Curry Delights

Curry Delights is a monthly kit which includes easy recipes and all dry ingredients for a delicious Indian feast at home. All you have to do is follow the steps to cook a memorable three course meal for four.

Gastrology recently trialled Curry Delights’ October kit (featuring Awadhi cuisine) which came with a menu, a gorgeous recipe book and all the dry Indian ingredients pre-portioned to serve four. 

When we were ready to cook, we followed the shopping list and picked up all the required fresh items.

We loved the step by step instructions which were simple and perfectly timed and designed to fit together like Lego. It was great fun to see each course take shape.

Around an hour later, our 3 course meal was ready! 

Everything tasted incredibly authentic and delicious. It was the perfect curry night in with friends. 

What: Curry Delights is a monthly kit with a menu that changes every month. You will discover new foods from different parts of India with every kit. 

How: Follow the foolproof steps to cook a fantastic 3 course meal at home.

Link: https://www.currydelights.com.au/

Beer DeLuxe Hawthorn

Beer DeLuxe is famous for their ability to combine a meal with the perfect beer within a cosmopolitan environment which retains a laidback ambience.

The beer list is magical - guests escape on a journey through the world’s luscious hop fields, expressed by a selection of surprising and delicious taste combinations.

The menu showcases an array of juicy steaks, pizzas, burgers and tapas style beer food. 

Chicken strips, sweet chili mayo

The fried chicken was tender, juicy and distinctly flavoursome. We loved how this crispy bar staple was done impeccably well without compromise. 

Oven baked salmon fillet 

The baked salmon was beautifully cooked.  Served with juicy prawns and enlivening salad of avocado, semi-dried tomatoes, parmesan cheese, Spanish onion and lettuce with lemon and dill aioli adding a lovely finishing touch. This was a generous dish and fresh dish which was perfect for the warm weather. 

Grain fed porterhouse served with fries

We particularly enjoyed our steak with the Trappist Rochefort 8. A dark coloured, full bodied beer, it expressed strong plum, raisin, and black currant notes. It was a wonderfully complex beer.

Holgate temptress float

For dessert, we concluded on a sweet note quite appropriately with a beer float. The Holgate Temptress Chocolate Porter was a tempting twist on the classic porter - Brewed with loads of malt and infused with a dash of rich Dutch cocoa and whole vanilla beans. Luscious chocolate, coffee, and caramel flavours blended with a scoop of vanilla ice cream to produce an adult’s only playful and complex ice cream float.

Look for the red star on Burwood Road for an enjoyable meal with an interesting range of local and international brews and wines.

Location: Beer DeLuxe Hawthorn, 329 Burwood Road, Hawthorn, Melbourne

Phone: 03 9818 3944

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

Cuisine: Bar Food, Burgers, Pizza, Steaks

Beer DeLuxe Giveaway

It's giveaway time at Beer DeLuxe Hawthorn! 

Take a photo of their burger whilst dining at their restaurant, (extra points if the beer is in the shot) and go into the draw to win a free beer and burger when you tag @beerdeluxe! Winners will be drawn weekly on a Wednesday via the Beer DeLuxe Facebook. The winner will get to reserve their free burger and beer dining experience any time on a Tuesday. 

Gastrology bloggers dined courtesy of Beer DeLuxe.

The Age Good Food Month Events: St Sunday Thai BBQ Sessions | A Lebanese Banquet to Impress

Find out more about Bang Bang BBQ here and the Lebanese Banquet here.

Recipe: Chicken and Prawn Wontons with dry-style noodles

Malaysia Kitchen has recently launched its cooking series on Seven Two on Saturdays at 3pm (Read more here). To whet your appetities, here is a recipe for the Chicken and Prawn Wontons with dry-style noodles from Episode 1...

By: Jackie M

Time: 30 minutes

Serves: 4

Ingredients:

500g fresh, thin wonton noodles

2 bunches Chinese broccoli

Chicken and Prawn Wontons

200g chicken, minced

200g banana prawns, peeled and minced

8 water chestnuts, minced

1 stalk spring onion, sliced

2 Tbsp packaged fried shallots

½ *chicken stock granules, crumbled

1 ½ tsp sesame oil

½ tsp. pepper

1 pack of 50 wonton skins

1 Tbsp. sesame oil, extra

Wonton Mee Sauce

2 Tbsp minced garlic 2

50ml vegetable oil

50ml soya sauce

50ml sesame oil

50ml thick soya sauce (kicap pekat)

200ml oyster sauce

200ml abalone sauce (or fish sauce)

1 ½ tsp white pepper

50ml water

Method:

For the wontons, combine all filling ingredients, in a bowl and mix well. Place 1 heaped tsp filling in the middle of a wonton skin, gather the edges and scrunch up to make money bags or fold into triangles. Pinch well to seal filling inside.

Place on a tray lined with greaseproof paper, keeping wontons separate or they will stick together. Bring water to a boil in a large saucepan. Poach wontons in batches until they float to the top, about 3 minutes. Remove with a slotted spoon, drizzle with sesame oil and serve with Wonton Mee noodles.

Tip: Wonton skins are square, not round, and available in the refrigerated section of Asian grocery stores.

For the noodles, fry garlic in oil until just brown. Strain and discard garlic, reserving oil. In a heavy-based saucepan combine garlic oil with remaining sauce ingredients and simmer until chicken stock granules are dissolved. Set aside to cool.

Bring a large pot of water to the boil. Blanch Chinese broccoli for about 10 seconds and set aside. In

batches, blanch noodles for about a minute, remove with strainer and run under cold water for 3 seconds.

Quickly dip noodles back into the boiling water for 3 seconds then drain.

Toss noodles with a couple of tablespoons of sauce and place on a plate. Repeat with remaining noodles. Serve with the blanched Choy Sum, Chicken & Prawn Wontons and Chicken Char Siew.

George Calombaris 'Greek' Book Launch

Written by Simon Ly.

Out of all the restaurants in the Masterchef-driven empire of eateries, Hellenic Republic in Brunswick East was the chosen location to launch George Calombaris’s new book, Greek. In his latest book, Calombaris provides family recipes with a twist focusing exclusively on Greek food. The cookbook is beautifully presented, well-photographed and extensive in its list of recipes. If you don’t see yourself as much of a cook, it will at the very least be a wonderful addition to your coffee table.

It was a star-studded affair of a who’s who of the restaurant industry, with presenters and attendees including Heston Blumenthal (who delivered a wonderful introductory speech), Gary Mehigan and Archie Thompson (leading striker for Melbourne Victory given Calombaris is the number one ticket holder), to name a few.

 

As you would expect, it was a well catered affair, with many dishes drawing or exclusively coming from the kitchen of Hellenic Republic. Our favourite could have come out of a Survivor challenge, being a perfectly-crumbled lamb’s brain garnished and sauced delightfully.

 

From the spit came a fatty and tasty pork belly in a fluffy pita bread. They came in appropriately finger food sized portions. So we ate two each.

 

As the night drew to a close the waiters brought around two desserts, one being a Hellenic Republic favourite - the Risogalo, a rice pudding topped with almond shortbread crumble, pistachio and drizzled in salted caramel. 

 

The second was less sweet and more alcoholic being compressed watermelon soaked in ouzo, with almond slivers and mint.

All in all, it was a wonderful night that celebrated a chef continuing his ascension both in food and business. We can only anticipate this success continuing. You can get Calombaris’s Greek at the stores listed here.
 

 

The return of the much-loved Din Tai Fung lamb buns for spring

It’s Spring, the lambs are born and to celebrate the warmer weather, Din Tai Fung, arguably the world’s most famous dumpling specialist, has brought back its popular Sweet Lamb Buns.

Din Tai Fung's limited edition Spring Sweet Lamb Buns are now on offer at Din Tai Fung Melbourne until 30 November. These Spring Sweet Lamb Buns or 'Bao' come steamed-to-order with a delicious filling of molten dark chocolate and taro. 

Absolutely adorable, the buns are almost too cute to eat. The fluffy, moist and slightly sweet buns were the perfect canvas for the gooey and dacadent dark chocolate and taro fillings. YUM.

Pork Dumpling / Xiao Long Bao

While we were there, we also indulged in other Din Tai Fung menu highlights which included the world renowned Xiao Long Bao.

While many Chinese restaurants serve Xiao Long Bao, Din Tai Fung’s variety are a cut above. The allure of Din Tai Fung’s legendary Xiao Long Bao lies in their gracefully delicate pastry skin enveloping rich pork-seasoned broth.  

Usefully, Din Tai Fung’s staff are on hand to provide instructions on the recommended steps for consuming the Xiao Long Bao - steps which involve piercing the pastry skin to suck out the broth within and then subsequently flavouring the remaining pastry and minced pork dumpling with black vinegar and shredded ginger.

These soupy morsels may demand more effort than your run-of-the-mill pork dumpling, but we assure you - you will be rewarded.

Drunken Chicken

Din Tai Fung's drunken chicken was exquisite. The chicken was wonderfully tender and infused with a beautiful rice wine flavour - perfectly seasoned and well balanced.

Shrimp and Pork Wonton with Tangy Sauce

With the extensive publicity received by Din Tai Fung’s Xiao Long Bao, the Shrimp and Pork Wontons with Tangy Sauce, which prevail in both taste and texture, can easily be overlooked. These pork and prawn filled wontons are wrapped with a blissfully silken wonton pastry and bathe in a mind-blowing concoction of chilli oil and sesame oil. Cooked with the perfect amount of heat, these wontons certainly tantalised the taste buds.

Don't miss out on Din Tai Fung's Spring Sweet Lamb Buns along with other menu highlights!

What:  Din Tai Fung lamb buns for spring

When: Until 30 November 2015

Price: $3.80 each 

Location: Level 4, 287 Lonsdale St, Melbourne

Phone: (03) 9654 1876

Link: https://www.dintaifung.com.au/

Cuisine: Taiwanese, Dumplings

Gastrology bloggers dined courtesy of Din Tai Fung.

Minor Figures Cold Brew Coffee comes home to Melbourne

Cold brew coffee brand, Minor Figures is coming home to Melbourne after a successful launch in London late last year and winning the ‘Most Innovative Product’ at the London Coffee Festival. 

The brand is heading up by two Melbournians & one Londoner with one third of the trio, Jonathan Chiu, moving back to Melbourne, the mecca of good coffee, to bring his cold brew home. 

This September, Minor Figures launched its two cold brews to the Australian market – ‘Cold  Brew Coffee: Straight Black’ and ‘Cold Brew Coffee with Organic Milk’ in time for the warmer  months. 

Carving a niche between big ready-to-drink long-life iced coffee brands (that are typically made from coffee powder), and the exclusive, expensive, hipster, artisanal, short-shelf-life cold brews. Minor Figures Cold Brew is shaking up the ready-to-drink iced coffee category, by introducing the quality, values, ethics, and passion of specialty coffee. 

We loved the Straight Black. A complex, smooth, full-bodied brew with a bright juiciness, low acidity and a long chocolate caramel finish - it is the perfect drink as the weather heats up. 

The Cold Brew with organic milk is equally as refreshing with an added mellowness which smooths out the acidity - perfect for those wanting a cold brew with a little less intensity.

Find out more about Minor Figures Cold Brew Coffee here.

The Chef Series Progressive Dinner @ Collins Square

Nestled within the heart of Melbourne's thriving Collins Street business district is Collins Square Hospitality Group's hub of award winning restaurant brands Chiara, Bar Nacional and Long Shot Café.  To complement the group's iconic restaurants comes Collins Square Catering and the Collins Square Cellar, outstanding hospitality services for discerning inner Melbourne foodies. From your morning coffee fix, to Spanish tapas and VIP sommelier experiences, Collins Square Hospitality Group offers a little something for every foodie.

Gastrology recently enjoyed an intimate 'Progressive Dinner' where we sampled the finest food and beverage from Collins Square Hospitality Group in an intimate dinner hosted by each of the executive and head chefs in their respective venues.

First stop: Canapés @ Collins Square Catering

Compressed watermelon, Yarra Valley feta, aged balsamic, oregano 

Our evening began with canapés in the catering kitchen. Collins Square Catering is Melbourne's most convenient events and catering offering, with a seamless process from ordering through to delivery.

Slow cooked duck 'empanada', blood orange mayonnaise

Our favourite canapé was the Duck empanada. The wonderfully flaky empanadas were filled with melt in your mouth slow cooked duck and served alongside blood orange mayonnaise. Topped with sesame seeds for some added texture, the empanadas were just beautiful.

Second stop: Entree @ Bar Nacional

Bar Nacional pays homage to the most celebrated aspects of Spanish food culture: a lively atmosphere, community, quality ingredients, careful preparation, and the fast-paced variety of flavours and creative combinations achievable with dishes designed especially to share. 

The Bar Nacional menu re-interprets a range of Spanish classics in new and exciting ways, with Head Chef Scott Spence dishing up traditional Carrasco guijuelo Iberian bellota and a creative play on crema catalana.

Smoked ham hock and fennel bomba

The bomba had a wonderfully crisp exterior which combined beautifully with the smoked ham hock which provided salinity to the dish while the creamy fennel ensured that the dish had requisite balance.

Perrito caliente - guindillas, pork crackling

We loved this Spanish take on the hot dog. Sandwiched between buttery brioche buns are juicy chorizo sausages, complete with indulgent sauces and decadent pork crackling. These rolls wantonly disregard the current trend towards healthy eating and, as a result, are abundantly flavoursome.

Third stop: Main @ Chiara

Chiara's menu pays homage to the authentic Italian culinary culture, with a modern Melbourne twist. The restaurant's impressive wine list boasts a decadent selection of Italian wines, champagne, local favourites and rare, aged options alongside aperitivo style cocktails. 

For those looking for an exclusive experience, Chiara's semi-private cellar room offers bespoke dining with personal menus and matched beverages for up to 18 guests.

Braised rabbit saddle, carrot, cardamom, guanciale & rock oysters

A myriad of well-balanced flavours enveloped the rabbit meat which was well cooked, juicy and tender. It was a rich and complex dish that worked superbly.

Fourth stop: Dessert @ Long Shot

Rumoured to be the best cafe West-of-Spencer, the team behind Long Shot understands that Melburnians take their coffee seriously, with expert baristas pouring a morning brew of coffee roasted by St Ali. 

Coconut ice pops, passion fruit curd, baby basil

All sweet treats are made in-house daily by pastry guru Maria Lantelme. 

From left: Brown butter panacotta, Canadian Maple croissant croutons; Caramelised chocolate puff pastry, cherry ice cream, vanilla powder

A local lunch haunt for fresh sandwiches, healthy salads, baked goods and treats to cap off your afternoon cravings, Long Shot has spoils for every palate.

Madeleines & caneles

We loved each of the sweet treats we indulged in. Each were a decadent interpretation of classic French and Italian creations that had been carefully handcrafted.

Find out more about Collins Square here.

Contact CSHG

Collins Square Hospitality Group: http://www.cshg.com.au/

Chiara: http://www.chiara.com.au

Bar Nacional: http://www.barnacional.com.au/

Long Shot: http://www.long-shot.com.au/

Collins Square Cellar: http://www.collinssquare.com.au/cellar/

Collins Square Catering: http://www.collinssquarecatering.com.au/

The Post Hotel

A friendly pub in St Kilda, The Post Hotel delights locals with a menu that draws influence from waterholes the world over.

The beverage list boasts a selection of great craft beer, a range of local and international red and white as well as a curated list of cocktails. 

Grilled Hervey Bay scallops with corn puree, crispy prosciutto and truffle oil

The scallops were beautifully seared and boasted natural sweetness while the crispy prosciutto added a lovely salinity to the dish.

Salt and pepper calamari

Tender ribbons of battered calamari were served with flavoursome sweet soy dressing.  The calamari was perfectly seasoned and went beautifully with the sauce.

Cape Grim beef rib with twice cooked Jerusalem artichoke, chorizo and thyme

Pan seared ocean trout with charred fennel, thyme and lemon jus

Our favourite dish of the evening, the trout, was perfectly cooked - beautifully seared and pink in the middle. The charred fennel, thyme and lemon jus was a delicious accompaniment. 

Housemade doughnuts with spiced sugar and chilli chocolate dipping sauce

These golden puffs were delicious. Ethereal in texture, the doughnuts were cinnamon-sugar coated and tasted delicious with the decadent chocolate sauce.

Chocolate brownie with espresso ice cream

The chocolate brownie was a playful and sweet end to our evening. 

The folks at The Post Hotel have stayed true to the 140 years of its rich history in St Kilda and deliver a modern twist on old fashioned hospitality. 

Location: 306 St Kilda Road, St Kilda

Phone: 03 9534 7678

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

Cuisine: Pub Food

Gastrology bloggers dined courtesy of The Post Hotel.

Altro Pizza & Cafe

Williamstown's favourite pizzeria, Altro prides itself on being true to the artisan style of Italian pizza making.

The restaurant boasts traditional Neapolitan style pizzas that are baked in a wood fired brick oven at 400-420°C for about 90 seconds.

Caprese Salad - fresh tomato, buffalo mozzarella and basil

The Caprese was a stunning start to our meal. The Bufala di Parma mozzarella was feather-light and delicate but yet rich and full of flavour and was further enhanced by the flavours of the fresh basil and tomato. 

Diavola - san marzano tomato, fior di latte, hot salami, olives & scarmorze

The Diavola pizza was delicious. Sat atop a thin layer of tomato sugo were generous layers of delicious Fior di latte, lashings of hot salami, olives and scarmorze. These ingredients did justice to the pizza base which was thin, light and flavoursome.

Nutella Pizza with ice-cream and strawberries 

Our evening concluded on a sweet note with a Nutella Pizza. Simple but also simply beautiful, this dessert pizza was a great end to the meal.

Altro have firmly established themselves as maestros of the Williamstown pizza scene. Customers of Altro are rewarded with high quality, traditionally crafted Neapolitan wood fired pizzas packed with garden fresh ingredients. If you are in search of some of Melbourne's best pizzas, this eatery should be at the top of your list.

Location: 68 Stevedore Street, Williamstown

Phone: 03 9397 6601

Link: http://altropizza.com.au/

Cuisine: Pizza, Italian

Gastrology bloggers dined courtesy of Altro Pizza & Cafe.

The new Eastland invites the community to ignite their cultural senses

Following the opening of the new Eastland today, as a gesture of thanks for the continued support of the local community, Town Square will come to life in a cultural celebration with a series of gourmet masterclasses, artisan workshops, films and street music designed to be a sensory festival.

Held over three days (October 30, 31 and November 1) the cultural festivities will follow different themes - Mediterranean, Latin American and Asian, all paying homage to Melbourne’s vibrant food culture and Eastland’s commitment bringing epicurean spirit to Eastern Melbourne.

Taking place in the days after the first stage of the new Eastland’s $665m transformation is officially unveiled on October 29 2015 – the development brings with it a new approach to retail, an incredible line up of gourmet providers and carefully curated selection of iconic Australian and international brands.

To illustrate the incredible line up of chefs arriving at the new Eastland, Luke Croston from Head Chef at George Calombaris’s The Press Club will represent the new Jimmy Grants Deluxe and Frank Camorra from Pacos Tacos and Movida will hold a series of masterclasses where they will share their epicurean wisdom and showcase the skills that have attributed to their ongoing success. Those wishing to take part are encouraged to book their place on the day as places are limited.

Joost Bakker the discipline crossing creative who is obsessed with botany and waste, will create an art installation that celebrates the Yarra Valley and Dandenong ranges. Bakker entitles the installation “it’s all about the soil. “50% of Australia's flowers are grown around the rich red soils of Monbulk. The heart of this country's nursery industry is also in the Dandenong's” Bakker said. Joost is proud to call this area home. The art installation will feature 96 separate 44 gallon drums planted with strawberries, grapes, herbs and trees celebrating the soils of the region.

On October 30, the Mediterranean will be in the spotlight as Luke Croston, Executive chef at The Press Club will be hosting a masterclass in the art of making taramasalata, alongside pasta, tomato passata and mozzarella making. In Town Square a curated collection of classic Italian films will play on the big screen along with music inspired by the region.

The following day (October 31), the community will be transported to Latin America, with demonstrations on hand making tortillas, roasting chipotles to make chipotle sauce as well as a workshop on creating the perfect chorizo. Frank Camorra of Pacos Tacos and Movida will also be teaching the art of making empadanas. In Town Square Latin American film will be showcased on screen, alongside flamenco music and displays of the Brazilian martial art, capoeira that combines elements of dance, acrobatics and music.

On the final day of festivities (November 1), sensorium brings the ancient Japanese legend of the ‘Thousand Cranes’ with an immersive origami installation from Uniqlo. The crane has long been a symbol of good health, longevity, truth and fidelity and the legend suggest that when a thousand origami cranes someone’s wish will be granted. Guest will be invited to attend Origami Masterclasses taking in the art of origami and contributing a crane to the tree. At 4pm, a wish will be granted. Also on view will be noodle pulling, sambal creation as well as roti tossing, complimented by traditional lion dancers, taiko drummers and kung-fu displays.

Timings for the activities are below:

Day One – October 30

Activity	Time of session	Location
Taramasalata Masterclass with Luke Croston (The Press Club)*	1pm, 2pm, 3pm, 4pm, 5pm	The Northern Tenancy
Mediterranean street festival	10am-8:30pm	Town Square

* Bookings to be made at the dining concierge on the day

Day Two – October 31

Activity	Time of session	Location
The art of making empanadas with Frank Camorra (Pacos Tacos and Movida)*	12pm, 1pm, 2pm	Town Square atrium
Latin America street festival	10am – 5pm	Town Square

* Bookings to be made at Town Square concierge on the day

Day Three – November 1 

Activity	Time of session	Location
Uniqlo’s A thousand cranes	Every 20 mins between 10am – 4pm	Town Square atrium
Asian street festival	10am – 5pm	Town Square

* Bookings to be made at Town Square concierge on the day

Nutella Infused Mini Eclairs @ Ferguson Plarre Bakehouses

The doughnut has arguably had its moment in the spotlight, and the time has come for the sugar loving masses to frenzy over Melbourne’s next sweet treat - and so we introduce to you, from one of Australia’s oldest baking families the Plarre’s Mini Eclair collection.

Launching the range is the Nutella Infused Mini Eclair - combining the Plarre’s famous hand crafted choux pastry with a smooth Nutella infused crème patisserie filling The Plarre’s Mini Eclair is delectable enough to ensure that one isn’t enough but is just the right size to ensure there’s room for two!

With a kind of eclair renaissance taking place in patisseries across France and New York, the time has come for Victorians to ‘dare to eclair’! They will fall madly in love with the perfectly sized and deliciously decadent Plarre’s Mini Eclair collection.

With the collection set to initially feature three flavours, those who ‘d’eclair their love’ will have to endure the suspense as only one flavour will be released each month – with all three out in time for Christmas holidays.

On October 26, when the Nutella Infused Mini Eclairs hit shelves they will no doubt live up to their namesake and disappear like a flash of lightening. Puns aside, the Plarre’s Mini Eclair Collection promises to be unapologetically naughty and irresistibly good… and at just $2.50 each (or buy 5 get one free) there is really no need to stop at one!

Gastrology bloggers sampled the Mini Eclairs courtesy of Ferguson Plarre Bakehouses.

FOODIES: THE CULINARY JETSET IS AVAILABLE TO OWN ON DIGITAL PLATFORMS OCTOBER 28 | Giveaway: Good Food gift cards

The digital release of sumptuous documentary, FOODIES: THE CULINARY JET SET is all set for October 29. 

The interest in haute cuisine has grown exponentially. Now, we enter the world of the most influential people on the food scene - the foodie. A subculture of blogging food critics with a mission to eat at the best restaurants on earth. Through our close study, we get access to the world's most exclusive restaurants and get to know a group of slightly bizarre but charming food maniacs.

Giveaway: Win 3 x $50 Good Food gift cards

To celebrate the digital release of FOODIES, Gastrology have teamed up with Entertainment One (one the leading independent film and TV distributors in Australia) to giveaway 3 x $50 Good Food gift cards.

How to enter 

All you have to do, is:

Send us an email with the subject "FOODIES Entertainment One giveaway" and answer the following question:

“What is your favourite culinary film and why?” 

The best 3 entries, as judged by the Gastrology team, will each win a $50 Good Food gift card.

The competition will run from now to 5:00pm Thursday 5 November 2015 (winner to be announced on this post on Friday 6 November 2015).

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


******

[6/11/2015] Announcement: Winners of the Blog Giveaway: Good Food gift cards

Thank you to everyone who entered!

The 3 winners are…


Corina G
Jane L
Hannah B


… Congratulations, the winners will be contacted via email.


Competition Now Closed. 

Tapastry @ Pullman

Pullman, Accor’s 5-star hotel brand, has launched a re-weaved Tapastry menu under the direction of culinary Ambassador, Justin North. A vibrant way to dine, the Tapastry menu combines artistry and gastronomy.

We enjoyed the selection of Tapastry dishes that showcased regional ingredients in innovative small plates - each created by Pullman’s Culinary Ambassador Justin North. Each plate was a small, colourful work of art that came together to create an experience for all the senses, similar to the beauty of a tapestry. 

From left: Meredith goats cheese and almond croquette, vincotto poached pear, ruby grapefruit, Earl Grey vinaigrette; Grilled half shell Queensland deep sea prawns, miso burnt garlic butter

The Grilled half shell Queensland deep sea prawns, miso burnt garlic butter was one of our favourite courses from the Tapastry menu. The prawns were very fresh and the miso burnt garlic butter provided punchy fragrant flavours along with a luxurious and rich touch.

Goulburn Valley slow cooked pork belly and Asian slaw, steamed bun, house made chilli jam 

The pork belly buns were another highlight. The fluffy, moist and slightly sweet bao buns went beautifully with an addictive Asian slaw which possessed a refreshing balance of sweet and sour elements and unctuous morsels of succulent pork belly.

Petuna ocean trout fillet served with caponata and polenta

We were also provided with the opportunity to try dishes from the Window’s Restaurant menu which were similarly enjoyable.

Cone bay barramundi with cous cous

Of particular note was the dish of Cone bay barramundi with cous cous which featured delicious Mediterranean and Middle Eastern flavours. Seared beautifully on the outside and wonderfully moist on the inside, the barramundi was stunning. The fluffy cous cous with sultanas were the perfect accompaniment. 

Tapastry weaves together producers from all across Australia in a celebration of the diverse ingredients available throughout the country. A wonderful concept which invites guests to pause their busy schedules and discover local cuisine in a new and contemporary way with a spirit of sharing and conviviality.

What: Pullman Hotels and Resorts now serving Justin North’s new Tapastry menu

Link: http://www.pullmanhotels.com

Cuisine: Modern Australian

 

Gastrology bloggers dined courtesy of Pullman Hotels and Resorts.

Recipe: Crepes with sugared coconut crumble

Malaysia Kitchen has recently launched its cooking series on Seven Two on Saturdays at 3pm (Read more here). To whet your appetities, here is a recipe for the Crepes with sugared coconut crumble from Episode 1...

By: Alvin Quah

Time: 15 minutes

Serves: 4

Ingredients:

Crepe batter

100g plain flour

1 cup coconut milk

1 tbsp caster sugar

1 egg

1 egg yolk

50g butter, melted

Coconut crumble

1 cup coconut flakes

2 - 4 tbsp AYAM palm sugar syrup, to taste

4 tsp raw sugar

Ice-cream, optional

Method:

To make crepes, combine all ingredients and whisk until smooth.

In a 22cm non stick frying pan, add 2 tablespoon of crepe batter and swirl pan to make sure crepe batter coats the base of the pan thinly but evenly. Cook over medium heat for 2-3 minutes or until cooked through. Transfer to a plate and repeat the process for remaining batter.

In a frypan, toast coconut flakes until lightly brown. Remove from heat and allow to cool slightly then add palm sugar syrup and raw sugar. Stir until well combined.

To serve, fill a crepe with coconut crumble and wrap it as you would a parcel or serve as a stack. Repeat process for remaining crepes and serve with some extra palm sugar syrup and ice-cream if desired.

Schhh…A Secret Bar in Melbourne Awaits

By Jessica Williams.

Schh, we have a secret… there is a new bar in Melbourne…serving bespoke cocktails inspired by current London bar trends. And listen closely, because it’s only here for three weeks.

We were lucky enough to get a sneak preview, and are pleased with the tasty and thirst quenching findings.

Bar Schweppes resembles a boutique cocktail bar you would find underground in the center of London. A feast for the senses, with every element reminiscent of the UK city. Bustling crowds, moodily lit, drinks flowing freely – I’s a brilliant place to spend an evening. And there’s a grand piano and London Telephone Box to boot. 

Open only Thursday to Saturday until November 7, Bar Schweppes will serve cocktails, and only cocktails made with mixers from the new Schweppes range which showcases global bar and cocktail trends.

We’ve often thought that a drop of Schweppes with the right mixture of ingredients can be a winning formula for an epic cocktail. A visit to Bar Schweppes could provide the inspiration you need to spice up your summer sip of choice. 

Cocktails on offer include The ‘Ello Guv’nor made with Schweppes Lemonade with Citrus & Cucumber, Pimm’s, mint, strawberries and cucumber and The Picadilly Citrus made with Schweppes Orange Grapefruit & Bitters, Tanqueray Gin, lime and mint. The official cocktail of the Melbourne Cup Carnival is also available, and sure to get you racing with its powerful combination of Schweppes Agrum Blood Orange, Smirnoff Vodka, fresh lime juice and mint. 

The food also has a contemporary pommy accent; Chip Butty, House Fish Fingers with mushy peas and chips and Tom Kerridge Milk Buns with beef brisket, coleslaw, pickles and hot brown sauce. 

Jump on to www.london.barschweppes.com.au to register online. Then, and only then, will its location be revealed. Get in quick, you’ll be “buggered” if you miss it!