The Free Wines App

In early August, the Free-wines.com dining program launched its free App which is now available to download in both the Apple and Android play stores.  

A world first, the App offers members a free bottle of award winning wine when they dine at participating restaurants with a minimum spend (usually $100 or more). These include chef hatted restaurants, local restaurants, pubs, clubs and cafes – something for everyone.  And to make the deal even sweeter, the membership for Free-wines is absolutely free.

The free wine is provided by Zenith Wine Agencies, a specialist on-premise wine importer and wholesaler, rated in the Top 20 national and east coast on-premise distributors in Australia.

Gastrology recently experienced the Free Wines App at Sezar.

One of the few venues to serve Armenian cuisine, Sezar brings a fresh approach on traditional Armenian flavour combinations to Melbourne. 

To receive a free bottle of wine, all you have to do is:

1. Make sure you download the Free Wines app to your phone.
2. On the night of your visit to a participating restaurant, select that restaurant on the App.
3. Select your wine of choice (there is always a bottle of red and a bottle of white wine to choose from).
4. A pop up message will appear saying ‘Please show your waiter’. Show this to your waiter and the waiter will then bring you your bottle of wine!

It was incredibly easy and fuss free to use.

We thoroughly enjoyed the food that we had at Sezar. For starters we recommend the Spinach & Feta Boreg. These mouth-watering pastry cigars were delightful. Biting through thin, crunchy exterior pastry, our taste buds were greeted with a flavoursome concoction of soft wilted spinach and luxurious feta. 

The Twice cooked chicken wings were also delicious. The meaty chicken wings were crusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior and drizzled with pomegranate glaze before being laced with crushed pistachios. 

From the Large Plates section, the Armenian BBQ Chicken is not to be missed. The chicken was exquisitely tender and full of flavour and went beautifully with the pickles, tabouleh, flat bread and tahini.

The Coombe Farm Pinot Noir which we had chosen was the perfect companion for the food we had. The fruitiness and hints of spice from the wine were a great match for the dominant fresh herbs which featured in every dish. 

The desserts at Sezar are a must have. The dessert tasting plate features every sweet on the menu and is a sight to behold (before devouring). Think crispy filo, walnut toffee, ice cream and salted caramel or Vanilla parfait with crumbly pistachio crust, berries and lashings of rosewater syrup. Simply stunning!

Find out more and download the Free Wines App here.






Gastrology bloggers dined courtesy of The Free Wines App.

Cecconi's Breakfast - Spring Menu Launch

Written by Jessica Williams.

In today’s society of “Freakshakes”, “Cronuts” and “Superfood Breakfast Salads seasoned with the tears of a mythical unicorn”, it can be easy to forget just how wonderful simple, quality breakfast ingredients can be.

Gastrology was invited to Cecconis, an Italian restaurant on the Paris end of Flinders Lane, to sample its new spring breakfast menu, designed and developed by owner/operator Maria Bortolotto, available Monday to Friday from 7.30am.

The restaurant itself is the definition of Italian elegance. Located slightly below ground level, diners descend an elegant stairwell towards the warm, glowing brasserie where white table cloths top tables which are surrounded bu high backed leather chairs. 

The open-style kitchen prep area can be seen from the entry way, and at the marble bar, which is well stocked with Italian wine and Campari, sits a basket of freshly baked breads and muffins, ready and waiting for the day’s visitors. 

Even at 7.30am, Cecconis retains its enticing, moody, evening ambience. It’s the smell of freshly brewed coffees and pastries that are the only real giveaway that it is only breakfast time. 

The soy lattes are creamy, smooth and well balanced– a true testament to a skilled barista who would no doubt prefer diners stuck to luscious, full cream milk; the best ingredient of a classic, white coffee, aside from the bean itself. 

But trends have in fact permeated the classic Italian eatery. The breakfast feast begins with freshly squeezed blood orange juice, served from an old-style glass milk bottle. The restaurant is a stage for Victoria’s seasonal ingredients with much of the produce coming from the restaurant’s farm in Lorne.

The first meal is Paleo Granola with almond milk. A dish inspired by Maria’s recent transition to the paleo diet (a powerful move for a woman that spends her day surrounded by some of the best pasta in Melbourne). Made up of nuts, seeds, coconut, dried fruit and spices topped with fresh berries, the bowl is a picture of health. Decorated with edible flowers; it is as tasty as it is beautiful.

The breakfast antipasto plates arrive soon after; a representation of the ingredients that make up much of the remainder of the menu. Designed for sharing, the antipasto plate can be shared between two people and is a generous and hearty way to kick-start the day. It is here we are reminded of the simple beauty and exquisite taste of standalone, authentic Italian ingredients: fresh prosciutto, crunchy sourdough bread, juicy tomatoes doused in olive oil, velvety goats cheese feta, bright green avocado and creamy scrambled eggs. 

No trends here, just provincial European flavours that are enhanced by Cecconis preference for locally sourced and seasonal produce. Available on the platter, or ensconced in a variety of other breakfast style dishes, the Cecconis hot breakfasts are classic and refined. 

It’s the eggs that are a true revelation. Combined with chives and parmesan, and immensely silky, they are the best scrambles we have tasted around Melbourne in a long time. As we scrape our eggs bowls clean, two freshly baked muffins are placed in front of each place card to take with us for mid-morning snack. 

Thanks Cecconis, you most definitely know how to spoil.

Location: 61 Flinders Lane, Melbourne
Phone: 03 8663 0500
Link: http://www.cecconis.com/
Cuisine: European, Italian, International

Gastrology bloggers dined courtesy of Cecconi's.

Dinner service returns @ Fitzrovia

Culinary darling of St Kilda, Fitzrovia is serving dinner once again.

Fitzrovia’s ethos of using seasonal produce sourced from Victoria means that the new Fitzrovia dinner menu celebrates this season’s best local spring produce.

Signature polenta chips, truffled parsley & Parmesan

Far from being just a side dish, denied due love and attention, Fitzrovia’s polenta chips were a welcome deviation from the norm with each individual chip deep fried to perfection to achieve a crunchy golden skin and a fluffy centre. The coating of truffled parsley and parmesan was exquisite in taste and an ideal match for the chips. These chips alone are worth a return visit to Fitzrovia.

South Gippsland milk fed veal fillets Milanese in lemon zest, parsley and Parmesan crumbs with bagna càuda and an organic truss tomato, rocket and shaved Parmesan salad

The South Gippsland milk fed veal fillets Milanese in lemon zest, parsley and Parmesan crumbs were one of the highlights from the dinner. As we sank our teeth through the crispy crumbed layer of the crumbs, it unleashed moreish and tender morsels of veal – just beautiful. It was a simple dish, done well.

Thyme & garlic confit free range Ovens Valley duck leg with braised black lentils, brussels sprouts & sauce gribiche 

The duck leg was tender and bursting with flavour with the mellow braised black lentils and brussels sprouts allowing the rich flavour of the duck to transpire.  The flavoursome sauce gribiche provided the crowning element to this wonderful dish.

With an emphasis on tried and true flavour combinations with a modern twist, Fitzrovia’s ‘Gate-to-Plate’ cuisine profiles the finest in Victorian produce. It celebrates what true casual dining is all about – simple and fresh ingredients done well and is a delicious dinner option as the weather warms up. 

Location: 2/155 Fitzroy St, St Kilda
Phone: (03) 9537 0001
Link: http://fitzrovia.com.au
Cuisine: Modern Australian





Gastrology bloggers dined courtesy of Fitzrovia.

Michel’s new surprise cake range

Michel’s have recently launched a new surprise cake range where customers can design their own cake. 

Gastrology were pleased to be given the opportunity to design our own cake for an extra special 60th birthday party recently.

The process is simple...

Step 1 - Choose your base size

We opted for the tiered cake as we had around 30 guests attending the party. The cake fed them all comfortably but if you've got some sweet tooths in the crowd, Michel's conservative estimate of  16-28 serves is a great guide.

Step 2 - Pick your flavour

Being true chocoholics, we could not go past the chocolate sponge. It was wonderfully fluffy and moist without being too heavy or dense, making it the perfect sweet end to a decadent meal.

 

Step 3 - Pick your toppings

Our topping choice of berries was wonderful. Featuring luscious raspberries, blueberries and strawberries, it was a wonderfully fresh addition to our cake. 

Step 4 - Pick your sides

We chose the chocolate plaques to go around the side. 

Step 5 - Pick your ribbon colour 

To ensure our cake looked extra festive, we chose red ribbons which also matched the red from the strawberries and raspberries.

Pick up!

A week after putting our order through, the cake was ready for pick up from the store of our choice (Michel's Spencer St Outlet) on the day of the 60th birthday party. 

Our guests absolutely adored the cake. Effortlessly elegant and delicious, we found our guests commenting on the beautifully made layers, the airiness of the chocolate sponge and the freshness of the berries.

The beautiful birthday girl loved the cake too!

What: Michel’s new surprise cake range
Where: All Michel's Pattiserie outlets
Link: http://www.michels.com.au/

Public House

Elegant and approachable, Public House impresses with a delicious menu that spans a wide range of world-inspired dishes.

The moody colour scheme and lighting accented by Art Deco detail within an industrial design create a relaxed ambience that is perfect for socialising. 

The kitchen is in safe hands under the guidance of Head Chef Paul Muir. Muir’s talent is palpable, courtesy of a successful career in Victoria’s epicurean scene, having previously headed the kitchen at Bacash and Stones of the Yarra Valley.

In line with Public House’s social setting, the menu items are designed primarily for sharing. 

Tempura battered zucchini flowers filled with Persian fetta & mint

The tempura zucchini flowers stuffed with Persian fetta and mint and served atop a dollop of luscious hummus were excellent.  The batter encasing the zucchini flowers was ethereally light and crisp while the stuffing was rich and flavoursome.  Combined with the creamy hummus, the dish was a delight to eat.

Grilled Hervey Bay scallops, waikami, salmon roe

The scallops were perfectly seared and bursting with sweetness - further enhanced by the restrained savouriness of the waikami. 

Fried soft shell crab tacos, corn & avocado salsa, kewpie mayo

We adored the beautifully crispy and juicy soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. With a touch of freshness from the sweet corn salsa and fresh herbs, it was a playful and delicious dish.

Grilled Calamari, du puy lentils, chorizo, parsley sauce

The grilled calamari was another crowd favourite. Tender ribbons of beautifully grilled, unbelievably tender calamari were enhanced by spicy chorizo and fresh parsley sauce. The calamari was beautifully cooked and perfectly seasoned with a distinctly Spanish influence.

Crispy pork belly, hoi sin, Vietnamese herbs, picked vegetable salad

Each pork belly slice had been succulently roasted to retain a porky juiciness and retaining a healthy layer of melt-in-the-mouth fat in the process. The accompanying salad featured dazzlingly fresh ingredients which blended harmoniously, resulting in a clean and bright dish with balance.

Pork Belly Bao

The pork belly bao was wonderful. Featuring the tried and true flavour combination of hoisin sauce and crispy pork belly, it truly hit the mark. The outside of the bun was pan fried, resulting in a crisp exterior which echoed the crispy pork belly within.

Ricotta gnocchi, roasted pumpkin, walnuts, shaved parmesan, basil oil

Our favourite dish of the night, the house made ricotta gnocchi was simply superb. It was a faultless dish of light, fluffy gnocchi with a crisp exterior combined with sweet roasted pumpkin, crunchy walnuts and wonderful freshness from the basil oil.  

Rhubarb & frangipani tart, soft meringue, vanilla bean ice cream

This striking dessert of Rhubarb and frangipani tart was an explosion of flavour. The soft meringue was addictively sweet and melted in the mouth. Paired with the exquisitely short crumbly pastry, gooey rhubarb centre and vanilla bean ice cream, it was a beautifully balanced dessert.

Chocolate & Nutella pave, saffron pear, mascarpone 

Featuring rich chocolate and Nutella, the pave was a decadent end to a decadent meal. The saffron pear was desirably tender and fragrant and paired well with the chocolate, as did the mascarpone.

Selection of truffles (white chocolate, lemon & coconut, cherry & dark chocolate, almond & dark chocolate, pistachio & dark chocolate)

Located in the heart of Richmond, Public House delivers on all fronts - the dishes are bold and diverse, the staff friendly and the environment modern and relaxed.

Location: 435 Church Street, Richmond, Melbourne

Phone: 03 9421 0187

Link: http://publichouse.com.au/
Cuisine: Modern Australian

Gastrology bloggers dined courtesy of Public House.

Malaysian Kitchen Programme TV Campaigns

Malaysian cuisine is a culinary diversity originating from its multi-ethnic population of Malays, Indian, Eurasian, Chinese, Nyonya and the indigenous peoples of Borneo.

The Malaysian Kitchen Programme is a global initiative by the Malaysian External Trade Development Corporation – MATRADE which promotes Malaysia through its cuisine.

Recently, the Malaysian Kitchen Programme teamed up with Everyday Gourmet from July till September across 12 episodes which featured a tantalizing smorgasbord of Malaysian inspired dishes prepared by Justine and her guest chefs.

Air Dates	Malaysian Recipes	Chef
10th July 2015	Malaysian Beef Curry	Justine Schofield
14th July 2015	Sambal Prawns	Jackie M
23rd July 2015	Young Coconut Panna Cotta with Tapioca and Fresh Fruit	Justine Schofield
29th July 2015	Mee Goreng	Adam Liaw
3rd August 2015	Black Pepper Crab	Justine Schofield
4th August 2015	Spiced Fish Cutlet with Coconut Sauce and Cucumber Salad	Colin Magee
6th August 2015	Nasi Ulam (Malaysian Rice Salad)	Justine Schofield
11th August 2015	Peanut Pancakes	Adam Liaw
17th August 2015	Malaysian Chicken Curry	Jackie M
24th August 2015	Kueh Teow Siram	Jackie M
1st September 2015	Malaysian Potato Salad	Justine Schofield
2nd September 2015	15 Minute Laksa Nyonya	Jackie M

In case you missed any of the episodes, you can still catch them on everydaygourmet.tv under the Malaysia Kitchen tab (http://everydaygourmet.tv/recipes/malaysia-kitchen)


What’s next...

A new TV campaign is set to take up where Everyday Gourmet has left off with an exclusive 10-episode Malaysia Kitchen Series which will be aired from mid-October to late December.

This TV program has been tailored specifically for the Malaysian Kitchen Programme and will be hosted by Alvin Quah (Series 2 Masterchef). This weekly series will be aired on Channel Seven Mate on Saturdays at 3pm and will demonstrate how viewers can create a wide variety of simple, authentic Malaysian dishes at home.

Adding one final feather to cap off what will prove to be a stunning year for the Malaysian Kitchen Programme, a one final half hour Malaysia Kitchen Special will be airing on Good Chef Bad Chef, hosted by chef Adrian Richardson and nutritionist Zoe Bingley-Pullin with details to be released soon!

Visit www.malaysiakitchen.my for more mouthwatering culinary creations or join us on Malaysia Kitchen Insiders at https://www.facebook.com/MKInsiders. 

The Mill House Launch

The Mill House, situated in one of Melbourne CBD’s most historically significant sites on Flinders Lane – Tomasetti House – opened its doors on Friday 28 August as a sizeable and vibrant bar, with small bar hospitality.

Gastrology recently attended the launch of The Mill House where we enjoyed boutique beers, imaginative concoctions, and delicious food.

The Mill House concept and interior is a tongue-in-cheek tribute to Charles and William Degraves, thetwo Melbourne brothers who constructed Tomasetti House in 1851, originally to house a steam flourmill, boiler, and stables. The family name is associated with a rich history full of scandal and deceit, as well as feats of great "industrialism".

The entertainment during the night was a tribute to this rich history...

Internal features such as brass finishes, bluestone walls, and recycled beech wood all combine to deliver an eclectic venue like nothing else in Melbourne. 

Quirky Victorian detailing will surprise and intrigue, including a ‘cabinet of curiosities’ stocked full of original or repurposed medicinal and historical artifacts. A brainteaser pictogram wall depicts the story of the Degraves family history merging with The Mill House, and cheeky nudes add a splash of debauchery to the restrooms.

The Mill House’s unique drinks offering include moonshine spirits imported exclusively for The Mill House by boutique drink specialists Artisan Handcrafted. We enjoyed sampling the moonshine which came in multiple flavours, including Apple Pie, Blackberry, and spicy Firecracker.

The Mill House share-style food offering, described as a hop, skip and jump between nations, was available to keep guests hunger pangs at bay. The menu includes chicken ribs with pisco syrup and green onion; smoked pork belly with cous cous and Malbec jus; prawn and chorizo with peas, red pepper coulis and chilli; and a selection of pizzas. 

Image credits: Lucas Dawson

Location: 277-279 Flinders Lane, Melbourne VIC 3000

Phone: (03) 9662 4002

Link: http://themillhouse.com.au/

Chato Café y Tapas

Thornbury’s newest dining resident, Chato is turning heads with a seasonal menu that is full of vibrancy, character and the flavours of Spain. 

Open since 13 July, the family-run venue by Darebin residents Maria and Jenny Echevarria-Lang places a focus on the community, with small and Melbourne-based businesses supplying much of the kitchen’s produce. The local spirit of Chato is seen at every level, from the coffee by Reservoir roaster Niccolo and fairtrade organic teas from Melbourne-based tea trader Somage, to local meats supplied by Thornbury Meats, free-range poultry by Poultry N More and other produce from Melbourne’s much-loved Casa Iberica.

Well-respected in the hospitality industry, head chef Maria brings a wealth of experience to Chato. Chef and co-founder of Melbourne’s iconic Caffe e Cucina, Maria then moved on to establish Ramblas in South Yarra followed by the popular café Lorca in Centre Place, Melbourne. 

Born in Madrid, Maria came to Australia at the age of four with her family, who emigrated due to persecution by the Franco regime after running tapas bars that assisted the opposition. Maria maintains strong contacts in Spain, travelling there often to visit family and be immersed in the vibrant Spanish culture and cuisine that Melburnians have grown to love.

The space is warm and reminiscent of a small, intimate Spanish street bar. A rustic timber surround makes up the front bar, and maroon and green tiles wrap around the front bench. These colours are infused throughout the venue, including a white wash speckled with green that has been applied to the original red brickwork.

The wine list is made up of equal parts Australian and Spanish wines. We highly recommend the Marques de Caceres Rioja Tinto Crianza. A robust and fruity wine with hints of chocolatey oak and delicious tannin structure, it was a great accompaniment to our Spanish feast.

Left: Whole Portuguese sardines char-grilled; Deep fried Basque sausage wrapped in thinly sliced potato with a sherry vinegar reduction 

We commenced with a selection of tapas. 

The sardines were a delight, boasting a wonderful depth of flavour. 

The Deep fried cauliflower in a saffron and manchego batter was encased in ethereally light and crispy tempura batter. This dish was vegetarian comfort food and would make anyone with a distaste for cauliflower reconsider.

From left: Deep fried cauliflower in a saffron and manchego batter; Spinach sautéed with currants and almonds; Meatballs

The seemingly casual dish of spinach sautéed with currants and almonds was delicious. Carefully and intelligently composed to combine texture and flavour in exciting ways, the wonderfully wilted spinach was delightful.

Traditional comfort-food classics, the meatballs were sufficiently seasoned and wonderfully flavoursome.

Ox cheek braised in PX

The Pork cheek confit was outstanding. The cheek was tender and delicious, with caramel undertones courtesy of being marinated in pedro ximenez. It was a brilliant amalgamation of flavours which produced a hearty comforting dish.

Paella Mixta

The paella was exquisite. Cooked with seafood and chicken, the paella delivered a great amount of flavour. Served in a paellera (paella pan), there was a beautifully crusty/slightly burnt bottom which had the infused aromas of being cooked over an open fire.

Leche Frita - Fried Milk drizzled with an orange honey syrup and vanilla bean ice-cream

Simple, yet seductive, the Leche Frita was utterly irresistible. An extra thick milk pudding which had been dried, breaded, and then fried to golden perfection, the result was a creamy milk-pudding centre encased in a warm and crunchy fried shell. Delicious!

Churros - as served in Spain with a thick sweet drinking chocolate and no icing sugar

The churros were superb. Moist and light on the inside with a crispy exterior, we enjoyed dipping them in the accompanying thick chocolate sauce.  We loved the slightly savoury flavour profile of the churros which provided balance to the dish.

Chato brings Spanish flair to Thornbury with its outstanding offerings. Expect flavoursome dishes and friendly service with Spanish twists along the way that will take you straight to Spain.

Location: 921 High Street, Thornbury
Phone: 03 9484 8554
Link: http://www.chato.com.au/
Cuisine: Spanish

Gastrology bloggers dined courtesy of Chato.

Horse Bazaar

As part of Horse Bazaar’s 10-year celebrations and the launch of a new gluten-free Japanese menu Gastrology were invited to experience a night at Horse Bazaar, one of Melbourne’s original hidden bars.

Horse Bazaar serves fresh, home cooked Japanese soul food. The menu features a mixture of Japanese dishes and pub food with a hint of Japanese flavour/style with plenty of vegetarian and vegan options to please the masses. All food is lovingly made fresh in house and by hand. There are many gluten free, vegan and vegetarian Japanese food options. As there are almost unheard of in Japan, they required head chef Takako Enomoto to reinvent many classic Izakaya dishes. 

The venue features a state of the art 20-meter panorama projection system; this bar is unlike any other in Melbourne. Digitally projected wallpaper wraps its way around the majority of the room with striking ever-changing visuals. The eclectic live entertainment (listed on their website) includes live music; story readings, international DJ’s, reggae bands, performance art and hip hop battles.

Background: Salmon Sashimi; Foreground: Seared tuna with negi miso and coriander salsa

Chicken gyoza

We start with a few izakaya style tapas. Great for a bar snack or for sharing with friends, we chose from a large list of options that are available in either full or half serve portions, providing patrons with the opportunity to try multiple dishes.  The Salmon Sashimi was a stand out. The slices of sashimi were fresh and exquisitely textured. The home-made chicken gyoza was also delicious. The flavoursome chicken nestled within the delicate pastry skins was well seasoned and was beautiful in flavour.

Hokkaido Style Salmon Steak on Rice

The Hokkaido Style Salmon Steak was a traditional dish done well. The salmon was cooked very well and lacquered with umami laden negi miso. 

Jumbo Chicken Parmy curry with rice

The Jumbo Chicken Parmy curry was absolutely moreish. The tender chicken breasts boasted a beautiful exterior crumb while the curry was robust, fragrant and had just the perfect amount of spice. Together with steamed rice, it was an addictive and comforting dish.

Recently celebrating 10 years of quality Japanese inspired cocktails and tasty izakaya style soul food, Japanese-owned, Melbourne-based Horse Bazaar is a fusion of visual arts, live music and specialty drinks.

Location: 397 Little Lonsdale Street, Melbourne

Phone: 03 9670 2329

Link: www.horsebazaar.com.au

Gastrology bloggers dined courtesy of Horse Bazaar.

Product review: Ruby Chai

Rich and exotic, Ruby Chai's blend of spices are invigorating. These guys have succeeded in crafting flavours so intense, it had us begging for another sip.

At Ruby Chai, the art of bleding spices has been perfected over 20 years. They are obsessed with using only premium quality ingredients and every handmade batch begins with exquisite whole spices, ground fresh as needed. 

We were pleased to try three of their blends: the Ruby Honey Chai (black tea blended with honey and spices); Ruby Masala Chai (Black tea blended with spices); and Ruby Red Chai (Caffeine Free Rooibos blended with spices.

Each boasted amazing aromas with piquant flavours. Of particular note was the Ruby Red Chai which we thought was very clever. We loved the caffeine free aspect of it and its refreshing taste, which was almost nutty, full bodied and went very well with the blend of spices. The result was a very delicious tea.

The Ruby Chai range is certainly one to add to your cabinet to lift your spirits and quite literally spice up your life.

Link: Website, Facebook, Instagram

Phone: 0412 223 614

Gastrology received the product courtesy of Ruby Chai.

Ayomo

With a motto of fruit to bottle and nothing in between, Ayomo pressed juices are making it easier to access our daily nutrients by opening new locations around Melbourne.

Their original South Melbourne store on Clarendon Street has recently undergone a facelift and has just reopened to serve all the beloved Ayomo juices we have come to know and love as well as some exciting additions.

The Ayomo Super Bowls were impressive. We loved sampling the Dragon Fruit Bowl which is made form dragon fruit, banana, ago and coconut water that is topped with strawberries, kiwi, banana and buckwheat.

There are also the Power Packs which are a gourmet lunch option. We recommend trying their umami laden Salmon and miso pack... Fresh, beautifully cooked and full of flavour.

On the drinks front, the raw shakes are a brilliant thick smoothie packed with super foods.

There is also a new addition to the frozen dessert section, the Freeze Up! which is Melbourne's first cold pressed soft serve. These flavours are derived straight from delicious Ayomo juices. Garden Green was our favourite and is a fantastic combination of apple, celery, cucumber, spinach and kale juice. There is also a wonderfully delicious Macadamia soft serve which you will not regret getting your hands on.

Location: 226 Clarendon Street, South Melbourne

Phone: 03 9681 8605

Link: http://ayomocoldpress.com.au/

Gastrology bloggers dined courtesy of Ayomo.

Dip In Cafe

The brainchild of two best friends that share a love of food, family and Melbourne Dip In Café draws culinary inspiration from far and wide.

The menu features an array of dishes including their well-known freshly-made dips, create your own breakfast options and heartier lunchtime eats such as burgers, salads or their signature bread bowl. 

Grilled Salmon Salad - Grilled salmon fillet on green salad with honey-mustard dressing

The quality of the salmon was exemplary. The skin was perfectly seared to be very crisp while the flesh was delicate and moist. We loved how it was cooked simply, allowing the natural subtle sweetness of the salmon to be enjoyed. The green salad was fresh and brought together harmoniously by the superb honey-mustard dressing.

Chef Special Gyro Style Chicken served with chips and a garden salad.

The Gyro Style Chicken was a winner. Mediterranean marinated, sliced Chicken has been cooked to a tender perfection on the grill and was served in a hummus filled bread bowl. Topped with house made salsa and spicy green tahini sauce, this was a delicious dish that was full of flavour. 

Dip In Café combines a mix of talent to deliver a casual lunch experience with a flavoursome menu that features a flavour and spices from around the globe.

Location: 20-22 McKillop St, Melbourne

Phone: (03) 9670 5379

Link: http://dipin.com.au/

Cuisine: International, Fusion

 

Gastrology bloggers dined courtesy of Zomato.

Bomba Goes to Spain

By Jessica Williams.

Gastrology recently had the pleasure of travelling to Andalusia, Spain with the wonderful team at Bomba, a Spanish restaurant in the CBD.  It was incredible! We met with local producers and sampled their wares, ate in some of the best restaurants around, drank a lot of wine and sherry in the name of “research” and basically had one of the best gastronomic adventures of our lives.

Okay, not quite… but Bomba’s Executive Chef Jesse Gerner and a few – extremely lucky – members of his team did, and on Sunday they invited us to their hip Spanish restaurant so they could tell us all about it over an epic Andalusian four course feast. Which made up for not being invited on the trip… almost.

The dishes we ate were inspired by the many fisherman, farmers and chefs the Bomba team met on their journey through Seville, Cadiz, Jerez and the Canary Islands in Andalusia, and were matched with varying types of sherry, a drop the region is famous for.

It began with palate cleansing Wapengo oysters with a bright green, almost sour, nettle vinaigrette matched with a Manzanilla sherry, which we learnt is a natural match for oysters; it’s light and fresh but still has a subtle sweetness so it stands up to bigger flavours. A stunning way to begin the meal.

Smoked and cured pork belly – Chicharrones especial - came out soon after, and we all devoured the salty sweet, gourmet style ham – a recipe that has been adopted from Cadiz’s Casa Manteca, which when translated means: House of Fat. Worth it.

These European research trips are something the restaurant undertakes approximately twice a year; it keeps the team inspired, educates them on the provenance of the food they are serving and keeps its menu authentic and unique. The team always returns from their gourmet rendezvous’ with new recipe ideas and techniques that they are eager to implement in the Bomba kitchen.

From the bread – a sour dough which is cultured from grapes which results in a light tang – to the Sardinas fritas with lemon - crunchy, salty, whole sardines lightly fried and served with a lemon mayonnaise - which transported you straight to the European seaside – the tapas were unique, carefully prepared and utterly enjoyable.  

The next meal to hit the table was inspired by a pair of deaf and mute brothers who run a top notch Spanish bar is Seville. Their signature dish is a sweet and unctuous dish of cuttlefish and pippies swimming in a glistening squid ink that we mopped up with the remainder of the house made bread. The original dish is actually made with cuttlefish vaginas – yes #cuttlefishvaginas – but ours continued to be beautiful whilst remaining free of reproductive parts. It was all black teeth grins around the table, but we washed it away with sherry and were all in excellent spirits – and feeling quite joyful as well!

A scrambled eggs style dish came next, Montadito of huevos revueltos with morcilla – a rich scrambled eggs with blood sausage, herbs and spices on a giant crunchy crouton. Can all our eggs be served with such bold flavours? And then came the rich Caldillo de perro; roast fish broth with poached lobster and black garlic to prepare us for mains. 

Rabo de toro, took things to new levels. Whole pieces of “Fighting Bull’s Tail” had been slow cooked in oloroso to absolute perfection. The meat was so soft and tender, it fell off the bone with a touch of the fork. It was served on celeriac puree, with braised winter greens with lemon and anchovy and matched to a sherry with caramel, almost maple like tones. So decadent. Almost dessert-like in its gelatinous form. 

But dessert was still to come – Pedro Ximenez ice cream, torrija, sheep’s milk yoghurt and poached pear. Adapted from a traditional recipe from Fernando & Castilla in Jerez de la Fontera, torrija is a slice of bread that is soaked in milk or wine with honey and spices, dipped in egg and fried. It was perfect to soak up the sherry spiked ice cream, and served with a glass of PX, it was the perfect way to finish the lunch.

First stop Bomba, then express to Spain. You won’t be disappointed.



Location: 103 Lonsdale St Melbourne
Phone: 03 9077 0451
Link: http://bombabar.com.au/
Cuisine: Spanish, Tapas

Gastrology bloggers dined courtesy of Bomba.
First image by Gastrology. All other images courtesy of Jessica Williams.

Chow Down

Chow Down in the heart of the CBD draws on owner and passionate chef, Vincent Chow’s Malaysian background to serve up authentic Malaysian hawker food. The cuisine reflects the diversity of its South East Asian roots, drawing influences from Malay, Chinese, Peranakan and Indian cuisine.

The service was friendly and prompt with staff that are clearly proud of the food being served up.

Teh Tarik

The menu is incredibly well-priced and there is a huge range of Malaysian delicacies to choose from including some great drink options for either dine-in within the communal areas or to take-away. For drinks, we recommend the teh tarik – a frothy and sweet pulled tea. 

Char kuey teow

The fried kuey teow was superbly authentic. Long and thick ribbons of flat rice noodles were cooked with an assortment of ingredients - shrimps, fish cake and egg – all of which possessed a wonderful wok caramelisation. The dish had the perfect amount of heat and boasted a great depth of flavour.

Nasi Lemak 

Variety pack - Nasi lemak (coconut rice), chicken skewer, selected kuih plus a choice of one dish from the window

The variety pack was a decadent lunch option. The full-bodied, pungent rendang gravy paired beautifully with melt-in-your-mouth chicken skewers and perfectly crisp fried chicken. We enjoyed the richness of the gravy and the generous use of spices in each element of the dish which showcased the customary punchy flavours exhibited by Malaysian food generally.  Together with fluffy coconut rice, crispy anchovies and delicious sambal, it was an addictive and comforting dish.

Roast Chicken Rice 

A Malaysian favourite, the plump and juicy slices of roasted chicken breasts were the highlight of this dish. Coupled with the aromatic and fluffy chicken rice, it was a moreish dish.

Nasi Goreng Kampung 

The nasi goreng kampung was a winner.  A fragrant traditional Malay style fried rice dish cooked in shrimp paste and normally served in a banana-leaf wrapping with bountiful anchovies, chicken bits and veggies, the crowning element was a perfectly cooked sunny side up egg.

Kuih seri muka

For dessert, the Kuih seri muka is not to be missed. A dainty and absolutely lovely sweet cake made of a gooey glutinous rice base topped with pandan flavoured coconut milk jelly. 

Chow Down punches above its weight with a delectable array of hawker foods you will love. We can't wait to return for another delicious bowl of their authentic Malaysian delights.

Location: 16/246 Bourke St, Melbourne 

Phone: 0412 334 681

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

Cuisine: Malaysian

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

Snippet: Stand-Up Coffee

Obscurely located seemingly in the wall of an office block, Stand Up Cafe is an exciting new addition to the Archway precinct. 

Whilst not offering the best coffee in the area, the coffee is still solid.  And it is hard not to be taken in by the charm of having to stand up and drink your coffee outside of this coffee shop of minute proportions.

Delhi Streets

Thanks to Charan Singh’s passion for high quality Indian food that is deliciously light, the dream for fresh and fiercely flavoursome street food as served on the streets of India is now a reality.

The ambience is modern and colourful, an extension of Delhi Streets’ contemporary interpretation of Indian cuisine.

The eatery is a family affair, continuing the family tradition and devotion to excellent Indian Cuisine. Food has always been central to owner, Charan's family. His father, Resham Singh (who now mans the tandoori oven at Delhi Streets) opened the first Indian Sweet Store in Melbourne, a sweet-tooth haven in Dandenong dedicated to Gulab Jamun, Kulfi and Jalebi.

The menu is mouth-wateringly good and features all the flavours you know and love about Indian cuisine but lighter and fresher and features high quality ingredients to create subtle flavours.

We started with a trio of their ‘Street Chaat’.

Pani puri

The Pani puri was a fun introduction to Delhi Street’s flavour explosion of a menu. A “hands on” street food made of crispy lentil cracker balls stuffed with potatoes, chickpeas, onions, tamarind, chutney and spice water it tantalised our taste buds.

Dahi vada

The Dahi vada comprised of feather light lentil dumplings served with yogurt and sweet and tangy tamarind and mint chutneys. It was a perfectly balanced amalgamation of sweet, sour, spices and heat.

Aloo tikki

The Aloo tikki was our favourite dish of the night. Comfort food at its best, fluffy potato and greenpea cakes were adorned with the most luxuriously zesty and spicy tamarind and mint chutneys. Freshly chopped onions and coriander along with yogurt worked in harmony with the spice by adding a desirable freshness.

For mains, we indulged from Delhi Street’s classic selection.

Maharaja Special Thali

The Maharaja Special thali was absolutely moreish. The rich flavours of the curries were nicely mellowed out by the raita yoghurt. Each of the three curries boasted bountiful herbs and was an absolute delight. The beautifully made roti and fluffy basmati rice were the perfect canvas for the three curries which displayed customary punchy Indian flavours.  

Chicken biryani

The Chicken biryani was sublime. The large nuggets of moist chicken were beautifully tender and contained the perfect amount of heat. The accompanying raita yogurt was luxurious. Each spoonful was truly gratifying. 

Chana bhatura

The Chana bhatura was yet another winner. The fluffy deep-fried leavened bread was stunning and went exceptionally well with the spiced chickpeas drizzled with tamarind chutney. This was a rare, and welcomed, occasion where the bread contributed equally to the overall dish rather than just occupying space as a conventional side. In all, this dish was a beauty.  

Foreground: Gulab jamun; Background: Carrot Halwa

Our visit to Delhi Streets concluded on a wonderfully sweet note with 2 traditional classics: the Gulab jamun and Carrot halwa. Both desserts were beautifully made. The gulab jamun in particular were some of the best we have ever had - Soft, spongy and melt in mouth cottage cheese dumplings drenched in syrup.

Delhi Streets takes you on an Indian Spice adventure with good Indian food, redolent in spice, flavour and texture without the lashings of cream, ghee and dairy.

Location: The Archway, 517 Flinders Lane, Melbourne

Phone: 03 9629 2620

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

Cuisine: Indian

Gastrology bloggers dined courtesy of Delhi Streets.

Snippet: Pho Nom

Situated at the new development of 567 Collins St, Pho Nom is a new addition to the "New York" end of Collins Street. 

Unfortunately we were immensely underwhelmed by the pho which lacked any depth of flavour and tasted simply of salt. Maybe just suffering from growing pains, we will be watching the expansion of Pho Nom with interest.

Mr Huang Jin

With chefs from Din Tai Fung, the legendary Taipei-based global chain, it is not surprising that Mr Huang Jin has rapidly gained a cult following.

Casual sophistication is the name of the game. Located at Katherine Place in the ‘New York’ end of Flinders Lane, Mr Huang Jin seats 40 guests inside their new interior that has been modeled around the simplicity but strong heritage of the bamboo-steaming basket.

The immaculately made xiao long bao are perfection. Showcasing the skill of the chefs, the xiao long bao skins are elastic, translucent, of consistent thickness and don't tear or unravel. In order to achieve such results, incredible discipline and extreme quality control are prerequisites. 

The pan-fried chicken dumplings, were equally impressive. These potstickers had beautifully silky skins and perfectly crispy bases. The lemon grass chicken dumplings were of particular note - bursting with a deliciously complex splash of lemon grass, they were an absolute delight. 

We also had some beautiful roti rolls. Robust and fragrant chicken satay encased within freshly cooked roti bread, it was an addictive and comforting dish.

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

Moving to the Taiwanese tapas served at dinner time, unusual but exciting combinations feature on the menu such as the twice cooked pork spare ribs that have been grilled and then served with house made chili oil and broad beans. The Taiwanese tapas were lovely with wine - and you definitely can't go wrong with Taiwanese fried chicken. A popular dish in Taiwanese cuisine and the mainstay of Taiwanese night markets, Taiwanese fried chicken is a very guilty but delicious pleasure. 

Mr Huang Jin’s rendition of the Taiwanese Fried Chicken is commendable - beautifully balanced from the use of soy sauce, sugar, garlic, rice wine and five-spice. 

The fresh, vividly white slices of butterfish were cooked to perfection. We enjoyed the meaty texture and the golden-brown charred bits of caramelised miso on the fish. It was a beautiful dish.

Our dining experience at Mr Huang Jin ended with classic Taiwanese red bean pancakes. A simple dessert that amalgamates the best aspects of a good fritter and gooey red bean, the pancakes were folded over luxurious red bean paste, deep fried and laced with homemade maple syrup. The pancake had a pleasant chewiness which contrasted nicely with its crispy exterior.  It was a simple but truly superb dessert.

Having been an iconic Melbourne classic in their days at the Rialto Tower, Mr Huang Jin have moved but are better than ever at their new Archway location. While many Chinese restaurants in Melbourne serve xiao long bao, Mr Huang Jin’s variety are a cut above. The fillings are lean, not fatty, and the technique used to produce them is impeccable. Aside from dumplings, Mr Huang Jin serves up a delicious mix of Taiwanese main courses and tapas offerings. Combined with its excellent drinks menu and warm service, Mr Huang Jin is a compelling lunch and dinner time destination.

Location: The Archway 4-5 Katherine Place 517 Flinders Lane, Melbourne

Phone: (03) 9629 5452 

Link: Facebook

Cuisine: Taiwanese, Asian

Gastrology bloggers dined courtesy of Mr Huang Jin.

Araliya

After celebrating 30 years as Head Chef of Araliya Hawthorn, Sam Wedande has taken his chef hat to a new home in St Kilda.

A passionate chef who first introduced Sri Lankan flavours to Hawthorn in 1985, Wedande has cultivated a strong following across three generations for his spice infused contemporary dishes.

The new Araliya St Kilda is warm and inviting, yet sophisticated - Featuring textured wall panels, leather banquets and ottomans in the restaurant and two bespoke cocktail stations at a sleek looking bar which showcases an extensive wine list. 

The menu features recipes created from the early days of Araliya Hawthorn that have proven to be timeless favourites as well as reinvented contemporary dishes, including a great selection of vegetarian and gluten free choices, with the spices Sri Lanka is famous for: coriander, cumin, fennel, cardamom, cinnamon and cloves.

We were pleased to find that the food served has a focus on locally sourced produce and is very reasonably priced. 

Crusted fish – Saltbush, mandarin, cucumber, gambodge, tamarind

We particularly enjoyed the Crusted fish which was cooked to perfection. Wonderfully seared and boasting bold flavours of tamarind, it went well with the fresh accompanying salad of Saltbush, mandarin and cucumber.

Araliya Chicken – Milawa Chicken, cardamom, cinnamon, cloves

The Araliya Chicken was a show stopper. The juicy morsels of chicken were coated with moreish, rich and silky aromatic curry.

Pork Belly – tamarind peanuts, rockmelon, pickled papaya

The centrepiece course of pork belly continued the trend of stunning dishes that preceded it. The pork was moist on the underside and topped with a perfect crust of crispy crackling that was accentuated by tamarind peanuts. The rockmelon and pickled papaya provided a delectably unique and refreshing accompaniment to the pork. 

Milk chocolate mousse, sweet potato custard, salted, caramel, hazelnut crumble

For dessert, the milk chocolate mousse with sweet potato custard stood out. The decadent creaminess of the mousse was echoed by the sweet potato custard. While the salted caramel added a desirable hint of salinity, the hazelnut crumble added interest with its perfectly crisp texture.

With a focus on classic Sri Lankan flavours but adding a few of twists along the way, Araliya is a delicious addition to St Kilda’s bustling food culture.

Location: 157 Fitzroy Street, St Kilda

Phone: (03) 9078 6757

Link: http://araliyastkilda.com.au
Cuisine: Sri Lankan

Gastrology bloggers dined courtesy of Araliya.

Patch Café

Forged from co-founders Tom Davidson and Jacob Burke’s love of clean eating, Patch Café offers exciting brunch options and has earned its reputation as a weekend brunch mecca.

Situated within the heritage restoration of Studio 9 in Richmond Melbourne, Patch has successfully crafted an intimate, warm and inviting space with unpretentious simplicity at its core. 

The menu features paleo inspired food developed by executive chef Brett Tait.

As expected of any great Melbourne café, the coffee is excellent and poured by adept baristas.

Banana and almond hotcakes with house-made pistachio and cacao ice cream, paleo caramel and kiwi chunks

The hotcakes were a delicious paleo rendition of a breakfast favourite that amalgamates the best things in life (such as ice cream). Decadently delicious, the light hot cakes were drizzled with paleo caramel and adorned with refreshing house-made pistachio and cacao ice cream which went wonderfully with the slightly tart kiwi chunks.

Pan-seared barramundi served with roasted artichokes, asparagus and salsa verde

This dish was all about simple flavours and excellent execution. The skin of the barramundi was crisp and the flesh was delicate and moist. The warm salsa verde, roasted artichokes and asparagus complemented, rather than overpowered, the fish.

Chargrilled wagyu rump with braised Brussel sprouts, chilli, bacon and parsnip mash with a red wine jus

A light searing ensured that the wagyu rump was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with characteristic wagyu notes and a deep earthy richness. Coated with a luxurious red wine jus, the dish was very enjoyable to consume.

Patch Café also offers a wonderful selection of raw desserts created by certified nutrition coach Jayde Hwang.

Acai berry and blueberry lemon cheese cake (Raw, Vegan, Paleo)

As vegan as these sweets are, they were concocted without a single sacrifice to flavour. Every item was a wonderful vegan interpretation of the original. 

Raw Salted Caramel Slice (Raw, Vegan, Paleo)

Considering the sweet treats had to omit common ingredients like eggs or dairy products (think cheesecake without cheese) we were pleasantly surprised by how good these sweet treats tasted. While they were very different to their “original” counterparts, they were unique and delicious in their own right.

The perfect embodiment of a thriving Melbourne café, Patch was always going to be a success story and it is no surprise that it is drawing in the crowds week in week out with its consistently excellent food, fantastic coffee and cheerful wait staff. 

Location: 1/32 Bendigo St, Richmond VIC 3121

Phone: (03) 9029 0328

Link: http://patchcafe.com.au/, Facebook, Instagram
Cuisine: Modern Australian, Paleo, Vegan, Raw

Gastrology bloggers dined courtesy of Patch Café.