Restaurant Review: Morris Jones

Location: 163 Chapel Street, Windsor
Phone: 03 9533 2055
Link: http://www.morrisjones.com.au/
Cuisne: Modern Australian, Wine Bar
Overall Impression: 9.5/10

Morris Jones recently underwent a radical transformation to provide its diners with an experience that is less "pub grub" and more gastropub. In April of this year, after taking just three weeks to pack up his LA home and move back to Australia, new Head Chef of Morris Jones, Matthew Butcher took up his new position. And boy are we glad he did!

Under Butcher’s guidance the food at Morris Jones has been taken to new and unexpected heights. The menu is designed to encourage swapping and shared eating, providing a delicious opportunity to sample many of the amazing flavour combinations. 

Divided cleverly into categories such as ‘From the Sea’, ‘From the Garden’, ‘From the Land’ and ‘From the Fire’, the dishes are quirky, playful but most of all, they are simply delicious. And of course, all dishes can be matched with wines. 

There was an incredible precision to Matthew's cooking that spoke volumes about his calibre. Mathew's tutelage under Gordon Ramsay and his time at Vue de Monde are blindingly apparent when you see and taste the food he is sending out. It is absolutely no surprise that for the first time, Morris Jones has been listed in the upcoming 2013/2014 edition of the 'Age Good Food Guide'. 

The ambience of Morris Jones is stylish and relaxed, with the 1887 heritage building providing the perfect canvas for the culinary art. The service was how it should be - relaxed, friendly and attentive. 

Amuse bouche - beetroot, goat’s curd, red sorrel, buckwheat 

Our meal started with a beautiful amuse bouche. The acid balance of the balsamic dressing was perfect and the buckwheat added a wonderful textural edge. 

Black and blue tuna – white radish, chestnut, puffed quinoa, yuzu & soy 

Simply stunning. This dish was well balanced, loaded with umami and complex, due in part to the skilfully subtle smoking. The creamy chestnut purée cradled the fragrant yuzu and soy and brought the whole dish together. The tuna itself was both beautiful and beautifully prepared. 

Jerusalem artichoke soup – broad bean, truffle cream, foraged mushroom 

Presented beautifully, the waiters pour the soup over the mushrooms at the table. The earthy mushrooms were cooked perfectly giving them a wonderful texture. Combined with the dispersed broad beans and truffle cream, this dish was restrained and elegant. 

Otway crispy pig – cucumber, prawn popcorn, dashi & basil seed 

The centrepiece course of pork belly continued the trend of stunning dishes that preceded it. The pork was moist on the underside and topped with a perfect crust of crispy crackling that was accentuated by the prawn popcorn. The meat was lean and tender - a far cry from the excessively fatty pork belly many restaurants are now serving. The delicious dashi and basil seed consommé provided a delectably unique and refreshing accompaniment to the pork. We could not fault this dish - it is a must try for the non-health conscious. 

 Morris Jones delivered two superb desserts to conclude our meal. 

Passion & fruit – amaretto, everything passionfruit

This striking dessert was an explosion of intense passionfruit flavours. The meringues were crisp on top and addictively sweet and chewy in the centre. Paired with the crumble base and the meringue, the tartness of the passionfruit curd and sorbet produced a balanced dessert. 

Chocolate biscuit – raspberry sorbet, salted caramel

With a rich billowing chocolate centre and a slightly crisp exterior, it was a decadent end to a decadent meal. The raspberry sorbet was refreshingly light and fragrant and paired well with the chocolate, as did the salted caramel (although everything pairs well with salted caramel...) 

The new Morris Jones is an extremely capable restaurant that offers a wonderful dining experience. We left spellbound - from the amazingly tender pork belly to the earthy artichoke soup. Each course was well thought out, complex, delightfully balanced and impeccably executed. Morris Jones is also amazing value for money considering the calibre of dishes being served ($80 for their chef’s 4 course tasting menu). 

Last year, after sampling Estelle we urged our readers to visit Estelle before (as we correctly predicted!) it gained a Chef's Hat. This year, we are urging you to visit Morris Jones whilst it is still a secret; before it gains a Chef's Hat and getting a table becomes difficult. Given the quality of the food and the service, we believe this is inevitable and simply cannot wait to return.

 

Gastrology bloggers dined courtesy of Morris Jones.

Upcoming Event: Celebrate Day of The Dead Fest @ ASC [Wed 30th Oct - Sun 3rd Nov]

St Kilda Mexican restaurant Acland St Cantina will be tipping its figurative sombrero as it celebrates Mexico’s biggest holiday, Day of the Dead, from Wednesday 30th October to Sunday 3rd November, with a fiesta that mixes the sights, sounds and tastes of Mexico.

On top of their new spring menu, ASC will be partying it up with a full day of happenings from the perfect Bloody Mary breakfast to start the day right (or finish off the night before) to a $20 lunch feast and a special $45 Mexican degustation dinner after dark.

On the weekend, Mr Mexico will host a free Day of the Dead Mezcal Masterclas starting at 4pm. You can book a spot via email. 

Head down to ASC for a hit of Mexican culture and food, and the best tequila cocktails in town.

Product Review: Griffiths’ Just Fair Coffee

Just Fair Coffee is a Fairtrade, 100% Australian Certified Organic coffee brand by Griffiths Coffee. 

Just Fair is the only Fair Trade organic product on the market that comes in a reusable and fully recyclable tin. It also means you can easily store your coffee thanks to a secure lid that locks in freshness and taste. 

Just Fair Coffee is made from organically certified Arabica beans that are sourced from Honduras and Peru and roasted, blended and packed in Melbourne.

The decaffeinated blend is made from organically certified Arabica beans which have undergone the Mountain Water Decaffeination process which is a unique 100 per cent chemical-free process that utilises the clear, pure waters of the Pico de Orizaba and Citlatepetl glaciers in Mexico.

We enjoyed trying the caffeinated blend. The coffee was rich and full-bodied with a smooth cocoa taste, nuttiness and a sweet honey undertone.

Just Fair Coffee’s interactive website allows users to track their coffee beans’ journey, back to the farming co-operative that they originally came from – a brilliant way to explore the Fairtrade initiatives currently being supported with the purchase of Just Fair Coffee.

This brilliant Fairtrade initiative supports farmers by paying farmers and workers a fair price for their work, helping them gain skills and knowledge to develop their businesses in the global economy.

Fairtrade also means farmers and communities can use improved environmental methods and establish democratic associations or cooperatives to start local community development projects from the proceeds of Fairtrade.

As each part of the coffee supply chain is certified. This means the sale of Just Fair Coffee can be tracked and audited so the benefits of Fairtrade get back to the farmer who grew the coffee.

Gastrology bloggers sampled Just Fair Coffee courtesy of Griffiths.

Upcoming Event: Gabriel Gaté @ Stamford Plaza

On Sunday October 13, 2013 you could be joining Gabriel Gaté - a chef with an international reputation as a cookery author, television presenter and cookery teacher.

Hosted by Stamford Plaza Melbourne and Reader's Feast Bookstore, join celebrated French Chef Gabriel Gaté as he takes you on a gastronomic adventure through the different regions of France.

Savour a 3 course lunch menu of traditional French dishes featuring hearty recipes from two of Gabriel’s latest cookbooks and hear from the man himself as he talks about the inspiration behind them. 

Date: Sunday, 13 October 2013

Venue: Thornbury Room, Level 1

Time: 12pm to 3pm

Price: $120 per person*

Each course is paired with a selected glass of wine. 

Download lunch menu here

Reservations are essential. Limited spaces available.

Book online now or call 03 9659 1182 or events@spm.stamford.com.au

*Pre-payment required at time of booking.

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Gabriel Gaté tasting menu at Harry's Restaurant & bar

Continue the love affair of authentic French cuisine!

Between 14 - 20 October Harry’s Restaurant & Bar will be offering a Gabriel Gaté inspired tasting menu for those who cannot get enough of his authentic fare.

Entrée

Salade gourmande d’écrevisses aux poires et aux noix

Gourmet yabby salad, pear & walnut

Canard grillé, pommes de terre sautées, salade frisée

Grilled duck, sautéed potatoes, curly salad

Plat Principal

(served with Pommes Anna & buttered white beans)

Jarret d’agneau au thym et aux olives

Lamb shank, thyme & olives

Cabillaud et coquilles St Jacques au beurre blanc

Blue eye & scallop, butter sauce

Dessert

(served with a selection of tea, coffee and petits fours)

Savarin au rhum

Rum savarin

Clafautis aux cerises

Cherry clafoutis, crème anglaise

Price: $55 per person

Book now: Harry’s Restaurant on 03 9659 1592 or harrys@spm.stamford.com.au

Reservations are essential.

Box of Scrolls - spreading cinnamon love one box at a time

Box of Scrolls is an online retail service from Oregano Bakery which delivers legendary cinnamon scrolls. 

Box of Scrolls have perfected the art of the humble cinnamon scroll. Turning moist, light dough made into fresh, aromatic cinnamon scrolls infused with the perfect cinnamon and filling, it is no wonder Box of Scrolls already have a cult following. Customers can order online and have cinnamon scrolls quickly delivered to most cities around Australia. 

We immediately fell in love with the smell and flavour of Box of Scrolls’ cinnamon scroll. The scrolls are a blissful indulgence. Perfectly sweet, they boast a beautiful cinnamon aroma and taste. The perfect way to indulge in the simple pleasures of life, Box of Scrolls’ fresh-baked cinnamon scrolls is an old-fashioned reward that takes you back to simpler days.

Box of Scrolls' product line also includes “Variety Scrolls” which feature delicious flavours such as Salted Caramel and Nutella & Banana - Read about these here!

Gastrology bloggers received the cinnamon scrolls courtesy of Box of Scrolls.

Stamford Plaza's New Tapas Style Menu

Location: 111 Little Collins Street, Melbourne
Phone: 03 9659 1592
Link: www.stamford.com.au/spm/restaurant--bar/harrys-restaurant
Cuisine: Asian, Modern Australian, European

Stamford Plaza Melbourne has launched a new tapas-style menu, aptly named “The Stamford Sharing Platter Menu”. Full of bite sized treats, the menu showcases a variety of cuisines from around the globe.

Designed by Executive Chef, Ketan Seth, the menu at Harry’s is a tempting mix that’s easy to share with a crowd. Seth’s career with some of the world’s most renowned hotels including The Langham Melbourne, Crown Melbourne and Dubai’s Raffles hotels and The Atlantis translates into a menu which reflects an eclectic mix of European and Asian influences. 

Left: Arancini - shiitake mushrooms, king oyster mushrooms

Right: Schezuan crusted salt & pepper squid - coriander, mizuna, chilli 

We enjoyed glasses of Pinot Noir (kindly recommended by our lovely waitress) over a selection of tapas. 

Curry Puffs - golden puff pastry wrapped around vegetables, chicken and curry sauce from an old secret recipe

The famous Stamford Curry Puffs lived up to their hype. The pastries were baked to perfection, providing a nice crisp bite. The filling was most appealing, boasting the customary punchy flavours exhibited by South East Asian curries. This was the most authentic rendition of the Malaysian/Singaporean curry puff we have tasted in Melbourne. 

Left: Seared baby snapper - buttered beans with hazelnut, fig and fennel 

Right: Truffle mash

Shiraz braised beef cheeks - lemon scented spinach & confit cherry tomato 

Another stand out dish was the decadent Shiraz Braised Beef Cheeks with lemon scented spinach. Comfort food at its best, the beef cheek was very tender and fell away easily with the weight of the fork. Coated with the rich braising sauce, it was delicious. The accompanying spinach was well-seasoned and had the perfect hint of lemon. This dish went very well with the truffle mash which was beautifully creamy.

A duo of desserts concluded our evening. 

Saffron apple slice - Salted caramel centre on a hazelnut sable 

The saffron apple slice was delightful. The salted caramel centre was rich, smooth and well balanced. 

Lemon cheesecake - Madeira stewed strawberries 

The rich and creamy cheesecake was perfectly counterbalanced by the tart strawberry components. 

Harry’s new menu offers an abundance of choice from international cuisines so patrons are treated to a varied and multi-dimensional culinary experience. Incredibly versatile, it makes Harry’s the perfect spot for everything from a quick snack, a long period of grazing with friends to a hangout place for after-work drinks and nibbles with colleagues.

Gastrology bloggers dined courtesy of Stamford Plaza.

Review: N2 Extreme Gelato

Location: 329 Brunswick Street, Fitzroy and Chinatown, Sydney

Link: http://www.n2extremegelato.com.au/ 

Cuisine: Desserts/Ice Cream 

Overall Impression: 7/10

Recently opening its first Melbourne store on Brunswick Street, Sydney-based gelateria N2 Extreme Gelato is going from strength to strength.

We first tried their gelato in Sydney back in October last year and were delighted by the beautiful texture of their ice creams. At N2 Extreme Gelato, employees use fresh produce from local dairies to churn out frozen goodness in-house in made-to-order batches. The wait is only 60 seconds.

Using a time-old technique of churning ice cream with liquid nitrogen, the result is cool, smooth ice cream in interesting flavours like Deconstructed Pavlova and Chocolate Chip Cookie Dough.

The science is simple. The longer it takes to freeze ice cream, the bigger the ice crystals, so the more grainy and icy the texture. As a result of using  liquid nitrogen, N2 Extreme gelato’s ice cream is texturally perfect – in fact, it is one of the smoothest and creamiest ice creams in town.

Sydney store details:                


Melbourne store details:

 

Restaurant Review: Bomba Tapas Bar

Location: 103 Lonsdale St Melbourne
Phone: 03 9077 0451
Link: www.theaylesbury.com.au/
Cuisine: Spanish, Tapas
Overall Impression: 8/10

The Aylesbury Restaurant has gone back to its Spanish roots and has reopened as Bomba Tapas Bar. The restaurant is in good hands, with Jesse Gerner (Añada, Moro, River Café) and Andrew Fisk (Añada, Cumulus Inc) heading the kitchen.

Already fast becoming the new cool kid on the block, this latest Melbourne culinary addition creates dishes with fresh, seasonal ingredients, shaping a dining experience inspired by a simpler lifestyle. 

The kitchen serves both original and classic recipes using the freshest ingredients. 

The wine list is compiled by Shane Barrett (Sommelier at Circa, Beverage Manager Pearl and the Lucas Group). There is a distinct emphasis on Indigenous Spanish varieties from small artisan producers. You won’t find many of these labels on any other wine list in Melbourne. Many of these wines are imported directly from Spain by the restaurant and are new to the Australian market. There is also a strong cocktail, sherry and vermouth list. 

The dining room is rich in warm wood and muted earth tones, offset by candlelight, sleek glassware and the glint of stainless steel from the open kitchen. It has an inspired, modern vibe. 

Bomba Rooftop

At the rooftop, it’s business as usual with tasty cocktails, beer, wine and tapas plus summer rooftop parties.

In an atmosphere conducive to enjoying the hustle and bustle of life, Bomba is sure to be the next “it” spot thanks to its simple, fresh food courtesy of procuring the best ingredients available and effortlessly cool vibe. Bomba is a great place to sip, savour and share in the spirit of tapas and good friends. 

Gastrology bloggers dined courtesy of Bomba.

VIP Luncheon at The Lunch Room @ Collins Square

Location: Collins Square, 727 Collins Street, Docklands

Link: www.collinssquare.com.au/

Gastrology bloggers experienced the VIP lunchroom experience and indulged in a delightful Luncheon within the Lunch Room.

Antipasto from Harvest Juice Bar

The Lunch Room launched on July 30 2013 at 727 Collins Street and has brought to Melbourne a brand new and seriously stylish, food destination. 

Designed by collaboration between blackmilk interior design and Walker Corporation, The Lunch Room looks like a restaurant, but it will serve honest to goodness sandwiches, freshly rolled sushi, salsas and more. 

Salmon bento from Sobo Japanese
Berry juice from Harvest Juice Bar

Providing hungry stomachs with a broad and exciting range of tempting cuisines from Mexican and Asian, through to modern Australian, The Lunch Room is the fashionable new home for Think Asia (Asian and Thai), Papadam (Indian cuisine), Nashi (Sandwiches), Rhumbas (Rolls), Edamama (Salad Bar), Salsaʼs (Tex Mex Grill), Sobo Japanese, Big Italiano, Harvest Juice Bar and Hudsons, a specialty coffee shop. Winner of the ʻGolden Bean Best Coffee Chain/Franchiseʼ, humble sandwich shop, Nashi is committed to providing both coffee and food at the highest level. 

Owner, Sam Nash, believes Collins Square represents the lunch venue of the future. “The Lunch Room is actually a beautiful architectural designed space and the perfect venue for Nashi” says Sam. 

Potato Dosa from Papadam

The Lunch Room is the first food venue within Walker Corporationʼs Collins Square, the new link between Melbourneʼs CBD and the Docklands. Collins Square encompasses 10,000 sqm of retail precinct that will create a vibrant and active heart for the Melbourne CBD to deliver every amenity and everyday essential to local workers and residents. The Collins Square site covers more than two hectares of land, will have up to 200,000 sqm of commercial space and holds 200m of prime Collins Street frontage. Collins Square retail will be opened in three stages, with The Lunch Room being the first to have launched. 

Stop by the Lunch Room for a re-fuelling pit stop!

Gastrology bloggers dined courtesy of Collins Square.

Product Review: Kenko Tea’s Matcha

Kenko Tea is a Melbourne-based, online retailer of high quality matcha teas and equipment. On a mission to bring top quality matcha green tea powder and accessories to Australia, their philosophy is simple - importing only the finest grades of matcha green tea available. 

Kenko Tea’s Premium Green Tea Matcha is pure and simple. We simply adored it. Intensely flavoured with a subtle sweetness, Kenko Tea’s matcha has a slight bitterness and a clear umami aftertaste. The tea certainly announces its presence on your taste buds. 

Matcha’s unique characteristics set it apart from traditional green tea. There is also an incredible array of health benefits associated with drinking matcha. As matcha is produced from the entire tea leaf, ground up (as opposed to being made from the liquid by steeping the leaves), the antioxidant and health benefits increase exponentially when compared to standard green teas. It also contains amino acids that naturally enhance your mood. 

Apart from making a delicious cup of tea, there is a whole lot more you can make with matcha especially when it comes to desserts. We made some steamed matcha cakes from Kenko Tea’s Cooking Grade Matcha Tea Powder...

Steamed Matcha Cake Recipe

Makes 12 cakes

Ingredients

2 large eggs 

2 tablespoons olive oil 

2 tablespoons honey

6 tablespoons greek yoghurt

3 tablespoons icing sugar

1/2 cup of self raising flour

3 teaspoon Kenko Tea’s Cooking Grade Matcha Tea Powder

Steps

1. Prepare a bamboo steamer or any other preferred steamer.
2. Whisk the egg and oil until combined.
3. Add honey and yoghurt into the mixture and mix well.
4. Mix sugar into the mixture and mix well.
5. Add flour into the mixture and stir thoroughly.
6. Fold in the matcha until the powder is thoroughly mixed into the mixture.
7. Pour the mixture into 12 silicon cupcake moulds.
8. Make sure the water is boiling and put the moulds that have been filled with the mixture in the steamer and cover the lid. 
9. Steam for 12 minutes or until skewer comes out clean.

Gastrology received the Premium Green Tea Matcha and Cooking Grade Matcha Tea Powder courtesy of Kenko Tea.

Sauced Pasta Bar opens in Chapel Street

Chapel Street’s bustling food scene has welcomed a new addition with the launch of Sauced Pasta Bar, located at the perpetually cool Windsor end of town.

Inspired by the lively hum of Italian espresso bars, Sauced’s mission is simple: to use good quality ingredients and provide healthy nutritionally balanced pasta meals that are rich in flavour and experience. 

Diners can choose between a selection of traditional sauces like Bolognese or Amatriciana, or for the slightly more adventurous why not choose from the gourmet range with sauce combinations including broccoli, chilli, pesto, garlic and lemon or the very surprising crème fraîche, green pea and lemon. 

The menu also boasts an array of ‘old favourite’ pasta options such as rigatoni and fettuccini, combined with a healthy dose of ‘raw’ zucchini and other slim pasta options for the calorie-conscious or gluten free. Or for something different again, try the filled ravioli or baked pasta ranges, which add just the right amount of reinvention while still staying true to tradition. 

 

Both the sauces and pastas are made fresh every day using seasonal produce, with an emphasis on either locally sourced, Australian ingredients or traditional Italian products. Dishes start from $6 for snack size and $10 for a regular serving.

Guests can either dine in at the expansive marble bar or communal table or take their pasta away. So grab your friends and experience pasta how it should be at Sauced Pasta Bar. Because life is definitely better when it’s Saucy. 

Sauced Pasta Bar is open for lunch and dinner daily from 11am – 11pm. Located at 148 Chapel Street, Windsor. www.saucedpastabar.com

Rocky Horror Show Launch

The 2014 Australian tour of Richard O’Brien’s The Rocky Horror Show opens in January at the Lyric Theatre, QPAC, Brisbane followed by seasons at the Crown Theatre, Perth in February, the Festival Theatre, Adelaide in March, and the Comedy Theatre, Melbourne in April. 

The coveted role of Frank N Furter will be played by television and theatre star Craig McLachlan, fresh from shooting the title role in the second series of ABC TV’s top rating drama series The Doctor Blake Mysteries. 

Playing the roles of Janet and Brad, the naïve young couple caught up in a situation they don’t understand, will be musical theatre favourites Christie Whelan Browne (A Funny Thing Happened On The Way To The Forum, Shane Warne The Musical) and Tim Maddren (Hi 5, The Addams Family). Reprising his role as Riff Raff, Frank’s loyal handyman, which he played in New Zealand and the UK will be Kristian Lavercombe, while his sister Magenta will be played by Erika Heynatz, who was nominated for a Helpmann Award for her debut musical theatre role in Legally Blonde. Columbia, the groupie in Frank’s entourage, will be played by Ashlea Pyke (Legally Blonde), and Eddie and Dr Scott will be Nicholas Christo (My Fair Lady). 

In his first leading role as Frank’s creation Rocky will be Brendan Irving (An Officer and a Gentleman). The Phantoms will be played by Vincent Hooper (Dirty Rotten Scoundrels), Luigi Lucente (Wicked), Meghan O’Shea (A Chorus Line) and Angela Scundi (Spring Awakening), while the Swing/ Dance Captain will be James Maxfield (A Chorus Line). 

“We are thrilled to have found the perfect cast for the 40th Anniversary Australian tour of this much loved iconic musical,” said producers Howard Panter and John Frost. “There is no one who can play the character of Frank N Furter like Craig McLachlan. He oozes that risqué charm that an actor playing Frank needs, as well as bucket loads of sex appeal. And after an extensive audition process we have secured a group of exciting musical theatre talents to complete the cast. We know audiences are going to love doing the Time Warp with this wonderful cast again.” 

The Rocky Horror Show is a true classic and one of theatre’s most endearing and outrageously fun shows. It opened at London’s Royal Court Theatre on June 19, 1973, quickly developing a cult following, and was adapted into the 1975 film The Rocky Horror Picture Show, which has the longest-running release in film history. This iconic brand holds a unique place in theatre history, a show which has defied the decades and continued to grow in popularity. In 2010 the music of Rocky Horror was showcased in the smash hit TV show Glee, seen by over 20 million people world wide. Rocky Horror even has its own postage stamp. 

Millions of people all over the world have and continue to see productions of The Rocky Horror Show and sung along to classics like Sweet Transvestite, Dammit Janet, I Can Make You A Man, Touch-a Touch-a Touch Me, Over At The Frankenstein Place and of course The Time Warp. 

LYRIC THEATRE, QPAC, BRISBANE 

Season: From 8 January 2014 

Performance Times: Tuesday – Saturday 7.30pm Saturday 1.30pm, Sunday 1.30pm & 5.30pm 

Price: From $59.90* 

Bookings: qpac.com.au or phone 136 246 

Save with Groups of 8 or more (07) 3840 7466 

Premium Tickets & Packages visit showbiz.com.au or 1300 4 SHOWS 

CROWN THEATRE, PERTH 

Season: From 14 February 2014 

Performance Times: Tuesday – Saturday 8.00pm Saturday 2.00pm, Sunday 1.30pm & 5.30pm 

 Price: From $59.90* 

Bookings: Ticketek.com.au or 132 849 

Save with Groups of 8 or more 1300 364 001 

Premium Tickets & Packages visit showbiz.com.au or 1300 4 SHOWS 

FESTIVAL THEATRE, ADELAIDE 

Season: From 20 March 2014 

Performance Times: Tuesday – Saturday 7.30pm Saturday 2.00pm, Sunday 1.30pm & 5.30pm 

 Price: From $59.90* 

Bookings: bass.net.au or 131 246 

Save with Groups of 8 or more (08) 8205 2220 

Premium Tickets & Packages visit showbiz.com.au or 1300 4 SHOWS 

COMEDY THEATRE, MELBOURNE 

Season: From 24 April 2014 

Performance Times: Tuesday – Saturday 8.00pm Saturday 2.00pm, Sunday 1.30pm & 5.30pm 

Price: From $59.90* 

Bookings: ticketmaster.com.au or phone 1300 111 011 

Save with Groups of 8 or more 1300 889 278 

Premium Tickets & Packages visit showbiz.com.au or 1300 4 SHOWS

A round up of this month's hottest foodie news

We will drink to that!

Retail Savvy Group has been given the honor as a finalist for two of its CBD venues by the Australian Hotels Association.

Asian Beer Café as a finalist for “Best Theme Bar” category as well as its sister venue, Father’s Office. Father’s Office is also a finalist in the “Best Bar Presentation & Service category”.

“We are extremely honored to be nominated let alone be finalists in three categories for our two bars. We pride ourselves on keeping our concepts fresh and innovating all the time.” Says, Anna Carosa, Co-founder and Owner.

Asian Beer Café has been operating successfully for six years. It is themed 1920’s Shanghai with a mix of authentic and contemporary design. The 20-meter long bar caters for ever-increasing patrons. Tapas dishes are the choice with everything, $4-$10. $8 Jugs and $5 happy hour specials make this place a cool and affordable hangout for uni and corporates alike.

Father’s Office has only been operating for the past thirteen months and its already moving up the ladder so fast, it is unstoppable. With its classic 1920’s prohibition “speak easy” theme, its beautiful vintage architecture, making it the place to be. Father’s Office also caters for any kind of event or celebrations, including weddings.

The winners will be announced at the Australian Hotels Association dinner, which is held on Monday the 18th of November 2013.

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Radisson Flagstaff Gardens Melbourne New Spring Menu From Nationally Commended Chef

Spring has well and truly sprung at HQ’s Restaurant and Bar located on the ground floor of the Radisson on Flagstaff Gardens Melbourne with the release of its brand new Spring Menu from Executive Chef Leigh Robbins-- who was a finalist in this month’s national 2013 HM Magazine Hotel Accommodation Awards in the Hotel Chef category.

Leigh – who received a Highly Commended acknowledgement from the prestigious HM Magazine group - was voted in the top eleven chefs in the industry awards. He takes the construction of his seasonal menu very seriously - with weekly taste test panels which often make for a special guest experience.

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Mövenpick launches its QV Boutique store

On 20th September, Mövenpick launched  its QV Boutique store. Gastrology bloggers were invited to the QV Mövenpick Gallery to experience the art of Swiss ice cream. Gastrology bloggers will soon be reviewing a Mövenpick store so stay tuned!

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1806 wins 2 bar awards

After being nominated for an unprecedented 7 Bartender Magazine Bar Awards, Lisa Kelly and the teams at 1806 and The Understudy were absolutely thrilled to accept the following awards at the ceremony:

Victorian Cocktail Bar of the Year - 1806

Rookie of the Year – Daniel Warren

“We couldn’t be any prouder of Dan – he is an integral part of what makes 1806 and The Understudy such great venues. We send him the hugest congratulations and look forward to celebrating with him as soon as he gets back to Melbourne.”

1806 will celebrate their 6th birthday in October.

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Dimmi Awards 

Two of our favourite restaurants have received a Dimmi Award for September 2013.

Ayatana has been selected as a Top Rated Thai Restaurant, and La Svolta Hampton has been awarded in the Best For Families category.
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Iconic Partnership to Set Tongues Wagging

Renowned Melbourne patisserie and café Brunetti has joined forces with Di Bella Coffee, Australia’s leading specialty coffee company, to establish a roasting warehouse within its Carlton café and to service the café’s coffee account, one of the largest in the country.

Brunetti’s recent move from Faraday Street in Carlton back to its original home of Lygon Court has meant owners and brothers Fabio and Yuri Angelé have revamped the café and allocated space for Di Bella to establish an in-store roasting facility.
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Gelato World Tour

After the amazing success in Rome and Valencia, with more than 280,000 people in attendance, the sweetest challenge will soon land in Melbourne (25th-27th of October, Argyle Square).

Guy Grossi, the worldwide famous chef will select the 16 gelato artisans that will compete in the third stage of the Gelato World Tour, the first international competition of its kind

The expectations are extremely high. Immersed in the striking atmosphere of the Carlton Italian Festa, Gelato World Tour is almost ready to welcome the best Oceania gelato artisans and the worldwide media that have already shown a great interest for the event.   

Eight cities from the five continents will become gelato capitals. These cities will welcome thousands of people to their public squares and will contribute to highlighting artisans and local products. Up to sixteen gelato chefs will be selected for each stop and they will compete with flavours that combine tradition with innovation, bringing out the flavours of the best ingredients. 

Visitors to the Gelato World Tour Village will participate in short lessons in the art of gelato taught by instructors from Carpigiani Gelato University and how to open a new gelato shop (by IFI) and will see gelato produced right in front of their eyes, and will taste the fresh gelato by purchasing the Gelato Pass. Other activities include meetings about gelato trends, gastronomic workshops, and skill challenges between professional Gelato Chefs. 

For the first time in this sector, the public will vote to decide the winner of the contest will win prizes with the “Taste & Win” competition and will become “Gelato Artisan for a day”. The final standings will be based 50% on the public’s votes and 50% on a technical jury’s votes. Tonda Challenge, in which participants must prepare two “perfect cups” weighing 60 grams, will continue for the competitors. 

After Melbourne (25th-27th October 2013), the event will move to Dubai for the Middle East region, South America, North America, Asia, and then back to Europe. About 40 artisans will compete at the Grand Finale which will be held in Rimini in September 2014, vying for the title of World’s Best Gelato.

Follow the stages of the Gelato World Tour here. 

Release the yeast!

Rustica Sourdough and Vinteloper have teamed up for a winemaker dinner experience. Brenton Lang, Masterbaker of Rustica Sourdough and David Bowley, Winemaker of Vinteloper, will lead guests through a flight of aroma, flavour and fantasy. Focus will be about wild yeast fermentation, authentic sourdough and the natural winemaking process while enjoying a sensual six-course experience from the savoury to the sweet, each paired with Vinteloper’s new releases.

When: 23rd October 2013 @ 7.30pm

Where: Rustica Sourdough Café 402 Brunswick St Fitzroy

Cost: $80 PP

Tickets: Call Rustica on 03 9417 7775 or book online

Melbourne's best vegetarian eateries

Go vege with a selection of Melbourne's best vegetarian spots...

Bay City Burrito

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 can be converted into a vegetarian option. Read more.

Vegie Bar

All in all, the food was enjoyable. It is honest, wholesome food. Nothing fancy but it certainly does the trick. Everything is well-priced and the place has a great atmosphere. Read more.

Enlightened Cuisine 

If you like  faux fish and meat Enlightened Cuisine’s menu will hit the spot. Read more.

Nyala African Restaurant

Our Vegetarian dishes included Furari (a Tanzanian vegetarian dish of cabbage, potato, carrot and seasonal vegetables cooked with mild spices, topped with coconut milk) and Gomen (freshly cooked silver beet and potatoes with garlic, ginger and other spices). These were delicious. They really do know how to immerse and infuse flavour into their vegetables. Each vegetarian dish was different in flavour but they all shared one thing in common - all the vegetables had been cooked to the point where they simply melted in your mouth and were incredibly tender. The flavours from the herbs and spices were unique and very enjoyable to eat. Read more.

Om Vegetarian
For super cheap and cheerful vegetarian, this place will give you the soundest bang for your buck. Read more.

BrimCC

Oddly named “BrimCC”, we were told by the smiling staff that “Brim” comes from their soup cups always being filled to the brim which leads to customer happiness and “CC” varies in meaning depending on the seasons. In winter, “CC” stands for Chunky and Cosy and in summer, “CC” stands for Cool and Colourful. Read more.

Yong Green Food

Boasting animal-free goodies, Yong Green Food is proudly Vegan in its offerings. Tucked away on lively Brunswick Street, this humble eatery has gained considerable popularity over the years. Run by two lovely Korean sisters with a passion for food, the restaurant has a sense of warmth and cosiness. Read more.

Lentil as Anything

There is such a buzz about the place. Located in trendy St Kilda, Lentil As Anything has managed to maintain a humble presence. The concept is interesting.

"The pay as you feel philosophy is simple – we invite you to pay what you think the food and the experience is worth."

The food is hearty, the service is warm. Read more.

Attica

If you have something fancy in mind, spoil yourself with a vegetarian degustation at Attica. Read more.

Morroccan Soup Bar

With dishes that will please herbivores and carnivores alike, it is no wonder that Moroccan Soup Bar has a loyal band of followers. Its popularity is exhibited by patrons lining up on St Georges Road, patiently waiting for a table at the small establishment. We were excited to finally dine at Moroccan Soup Bar and ordered the celebrated $25 banquet.

The meal started with an assortment of dips and a plate of pita bread. The selection  of dips were very tasty.

The highlight of our meal was Moroccan Soup Bar’s signature dish, the chickpea bake. An unpretentious creation that was particularly memorable for its addictive bread crisps, it is delicious and hearty.

For a mere $25 for the banquet, Moroccan Soup Bar serves a good variety of dishes in generous portions. Highly recommended!

 

Acland St Cantina

For a restaurant that serves equally delicious meat and vegetarian dishes, ASC is the way to go. Read more.

Trippy Taco

An all-vegetarian cantina, Trippy Taco will have you tripping back for more. The menu boasts a delicious variety vegan and vegetarian options.

The tofu asada burrito, is quite special – with bold and spicy notes, it is a comforting and hearty treat. 

The restaurant has a nice and casual vibe with a delightfully friendly service to match. It is certainly a vegetarian place meatlovers will be able to enjoy.

Our favourite Melbourne desserts...

Desserts can make or break a meal. We share our favourite Melbourne desserts so you can make sure your dining experience ends on a sweet note.

Salted caramel ice cream churros tacos 

The salted caramel ice cream churros taco is Acland Street Cantina's dessert pièce de résistance. Piped into a flat "taco", the churros were puffy and light on the inside and deliciously crisp on the outside. And what other word can you use to describe velvety, decadent salted caramel ice cream apart from yum?

Madeleine filled with lemon curd 

The highlight of my breakfast at Cumulus Inc were these lovely madeleines filled with lemon curd. There is a 15 minute wait for these but they are well worth it! Perfectly shaped with a crisp exterior from being baked in moulded pans, the madeleines were fluffy and light. The lemon curd that oozed out of these had the perfect level of tartness - yum!

Mexican dark chocolate molten cake 

roast almond ice cream & spice poached pears

FOG Restaurant and Bar's Mexican dark chocolate cake was a decadent end to the meal. Extremely rich and moist, yet not overly sweet, and with an oozing chocolate centre. Pure indulgence. 

Mini Dutch pancakes (poffertjes)

Sezanas has the best Mini Dutch pancakes (poffertjes) in town. Served piping hot with vanilla ice cream and drizzled generously with Maple syrup, these little morsels of heaven are to die for.

Fruit and nut bagels with mixed berry mascarpone, strawberries and pistachio dust

Manchester Press' sweet bagel was excellent. The flavours were expertly balanced and the toppings generous. The creamy mascarpone had the perfect level of sweetness and complemented the acidity from the berries beautifully. The fruit and nut bagel itself was lovely – luxuriously dense, crusty on the outside and chewy on the inside with a delectable hint of cinnamon and nutmeg.

Milk chocolate and peanut sublime, candy bar style

As the name suggests, this Acland St Cantina dessert was certainly sublime. The candied nuts provided a lovely textural element and counterbalanced the smooth chocolate "candy bar". Rich and decadent, this was a naughty dessert.

Orange Blossom and Pistachio Cake with Cream Cheese Icing 

Bendigo St Milk Bar's orange blossom and pistachio cake was a particular standout. The cake was moreish, moist, perfectly balanced and beautifully textured as a result of the ground pistachios.

Sauternes Custard and Crostoli The Sauternes 

Pei Modern's Custard and Crostoli was the highlight of our visit. The custard was silky smooth and had the perfect level of sweetness from the bitter caramel and the crostoli was beautifully crisp.

Pacific Rim martini of pineapple, passionfruit and banana, liquorice ice cream and honeycomb 

Jacques Reymond does it again with this flavour explosion masterpiece. As far as pre-desserts go, this surpasses them all.

Banana bombolone with salted caramel sauce & toasted hazelnuts 

The bombolones served at Sapore are the best that we have ever had. The bombolones were puffy and beautifuly light on the inside and deliciously crisp on the outside. The banana flavour was tenaciously strong. The perfectly salty, sweet and creamy caramel sauce brought the whole dish together while the hazelnuts added a lovely crunchy element to the dish. It was sublime.

Macarons

La Belle Miette makes Melbourne's best macarons. Perfectly shaped with a range of beautiful flavours.








The desserts from Bar Nacional are TO DIE FOR. We particularly recommend the Baked sweetcorn cream, popcorn ice cream, toasted maize and brown butter – simply amazing. The saltiness of the pop corn ice cream contrasts perfectly with the sweetness of the corn cream while the toasted maize provides earthy cues and texture.

Product Review: Bionade

Bionade is a unique, non-alcoholic, refreshing drink brewed via fermentation of 100% natural and organic raw materials. Bionade is also low in sugar and therefore calories, and contains the minerals calcium and magnesium.

Brewed in the Bavarian town of Ostheim vor der Rhön in Germany, Bionade abides by the same purity laws of German beer and is fermented in a similar way, but does not taste like beer and contains no alcohol.

Now one of the bestselling drinks in Europe, Bionade has recently become available in Australia and Gastrology bloggers jumped at the chance to taste Bionade and see what all the fuss is about!

And the verdict? Bionade is a winner. Bionade refreshes in a very special way that we have not encountered with regular carbonated beverages - tart, refreshing and with the perfect level of sweetness to delight a more mature palate.

In Australia, Bionade is available in 4 flavours - Ginger-Orange, Elderberry, Herbs and Lychee. The fermentation process is the key to Bionade's unique flavour. This biological transformation and maturation process makes for a beverage that is not sweet, rather it is tangy and fruity.

Bionade is built on the philosophy of providing “good refreshment”. The brand is well on its way to internationalisation and is a fantastic alternative to regular soft drinks which are packed full of sugar and artificial nasties.

We now understand why Europe has gone crazy for this uniquely refreshing, organic beverage and will be stocking up for summer!

Gastrology bloggers received the product courtesy of Bionade.

Restaurant Review: Old Kingdom

Location: 197 Smith Street, Collingwood
Phone: 03 9417 2438
Cuisine: Chinese
Overall Impression: 4/10

We love a good peking duck. Golden, crispy skinned duck, cucumber and spring onion, lathered with hoisin sauce and encased in a delicate pancake – when done well it can be truly delicious.

Unfortunately, Old Kingdom was [d]ucking terrible across all fronts - food, ambience and service. Our evening started badly when, upon arrival, we were ushered in by rude, dismissive staff. ​ 

The Peking duck arrived at our table promptly after ordering and the waiter began slicing it. However, just as soon as the duck arrived at our table, it was taken back to the kitchen leaving behind a few measly slices of skin. It is no exaggeration to say that the waiter left virtually no meat at the table, just skin.

We've never felt quite as ripped off by Peking duck before as we did at Old Kingdom. ​ We could see all the juicy meat still on the bone and hoped we would see that again in our next course (fried duck meat with beanshoot) but this was not to be. Where was all our duck?

After our 3 duck courses we were still very hungry and so, we decided to order another dish and a whole lot of rice. Unsurprisingly, the dish was mediocre at best. ​We will never return. 

Restaurant Review: Mr Huang Jin

Location: Ground Floor, Rialto Building, 525 Collins Street, Melbourne

Phone: 03 9077 7937 

Cuisine: Asian, Taiwanese, Yum Cha

Overall Impression: 8/10

With chefs from Din Tai Fung, the legendary Taipei-based global chain, it is not surprising that Mr Huang Jin has rapidly gained a cult following.

Casual sophistication is the name of the game, with the triple height ceiling paying homage to Mr Huang Jin's Rialto Towers location. 

The immaculately made xiao long bao are perfection. Showcasing the skill of the chefs, the xiao long bao skins are elastic, translucent, of consistent thickness and don't tear or unravel. In order to achieve such results, incredible discipline and extreme quality control are prerequisites. 

The pan-fried chicken dumplings, which we are told are the latest addition to the menu, were equally impressive. As were the potstickers, which had beautifully silky skins and perfectly crispy bases. The lemon grass chicken dumplings were also of note - bursting with a deliciously complex splash of lemon grass, they were an absolute delight. 

We also had some beautiful rice paper rolls. Once again, these were bursting with freshness and were finely assembled. 

The Taiwanese tapas were lovely with wine - and you definitely can't go wrong with Taiwanese fried chicken. A popular dish in Taiwanese cuisine and the mainstay of Taiwanese night markets, Taiwanese fried chicken is a very guilty but delicious pleasure. 

Mr Huang Jin’s rendition of the Taiwanese Fried Chicken is commendable - beautifully balanced from the use of soy sauce, sugar, garlic, rice wine and five-spice. 

Our dining experience at Mr Huang Jin ended with classic Taiwanese pan fried buns filled with brown sugar and walnuts. These are pillow-soft in places and crispy in others, and are filled with a sweet, warm, nutty filling. 

While many Chinese restaurants in Melbourne serve xiao long bao, Mr Huang Jin’s variety are a cut above. The fillings are lean, not fatty, and the technique used to produce them is impeccable. Aside from dumplings, Mr Huang Jin serves up a delicious mix of Taiwanese main courses and tapas offerings. Combined with the stylish location, excellent drinks menu and warm service, Mr Huang Jin is a compelling lunch and dinner time destination.

Gastrology bloggers dined courtesy of Mr Huang Jin.

Celebrate Spring with lazy Sundays @ Royal Saxon

Location: 545 Church Street, Richmond
Phone: 03 9429 5277
Link: http://www.royalsaxon.com/
Cuisine: Italian, Pub/Bar Food, Coffee
Overall Impression: 8/10 

After the success of Spins, Spits and Swallows in July and August, the restaurant is continuing these Lazy Sunday sessions over spring!

Every Sunday from 12 pm to 8 pm this Spring, the Royal Saxon serves up succulent spring lamb panini from the courtyard spit and a special 2 course, Sunday Spring Lamb Roast set menu on top of their delicious a la carte menu. 

Buzzing for lunch on a Sunday, the Royal Saxon is a great place to finish the weekend off, especially given the Sunday specials include $5 Heineken, $5 Coldstream Cider, $12 Laurent Perrier and $20 Pink Lemonade cocktail carafes. 

Royal Saxon's hearty modern Italian menu and sharp, friendly service makes it a perfect Sunday lunch destination. Head down to the Royal Saxon for a spring celebration with Spins, Spits and Swallows over a cheeky cocktail and some delicious Spring Lamb Roast.

Hammer and Tong's new spring menu

Location: 412 Brunswick Street, Fitzroy
Phone: 03 9041 6033
Link: http://www.hammerandtong.com.au/
Cuisine: Breakfast/Brunch, Modern Australian, International
Overall Impression: 8.5/10

Located just off Brunswick Street, Hammer & Tong is a unique new all-day eatery right in the heart of Fitzroy. Industry pros Simon Ward and Dennis Ferreira have moulded a contemporary take on the traditional culinary experience, boasting a decadent wine menu and exceptional service combined with an industrial chic interior that is quickly making Hammer & Tong a Fitzroy food institution.

Gastrology bloggers were invited to attend an intimate gathering to celebrate Hammer & Tong's new spring menu, hosted by Simon and Dennis. There we savoured the taste of spring with a six course degustation with matching wines in celebration of the restaurant’s new season menu.

Simon and Dennis showed off their signature style and love for fresh and simple ingredients, resulting in an evening of sheer indulgence.

The dining area is cleverly divided into three; the main dining hall and coffee bar, the corridor bar and the sunroom to create the feeling of intimacy. The décor is chic and informal. Each area is unique in its design and ambience, lending to a unique drinking and dining experience.

The kitchen is open, putting the chefs and their creations on display. 

Oyster & pearls 

 Medley tomatoes, black garlic, buffalo mozzarella noodle & rye 

Yabbies, fois gras, watermelon & yuzu 

This dish provided a range of harmonising flavours and textures. The yabbies tasted fresh and were well flavoured. 

62 degrees duck egg yolk, asparagus, croutons & truffle 

The highlight of our evening, this was a triumph of a dish both in terms of texture, with the tender asparagus contrasting nicely with the croutons and the creamy duck egg yolk, and in terms of flavour, with the asparagus and yolk enhancing the earthiness of the truffle shavings.

Quail, parmasen, rocket & salad onions 

The quail was prepared with precision - medium pink, juicy and tender on the inside and crisp on the outside. The skilfully prepared quail paired classically with the fresh rocket to great effect. 

Rangers Valley wagyu tri-tip, avocado, bone marrow & shallot vinaigrette 

The wagyu was similarly well executed. The wagyu had been expertly seared and was superbly complemented by the bone marrow and the sweet shallot vinaigrette. 

 Raspberry & yoghurt 

A delicious raspberry and yogurt dessert concluded our evening. The yoghurt was rich, smooth and well balanced by the acidity of the raspberry compote. 

Hammer & Tong’s spring menu certainly delivers. With an emphasis on tried and true flavour combinations with a modern twist, Hammer & Tong celebrates what true casual dining is all about – simple and fresh ingredients done well.

Images courtesy of Dansk Photography
Gastrology bloggers dined courtesy of Hammer and Tong.