Malaysia Kitchen is coming to Seven Two this Saturday @ 3pm | Recipe: Nasi Ulam

The first episode of Malaysia Kitchen is coming up this Saturday at 3pm on Seven Two, and will be followed by 9 more on each consecutive Saturday. 

The schedule so far for the series looks like this:

EP	TX DATE	RECIPE 1	RECIPE 2	RECIPE 3
1	24/10/15	Nasi Ulam	JACKIE M. Chicken and Prawn Wonton with Dry-Style Noodles	Crepe Parcels with Sugared Coconut Crumble
2	31/10/15	Rendang Beef	JACKIE M. Chee Cheong Fun	Coconut Milk Pudding with Persimmon Salsa
3	7/11/2015	Prosperity Salad	CAROL SELVA RAJAH Mysore Dahl	Inche Sotong
4	14/11/2015	Dried Shrimp Sambal	JACKIE M. Penang Lorbak	Braised Pork Belly with Chilli Vinegar

To whet your appetities, here is a recipe for the Nasi Ulam from Episode 1...

NASI ULAM

By: Alvin Quah

Time: 20 minutes

Serves: 4 - 6

Ingredients:

1 lemongrass stalk, white part only, thinly sliced

2 tbsp dried shrimp

2 tbsp dried scallops

2 tbsp dried anchovies

½ cup shredded coconut, toasted

4 cups cooked basmati rice, cooled

1 cm piece ginger, finely grated

1 tsp ground white pepper

1 tsp grated palm sugar

3 Asian red eschalots, thinly sliced

3 dried black fungus, soaked until softened then drained and shredded

2 dried beancurd skins, soaked until softened then chopped into 2-3cm pieces

⅓ cup bean sprouts

⅓ cup Thai basil leaves, shredded

⅓ cup mint leaves, shredded

¼ cup Vietnamese mint leaves, shredded

2 kaffir lime leaves, shredded

Garnish

1 salted duck egg, boiled then peeled and halved

Method:

1. In a mortar and pestle, pound lemongrass, shrimp, scallops and anchovies into a rough paste.
2. Set aside.
3. In a large bowl, combine rice with paste. Then add the remaining ingredients and mix until well combined. 
4. Serve on a banana leave, with salted duck egg.

Lounge Kitchen

Known for bringing iconic late night music to the forefront of Melbourne's music scene over the last few years, the focus at Lounge Kitchen has recently shifted. 

The team has turned their attention to the dining experience, redesigning the menu, combining fusion food and borderless dining for an experience to be shared.

A great believer that food is a social occasion and should be experienced in the company of others, Lounge Kitchen’s revamped menu invites diners to order a range of small plates and large to share between family and friends.

The menu was developed pulling inspiration from Spanish Style Tapas and infusing Asian inspired flavours, bringing together a borderless menu to suit the adventurous diner and providing plates for everyone to enjoy. We thoroughly enjoyed the food we shared at Lounge Kitchen which embodies the creative culinary vision in the kitchen.

The menu is wonderfully global perfect for sharing amongst friends and family. Our favourite dishes included the Thai sticky beef short ribs. The braised beef short ribs were tender and delicious, with caramel undertones. Paired with an earthy Asian braising sauce, the ribs fell away at the weight of our spoons whilst still retaining their integrity. 

Another highlight was the Zucchini and halloumi fritters which are served with a luxurious mint and goats cheese pea puree. Each fritter boasted a crunchy golden brown exterior while being beautifully succulent and sweet inside. 

Moving away from traditional pub food and presenting a menu highlighting modern flavours that reflect a very Melbourne border-less cuisine, the new Lounge Kitchen is a winner.  

Location: 243 Swanston Street, CBD, Melbourne

Phone: 03 9663 2916

Link: www.loungekitchen.com.au

Cuisine: Tapas, Burger

Gastrology bloggers dined courtesy of Lounge Kitchen.

New Spring menu @ Arbory Bar & Eatery

Arbory Bar & Eatery is a unique venue in Melbourne overlooking the iconic Yarra River and built out of the disused Sandridge Line at Flinders Street Station.

The menu boasts an array of modern Australian cuisine by Executive Chef Nick Bennett alongside craft beers, local and international wines and cocktails.

Bennett (whose experience spans stints at Trocadero and Cecconi’s) along with Chef Michael Fox (2012 Young Chef of the Year) have created a casual, approachable menu for this unique Melbourne venue. We enjoyed the freshness and simplicity of the food which allowed for the produce to speak for itself.

Rainbow chard arancini, lemon & goats curd; Fried zucchini flowers, ricotta & tomato

A traditional comfort-food classic, the arancini balls were beautiful. Each morsel was sufficiently seasoned and flavoursome. The tempura zucchini flowers were similarly delicious.  The batter encasing the zucchini flowers was ethereally light and crisp while the stuffing was rich and flavoursome.  

Curried cauliflower salad, labne, golden raisins & capers

The Curried cauliflower salad was an enlivening salad of different textured cauliflower, luxurious labne, golden raisins and capers. It was a medley of exciting flavours and textures which would appeal to even the most carnivorous individuals.

Soft Shell Crab Burger

A current menu special, the Soft shell crab burger was delicious. The soft shell crab burger's lightly toasted buttery brioche buns were the perfect canvas for 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.  

Asparagus risotto, roasted scallops & truffle vinaigrette

The Asparagus risotto was irresistible. The rice in the risotto was puffy and al-dente and served with perfectly cooked scallops.

Roasted kingfish, warm artichoke salad, shrimp & almond salsa

Having been cooked to perfection, the kingfish had an enjoyably firm yet soft texture and was bursting with flavour. The warm artichoke salad and fresh shrimp and almond salsa were a brilliant accompaniment to the fish.

Ice cream sandwich, chocolate chip cookies & peanut butter ice cream

The playful dessert of crumbly chocolate chip cookies and luscious peanut butter ice cream sandwich was decadent and delicious. 

Popcorn and salted caramel sundae

The Popcorn and salted caramel sundae was stunning. Each layer had a wonderful flavour intensity that worked beautifully together. We savoured every spoonful.

Espresso martinis on tap

One of Arbory’s most exciting additions, the Espresso Martini on tap ensures you’ll wait no longer than a minute for this cocktail to be served. A good three weeks of trial and error later, this espresso martini is made in-house, exactly the same way as the staff makes a regular serve – the cocktail is poured into a keg and pumped with nitrogen as part of an arduous process to ensure that creamy and foamy top is achieved every time. The perfect wat to end (or start off) an evening at Arbory.

Arbory Bar & Eatery combines a wonderful ambience within an iconic location, delicious food and an interesting drinks list to great effect. 

Location: Flinders Walk  Melbourne

Phone: 03 9621 2260

Link: http://arbory.com.au/

Cuisine: European

Gastrology bloggers dined courtesy of Arbory.

Montara Wines | 20% off for Gastrology readers

Grampians based winery Montara Wines create award-winning cool climate wines in red and white varieties. 

Recently awarded 5-star rated winery status in James Halliday’s 2016 Wine Companion, Montara Wines is iconic for its distinctive style and panoramic cellar door views.

We absolutely enjoyed the Montara shiraz. Boasting a deep red colour, the wine showcases dark berry fruit and cherry that combines with supporting oak and subtle cool climate spice.

This lovely Montara wine is the perfect accompaniment for your dining experiences with friends and family.

20% off

Looking for a new drop for your next dinner party? Gastrology recently tried the delicious Montara Grampians Shiraz, and they’ve partnered with us so you can try it too. Visit www.montarawines.com.au and use the checkout code GASTROLO1 to get 20% off your purchase. 

This offer is valid until 29 October 2015.

16th annual Sanpellegrino Cafe Society Awards

Written by Simon Ly

The 16th annual Sanpellegrino Cafe Society Awards and Photography Exhibition was held at the NGV Great Hall last week. The event showcased and celebrated the wonderful works of RMIT students and revealed the many different interpretations that an artist can take when working with restrictions (all photographs had to incorporate Sanpellegrino, surprisingly, in its piece). 

We were grateful when we saw waiters roam the Great Hall to serve platters of food, with our favourite being a creamy pumpkin risotto, sprinkled with toasted pumpkin seeds and sage. Unfortunately, we were very hungry and devoured it before a photo could be taken (sorry!). 

However, we make up for this with a photo of Madeline Dell’Aquila, the winning artist who unfortunately had to work with another restriction as her cafe - The Paragon Cafe (Carlton) - was subject to a fire only days prior to her shoot. 

Keep an eye out on Sanpellegrino’s dedicated website for an upload of all the 2015 entries, but for now, previous year’s entries can be viewed. From Madeline’s personal Instagram account, we have pulled this year’s winning entry: 

We wish all the RMIT students successful artistic careers in the future and look forward to the various entries being showcased at different exhibitions throughout the summer. 

Pink Ribbon High Teas at Harry’s Restaurant [Throughout October 2015]

Stamford Plaza Melbourne is showing their support for women diagnosed with breast or gynaecological cancers this October.

Pink Ribbon High Teas will be held every day at Harry’s Restaurant throughout the month, with $5

from each high tea ticket donated to Cancer Council Victoria to support the fight against women’s
cancers.

With 5,500 Victorian women expected to be diagnosed with breast or gynaecological cancer this year alone, the cause has never been more important.

Funds raised from Pink Ribbon Day will have a positive impact through services like Cancer Council 13 11 20, which connects those facing a cancer diagnosis with personalised advice from experienced cancer nurses.

The money raised will also support some of the brightest researchers working on new ways to
prevent and treat breast and gynaecological cancers.


Pink Ribbon High Teas at Harry’s Restaurant

Where: Harry’s Restaurant, Stamford Plaza Melbourne, 111 Little Collins Street, Melbourne
When: Every day throughout October 2015
Time: 1.00pm - 4.00pm
Cost: $49 per person ($5 from each ticket will go to Cancer Council Victoria’s Pink Ribbon
campaign)
Tickets: Book now on 03 9659 1592 or email harrys@spm.stamford.com.au
For more information: www.stamford.com.au/spm

Upcoming Event: Gastronomique - Victorian chefs unite for Vulnerable Children [25 November 2015]

Victoria’s finest chefs are sharpening their knives for the annual Gastronomique gala food and wine charity night for Anglicare Victoria.

20 of the State’s top chefs are uniting to cook for 500 guests to help raise funds for vulnerable children.

Among the chefs who are donating their time, produce and expertise are Adam D’Sylva from Coda and Tonka, Dusty Treweek from Bottega, Daniel Kranjcic from Cecconi’s Flinders Lane, Ashly Hicks from Circa, Scott Pickett from Estelle, Matt Dempsey from Gladioli, Perry Schagen from The Graham, Daniel Wilson from Huxtable, Zac Cribbes from Lucy Liu, Sonia Anthony from Masons of Bendigo, Stuart Munro from Merricote, Peter Roddy from Noir, Anthony Hammel from Pei Modern, Oliver Gould from Stokehouse City, Stuart Bell from Ten Minutes by Tractor, Andy Harmer from The Point, Ben Piggot from Supernormal, Brad Simpson from The Smith, Tony Twitchett from Taxi Kitchen and Nicky Riemer from Union Dining.

Paul McDonald, CEO Anglicare Victoria said: “If you love food, wine and want to support the state’s most disadvantaged and vulnerable children then don’t miss Gastronomique. It is a magnificent three course culinary journey”.

Now in its 12th year, Gastronomique includes signature dishes, fine wine and entertainment.

What:  Gastronomique

Date: Wednesday 25 November 2015

Time: 6:30pm – 11.45pm

Venue: Peninsula, Central Pier, 161 Harbour Esplanade, Docklands, Melbourne

Cost: $300 (including a $150 donation for which a tax receipt will be issued)

Link: www.gastronomique.org.au

Phone: (03) 9412 6157

Criniti's

Criniti’s is a vibrant chain of restaurants with a Melbourne outpost in Carlton. High energy dining in a unique space, Criniti’s has a cosmopolitan glow about it with a downtown design.

The kitchen serves delicious Italian cuisine which centres on providing patrons with the most amazing array of choices so there is something for everyone. 

Corleone pizza

Quite simply, the Corleone pizza was sensational. Sat atop a thin layer of tomato sugo were generous dollops of delicious buffalo mozzarella, wonderfully sweet cherry tomatoes lashings of , shaved parmigiano and a sprinkling of basil and olives. These ingredients did justice to the fantastic pizza base which was light and flavoursome.

Lamb spiedino chargrilled skewers

The skewers are also highly recommended. Each morsel of the Lamb spiedino chargrilled skewers was sufficiently seasoned and had benefited from a delectable outer charring courtesy of spending the perfect time on the grill. We loved the lemon jus marinade which added a lovely acidity to the dish.

Nutella bomboloni smoothie

Our evening concluded on a decadently sweet end with Criniti’s moreish nutella smoothie which is topped with a nutella-filled donut ball. YUM.

Criniti’s serves cooking that is fun and innovative while retaining traditional flavours, blending contemporary Italian style with classic Italian influence.

Location: 198-204 Faraday St, Carlton

Phone: 1300 274 648

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

Cuisine: Italian

Gastrology bloggers dined courtesy of Criniti's.

Altair

Thanks to Altair, Warrandyte’s dining scene has been taken to new and unexpected heights. The menu is designed to surprise and delight over perfectly executed dishes that retain your interest from start to finish. 

There was an incredible precision to Head Chef Kelvin Shaw's cooking that spoke volumes about his calibre. It is absolutely no surprise that the restaurant is the highest ranked restaurant in the Eastern Suburbs by the 'Age Good Food Guide'. 

The ambience of Altair is comfortable and relaxed, providing the perfect canvas for the culinary art. The dining room is marshalled by excellent service staff, led admirably by Michelle, who ensures your experience is a memorable one.  

Crab cracker with miso mayonnaise

Matched with: NV Laurent Perrier Brut, Champagne, France

Our meal started with a beautiful amuse bouche. The acid balance of the miso mayonnaise was perfect and the crab cracker had a wonderful textural edge. 

Rose tofu, soy, coriander, prickly ash, chilli & edamame

Matched with: “Muromachi Shuzo” Sakura Muromachi Junmai Ginjo Bizen Maboroshi

Simply stunning. This dish was well balanced, loaded with umami and complex, due in part to the skilfully balanced flavour combinations. The creamy melt in your mouth tofu cradled the fragrant rose elements while the soy reduction brought the whole dish together. Both beautiful and beautifully prepared. 

Grilled Mackerel, clam, saffron, tapioca sofrito, almond gazpacho

Matched with: 2014 Yabby Lake ‘Pink Claw’ Grenache Rose, Heathcote VIC

The mackerel was cooked to perfection.  The almond gazpacho provided a delectably unique and refreshing accompaniment to the Mackerel. We could not fault this dish.

Smoked eel, den miso, Japanese mustard, shiitake, pork floss & green tea

Matched with: 2013 Helens Hill ‘Long Walk’ Pinot Noir, Yarra Valley VIC

Presented beautifully, this dish was yet another highlight. The earthy mushrooms were cooked perfectly giving them a wonderful texture. Combined with the dispersed miso, Japanese mustard and pork floss, this dish was restrained and elegant. 

Venison carpaccio, raspberry, liquorice, wild bush olive, anchovy bavarois

Matched with: 2011 Leconfield Merlot, Coonawarra SA

Corned Lamb, carrot quinoa, celeriac, lavender jus

Matched with: 2010 Tim Adams Cabernet Malbec, Clare Valley SA

The centrepiece course of lamb continued the trend of stunning dishes that preceded it. The lamb was moist and melted in our mouths while the quinoa was perfectly crispy and accentuated by subtle but very much present lavender jus.  Our favourite wine match for the evening, the Cabernet Malbec was a perfect match with its hints of violet which echoed the lavender jus and fresh blackcurrant and vanilla which provided a delicious backdrop for this intense meaty dish. 

Mimolette Vieille, France, Cow’s Milk

Matched with: 2014 the Darling Pinot Gris, Marlborough NZ

Blackcurrant, ginger, honey & myrrh trifle

Matched with: NV Bethany Old Quarry Fronti White Port, Barossa Valley SA

This striking dessert was a playful take on the traditional trifle. A sweet end to a decadent evening. 

Altair is an extremely capable restaurant that offers a wonderful dining experience. We left spellbound - from the amazingly tender lamb to the enticing smoked eel. Each course was well thought out, complex, delightfully balanced and impeccably executed.

Location: 152 Yarra St, Warrandyte VIC 3113

Phone: (03) 9844 5548

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

Cuisine: Modern Australian

Gastrology bloggers dined courtesy of Altair.

The Best of Lamb @ Stamford Plaza [Throughout October]

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

Designed by Chef Ketan the menu is a tempting mix of lamb-centric dishes that are sure to please. 

Lamb Burger 'a la Mykonos' - tzatziki & hummus spread, sliced onions, cucumber, haloumi cheese & fries 

We were impressed by the beautiful lamb courses we sampled that each had been cooked to perfection, 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.

From left: Char Grilled Lamb Lollypops; Grilled Lamb Backstrap

The Grilled Lamb Backstrap was our favourite dish of the evening. Featuring a crisp exterior of crushed pistachio and a wonderfully pink centre, this dish was full of flavour and served with pita bread (which was a wonderful canvas for the rich and indulgent lamb) and refreshing tomato and iceberg lettuce for a refreshing.

From left: Glazed Sizzling Lamb Chops; Maple Sticky Lamb Ribs

The glazed sizzling lamb chops were again, cooked very well and served with Israeli couscous and a refreshing mix of mint and fennel alongside luxurious feta. The Lamb ribs on the other hand were incredibly tender and falling off the bone. We enjoyed the sticky gooey and addictively sweet maple glaze.

From left: Lamb Loin 'en croute'; Medium grilled Lamp Rump

Our evening concluded with the 2 lamb dinner dishes that will feature this month. Both were delicious. The Lamb Loin 'en route' was lean lamb loin and baby spinach that had been rolled in crispy puffed pastry and served with baby carrots and a flavoursome lamb reduction. The Lamp Rump on the other hand was tender and pink in the middle and served with a beautifully creamy pea puree, potato fondant grilled peppers and adorned with aromatic rosemary jus.

Harry’s “The Best of Lamb” 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 lamb-centric culinary experience.


What: The Best of Lamb - 5 all day dishes plus 2 dinner dishes - priced from $17 each
Where: Harry's Bar & Restaurant, Stamford Plaza Melbourne
When: October 2015


Gastrology bloggers dined courtesy of Stamford Plaza.

Culinary Caulfield comes to life during Spring Carnival

Melbourne’s world-class food culture is expected to translate trackside during the BMW Caulfield Cup Carnival this year, with new additions to the premium fine-dining packages offered across the course as well as the introduction of a quintessentially Melbournian food pop-up series.

BMW Caulfield Cup Carnival is catering to Melburnians’ hunger for quality eats in general admission areas, with the introduction of The Paddock - a street-food mecca located in Caulfield’s new Spring Village, housing all fashion, food and entertainment.

Included within The Paddock will be barbequed meat from Hoi Pinoy, souvlakis from George Columbaris’ Gazi, popular Vietnamese soups from Pho Nom, seafood dishes from Flying Calamari Brothers, popular burgers from St Kilda Burger Bar and a curated pop-up dubbed the ‘MRC Food Experience’.

Returning in 2015 is Caulfield’s panel of celebrated chefs. Ian Curley of Melbourne institution The European will be dishing up classic three course meals in the Black Caviar Restaurant and Promenade for the second year running.

New to the roster this year is Richard Ousby of Stokehouse City who will launch Stokehouse City @ Caulfield in the Health Enclosure. During the Carnival, Richard will dish up four courses echoing the dishes his much-loved, now city-based restaurant is famous for.

Meanwhile, curating the menu for some of Australia’s most recognised faces in the prestigious Champagne Pommery Pegasus Marquee will be Melbourne Racing Club’s Executive Chef, Julian Robertshaw.

What: BMW Caulfield Cup Carnival

When: Saturday Oct 17, 2015

Where: Caulfield Racecourse

For further information on ticketing or booking Corporate and Dining Packages for the BMW Caulfield Cup Carnival, visit mrc.racing.com.

Tazio Birraria Pizzeria Cucina

Blending the best of local produce with authentic Italian cooking, Tazio satisfies families and gourmet diners alike.

The dining room possesses a warm familial atmosphere perfect for imbibing in generous Italian hospitality. 

Polpette di nonna – Pork & veal meatballs with fresh young basil & parmesan; Calamari fritti – Lightly floured with an olive oil, chilli and red wine vinegar dressing 

Traditional comfort-food classics, both the Calamari fritti and the Polpette were beautiful. Each morsel was sufficiently seasoned and flavoursome.

Pesce - Salmon with orange and fennel salad

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 salad was fresh and brought together harmoniously by the tangy dressing.

Bistecca – 300g Scotch fillet with roast garlic mash potato, baby carrots, green beans, shallots and a red wine jus 

The succulent (and very generous piece of) steak was well cooked with the adorning strip of fat providing an additional indulgent burst of flavour. The luxurious red wine jus added a delightful savouriness to the steak which enlivened the relatively heavy dish.

Mini banana pizza with custard, praline and vanilla bean ice cream

A trio of desserts were a stunning end to what was a fabulous dinner. 

Hazelnut and toffee parfait with rose Persian fairy floss and a hazelnut cream

While everything was absolutely delicious, the Hazelnut and toffee parfait was of particular note. Featuring a vibrant combination of flavours, the parfait had a pleasant balance with the sweetness of the toffee blending well with the flavour and texture of the hazelnut and melt in your mouth morsels of mellow and creamy white chocolate. 

Coffee panna cotta with chocolate soil

The Coffee panna cotta was another decadent must have. Possessing complexity with a pronounced sour "twang" courtesy of being made from good quality yogurt, the panna cotta was silky smooth and just barely holding its shape.

Tazio impresses with the freshness of its ingredients and the quality of its service. Highly recommended for a place to take that special someone or perhaps the family for the perfect treat.

Location: 66 Flinders Lane  Melbourne,

Phone: 03 9654 9119

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

Cuisine: Italian, Pizza, Cocktails

Gastrology bloggers dined courtesy of Tazio.

Melbourne Festival 2015 - Festival Feasts Sneak Peek [8 - 25 October 2015]

Melbourne Festival has teamed up with some of the city's best dining establishments to keep Festival-goers nourished this October. Starting in a veiled Mesoamerican saloon style bar, Gastrology were taken on a tour on just some of the 2015 restaurant partners to get a taste of the delicious food and drink on offer.

Here is a little sneak peek of what we got to try on our foodie tour...

Pastuso

Pastuso is a modern Peruvian grill, cevicheria and pisco bar which takes you on an exciting journey of discovery through the coast, andes and the jungle of Peru's beautiful food and culture. The Swordfidh anticuchos blew our minds with its wonderfully tender texture amazing flavour courtesy of being coated in a moreish huacatay and aji amarillo sauce.

Melbourne Festival offer: Chef's platter set menu with a complimentary pot of KIRIN for $49.

Arbory

Arbory Bar & Eatery is a unique new venue in Melbourne overlooking the iconic Yarra River and built out of the disused Sandridge Line at Flinders Street Station. Bennett (Trocadero, Cecconi’s) along with Chef Michael Fox (2012 Young Chef of the Year) have created a casual, approachable menu for this unique Melbourne venue.

Melbourne Festival offer: For $18, get Chef Nick Bennett's specially created softshell crab burger plus a glass of selected wine or beer.

Saké Restaurant and Bar

Saké Restaurant and Bar has cemented its long-standing reputation as the most-loved and celebrated Melbourne Japanese Restaurant. Executive Chef Wayne Brown brings Japanese food and culture to life at Sake with a unique menu that features contemporary sushi alongside traditional Japanese dishes.

Melbourne Festival offer: Show your festival ticket and receive a complimentary matched sake taster when you dine on the pre-theatre menu.

State of Grace

Conveniently located on the New York end of Collins Street in a 1889 built landmark, State of Grace offers a bustling restaurant on street level with a little European flavour. Our evening ended with delightful sweets including decadent Salted caramel slices and Coconut Marshmallow Lamingtons at State of Grace's secret cocktail bar, Fall From Grace. 

Melbourne Festival offer: Complimentary dessert or choice of a signature cocktail with any main meal or grill purchase.

Find out more about Melbourne Festival 2015 here.

Gastrology bloggers dined courtesy of Melbourne Festival 2015.

AMBC Victoria Malaysia Day Celebration Dinner @ Marriott Hotel [17 September 2015]

Gastrology recently joined Malaysia External Trade Development Corporation (MATRADE) at Australia Malaysia Business Council Victoria (AMBC Victoria)’s Malaysia Day Celebration Dinner at Marriott Hotel.

The event included a delicious three course dinner as well as a heart-warming speech by Guest Speaker Mr Joel Backwell, the former Trade Commissioner to Malaysia. During Backwell’s speech he shared his personal stories and reflections about his time in Malaysia.

About MATRADE

The Malaysia External Trade Development Corporation (MATRADE) was established on March 1, 1993 as the external trade promotion arm of Malaysia's Ministry of International Trade and Industry (MITI). Its functions are:

• To promote, assist and develop Malaysia's external trade with particular emphasis on the export of manufactured and semi-manufactured products and services;
• To formulate and implement export marketing strategies and trade promotion activities to promote Malaysia's export;
• To undertake commercial intelligence and market research and create a comprehensive database of information for the improvement and development of Malaysia's trade;
• To organise training programmes to improve the international marketing skills of Malaysian exporters;
• To enhance and protect Malaysia's international trade investment abroad; and
• To promote, facilitate and assist in the services areas related to trade.

Donut King - Disney’s Frozen themed donuts & Donut Mini’s [Until 11 October]

Australia's original Donut Royalty has some exciting new donuts in store. Do-nut resist the temptation to treat yourself!

Donut King's Disney’s Frozen themed donuts have returned! Due to popular demand, Elsa, Anna and Olaf are back. 

These beautiful donuts are the perfect treat for your little ones.

Donut King are all about hidden surprises and that is why they have filled their Minis with three delicious gooey centres to surprise your tastebuds!

These made to order miniature donuts ‘Minis’ feature three delicious centres: Choc- Hazelnut, Salted Caramel and Strawberry. It's one of those time when one really isn't enough. So make sure you grab 3 of these bite sized donut mini's for $4.95.

To celebrate these delicious Minis, Donut King have developed a Mini test to reveal the true Flavour Personality Profiles of their loyal Donut King fans.

Take this tasty social media quiz to find out if we can accurately predict your favourite flavour of Mini based on your personality!

To take part in the survey follow Donut King on Facebook facebook.com/DonutKing or click here.

Find your nearest Donut King store here.

Gastrology bloggers sampled the products courtesy of Donut King.

Officeworks’ 3D Experience Centre

Officeworks’ launched the first ever 3D Experience Centre in June this year. The experience centre is the first of its kind from a major Australian retailer, where people are able to buy 3D printers, scan and print 3D objects and become immortalised via the (already very popular) ‘Mini-Me’ 3D printer.

The 3D Experience Centre provides the public with the opportunity to create 3D replicas of existing products from a scanner, for example fashion accessories, artwork and model designs or children’s toys, using their own design file to create their own 3D product or create Mini Me of themselves using the full body scanner. 

Mini Me

The “Mini Me” facility is your opportunity to create a miniature 3D model of yourself and share the experience with your family and friends using Officeworks’ state of the art 3D printing services. 

3D replicas of existing products 

We headed down to Officeworks’ Russell Street store Melbourne CBD to have a test drive of their 3D printer.

The 3D Printing is an exciting technology that lets you bring your creative ideas to life in three dimensions. All you have to do is bring the object of your choice to the 3D Experience Centre and speak with one of Officeworks’ friendly Team Members.

The object will then be placed in the 3D scanner which will scan it from top-to-bottom, left-to-right.

Once the process is completed, Officeworks will email you your 3D model file in ready to download form.

A 3D model file typically takes between 4-7 days to produce, touch up and prepare. The time and file size depends on the complexity of the object scanned.

Then, you can either print your 3D Model at home or at Officeworks.

Our 3D Apple Model

We decided to put the scanner to the test with a mission to create a 3D replica of an apple…

Pick the odd fruit out!*

And it came out extremely well. We were really impressed with the ability of the scanner to pick up all the subtle shapes of the apple we scanned. 

The choice of Powder printing (as recommended by Officeworks’ staff) was perfect as it resulted in the apple being printed in full 3D colour. 

Powder models are created by printing a binding material and coloured ink, layer by layer into a gypsum based powder. The result of this was that our apple model was very detailed, and was (in our view) the prettiest apple model we have ever seen!

An Australian-first this was an exciting addition to Officeworks which means that customers can now turn big ideas to life – via 3D printing.

Find out more about Officeworks' 3D Experience Centre here.

*The 3D replica is the 3rd fruit from the left!

Gastrology experienced the 3D Experience Centre courtesy of Officeworks.