A round up of this month's hottest foodie news

NIGHT NOODLE MARKETS

The Night Noodle Markets, positioned alongside the Yarra River in the stunning Alexandra Gardens, concludes tomorrow.

The gardens were transformed for two exciting weeks into an Asian hawker-style market with delicious food stalls, creative bars and nightly entertainment.

Rekorderlig Cider offered visitors the chance to try the brand new flavour and summer addition to their cider range - Apple-Guava.

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CELEBRATING 6 MONTHS OF CINNAMON LOVE

Box of Scrolls, an online retailer of our favourite cinnamon scrolls celebrated 6 months of cinnamon love recently. The scrolls are made by Oregano Bakery which supplies over 150 Sydney cafes and restaurants. Read more about the scrolls here! And stay tuned for our review of their banana and nutella; and salted caramel scrolls.
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CURTIN HOUSE'S NEWEST VENUE MESA VERDE

Melbourne's newest bars and eateries Mesa Verde. Mesa Verde is located on the recently redeveloped 6th floor of Swanston Street's Curtin House building (directly below Rooftop bar) and is named after the fictitious town from the 1971 Western film, A Fistful of Dynamite. 

True to the film’s Mexican revolution theme, the restaurant interior resembles a fancy lobby bar overthrown by outlaws. The menu is driven by local ingredients with fresh flavours. A stand out treat is the house-made Hazard hot sauce. 

Tequila is the drink of the revolution, taking pride of place at Mesa Verde with a list 150 strong. It's supported by a comprehensive cocktail list and a great selection of local and imported beers and wines.

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BEERING IN THE NEW YEAR

The Beer Gypsies are hosting a New Years Eve concert come mini festival held in Collingwood on the 31st of December.

Owl Eyes, City Calm Down, Set Sail and Tully on Tully are playing and the ticket is fully inclusive of craft beer, craft cider and wine from the likes of Mildura Brewwery, Napoleon and Co Cider and Six Foot Six for only $98.

For more information: www.beergypsies.com.au
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VICTORIA’S YARRA VALLEY BRINGS BACK ITS WORLD FAMOUS “GRAPE GRAZING” FESTIVAL! 

The iconic, Yarra Valley, food and wine Grape Grazing Festival will return to the pre-eminent Australian wine region next year February 14 – 16, 2014 after taking a five year hiatus due to the devastating Black Saturday bushfires. The festival is set to return in a re-invigorated three-day format showcasing the best of Yarra Valley food producers, restaurants, cider, beer and ale producers, as well as accommodation providers and wineries. For more information: http://www.grapegrazing.com.au

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CHINESE NEW YEAR @ DAVID'S

2014 welcomes the year of the Horse in Chinese culture.

To celebrate, David Zhou from David's Restaraunt is holding a Chinese New Year party, joining the tradtions of Chinese dragons and firecrackers with the delicous home-style cooking that David's is famous for.

With dishes such as the mouth watering gong bo chicken and slow cooked 5 spice brisket the event is sure to be exciting for all the senses.

Read more about David's here.
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CHRISTMAS @ ROYAL SAXON

Royal Saxon's hearty modern Italian menu and sharp, friendly service makes it the perfect venue for Christmas celebrations. Read more about Royal Saxon here!

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NEW YEAR'S EVE @ ACLAND ST CANTINA

Mexicans don't know how to party... said no Juan ever.

Countdown to 2014 with authentic street food and a different cocktail every half hour (yes, the list is that long). Read more about Acland St Cantina here!

Good Food Month (and beyond) @ New Gold Mountain

Location: Level 1, 21 Liverpool Street, Melbourne
Phone: 03 9650 8859
Link: http://www.newgoldmountain.org/
Cuisine: Pub/Bar Food
Overall Impression: 8/10

In classic Melbourne style, New Gold Mountain is hidden down a laneway and bustling behind a concealed door. Beyond this seemingly innocuous and normal looking exterior lies a slice of Old-world Shanghai, a glamorous yet debaucherous space reminiscent of an opium bar from a time long forgotten.

New Gold Mountain serves up an array of rarely seen and tasted delights. As its name alludes, New Gold Mountain is all about searching for classic gems in unexpected places. As some of New Gold Mountain's soon to be patrons may not realise, this cocktail bar is doing things a little differently and a little bit more sweetly.

New Gold Mountain is currently the only bar in Melbourne serving LuxBite's extremely popular range of cakes and macarons until the early hours of the morning. For the many addicts of LuxBite's morsels, New Gold Mountain is the destination to flock to. As part of Good Food Month, New Gold Mountain is offering an exclusive cocktail and Luxbite cake combination for a mere $20.  

From November LuxBite will be serving up a decadent bespoke cake, fittingly called Black is the New Gold. Featuring black tea chocolate mousse, blackberry crème and a black chocolate glaze, this delightful new dessert caters for patrons with gluten and nut allergies. This will be elegantly matched with a cocktail named 'Ode to Ada'. The ‘Ode to Ada’ cocktail has an Earl Grey base flavour and is macerated with Tanqueray, sweet vermouth and Crème Da Cassis. 

We met New Gold Mountain’s passionate General Manager, Callan Green who explained that ‘Ode to Ada’ is crafted in house by their skilled team of bartenders (as are all their cocktails). 

The passion for quality, consistency and presentation is evident with this delicious cocktail. The cocktail is sophisticated and mature and matches the cake perfectly. The cake in turn accentuates the distinctive flavours of the cocktail.

Reinventing the late night drink and eat experience, New Gold Mountain allows customers to satisfy their sweet tooth with a delectable selection of cocktails and exclusive LuxBite sweets until 5am. This delectable repose is ideal for night owls looking for a place to while the early hours of the morning away, while being pampered with great cocktails and delicious LuxBite gems to accompany them.

Gastrology bloggers dined courtesy of New Gold Mountain.

Eureka Skydeck Experience

Located beside the Yarra River in Southbank, Eureka Skydeck is one of Melbourne’s most popular tourist destinations. Being the highest viewing platform in the Southern Hemisphere the views are awe-inspiring.

Located on Level 88 of Eureka Tower, Eureka Skydeck is 285 metres the ground but only a swift 40 second elevator ride away. 

There are 30 viewfinders positioned around Eureka Skydeck helping guests discover places of interest across the city from the MCG to the Westgate Bridge to the Dandenong Ranges. 

LED information displays projected across the floor point to key landmarks including The Royal Botanical Gardens, Flinders St Station and the Shrine of Remembrance.

Once up at Eureka Skydeck, visitors can choose to venture on to the world’s only Edge experience. The awe inspiring Edge is a 3m by 3m transparent glass cube, which slides out from the building, suspending guests above the Melbourne skyline.

Visitors can get their official photo taken while out on the Edge. 

Eureka Skydeck’s Outdoor Terrace, which is enclosed by a wire grid, exposes guests to the outside elements 88 levels up. The Terrace is right next to The Edge, so family and friends can view those inside. 

Whether visiting on a sun kissed day or in the glimmering evening, Eureka Skydeck ensures breathtaking 360 degree, floor-to-ceiling views of the stunning Melbourne skyline.

Eureka Skydeck operates from 10am to 10pm daily (last entry 9:30pm). 

Eureka Skydeck 88

7 Riverside Quay Southbank Melbourne Vic 3006 

www.eurekaskydeck.com.au 

03 9693 8888

Gastrology bloggers visited the Eureka Skydeck courtesy of Progressive PR and Eureka Skydeck.

Restaurant Review: Teppankai

Location: 34 Bray Street, South Yarra
Phone: 03 9827 8822
Link:  http://www.teppankai.net/
Cuisine: Japanese, Teppanyaki , Tapas
Overall Impression: 6.5/10

Located in South Yarra, Teppankai is a lovely restaurant which features contemporary Japanese cuisine.

The cuisine integrates Western ingredients and techniques with traditional Japanese cooking such as tempura, sushi and sashimi. A selection of sakes compliment the sophisticated menu.

 

The restaurant's symmetrical design features geometric booths with dividers. Magically lit, the space glows in soft light.

Teppankai leverages on the social izakaya-style side of Japanese eating and drinking, offering a laid back environment for catching up with friends and family with a focus on quality food designed to share in stylish but comfortable surroundings.

Teppankai specialises in creative sushi rolls such as “Kai kani maki” which is crab meat rolled with torched mayo and topped with tobiko.

Alongside creative sushi, Teppankai’s menu features a number of Japanese classics such as gyoza, Ebi Tempura and various meats cooked teppanyaki-style.

 

The teppanyaki area brings diners closer to the action, inviting guests to watch their selected dishes being prepared using high quality ingredients.

Teppankai is a stylish Japanese restaurant. Its authentic izakaya-style menu has been designed to encourage diners to select a variety of dishes in an almost random fashion to be shared amongst the table so that a combination of tastes and flavours can be enjoyed.

Gastrology bloggers dined courtesy of Teppankai.

RAB Bar & Restaurant @ The Grand Hotel

RAB Lounge Restaurant & Bar is located within The Grand Hotel, a four and a half-star, heritage-listed apartment hotel. One of the most impressive buildings in Melbourne city, the building is beautifully restored to retain the style of the 1880’s, making the dining experience quite special.

The menu boasts an array of traditional dishes that pay homage to rustic Italian cooking. The winelist on the other hand features a fine selection of Victorian boutique wines that are available by the glass. There is also a vast range of regional beers and international lagers, along with a tempting cocktail list. 

The dining room is surrounded by photographic images of the hotel’s Railway history and other Railways of the 1910s.

Left: Spring Gnocchi - au gratin gnocchi with sautéed diced spring vegetables, basil dressing and buffalo mozzarella cheese

Right: Smoked Tuna Fillet - on shaved pineapple with cucumber, toasted almond, crunchy celery and wasabi yoghurt dressing

Whilst not earth shattering, the entrées were unpretentious and generous.

Chicken Roulade

pan seared chicken roulade filled with Parma ham, Provola cheese and sage, served with red wine demiglace and creamy potatoes au gratin

The Chicken Roulade was a standout dish. It was well flavoured, having absorbed much of its filling of parma ham, Provola cheese and sage. The accompanying potatoes au gratin was deliciously creamy and full of flavour.

Beef Tenderloin

with Smoked Foie Gras, Gorgonzola D.O.P. served with oyster mushrooms and red wine reduction

The beef tenderloin was cooked on the rare side of medium ensuring that it was both tender and juicy. The beautifully cooked oyster mushrooms complemented the steak well and the decadent red wine reduction brought the whole dish together. Overall, a superbly executed dish, this was our favourite dish of the evening.

Left: Lemon Ricotta Cannoli with mix berry sorbet

Right: Gelati - Baileys & coffee, pistachio and roasted hazelnut gelati topped with warm chocolate ganache and white chocolate pearls

The desserts were a lovely end to our meal at RAB. The lemon ricotta cannoli was decadently rich, contrasting nicely with the slightly tart mix berry sorbet.  The selection of gelati was also very enjoyable. Our favourite was the pistachio gelati which had a beautiful underlying earthy tone and was delectably creamy.

At the end of the day, the food is but one reason to visit RAB. It is a great spot to unwind in the presence of the hotels’ attentive staff while basking in the unique ambience of this historic building.

Gastrology bloggers dined courtesy of The Grand Hotel.

Cafe Review: Vintam's Bakery Café

Location: Shop 109, 111 Merchant Street, Docklands

Phone: 03 9670 0116

Cuisine: Asian, Bakery, Vietnamese

Overall Impression: 7/10

Vintam churns out cheap and cheerful Vietnamese delights such as banh mi and pho.

The banh mi offerings at Vintam are brilliant value. 

BBQ Chicken Roll

BBQ Pork Roll

For about $6, you receive a crunchy bread roll shimmered with egg mayo and pâté, filled with generous serves of the meat of your choice (both the BBQ chicken and the BBQ pork are particularly delicious), topped with a salad of sweet pickled carrots, cucumber, coriander and fresh chilli glossed in a hoi sin glaze. It is both fresh and very tasty.

Alanna tried one of the muffins and was not impressed. But at $3 a pop, it was difficult to be too critical.

No frills - the food is simple, to the point and irresistible.

Special thanks to my favourite S***** S***, Alanna for a delicious lunch at Vintam.

Grill'd has a new Fairfield location

Location: 126 Station Street, Fairfield

Phone: 9481 2566

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

Cuisine: Healthy burgers, salads

Overall Impression: 7/10 

A new Grill’d Healthy Burgers restaurant has opened on Station Street.

The Fairfield restaurant hopes to satisfy the demand for healthy and convenient food options in the area. It offers a great environment where people of all ages can enjoy a fresh and convenient meal in a casual environment with their friends and family. Grill’d Fairfield also stocks an exciting alcohol range including local craft beers and ciders – the perfect accompaniment for any of the menu’s 30 fresh, and healthy options including 100% grass fed, hormone free beef and lamb, chicken and vegetarian burgers as well as a range of salads and steak sandwiches.

The Fairfield restaurant marks the 28th in Victoria and remains focused on local community initiatives. This attitude is reflected in the Grill’d community donation program, Local Matters which sees each restaurant across the country donate $500 to three local community groups each month. 

We loved this new Grill’d dining experience! 

This new Grill’d restaurant is a winner. The comfortable surroundings are a great way for Grill’d fans to enjoy delicious and healthy burgers.

Grill’d Fairfield is located at  126 Station Street, Fairfield and will be open seven days for lunch and dinner.

Gastrology bloggers dined courtesy of Grill’d.

Cafe Review: Magic on Ferrars

Location: 286 Ferrars St South Melbourne

Phone: 0414 991 556   

Link: Facebook

Cuisine: Organic, Breakfast/Brunch, Coffee
Overall Impression: 8/10

A new cafe darling of South Melbourne, Magic on Ferrars is all about exceptional service, coffee and food.

After starting the café 9 months ago, Ashley Kniveton and his wife, Verlyn have devoted all their energy into developing Magic. Bringing dedication and a wealth of professional experience from working in other cafes around Melbourne, the pair have created a delightful, welcoming café with unpretentious dishes and friendly staff.

The menu is reasonably priced, fresh and is underpinned by the ethos that cafes should use seasonal produce sourced from Victoria. The food served by the kitchen ranges from well-loved breakfast favourites to hearty lunch items.

The coffee beans are sourced from award-winning St Ali coffee roasters - a fact not lost on customers who relish in the quality caffeine hit.

The cappuccino contained a perfect layer of silken froth, complete with a flawless rosetta, and tasted terrific.

Your Beautiful Muesli

Organic Muesli with Shulz Yogurt, Fresh Fruit and Poached Apricots

The muesli was a fresh, moist and delicious option. The poached apricots were a beautiful addition.

The Smasher

Meredith Goats Feta Smashed with Fresh Avocado and Free Range Eggs with a dash of Lemon Oil

The two perfectly poached eggs were accompanied by a creamy mash of feta and avocado. It was a simple and delightful dish.

Mother Fritter

Corn and zucchini with a touch of chilli a side of Atlantic Salmon, an egg and some garden salad

The corn fritters had a crunchy golden brown exterior and were succulently sweet - the nuggets of deep fried batter brought pleasure to our taste buds. The smoked salmon was fresh and the egg was expertly poached.

Magic’s big breakfast

Served with egg’s your choice, toast, roasted tomatoes, mushrooms, bacon, chorizo and avocado

Two perfectly fried eggs were succulently seasoned with rashers of smokey bacon and chorizo. These were accompanied by juicy roasted tomatoes and mushrooms. In all, this dish was a respectable assembly of breakfast essentials.

Magic on Ferrars also offers delectable cakes and baked goods delivered daily by pastry chef Matt Forbes.

Salted Caramel doughnuts

Cherry curd doughnuts

These golden puffs were stunning. Ethereal in texture, the doughnuts were cinnamon-sugar coated and jam-packed with delicious fillings. The salted caramel filling was beautifully creamy and decadent. The cherry filling on the other hand was fragrant, fruity and had the perfect tartness. We had difficulty picking a favourite!

Ashley and Verlyn have certainly brought some magic to South Melbourne. Exceptional service, great food coupled with some of Melbourne's best coffee in a relaxing environment, Magic is a quintessentially Melbourne coffee hot spot.

Gastrology bloggers dined courtesy of Magic.

'Laurent Perrier' 6 Course Sharing Menu @ Spoonbill Restaurant and Bar

Location: 637 Chapel Street, South Yarra
Phone: 03 9040 1333
Link: http://www.artserieshotels.com.au/olsen/spoonbill
Cuisine: Modern Australian, Tapas
Overall Impression: 8/10

Regarded as Australia’s greatest living painter, Dr John Olsen funded his early art career in Europe as a chef in Majorca, Spain. At Spoonbill Restaurant & Bar, guests of The Olsen hotel and South Yarra locals are given the unique opportunity to experience Olsen’s love affair with food recreated with stunning produce from around Australia.

Designed by Grant Amon Architects the dining area is furnished with a combination of new and recycled pieces creating a funky, modern and comfortable space.

With a focus on sustainability and fresh ingredients, Spoonbill’s supply of fresh herbs and vegetables are grown on The Olsen sundeck, tended to by The Olsen’s guests and neighbours who are invited to plant seeds each season.

We gladly accepted the invitation to taste the 'Laurent Perrier' 6 Course Sharing Menu with matching wines (which costs $65pp accompanied by side dishes and a complimentary glass of Laurent Perrier Champagne and an extra $25pp with matching wines). 

The restaurant generously allows you to choose ANY 6 courses from the sharing menu. This means you could have any combination of entrees, mains and desserts. We opted for 2 entrees, 3 mains and 1 dessert.

Tempura zucchini flowers

Goat cheese, honey, mint, lemon, guacamole

The tempura zucchini flowers stuffed with Goat cheese, honey, mint, and lemon and served with guacamole was an excellent dish.  The batter encasing the zucchini flower was ethereally light and very crisp while the stuffing was rich and flavoursome.  Combined with the creamy and sweet guacamole, the dish was a delight to eat

Seared scallops

Broad bean, zucchini, pear, snowpea shoots

The scallops were perfectly seared and retained their natural delicate texture.  The pear and snowpea shoots worked well and provided a light sweetness to the dish.

From the sea

The John Dory was sweet, juicy and well cooked.

Aylesbury duck

Seared duck breast, buttered asparagus, snowpeas, potato gratin

The slices of duck breast were cooked to a rare perfection. The accompanying potato gratin was flavoursome.

100 Day Aged Gippsland Porterhouse

The steak arrived at the table, lightly charred on the surface and glistening inside. It was cooked to perfection in accordance with our request.

Red velvet

Cream cheese parfait, Red Velvet cake, Raspberry, macaroon sorbet

This “red” themed dessert contained a wealth of miscellaneous and interesting ingredients.  The elements of this dessert included a decadent chocolate coated cream cheese parfait and a light raspberry sorbet. Every spoonful provided a different mix of pleasant and lovely flavours.

Provenance also plays an important role in Spoonbill’s drinks menu. Melbourne’s premium green bean trader St Ali is set to raise the bar for coffee drinkers while local beers including St. Kilda Brew, White Rabbit Ales and Doss Blockos Pale will complement signature cocktails such as the Dr. Olsen, which includes cognac and French champagne.

Open seven days a week Spoonbill’s menu celebrates Australia’s regional produce with John Olsen inspired food and art at the restaurant.

Gastrology bloggers dined courtesy of Art Series Hotel Group.

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.