Steak Masterclass with Adam North + Pepperjack | 2015 Battle of the Steaks

Gastrology recently joined Adam North, Pepperjack and Battle of the Steaks for an intimate masterclass and dinner at Bells Hotel in South Melbourne.

We learned some great tips from Adam North (read more about his tips here) and were treated to a delicious dinner of perfectly cooked steak over copious amounts of delicious Pepperjack wines.

We also went behind the scenes with Pepperjack's Richard Mattner who took us through how the Pepperjack steak graded wines were conceived.

2015 Battle of the Steaks

If you love a good steak as much as we do, then listed up!

From July 6th to August 30th, Pepperjack Wines is hosting the ultimate battle: Battle Of The Steaks. The 8 week head-to-head battle will see the best Australian steakhouses put their juiciest steaks forward in the hope of being crowned the Battle Of The Steaks 2015 champion.

All you have to do is:

1. Find a participating venue to purchase the perfect steak to enjoy with a glass of Pepperjack to receive a scratch card with your unique code.
2. When you’ve finished your meal, head to battleofthesteaks.com.au/enter, punch in your code, rate your steak, and you’ve just voted.

On the 31st August, Pepperjack Wines will draw one lucky entrant to head down to the Saltram Cellar Door in the Barossa Valley to be on the judging panel for the Battle Of The Steaks finale in October.

If you win you’ll also be treated to three nights accommodation for you and a friend, a food and wine tour of the area, plus a hot air balloon ride, all courtesy of Pepperjack Wines.

Visit BattleoftheSteaks.com.au to vote now.

Snippet: Henry and the Fox

We have been to Henry and the Fox numerous times for lunch but have recently started stopping in for coffees. The ambience is warm and inviting and the coffees are of a high standard. 

However, the staff have been slightly rude on occasion and this is something they will have to work on if they are going to be able to succeed in this increasingly competitive pocket of Melbourne. 

Oakridge Wines and Creative Universe proudly present “La Dolce Vita” & “An Enchanted Spring Evening” [Saturdays 29 August and 17 October 2015]

Oakridge Wines is presenting two magical nights of opera with one of Australia’s leading acts, Pot-Pourri. Head Chef Matt Stone will showcase a traditional Italian menu for La Dolce Vita and An Enchanted Spring Evening will celebrate the fresh flavours of spring found in the Yarra Valley regional food bowl, matched with Oakridge award winning wines including its Italian varietals.

La Dolce Vita, “The good life” – Theatrical highlights from the most popular operas, Italian, Neapolitan and international songs including Carmen, The Pearl Fishers, Rigoletto, La Traviata, Madam Butterfly; and songs made famous by Andrea Bocelli, Il Divo, The Three Tenors and more.

An Enchanted Spring Evening – Featuring the best of musical theatre and Broadway including hits from Phantom of the Opera, Les Miserables, South Pacific, Chicago, Westside Story, My Fair Lady, Man of La Mancha, songs by artists Leonard Cohen, Sting, Josh Groban and many more.

Pot-Pourri, voted Australian Event Entertainers of the year, features stunning sopranos Tania de Jong AM and Rebecca Bode plus tenor Jon Bode, baritone Jonathan Morton and pianist Rosa Scaffidi. Just returned from international success in Asia, New Zealand and Europe, this talented ensemble hit those operatic high C’s, belt out Broadway, seduce with song, dance up a storm, create magic and are sure to stir your soul.

Dates & time:

“La Dolce Vita” – Saturday 29th August 2015, 7pm – 11pm

“An Enchanted Spring Evening” – Saturday 17th October 2015, 7pm – 11pm

Venue: 

Oakridge Wines, 864 Maroondah Highway, Coldstream, Victoria

Tickets:

$140 per person includes 3-course dinner, matched wines and the performance

$260 per person for both events. Book a table for 10 and only pay for 9.

Transportation: 

Bus transfer to and from Healesville included

Bookings: 

03 9738 9900 or info@oakridgewines.com.au

Online Bookings or more information visit: http://bit.ly/OperaAtOakridge

Snippet: Gills Diner & Cafe

Gills Diner & Cafe was recommended to us for the quality of its coffee. So, we had no option but to head down Flinders Lane to see what the fuss was about. 

And we were not disappointed. Whilst relatively off the hipster coffee radar, Gills Diner & Cafe is serving up wonderful cups of coffee paired with fresh baked goods courtesy of its bakery business Commercial Bakery. Highly recommended for your next caffeine fix. 

A Grand Literary Dinner

Gastrology recently joined The Grand Hotel Melbourne for their recent series of delicious literary evenings. 

We enjoyed Champagne and a 4-course menu while listening to tales of creativity, inspiration and success from Australian author, Robyn Annear.

It was a night of indulgence for all the senses within the unique ambience of The Grand Hotel Melbourne's historic building over a creative menu of fresh, local produce.

Steamed Salmon Timballo, filled with shellfish mousse, drizzled with Pernod and champagne sauce, served with asparagus risotto 

 Matched with: Indigo Pinot Grigio, Beechworth, VIC 

The Steamed Salmon Timballo, filled with shellfish mousse, asparagus and saffron risotto finished with pernod and champagne sauce certainly satisfied. A simple dish with showcased the natural sweetness of seafood. 

John Batman Lamb Rump, served with a smoked eggplant compote, glazed with vincotto demi-glace

Matched with: Red Claw Shiraz, Mornington Peninsula, VIC 

The lamb rump was an excellent dish. The lamb was very tender and fell away easily with the weight of our forks. Coated with a beautiful vincotto demi-glace and creamy smoked eggplant compote, it was a highly enjoyable dish.

Pecan Cheesecake with poached strawberries and warm chocolate ganache, served with apple jam 

Matched with: De Bortoli Noble One Botrytis Semillon, Yarra Valley, VIC

We adored our dessert of Pecan Cheesecake with poached strawberries and warm chocolate ganache, served with apple jam. The cheesecake was deliciously rich without being too sweet.

The next M Gallery Literary Collection dinner in Melbourne is "Celebrity Dining" at The Como Melbourne on Thursday 17th September 2015 with co-creator of TV series Offspring, Debra Oswald. More details here.

Gastrology bloggers attended the event courtesy of M Gallery.

Snippet: Servery and Spoon

Servery and Spoon is making its mark in the leafy suburb of Malvern East. Set in a converted family home, they serve a range of options to satisfy all tastes. 

We sampled poached eggs with pumpkin mash and field mushroom omelette, smashed avocado and sausage. Both dishes were well cooked and of particular note was the delicious, chorizo like sausage served with the omelette. Worth checking out if you're in the neighbourhood. 

All About Lobster in August @ Stamford Plaza

Executive Chef Ketan Seth is taking diners on a journey of mouth-watering lobster dishes through August at Harry's Restaurant in Stamford Plaza Melbourne hotel.

Designed by Chef Ketan the menu is a tempting mix of slipper lobster centric dishes that are sure to please. We were impressed by the beautifully fresh slipper lobsters that had been cooked to perfection in every course, a nod to Chef Ketan’s experience with some of the world’s most renowned hotels including The Langham Melbourne, Crown Melbourne and Dubai’s Raffles hotels and The Atlantis. 

Lunch item: Grilled Slipper Lobster Burger with Avocado & onion rings, tomato, rocket salad, tomato relish, aioli & fries

The Grilled Slipper Lobster Burger was delicious. The burger's lightly toasted buttery brioche buns were the perfect canvas for the beautifully crispy and juicy slipper lobsters. The grilled crustacean pieces were perfectly seared, encapsulating firm, sweet flesh. With a touch of fresh rocket, tomato relish, crispy yet gooey onion rings and creamy avocado, it was simply superb.

Lunch item: Slipper Lobster with Ricotta Ravioli, Cherry tomato, mushroom, lemon & mint

Pasta encasing soft shreds of slipper lobster and ricotta matched beautifully with cherry tomato and mushrooms.

From the bar menu: Char Grilled Slipper Lobster, Chilli, lime, sweet potato chips & garlic mayonnaise 

The grilled Slipper Lobster was stunning and cooked to perfection. The Chilli and lime dressing which had been drizzled on the slipper lobster during the grilling resulted in a dish that was flavoursome and showcased the natural sweetness of the lobster.

Dinner item: Thai ‘Dry’ Red Curry of Slipper Lobster, Grilled Thai eggplant, Thai basil cooked in coconut cream

The Thai ‘Dry’ Red Curry of Slipper Lobster was the dish of the night. The dish showed balance and style, with an appetising level of chilli power. The curry was luxurious, thick and exhibited a marvellous aromatic lift and customary Thai  punchy flavours.

Dinner item: Grilled Slipper Lobster with Slow Braised ‘Otway’ Pork Belly, Crackling mushy minted peas & raisin pork jus

The Grilled Slipper Lobster with Slow Braised ‘Otway’ Pork Belly was a brilliant amalgamation of flavours that epitomised the best of the “surf and turf” concept. Yet another highlight, the beautifully grilled lobster accompanied tender nuggets of moist pork belly, which contained the perfect amount of unctuous fat encased in a crisp outer crust - It was mouth-wateringly good. 

Harry’s “All About Lobster in August” adds to the existing menu with an abundance of choice influenced by international cuisines so patrons are treated to a varied and multi-dimensional slipper lobster-centric culinary experience.

What: All About Lobster in August - 5 mouth-watering dishes from which to choose - priced from only $15 - $30 each. 

Where: Harry's Bar & Restaurant, Stamford Plaza Melbourne

When: August 2015

Gastrology bloggers dined courtesy of Stamford Plaza.

Salona

It is easy to understand why Salona has become a home away from home for many of their regular patrons.

The restaurant showcases regional specialities from across the Hellenic Republic. Every year they send one of the Salona team to Greece on a mission to find healthy traditional classics. These recipes are brought home and delivered at the restaurant, with a Salona twist.

Salona is dedicated to using only the freshest local produce available and organic where possible, sourcing local and organic produce with a high emphasis on quality. 

We opted for the degustation and left our courses in the hands of the capable chefs, allowing us to sample a vast range of dishes which, on our visit, included a selection of small tastes, meze plates, mains and dessert.

House made dips with warm pita

Our feast began with pita bread served with three beautiful dips. These well formulated dips comprised a range of bold and vibrant flavour combinations to whet our appetites.

Greek cheese and herb croquettas

The croquettas were wonderfully crisp, the filling of oozy cheese and herbs was flavoursome and perfectly seasoned.

King prawns saganaki, tomato, leek and kefalograviera; Organic chicken Kleftiko served in a baking paper parcel

The King prawns saganaki was a standout. The marriage of salty kefalograviera - a robust sheep milk cheese originating from Greece - with beautifully fresh king prawns and sweet tomato and leeks was an unbeatable combination. With the added textural kick from the chewiness of the cheese, this dish was highly addictive.

The Organic chicken kleftiko served in a baking paper parcel was absolutely tender and bursting with flavour courtesy of being cooked to perfection. The baking paper sealed all of the natural flavours and juices inside resulting in exquisitely delicate, moist chicken.

Angus beef rib Kokinisto served on pea and herb skordalia

The Angus beef rib continued the trend of stunning dishes that preceded it. It was a memorable dish combining flawless texture with equally superlative flavours and was particularly noteworthy for its fragrant and complex beefy flavours and slight smokiness.

Baklava filo cigar, hazelnut, pistachio

Our evening concluded on a sweet end with a beautifully made Baklava filo cigar. Baked to perfection, the filo pastry possessed a nice crisp bite. Although it is very easy to over sweeten baklava pastries, it seems that Salona have found the perfect balance. We loved the mixture of crushed nuts and syrup, which is tightly wrapped in layers of crunchy filo pastry to form a cylindrical tube. Truly divine.

Salona presents diners with an abundance of Greek cuisine that exudes passion and humility with affable staff patrolling the bustling dining room masterfully to create a warm and convivial atmosphere.    

Location: 260 Swan Street, Richmond
Phone: 03 9429 1460
Link: http://www.salona.com.au/
Cuisine: Greek

Gastrology bloggers dined courtesy of Salona.

Snippet: Ezard

Opting for the 3 course lunch special for $55, we dipped our toes in the cuisine served up by this fusion cookery institution. We were not disappointed by the vibrancy of flavours and skilful execution of the dishes on offer.

The $55 for 3 course plus a glass of wine offer is definitely a great way to try Ezard before you decide to fork out the $165 per person being asked for their degustation. 

The Rusted Nail by Scott Yeoman launch @ Lady Grange

Words by Jessica Williams.

It has been a wild two years for once carpenter now chef Scott Yeoman. Gastrology was invited to celebrate the launch of the past Masterchef contestant’s latest catering venture – The Rusted Nail – at Lady Grange in St Kilda recently. A lesson in following your heart, Scott Yeoman has come a long way since his carpentry days in Adelaide.

After suffering a series of injuries, Yeoman’s original trade of choice became increasingly more difficult. Searching for his next step in life, Scott turned to food both as an outlet for his creativity and something to keep himself busy and occupied while his body recovered enough to return to work. His skills quickly improved - for which he gives thanks to his extended family’s love of food and constant support – as did his love for the art of cooking. 

Searching for new adventures, Yeoman applied to Masterchef Australia and upon acceptance into the Top 24, quickly worked his way into the hearts of many Australians around the nation. A dessert pressure test saw Scott become the sixth person to leave the Masterchef kitchen - more determined than ever to pursue his own food dream. 

He worked on a new restaurant and bar back in Adelaide before moving to Melbourne in 2014 to take up a chef position at St Kilda’s Lady Grange. Never wavering, he continued to work on his catering business on the side, which has just officially come to fruition as The Rusted Nail. Harnessing his previous career in carpentry, The Rusted Nail is an ode and constant reminder to what he has been through, a product of his struggles, and an outlet to combine his passions for creativity and food. 

With espresso martinis, stunning finger food and Paul Louis Champagne, it was wonderful to raise a glass to Scotty’s achievements. We hope to sample more of his wares in the coming months. 

Gastrology bloggers dined courtesy of The Rusted Nail.

Product review: MasFood Curry Laksa

We recently got our hands on the MasFood  Curry Laksa which is perfect for making a quick and easy curry laksa in minutes in the comfort of your own home.

Masfood has just been imported by Oriental Merchant (Australia's largest Asian food importer). There are about 12 products lines which comprise mostly of ready to cook pastes and we are really excited to try many more of them!

The packet provides easy, step by step instructions on how to prepare the specific recipes. We decided to make ginger chicken and it could not have been easier!

(Serving suggestion for 5-6 person)

Ingredients

500g chicken

Fish cakes (optional)

Tofu (optional)

Beansprouts 

200 ml coconut milk

1 sachet of MasFood Curry Laksa Paste

Egg noodles or rice noodles (or a mixture of both works well too)

Steps 

1. Pour boil water in a pot and bring to boil. 
2. Boil noodles, bean sprout, prawn, fish ball etc. Once these are ready, drain away the water and put these ingredients aside.
3. Bring 4 cups of water to the boil and add MASFOOD Curry Laksa Paste into the pot.
4. Cook until it starts boiling again and then add in 200ml of coconut milk. Bring the pot to the boil again.
5. Prepare a bowl and place some noodles, bean sprout, prawn, fish ball etc into the bowl and pour the prepared Curry Laksa soup into it.
6. Enjoy!

We loved how easy and delicious the curry laksa was to cook and will definitely be cooking this again for a quick and easy mid week dinner. We were really impressed by the quality of this MasFood product and are looking forward to testing out the other products in the range!

This post was sponsored by MATRADE's Malaysian Kitchen Program.

The Grand 130 year birthday celebration

The Grand in Richmond is a culinary institution that needs little introduction and has long been a Gastrology favourite. Consistently plating up delicious, authentic Italian food with care and an emphasis on fresh, quality ingredients, The Grand has earned many loyal regulars and a 2015 chefs hat from The Age Good Food Guide.  

Therefore, when invited back to The Grand to celebrate its 130th birthday with Zomato, Gastrology bloggers were understandably excited. 

The birthday celebration was a gorgeously stylish affair - the Como dining room had been breathtakingly transformed by The Three Piece Suit with stationary styled by Lauren Skorsis. And what would a birthday be without a birthday cake, courtesy of Bake and Co.  

Pepper crusted venison carpacial, goat cheese mouse and beetroot

Wonderfully tender, wafer thin slices of rare venison paired beautifully with the gamey goat cheese mouse. The beetroot lent a wonderful sweetness.

Agro dolce quail with procini mushroom puree, brussel sprouts, quail egg and black truffle.

The quail was cooked to a rarely found perfection. The mushroom puree packed an amazing depth of flavour and the generous shavings of black truffle elevated the aroma of this dish to another level. Simply stunning - a must try dish.

Broad bean, pecorino and mint risotto

The risotto was cooked immaculately, ensuring the rice retained the ideal firmness and creaminess. The mint provided freshness, contrasting beautifully with the creaminess of the pecorino.

Mortadella cappalletti in brodo

A deceptive dish of cappalletti in a clear broth, however hidden inside the cappalletti was a mortadella sausage filling that was powerfully rich and moreish.

The nights festivities involved us preparing our own fish course by selecting our own ingredients to pair with the wonderfully fresh barramundi and sealing them all inside a layer of terracotta.

After being expertly baked by the chef, our terracotta parcels were brought out to the dining table where we broke them open to reveal their delicious contents.

Cone bay barramundi cooked in terracotta

The texture of the fish was exquisite and cooked to perfection. The ceramic casing sealed all of the natural flavours and juices inside resulting in exquisitely delicate, moist fish.

Buffalo mozzarella, tomato, basil

Lemon delizia

The night ended on a deliciously sweet note with a lemon delizia, melding a beautiful combination of textures, flavours and techniques.

It was an honour to celebrate The Grand turning 130 years over a truly decadent and wonderfully prepared degustation. If you are keen to try the wonderful dishes on offer at The Grand, we would encourage you to sign up for free to the VIP list at http://www.grandrichmond.com.au/vip.html as all Grand VIP's get a birthday dinner for free!


Location: 333 Burnley Street, Richmond
Phone: (03) 9429 2530
Link: http://www.grandrichmond.com.au/
Cuisine: Italian

Frico Cheese

Frico Dutch cheeses are known and loved throughout the world. Made with fresh milk from Friesian cows, the cheeses are naturally ripened and crafted by experienced cheese-makers to provide the pure goodness and authentic taste of nature at its best. 

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

Frico cheese has been made by experienced cheese makers since 1898. 

Dutch cheese is accessible when it comes to taste and can be used in a wide variety of dishes with fresh milk from Frisian cows which results in the finest, tasty and nutritious cheeses with the highest quality. We found the different cheeses all very versatile to use, making them the Perfect Partner for our dishes at home.

Whether mild, matured, seasoned with herbs or made from goats’milk, every cheese has a unique taste and all made from original recipes.

Find out more here.

A25 Pizzeria

A25’s mission is simple - to serve good-quality, uncomplicated Italian food at a good price. Far from being “just another pizza joint”, the menu boasts delicious Italian classics including delicious pastas, snacks and desserts.

Gastrology recently joined A25 Pizzeria on a delicious journey from Roma to Pescara. It was a night of traditional cuisine with a modern twist by celebrated Italian stalwart Remo Nicolini and lauded chef-restaurateur, Raymond Capaldi. 

The restaurant boasts a modern and fun fit out with images of Sofia Loren and pink neon light installations. There is even an audio of a former Italian president and his mistress cheekily rolling in the background when you visit the bathroom.

We commenced our evening with several delicious starters. The “Bombolone di Parmiggiano”, a savoury bombolone was delicious. These golden puffs were stunning. Ethereal in texture, the doughnuts were coated in a salty sugary mixture and tasted delicious with the oozy parmesan custard filling.

Another must have is their “KFR” - Kentucky Fried Rabbit which is served with the most wonderful artichoke pesto. The morsels of rabbit were delectably crunchy on the outside and extremely tender and juicy in the centre.

An absolute highlight from our dinner was the Orecchiette alle Fave. As expected of any good Italian restaurant, A25 is particularly good at producing quality pasta dishes. The Orecchiette that we had was no exception. The ear shaped pasta were intertwined amongst lashings of onion, lime and broad beans. The flavours were complex and rich. Texturally, the tenderness of the pasta contrasted nicely with the bits of crispy crouton pieces. 

Our savoury courses concluded with 3 delectable pizzas: The Bufala, Tartufo and L.S.D.

The LS.D in particular impressed with its unique and delicious flavour combinations. It was picture perfect in appearance and outstanding in taste. An almighty pizza that was created with liquorice, Italian sausage, dates and radicchio it was a delightful fusion of flavours that ensured every mouthful was moreish. Encircled with a puffy crisp crust, this pizza was superb.

Our evening concluded with a playful dessert called “Gucci by Gucci” which echoed the perfume with the use of aromatic mastic.

A25 delivers with a fresh take on tradition that is stylish and playful with only the finest ingredients imported from Italy. 

Location: 720 Chapel Street, South Yarra

Phone: 03 9826 2233

Link: http://www.a25.com.au/

Cuisine: Italian

Gastrology bloggers dined courtesy of A25.

Smiles Of Melbourne

Smiles Of Melbourne is Australia’s leading teeth whitening Dental Studio. Owned and operated by dentists, these guys are notable in the industry for Teeth Whitening.

As the foodie capital of the world, Melbournians love their food - being a coffee snob is common place and  dinners over copious amounts of red wine are the norm. The only downside is the effect of this very varied and “colourful” diet on the appearance of your pearly whites which have well, become not so white.

We were pleased to visit Smiles Of Melbourne to receive an hour treatment and to see the results of using their state of the art whitening formula.

The clinic is headed by Dr. Ramy Georgy, an experienced dentist who first established a successful clinic in Mitcham. 4 week booking waiting lists resulted in the move to the more spacious Macedon Street clinic in Lower Templestowe where the practice houses four studios offering teeth whitening services resulting in a much shorter waiting period (yay!). 

The services stand out from what is on offer elsewhere in the market as only dentists are able to gain access to the most effective ingredients that many other non-dentists offering teeth whitening cannot access. Further, Smiles Of Melbourne’s exclusive whitening formula is one that has been perfected after extensive research, is unique to their practice, made in the US and isn’t sold anywhere else. Benefits of their exclusive formula include a decreased sensitivity on teeth and gums during treatment, ensuring a very pleasant experience.

We felt absolutely at ease in Dr. Ramy’s expert hands.  All you do is sit back and relax while the treatment ensues. 

In one hour, you can walk out with a brand new and beautiful white smile.

Dr. Ramy also provides packages for "top up" treatments after a few months to ensure your smile continues to look beautifully white.

Smiles Of Melbourne offers every individual who walks through the door the opportunity to have that beautiful smile they’ve been wanting for a long time. Treat yourself to their uniquely produced whitening formula and the guarantee of a dentist performing your treatment to make sure you get the best results.

Location: 1/33 Macedon Road, Templestowe Lower

Phone: 03 86781730

Link: http://smilesofmelbourne.com.au/

Email: info@smilesofmelbourne.com.au

Instagram: Check out amazing before and after shots on their Instagram (https://instagram.com/smilesof.melbourne/)

Gastrology bloggers experienced the Single Visit In-Office Whitening courtesy of Smiles Of Melbourne.

The Meatball & Wine Bar Cookbook Launch

Words by Jessica Williams.

The Meatball and Wine Bar’s third chapter – affectionately known as Smith Balls, due to its location on Smith Street in Collingwood – celebrated its third birthday on Thursday night. 

Gastrology was invited to attend the celebration, which coincided with the launch of Meatball and Wine Bar owner Matteo Bruno’s first book. 

What kind of book you ask? You guessed it. Meatballs. 

Given the success of Meatball and Wine Bar – now serving up balls in three locations around Melbourne; Flinders Lane, Richmond and Collingwood, there really is no one better to sauce – no source – a meatball recipe from, than Matteo Bruno. 

Meatballs – The Ultimate Guide contains 60 meatball recipes, plus a further 60 sides, sauces and garnishes that are sure to impress. But personally, we’d just like to leave the meatball making to the experts. 

The party was a swift reminder of just how good a dining experience is at the Meatball and Wine Bar. You start with cheese and charcuterie, order your balls (five choices), sauce (three choices) sotto palle (what your balls sit on – five choices) and never leave without dessert. 

The charcuterie was divine, and yes we did take home a couple of those doggie bags containing wagyu beef jerky that was being passed around.

We had to dodge and weave through the crowd to secure a slider – well worth it, - and stayed to enjoy an extra Negroni on tap until the Whoopie Macs emerged. Ice cream sandwiches, people. 

When dining in the restaurant, you choose your cookie, you choose your ice cream and you make your bliss. Thank you Meatball and Wine Bar, we can’t wait to come back for dinner. 

Gastrology bloggers dined courtesy of Meatball & Wine Bar.

Images courtesy of APL Photography.

Recipe: Roti Canai

A mamak stall favourite, Roti canai is a type of Indian-influenced flatbread found in Malaysia which goes down a treat own its own or with curries.

Here is a simple recipe to make this delicious treat at home.

Ingredients

• 2 tbsps, evaporated milk, mixed with 1 tbsp sugar (this mixture can be replaced with sweetened condensed milk)
• 1.5 cups water
• 5 cups flour
• 2 eggs, beaten
• 1 tsp salt
• 2 tbsps sugar
• 1 cup Malaysian palm cooking oil

Directions

1. In a small bowl, mix the evaporated milk mixture or condensed milk with water and set aside.
2. In a mixing bowl, sift the flour. Add eggs, salt, sugar and 5 tbsps of Malaysian palm cooking oil or melted butter and mix well.
3. Add the diluted evaporated milk mixture of condensed milk into the mixing bowl and knead for 10 minutes to make a soft dough.
4. Shape dough into a ball and place it in a small bowl. Cover with a damp cloth and set aside in a warm place to rest for 30 minutes.
5. Then portion the dough into 12 pieces and roll each piece into a small ball. Coat each dough ball in ghee or oil. Cover and set aside again for at least 20 minutes or up to 4 hours.
6. Grease a rolling pin and work surface with ghee. Roll out each dough ball to make it as thin as possible. Fold in the edges and roll out again, slightly.  Repeat this once or twice to create a thin sheet.
7. Heat an iron griddle or heavy pan and grease with a little ghee or butter.
8. Fry dough individually on th ehot griddle/pan over medium to high heat until crispy and golden brown, about 3 minutes on each side, adding ghee or oil as necessary.

Contributor: Anthony - Independent Photography Professional

Anthony is an independent photography professional.

Anthony runs a photography and videography company, “D Photographer”. D Photographer comprises of several young and talented photographers and videographers who are each eager to be innovative and creative in every project they perform. The seek to assist clients capture their best moments and showcase their products in the best possible manner and are proactive in resolving any of their problems along the way.

Anthony's experience spans across a variety of different industries. He has experience in photography and videography services in:

• food and beverage;
• industrial and corporate;
• property and interior;
• commercial;
• weddings;
• events;
• human interest and society;
• baby and kids; and
• pet photography.

Please contact us if you are interested in Anthony's photography or videography services.

Contributor: Jessica Williams

Jessica Williams is a food blogger, freelance food writer, PR manager and Gastrology’s newest contributor. 

A major Melbourne foodie, you can often find her lining up for the latest and greatest Acai Bowl offering or travelling around in search of her next big food find. 

You can read more about her adventures at www.jessicasallgoodthings.com – or follow her every movement on Instagram: @jsallgoodthings

Woodland House

When you arrive at Woodland House, a mere first glance makes you understand why new owners Thomas Woods and Hayden McFarland have decided to continue their stint at the old Jacques Reymond location. 

Sumptuous statement chandeliers, show plates on crisp white linen, well-spaced tables and noise levels at a muted hum capture the luxury and ambience of a bi-gone era creating the perfect setting for opulent fine dining. 

While Jacques Reymond has left the building, one thing is certain - the breathtaking mansion continues to honour its glamorous past, with an evolving epicurean offering.

The dynamic menu features local producers and showcases top ingredients cooked in a manner which allows their natural flavours to shine through.

Rockling, crab emulsion, almond

Matched with: 2011 Tarrawarra ‘Reserve’ Chardonnay, Yarra Valley, Australia

The rockling was served in a beautiful sea of crab emulsion. The fillet had been cooked at very low temperatures for an extended period and, as a result, retained slightly gelatinous characteristics. The flesh was extremely delicate and communicated many of its natural flavours. It was a beautiful start to our dining experience.

John Dory, sheep’s whey, bottarga, dill

Matched with: Grüner Veltliner ‘Von Stein’, Saloman Undhof, Kremstal DAC Reserve, Austria

The John Dory was perfectly cooked – its skin was crisp and the underlying flesh was tender and succulent. 

Snail, pig tail

Matched with: 2011 Etna Rosso, ‘Archiner’ Pietradolce DOC, Sicily, Italy

The beautifully composed dish of snail and pig tail was highlighted by its feature components that were each expertly prepared. 

Spatchcock, Jerusalem artichoke, black garlic

Matched with: 2013 Sumur Rouge, Domaine Guiberteau, Loire Valley, France

The spatchcock was silky, courtesy of being cooked to perfection. The natural gaminess of the spatchcock was showcased alongside the subtly sweet Jerusalem artichoke puree. 

Shortrib, sweetbreads, kohlrabi

Matched with: 2010 Agricola Punica ‘Barrua’ IGT, Sardinia, Italy

The shortrib was tender and delicious, with caramel undertones courtesy of being slow-braised. Paired with an earthy and luxurious sauce, the shortrib fell away at the weight of our forks whilst still retaining its integrity. The perfectly cooked sweetbreads were a great accompaniment. It was a magnificent dish.

Cheese, boudin noir

Our cheese dish was a cheese sensation that demonstrated memorable dishes can often be very simple. In this instance, a slice of an amalgamation of cow and sheep milk cheese was topped with fried black pudding and crisps. 

Celeriac, macadamia milk sorbet, fermented pineapple

Matched with: 2014 Singlefile Frankland River Riesling Botrytis, Great Southern, Australia

A wonderfully imaginative dessert concluded our meal. The dessert featured a truly novel flavour combination of celeriac, macadamia milk and fermented pineapple that succeeded.  

Under the guidance of Woods and McFarland, 78 Williams Rd, Prahran continues to be a timeless fine dining landmark and continues its award-wining food journey.

Location: 78 Williams Road, Prahran

Phone: 03 9525 2178

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

Cuisine: Modern European, Contemporary

Gastrology bloggers dined courtesy of Woodland House.