Italian Yum Cha @ The Grand

Gastrology bloggers dined courtesy of The Grand.
The Grand is celebrating The Age’s Good Food Month by bringing an Italian twist to the Chinese classic way of doing lunch - Italian Yum Cha.

Like all good Yum cha you just sit back, relax and wait for the food to come to you with the added bonus of being able to order off a delectable list of special dishes from their a la carte yum cha menu.
The award-winning dining room at The Grand serves up simple, authentic Italian food with an emphasis on both quality ingredients and value and their Yum Cha maintains that high standard. It is no surprise that they are currently one of only two AGFG chefs hatted Pub in Australia - an honour that has been bestowed upon The Grand 9 times now.
The Grand comprises distinct spaces. There is the elegant dining room, the chic lounge bar and three function rooms (each named after towns on the shores of Lake Como) which range from the Bellagio Room which sits up to 16 persons to the Como Room which accommodates up to 80 persons. 
Aperol Spritz "tea" with house-made bread, olives and white bean puree

One of our favourite dishes was the braised ox cheek with baked polenta (pictured above). An excellent homely dish, the braised ox cheek fell away easily with the weight of the forks. Coated with the earthy braising sauce, it was most enjoyable when eaten with the decadent and well-seasoned polenta. 
Crudo with egg yolk, pickled enoki mushroom and cress

The thick slices of very fresh crudo were served with pickled enoki mushroom and cress. The dish was notable for the quality of the fish and the interplay between the tartness of the pickled mushroom and the richness of the creamy egg yolk. It was a simple but well executed dish. 
Left: Spanner crab in bread crumb pasta parcels
Right: Wild boar lasagne

The spanner crab pasta was beautiful.  Within the layer of superbly cooked bread crumb pasta were soft shreds of sweet spanner crab.  The tomato and saffron provided fresh flavours to complement the delicious crab meat.

The wild boar lasagna was yet another highlight. Each layer of superbly cooked pasta was adorned with delicious cheese and tender meat. The tomato veloute provided fresh flavours while the cheese brought all the elements on the plate together in a cohesive fashion.
Ox tongue with frizze, capers and mustard fruit

The centrepiece ox tongue possessed a beautiful depth of flavour, with the salinity in the capers helping to alleviate the richness of the decadent tongue.
Left: Potato gnocchi with brown butter and sage
Right: Chargrilled marinated tuna skewers

The light gnocchi captivated with its delightfully pungent truffle aroma and its lingering rich brown butter flavour while the chargrilled marinated tuna skewers were perfectly cooked.
Seared scallops on squid ink zucchini spaghetti

A positive highlight, this dish showcased complex but well balanced flavours.  The scallops were perfectly seared and bursting with natural flavour, a flavour further enhanced by the subtle sweetness of the zucchini spaghetti. It was a magnificent dish.
Left: Italian doughnuts with crema pasticcera
Right: Cannoli
Noughart semifreddo

While all the desserts were beautiful, the Noughart semifreddo was a stand out. Possessing a lovely smooth texture, the right level of sweetness and crunch, the semifreddo was well made and bursting with flavour. 
Combining the 2 things we love: Italian food and Yum cha, this was always going to be a success story. It is clear that the chefs have been having a great time rethinking Italian food from a yum cha prospective and the results are simply delicious. 
When: The first four Saturday and Sunday lunches in November
Where: The Grand Dining Room, 333 Burnley Street, Richmond
Cost: Pay for what you eat
Bookings essential: 03 9429 2530

Grand Hotel Dining Room on Urbanspoon

Good Food Month Signature Dish @ Tutto Bene

Gastrology bloggers dined courtesy of Tutto Bene.
For the entire month of November as part of The Age Good Food Month, Southgate’s restaurants are serving up their favourite Signature Dish along with a matching glass of wine or beer (or cocktail) from $15 to $35.
As part of the The Age Good Food Month’s Signature Dish festivities at Southgate, Tutto Bene will be serving up their Granchio Risotto. 
A Tutto Bene signature risotto, the Granchio Risotto was a stunning dish which combined spanner crab perfectly with tomato and chilli. As expected, it was superbly executed.  The rice in the risotto was puffy and al-dente and, coupled with generous amounts of tender spanner crab and lashings of chilli, had a wonderful depth of flavour.  The risotto had hints of fresh seafood with a robust undercurrent.
The glass of Te Mata chardonnay, Hawkes Bay NZ was the perfect match. The wine was fresh and expressive with floral and peach notes which cut through the heat from the Granchio Risotto perfectly. 
A meal at Tutto Bene would of course be incomplete without some of their delicious gelato. 

We love Tutto Bene's gelato. The quality ingredients mean the results speak for themselves - texturely perfect gelato with beautiful flavours. The passion for artistic expression using quality ingredients can be tasted in each scoop.
As always, our meal at Tutto Bene was of excellent quality. “Tutto Bene” is an Italian phrase that translates literally to “everything’s good” - a highly appropriate name which evokes memories of the warm familial atmosphere, of the consistent excellence of its cuisine and, inevitably, of their revered risotto.

What: Good Food Month Signature Dish @ Tutto Bene
When: Throughout November
Location: Shop M28 Southgate Plaza, Southbank
Phone: 03 9696 3334
Cuisine: Italian

Check out the list of dishes and accompanying wines/cocktails from participating restaurants here.

New Shanghai's Night Noodle Market Preview

Gastrology bloggers dined courtesy of New Shanghai.
New Shanghai, Melbourne’s newest and most authentic Shanghainese restaurant is making its debut at the highly anticipated Night Noodle Markets.
To celebrate, Gastrology was invited along to New Shanghai’s Night Noodle Market preview dinner, to try each amazing dish that the New Shanghai team will be serving up throughout the Markets.
The renowned Asian restaurant has created a bespoke menu; fusing the traditional with the contemporary, especially for the debut.
Xiao Long Bao – Steamed Pork Dumpling

Highlights from the preview dinner at New Shanghai included New Shanghai’s famous dumplings, including the xiao long bao, a mini steamed pork bun with gingery-sweet broth and a juicy pocket of pork made using a secret family recipe; and the pan-fried pork bun, a New Shanghai delicacy made using a generations-old family technique. 
Sheng Jian Bao – Pan Fried Pork Bun

While many Chinese restaurants in Melbourne serve the Sheng Jian Bao, New Shanghai’s variety are a cut above. The skin of the fried dumplings possessed the perfect thickness and signature crispy and fluffy texture without being overly doughy.  The Ground pork and chopped cabbage filling was well seasoned and each bun possessed a wonderfully golden, crispy bottom. 
Left: spring onion pancakes
Right:Asian spiced vegetarian dumplings 
Truffle Xiao Long Bao

An absolute show stopper was the bespoke Truffle Xiao Long Bao. The steamed pork dumplings were infused with shaved truffle and truffle oil and tasted nothing short of amazing. It was a decadent dumpling with fragrant aromas.
Crispy duck steamed buns

New Shanghai will also be serving their mouth-watering Crispy salted and spiced duck steamed buns at the Night Noodle market. These had us fighting for the last morsel. The fluffy and moist buns were a lovely canvas for the velvety duck flesh and its perfectly crisp skin. 



What: New Shanghai @ Night Noodle Markets
Where: Birrarung Marr (near Federation Square), Melbourne
Cost: Free entry; dishes from $5-$15
When: Friday 14th to Sunday 30th November (From 5pm daily)

Good Food Month - Tanqueray Bar Hop

Gastrology bloggers dined courtesy of Tanqueray Gin and Good Food Month Melbourne.
As part of Good Food Month Melbourne, Tanqueray are hosting a series of events which runs throughout November.
One of the events is the Tanqueray Bar Hop. Gastrology was privileged to participate in this event as one of the ‘Tanqueray Influencers’ where we bar hopped to a selection of participating bars represented in the Good Food Month guide. At each bar we were offered the special Tanqueray cocktail & tapas specific to that bar, which will be on offer throughout the month for $20. For a full list of the bars please click here

To make sure our Bar Hop ran smoothly, UBER offered to chauffeur us around between venues. All we had to do was request a car via the Uber app on our mobile phones, enter our code and the driver would take us to our destinations. 
The Atrium Bar on 35 on Urbanspoon



First stop - Atrium Bar on 35, Sofitel Melbourne on Collins
Location: Level 35, 25 Collins Street, Melbourne VIC 3000
Situated beneath a canopy of fifteen mirrored floors, the Atrium Bar possesses a calming ambience. A wonderful space in which to sip on champagne, signature cocktails, beers or wine over light meals
Cocktail: Pink Gin Sour: Tanqueray gin, pomegranate, Aperol, grapefruit juice, egg white

Our first cocktail of the evening was the Pink Gin Sour cocktail which was made from Tanqueray gin, pomegranate, Aperol, grapefruit juice and egg white. A delicious fruity cocktail with plenty of character, it was an enlivening start to our bar hop.
Matching course: Asian Inspired Appetiser

The matching plate of delectable rice paper rolls were a lovely match. Adorned with bright orange roe, it was an explosion of flavours.
No35 on Urbanspoon



Second stop - New Gold Mountain
Location: Levels 1&2, 21 Liverpool Street, Melbourne 3000
In classic Melbourne style, New Gold Mountain is hidden down a laneway and bustling behind a concealed door. Beyond this seemingly innocuous and normal looking exterior lies a slice of Old-world Shanghai, a glamorous yet debaucherous space reminiscent of an opium bar from a time long forgotten.
Cocktail: Tottenham Court Tipple: Tanqueray gin, dry Curacao, lemon and orgeat

We loved the Tottenham Court Tipple cocktail which was made from Tanqueray gin, dry Curacao, lemon and orgeat. The passion for quality, consistency and presentation was evident with this delicious cocktail. The cocktail was sophisticated and mature and matches the Creamy Lime and coconut crème brulee perfectly. 
Matching course: Creamy Lime and coconut crème brulee by Voodoo Jerk Truck

The crème brulee in turn accentuates the distinctive flavours of the cocktail.




Third stop -  The Kodiak Club
Location: 272 Brunswick Street, Fitzroy 3065
Embodying America's bar culture, the Kodiak Club serves modern, regional American bar food alongside American whiskeys, Boutique beers and classic Cocktails in a welcoming environment.
Cocktail: Snapping Caesar: Tanqueray gin, clamato, lemon juice, American hot sauce, secret herbs and spices

Wonderfully different, the Snapping Caeser is the Kodiak Club’s take on the Classic Bloody Mary. The flavours are light, bright and clean with a slight kick from the American hot sauce. 
Matching course: Three Buffalo wings with blue cheese sauce and celery

The mouth-watering crispy fried chicken wings were absolutely stunning and the perfect match for the Snapping Caeser cocktail - both having the same American hot sauce as part of their make-up. The outstanding chicken wings were nicely caramelised and crispy and were flavoured well.
The Kodiak Club on Urbanspoon



Fourth stop - Los Barbudos
Location: 95 Smith Street Fitzroy 3065
Located on Smith Street, just below Mr Wow’s Emporium, Los Barbudos takes you back to the golden age of Cuba where you will find yourself surrounded by the essence of this vibrant Caribbean island. 
With a focus on authenticity, the cocktail list features Cuban classics such as Mojitos, Daiquiris and El Presidentes, made to follow the traditional recipes found in Cuba. The menu also features a few house favourites to entice even the most capricious drinker. 
Cocktail: An Ode to Mojo: Tanqueray gin, strawberry shrub syrup, mint, citrus bitters, lime and black pepper

The An Ode to Mojo cocktail was a delicious heady mix of Tanqueray gin, strawberry shrub syrup, mint, citrus bitters, lime and black pepper - a delightfully well-balanced drink with a peppery hit at the end, it was a winner.
Matching course: Roast pork, Swiss cheese, ham, pickle and mustard toasted sandwich

An extravagant toasted ham and cheese sandwich containing luscious roast pork, Swiss cheese, pickle, mustard and slices of ham which add a nice touch of saltiness to the creamy cheese fusion. The sandwich was the perfect supper treat.




Fifth stop - The Tippler & Co
Location: 58 Wellington Parade, East Melbourne 3002
Occupying the former site of Cafe Balzac and next to Yarra Park, The Tippler & Co is an inviting bar and eatery with a great drinks menu which includes craft beers on tap and a selection of wines, ciders, spirits and cocktails served by warm staff. 
The venue serves European/Asian-influenced dishes that come in several forms (from snack size dishes to more substantial meals) that are perfect for sharing.
SPECIAL: Cocktail: Good Morning Vietnam: Chilli-infused Tanqueray gin, Cointreau, lime juice, lemongrass sugar syrup, muddled Vietnamese mint

Our favourite cocktail for the evening, the Good Morning Vietnam cocktail had the perfect balance between sweet and savoury. We loved the slight acidity from the lime juice which cut through the sweetness of the lemongrass sugar syrup and the overlay of fragrant Vietnamese mint. It was a delicious and refreshing cocktail.
Matching course: Prawn Ricepaper Roll

The matching prawn ricepaper roll was a simple dish executed perfectly.
Whether thirst-quenching, palate-cleansing or taste-teasing, a good cocktail is a thing of beauty. Melbourne’s star mixologists shake it up in style for Good Food month. $20 gets you a Tanqueray gin-inspired cocktail and matched bar snack at dozens of leading Melbourne bars.

What: Good Food Month - Tanqueray Bar Hop
Where: Various locations 
When: Throughout November

The Tippler & Co. on Urbanspoon

Good Food Month (and beyond) @ New Gold Mountain

Location: Level 1, 21 Liverpool Street, Melbourne
Phone: 03 9650 8859
Link: http://www.newgoldmountain.org/
Cuisine: Pub/Bar Food
Overall Impression: 8/10
In classic Melbourne style, New Gold Mountain is hidden down a laneway and bustling behind a concealed door. Beyond this seemingly innocuous and normal looking exterior lies a slice of Old-world Shanghai, a glamorous yet debaucherous space reminiscent of an opium bar from a time long forgotten.

New Gold Mountain serves up an array of rarely seen and tasted delights. As its name alludes, New Gold Mountain is all about searching for classic gems in unexpected places. As some of New Gold Mountain's soon to be patrons may not realise, this cocktail bar is doing things a little differently and a little bit more sweetly.
New Gold Mountain is currently the only bar in Melbourne serving LuxBite's extremely popular range of cakes and macarons until the early hours of the morning. For the many addicts of LuxBite's morsels, New Gold Mountain is the destination to flock to. As part of Good Food Month, New Gold Mountain is offering an exclusive cocktail and Luxbite cake combination for a mere $20.  
From November LuxBite will be serving up a decadent bespoke cake, fittingly called Black is the New Gold. Featuring black tea chocolate mousse, blackberry crème and a black chocolate glaze, this delightful new dessert caters for patrons with gluten and nut allergies. This will be elegantly matched with a cocktail named 'Ode to Ada'. The ‘Ode to Ada’ cocktail has an Earl Grey base flavour and is macerated with Tanqueray, sweet vermouth and Crème Da Cassis. 

We met New Gold Mountain’s passionate General Manager, Callan Green who explained that ‘Ode to Ada’ is crafted in house by their skilled team of bartenders (as are all their cocktails). 

The passion for quality, consistency and presentation is evident with this delicious cocktail. The cocktail is sophisticated and mature and matches the cake perfectly. The cake in turn accentuates the distinctive flavours of the cocktail.
Reinventing the late night drink and eat experience, New Gold Mountain allows customers to satisfy their sweet tooth with a delectable selection of cocktails and exclusive LuxBite sweets until 5am. This delectable repose is ideal for night owls looking for a place to while the early hours of the morning away, while being pampered with great cocktails and delicious LuxBite gems to accompany them.

New Gold Mountain on Urbanspoon

Gastrology bloggers dined courtesy of New Gold Mountain.

Good Food Month @ Southgate [1 Nov - 30 Nov]

Gastrology was invited to discover 2 of Southgate's restaurants for Good Food Month. As part of the experience, we “road tested” Miyako and Pure South’s signature dishes and uncovered the unique personalities of these two riverside eateries. 
Miyako, Upper Level
Spatchcock deboned, chargrilled, served with sweet potato mash, topped with
teriyaki sauce and finished with rosemary oil. $33.50

Miyako's perfectly cooked spatchcock was drizzled with fragrant rosemary oil and topped with a lovely teriyaki sauce atop a creamy sweet potato mash.  Bursting at the seams with umami, the agreeable blend of flavours were an absolute delight to indulge in.
Miyako on Urbanspoon

Pure South, Ground Level
Char-grilled Cape Grim grass fed Black Angus porterhouse, hand-cut triple cooked
chips, all the house-made condiments. $35

Pure South's steak arrived at the table, lightly charred on the surface and glistening with juice. It was cooked to perfection. Flawlessly medium rare, the steak was juicy and tender. Impeccably seasoned, it is a testament to the flavour of the steak that our condiments remained virtually untouched throughout the meal.
Pure South Restaurant & Bar on Urbanspoon

(Stay tuned for a dinner review of Pure South!)

Enjoy a signature dish from Southgate’s renowned riverside dining restaurants during Good Food Month this November!

Cost: Signature dishes from $20 to $35
When: 1 -30 November; 12:00pm - 09:00pm
Phone: 03 9686 1000
Email: southgate.events@dexus.com
Link: Southgate

Gastrology bloggers dined courtesy of Miyako and Pure South.

Upcoming Event: Davidʼs Beyond the Bund World Dinner

David is giving his loyal customers more reason to smile in November with his World Dinner Feast as part of the Good Food Month. This dinner will take Melbournians on a food adventure exploring regions further afield from Shanghai, called ʻBeyond the Bundʼ.
Under his watchful eye, David and his team have curated a delightful dining event at the restaurant that takes his name. ʻBeyond the Bundʼ promises to be an evening filled with subtle and delectable flavours from Davidʼs own cuisine repertoire for $45 per person. The delicious sensations have also been coupled with wines to enhance and compliment Davidʼs fine food for $65 per person. 

In the spirit of sharing, the offerings have been selected to show the variety that China has to offer. In traditional Chinese cuisine flavours change from region to region as one travels throughout the country. David has emulated these delicious contrasts through his menu choices. 

From the eastern coastal province of Jiang Su comes the Lion Head, a sumptuous pork and chestnut meatball concoction in a delicate chicken broth. 

To represent Shanghai, customers can indulge in the newly crafted crunchy prawn clusters,satisfyingly crisp parcels with a melted butter center. Another seafood offering will be the Crispy flash fried whiting, smoked on luxuriant caramelised leek. 

Davidʼs will serve a thinly sliced crispy beef dish accentuated with orange peel that is distinct and very palatable, a specialty from Hunan, located in the south central part of the Chinese mainland. 

To finish off the World Dinner, Davidʼs will prepare a classic hot favourite from Sichuan, 
wok fried Chinese cabbage with dried chilies. 

In true David's style, the offerings from the kitchen will be hand prepared, using only the freshest and finest quality ingredients. When diners walk into David's for the World Dinner event, they will eat and celebrate as a Shanghai local does, authentic, fast-paced and bustling with flavour
Where: Cecil Place, Prahran 
Cost: $45 - Beverages included: $65 including matching wines
When: November 12 2013 from 7:00 pm to 9:00 pm
Bookings: 03 9529 5199

A round up of this month's hottest foodie news + blog giveaway!

BLOG GIVEAWAY: DAVID JONES GOOD FOOD MONTH SEMINARS

Gastrology has teamed up with David Jones to give away 2 x Good Food Month Seminar sessions (valued at $50) to one of our lucky readers. The winner will be able to choose which session(s) they are interested in.
David Jones is delighted to be celebrating Good Food Month with a first ever range of intimate food seminars, cooking classes, tastings and demonstrations with a range of leading chefs and providors at the Bourke Street Mall Foodhall.

Featuring speciality cheese and wine matching, seafood and champagne tastings, plus regional food and wine masterclasses, the sessions take upon a culinary journey from the dairy fields of Yarra Valley to the distinctive tastes of India.

All masterclasses are held at the David Jones Foodhall, Lower Ground Floor, Bourke Street Mall Store, 
Melbourne. The complete Good Food timetable can be viewed online at: 


How to enter

All you have to do, is: 
  1. Follow us on twitter (if you have not already) 
  2. Email us your favourite summer recipe and tell us why you love it.
The best entrant, as judged by the Gastrology team, will win 2 passes to any Good Food Month Seminar session!

The competition will run from Wednesday the 30th October 2013 to 8:00pm Thursday 7th November 2013 (winner to be announced on this post on Friday 8th November 2013). 

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. 


******

[08/11/2013] Announcement: Winners of the Blog Giveaway: David Jones Good Food Month Seminar sessions

Thank you to everyone who entered!

And the winner is…


Deidre with the following entry:
“My favourite summer recipe I think will be this vermicelli tofu salad http://www.flourishingfoodie.com/2013/04/vermicelli-tofu-noodle-bowl.html#more It is super light and fresh. It's super easy to make and doesn't involve a lot of stove or oven time (which is super important for summer dinners in my opinion).” 
… Congratulations, the winner will be contacted via email.

Competition Now Closed. 
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GELATO WORLD TOUR: MELBOURNE WINS AGAINST ROME AND VALENCIA
The stats are amazing: 6,000 kg of gelato produced, 50,000 cups and 80,000 mini-cones served.
4,200 litres of milk, 800 kg of sugar and 1.500 kg of ingredients used by the gelato artisans.
Entrants at the third stage of the Gelato World Tour included many well known establishments including Gelatissimo.

Each entry in the competition was required to tell a story which kept the competition very interesting. For example, Gelatissimo’s story reflects that of the Lopresti family, the Calabrian immigrants who took their culinary traditions and secret family recipes with them from Italy and have built one the world’s most successful gelato franchise which made Gelatissimo's signature flavour “The Italian Immigrant” particularly fitting.
“The Italian Immigrant” - combination of macadamia gelato, macadamia nuts, salted caramelized milk (salted “dulche de leche”) and Italian biscotti

And the winners that have earned the right to compete at the Grand Final in Rimini (September 2014) are...

1st Place
flavour “Cremino”, made by Gelato Artisans Donato Toce and Simone Panetta (Messina, Melbourne)

2nd Place
flavour “Mandorla affogato”, made by Gelato Artisan Jhon Crowl (Cow and the Moon, Sydney)

3rd Place
flavour “Pavlova Gelato”, made by Gelato Artisan Diana Kontoprias (Frangipan, Sidney) 
The winner of the “IFI Tonda Challenge” (in which participants must prepare two “perfect cups” weighing 60 grams) is Gino Maniaci (Vulcano Gelato, Melbourne).

The winner of the “Cookies® Best Taster” (in which participants must determine the ingredients in a blind gelato-taste test) is Voula Makrygiannakis (Cones, Melbourne).

For the first time in Melbourne it was the public who voted, who won prizes and who became “Gelato Artisans for a day”. The final standings were based 50% on the public’s votes and 50% on the technical jury’s votes.

After Rome and Valencia, MELBOURNE has been declared the gelato capital of the world: the village remained open until 10:00 pm due to the large crowd and today the tickets are sold out three hours before the closing time.

10% of the proceeds will be donated to the “Lord Mayor’s Charitable Foundation”
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DAY OF THE DEAD @ ACLAND ST CANTINA
Acland St Cantina celebrates 'Day of the Dead' with a 5 day festival from Wednesday 31st October – Sunday 3rd November.  

Enjoy $5 Day of the Dead street eats, $5 Pacifico and Corona beers, a $45 four - course Day of the Dead dinner feast,  a $20 lunch feast and Mezcal tasting paddles. 

On Saturday and Sunday, Mr Mexico will host a free Mezcal Masterclass, starting at 4pm

To book, call (03) 9536 1175
2 Acland St, St Kilda
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HAMMER & TONG - EXPOSING THE FINEST GEN-Y CHEFS

Hammer & Tong introduces ‘Friends with Benefits’, a three part series of pop-up dinners by Melbourne’s up & coming chefs Hammer & Tong is celebrating Melbourne’s hidden culinary gems with a series of special pop-up dinners by some of the city’s finest Gen-Y chefs. 

Head chef at the Fitzroy Eating House & Coffee Bar Simon Ward (nee Vue de Monde) is helping to expose the enormous talent of three rising chefs, and industry friends. He will hand over the reigns of his kitchen over three separate weeks; each chef will present their own menu, showcasing the best of their individual talents. 

Enjoy a 4-course tasting menu for $60 per head and help bring attention to these deserving young industry professionals. So, now to introduce you to our friends… 

Matt Forbes (Tuesday 29 October): Pastry chef extraordinaire, Matt has created sweets for Shannon Bennett, Maze and Mr Hive Kitchen & Bar. He now creates sweet treats under his own name at Matt Forbes Pastry. 

Clinton McIver (Tuesday 12 November): Ex-sous chef at Vue De Monde now head chef at Champions Grill bistro, Clayton’s Bowls club. 

Jack Ingram (Tuesday 26 November): Current sous chef at Bistro Vue, this young gun chef started his career in the small town of West Dorset, England. 

Hammer & Tong Eating house and Coffee Bar is located just off Brunswick Street and celebrates the quality of simple, fresh ingredients. Servings are generous and the food is classic with a twist. So come down, enjoy the taste and experience all while supporting three emerging superstars. 
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FREE BEER AND CIDER IN CAMBERWELL FOR HALLOWEEN
Golden Axe apple cider and their newest creation Monster Mash Double IPA beer present a fun evening of craft beer exploration and good old fashioned dress up! 

First Monster Mash or Golden Axe is free to everyone who's dressed up and then they're half price for the rest of the night. There will also be prizes for best dressed!

Finally, finger food will be on the house!

If you haven't yet checked out East of Everything or tried Monster Mash D IPA, this a great chance and a perfect way to spend your Thursday night.
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SPRING RACING @ THE ROYAL SAXON
Royal Saxon will be screening all the action LIVE from 11:00 am while you sip on champagne, slurp on delicious oysters and get ready for the sweet sweet sweeps. Check out the event on Facebook.
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MELBOURNE CUP BRUNCH AT TAXI - YOU EAT AND DRINK FREE!
Kick off your Melbourne Cup day with an indulgent breakfast and bottomless mimosas at Taxi, prior to trotting over the road to catch the train to the track or just to start your day off the right way - with delicious bubbles. 

Book for six and you dine free as a friend of Taxi. 
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29TH APARTMENT RELAUNCHES
29th Apartment in St Kilda has recently received a good old-fashioned cut and polish. Steve and Keti Thomas, co-owners of Chapel Street’s Pawn & Co. one of the 5 most dazzling bars in the world according to Forbes magazine, have refitted, refurbished and revolutionized their 29th Apartment venue. 
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SOCIAL ENTERPRIZE THANKYOU.CO RANGE HITS AUSTRALIA'S LARGEST SUPERMARKETS
Social enterprise Thankyou.co is thrilled to announce it is now stocked in major supermarkets across the country with its new product lines, thanks to an elaborate call to action in the form of a seven-minute YouTube video asking Australians to rally the supermarkets to stock its new product lines on their social media channels. 

Thankyou.co exists for the sole-purpose of funding aid projects in developing countries and originally launched with Thankyou Water in 2008 and has now expanded with Thankyou Food and Thankyou Body Care. Products from the Thankyou Food range include muesli, nut bars and oats and has been developed by Callum Hann, former Masterchef contestant and winner of Masterchef All Stars, and has worked tirelessly to ensure that everyone will love the product, as well as the Thankyou Body Care range which includes hand wash and hand lotion. 

The Thankyou range will provide consumers the opportunity to change the world through a single purchase, with each product contributing to the provision of life-changing solutions to those in need, and allows customers to see the exact impact of their purchase, through its reporting program Track Your Impact. 

Each product sports a unique code and once entered into the web app found at http://thankyou.co/projects customers are provided the exact details of the project their purchase has been assigned to fund, complete with GPS coordinates.