Risotto Heaven - Vicolo Cafe & Risotto Bar

Gastrology bloggers dined courtesy of Vicolo.

While good Italian restaurants seem nearly ubiquitous in Melbourne, good Italian restaurants serving perfectly cooked risotto are not. Fortunately for us, there’s Vicolo Cafe & Risotto Bar, the Moonee Ponds restaurant serving delectable dishes and inspiring risottos.

A selection of starters 

The starting plates at Vicolo are meant to be shared, providing ample opportunity to try several dishes. A favourite was the polpette, a recipe by owner, Maria Larosa’s nonna. 

Risotto Anatra

Braised duck, porcini mushrooms, caramelised onion, roast garlic, sage & pecorino

The Risotto Anatra was irresistible. Served with tender braised duck and earthy porcini mushrooms, the risotto had a beautiful depth of flavour. 

Risotto Nero

Squid ink risotto with calamari, roast garlic & parsley

The rice in the risotto was puffy and al-dente and, coupled with generous amounts of tender squid pieces and a jet black squid ink broth, was rich and headily flavoured.  

Our evening at Vicolo concluded on a sweet note. Both our desserts of sticky date pudding and ricotta cheesecake were delicious.  

Quietly tucked away in Young St, Vicolo is Moonee Ponds Best Kept Secret. The restaurant offers a relaxing family environment and a menu that captures the traditional flavours of Italy and in particular, perfectly prepared and authentic risotto.

Gastrology bloggers dined courtesy of Vicolo Cafe & Risotto Bar.

French-Japanese cuisine @ Miam Miam

Gastrology bloggers dined courtesy of Miam Miam.

Marrying French techniques with Japanese inspired flavours and ideologies, the team at Miam Miam is engineered to deliver a memorable dining experience.

Miam Miam is a French-Japanese fine casual café kitchen and is a labour of love by globetrotting friends with a passion for food. 

Taking much inspiration from kissaten, the age-old Japanese establishment, the dining space is casual and warm with the busy percussions of the kitchen playing in the background. The open space gives a full view of their centerpiece kitchen, living up to its café kitchen name. 

Berries soda

The berries soda was a refreshing summer time drink, with fresh berries and freshly picked mint leaves.

Iced matcha latte with matcha softee

Made from stone-grinded top grade Japanese Matcha powder, mixed with milk and slightly sweetened, topped with a brilliant green Matcha softee it is no wonder the iced matcha latte with matcha softee is one of Miam Miam's best sellers. We loved the delicious and intense matcha flavour and the creamy,yet light softee atop the matcha latte. 

Lobster bisque pasta 

The lobster bisque was beautiful. The bisque had a well-developed flavour profile, courtesy of being made from lobster shells. The pasta was al-dente. The grilled tiger prawn was a delicious addition.

Squid ink pasta

The squid ink pasta was perfectly cooked. Tossed in Extra Virgin Olive Oil, anchovies and squid rings, colored with premium quality Ikasumi powder, we loved the delightful addition of wasabi infused oil which made every mouthful moreish.

Iced coffee 

Bold but very light-bodied, Miam Miam's iced coffee is hand dripped and served in a unique copper cup to keep the coffee ice cold.

Of particular note are Miam Miam's sweet offerings - the souffles and pancakes are certainly Miam Miam's pièce de résistance.

Matcha souffle 

The matcha souffle was picture perfect. Using the same premium Matcha powder as Miam Miam's green tea latte, the souffle was beautifully light and fluffy.

Caramalised banana pancake

The pancakes at Miam Miam are sensational. Fluffy with some real "height", the souffle pancake was adorned with delicious caramel, banana  and served with vanilla softee. We enjoyed the addition of toasted almonds which added crunch and flakes of salt which really brought the flavours to the next level.

Adopting the Japanese ideologies of kaizen and kanban in its food and preparation practices, Miam Miam's kitchen prescribes a practice of continuous improvement which shines through in the quality of their offerings. 

Gastrology bloggers dined courtesy of Miam Miam.

Top 6 treats to get this Easter!

Easter is just around the corner. Here’s a list of our top 6 must-have treats for the festive season.

1. Go retro with T Cavallaro & Sons marzipan Pascal Lambs

For centuries, Sicilians have been giving gifts of Easter lambs. 

Because of its historical and religious significance, Tony (owner of T Cavallaro & Sons) tells us this is one of the most rewarding things they make. Making the lambs reminds him of the days when he would watch his father produce these works of art. 

The moulds were brought to Australia by Tony’s father in around 1941 and would have been used by him since the 1900s.  Dusted lightly with cornflour, the moulds are then filled with marzipan. The larger ones are then filled with a layer of Madeira sponge which is placed just under a fruit mince of sultanas, cherries, orange peel and almond which adorns a third layer within the lambs.

The lambs are then covered with a butter cream to resemble the wool.

What: Pascal Lambs (sizes rangefrom 50 gms to 3 kgs)

Where: T. Cavallaro & Sons is at 98 Hopkins Street, Footscray. 

Price: Varies depending on size

How: Call 9687 4638 to ask for availability or to place an order. 

Read more about T Cavallaro & Sons here.

2. Go mod-Oz with Cafe Vue’s hot cross buns

Cafe Vue offers two delicious varieties of hot cross buns this season. 

Spelt and Cranberry hot cross buns

The Spelt and Cranberry hot cross buns are absolutely delicious. Made from spelt wholemeal flour from Powlett Hill Mill with a selection of sweet dried fruits thrown into the mix, the buns have a lovely hint of mixed spice, ginger and orange. Full of fruit yet, retaining a fluffy and soft texture, these hot cross buns are divine. 

Chocolate hot cross buns

For the chocolate lovers, Cafe Vue’s chocolate hot cross buns are an indulgent mix of orange puree, ginger a hint of mixed spice, and smooth chocolate chips. Threading the delicate balance between bun and cake, these hot cross buns certainly satisfy.

What: Hot cross buns (spelt or chocolate)

Where: Order online or purchase at any Cafe Vue location:

• Cafe Vue 430 Little Colllins Street, Melbourne
• Café Vue 401 St Kilda Road
• Café Vue at Heide 7 Templestowe Road Bulleen

Price: One for $3.50 or 6 for $18

How: Order online here  

3. Not quite molecular gastronomy with Heston's buns

Heston's Lemon Myrtle Hot Cross Buns are just moreish. Filled with plump sultanas, spicy ginger and aromatic lemon myrtle, the buns have a brioche-like texture and consistency and are the ultimate treat.

What: Lemon Myrtle Hot Cross Buns

Where: Coles

Price: 4 for $8

4. Brumby's Nutella hot cross buns - something the whole family will love

For something that both the kids and adults will love, Brumby’s twist on the good old fashioned Hot Cross Bun will be a sure hit.

The tasty Hot Cross Buns are filled with generous amounts of Nutella and baked fresh in store daily. 

What: Nutella Hot Cross Buns

Where: Brumby's

Price: One for $1.30 or 6 for $6.60

5. Spread some cinnamon love with Box of Scrolls

Box of Scrolls have perfected the art of the humble cinnamon scroll. Turning moist, light dough made into fresh, aromatic cinnamon scrolls infused with the perfect cinnamon and filling, it is no wonder Box of Scrolls already have a cult following. 

Their Nutella & Banana scroll is perfect for indulging in the Easter festivities. 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. 

What: Cinnamon scrolls and various variety scrolls
Where: Scrolls can be quickly delivered to most cities around Australia.

Price: Varies. Check our their site for more details - http://www.boxofscrolls.com.au/

Read more about Box of Scrolls here.

6. Easter-themed cakes and biscuits from Michel's Patisserie 

With the Easter bunny’s annual visit fast approaching, Michel’s Patisserie is celebrating the magic of Easter with a range of Easter-themed products like their Party Cake, a delicious Chocolate Sponge Cake topped with milk chocolate Easter eggs, or their scrumptious chocolate flavoured gingerbread Easter Bunny biscuit.

What: Easter-themed cakes and biscuits

Where: Michel's Patisserie

Price: Varies. Check out their site for more details: http://www.michels.com.au/products/


Gastrology bloggers sampled the products for the purposes of this review courtesy of T Cavallaro & Sons, Cafe Vue, Box of Scrolls, Brumby’s and Michel’s Pattiserie.

New Premium Stacked Burgers @ TGI Fridays [April 1 to May 13]

Gastrology bloggers dined courtesy of TGI Fridays (Melbourne Central).

TGI Fridays has taken a page from its own legendary playbook, taking the burger, an all-time American bar and grill favourite, and raising it (quite literally) to new heights.

TGI Fridays has recently introduced a new burger menu that includes the following 5 Stacked Burgers served with freshly-baked, buttery, brioche-style buns:

1. French Onion

Creamy melted Parmesan and Mozzarella cheeses topped with savoury caramelized onions, frizzled onions and drizzled with horseradish sauce.

2. Mushroom chicken mushroom

Filled with crispy breaded chicken breast, melted Mozzarella cheese and horseradish sauce topped with sauteed mushrooms, balsamic onions and battered Portobello mushrooms.

3. New York Deli

Freshly carved corned beef, tart sauerkraut, melted Swiss cheese and Thousand Island dressing topped with an oversized dill pickle. 

4. Philly cheese steak

Thinly shaved rib eye steak, melted Mozzarella cheese, horseradish sauce, and oven roasted capsicum, onion, and mushrooms topped with creamy queso sauce.

5. Twisted Southwest

Our favourite Stacked Burger, the Twisted Southwest has a real “kick”. Topped with crisp Potato Twisters and oozing with melted Cheddar cheese, the burger is filled with freshly made Pico de Gallo, pickled jalapenos and chopped cilantro and finished with warm queso cheese sauce.

We loved that each burger is served with crisp iceberg lettuce, vine-ripened tomatoes, crunchy pickles and sliced onions in freshly-baked buns. The result is an indulgently delicious taste in every bite.

TGI Fridays is an American casual bar and grill that differentiates itself with a unique point of view, promising to deliver an energizing Friday feeling for every guest – any day of the week.

The new Stacked Burger line-up takes TGI’ Friday’s classic burgers to a new level, delivering on TGI Friday’s promise to provide great food to every guest through innovative menu items that highlight freshness and premium ingredients.

These premium stacked burgers will be available until the 13th of May.

Gastrology bloggers dined courtesy of TGI Fridays (Melbourne Central).

The Australian Fitness & Health Expo Media Launch [April 4-6] @ The Colonial Tramcar Restaurant

Gastrology bloggers dined courtesy of The Australian Fitness & Health Expo and The Colonial Tramcar Restaurant.
Location: Tramstop 125 Corner Of Normanby Rd & Clarendon St, South Melbourne
Phone: 03 9695 4000
Link: http://www.tramrestaurant.com.au/

The Australian Fitness & Health Expo, the largest fitness event of its kind in the southern hemisphere, is coming to Melbourne for the first time this weekend. We celebrated the arrival with Melbourne's first healthy breakfast tram.

In conjunction with Melbourne's iconic Colonial Tramcar Restaurant, the Australian Fitness & Health Expo placed a new spin on this much-loved dining option by providing a breakfast menu custom-designed by The Healthy Chef Teresa Cutter.

Operating from a converted vintage tram, The Colonial Tramcar Restaurant has an ambience like no other. The dining “room” has a glowing brass finish and distinctive burgundy livery, reflecting the colonial period. We loved the cosy atmosphere and friendly service. 

As we cruised the scenic streets of Melbourne we enjoyed the healthy custom-designed menu.

The Australian Fitness & Health Expo 

The Australian Fitness & Health Expo will bring to town over 240 exhibitors and more than 30,000 toned bodies who are expected to visit the Melbourne Convention & Exhibition Centre over three days from April 4-6.

From athletes, fitness gurus and weightlifters to exercise equipment, healthy food and clothing, the who's who and the what's what of fitness will be represented across 19,800 square metres offering something for everyone no matter what you like to do to keep fit.

And what do Aussies like to do to keep fit? A recent national survey by the Expo shows that the Gym Workout and Weights are still the most popular choices, followed in rank order by Running, Personal Training, Crossfit and Boxing.

And when it comes to healthy eating:

• 31% increase exercise around Christmas and Easter so they can consume more treat foods
• 34% are currently on a diet
• 42% say diets don't work

The 2014 Australian Fitness & Health Expo will be held from April 4-6 at the Melbourne Convention & Exhibition Centre. The expo is open from 9.30am - 5.30pm daily with Friday open.to only those who work within the fitness and health industry. 

For more information visit www.fitnessexpo.com.au and follow facebook.com/AusFitnessExpo and twitter.com/austfitnessexpo for updates on features and products.

What: The Australian Fitness & Health Expo Launch

When: 4 - 6 April 2014

Cost: If you work in the industry, it's free to enter on the Friday if you pre-register online or you can pre-purchase a weekend pass for $20. General visitors can pre-book tickets online ($30) and and avoid the queues.

Cecconi's Flinders Lane Restaurant & Cellar Bar re-launch

Gastrology bloggers dined courtesy of Cecconi's.
Location: 61 Flinders Lane, Melbourne
Phone: 03 8663 0500
Link: http://www.cecconis.com/
Cuisine: European, Italian, International
Overall Impression: 8.5/10

Cecconi's Flinders Lane Restaurant & Cellar Bar re-launched on 26 March 2014, with its own personality and ambience to match. 

A modern Italian restaurant where food, wine, service and atmosphere blend beautifully together, Mollard Interiors was briefed to create a contemporary yet authentic Italian space for the Cecconi's Cellar Bar. 

We loved the new redesign. With a colour palette that was restricted to black, white and copper while incorporating varying textures and tones to create contrast, the space felt familiar, warm and contemporary while reinforcing the fact that Cecconi's is a long-standing family run business. 

The luxe, dark and clubby basement space of Cecconi’s boasts one of the more theatrical kitchens in Melbourne – wide-open and centre stage.

The white wash timber tables with copper edging - made by Don, Maria's husband, combined with the black bentwood chairs, low black dome pendant lights and copper wall lights, create an inviting space. 

Patrons are reminded that Cecconi's is an authentic Italian restaurant by the wall of family photos, and some of the produce they use displayed in black steel carriageways above the bar and open kitchen. 

Risotto, freshly shaved black truffles, parmesan, truffle oil 

Matched with: 2013 Bellvale Pinot Grigio Gippsland, Vic 

Generous amounts of freshly shaved black truffles adorned the plate.  The fresh truffle provided a sweetness and depth of flavour to the risotto which was enhanced by the fragrant truffle oil. It was a wonderfully flavoursome, decadent and rich risotto.

Chatham Island Blue Cod, confit tomato, fennel, fried zucchini flower, aged balsamic 

Matched with: 2010 Bellvale ‘Athena’s Vineyard’ Chardonnay Gippsland, Vic 

The Chatham Island Blue Cod was well cooked. The batter encasing the zucchini flower was ethereally light and very crisp.  Combined with the sweet fennel and the slightly tart confit tomato – the dish was a delight to eat.

Twice cooked duck, sweet potato puree and lime 

Matched with: 2012 Bellvale Pinot Noir Gippsland, Vic 

The duck was cooked to perfection.  The lime cut through the sweetness of the potato puree providing a dish with well-balanced flavours.

Serenaded by Emma Birdsall

Caramel pannacotta, wild fig cake, macadamia ice cream 

Matched with: 2013 Montevecchio Moscato by Chalmers Heathcote, Vic 

The visually attractive pannacotta was a layered creation of melt in your mouth pannacotta, wild figs, crumble and macadamia ice cream. Absolutely delectable, this dessert was a masterclass in textural balance and layered flavour.

Taking great pride in using only the freshest ingredients available, including their own home grown vegetables from the family farm, Cecconi’s new menu is one to behold. 

Images (with the exception of the caramel pannacotta image) courtesy of Tim O'Connor of http://www.timoconnorphotography.com/.

Banh Mi Masterclass @ Ba'get | Recipe: Vietnamese Pickles

Gastrology bloggers dined courtesy of Ba'get.
Location: 132 Russell Street, Melbourne
Phone: 03 9988 4130
Link: http://www.ba-get.com/
Cuisine: Sandwiches/Subs, Vietnamese
Overall Impression: 8/10

Melbourne's love affair with Asian street food continues to grow with the opening of a new traditional Vietnamese Banh Mi establishment, Ba'get in the heart of the CBD.

Ba'get brings together crusty, fresh baked bread with authentic house-made charcuterie, grilled meats, pickled vegetables, pate, Asian herbs and fresh chillies to create an all-encompassing flavour and texture sensation.

Ba'get is the brainchild of Duy Huynh and his family who have been in the Melbourne food industry for over 21 years.

Ba'get is the real deal – Vietnamese street food with its heart firmly located on the banks of the Mekong Delta. The banh mi are made using age-old family recipes that have been perfected over several decades.

We loved the freshness, balance and authenticity of Ba’get’s banh mi. 

We were also given the opportunity to make our own Ba'get baguettes...

Baked hourly, the baguettes are consistently delicious and ingredients are carefully selected to achieve the perfect texture and flavour balance.

Ba'get’s menu featues a wide array of authentic Banh Mi including: traditional Classic hams, Grilled Lemongrass Pork, Pulled Chicken, Buddha's Tofu, Rich Tomato Meat Ball and Grilled Lemongrass Chicken as well as more modern flavours such as leg ham and salami; all lovingly made to order to ensure uncompromising freshness. Ba'get also offers Vermicelli bowl versions of Banh Mi flavours as a gluten free option.

Lovers of caffeine will not be forgotten - they will also be serving up potent quantities of cà phê sữa đá - traditional Vietnamese coffee as well as hot, flaky pork puffs, Vietnamese sesame donuts and a selection of tantalising pastries including Cassava Cake, Coconut and Durian Buns.

Bata's interior is also reflective of Banh Mi's origins, resembling a Vietnamese streetscape; complete with overhanging power lines, splashes of luscious red and turquoise complete with French architectural finishes, referencing its colonial past.

Scrawled in calligraphy across the store's feature wall is an ancient Vietnamese poem; a mantra to the authenticity that Ba'get aims to achieve which rougly translates to:

“Half-truths are never true, nor can true love ever come in halves”

Recipe: Vietnamese Pickles 

Ingredients 

Vegetables

1 x large carrot

1 x daikon

peeled and cut into matchstick battons

Pickling liquor

1 cup of vinegar 1/2 cup of water 1 tb sugar

1 tsp salt

1 clove of garlic sliced

1 bird's eye chilli split in quarters 8 pepper corns

Method

1. Sterilise a jar by placing in a 100c oven for 10 mins, or rinse with water and place in microwave for 2-3 mins, or on a hot dishwasher cycle
2. Peel and cut vegetables into match stick battons — set aside in a bowl
3. In a saucepan, heat the pickling liquor ingredients until boiling, and remove from heat.
4. Pour the pickling liquor onto vegetables and combine well.
5. Transfer to sterilised jar and store in the fridge for up to 4 weeks
6. Always use clean chopsticks to serve pickles

Serving suggestions

Serve with grilled lemongrass pork on rice, in vermicelli bowls, in salads or as an accompaniment to meat or curry dishes where you want to add freshness and zing. Great served with crispy roasted pork belly, and hoi sin. And essential of course, in Banh Mi.

Gastrology bloggers dined courtesy of Ba'get.

Event: Wyncity Launch @ Point Cook

Gastrology attended the event as guests of WYNCITY.

Gastrology attended the media launch of WYNCITY over the weekend. WYNCITY is a brand-new world-class bowling and family entertainment centre which has just opened in Point Cook.

Offering the latest in tenpin bowling, world-class Laserforce laser tag, bumper cars, pool tables, mini golf and an amazing range of arcade games, WYNCITY is Australia’s newest venue for action-packed indoor recreation.

A short stroll from Williams Landing train station, WYNCITY is a multi-configurable 6000m² venue for both public entertainment and private functions.

Owned and operated by the Scolaro family, WYNCITY has been an iconic bowling and entertainment centre in Werribee for the past 30 years. The family’s decision to expand and move their successful business to the new Point Cook site has been five years in the making.

Designed by the renowned BB Design Group and incorporating murals by famed Canadian artist Trev Fury, the leading-edge Point Cook venue positions WYNCITY at the forefront of family entertainment in Victoria.

Combining the latest interactive entertainment technology sourced from across the globe with the Scolaro family’s expertise in leisure management, the new WYNCITY will draw crowds from far and wide.v

WYNCITY’s 24 lanes of QubicaAMF tenpin bowling feature 42-inch monitors, iPad scoring systems with Facebook check-in, latest PlayStation-like bowling games, built-in cameras and are serviced by virtual waiters. It will be bowling your way.

The Laserforce arena provides guests adrenaline-packed adventure. With capacity for 24 people per mission, WYNCITY’s technologically advanced laser tag is complete with awesome props, easy-to-use weapons and a pumping soundtrack.

Among the range of arcade games at WYNCITY is Australia’s first ever Time Freak attraction, a thrilling race against the clock in a vibrant UV-coloured room.

Spread over two levels, WYNCITY offers activities for everyone from small children to adults and offers facilities for kids’ parties and adult birthdays as well as corporate events and conferences for up to 70 people.

The new location includes a full service restaurant bar facilities featuring wood-fired pizza. WYNCITY has parking for up to 85 cars and is easily accessible by public transport. The venue is only a five-minute walk from Williams Landing train station, which is a 30-minute journey from Southern Cross Station.

Gastrology bloggers visited WYNCITY as guests.

Hop Harvest 2014 - Hop-inspired degustation dinner @ Circa The Prince

Gastrology bloggers dined courtesy of Hop Harvest 2014 and Circa The Prince.

Gastrology attended an exclusive hop inspired degustation dinner at Circa recently where we enjoyed a bespoke menu designed by leading chef Ashly Hicks. The menu showcased natural flavours and complemented a range of beers selected by Lion master brewer, Peter David.

Led by the Beer Pilgrim, guests escaped on a journey through Tasmania’s luscious hop fields, expressed by a selection of surprising and delicious taste combinations – the fruits of this year’s bountiful hop harvest. 

Leading chef Ashly Hicks, Executive Chef at Melbourne’s Circa restaurant took the art of food and beer matching a step further, through an innovative approach by incorporating hops as an ingredient in the menu presented to us.

As Australian hops are receiving world-wide acclaim by brewers and beer lovers alike, and with the annual hop harvest taking place this month, there was no better time to wet our whistle by celebrating hoppy beers from near and far.

Ashly's menu brought our appreciation of beer to new heights while showcasing his technical genius in food pairing and preparation.

Heritage beetroots roasted in hops with barley curd & malted onions

Beer match: Pilsner Urquell, Beck's

The sweet beetroots complimented the smokey and savoury flavours of the roasted hops. The hops added a beautiful textural element to the dish. We thought the Pilsner Urquell matched this first course the best, with its biscuit and whole-grain cracker characteristics.

Blue cod with summer leeks, truffle and roasted hop broth

Beer match: James Squire The Constable Copper Ale, Spitfire Kentish Ale

The blue cod was an outstanding course. Superbly cooked, the piece of white fish was succulent and sweet. Its delicate ‘melt in your mouth’texture was sensational. The flavours were subtle and earthy. We loved matching this course with the Spitfire Kentish Ale which was a beautifully balanced beer with aromatic allure.

Robbins Island Wagyu with mustard, marrow & onion juice

Beer match: Little Creatures Pale Ale, Knappstein Reserve

The wagyu was cooked to perfection and matched both the Little Creatures Pale Ale and Knappstein Reserve well. The Knappstein was particularly interesting. Possessing wine-like balance, it had intense fruity characters of citrus and melon. The honeyed malt and hop finish made it the perfect accompaniment to the equally sweet onion juice and flavoursome wagyu.

Chocolate mousse with cherries, cocoa & shortbread

Beer match: Seven Sheds St Ella IPA, Feral Hop Hog

The hop-inspired degustation ended on a high with a decadent and absolutely stunning chocolate mousse. We found the Feral Hop Hog the perfect match for this dessert as it cut through the richness of the mousse with its aggressive bitterness and dry finish while complementing the sweet cherries with its citrus aroma. It was a commendable end to the dinner.

Left to right: Tim (the Beer Pilgrim), Peter David (Lion Master Brewer)

Over the course of the dinner we learned quite a number of interesting facts about Australian hops and how their unique flavour profile make them highly sought after in both local and overseas markets. This year’s hop harvest has been a hotbed of international interest, with approximately 60 per cent of the local crop earmarked for export.

Lion Master Brewer, Peter David, said while Australian hop varieties are gaining popularity in international markets, they are also warranting attention here at home because of their distinctive hop flavour and aroma.

According to Peter, the distinctive Australian lifestyle means that beer is arguably the perfect beverage to complement a meal. Hops have the ability to enhance the flavour and aroma of food, so matching food with beer can transform something ordinary into a memorable dining experience. We could not agree more.

Food and beer pairing unearths a natural approach to fine dining and beer appreciation which we love and hope will become more commonplace.

Images courtesy of Rob Daniel Photography.

Month of The Prince @ Acland St Cantina - Taco Tuesdays | Cantina Crab Shack Thursdays and MORE... [April 2014]

Location: 2 Acland Street, St Kilda
Phone: (03) 9536 1175
Link: www.aclandstcantina.com.au
Cuisine: Mexican
Overall Impression: 9/10 

Clear your schedule, prepare the palate, polish your crown and get set for a festival of the senses as the Prince of Wales celebrates Month of The Prince in April 2014. Not only does April see the arrival of Prince William and Kate Middleton to Australia, but it also sees a hive of activity invade the iconic Prince of Wales complex in St Kilda, with a spate of feature events, exclusive guest-chef dinners, street festivals, live performances, lunch specials and accommodation packages available throughout the month.

Our all-time favourite Mexican haunt, Acland St Cantina celebrates "Month of The Prince" this April with lots of exciting foodie specials.

Cantina Crab Shack - Every Thursday in April

Every Thursday, Acland St Cantina’s Crab Shack will feature an evolving menu of deep-sea delights from everyone's favourite crustacean.  Clamp your claws around spanner crab tostadas, soft shell crab tacos and stuffed zucchini flowers. 

What: Cantina Crab Shack

When: Every Thursday in April

How much: $25 for 3 Baja California-inspired crab bites;  $50 for 3 bites + Veracruzbraised whole blue swimmer crab

Taco Tuesdays - Every Tuesday (duh!) in April

Every Tuesday, Acland St Cantina will be offering up some Mexican delights, all wrapped up in a soft tortilla.

What: Taco Tuesdays

When: Every Tuesday in April

Cost: $20 for 5 tacos; $10 margarita specials 

Read our review of Acland St Cantina here.

Other highlights include...

Savages and Hicks, Circa The Prince, Monday 7th April

Sydney’s chef of the moment, Brent Savage from Bentley Restaurant + Bar, join’s Circa’s Ashly Hicks to showcase a night of outstanding seasonal produce and flavor-forward fare with a five course menu. Wines will be matched by Bentley sommelier Nick Hildebrandt and Circa’s Sally Humble.

Tickets: Priced at $195 including 5 courses + matched wine.

Circa Through The Ages, Tuesday 15th April

A degustation dinner that will bring together some of Circa’s most memorable heads chefs, who will each prepare a dish from their time in tenure. Guest chefs include Matt Wilkinson, Philippa Sibley, David Moyle, Jake Nicolson, Ashly Hicks and Stephen Burke. Wine matched by past and present Circa sommeliers including Sally Humble, Chris Crawford, Matt Brooke and Sarah Ward.

Tickets: Priced at $165 including 5 courses + matched wine.

Street Feud, The Deck, Sunday 27th April

A street food stand-off between Melbourne’s sticky finger specialists on The Deck at Circa, including Hanoi Hannah, Saigon Sally, Charlie Dumpling, Acland St Cantina, Newmarket Hotel and more. Street Feud invites the public to scoff and score Melbourne’s favourite side-walk serves.

Tickets: Priced at $39 including a dish from each participating vendor

Lunch Like a Prince, Circa, April

Circa invites you to lunch like a prince on a poor man’s budget with a $25 two course menu + wine, available every Monday to Friday in April.

Live Music, Prince Bandroom and Prince Public Bar

Keep your ear buds on a high post Grand Prix, as April cranks up the decibels with huge local and international acts rocking the Prince Bandroom, including The Fratellis (April 4), Kodaline (April 5), Michael Franti & Spearhead (April 16), Devendra Banhart (April 17) and Yacht Club DJÕs (April 18). Get down and grungy at the Prince Public Bar with free live gigs by Drunk Mums, The Mighty Boys, Mimi V and Denver Maxx on April 4, plus a formidable line up including Gossamer Pride, Harvey Cartel, The Tarantinos, Papa G & The Starcats and Arthur Penn & The Funk Ten on April 26.

Live Like A Prince, The Prince Hotel

Live like royalty at The Prince Palace (Hotel) for stays in April, with a regal accommodation package that includes twin share accommodation, dinner for two at Circa, royal cocktails for two at Circa Bar and breakfast for two at Acland St Cantina.

Package Price: $450 per couple.

Check out more information on Month of the Prince here. 

Tunes & Tapas @ Sooki Lounge

Gastrology bloggers dined courtesy of Sooki Lounge.

Sooki Lounge opened its doors late last year. The venue is baroque-themed and has a relaxed vibe, setting itself apart by offering a unique hangout spot for locals in the area.

Prior to establishing Sooki Lounge, owner, Suzana Pozvek ran a gourmet deli and established an organic Moroccan restaurant in the Eastern suburbs. With experience on her side, Sooki Lounge’s service runs like a well-oiled machine.    

Sooki Lounge is an excellent venue which features live music, artist exhibitions and assorted entertainment. Their tapas menu complements these aspects of the venue and features organic/free range produce where possible. Inspired by modern Spanish and Mexican fusion flavours, Head Chef Mudit Kumar recommends the Garbonzas con espinacas, which he believes represents his menu the best. The dish is a traditional chickpea dish cooked with pimenton, spinach and picada da pan.

The cocktail menu is impressive, boasting a wide selection of old and new favourites. The bar also offers a solid selection of wines and craft beers. 

Bands are booked through Jeff Springfield, Sooki Lounge’s event manager with live music scheduled every Thursday, Friday, Saturday and Sunday. For the adventurous, belly dancing and burlesque workshops are also held at the venue (usually on Tuesdays and Wednesdays).

With experienced and engaging bar staff ready to make you a cocktail of your choice, Sooki Lounge is a relaxing spot to unwind with friends and family over live music.

Smith & Daughters - First taste feast

Gastrology bloggers dined courtesy of Smith & Daughters.

Location: 175 Brunswick Street, Fitzroy

Phone: 03 9939 3293

Link: http://www.smithanddaughters.com/

Cuisine: Latin American, Southern/Soul, Vegetarian, Vegan

Overall Impression: 8/10

Smith & Daughters is a commitment to expanding and perfecting the dynamic food culture of plant-based cuisine. Owned by chef, Shannon Martinez and business gal, Mo Wyse, Smith & Daughters' offering is entirely vegan.

With Shannon heading the kitchen, the restaurant is in safe hands. Shannon is an award-winning, former head chef of The Sweetwater Inn, South (Collingwood's People's Market), and The Gasometer Hotel. Together with business partner and front-of-house manager, Mo, the pair share over thirty years of hospitality, food preparation, cooking, marketing and management experience between them. What is evident is the passion they bring to the table and a belief that their unique product will inspire change.

Located on a historic corner on Brunswick Street (former headquarters of the pacifist movement during World War Two) the space has a moody ambience and a brilliant vibe.

The menu features Latin cuisine, highlighting small plates and mains from Spain, Central and South America featuring favourites like Pazole, Paella, Chorizo, Ceviche, and Croquetas, with their alcoholic significant others: Aqua Frescos, Jalapetio Lemonade, Sangria, Margaritas, and Caipirinhas. The ingredients used are locally-sourced and organic where possible.

As vegan as the dishes are, they are concocted without a single sacrifice to flavour. Every dish was a wonderful vegan interpretation of the original. We particularly loved the “tuna” and pea croquetas. Each morsel had a perfectly crisp crumbed layer which encased a silky smooth filling which was beautifully flavoured. 

Smith & Daughters is the collaboration of two women with a strong commitment to bring the world delicious food without a single animal product on site. Their compassion, commitment and sense of empowerment make this restaurant one to watch.

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.