Rae's Restaurant @ Balgownie Estate Vineyard Resort & Spa

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4 ½ star Balgownie Estate Vineyard Resort and Spa in the heart of Victoria’s Yarra Valley recently released its new winter menu for 2015 with a strong focus on local regional dishes.

Each menu at the resort’s Rae’s Restaurant varies from season to season in order to take full advantage of the wealth of fresh produce in the Yarra Valley, with many of the herbs and vegetables sourced from Balgownie Estate’s very own kitchen garden.
Having lunch rather than dinner ensures that you are afforded a picturesque view of the sundrenched pinot noir vines and its leafy surrounds.  The floor to ceiling windows which encase the dining room, allow warm sunlight to billow in and provide a bright, airy and spacious atmosphere – a spaciousness underscored by the generous apportioning of space to each table.
  
The focal point of the restaurant remains the outstanding wines. Known for their ability to age, we enjoyed glasses of the 2010 Balgownie Estate Cabernet Sauvignon that had been highly recommended to us. 
Hand rolled Potato Gnocchi, Smoked ocean trout, fennel, minted pea puree, Balgownie Estate chardonnay cream

The gnocchi was a beautifully rich dish which was highlighted by the light gnocchi.
Lamb fillet, Fried eggplant, tomato and zucchini ragout

The high quality pieces of lamb were cooked perfectly to a tender and juicy pink. The accompanying eggplant and tomato and zucchini ragout made this wonderfully flavoursome dish.
Tasmanian Atlantic Salmon, Thai red curry marinated, baked cashew nut, coriander and Vietnamese mint

The perfectly seasoned curry broth possessed the customary punchy flavours exhibited by South East Asian curries and was a great match for the oily texture of the salmon. We loved the inclusion of crunchy baked cashew nuts and fresh coriander and Vietnamese mint.
Broccolini, soy ginger glaze and crispy shallots; Crumbed button Mushrooms, herb pesto
Vine Smoked Chargrilled Boneless Rib-eye, Crispy fries, green beans, Bordelaise sauce

The steak was delicious. Cooked to our liking (medium rare), the steak was delectably juicy and tender. The accompaniments to the steak were each delicious – the crispy fries were perfectly seasoned and wonderfully flavoured and the green beans provided a thoroughly enjoyable freshness.
Warm Red Wine Cake, Balgownie Shiraz, cinnamon ice cream, sultana compote

For dessert, the Warm Red Wine Cake was a delight. Fluffy and moist with aromatic cinnamon ice cream, this cake was a deliciously sweet end to our visit. 
Overlooking Balgownie Estate’s pinot noir vineyard; the rolling hills and expansive views, Rae’s Restaurant affords the perfect backdrop for a lovely meal to be enjoyed over award-winning wine. 


Location: Melba Hwy, Yarra Glen
Phone: 03 9730 0774
Link: balgownieestate.com.au
Cuisine: Modern Australian


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Gastrology bloggers dined courtesy of Balgownie Estate Vineyard Resort & Spa.

Din Tai Fung

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Finally. It’s here. Din Tai Fung, arguably the world’s most famous dumpling specialists, has opened their first venue outside of New South Wales and their biggest Australian restaurant yet at Emporium Melbourne.
Shrimp and Pork Jiao Ze

Like each venue, the restaurant features Din Tai Fung’s signature glass-enclosed dumpling kitchen. The theme of ‘yin yang’ with a mainly monochrome fit-out exudes a casual and comfortable surrounding. 
The Din Tai Fung brand has earned cult status since introducing Australia to its world-class Xiao Long Bao dumplings seven years ago (2008) at its flagship World Square Sydney restaurant and it is easy to understand why.  
Avocado Chocolate Swirl; Mango Tango
Pork Dumpling / Xiao Long Bao

While many Chinese restaurants serve Xiao Long Bao, Din Tai Fung’s variety are a cut above. The allure of Din Tai Fung’s legendary Xiao Long Bao lies in their gracefully delicate pastry skin enveloping rich pork-seasoned broth.  

Usefully, Din Tai Fung’s staff are on hand to provide instructions on the recommended steps for consuming the Xiao Long Bao - steps which involve piercing the pastry skin to suck out the broth within and then subsequently flavouring the remaining pastry and minced pork dumpling with black vinegar and shredded ginger.

These soupy morsels may demand more effort than your run-of-the-mill pork dumpling, but we assure you - you will be rewarded.
Vegetarian Bun
Truffle Xiao Long Bao

An absolute show stopper was the bespoke Truffle Xiao Long Bao. The steamed pork dumplings were infused with shaved truffle and truffle oil and tasted nothing short of amazing. It was a decadent dumpling with fragrant aromas.
Water Spinach with Garlic
Shrimp and Pork Wonton with Tangy Sauce

With the extensive publicity received by Din Tai Fung’s Xiao Long Bao, the Shrimp and Pork Wontons with Tangy Sauce, which prevail in both taste and texture, can easily be overlooked. These pork and prawn filled wontons are wrapped with a blissfully silken wonton pastry and bathe in a mind-blowing concoction of chilli oil and sesame oil. Cooked with the perfect amount of heat, these wontons certainly tantalised the taste buds.
Vegetarian Jiao Ze
Shrimp and Pork Shao Mai

The Shrimp and Pork Shao Mai was yet another highlight. We loved the slightly thicker dumpling pastry which was beautiful in texture and the decadent broth accompanying the prawn topping.
Our evening at Din Tai Fung concluded on a sweet note with a duo of their most popular desserts.
Taro gelato with Golden taro Bread

The taro gelato was wonderfully creamy and went well with the taro bread which was perfectly crisp on the outside and featured gooey luscious taro on the inside.
Mango ice dessert

A towering mango slushy ice dessert, we loved the use of fresh mango with the shaved ice. It was a playful dessert which rounded out our decadent meal.
Din Tai Fung is certainly a welcomed addition to Melbourne. With its superb execution of Chinese cuisine and dumplings which are made with the same surgical-like precision that Din Tai Fung is renowned for, there is no doubt that this new outpost will soon be firmly entrenched as a Melbourne dining institution.


Location: Level 4, 287 Lonsdale St, Melbourne
Phone: (03) 9654 1876
Link: https://www.dintaifung.com.au/
Cuisine: Taiwanese, Dumplings


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Gastrology bloggers dined courtesy of Din Tai Fung.

OLDTOWN White Coffee

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OLDTOWN White Coffee recently opened its first Australian outpost mid last month.
Established in 1999, OLDTOWN White Coffee is Malaysia’s largest white coffee café chain.
The menu pays homage to Malaysian food in general with particular emphasis on dishes from its place of origin, Ipoh. 
Sotong Kangkung Rojak

We started with a dish of cuttlefish and spinach (also known in Hokkien as “Jyu hu eng chai”). A “salad” of sorts, the dish had beautifully wilted water spinach and tender cuttlefish laced in rojak sauce which is a flavoursome concoction of  shrimp paste, black caramel sauce, belachan, sugar, tamarind water, lemon juice, chilli powder and fresh chillis. 
Sotong Sambal Petai

The Squid with Petai beans cooked in sambal was delicious. One of our favourite Malay dishes, we enjoyed the gentle bitterness from the Petai which cut through the richness of the sambal. 
Assam Pedas Fish

The Spicy Assam Fish was yet another highlight. The perfectly seasoned assam curry broth possessed the customary punchy flavours exhibited by Malaysian curries. We loved the beautiful tartness from the assam base which goes particularly well with fish.
Whether you’re looking for a light snack of kaya toast and coffee, or a Malaysian feast, OLDTOWN White Coffee delivers with their great range of Malaysian cuisine. 


Location: 303, Elizabeth St Melbourne Vic 3000 
Phone: 03 9939 4268
Link: http://oldtownwhitecoffee.com.au/
Cuisine: Malaysian


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

Veuve Clicquot Carnaval @ Ms Collins

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Ms Collins brought the heat of Brazil and her love of champagne together as she presented Veuve Clicquot Carnaval in July 2015.
From the shores of Miami with Emily Ratajkowski, VCC launched for the first time in Australia at Melbourne’s notoriously popular restaurant and bar, Ms Collins - Hosted by Melbourne beauty Sophie Van Den Akker. After one night of Brazilian x Melbournian bliss, Veuve Clicquot packed up their Carnaval and move onto three other major cities across the nation.
The festivities began from 4pm in Ms Collins’ New World Kitchen for dinner and drinks, showcasing a Latin American menu by chef Paul Wilson – The clever face behind the newly launched Lady Carolina in Brunswick. Menu goodies included smoked Peruvian style quail anticuchos, steak taco sandwiches, crispy chicken and chia calamole taquitos, Lima style ceviche and beef brisket empanadas picadillio. Paired with $100 bottles of Veuve Clicquot NV.
Guests the enjoyed an evening of free flowing champagne from 10pm accompanied with Brazilian RnB beats by Melbourne’s DJ dream team B-Love, Khanh Ong and more. The Rio-inspired Carnaval theme celebrated Veuve Clicquot’s brand signature ‘let life surprise you’. Guests were blown away with Brazilian performances, dances, drummers, venue activations, a beauty room take over by Carlisle Street’s BEAUTYOLOGIST and VIP Veuve Clicquot booths.



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Snippet: Golden Monkey

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Golden Monkey does a seriously bang for your buck $20 all you can eat lunch on Thursdays.


We enjoyed stuffing our faces with their skewers, noodles, rice dishes and dumplings. The dumplings in particular are a notch above. The only downside is the fact that the bar-like atmosphere doesn't exactly gel well with a lunch time feel but otherwise, it's a great place to catch up with friends. Service is also great - warm, friendly and helpful.

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Giveaway: Melbourne International Film Festival double pass!

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At the Melbourne International Film Festival, experience the festival buzz, immerse yourself in the year’s most extraordinary contemporary cinema, and revel in rarely seen repertoire.

Look out for the Culinary program, featuring 5 films, the selection is more enticing than ever, a fine art of feasting with the eyes! Tickets for #MIFF2015 are on sale now at miff.com.au.

Giveaway: Win a double pass! 

Gastrology have teamed up with MIFF to giveaway 2 double passes to the Culinary program stream at MIFF this year. 

Exciting films from this program include:

For Grace – With his eyes set on a three-star Michelin rating for his restaurant, Curtis Duffy is prepared to sacrifice everything in order to achieve his dream.  – Monday 10th August – 6:30 PM 

City of Gold – Pulitzer Prize winning food writer Jonathan Gold takes viewers on a journey into the rich melting pot of international cuisine that makes up modern-day LA. –  Wednesday 12th August – 6:30 PM 
 

How to enter 

All you have to do, is: 

Send us an email answering “What is your favourite culinary film and why?” 

The best 2 entries, as judged by the Gastrology team, will each win a double passes to the Culinary program stream at MIFF this year.

The competition will run from now to 5:00pm Monday 27 July 2015 (winner to be announced on this post on Tuesday 28 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 is 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. 

*****

[28/07/2015] Announcement: Winners of the Blog Giveaway: Melbourne International Film Festival double pass

Thank you to everyone who entered!

The 2 winners are…
C Daniels
A McCarthy
… Congratulations, the winners have been contacted via email.


Competition Now Closed. 

EasiYo

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Might seem like too much effort to make your own yogurt but our recent experience with EasiYo has proven it’s really quite simple.

Gastrology received this product courtesy of Nuffnang's Product Talk and EasiYo.


All you do is…
  1. Mix an EasiYo yogurt sachet with tepid (between 15-20 degrees Celsius), drinkable water.
  2. Shake the jar thoroughly, then pour boiling water into the maker up to the fill line and insert the jar  in the maker. 
  3. Eight to 12 hours later, wake up to one kilogram of the freshest yogurt.

There’s lots of benefits from consuming freshly made yogurt due to the increased beneficial live cultures, such as acidophilus. These are at their most potent as soon as yogurt is made. Making yogurt also comes with a wealth of added benefits including no artificial ingredients, additives and stabilisers, which are often found in store-bought yogurts. 
We loved the great range of flavours available.
EasiYo is delicious, nutritious, vegetarian and gluten-free, and effortless to make.  

EasiYo is very accessible and is available from Big W, Woolworths, IGA and online
- EasiYo yogurt maker RRP $24.99
- EasiYo 1L yogurt sachets RRP from $4.50

Find out more here. 

Bax Food Co

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The brainchild of three passionate members of the Caribbean community, brothers Roderick and Dalton Grant, and friend Romain Grenville, Bax Food Co is a restaurant concept born from the trio’s desire to share their Caribbean culture.
The partners have worked to create an environment at Bax Food Co that is true to heart of their culture, and one which offers diners a high quality and authentic experience.
Prince of darkness - Appleton Rum, Tamarind, Apple juice, Dash of lime, Demerara sugar

The décor is warm and welcoming, embodying a vibrant vibe perfect for casual dining with friends over a couple of their delicious cocktails.
Cassava chips; Ackee, saltfish and mushroom pattie w tomato love apple sauce

With a communal-style dining fit-out and a selection of smaller and larger dishes designed for sharing, Bax Food Co offers guests the opportunity to immerse themselves in the spirit of the Caribbean, without leaving the country. 
Dahl

Small or ‘Irie Grub’ menu items include mini goat sliders and smoky BBQ pork ribs, whilst the ‘Boss’ grub menu features more substantial dishes, such as traditional Jamaican jerk chicken, a jerk platter featuring a selection of jerk-style meats and corn, goat curry, and escovitch whole baby snapper. 
Jerk platter, jerk chicken, pork ribs, chicken wings, roast jerk corn

The platter was very impressive and we loved tucking into every corner of it. The pork ribs were falling off the bone. While the, jerk chicken were delectably covered in a delicious array of herbs and spices and juicy. The wings were sticky and moreish. Just. Yum.
Goat curry with potato and wicked spice with roti bread

The goat curry was decadent. The full-bodied, curry had just the perfect balance of heat and creaminess and paired beautifully with melt-in-your-mouth morsels of goat. We enjoyed the richness of the curry and the generous use of spices which showcased customary Jamaican flavours.  
Dark shadows - grapefruit, condensed milk with a dash of spices 

Sections of grapefruit covered with sweetened condensed milk - it was delightful. Make sure you order this if you are in the mood for a treat.
Sweet potato pudding 

A comforting dessert made from sweet potatoes and yam with sprinklings of plump raisins is a hit. We loved the hints of aromatic vanilla and nutmeg and the addition of sherry wine and rum which produced a soft slightly gooey pudding.
Bax Food Co is injecting a touch of Caribbean culture into Melbourne’s western suburbs. The latest addition to Yarraville’s Gamon Street, Bax Food Co delights foodies and families alike with their contemporary take on traditional Jamaican street food.


Location: 83 Gamon Street, Yarraville, Melbourne
Phone: 03 9689 2854
Link: http://www.baxfoodco.com/
Cuisine: Caribbean, Jamaican


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Gastrology bloggers dined courtesy of Bax Food Co.

Christmas in July Seafood Buffet Lunch @ Stamford Plaza

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Winter is here and it's a perfect time to celebrate with family, friends and colleagues with Harry's Christmas in July Seafood Buffet Lunch.
For just $49.00 per person, you will enjoy Tasmanian Oysters, Portarlington Mussels, Tiger Prawns, Smoked Salmon, Main Course options, salads and indulgent desserts.
Main course options include various pastas, chicken stuffed with figs as well as pan-fried barramundi in a beurre blanc sauce.
You will be spoilt with the dessert options...
which also include a chocolate fountain...

What: Christmas in July Seafood Buffet Lunch @ Stamford Plaza

When: 12pm - 2pm, Thursday, Friday & Saturday (up to 1 August 2015)

Cost: $49 pp

Bookings: Bookings are essential. For reservations call Harry's Restaurant 03 9659 1592 or email harrys@spm.stamford.com.au


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The Hot Plate launch @ Estelle

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Gastrology recently attended the launch of Nine Network’s The Hotplate with Scott Pickett and Tom Parker Bowles.
We had a fantastic evening meeting the Hosts & Talent and getting behind the scenes of this exciting new show.
Estelle was the perfect backdrop for the occasion. We had a great evening enjoying fine food & wine with the team at Nine.
The sliders were a particular highlight. Lovely grilled venison  and beetroot chutney sandwiched between perfectly toasted brioche buns, it was the small details that set it apart - from the slightly crispy edges of the pattie to the creamy mustard mayonnaise. Yum!
Another standout was the slow cooked beef cheek. The slow braised beef cheek was excellent - Simple, delicious and very well executed. The beef was exceedingly flavoursome and "melt in the mouth" while the accompanying puree was luxurious.
The dessert of chocolate pave, honeycomb and gold leaf was also not to be outshone.
Lozz and Nols, Wings & Fins Restaurant

The Hot Plate is an Australian cooking reality television series set to screen on the Nine Network in 2015. The show consists of state-based restaurants with teams travelling the country to dine in and score each other's restaurants. The restaurants will be judged by UK food writer and critic, Tom Parker Bowles and Melbourne restaurateur Scott Pickett.

Get excited, Australia... THE HOTPLATE premiers Tuesday Week on Channel 9!

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Snippet: Saigon Square

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A great addition to Menzies Alley, within Melbourne Central Saigon Square dishes up fresh Vietnamese favourites. 



The do some great bang for your buck meal combos and everything is generally priced around the $10 mark. We enjoyed the solid offerings and brilliant location. They also have a whole upstairs section that is very spacious and thankfully warm which makes it great for a relatively healthy winter warming lunch.

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Fox in the Corn

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Fox in the Corn is the manifestation of Joshua Murnane and Josh Bayne’s dream. Being both from Millgrove Pasta (a small gourmet food company producing snap frozen and fresh cut pasta supplying some of the biggest pasta bars in Melbourne) it only seemed natural to open their very own.
With a love of coffee between them, the Millgrove boys combed through all of Melbourne and carefully selected Monk Bodhi Dharma as their boutique micro-roaster, for their direct trade, seasonal and mostly single estate coffee.
Fox in the Corn showcases the finest in small batch brewing available through 8 taps and a plethora of bottled beers.
The space has been designed for beer lovers to sit and enjoy a personal connection to the master brewers of the world. 
Buffalo Mozzarella Salad w cherry tomatoes & rocket 

Fox in the Corn showcases the Millgrove boys’ pasta and love of local produce. Importantly, they let the pasta do the talking.
Beef Ravioli with Vegetable Broth with fresh veg, peas & spring onion

The menu is simple. Pick your pasta then choose a sauce. The sauces range from very light (like the above vegetable broth)…
Spinach & Ricotta Ravioli with Slow Cooked Beef Ragu w spring onion

…To heartier options like the hearty beef ragu to heavier creamy pasta options.
Fox in the Corn is certainly a welcomed addition to Footscray’s ever evolving dining scene.


Location: 4 Droop Street, Footscray
Phone: 9362 7858

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Gastrology bloggers dined courtesy of Fox in the Corn.

Breakfast @ Magic Mountain Saloon

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Magic Mountain Saloon brings the vibrancy of the Thai café culture to its breakfast offerings in Melbourne.
From the creators of Cookie, The Toff In Town, Revolver Upstairs and Boney, Magic Mountain Saloon opened in January this year and already has a loyal band of followers thanks to its authentic Thai cuisine which offers something distinctive for Melbourne’s breakfast culture.
Located at the heart of Melbourne’s CBD, a significant feature of Magic Mountain Saloon is its design - a fusion of industrial and contemporary. 
Green Curry Chicken Thighs, Apple Eggplant & Bamboo Shoots

The perfectly seasoned curry possessed the customary punchy flavours exhibited by South East Asian curries and was a great match for the beautifully cooked chicken. We loved the inclusion of tender eggplant and textural bamboo shoots.
Sour Orange Snapper Curry, Prawns & Morning Glory

The snapper curry was an outstanding curry which had a unique flavour and ample spice. It was a clean and bright dish with a perfect salt-sour-heat balance.
Black Sticky Rice, Strawberries, Banana, Coconut Cream & Dried Mango Granola

A modern breakfast take on the traditional Thai dessert of black sticky rice pudding with coconut, this bowl of goodness arrived as pretty as a picture, boasting a lovely deep purple colour. Magic Mountain Saloon’s version was absolutely moreish - luscious and striking without being too sweet. It was wonderful with fresh strawberries, banana and textural mango granola.
Magic Mountain Saloon provides a new dimension to brunch in Melbourne by offering an authentic Thai breakfast experience.


Location: 62 Little Collins Street, Melbourne
Phone: 03 9078 0078
Link: http://magicmountainsaloon.com.au/
Cuisine: Thai, Asian
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Gastrology bloggers dined courtesy of Magic Mountain Saloon.

Special occasions with T. Cavallaro & Sons

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Best known for making the best cannolis in town, T. Cavallaro & Sons is a Melbourne institution. We remember our first visit. It was truly love at first sight. 

As soon as we stepped through the doors of T. Cavallaro & Sons, we were immediately swept away by the aromas of baked pastry, roasted nuts and sweet syrup. 

T. Cavallaro & Sons was founded by Tommaso Cavallaro in 1956 and proudly catered for the Melbourne Olympics in the same year. The cafe proudly represents the European migrant families who made Footscray their home in the ’40s and ’50s. Since 1956, the cafe has been open every Easter and every Christmas, making sure their customers are well taken care of. 

Today, Tommaso's sons, Tony and Carmelo (who has worked on the premises since its inception in 1956) continue the legacy. 

Behind the shop front is where the magic happens. There, endless trays of freshly baked sweet treats and pastries are being made. The contents of which scream only one thing – decadence.

With recipes that have not changed since 1956, use of time-old techniques and fresh ingredients, the proof is in the tasting.


The sweet treats at T. Cavallaro & Sons are baked to perfection so when Gastrology got hitched recently, it only made sense that we would get our cake from these passionate creators. 

We absolutely loved our 3 tier octagonal white fondant chocolate marble cake.

Every bit was handmade and absolutely moreish. Every element of the cake was perfect: the beautiful flavour, the design, the decorations and even the size. The cake truly impressed - it was beautifully moist and had the perfect airy yet dense texture.

If you have a sweet tooth or need a cake for a special occasion, we certainly recommend taking the trip down to Footscray to see what the fuss is about. 


Location: 98 Hopkins Street, Footscray
Phone: 03 9687 4638 
Link: http://www.tcavallaroandsons.com.au/
Cuisine: Coffee, Bakery 


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Waterslide Bar

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An exciting new addition to the Southgate precinct, the Waterslide Bar is located in the precinct’s opening onto the spiral staircase overlooking the Princes Bridge and city skyline.

Waterslide’s Venue Manager Tim Wastell has an impressive resume. Australian Bar Manager of the Year 2009, Wastell has plied his craft at some of Melbourne’s best loved bars such as The Blue Diamond on Queen St and The Saint St Kilda. He comes to Waterslide after a year pursuing excellence at Rockpool Bar and Grill in Perth.
Less than a week old and the bar is already making splashes with its tribute to the colourful area once known as “near Princes Bridge”. Favoured as a circus location and outdoor playground since the 1870s, Princes Bridge was Melbourne’s entertainment hub until well into the 20th century. Just metres from Southgate’s spiral staircase, adventure seekers used to hop into a water chute taller than the skyscrapers of the time. They would then be propelled down a wooden waterslide, fully dressed to the nines!
Various elements from the history of the cocktail were an inspiration in the concept with added contemporary quirky characteristics like, swing seats, lounge nooks, dramatic bottle display, rocking chairs and rotating stools as subtle touch points for customers to draw to.

Tones of gold, dark timbers and deep reddish-purple hues set the scene for the interior, through the use of curtain waves, eccentric banquette seating and reflective metallic mirror finishes.
Wastell has joined forces with Black Pearl’s Fred Siggins to design a fun and accessible cocktail menu and drinks list that incorporates modern techniques, seasonal ingredients and unique flavour combinations, as well as the highest quality spirits and some cracking grower produced wines.

We commenced our evening with a couple of outstanding cocktails.
Grace Kelly

Our first cocktail of the evening was the Grace Kelly cocktail which was made from Hendrick’s Gin, fresh pressed pear juice, Earl Grey, honey, cinnamon syrup, dehydrated apple garnish. A delicious fruity cocktail with plenty of character, it was an enlivening start.
Sage Advice

Our favourite cocktail of the night, the Sage Advice was magnificent. Not one for the faint hearted, the cocktail was a heady combination of Talisker 10yo Scotch Whiskey, Johnny Walker Black Label, Benedictine, apricot & sage syrup and orange bitters.
While Waterslide Bar is dedicated first and foremost to the art of drinking, the bar also offers a laid back environment for catching up with friends and family with Mediterranean inspired food designed to share which goes down a treat with their drink offerings.
Hand harvested Cuca sardines in olive oil and crusted ciabatta bread

Don’t let the “being served from a can” aspect fool you. The sardines were a delight, boasting a wonderful depth of flavour.
Market choice fish carpaccio, Juliann fennel, dill, lemon and olive oil

The fish carpaccio was beautifully presented and tasted even better than it looked. It was a wonderful mélange of different textures, natural sweetness and acidity. The fresh cured slices were embellished with pockets of fennel and dill. The lemon and olive oil dressing added the final touch to an enlivening combination of ingredients.
Mediterranean style pickled and marinated octopus with grated goat feta

The octopus pieces were tender and matched well with the medley of herbs and luxurious feta.
Cuban sandwich Roasted pork, premium shaved ham, melted gruyere cheese, Dijon mustard and pickled cucumber

An extravagant toasted ham and cheese sandwich containing luscious roast pork, gruyere cheese, pickle, mustard and slices of ham which added a nice touch of saltiness to the creamy cheese fusion. The sandwich was the perfect supper treat.
Suntory Yamazaki 18 y.o. Osaka

Our evening at Waterslide concluded on a great high. Overwhelmed by the brilliant choices available, we asked for a Japanese Whiskey recommendation and were presented with the outstanding 18 y.o Suntory Yamazaki. It was a delicate yet profound expression of a Japanese single malt. Smooth, well-balanced with great complexity and a lovely balance of fruit, silky malt and a touch of smoke. Just one of the many examples of the high end offerings available at the Waterslide.
The Waterslide Bar is the answer to your dreams. Finally, a bar that takes its drink choices very seriously, but not itself. With offerings for all enthusiasts (whether you are a craft beer aficionado, cocktail geek, spirit epicurean or wine appreciator there are a range of choices to suit your needs), the bar caters for everyone from those that are out for a fun night with mates to those looking to be inspired.


Location: Shop MR3, Mid Level East, Southgate Avenue, Southbank
Link: http://www.waterslidebar.com.au/
Cuisine: Bar, Mediterranean, Cocktails, Wine, Spirits



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Gastrology bloggers dined courtesy of Waterslide Bar.

Eis

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Eis is a Japanese restaurant in Albert Park which has been opened since August 2001.
Eis is the realisation of chef and owner Hiroyasu Aoki’s dream. The menu displays Aoki’s vision of simplicity and elegance while the interior is chic. We were pleased to be presented with a degustation curated by Aoki.


Salmon carpaccio sea salt lemon juice & basil paste

The carpaccio of salmon arrived as a plate of thinly sliced salmon topped with lemon juice & basil paste (not dissimilar to pesto). While not thoroughly resolved, it was an interesting dish in both texture and taste.

Crispy chicken wrap with cucumber, carrot & sweet soy sauce

Each portion of crispy chicken wrap was carefully prepared to ensure that each was fresh and warm when consumed. With a generous slice of crispy chicken, fresh cucumber, carrot and ample sauce, it boasted a crispy batter.


Grilled half eggplant with miso paste and spring onion

The dish of grilled eggplant was a homely and very tasty dish. The eggplant was adorned with caramelized miso which burst with umami and a melt-in-your-mouth texture.

Sashimi 

The sashimi was fresh and showcased technique.


Chicken teriyaki with grilled vegetable

The chicken teriyaki was tender and lacquered with a sweet soy teriyaki sauce.

Panko crumb fried banana, Ecuador 70% dark cacao chocolate with sesame and vanilla ice-cream

Eis’ take on the traditional banana fritter was rather lovely. The banana had a light and crispy batter and was soft and sweet inside. Served with creamy vanilla and sesame ice cream and drizzled with decadent dark chocolate, this was a pleasant end to our meal.  
Eis is a restaurant that seeks to unite a passion for good food and good service. The offerings stay true to the traditional Japanese way.

Location: 188 Bridport St. West, Albert Park 
Phone: (03) 9645 7448
Cuisine: Japanese, Sushi

Gastrology bloggers dined courtesy of Eis.


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#GastrologyInMadrid

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Bosco de Lobos - An inviting Madrid terrace


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 more »

Ana La Santa - the place to be on Plaza Santa Ana

Ana La Santa features highest quality products and familiar recipes prepared with a distinctive and very innovative flair. 
Read more »

Mercado San Antón is a wonderfully lively market which features an excellent range of fresh produce and tapas. Open til late, it delivers and authentic view into Madrid's great foodie scene.
Read more »

Los Artesanos 1902

The Churrería Chocolate Artisans 1902 is the place to be for typical Madrid churros with chocolate. Til today, this family run business has preserved the traditional methods of churro-making. Perfect for breakfast or an afternoon snack, this charming cafe will have you enjoy your favourite Madrid artisan pastry.
Read more »

Mercado San Miguel 

The Mercado de San Miguel is a historic and monumental market. Located in the heart of Madrid's old quarter, the market boasts excellent dining, shopping, culture and entertainment options. 
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100 Montaditos


There are quite a few Spanish chain restaurants. Most are over-priced touristy stuff but if you're on a shoe string budget, you cannot go wrong with 100 Montaditos. A Montadito is a unique tapa-sized roll of bread similar to a baguette but wider and with a twist. Each montadito is filled with a great range of ingredients which you can choose from with a lot of them priced at 1€ and on certain days half the price!)
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