Review: The Odd Pod

Phone: 03 9973 0941
Link: http://www.theoddpod.com.au/
Service: Food delivery

The Odd Pod invites guests in Melbourne to discover healthy and delicious food from the comfort of their home or office via a convenient online ordering service (theoddpod.com.au). Currently offering 5 different menus for each of the 5 working days of the week, guests can enjoy an array of tempting salads. 

Founder, Tahl Katz started The Odd Pod a year ago on the back of a career in supply chain. He always had a passion for healthy food and clean, wholesome eating. Together with his talented sisters, Tahl’s passion soon translated into a salad delivery service, equipped with a unique salad menu that beats competing cafes by offering salads that are not only delicious and creative but also made from quality fresh ingredients.

Gastrology recently tried a few items from The Odd Pod’s Friday menu…

ZeChiChi Salad

ZeChiChi is a delicious salad of  succulent Middle Eastern spiced roasted chicken breast that is spiced up with Zaatar and laid over a bed of cos lettuce, tomato, cucumber, red capsicum, avocado and olives. This salad is then topped off with a few dollops of labne, spring onions, scattered pumpkin & sunflower seeds and a tangy citrus dressing. It was very tasty. We loved the addition of pumpkin and sunflower seeds which added a deliciously crunchy element to the salad.

 Carrot & Chooks Adventures in Morocco Salad

This was a lovely salad of tender roasted chicken breast which wereserved on a bed of baby spinach, carrots, green beans, snow peas, cucumber, avocado & coriander. The scattered walnuts add an earthy flavour and the tangy harissa infused dressing brings all the elements of the salad together.

Nazca Roast Salad

We loved this delicious vegetarian salad. The  eggplant, cauliflower, pumpkin and carrots are roasted to a golden perfection and marry well with  steamed green beans, seeds and baby spinach mixed throughout a quinoa base.

Our verdict:

The salads are a winner. We loved how unique and delicious each salad was and the use of nuts for crunch. We also loved how each salad’s dressing is thoughtfully kept separate to ensure the salads stay fresh. In a further layer of thoughtfulness, we are told that onion and garlic is kept to a minimum to avoid bad breath! 

How it works:

• Order by 3pm the day before
• Minimum $40 per delivery
• Delivery is free

Where The Odd Pod deliver:

• CBD
• South Melbourne
• South Wharf
• Docklands
• St Kilda Rd
• Southbank

For more information check out theoddpod.com.au. 

Gastrology bloggers dined courtesy of The Odd Pod.

A sneak peek into the new Roll'd dinner menu

Roll’d will soon be launching a brand new dinner menu which will deliver fresh, healthy and delicious Vietnamese flavours we have all come to love Roll'd for.

From humble beginnings back in July 2013, Roll’d is now growing at warp speed. Satisfying Melbourne's ever increasing demand for fresh, healthy and delicious options, it is easy to understand why. Given the success of their lunch offerings, we were pleased to hear that dinner service will soon be on the agenda!

We enjoyed hearing Bao Hoang and Ray Esquieres share their story about their journey from the small hawker-style Vietnamese eatery in a Goldsbrough Lane in Melbourne’s CBD to the business it is today. 

Vietnamese cocktail - Rau 'rum' (Vietnamese mint) 

On top of popular and existing menu items such as their Roll’d Soldiers, The B, mr bun Mee and uncle Pho, The Roll’d dinner menu will include some new additions (which we were privileged to devour) …

Top left: Vietnamese style chicken ribs

Top right: The original cup of pho 

Bottom left: Bo luc lac (shaking beef) 

Bottom right: Mamma Hoang's signature pork spring rolls 

We found the new dinner menu at Roll’d to be fresh, healthy and absolutely delicious. Reflecting the cross-pollinated culture of Vietnam, the dishes blend the heritage of Vietnamese street food with French flavours and Chinese cuisine. The dinner menu includes favourites like crispy spring rolls, beef mince skewers and pho, as well as less familiar items like shaking beef and Stuffed Crab Claws.

Background: Street-side beef mince skewers 

Foreground: Stuffed Crab Claw

The food at Roll'd might be modern and chic but it truly embodies Vietnamese cooking heritage. Take their delicious Pho for example; sticking to tradition, the soup starts with beef and charred onion of the French classic pot-au-feu which blends in the clear broth and rice noodles and finishes with traditional Vietnamese spices - beautiful.  

Despite the incredible expansion and success of the business, Roll’d is still all about family and friends. Bao’s father, Quy, drives the daily delivery van and his mother Phien and Aunt Thanh hand roll every Pork Spring Roll served in every store - that’s an astonishing 3500 per week.

We certainly felt that sense of community as Phien showed us how to make rice paper rolls.

Banh xeo demonstration

Vietnamese crepe - banh xeo 

The Banh Xeo was particulary impressive. The thin tumeric-fragrant crispy crepe is filled with either a wonderfully marinated BBQ chicken or a succulent roast pork with crackling and filled with pickled bean sprouts and carrots. Served with fresh lettuce and herbs, the beautiful nuoc mam dipping sauce ties all the elements of the dish together perfectly.

Left:  Vietnamese Avocado/Condensed Milk smoothie

Right: Berry smoothie

The new Roll'd dinner menu is streamlined to represent an authentic lineup of true Vietnamese fare. Expect tried and true favourites along with additional new items and a new dessert lineup of smoothies that are sure to please. 

 

Gastrology bloggers dined courtesy of Roll'd

Restaurant Review: Mr Carsisi

Location: 37C Piper Street, Kyneton
Phone: 03 5422 3769
Link: http://www.mrcarsisi.com/
Cuisine: Turkish, Middle Eastern
Overall Impression: 8/10

Turkish cuisine, in all its’ delightful glory has made a debut in Kyneton with the presence of Mr Carsisi on Piper Street.

The menu places emphasis on fresh vegetables, fish and lean meat that are prepared with a myriad of aromatic spices like fresh mint, sumac, cumin, cinnamon, oregano and allspice. 

Chef Matthew Fegan and his wife, Clare, travelled to Turkey and fell in love with the flavours and simplicity of the food. More travels through Syria confirmed their affections with the Eastern Mediterranean influences and after returning to Australia and manning the stoves at Kyneton's Royal George Hotel and tossing pizzas at Pizza Verde, they took over the lease of what was then Slow Living on the edge of St Paul's Park. 

Cleverly named after Istanbul's Misir Carsisi spice bazaar, their new venue in a former iceworks is cavernous like a bazaar but kept minimalist in decor. 

Top left: House-made bread

Top right: Grilled lamb cutlets, harra sauce, Turkish tabouleh

Bottom left: Fried salted fish potato cakes, tamarind & tomato sauce

Bottom right: Hommus

We were delighted by their banquet menu. The entrees were a delicious, mouth-watering smorgasbord of Turkish staples including a beautiful chickpea based hommus, charcoal-grilled lamb cutlets and fried salted fish potato cakes, with each dish offering zesty, delicious flavours and tastes. 

Roasted stuffed Port Phillip calamari, Persian Gulf rice, dried Iranian lime butter, herb salad

The calamari was beautifully cooked and stuffed with a medley of exciting flavours and textures. This dish was full of flavour and was perfectly seasoned. 

Confit Milawa duck leg, barberry & orange pilaf, pomegranate & walnut sauce

The duck leg was tender and bursting with flavour. The combination of sweet pomegranate with creamy walnut sauce, fresh coriander and almond slivers did wonders to flavour the pilaf. 

Vanilla halva ice cream sundae, almond mahmoul, tahini butterscotch, vanilla Persian fairy floss

The vanilla halva ice cream sundae was stunning. Each layer had a wonderful flavour intensity that worked beautifully together. We savoured every spoonful.

Turkish delight semifredo baklava sandwich, cinnamon doughnuts, rose petal ice cream

This visually attractive dessert of Turkish delight semifredo baklava sandwich, cinnamon doughnuts, rose petal ice cream was decadent and absolutely delicious. The fragrant rose petal ice cream and fluffy doughnuts concoction, together with the crumbly “sandwich” and creamy semifredo produced a balanced and delectable dessert. 

Mr Carsisi is a self-styled and unique eatery which serves modern Mediterranean meets Turkish cuisine and promises to be a feast for the eyes and palette.

Gastrology bloggers dined courtesy of Mr Carsisi.

Prix Fixe Dining Room - where dinner becomes the show

Gastrology bloggers attended the launch of Australia’s only ticketed dining room this week. Jason M Jones (Porgie & Mr Jones, Friends of Mine, Snow Pony, The Stables of Como) has dug beneath dude food, steered clear of superfood and bypassed barbeque to bring Prix Fixe, located in the Paris end of Melbourne Alfred Place which will open on 21 February 2014.

Jones likens any great dining room to the way any theatrical production works. Celebrated Chef Philippa Sibley will star in the kitchen spotlight cooking European classics ‘a la Sibley’. Jones’ eccentricity along with Sibley’s ‘kookiness’ and love of all things ‘silly’ will shine through in the fit out, menus, music – they both love a sense of Whimsy. Sibley’s set menus will change monthly ‘inspired’ by people, the arts, music and the produce that’s available seasonally and regionally. 

The ‘inspired’ Menus (the first of which is based on William Shakespeare's A Midsummer Night's Dream) will be made available to the public four weeks in advance on Prix Fixe’s website and social media channels. Luncheon will include two set courses and a glass of wine, with an option for an entrée or dessert ($49pp), while dinner will consist of four set courses ($79pp). 

Prix Fixe will fly in the face of Melbourne’s popular ‘no bookings’ policy, with tickets to be purchased no more than two month in advance. Limited tables will be made available from time to time for walk-ins. Only 60 tickets to Prix Fixe will be available each sitting in the small intimate dining room.

Restaurant Review: Miku Japanese Dining

Location: 298 Blackburn Road, Doncaster East

Phone: 03 9841 4822

Link: Facebook

Cuisine: Japanese, Sushi

Overall Impression: 7/10

Miku Japanese Restaurant is a neighbourhood gem.

Located on bustling Blackburn Road, this cosy little eatery is popular during the lunch hour every day of the week. 

Our favourite thing about the restaurant is its authentic Japanese offerings. I can never go past the brilliantly fresh and delicious sushi and sashimi.

Restaurant Review: Non Solo Pasta | 11 Inch | Firechief | Pizza Religion | Pizza e birra | Pizza Espresso

Non Solo Pasta
Location: Shop 2/800 Collins St Docklands
Phone: 03 9620 1110
Link: http://www.nspitalia.com/
Cuisine: Italian, Coffee, Pizza
Overall Impression: 7/10

Remo Nicolini (from +39 Pizzera) has done it again with Non Solo Pasta - one of Docklands most popular pizzerias.

Every pizza is well-made with classic, tried and true flavour combinations that are very much in the style of Remo's other pizza-serving establishments.

11 Inch Pizza

Docklands Location: 2Shop 8 Vlg St 737 Bourke Street, Docklands

CBD Location: 5B, 353–359 Little Collins Street, Melbourne

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

Cuisine: Italian, Pizza

Overall Impression: 8/10

The pizzas at 11 Inch are as good as you can get in Melbourne. We were very excited to find that they had opened a new Docklands location and also pleased to report that the pizzas there are JUST AS GOOD.

The delicately thin crusts have the perfect balance between crispiness and chewiness and the expertly judged toppings are always impeccable. The bases are never soggy – something which unfortunately cannot be said for many of the other gourmet pizzerias around Melbourne.

And they do a good coffee too!

If you love pizzas, you’ll love 11 Inch!

 

Firechief
Location: 169 Camberwell Road, Hawthorn East
Phone: 03 9831 1700 $$
Link: http://www.firechiefpizzeria.com.au/
Cuisine: Pizza, European
Overall Impresion: 7/10

Firechief serves up consistently good pizzas with generous toppings. 

The service was great - we were seated promptly by friendly staff. The only downside is the wait for food to be served.

All in all, a good neighbourhood pizza joint that is certainly worth a visit. 

Pizza Religion

Location: 493 Tooronga Road, Hawthorn East

Phone: 03 9882 2555 

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

Cuisine: Pizza, Coffee, Desserts/Ice Cream

Overall Impression: 8/10 

It's tough getting a table at Pizza Religion but when you do, boy is it worth it. That said, there is always the takeaway option that J and I tend to take.  The pizzas are all beautifully thin crusted and each has expertly judged toppings - DELICIOUS. 

 

Pizza E Birra

Location: 60a Fitzroy Street, St Kilda

Phone: 03 9537 3465

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

Cuisine: Italian, Pizza

Overall Impression: 7/10

A pizza place with a bustling vibe, Pizza E Birra is a fun St Kilda restaurant that delivers on service and ambiance and yes, the pizzas are good too.

We love their Tuesdays and Wednesdays BYO night where you can bring along your favourite bottle of wine which is a brilliant money saving offer. 

The pizzas served are of a reasonably good standard and well-priced and they do a great range of Italian desserts to cap off your night. 

Pizza Espresso by Nicolini

Location: 17 Macedon Road, Doncaster, VIC 

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

Cuisine: Italian, Pizza

Overall Impression: 8/10

Pizza Espresso is one of my favourite suburban Italian pizzerias of all time. The perfect place to share a beautifully crafted and delicious wood-fired oven pizza with family and friends over some vino rosso, this pizzeria is what good Italian pizzas are all about. 

We love their use of fresh ingredients, great service and also enjoyable desserts. It is no wonder they are  one of Australia's most critically acclaimed and awarded Pizza Restaurant.

Pacino's Pizza & Pasta

Location: 708 Doncaster Road, Doncaster 

Link: http://www.pacinospizza.com.au/

Cuisine: Italian, Pizza

Overall Impression: 6.5/10

Cheerful staff, consistently good pizzas with generous toppings, we love this for a good pizza takeaway. 

Review: Hot Star Taiwanese Fried Chicken | Gong Cha

 Hot Star Taiwanese Fried Chicken

Taiwanese fried chicken, Hot Star, is the latest trend in fried chicken which is sweeping through Asia. And now, it’s in Melbourne.

With lines all the way to the road at its 233 Swanston St store, the team from Hot Star have now opened up a second Hot Star venue at 429 Elizabeth Street.

Hot Star’s  delicious 250 gram hand cut pieces of real chicken breast that are thirty centimetres in length ensure that they are being mobbed by crowds daily.

Established in 1992 by Mr. Wang in the famous Taiwanese Shilin Night Market, Hot Star is unique for several different reasons, one of which is the special cross section slice, which includes the chicken breast bone. Cooking the meat on the bone ensures the chicken is tender, juicy and distinctly flavoursome. 

Most importantly, Hot Star is fried to order; this takes five and a half to six minutes but ensures a succulent, golden brown and delicious end result. The entire chicken breast is served whole in a bag and finished off with salt and pepper and a spicy chilli seasoning.

Left: Taiwanese fried thumb bite pieces with basil and sichuan pepper salt
Right: Hand cut sweet potato chips with a tangy Plum Salt

The Hot Star menu also includes unique vegetarian offerings, including deep fried oyster mushrooms, and hand cut sweet potato chips.

A classic example of one item done impeccably well without compromise, Hot Star has indeed found a new home in Melbourne with foodies queuing up on a daily basis for their crispy chicken fix. 

Gong Cha

Gong Cha is the fastest growing tea brand in Asia and aims to provide the best quality tea and beverages to its customers (and the perfect accompaniment to your Hot Star Taiwanese Fried Chicken!)

What differentiates Gong Cha from other bubble tea outlets is the use of high quality, fresh ingredients such as fresh Taiwanese tea leaves and real, not powdered, milk. Gong Cha also allows you to customise your drink by adjusting the level of sweetness and quantity of ice. All their tea is freshly brewed daily at each respective outlet.

Their taro milk tea is particularly good. It tastes very natural and the bits of creamy taro are absolutely delicious and add a nice textural element to the drink.  

Gong Cha and Hot Star are located next to each other in the following 2 locations:
 

Gastrology bloggers dined courtesy of Hot Star and Gong Cha.

Restaurant Review: Annie Smithers Bistrot & Produce

Location: 72 Piper Street, Kyneton
Phone: 03 5422 2039
Link: www.anniesmithers.com.au
Cuisine: French, International, Modern European
Overall Impression: 9/10

Iconic Annie Smithers Bistrot was recently taken-over by passionate Tim and Michelle Foster, bringing about a brilliant modern twist to the menu whilst retaining the métier and the spirit of the bistro, in one of Piper Street's most beautiful spaces. 

 Tim & Michelle Foster

Under Tim's guidance, the kitchen offers high-quality cuisine in a relaxed setting. The highlight of the cuisine served is seemingly simple but carefully prepared dishes; the fruit of Tim and Michelle's expansive experience in the world of hospitality. 

Tim was most recently the Executive Chef at Healesville Hotel Group, and prior to that was Head Chef at Hollicks Winery Coonawarra. Whilst his wife Michelle is a qualified Chef, she now works as the front of house Manager. 

House-made sourdough

The dining room combines an atmosphere that is warm, welcoming, modern yet rustic and relaxed.  From the kitchen flows a careful selection of healthy, seasonal gourmet cuisine in the traditional bistro style. 

Amuse bouche - Cold tomato soup with ricotta and bacon

What we experienced was sensational. The menu is based on two central elements: top-quality ingredients from local producers and a strong  European influence. This enables the bistro to offer its guests the best meats, fish, vegetables and fruit available in Victoria. 

Left: Pan seared scallops, confit free range chicken wings, Jerusalem artichoke puree & chips, fresh asparagus, pickled kohlrabi

Right: Grilled partially de boned quail, buckwheat polenta, broad beans, prosciutto, peperonata, jus

Tortellini filled with cauliflower & comte cheese, roast cauliflower, golden raisons, pickled walnuts, sage, brown butter

Our favourite entree, the tortellini was exceptional. The filling of deliciously savoury and melt in your mouth cauliflower was encased in al dente pasta. The accompanying roast cauliflower, raisins, pickled walnuts and stunning brown butter sauce made this a perfectly executed, expertly balanced and intelligent dish.

Left: Aged Sidonia Hills beef, fondant potatoes, grilled asparagus, horseradish creme, beetroot jus

Right: A side of salad from local growers' garden

The steak was beautifully cooked and arrived cooked medium as requested. Perfectly seared on the outside and beautifully juicy and pink on the inside. It was evident that the meat was sourced from a quality producer and great care had been taken in its preparation.

Confit free range duck leg, brined & smoked breast, eggplant puree, beans, cherry jus, fat hen

The slices of duck breast were cooked to a rarely found perfection with the subtle smokiness allowing the rich flavour of the duck to shine through. The accompanying confit leg was tender, the skin crisp. The sweet and sticky cherry jus provided the crowning element to a luxurious dish. 

Consistent with our savoury courses, the desserts that followed were superbly executed, well balanced and fresh.

Left: Rich chocolate delice, strawberries, blueberries, cumquat brandy, lavender honeycomb, pink lake salt meringues, Redesdale estate olive oil ice cream

Right: Lemon verbena poached yellow peach, white chocolate mousse, summer berries, pistachio dacquoise

The rich chocolate delice was, as its name suggests, decadently rich. The lavender honeycomb added a lovely textural element.

The lemon verbena poached yellow peaches exhibited a vibrant combination of flavours. 

Buttermilk panna cotta, new seasons rhubarb, shortbread, strawberry sorbet, rose

The panna cotta was smooth and well crafted, the rhubarb was cooked to perfection. The sorbet had a bold fresh strawberry flavour and the melt-in-your-mouth texture of the shortbread accompanied perfectly. 

Of particular note is that despite the complexity of the dishes crafted by Tim Foster, each element on every plate was cohesive and necessary, and when eaten together were stunning.

Under Tim and Michelle, Annie Smithers brings traditional, classic dishes bang up to date using local and seasonal produce. The reputation of Annie Smithers appears to be in safe hands. 

Gastrology bloggers dined courtesy of Annie Smithers Bistrot.

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.