Restaurant Review: Pure South

Gastrology bloggers dined courtesy of Pure South during our Good Food Month visit.

Location: Shop 2/3 Southgate Avenue, Southbank

Phone: 03 9699 4600

Cuisine: Modern Australian, Steakhouse, Seafood

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

Overall Impression: 9/10

Pure South is a restaurant that offers exceptional modern Australian cuisine to the Melbourne dining scene. The restaurant serves superbly fresh produce, all sourced directly from Tasmania, King Island and Flinders Island.

With Head Chef Ashley Davis heading the kitchen, it is no wonder the food is amazing. Having spent the last decade manning the kitchens of Michelin star restaurants in the UK, Ashley Davis brings a world of culinary expertise and love of Tasmanian produce to his role as head chef at Pure South.

We began our meal with beautifully fresh oysters.  

Both our mains were delicious - showcasing premium ingredients; each perfectly executed with expertly balanced flavour combinations. 

 The premium nature of our Pure South meal was reinforced at its conclusion with delicious desserts.

Our dessert of bay leaf panna cotta, strawberries, strawberry sorbet was of particular note. The panna cotta was a well-executed and enjoyable dessert that was notable for the fresh and sweet fruits and its flawlessly smooth and creamy texture.

Pure South's exceptional menu of fresh and flavoursome cuisine will take you on a culinary journey across the southern islands which will leave you wanting more.

Restaurant Review: Meatmother

Location: 167 Swan Street, Richmond

Phone: 03 9041 5393

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

Cuisine: American, Barbecue

Overall Impression: 7.5/10

  

Meatmother offers some of the best American BBQ that Melbourne has to offer.

Smoked over oak for over 12 hours, the meats have attained a delicious smokey flavour across the board (think sticky ribs, slabs of pork and melt in your mouth beef brisket).

The eatery also offers up a good selection of American and Aussie craft beers which go wonderfully well with the BBQ meats on offer and a selection of true blue American sweet treats.

Highly recommended for any carnivore!

Event Review: Meatopia 2014 @ Middle Park Hotel

Meatopia is a farmer's market-come-street festival, celebrating rare breed and artisan meats, local gourmet produce, Victorian fine wine, boutique beer, cider and classic Aussie rock.

This year's festival was juicier than ever, with fresh new meat Huxtaburger and Fancy Hanks joining the Middle Park Hotel kitchen, to headline an all-star line-up of Victoria's top meat suppliers and providers.

Huxtaburger

The leader of the burger-revolution in Melbourne, Huxtaburger served up their famous burgers and southern fried chicken ribs. 

Huxtaburger with istra bacon

Damn these buns were good. The decadent brioche buns were deliciously melt-in-your-mouth and the ingredients used were of a high quality.

Southern fried chicken ribs with jalapeno mayonnaise 

The fried chicken ribs were well-seasoned and very tasty.

Fancy Hank’s BBQ

Food truck Fancy Hanks celebrates the tastes and techniques of traditional southern style BBQ. 

Their Meatopia menu reflected their love for American style food...

Carolina style smoked whole hog, 100g pulled pork with jalapeno cornbread, apple & pomegranate slaw

 Kansas City style pork ribs 150g with fancy BBQ sauce

The pork ribs were of particular note, imparting a unique flavour that comes only from genuine slow cooking over charcoal. 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.

Middle Park Hotel

With a focus on bringing the best Victorian produce from ‘paddock to plate’, event host, Middle Park Hotel offered an array of carnivorous delights.

Spit roasted Flinder's Island lamb souvlaki, hummus, autumn tabbouleh, tzatziki

The souvlaki was delicious. The juicy lamb was encased in pita bread which was slathered with delectable hummus, tzatziki and fresh tabouleh. 

BBQ St Louis cut pork rib with Newmarket BBQ sauce & peanuts, apple slaw

Left: Tasting plate of the John Dee sirloin, Warialda Belted Galloway bolar blade and Sher Wagyu rump. 

Right: Twice cooked + smoked pork jowl ‘b.l.t.’ sandwich on sourdough w. hot mustard

The tasting plate of the John Dee sirloin, Warialda Belted Galloway bolar blade and Sher Wagyu rump was beautiful. Each cut was cooked perfectly, very tasty and full of flavour.

Images courtesy of Brook James.
Gastrology bloggers dined courtesy of Middle Park Hotel.

Review: Top Paddock | Centonove | Yu-U | Mr Hobson | Locanda

Top Paddock

Located on Church Street in Richmond, Top Paddock is one of Melbourne’s hottest Sunday brunch spots.

There is a lot to like about Top Paddock – relaxed space, great atmosphere and a brilliant breakfast/brunch menu that is different from the norm (in a good way). 

I had the gin and lime cured ocean trout fillet with pickled baby beetroots, potato galette, poached eggs, leaves, goats curt and toast. Each element was cooked beautifully and came together very well.

The only problem is the no booking policy - you wait an hour for a table – something I’m definitely not a fan of. But if you’re not like me and don’t mind waiting in line, then you’ll be rewarded for your patience.

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Centonove

One of Melbourne's culinary institutions, Centonove aims to please and does.

We loved the modern techniques and traditional Italian flavours from each dish. Everything was executed very well.

A gem of a place, it is no wonder Centonove has gained the acclaim it has.

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Yu-u

Yu-u is as authentic an izakaya experience as you will get outside Japan.

The food is prepared with the utmost precision and the sashimi is amazingly fresh. The location is very hidden but it is well worth the search!

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Mr Hobson

Set in a prime location, Mr Hobson boasts fabulous views.

The food is executed reasonably well. Our visit was however tainted as we realised the next day that we had been overcharged. We sought to rectify the situation with the restaurant but they unfortunately refused to refund us the overcharged amount.

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Locanda Steakhouse

The food is of a reasonable quality and the prices reflected are "higher end of town". We were reasonably pleased with the food but thought the service left much to be desired. We looked for assistance when it came time to pay the bill but found it frustrating getting any attention. Finally, one of us mustered up the courage and walked up to the bar where there were a few wait staff chatting and asked to pay our bill. We then left the restaurant and were chased down the road by another staff member shouting that we had not paid our bill. We quickly showed our receipt for the meal. Bizarre. 

Tasting plates at Southgate: Tutto Bene | Waterfront

As part of the Melbourne Food and Wine Festival, we were invited to discover a couple of delicious tasting dishes at Southgate’s participating restaurants, inspired by the festival theme of water.

Tutto Bene

Location: Shop M28 Southgate Plaza, Southbank

Phone: 03 9696 3334

Cuisine: Italian

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

“Tutto Bene” is an Italian phrase that translates literally to “everything’s good”. Our previous visits to Tutto Bene suggest that it is a highly appropriate name - one which evokes memories of the warm familial atmosphere, of the consistent excellence of its cuisine and, inevitably, of their revered risotto.

As part of the Southgate Fiesta, Tutto Bene served up their interpretation of Acqua Pazza. Meaning ‘crazy water’, this dish originated from fishermen of the Neapolitan area, who would sauté their catch of the day in seawater together with tomatoes and extra virgin olive oil. 

Tutto Bene’s version of Acqua Pazza was stunning. Living up to its picturesque presentation, each element of the dish was perfectly cooked and absolutely delicious – the seafood tasted fresh and the light, fragrant broth had a lovely depth of flavour. 

Acqua Pazza - a selection of seafood poached in a lightly herbed broth.

As always, our meal at Tutto Bene was of excellent quality. With a commitment to sourcing organic and biodynamic fresh produce and wine and brilliant execution, Tutto Bene showcases traditional Italian cuisine with stunning views of Melbourne’s skyline. 

Waterfront

Location: 3 Southgate Avenue, Southbank

Phone: 03 9686 9766

Cuisine: Seafood, Modern Australian

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

The latest restaurant to have opened at Southgate, Waterfront, is a restaurant with a fantastic ambiance located on the ground level opening to the river promenade.

Waterfront’s four tastes of the sea

As part of the Southgate Fiesta, Waterfront served up a tasting plate consisting of Pacific Oysters from Coffin Bay SA, tempura Queensland tiger prawns with romasco mayonnaise, sashimi salad and a seafood chowder. The seafood chowder was well-made and the seafood was very fresh.

Waterfront is a restaurant which focuses on the fresh 'from the sea' and 'from the farm' to the plate philosophy.

Find out more about what's happening at Southgate here!

Gastrology bloggers dined courtesy of Tutto Bene and Waterfront.

Adriano Zumbo Patisserie Review | Zumbo's Tim Tam creations | Autumn Scarf Dinners | Love from Oriental Venice @ David’s | Bindi rare collection wine event

Location: 12 -14 Claremont St South Yarra
Phone: 1800 858 611
Link: http://www.adrianozumbo.com/
Cuisine: Bakery, Desserts
Overall Impression: 7.5/10

Australian and French-trained patissier, Adriano Zumbo is best known for his elaborate, delicious desserts and has developed a cult following thanks to a debut on MasterChef in 2010.

We enjoyed our visit to Zumbo’s Sydney patisseries and are glad to report that the Melbourne patisserie in South Yarra, which is the newest addition to the Adriano Zumbo family, lived up to expectations.

We tried a few cakes and desserts – all reflective of Adriano’s style – appealing to the eye and quirky. 

The colourful Zumbarons, while not our favourite macarons in Melbourne, definitely are the most interesting and different.

If you haven’t already, this patisserie is certainly one that is worth a visit.

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Zumbo's Tim Tam creations...

In a collaboration sure to whip dessert-lovers into a frenzy, Zumbo has teamed up with Arnott’s Tim Tam to create a limited edition range to celebrate Tim Tam’s 50th birthday. 

Available in stores this March, Adriano Zumbo’s Tim Tam creations include three indulgent new flavours: tantalizing ‘Raspberry White Choc’, seriously addictive ‘Salted Caramel’ and the deliciously decedent ‘Choc Brownie’.

The new range is inspired by Zumbo’s unique and whimsical take on desserts and provides a tempting variation to the classic chocolatey varieties. 

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Social Enterprise Scarf Announces Seasonal Partnership with Kerala

Scarf Community is a social enterprise that borrows top restaurants to provide front-of-house hospitality training, mentoring and employment to refugees, asylum seekers and other young people who face barriers to fair training and employment. 

Scarf mentors work at restaurants such as Cumulus Inc and Mamasita, have operated dinners from restaurants including Union Dining, Markov and Epocha and three quarters of Scarf graduates go on to get jobs at places such as No 35 The Sofitel, Ladro and The Atlantic Group.

Scarf are excited to announce their new seasonal partnership with ethical caterers, Kerala, for their Autumn dinner series, starting on March 17th at Top Paddock, Richmond. The seasonal partnership follows the success of the trial at the end of 2013 which saw dinners book out weeks in advance and record numbers for the season.

Diners can expect Scarf’s Autumn menu to be South Indian influenced without being constrained by tradition typified by dishes such as crispy skin pork belly with spiced chickpeas and green mango curry or desserts like coconut rice pudding with cardamom, pistachios and candied papaya. 

What: Autumn Scarf Dinners

When: March 17 - April 14

Why: Help refugees, asylum seekers and other young people who face barriers to fair training and employment

Bookings: bookings@scarfcommunity.org

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Love from Oriental Venice @ David’s

As part of the Melbourne Good Food and Wine festival David's is hosting a five course dinner with a focus on seafood – mainly prawns.

Capturing all the romance of a city on water, but with a village distinctive Chinese flair, Zhouzuang provides the ideal muse for David’s Love From Oriental Venice feast. 

What: Five course dinner with a focus on seafood

Where: David's 4 Cecil Pl, Prahran

When: Tuesday 11th March, 7pm - 9.30pm

Costs: $45 or $65 with matched wines.

Bookings: (03) 9529 5199

Read more about David's here.

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Bindi Rare Collection Wine Event

Renowned winemaker, Michael Dhillon is hosting an exclusive and intimate long lunch showcasing rare vintages matched to a bespoke 5 course reversed degustation, designed by Cory Campbell.

View menu here.

Review: Sakura Kaiten Sushi | Fairfield Park Boathouse & Tea Gardens | Koutouki Cafe | Pud Thai Vs. Pho | China Bar

Sakura Kaiten Sushi

Sakura Kaiten’s sushi train has become a popular and distinctive eating out experience in Melbourne.

Prepared by chefs and instantly send on your way, Sakura Kaiten’s sushi train is a dining encounter that satisfies all types. 

Sakura Kaiten is certainly worth a visit for any avid sushi eater. While we found what was on offer on the pricier side and lacked traditional sushi styles, we enjoyed the modern Japanese fusion take on some of the selections.

Fairfield Park Boathouse & Tea Gardens

Set in an amazing location, Fairfield Park Boathouse is the perfect place to laze the afternoon away. What is on offer is simple but the food is not the main reason for its popularity.

We loved the incredibly friendly service and the coffee is not bad too. With a view like that, it's quite a special spot.

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Koutouki Cafe

Koutoki Cafe is a neighbourhood gem. 

Serving good Greek food in seriously generous portions, in a welcoming environment it is one of our favourite places to visit. The restaurant immediately welcomes you and you feel like you've come home.

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Pud Thai vs Pho

Pud Thai Vs. Pho serves cheap, cheerful and delicious Thai and Vietnamese cuisine. Located on lovely WTC South Wharf, the restaurant allows for BYO too. 

A brilliant place to catch up with friends that won't break the bank. 

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China Bar

China Bar is a family-friendly, all you can eat Chinese eatery. The desserts are not great, but the savouries are of a pretty good standard. We enjoyed the roasts in particular.

Where quantity is a quality in itself, China Bar reigns supreme. All in all, a great place to stuff your face.

Event: Cupping with Charlie Lovett

Charlie Lovett is on a mission to rid the world of bad coffee, by roasting quality and carefully sourced beans and educating the public with their coffee cupping sessions.

Gastrology were delighted to attend Charlie Lovett’s Coffee Cupping Session where our senses were awaken  by the flavours and aromas of coffee beans. 

At the session, we joined roaster, Adam Brady and fellow coffee enthusiasts for an intimate experience, where we participated in the practice of observing the tastes and aromas of brewed coffee.

The coffee cupping experience was both educational and fun. We found ourselves deeply sniffing  coffee and loudly slurping it too! 

Located by the Yarra’s edge, Charlie’s cupping sessions are the very first of its kind in South Wharf. Come along and discover a reason to hold your coffees near and dear. All the food is prepared on site and the coffee is available in a variety of ways. There’s the Charlie house blend, the single origin and also micro lot offer.

What: Twilight Coffee Cupping Session

Where: Charlie Lovett, 43 South Wharf Promenade, South Wharf

When: Runs every Friday between 6 to 7pm

Bookings: Contact Adam Brady (Roaster) at 96966886 or adamb@charlielovett.com.au

Cost: $30 pp - includes a choice of sample coffee pack and informative 1 hour session on coffee beans.

Restaurant Review: Twee's Hut

Location: Shop 26 343 Little Collins Street, Melbourne
Phone: 03 9917 2017 $
Link: http://tweeshut.com.au/
Cuisine: Asian, Vietnamese
Overall Impression: 7/10

Twee’s Hut’s mission is simple: to serve authentic Vietnamese fare under $10 in a contemporary setting. 

The menu is authentic, affordable and takes you on a trip around Vietnam, all the way from up north to down south (from Grenades (rice paper rolls) to Bombs (vermicelli noodle bowls, or bún).

Captain Baguette

Freshly made Captain Baguettes, also known as bánh mì, come lathered in pâté (picked up by the Vietnamese during the French invasion), vegies and your choice of everything from vegetarian to traditional pork meatballs.

Soul Bowl

Signature dish, Twee’s Soul Bowl, (available dry or in soup) is a combination of egg noodles, dry rice noodles, pork, prawn, quail egg, lettuce, fried shallots, spring onion, coriander and peanuts and served with Twee’s special prawn cracker, fresh lemon and chilli.

Twee’s Hut menu also features 100 per cent natural, freshly squeezed Fru‐G Lifter juices. Each purchase of a Fru-G Lifter results in a charitable donation that goes towards improving the lives of others. 

With favourites such as Pa Pa Pho and Ma Ma Spicy Beef (spicy beef noodle soup, or bún bò hue) coupled with speedy and friendly service Twee’s Hut is a winner.

 

Gastrology bloggers dined courtesy of Twee's Hut.

Product Review: uTaste

uTaste is a decadent collection of gourmet treats sourced from Australia's top producers, boxed and delivered to subscribers on a monthly basis. 

Each month uTaste will scour the country for deliciousness, box it up and ship it to offices and homes across the country. Subscribers pay a small monthly fee of $29.00 (plus shipping) and in return receive a regular delivery of decadence. Boxes will feature the best of the best; chocolates, wines, macarons, cheese, coffee, teas, cupcakes and whatever else can be found in this great world of deliciousness.

uTaste is part of GOOD44.com. GOOD44 is a marketplace for specialty food and wellness producers. Great producers set up online shop fronts making it easier than ever to access the growing community of top local specialty producers.

We loved our February uTaste box which featured the following goodies:

• Baylies of Strathalbyn | Rosemary Lavash 
• The Spice Peddler | Lemon Pepper Seasoning
• Riverina Grove | Gusto Chilli Salsa
• Gourmet Lovers | EVOO & Balsamic Vinegar
• Cairns Highlands Tea | Misty Mountains Tea
• El Cielo | White Corn Tortillas

We particularly enjoyed the Misty Mountains Tea. An elegant and fine Tea, the tea is grown on volcanic hillsides draped in misty clouds. Only the first new tender tips and bud of each tea plant are carefully picked to create this rare and delicate tea.

What: Fine producers all together in one box delivered to your door

How: Subscribe online here

Costs: $29 per month (plus shipping)

Gastrology bloggers sampled the product courtesy of Good44.

Event: Meatopia Festival [Sunday 2nd March, 12pm – 4pm]

Meat-lovers rejoice! Meatopia returns to the Middle Park Hotel this Sunday!

This year's festival promises to be juicier then ever, with fresh new meat Huxtaburger and Fancy Hanks joining the MPH kitchen, to headline an all-star line up of Victoria's top meat suppliers and providers.

Meatopia is a farmer's market-come-street festival, celebrating rare breed and artisan meats, local gourmet produce, Victorian fine wine, boutique beer, cider and classic Aussie rock.

What: Meatopia 

When: Sunday 2nd March, 12pm – 4pm 

Where: Middle Park Hotel, 102 Cantebury Rd, Middle Park

Costs: $60 - Includes 3 dishes + 3 drinks + additional tastes from local suppliers and producers
Buy tickets here! 

Product review: Love Beets

Australian grown baby beetroot is now available in a new, convenient format – Love Beets.

Love Beets is produced by an Australian family-owned and operated business. The packs are filled with ready to eat 100% peeled and cooked beetroot and contain no sugar, salt or additives - which makes it a really convenient way to add this super food to any dish!

Love Beets are available in major supermarkets, independent supermarkets and greengrocers and will costs you approximately $3.00 for a 250g pack. 

No more purple fingers (all the hard work is done!). Find some delicious Love Beets recipes here:

http://www.lovebeets.com.au/recipes.aspx

Gastrology bloggers sampled the product courtesy of Love Beets.

Event: Southgate Fiesta - Melbourne Food and Wine Festival (plus wine tasting tips by wine curator, Lyn Gent)

Southgate will be kicking off the Melbourne Food and Wine Festival with a day of food, wine and music! Be part of a riverside food and wine celebration in the heart of Melbourne at the Southgate Fiesta.

From 12noon – 6pm, discover delicious tasting dishes at Southgate’s participating restaurants, inspired by the festival theme of water. Purchase a tasting plate for only $15, and receive a complimentary wine tasting voucher* to enter the boutique winery area on the promenade from 3pm – 8pm.

Up to twelve boutique Australian wineries will be showcased on the Southgate promenade, offering wine tasting from 3pm – 8pm**, as the sun sets over the magnificent city skyline.

There will be free wine education sessions throughout the afternoon on Southgate’s upper level, as well as musical entertainment on the promenade.

As evening settles in, head up to the Southgate Cinema from 8pm and enjoy free foodie screenings, providing a magnificent and festive backdrop to celebrate the best of Melbourne’s food and wine. Southgate Fiesta will be held on Saturday 1 March 2014 from 12pm – 8pm as part of the Melbourne Food and Wine Festival.

*Wine tasting vouchers are limited to one voucher per person per tasting plate. Patrons must be 18 years of age or older to enter the wine tasting area.

**Last entry into wine-tasting is at 6.30pm.

Date: Saturday 1 March

Time: 12:00pm-8:00pm

Where: Southgate restaurant and shopping precinct

What: Tasting plates at Southgate restaurants, boutique winery tastings, wine education sessions. Music on the promenade and a foodie film screenings at Southgate Cinema from 8pm.

Cost: $15 tasting plates are inclusive of a wine tasting voucher to taste wines from some of Australia’s celebrated boutique wineries and meet the wine makers. Wine education sessions and the Southgate Cinema foodie films are both free.

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Five Tips on how to taste wine and not alienate people

by Lyn Gent, Southgate Fiesta wine educator, trained sommelier and food technologist. 

1. There is no need to hold your glass on an angle when being served wine. It won't make any difference to the amount of 'head' your wine 'won’t' get.
2. Hold your glass like a normal person, by the stem. You can hold the base between your thumb and index finger, but it's easier to wear a badge that says, "I really want you to think I'm a wine expert."
3. We all like to swirl and sniff before tasting. Drawing the aromatics up into our olfactory bulb. We only have one, and both nostrils lead to it, so put your whole nose into the glass, not one nostril at a time.
4. A little bit of knowledge is a good thing or can make you sound pretentious. Be judicious with your " fluttering of Damson plum with a whimsical hint of smoked pomegranate essence."Don't judge people who love cheap wine, they're probably happier and richer than you.

Find more information on the Southgate Fiesta here!

To enjoy the amazing wine tours Perth has to offer visit  http://www.dvinetours.com.au/ just 25 minutes from the city centre.

Media launch of the Noosa International Food and Wine Festival 2014 @ Union Dining

Location: 270 Swan Street, Richmond 

Phone: 03 9428 2988  

Link: http://www.uniondining.com.au/ 

Cuisine: European, Modern Australian

Recently, Gastrology bloggers attended the launch of the Noosa International Food and Wine Festival 2014 at Union Dining. Jim Berardo, founder and director of the festival, was thrilled to announce the most exciting and comprehensive line-up to date as this world-class festival continues into its eleventh year.

Well regarded for their warm hospitality and hands on approach, Union Dining offers a provincial dining experience that evokes the brasseries and trattorias adored by chef Nicky Riemer, with a distinct Melbourne identity. The menu combines traditional and contemporary European fare. 

The lunch was held at the top floor of Union Dining - the Wine Room. Furnished with oak barrels, the area is spacious, elegant and exudes an air of calm. The wide windows present views of bustling Swan Street and allow the sun to trickle in.

Pastis cured Huon Atlantic salmon, soft egg, horseradish cream, salmon roe

The cured salmon was the highlight of our meal. Complemented with a savoury horseradish cream and salmon roe, this was a well formulated dish of bold and vibrant flavours.

Hopkins River beef blade tagine, pickled cauliflower, coriander & dukkah salad 

The texture of the beef blade was excellent, falling apart at the touch of a fork. The flavours of the dish were subtle, drawing attention to the pickled cauliflower which complemented the aromatic coriander and dukkah salad.

Yoghurt & buttermilk panna cotta, raspberries, mint & pomegranate 

Under the guidance of Head Chef Nicky Reimer, Union Dining offers a memorable dining experience that focuses on fresh and local produce. It was the perfect backdrop for discussing food and wine* and most importantly, for getting excited about this year's Noosa International Food and Wine Festival!

Read more about the Noosa International Food and Wine Festival 2014 here.



*including whether food bloggers should be able to deduct food expenditure on an apportionment basis per Ronpibon Tin NL v FC of T (1949) 78 CLR 4.

Event: eat.drink.westside

eat.drink.westside is proudly presented by the Maribyrnong City Council and forms part of this year's Melbourne Food and Wine Festival - Australia's internationally acclaimed celebration of food and wine.

The eat.drink.westside program unveils a host of local events from 28 February to 16 March 2014 that reflect the inner west's rich cultural diversity and love of food.

To promote Eat.Drink.Westside, we were taken on a wonderful tour of Footscray. Our tour started at 1+1 Mandarin Dumpling, where we had a taster of one of the festival events, "Steamed Silk Road Delights". 

The lovely Amy of 1+1 guided us through how to make traditional Western Chinese lamb dumplings.

We loved the lamb dumplings (which we devoured for dinner). The dumplings were filled with a dense pocket of finely minced lamb, onion and spring onions. The medium-thickness skins had a lovely chewy texture which we enjoyed. It is no wonder, 1+1 Mandarin Dumpling is well regarded as one of Melbourne's best dumpling purveyors. 

Our tour concluded with a gorgeous Ethiopian feast at Dinknesh Lucy.

Our feast featured beautiful house-made injera bread and a host of Ethiopian delights. Each dish was full of flavour and absolutely delicious.

After the decadent feast, we participated in a traditional coffee ceremony. 

Get on board...

eat.drink.westside is part of the Melbourne Food and Wine Festival and offers a festival program that is diverse, delicious, and a fantastic showcase of Footscray and its surrounds.

Get more information about eat.drink.westside and the festival program here and more about Footscray here!

Special thanks to Lauren Wambach from The Footscray Food Blog for being a brilliant chaperone.

Event: Noosa International Food & Wine Festival 2014

Thursday 15 to Sunday 18 May 2014 sets the time to celebrate the next Noosa International Food and Wine Festival.

Over 250 invited chefs, producers, winemakers, entertainers and media will descend on Noosa and its iconic surroundings to join foodies from all over the world to party and celebrate the good things in life. 

Highlights of the 2014 Festival will include: 

1. Foodie Fandango Opening Concert. A delectable confection of mouth-watering music will be served up by musical ‘chefs’, David Hobson, Taryn Fiebig, Jud Arthur & Guy Noble, accompanied by the fabulous Queensland Virtuosi Orchestra, 
2. A fun Sixties Beach Party on iconic Noosa Main Beach. Patrons will slip on their 60s gear and Twist, Mash Potato and Limbo the night away to the Beach Boyz cover band in the Qantas Beach Marquee. A retro BBQ will be prepared by six of Australia’s hottest chefs: Jonathan Barthelmess, Colin Fassnidge, Dan Hong, Justin North, Louis Tikaram and Matt Wilkinson. 
3. Two Qantas Seafood Feasts on Noosa Main Beach with Neil Perry AM preparing award-winning seafood with wines from Qantas epiQure. 
4. Two fabulous International Premier Degustations featuring world renowned chefs. 
5. The Platinum Experience –the ultimate way to enjoy the Festival in the prestigious Westpac Platinum Lounge with private bar and concierge. 
6. Australia’s Best Home Cooked Dish. The Festival’s exciting new competition will bring competitorsfrom all over Australia to compete in the Grand Final for over $23,000 in prizes including atrip for two to London. 
7. The spectacular entertainment line-up will see festival-goers enjoying a broad range of music including classical, pop, opera and rock. Amazing X-Factor winner Dami Im will get the crowds partying at Friday night’s Welcome Party as will great vocalist Paulini on Saturday night. Thomas Crane’s Bohemian Rhapsody will return to cap off Festival fun on Sunday. 
8. The weekend will culminate with a sunset concert performance by Maria Venuti at Noosa National Park’s Lookout and a stunning eight-course Italian feast at Berardo’s restaurant & bar prepared by Lucio Galletto, Guy Grossi , Massimo Mele, Alessandro Pavoni, Tony Percuoco, Giovanni Pilu and Nino Zoccali.

The Sunshine Coast is the perfect backdrop to the Festival offering a myriad of accommodation options from luxury hotels to quaint hideaway cottages. 

A range of ticketing packages are available at www.noosafoodandwine.com.au or by downloading the free Festival Smartphone app. Buy tickets before April 1 and receive a 10% discount on most Festival events. 

Prices

• Daily General Admission prices: $40 (adult); $20 (child) - include Celebrity Chef Cooking Demonstrations, Culinary Exhibits, The Courier-Mail Annexe, Food Critics’ Cooking Competitions and live entertainment. 
• Weekend Gold Pass price: $330 - include entry to the Seppelt and Westpac Hospitality Pavilions and preferential concert seating.

Program and other information

• The full Festival Program: www.noosafoodandwine.com.au/program
• The full line up of visiting Chefs: http://www.noosafoodandwine.com.au/whos-coming/
• Accommodation packages: http://www.noosafoodandwine.com.au/accommodation/  and ‘Stay and Play’ packages: http://www.visitsunshinecoast.com.au/noosa-international-food-and-wine-festival
• Facebook: https://www.facebook.com/NoosaFoodWineFestival

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.