Original Chai Co.

Despite the booming chai craze in Melbourne, many devotees don’t realise that the beverage is inspired by Indian masala chai, which is quite different to the sweet version served up in lattes. Melbourne based Gauri and Apoorv have introduced traditional chai to Melbourne’s Queen Victoria Market where visitors can get a real taste of India at Original Chai Co.

The couple’s love for chai recently bagged them a prestigious award at this year's Australian International Tea Expo in October 2015 where the morning blend was named “Best Chai”.

The Original Chai Co. range includes morning masala chai and an afternoon masala chai that are both naturally low in caffeine, gluten free, contain no hidden sugars, just masala goodness.

In keeping with the authenticity of the family recipe, the range comes in bold assam tea and masala blend separately, so drinkers can combine their desired amount of spice, and make the drink to their own tastes. 

We adored the morning masala chai which comes with stronger aromas to wake the body up and is inspired by Gauri’s family who come from Haridwar, a colder climate in India where a warm and strong chai is the only way to start the day. 

The afternoon masala chai is perfect to wind down with its slightly milder flavour which calms the body down and is inspired by Apoorv’s family who come from a warmer climate in India, Indore.   

What: Original Chai Co

Where: I Shed, Queen Victoria Market

When: Saturdays and Sunday 9am-3pm

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

Win an ipad mini with Malaysia Kitchen's Pic & Puzz Contest

Malaysia Kitchen is having a special contest called ‘PIC & PUZZ’ to test your knowledge about Malaysian dishes based on jumbled portrayed visual and blurry images. All you have to do is name all the dishes provided and share your answers with Malaysia Kitchen!

Make sure to sign up to receive all the weekly hints and complete a sentence in less than 15 words to win an IPAD Mini 4 128GB! For further information on contest rules and regulations, click here http://www.malaysiakitchen.my/contest. 

Mercedes Benz Night Noodle Market Opening @ The Temporium

Written by Simon Ly.

The Mercedes Benz Temporium is a creative space that is a visual feature at Melbourne’s Night Noodle Market. The Temporium is well placed in Melbourne, complimenting the same design ethos as the nearby Federation Square with converging and crossing lines creating the dome structure.

Themed alongside the hawker stall Asian food on offer at the Night Noodle Market, the Temporium served up a deep fried chicken bites drizzled with yoghurt, with a spicy and refreshing Asian salad.

The food was prepared by Shane Delia, of Maha fame. Delia had to dig into his creative skills with the food on offer at odds with the Middle Eastern Food served at his restaurant.

However, staying true to his Middle Eastern heritage, Delia snuck in a Turkish dumpling dish, topped with fresh Asian asparagus, rice crisps and egg yolk. The dumpling was soft in texture, with the rice crisps and asparagus providing the textured flavours with the right amount of crunch. 

The Temporium can be visited and viewed throughout Melbourne’s Night Noodle Market, which is located at Birrarung Marr (wedged between Federation Square and the Yarra River) between November 12 - 29.

Giveaway: Win 2 x double passes to Sweetfest [November 28 - 29]

A two-day celebration of all things baked, fried, whipped, iced and colourful. Tour the city’s sweetest market and purchase delicious treats from a range of sweet superstars including Black Star Pastry, St Gerry's, N2 Extreme Gelato and Luxbite, and hit the bar for boozy spiders and sparkling cocktails from Redbank.

Masterclass demonstrations include the American heroes of soft-serve, Big Gay Ice Cream (New York); sweet fiend Katherine Sabbath (Sydney), dessert queen Philippa ‘Snickers Dessert’ Sibley; king of dessert-for-dinner degustations Pierre Roelofs (Melbourne); and the cocktail wizards from Melbourne’s internationally renowned Black Pearl.

WHERE Meat Market, 5 Blackwood Street, North Melbourne

WHEN November 28 - 29, 

Session One - 9:00am - 1:00pm, Session Two - 2:00pm - 6:00pm

COST $20pp includes entry to the Sweetfest marketplace, masterclasses (limited seating available) and a complimentary glass of Redbank Emily Brut Cuvée. Kids under 12 FREE. Tickets available here.

Giveaway: Win 2 x double passes to Sweetfest 

How to enter 

All you have to do, is:

Send us an email with the subject "Sweetfest giveaway" and answer the following question:

“What is your favourite sweet treat and why?” 

The best 2 entries, as judged by the Gastrology team, will each win a double passes to Sweetfest for any session of their choice.

The competition will run from now to 5:00pm Monday 23 November 2015 (winner to be announced on this post on Wednesday 25 November 2015).

The fine print: 

Only entries made using a valid email address are eligible. Your email address will not be published. This competition is a game is of skill not chance. This giveaway is open to readers in Australia only. Prize is not transferable or exchangeable or redeemable for cash. The Promoter is not responsible for prizes once they have been dispatched to the winner. The image of the prize is purely representative and the actual prize is subject to change. 

******

[25/11/2015] Announcement: Winners of the Blog Giveaway: 2 x double passes to Sweetfest

Thank you to everyone who entered!

The 2 winners are…


Julie P
Marshall C


… Congratulations, the winners will be contacted via email.



Competition Now Closed. 

Recipe: Tassal's Salmon Rashers with mushy peas | Salmon fritters

Aussies LOVE brunch. Sitting outside the local café, sipping on a coffee and tucking into a delicious brekkie of eggs benedict with smoked salmon & avocado is the perfect start to the weekend for many of us.

Gastrology recently test drove Tassal’s new Salmon Rashers which make it seriously easy to enjoy café-style salmon at home. These Rashers are an easy, healthy and delicious accompaniment to any brunch. Designed as ‘salmon that sizzles,’ the Rashers are great for pan-frying and have a delicious smoky flavour from being smoked in Beechwood chips.

Here are our 2 easy recipes using Tassal's new Salmon Rashers. Enjoy!

Recipe: Salmon with mushy peas

Ingredients

200g Tassal’s Salmon Rashers

250g frozen peas

1/4 Onion

Lemon juice

Olive oil

Method

1. Cook peas and onion in a large saucepan of boiling water for 5 minutes or until bright green and tender.
2. Drain. 
3. Transfer peas to a food processor. Process until smooth. 
4. Squeeze in some lemon juice and season with pepper (to taste). 
5. Sizzle some Tassal’s Salmon Rashers in the pan with some olive oil for a few minutes each side until golden.
6. Serve! This recipe also goes great with eggs, tomato and avocado for a tasty and healthy brekkie.

Recipe: Salmon fritters

Ingredients

200g Tassal’s Salmon Rashers, diced into cubes

 2 onions, thinly sliced

 1/4 cup self-raising flour

 2 eggs, lightly beaten

 Olive oil

 200g asparagus (lightly steamed for 5 minutes) and then trimmed

Method

1. Mix salmon, onion, flour, asparagus and egg in a large bowl. Season with pepper.
2. Heat some oil in a pan and spoon to form a circle and fry the mixture. Use 1/4 of the mixture at a time so you end up with 4 fritters.
3. Serve! We recommend serving this with a wedge of lemon to squeeze over the fritter.

Tassal’s new Salmon Rashers make it super easy and delicious to enjoy café-style salmon in the comfort of your own home. It is a great way reap the health benefits of incorporating salmon into your diet. 

WOODY.P

After launching in May 2015, WOODY.P  is revamping its Italian offerings with a new Executive Chef, Timothy Martin and a new seasonal menu. Most recently serving as Head Chef at acclaimed restaurant The European, Martin brings over fifteen years culinary experience to WOODY. P with a CV that is jammed with industry accolades.

WOODY.P offers a fun and relaxed atmosphere that caters to a broad range of dining experiences. The interior is composed of polished timber floors, exposed brick walls, textured glass and contemporary pendant lighting. Highlights include a sophisticated bar area with a tiled feature wall and suspended planted hangers. WOODY.P also comprises a large outdoor dining area where diners can eat and drink among greenery, lanterns and bluestone floors, a nod to Melbourne’s rich architectural heritage.

The menu is produce-driven and defined by simple Mediterranean and Italian flavours.

Martin’s Spring  menu leads  WOODY.P to authentic Italian roots, with new dishes such as bone marrow crostini, Moreton Bay bug tagliatelle, suckling roast lamb and charcoal fire grilled steaks, executed using a strong focus on local Victorian produce that references Martin’s Gippsland childhood.

Of particular note is the dish of Swordfish crudo. The quality of the swordfish we sampled was exemplary. The flesh was delicate and moist. It was a fresh dish that allowed the natural subtle sweetness of the fish to be enjoyed.

Positioned on Flinders Lane, the city’s most dynamic food precinct, WOODY.P is part of Melbourne’s bourgeoning range of restaurants and drinking spots.

Location:

121 Flinders Lane, Melbourne

Phone:

03 9654 5000

Link:

http://www.woodyp.com.au/

Cuisine:

Italian, Pizza

Gastrology bloggers dined courtesy of WOODY.P

Tipsy - The drinker's guide to wine, beer, whisky, gin, sake and more

Written by Melbourne booze-expert Clare Burder, Tipsy is an eye-catching, fun and accessible illustrated guide to finding your way around a 40-page wine list, bottle shop, cocktail bar, or craft brewery. 

This is a book for anyone who likes to know what they’re drinking without the dry details.

There are so many choices available to drinkers these days that it’s easy to start feeling woozy before the booze even kicks in. 

Don’t really know the difference between a Pinot Grigio and a Pinot Gris, a pale ale and a pilsner, or a single malt whiskey from a blend? Fear not. Tipsy is here to help you talk booze with the best: it’ll make you sound smarter, even when you slur.

Lady Carolina

Boasting vibrancy and creative Latin gastronomy, Lady Carolina has been the talk of the town since its opening in September this year. The swarm of after work drink seekers ensures a buzzing atmosphere in this Latin influenced bar/restaurant. With high quality cuisine and a wide range of cocktails to match, Lady Carolina’s success is no surprise.

Owner Alby Tomassi (Feast of Merit and YGAP) and creative director Paul Wilson have teamed up to create a Latin feasting experience, highlighting fresh and creative ingredients that shine in playful dishes and cocktails inspired by Peruvian, Mexican and Cuban cuisines.

Clever partitions create distinctly different areas with their own unique feel within the venue. The Paladar Dining Room is the main restaurant while the Carolina Back Bar is a place to kick back relax and enjoy delicious street food washed down with complementing cocktails.

Guacamole - From left: Green Goddess (Spring Verduras / Tomatillo Verde), Super Soulful (Cancha / Pepitas / Goji Berries); Chicharrones (Bacon / Pomegranate Mojo) 

Our dinner commenced on a high with a trio of decadent guacamole - Each unique and full of flavour. The Chicharrones guacamole was incredibly appealing. Boasting large chunks of pork crackling this guacamole wantonly disregards the current trend towards healthy eating and, as a result, is abundantly flavoursome – the slightly sweet flavour of the Pomegranate Mojo is enhanced by the delicious Bacon and liberal helpings of pork fat. Not to be outshone is the Green Goddess guacamole which is deliciously healthy and possesses an expertly balanced level of spice and flavours. Coupled with perfectly crunchy tortilla chips, the guacamole make for the perfect bar snack or appetiser.

Smoked kingfish

The Smoked kingfish ceviche was another highlight. The thick slices of very fresh kingfish were served with horseradish, finger lime and pecan. The dish was notable for the quality of the kingfish and the interplay between the tartness of the lime and the richness of the horseradish cream. It was a simple but well executed dish.

Anticuchos grilled Peruvian skewer

The Anticuchos grilled Peruvian skewer was wonderfully flavoursome and displayed a delectable outer charring courtesy of having benefited from the perfect time on the grill. As the inherent richness of the sausage makes this dish relatively heavy, sharing this dish with a dining companion would not be unwise.

Lechon Asado – Heritage suckling pig with Orange Mojo

The Lechon Asado was addictively good. A pork dish, made from a whole suckling pig and then roasted for hours, this dish is comfort food at its best. It’s got it all - crackling, tender meat and amazing flavour.

Salted caramel & sweet corn sundae

We concluded our visit with the Popcorn and salted caramel sundae - absolutely stunning. Each layer had a wonderful flavour intensity that worked beautifully together. We savoured every spoonful.

Lady Carolina showcases Latin authenticity with its outdoor bar serving creative street foods and the indoor cevicheria which will take you on a journey to explore the depth of Latin cuisine, while highlighting cultural fusions of Peru through Chifa and Nikkei blends. 

Location: 175 – 177 Lygon Street North, Brunswick East
Phone: 03 9381 0898
Link: www.ladycarolina.com.au

Cuisine: Latin American

Upcoming events

Lady Carolina is set to host two major events this November, as well as feature at Melbourne’s Night Noodle Markets as a part of Good Food Month.

Lady Carolina will host renowned chef Diego Muñoz, head chef of La Barra, Casa Moreya and Astrid y Gaston, recently voted 14th in The World's 50 Best Restaurants 2015. Munoz spearheads the recent surge in Peruvian cuisine, famous for its cosmopolitan flavours and ingredients, the cuisine is the living legacy of a rich history.

La Barra with Diego Munoz – Sunday 22nd November
Time: 7pm – 10pm
Cost: $120 for a seated shared dinner paired with cocktails and wine 
Venue: Lady Carolina Cevicheria, pisco bar and the paladar

Join Diego Muñoz as he creates muy rico dishes from his restaurant La Barra, renowned for its modern Peruvian fare. Expect to find refreshed Chifa and Nikkei dishes showcasing native Australian produce, local super foods and Amazonian like tropical fruits and vegetables from the hinterlands. The shared dinner hosted by Lady Carolina includes all dishes and accompanying beverages.

Crop Up! Peruvian Talk – Sunday 15th November
Time: 6pm–8pm
Cost: $17.00 adults/children free
Venue: Immigration Museum 
Bookings: museumvictoria.com.au/immigrationmuseum/

Diego Muñoz will join Pastuso's head chef Alejandro Saravia in a panel discussion as part of Good Food Month about the significance of seeds, grains and berries in various cultures. Diego talks about his fusion of Peruvian and Asian flavours that he will be showcasing at the Lady Carolina pop up stall at the Night Noodle Markets.

Night Noodle Market - November 12–29
Venue: Birrarung Marr, Melbourne
www.melbourne.goodfoodmonth.com/noodlemarkets

Paul and Diego will go head to head in a battle between Chifa vs Nikkei. Be a part of the audience to taste which of these Peruvian-Asian cuisines will win!

Gastrology bloggers dined courtesy of Lady Carolina.

Upcoming Good Food Month Event: NOSE TO TAIL, PORK & ALE

As part of The Age’s 'Good Food Month', Belleville is taking a special moment to celebrate the fine things in this world we all love: pork and craft beer. 

In partnership with the good folk at Mornington Peninsula Breweries, Belleville will be offering a five course menu with matching craft beers. The head chefs will leave no swine unturned - crafting all dishes from the one pig. 

What: Five course menu + matching beers. 

Where: Belleville, Globe Alley, Melbourne

Cost: $90pp

Bookings: Call (03) 9663 4041 to secure your spot. 

Miyako Japanese Cuisine + Teppanyaki

Located in Southgate, Miyako is a restaurant dedicated first and foremost to the art of Japanese eating and drinking, offering a laid back environment for catching up with friends and family with a focus on quality food designed to share in stylish but comfortable surroundings.

The restaurant is divided into a teppanyaki section, a restaurant section and a private room with a Tatami and Table set-up. Magically lit, the space glows in soft light.

The menu showcases traditional Japanese cooking such as tempura, sushi and sashimi with a wide selection of sakes alongside beer, wine, spirits and cocktails compliment the sophisticated menu.

Japanese trained master chef Yosuke Furukawa brings over 20 years of Japanese and Australian experience to Miyako. Yosuke comes to Miyako after five years as head chef at Melbourne’s award winning restaurant Izakaya Den, where he produced critically acclaimed izakaya style menus. He has recently designed an innovative Japanese menu at Miyako, with dishes for all palates.

Crispy Prawn 

The eye catching Crispy Prawn’s combination of the crispy kataifi pastry and the fresh prawn and seafood mousse was a textural delight.

Tabara Crab Leg Tempura

The Tabara Crab Leg Tempura was sensational. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh.

Tofu Dengaku topped with Red and White Miso

A simple yet well-conceived dish that took full advantage of the tofu’s most notable characteristic – its supple flesh. The thick pieces of creamy tofu were adorned with caramelized miso.

Assorted Sushi and Sashimi 

The sushi platter of assorted sashimi boasted a tenderness exhibited by high quality produce. The nigiri was expertly crafted and the plump, pieces of fish were incredibly fresh.

Wafu Steak 

The dish of Char Grilled Miso Glazed Eye Fillet with Garlic Crust, served with Teriyaki Sauce was simple, delicious and very well executed. The beef was cooked to a tender and juicy pink and was exceedingly flavoursome and "melt in the mouth".

Grilled Black Cod with Zucchini, Capsicum, Cauliflower, and Pickled Radish in a Bamboo Leaf Pouch

We were presented with a beautifully fresh, vividly white piece of Cod Fillet which had been cooked to perfection. We adored the silky texture and the golden-brown charred bits of caramelised miso on the fish. 

Dessert of the Day 

Miyako’s take on the traditional banana fritter concluded our evening on a sweet note. The banana had an ethereally light and crispy batter and was soft and sweet inside and was served with a trio of ice creams.

Well executed Japanese food with stunning views as its backdrop, a desirable beverage selection and overall dining experience, Miyako has certainly earned our stamp of approval.

Location: Southgate, 3 Southgate Avenue, Southbank
Phone: 03 9699 9201
Link: http://www.miyakocuisine.com.au/
Cuisine: Japanese, Sushi






Gastrology bloggers dined courtesy of Miyako.

A Porky Christmas: Murray Valley Pork Rolled Loin

With Christmas only a month and a bit away, we thought we would share one of our Christmas dinner plans with you.

We have a tradition in our household of celebrating Christmas with decadent comfort food, all washed down with plenty of wine.

This year, we have a “crackling” pork recipe that is sure to impress. 

Roasted Pork Loin with perfect crackling

Serves 6

Ingredients

3.06 kg Murray Valley Pork Rolled Loin, rind on

1 tablespoon olive oil

2 teaspoons sea salt

boiling water

Method

1. Pour boiling hot water all over the pork.
2. Dry the pork with paper towels.
3. Rub and massage liberal amounts of olive oil into the skin.
4. Sprinkle salt all over the surface of the skin.
5. Place the pork on a roasting trivet.
6. Roast the pork at a temperature of 220 degrees celcius for the first hour.
7. After an hour, reduce the temperature to 185 degrees celcius and continue cooking until the pork is ready (e.g. for a further 30 minutes).
8. Transfer the meat to a warm plate. 
9. Remove the strings from the pork.
10. Serve!

The pork came out of the oven looking absolutely perfect. Fragrant, sweet and succulent, this roast pork was winter comfort food at its best. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece.

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Rindless Scotch here or Murray Valley Pork's Cranberry & Almond Loin Roast here.

Gastrology bloggers tried the Rolled Pork Loin courtesy of MVP.

Blog Giveaway: Muffin Break prize packs

Muffin Break launched the 2015 Great Bake Sale on Monday 19 October 2015, encouraging schools across the nation to take part in its annual fundraising campaign. 

The four-week digital campaign will be open to all primary schools and high schools; with up to $5,000 in prizes up for grabs for the winning school of each Australian state.

Find out more here.

To celebrate the great bake sale, Gastrology are giving away 6 Muffin Break prize packs. Each pack includes:

1 x Muffin Break keep cups

1 x Muffin Break nail polish

1 x Muffin Break kids chef hats

1 x Muffin Break kids aprons

1 x Muffin Break 2016 kitchen calendars

How to enter 

All you have to do, is: 

Send us an email with the subject "Muffin Break prize packs giveaway" and answer the following question:

“What is your muffin flavour?” 

The best 6 entries, as judged by the Gastrology team, will each win a Muffin Break prize pack.

The competition will run from Thursday 12 November 2015 to 5:00pm Monday 16 November 2015 (winners to be announced on this post). 

The fine print: 

Only entries made using a valid email address are eligible. Your email address will not be published. This competition is a game is of skill not chance. This giveaway is open to readers in Australia only. Prize is not transferable or exchangeable or redeemable for cash. The Promoter is not responsible for prizes once they have been dispatched to the winner. The image of the prize is purely representative and the actual prize is subject to change. 

******


[17/11/2015] Announcement: Winners of the Blog Giveaway: Muffin Break prize packs

Thank you to everyone who entered!

The 6 winners are…


Abbey H
Vanessa K
Leanne W
Daphne K
Cathy C
Jessica T

… Congratulations, the winners will be contacted via email.



Competition Now Closed.