Discover Footscray

Gastrology bloggers were taken on a foodie tour of Footscray recently as part of the 'Your Footscray' campaign which brings together all aspects of life in Footscray including safety, transport, holidays and most importantly—food...

Coffees @ Cafe Cui

Location: 58 Leeds Street, Footscray 

Phone: 03 9687 6967 

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

Cuisine: Breakfast/Brunch, Modern Australian 

We met our chaperone, Jack at Cafe Cui (pronounced Café Q). Located just opposite Footscray Station, the café sources all its vegetables and meat from the Footscray Market.

Having only opened its doors in June last year, Café Cui has already gained a loyal following as a result of its location and freshly sourced produce.

The menu boasts a variety of delicious brunch options including the popular Shakshuka eggs bake, the chef’s own invention, with braised capsicum, tomato and middle eastern spices.

The cafe's modern and relaxed fit out makes it a perfect spot for a caffeine hit. Our coffees contained a perfect layer of silken froth, complete with a flawless rosetta, and tasted terrific.

 
Footscray Market

Melbourne's best cannoli @ T. Cavallaro & Sons

Location: 98 Hopkins Street, Footscray

Phone: 03 9687 4638 

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

Cuisine: Coffee, Bakery 

As soon as we stepped through the doors of T. Cavallaro & Sons, we were immediately swept away by the aromas of baked pastry, roasted nuts and sweet syrup. 

A Footscray institution, T. Cavallaro & Sons was founded by Tommaso Cavallaro in 1956 and proudly catered for the Melbourne Olympics in the same year. The cafe proudly represents the European migrant families who made Footscray their home in the ’40s and ’50s. Since 1956, the cafe has been open every Easter and every Christmas, making sure their customers are well taken care of. 

Today, Tommaso's sons, Tony and Carmelo (who has worked on the premises since its inception in 1956) continue the legacy. 

Behind the shop front is where the magic happens. There, endless trays of freshly baked sweet treats and pastries are being made. The contents of which scream only one thing – decadence.

With recipes that have not changed since 1956, use of time-old techniques and fresh ingredients, the proof is in the tasting...

The sweet treats at T. Cavallaro & Sons are baked to perfection and we can confirm that T. Cavallaro & Sons' certainly serves the best cannoli that Melbourne has to offer.  Every bit is handmade and absolutely moreish. The cannolis are filled with either patisserie cream or ricotta and dusted with a sprinkling of almonds. The cannoli casing was perfectly crisp and we fell in love with the traditional ricotta filling. It was decadent, creamy and had a beautiful citrus finish. 

Although it is very easy to over sweeten ricotta fillings, it seems that T. Cavallaro & Sons have found the perfect balance. Their cannoli is truly divine. 

If you have a sweet tooth, we certainly recommend taking the trip down to Footscray to see what the fuss is about. 

Sugarcane juice @ Vy Coffee Bubble Tea

The sugarcane juice is made before your eyes!

Location: 44 Byron St, Shop 4, Footscray (near Little Saigon Market)

Cuisine: Sugarcane juice, coffee, tea, bubble tea

We were immediately transported to the streets of Vietnam as we explored Footscray's Little Saigon Market. What better way to enhance that experience than a refreshing sugarcane juice by the vibrant bustling streets.

The juice was deliciously sweet and refreshing. We loved the addition of kumquat in the juice which added a delightful acidity and balance to the beverage. 

Ethiopian cuisine @ Konjo Cafe & Restaurant

Location: 89 Irving Street, Footscray 

Phone: 03 9689 8185 

Link: http://konjo.com.au/

Cuisine: Coffee, Ethiopian/Eritrean, Vegetarian 

A recent addition to Footscray’s Ethiopian food scene, Konjo Cafe and Restaurant already has a cult following. A welcoming ambience and delicious Ethiopian food mean that this eatery is popular among young and old alike. 

If you're not sure what to choose from, Konjo does an amazing platter which consists of 2 vegetarian dishes, 2 lentil dishes, 1 mild lamb stew, 1 spicy lamb stew and 2 beef dishes served on a tray of injera and an extra basket of injera.

We enjoyed how flavoursome each dish was. The beautifully made injera which we used to pick up bites of the little dishes was the perfect canvas for the rich and spicy flavours.

The platter was the perfect introduction to Ethiopian food and was simply delicious. 

We also tried Konjo's specialty dish (which you will not be able to find anywhere else) which is a finely-minced beef dish called Kitfo which owner, Abdul prepares by hand and serves with a special clarified butter.

Footscray Train Station

Our tour of Footscray was a culturally rich and eye-opening experience. It was amazing to see how passionate the small business owners we met along the way are about their suburb and hear their stories. We look forward to returning to Footscray and experiencing more of what this amazing suburb has to offer.

Special thanks to Jack Walden from The C Word for being a brilliant chaperone.
Gastrology bloggers discovered Footscray courtesy of Regional Rail Link.

Restaurant Review: Joe's Bar and Dining Hall

Location: 64-66 Acland Street, St Kilda
Phone: 03 9525 3755
Link: http://www.joesbar.com.au/
Cuisine: American, Burgers, Barbecue
Overall Impression: 7.5/10

Acclaimed Melbourne chef Andrew Blake recently joined Joe's as executive chef, introducing a new menu that celebrates the tastes and techniques of traditional Texas barbecue, which Andrew predicts to be 'the next big food trend'. 

Andrew's love for American style food is reflected at Joe’s. The new menu boasts items such as beef short rib with atomic rub, smoked chicken wings with black label BBQ sauce and other American classics like jalapeño poppers and a Rueben sandwich (toasted rye, pastrami, sauerkraut, swiss cheese and mustard). 

Celebrating the tastes and techniques of traditional Texas barbecue, the restaurant has a newly installed Texas smoker which is the focal point of their new menu. Imparting a unique flavour that comes only from genuine slow cooking over charcoal, premium meats are prepared using rubs, fragrant woods and mop sauces.

The highlight of our meal, the smoked BBQ ribs exceeded our expectations. The outstanding ribs were nicely caramelised and were laced with crispy charred bits. Flavoured well by the decadently sweet and savoury sauce, it was absolutely delicious.

For dessert, we particularly enjoyed the old-fashioned pecan pie.

The pecan filling was guiltily rich and beautifully velvety. The biscuit pastry base and a side of thickened cream provided balance to the sweetness of the tart. It was a decadent end to our dinner at Joe's.

In a brand new menu that revels the flavours of America, Andrew’s culinary know-how and creativity is harnessed. If you love a good ol' Texan BBQ, you'll love Joe's new menu.

Gastrology bloggers dined courtesy of Joe's Bar and Dining Hall.

Restaurant Review: BANOI

Location: 807 Bourke Street, Docklands
Phone: 03 8080 9699
Link: http://banoi.com.au/
Cuisine: Breakfast/Brunch, Vietnamese
Overall Impression: 8/10

The newest Vietnamese eatery to grace Docklands, BANOI opened on the 21st of November last year and offers an interesting take on Vietnamese street style dishes.

Head Chef Michael Nham offers a twist on traditional Vietnamese market style experience, inspired by a strong family heritage, shaped by local produce and culture. 

BANOI’s philosophy is simple; it’s about coming together to share moments and good food. 

Left: Custard Apple Smoothie

Right: Coconut Crush

The menu includes a selection of dishes including crispy spring rolls, delicious home-style Bún and classic rice paper rolls options including grilled honey and soy chicken to pumpkin puree and soy sticky pork. 

Beef Pho

We loved BANOI's home style Pho. BANOI's pho broth has a heartier and richer flavour than the traditional pho broth.

Prawn Bánh xèo

The BANOI Bánh xèo is also distinctly different from the traditional. The savoury fried pancakes do not have the strong turmeric and coconut flavours synonymous with regular Bánh xèo. It is however, texturally superior - crunchier than any other Bánh xèo we have tried in Melbourne, the delicious pancake is laced with a fried egg and stuffed with morsels of juicy battered prawn, and bean sprouts. 

Inspired by three generations and shaped by local produce, BANOI offers a unique dining experience with a strong vision to extend Melbourne’s distinct food culture to Docklands. Purists may be disappointed (Don't expect to find your regular tasting Pho or Bánh xèo here!) but this is precisely what makes BANOI tick. 

Gastrology bloggers dined courtesy of BANOI.

Restaurant Review: Plus 5

Location: 37 South Wharf Road, South Wharf
Phone: 03 9682 0091
Link: http://plus5bar.com.au/
Cuisine: Greek, Mediterranean, Wine Bar
Overall Impression: 7.5/10

Located within the refurbished 19th century heritage listed dock and wool store on the Yarra waterfront, Plus 5 Bar is newest addition to Melbourne's thriving bar scene.

We were warmly greeted by our hosts Erin and the restaurant’s bar manager, Alessandro. Alessandro has a thorough background in bars and hospitality - He was previously Bangpop's Bar Manager, Movida’s Assistant Restaurant Manager and MGM Grand Monaco’s Operations Manager.

The interior is predominately steel and timber with a feature tile wall. The bar is an airy, scenic space set in one of Melbourne's oldest boat sheds; the ideal location for sipping distinctive cocktails as the warmer weather sets in.

The cocktail list is brilliant, having been devised by Alessandro and his team and features both classics and a host of Alessandro’s signature cocktails.

Left: Banzai Mule - Eristoff vodka, fresh pineapple juice, lime & ginger beer
Right: White Gin Fizz - Beefeater gin, fresh lemon juice,lemon sorbet topped with soda water

The cocktails were original, cleverly named and presented well but most importantly they were very tasty.

Top Left: Pumpkin, Rosemary, Roasted Garlic, Crudo, Feta

Top Right: Swiss Brown Mushrooms, Parmesan, Breadcrumbs

Bottom Left: Lamb Meat Balls, Pine Nut, Sultana w. Minted Yoghurt

Bottom Right: Skewered Tiger Prawns Brushed w. Parsley & Garlic

The food respects seasonality and is rooted in simplicity. The menu complements the cocktails perfectly, featuring a mix of charcuterie, tapas through to a tight pizza list.

Shredded Confit Duck Goats Chesse, Pomegranate & Citrus Salad

A stand out dish from our visit was the duck salad. This seemingly simple salad was not only complex with layers of flavour, it was also perfectly balanced. The duck was moreish and tender, and it matched beautifully with the subtle flavour of the goats cheese. The fruity acidity and texture of the orange segments provided balance. It was a very enjoyable dish.

Plus 5 is a haven set right on the banks of the Yarra river. Perfect for a summer cocktail and tapas with friends.

 

Gastrology bloggers dined courtesy of Plus 5.

Run free and carry on @ Frolic

Frolic's new Fitzroy store

Frolic Frozen Yoghurt has just opened a new store on Brunswick Street just in time for the warm weather.

Frolic's Camberwell store

We met passionate owner Rafi who explained that only the best and freshest ingredients are sourced for both his Frolic stores.

To ensure that guests have a consistent experience whether they are in the Fitzroy store or the Hawthorn store, Rafi takes pride in having invested in the best froyo machines available and carefully calibrating them to ensure the texture and consistency the yoghurt is perfect across the venues. 

To build a Frolic Froyo creation, guests can first choose from a selection of cup sizes, and fill that cup up with any yoghurt flavour they like.

Guests can then add to their favourite froyo flavour any combination of candy, fruit, nuts, or other treats from Frolic’s do-it-yourself toppings bar.

Our favourite froyo flavours were the coconut and the original (vanilla). 

The coconut froyo is beautifully creamy and there was an ample amount of sweetness that did not overpower the twang that comes with a good frozen yogurt. The coconut flavour was beautifully light and refreshing version. 

Frolic’s original (vanilla) flavour was delightful. The sweetness and the tanginess of the yogurt was perfectly balanced. 

By far our most favourite topping at Frolic was their Halva. It was the best Halva we have ever tasted. The heavily sesame-flavoured halva had an almost creamy consistency, a vanilla after-taste and was simply a beautiful addition to Frolic’s yoghurts. 

Frolic yoghurt is a self-serve, choose-your-own-toppings froyo store with 2 locations in Melbourne. Frolic offers a multitude of delicious, traditional and original froyo flavours to suit any taste. Customised with a generous selection of do-it-yourself toppings, Frolic provides a tailored experience that can either be extremely indulgent or innocent fun, self-served in a lively atmosphere.

 

Mr Earl Tea

Introducing Mr Earl… a self-professed tea addict who’ll go as far to say that tea’s not just a drink, it’s a religion. 

Mr Earl is a tea subscription which provides a service where Aussie tea lovers can sample, expand their knowledge of and conveniently purchase premium tea from Australia and New Zealand’s finest tea brands.

There are three different subscriptions options: one, three or six months ($20, $45 or $78). As a subscriber, you will sample three different varieties of specialty teas which are delivered to your door each month. 

Each box contains 50 grams of tea and an information card which explains what you’re drinking, its origin and the precise brewing instructions for the perfect cup. 

After sampling the teas you can hop online to rate and review the teas you’ve tried and purchase your favourites in full size. The website also provides some interesting reads, interviews with tea experts, a peek in the celebrity tea cupboards, designer tea ware finds and snaps of café fashion. 

Gastrology blogger received a sample subscription courtesy of Mr Earl.

Product Review: Jalna Sweet and Creamy

Jalna has just launched a new ‘Sweet and Creamy’ range of yoghurt which is based on Jalna’s Natural Greek Yoghurt recipe. 

The yoghurt is velvety smooth in texture and lightly sweetened with fruit juice which makes it less acidic than Jalna's traditional Greek yoghurts.

There is nothing artificial in any Jalna products (i.e. no gums, starches, gluten, gelatine, stabilisers, preservatives, colours or acidifiers, no numbers in the ingredients list or words you don’t understand) and this is the same with their new ‘Sweet and Creamy' range. 

Jalna has also recently launched a snack size Citrus Splice, another dessert alternative that is a throwback to that famous 1980’s pairing of citrus and cream that conjures up memories of walking to the corner store on a hot summer’s day!

Jalna’s new addition to its pot set yoghurts are perfect for summer. We loved that there are no artificial additives, contain all the goodness of yoghurt (e.g. contain 3 million+ ABC probiotic cultures per 100g) and proudly Australian made and owned.

For recipe ideas visit www.jalna.com.au.

Gastrology received the product courtesy of Jalna.

Pidapipó - Authentic Italian, artisanal gelato arrives on Faraday Street

Location: 222 Faraday Street Carlton, Melbourne

Phone: 0422 004 750

Link: http://pidapipo.com/

Cuisine: Gelato, Ice Cream

Overall Impression: 8.5/10

Local artist Esther Stewart, design agency Fabio Ongarato, interior designer Tamsin Johnson and English illustrator Emily Forgot have come together under gelato maker Lisa Valmorbida’s lead, to open her first test lab and store.

Gastrology bloggers were privileged to be invited to the launch of Pidapipó where we tasted some of their amazing gelato. The menu boasts an array of exciting and delicious flavours including traditional flavours such as hazelnut, pistachio (our personal favourite), fior di latte and gianduja; and some other more interesting (and equally delicious) flavours like yuzu and vietnamese mint and pinacolada.

Lisa Valmorbida

Pidapipó's  gelato's amazing texture and taste is testament to the perfectly balanced base that is used to make each flavour. 

Each element is meticulously measured, pasteurized on site and left to rest over night. In the cold of the fridge the ingredients bind, creating a distinctively smooth, dense texture. Finally, fresh fruit and raw ingredients are measured with precision to create unity and balance, just before being churned, frozen and served. 

Stored in the pozzetti protected from air, moisture and temperature changes, Lisa’s traditional method culminates in a taste that is sensational.

Watch out, N2 and Gelato Messina, you've got some serious competition. With delicious recipes that have been tried and tested, evolved and perfected, Pidapipó is a welcome addition to Melbourne's frozen dessert scene. 

Gastrology bloggers dined courtesy of Pidapipó. 

New Summer Cocktail Tasting @ duNORD

Gastrology bloggers were recently invited to a lively tasting of the 'Swedish Flavours of Summer' at Melbourne’s Nordic Bar, duNORD.

DuNORD is a Nordic inspired cocktail bar located in one of Melbourne’s iconic heritage buildings in the heart of the CBD. Amidst the blonde wood furnishings, exposed brick, recycled steel and clean line design, patrons are transported to a chic Northern European haven. 

We tasted 4 of duNORD's popular tipples - Honey Whit, The Nordic Nest, Peachy Keen and D.I.Y. Raspberry Collins. 

The cocktails were very interesting and had a distinct Swedish influence. 

The man behind the cocktails at duNORD is owner and Swedish expat, Thomas Kiltorp. Thomas is highly regarded and respected in the Australian and global hospitality scene. 

His professional resume boasts a “Bartender of the Year” award from the Age Good Food Guide (2001), Brand Ambassador for Bacardi’s entire portfolio including Grey Goose Vodka, Bombay Sapphire Gin and Bacardi Rum, Australian Bar Awards Judge (2004 -2005) and executive roles with some of London’s top cocktail bars including Zeta Bar & Zack Bar. 

Thomas was also instrumental in venue openings and the success of some of Melbourne’s premier drinking destinations including The Collection Bar, The Emerald Peacock and The Red Hummingbird.

A bar snack menu of traditional Swedish foods including Swedish Meatballs served with creamy mash potato and lingonberry are available, along with Swedish street foods and Pork Sliders.

Having a go at the D.I.Y. Raspberry Collins

Our summer cocktail tasting at duNORD ended with guests making and shaking their own Raspberry Collins...

...And drinking it of course!

Nordic inspired cocktail bar duNORD offers drinking enthusiasts the chance to discover their inner Scandinavian. With Nordic inspired cocktails that change every month and weekly rotations of Market Price Cocktails, duNORD is the perfect spot for a relaxing beverage with friends. 

Gastrology bloggers dined courtesy of duNORD.

Harry's Ice Cream Factory Tour

Award-winning Australian ice cream maker Harry’s Ice Cream opened its factory doors for an exclusive experience where guests got up-close and personal with the artisan ice cream makers and were also given the opportunity to create their very own bespoke ice cream flavour to take home.

The Factory tour

Run by brothers Lawrence and David Harris, and ice cream expert Tony Grech, Harry & Larry's has been crafting award-winning artisan ice cream for the Australian retail and gourmet market since 1994, culminating in the launch of their new business; Harry's Ice Cream in 2012. 

The factory tour showed us how far the Harris family's frozen dessert operation had come since its inception back in 1994. Back then, the ice cream was made in small batches of 5 litres at a time, all mixed by hand and sold from a retail store. 

Tony Grech showing us how it's done!

Today, Harry's Ice Cream uses the latest technology in ice cream production and highest quality ingredients to create its award-winning frozen delights. 

With an expertise in developing complex dessert ideas into commercial flavours, Harry's understands that new product development is a continuous activity, with its production team, including specialist Product Developer, undertaking annual overseas travel to examine trends first hand. 

Harry's Ice Cream sources all of its cream, milk and sugar from local suppliers, as well as the majority of its specialty ingredients, including syrups and ripples where available.

Everyone's favourite part of the tour was finally here - the tasting

Drawing inspiration from classic Australian desserts, Harry's Ice Cream offers a range of distinctive and iconic flavours: Pavlova; Sticky Date Pudding; and Raspberry Cheesecake.

Sticky Date Pudding

The delectable Sticky Date Pudding was our favourite Harry's Ice Cream flavour. The Sticky Date Pudding is deep in flavour complete with toffee ripples and fudge pieces, it was incredibly indulgent.

Raspberry Cheesecake

The Raspberry Cheesecake flavour possessed a light lemon tanginess and has buttery chunks of biscuit pieces sprinkled throughout. It is a well-balanced and beautiful ice cream.

Pavlova

We also tasted old-timer, Harry’s Pavlova which is a delicious vanilla ice cream with a tart passionfruit ripple and crushed meringue pieces. The texture of this ice cream is wonderfully smooth.

Flavour requests unveiled

The following were the 6 flavour requests: 

• Pistachio, Honey & Rose water by Food Made With Love;
• White Chocolate, Mars Bars, Hazelnut & Peanut Butter by Never Too Sweet;
• Caramel Chocolate & Biscuit Bits by Melbourne Girl;
• Coconut Cheesecake with Biscuit Bits by Gastrology;
• Carrot Cake with Cream Cheese by My Poppet's Window; and
• White Chocolate & Berries by Six Inch Heel.

We were provided with some hints and tips about how ice cream is judged by international ice cream judges and the competition for the best flavour request was on. 

Points were given based on flavour & aroma; texture & body; and presentation.

And the well-deserving winner was... 

 Congratulations Food Made With Love on that delicious 'Pistachio, Honey & Rose water' ice cream! 

It was a wonderful time had by all. Thanks to Harry's we now have tubs of Sticky Date Pudding, Pavlova and Raspberry Cheesecake ice cream on top of our very own Coconut Cheesecake ice cream as a dessert option at our Christmas table!

Get your hands on some Harry's Ice Cream  - All three flavours are available at Woolworths and selected IGA stores throughout Australia.

29th Apartment Relaunches

29th Apartment has received a good old-fashioned cut and polish. She’s shiny and new and just dying to take you by the hand and lead you astray - And you won’t be able to resist.

We were privileged to meet Steve and Keti Thomas, co-owners of 29th Apartment and Chapel Street’s Pawn & Co. (one of the 5 most dazzling bars in the world according to Forbes magazine) who were behind the refitted, refurbished and revolutionised 29th Apartment.

Steve provided us with a full run down on the story behind 29th and its renovations. In short, 29th Apartment is a re-creation of the apartment originally owned by the salacious Katishe, a lady of the night who endeavoured to become a famous artist who, as the story goes, lived in the apartment before leaving for New York and unwittingly becomes St Kilda’s premiere lady. 

Katishe's paintings adorn the walls and tell stories of the streets of New York. These stories are brought to life through the venue’s introduction of three-dimensional elements, offering an inspiring and eclectic journey through a fusion of Katishe’s apartment and the city that never sleeps. 

The menu

The venue boasts New York landscapes, a comfy lounge room with an array of games, a raised “fire escape” seating outside an apartment building, Katishe’s bedroom – complete with a NY style bed that folds away to reveal a fireplace and mantle, a bathroom, a bus stop, booth seating outside a hotel and a graffiti-filled dodgy alleyway.

The cocktails at 29th Apartment were amply sweet and to our delight, they were also very generous with that volatile substance we love. A good cocktail should always have a decent Alcohol By Volume (ABV) reading and these did not disappoint.

Buffalo wings

NY Steakhouse Burger

Goats cheese pizza (Note: Pizzas are $1 on Wednesday nights!)

The NYC-inspired dishes are the choice with any drink. We particularly enjoyed their finger lickin' Buffalo wings. In general, the dishes served are unfussy, tasty and brilliant to share. 

29th Apartment offers an experience that sparks the imagination and stimulates the senses, making this a trendy and affordable hangout for any crowd.

 

Gastrology bloggers dined courtesy of 29th Apartment.

Box of Scrolls - spreading love one box at a time

While Box of Scrolls is famous for delivering fresh, aromatic, cinnamon scrolls, it's not the only thing they do well. Box of Scrolls' product line also includes “Variety Scrolls” which feature delicious flavours such as Salted Caramel and Nutella & Banana - both of which we recently devoured.

Salted Caramel Scrolls

We fell in love with the Salted Caramel Scrolls. The scrolls were fluffy and moist on the inside and were topped and filled with velvety, decadent salted caramel. They were stunning. 

Nutella & Banana Scrolls

Lovers of Nutella rejoice! This one's for you...

The Nutella & Banana Scrolls are decadent and possess a melt-in-your-mouth quality that is just heavenly. The slightly savoury buttery flavour of the scroll cuts the rich taste of the Nutella and banana, resulting in a dessert that is not only incredibly indulgent, but very well balanced. 

While the classic Cinnamon scrolls* remain our favourite Box of Scrolls variety, the Salted Caramel and Nutella & Banana scrolls definitely give the originals a run for their money and are perfect for the festive season.

*Read our blog on Box of Scrolls' Cinnamon scrolls here!

Box Of Scrolls
Website: http://www.boxofscrolls.com.au/
Order online: Scrolls can be quickly delivered to most cities around Australia.
Phone: 1800 SCROLLS
Email: yummy@boxofscrolls.com.au

Gastrology bloggers received the scrolls courtesy of Box of Scrolls.

Review: Rice Workshop

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.

 

Gastrology bloggers dined courtesy of Rice Workshop.

St ALi’s interactive Masterclass

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.

A Porky Christmas: Murray Valley Pork Rindless Scotch

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]

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

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. 

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

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.

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!

What happens to #forevercurious Age readers? RT this to win a $250 Mr Wolf dinner! http://t.co/i7DAAUqMu5

— The Age (@theage) December 2, 2013

Gelato Messina is now in Melbourne!

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. 

Gastrology bloggers dined courtesy of Gelato Messina.

Christmas @ LuxBite

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.