Royal Melbourne Show 2015‎ [19 - 29 September 2015]

The 2015 Royal Melbourne Show, Victoria's largest and most iconic annual community event, is running from Saturday, 19 to Tuesday, 29 September at Melbourne Showgrounds.

Conducted annually by The Royal Agricultural Society of Victoria (RASV), the Royal Melbourne Show celebrates and showcases excellence in agriculture, attracting close to 500,000 people over 11 spectacular days.

Open daily from 10:00am to 9:00pm, the Royal Melbourne Show offers a huge variety of unique memorable agricultural experiences that are entertaining, interactive, educational and fun for young and old alike.

With over 350 showbags on offer at this years Royal Melbourne Show, there's something for everyone.

With an expanded and enhanced animal precinct, only at the Royal Melbourne Show can visitors get up close to thousands of animals, including cows, sheep, goats, pigs, horses, cats and dogs.

Food-lovers will enjoy tantalising tastes and mouth-watering aromas at the Royal Melbourne Show with the event featuring award-winning food and drink from top producers, rotating pop-up restaurants and intimate masterclasses and cooking demonstrations from Australia’s finest chefs and industry experts.

Some of Melbourne's most celebrated restaurants will be popping up at the Royal Melbourne Show and their menus are sure to get your mouth watering.

For the first time ever, Adriano Zumbo brings his exquisite sweet treats to the Royal Melbourne Show, appearing in the popular Dessert Bar for the first seven days, from Saturday 19 to Friday 25 September.

Visitors to the Winning Tastes Pavilion will be spoilt for choice with South Melbourne’s newest dessert boutique, Bibelot, also featuring in the Dessert Bar with its European-inspired cakes, chocolates and pastries on the remaining four days of the Show, from Saturday 26 to Tuesday 29 September.

Burger-lovers will enjoy Daniel Wilson’s Huxtaburger with a taste of Huxtable, popping up in the Winning Tastes Pavilion on Wednesday 23 to Saturday 26 September, offering their famed Wagyu burgers and Huxtable tasting plate.

Foodies looking for more exotic flavours will delight in Rumi’s delectable Middle-Eastern inspired menu from Saturday 19 to Tuesday 22 September. We absolutely adored the dish of Pulled Lamb Iskender - bursting with flavour and wonderfully tender, the lamb was adorned with luscious yogurt, fresh tomato sauce. Fluffy flat bread acted as a wonderful canvas for the dish, soaking the delicious flavours.

Your taste buds will go into overdrive with the finest award-winning produce from the Royal Melbourne Fine Food Awards and Royal Melbourne Wine Awards, including gourmet cheese and cured meat plates, glasses of award-winning wine, cups of award-winning coffee, gourmet ice cream and pies, available for purchase in the Fine Food Deli.

For the first time at the Royal Melbourne Show, enjoy a little ‘cocktail hour’ with a tasty tipple, from 12noon to 6pm at the Speakeasy Cocktail Bar. 

Crust Gourmet Pizza Bar also makes an appearance at the show, offering delicious pizzas, minus the guilt. Their Royal Melbourne Show menu offers a selection from Crust's menu including some classic combinations as well as some more adventurous gourmet options. 

Boasting hours of free world-class entertainment and performances, the thrill and excitement of carnival rides, spectacular stunts, glittering nightly fireworks and much more, there's an amazing variety of things to do at this year's Royal Melbourne Show.

Tickets to the 2015 Royal Melbourne Show are on sale from Monday, 3 August and there are a number of great value ticket options.

For all things to do at the Show and ticket packages, visit the new and improved Royal Melbourne Show website, www.royalshow.com.au and follow the Royal Melbourne Show on Facebook, Twitter and Instagram.

What: Royal Melbourne Show

Where: Melbourne Showgrounds, Epsom Rd, Ascot Vale 

Dates: 19 - 29 September 2015

Gastrology bloggers attended the event courtesy of Royal Melbourne Show.

The Grand 130 year birthday celebration

The Grand in Richmond is a culinary institution that needs little introduction and has long been a Gastrology favourite. Consistently plating up delicious, authentic Italian food with care and an emphasis on fresh, quality ingredients, The Grand has earned many loyal regulars and a 2015 chefs hat from The Age Good Food Guide.  

Therefore, when invited back to The Grand to celebrate its 130th birthday with Zomato, Gastrology bloggers were understandably excited. 

The birthday celebration was a gorgeously stylish affair - the Como dining room had been breathtakingly transformed by The Three Piece Suit with stationary styled by Lauren Skorsis. And what would a birthday be without a birthday cake, courtesy of Bake and Co.  

Pepper crusted venison carpacial, goat cheese mouse and beetroot

Wonderfully tender, wafer thin slices of rare venison paired beautifully with the gamey goat cheese mouse. The beetroot lent a wonderful sweetness.

Agro dolce quail with procini mushroom puree, brussel sprouts, quail egg and black truffle.

The quail was cooked to a rarely found perfection. The mushroom puree packed an amazing depth of flavour and the generous shavings of black truffle elevated the aroma of this dish to another level. Simply stunning - a must try dish.

Broad bean, pecorino and mint risotto

The risotto was cooked immaculately, ensuring the rice retained the ideal firmness and creaminess. The mint provided freshness, contrasting beautifully with the creaminess of the pecorino.

Mortadella cappalletti in brodo

A deceptive dish of cappalletti in a clear broth, however hidden inside the cappalletti was a mortadella sausage filling that was powerfully rich and moreish.

The nights festivities involved us preparing our own fish course by selecting our own ingredients to pair with the wonderfully fresh barramundi and sealing them all inside a layer of terracotta.

After being expertly baked by the chef, our terracotta parcels were brought out to the dining table where we broke them open to reveal their delicious contents.

Cone bay barramundi cooked in terracotta

The texture of the fish was exquisite and cooked to perfection. The ceramic casing sealed all of the natural flavours and juices inside resulting in exquisitely delicate, moist fish.

Buffalo mozzarella, tomato, basil

Lemon delizia

The night ended on a deliciously sweet note with a lemon delizia, melding a beautiful combination of textures, flavours and techniques.

It was an honour to celebrate The Grand turning 130 years over a truly decadent and wonderfully prepared degustation. If you are keen to try the wonderful dishes on offer at The Grand, we would encourage you to sign up for free to the VIP list at http://www.grandrichmond.com.au/vip.html as all Grand VIP's get a birthday dinner for free!


Location: 333 Burnley Street, Richmond
Phone: (03) 9429 2530
Link: http://www.grandrichmond.com.au/
Cuisine: Italian

Southgate Moveable Feasts: Bluetrain | La Camera | The Deck [14 June – 3 August]

Southgate Moveable Feasts are back this winter with a program of Sunday lunches and Monday dinners that take diners on a delicious journey across a variety of global cuisines.

Showcasing three delectable courses each from a different Southgate restaurant, Southgate Moveable Feasts epitomises the changing dining trends of today as Melburnians look for new and different casual dining experiences.

We were led through a unique dining experience as we wandered from restaurant to restaurant, sampling unique world-class cuisines from Italian to Modern Australian.

First Stop: Bluetrain

Phone: 03 9696 0111

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

Cuisine: Modern Australian

An expansive café and bar with floor to high ceiling windows overlooking the Yarra River, Bluetrain is a brilliant Melbourne meeting spot.

It’s 2013 major facelift sees the restaurant spotting a new look which combines eclectic and quirky materials, bespoke designs and a light feature using yellow bicycle wheels to adorn the walls and graffiti art pillars. 

Marinated Kangaroo fillet served on a salt bush and fresh raspberry salad with candied prosciutto and an Australian bush finger lime dressing

A dish of fresh and delicious flavours, the kangaroo was perfectly cooked with its flavours further enhanced by the lovely bush finger lime dressing.  The fruity acidity of raspberry salad and the restrained savouriness of candied prosciutto introduced further layers of complexity.  

Calamari Dusted with Smoked Paprika, cumin and chickpea flour with a lime and bronze fennel leaf yoghurt

Tender ribbons of battered calamari were perfectly seasoned with smoked paprika and cumin and went beautifully with the lime and bronze fennel leaf yoghurt.

Second Stop: La Camera

Phone: 03 9699 3600

Link: http://lacamerasouthgate.com/

Cuisine: Italian

La Camera encapsulates the Italian style of dining, urging patrons to "Mangia! Mangia!" in an intimate gathering while cherishing a meal which honours classical Italian flavours. 

Gnocchi con coda di bue brasato

The potato and ricotta gnocchi was a superb dish that was highlighted by the light gnocchi which captivated with its “melt in your mouth" texture. We loved the flavoursome oxtail and just the perfect amount of heat delivered by the chilli which cut through the overall richness of this hearty dish. 

Filetto di Salmone

The skin of the salmon was perfectly seared to be very crisp while the flesh was delicate and moist. It was a dish that allowed the natural subtle sweetness of the salmon to be enjoyed. 

An Italian restaurant with Italian hospitality La Camera delivers warm and friendly service and an authentic Italian dining experience which celebrates the smells, taste and comfort of a country-style Italian home.

Third stop: The Deck

Phone: (03) 9699 9544

Link: http://thedeckrestaurant.com.au/

Cuisine: European

Conveniently located right next door to Melbourne's Hamer Hall and Arts Centre, The Deck offers exquisitely prepared European and international inspired cuisine.

The elegant setting which features a French style charcuterie and a full wine display set the tone for a modern yet inviting atmosphere.

We absolutely adored both the desserts we sampled at The Deck.

Chocolate ganache, mandarin, milk crumb

The visually attractive dessert of “Chocolate ganache, mandarin, milk crumb” was beautiful. The slightly tart mandarins, together with the milk crumb, worked well with the decadent dark chocolate ganache to produce a balanced and delectable dessert. We enjoyed the addition of dually crunchy and airy meringues which contrasted perfectly with the soft ganache.

Hazelnut mousse, toasted brioche, pear

The dessert of “Hazelnut mousse, toasted brioche, pear” was again, beautifully presented. The mousse was rich with decadent hazelnut notes and had a luxurious velvety texture which was thoroughly enjoyable.  The sweet morsels of pear harmonised with the biscuit-like crumble and mousse beautifully. It was an exquisite dessert.

Get on it! 

With a host guiding the journey to each establishment, discoveries will be made along the way uncovering the stories behind Melbourne’s eclectic world of riverside eateries.

What: A three course journey throughout Southgate’s restaurant precinct, sampling unique presentations of world-class cuisines.

When: Sunday 14 June - Monday 3 August. 12pm Sundays & 7pm Mondays

Where: Southgate Restaurant and Shopping Precinct, Melbourne. Southgate is located on the south bank of the Yarra River, directly opposite Flinders St Station.

Cost: Choose from three course dining options for $65pp or $85pp. Entrée and main courses each include a glass of wine and dessert is served with tea or coffee.

Bookings: Online bookings only, at www.southgatemelbourne.com.au

Enquiries: Southgate Restaurant and Shopping Precinct, 03 9686 1000


 Gastrology bloggers dined courtesy of Southgate.

Grill'd celebrates turning 10 @ their new Flinders Lane Restaurant

Gastrology bloggers dined courtesy of Grill'd.

Grill’d was established by founder Simon Crowe in Melbourne in 2004.

An idea born over a beer at the local pub with friends, Crowe was lamenting the fact that it was so hard to find a good, decent burger. Deciding to take matters into his own hands, Crowe launched the very first Grill’d eatery in Hawthorn, Melbourne. Grill’d has a simple mission – to make burgers good.

A concept that has proven a winner, Grill’d stores have been popping up like mushrooms since their inception. Last week, we celebrated their 10th birthday at their newest restaurant opening in Flinders Lane.   

Like all Grill’d stores their latest dining hot spot offers their iconic fresh and healthy lunch and dinner options including beef, lamb, chicken and vegetarian burgers as well as a variety of salads and steak sandwiches. An exciting range of local craft beers and ciders are also on offer. 

Certainly a great addition given the surging demand for healthy, convenient food options.

Location: 83 Flinders Lane, Melbourne

Link: http://www.grilld.com.au/

Cuisine: Burgers

Southgate Fiesta at Melbourne Food and Wine Festival [28 February - 1 March 2015]

From 12pm-6pm on Saturday 28 February or Sunday 1 March, Southgate will be serving up $15 tasting platters at some of their fantastic restaurant which includes entry into the boutique wine tasting area on Southgate’s promenade.

Taste your way through a range of boutique Australian wineries as you enjoy live music and entertainment on the banks of the Yarra River. 

The Southgate food and wine Fiesta is part of the opening weekend of the Melbourne Food and Wine Festival, also featuring specially designed tasting platters at Southgate restaurants.

What: Southgate Fiesta at Melbourne Food and Wine Festival

Where: Promenade / Southgate Melbourne

When: Feb 28 & March 1st 2015

Time: 12-6pm

Get more information here.

Our top tasting plate picks...

Red Emperor

Red Emperor will be serving it's "Entrée Platter" of Steamed prawn dumpling, Steamed prawn, coriander & water chestnut roll, fried rice paper prawn roll and spicy salt & pepper calamari.

Read more about Red Emperor here.

Hophaus Bier Bar Grill 

Hophaus presents the "Taste of Hophaus" which features it's delicious Pulled Pork, Sausage Marinated Herring, Corned Salt Beef, Toasted Rye, House Pickle.

Read more about Hophaus here.

Tutto Bene

Iconic Italian restaurant, Tutto Bene will be putting on something special for the sweet tooths out there with a sample of 3 desserts created by Head Chef Nathan Scarfo – including peanut butter semifreddo with caramel popcorn, eton mess with blackcurrant marshmallows and chantilly cream and our new upcoming dessert... so you can discover something new.

Read more about Tutto Bene here.

La Cucina di Sandra

Gastrology bloggers attended the class courtesy of La Cucina di Sandra.

Gastrology recently visited La Cucina Di Sandra in Richmond for a delightful Italian cooking class and meal at Italian chef Sandra’s stunning warehouse home and kitchen facility.

Sandra was born in Italy in Pescara, Abruzzo and developed a passion for Italian food from an early age. Along with a successful corporate career, over the last 20 years Sandra has indulged her passion for regional Italian cooking, spending hours in her Zia's kitchen in Italy, collecting hundreds of recipes from Italian friends and family. 

Since opening La Cucina Di Sandra in August 2014 turning a lifelong dream into a reality, the cooking school has been extremely popular with Melburnians from groups of friends to corporates. 

With rave reviews on social media this is a unique and rewarding Melbourne foodie experience. 

The theme for the night was pasta and began with a delicious Pennette al sugo di salsiccia di Toto. We loved the simplicity of the dish which was highlighted by the quality produce (a theme that runs through all of Sandra’s recipes). 

A seafood entrée of Bianco e nero di Carbonara di Mare (Black and white seafood carbonara) was next. It was a luxurious seafood pasta which featured squid ink for a beautiful depth of flavour and magnificent colour.  

Our main course was a hearty Rigatoni al ragu bianco, con mandorle e cream (Rigatoni with white meat ragu, almonds and cream).  We adored the addition of almonds for texture and the harmony of the flavours. The use of white meat coupled with the natural creaminess of the almonds were further enhanced by the thickened cream and extra virgin olive oil.

The evening ended on a decadent high with a deconstructed cannoli (Cannolo Siciliano un po scomposto). Absolutely scrumptious, the interplay of sweet, sour and texture was exceptional. It was an absolutely beautiful dessert that was equally appealing to the eye. 

We were pleased to receive (as do all attendees) a full set of recipes and extensive tips on how to successfully cook the same delicious dishes at home. 

The class is inspiring and will certainly aid all those looking to explore more of la Cucina Italiana.

Location: 56-62 Lyndhurst St  Richmond

Phone: 0419 503 805

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

Facebook: https://www.facebook.com/lacucinadisandraau

Cost: $90 per person and includes starters, 3 course meal and a full set of recipes and extensive tips 

Cuisine: Italian

Upcoming event: Fromage A Trois [Sunday, 15 March 2015]

Fromage A Trois returns to the beautiful grounds of Werribee Park Mansion on 15 March 2015 with a bigger and better line up than ever seen before.

The day will be filled with many picturesque scenes and foods, and allow a perfect setting for indulging with family and friends. 

Some of Melbourne’s most iconic food haunts and trucks including Trailer Made, White Guy Cooks Thai and Brûlée Cart, as well as local breweries including Two Birds Brewing who will be serving up their delicious ales including bespoke-ales Bantam Ipa and Taco Beer. 

Renowned Cheesemonger Naomi Cristante will be taking to the main stage alongside other professional chefs, to take visitors on a culinary journey, demonstrating how to be versatile with cheese and incorporating it into your every day cooking.

What: Fromage A Trois, Melbourne’s renowned cheese and cider festival

When: Sunday, 15 March 2015 (11am to 5pm)

Where: Werribee Park, K Road, Werribee South

Tickets: Pre-purchased tickets $35 ($40 at the door) includes official tasting glass & event guide. Children 12 and under enter for free. 

Purchase tickets here.

Upcoming NYE event: Cotton Club at Fall from Grace

Fall from Grace have your NYE sorted. Step back in time to the legendary nightspot, Cotton Club where you can live a night of luxury amid the sophisticated scene of 1920's prohibition.

The event promises to be a trip back in time to the prohibition era of New York City – which ties in perfectly with the space; the hidden cellar bar, Fall from Grace. There are 2 packages on offer: the State of Grace Dining Package ($160) and the Fall From Grace Party Package ($140). 

Relish in a distant era as the sun sets on another year!  #ifoundfallfromgrace 

Find out more information on the evening here.

Read about our recent visit to Fall From Grace here.

Moo-light in the Jardin

Gastrology bloggers attended the event courtesy of Jardin Tan.

Melbourne chef and entrepreneur Shannon Bennett has extended his passion for food fusion and reinterpretation to include craft beers that also put their own spin on traditional styles.

Bennett formally launched his connection with Tasmanian craft brewery Moo Brew at his newly established “Jardin Tan” eatery at the Royal Melbourne Botanical Gardens last week. 

Moo Brew – known for its five premium craft beers and unique sculptural bottles labelled with John Kelly artworks – was the brainchild of fellow visionary entrepreneur David Walsh; the man behind Tasmania’s world-renowned MONA (the Museum of Old and New Art). 

Bennett sees Moo Brew as a great match given their reputation for stylistic beers that transcends core styles – but with their own twist with Jardin Tan which takes French Vietnamese cuisine and imbues it with farm to table philosophy. 

Gastrology was pleased to attend the Moo-light in the Jardin media launch which featured John Kelly artworks plus some new, exciting Bennett sourced artworks from David Teplitzky including Sigalit Landau: 4 Love Heaters, 2012, Heater and neon light, various light installations, launch of the Banh-Mi bikes (custom-made bikes which will deliver food to Jardin patrons around the Tan), Moo Brew installations and styled food.

Mini bo la lot burger

We adored the perfectly matched morsels that went hand-in-hand with beer.

Prawn and sweet potato fritter with pickled green chilli

The fritters had a crunchy golden brown exterior and were succulently sweet - the nuggets of deep fried batter brought pleasure to our taste buds. 

Mark Eather lemongrass fish skewer

The skewers were another highlight. Sufficiently seasoned and flavoursome, the skewers had benefited from sufficient time on the grill to achieve the perfect degree of outer charring.

Vietnamese spring rolls, nouc mam Cham

Bo la lot: Beef mince wrapped in betel leaves

The bite-sized appetiser of betel leaf with beef mince was a medley of aromatic and acidic ingredients and was thoroughly enjoyable.

Crispy tofu, fermented chilli, lemongrass salt

Mini pork Banh mi 

The traditional Vietnamese pork banh mi was a delight. The crunchy bread roll was shimmered with pâté and mayonnaise and filled with generous serves of pork, topped with a salad of sweet pickled carrots, cucumber, coriander and fresh chilli. It was both fresh and very tasty.

We adored the Moo Brew beers. The Dark Ale was our favourite of the bunch. An American Brown ale using resinous hop flavour, the beer was rich and dark with caramel and chocolate notes with a lightly roasted finish - beautiful.

The evening concluded with a decadent array of beautifully made desserts...

With the beautiful  Royal Botanic Gardens as a backdrop, Jardin Tan is at once warm and welcoming. The delicious menu draws influence from the Vietnamese/ French fusion cuisine which makes it perfect for sharing with friends for any occasion whilst knocking back on some delicious Moo Brew craft beer. 

Location: Birdwood Avenue, Melbourne

Phone: 03 9691 3888

Link: http://www.jardintan.com.au/ 

Cuisine: Vietnamese, Cocktails, Coffee

Launch of Superior Gold smoked salmon @ The Flower Temple

Gastrology bloggers attended the event courtesy of Superior Gold.

Gastrology recently attended an exclusive launch event for Superior Gold, a brand new ultra-premium smoked salmon Launched just in time for the entertaining season, Superior Gold is setting a new benchmark for smoked salmon.

The official launch was an evening of sensory delight and was hosted by The Champagne Dame. We also experienced the art of superior salmon smoking with Superior Gold’s own talented Smoke Master, Nathan Smith.

The Flower Temple was the perfect back drop. We loved the beautiful space which was devoted to nature's beauty. Beautiful flowers spill from urns and rockeries in an enchanted indoor garden.

Superior Gold is set to redefine the smoked salmon category as it’s known, using the finest curing ingredients and most sophisticated smoking techniques to deliver Australians the ultimate smoked salmon culinary experience.

Rich in flavour, succulent in texture and sublime in taste, the new Superior Gold range is perfect for gourmet entertaining occasions. From Smoked Salmon Slices, Hot Smoked Salmon, to Connoisseur Cuts for cooking and traditional Gravadlax; Superior Gold has a delicacy for any canapé, entertaining platter or meal.

Only the finest quality Australian Atlantic Salmon is hand-selected from the exceptionally cool and pristine waters of Tasmania. The superior Australian Atlantic Salmon is artisanally cured and smoked by the Superior Gold Smoke Master, Nathan Smith.

Our favourite product from the range was the Superior Gold Hot Smoked Peppercorn Salmon. Perfect on its own with Superior Gold’s Garlic Aioli or added to a fresh salad, risotto or pasta dish, the hand selected superior Australian Atlantic Salmon is traditionally cured in a combination of Australian sea salt and Bundaberg raw sugar to preserve the premium quality, Once cured the salmon is then hot smoked over sustainably sourced Beechwood to bring out the salmon’s natural flavour whilst preserving the succulent texture and adding a smoky undertone. The Superior Gold Smoke Master, Nathan Smith, has overseen the process to ensure only the highest quality and premium tasting product is produced.

Superior Gold sets a new benchmark when it comes to premium taste. A beautiful deep orange coloured hue, matched with a tender texture and taste so delightfully sweet, smokey and sophisticated, Superior Gold has successfully pushed the boundaries to create a new premium product range, catering to all sophisticated entertaining occasions. 

Left: Superior Gold Gravadlax, radish, cucumber, horseradish

Right: Superior Gold Connoisseur Cut (freekah salad)

All Superior Gold salmon is responsibly sourced and farmed, in partnership with the WWF, and certified to ensure our environment and oceans are healthy for the future. The Superior Gold Smoked salmon range is also a good source of Omega 3 for optimum health.

Superior Gold salmon is beautifully packaged in a black sleeve with a signature gold emblem making it easy to spot in the refrigerated smoked salmon section of supermarkets. Superior Gold salmon is available in Coles, Woolworths and IGA from October 2014. RRP ranges from $5.49 through to $11.99.

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

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

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

A Sneak peek... Taste of Melbourne - 13 -16 November 2014 - Albert Park - Saké | Nieuw Amsterdam | Gazi

Gastrology bloggers dined courtesy of Saké, Nieuw Amsterdam and Gazi.

Melbourne’s premier restaurant festival Taste of Melbourne arrives for 2014, once again gracing Pelican Lawn at Albert Park, November 13 – 16. The food and wine celebration sees Melbourne’s favourite restaurants return, as well as new movers and shakers on the dining scene. 

Gastrology bloggers were invited to fly #TasteAir with friendly pilot Adam Valentine who took us on a culinary flight around town, tasting some of the dishes that will be on offer this year at the festival. 

First Stop - Saké 

Saké Restaurant and Bar serves up contemporary Japanese cuisine in the revitalised Hammer Hall within the MCA on the Yarra river. 

With a unique menu that features contemporary sushi alongside traditional Japanese dishes, Executive Chef and sushi master Shaun Presland brings Japanese food and culture to life, where diners are treated to dynamic culinary experiences. 

Our visit started with a sushi making masterclass.

Our pilot

Miso cod lettuce cups & prawn dumplings

Saké’s Taste of Melbourne offering is an absolute winner. The miso cod lettuce cups were filled with a beautifully grilled miso-marinated tooth fish with crunchy katafi pastry. Bursting at the seams with umami, the cups were exquisite in taste. The accompanying prawn dumpling was another standout. Coated in a delicate rice noodle skin, the dumplings were moist, well-flavoured and melt-in-your-mouth tender. 

Second Stop - Nieuw Amsterdam

Located at 106-113 Hardware Street in Melbourne, Nieuw Amsterdam is owned and run by Michael Roszbach (former Cookie Manager) and Nick Stanton (former Head Chef, Woods of Windsor). The venue’s name is a throwback to Roszbach’s Dutch heritage, with New York originally named Nieuw Amsterdam when it was first settled by Europeans.

The unique venue is located in a 1880s iron foundry building (originally of hardware merchants) and is said to have named the Hardware Street precinct. Nieuw Amsterdam opened its doors to the public in late December 2013 and specialises in New American style food with a mix of quirky and classic cocktails. 

The menu builds on new interpretations of classic American dishes, such as the chicken waffles with pate, terrine, crispy chicken skin and orange caramel.

Pork trotter and ham hock nuggets burnt onion jam

Chicken waffles pate, terrine, crispy chicken skin, orange caramel

Smokey beef brisket. Kim Chi, BBQ Sauce

We absolutely adored Nieuw Amsterdam’s Taste of Melbourne beef brisket dish. Particularly noteworthy for its fragrant and complex beefy flavours which were enhanced by the tart kim chi and one hell of a bbq sauce. The meat was both soft and delicate.

Berry split White chocolate mousse, Cream cheese sorbet

Their Taste of Melbourne dessert offering was clean, refreshing and fun. We loved the decadent white chocolate that came through on the middle palate and the deliciously refreshing lashings of berries and the decadent yet light cream cheese sorbet. 

Dessert served wtih Salted caramel negroni

Final destination - Gazi

Our delicious dinner concluded on a high note at Gazi. An entirely different side of Greek cuisine, Gazi offers earthy, Athenian ‘Street’ food partnered with exciting and experimental cocktails and spirits.

Left: Cheese - Honey, balsamic Saganaki, lemon

Tiganites patates - Chips, oregano, garlic oil, feta

We shared a few starters. These well formulated dishes of bold and vibrant flavour combinations showcased the culinary potential of Greek cuisine.

Crab Souvlakakia 

Soft shell, mint, coriander, honey, mayo

Gazi’s Taste of Melbourne dish was stunning. The soft shell crab mini souvlaki boasts the legendary George Calombaris pita bread which was 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. With a touch of fried garlic and a myriad of spices, it was simply superb. It was a dish that was both well thought out and executed.

Now in its 7th year, Taste of Melbourne is firmly established as an annual ‘must attend event’ that celebrates the city’s ever evolving food, wine and dining scene...

www.tasteofmelbourne.com.au

What: Taste of Melbourne 2014

When: Thursday November 13 - Sunday November 16, 2014

Where: Pelican Lawn, Albert Park Lake

Price: Tickets start from $25.00.

Upcoming events: Gastronomique | Piper Street Food Co | Melb Wine Awards | Spins & Spritz | Project Botanicals | Peter Gilmore’s App | Heartattack and Vine

Over 25 of Victoria’s finest chefs will unite under one roof for Gastronomique, Anglicare Victoria’s gala food and wine charity night which supports vulnerable children to create a unique evening of food and wine.

The chefs will be donating their time, produce and expertise to cook for over 500 people at the Peninsula, Central Pier, Docklands on November 12.

Chefs taking part include: Adam D’Sylva from Coda and Tonka, Scott Pickett from Estelle, Joe Grbac from Saint Crispin, Gabriele Olivieri from Bottega, Oliver Gould from Stokehouse, Perry Schagen from The Graham, Colin Wood from Cumulus Inc, Tony Twitchett from Taxi Kitchen, Olimpia Bortolotto and Daniel Kranjcic from Cecconi’s Flinders Lane, Barry Davis from Montalto, Mathew Macartney from Eleonore’s at Chateau Yering, Nicky Riemer from Union Dining, Ludo Baulacky from Oscar W’s, Daniel Wilson from Huxtable, Stuart Bell from Ten Minutes by Tractor, Geoff Lindsay from Dandelion, Sonia Anthony from Masons of Bendigo, Andy Harmer from The Point, Matt Germanchis and Emma Bottos from Pei Modern, Brad Simpson from The Smith, Matt Dempsey from Gladioli and Donovan Cooke from The Atlantic Restaurant. 

Gastonomique is a special event where Victorian chefs unite for Victorian children. It is an unmissable night for people who love food, wine and want to support the State’s most vulnerable children.

Gastonomique is Anglicare Victoria’s major annual fundraising event and one of Australia’s biggest charity nights. Previously known as Dinner with the Angels, the gala evening includes signature dishes, fine wine and entertainment. 

What: Gastronomique

Date: Wednesday 12 November 2014

Time: 6:30pm – 11.45pm

Venue: Peninsula, Central Pier, 161 Harbour Esplanade, Docklands, Melbourne
Costs: $300.00 AUD per person

Public enquiries: www.anglicarevic.org.au

Phone: (03) 9412 6157
BOOK NOW
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Piper Street Food Co. has expanded

Kyneton’s award winning charcuterie Piper St Food Co recently announced it’s brand new expansion.

After nearly 4 years of creating an award winning range of pates, terrines, rillettes, pies and sausages for top restaurants, delis, food stores and caterers, Damian & Bryanna Sandercock are officially launching their 7 day a week café, sourdough bakery, picnic shop and cooking school.

Their award winning range of charcuterie will take pride of place alongside:

• our purpose built cooking school – featuring a brand new AGA!
• a range of traditional sourdough breads
•  a 7 day a week café
• new kitchens including a temperature controlled butcher’s kitchen and a baker’s kitchen

For more information visit www.piperstfoodco.com.

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Melb Wine Awards - Uncorked Friday 24th Oct

Melbourne wine enthusiasts will have their chance to taste their way through the best wines in Australia at the RMWA Uncorked.

Uncorked is the only event where the public can taste medal-winning wines from the 2014 Royal Melbourne Wine Awards (RMWA) in one place, just one week after the winners are revealed.

Winning wines from regional Victorian wine shows will also be on offer.

The RMWA, conducted by the Royal Agricultural Society of Victoria (RASV), promotes excellence in winemaking and recognises outstanding achievement in the pursuit of quality. The rigorous judging process is conducted by a panel of local and international judges, sommeliers, writers, buyers, retailers and media. With more than 3,000 entries, winning an award at the RMWA establishes a wine as one of the very best – making for an easy consumer guide in wine selection.

Entry includes unlimited tastings and a take home Riedel wine glass as well as the most recent edition of James Halliday’s Wine Companion magazine.

Participants will enjoy discovering the best wines in the country accompanied by live music and delicious street food, delivering a Friday night drinking and dining experience like no other.

Taste your way through Australia’s best wines by varietal, journeying through the spectrum, from Australia’s best Chardonnay and Riesling right through to Pinot Noir, Merlot, Shiraz and everything in between.

Well regarded sommelier, wine writer and RMWA Committee Member Matt Skinner says, “For the last 130 years the Royal Melbourne Wine Awards have showcased the diversity and excellence of Australian wines. Uncorked allows the public to taste what our judges have had the privilege of tasting and awarding and celebrate all of the winners in one fantastic public event.”

Regional wine shows taking part in this year’s Uncorked event include Geelong, Heathcote, Gippsland, Rutherglen and the Victorian Wine Shows.


What: RMWA Uncorked
When: Friday, October 24th 6pm-10pm
Where: Collins Place, 4/45 Collins Street Melbourne
Cost: $50
Buy tickets: www.dashtickets.com.au/event/g1pqz5cw4

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Spins & Spritz Launch Party @ Royal Saxon

The warmer months are coming up fast and Saxon Sundays are back...

The guys at the Saxon will buy your first Spritz for the season if fedoras and sunshine aren't enough reason!

Read more about Royal Saxon here. 

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Bombay Sapphire’s Project Botanicals

Project Botanicals is a celebration of Australia’s continued love affair with gin, presented by Bombay Sapphire.

Project Botanicals is a distinctly different pop-up bar, which launched on November 19, 2014. Inspired by the world of gin botanicals, Bombay Sapphire Brand Ambassador, Sean Forsyth and Chef Gary Mehigan have crafted a unique bar and dining experience for Melburnians, pairing botanically led cocktails to gastronomy.

The menu at Project Botanicals will feature 10 botanically inspired Bombay Sapphire cocktails with 10 matching tapas style dishes.

• Open for three weeks only from 19 November through until 6 December
• Sittings available from 6pm-1am Wednesday to Saturday evenings 
• Held at the newly established warehouse location of 64 Sutton Street, North Melbourne
• Tickets are $35 per person (plus booking fee) and include two cocktails and two  matched dishes.

Visit www.projectbotanicals.com.au for further details and to purchase tickets.

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Peter Gilmore’s new App for iPad now available in the App Store

Peter Gilmore’s new App for iPad is now available in the App Store.

The app is a rich digital extension to his new book, Organum and explores the stories behind 8 handpicked dishes through Peter's network of producers and unique ingredients, from concept to finished plate. Told through stunning layers of interactive visuals and audio.

The project is a joint venture between digital agency Pollen, award-winning creative director Reuben Crossman, photographer Brett Stevens and Peter Gilmore of Quay Restaurant.

Learn more about the app here. 

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Heartattack and Vine launches

Gastrology recently attended the launch of Heartattack and Vine, the new restaurant venture from the team behind Wide Open Road and A Minor Place (Hootan Heyderi and Jono Hill) and two of their long-term employees (Nathen Doyle and Emily Bitto) . 

Unlike their cafés, Heartattack and Vine will be an all day operation – from 7am to 11pm, seven days a week – and will offer a contemporary take on the Venetian cicchetti bar. Think a light breakfast with excellent espresso; a quick, hearty lunch of traditional Roman street food (porchetta straight out of the oven served on a warm ciabatta roll); and long, relaxed evenings over aperitifs, good wine and cicchetti, the Italian-style bar food traditionally served in Venice, made fresh from local ingredients daily. 

Grey Goose - Taste By Appointment @ Saint Crispin

Gastrology bloggers dined courtesy of Grey Goose.

Gastrology recently attended Taste By Appointment - an exclusive dining experience hosted by Grey Goose.

Charismatically hosted by Grey Goose's Global Brand Ambassador, Joe McCanta (jazz pianist, entrepreneur, world renowned mixologist), the evening involved carefully paired selections of dishes and cocktails designed to awaken the senses and uncover our own unique preferences for certain flavours. 

Located on bustling Smith Street, the venue for this sensory exploration was St Crispin – a favourite of Gastrology bloggers since its inception. This chique, casual space and skilful, contemporary cuisine courtesy of chefs Joe Grbac and Scott Pickett did not disappoint.

Amuse bouche plate - sweet, sour & bitter

Sweet: Bannockburn chicken, golden raisin jam

The chicken was moist and tender, pairing well with the golden raisin jam - an immediately gratifying, decidedly sweet combination of flavours.

Sour: Hapuka ceviche, lime coriander

The ceviche was a wonderful mélange of texture and carefully balanced acidity. Slivers of hapuka were embellished with tangy lime juice, while coriander provided freshness and an enlivening counterpoint.

Bitter: Ocean trout, blood orange endive, cucumber

The Ocean trout, blood orange endive, and cucumber was a masterclass in the controlled use of bitterness. Fresh, fragrant and light, with a perfect application of bitterness from the blood orange endive adding depth and complexity.

Paired with: Grey Goose Le Fizz

Grey Goose vodka served chilled with St-Germain elderflower liqueur, freshly squeezed lime juice and soda water. A delicious alternative to Prosecco, this uniquely balanced cocktail used soft, floral elderflower and refreshing lime to highlight the smooth, rounded taste of Grey Goose Vodka.

Wagyu beef cheek and rump, miso eggplant, fricassee of mushrooms, parmesan gel and soil

The moreish rich, buttery beef cheek and medium rare, tender rump matched exceptionally well with the umami laden miso eggplant and fricassee of mushrooms. Combined with the parmesan gel and soil, this dish was an impeccably conducted symphony of flavours.

Paired with: Grey Goose martini a la truffe maison

Grey Goose vodka stirred with Noilly Prat dry vermouth washed with black truffle butter and plum vinegar

This cocktail was inspiring and like no other cocktail we have ever tasted. The earthy scent of black truffle wafted out of this savoury, velvety cocktail courtesy of black truffle butter. With an almost soup like quality, this cocktail provided a wonderfully unique and delicious accompaniment to the rich beef course.

Parfait of hazelnuts, caramelised pear, crispy phyllo pastry, almond gel

The parfait was indulgent perfection. Flawlessly textured with a multitude of subtle flavours – hazelnut, caramelised pear, crispy phyllo pastry and almond gel which danced on the palate.

Paired with: Greg Goose la poire

Grey Goose vodka with a crisp smooth taste and the freshness of an Anjou pear

The perfumed aroma of Grey Goose La Poire was intoxicating. Crafted with Anjou pears, this vodka echoed the caramelised pears in the dessert. This vodka is a must try if you can get your hands on it.

Each course was delightfully balanced and well executed, and paired exceptionally well with the elegant Grey Goose cocktails.

With Joe McCanta's guidance, this fascinating journey through the worlds of sweet, sour, bitter, salty and umami led us to some interesting realisations about our own individual senses of taste. Empowered with this knowledge, the night culminated in us ordering up bespoke cocktails which were tailored specifically to our own individual flavour preferences by expert mixologists and the results, as with everything else on this night, were stunning.

Location: 300 Smith Street, Collingwood, 

Phone: 03 9419 2202

Cuisine: Modern Australian

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

HOPHAUS + OKTOBERFEST = HOPTOBERFEST [20 September - 5 October]

Gastrology bloggers dined courtesy of HOPHAUS.

This year, HOPHAUS celebrates the world’s largest funfair, Oktoberfest, with the inaugural HOPTOBERFEST which will run from 20 September to 5 October. 

Festively dressed HOPHAUS staff served up steins to beer-swilling Bavarians and locals alike, many of them sporting lavish lederhosen in competition to win Best Dressed. Other prizes and giveaways featured throughout the day, with live German music and entertainment. 

As part of HOPTOBERFEST, official Oktoberfest and rare wheat FestBier Erdinger HefeWeizen will be served each day, flown in especially from Bavaria, Germany. 

We absolutely loved the HOPTOBERFEST specials that were curated by Executive chef Marc Brown. Designed to reflect HOPHAUS’ unique take on modern Bavaria while paying tribute to the traditional fest’s fare, the Oktoberfest specials include Wurst Windrad (1kg sausage pinwheel), Kassler Pork Cutlet (Pickled and smoked pork, boiled potatoes, kraut, mini cheese kransky) and Cobbler’s Hot Pot (Grilled pork belly, pear, potato and sweet mustard cream). 

Suckling Pig Nose to tail, lots of crackle, fennel and apple, bier jus 

The succulent pork was superbly cooked with the adorning strip of fat providing an additional indulgent burst of pork flavour. The bier jus had a delightful sweetness to accompany the pork and enlivened the relatively heavy dish. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece. 

 Plate of Spit Roasted Lamb Spinach puree, jus 

The lamb shoulder was a memorable dish which combined flawless texture with equally superlative flavours. Each moreish morsel was tender. The lamb’s accompanying spinach puree was simple, fresh and was a delight when smothered on the exceedingly flavoursome and melt-in-your-mouth pieces of lamb. 

Sauerkraut 

A traditional German side dish, the Sauerkraut was an absolute must-have, with tangy notes cutting through the richness of our mains. 

Käsespätzle 

Carbohydrate heaven, the käsespätzle was warm, decadent and full of stretchy cheese. 

Toffee Apple Strudel Vanilla ice cream and Quark Crème 

A delightful dessert, the caramelised apples were perfectly poached with a rich toffee flavour. The apple pieces were crunchy and juicy and ruptured with sweetness. The beautiful pastry and quark crème provided balance to the sweetness of the caramelised apples while the vanilla ice cream maximised solitary pleasure as it slowly melted into the crumbs and hot filling.

The delicious HOPTOBERFEST specials will be available from 20 September until the end of October. The remainder of the 16-day festival will feature live German music, as well as entertainment and DJs each weekend until Sunday 5 October. 

What: HOPTBERFEST SPECIALS 

Where: HOPHAUS, West end, Mid-level Southgate

When: 20 September - 5 October

Bookings: 03 9682 5900

Quaff-ing with YumTable

Gastrology bloggers dined courtesy of YumTable.

Gastrology bloggers attended the launch of YumTable at Quaff recently.

Situated in the heart of Toorak Village, Quaff is a sleek and informal restaurant. Head chef John Psanis is a man with an impressive resume - having been a key talent behind The Botanical, Paysan, Browns and One Fitzroy Street. That vocational history is evident in Quaff’s menu, with Psanis’ innovative flair being showcased through dishes strongly grounded in French gastronomy.

The dining room is at once traditional and relaxed, shunning the grungy look that is today’s Melbourne norm in favour of a more conventional and elegant atmosphere. 

The Yum Table launch was held in Quaff’s crystal room. Dimly lit with scattered pockets of luminescence emitting from tabletop candles, it was a comfortable setting and one that was perfect for discussing Yum Table, which launched in early September.

Carpaccio of cured atlantic salmon, fennel salad, infused olive oil

The carpaccio of salmon arrived as a plate of thinly sliced salmon topped with dressed fennel salad. It was a triumph of a dish both in terms of texture and taste, with the tender slithers of salmon contrasting nicely with the crisp fennel and the rich oil enhancing the lovely oily texture of the salmon. 

Seared canadian scallops, sweet potato puree, prosciutto dust, parsley oil

Similarly well executed was a dish of caramelised scallops which were expertly seared and superbly complemented by the savoury prosciutto dust and the luscious sweet potato puree.

Confit duck leg, red cabbage, ricotta dumplings, sauce a l'orange

The skilfully prepared duck paired classically with braised red cabbage to great effect. The accompanying ricotta dumplings were delicious - rich and hearty yet light. It was a simple dish of an older age but one which was the highlight of an excellent meal.

Cinnamon panna cotta, rhubarb mille feuille

The cinnamon panna cotta was wonderfully flavoured with cinnamon and had a luxurious velvety texture. The rhubarb mille feuille  was well-made, boasting layers of thin pastry and decadent cream. The dish was best enjoyed when all the elements were eaten together.  

Quaff’s classic soufflé served with ice cream

The soufflé was superbly cooked and was absolutely delicious. We loved the airy consistency and the addition of berries for a slight tartness and the accompanying smooth and dense ice cream. It was a decadent end to a decadent meal.

Quaff presents well executed European and modern Australian cuisine which highlights innovative, yet familiar flavour combinations. It was the perfect backdrop for discussing food and wine and most importantly, for getting excited about YumTable.

Read more about YumTable here.

Location: 436 Toorak Road, South Yarra

Phone: 03 9827 4484

Link: http://www.quaff.net.au/

Cuisine: European, Modern Australian

Regional Italian dinner @ Gelobar

Gastrology bloggers dined courtesy of Gelobar.

One of Melbourne’s favourite gelataria, Gelobar proudly serves authentic Italian dishes at an affordable price.

The décor is warm and welcoming, it feels like stepping into the Scullino family's home for dinner. The menu boasts an array of traditional dishes that pay homage to rustic Italian cooking.

After 20 years, Gelobar still remains focused on three things - food, family and love. Apart from introducing Melbourne to the famous recipes of gelati, Gelobar now offers compelling authentic Italian fare (both sweet and savoury) to enjoy over coffee or a few glasses of wine amidst a vibrant and energetic atmosphere. 

We visited on a Thursday night, Gelobar’s regional Italian feast night and were treated to a delicious selection of rustic Italian food with plenty of soul.  

Our table was quickly adorned with an array of delightful starters. Among these, the battered calamari was our favourite.

The delicious ribbons of calamari were perfectly seasoned and featured ethereally light and crispy batter. 

Left: Capretto e patate - baby goat with potatoes in tomato sauce with black olives

Right: Green olives and potato spaghetti

Stocco e patate - cod fish with potatoes in tomato sauce with capers

and green olives

The mains were unpretentious, full of flavour and generous. The goat and cod fish mains were both traditional Southern Italian dishes that were available for the Thursday night Regional Italian dinner only and do not form part of Gelobar's regular menu.

The dolci menu is one not to be missed, bursting with a gorgeous selection of desserts featuring artisan style gelati and traditional Italian pastry including ricotta cheesecakes and cannoli.

Our evening at Gelobar concluded on a sweet note with a dessert plate of “spaghetti” gelato, ricotta cheesecake and a shot of Frangelico. The gelato, as expected was delicious. Texturally perfect with beautiful flavour combinations, the passion for artistic expression using quality ingredients can be tasted in their gelato. Each flavour was made with dedication and artisanship. The ricotta cheesecake was a charming Italian cake. The filling was beautifully smooth courtesy of being made using excellent ricotta and we loved the fact that it was not too sweet. The Frangelico was an indulgently sweet and heady way to cap off our night. 

We left with a selection of Gelobar’s delicious cakes to have at home.

At the end of the day, the food is but one reason to visit Gelobar. The Scullino family legacy is that they have created a warm, inviting, home away from home where you can enjoy rustic Italian food with friends. 

Location: 74 Lygon Street, Brunswick East

Phone: 03 9388 1419

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

Cuisine: Desserts/Ice Cream, Breakfast/Brunch, Italian

Cocktail Degustation @ Fall From Grace

Gastrology bloggers dined courtesy of Fall from Grace.

Gastrology bloggers were recently invited to evoke our imaginations, inspire our senses, and be entertained at State of Grace’s opening series Cocktail Degustation.

A night filled with wonder and awe was held at Fall from Grace Cellar bar which is located downstairs from State of Grace. 

Fall from Grace came to life during this Circus themed night.

Hosted by a guest barman extraordinaire, our tastebuds were mesmerised with a 4 course cocktail performance which we enjoyed alongside a round of canapés, moorish mains and decadent desserts. 

The first cocktail was the Cannonball punch which was made from Prosecco, mandarin, lemon zest and berries. A delicious fruity cocktail with plenty of sparkly theatre, it was an enlivening start to our dinner. 

The canapés included a prawn cocktail, chargrilled baby corn, cayenne mayo & lime and a ‘cheeseburger’ slider. The cheeseburger slider was absolutely delicious. Sandwiched between two brioche buns was a slab of oozy deep fried cheese. It was addictively good.

Our second cocktail was the Melon trapeze which was made from gin, watermelon, basil, lime. We loved the balance of flavours and the addition of basil and lime which provided both aroma and a delightful zing.

We had a choice of two mains. The Chicken (grilled chicken, sweetcorn puree, popcorn, red pepper compote) or Beef (Beef eye fillet, black cabbage, beetroot, lentils & horseradish cream). We decided to go red meat and were very pleased with our decision. 

The eye fillet was very tender - a superbly executed dish highlighted by the quality of the beef and the excellence of its preparation. The accompaniments to the steak were each delicious – the black cabbage was perfectly seasoned and wonderfully flavoured, and the beetroot provided a thoroughly enjoyable freshness.

Our favourite cocktail of the night, the Smoked ring leader paired magnificently with the beef eye fillet. Not one for the faint hearted, the cocktail was a heady combination of whiskey, Campari and vermouth.

The dessert of apple tart, salted caramel & whey was a sweet end to our evening. Crispy filo pastry and salted caramel provided balance to the sweetness of the caramelised apples.

The accompanying cocktail of Candyfloss carousel was luscious and decadent. We loved the mixture of vodka, Cointreau, cranberry juice and candyfloss - yum!

Location: 477 Collins St  Melbourne

Phone: 03 8644 7110

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

Cuisine: European, Wine Bar

State of Grace will soon be holding series 2 of their Cocktail Degustation this month...