Vapiano
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The restaurant serves made-to-order hand-tossed pizzas, fresh house-made pasta, gourmet salads and delicious dolci in a fun, relaxed atmosphere with a focus placed firmly on freshness. Pasta is hand-made on the premises throughout the day and prepared right in front of the diner, while pots of fresh herbs on every table are perfect for sprinkling over your plate.
‘Fresh casual’ is the service style here – effectively a DIY model, where customers use a ‘chip card’, issued on arrival, to order directly from the chefs, who whip up the dish then and there to take back to the table.
The service approach is designed to put the customer in control, enabling all food and drink to be charged to an individual ‘chip card’, and the bill to be paid at the end of the meal.
It is bill splitting heaven. Seriously. Imagine all the troubles you’ve ever had with splitting the bill and having issues collecting the right amount at the end of a meal. Well, let those troubles melt away. They are no more.
Bruschetta – Toasted ciabatta, extra virgin olive oil, garlic-marinated tomatoes
Pollo e spinaci – Tender chicken breast, onion, pine nuts, cream with basil pesto, + Parmesan tossed with fresh spinach
A warm salad of pasta, tender slices of chicken breast and homemade basil pesto, the Pollo e spinaci was a lovely dish that was highlighted by the al dente pasta and lingering rich parmesan.
Pasta Gamberi con Rosso - Prawns, tomatoes, spring onion in homemade tomato sauce
The Pasta Gamberi con Rosso that we was very well prepared. The sun-dried tomato pesto worked well to provide both moisture and flavour and, overall, it was a delicious dish.
Calzone - Folded homemade pizza dough with spicy pepperoni, smoked Aussie ham, mushrooms on homemade tomato sauce + mozzarella
The calzone arrived picture perfect and filled generously. We especially enjoyed the addition of spicy pepperoni which provided just the perfect touch of heat.
A duo of desserts concluded our evening.
Brazilian Cookie Layered Pie
We loved this wonderfully constructed dessert. The light and creamy filling went beautifully with the crumbly milk soaked biscuits. Topped with a delicate layer of chocolate, this was a seriously decadent dessert.
White Chocolate Cheesecake with Salted Caramel and Honeycomb
The dish of the night, this dessert was a delicious take on the traditional cheesecake. We loved the decadent white chocolate that came through on the middle palate and the delicious lashing of salty, gooey sweetness delivered by the salted caramel beneath the layer of honeycomb crumble which provided texture. It was both well thought out and executed.
The Vapiano concept certainly resonates with Australian diners looking for a quick and easy dining option that does not compromise on quality or cost the earth.
Location: 347 Flinders Lane, Melbourne
Phone: (03) 9620 3335
Cuisine: Italian
Gastrology bloggers dined courtesy of Vapiano.
Adam North's steak tips | Giveaway: Win perfectly graded Pepperjack wine for your steak!
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If you're looking to cook a good steak, there is no better person to provide you with some tips then Adam North of restaurant Entrecôte. A fresh and dynamic 29 year old chef, Adam has the amount of knowledge that most industry experts aged in their 60s have due to his extensive travelling, interest and business ventures in the meat industry.
Apart from owning the steak house Entrecôte in South Yarra, Adam also owns award-winning business, Hopkins River Beef (which is all about the paddock to plate philosophy). Here are his top 5 tips for grilling a porterhouse and cooking a low and slow cut like short ribs.
5 tips for a grilling a porterhouse cut
- Start with a good product and you will finish with a better dish.
- Bring the steak to room temperature prior to cooking.
- Oil the steak, not the cooking surface.
- Ensure the cooking surface is as hot as possible before placing on the grill.
- Once you have cooked it to how you prefer it (rare, medium rare, medium, well done), rest your steak for several minutes.
5 Tips for cooking a low and slow cut like short ribs
- Use a type of wood that will match the flavours you are trying to achieve.
- Don’t be afraid to use different ingredients when making your rub, such as coffee.
- Temperature regulation is extremely important - moving air vents the smallest amount can really impact on temperature.
- If you are looking, it’s not cooking.
- You must rest your product - the longer the better!
Win perfectly graded Pepperjack wine for your steak!
Richard Mattner from Pepperjack Wines has created wines specifically for different cuts of meat.
Gastrology has teamed up with Adam and Pepperjack Wines to give away 6 x twin packs of perfectly graded Pepperjack wines to six of our lucky readers.
How to enter
All you have to do, is:
- Follow us on instagram or twitter (if you have not already); and
- Send us an email telling us your favourite recipe for a steak sauce/ accompaniment. Please also include your instagram or twitter account details.
The best 6 entries, as judged by the Gastrology team, will each win a twin pack of perfectly graded Pepperjack wines.
The competition will run from Saturday the 11th July 2015 to 5:00pm Thursday 23rd July 2015 (winner to be announced on this post and via email on Friday 24th July 2015).
The fine print:
Only entries made using a valid email address are eligible. Your email address will not be published. This competition is a game of skill not chance. This giveaway is open to readers in Australia only. Prize is not transferable or exchangeable or redeemable for cash. The Promoter is not responsible for prizes once they have been dispatched to the winner. The image of the prize is purely representative and the actual prize is subject to change.
******
[24/07/2015] Announcement: Winners of the Blog Giveaway: perfectly graded Pepperjack wine for your steak
Thank you to everyone who entered!
The 6 winners are…
Competition Now Closed.
[24/07/2015] Announcement: Winners of the Blog Giveaway: perfectly graded Pepperjack wine for your steak
Thank you to everyone who entered!
The 6 winners are…
Alex P… Congratulations, the winners will be contacted via email.
Anastasia S
Chai L
Imelda T
Guat E
Maurice L
Competition Now Closed.
Malaysian Recipes on Everyday Gourmet - first episode to air at 4pm today on Channel 10
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Everyday Gourmet is a daily cooking show aimed squarely at the home cook and will inspire viewers to get more out of their kitchens.
Hosted by popular series one Masterchef contestant, Justine Schofield, and in collaboration with MATRADE's Malaysia Kitchen Program, the show will begin to air a series of Malaysian kitchen recipe segments every week through July and August prominently featuring Malaysian cuisine, starting this Friday, 10th July 2015 at 4:00 pm on Channel 10.
The first recipe is a Malaysian beef curry. For more delicious Malaysia recipe inspirations check out www.malaysiakitchen.my.
Upcoming Events
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Trailer Park @ The Village
David's Duck lunch special and Winter Crab Festival
The Village (the old Belgium Beer Garden) are once again hosting Trailer Park which is where they invite a whole heap of food trucks down to the garden each Saturday and Sunday of August. This year there is a twist as each week patrons get to vote for their favourite truck to return for the State of Origin Best Of week! Find out more here.
David's Duck lunch special and Winter Crab Festival
Duck lunch special - Why not treat your beak (pun intended) to a Peking duck special fit for a King and his men. It's $46 for 4 servings of duck San Choy Bao, 4 hand rolled crispy duck spring rolls and half a Peking duck served with complete with 6 paper thin crepes, shallots, cucumber and plum sauce. Available Mon – Friday 12-3pm until the end of August.
Winter Crab Festival - It's all about getting down and sticky with blue swimmer crabs. With two flavours to chose from each serving comes with two whole blue swimmer crabs for only $38. The crab comes served whole, with the legs lopped off for easy eating and are served with chewy rice cakes and garlic bolts. This offer is available 7 nights per week from 6pm until the end of August.
Arisoo
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Finding a home on Abbotsford’s Victoria Street, Arisoo exudes a casual and welcoming environment.
In line with its social setting, the menu items are primarily designed for sharing, with dishes divided into user friendly sections. The menu is abundant with options and features authentic Korean combined with modern techniques and twists alongside excellent service.
The home-made banchan are extremely addictive condiments. Each wonderful in its own right, they were a brilliant accompaniment to our enlivening culinary journey at Arisoo.
Assorted Korean pancakes
We enjoyed the assorted Korean pancakes comprising of a few kimchi pancakes, seafood & chive pancakes and mini seafood nuggets. The seafood & chive pancake was of particular note, boasting a crispy and light texture courtesy of being made from wheat flour and pan-fried with the perfect amount of heat.
Spicy Japchae
The Spicy Japchae noodles were an absolute stand out. While many Korean restaurants in Melbourne serve Japchae, Arisoo’s variety are a cut above. The slippery stir-fried sweet potato starch noodles had the perfect balance of sweetness, savouriness and umami flavours and were enhanced by just the right amount of spiciness. Highly recommended!
Spicy soft tofu stew made with seafood and egg
Army base stew - Ham and sausage stew with kimchi, assorted vegetables
Arisoo are also famous for their delicious stews which are a labour of love and made from scratch. The resultant stock used is unsurprisingly a concoction of decadently rich, unadulterated flavours. We loved sampling their Spicy soft tofu stew and Army base stew - Both unctuous liquid gold which went well with either noodles or rice.
Three flavours of fried chicken - Original fried chicken, Sweet and Spicy Fried chicken and Soy garlic fried chicken
The meaty fried chicken morsels were each crusted with a flavoursome spice mix and then perfectly fried to achieve a moreishly crunchy exterior. Each flavour was delicious and distinct. A must-order when visiting Arisoo.
Marinated pork belly with chilli sauce base
Marinated pork belly with soy sauce base
Our final savoury dishes were plates of glistening pork belly slices. Plates that evoked excitement upon arrival, each slice of pan fried pork belly consisted of perfectly delicate layers of pork fat which exploded with intense porky goodness with each bite. Both the chilli sauce base and the soy sauce base delivered - merely a matter of preference for more of a spicy kick or an umami hit.
Hoddeok A-La-Mode
The hoddeok took us back to the streets of Korea - Wonderfully crisp on the outside and filled with gooey melted sugar, aromatic cinnamon and crunchy nuts.
Banana flambé served with vanilla ice cream sprinkled with ground peanuts and slivered almonds
For the less adventurous, the banana flambé will ensure your visit to Arisoo ends on a delightfully sweet note. Arisoo’s banana flambé is a classic French dessert done well.
Arisoo delivers high quality Korean cuisine and assimilates perfectly in Melbourne’s casual dining scene. The food produced adheres to a very high standard and looks to both surprise and please.
Location: 285A Victoria St, Abbotsford
Phone: (03) 9943 5615
Link: Facebook
Cuisine: Korean
Gastrology bloggers dined courtesy of Arisoo.
Snippet: Hakata Gensuke
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Let's be clear. Not only is Hakata Gensuke the best ramen in Melbourne, it is also the most expensive.
Hotel Lincoln
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MoVida Aqui’s ex-manager, Iain Ling has taken over historic Carlton pub, Hotel Lincoln. While the iconic pub’s architectural features have remained the same, the food offerings have been revamped.
Having assembled a dream team with Lachlan Cameron (Supernormal, MoVida Aqui) running the kitchen, Emma Ramos (Le Bon Ton, The Everleigh) behind the bar and Paul Guiney (most recently floor manager for Brooks) running the floor, Ling has breathed new life into the Lincoln with a menu that pushes pub boundaries.
We were pleased to indulge in a specially curated dinner featuring some of their most popular dishes.
Spanner crab, corn crackers
Atop the perfectly crisp corn crackers lay soft shreds of beautifully sweet spanner crab. We loved this delicate start to our dinner.
Coffee-cured trout with radish and nashi pear
The cured trout was delicious. A wonderful mélange of flavours, the cured ocean trout slices boasted a distinct coffee taste and aroma. We loved the addition of radish and nashi pear which added a delightful freshness to the dish.
Beetroot, pickled green tomato, farro, goats’ cheese
We were particularly pleased with this dish of perfectly balanced flavours. Luxurious goat’s cheese paired beautifully with the slight acidity from the beetroot and pickled green tomato which brought a lovely tanginess that cut through the creaminess of the cheese while the farro added a lovely textural element. It all came together beautifully.
From left: Triple cooked chips; Brussel sprouts, nduja, slow cooked egg
Lamb shoulder, pickled fennel, rocket
The lamb shoulder was superbly slow roasted and was incredibly tender and went very well with the well-conceived side dishes.
Chocolate & beetroot pudding, crème anglaise
The desserts at the Lincoln were similarly well devised. Our dessert of Chocolate & beetroot pudding was well made with gooey chocolate centre and a slightly crisp cake exterior. The classic combination of citrus (in the form of dehydrated orange zests) further enhanced the dark chocolate flavours while the addition of beetroot in the constituent batter ensured the pudding was beautifully moist.
Having earned a nomination for ‘People’s Choice’ at the Time Out Melbourne Pub Awards, our recent visit has certainly helped us understand why. The Lincoln is reaching exciting new heights that go above and beyond what you would expect.
Location: 91 Cardigan Street, Carlton
Phone: 03 9347 4666
Cuisine: Modern Australian
Gastrology bloggers dined courtesy of Hotel Lincoln.
Southgate Moveable Feasts: Bluetrain | La Camera | The Deck [14 June – 3 August]
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Southgate Moveable Feasts are back this winter with a program of Sunday lunches and Monday dinners that take diners on a delicious journey across a variety of global cuisines.
Showcasing three delectable courses each from a different Southgate restaurant, Southgate Moveable Feasts epitomises the changing dining trends of today as Melburnians look for new and different casual dining experiences.
We were led through a unique dining experience as we wandered from restaurant to restaurant, sampling unique world-class cuisines from Italian to Modern Australian.
First Stop: Bluetrain
Phone: 03 9696 0111
Cuisine: Modern Australian
An expansive café and bar with floor to high ceiling windows overlooking the Yarra River, Bluetrain is a brilliant Melbourne meeting spot.
It’s 2013 major facelift sees the restaurant spotting a new look which combines eclectic and quirky materials, bespoke designs and a light feature using yellow bicycle wheels to adorn the walls and graffiti art pillars.
Marinated Kangaroo fillet served on a salt bush and fresh raspberry salad with candied prosciutto and an Australian bush finger lime dressing
A dish of fresh and delicious flavours, the kangaroo was perfectly cooked with its flavours further enhanced by the lovely bush finger lime dressing. The fruity acidity of raspberry salad and the restrained savouriness of candied prosciutto introduced further layers of complexity.
Calamari Dusted with Smoked Paprika, cumin and chickpea flour with a lime and bronze fennel leaf yoghurt
Tender ribbons of battered calamari were perfectly seasoned with smoked paprika and cumin and went beautifully with the lime and bronze fennel leaf yoghurt.
La Camera encapsulates the Italian style of dining, urging patrons to "Mangia! Mangia!" in an intimate gathering while cherishing a meal which honours classical Italian flavours.
Gnocchi con coda di bue brasato
The potato and ricotta gnocchi was a superb dish that was highlighted by the light gnocchi which captivated with its “melt in your mouth" texture. We loved the flavoursome oxtail and just the perfect amount of heat delivered by the chilli which cut through the overall richness of this hearty dish.
Filetto di Salmone
The skin of the salmon was perfectly seared to be very crisp while the flesh was delicate and moist. It was a dish that allowed the natural subtle sweetness of the salmon to be enjoyed.
An Italian restaurant with Italian hospitality La Camera delivers warm and friendly service and an authentic Italian dining experience which celebrates the smells, taste and comfort of a country-style Italian home.
Third stop: The Deck
Conveniently located right next door to Melbourne's Hamer Hall and Arts Centre, The Deck offers exquisitely prepared European and international inspired cuisine.
The elegant setting which features a French style charcuterie and a full wine display set the tone for a modern yet inviting atmosphere.
We absolutely adored both the desserts we sampled at The Deck.
Chocolate ganache, mandarin, milk crumb
The visually attractive dessert of “Chocolate ganache, mandarin, milk crumb” was beautiful. The slightly tart mandarins, together with the milk crumb, worked well with the decadent dark chocolate ganache to produce a balanced and delectable dessert. We enjoyed the addition of dually crunchy and airy meringues which contrasted perfectly with the soft ganache.
Hazelnut mousse, toasted brioche, pear
The dessert of “Hazelnut mousse, toasted brioche, pear” was again, beautifully presented. The mousse was rich with decadent hazelnut notes and had a luxurious velvety texture which was thoroughly enjoyable. The sweet morsels of pear harmonised with the biscuit-like crumble and mousse beautifully. It was an exquisite dessert.
Get on it!
With a host guiding the journey to each establishment, discoveries will be made along the way uncovering the stories behind Melbourne’s eclectic world of riverside eateries.
What: A three course journey throughout Southgate’s restaurant precinct, sampling unique presentations of world-class cuisines.
When: Sunday 14 June - Monday 3 August. 12pm Sundays & 7pm Mondays
Where: Southgate Restaurant and Shopping Precinct, Melbourne. Southgate is located on the south bank of the Yarra River, directly opposite Flinders St Station.
Cost: Choose from three course dining options for $65pp or $85pp. Entrée and main courses each include a glass of wine and dessert is served with tea or coffee.
Bookings: Online bookings only, at www.southgatemelbourne.com.au
Enquiries: Southgate Restaurant and Shopping Precinct, 03 9686 1000
Gastrology bloggers dined courtesy of Southgate.
Gastrology bloggers dined courtesy of Southgate.
Snippet: Huxtable
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While the buzz has died down, Huxtable certainly has not stopped producing Asian influenced modern Australian cuisine.
The sharing menu represents good value and definitely suits if looking to dine with a larger group. Staff are out of this world friendly and their excitement for the food and wine on offer is palpable.
Saigon Sally
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Saigon Sally celebrates authentic family food designed for sharing. A leading player within the contemporary Asian restaurant industry in Melbourne the restaurant delights with its take on classic Vietnamese dishes.
The menu is a clever combination of traditional Vietnamese produce and classical technique, paired with high quality and locally sourced produce.
You got girlfriend Vietnam cocktail - Tanqueray gin, junmai sake, lime, cucmber, mint, jasmine tea
The décor is modern and contemporary, embodying a vibrant vibe perfect for casual dining with friends over a couple of their delicious cocktails.
Kingfish ceviche - pomelo, green papaya, shallots and chilli on betel leaf
The ceviche was an excellent start to our dinner. 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.
Fried chicken ribs - gocuchang, sesame, garlic and siracha mayo
The fried chicken was tender, juicy and distinctly flavoursome. We loved how this crispy bar staple was done impeccably well without compromise.
Seared scallop - green curry, apple and salmon roe
The scallops were beautifully seared and boasted natural sweetness while the decadent mixture of green curry, apple and salmon roe added a lovely salinity to the dish.
From left: Wagyu tartare - young coconut, Vietnamese mint, perilla and puffed rice paper; Banh xeo taco - prawn, pork, coconut, turmeric, bean shoots and spring onions
Bia can chicken - whole roasted chicken, bia Hanoi, hainanese style
The Bia can chicken was divine. The chicken was covered with a beautiful herb rub while the inside was wonderfully moist. We loved that it was exquisitely tender, falling-off-the-bone and encased in salty, herby, crispy skin.
Crispy barramundi - spicy pho, lettuce, clams and lemongrass
An absolute highlight of our visit was the Crispy Barramundi. The quality of the barramundi was exemplary. The skin of the fish was perfectly seared to be very crisp while the flesh was delicate and moist. It was a dish that allowed the natural subtle sweetness of the fish to be enjoyed. The accompanying broth boasted a decadent depth of flavour and was the perfect accompaniment to the fish.
Sticky lamb ribs - mandarin, oyster sauce, fennel and star anise
The sticky lamb ribs were expertly prepared - juicy and succulent from having been slow cooked. The outstanding ribs were slathered with a flavoursome mandarin, oyster sauce, fennel and star anise sauce.
Tira-mi-sally - macaron, Vietnamese coffee, parfait, condensed milk and peanut brittle
Cheekily described as a ‘Tira-mi-sally’, Saigon Sally’s rendition of this classic dessert was a wonderful surprise. Combining the flavour profile of a classic tiramisu, it was thoroughly enjoyable.
Dame blanche - bounty chocolate meringue shell, coconut ice cream, coconut cremeux and molten chocolate
Pleasing to both the eyes and palate, this dessert of bounty chocolate meringue shell, coconut ice cream, coconut cremeux and molten chocolate was playful and delicious. The mellow, milkiness of the coconut ice cream and coconut cremeux paired exceptionally well with the dark molten chocolate.
Hidden in the backstreets of Windsor, Saigon Sally presents a journey of flavours: from light to rich, sweet to sour; within a very charming environment.
Location: 2 Duke Street, Prahran, Melbourne
Phone: 03 9939 5181
Cuisine: Vietnamese, Asian
Gastrology bloggers dined courtesy of Saigon Sally.
Bosco de Lobos - An inviting Madrid terrace
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Hidden in a garden encased by glass, Bosco de Lobos is the best way to experience the hustle and bustle of Madrid’s vibrant food scene serenely.
Read MoreProper & Son
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Proper & Son is the new kid on the South Melbourne market block.
Possessing an eclectic familial charm, the café boasts a contemporary fit out of wooden furnishings, ceiling suspended lighting and an open kitchen where diners are able to peer in and be fascinated by what goes on behind the scenes. The result is an inspired, modern vibe.
Proper & Son is an establishment that proudly pays homage to quality Australian produce, as is successfully reflected in its dishes. Being based in South Melbourne Market, the menu lends itself to being created using the best ingredients available from the market.
Proper & Son delivers quality Toby’s Estate coffee to the public poured by adept baristas.
Salmon and leek squeak
The salmon and leek squeak was lovely. The smoked salmon was fresh, the leek squeak was beautifully flavoured and the egg was perfectly poached.
Lamb shoulder, freekeh
We shared a salad of lamb shoulder and freekeh which was a medley of enlivening flavours and textures.
Field mushroom, haloumi and romesco roll
The field mushroom, haloumi and romesco roll was a stand out. Sandwiched between thick slices of toasted brioche were plump beautifully roasted mushrooms, crisp salty haloumi which matched beautifully with the romesco. Abundantly flavoursome and fresh, it was a triumph.
Proper & Son has succeeded in crafting a convivial atmosphere in which to enjoy a lazy brunch. The menu is delicious and caters for all kinds of appetites while the staff are friendly and affable.
Location: 13/322-326 Coventry St, South Melbourne
Phone: (03) 9699 7057
Cuisine: Modern Australian, Healthy Food, Cafe
Gastrology bloggers dined courtesy of South Melbourne Market.
Smith & Deli
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Shannon Martinez and Mo Wyse (the women behind Smith & Daughters) have broadened their footprints to location number two.
Eschewing dine-in searing, Smith & Deli will focus on take away food, provisions, fresh produce and home-cooked meals in a deli format. The deli offers everything from ingredients to create a meal to pre-prepared components of meals.
The menu focuses on comfort Jewish deli foods. Think knish, matzoh ball soup, pastrami and bagel sandwiches.
We loved the flavoursome offerings that are fresh, seasonal and exciting.
Gastrology bloggers dined courtesy of Smith & Deli.
[Stoke] Bar + Kitchen
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Stokehouse City's downstairs offering has been relaunched as [Stoke] Bar + Kitchen. Offering a relaxed bar and eating experience where you can catch up for a quick drink, enjoy a few bar nibbles, or stay for a substantial meal.
The bar offers a selection of wines that start from $8 a glass from Shadowfax and Michael Hall, and an emphasis on craft beers.
The food menu is designed to be enjoyed with a drink from the bar at any time of the day. We recommend the Salt cod & speck croquettes on sweet corn puree and Beef tartare as well as their scrumptious Brussels sprouts, cotechino sausage & smoked almonds to share on the side.
More substantial meals are also available like their The Stoke Burger.
The warm, intimate and moody space has a dramatically different identity to the Stokehouse City restaurant abovee. Warm black gloss sprayed ‘ombre’ walls with an acidic yellow dado line to sharpen the softness of the effect. Parquet floor was striped back to expose natural timber, and graphic borders at the wall and floor junctions were added to highlight the parquet herringbone pattern and bring a vivid sharpness to the space.
Gastrology bloggers dined courtesy of [Stoke] Bar + Kitchen.
Gastrology bloggers dined courtesy of [Stoke] Bar + Kitchen.
Christmas in July @ Sovereign Hill [27 June - 12 July]
/![Christmas in July @ Sovereign Hill [27 June - 12 July]](https://images.squarespace-cdn.com/content/v1/5645cfdfe4b03880a300e6e0/1451224218068-PHZ94CZVHR7W9606N946/image-asset.jpeg)
With a full day of fun and family activities topped off by a magical Wonderlights show, we absolutely loved Christmas in July at Sovereign Hill.
Read MoreBurgundy’s gastronomic star - Restaurant Stéphane Derbord
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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 MoreDear Liza
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Dear Liza is a relatively new eatery on St Kilda Road demonstrating a unique dining experience that has left customers wanting more.
Owner, Rochelle, makes a conscious effort to accommodate for a range of customers’ needs and aims to deliver a welcoming and friendly experience for anyone who walks through the door.
The restaurant operates as a cafe by day with lighter options. By night, the restaurant specialises in ribs, seafood and salads with plenty of Build Your Own options.
Edamame: Chilli salt; Bacon; Lime zest and cracked pepper
Everything is made in house by a passionate team that aim to produce the highest quality of food coupled with exceptional service.
Grain & Seed Salad
The Grain & Seed Salad was an enlivening salad of quinoa, pomegranate seeds, slivered almonds, celery, pumpkin, pumpkin seeds, spring onion, feta, basil, mint and coriander was brought together with an OJ vinaigrette, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.
Moreton bay bugs with garlic, chilli, parsley, lemon, crusty bread
The Moreton Bay bugs were stunning and cooked to perfection. The lemon beurre blanc with confit garlic accompanied the sweet Moreton Bay bugs perfectly resulting in a dish that was flavoursome, rich and complex.
Char-grilled smoky beef ribs
The beef ribs were tender, falling off the bone, juicy and packed with flavour. We loved the smoky flavour imparted.
Churros, Barbecued banana, 2 x char-grilled pineapple skewer, both dipping sauces and your choice of 1 serve of ice cream
A playful dessert platter concluded our evening. The churros were of particular note. Moist and light on the inside with a crispy exterior, we enjoyed dipping them in the 3 different dipping sauces before eating each bite with a mouthful of house made salted caramel ice cream.
With good food, exceptional service and a touch of charm, Dear Liza ticks all the boxes and is more than capable of providing each diner with a memorable dining experience.
Location: 181 St Kilda Road, St Kilda,
Phone: 03 9534 5492
Cuisine: Seafood, Healthy Food, Sandwiches
Gastrology bloggers dined courtesy of Dear Liza.
Bagelicious
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Only a couple of months old, the latest addition to the Bagelicious’ family already has regular customers keen to get their hands on some crispy, chewy Bagelicious creations.
Large baskets of different flavours await the fans at this Glenferrie Road eatery. We loved that each bagel we tried was well-made. Each boasting a wonderful rich glowing crust that was firm and crunchy, protecting its chewy, dense crumb inside.
An array of healthy fillings make Bagelicious a fantastic lunch option. And there are even great non-bagel options such as their healthy and flavoursome soups.
The drinks menu is not to be outshone, with a variety of cold drinks including smoothies and freshly squeezed juices. Their iced coffee is a stand-out. Made from skim milk and real coffee, it is delicious way to get your caffeine hit for the day.
Haloumi cheese bagel served with pesto, beetroot dip, lettuce & onion (Add On: chicken)
The haloumi bagel was a delicious option. Served with charred haloumi, fresh pesto, slightly tart beetroot dip and our requested add on of chicken breast, the bagel tasted wholesome.
Chicken breast bagel served with avocado dip, lettuce, roasted capsicum, and alfalfa sprout
The breast bagel was just as good. The chicken was tender and went well with the well-roasted capsicum, luxurious avocado dip and crisp lettuce. It was a healthy bagel option which ticked all the boxes.
Blueberry bagel served with peanut butter, m&ms and twirls
We ended our visit on a decadent note with a dessert bagel which was made of… well, the stuff of dreams. An aromatic toasted blueberry bagel arrived filled with melting peanut butter, m&ms and chocolate twirls. It was very naughty but equally delicious.
Bagelicious offers bagels with just the right combination of crispy crust and chewy inside, and a brilliant selection of fillings to please just about anyone.
Gastrology bloggers dined courtesy of Bagelicious.
Daring and innovative cuisine @ Los Patos
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Regularly described as one of Granada's “destination” restaurants, Los Patos allows diners to embark on a culinary journey through the local flavours of Granada.
Read More
