Restaurant Review: Taketori Fusion Japanese

Location: Shop 1, 225 King Street, Melbourne
Phone: 03 9939 8152
Link: http://www.taketori.com.au/
Cuisine: Japanese
Overall Impression: 8/10

From its unassuming location at the top of King Street, Gastrology bloggers were astounded last week to find that Taketori is serving up some of the finest sushi and sashimi in Melbourne.

The salmon, tuna and scallop sashimi we experienced were staggeringly fresh and exquisitely textured. 

The nigiri was expertly crafted and the plump, sweet scallops beggared belief - they were some of the most delicious we have encountered, ever. It is clear that Taketori is using only the freshest, highest quality seafood. 

Although it is easy to get carried away with the sushi and sashimi on offer, Taketori also serves up Japanese favourites of the non raw variety. 

The soft, melt in your mouth flesh of the Unagi was delicious and the glistening glaze balanced the elements of salt and sweet perfectly. 

The dramatically presented prawns were fresh, juicy and sweet and were encased in an ethereally light and crispy tempura batter. 

Having only opened around 6 weeks ago, Taketori is the new kid on the block. Whilst unassuming and casual in its decor and ambience, Taketori sets itself apart by offering extremely high quality sushi and sashimi as well as comforting favourites such as tempura and unagi. Quite simply, we are counting down the days until we can return to this deliciously secret sushi lovers' destination.

 

Gastrology bloggers dined courtesy of Taketori

Nuffnang's Food Blogger Meet up & Tasting @ Cacao Green

Location: Lower Level, Chadstone Shopping Centre, Chadstone
Phone: 03 9563 3355
Link: http://www.cacaogreen.com.au/
Cuisine: Frozen Yogurt, desserts

Gastrology bloggers attended a Nuffnang Food Blogger Meetup and Tasting at Cacao Green to celebrate the opening of Cacao Green’s Chadstone Store. We were treated to delicious samples of some of the best offerings from Cacao Green’s menu while learning why organic, fair trade, and all-natural ingredients make their froyo so good.

Every Cacao Green store uses organic yogurt, milk, chocolate and coffee beans. Their unique frozen yogurt is made from organic non-fat milk and yogurt which means it has all the natural goodness of yogurt such as calcium, protein and live cultures.

Cacao Green proudly promotes fair trade and sustainable ingredients to help create a better and brighter future for both their consumers and the farmers and workers in the developing world. We were pleased to hear that Cacao Green’s froyos do not contain any artificial colours, flavours, preservatives, additives or high-fructose corn syrup. And everything including the toppings are freshly prepared daily.

The menu features Organic Frozen Yogurts, Parfaits, Smoothies, Yogurt Drinks/Frappe, Organic Brazillian Chocolate drinks, tea and coffee.

Frozen yogurt: Matcha (green tea) 

The yogurt was beautifully creamy and there was an ample amount of sweetness that did not overpower the twang that comes with a good frozen yogurt. The green tea flavour was surprisingly light. We should note that the green tea frozen yogurt tastes very different to green tea ice cream. So don't expect something that is texturally dense with intense green tea flavour. This is a lighter, much more refreshing version. As expected, the froyo was very creamy and tasted very natural.

Frozen yogurt: Italian Original

The Italian Original froyo was a winner. It is no wonder that this is Cacao Green's signature flavour. We were delighted by every moreish mouthful that melted in our mouths. The sweetness and the tanginess of the yogurt was perfectly balanced. Highly recommended!

Tropical parfait: cacao green original frozen yogurt, mango, pineapple, banana and granola clusters 

Mixed berries parfait: cacao green original frozen yogurt, strawberry, blueberry, banana and granola clusters 

The parfaits were fabulous. Think layers of frozen yogurt, fresh fruits and granola clusters – just beautiful.

We ended our tasting at Cacao Green with some fair trade cappuccinos. 

Fair trade and organic, Cacao Green is frozen yogurt heaven.

Gastrology bloggers dined courtesy of Nuffnang Australia and Cacao Green.

2013 Mission Mexican Festival launch @ Mad Mex

Gastrology bloggers were privileged to attend the launch of the 2013 Mission Mexican Festival (that will be held on Sunday!) last night.

The Mad Mex (QV) restaurant was temporarily shut down for this special event and we were delighted by an array of Mexican-themed surprises. 

Our evening stated with a behind the scenes look at this year's Mission Mexican Festival. We were given the opportunity to hear all about the good things the Mexican Festival Committee have in store for all Victorians and their taste buds this year. Last year, the inaugural Mission Mexican Festival, which coincides each year with Mexican Independence day, attracted over 25,000 people to Federation Square.

This year it is set to be even bigger, brighter and more delicious. Melbourne food and culture lovers are invited to attend the free family event, which is supported by MEXVIC (The Mexican Social & Cultural Association of Victoria). The Hon Nicholas Kotsiras MP, Minister for Multicultural Affairs and Citizenship and Minister for Energy and Resources will officially open the event. 

We also learned a bit about Mad Mex and what has made the chain so successful. Since opening its first store in December 2007 in Crown Street, Sydney, Mad Mex has remained true to its founding principles: Fresh and Healthy, Fast and Delicious, Authentic and Exciting. Today, it is one of Australia’s most respected Mexican brands. 

Next, we were treated to a tequila taste testing which was a great component of the evening. We learned about the history of the drink, the different varieties of tequila, and the traditional ways to drink it and, of course, sampled different types of the popular Mexican spirit. 

The night ended with everyone rolling up their sleeves and getting down and dirty, burrito-style. Attendees were given the opportunity to create their very own Mad Mex burrito! 

We were pleased to see and taste what Mad Mex had to offer. The food served is gourmet Baja style Mexican food that is healthy, hearty and full of flavour. Think fresh produce, flavour filled salsas, authentic slow roasted and grilled meats wrapped up in fresh tortillas or tacos – Yum! And if you’re thirsty, Mad Mex offers a selection of imported Mexican beers, cocktails and soft drinks. 

Federation Square comes to colourful life on Sunday September 15 with the authentic smells, tastes and sounds of Mexico. More details here.

Event review: Spring Graze @ Ayatana [24th September]

Location: 97 Chapel Street, Windsor

Phone: 03 9533 8813

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

Cuisine: Thai, Asian 

Overall Impression: 8.5/10

Ayatana celebrates Spring Graze with a delicious five course modern Thai feast prepared with fresh, local Victorian produce sourced from some of Prahran Market's star traders. Also partnering with Oakdene, each course is perfectly matched with one of the winery’s wines.

One of our favourite Thai restaurants in Melbourne, Ayatana serves Modern Thai cuisine with bold and authentic flavour combinations.

1st Course: Hot & sour portobello & flat mushrooms soup

Sourced: Damian Pike - Prahran Market

Matched with: 2010 Oakdene ‘Yvette’ Methode Traditionelle Sparkling 

The sweet and sour soup was flavoursome and had the perfect hint of chilli. It was a lovely start to the meal. 

2nd Course: Sweet crunchy roasted tamarind bio-dynamic brown rice salad

Sourced: Ripe The Organic Grocer - Prahran Market 

Matched with: 2012 Oakdene ‘Jessica’ Sauvignon Blanc

The salad of sweet crunchy roasted tamarind brown rice had an intriguing combination of crushed cashew nuts, green apple, bean shoots, mint, coriander, red onion and crispy noodles. All the dazzlingly fresh ingredients blended harmoniously, resulting in a clean and bright dish with a perfect salt-sour-heat balance.

3rd Course: Caramelised crispy free range berkshire pork belly (Greta Valley free range pork)

Sourced: Gary's Quality Meats - Prahran Market 

Matched with: 2012 Oakdene ‘Peta’s’ Pinot Noir

The pork belly was excellent, with a crispy but well-proportioned layer of fat sitting atop a succulent layer of tender, juicy meat. The balance of sweet and salt exhibited great skill.

4th Course: Slow cooked sher wagyu rump massaman curry 

Sourced: Neil's Meats - Prahran Market 

Matched with: 2010 Oakdene ‘William’ Shiraz

The sher wagyu rump in the masaman curry had been cooked gently, the tender meat falling off the bone and combining wonderfully with the sweet potato pieces and kaffir lime. 

5th Course: Salted caramel ice cream sundae, sliced steamed banana, roasted honey macadamia

Sourced: Fritz Gelato - Prahran Market 

Matched with: 2013 Oakdene Pinot Grigio

The banana was deliciously soft, gooey and sticky and was infused in a delectable spiced palm sugar caramel. The fritz gelato ice cream was desirably smooth and the toasted honey macadamias plus the salted caramel topped off this killer dessert.

Enjoy a Thai fine dining experience with a modern twist at Ayatana. 

The restaurant’s Spring Graze menu will see you on a delectable journey guided by the Thai food compass of 'Hot', 'Sweet', 'Sour', and 'Salty' flavours. The 5 course menu is cleverly designed and incorporates premium produce from Victorian producers (sourced from Prahran Market) delightfully matched with Oakdene wines. 

When: Tuesday the 24th of September from 7:30pm to 10:00pm 

Where: Ayatana, 97 Chapel Street, Windsor 

Phone: (03) 9533 8813 

Price: $95.00 per person for 5 courses with matching wines 

Gastrology bloggers dined courtesy of Ayatana.

Review: HERO - Born in Brooklyn Raised in Melbourne

Location: Stewart Street at the back of 445 Swanston Street, Melbourne (RMIT SAB Building 80)
Phone: 03 9995 4655
Link: http://www.herosubs.com.au/
Cuisine: American, Fast Food, Sandwiches/Subs
Overall Impression: 8/10

A revolution of the sandwich kind has arrived in Melbourne. 

Since the opening of The Grain Store, Michael and Eleena have been busy putting together their new food concept called HERO, now open at Stewart Street. 

Taking its inspiration from gourmet ‘Hero-style’ sandwiches made famous in and around Brooklyn-Queens, New York, HERO has taken the art of the simple sandwich baguette and applied the Melbourne shuffle to its big sandwich flavours. 

The HERO baguettes are oversized sandwiches with big, bold flavours and gourmet fillings to match. HERO has worked closely with some of Melbourne's best artisan food suppliers to develop unique flavours, from the bread (Empire bakery) right through to the meats (Castricum), veggies (Biviano & Sons) and NYC-style bagels (Five & Dime Bagel Co). 

We were pleased to enjoy some HERO baguettes at their new neighbourhood over the weekend. 

Apart from delicious subs, HERO also serves some delicious Brooklyn-style treats including maple chipotle (smokey, sticky and spicy BBQ wings) and hot ball donuts which have unique fillings and are sprinkled with flavoured sugar toppings.

Spreading love, the Brooklyn way, HERO subs are taking Melbourne by storm. Their hand-made over-sized gourmet baguettes are filled with the freshest produce and ingredients and this is evident in how it tastes. Big, bold sandwich flavours which are delicious and affordable – what more could you want?

Gastrology bloggers dined courtesy of HERO.

Product Review: Spiral Foods Organic Coconut Sweet Spread

Australia’s leading supplier of quality Traditional Foods, Spiral Foods has released a coconut spread. 

Spiral Foods Organic Coconut Sweet Spread is 100 percent certified organic, has no artificial colours or flavours, and boasts the versatility to act as a spread, a topping, a sugar substitute or even just a sneaky spoonful snack.

The coconut spread is made entirely of coconut that has been crushed in a way that creates a paste, which is then blended with the nectar from the coconut flower. Coconut oil has been proven to reduce hunger, aid in weight loss, have powerful medicinal properties and is rich in lauric acid. 

Taste: 

Upon tasting the spread on some Rustica bread, we found the coconut taste just beautiful. It spreads like butter and melts in your mouth like chocolate. The richness of the flavour is surprising, as is the sweetness. We loved this richness in taste and texture.

Ingredients: 

Organic coconut, organic extra virgin coconut oil, organic coconut nectar. 

Shelf life: 

Two years 

Packaging: 

350g glass jar 

What to use it with: 

If you are constantly craving butter or cream cheese, this is a much healthier alternative. We liked it especially on homemade bread, or organic crispbread. Spiral’s Coconut Spread is perfect for the pantry as an alternative or as an add on to your other spreads. You can smooth and melt it on crumpets or pancakes instead of using maple syrup, as a sandwich filling, or on toast. 

Verdict: 

For those avoiding dairy products or simply wanting to try something different, this is a great alternative. While it still contains quite a lot of fat and calories, it uses higher quality organic ingredients. The coconut oil it contains is also associated with a ton of health benefits.

Gastrology bloggers received the product courtesy of Spiral Foods

A round up of this month's hottest foodie news

Zumbo pops up

Gramercy welcomed Adriano Zumbo last week with a pop-up "stand" at the restaurant featuring his famous sweet treats. Zumbo is set to open his latest patisserie on north Chapel Street this month, cementing South Yarra as Melbourne’s hottest new food destination.

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Spring Graze

Weekends in September just got better. Spring graze is back. Here are some of our top spots to get your graze on:

Ayatana celebrates Spring Graze with a delicious five course modern Thai feast prepared with fresh, local Victorian produces sourced from some of Prahran Market's star traders. Also partnering with Oakdene, each course is perfectly matched with one of the winery’s wines

When: Tue 24 Sep from 7:30pm to 10:00pm

Phone: (03) 9533 8813

Where: Ayatana 97 Chapel St, Windsor

Pricing: $95.00

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This September, La Svolta welcomes Spring through the marriage of Italian cuisine and authentic flavours with local ingredients with a Spring Graze menu.

When: The Spring Graze menu is available on Sunday, September 22nd from 11.30am - 4pm 

Where: both La Svolta venues

How: Call (03) 9510 3001 to book. 

Price: $30 which includes two courses (entree and main or main and dessert) and a glass of Di Stasio Wine (either Chardonnay or Pinot Noir). 

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Spring Graze specials will run across Albert Park, Middle Park and Newmarket Hotels while Circa will feature a stunning menu of wood BBQ king prawns, spring lamb and a bitter chocolate mousse to finish. Call (03) 9536 1122 to book. 

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Royal Saxon heralds the arrival of Spring with ‘The Venetian Connection’; a three course seasonal dinner inspired by the Italian region of Veneto. The Venetian Connection will take place on Wednesday 18th September and tickets are priced at $50 per person. For tickets contact phone (03) 9429 5277 or email info@royalsaxon.com 

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Beef Experience @ Steer

If you love a good cut, Steer Bar & Grill at The Olsen have introduced something for meat lovers the 'Beef Experience'. A plate to share for three, the chefs will select the finest fare available.

Weekend rotisserie @ ASC

Acland Street Cantina is heating things up with their weekly rotisserie. Each weekend will feature a different roast. You might see 12 hour roasted lamb with ancient grain salad, quesco oaxaca and blue corn tortillas, all for $20pp. Available for lunch and dinner both Saturday and Sunday. 

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Mount Mary Wine Dinner @ Circa

Mount Mary, a family owned winery established in the Yarra Valley in 1971 is joining Circa, The Prince on September 17 to showcase their wines alongside the stunning food from the Circa kitchen. 

Wines like their 2011 chardonnay will be paired with hay smoked quail with new season morels and asparagus, while the evening will be rounded off with a Cabechou style goat's cheese with quince marmalade and hazelnut toast, paired with the Mount Mary 2011 Quintet. 

Tickets are $150 for four courses with paired wines. Booking essential. Call (03) 9536 1122 to book.
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Melbourne Market Awards, the results are in! 

Last night Melbourne's market community gathered together to celebrate the inaugural Melbourne Market Awards. Presented by Lee Chan of Coxy's Big Break and My Kitchen Rules, Melbourne's Favourite traders as voted by their loyal customers from the Queen Victoria, South Melbourne, Prahran and Dandenong Markets, came out in style as the city honoured them. 

The awards were presented by the expert panel of judges including food writer Hilary McNevin, Chef Nicky Riemer from Union Dining and Russell Zimmerman, Executive Director of the Australian Retailers Association was represented by his colleague Garry Terrill. 

And Melbourne Best Market Traders for 2013 are...

COFFEE

Padre Coffee of South Melbourne Market

DELICATESSEN

Curds & Whey of Queen Victoria Market

FRUIT & VEGETABLE

Georgie's Harvest of South Melbourne Market

POULTRY

The Chicken Pantry of Queen Victoria Market

MEAT

Gary's Quality Meats of Prahran Market

SEAFOOD

Happy Tuna Seafoods of Queen Victoria Market

SPECIALTY

Peanut Market of Dandenong Market

GENERAL MERCHANDISE

The Pet Grocer of South Melbourne Market

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Tick off the weekend checklist, Mexican style!

What: 2013 Mission Mexican Festival

When: Sunday 15 September, 10am-6pm

Where: Federation Square

Read more here.
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Market Week returns this September to celebrate Melbourne’s Markets' iconic status

Market Week returns this September . For more than 120 years, Prahran Market, South Melbourne Market, Dandenong Market and Queen Victoria Market have each been cemented as iconic symbols of food, trade and community. This will be the first time Dandenong Market has joined in the celebrations, making them even bigger than previous years!

The Markets of Melbourne Market Week kicked off on September 7 and will run through to Sunday September 15 at Prahran Market, South Melbourne Market, Queen Victoria Market & Dandenong Market. Here's a summary of notable events upcoming: 

The Great Icon Giveaways will be a memorable highlight of Market Week with iconic produce being given away absolutely FREE during selected times and dates (while stocks last). There is sure to be some manic, freebie madness ensuing! 

• South Melbourne Market Dim Sims: Friday September 13, 10am - 11am.
• Queen Victoria Market, Hot Jam Doughnuts from the American Doughnut Kitchen: Saturday September 14, 9am - 10am. 
• Dandenong Market, assorted nuts and spices from Peanut Market: Saturday September 14, 9am - 10am.
• Prahran Market, Cupcakes from Mr Nice Guy Cupcakes: Sunday September 15, 11am - 1pm, Fruit & Veg Hall.

Prahran Market - Foodie Event: Traders Tuesday. 

Tuesday September 10, 10am - 4pm.  

See some of Prahran's star traders in action including Damian Pike, Gary McBean and Terry from Theo and Son's Seafood demonstrating their trade and favourite cuisines in the Blanco Kitchen. FREE.

South Melbourne Market - Kids Play at the Market: Bike n Blend. 

Wednesday September 11, 10am - 2pm. 

Saturday September 14, 10am - 2pm. 

Make your own smoothie using pedal power. Healthy, great for the environment and quite a spectacle. The kids will love it. Cecil Street. FREE. 

Dandenong Market - Tastes of Dandenong, Indian Street Food at The Kitchen.

Friday September 14, 1pm - 2pm. 

Take a food journey through Western India with resident chef Russell Bald and Chaat Corner chef Chintan Shah. Watch them demonstrate techniques to conjure the delectable flavours of this region. The Kitchen events always draw a big crowd. FREE.

Queen Victoria Market - Spanish Churros Eating Competition. 

Sunday September 15, 1.30pm - 2pm. 

The annual Market Week eating comp is back! Last year it was oysters, this year we're embracing all things Spanish with a Churros eating competition! Also known as Spanish donuts and usually dipped in chocolate sauce, these fried sticks of doughy goodness have people forming long, orderly queues every Market day. If you're a fan - prove it! Register on the day!
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Taste of Melbourne 2013

Melbourne’s premier restaurant festival Taste of Melbourne arrives for 2013, once again gracing Pelican Lawn at Albert Park, November 14 – 17. The food and wine celebration sees Melbourne’s favourite restaurants return, as well as new movers and shakers on the dining scene; Taxi Dining, Longrain, Burch & Purchese dessert restaurant, MoVida, Albert St Food & Wine, The Smith, and Huxtable, with more to be announced shortly. 

Taste of Melbourne 2013 endeavours to bring many new attractions and visitor learning opportunities to enrich the festival experience including Tasmanian Pavilion, Lurpak Cookery School, an impressive line-up of local and international chefs who will host free skillery sessions across all four days and a Beer Hall where festival goers can taste local and imported beers, meet the brewers and participate in the free masterclass.

Now in its 6th 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. Learn more here.

What: Taste of Melbourne 2013

When: Thursday November 14- Sunday November 17, 2013

Where: Pelican Lawn, Albert Park Lake

Price: Tickets start from $25.00 from Ticketek

When Italy met Yea – Spring Graze @ La Svolta [22nd September]

Location: 3/5 Cecil Place, Prahran and 450 Hampton Street, Hampton

Link: http://www.lasvolta.com.au/
Cuisine: Italian
Overall Impression: 8/10

This September, La Svolta welcomes Spring through the marriage of Italian cuisine and authentic flavours with local ingredients with a Spring Graze menu. Gastrology bloggers were privileged to attend a dinner which featured a tasting of each dish on the spring graze menu.

La Svolta is a restaurant with a proud reputation forged over many years of operation. The exposed kitchen at the far end of the dining hall proudly displays both the chefs and the prominent pizza oven, lending to the wonderful atmosphere. The dining room is modern with polished timber finishes and exposed brick walls – the perfect setting for rustic Italian food. 

Beef Carpaccio with wild rucola and shaved parmigiano 

Simple and delicious. The beef had a beautiful melt-in-your-mouth texture. 

Verdure Pastellate mixed seasonal vegetables in a light batter 

The tempura vegetables were pleasant. The batter encasing the vegetables was ethereally light and very crisp. Combined with the various dips the dish was a delight to eat. 

Risotto Burrata with fresh basil and salsa di pepperoni 

The rice in the risotto was puffy and al-dente and had a nice flavour. 

Pasta Carciofo homemade pasta with artichoke, guanciale and chilli 

Atop the superbly cooked, wonderfully textured pasta were delectably crisp shreds of Guanciale (unsmoked Italian bacon prepared with pig's cheeks). The perfectly cooked artichoke and chilli provided freshness. 

Background: Agnello Alle Erbe grilled herbed lamb cutlets with artichokes, lime and mint 

Foreground: Bistecca grilled porterhouse steak with spring onion mash and madeira sauce 

The herbed lamb cutlets, topped with artichokes, lime and mint, was moist and very flavoursome. It was a well made and homely dish that was thoroughly enjoyable. 

The succulent steak was well cooked with the adorning strip of fat providing an additional indulgent burst of flavour. The madeira sauce added a delightful savouriness to the steak which enlivened the relatively heavy dish. 

After the rollicking ride provided by the savoury courses, the first of our desserts arrived. 

Zablione with biscuits and fresh fruit 

The biscuits were highlighted by a light and airy, soufflé like, consistency with a subtly sweet flavour while the Zablione was smooth and fragrant. Providing excellent balance to the relatively sweet and heavy items were the beautiful fresh fruits. 

Vanilla Panna Cotta with berry compote 

The panna cotta was smooth and well-executed. It was a decadent end to a delightful meal. 

As they say at La Svolta, mangiare e felicita - eating is happiness, and this Spring celebration was no exception. In a match made in gastronomic heaven, the menu crafted by La Svolta's Valerio Calabro and Pino Russo is absolutely scrumptious and showcases local produce sourced from the Yea farm of friend and fellow restaurateur Carmine Constantini. The meal is also paired with a glass of delicious Di Stasio Wine. We highly recommend you spoil yourself with this afternoon of Italian indulgence. 

Details

When: The Spring Graze menu is available on Sunday, September 22nd from 11.30am - 4pm 

Where: both La Svolta venues

How: Call (03) 9510 3001 to book. 

Price: $30 which includes two courses (entree and main or main and dessert) and a glass of Di Stasio Wine (either Chardonnay or Pinot Noir). 

Gastrology bloggers dined courtesy of La Svolta.

2013 Mission Mexican Festival [15th September]

What: 2013 Mission Mexican Festival

When: Sunday 15 September, 10am-6pm

Where: Federation Square

Tick off the weekend checklist, Mexican style!

1. Comer (eat)

2. Beber (drink)

3. Bailar (dance)

The Mission Mexican Festival has your weekend checklist covered. Come and enjoy the best things in life, Mexican style, when Federation Square comes to colourful life on Sunday September 15 with the authentic smells, tastes and sounds of Mexico.

Last year, the inaugural Mission Mexican Festival, which coincides each year with Mexican Independence day, attracted over 25,000 people to Federation Square.

This year it is set to be even bigger, brighter and more delicious and Melbourne food and culture lovers are invited to attend the free family event. Highlights will include:

Comer! (Eat)

Some of Victoria’s best Mexican restaurants will be in attendance along with a collection of famous Melbourne taco trucks. They will feature traditional and modern Mexican cuisine. Among the restaurants attending: Chingon Taqueria y Cantina, Chido Taco truck, Blue Corn, Santa Ana Tapas Bar, Mamasita, Taco Bill Mexican Restaurant, Touché Hombre, Los Amates, Mexico City, Mad Mex, The Black Toro, South American Barbecue, Lulo, Salsa’s, Dos Por Favor and Guzman y Gomez.

Beber! (drink)

The Mexican Cantina is a place to taste traditional Mexican drinks like tequila, beer, Mexican soft drinks and fruit juices.

Bailar! (dance)

A special guest this year will be Abbie Cardwell and the Chicano Rockers – Abbie is an award winning songstress from Melbourne, Triple J Unearthed Winner, ABC Contemporary Music Award Winner, BMI USA Song Winner, Australian Music Week Winner, Music Oz Award Winner. She was also a contestant on The Voice in 2012 and flew to Mexico to record her album, which will be released at the end of this year. Spanish- Australian Comedian and actor, best known for his character "Ricky" in Acropolis Now, Simon Palomares is Master of Ceremonies on the Main Stage and will introduce a long line of entertainment from Mexican musicians and folk dancers including the Mariachi 'Los Romanticos', the Mexbourne Dance Company, Sin Frontera Band, Los Mas Altos and Esmeralda Araiza, Zumba and Latin music.

The Festival will also feature a Mexican Market with traditional produce, art and jewellery and activities for kids including piñata making, craft and Mexican music lessons. Among the vendors are Guacamall-e (online Mexican groceries), Tasty Delights (traditional Mexican sweet bread), Vikki G (Mexican sterling silver), La Llorona (Mexican clothing), La Calaca (wrestling Mexican masks), My Adventure Store & G Adventures (travel agency), Sugar Shack (bubble blowers and rock candy), Funtastic Parties (partyware) and Botella del Sol (agave nectar).  CAE (Centre for Adult Education) will be giving free Spanish Language workshops every hour during the festival.

Melbourne’s Favourite market traders have been decided!

Melbourne’s major markets have been abuzz with excitement and jovial competition throughout the inaugural Melbourne Market Awards and the festivities are only just beginning.

Market shoppers had the opportunity to show their support and pledge their allegiance to their beloved traders through a democratic, free voting process across South Melbourne, Queen Victoria, Prahran and Dandenong Markets through August and the results are in. Almost 7,000 votes were received, in a strong show of support for these iconic Melbourne places and people. 

South Melbourne Market’s ‘Favourites’: 

Coffee: Padre Coffee 

Deli: Theo’s Deli 

Fruit & Veg: Georgie’s Harvest 

Poultry: K&L Poultry 

Meat: Ralph’s Meats 

Seafood: South Melbourne Seafood 

Specialty: Claypots Evening Star 

General Merchandise: The Pet Grocer 

Queen Victoria Market’s ‘Favourites’: 

Coffee: Coffea 

Deli: Curds & Whey 

Fruit & Veg: J&T’s Fruit and Vegetable Supply 

Poultry: The Chicken Pantry 

Meat: Sardes Quality Meats 

Seafood: The Happy Tuna 

Specialty: M&G Caiafa 

General Merchandise: Pompous Paws 

Prahran Market’s ‘Favourites’ 

Coffee: Market Lane Coffee 

Deli: The Cheese Shop Deli 

Fruit & Veg: Pino’s Fine Produce 

Poultry: John Cester Poultry and Game 

Meat: Gary’s Quality Meats 

Seafood: Claringbold’s Seafood 

Specialty: Mister Nice Guy Cupcakes 

General Merchandise: Prahran Market Hardware 

Dandenong Market’s ‘Favourites’: 

Coffee: Perfect Coffee Shop 

Deli: Alpine Smallgoods 

Fruit & Veg: Alexander’s Produce 

Poultry: Premier Poultry 

Meat: TC’s Quality Meats 

Seafood: Schwarze Seafood 

Specialty: Peanut Market 

General Merchandise: E E Souvenirs and International Flags 

Congratulations to all of our ‘Favourites’ and to the wider Melbourne market community. Without our hard-working, expert traders and their loyal shoppers our markets would not be the vibrant and culture-rich hubs they are. 

The ‘Favourites’ are now in the running to be crowned ‘Melbourne Best Traders’ in their respective categories. They’re being secretly judged by our expert panel of judges including Russell Zimmerman (Australian Retailers Association), Nicky Riemer (Union Dining) and Hilary McNevin (Food Journalist). 

The winners will be announced at an exclusive award ceremony held at Feddish in Federation Square on Sunday evening, September 8th . 

The Melbourne Market Awards kick off Market Week celebrations, running from 7th-15th September with a series of events for the whole family across each of the Markets of Melbourne. See the full schedule here. 

Good luck ‘Favourites’!

Event: Rustica Sourdough Bakery reopening

Location: 402 Brunswick Street, Fitzroy
Phone: 03 9417 7775
Link: http://www.rusticasourdough.com.au/
Cuisine: Bakery, Breakfast/Brunch, Coffee

Rustica Sourdough Café was opened last year by master baker, Brenton Lang (formerly of Phillippas Bread). A successful venture, today, Rustica supplies some of Melbourne's best cafes with delicious wild yeast fermented sourdough.

While this degree of success would leave most content, after 16 months of focusing on his breads and baking, Brenton closed the doors to customers for a gastronomic intermission whilst he worked to refresh and reinvent Rustica to be the café he envisioned. 

Gastrology bloggers were delighted to attend the grand re-opening of Rustica to see the new place and celebrate the start of a new era for the café with a tasting of Brenton's most popular sourdough breads and baked goods. 

Everything served is made onsite in the back bakery from cake to cronut to almond croissants to fig ficelle to chili jam. The beautiful range of artisan breads are exceptional, a credit to Brenton’s use of time-honoured techniques of crafting bread. The café cultivates wild yeasts and nurture cultures that become the flavour base from which a selection of classic and contemporary breads are crafted. 

The sourdough breads at Rustica are of particular note. Practising the art of authentic and traditional sourdough means the flavour and texture of each loaf is enhanced. 

The tastings ended on a sweet note with an array of decadent offerings ranging from popcorn macarons to lemon curd filled cronuts. 

We particularly enjoyed Rustica’s award-winning passionfruit tart. The pastry was desirably short, light and crisp and the passionfruit curd was delectable and struck the right balance between sweet and sour. 

On top of being an excellent bakery, the Rustica Sourdough café serves a complete breakfast and lunch menu which features a wide range of fresh sandwiches, freshly baked pies, stone-baked pizzas and delicious treats. We sampled a couple of their baked pies which were absolutely moreish. 

In the next few weeks, Rustica will be extending their evening hours during Fri/Sat nights to encourage dinner diners in the area to have a delicious, dessert experience along with Roastcraft coffee or a glass of wine from their new wine list featuring wild yeast fermented wines. We look forward to returning to Rustica to sample their new dinner menu.

Restaurant Review: Bay City Burrito

Location: 4 Shakespeare Grove, St Kilda
Phone: 03 9534 1582
Link: http://www.baycityburrito.com/
Cuisine: Mexican, American, International
Overall Impression: 8/10

Bay City Burrito (BCB) has arrived with the vision of serving the Mission burrito, which traces back to the Mission District in San Francisco. It all started in the 1960s, when San Francisco’s working class were feeling the heat from the economic recession. Burritos were bulked up with beans and rice to satiate people on the cheap. 

Now, BCB is rolling the Mission District Burrito on its tortilla by adding quality produce, grilled marinated chicken and steak, carnitas style pork, and seafood. Sticking to tradition, the burritos are produced on a steam table assembly line, characterised by a large stuffed tortilla and wrapped in aluminium foil. 

Owner Gary Mink was born and bred in San Francisco, and like a true local, Mink always headed to family-owned taquerias in the Mission for his authentic burrito fix. 

When Mink moved to Melbourne, he enlisted the skills of design studio SouthSouthWest and Melbourne designer Dermot Lenaghan to develop the Mission District Burrito concept for all to enjoy. Guided by the knowledge that the family-owned, ethnic eateries are what give the Mission District and its food its soul, the team now serves Melbourne authentic Mission style burritos. 

BCB is an eatery that represents the vibrant culture of San Francisco’s Mission District from the inside out. Like St. Kilda, the Mission District is a melting pot of colour and culture. And like San Francisco’s Mission District, St. Kilda is the perfect first home for BCB this side of the equator. 

BCB’s ultimate goal is simple: to serve the best damn burritos in town. The menu boasts an extensive selection of Mission-style burritos, alongside tacos, quesadillas, nachos, salads and Latino-inspired meat and seafood dishes. 

The burritos were excellent. Each had the right proportion of rice, beans and meat. The tortillas tasted fresh and the condiments (i.e. guacamole and salsa) brought a wonderful freshness and moisture to the meat and the tortilla. We tasted a variety of burritos and all the meats were cooked to perfecto. 

We were pleased to hear that everything at BCB is prepared on site each day and made fresh to order while you wait. Patrons can chat with cooks and watch as they grill tortillas on the spot and assemble burritos using a selection of wholesome ingredients, rolled tight and served fresh. 

Fully licensed, BCB offers a selection of beer and signature margaritas to perfectly complement any meal in Bay City's recycled wood and concrete-themed dining room. 

Whether you’re looking for a snack or a meal, Bay City Burrito offers a diverse menu to suit everyone’s taste and dietary requirements (gluten free, vegetarian and vegan). The entire menu is available for dine-in or take-away. With St. Kilda beach a few minutes away, Luna Park across the road and Acland Street around the corner, BCB is ideal for groups of friends out for a hearty feed that is easy on the hip pocket; the time-constrained; families after a fresh, authentic treat; and those longing for the magic of the Mission District. 

Gastrology bloggers dined courtesy of BCB.

Southgate MSFW Opening Night + Blue Train tasting

Location: Southgate Landing, Southgate Plaza, Southbank
Phone: 03 9696 0440
Cuisine: Pizza, Coffee, Burgers
Link: http://www.bluetrain.com.au/

Southgate celebrated the opening of Melbourne Spring Fashion Week last night out the front of the new Bluetrain on Southgate’s upper level. 

Gastrology bloggers were invited by Fuller PR to the film premiere of Reflections and an exclusive mini degustation style tasting with matched drinks prepared by Blue Train's renowned head chef Jay Sinclair.  

Southgate’s upper level was the perfect scene to experience the film premiere. Model and actor Rhys Ulrich was the MC for the night. We were joined by producer Dean Drieberg who discussed the style and stories behind the film.

We heard Southgate’s resident stylist and production designer of Reflections Bec Cole, as she discussed her creative inspiration behind the film. 

Celebrity milliner and cameo Reflections star, Richard Nylon also unveiled his latest spring racing creation made exclusively for Southgate. 

The Blue Train restaurant located at Southgate Melbourne, has recently undergone a refurbishment to bring a fresh and vibrant new look and feel. 

The rejuvenated restaurant, has a refreshed “Aussie fusion” menu that is influenced by a variety of cultures and is all about sharing. 

There are more small plates for people to choose from as well as the classic burgers, making it a little more fun and playful. 

If you like your cocktails, Blue Train does them well. Otherwise, if beer is your vice, you will be spoilt with choice as there are 16 craft beers on tap. 

Find out more about what's happening during Melbourne's Spring Fashion Week here.

 

Markov's makeover

Location: 350 Drummond Street, Carlton
Phone: 03 9347 7113
Link: http://www.markov.com.au/
Cuisine: Gastropub, Pub/Bar

Markov Beer & Dining had recently undergone an "extreme makeover". Now it’s Markov: a craft beer and dining venue in a designer warehouse space.

White walls that once displayed dated Spanish posters have been chipped back to reveal original brick foundations. The red feature wall is now a white canvas for a sea of metallic stick figures by local street artist Tom Civil, a nod to another of his pieces in the rear laneway, Markov Place.

 The new menu features 'Urban Comfort Food' which aims to serve the food that respects seasonal produce without disguising it as something it’s not.

Head Chef Trumble Dewé, has worked beer into dishes where he can—chicken schnitzel with apple cabbage slaw and pale ale relish, and pork and porter spare ribs with shallots, lime and coriander.

Other highlights include hot wings with ranch, lime and spiced salt school prawns, and warm beetroot, grain and yoghurt salad. Markov’s wine list is an around the world ticket from France, Italy and Spain to America, Argentina and then back home again. There are 15 reds and 15 whites, with three of each available by the glass.

From the sweet corner, lemon and ginger doughnuts served with passionfruit curd are popular.

Markov ditches fussiness in favour of deliciousness with a focus on affordability (mains average $22) and generous portion sizes. With its attractive and comfortable décor, unfussy menu and a drinks list that doesn’t forgo craft for accessibility, the new Markov is sure to become a regular dining destination for locals and newcomers alike.

 

Cafe Review: Monarch Cakes

Location: 103 Acland Street, St Kilda

Phone: 03 9534 2972  

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

Cuisine: Bakery, Coffee, Desserts/Ice Cream 

Overall Impression: 7.5/10

Monarch Cakes have been doing what they do for over 75 years and the proof is, quite literally, in the pudding. Staying true to their Polish roots, many recipes have originated from their shop in Poland. Every cake is made fresh using raw ingredients in their most natural form.

mini chocolate kooglhoupf 

Monarch’s famous Chocolate Kooglhoupf lives up to its hype. The cake is marbled with white cake and chocolate fudge and is beautifully soft and moist. It was certainly a special treat. 

100 year old polish baked cheese cake

One of the best cheesecakes in town, the Polish Cheesecake was absolutely moreish. Truly standing the test of time, we were hold that the cheesecake has been made the same way since the early 1920’s. 

Monarch Cakes continues to be a St Kilda gem. It is the perfect place for cake and coffee or, if you prefer, to takeaway for a guilty pleasure at home.  

What's new @ ASC

Location: 2 Acland Street, St Kilda
Phone: (03) 9536 1175
Link: www.aclandstcantina.com.au
Cuisine: Mexican
Overall Impression: 9/10

Boasting some of the best Mexican food in Melbourne, Acland St Cantina has in recent times established itself as a prime destination for accessible yet sophisticated dining and entertaining. From a relaxed breakfast in the diner to dinner and drinks in the sleek tequila bar and funky restaurant, ASC is extremely versatile.

One of the reasons we love ASC is the constant stream of new dishes that regularly make their way onto the menu. The new ASC menu is vibrant, fresh and innovative with a strong focus on seasonality and locally sourced produce. Here is a collection of a few of our favourite dishes from their new menu which have kept us coming back for more. 

ceviche - scallop escabeche w. fennel, watercress & ruby grapefruit

queso fundido (Mexican cheese fondue served w. warm tortillas or tortilla chips) - heritage pumpkins, padron peppers & black cabbage

prawn & pumpkin tacos w. spicy peanut mole

The Asian accents of this spicy peanut mole blended beautifully with the fresh prawns and sweet pumpkin. 

smoked duck tinga sopes, mandarin & fennel salad w. mezcal dressing

The tinga sopes (corn masa cakes) were beautifully crispy on the outside and deliciously savoury and creamy on the inside. The duck was smoky and full of flavour. The mandarin and fennel salad added a beautiful acidity and freshness to the dish. 

pueblan style rabbit tamales w. chestnuts, bacon & cavolo nero

Served in classic Mesoamerican style, the tamales arrived tucked in corn husks. Generous amounts of sweet rabbit were dispersed throughout the sweet corn dough. There is something about the sweet corn dough used to make the tamales that is simply moreish. This is one of our favourite dishes on the menu at ASC. 

chipotle glazed cantina pig ribs w. apple slaw 

cerveza braised beef cheek & tongue w. refried beans & tortillas

The beef cheek and tongue was tender and delicious, with caramel undertones courtesy of being slow-braised in beer. The creamy texture of the refried beans made them the perfect accompaniment.   

spiced rice pudding, dulce de leche cream, blood oranges 

The newest dessert on the ASC menu, the spiced rice pudding is well-balanced with the tartness of the blood orange cutting through the creaminess of the dulce de leche cream. This dessert is a masterclass  in textural balance and layered flavour. 

ice cream & sorbet selection 

The passionate staff, excellent food and wonderful wine list combined with being just minutes away from beautiful St Kilda beach make ASC a shining light in Melbourne’s progressive dining scene.

From bean to cup @ Coffee MIO

Location: 811 High Street, Thornbury
Phone: 03 9484 0776
Link: www.coffeemio.com.au/

Frank Berra, Co-Managing Director of Coffee MIO

Over forty years ago, long before the days of cult coffee culture, Coffee MIO founders Mario Berra and his brother Frank had the simple idea of creating the perfect cup of Italian Espresso coffee. Gastrology bloggers were privileged to be invited by Coffee MIO to trace the delicious journey of the Coffee MIO coffee bean.

Upon arriving at the Coffee MIO factory in Thornbury, we were warmly greeted by Lorraine Berra, “Coffee MIO means 'my coffee' in Italian. And that is how we produce our coffee – the Italian way,” she says. 

Gaggia - original 1950s model

We then met with Frank Berra, Co-Managing Director of Coffee MIO (holder of the prestigious official ʻEspresso Coffee Tastersʼ accreditation with the Istituto Internazionale Assaggiatori Caffe) who took us on a behind the scenes tour of the factory, where beans sourced from the world's best growing regions are blended and roasted. 

Despite supplying over 1200 clients with coffee Australia wide and servicing a rapidly expanding overseas market, Coffee MIO remains a brand that has upheld its Italian essence. Frank explained that Coffee MIO use at least 5 varieties of beans to produce their Italian style coffee blends. Paying homage to Italian coffee heritage, the use of robusta beans is imperative in producing a traditional Italian espresso blend as it provides a full-bodied taste and a better crema. 

We started right at the beginning, where quality green coffee beans from locations such as Brazil, Kenya, Colombia, Costa Rica, Jamaica and the Ivory Coast are measured and prepared to precisely blended. Finely calibrated machinery is used to ensure consistency in every coffee blend. The next step in the process is the roasting of the green coffee beans. 

During roasting, the coffee beans change both physically and chemically. The green beans expand and change colour as aromatic oils and acids develop. The roasting process plays a dramatic role in determining the coffee's eventual aroma and flavour. The roasted beans are then graded using a process known as spectroscopy to accurately measure the coffee's degree of roast and ensure excellent flavour development. 

The A grade quality espresso coffee blends are then ready to be packaged. During the roasting process some of the natural sugars in the bean are transformed into CO2 gas. After roasting, the coffee continues to “degas”, emitting CO2 which helps to protect the delicate flavour and aroma of the coffee. 

As fresh roasted coffee reaches its peak flavour and aroma approximately 24 hours after resting, Coffee MIO rests it’s freshly roasted beans in large containers that only allow air to flow out but not in, thereby preventing any deterioration in the flavour of the beans. This resting period allows excess CO2 to dissipate and permits the coffee bean chemistry to stabilise. 

Once roasted, coffee beans must be stored properly to preserve the fresh taste of the bean - air, moisture, heat, and light are all damaging to coffee beans. 

Coffee MIO’s roasted coffee is vacuum packed in packaging which contains a one-way valve. This valve allows gases to escape the packaging but prevents air from entering, thereby preserving the freshness of the bean. 

As a result of manufacturing and producing true Italian espresso coffee, Coffee MIO are the sole Australasian agents for the famous Gaggia Professional Line espresso machines which run in harmony with GAGGIA Espresso machines and, of course, create superb cups of coffee. 

original Coffee MIO logo

Nearly fifty years on, Coffee MIO continues to freshly roast blends of Arabica and Robusta coffee beans for Italian espresso machines. The resulting Coffee MIO cup is beautifully nuanced, perfectly balance, powerful and has a rich crema. 

Speaking with Frank and Lorraine, their commitment, passion and knowledge about coffee is obvious. They explain that their style of roasting is ʻin simpatiaʼ with ʻmade-in-Italyʼ espresso coffee machines. The result is Italian espresso coffee that has stood the tests of time, fashions, trends and fads.

Our top picks for Father's Day

Father's Day is nearly upon us. Take dad out for a great meal, and remember, beer and meat are like flowers for dad.

Melbourne Pub Group specials will see anything from bottomless pots of mussels at Albert Park Hotel, to robata grilled South Australian crayfish with mirin, soy and ginger at Circa, The Prince. Middle Park Hotel are putting on the ultimate Father's Day roast with two courses and a James Squire tasting paddle for $55, while Newmarket Hotel will see suckling pig served with spiced chicharrones, Queso Oaxaca and traditional pickles.

The full a la carte menu will run at all venues, for those after an old favourite.
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Treat dad to a brunch with a tasty Mexican twist at Acland St Cantina.
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The Vincent will be treating Dad to a hearty 2-course Argentinian carvery lunch.

For $45, guests will indulge in a succulent selection of meats while enjoying live music and entertainment between 12 – 3pm.

Fathers will receive a special gift on arrival and go into the draw to win a major Father’s Day Prize Pack valued at $500!
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If your dad enjoys a lazy lunch then how about yum cha at David's or Oriental Tea House? Dad will receive his first beer on the house.

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Red Spice Road are doing lunch between 12pm and 1.30pm on Sunday 1st September for Father's Day.

$50pp ($20 Kids under 12).

Menu includes:
2 appetisers
4 mains
1 dessert
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This Father's Day the Royal Saxon is offering a spit roasted spring lamb with peas, caramelised baby shallots, roasted garlic and rosemary potatoes for $25.
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At the Wharf Hotel you can spoil your Dad this Father’s Day with a family roast by the river. Enjoy roast beef and vegetables to share: $22pp with a complimentary James Boag’s schooner for Dad; and $11pp for children under 13 years.
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Ayatana is celebrating Father's day on Sunday 1 September 2013 by rewarding all dinner patrons with a chance to win an exceptional bottle of 2010 Shaw & Smith  Shiraz from Adelaide Hills SA. Whether you come by yourself, as a couple, or with the family you will automatically go into the draw.

Restaurant Review: Sichuan House Seafood

Location: 395 Victoria Street, Abbotsford
Phone: 03 9913 6235
Link: Facebook page
Cuisine: Chinese, Asian
Overall Impression: 8/10

Sichuan House serves up specialties from the far reaches of Western China, where the freezing climate encourages the copious use of chilli and peppers from the prickly ash tree.

The warmly lit dining room, combined with the warmth of restaurant manager Jerry, set the scene for what was a truly delightful dinner. The pace, the presentation, the service, and the food were wonderful. 

Gongbaojiding (also known as Kung pao chicken -  spicy stir-fry dish made with chicken, peanuts, vegetables and chili peppers) 

The Kung Pao chicken was moreish. The tender chicken pieces were cooked with red chilli oil, peanuts and chopped spring onions. This was a very flavoursome, spicy dish which paired beautifully with rice. 

Steamed barramundi in pickled chilli sauce

The steamed barramundi in pickled chilli sauce was lovely. Supple and moist, the fish soaked up the distinctive minty-pine Sichuan spice. 

Cummin pork ribs (fried braised pork spare ribs tossed in cumin and spicy salt)

The cumin pork ribs were fatty, soft and beautifully caramelised - a guilty indulgence. 

Yuxing eggplant (deep fried eggplant strips in yuxiang sauce)

The roughly sliced eggplant strips were crispy on the outside, soft on the inside and coated in deliciously sticky and spicy yuxiang sauce. 

Xiao long baos (steamed mini buns filled with pork mince and broth) 

The xiao long baos were tasty and brought back memories from our recent trip to China - the filling was succulent and the translucent broth reduction rich. 

Red bean, sesame seed and green tea ice cream

Ice cream filled mochi (ice cream filled rice cakes made of glutinous rice)

For dessert, an assiete of ice cream and mochis really hit the spot and cooled us down following the fiery savoury courses. 

All of the dishes we sampled at Sichuan House were exemplars of the gutsy, fragrant and fiery Sichuan approach to cooking. The dishes exhibited complexity, depth of flavour and a skilful use of spice, truly showcasing the multi-dimensional cuisine born from Sichuan province. We cannot wait to return. 

For a similarly enjoyable Sichuan dining experience in the CBD, check out their restaurant on Corrs lane:


Gastrology bloggers dined courtesy of Sichuan House Seafood.

Media Release: A slice of New York in Fitzroy

Location: 324 Brunswick Street, Fitzroy
Phone: 03 9419 9596
Link: http://www.shawcrosspizza.com.au/
Cuisine: Coffee, Pizza, Salad

Shawcross Pizza is the latest offering from the Phat Brats crew and Iza Dawkins. An independent New York-style pizza joint serving 12 inch pizzas and King Kong-sized slices, cooked in massive custom-made 22 inch pans, Shawcross is an American-style pizza joint with an old school vibe.

Head Chef Damian Thompson (Phat Brats) snagged pizza master Alessio Albano (who has kneaded dough in Melbourne’s best pizza kitchens, including D.O.C, 400 Gradi, Fire Chief and +39) to show him how to perfect that all-important crust. Shawcross Pizza also offers nachos and a selection of “kick-ass salads” – such as the ‘Pumpkin Patch’ with roast pumpkin, spinach, quinoa, pine nuts, goats cheese and cherry tomato – ideal for those who won’t eat carbs after 5pm. 

Thompson has sourced local produce to create pizzas such as the ‘Notorious P.I.G’ with Italian pork sausage, bacon, jalapenos, mozzarella, BBQ sauce and onion; along with ‘The Mexicutioner’; piled with chorizo, mozzarella, spicy salsa, chilli and a drizzle of sour cream. Vegetarians, vegans and the gluten intolerant are catered for at Shawcross, thanks to rennet free cheese and the option of a GF base. 

Herbivores will love the ‘RidgyDidge’ with roast pumpkin, hummus, goats cheese, mozzarella and green peas, or for vegans, there’s the cheese-free ‘Bloody Vegans’ with hummus, spinach, tomato, red onions, green olives and lemon.