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

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

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.

Night Tripping @ The St Hotel

Gastrology recently attended 'Night Tripping' at the St Hotel where the space was transformed into an Asian bazaar.

We enjoyed plates from Windsor’s favourite culinary trio; Hanoi Hannah, Tokyo Tina and Saigon Sally as well as Docklands’ Ba Noi.

A night of endless entertainment, with a line-up of circus acts and freaky performers strutting their stuff around every corner, it was a vibrant celebration of Melbourne’s best Asian street food, drinks and tunes. 

Host, St Hotel turned up the heat with a delicious braised pork red curry. The perfectly seasoned curry broth possessed the customary punchy flavours exhibited Thai curries and was a great match for the tender pork. We loved the inclusion of textural bamboo shoots and the added kick from the addition of green peppercorns.

Hannoi Hannah delivered a fragrant chicken pho which boasted a lovely broth with generous slices of lean chicken breasts. It was a refreshing and light dish.

Tokyo Tina stole our hearts with a show stopping beef brisket bao. Featuring melt in your mouth umami-laden beef brisket combined with pickles and adorned with luscious kewpie the bao really hit the mark.

Banoi’s banh cuon, an exotic mushroom rice crepe served with sticky soy and Chinese doughnuts were addictively good. We loved this modern take on the traditional banh cuon. The savoury fried Chinese doughnuts were a delicious canvas which soaked up the sticky soy sauce and provided a contrasting texture to the slippery crepes.  

Saigon Sally’s Coconut prawn ceviche with sweet potato and betel leaf was also a crowd favourite. Displaying a multitude of intense flavours and was highlighted on by the beautifully cured prawns and the gentle sweetness of the sweet potato.

Gastrology bloggers attended the event courtesy of Night Tripping.

Yardmill celebrates one year with launch of new Raw High Tea series

Yardmill Kitchen and Grocery have a new offering set to hit Melbourne in October.

With a unique ‘real food’ focus – Yardmill is launching a new Raw High Tea Series made from nutritious and raw ingredients, with no refined sugars, no dairy, no gluten and 100% raw.

The launch is to celebrate their first birthday, one year since opening.

The Yardmill Raw High Tea Series can be consumed in store, take away or via home delivery. 

Gastrology will be sampling these offerings soon so stay tuned for our full write-up!

Find out more here.