IMK Pro Colour Kettle

The IMK Pro Colour range of simple and stylish appliances has just been released.

Gastrology received the product courtesy of Nuffnang's Product Talk and Spotlight.

Gastrology recently received a stainless steel kettle from the range to use at home. The brushed stainless steel housing of the IMK Pro Colour 1.7 Litre Kettle provides a smart yet elegant look which made it a great addition to our kitchen.

The IMK Pro Colour Kettle features a powerful 2400W heating element, one touch push button lid opening, easy view dual water level indicator and illuminating on/off switch. With a 360 degree cordless power base and removable water filter, this kettle will deliver an exceptional boiling performance.

Find out more about the new IMK Pro Colour range of appliances here.

Diemen's Hot Sauce

Diemen's is Australia’s only native hot sauce, fired by locally-grown chilies and Tasmania's native pepper berry Tasmannia Lanceolata. Grown in the pristine, cool rainforests of southern Tasmania, the native pepper berry provides Diemen's hot sauces with a distinctive fruity flavour with hints of the Aussie bush.

These hot sauces come in 2 flavours: Original and Stinger.

Original Hot Sauce 

With the spicy kick of Tasmania’s own native Diemen pepper berry – packing up to five time more punch than ordinary black pepper. 

The pepper’s fragrant Aussie rainforest flavour and slow after burn is prized by chefs and food lovers, but the native ingredient is taken to a whole new level with Aussie-grown chilies added to the sauce. 

A stronger balance between Cayenne and Habanero (compared to the more intense Stinger) allows for the full flavour of the Diemen pepper berry to hit the front of the tongue.

Stinger Hot Sauce

If you like your hot sauce kicked up a notch, Stinger is for you. Made in Australia with 100% local ingredients, the secret heat source was born in Tasmania’s pristine rainforest.

It’s the Diemen pepper berry, which contains polygodial – a hot compound which starts with a unique fruity flavour with hints of Aussie rainforest, slowly releasing a tingling burn similar to Sichuan pepper.

A healthy dose of Habanero (compared to the Original sauce) compliments the front of tongue sensation with the habanero's back of throat lingering afterburn.

Find out more about Diemen's Hot Sauce here.

Gastrology bloggers received a sample of the product courtesy of Diemen's.

Taste of Melbourne [12 – 15 November 2015] | Win 5 x double passes

It’s time to start exercising your tastebuds in preparation for the greatest restaurant line up Taste of Melbourne in partnership with Electrolux has ever seen. 

For the first time, highly acclaimed chef Andrew McConnell showcases his fabulous Supernormal (2015 Restaurant of the Year & 1 Chef’s Hat*) at Taste alongside his ultra-modern French brasserie, Luxembourg; bringing a tempting mix of flavour and textural complexity to Taste. 

Victoria’s picturesque Grampians will be represented when The Royal Mail Hotel (2 Chef’s Hats) and chef Robin Wickens come to town sampling deliciously aromatic and regional food from that bountiful area of Victoria. Back in the city and joining the new restaurant throng is Pastuso, where Peruvian native Alejandro Saravia offers tastes from mountain, sea and jungle; Argentine San Telmo will have you dancing the Tango, thanks to their glorious grill offerings, and then there is Pei Modern (1 Chef’s Hat*), Mark Best’s modern, hip and very desirable eatery. 

How could Taste of Melbourne exist without the other masters? 2015 will see the return of Frank Camorra’s institution, the sublime and authentically español - MoVida, and while we’re speaking Spanish, the equally authentic and spicy Mexican taqueria Mamasita. St Kilda’s establishment dining destination Circa, The Prince (1 Chef’s Hat*) is back after many years with its take on contemporary Australian cuisine - and don’t forget MasterChef judge, and foodie celebrity, George Calombaris and his Grecian creation, Gazi. 

For those wanting to further their culinary skills, the Electrolux Taste Theatre will feature live cooking demonstrations from some of Melbourne’s best chefs including Andrew McConnell, Mark Best, Robin Wickens, Ashly Hicks, Chris Watson, Andrew Logan, Alejandro Saravia, Chris Moran, Frank Camorra plus more soon to be announced. Each chef will share their favourite recipes on the latest cooking appliances from Electrolux so you’re set to walk away feeling inspired to recreate great tasting food at home. 

A new exclusive offering to 2015 is the Audi Platinum Lounge presented by Riedel, offering a luxurious oasis where private wine tastings, an open bar and relaxed seating will enhance the premier dining experience at Taste. 

So, get ready to experience an explosion of talent and flavour as Melbourne’s best restaurants offer their tastes for your pleasure and exclusive and niche food and beverage producers sample their delicacies. Add to this a host of gourmet experiences, some great and evocative music to while away the hours, all in one alfresco location- Pelican Lawn, Albert Park Lake.

What: Taste of Melbourne 2015

When: Thursday November 12 – Sunday November 15

Where: Pelican Lawn, Albert Park Lake

Price: Tickets start from $25.00 from Ticketek, on sale Monday 24th August Audi Platinum Lounge presented by Riedel tickets from $135

Link: www.tasteofmelbourne.com.au

BLOG GIVEAWAY: TASTE OF MELBOURNE TICKETS

Gastrology has teamed up with Taste of Melbourne to give away 5 x double passes to five of our lucky readers.

How to enter

All you have to do is send us an email with the subject "TASTE OF MELBOURNE TICKETS GIVEAWAY" and answer the following questions:

"What is your favourite restaurant at Taste of Melbourne 2015 and why?"

The best 5 entries, as judged by the Gastrology team, will each win a double pass to Taste of Melbourne!

The competition will run from now to 8:00pm Wednesday 28 October 2015 (winner to be announced on this post on Thursday 29 October 2015). 

The fine print: 

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

******

[29/10/2015] Announcement: Winners of the Blog Giveaway: Taste of Melbourne Tickets 

Thank you to everyone who entered!

The 5 winners are…

Simon L

Kenny R

Nicole G

Adam N

Tansy H

… Congratulations, the winners will be contacted via email.

Competition Now Closed. 

Dollar Tea Box

Dollar Tea Box provides a monthly subscription box of loose leaf tea. Every month a different brand located here in Australia that create delicious tea,  is showcased, providing subscribers with a range of their tea to try for the month. 

The month of October features new Melbourne tea company, High Tea with Harriet's 3 unique range enticing teas to try. 

Our favourite tea from the range was the White Night. A white tea grown in the mist-covered mountains of China’s Fujian province, it boasted a wonderfully light, fresh, almost sweet taste. With an added touch of delicate Mirabelle fruit, this was a truly refreshing and exquisite blend.

If you enjoy the wonderful ritual of tea, Dollar Tea Box has you sorted with 3 different packages depending on the amount of tea you want. Find out more here. 

Dessert Evenings by Pierre Roelofs

Dessert Evenings by Pierre Roelofs has well and truly settled in at Adriano Zumbo’s beautiful high tea salon, Fancy Nance. The beautiful space is a wonderful backdrop for the delectable treats that ensue during the Dessert Evenings - an ever-changing 4 course dessert degustation from Pierre alongside warm, friendly service. 

Pierre’s desserts are culinary works of art courtesy of an impressive resume including a three year apprenticeship in the Swiss Alps and stints at Michelin starred restaurants in England and Spain.

Raspberry cheesecake tube

Our evening commenced with the renowned dessert tubes.  Presented in a tube with layered flavours, this dessert was both interesting and fun. We loved the use of the various layers which created the familiar tastes of a cheesecake but enjoyed in a different manner.

Beach Kiosk Crush - orange, caramel, vanilla

Our favourite dessert of the evening, the Beach Kiosk Crush was well-balanced with the tartness of the orange cutting through the creaminess of the caramel. This dessert was a masterclass in textural balance and layered flavour.

Italo-Disco in San Francisco - lemon ricotta, passion fruit ice cream, toasted coconut crumble, golden syrup foam, puffed millet

Wonderfully melt in your mouth, the lemon ricotta went beautifully with the textural coconut crumble and tart passion fruit ice cream. 

Cold Summer's Day - tres leches, blueberry, brioche

A visually enticing dessert which combined three textures of milk, blueberry and buttery brioche, it was certainly a stunning conclusion to our evening.

Next Dessert Evening (Thursday, 29 October) is a Gluten Free menu and Gruff Rhys (Super Furry Animals) will be the dessert Namer.

What: Dessert Evenings by Pierre Roelofs

Where: Fancy Nance, 21 Daly Street, South Yarra

When: Every second Thursday

Price: $68 pp

Link: http://www.pierreroelofs.com/

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

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

The schedule so far for the series looks like this:

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

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

NASI ULAM

By: Alvin Quah

Time: 20 minutes

Serves: 4 - 6

Ingredients:

1 lemongrass stalk, white part only, thinly sliced

2 tbsp dried shrimp

2 tbsp dried scallops

2 tbsp dried anchovies

½ cup shredded coconut, toasted

4 cups cooked basmati rice, cooled

1 cm piece ginger, finely grated

1 tsp ground white pepper

1 tsp grated palm sugar

3 Asian red eschalots, thinly sliced

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

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

⅓ cup bean sprouts

⅓ cup Thai basil leaves, shredded

⅓ cup mint leaves, shredded

¼ cup Vietnamese mint leaves, shredded

2 kaffir lime leaves, shredded

Garnish

1 salted duck egg, boiled then peeled and halved

Method:

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

Lounge Kitchen

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

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

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

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

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

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

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

Location: 243 Swanston Street, CBD, Melbourne

Phone: 03 9663 2916

Link: www.loungekitchen.com.au

Cuisine: Tapas, Burger

Gastrology bloggers dined courtesy of Lounge Kitchen.

New Spring menu @ Arbory Bar & Eatery

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

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

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

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

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

Curried cauliflower salad, labne, golden raisins & capers

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

Soft Shell Crab Burger

A current menu special, the Soft shell crab burger was delicious. The soft shell crab burger's lightly toasted buttery brioche buns were the perfect canvas for the beautifully crispy and juicy soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh.  

Asparagus risotto, roasted scallops & truffle vinaigrette

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

Roasted kingfish, warm artichoke salad, shrimp & almond salsa

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

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

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

Popcorn and salted caramel sundae

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

Espresso martinis on tap

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

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

Location: Flinders Walk  Melbourne

Phone: 03 9621 2260

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

Cuisine: European

Gastrology bloggers dined courtesy of Arbory.

Montara Wines | 20% off for Gastrology readers

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

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

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

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

20% off

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

This offer is valid until 29 October 2015.

16th annual Sanpellegrino Cafe Society Awards

Written by Simon Ly

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

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

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

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

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

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

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

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

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

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

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

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


Pink Ribbon High Teas at Harry’s Restaurant

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

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

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

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

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

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

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

What:  Gastronomique

Date: Wednesday 25 November 2015

Time: 6:30pm – 11.45pm

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

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

Link: www.gastronomique.org.au

Phone: (03) 9412 6157

Criniti's

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

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

Corleone pizza

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

Lamb spiedino chargrilled skewers

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

Nutella bomboloni smoothie

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

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

Location: 198-204 Faraday St, Carlton

Phone: 1300 274 648

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

Cuisine: Italian

Gastrology bloggers dined courtesy of Criniti's.

Altair

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

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

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

Crab cracker with miso mayonnaise

Matched with: NV Laurent Perrier Brut, Champagne, France

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

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

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

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

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

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

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

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

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

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

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

Matched with: 2011 Leconfield Merlot, Coonawarra SA

Corned Lamb, carrot quinoa, celeriac, lavender jus

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

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

Mimolette Vieille, France, Cow’s Milk

Matched with: 2014 the Darling Pinot Gris, Marlborough NZ

Blackcurrant, ginger, honey & myrrh trifle

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

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

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

Location: 152 Yarra St, Warrandyte VIC 3113

Phone: (03) 9844 5548

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

Cuisine: Modern Australian

Gastrology bloggers dined courtesy of Altair.

The Best of Lamb @ Stamford Plaza [Throughout October]

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

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

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

We were impressed by the beautiful lamb courses we sampled that each had been cooked to perfection, a nod to Chef Ketan’s experience with some of the world’s most renowned hotels including The Langham Melbourne, Crown Melbourne and Dubai’s Raffles hotels and The Atlantis.

From left: Char Grilled Lamb Lollypops; Grilled Lamb Backstrap

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

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

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

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

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

Harry’s “The Best of Lamb” adds to the existing menu with an abundance of choice influenced by international cuisines so patrons are treated to a varied and multi-dimensional slipper lamb-centric culinary experience.


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


Gastrology bloggers dined courtesy of Stamford Plaza.