Dassai Dinner @ Kumo Izakaya

Gastrology recently joined Australia's top Sake Master and Kumo Izakaya owner, Andre Bishop for an intimate dinner to enjoy the award winning cuisine from Kumo Izakaya and sake from Japan's most prestigious sake brewery - Dassai.

Standing proudly at the corner of Lygon and O'Connor Streets in Brunswick East, Kumo Izakaya and Sake Bar is a Japanese oasis which embraces the social izakaya-style side of Japanese eating and drinking. Offering a laid back environment for catching up with friends and family, Kumo Izakaya focuses on quality food designed to share all of which is served in stylish, modern Japanese surroundings.

Kumo Izakaya founder and owner Andre Bishop is one of Melbourne's quiet achievers in hospitality. Andre has been educating Australians about sake for 15 years and we thoroughly enjoyed learning all about sake from Australia's master of sake. 

Andre has also been at the forefront of Asian dinning and drinking culture, crafting many venues over the years including Robot Bar, Golden Monkey, Izakaya Chuji, Nihonshu Sake Bar and Kumo Izakaya. Andre's dedication to sake earned him the title of Sake Samurai from the Japanese Sake & Shochu Association in 2013.

Dassai is recognised as one of the world’s most prestigious sake. Japan Prime Minister Abe, presented President Obama with a bottle of Dassai 23 when they met recently this year. Dassai sake is renowned for its highly aromatic smooth sake that has won many people over to premium sake, many of whom have never tried sake before. Using tradition methods blended seamlessly with cutting edge technology, and the best sake rice Japan can produce, Dassai has a cult following in Japan and around the world.

The Dassai 23 was outstanding. With its rice milling of 23% which is the highest milling of all commercial sake, we were impressed by its gorgeous aroma of melons and peaches, and elegant long finish. It paired exceptionally well with our selection of sashimi. 

The sashimi plate featured a variety of sliced raw fish. Each slice of fish had an enjoyably firm yet soft texture. Of particular note were the plump, sweet scallops. It is clear that Kumo Izakaya are using only the freshest, highest quality seafood.

The Dassai 39 was notable for its smooth and mellow taste married with its refreshing finish. 

We enjoyed pairing this sake with the pork belly butakushi skewers with miso onion salsa. The Dassai 39 echoed the umami of the pork belly and its slight acidity cut through the richness of the pork fat.

Our dinner at Kumo ended of a festive note with a tasting of Dassai 50 sparkling. Unpasteurized, and naturally carbonated, the Dassai was fruity and refreshing. We loved its complex balance between sweet and dry tastes.

We loved pairing the Dassai 50 sparkling with the plump scallops which were perfectly seared and bursting with natural flavour. The scallop’s natural flavour was further enhanced by the restrained sweetness of the Dassai 50 sparkling.

At Kumo Izakaya, food and sake pairing is a key focus. We loved tasting through three sake from the Dassai portfolio whilst enjoying Kumo Izakaya’s award winning Japanese cuisine.

Location: 152 Lygon Street, Brunswick East

Phone: 03 9388 1505

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

Cuisine: Japanese, Wine Bar, Tapas

Gastrology bloggers dined courtesy of Kumo Izakaya.

Exploring the Greek Cuisine with George Calombaris + David Tsirekas

The bustling Hellenic Republic forms part of The Press Club Group, a burgeoning conglomerate of restaurants. Apart from the association with celebrity chef George Calombaris, these restaurants, have at least one other feature in common – their almighty banquets which give diners the opportunity to indulge in mammoth quantities of delicious food. 

Gastrology recently joined David Tsirekas and George Calombaris at Hellenic Republic where the pair took guests on a journey exploring Greek Cuisine.

The Greek inspired dinner featured Travis McAuley and Hellenic’s two head chef’s, Alex Xinis and Arron Lynch alongside David Tsirekas and George Calombaris. The result (as expected) was a mouth-watering banquet gastronomical proportions.

Tarama churros, lathalemono - David Tsirekas

The Tarama churros were addictively good. The rigid-edged doughnuts had a nice outer crunch and were appreciatively not drenched in oil. 

Ouzo cured ocean trout, Jerusalem artichoke, Cucumber - Aaron Lynch

The cured salmon which was wonderfully complemented Jerusalem artichoke was a vibrant dish which showcased fresh flavours that were light and appetising. 

Smoked bone marrow, beetroot, feta, horseradish - George Calombaris

The Smoked bone marrow was a well formulated dish of bold and vibrant flavour combinations showcased the culinary potential of Greek cuisine. The luscious bone marrow paired exceptionally well with the creamy feta and slightly tart beetroot and earthy horseradish to produce perfectly balanced flavours. 

Kefalograviera saganaki - Alex Xinis

One of Hellenic Republic’s signature dishes and understandably so. The marriage of salty pan-seared Kefalograviera - a robust sheep milk cheese originating from Greece - with sweet caramelised figs was an unbeatable combination. With the added textural kick from the chewiness of the cheese, this dish was a highly addictive appetiser.

Sheftalies, tahini, yoghurt, caper leaves - Travis McAuley

The Sheftalie was amazingly rich in flavour and was perfectly counterbalanced by the tartness of the yoghurt and the freshness of the caper leaves. 

Seafood kokoretsi, skordalia - David Tsirekas

The eye catching Seafood kokoretsi’s  combination of the crispy kataifi pastry and the fresh tender seafood was a textural delight.

Tartare of tuna with all its frills, prawn crackers - George Calombaris

The tuna was decadently spiked with a tart mixture and served with refreshing herbs. It was a pleasant and innovative variant of the classic tuna tartare. 

Melizanosalata - Alex Xinis

A celebration of eggplant which made use of the differing textures of eggplants. Most notable was the melitzanoslata dip which boasted a beautiful smokiness which was further enhanced by the ample use of garlic.

Duck and quince - David Tsirekas

The slices of duck breast were cooked to perfection, allowing the rich flavour of the duck to transpire.  The sweet and sticky quince provided the crowning element of luxuriousness to a wonderful dish.

Wagyu tongue and flat iron kalamaki - Travie McAuley

The skewers were sufficiently seasoned and flavoursome, and boasted a lovely outer charring.

Lahanosalata  - Aaron Lynch

Aaron Lynch’s take on the Lahanosalata, a traditional, classic winter salad in Greece was outstanding. Full of flavour and robust textures, it was a delicious accompaniment to the proteins. 

Touloumba, warm rosewater custard, honeyed walnuts - David Tsikeras

“Magnamopolous” - Greek yoghurt ice cream, caramelia, mastic, fruit - George Calombaris

Our dinner concluded on a decadently sweet end with a duo of desserts. The Touloumba was traditional and heart-warming while the “Magnamopolous” was a modern take on the humble ice cream stick. Both were superbly made and absolutely moreish.  

An exciting night featuring 5 outstanding chefs, the evening was certainly a memorable journey through the exciting paradigms of Greek cuisine. 

Gastrology bloggers dined courtesy of Made Establishment.

Snippet: Northern Git

Northern Git in Thornbury is now just over a year old and aims to provide a no nonsense dining experience showcasing seasonal and local ingredients. 

And this restaurant does deliver on its mission. The dishes are simple, fresh and packed full of flavour. Prices are also very reasonable - think gnocchi for $19 or if you're after steaks, they're sold by the 100gms allowing you to choose just how much meat you want. Thornbury is definitely becoming an interesting culinary area to watch.

Recipe: Nasi Lemak

Malaysia's national dish, the Nasi Lemak is a flavoursome dish which celebrates the fiery flavours of South East Asian cuisine.

Gastrology recently had a go at making our very own Nasi Lemak and we are pleased to say our attempt was successful! Here is our recipe so you folks at home can play along as well. Enjoy!

Ingredients

Preparation of Nasi Lemak

• 2 cups of rice, preferably basmati rice
• 2.5 cups water
• 1 slice ginger
• 2 stalks lemongrass, bruised
• 10 tsps coconut milk
• 1 pandan (screwpine) leaf
• 3 shallots, sliced
• Salt to taste

Preparation of Sambal Ikan Bilis

• 1 onion, sliced
• 4 shallots
• 2 cloves garlic
• 4 tbsps, chilli paste (or to taste)
• 2 tbsps, Malaysian palm cooking oil
• 1 cup of dried anchovies
• 2 tbsps tamarind juice
• 1 tsp shrimp paste
• Salt and sugar to taste

Garnishing

• 2 hard boiled eggs, hlaved
• 3/4 cup anchovies, fried
• 3/4 peanuts, fried
• cucumber, sliced

Directions

Nasi Lemak:

1. Wash rice and drain. Do this several times.
2. In a pot, add rice, coconut milk and water (use correct amount of water according to type of rice). Add also shallots, ginger, pandan leaf, lemongrass and salt.
3. Bring to boil, simmer 10-12 minutes uncovered until water has been absorbed into the level of rice.
4. Loosen rice grains using wooden ladle. Cover pot with lid and steam rice on a very low heat about 10-12 minutes.

Sambal Ikan Bilis:

1. Grind chilli paste, shallots, shrimp paste and garlic into paste.
2. In a wok, fry dried anchovies until crispy and put aside.
3. Using 2 tbsps of the same oil, saute paste until fragrant. Add in onion, tamarind juice, salt and sugar. Cook until gravy thickens to a dark reddish brown. Add fried anchovies and mix well.

The Kilburn and Bluebonnet Barbecue Dinner

Images courtesy of Anthony.

Gastrology were delighted to join barbecue extraordinaires Bluebonnet Barbecue and whisky experts The Kilburn for a dinner that was a match made in heaven - Whisky and Barbecue.

Hosted at The Kilburn’s beautiful heritage-listed bar, the Whisky and Barbecue dinner paired premium whiskies from global whisky leader Diageo with hearty American barbecue dishes that warmed us from the inside out heading into the last month of winter. 

Oak-smoked wallaby croquette, apple and celeriac remoulade, fig and Clynelish radish

Paired with: Clynelist 14 years 46% vol, Highland

The croquette had a wonderfully crisp exterior which combined beautifully with the apple and celeriac remoulade which provided salinity to the dish while the fresh fig and Clynelish radish ensured that the dish had requisite balance. The matching Clynelist single malt Scotch whisky was a beautiful accompaniment with the pleasant creamy mouthfeel echoing the creamy remoulade

From left: Beef burger with smoked cheddar and McClure pickles; Pulled pork with apple kohlrabi slaw and Talkisker barbecue sauce

Paired with: Talisker 10 years 45.8% vol, Isle of Skye

We enjoyed both the sliders - each were well-made with generous fillings and paired magnificently with the full-bodied peppery Talisker.

Laguvalin glazed St. Louis pork rib, Jalepeno cheese grits, collard greens, fried shallots

Paired with: Lagavulin 16 years 43% vol, Islay

Laguvalin glazed St. Louis pork rib was the highlight of our evening. The pork ribs were of particular note, imparting a unique flavour courtesy of the Laguvalin glaze. The outstanding ribs were nicely caramelised and were laced with crispy charred bits. The heavy flavours were matched by the Lagavulin’s intense, smoky-sweetness.

The evening concluded on a sweet note with a delicious dessert of Smoked maple bacon ice cream sandwich with George Dickle (Tennessee whiskey) gastrique (Paired with George Dickel Classic no.8 40% vol, Tennessee).

These stunning moments from the event were captured by Anthony.

Gastrology bloggers dined courtesy of The Kilburn and Bluebonnet Barbecue.

Dock 37 Bar and Kitchen @ Hilton South Wharf

Hilton Melbourne South Wharf has unveiled its stylish new restaurant and bar, Dock 37 Bar and Kitchen.

The 150-seat dining space embraces its riverside setting and complements the sea meets land concept. The result is a sophisticated and inviting dining room resplendent with warm timber walls, a striking suspended wine gantry in black steel, soaring ceilings, and full length windows maximising the South Wharf Promenade view.

Dock 37 Bar and Kitchen has a long bar with pull-up seating, communal tables and cosy couches to enjoy. The area is complete with a short and tailored menu full of bar-food classics available late into the night. A comprehensive selection of drinks are also offered from well-known classics to a tempting selection of custom-created cocktails, wine housed in the suspended gantry above the bar and dozens of beers on tap.

The menu is divided into user friendly sections with many dishes complemented with fresh produce from the hotel’s own rooftop garden. The garden is passionately tended to by Glenn, who has been with the hotel since its opening six years ago and has headed up the kitchen since 2011.

Smoked Duck Breast Served with a cabbage, citrus and celeriac slaw and a wasabi dressing

The slices of duck breast were cooked to perfection with the slightly tart cabbage, citrus and celeriac slaw allowing the rich flavour of the duck to transpire.  The accompanying wasabi dressing provided the crowning element to a wonderful dish.

Quinoa Salad - Popcorn-dusted goats’ cheese, roasted baby carrots, beetroot, kale and a pepian salsa

An enlivening salad of quinoa, popcorn-dusted goats’ cheese, roasted baby carrots, beetroot and kale all brought together with pepian salsa, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.

400gm, grain fed, Victoria Rib eye w/ Red wine jus

We could not resist getting both our mains from the “Grill” section of the menu. Both our fish and beef were simple and beautifully cooked. Each served with our choice of sauce (there are more than 10 sauces to choose from, all made in house).

Whole Baby Barramundi w/ green chilli sauce

The Whole Baby Barramundi in particular impressed us. 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. 

Our dinner concluded with 2 well-conceived desserts that exhibited flawless flavour combinations and textural diversity. 

Walnut tart with blood peach foam and vanilla bean ice cream

The luxurious vanilla bean ice cream offset the accompanying rich bittersweet walnuts banana while the blood peach foam added a desirable touch of sweetness. Texturally, the crunchiness of the walnuts, silkiness of the ice cream and melt in the mouth foam ensured that each bite was as titillating as the last.

Chocolate brownie with hokey pokey, banana coulis and raspberry sorbet

The Chocolate brownie was similarly well devised. The decadent chocolate brownie was matched with velvety raspberry sorbet and harmonised with banana coulis - delicious!

Enviably positioned at the edge of Melbourne’s CBD on the banks of the Yarra River, Dock 37 at the Hilton Melbourne South Wharf offers an approachable and relaxed dining for all occasions and adds an exciting new element to the Hilton Melbourne South Wharf guest experience 

Location: 2 Convention Ctr Place, South Wharf, Melbourne

Phone: 9027 2122

Link: http://hiltonmelbourne.com.au/dining

Cuisine: International, Modern Australian

Gastrology bloggers dined courtesy of Hilton South Wharf.

Snippet: State of Grace

State of Grace offers a compelling dining experience. 

The restaurant delivers on use of fresh produce and skilful execution of dishes. We loved each course we had over the course of our dinner. The duck we ordered for our mains was of particular note. Cooked to perfection - skin beautifully seared while the centre boasted a lovely pink.  

Our dessert of chocolate and banana was similarly well devised. While this restaurant is known for its delicious cocktails, the restaurant certainly gives its bar reputation a run for its money.  

 

AnestasiA Vodka Wonderlust Launch party

Images courtesy of Anthony.

Gastrology recently attended the AnestasiA Vodka White Wonderlust Launch Party at the beautiful Mon Bijou where guests were treated to hand crafted AnestasiA Vodka cocktails, canapes and Om Nom desserts.

Anthony attended the event on behalf of Gastrology and captured these stunning moments from the event where most were dressed to impress in white.

Snippet: Little Cupcakes

Serving some of the cutest cupcakes around, Little Cupcakes has become a bit of a frequent haunt for us when we're feeling like a sweet treat. 

They are a little smaller than your usual cupcake and a little dearer too in comparison but the flavours on offer are delicious. Their red velvet cupcake is our all time favourite. Fluffy, light and moist with the most decadent cream cheese topping. 

Ex-Ramsay Chef creates new school British classics for Hooked Fish and Chipper

Raymond Good has been bringing sustainable and healthy options to Melbourne’s fish and chip scene since he opened up his first Hooked on Chapel St in 2006. Now he is bringing the classics.

Neale White of Flinders Lane’s lauded Papa Goose and ex-chef of Gordon Ramsay has teamed up with Good to craft a new winter menu inspired by classic British comfort food. 

The menu now features warming classics such as minted smashed peas, smoked fish croquettes, panko crumbed prawns in a basket (a la quintessential British 70’s pub food; 'scampi in a basket’), and a crowd favourite, fish and scallop pie. 

With the new menu comes a sea-change of sorts with a relaunch as Hooked – Fish & Chipper, a nod to Ray’s British heritage and his uncle Johnny’s ‘chippy’ by the English seaside where Ray spent his summers as a little nipper.

Warm, flavoursome, comforting and delicious - these dishes are ‘new school British classics’ unique to the booming fish and chip scene and unique to Melbourne.

Grilled blue grenadier, rice and salad

Available for both dine in and take away, daily fish specials (e.g. certified-sustainable blue grenadier, snapper, salmon and barramundi) are sourced from the market and cooked fresh to order, while the store’s famous potato chips are hand cut by the kitchen. 

Fish and Scallop Pie 

The hand cut chips were addictively good - beautifully crisp on the outside and fluffy on the inside. The scallop pie was full of flavour and boasted buttery crumbly pastry while the minted pea mash was wonderfully seasoned.

English Sticky Date Pudding 

​T​he sticky date pudding was wonderfully ​light and fluffy​. It was​​ ​an​ exemplary ​​​execution of the classic dessert​. D​ecadently coated in copious amounts of ​rich butterscotch sauce, it was an absolute treat.

What Hooked does, it does well. The new winter menu inspired by classic British comfort food is a welcome addition to loyal punters and fresh foodies.

Locations: Prahran, Fitzroy, Hawthorn

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

Gastrology bloggers dined courtesy of Hooked Fish and Chipper.

Upcoming Event: MIFF Culinary Cinema - FOODIES (TASTING SESSION) this Saturday | Giveaway: Melbourne International Film Festival double pass!

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.

An exciting film from this program in particular is FOODIES which is about an eclectic group of jet-setting food bloggers who travel the world in search of the tastiest haute cuisine. The ticket price for this session includes a special culinary experience, designed by Peter Rowland Catering!

Book your tickets here!

Giveaway: Win a double pass! 

Gastrology have teamed up with MIFF to giveaway 2 double passes to the following 2 delicious films from this program:

Cooking Up a Tribute (Tues 11th August) – An in-depth and often surprising survey of the peoples and rich culinary traditions of the South American continent, it offers a humane and richly detailed portrait of a world we so often understand solely through its food. 

Good Things Await (Sun 9th August) – Shot in lyrical widescreen images and scored to beautiful choral sounds from Oscar-nominated composer Jóhann Jóhannsson, director Phie Ambo's film is a richly cinematic meditation on an idealist devoted to the Earth's future. 

How to enter 

All you have to do, is: 

Send us an email answering:

1. “What is your favourite culinary film and why?” 
2. Which session you would like to win.

The best 2 entries, as judged by the Gastrology team, will each win a double passes to either Cooking Up a Tribute (Tues 11th August)  or Good Things Await (Sun 9th August) at MIFF this year.

The competition will run from now to 5:00pm Monday 3 August 2015 (winner to be announced on this post on Wednesday 5 August 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. 

*****

[5/08/2015] Announcement: Winners of the Blog Giveaway: Melbourne International Film Festival double pass

Thank you to everyone who entered!

The 2 winners are…

I Haas
C Paul

… Congratulations, the winners have been contacted via email.



Competition Now Closed. 

Snippet: Chilli India

Venturing out for a weekday lunch, Chilli India appeared to be just the place to escape the cold Melbourne winter. 

Unfortunately, Chilli India was disappointing. The food was mediocre and really did not offer anything to differentiate itself from below average food court fare. We would not recommend visiting as there are so many places offering much higher quality food for comparable prices.

Bababoi Kitchen & Bar

One of the few restaurants in Melbourne to serve Peranakan or Nyonya cuisine, Bababoi stands out from the crowd with offerings that really pack a flavour punch.

The Nyonya cuisine is a Malaysian cuisine which combines Chinese, Malay and other influences into a unique blend resulting in dishes that are tangy, aromatic, spicy and herbal.

The menu is extensive with something to suit everyone - From well-known crowd pleasers like their 5 spice marinated chicken to authentic Nyonya dishes like the Ayam buah keluak which is not served anywhere else in Melbourne. 

The food boasts beautiful flavour courtesy of the house made rempah (a blend of fresh spices which are ground together) that are meticulously prepared.

Lobak 

Our dinner commenced with a plate of Lobak from their “Something Light” section of the menu. The Lobak is a mixture of ground up lean pork, water chestnuts and herbs wrapped in a beancurd skin which has been steamed and then pan fried until crisp. The crispy beancurd exterior, juicy interior and salty-sweet chilli sauce makes for an excellent appetiser. 

Tamarind pulled pork (a.k.a. babi assam)

A dish of pulled pork with hints of tangy tamarind, the dish displayed a depth and complexity in flavour and had a lovely hint of tangy sweetness that complemented the overall savouriness of the dish. 

Nyonya chicken curry (a.k.a. ayam kapitan)

This classic Malaysian chicken curry was a stand out. Boasting creamy coconut and aromatic kaffir lime leaves and lemongrass, it was wonderfully hearty. We enjoyed the richness of the curry and the generous use of spices which showcased the customary punchy flavours exhibited by Malaysian curries generally.  Together with steamed rice, it was an addictive and comforting dish.

Chocolate chicken (a.k.a. Ayam buah keluak)

The chocolate chicken was yet another highlight. Particularly enjoyable for its robust and fragrant nutty flavour. Each morsel was cooked to the point where the meat simply melted in our mouths. The flavours from the herbs and spices were unique and very enjoyable.

The Jewellery box - Earl grey pannacotta topped with black tapioca pearls

The visually attractive pannacotta was a wonderful creation of melt in your mouth pannacotta and perfectly chewy tapioca pearls. Absolutely delectable, this dessert was a masterclass in textural balance and great use of flavour. The pannacotta was textured perfectly. A welcome departure from the mundane dessert items usually found, this dessert offered its own unique characteristics. 

Bababoi celebrates the fusion style of Nyonya cuisine, with distinctive blend of Chinese and Malay techniques, flavours and spices. If you like your South East Asian flavours rich and gutsy, you cannot go wrong here.

Location: Shop 2, 60 Siddeley Street, Docklands
Phone: 0490 029 968
Link: http://www.bababoikitchenandbar.com/
Cuisine: Asian, Chinese, Malaysian





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

Snippet: Maxims Cakes and Pastry

A long time favourite of ours for around 15 years, this Asian cake store which is nestled away in Chinatown is definitely worth a visit.

Although the store has been renovated and has changed over the years, some things have remained the same - everything is prepared fresh and is delicious. With the chain Asian bakeries popping up everywhere, it is nice that there are still a few that remain independent.

SunPork's #PorkonParade dinner @ Eureka 89

Gastrology attended the Pork on Parade dinner at Eureka 89 last week.

The evening was a fantastic showcase of Sunpork's expanding pre-prepared pork range. The endless possibilities were on display during our delectable dinner at Eureka 89. 

Eureka Head Chef Renee Martillano devised a seven course mouth-watering menu, inspired by and using SunPork pre-prepared products, inviting food lovers to rediscover what can easily be achieved at home. 

Renee explained how it was really easy work from her end as all the pre-cooking and marinating had already been done!

Clockwise from top right: Shredded Pork Croquette & seared scallop; Slow roasted pork belly; Peri Peri Pork Schnitzel; Pork Belly Rasher in Korean BBQ sauce

The Peri Peri Pork schnitzel was particularly impressive. We enjoyed the crisp exterior and the generous use of spices and the perfect amount of chilli-kick.

Slow cooked pork ribs in BBQ sauce, potato rosti, mushroom crisps

Another highlight from our evening was the Slow cooked pork ribs in BBQ sauce, We adored the smokey BBQ flavour and the pork meat which was so tender and simply falling off the bone.

Apple, Rhubard, Fennel and Pork skin crumble

Our evening concluded on a sweet end with a very clever dessert which of course also showcased a pork element! 

SunPork, a Queensland based company has recently expanded its offering of prepared pork products, aimed at busy people who still want tasty, nutritious and healthy food. The range initially started with SunPork's popular shredded meats and has today evolved to include Pork Schnitzels, Slow cooked BBQ pork ribs, slow cooked pork belly and Korean Belly Rashers. All products are available at Woolworths.

Gastrology bloggers dined courtesy of SunPork.

Rae's Restaurant @ Balgownie Estate Vineyard Resort & Spa

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

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

Din Tai Fung

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

Gastrology bloggers dined courtesy of Din Tai Fung.

OLDTOWN White Coffee

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

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

Veuve Clicquot Carnaval @ Ms Collins

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.

Snippet: Golden Monkey

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.