ASC's New Spring Menu

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

The chefs at Acland St Cantina bring a polish and precision to Mexican cuisine that is rare in Melbourne - every dish we have ordered from our numerous visits has been perfectly seasoned and consistently excellent. The new spring menu is no different. 

Top: Smoked duck gordita, sweet mango & chipotle salsa

Cocktail: Mexican Penicillin - mezcal, tequila, lime, ginger & honey

Bottom: Masa fried soft shell crab

ASC's new spring menu is vibrant, fresh and innovative with a strong focus on seasonality and locally sourced produce. 

Left: Yellowtail kingfish ceviche with coconut, chilli, tequila & lime

Right: Whole sea bream roasted in banana leaf with mole rojo & grilled plantain

Grilled panella cheese with tamarind eggplant, spring vegetables & lime

Spiced rice pudding, dulce de leche cream, blood oranges

Start your boozy night on the tequila right here. With a wonderful drinks menu and a mouthwatering menu, ASC is brilliant for anything from a casual night out or a celebration (any excuse will do!).

Restaurant Review: BangPop

Location: 35 South Wharf Promenade,  South Wharf
Phone: 03 9245 9800
Link: www.bangpop.com.au/
Cuisine: Thai
Overall Impression: 7/10

In a market where casual dining is in vogue, BangPop assimilates perfectly.

BangPop delivers high quality Thai hawker inspired cuisine.

Slow cooked duck leg red curry,Thai basil, fresh chilli & roasted coconut 

Poached market fish in a southern Thai style yellow curry w/ Thai basil, lime leaf & pla grop 

This dish was the highlight of our meal at BangPop. The curry was particularly noteworthy for its fragrant and complex "broth" which was appetisingly laced with a sufficient amount of chilli, fresh basil and lime leaves.

BangPop is an excellent South Wharf restaurant serving well executed and wonderfully balanced food with bold, attention-grabbing flavours. But for our preference for restaurants that take bookings, our visits to BangPop would be frequent.

Restaurant Review: Akachochin

Location: 33 Dukes Walk, South Wharf
Phone: 03 9245 9900
Link: http://www.akachochin.com.au/
Cuisine: Japanese, Sushi
Overall Impression: 7.5/10

An elegant and modern Tokyo-style bar, Akachochin serves authentic Japanese cuisine presented in a modern way.

I was spoilt by fellow S***** S***, Alanna with a lunch at Akachochin recently (apparently it was my “half birthday”!).

We decided to share two different $20 lunch sets. One from option 1 and the other from option 2.

Option 1

As Alanna, didn't feel like sashimi, the restaurant was accomodating enough to swap her sashimi with a fresh salad.

Option 2

While there were many highlights to our lunch at Akachochin, of particular note were the chirashi and the teriyaki chicken.

The chirashi contained a wonderful variety of raw delights. Every piece of fish was extremely fresh and plump.

When the dish arrived, the chicken was glistening with the teriyaki sauce and the soft white flesh looked succulent and tender. We were pleased to find that the dish tasted better than it looked. The slices of chicken were cooked to perfection - it was absolutely delicious.

Akachochin does a fantastic lunch special. Generous servings assure that your stomach will be satisfied and the speedy service ensures you will get back to the office within the hour. At $20, the lunch sets exceed expectations both in quality and quantity, ranking favourably to the lunch sets offered at other city Japanese restaurants such as Kenzan, Shoya, Yu-U and Hako.

 

Special thanks to lovely Alanna for this wonderful treat!

Upcoming Event: Davidʼs Beyond the Bund World Dinner

David is giving his loyal customers more reason to smile in November with his World Dinner Feast as part of the Good Food Month. This dinner will take Melbournians on a food adventure exploring regions further afield from Shanghai, called ʻBeyond the Bundʼ.

Under his watchful eye, David and his team have curated a delightful dining event at the restaurant that takes his name. ʻBeyond the Bundʼ promises to be an evening filled with subtle and delectable flavours from Davidʼs own cuisine repertoire for $45 per person. The delicious sensations have also been coupled with wines to enhance and compliment Davidʼs fine food for $65 per person. 

In the spirit of sharing, the offerings have been selected to show the variety that China has to offer. In traditional Chinese cuisine flavours change from region to region as one travels throughout the country. David has emulated these delicious contrasts through his menu choices. 

From the eastern coastal province of Jiang Su comes the Lion Head, a sumptuous pork and chestnut meatball concoction in a delicate chicken broth. 

To represent Shanghai, customers can indulge in the newly crafted crunchy prawn clusters,satisfyingly crisp parcels with a melted butter center. Another seafood offering will be the Crispy flash fried whiting, smoked on luxuriant caramelised leek. 

Davidʼs will serve a thinly sliced crispy beef dish accentuated with orange peel that is distinct and very palatable, a specialty from Hunan, located in the south central part of the Chinese mainland. 

To finish off the World Dinner, Davidʼs will prepare a classic hot favourite from Sichuan, 

wok fried Chinese cabbage with dried chilies. 

In true David's style, the offerings from the kitchen will be hand prepared, using only the freshest and finest quality ingredients. When diners walk into David's for the World Dinner event, they will eat and celebrate as a Shanghai local does, authentic, fast-paced and bustling with flavour

Where: Cecil Place, Prahran 

Cost: $45 - Beverages included: $65 including matching wines

When: November 12 2013 from 7:00 pm to 9:00 pm

Bookings: 03 9529 5199

Waking up to a Yousli Breakfast

Gastrology bloggers joined the Yousli team at their headquarters where we got up close and personal with a brand new brekky that embraces deliciousness and health – the perfect ingredients for a great start to the day.

It all began when Paul Findlay, the creative behind Yousli, was spending too much time in the supermarket aisle trying to find the right cereal blend for him. He was frustrated by the misconception that ‘if it tastes good it must be bad for you’. So, he took things (quite literally) into his own hands by hand-mixing his own muesli creations with the most delicious whole foods he could find.

After nearly six months of tasting and testing with a bunch of his best food loving friends (until they all agreed it was the best muesli they had ever had), Yousli was born. The group paid particular attention to the "crunch profile" of their creations, and having tasted the various blends, we are very glad that they did.

Guided by the Yousli Nutritional Calculator developed by author and nutritionist Arabella Forge, you can create a nutritionally balanced, delicious breakfast combo, hand-mixed to your own unique tastes and preferences.

Once your Yousli blend is ordered online, you can expect it on your doorstep anywhere in Australia within two to five working days. Some lucky Melbournians can even expect same day delivery, with Yousli’s roaming bicycles soon to be hitting the local streets of Melbourne.

We were lucky enough to be invited to Yousli HQ to sample Yousli’s first range of scrumptious pre-made mueslis, as well as the first “Favourite Foodie” release – Shane Delia’s Shameless Delight, washed down with delicious coffee courtesy of St Ali.

There are five pre-made Yousli mueslis on offer…

Gluten Freedom

Gluten Freedom

Utterly delicious, this Yousli blend is made up of puffed quinoa, blueberries, almond slithers, activated buckinis, puffed amaranth, toasted flaked coconut, sunflower seeds, sesame seeds, organic currants, zesty barberries & a sprinkle of raw cinnamon. This mix is low in carbs, sodium & a great source of protein & dietary fibre.

Tasting Notes: Light nutty flavours of puffed Quinoa, amaranth, toasted almond slithers and soft creamy toasted coconut are lifted with deep juicy blueberries and currants and activated buckini crunch. A medium level crunch density.

Top: Ginger, Barberry & Macadamia

Bottom: Almond & Sour Cherry

Ginger, Barberry & Macadamia

This delicious ginger blend of creamy roasted macadamia nuts, decadent pistachios, activated buckinis, the warm flavours of ginger spice and the tang of zesty barberries awaken the senses!

Tasting Notes: The subtle, earthy flavours of barley, amaranth, activated buckinis and toasted coconut give way to the rich creaminess of macadamias, followed by small sour pops of barberry, with the naked ginger spice opening up on the finish. Overall a lot to medium level crunch density.

Almond & Sour Cherry

This was Yousli’s original blend which is made up of a delicious mixture of oats, whole grains, plump sour cherries, rolled spelt flakes, activated buckinis, pepitas, chia seeds and the sweet natural flavour of organic currants. The mix is low in salt and a good source of protein and dietary fibre.

Tasting Notes: Organic oats and raw whole grains sit alongside whole dry roasted almonds and deliciously plump sour cherries, finished with a dusting of aromatic cinnamon. A medium to high level crunch density.

Left: Shameless Delight

Right: Sesame Fig & Walnut

Sesame Fig & Walnut

Made from a mixture of luscious dried figs, crispy walnuts, decadent pistachios, organic currants, baked sesame seeds and toasted flaked coconut, this mix is seriously delicious.

Tasting Notes: Whole earthy walnuts, buckwheat grouts and luscious wild figs with raw cinnamon dusted whole grains, organic currant small deep pops and a rich, nutty baked sesame seed finish. A medium to high level crunch density

Shameless Delight

A delicious blend by chef, restaurateur and TV personality Shane Delia, Shameless Delight is a feel-good combo. A Middle Eastern take on breakfast, this Yousli is packed with cinnamon buckinis and quinoa matched with Goji berries, pomegranates and mouth-watering sesame rosewater jellies.

Tasting Notes: Soft, earthy cues of puffed brown rice, quinoa and whole walnuts, with sour bursts and goji berries and chewy pomegranate tang. Cacao nibs add chocolate notes and sesame coated date and fig jelly rosewater on the finish. A low to medium level crunch density.

Of course, if you would prefer to create (and name!) your own breakfast masterpiece, yousli.com.au makes it an incredibly straighforward 3 step process, and allows you to select from a huge range of healthy wholefoods and organic, delicious goodies.

After our tasting of the pre-made muesli, we given the opportunity to do just that!

The first step involves choosing from one of four deliciously simple base blends: Classic, High Fibre, Gluten Free or Cinnamon & Whole Grain.

The second step is to add your favourite Nuts, Seeds and Grains from a long list including Activated Almonds and Buckinis, Pomegranate Seeds, Puffed Quinoa and Amaranth. The final step is to choose your favourite fruits from an exciting array including Barberries, Inca Berries, Figs and Uncrystallised Ginger.

Hand-mixed with quality natural whole foods, Yousli‘s muesli mixes are delicious, healthy and quite honestly, a very exciting new addition to our pantry.

A round up of this month's hottest foodie news + blog giveaway!

BLOG GIVEAWAY: DAVID JONES GOOD FOOD MONTH SEMINARS

Gastrology has teamed up with David Jones to give away 2 x Good Food Month Seminar sessions (valued at $50) to one of our lucky readers. The winner will be able to choose which session(s) they are interested in.

David Jones is delighted to be celebrating Good Food Month with a first ever range of intimate food seminars, cooking classes, tastings and demonstrations with a range of leading chefs and providors at the Bourke Street Mall Foodhall.

Featuring speciality cheese and wine matching, seafood and champagne tastings, plus regional food and wine masterclasses, the sessions take upon a culinary journey from the dairy fields of Yarra Valley to the distinctive tastes of India.

All masterclasses are held at the David Jones Foodhall, Lower Ground Floor, Bourke Street Mall Store, 

Melbourne. The complete Good Food timetable can be viewed online at: 

http://www.davidjones.com.au/Whats-On-and-Events/2013/11/GoodFoodMelb

How to enter

All you have to do, is: 

1. Follow us on twitter (if you have not already) 
2. Email us your favourite summer recipe and tell us why you love it.

The best entrant, as judged by the Gastrology team, will win 2 passes to any Good Food Month Seminar session!

The competition will run from Wednesday the 30th October 2013 to 8:00pm Thursday 7th November 2013 (winner to be announced on this post on Friday 8th November 2013). 

The fine print: 

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

******

[08/11/2013] Announcement: Winners of the Blog Giveaway: David Jones Good Food Month Seminar sessions

Thank you to everyone who entered!

And the winner is…


Deidre with the following entry:

“My favourite summer recipe I think will be this vermicelli tofu salad http://www.flourishingfoodie.com/2013/04/vermicelli-tofu-noodle-bowl.html#more It is super light and fresh. It's super easy to make and doesn't involve a lot of stove or oven time (which is super important for summer dinners in my opinion).” 

… Congratulations, the winner will be contacted via email.

Competition Now Closed. 

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GELATO WORLD TOUR: MELBOURNE WINS AGAINST ROME AND VALENCIA

The stats are amazing: 6,000 kg of gelato produced, 50,000 cups and 80,000 mini-cones served.

4,200 litres of milk, 800 kg of sugar and 1.500 kg of ingredients used by the gelato artisans.

Entrants at the third stage of the Gelato World Tour included many well known establishments including Gelatissimo.

Each entry in the competition was required to tell a story which kept the competition very interesting. For example, Gelatissimo’s story reflects that of the Lopresti family, the Calabrian immigrants who took their culinary traditions and secret family recipes with them from Italy and have built one the world’s most successful gelato franchise which made Gelatissimo's signature flavour “The Italian Immigrant” particularly fitting.

“The Italian Immigrant” - combination of macadamia gelato, macadamia nuts, salted caramelized milk (salted “dulche de leche”) and Italian biscotti

And the winners that have earned the right to compete at the Grand Final in Rimini (September 2014) are...

1st Place

flavour “Cremino”, made by Gelato Artisans Donato Toce and Simone Panetta (Messina, Melbourne)

2nd Place

flavour “Mandorla affogato”, made by Gelato Artisan Jhon Crowl (Cow and the Moon, Sydney)

3rd Place

flavour “Pavlova Gelato”, made by Gelato Artisan Diana Kontoprias (Frangipan, Sidney) 

The winner of the “IFI Tonda Challenge” (in which participants must prepare two “perfect cups” weighing 60 grams) is Gino Maniaci (Vulcano Gelato, Melbourne).

The winner of the “Cookies® Best Taster” (in which participants must determine the ingredients in a blind gelato-taste test) is Voula Makrygiannakis (Cones, Melbourne).

For the first time in Melbourne it was the public who voted, who won prizes and who became “Gelato Artisans for a day”. The final standings were based 50% on the public’s votes and 50% on the technical jury’s votes.

After Rome and Valencia, MELBOURNE has been declared the gelato capital of the world: the village remained open until 10:00 pm due to the large crowd and today the tickets are sold out three hours before the closing time.

10% of the proceeds will be donated to the “Lord Mayor’s Charitable Foundation”

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DAY OF THE DEAD @ ACLAND ST CANTINA

Acland St Cantina celebrates 'Day of the Dead' with a 5 day festival from Wednesday 31st October – Sunday 3rd November.  

Enjoy $5 Day of the Dead street eats, $5 Pacifico and Corona beers, a $45 four - course Day of the Dead dinner feast,  a $20 lunch feast and Mezcal tasting paddles. 

On Saturday and Sunday, Mr Mexico will host a free Mezcal Masterclass, starting at 4pm

To book, call (03) 9536 1175

2 Acland St, St Kilda

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HAMMER & TONG - EXPOSING THE FINEST GEN-Y CHEFS

Hammer & Tong introduces ‘Friends with Benefits’, a three part series of pop-up dinners by Melbourne’s up & coming chefs Hammer & Tong is celebrating Melbourne’s hidden culinary gems with a series of special pop-up dinners by some of the city’s finest Gen-Y chefs. 

Head chef at the Fitzroy Eating House & Coffee Bar Simon Ward (nee Vue de Monde) is helping to expose the enormous talent of three rising chefs, and industry friends. He will hand over the reigns of his kitchen over three separate weeks; each chef will present their own menu, showcasing the best of their individual talents. 

Enjoy a 4-course tasting menu for $60 per head and help bring attention to these deserving young industry professionals. So, now to introduce you to our friends… 

Matt Forbes (Tuesday 29 October): Pastry chef extraordinaire, Matt has created sweets for Shannon Bennett, Maze and Mr Hive Kitchen & Bar. He now creates sweet treats under his own name at Matt Forbes Pastry. 

Clinton McIver (Tuesday 12 November): Ex-sous chef at Vue De Monde now head chef at Champions Grill bistro, Clayton’s Bowls club. 

Jack Ingram (Tuesday 26 November): Current sous chef at Bistro Vue, this young gun chef started his career in the small town of West Dorset, England. 

Hammer & Tong Eating house and Coffee Bar is located just off Brunswick Street and celebrates the quality of simple, fresh ingredients. Servings are generous and the food is classic with a twist. So come down, enjoy the taste and experience all while supporting three emerging superstars. 

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FREE BEER AND CIDER IN CAMBERWELL FOR HALLOWEEN

Golden Axe apple cider and their newest creation Monster Mash Double IPA beer present a fun evening of craft beer exploration and good old fashioned dress up! 

First Monster Mash or Golden Axe is free to everyone who's dressed up and then they're half price for the rest of the night. There will also be prizes for best dressed!

Finally, finger food will be on the house!

If you haven't yet checked out East of Everything or tried Monster Mash D IPA, this a great chance and a perfect way to spend your Thursday night.

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SPRING RACING @ THE ROYAL SAXON

Royal Saxon will be screening all the action LIVE from 11:00 am while you sip on champagne, slurp on delicious oysters and get ready for the sweet sweet sweeps. Check out the event on Facebook.

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MELBOURNE CUP BRUNCH AT TAXI - YOU EAT AND DRINK FREE!

Kick off your Melbourne Cup day with an indulgent breakfast and bottomless mimosas at Taxi, prior to trotting over the road to catch the train to the track or just to start your day off the right way - with delicious bubbles. 

Book for six and you dine free as a friend of Taxi. 

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29TH APARTMENT RELAUNCHES

29th Apartment in St Kilda has recently received a good old-fashioned cut and polish. Steve and Keti Thomas, co-owners of Chapel Street’s Pawn & Co. one of the 5 most dazzling bars in the world according to Forbes magazine, have refitted, refurbished and revolutionized their 29th Apartment venue. 

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SOCIAL ENTERPRIZE THANKYOU.CO RANGE HITS AUSTRALIA'S LARGEST SUPERMARKETS

Social enterprise Thankyou.co is thrilled to announce it is now stocked in major supermarkets across the country with its new product lines, thanks to an elaborate call to action in the form of a seven-minute YouTube video asking Australians to rally the supermarkets to stock its new product lines on their social media channels. 

Thankyou.co exists for the sole-purpose of funding aid projects in developing countries and originally launched with Thankyou Water in 2008 and has now expanded with Thankyou Food and Thankyou Body Care. Products from the Thankyou Food range include muesli, nut bars and oats and has been developed by Callum Hann, former Masterchef contestant and winner of Masterchef All Stars, and has worked tirelessly to ensure that everyone will love the product, as well as the Thankyou Body Care range which includes hand wash and hand lotion. 

The Thankyou range will provide consumers the opportunity to change the world through a single purchase, with each product contributing to the provision of life-changing solutions to those in need, and allows customers to see the exact impact of their purchase, through its reporting program Track Your Impact. 

Each product sports a unique code and once entered into the web app found at http://thankyou.co/projects customers are provided the exact details of the project their purchase has been assigned to fund, complete with GPS coordinates.

Cafe Review: Brunetti

Location: Carlton, CBD, Camberwell 

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

Cuisine: Coffee, Bakery, Desserts/Ice Cream

Overall Impression: 7/10

A Melbourne gem, Brunetti Cakes began trading at their Faraday street location back in 1985. It's cafés consistently delivers a delicious selection of European style sweets and desserts. 

From left:  Fabio Angele, Philip Di Bella, Yuri Angele

Having recently joined forces with Di Bella Coffee, there is now a roasting warehouse within its Carlton café which services the café’s coffee account, one of the largest in the country.

Over the years, Brunetti in Carlton has become one of Melbourne's most iconic places to visit and is our personal favourite Brunetti cafe.  We enjoy indulging in their Italian style coffee whilst digging into some cake from the Pasticceria.

Cafe Review: Operator25

Location: 25 Wills Street, Melbourne
Phone: 03 9670 3278
Link: http://www.operator25.com.au/
Cuisine: Modern Australian, Breakfast/Brunch, Coffee
Overall Impression: 8/10

Located on Wills Street (just off La Trobe Street), Operator25 is a recent addition to the plethora of cafes that have sprung up around Melbourne.

Operator25 drew inspiration for its name from the fact that the heritage listed building it occupies was Melbourne's first telephone exchange building. The chic interior layout of the café also draws inspiration from the building's history, with the dining area surrounding a central coffee making island – an architectural reference to the central switchboard operators of years gone by.

Operator25 sources its coffee beans from Code Black and the head barrista is ex Manchester Press. As expected from this combination, we found the coffee to be of an excellent standard – obviously a prerequisite to succeed in the Melbourne market.

The menu, crafted by chefs Valerie Fong and Felipe Pereira Guedes, is modern Australian and makes great use of seasonal produce. All of the dishes we sampled were vibrant, fresh and beautifully presented. This is no surprise given Valerie Fong was the head chef at Bacash prior to joining the Operator25 team. Having spoken with Valerie, her passion for cooking is palpable and this is reflected in the dishes that flow from the kitchen.

Heirloom Tomatoes, Pan Fried Potato Gnocchi, Black Olive Tapenade, Goats Curd and Parmesan Crisps

The combination of pan fried gnocchi, heirloom tomatoes and goats curd simply sung of spring. The olive tapenade added complexity and the parmesan crisps added a delightful textural edge.

Barramundi, Sautéed Kipfler Potatoes, Warm Salsa, Pine Nuts and Currants

This dish was all about simple flavours and excellent execution. The skin of the barramundi was crisp and the flesh was delicate and moist. The warm salsa, pine nuts and currants complemented, rather than overpowered, the fish.

Tonka Bean and Coconut Sago, Citrus Curd, Mango and Pistachio Salted Caramel Crumbs

Visually attractive, this layered, fusion creation was a delight. Marrying the classic, creamy Asian dessert of coconut sago with tart citrus curd and pistachio salted caramel crumbs, this dessert was refreshingly light, well balanced and cleverly constructed.  

With it's sleek interior, top notch coffee and excellent food (and importantly for Melbourne, obscure location…) Operator25 has all of the ingredients necessary to make its mark on the Melbourne café scene and is a great new option for any day of the week. 

Gastrology bloggers dined courtesy of Operator25.

Famish’d #2 @ St James Building

Melbourne’s popular gourmet salad, soups and spuds bar, Famish’d, has recently opened a second café in the reinvigorated St James building, overlooking AMP Square on the corner of Bourke and Williams Street. The offering is delicious and simple – healthy, fresh salads and salad dressings made from seasonal produce, offered from a set menu or by individual design at the salad bar.

The first Famish’d café (on Little Collins Street) was created by Georgia Samuel, an ambitious ex-corporate lawyer who identified a gap in the market for healthy city lunch options. Since opening its doors in 2010, long queues are a common sight and it is easy to understand why.

Reflecting the recent trend toward creative and healthy eating, Famish’d offers an ever-growing menu of interesting salad favourites at reasonable prices.

We were kindly offered the opportunity to sample a Famish'd salad and opted for the “Design-Your-Own” salad which we made by selecting the following options:

1. A Base (or a mixture of Bases);

2.  Five salad bar items;

3. One Specialty Item; and

4. A Dressing and a bread selection.

Our salad was well-made and came in a very generous serving size and was made of fresh and delicious ingredients.

With an energetic vibe that is as vibrant, crisp and colourful as the ingredients on offer, Famish’d cafés offer guilt-free lunch options with fast and friendly service. We cannot wait to try more of their healthy, fresh salads!

The original Famish'd:

 

The new Famish'd:


Gastrology bloggers dined courtesy of Famish'd.

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. 

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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.