Review: Rice Workshop

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Location: 238 Little Bourke Street, Melbourne
Phone: 03 9650 6663
Link: http://riceworkshop.com.au/
Cuisine: Japanese
Overall Impression: 8.5/10
Japanese Chef, Tomohiro Suzuki has partnered with David Loh the creative spark behind Food Republik, ShopHouse Kitchen, Dessert Story and Taiwan Café, to bring Melbourne locals fast, healthy and fresh Japanese eating – the Rice Workshop.
Diners start by choosing a base dish (rice or noodle bowl) and then have the option of adding extra "toppings" from the counter.
From left: Tempura prawn, Takoyaki, Chicken karaage

The Rice Workshop offers five fresh and flavoursome base dishes, including a range of delicious bowls. The bowl options include the Beef, the Chicken, the Salmon, the Salad bowl and the Japanese Curry bowl.
Teriyaki Chicken bowl 

Diners can then choose to add a variety of extras to their delicious combo, such as miso soup and house made sauces. A signature addition to a Rice Workshop meal is the gently poached egg over stewed beef and rice. 
Ontama Salmon bowl

Simple and elegant in Japanese style, but big on statement design and flavour, Rice Workshop features 3D tiles, cubist lighting, backlit illumination, linear lines and bladelike wall details to offer different points of view for the casual diner. 
There is a lot to love about Rice Workshop. The food is fresh and tastes sensational. And what’s more, our meal was ready within a mere 2 minutes and almost everything on the menu is under the $10 mark.
The restaurant aims to keep the food experience delicious, affordable, fast and friendly – and from what we’ve experienced, it most certainly achieves those aims.
Situated between Tattersall’s Laneway and Little Bourke Street, Rice Workshop channels the Japanese eighties version take on fast food and take out and is a must visit destination for the epicurious on a budget.

 Rice Workshop on Urbanspoon
Gastrology bloggers dined courtesy of Rice Workshop.

St ALi’s interactive Masterclass

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Gastrology bloggers were recently invited to attend an interactive masterclass at St Ali where guests worked for their meal.
Head Chef Andrew Gale filleting a whole salmon

At the masterclass, we learned about preparation methods, specifically with fish. We also learned about the art of creating a sauce, and various plating up methods.

And of course, we got to taste the end product...
Smoked salmon with creme fraiche
Baby Snapper with beans
Chef Andrew Gale has turned up the heat on the St Ali menu by creating truly inspired café food with an emphasis on local produce and challenging the norms of café food with ingredients such as kimchi, ox tongue, wild mushrooms, truffles, pig cheeks, seaweed, and let’s not forget plenty of offal.

We were given the opportunity to taste some of Gale’s very interesting and delicious creations…
Lamb brains, Corn fritters
Ox heart marinated in rosemary olive oil and garlic

St Ali has always been known for a solid food offering even if it did play second fiddle to coffee, but since June 2013, head chef Andrew Gale has been in the kitchen to give the brew a run for its money. 

The interactive masterclass was a great opportunity to see how St Ali has evolved since Gale's involvement but above all, it was an enjoyable and educational experience.

St Ali North on Urbanspoon

A Porky Christmas: Murray Valley Pork Rindless Scotch

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After the success of cooking up Murray Valley Pork’s Cranberry & Almond Loin Roast, we decided to be a little more adventurous. 
This time, we used Murray Valley Pork’s Rindless Scotch (also known as collar butt) which is rindless and boneless. 
We had just received some good news and we were in the mood to celebrate!
To start, we made a few home-made dips and a loaf of rosemary bread.
The pièce de résistance was our slow cooked Murray Valley Pork Rindless Scotch which we served on a bed of quinoa and spinach. We tweaked a Gordon Ramsay Pork Belly recipe (which you can find here) and the results were absolutely stunning!

Here is the recipe for it:

Slow-cooked Pork with fennel recipe
Serves 6

Ingredients

2.4 kg Murray Valley Pork Collar Butt, rindless and boneless 
Black pepper
3 baby fennel bulbs, trimmed and roughly sliced
4 fresh bay leaves
3 garlic cloves, peeled and bashed
1 tsp cardamom pods, bashed
4 star anise
1 tbsp fennel seeds
Olive oil
500ml white wine
1l chicken stock (depending on the size of your pan/slowcooker)
1 tbsp wholegrain mustard
Method
  1. Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic. Push to the side of the tray, then add the pork and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with pepper and sprinkle with the remaining fennel seeds
  2. Pour in the wine to deglaze the pan, scraping up the bits from the bottom. Bring to the boil, then pour in enough stock to cover the pork and allow to boil again.
  3. Transfer the contents of the tray into a slowcooker  and cook on “low” for 7 hours.
  4. Transfer the meat to a warm plate and set aside to rest. 
  5. Reduce some of the liquid contents from the slowcooker to make a sauce and add the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Strain and pour the sauce into a jug. 
  6. Serve the rested pork with the sauce alongside.
The pork was sensational. We loved the fact that is was so lean, fresh and healthy. 

Fragrant, sweet and succulent, this pork was absolutely delicious. The meat was incredibly tender and just melted in our mouths. The accompanying sauce had a lovely depth of flavour. It was perfect for celebrating a special occasion. 

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!
Gastrology bloggers tried the Rindless Scotch courtesy of MVP.

Upcoming Events: QV Dream Tent [Monday, 2 December 2013 to Thursday, 19 December 2013]

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QV Square will be a hive of activity with daily workshops and freebies running outside of the Fri-Sun Christmas market days. Swing by any day to chill out in the Dream Tent, listen to live music, or get some free Christmas nail art. Or if you’re up for a challenge, roll up your sleeves and learn to create your own gingerbread house or Christmas wreath!

QV Nimbus Bar

12pm - 5pm, Daily from Monday 2 – Sunday 22 December

Ice cold treats will be served daily, making the QV Dream Tent the perfect place to unwind with friends after a long day shopping, or an afternoon reprieve from working!

Live Music

12pm - 3pm – Friday 6, 7 & 8 December 

Relax and enjoy some live tunes with Melbourne band Cedar at the QV Dream Tent, and pump some chilled out Christmas cheer into your lunch break to help relieve the party season stress.

Christmas Markets

12pm - 5pm - Friday 13 – Sunday 15 December & Friday 20 – Sunday 22 December

Melbourne market gurus Sisters’ Market will occupy the Dream Tent over two weekends, hosting 40 distinctive stalls; the perfect destination to pick up exceptional last minute gifts. Click here for more info.

Christmas Cupcake Decorating Workshops

12:30pm - 2:00pm – Tuesday 3, 10 & 17 December

Transcend simple cupcake decorating and create works of edible art in the Christmas themed cupcake decorating workshops from The Cupcake Family. Click here for more info and to book.

Flower Temple Christmas Wreath Workshops

Wednesday 4 & 11 December - 6pm - 8pm

QV’s resident florist, Flower Temple will run after work Christmas wreath workshops to help take holiday decorations to the next level. To book your place, click here.

Flower Temple Christmas Table Art Workshops

Thursday 5 & 12 December - 6pm - 8pm

In this class you will create memorable Christmas table settings in the QV Dream Tent, utilising incredible flora and craft ideas to inspire personal centrepieces. To book you place, click here.

Gingerbread House Creation Courses

Wednesday 4 & 11 - 12:30pm - 2pm and Monday 16 December – 6pm-7:30pm

Christmas treat expert, GingerGirl will guide baking enthusiasts to create edible pieces of architecture from delicious gingerbread. Click here to book.

M Dreams - Shoe Customisation Workshops

1pm - 3pm – Monday 9 & 16 December

Get creative and customise Melissa shoes to keep or gift-wrap for that person who has everything! To book your spot, click here.

Goddess of Nails & Beauty – Free Christmas Nail Art

10am - 12pm – Saturday 7 & Sunday 8 December

Get into the spirit and spruce up tired nails with some Christmas dazzle. With a great selection of festive styles to choose from, the ladies from Goddess of Nails & Beauty are here to spread the Christmas cheer.

Christmas Wrapping Paper and Card Creation Workshops

Thursday 12 & 19 December  - 12:30pm - 2pm

Create bespoke wrapping paper and gift tags to give Christmas gifts that extra special something in a customised gift wrapping workshop. To book your spot, click here.

Christmas Terrarium Workshop

Thursday 19 December – 6pm - 8pm

Learn to make Christmas sphere terrariums with air plants and natures very own decorative embellishments; mixing pine cones, tropical nuts, cinnamon and much more to create a unique glass hanging terrarium. To book your spot, click here.

Express Dumpling Dinner

6pm - 8pm – Friday 6, Monday 9 & Wednesday 18 December

Dumpling experts Shophouse Kitchen will serve up a festive feast with a twist in the QV Dream Tent.

Get more information here.

Mr Collins opens in Collins Square

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Located on the ground floor of 727 Collins Street, Mr Collins is a welcome addition to the Collins Square food mix.

With a fashionable upmarket look, Mr Collins incorporates the rustic feel of traditional European dining with slick modern touches.
Inspired by the cooking of the southern region of Italy, Mr Collins aims to preserve the flavours of the local fresh ingredients as well as their fragrance, thereby maintaining a focus on simplicity rather than over- complication.
Mr Collins provides an authentic Italian dining experience.  We visited during the lunch hour rush and were transported to Italy for the hour. The menu boasts a wide selection of antipasto and cheeseboards, pizzas and calzones, homemade pasta and soups along with a range of risottos and healthy salads.
The pizzas we devoured were of particular note. The delicately thin crusts had a good balance between crispiness and chewiness and the expertly judged toppings were delicious.
With a delicious focus on Italian food, Mr Collins looks to be a popular spot in the Docklands. 

Mr Collins Cafe on Urbanspoon

The Age Forever Curious Campaign - Lunch with Karen Martini @ Mr Wolf + Competition

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Gastrology bloggers were invited to attend a surprise foodie experience last weekend with celebrity chef Karen Martini and The Age.
As part of The Age’s pop-up Forever Curious reader experiences, readers of The Age who got along to the Prahran Market at 9.30am and identified themselves to the Forever Curious grocer at Pino’s Fine Produce, were surprised with tickets to an exclusive lunch with Karen Martini at Mr Wolf that afternoon. 
Readers who could provide the clue seeded in the paper were transported to the event, or given a map if they wanted to drive. And those that couldn't make it were given a copy of Karen’s latest cookbook, "Everyday".
The menu we indulged in was based on curious and interesting ingredients that Karen explained to us throughout the event.
stuffed peppers with walnuts, goats cheese, cumin

The stuffed peppers were a brilliant start to our lunch at Mr Wolf. The peppers were bursting with flavour. The dish was simple, homely and well executed. 
Mr Wolf's famous pizzas lived up to our expectations.
Each pizza was picture perfect in appearance and outstanding in taste. The margherita pizza was of particular note. Layers of mozzarella were teamed with delightful tomato sauce and mellow basil leaves. Encircled with a puffy crisp crust, this pizza was superb.
Slow-baked lamb shoulder 

The lamb shoulder was tender and falling off the bone. As expected, it was exceedingly flavoursome and just melted in our mouths.
Blood orange zabaglione

The zabaglione was smooth and well made.  The blood orange matched perfectly, delivering a bold and fresh flavour.  
This one-off surprise lunch was a wonderful time of decadent indulgence with like-minded folk. It was a pleasure meeting Karen Martini and hearing about how passionate she is about food and local produce. The courses differed merely by degrees of deliciousness – all were perfectly executed and thoroughly delicious. It was a magnificent meal from start to finish. 

Images courtesy of Shannon Reddaway.

Mr Wolf on Urbanspoon

WIN A DINING EXPERIENCE @ MR WOLF or ONE of KAREN'S LATEST COOKBOOKS! 

All you have to do is Re-tweet The Age's Tweet to the video and hashtag #forevercurious to go in the running to win a dining experience at Mr Wolf or a copy of Karen Martini’s latest cookbook Everyday!

Watch the video here!

Gelato Messina is now in Melbourne!

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Melbournians with a sweet tooth and gelato connoisseurs rejoice! The rumours are true - Gelato Messina has landed in Melbourne.
 Image courtesy of Libby Margo
Aptly located in cultural hub, Fitzroy, Gelato Messina opened its doors on November 14, 2013. This Fitzoy flagship gelateria is not only the first to cross the Victorian border, but is also the biggest store in the Messina family. Everyone involved in Gelato Messina had a say in the design of the store and highlights include a specially designed curved cabinet, and a window to witness the art of gelato creations as they make their way out of the churner.
Gelato Messina's signature counter is always filled to the brim with 40 unique flavours and churns fresh gelato daily. 
The Fitzroy store releases a new flavour every day from Tuesday to Saturday. Each gelato at Gelato Messina is made using the most pure natural ingredients. Each element of the gelato is made from scratch and churned fresh on-site. 
We loved the gelato. The quality ingredients and interesting flavours mean the results speak for themselves - texturely perfect gelato with beautiful flavour combinations. The passion for artistic expression using quality ingredients can be tasted in their gelato. Each flavour is made with dedication and artisanship.
In Sydney, Gelato Messina could be mistaken for a nightclub with lines wrapping around the venue on most weekends, with people of all ages waiting to try the next gelato concoction. It appears, Melbourne is moving in the same direction. A mere two weeks in and the store already has queues that could rival those of their Sydney counterparts. 

Gelato Messina Fitzroy on Urbanspoon

Gastrology bloggers dined courtesy of Gelato Messina.

Christmas @ LuxBite

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Gastrology bloggers attended LuxBite's Christmas party receently where guests indulged in LuxBite's fancy fusion treats that were as beautiful as they were delectable.
To fulfil those sweet temptations, LuxBite has a cake to suit every palate.
Lolly Bag Cake

These sweet temptations include extraordinarily famous “Lolly Bag Cake” as seen on Master Chef Australia, designed by LuxBiteʼs own Bernard Chu. 
The Lolly Bag Cake has seven layers of succulent flavours, including banana lolly jaconde, freckles crunch, mandarin jaffa ganache, musk mallow, more banana lolly jaconde, spearmint leaf buttercream and is topped with a redskins glaze. The eminent Lolly Bag Cake is very gratifying. 
With Christmas just around the corner, LuxBite founders Bernard Chu and Yen Yee have a few new treats in store (including the Coloured Chocolate Box and LuxBite's Wondersnack) - even more reasons to get excited about the festive season. 
Coloured chocolate box

These beautiful selection of handcrafted chocolates are new to LuxBiteʼs menu and showcase Asian inspired flavours. The box includes a variety of flavours including tropical Passion fruit and Kaffir lime, sweet and smooth Mandarin Jaffa, complimentary Green Tea and pistachio, and a deliciously on trend Salted caramel. 

With the exception of the green tea and pistachio flavours, the new chocolate delights are nut free (perfect for those with nut allergies) and have been created using the same recipe as LuxBiteʼs macaron filling. 
LuxBite’s Wondersnack

LuxBite has created a new range of snack with their new collaborator, Wondersnack.

These bite sized morsels are very enjoyable. Featuring snow frosted almonds and cashews, pineapple pate de fruit, candied ginger, mixed peel and strawberry marshmallows, these little packs of summer are sure to be a new LuxBite favourite.
All LuxBiteʼs desserts are homemade, using the best ingredients that Bernard and Yen can get their hands on.

 Love LuxBite? Read about Tea for 2 @ LuxBite here.

LuxBite on Urbanspoon

A round up of this month's hottest foodie news

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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.
Mesa Verde on Urbanspoon
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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

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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.

New Gold Mountain on Urbanspoon

Gastrology bloggers dined courtesy of New Gold Mountain.

Eureka Skydeck Experience

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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 
03 9693 8888
Gastrology bloggers visited the Eureka Skydeck courtesy of Progressive PR and Eureka Skydeck.

Restaurant Review: Teppankai

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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.

Teppankai on Urbanspoon

 Gastrology bloggers dined courtesy of Teppankai.

RAB Bar & Restaurant @ The Grand Hotel

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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.

RAB Bar & Restaurant on Urbanspoon

Gastrology bloggers dined courtesy of The Grand Hotel.

Cafe Review: Vintam's Bakery Café

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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.

Vintam's Bakery Cafe' on Urbanspoon

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

Grill'd has a new Fairfield location

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Location: 126 Station Street, Fairfield
Phone: 9481 2566
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.

Grill'd Fairfield on Urbanspoon
Gastrology bloggers dined courtesy of Grill’d.

Cafe Review: Magic on Ferrars

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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.

Magic on Ferrars on Urbanspoon

Gastrology bloggers dined courtesy of Magic.

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

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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.

Spoonbill Restaurant and Bar on Urbanspoon

Gastrology bloggers dined courtesy of Art Series Hotel Group.

Nationally Commended Chef @ HQ's on William

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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.

HQ's on William on Urbanspoon

 Gastrology bloggers dined courtesy of Radisson Hotel.

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

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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

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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:
  Huxtaburger on Urbanspoon

 The latest joint:
  Huxtaburger on Urbanspoon

The CBD (and  our favourite!) Huxtaburger:
  Huxtaburger on Urbanspoon