by being marinated prior to being smoked for numerous hours. The meat was both soft and delicate.

The accompanying red slaw salad was our favourite. It was an enlivening salad with bold tastes and textures. A mixture of red chilli, red cabbage,  radish, capsicum and cumin, the salad was a beautiful and fresh addition which went well with the meats.

The Easey Street Smoke Out is the best place in Melbourne for the 3 Bs (barbecue, beers and bikes), delighting patrons with authentic American BBQ meats which are slow-smoked over real hard woods and delicious side dishes.

Location: 25 Easey St, Collingwood

Phone: 03 9417 5123
Link: http://ironbarkbbq.com.au/
Cuisine: American, BBQ

#GastrologyInBarcelona

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

Negro-Rojo - Charisma and gastronomic vigour in the Barcelona CBD

Located within the central business district of Barcelona, Negro-Rojo combines international and Japanese cuisine in two distinct levels that stand out for their impressive design and culinary offerings. 

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1881 per SAGARDI - Mediterranean cuisine with views of the Barcelona skyline

1881 per Sagardi boasts a long culinary tradition with cuisine steeped in the Basque Country tradition and throughout Spain.

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Gallito - Dinner with views of the Barcelona beachfront

Housed on the underside of the Hotel W beachfront, Gallito is a cosy eatery ideal for enjoying the atmosphere amidst Barcelona's beautiful sandy shores over fine cuisine.

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Luzia - Brasserie in the vibrant La Ramblas

Located on the vibrant La Ramblas, Luzia is a brasserie which celebrates the concept of a non-stop street grill.

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Tickets - The best "circus" in town

Missed out on El Bulli? Then Tickets is the answer to your prayers. We hate to state the obvious but do not leave Barcelona without indulging all your senses (especially your palate) at this Michelin star tapas bar of gastonomic genius chef Ferran Adria.

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New winter menu @ Saké Restaurant & Bar

Gastrology bloggers dined courtesy of Sake.

With a new seasonal menu just in time for the chilly winter season, Executive Chef Wayne Brown has brought Japanese food and culture to life at Sake with a unique menu that features contemporary sushi alongside traditional Japanese dishes.

Hattori Hanzo 

We commenced our evening with a couple of outstanding cocktails.  Sake’s signature cocktail, the Hattori Hanzo was wonderfully different and absolutely delectable.  Served in a goblet over ice with muddled cucumber and jalapeno shaken with gin, yuzu, freshly squeezed lemon juice and elderflower, the flavours were light, bright and clean with a slight kick from the jalapeno. 

Nigami 

Sake's take on the classic Negroni, the 'Nigami', was similarly enjoyable - a skilful composition of Japanese shochu, Aperol and sweet vermouth stirred with lemon bitters and a grapefruit twist. 

We also had the opportunity to sample some exquisite Japanese craft beer from their extensive list.

While Saké has you covered in terms of Japanese-inspired cocktails and craft beers, food and sake pairing is a key focus. This is based on the philosophy that different flavour elements in food can be altered when matched to the right sakes. 

Trained in sake appreciation, the exceptional staff happily guide guests through the extensive sake menu. We were pleased to indulge in their omakase menu matched to a range of premium imported sakes, which allowed us to experience the Japanese tradition of delicately balancing flavours.

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

Kingfish jalapeño yuzu soy, jalapeño slices & coriander

Matched with: Amabuki Junmai Daiginjo

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

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

Matched with: Kozaemon Junmai Ginjo Bizen Omachi

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

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

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

Nasu dengaku - grilled eggplant, caramelized miso

One of our favourite courses from our evening was the dish of grilled eggplant. It was a well-conceived dish that took full advantage of the eggplant’s most notable characteristic – its supple flesh. The thick pieces of eggplant were adorned with caramelized miso.  The creamy eggplant flesh melted in the mouth in a manner similar to unctuous pork fat. This gem of a vegetarian dish was one that commanded respect.

Fragrant duck breast, red den miso, snow pea tendrils, mikan marmalade

Matched with: 2013 Pinot Noir from our good friends Tarra Warra

The slices of duck breast were cooked to a rarely found perfection, allowing the rich flavour of the duck to shine through. The umami-laden miso worked well with the sweet and sticky mikan marmalade. Together, they provided the crowning element to this luxurious dish.

Soft shell crab tempura, ponzu gel, kohlrabi remoulade

Matched with: Ryukyu Awamori Shochu

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

Sushi moriawase

The nigiri was expertly crafted and the plump, pieces of fish were incredibly fresh. It is clear that Saké is using only the freshest, highest quality seafood.

Goma

Matched with: Kokuto Umeshu

Pleasing to both the eyes and palate, this dessert of caramelized white chocolate, chocolate mousse sesame praline and sesame ice cream was simply outstanding. The mellow, milkiness of the white chocolate paired exceptionally well with the creamy mousse. Eaten together with the sesame ice cream, this dessert was the most balanced of flavour explosions and textures. An exemplary display of Saké s versatility.

Revel in Executive Chef Wayne Brown’s innovative and ever-changing menu and to indulge in mouth-watering dishes that combine the very best of modern and classic Japanese, served with a cool nod to the much-loved local Melbourne flavours. All dishes are accompanied by an extensive cocktail, wine and unique saké menu, designed to enhance flavours and ensure the Saké dining experience is unforgettable.

Location: Hamer Hall, 100 St Kilda Road, Melbourne

Phone: 03 8687 0775

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

Cuisine: Japanese, Sushi, Wine Bar

Upcoming event: New Whisky Menu Launch @ 1806

To celebrate the launch of their new whisky menu, 18o6 has teamed up with Diageo Reserve Brand Ambassador, former Masterchef contestant and self proclaimed “whisky nerd” Sean Baxter, to bring a night of whimsy and whisky from all corners of the earth.

This historic event will include four courses of delectable delights starting with a pairing of oysters and Johnnie Walker Red upon arrival. The evening will conclude with an offering of chocolate and Johnnie Walker Gold. In between morsels 1806's lucky patrons will be treated to a wealth of whisky knowledge, from history to deconstruction, directly from the brain of their, one night only, resident whisky expert Sean Baxter. There is truly a whisky tipple to wet any whistle from casual imbiber to arm chair connoisseur.

Location: 169 Exhibition St, Melbourne

Date: Thursday 18th June

Time: 6pm – 8pm

Make a booking here!

Share a Churros Week @ San Churros and support beyondblue [15 – 21 June 2015]

San Churro, Australia’s favourite Spanish chocolateria, has partnered with not-for-profit organisation beyondblue to raise awareness and funds to promote good mental health across Australia, with the café launching its ‘Share a Churros Week’ initiative.

‘Share a Churros Week’ urges Australians to connect, or re-connect over churros, with all 46 San Churros stores donating $1 to beyondblue for every churros dish purchased between Monday 15 – Sunday 21 June.

Also, San Churro has further pledged to double its donation for every in-store churros photo posted to Instagram using the tag #shareachurros, as well as displaying donation boxes at the counters of all stores to raise additional funds!

San Churro is the perfect place to share a sweet treat with friends. The menu is full of refreshing and fun desserts, ice cream sundaes and shakes that are perfect for sunny days and social celebrations. Although San Churro’s delectable churros are what keep us coming back time and time again, San Churro also does some delicious classics like ice cream sundaes and shakes.

Chocolate & Churros Tapas

Our favourite share plate is the "Chocolate & Churros Tapas" share plate which is full of delectable delights such as mini churros, chocolate, deep fried chocolate truffles, choc brownie, strawberries and other chocolate delights.

To find your local San Churro store and participate in Share a Churros Week, visit www.sanchurro.com or for more information about beyondblue, visit www.beyondblue.org.au.

The [turning] Point

Gastrology bloggers dined courtesy of The Point.

Open for over a decade, The Point has recently undergone a radical and exciting transformation aimed at elevating it well above its roots as a premium steakhouse.

Sommelier and Restaurant Manager, Joseph Griffiths and Executive Chef Andy Harmer have been charged with the responsibility of bringing The Point to the forefront of fine dining in Melbourne and refocusing this institution on contemporary and creative cuisine, premium wines and seamless service. And based on our recent tasting, this transformation is well underway. The current menu impresses and surprises with elegant dishes of flawless execution which showcase seasonal, local ingredients - and perhaps a few artisan ingredients from our friends overseas. 

Not to be outshone is the wine list which reads like a work of literature, boasting a carefully curated wine collection spanning the best of old and new world wines. Of course if you prefer, you can leave wine matching in the expert hands of Joseph Griffiths. 

Cep mushroom crème fraiche, kipfler potato, ground roast chestnut fraiche, kipfler potatoes, mushroom and ground roast chestnut

Bursting with umami, this luxuriously textured amuse bouche awoken the senses with an outstanding depth of flavour. It is difficult to imagine a better start to a meal. 

Taleggio raviolo, walnut, grape and sorrel

Matched with: NV Dosnon et Lepage Champagne Rose de Saignee, Cote des Bar France

A playful reinvention of a cheese platter, this was a delightful combination of well-considered textures and flavours. The Champagne was the perfect playmate with its summery ripe peach characteristics and citrus aroma. 

Spanner crab, almond gazpacho, sauce Jacqueline

Matched with: 2013 Condes se Alberei Alberino, Rias Baixas Spain

Beneath the dense cloud lay crab meat perched above a moreish almond gazpacho. The delightful sweetness of the crab meat was retained and accentuated by the sauce Jacqueline. This dish deeply impressed with its finesse and textural delicacy.

Autumn in the Park

Matched with: Lustau Rare Cream Sherry Solera Superiore

A masterclass in textural balance and layered flavour. The ground seasonal mushroom powder, scattered morsels of parsley sponge and pine mushrooms evoked feelings of an edible forest floor and was only enhanced by the powerful fragrance of generous shavings of black truffle. The creamy celeriac acted as the perfect canvas and brought all of the elements together. Although initially surprising, the accompanying sherry paired exceptionally well with its sweet yet savoury nuances and taste-bud enlivening freshness.

Murray Cod, fennel and yuzu salt

Matched with: 2012 Cantina Terlano Vorberg Pinot Bianco 

A delicate dish which allowed the natural sweetness of the cod to shine, we enjoyed the interesting textural interplay between the sous vide fish flesh and the intensely crispy shards of skin. The minerally yet fruity pinot bianco echoed the delicate savouriness of the dish and matched well.

Wagyu (marble score 9) short rib, smoked eggplant

Matched with: 2011 Denton View Hill Nebbiolo, Yarra Valley Vic

2010 Pio Cesare Barolo served as a taste alongside

The slices of Wagyu short rib were cooked to a wonderful perfection with the subtle, delicious smokiness of the eggplant elevating the rich, buttery meat to magical levels. This dish highlighted a new wave of steak dishes that occupy The Point's menu emphasising elegance and completeness. The Nebbiolo was a perfect match with its black fruits, aromatic complexity and vibrant acids. We also were lucky enough to try a Barolo side by side in a classic battle of new verses old world - the big, tannic Barolo boasted a bouquet of dark fruit aromas, mint and liquorice.

Pre dessert: Lemon cake, vanilla poached quince and warm white chocolate mousse with lemon and mint water

Honey and eucalyptus parfait, Jerusalem artichoke, milk skin and thyme oil

Matched with: 2010 Kracher Beerenauslese, welshriesling chardonnay, Burgenland Austria

Consistent with the savoury courses, the dessert was superbly executed. The flawless harmony of sweet, creamy parfait contrasted with the savoury crisp, salty Jerusalem artichoke chips. An innovative and well-executed dessert. Once again, this dish was matched beautifully with welshriesling chardonnay - thick and syrupy with intense honeysuckle aromas and a fresh acid finish.

Under the careful guidance of Joseph Griffiths and Andy Harmer, The Point has shown itself capable of exceeding the legacy forged over the past decade. Having experienced these very exciting changes firsthand, it is clear that The Point is establishing itself firmly in the upper echelons of Melbourne’s premium culinary institutions. 

Location: Aquatic Drive, Albert Park Lake

Phone: 03 9682 5566 

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

Cuisine: Modern Australian 

New Shanghai

Gastrology bloggers dined courtesy of New Shanghai.

Serving up New Shanghai’s signature Chinese cuisine inspired by traditional delicacies found on the streets of Shanghai, the chain has earned great critical acclaim across Australia. 

The Melbourne restaurant has a relaxed ambience which exudes an atmosphere of authenticity, transporting diners straight to a 1930s Shanghai street. 

Vintage Chinese posters adorn the walls and plants wrapped around ornate metal screens and hand-laid cobblestone tiles create clever accents throughout the dining area. 

Diners can see the chefs in action via a live dumpling making theatre. 

Sheng Jian Bao – Pan Fried Pork Bun

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

New Shanghai Crab Meat Xiao Long Bao 

An absolute show stopper was New Shanghai’s delectable Crab Meat Xiao Long Bao. The gracefully delicate pastry skin was enveloped in alluring crab meat and rich pork-seasoned broth.  

Prawn wontons with chilli oil, peanut & sesame sauce

The prawn wontons were yet another highlight. We loved the velvety wonton pastry which was beautiful in texture and the accompanying sea of sweet soy, peanut sauce and dried chilli was pleasantly appetising. Cooked with the perfect amount of heat, these wontons tantalised our taste buds.

Fragrant & Crispy Half Duck with Steamed Buns

The dish of Fragrant & Crispy Duck with Steamed Bun had us fighting for the last morsel. The fluffy and moist buns were a lovely canvas for the velvety duck flesh and its perfectly crisp skin. 

New Shanghai is a gem of a place for casual dining. With its superb execution of Shanghainese cuisine and affordable pricing, there is no doubt that New Shanghai should be one of your "go to" restaurants.

Location: Third floor, Emporium centre 287 Lonsdale Street, Melbourne

Phone: 02 9412 3358

Link: www.newshanghai.com.au

Cuisine: Shanghainese, Xiao Long Bao, Pan-fried Pork Bun

Morgan’s Beach Shack

Gastrology bloggers dined courtesy of Morgan’s Beach Shack.

Since opening its doors in January last year, Morgan’s Beach Shack has swiftly established a firm following among locals and travellers alike.

Led by seasoned hospitality veterans, Julian Gerner and Paul Olynyk, who also co-own the Royal Saxon in Richmond, the venue continues to be a hotspot for its fresh food, great atmosphere, live music and endless games of ping pong.

With panoramic views of the Mornington Peninsula, Morgan’s Beach Shack has a very distinctive visual narrative that pays homage to its enviable seaside setting. Designed by award-winning Six Degrees Architects, a firm whose iconic style has defined the face of some of Melbourne’s most renowned venues, the interiors are layered with recycled materials: lobster pots are turned into lampshades, lifebuoys are suspended from old timber beams, and a pair of rowing oars sits against sandstone bricks. The effect is playful, relaxed and contemporary.

Rare Beef salad

The menu takes cues from Baja-style cuisine, a Californian take on Mexican. We loved their moreish kingfish ceviche, fresh salads and stunning tacos.

Kingfish ceviche, Cured kingfish, fresh peppers, chilli salt, fennel + tendrils

The ceviche was our favourite dish. Displaying technique and skilful restraint, the kingfish was beautifully presented and accompanied by a citrus-based marinade that cured the kingfish. It was a wonderful mélange of salinity, sweetness and acidity.

Baja battered soft shell crab w. sweet corn salsa, jalapeno crema + fresh herbs

We adored 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 spicy jalapeno crema and freshness from the sweet corn salsa and fresh herbs, it was a playful and delicious dish.

Ancient grain salad

We enjoyed both our ancient grain salad and rare beef salad. The ancient grain salad in particular was a stand out. An enlivening salad of chicken, farro, quinoa, chia, chickpeas, roasted almonds, tendrils and creamy goats curd brought together with an olive oil dressing, the salad was a medley of exciting flavours and textures.

With uninterrupted views overlooking one of Australia’s most famous bays, Morgan’s Beach Shack is a spectacular place to take in what Sorrento has to offer.

Location: 1-3 Esplanade, Sorrento, VIC

Phone: (03) 5984 3121

Link: http://beachshacksorrento.com.au/

Cuisine: Mexican, American, Burgers, Steak

Winter @ Cecconi’s

Gastrology bloggers dined courtesy of Cecconi's.

One of Melbourne's premier fine dining institutions Cecconi’s is a Melbourne icon that requires no introduction.

Cecconi’s continues to deliver with dishes that are consistently well executed and highlighted by innovative, yet familiar, flavour combinations. The restaurant’s colour palette mixes black, white and copper while incorporating varying textures and tones to create contrast, producing a space that possesses familial warmth. 

The luxe, dark and clubby basement space of Cecconi’s boasts one of the more theatrical kitchens in Melbourne – wide-open and centre stage.

Caramelised scallops, crispy pork belly, shaved fennel, blood orange dressing

The scallops were perfectly seared and bursting with natural flavour while the pork belly was punchy with a delicate lining of pork fat and crunchy crackling providing an added kick of sinful pleasure. The subtle sweetness of the shaved fennel further and the fruity acidity of the blood orange dressing introduced further layers of complexity.  

Moreton bay bug tortellini, mustard fruit butter sauce, fried leek

The tortellini was exceptional. The filling of deliciously savoury and perfectly cooked Moreton Bay Bug was encased in al dente pasta. The accompanying crispy fried leek and stunning mustard fruit brown butter sauce made this a perfectly executed, expertly balanced and intelligent dish.

The slow cooked wagyu brisket,

 truffled gnocchi, spinach puree, red onion jam

 w

as decadent and flavoursome. Incredibly tender, it fell away easily with the weight of our forks. Coated with the earthy braising sauce, the dish was very enjoyable to consume with the light gnocchi which captivated with its delightfully pungent truffle aroma.

Roasted duck breast, confit leg, brussel sprouts, bacon, chestnut spaetzle

The slices of duck breast were cooked to perfection with allowing the natural rich flavour of the duck to shine through. The accompanying confit leg was tender, the skin crisp while the hearty chestnut spaetzli adorned with crispy bacon provided the crowning element to this luxurious dish.

Dessert tasting plate - Gianduja cheesecake, hazelnut nougat, Oreo crumbs, chocolate sorbet; Banana and passionfruit sorbet, blondie, toasted marshmallow, brandy snaps; and Lemon yoghurt cream, cassis jam, crispy meringue, vanilla sugar

Continuing the trend for the evening, the desserts were delicious. The rich cheesecake was beautifully made while the Banana and passionfruit sorbet was zesty and well-balanced and the Lemon yoghurt cream was silky smooth.

A modern Italian restaurant where food, wine, service and atmosphere blend beautifully together, Cecconi's boasts delicious Italian cuisine while taking great pride in using only the freshest ingredients available. The new Cecconi’s winter menu is, as expected from its predecessors, excellent.

Location:

Basement, 61 Flinders Lane  Melbourne

Phone:

03 8663 0500

Link:

http://www.cecconis.com/

Cuisine:

European, Italian, International

Woody. P Launch

Gastrology bloggers attended the event courtesy of Woody.P.

A feast for the eyes and the palette, Woody.P is set to establish a cult following with Melburnians and travellers alike.

The restaurant opened its doors recently in May and offers a fun and relaxed atmosphere that caters to a broad range of dining experiences. The menu is produce-driven and defined by mouth-watering yet simple Mediterranean and Italian flavours.

Woody.P’s beverage list is however, not to be outdone. Paying homage to the city’s rich European heritage, the wine list offers a range of varietals, focusing on local appellations. The cocktails have been developed around an aperitvo style and showcases the best aperitifs from home and abroad. 

The kitchen is headed by Head Chef Clinton Camilleri, whose impressive portfolio of culinary experience spans for over a decade. Working extensively in kitchens throughout rural Victoria (Eleonore’s Restaurant in the Yarra Valley, Royal George Hotel in Kyneton and the much-awarded Lake House in Daylesford), Camilleri was recently the Head Chef of the Healesville Hotel, where he achieved the 2014 Good Age Food Guide Regional Restaurant of the Year.

Leading a team of skilled chefs, Camilleri is joined by Venue Manager Brent Scales, who has recently worked as Restaurant Manager for Stokehouse Café in St Kilda and opened the Stokehouse City Bar. 

The service is fast paced, informed and friendly, matching up to the fun and uniquely designed restaurant space which offers a series of comfortable and discrete spaces. Each space has its own unique look and feel.

The interior is composed of polished timber floors, exposed brick walls, textured glass and contemporary pendant lighting. Highlights include a sophisticated bar area with a tiled feature wall and suspended planted hangers. Woody P also comprises a large outdoor dining area where diners can eat and drink among greenery, lanterns and bluestone floors, a nod to Melbourne’s rich architectural heritage.

Positioned on Flinders Lane, the city’s most dynamic food precinct, Woody.P is an exciting new addition to Melbourne’s bourgeoning range of restaurants and drinking spots.

Location: 121 Flinders Lane, Melbourne

Phone: 03 9654 5000

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

Cuisine: Italian, Pizza

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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