Nationally Commended Chef @ HQ's on William

Located on the ground floor of the Radisson on Flagstaff Gardens Melbourne, HQ’s Restaurant and Bar impresses guests with their seasonal menu.

The kitchen is headed by Executive Chef Leigh Robbins (a finalist in the national 2013 HM Magazine Hotel Accommodation Awards in the Hotel Chef category). The menu features polished and delectable Modern Australian cuisine, a testament to Leigh’s hard work and dedication. Weekly taste test panels are held to ensure every item on the menu is of a high standard; thereby ensuring guests have a special dining experience.

While Leigh’s time at HQ has been brief (less than 12 months), his contribution has been substantial.  Already, the restaurant has seen a significant increase in guest food satisfaction and in-room dining orders.

The menu is seasonal and looks to what is fresh and readily available at the local market and features locally sourced meats, vegetables and cheeses.

Blue swimmer crab bisque

The bisque was thick, cloudy and creamy. Filled with decadently rich, unadulterated crab flavours and beautifully cooked pieces of crab meat the unctuous bisque was very indulgent. It was the perfect start to our meal.

Scallops

Canadian diver scallops with cauliflower, serrano jamon, caper and raisin

This excellent starter was a dish of complex but well balanced flavours.  The scallops were perfectly seared and bursting with natural flavour, a flavour further enhanced by the subtle sweetness of the cauliflower.  The fruity acidity of raisin and the restrained savouriness of serrano jamon introduced further layers of complexity.  It was a magnificent dish.

Pappardelle with Duck Ragu and Wild Mushrooms

Duck and wild mushroom ragu with pappardelle, oven dried tomato, pancetta and truffle pecorino

The hand cut parpadelle was expertly cooked and retained a slight residual bite. The other ingredients combined to create a wonderful complexity of flavour – the pancetta in particular added both seasoning and depth.

Whole Roasted Spatchcock

Whole roasted spatchcock with breaded herb stuffing, spring vegetables and jus gras

The spatchcock was exceedingly silky and did not have the fibrous texture often associated with poorly prepared spatchcock.  It was also perfectly seasoned with the natural gaminess of the spatchcock showcased along with the fragrant herb stuffing.

Oven Roasted John Dory

Oven roasted fillet of John Dory, king prawn, carrot and ginger

Both the John Dory fillet and the king prawn were well cooked and went well with the carrot and ginger.

Consistent with the savoury courses, the desserts that followed were superbly executed.

Pistachio Parfait

Pistachio nut parfait, white chocolate mousse, caramel and fairy floss

The Pistachio nut parfait had a vibrant combination of flavours. The parfait had a pleasant balance with the sweetness of the caramel blending well with the flavour and texture of the pistachio. The accompanying white chocolate mousse was a decadent and welcome addition to the dessert.

Soft Centred Warm Chocolate Tart

Served with pear puree, burnt butter ice-cream and pistachio nut praline

Beautifully rich, the chocolate tart was a decadent end to our evening. The soft centre had a wonderful soufflé-like consistency. The biscuit pastry provided balance to the sweetness of the chocolate and pear puree and a side of decadent burnt butter ice cream matched perfectly. Served with crisp pistachio nut praline, this dessert was sublime.

Suffice to say, in Leigh Robbins, HQ has found a head chef who is capable of leaving a breathtaking dining experience.  HQ is certainly worth visiting, and revisiting, for the quality of its food.

Gastrology bloggers dined courtesy of Radisson Hotel.

A Porky Christmas: Murray Valley Pork Cranberry & Almond Loin Roast

It is really easy to master the art of the tender roast with Murray Valley Pork's Cranberry & Almond Loin Roast.

Murray Valley Pork (MVP) is a premium range of hand-selected pork. The pork is grown in Australia’s beautiful Riverina region in southern New South Wales and northern Victoria under a great animal welfare policy - ‘to care for every pig every day’.

It’s full of good things healthy bodies need: protein, thiamine, niacin, B6, B12, selenium, riboflavin, zinc and Omega-3. That means that MVP has it all – it’s lean, fresh and healthy.

It doesn’t matter if you’re a skilled cook or not, the MVP cranberry and almond rolled loin is very easy to prepare – all we had to do was unwrap the packaging and pop it into the oven.

The pork was absolutely delicious. We loved the fact that is was so lean, fresh and healthy. 

Fragrant, sweet and succulent, this pork was some of the best we've tasted. The stuffing was a lovely combination of subtle sweet cranberry which was complemented by the earthiness of the almonds.

The Cranberry & Almond Loin Roast is perfect for family meals, special occasions and barbecues. We’re thinking of cooking this again for Christmas!

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Gastrology bloggers tried the Cranberry & Almond Loin Roast courtesy of MVP.

Huxtaburger has a new Prahran location

Huxtaburger celebrated the grand opening of its Prahran location on the 13th of November. 

Like all Huxtaburger restaurants, the Prahran location will offer a warm, welcoming atmosphere and memorable guest service. 

From its inception in  late 2011, the focus of this takeaway and dine-in restaurant has been the same: quality burgers, chips and beer. The decadent brioche buns are always deliciously melt-in-your-mouth and the ingredients used are consistently of a high quality.

Huxtaburger has certainly led the way for the burger-revolution in Melbourne. Coupled with a lively vibe and atmosphere, their restaurants are inviting for adults and kids alike. The new Prahran location is sure to be another hit.

The original Huxtaburger:
 

 The latest joint:
 

The CBD (and  our favourite!) Huxtaburger:
 

Melbourne's first ramen burger @ Shizuku

SHIZUKU opened quietly a few months ago. Named after the traditional word for droplets, this Japanese restaurant pays homage to the day-long process of preparing ramen from scratch, where every drop counts. 

The restaurant offers a combination of Izakaya-style plates and heartier, authentic dishes, as well as original recipes.

SHIZUKU’s biggest drawcards are its Ramen Burger and ramen. 

Created by chef Hiromi Hanzawa (previously Aka Siro and Pabu), the Ramen Burger is the very first of its kind to hit Melbourne. The bun is made of tightly packed ramen noodles, encasing either rolled and marinated pork belly with homemade plum and prune sauce and Kewpie mayonnaise, or vegetarian-friendly miso-glazed eggplant with sweet miso jam. 

Head Chef Ken Yoshida, who has worked in some of Japan’s most renowned ramen shops, is the man behind the authentic ramen.

There are currently six ramen varieties available – most are served with marinated char siu pork belly – including the ever-popular shoyu ramen, miso ramen, spicy miso ramen (served with a spoonful of chilli oil for diners to add at their leisure), yasai miso ramen (made with three kinds of miso), tan tan men (an adaptation of Sichuan-style spicy noodles), and the lesser known shio sea salt ramen.

Designed by Earl Pinto, the space is modern, black-walled and seats 45. Pale timber and silver light fittings mimic oversized Japanese blossoms, while miniature terrariums hang from flower arrangements and add a touch of green. Solo diners can take advantage of the red stools by the window, drinking in all the colour of Victoria Street while enjoying their lunch deal ($10 for a bowl of ramen, cha han fried rice; or gyoza and a side dish). 

Owners David Chen and Shinako Suzuki (previously Shoya) have a simple philosophy: if they’re excited by SHIZUKU’s menu, their diners will be too. Bookings are encouraged and BYO is welcome (corkage $5).

Crust's new Upper Crust Pizzas

Crust Pizza has unveiled their newest additions to the Upper Crust Pizza menu which turns your favourite sandwiches into pizzas. 

This range is inspired by current Australian food trends and draws inspiration from South American cuisine.

First established in Sydney in late 2001 with the ambition of changing consumer perceptions regarding take away pizza by creating great tasting, quality gourmet home delivered products, Crust has grown to incorporate 130 outlets and a reputation for market leadership amongst the gourmet take away pizza market. 

These four new delicious choices are all that you would expect from a Crust pizza - great tasting and made from quality gourmet ingredients. 

BLT with Avocado Salsa

Baby Spinach layered with Tomato & Twice Cooked Bacon, topped with Fresh Avocado Salsa, Garlic Aioli, Cracked Pepper & Sea Salt on a Spinach & Ricotta Base

Stepping up the stakes on a café staple, this pizza features key BLT sandwich ingredients with gourmet twist. Fresh baby spinach is layered with tangy tomato and twice cooked bacon. The pizza also includes delicious toppings of creamy avocado salsa, garlic aioli, cracked pepper and sea salt.

Pulled Pork and Slaw

Twice Cooked Shredded Pork & Caramelised Onions, topped with Fresh Pear, Vietnamese Slaw & Garlic Aioli on a BBQ base

Crust celebrates South American flavours with this pizza. The hero ingredient is the tender twice cooked shredded pork which is complimented by caramelised onions topped with fresh pear, Vietnamese slaw and garlic aioli on a barbeque base.

Salt and Pepper Calamari

Dusted Calamari, Roasted Capsicum, Shallots & Toasted Pine Nuts, topped with Pesto Aioli & Lemon

Seafood lovers rejoice! This delicious pizza is served with generous amounts of well-cooked dusted calamari, roasted capsicum, shallots and toasted pine nuts topped with pesto aioli and finished with a squeeze of lemon.

Black Bean Burrito

Black Bean Casserole, Roasted Capsicum, Jalapenos & Caramelised Onions, served with Fresh Avocado Salsa on a Spicy Tomato Salsa base

A tribute to Mexican cuisine, this pizza will have your mouth singing. Creamy and flavoursome black bean casserole is paired with roasted capsicum, jalapenos and caramelised onions and finished with a fresh avocado salsa on a spicy tomato salsa base.

The four new pizzas in the Upper Crust range are available in stores nationally and can be ordered online at www.crust.com.au or by calling your local Crust store.

Gastrology bloggers dined courtesy of Retail Food Group.

Good Food Month @ Southgate [1 Nov - 30 Nov]

Gastrology was invited to discover 2 of Southgate's restaurants for Good Food Month. As part of the experience, we “road tested” Miyako and Pure South’s signature dishes and uncovered the unique personalities of these two riverside eateries. 

Miyako, Upper Level

Spatchcock deboned, chargrilled, served with sweet potato mash, topped with

teriyaki sauce and finished with rosemary oil. $33.50

Miyako's perfectly cooked spatchcock was drizzled with fragrant rosemary oil and topped with a lovely teriyaki sauce atop a creamy sweet potato mash.  Bursting at the seams with umami, the agreeable blend of flavours were an absolute delight to indulge in.

Pure South, Ground Level

Char-grilled Cape Grim grass fed Black Angus porterhouse, hand-cut triple cooked

chips, all the house-made condiments. $35

Pure South's steak arrived at the table, lightly charred on the surface and glistening with juice. It was cooked to perfection. Flawlessly medium rare, the steak was juicy and tender. Impeccably seasoned, it is a testament to the flavour of the steak that our condiments remained virtually untouched throughout the meal.

(Stay tuned for a dinner review of Pure South!)

Enjoy a signature dish from Southgate’s renowned riverside dining restaurants during Good Food Month this November!

Cost: Signature dishes from $20 to $35

When: 1 -30 November; 12:00pm - 09:00pm

Phone: 03 9686 1000

Email: southgate.events@dexus.com

Link: Southgate

Gastrology bloggers dined courtesy of Miyako and Pure South.

Product Review: CARTE NOIRE (& some great coffee-making tips)

France's number one coffee brand, CARTE NOIRE, has just launched in Australia. 

CARTE NOIRE has delivered coffee lovers high quality coffee since the 1970s. Born in France from the passion of Monsieur René Monnier, CARTE NOIRE is the achievement of his bold vision to combine coffee knowledge with French art de vivre. 

Monnier made use of his long years of coffee making experience to create coffee perfection, placing excellent coffee alongside France’s highly celebrated food and wine. He pushed the boundaries and not only created coffee perfection in a cup, but created a premium brand impressed by the luxury immergence of time with a unique signature blend.

While the brand has progressed with recent coffee culture and sustainability needs, today’s CARTE NOIRE coffee experts still resonate with this same passion to offer coffee perfection with this market-leading coffee brand. 

Mondelēz International, the world’s second largest coffee company, announced recently it will expand its global coffee footprint, entering for the first time the highly competitive Australian coffee market under the CARTE NOIRE brand.

As CARTE NOIRE is made with beans that are expertly selected, we found the blend to be deeply aromatic, intense and rich in flavour. For an instant coffee, CARTE NOIRE is excellent.

How to make a great cup of coffee at home...

To celebrate the arrival of France's number one coffee brand, CARTE NOIRE in Australia, here are a few simple ‘rules’ to ensure that each and every cup tastes as delicious as it should! 

1. As a guide, the easiest way to make a good coffee is to add 1-2 teaspoons of coffee to your cup and then add hot water, just off the boil.
2. Cups and mugs can can vary in size, but the ideal ratio of coffee to water is 1 heaped teaspoon of instant coffee to 150ml of water. So your coffee cup is larger than this, you may need to adjust the amount of coffee you add accordingly.
3. Always use fresh, cold tap water for the best tasting cup of coffee.
4. Avoid using water right off the boil, as it will scald the brew and make it taste bitter. Instead, boil the water and allow it to cool for a minute or so before you use it. 92-96 degrees is the best temperature for coffee.  
5. Be generous with the amount of coffee you use - using less coffee gives it that thin, watery taste. If you prefer a mild coffee, buy a mild blend rather than using less of a medium or dark roasted instant coffee. As a rule of thumb use one heaped teaspoon of instant coffee per cup.
6. Try to use your coffee as quickly as possible after opening. The taste of your coffee will start to deteriorate once it is exposed to air, and although this will be minimal over the course of 3-4 weeks, it will become more noticeable over a longer period of time.
7. Instant coffee is extremely hydroscopic (absorbs moisture) so always use a dry teaspoon to measure out your coffee and keep the lid tightly secured to avoid humidity.  
8. Bitterness is present in all coffee to some extent - without some bitterness it would taste rather flat and lifeless. Adding milk to coffee neutralises some of the bitter notes because milk blocks the bitter taste receptors on the tongue. This is why most people prefer to drink their coffee with milk. You can add as much or as little milk as you like and the higher the fat content of the milk, the more indulgent the body and mouth feel of the coffee will be.
9. Don’t be tempted to reheat your coffee. If it goes cold, simply throw it away and start again. Reheating it in the microwave will leave you with a stale tasting brew. There is no pleasure in a lukewarm, stale cup of coffee!

Gastrology received the product courtesy of CARTE NOIRE.

High Tea @ LuxBite

LuxBite in South Yarra has taken the tradition of High Tea and decorated it with a sprinkling of pop culture. In true LuxBite style, Tea for 2 is all about giving you a unique LuxBite experience filled with bright coloured, bold and exotic flavours.

LuxBite’s desserts push the boundaries in the most miraculous manner. They flavour combinations are interesting, complex but most importantly they work.

Unlike other High Tea experiences, LuxBite’s Tea for 2 allows diners to curate their own dessert platter. You get to choose any two drinks, four macarons, two cakes and two sandwiches from their wide range of delicious treats.

LuxBite’s range of desserts and macarons is truly amazing. The macarons on offer range from the more classic flavours such as Salted Caramel and Hazelnut, to modern twists such as Heilala Vanilla Crème Brulee and Bamboo Oolong Tea but it doesn’t stop there. LuxBite push things to the next level with flavour sensations such as Ribena Lemonade and Kaya Toast.

Each macaron we sampled was assembled with care and attention; the immense pride with which LuxBite produces its macarons is evident from not only the appearance of each macaron but also in texture and taste. Luxbite’s exhibit a clear passion, patience and most importantly, precision.  

Endless Love Macaron Cake

Inspired by Pierre Herme’s Ispahan: lychee ganache, rose cream, lychee, fresh raspberries, rose & lychee macarons

The combination of perfectly soft yet chewy rose and lychee shells, the decadent lychee ganache and rose cream filling was a marriage made in heaven; it was truly superlative in every sense.

Opera Banoffee

Hazelnut sponge, banana ganache, Sichuan pepper, chocolate crunch, salted toffee buttercream

The visually attractive “Opera Banoffee” was a magnificent layered creation. The mixture of the light hazelnut sponge, together with the slight kick from the Sichuan pepper, the intense richness of the ganache and the saltiness from the toffee buttercream produced a balanced and delectable dessert.

LuxBite’s Tea for 2 is a modern and decadent experience which is available at the fraction of the price of a full high tea. More than just an ordinary retail cake store, LuxBite is a fun, interactive workshop where people can go to embrace and indulge in the sweeter things in life. LuxBite founders and flavour-makers Bernard Chu and Yen Yee employ their artistic ingenuity to craft a diverse range of desserts that push the boundaries with great success.



Gastrology bloggers dined courtesy of LuxBite.

Event Review: 1806 turns 6

Gastrology bloggers recently attended 1806's 6th birthday event where we celebrated the 6 years since those iconic flashing red lights were turned on for the very first time. 

Daniel Warren (Rookie of the Year)

6 years since its inception, this inconspicuous little cocktail bar has achieved worldwide fame and recognition, hosted historical events, launched the careers of some of Australia's most well-known industry personalities and cemented its place as an institution of the Melbourne bar scene. This year has marked a new era for 1806 with new staff members, a new menu and another 2 Bartender Magazine Bar Awards.

It has been a busy year for 1806. In June, we saw the opening of The Understudy, a new bar in the basement of 1806 which focuses on the modern and molecular styles of mixed drinks. A slightly deranged décor and a different view on the enjoyment of drinks has been met with much intrigue and a slight sense of trepidation. The bar promotes a degustation style of service in which guests book for 5 course cocktail flights with the option of accompanied food. The menu is short and to the point but of a constantly evolving nature with drinks coming and going every fortnight. The bar's long term goal is to create a great following and host a variety of evenings in the space where cocktails are matched with different and sometimes obscure food and drink elements. 

Guests were delighted by a delicious cocktail list which included 1806 favourites such as Tom Collins, Charlie Chaplin, Pharmaceutical Stimulant and Angel's Milk - all of which were delicious.

Each guest also received the new volume of 1806's Cocktail Book/Menu researched and written by Nick Reed and consultant James Tait titled "1806 Cocktails: World History as seen through the bottom of a glass”.

This new volume has once again raised the standard just as its predecessor did 4 years before. The book is made up of six chapters which each delve into the relationship between world events of a particular era and the corresponding evolution of mixed drinks. Each chapter is accompanied by a list of drinks from the respective period of time - complete with their recipes. The expanse of writing is broken up by a number of fascinating illustrations that were hand sketched from photos by owner of 1806, Lisa Kelly herself.

It was a brilliant evening enjoyed by all. 1806 is, at its core, an excellent watering hole. Its solid bar food supports that main impetus. Looking at the history of this Melbourne institution, the future is certainly very bright for those tireless souls behind Mixology Management and 1806.

Gastrology bloggers attended 1806's 6th birthday event as guests of 1806.

Restaurant Review: He Says She Says

Location: 1101 Toorak Road, Camberwell
Phone: 03 9077 7866
Cuisine: Modern Australian
Link: http://www.hesaysshesays.com.au/
Overall Impression: 8/10

He Says She Says offers patrons a perfect destination to catch up with family and friends for a meal, impress a client over a business lunch or simply sneak in an after work glass of wine. 

Located at the junction of Camberwell and Toorak Roads, He Says She Says exudes a commanding presence, enveloping a vast modern space with an inviting menu, contemporary and warm interior and delightfully welcoming and warm service. 

The kitchen is in good hands with Head Chef Matthew Beard, having an impressive profile with experience at Barkers in Hawthorn and Maha in the city. His masterful menu is created by combining modern Australian cooking with hints of international flavours that tantalise the senses.

We were privileged to meet Kim Tozer, General Manager and Front of House dynamo, who took us through each menu item that we tasted and explained a bit about what makes  He Says She Says tick. We loved that there is a special Kids Menu available at He Says She Says which offers easy dining options for families who like to dine out and enjoy a delicious meal. (The special Kids Menu is available for $15 and Samsung tablets are available to entertain the little ones too!).

Hummus and Turkish bread

Foreground: Crispy Fried Squid with aioli, smoked paprika, parsley & lemon

Background: Chorizo and manchego croquettes with aji mayonnaise

Roast beetroot and lentil salad – shanklish,apple, grape and walnut

Sticky dukha lamb ribs

While all the entrée items were beautifully made, of particular note was the sticky dukha lamb ribs. These were expertly prepared and had juicy, succulent flesh. The outstanding ribs were crusted with a flavoursome spice mix and then perfectly fried to achieve a moreishly crunchy exterior.  

Pan roasted barramundi, morcilla, romesco, fennel, dill and pinenut salad

The barramundi was masterfully cooked to showcase the delicate texture of the fish. The romesco added a nice “heat” to the dish and the dill and pinenut salad was aromatic and fresh. All the elements came together very well.

Crispy skin Cajun chicken breast, with a puffed and sweet corn salad, smoked almonds and avocado puree

All that we could have envisaged, the crispy skin was perfectly crisp (reminiscent of the starter we had at Royal Mail Hotel). The chicken breast was tender and cooked to a rare perfection in an addictive Cajun marinade sauce.  

Spiced 8 hour lamb brick, green olive and pistachio tabouli, hummus and labna

What we received was perfectly seasoned lamb meat that had been pulled from the bone and pressed together to form a “brick” shape. The lamb meat was incredibly tender and full of flavour. The green olive and pistachio tabouli, hummus and labna brought the dish to another level when eaten together. The flavours were complex and interesting.  

Watermelon, halva, mint, rosewater and pinenut

Vanilla pannacotta, strawberries, lemon curd and champagne jelly

Milk callabeaut chocolate fondant with mint ice cream and milk foam

The mint ice cream and milk foam which accompanied the fondant matched it well and was refreshingly light and fragrant.  We were captivated by the chocolate fondant’s decadent richness.  The fondant was superbly cooked and was absolutely delicious.  

With a delicious menu, Coffee by 5 Senses and an extensive and impressive wine list, He Says She Says is designed to cater for the dining needs and taste buds of discerning customers.

Gastrology bloggers dined courtesy of He Says She Says.

A Taste of the Taste Kitchens @ Bomba Tapas Bar + blog giveaway!

Melbourne’s premier restaurant festival Taste of Melbourne arrives for 2013, once again gracing Pelican Lawn at Albert Park, November 14 – 17. The food and wine celebration sees Melbourne’s favourite restaurants return, as well as new movers and shakers on the dining scene including Bomba Tapas Bar.

Gastrology bloggers were privileged to have a sneak peek of Bomba’s taste of Melbourne offering…

Bomba’s taste of Melbourne offering is flavoursome, simple, and well executed. 

Pickled Spring Bay mussels with Iberico migas - 6 crowns

Lamb ribs, romesco - 8 crowns

Pedro Ximenez braised pork jowl with celeriac - 10 crowns

Shark Bay king prawn pil pil - 14 crowns

Vermut is also on offer for 8 crowns and includes Madineii Aperitif, Regal Rouge Blanc and Regal Rogue Rouge.

We highly recommend paying Bomba a visit at Taste of Melbourne to sample their delicious, fresh food whilst sharing in the spirit of tapas and good friends.

Now in its 6th year, Taste of Melbourne is firmly established as an annual ‘must attend event’ that celebrates the city’s ever evolving food, wine and dining scene.

WHAT: Taste of Melbourne 2013

WHEN: Thursday November 14- Sunday November 17, 2013

WHERE: Pelican Lawn, Albert Park Lake

HOW MUCH: Tickets start from $25.00 from Ticketek on Sale Now.

VIP tickets are available for those who want to add a touch of luxury to their experience; including priority entry, a $40 UBER premium taxi voucher for transport to the event, and $30 Crowns, the official currency, to spend at restaurants, producers and wineries. Entry into the exclusive VIP lounge is also included, providing unlimited access to the private lounge and a glass of Laurent-Perrier champagne, followed by guests’ choice of a glass of wine, beer or soft drink.

BLOG GIVEAWAY: TASTE OF MELBOURNE TICKETS

Gastrology has teamed up with Taste of Melbourne to give away 2 x double passes (valued at $50 each) to two of our lucky readers.

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 2 entries, as judged by the Gastrology team, will each win a double pass to Taste of Melbourne!

The competition will run from Wednesday the 6th November 2013 to 8:00pm Monday 11th November 2013 (winner to be announced on this post on Tuesday 12th 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. 

******

[12/11/2013] Announcement: Winners of the Blog Giveaway: Taste of Melbourne Tickets 

Thank you to everyone who entered!

The 2 winners are…

D. Quinn with the following entry:

Here is my favourite recipe for summer.  

Mango and Macadamia ice-cream 

Ingredients:

2 medium mangoes, peeled and cut into small pieces

1/2 cup unsalted macadamia nuts, chopped

1/4 cup shredded coconut

2 litres vanilla ice-cream, softened 

Method

Fold mango, nuts and coconut through ice-cream. Spoon into tub.  Cover with glad wrap to prevent ice crystals and freeze overnight or until firm. Remove ice-cream from the freezer 5 minutes before serving. Serve with chopped mango.

Note: 2 cups of raspberries instead of mangoes works super well! 

X. Maurice with the following entry:

I’d like to put forward this amazing summer recipe for the Taste of Melbourne competition. 

http://www.jamieoliver.com/recipes/duck-recipes/five-spice-duck-salad 

It’s such an easy dish to cook and it’s really tasty. It’s perfect for summer because it’s so light, the lime juice and pomegranate seeds add a tangy counterpoint to the rich, fragrant duck. I’ve experimented with it a bit and found that rocket and bean shoots make a good addition to the salad. If you choose to leave the duck on the rare side, a handful of roasted sesame seeds or crushed roasted peanuts add a crunchy textural element to the dish.

… Congratulations, the winners will be contacted via email.

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.