Restaurant Review: The Rickshaw

Location: 199 Gertrude Street, Fitzroy
Phone: 03 9419 5930
Link: http://therickshaw.com.au/
Cuisine: Asian, South East Asian, Indian
Overall Impression: 7/10

After a decade on Gertrude Street the Tandoori Times has reinvented itself as The Rickshaw with a menu of pan-Asian street food.

The interior has been stripped and rebuilt with a more modern style with a tuk tuk - the three wheeled motorcycles seen cross Asia - in the dining room. 

The revamp of one of Gertrude Street’s oldest restaurants up to contemporary tastes is the brainchild of owners Amit Tuteja together with hospitality consultant Satish Panjala who spent some 13 years as a senior food and beverage manager at Crown (working across restaurants such as Nobu, Silks, Koko's). Hospitality professional Yordan Rusev (ex Virginia Plain) is managing front of house. 

The menu is inspired by foods that prevail in the same streets that the rickshaw originated from, featuring food from the food courts of Singapore to the hawker stalls of Malaysia and India. We were pleased to find that the food served has a focus on locally sourced produce and is very reasonably pieced. Some dishes may outrage purists, like the chicken satay (named the Penang Bowl on the menu) that it is made without peanuts, while other dishes are made the traditional way like the Ma Po tofu. 

We particularly enjoyed the drunken noodles which were beautifully stir-fried and had a wonderful kick from the use of green peppercorns and wild ginger. 

The Thai tea panna cotta with honey syrup concluded out evening on a sweet note. The honey syrup enhanced the aromatic Thai tea flavours in the delicate panna cotta. It was beautiful.

With a focus on classic Asian dishes throughout the Asian region but adding a few of twists along the way, The Rickshaw is a delicious addition to Gertrude Street’s bustling food culture. 

Gastrology bloggers dined courtesy of The Rickshaw.

Valentine's Day @ Michel's Patisserie

Michel’s Patisserie’s indulgent treats were a lovely addition to our Valentine’s Day this year...

This year Michel's introduced three adorable treats that were the perfect size for two:

• red velvet cupcake topped with white chocolate ganache;
• chocolate cupcake topped with white chocolate ganache; and 
• the ‘perfect for two’ chocolate mud cake.

We chose the red velvet cupcakes that were topped with a decadent white chocolate ganache and chocolate hearts. The cupcakes were well made and a lovely addition to our celebrations.

Gastrology bloggers dined courtesy of  Michel’s Patisserie.

Review: The Royale Brothers

Location: Rear 1 Church Street, Brighton
Phone: 03 9005 4242
Link: http://www.royalebrothers.com.au/
Cuisine: Burgers, Fast Food
Overall Impression: 8/10

The Royale Brothers is a small and unassuming purveyor of fine burgers in Brighton that sneakily opened their doors just before Christmas on the 19th of December 2013.

This brand new burger venture was founded by the boys from The Pantry in Brighton, Daniel Vaughan, Guy Mainwaring and Tim Purton-Smith, a Melbourne icon since 1993. 

The name “The Royale Brothers” has a story. The most obvious element is their signature dish “Royale with Cheese” named after the famous scene in Tarantino’s “Pulp Fiction” in which John Travolta explains during a dialogue with Samuel L Jackson that in France, because of the metric system, a well-known burger chain doesn’t call their burger a “Quarter Pounder” but a “Royale with Cheese”. The word “Brothers” refers to the sense of family central to The Royale Brothers philosophy, their family is what they work so hard for. 

We loved the two Royale Milk Bun Burgers we had… 

Royale with cheese - Beef, cheese, onion, lettuce, pickles, mustard, mayo & Royale sauce

With a rich and succulent beef pattie, the hamburger had, sandwiched between two halves of a slightly sweet and perfectly toasted milk bun, cheese, onion, lettuce, pickles, mustard, mayo & Royale sauce. It is a classic burger and was absolutely delicious. 

 The pork jerk - Jerk spiced pulled pork shoulder, vinegared slaw, spring onion, coriander  

The pork jerk burger was beautiful. It was an almighty burger with generous amounts of tender and flavoursome pulled pork shoulder, tangy vinegared slaw, spring onion and aromatic coriander. Each element was precisely portioned and cooked with love. 

A testament to using ingredients that are of the highest quality and expertly judged fillings, Royale Brothers’ burgers are a winner. 

Gastrology bloggers dined courtesy of Royale Brothers.

A lunch date with Mr Collins

Location: 747 Collins Street, Docklands
Phone: 03 9629 7055
Facebook: http://www.mrcollins.com.au/
Cuisine: Breakfast/Brunch, Pizza, Italian
Overall Impression: 8/10

Gastrology recently joined the team at Mr Collins, Collins Square for a decadent lunch where we tasted the regional produce, watched pizza making demonstrations and enjoyed the many flavours of Italy.

We heard from Frank Nesci, the entrepreneur behind Mr Collins who is also behind the highly successful Healthy Habits and Fancy Fillings. While Frank is no longer involved with the day to day running of his healthy empires, he took away invaluable experience from the opening and operation of these successful franchised businesses. In addition to these successes, Frank is the innovator behind Port Melbourne’s Bay 101, Spuntino in Port Melbourne, Epping Plaza and Werribee Plaza and Zinc Café and Zinc Express at the Royal Children’s Hospital. 

Frank has integrated his 20 years of experience and his innate understanding of the functionality and nature of the food business into his new project, Mr Collins. While Mr Collins is licensed and boasts concise wine list offering local and international quality wines, the real focus for Frank and his team is the fresh food options, all made in house with Italian passion, on offer daily. 

Left: Italy bread

Right: Cured meats and cheese board 

Mr Collins' team of Pizzaioli and Chefs prepared a wonderful selection of antipasto, cured meats, pizza, handmade pasta, fresh modern salads, Sicilian wine and substantial secondi for us to try...

Left:  Bruschetta

Right: Margherita Pizza

The bruschetta was pleasant. Thick, warm slices of toasted house made ciabatta were served with sensational toppings of tomato, basil and red onions and glistened with generous splashes of extra virgin olive oil. It was a tastebud-enlivening start to what promised to be a memorable meal.

101 Pizza - Mozzarella cheese, basil pesto, San Daniele prosciutto, Burrata cheese 

The pizzas at Mr Collins are of particular note. The pizzas arrived picture perfect in appearance and outstanding in taste. We loved the margherita pizza  - think layers of mozzarella teamed with delightfully fresh basil and juicy ripe tomatoes. Encircled with a puffy crisp crust, this pizza was superb. 

Left:  Tasting plate of 3 pastas: Gnocchi sorrentina; Ravioloni Burro & salvia; and Gamberi Squid ink spaghetti

Right: Tiramisu

As expected of any good Italian restaurant, Mr Collins is good at producing quality pasta dishes. All 3 pastas had complex and rich  flavours and were cooked al dente.

Our date with Mr Collins ended on a sweet with delightful tiramisu. The tiramisu was well made, with its flavour heavily dominated by the constituent alcoholic component. It was a simple traditional dessert that was well executed and thoroughly enjoyable.

Mr Collins' menu captures a variety of pastas, authentic Italian mains and delicious antipasti made with well-sourced, fresh and organic ingredients. Every dish has something to make it different, offering gourmets and fans an excellent dining experience. 

Product Talk: Pepsi Next

This is a Product Talk by Nuffnang. 

We recently received a sample pack of Pepsi's latest product, Pepsi Next which we happily took along with us to enjoy with our wonderful friends during our day trip to Lorne over the weekend. 

We see Pepsi Next as the baby that regular Pepsi and Pepsi Max would have conceived (if they had the ability to procreate and produce another variety of Pepsi).  Taste-wise, it is very similar to regular Pepsi but contains significantly lower calories as it contains 30% less sugar and is also sweetened naturally using Stevia  (unlike Pepsi Max which is sweetened with aspartame).

Pepsi has been inviting people from around Australia to take part in a blind taste test of naturally less sugar Pepsi Next vs full sugar Coca Cola to see which taste they prefer. Check it out on their Facebook page here!  

What: Pepsi Next

Stockists:  Available most places where the Pepsi range is stocked

Sizes:  All sorts – from a 600ml single serve bottle to a 24 pack of cans.

Fashion Park launches Girls 'Super Fun' Night Out

Located in the heart of Melbourne, Fashion Park is taking an initiative during the Valentine’s festivity for those single ladies out there. From 24th January to 24th February 2014, single ladies will have those Valentines woes pampered away.

Gastrology bloggers attended Fashion Park's Official Media Launch of Girls 'Super Fun' Night Out where we spent our time being pampered with manicures, facials delicious sweet treats and delectable cocktails. 

Girls ‘Super Fun’ Night Out at the Park has been branded as the ultimate pamper package with a hint of creativity and fun. Created by Fashion Park, the package is designed for the fun-loving, enthusiastic, adventurous seeking individuals. 

Priced at $75pp (Introductory rate), ladies will get a private theme room (60 minutes) filled with fashionable Japanese designer clothing and photo props, Shellac manicure (colour and shaping service only) for 30 minutes, Rejuvenating facial (cleansing, dead skin cell removal and personalized facial mask) for 30 minutes and a glass of delectable cocktail to enjoy at their pleasure. The original package price is worth more than $150.

What: Fashion Park Girls 'Super Fun' Night Out

Where: Level 1 / 168 Bourke Street

Link: http://www.fashionpark.com.au/

Whats included: Private theme room with clothes and photo props, manicure, facial, & cocktail

Costs: $75pp (Introductory rate)

Review: Los Barbudos

Location: 95 Smith Street, Fitzroy
Phone: 03 9416 0079
Link: http://www.losbarbudos.com.au/Los_Barbudos.html
Cuisine:  Latin American
Overall Impression: 7.5/10

Located on Smith Street, just below Mr Wow’s Emporium, Los Barbudos takes you back to the golden age of Cuba where you will find yourself surrounded by the essence of this vibrant Caribbean island. Vintage Communist Cuba propaganda hang on it’s white washed walls, 90+ rums sourced from around the world in rows on the back bar, while baseball games play on it’s old back and white screen.

With a focus on authenticity, the cocktail list features Cuban classics such as Mojitos, Daiquiris and El Presidentes, made to follow the traditional recipes found in Cuba. The menu also features a few house favourites to entice even the most capricious drinker. 

From the Thank You, Come Again group that brought you Lily Blacks, Double Happiness, New Gold Mountain and Mr Wow’s Emporium, Los Barbudos has taken the heart and soul of Cuba and created a bar full of passion, culture and bebidas finas malditos (damn fine drinks)!

Gastrology bloggers visited as guests of Los Barbudos.

Restaurant Review: FA-faH!

Location: Shop F018, 1341 Dandenong Road, Chadstone

Phone: 03 9568 6600

Cuisine: Asian, Chinese

Link: Facebook

Overall Impression: 8/10

Melburnians hungry for fresh, mouth-watering and great value Asian cuisine are in for a delicious treat, with FA-faH! opening its doors early last month in the city’s Fashion Capital, Chadstone Shopping Centre. 

Whipping up the tastiest Chinese food using modern techniques, FA-faH! offers locals the most tantalising Roast Pork, Char Siew and Roast Chicken in town, all slow cooked daily and made to order.

Red bean soya milk

The food speaks for itself and for good reason. Working closely with local suppliers, FA-faH! sources top quality meats from Rivalea, one of Australia’s leading integrated agri-food companies based alongside the Murray River, to ensure hero dishes that are bound to please.  

Double happiness: Char Siew and Roast Chicken

FA-faH! cooks up one of the better renditions of the popular hawker-style roasts. We tried two of their roasts, the Char Siew and Roast Chicken – both were absolutely delicious and tasted authentic. Each slice was juicy, tender and bursting with flavour. 

In addition to roasts, the menu serves up an eclectic mix of Chinese inspired dishes including Oodles of Noodles, nourishing and healthy hot soups like Scallop Chicken Soup and Apple Chicken Soup, rice dishes such as Char Siew Fried Fahn and Cereal Fried Fahn, and side plates including Black Pork, Crispy Eggplant, Long Beans and the classic Sweet and Sour Pork.

Village tofu

The village tofu was beautifully simple and delicious. It had a lovely crisp exterior and soft delicate interior.

Pork Hock 

Slow cooked over 24 hours to optimize the perfect balance of muscle, fat and crackle

The pork hock was legendary. It combined amazingly crisp pork hock skin, intensely flavoured with rich Asian style master stock, with delectably succulent pork and an intoxicating array of sauces and garnishes. Assembled similarly to a san choi bao, a lettuce cup is used as a “base” and then layered with sauce before adding some pulled pork hock and finished off with some garnish.

Black pork noodle

Sticky black caramalised pork in noodles

The beauty of this dish lay in the incredible sticky black pork belly. Each morsel was bursting with flavour. The pork belly skin was delightfully crispy and the meat was tender and succulent and covered in a luscious caramel sauce. This sauce coated each and every strand of noodle to create a thoroughly appetizing dish.

FA-faH! Is an exciting addition to Melbourne’s food scene. We were impressed by the high quality and taste of the dishes on offer and loved that the menu is very reasonably priced. We cannot wait to return!

Gastrology bloggers dined courtesy of FA-faH!

A round up of this month's hottest foodie news

ST KILDA FESTIVAL SUNDAY 9 FEBRUARY 2014 @ ACLAND ST CANTINA

Personality plus and volume to the max, cohesively chaotic Acland St Cantina, will be serving up Mexican cuisine at its most authentic, robust and passionate all day. Featuring Latin American sips and scoffs (including $5 Lunch Club tacos), specially sourced single origin coffee and artisan ice cream, cross the border into Cantina for all your St Kilda Festival fancies.

Read more about Acland St Cantina here!

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SUNDAY SPINS & SPITS @ ROYAL SAXON

Lazy Sundays at Royal Saxon are back with Spins, Spits and Swallows. Every Sunday the Royal Saxon will be serving up succulent suckling pig panini from the courtyard spit and a special 2 course, Sunday Spit Roast set menu on top of their delicious a la carte menu. 

Buzzing for lunch on a Sunday, the Royal Saxon is a great place to finish the weekend off, especially given the Sunday specials include $5 Quiet Deeds schooners, $5 Coldstream Cider, $10 cocktails. 

Read more about Sundays @ Saxon here.

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IN + OUT - AN EXHIBITION ABOUT DIGESTION

In some cultures, a loud burp at the end of the meal is considered a sign of appreciation but mostly, body by-products, whether they be wind, waste or simply indigestion, are not talked about in polite society.

And this is the very reason why Project Q.U.A.D in association with Bar Di Stasio have curated In + Out – an exhibition of emerging contemporary artists investigating the theme of “digestion" for the St Kilda Festival. 

To launch the exhibition there will be a nine-hour event on Sunday, February 9, at Brightspace Gallery during the St Kilda Festival where you can put your own inner workings to the test. From 2pm treats will be served from Camper Pizza, Frozen Yoghurt, Chido Taco Truck and Lucky Pop Icy Poles. There will also be a selection of drinks available to purchase on the day. 

What: In + Out exhibition

Where: Brightspace Gallery, 8 Martin Street, St Kilda

When: Sunday, February 9, from 12pm–9pm. Exhibition runs until Sunday, February 16.

Exhibiting Artists: ACAB Collective, Emma Barrett, Leon Buynevic, Colby Cannon , Ben Carollo, Nathan Ceddia, Mimi Leung, Ilya Milstein, Rachel Prince, Isobel Stuart + Sukoe

Performing Artists: Eric Demetriou + Jacqui Moore

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THE CHIA CO AUSSIE OPEN VIP PARTY

Home grown success story The Chia Co celebrated 10 years of farming Chia in Australia on 23 January with an Aussie Open themed party. Professional table tennis players entertained Melbourne’s tastemakers as they snacked on a Chia-themed superfood menu, including the newly launched Chia Pod.

Triple M Sports Announcer Jeff Tyler MC’d the event, which was attended by key media personalities, including The Chia Co’s Founder John Foss and his wife Kay Foss. The Chia Pod Airstream proved to be an Instagram success and the winners of the lucky door prizes, Women’s Aussie Open final tickets and Beach Cruiser bikes were the envy of the crowd.

Read more about The Chia Co here.
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DANIEL SPONIAR SNAPS AUSTRALIA'S TOP CHEFS FOR MFWF

Sydney based photographer Daniel Sponiar will soon launch his exhibition ‘Yes Chef!’ for Melbourne Food & Wine Festival. The photographic portrait exhibition showcases some of Australia’s most respected chefs, conceptualising elements of their lives beyond the restaurant kitchen and presenting fresh insight into the venerable men in white. 

Opening night: 6 March, 6:00pm - 8:00pm.

The exhibition runs from 6 - 29 March.

Gallery opening hours: Wednesday - Saturday, 11:00am - 5:00pm.

More information here. 

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VALENTINE'S DAY AT HAMMER & TONG

Image courtesy of Dansk Photography

This Valentine's Day, Hammer & Tong is sharing the love with Executive Chef Simon Ward creating a once off menu created to be shared with your loved one. 

Hammer & Tong will be showcasing a three course menu that is designed for sharing; the perfect way to spend an intimate evening with someone special! Designed to entice the palette, the menu features Coffin bay oysters and complementary bubbles on arrival, followed by courses of Kingfish and Wagyu beef and finishes with a Cherry Ripe Lamington dessert that will win your heart and make your Valentine's Day complete.

Read more about Hammer & Tong here.

Viva Brazil official launch party

Gastrology attended the launch of Melbourne’s newest Brazilian restaurant this week, Viva Brazil. Showcasing the best of Brazilian cuisine, Viva Brazil intends to focus on remaining true to traditional flavours and on the spirit that underpins Brazilian dining.

Brimming with caipirinhas, culture and cuisine, the essence of Viva Brazil is in its fun and lively atmosphere.

At Viva Brazil, various cuts of meat including, beef, pork, lamb and chicken are slowly roasted over custom-built barbeques. Viva Brazil’s traditional rodizio service involves passadors (carving waiters) serving the meat. We sampled a selection of Viva’s barbequed meats at the launch and they were absolutely delicious. Each morsel was cooked to perfection and seasoned beautifully.

Located at 201 High Street, Viva Brazil  reflects the fun and lively culture of Brazilian hospitality and is a welcomed addition to the Prahran dining scene.

Restaurant Review: Syracuse

Location: 23 Bank Place, Melbourne

Phone: 03 9670 1777

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

Cuisine: International, Wine Bar

Overall Impression: 8/10

Conveniently located in one of Melbourne's famous laneways, Syracuse serves exquisitely prepared European and international inspired cuisine.

Ornate archways, soaring ceilings and curving chandeliers set the tone for a modern yet inviting atmosphere, setting the perfect environment of style and fun for after-work drinks or pre-dinner gatherings.

Green strawberry gazpacho, young almonds, cassis 

Executive Chef Hugh Sanderson honours the traditions of classic European cuisine and culture, while infusing them with an upscale, urban energy. The menu reflects the chic and elegant design of Syracuse, as clean, simple flavours take centre stage.

The evolving wine list features 500 wines. We loved that Australian wines are featured prominently.

Cauliflower panna cotta, caramelised yoghurt, green olive, rye 

The Middle Eastern influenced dish of “cauliflower panna cotta" was the highlight of our dinner at Syracuse.  The cauliflower base provided a well crafted combination of earthy flavours and worked in sync with the crunchy green olive and rye and the creamy yoghurt.

Left: Hervey Bay scallop sashimi, yuzu, urchin cream, chicken skin 

Right: Salt cod brandade, smoked egg, fromage vert, zucchini blossom 

Left: Western Australian marron, jamon butter, potatoes, ink 

Right: Smoked duck breast, strawberries, fennel and vanilla, foie gras 

Crumbed pigs tail, quails egg, breakfast radish, sauce ravigote, crispy ear 

The crumbed pigs tail had a crunchy exterior and pigs tail inside had a wonderful melt-in-your-mouth characteristic and was richly seasoned. This dish certainly holds a place on the recommended list.

Left: Violet crème brûlée, passionfruit caramel, passionfruit crispies 

Right: Nicole’s peanut butter parfait, salted peanut caramel, honey and bourbon custard

The violet crème brûlée was a sweet end to our dinner at Syracuse. The rich, smooth, eggy passionfruit infused cream oozed out as we broke through the perfectly formed candy disc.

Hugh’s love and passion for European and international inspired cuisine transcends the plate delivering a memorable dining experience with world-class service and a delightful ambiance.

Gastrology bloggers dined courtesy of Syracuse. 

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.