Third Wave Cafe opens a second cafe in Prahran

Third Wave Cafe has just opened the doors to its new Prahran location. Bigger sister to the existing Third Wave Cafe in Port Melbourne, it pioneers a culture focused on good coffee and food from around the world including Russian dishes and various options with an American BBQ twist.

The cafe has a neighbourhood vibe - alive with a bustling breakfast, brunch and lunch trade. We loved the casual and contemporary decor. Bright walls are complemented by comfortable dark wooden furnishings and potted plants provide a clever accent, as do the light bulbs that hang from the ceiling. 

As expected from a cafe that is serious about coffee, the coffee is seriously good. Our coffees were rich and full-bodied with a smooth cocoa taste and nutty undertone. 

Adopting a chilled Prahran culture, the new Third Wave is ready and waiting on a new influx of clients as the news about it spreads. With waitstaff that are warm and friendly and service that is desirably prompt, it is the perfect scene for a lazy afternoon with good friends and good coffee. 

Gastrology bloggers dined courtesy of Third Wave.

Express Lunches @ Asian Beer Cafe & Father's Office​

$9.50 Bento Lunch Box @ Asian Beer Cafe

The Asian Beer Café at Melbourne Central needs no introduction. Well known for its Asian inspired interior, central location, bustling ambience and amazing views out to Swanston Street, the Asian Beer Café is a great place for a bite to eat or a drink with friends.

Gastrology bloggers were recently invited to sample the new $9.90 lunch bento boxes. There are 4 different options to choose from such as Chicken, Vegetarian, Beef and Seafood, each of which adopts the Japanese concept of bento boxes but are distinctly south east Asian and Indian in terms of their contents.

Chicken bento

Beef bento

We found both were very flavoursome, the portions were big and each box had a great variety of flavours. Definitely a great value for money lunchtime proposition.

$15 Corporate lunch @ Father's Office

Located on Little Lonsdale St, Father’s Office Speakeasy Bar & Restaurant is designed in the style of a prohibition era, 1920s American bar.

The drinks menu continues this theme with a wide range of whiskeys and rums, as well as a variety of beers on tap. The food menu is largely American inspired and comprises both a more traditional a la carte menu as well as a bar menu.

Gastrology bloggers were recently invited to sample the new $15 express lunch menu. The wide range of options available for $15 includes a soft drink which can be upgraded to an alcoholic beverage for $2 extra.

Garlic and leek sausages 

Chargrilled Victorian free range pork sausages topped with fresh spring onion and a house made stick jus laid on a bed of Californian mash

Roasted winter vegetable salad

Selection of seasonal winter vegetables roasted and tossed with baby spinach and cherry tomatoes through a house made balsamic vinaigrette then finally topped with pan fried Haloumi

We found the express lunch enjoyable, generously proportioned and great value – overall, a great workday option that won't break the bank.


Gastrology bloggers dined at Asian Beer Cafe & Father's Office​ courtesy of Retail Savvy Group.

Restaurant Review: Sartago Restaurant Bar & Grill

Location: 460 Church Street, Richmond
Phone: 03 9427 9063
Link: http://www.sartago.com.au/
Cuisine: Mediterranean, European, Tapas
Overall Impression: 8/10

Tuscan Chef Riccardo Messora serves up the authentic flavours of the Mediterranean at his restaurant, Sartago Tapas Wine Bar in Melbourne’s Southeast suburb of Richmond. 

Drawing inspiration from the cuisines of Italy, Spain, France, Portugal and Morocco, Chef Messora utilises both old world traditional and modern techniques - the result is food that is rich, expressive, skilfully prepared and tantalising. 

Chef Riccardo's resume is impressive, previously holding high profile roles with Melbourne’s Enoteca, Café e Cucina, and Tutto Bene, as well as working in the Michelin starred Escargot Restaurant with Chef Marco Pierre White in London. It is unsurprising, therefore,  that the food is of an excellent standard. 

Sartago pays homage to Chef Riccardo's European coastal roots, taking diners on a gastronomic journey from simple and timeless peasant food to complex, lavish dishes. 

Left: Freshly house-baked Foccacia and Sourdoughs 

Right: House roasted nuts

Ceviche of fresh fish of the day, dill, citrus & almonds

We commenced our dining experience with a beautifully presented ceviche. The citrus cured fish was embellished with juicy mandarin slivers and the crunchy almonds added the wonderful touch to what was an enlivening combination of ingredients. 

Octopus salad

The octopus pieces were tender and and matched well with the medley of roasted capsicum.

Moroccan lamb fillo cigars

The lamb filled pastry cigars were delicious. Biting through the delicate, incredibly thin filo pastry, our taste buds were greeted with a flavoursome concoction of beautiful "melt in your mouth" lamb seasoned with a variety of Middle Eastern spices. 

House smoked chicken salad, cauliflower, pomegranate

This seemingly simple chicken salad was not only complex with layers of flavour, it was also perfectly balanced.  The chicken was subtly smoked leaving it moreish and tender, and it matched beautifully with the subtle sweetness of the spiced cauliflower. The fruity acidity and texture of the pomegranate provided balance. It was a magnificent dish.

Scallop and mushroom risotto

The rice in the risotto was creamy and cooked al-dente and, coupled with generous amounts of tender scallop pieces and perfectly cooked mushrooms, had a wonderful depth of flavour. 

Lamb with broad beans and asparagus

The high quality pieces of lamb were cooked perfectly to a tender and juicy pink. The accompanying jus exhibited a marvellous elegance and depth of flavour - overall a skilfully executed, exceptionally flavoursome dish. 

Homemade ricotta cheese cake, raspberries, pine nuts, brandy snap cigar

Chocolate brick, coffee mousse, flaked coconut & passion fruit

Our dinner ended on a decadently sweet end with a modern interpretation of the traditional Italian ricotta cheese cake and a delicious dessert that will please any chocolate lover.

Sartago delivers superbly executed cuisine and service with panache in bustling surrounds. Our evening was an enjoyable celebration of European and Mediteranean cuisine, often skilfully fused by Chef Riccardo with Middle Eastern techniques and spices. It is clear that Chef Riccardo cooks with skill, technique and a profound understanding of flavours that can only be built up over decades in the kitchen. 

Gastrology bloggers dined courtesy of Sartago Restaurant Bar & Grill.

Upcoming Event: Gelato World Tour [25 to 27 October]

It’s time to get excited - Melbourne will be the next artisanal gelato capital!

The Gelato World Tour is a tour of artisan gelato, organized by Carpigiani Gelato University together with SIGEP. 

Carpigiani Gelato University

Their mission is to introduce high-quality artisan gelato culture to people worldwide and increase appreciation of this delicious dessert by recognising the excellence and creativity of thousands of artisans.

The 16 artisans that will compete in the Oceania stage of the “Gelato World Tour” have just been announced – all carefully selected by the Event’s President of the Technical Jury, Guy Grossi.

Artisans	Gelateria	Flavour
Donato Toce and Simone Panetta	Gelato Messina	Cremino
John Crowl	Cow and the Moon	Mandorla Affogato
Gianpaolo Grazioli	Giapo	Tiramisù
Anna Temellini and Domenico Lopresti	Gelatissimo	The Italian Immigrant
Andrea Scinardo Ratto	Brunetti Gelateria Artigianale	Italian Flavour
Gino Maniaci and Josephine Colombo	Vulcano Gelato	Vulcano
Mark Mariotti	7 Apples Gelato	Banana with Dulce de Leche
Diana Kontoprias	Frangipani Gelato	Pavlova Gelato
Tino Tonon	Gelato Amico	Pure Sicilian Pistachio
Costantino Limoncella	Il Gelato	Mascarpone and fig
Martino Piccolo	Art of Gelato	Rusty Chocolate
Voula Makrygiannakis	Cones Ice Cream Hawthorn	Pistacchio Crunch
Plamen Milanov	Caffè e Gelato Milany	Dark Chocolate
Dario D’Agostino and Vincenzo Praticò	Za’-Za’s Cucina Italiana	Za’-Za’s Revolution
Min Chai	N2 Extreme Gelato	Deconstructed Kaya Toast
George Pompei	Pompei’s	White Peach

The Technical Jury of the Oceania Stage of the Gelato World Tour comprise of:

• Guy Grossi: Australian chef, presenter and media personality
• Marco Maria Cerbo: Italian Consul General in Australia
• Abigail Dinan: Junior Lord Mayor of Melbourne
• Adam Liaw: cook, TV presenter and author; winner of Masterchef Australia 2010.
• Rita Elrich: food writer and consultant
• Larissa Dubecki: writer and food critic for Epicure
• George Biron: chef and journalist
• Sarah Baker: journalist for Italianiciuos

Join in the festivities and follow the stages of the Gelato World Tour by visiting their website www.gelatoworldtour.com.

Details:

When: October 25th-27^th [Friday: 12.30pm-9.30pm, Saturday: 11.00am-9.30pm, Sunday: 11.00am-7pm]

Where: Piazza Italia (Argyle Place South)

The world’s sweetest challenge will continue in Dubai, San Paulo, Shanghai, Austin and Berlin. the

10% of the proceeds will be donated to charity to a local association. 

---

THE COMPLETE PROGRAM OF THE GELATO WORLD TOUR (October 25th-27th, 2013)

FRIDAY 12:30-9:30 pm; SATURDAY 11:00 am – 9.30 pm; SUNDAY 11:00 am – 7:00 pm

The Gelato Ticket can be purchased at the INFO POINT in the Gelato World Tour Village, in Piazza Italia on Argyle Place South ($10 for 5 tastes). With the “Gelato Ticket,” you can become part of the panel of judges to determine the World’s Best Gelato: each ticket counts as one vote for your favourite flavour and allows you to take part in the Taste & Win! contest (you could win an iPad 4 – complete rules & regulations can be downloaded at www.gelatoworldtour.com) Enter the INFO POINT to vote for your favourite flavour!

SPECIAL EVENTS:

FRIDAY
12:30 pm @Gelato World Tour Village
Official Inauguration of the Gelato World Tour – Oceania Stop
With the participation of the Organizers and the Main Partners of the Gelato World Tour and Melbourne’s Authorities

5:00 pm @Gelato University – Priority reserved for students of the University of Melbourne, members of Futsal, MSAC, Swimming Victoria and Vicentre until 5 minutes before
What is Gelato?
Mini-course by Carpigiani Gelato University
followed by the educational workshop

5:40 pm @Gelato University
So you want to open a gelato shop?
educational by IFI on how to design successful gelato shops

SATURDAY
11:00 am @Gelato University
What is Gelato?
Mini-course by Carpigiani Gelato University
followed by the educational workshop

11:40 am @Gelato University
So you want to open a gelato shop?
educational by IFI on how to design successful gelato shops

12:00 pm @Gelato University
Become a gelatiere! Discover the 4-week complete curriculum on gelato by Carpigiani Gelato University

12:30 pm @Gelato University
A taste of gelato history: How much has gelato changed over the years, from its origins to today? Find out together with the main character of our new video from the Gelato Museum!

5:00 pm @Gelato University – Priority reserved for students of the William Angliss Institute until 5 minutes before
Mini-course by William Angliss Institute and Carpigiani Gelato University

SUNDAY
11:00 am / 4:30 pm @Gelato University
What is Gelato?
Mini-course by Carpigiani Gelato University
followed by the educational workshop

11:40 am / 5:10 pm @Gelato University
So you want to open a gelato shop?
educational by IFI on how to design successful gelato shops

12:00 / 5:30 pm @Gelato University
Become a gelatiere! Discover the 4-week complete curriculum on gelato by Carpigiani Gelato University

12:10 / 5:45 pm @Gelato University
A taste of gelato history: How much has gelato changed over the years, from its origins to today? Find out together with the main character of our new video from the Gelato Museum!

12:20 pm
Add some crunch to your gelato with Australian-made cones by Altimate, the leading gelato cone producer in Australia

12:40 pm
Discover everything good in milk! Presented by Procal

1:00 pm @Gelato University
The Gelato Messina Black Forest Cake Demonstration: Watch the experts from Gelato Messina make a very special gelato cake!

2:00 pm @Gelato University
“Love Italy,” a genuine celebration of Italian food: Guy Grossi presents his latest cookbook to the gelato world

3:00 pm @Gelato University
Awards Ceremony for World's Best Gelato – Oceania, Tonda Challenge by IFI and Cookies® Best Taster by MEC3
with the participation of the members of the Technical Jury, the Organizers and the Main Partners of the Gelato World Tour and Melbourne’s Authorities

6:00 pm @Gelato University
Discover the 1000 flavours of Gelato Mini-course organised by MEC3

EVERYDAY & ALLDAY:

@Gelato Laboratory Watch Oceania's 16 best Gelato chefs make their signature flavour!
@Info Point Taste and Win! Vote for your favourite gelato flavour and enter to win an iPad 4!
@Info Point Take a shot and participate in Gelato Pixel Passion Contest! You could win a free course at Carpigiani Gelato University!
@Gelato Experience Taste the 16 best flavours of Oceania!
@Mec 3 Stand  Play with Hello Kitty, Cookies® and their wonderful friends, and take a souvenir photo with a special guest!

FRIDAY AND SATURDAY:

1:00 / 2:30 / 4:00 / 7:00 pm @Gelato University
What is Gelato?
Mini-course by Carpigiani Gelato University

1:40 / 3:10 / 4:40/ 7:40 pm @Gelato University
So you want to open a gelato shop?
educational by IFI on how to design successful gelato shops

2:00 / 8:00 pm @Gelato University
Become a gelatiere! Discover the 4-week complete curriculum on gelato by Carpigiani Gelato University

3:00 pm @Mec 3 Stand
IFI & MEC3 double the challenge: Tonda Challenge & Cookies® Best Taster
At stake, the Golden Gelato Spatula and the Cookies® Cup! A competition between gelato professionals to prepare the perfect cup and determine the ingredients in a blind gelato-taste test

3:30 pm @Gelato University
A taste of gelato history: How much has gelato changed over the years, from its origins to today? Find out together with the main character of our new video from the Gelato Museum!

3:40 pm @Gelato University
Add some crunch to your gelato with Australian-made cones by Altimate, the leading gelato cone producer in Australia

3:50 pm @Gelato University
Discover everything good in milk! Presented by Procal

6:00 pm @Gelato University
“Discover the 1000 flavours of Gelato” Mini-course organised by MEC3

8:30 pm @Gelato University

Preview of Gelato is Magic, an exclusive documentary by Wolfgang Achtner on Traditional Italian Artisan Gelato for the 1st time in Australia.

Taxi Dining Room's November Sundays Series

Boasting some of the best views, food, wine and service that Melbourne has to offer, Taxi Dining Room has established itself as a prime destination for sophisticated dining.

Taxi Dining Room recently launched its "Month of Sundays" series of lunches. The Month of Sundays events move away from the more traditional fine dining experience that Taxi is renowned for, instead utilising a monthly hero ingredient to plate up a communal, fun and affordable family lunch. 

The hero ingredient for November is Chatham Island blue cod. Gastrology bloggers were privileged to enjoy an exclusive (and delicious) pre-sitting of the November Sunday lunch menu last week. Here is a sneak peek to whet your appetites… 

Tuna Sashimi with wasabi yuzu dressing 

The wasabi yuzu dressing was refreshing and mild, preserving the integrity of the beautifully fresh, delicate slices of tuna. 

Rare beef salad with roasted peanuts and red chilli dressing 

This dish was a triumph, both in terms of texture and flavour. The tender slices of beef were dressed beautifully with an expertly judge blend of lime juice, palm sugar, fish sauce and soy. The crunchy peanuts and spring onions provided texture whilst the basil and coriander leaves provided freshness. 

Szechwan pork with silken tofu and black bean leeks 

An expertly seasoned, comforting and delicious dish courtesy of the chilli broad bean paste, fermented black beans and rice wine. 

Steamed Chatham Island blue cod with ginger and spring onion 

Beautifully fresh, vividly white pieces of Chatham Island blue cod were paired with lap cheong (Chinese sausage), ginger and spring onion – a traditional Asian blend of ingredients that just works. 

White chocolate and almond parfait 

This dessert was a wonderful example of restrained elegance - the parfait was subtly flavoured and exquisitely textured. It was an indulgent end to a wonderful meal. 

Taxi has become a landmark in Melbourne's progressive dining scene as a result of its premium service, delicious food, excellent wine list and wonderful views. Taxi’s new "Month of Sundays" menu offers the smart, contemporary dining experience we have come to expect from Taxi, but with a fun, approachable and communal flair that makes it a great lazy Sunday lunch option with friends and family.

Details

Cost: $65 per person

When: 12 noon until 4.30 pm, every Sunday in November

Bookings: Call 9654 8808 or book online

Gastrology bloggers dined courtesy of Taxi Dining Room.

Generation Moustache Marches Into Town for 2013

Movember is responsible for the sprouting of moustaches on guys around the globe every November, in a united movement to support men's health. Committing their top lip for 30 hairy days, Mo Bros effectively become walking talking billboards and through their Mo growing efforts, raise vital funds and awareness for prostate cancer, testicular cancer and mental health.

Movember will mark its eleventh year in 2013. What started as a simple idea to spark change, forged among mates whilst having a beer at a pub one sunny afternoon in Melbourne, has since grown to become the world's largest men's health movement. 

Movember’s not just for men. The women of Movember are known as Mo Sistas. They play a vital role in the success of Movember by supporting and encouraging the men in their life to get involved. Mo Sistas also get involved by signing up at Movember.com, and participate by raising funds and awareness themselves. Essentially, Mo Sistas do everything that Mo Bros do, without a Mo. More than 1.1 million Mo Bros and Mo Sistas participated across 21 countries in 2012, raising AUD $141.5 million to support world-class men’s health programs!

Gen Mo...

2013 is introducing the concept of Generation Moustache, or Gen Mo, which stands for one thing; 

change. Members of Gen Mo are modern revolutionaries; they have a voice and they have something to say. The Mo Bros and Mo Sistas of Gen Mo don’t just accept responsibility, they welcome it. 

The road less traveled will be their path and, united under one flag, they will not stop until they are heard. Pledging their allegiance to the Mo, spreading positive health messages and empowering men with information and tools to take action for a healthier, better life.

To join the Gen Mo movement, visit the re-launched Movember website movember.com

Cafe Review: NBHD Neanderthal

Location: 153 Commercial Road, South Yarra
Phone: 03 9826 4880
Link: facebook
Cuisine: Breakfast/Brunch, Coffee, Modern Australian
Overall Impression: 8/10

Having opened a mere 9 months ago, NBHD Neanderthal is fast becoming one of South Yarra’s favourite coffee haunts. The café is a collaboration between two brothers, Nicholas and Dax Byrne and reflects their belief that good food + good friends = good times. Having experienced a wonderful Sunday brunch at NBHD Neanderthal, we think they've got the equation spot on.

Occupying an unassuming shop-front on Commercial Road, and inspired by the music, cultures and people who surround them, the two brothers have opened a refreshingly different cafe in the mould of an eclectically styled clubhouse. Inside you will find an atmosphere that genuinely expresses Nicholas and Dax's personalities, and speaks of their creativity and journey from humble beginnings.

Whilst cold drip coffee has become a staple in the Melbourne coffee scene, NBHD Neanderthal have gone several steps further with an Australian first - cold brew coffee on nitro. The nitrogen charged cold brew "on tap" is poured from a beer tap and served tall over ice. The end result is a complex, smooth, full-bodied brew with a bright juiciness, low acidity and a long chocolate caramel finish - the perfect drink as the weather heats up.

Given the passion Nicholas and Dax have for coffee, it is unsurprising that their "regular" coffees are also of the highest standard. Apart from the excellent coffee, NBHD Neanderthal also serves up a delicious menu.

Salmon on Rye

2 poached eggs served on fresh spinach, ricotta, salmon and beetroot infused hollandaise 

The smoked salmon was fresh, the ricotta was creamy and the egg was perfectly poached. The creamy runny egg yolk complemented the salty smoked salmon and the whole dish was brought together by the beetroot infused hollandaise.

Slow braised lamb shanks served with mashed potato beef jus and topped with persian fetta and pistachio crumble and baby micro herbs 

The lamb shanks were the highlight of our afternoon, combining flawless texture with superlative flavours. Superbly slow braised, the tender meat of the lamb shanks fell delicately off the bone. The subtle pistachio crumble and the mild Persian fetta melded stunningly with the dreamy mash and jus. 

Hotcakes with maple syrup & candy bacon 

This dish wantonly disregards the current trend toward healthy eating and, as a result, is decadently delicious. The light hot cakes are drizzled with maple syrup and adorned with thickly cut slices of candied pork belly - a dish best reserved for a special occasion.

The excellent coffee (including the Nitro cold brew coffee on tap), the delicious menu and the authentically cool atmosphere of NBHD Neanderthal means we cannot wait to come back. After chatting with Nicholas and Dax, it is clear they are self confessed coffee geeks. But when it comes to coffee, being a geek is cool.

 

Gastrology bloggers dined courtesy of NBHD Neanderthal.

Upcoming Event: Garage Sale Block Party

Melbourne's premier selection of 'new school' food and beverage vendors will join forces on Saturday 26th October to raise awareness for orphaned or abandoned children as part of the 2013 Garage Sale Trail in Stuart Street, Melbourne CBD.

In collaboration with the Mirabel Foundation, a range of Melbourne's best and upcoming food and retail vendors including Wonderbao, Roll'd, Hero Subs, Gong Cha Tea and the Beer Gypsies, will bust their stuff all day Saturday 26th October from 10am-4pm.

The day will be made complete with live art installations by Melbourne's Street Art Collective and Melbourne's top DJs will be spinning old and new school hip hop to keep the day popping.

Details

Location: 1 Stewart Street, Melbourne 3000

Contact details: 0421 128 914 or www.innercitygoodness.com.au

When: Saturday 26 October 2013 from 10am to 4pm

Price: A gold coin donation on entry with all funds raised going to the Mirabel Foundation.

Review: WonderBao

Location: 4/19-37 A'Beckett Street, Melbourne
Phone: 03 9654 7887
Link: http://www.wonderbaokitchen.com.au/
Cuisine: Asian, Chinese, Fast Food
Overall Impression: 6/10

Offering nothing but bao (or steamed buns for the uninitiated…), Wonderbao has rapidly gained popularity in Melbourne. Gastrology bloggers recently headed down the little alleyway behind RMIT that Wonderbao calls home to see what all the fuss is about.

The menu is small, much like the venue, and offers a range of regular bao and, after 10:30 am, gua bao (best described as open bao wraps with more gourmet fillings).

In order to test drive Wonderbao, we ordered 2 bao classics – taro bao and char siu bao and the roast pork belly gua bao.

From left: Roast pork belly gua bao, Char siu bao, Taro bao

Unfortunately, the taro bao and char siu bao were entirely unexceptional. Whilst of a good standard, they were no better than those freely available in the freezer of any asian grocery store for a fraction of the price.  At the end of the day, what you are really paying your $2 for at Wonderbao is the act of steaming the bun, not really the bun itself. 

The roast pork belly gua bao was pleasant. Featuring the tried and true flavour combination of cucumber, carrots and hoisin sauce, it contained a generous piece of good quality, tender pork belly.

Wonderbao has rapidly built up a loyal following as a result of offering convenient snack food at "spare change" prices. Whilst not terrible by any means, we were simply not impressed by both the quality and value of the standard bao offerings.

The gua baos are more unique and flavoursome and, unlike the standard baos, can't be purchased frozen in bags of 6 for $3 from Asian grocers. However, at $4.20 each, the value proposition does start to become less compelling, especially if you need to buy several for lunch. 

At the end of the day, Wonderbao is achieving great success because it satisfies the pent up demand of Melbournians for fresh bao on the go for reasonable prices. However, having tasted the food on offer, we believe the hype is unjustified. 

Dairy Farmers Thick & Creamy gourmet yoghurt launch @ Collingwood Children’s Farm

This post is Sponsored by Nuffnang.

Location: Collingwood Childrens Farm, St Heliers Street, Abbotsford

Phone: 03 9415 6581

Dairy Farmers and Nuffnang hosted an exclusive brunch at Collingwood Children’s Farm to celebrate the new Thick & Creamy everyday gourmet yoghurt. Gastrology bloggers enjoyed a delicious brunch which was prepared from fresh local ingredients and inspired by the exciting new range of Dairy Farmers Thick & Creamy gourmet yoghurts.

Nestled on a bend of the Yarra River with acres of paddocks, gardens, orchards, rustic buildings and shady trees, Collingwood Children's Farm was the perfect venue for trying the range of exciting, newly launched, gourmet flavours. 

Dairy Farmers Thick & Creamy has been re-formulated to truly deliver on its “Thick and Creamy” promise. The result is an even better, truly gourmet yoghurt experience that Australians can enjoy every day. 

The re-formulated yoghurts come repackaged in gorgeous premium packaging, which uses hand-drawn illustrations and romantic typography and comes in two sizes: a 150g tub and a 600g tub. 

There are 8 exciting new gourmet flavours to choose from: Field Strawberries, Original Sweetened, Field Blueberries, Mango & Passionfruit, Lemon Cream, Yellow Box Honey, Caramelised Fig and Raspberry & Coconut. We loved the delicious authentic flavours. 

We were spoilt with as much yoghurt as our hearts desired. There were also an array of treats that were made from Dairy Farmers Thick & Creamy gourmet yoghurt.

A world of difference from the “gourmet” yoghurts that have saturated the market which taste like confectionery and are far too sweet, Dairy Farmers Thick & Creamy has the perfect level of sweetness and had true fruit flavours. 

The yoghurt has a full cream taste and mouth feel but contains a mere 8% fat and has no artificial colours, flavours or preservatives (they even exclude standard yoghurt nasties like gelatine!). Using a well-formed, gentle yoghurt process means the thick & creamy texture is accentuated. The fruit flavours have gone through a rigorous selection process where the best fruit are sourced – and the difference is obvious! 

The fruits in the yoghurt were a good size and looked as good as they tasted. We loved how much fruit there was in the yoghurts which made the yoghurt deliciously fruity without compromising the creamy, indulgent taste profile of the base yoghurt. 

The afternoon ended with a cooking class by Alana Lowes (from Series 3 of MasterChef Australia) where we were shown how to recreate the delicious Farmhouse Layered Cheesecake which we were privileged to indulge in as part of the lovely brunch (scroll down for the recipe!)

 

Farmhouse Layered Cheesecake Recipe

Makes 12 

Preparation time: 15 mins 

Biscuit base 

4 crumbled digestive biscuits

1 cup toasted muesli 

2 tsp brown sugar (optional) 

Large pinch cinnamon powder 

35g melted butter 

Filling 

2 cups Dairy Farmers Thick & Creamy Lemon Cream Yoghurt 

Citrus topping 

150g fresh citrus fruits eg. orange, lime 

1 tsp cornflour 

2 tbsp lemon juice 

2 tbsp caster sugar 

1. Combine all ingredients for citrus topping in a saucepan. Cook over medium heat for 4 to 5 minutes until the fruits break down and release juice (if the sauce is too syrupy, add a little more cornflour to thicken). Remove from heat, and set aside to cool. 
2. Combine the crumbled biscuits and muesli, along with the melted butter, ground cinnamon, and sugar. Spoon into four serving glasses, and press nicely to the base. 
3. For filling, divide the Dairy Farmers Thick & Creamy Lemon Cream Yoghurt between the four glasses. 
4. Spoon over the cooled citrus topping.

What would be your dream yoghurt flavour?

A taste of France with Gabriel Gaté & Gaté tasting menu at Harry's [14 - 20 October]

On Sunday, Gastrology bloggers joined Gabriel Gaté (a chef with an international reputation as a cookery author, television presenter and cookery teacher) for a decadent lunch hosted by Stamford Plaza Melbourne and Reader's Feast Bookstore.

Gourmet yabby salad, pear & walnut

alternating with

Grilled duck, sautéed potatoes, curly salad

French Chef Gabriel Gaté took us on a gastronomic adventure through the different regions of France as we savoured a 3 course lunch menu of traditional French dishes featuring hearty recipes from two of Gabriel’s latest cookbooks and heard from the man himself as he talked about the inspiration behind them. 

Left: Cherry clafoutis, crème anglaise

Right: Rum savarin

The food that we indulged in on Sunday is available in a tasting menu that will be served at Harry’s Restaurant this week from 14 to 20 October, for just $55 per person for those who cannot get enough of his authentic fare!

Gabriel Gaté tasting menu at Harry's Restaurant & bar

Continue the love affair of authentic French cuisine!

Price: $55 per person

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

Reservations are essential.

Gastrology bloggers attended the Gabriel Gaté luncheon as guests of Stamford Plaza.

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.