Charlie & Co Burgers @ Emporium Melbourne

Gastrology bloggers dined courtesy of Charlie & Co.

Showcasing a menu that maintains the integrity of premium produce, Charlie & Co is a brilliant addition to Emporium’s distinctly cosmopolitan café court.

The chain strives to create flavoursome and juicy burgers like no other – and we think they’ve done just that.

Mighty Charlie Burger

With a rich and succulent beef pattie (made from 100% pure Australian Wagyu), the hamburger had, sandwiched between two halves of a slightly sweet and perfectly toasted artisan bun, deliciously smoked middle bacon, free range egg, melted cheddar cheese, sun ripened tomato, pickled gherkins, caramelised onions, garden leaves, aioli  and Charlie’s signature tomato sauce. It was a classic burger and was absolutely delicious. We loved the generous serve and had no trouble putting it away.

Southern Belle Chicken Burger

The chicken burger was beautiful. It was an almighty burger with generous amounts of tender and flavoursome southern spiced free-range chicken breast, tangy and bold smoked chilli coleslaw, tart sun ripened tomatoes and oozy melted cheddar. Each element was precisely portioned and cooked with love. 

Both the parmesan & truffle fries and the beer battered onion rings were addictively good. 

The aromatic fries were beautifully crisp on the outside and fluffy on the inside.

The onion rings had us doing it Gollum style - fighting for the last ring. They were deliciously sweet, soft, sticky and encased by cripsy batter. 

And guess what? They serve excellent coffee too.

A testament to using ingredients that are of the highest quality and expertly judged fillings, Charlie & Co burgers are a winner.

Breakfast @ De Mad Hatter

Gastrology bloggers dined courtesy of De Mad Hatter and Collins Square.

The owners of Beanstalk Cafe have recently expanded their café portfolio to include the De Mad Hatter.

Alice in Wonderland themed, the café possesses an eclectic charm with a contemporary vibe. Wooden benches, stools and ceiling suspended lighting with Alice in Wonderland themed pieces such as the Rabbit’s timepiece adorn the dining area.

De Mad Hatter has succeeded in crafting a convivial atmosphere in which to enjoy a weekday brunch. Friendly and hospitable wait staff will be at your service throughout your meal.

Home-made Birchers Muesli topped with yoghurt and fresh fruit

The home-made muesli was the highlight of our breakfast. A fresh, moist and delicious option, we loved the luxurious yoghurt and the freshness from the berries. 

Prosciutto & asparagus bruschetta with rocket, olive oil, poached egg & parmesan flakes

Two perfectly poached eggs were succulently seasoned with savoury prosciutto and accompanied by perfectly cooked asparagus. The highlight of the dish was the grilled bread which had a lovely crunchy yet chewy crust.  In all, this dish was a respectable assembly of breakfast essentials.

DMH Signature. Fried egg, chorizo, oven baked cheesy tortilla topped with fresh tomato & bean salsa

House made Pancakes topped with fruit compote served with ice cream & maple syrup

A simple breakfast favourite that amalgamates the best things in life (such as ice cream). The pancake was fluffy and moist and embellished with delicious fruit compote. 

The coffees at De Mad Hatter are excellent. Served with an intricate rosetta in the milk foam, both our cappuccino and latte were well made, with the slight sweetness of the frothed milk cutting through the residual brightness from the foundation espresso. 

 

The breakfast offerings at De Mad Hatter are respectable with reasonable prices and an extensive menu to suit most.

Amarok Bar & Restaurant launches @ Southgate

Gastrology bloggers dined courtesy of Amarok.

Gastrology attended the launch of Amarok Bar & Restaurant last week. 

Amarok Bar & Restaurant is a newly renovated restaurant adjacent to Ice Bar Melbourne, on Southgate’s mid level.

Featuring a menu inspired by traditional North American and Canadian flavours, the restaurant strives to use only the finest ingredients.

Bobby Stephens, founder and creator of Ice Bar Melbourne, this year engaged a business partner Peter Anastas. With over 23 years hospitality experience within the restaurant and cafe industry, Peter set out to create a cutting edge restaurant and bar to compliment the Ice Bar.

The name Amarok derives from an Inuit mythological creature, described as a “gigantic wolf”, whose purpose is to “hunt down and devour anyone foolish enough to hunt alone at night”.

Head Chef Carey Stephens created the menu to stand out in Southbank. A native Maori from Te Awamutu in New Zealand’s north island, Carey has over 30 years industry experience in some of the worlds’ finest restaurants. “I loved the idea of the hungry explorer,” Carey explained.

We enjoyed the canapes on offer, which were a peek into Amarok's menu. The items were delicious and showcased a fusion of Native North American flavours made from the freshest local Australian ingredients.

Of particular note was the tiger prawns which were served with seaweed and the pork served with apple slaw. The prawns (an item from the Karpok part of the Amarok menu) were perfectly cooked - plump, juicy and well-seasoned. Each morsel of pork (an item from the Perlertok part of the Amarok menu) simply burst with flavour. The pork skin was delightfully crispy and the meat was tender and succulent. The accompanying fresh slaw was a match made in heaven.

Guests were also given the opportunity to check out the iconic Ice Lounge. It was an incredibly novel experience. We loved being surrounded by all the carved ice and sculptures in Ice Lounge's unique arctic environment which is chilled to at least -10°C. 

We cannot wait to return and try the the Amarok Feast Board which we hear is fit for any hungry explorer. 

Bourbon Street - new lunch and catering delivery service

Gastrology bloggers dined courtesy of Bourbon Street.

Having opened only for a few months (March 2014) Bourbon Street, a lunch delivery and catering service based in South Melbourne, has already proven a hit. With its roots deeply ingrained in Blues music, Bourbon Street includes in its menu mouth-watering BBQ Beef, Pulled Pork and other Cajun delicatessens, with gluten free and vegetarian options.

Pulled Pork with brown rice

The pulled pork was a winner, imparting a unique flavour that comes only from genuine slow cooking over charcoal. It was beautifully tender, courtesy of being slow cooked for 12 hours and was slathered in a beautiful coffee-infused BBQ sauce and served with fresh apple slaw. 

Left: Candied Walnuts soaked in Bourbon and roasted with a hint of spice 'til they're crunchy.

Right: Crispy Kale Chips coated in chilli and smoked paprika.

Chili Sin Carne

A sinful sandwich of smokey, spiced beans cooked for 6 hours, the sandwich was topped with tasty cheese and delectably hedonistic corn chips. It was incredibly satisfying.

Bourbon Street is a brilliant new addition to Melbourne’s foodie scene, offering a delicious approach to lunch time by providing easier, more convenient access to high-quality and filling meals.

What: Bourbon Street lunch and catering delivery

Where: free delivery to Melbourne CBD, South Melbourne, Albert Park and South Yarra

When: every Wednesday, Thursday and Friday

How: online through www.bourbonstreet.com.au 

Mùa Đông @ Ba'get | Recipes: Bo Kho (spicy beef stew) + Chai Dreaming Cocktail

Gastrology bloggers dined courtesy of Ba'get.

Ba’get celebrates Mùa Đông (winter), with an array of warming winter Vietnamese dishes.

This week, we got out from the cold and into Ba’get’s warm kitchen where exotic spices and hot hearty stews were bubbling away.  

Owner of Ba’get (and our host for the evening), Duy Huynh shared his recipe for Bo Kho (spicy beef stew) as we took a first look at what is new for the season at Ba’get. 

Recipe: Bo Kho (spicy beef stew)

Ingredients

2 kg Gravy beef cubed

1 tb soy sauce

Spice salt:

3 tsp salt

4 star anise

1 cinnamon quill

12 cloves

10 cardamon pods

½ tsp Chinese five spice

3 Onions, coarsely chopped

2 cloves of garlic, chopped

2 lemongrass stalks, bashed

1 thumb sized knob of ginger, bashed 1 chilli (or as desired), halved

3 tb tomato paste

4 carrots, peeled & in large chunks % mandarin peel, pith removed

4 cups of beef stock

Fresh coriander & Thai basil to garnish

Method

1. Make spice salt: Toast spices in a dry pan on medium heat, and grind to a fine powder with salt
2. Combine beef, spice salt with soy sauce and marinate for 30 mins
3. In a wok, stirfy onions, garlic, lemongrass, chilli and ginger so they just take some colour. Add the beef and stiffly for 15 minutes. Add tomato paste, carrots and mandarin peel & continue to cook for another 5 minutes
4. Add beef stock and cook for 30 mins in a pressure cooker or on a gentle simmer for 2 hours or until tender. Serve garnished with Thai basil and coriander.

Serving suggestions

Bo Kho is traditionally served with a freshly baked baguette.

Our thoughts

The stew was delicious. We loved the mix of spices which made the broth both aromatic and moreish. Hearty, well-seasoned with beautiful flavours, the stew is winter comfort food at its best.

Cocktail Recipe: Chai Dreaming

Ingredients

1 heaped teaspoons of Chai Spices (such as Prana Chai) 

1 tsp honey

Hot water

150 ml Soy milk

A shot of brandy

Fresh Ginger wedge Cinnamon stalk

Cinnamon sugar

Method

Add enough boiling water to cover Chai tea in a flask. Allow to infuse for 2 minutes.

Add honey and soy milk and heat with a steam wand or on a stove top to 75c

Add shot of brandy and pour into a mug garnished with ginger, cinnamon and ground cinnamon sugar.

Our thoughts

The Chai Dreaming cocktail was a stunner. A winter warmer that will knock the chill from your system this season, it had a lovely warmth from the use of fresh ginger that was soothing and comforting.

The Bo Kho and Chai Dreaming (albeit a non-alcoholic version) is available on Ba’get’s new winter menu. 

Find more Ba'get recipes and read about the amazing Ba’get banhmi here.

Jason Rodwell heads the kitchen @ Albert St Food & Wine

Gastrology bloggers dined courtesy of Albert St Food & Wine.

Housed within an old bank, Albert St Food & Wine epitomises Melbourne’s unique dining culture - world class food served in a casual environment without pretence.

Since moving into the position of Executive Chef at Albert St Food & Wine in January 2014, Jason Rodwell has been preserving Albert Street’s position at the forefront of Melbourne’s dining landscape with a refreshed menu and a range of special dining events. 

The dishes at Albert St Food & Wine are undoubtedly the creations of an accomplished chef who not only understands and appreciates fresh, high quality produce but is able to craft from it perfectly harmonised flavour combinations. 

Having been a part of the team at Albert St Food & Wine since its inauguration in 2011, Jason Rodwell's resume is impressive - including stints at Michelin-starred restaurants Nahm and Royal Hospital Road in London as well as Auberge du Bon Laboureur in France’s Loire Valley. 

Left: Organic chicken, smashed cucumber, charred cost, sesame

Right: Wild mushroom ‘en papillotte’, crème fraiche, autumn crisps

Crispy scale blue cod, cauliflower, mussels, cavelo nero

The blue cod was cooked to perfection, retaining its characteristic delicate but firm texture, the sweet flesh was a delight. As promised, the skin was impressively crisp.

Grilled lamb breast, eggplant, smoked yoghurt, sheep sorrel

The perfectly seasoned, tender lamb with moreish. Eaten with the smoked yoghurt and sheep sorrel, this dish was complex and wonderfully crafted, immediately transporting us to the Middle East. 

Over the course of the evening, new Bar Manager Joey Tai, (previously of Brunswick Mess Hall and Golden Monkey and winner of a range of cocktail awards) wowed us with delectable cocktails (including a constant stream of espresso martinis).

Caramelised apples & quinces, quatre épices ice cream

A winter-warming dessert, the caramelised apples and quinces were perfectly poached with a delicate hint of cinnamon. 

Chocolate tart, mandarin ice cream, pop-corn

Decadently rich, the chocolate tart was a lovely end to a wonderful evening. The soft, rich chocolate filling was framed by thin sweet biscuit pastry. Topped with gold leaf, the mandarin ice cream provided freshness and was a clever counterbalance to the indulgent tart.

Albert St Food & Wine has consistently delivered captivating food to diners over the past few years. Under the expert guidance of Jason Rodwell, it appears the restaurant is in safe hands.

Free donuts + Win a year supply of donuts with a donut selfie @ Donut King

Gastrology bloggers received the product courtesy of Donut King.

Facebook feeds across the country are being taken over… by donuts! Australia’s leading donut retailer, Donut King, is offering up a free classic Cinnamon Donut in exchange for a status update including the word ‘donut’, and is holding a donut selfie competition where fans could win a year supply of donuts.

As part of the campaign, Gastrology received some donuts from The Glen for our very own donut selfie photoshoot and eating pleasure...

Vote for our Zac Efron Donut selfie! 

Donut King will be picking their favourite blogger donut selfies with a voting competition on the Donut King Facebook page soon, so don't forget to vote for (i.e. ‘like’) our picture if you like Zac Efron... I'm sure Zac will be disappointed if you don't.

The Donut King's cinnamon donuts were fluffy and had a delicious cinnamon flavour. It was a hit with both the adults and kids.

Free Cinnamon Donuts

Social media users who post a status update that use the word ‘donut’ and includes ‘#donutking’ can simply show their status on their mobile device to the staff on the same day at any of Donut King’s 315 outlets nationally and they will be rewarded with one classic Cinnamon Donut.

Donut Selfie Competition

Every selfie uploaded to social media using #donutking and featuring a donut will go in the draw to win a year’s supply of donuts. We’re bringing together people’s love for taking photos of their food, taking selfies and giving them a chance to win an amazingly cool prize.

#SAXITUP launches @ Royal Saxon

Images courtesy of APL PHOTOGRAPHY.

To celebrate the start of the bone chilling Melbourne Winter, Royal Saxon are SAXing Up your Friday nights.

On Friday the 16th of May, Royal Saxon celebrated the start of #SAXITUP Fridays with plenty of libations, delicious canapes and tunes from DJs Piero, Funky Col and Rowie.

Think good tunes, Spiced Apple Cider cocktails & Laurent Perrier Champagne upstairs at the Saxon - All available from 8 PM every Friday.

What: #SAXITUP
When: From 8 PM every Friday

Location: 545 Church Street, Richmond

Phone: 03 9429 5277

Link: http://www.royalsaxon.com/

Cuisine: Italian, Pub/Bar Food, Coffee

Moët & Chandon degustation dinner @ The Meat & Wine Co

Gastrology bloggers dined courtesy of The Meat & Wine Co.

Gastrology recently enjoyed a four course menu exclusively prepared by The Meat & Wine Co’s Head Chef, Peter Popow. Each dish featured Moët Imperial Champagne as the key ingredient

Located in the heritage listed bank site, the space has a moody ambience and a brilliant vibe. 

6+ Wagyu bresaola, watermelon, crunchy quinoa and goats cheese clusters, nasturtium, borage, Moët Imperial vinaigrette

Matched with: Moët et Chandon Rosé Imperial

The air-dried wagyu bresaola was excellent. Possessing a richness that had been further enhanced by the flavours of the luxurious goats cheese and balanced by the slight tartness of the watermelon. 

Seared scallop, black trompettes, grilled ocean trout, snow pea sprouts, puffed trout skin, Moët Imperial beurre blanc, creamed cabbage

Matched with: Cape Mentelle Chardonnay

Both the scallop and the trout were perfectly seared and retained their natural delicate texture. The creamed cabbage worked well in place of the more customary cauliflower puree and provided a light sweetness to the dish while the black trompettes added a rich earthy note.

Grilled veal fillet, Moët Imperial braised veal cheek, cauliflower purée, tarragon and caper jus, salt crusted baby patron baked potatoes

Matched with: Terrazas Malbec

The veal was the perfect example of a straightforward dish done well. Served medium-rare, the veal fillet was well seasoned and retained a juicy, tender consistency throughout. The braised veal cheek had a beautiful melt-in-your-mouth texture and had lovely depth of flavour. However, it was the pairing of the moreish salt crusted potatoes with tarragon and caper jus that transformed a potentially run-of-the-mill dish into a memorable one.

Green apple & Moët Imperial sorbet, butternut pumpkin white chocolate mousse, pistachio biscotti crumb, rockmelon cress

Matched with: Cloudy Bay Late Harvest Riesling

The delicious green apple and Moët imperial sorbet harmonised impeccably with the biscuit-like pistachio biscotti crumble, light butternut pumpkin white chocolate mousse and rockmelon cress. 

Meat and Wine co deliver high quality and well executed offerings at reasonable prices offering the quintessential Melbourne dining experience.

Fresh, delicious and casual Italian @ Vapiano

Gastrology bloggers dined courtesy of Vapiano.

Left: Pesto rosso – homemade tomato pesto with roasted pine nuts, ricotta and fresh cherry tomatoes

Right: Insalata rocket and walnut – peppery rocket salad combined with crunchy walnuts and parmesan

As expected of any good Italian restaurant, Vapiano is particularly good at producing quality pasta dishes. The Pesto rosso that we had was no exception. The fresh tomato pesto worked well to provide both moisture and flavour and, overall, it was a delicious dish.

Left: Filetto di manzo e rucola – tender beef fillet and fresh vegetable with white wine and rocket

Right: Gamberi e spinaci – prawns and homemade basil pesto with cream and parmesan and tossed with fresh spinach

The flavours the Filetto di manzo e rucola were light and delightful. The pasta was cooked al dente pasta.

A warm salad of gnocchi, spinach, fresh prawns and homemade basil pesto, the Gamberi e spinaci was a lovely dish that was highlighted by the light gnocchi and its lingering rich parmesan flavour.

A duo of desserts concluded our evening. The first was a panna cotta. It was rich, smooth and well balanced by the acidity of the berries. The second dessert was a pot set cheesecake. The rich cheesecake was perfectly counterbalanced by the tart fruity components.

Win 5 x double passes to THE TRIP TO ITALY!

Rob Brydon has been commissioned by a newspaper to go on a driving tour of Italy from Liguria to Capri, partly following in the footsteps of the great Romantic poets.

He asks his old friend Steve Coogan to go with him. As they journey through the beautiful Italian countryside they talk about life, relationships and their careers whilst stopping at wonderful restaurants and hotels along the way.

Release Date: 29 May 2014 

Gastrology has teamed up with MADMAN ENTERTAINMENT to give away 5 x double passes to THE TRIP TO ITALY which will be valid from opening day to 5 of our lucky readers!

How to enter 

All you have to do is follow us on twitter and send us an email with the name of your favourite Italian city/town and why.

The best 5 entries, as judged by the Gastrology team, will win 1 x double pass each to THE TRIP TO ITALY.

The competition will run until 8:00pm Wednesday the 28th of May 2014 (winner to be announced on this post on Thursday 29th of May 2014). 

The fine print: 

Only entries made using a valid email address are eligible. Your email address will not be published. This competition is a game is of skill not chance. This giveaway is open to readers in Australia only. Prize is not transferable or exchangeable or redeemable for cash. The Promoter is not responsible for prizes once they have been dispatched to the winner.

The tickets are valid anywhere the film is playing. Not valid for Gold Class, VMAX, La Premiere, Directors Suite etc. Not valid on Tuesdays after 5pm or Saturday or public holidays. Valid even with No Free Tickets. Non transferable. Seating is subject to availability.  


***************

[29/05/2014] Announcement: Winners of the Blog Giveaway: 5 x double passes to THE TRIP TO ITALY

Thank you to everyone who entered!

The 5 winners are…

Effie B. with the following entry:

"ROME:
The women are glamorous,
The men are amorous,
The city is exciting,
The parks are inviting,
The attractions are majestic,
The shopping is fantastic!."

Jane L. with the following entry:

“My favourite Italian city is Venice. It's simply beautiful and absolutely romantic. I love its magnificent churches and historic museums.”

Eng H. with the following entry:

"It's got to be Florence in beautiful Tuscany. I am in love with the Renaissance architectural and art centers."

Ryan T. with the following entry:

"Fashion forward Milan! The style, rich artistic and cultural heritage and the lifestyle - EPIC."

Harry V. with the following entry:

"Most definitely the capital of the northern most region of Italy, the town of Aosta. Situated near the Italian half of Mont Blanc, the highest mountain in Europe shared between France and Italy. The immense beauty of the snowy Italian mountains is not to be underestimated, but it is difficult to divert your attention from the glorious spread of food and wine prevalent throughout the town. Finally, a plethora of astonishingly well preserved architecture from ancient Rome, such as the Arch of Augustus which I found to be revelatory in examining the political genius of Augustus."

… Congratulations, the winners will be contacted via email.


Competition Now Closed.

Fig & Almond - The latest addition to Box of Scrolls

Gastrology bloggers received the scrolls courtesy of Box of Scrolls.

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

The Fig & Almond scrolls are absolutely delicious. A blissful indulgence we loved the perfect balance of sweetness, cinnamon aroma and the crunch from the slivered almond that lay atop each scroll. We popped them in the oven for about a minute and the scrolls came out fluffy and moist on the inside - just stunning. 

The perfect way to indulge in the simple pleasures of life, Box of Scrolls’ fresh-baked scrolls is an old-fashioned reward that takes you back to simpler days.

Box Of Scrolls

Website: http://www.boxofscrolls.com.au/

Order online: Scrolls can be quickly delivered to most cities around Australia.

Phone: 1800 SCROLLS

Email: yummy@boxofscrolls.com.au

Note: At the moment, the new Fig & Almond scrolls are only available from Oregano bake house on the weekends. However, they will be available to order online soon!

Read about Box of Scrolls' Salted Caramel and Nutella & Banana scrolls here or read about the original Box of Scrolls' Cinnamon scrolls here.

Exquisite Indian cuisine @ Aangan

Gastrology bloggers dined courtesy of Aangan.

In a class of its own, Aangan is a stunning Indian restaurant in Footscray. Owner and Executive Chef, Sumit Malhotra first worked in 5 star hotel kitchens in India before opening Aangan (which started as a takeaway joint). Today, a popular Indian restaurant, crowds continue to devour Aangan’s authentic Indian delights and it is easy to understand why.

Aangan’s extensive menu features Sumit’s expertise in Indian cuisine with favourites such as butter chicken and other exotic dishes you will not get anywhere else.

Left: South Indian Thali

Right: Papri Chaat

The Thali was an introduction to the flavours of South Indian cuisine. Featuring mini versions of entrees to dessert, it was deliciously full of flavour. The ennai kathirikai (baby eggplants simmered in tangy spiced gravy) was stunning. We loved the perfectly balanced flavour profiles of sourness and heat.

The Papri Chaat on the other hand was a refreshing “salad” of crispy chunks of pastry, diced potatoes and chickpeas that were topped with Chaat sauces. 

Left: Gobhi Manchurian

Right: Chicken Dum Biryani

The Gobhi Manchurian was an Aangan special consisting of cauliflower florets that had been fried in the most delicious batter and tossed in Manchurian sauce. We loved the combination of Chinese seasoning and cooking techniques which had bursts of Indian spices throughout. Delicious!

Punjabi Butter Chicken

The butter chicken was some of the best we have tasted in Melbourne. The chicken was cooked to perfection. The juicy morsels of chicken were coated with moreish, rich and silky aromatic curry.

 After our savoury courses, we had the opportunity of watching Sumit in action…

Made from using sour plain flour batter, we watched in awe as Sumit piped circular strings into hot oil, before soaking the perfectly formed Jalebi into sugar syrup.

Jalebi

Inspired by restaurants, street stalls and homes of every region of India, Aangan is a neighbourhood gem. The dishes showcase high quality ingredients and expert techniques.

A collection of foodie news & events that caught our eye this month!

Lobster Palooza @ Albert Park Hotel

Clamp your claws around lobster bits, bites, buns, bowls and rolls as Chandon and  Clamms Seafood present the inaugural ‘Lobster Palooza’ at the Albert Park Hotel on Thursday 29th May.

An extension of the Albert Park Hotel’s famous Oyster Frenzy brand, Lobster Palooza is a sea-licious standup soiree treating guests to a lobster feeding frenzy with the prized leggy crustacean delivered every which way. Think lobster medallions, dumplings, rolls, salads, BLT, bisque, croquettas, rice-paper rolls. mousse and thermidor. Fellow deep blue inhabitants including oysters, prawns, mussels, clams, crab and Moreton Bay bugs crash the parade to present an all-star lineup of Australia’s highest quality seafood.

Cleanse the briny palate with plenty of Chandon, Little Creatures Beer, Mr Pilkington’s Miracle Cider & wine from Curly Flat, Mac Forbes, Leeuwin Estate and Dalzotto. 

Date: Thursday 29th May, 2014

Time: 6:30pm - 9pm

Where: Albert Park Hotel - 83 Dundas Place, Albert Park

Price: $79 per person

For Tickets: Call (03) 9690 5459 or visit www.thealbertpark.com.au

---

May @ the Saxon
Our favourite Italian dining spot and watering hole has a number of fabulous events running this month...

Read more about the Royal Saxon here.

---

Double Happiness Hour Fridays @ Zhou Zhou Bar 

From 5-9pm every Friday, Zhou Zhou bar offers discounted drinks and tunes. Read more about Zhou Zhou Bar here!
---


Fairtrade's The Power of You campaign 

Fairtrade's The Power of You campaign encourages people to make a difference to the lives of farmers by purchasing ethically sourced product that carries the blue and green Fairtrade Mark. Fairtraide are launching this campaign during Fair Trade Fortnight, 2-18 May.

Fairtrade is calling on everyone to choose and change the world one purchase at a time. www.thepowerofyou.org.au.
---


Box of scrolls has a new flavour

The rumours are true... Box of Scrolls are just about to offer a new flavour. Gastrology had the opportunity of tasting this secret new flavour yesterday. Stay tuned for the reveal on our blog ;)

Edit: Read about the new flavour here!
---

New German beer hall at Southgate

DEXUS Property Group and Red Rock Leisure officially announce the launch of HOPHAUS, in Southgate restaurant and shopping precinct’s iconic space previously occupied by Bluetrain (now on Southgate’s upper level).

The menu at HOPHAUS will feature classic Bavarian favourites with a contemporary Melbourne flair with a big focus on communal shared dining. The open kitchen will showcase low and slow cooking methods over the coal fired pit and rotisserie.    

The kitchen will be open for lunch and dinner, while a bar menu will complement an afternoon or late night brew.
---


Winter warming lunch for $30pp @ Mesa Verde

Mesa Verde is taking part in Melbourne Food & Wine's Roast Collection this with a Winter weekend feast called the Fiesta de la Barbacoa (or Barbecue Feast).

Patrons can warm up their Winter bones and spice up their lunchtime dining with a Mexican-inspired feast, featuring Mesa's famous Lamb Barbacoa, seasonal vegies and a delectable, tequila-enhanced mulled wine. Victorian producers and produce feature heavily as it is the theme for MFW's Roast Collection.

This hearty Winter meal is for those upcoming cooler weekends, where lazy long lunches are the best kind of remedy.

What: Fiesta de la Barbacoa
Where: Mesa Verde Level 6, 252 Swanston St, Melbourne
Price: $30 per head (min. 2 people)
When: Every Saturday and Sunday in June (Lunch only)

Fairtrade Chocolate Masterclass @ Xocolatl

Gastrology bloggers visited Xocolatl as guests of Fairtrade.

Easter indulgence had subsided just in time for an evening of chocolate delight and an experience of a different kind.

This week, Gastrology was invited by Fairtrade to attend an evening of tasting, talking and cooking with chocolate.

We were joined by cocoa farmer Esther Mintah Ephraim from the Fairtrade Kuapa Kokoo cooperative in Ghana who shared her insights on growing cocoa and how chocolate makes its way to our cupboard or fridge.

We also learned the art of chocolate making from Christos Partsioglou, an experienced chocolatier and owner of Xocolatl and enjoyed plenty of tastings.

What you need to know about Fairtrade...

What is Fairtrade?

Fairtrade is the only certification scheme that sets out to tackle poverty and empower farmers.

Buying product with the Fairtrade Mark means farmers and workers in developing countries get a better deal for their product and improved terms of trade. This helps them to improve their working and living conditions, plan for a better future and create brighter opportunities for their families and local communities.

How does Fairtrade work?

The Fairtrade certification scheme provides farmers and workers in developing countries with a fair price (the Fairtrade Price) for their produce, helping protect them from damaging fluctuations in world market prices. They also receive an additional sum of money (the Fairtrade Premium) for investment in social, economic and environmental development in their community, such as educational and medical facilities.

Today, more than six million people - farmers, producers, workers and their families — from 70 countries benefit from the Fairtrade's independent system.

The Power of You

Fairtrade's The Power of You campaign encourages people to make a difference to the lives of farmers by purchasing ethically sourced product that carries the blue and green Fairtrade Mark. Fairtraide are launching this campaign during Fair Trade Fortnight, 2-18 May.

Fairtrade is calling on everyone to choose and change the world one purchase at a time. www.thepowerofyou.org.au

For more information visit www.fairtrade.com.au.

Images courtesy of Lucia Rossi. 

Paperboy Kitchen has left the market

Gastrology bloggers dined courtesy of Paperboy Kitchen.

From their pop-up debut at the People’s Market in December to permanent haunt in the CBD, Paperboy Kitchen is the real deal. The menu is simple, delicious and well-priced.

Vietnamese coffee

The main menu items come in either Rolls or Bowls. Rolls being your traditional banh mi and bowls being the Vietnamese bun noodles. All the main menu items come with Asian Slaw, Carrot-Daikon Pickle, Sriracha-Mayo and coriander

Pulled Lamb & Hoisin roll

We received a crunchy bread roll shimmered with Sriracha-Mayo, filled with generous serves of beautifully tender pulled lamb, topped with a salad of Asian Slaw, Carrot-Daikon Pickle, coriander and glossed in a hoi sin glaze. It was both fresh and very tasty.

Slow Cooked Beef bowl

The beef bun was a lively noodle salad with flavoursome Braised Brisket and served with the loveliest Pho dipper (beef broth). The noodles were topped with salad including pickled carrot, shredded lettuce, cucumber, a sprinkle of fried shallots and mixed herbs - all finished with a generous helping of Sriracha-Mayo and Coriander.

Milk Bar Cookie

The milk bar cookie was as described, “Sweet and Salty Deliciousness”. Made with chocolate chips, pretzels, salt and vinegar chips and other naughty things, it was a delicious end to our visit. 

A budget-priced eatery with dishes reflecting the cross-pollinated culture of Vietnam, blending the heritage of Vietnamese street-food food with French flavours and Chinese cuisine, Paperboy Kitchen is a hit.

New Crust Gourmet Pizza Bar 2014 Menu

Gastrology bloggers dined courtesy of Crust.

Crust has just added eleven new flavour sensations to their menu this month, and as part of this product launch Gastrology was invited to sample a couple of items from their new menu.

The new menu features some mouth-watering additions including Singapore Chilli Crab pizza made with King Crab and a decadent dessert pizza, the Elvis Crumble.

We tried the Sangria Duck Ragu pizza and the Roast Beetroot pizza from Crust’s Port Melbourne store.

The duck pizza was delicious. The tender pieces of duck had been marinated in Sangria Infused Jus and were full of flavour. The Mandarin Segments added a lovely hint of acidity and sweetness to the pizza. We loved the addition of freshly shredded Radicchio.

The Beetroot pizza was a lovely vegetarian pizza. The Beetroot was earthy and sweet and the Harissa Infused Hummus base was aromatic and went perfectly with the crunchy Crushed Walnuts and Honey.

Crust always showcases its new products as real, honest food and its latest new menu is no different. We are told the premium gourmet pizzas are made with only the finest ingredients; measured by hand and combined to create Crust’s unique flavour combinations.

To find out more, order online or find your local Crust Gourmet Pizza Bar visit http://www.crust.com.au

Media launch of Nespresso’s new Boutique Melbourne store @ Vue de monde

Gastrology bloggers dined coutesy of Nespresso and Vue de monde.

Gastrology was invited to celebrate the opening of Nespresso’s new Boutique store in Melbourne’s newly opened premium shopping destination, Emporium. After a media briefing where we were acquainted with the new store and Nespresso’s latest additions (read more about the new Boutique store here), we were whisked away to a decadent Nespresso-inspired brunch at Vue de monde.

view from Vue de monde

The bespoke menu was crafted by Vue de monde’s Head Chef and Nespresso Ambassador, Shannon Bennett.

As part of the ambassador role, Vue de monde has been serving Nespresso coffee to restaurant and event guests.

The brunch started with a delicious selection of canapés. The truffle marshmallow was a particular highlight. We loved the intense aroma and flavour of the truffles and the delicious chewy texture of the perfectly shaped marshmallows. 

Duck yolk, pear, truffle  

The dish of duck yolk, pear and truffle was inspiring. The velvety egg yolk combined to produce an intensely rich dish. It was an excellent starter which typified the multi-faceted Vue de monde style of cooking.

Spanish Mackeral, coffee, potato and Nespresso Arpeggio Grand Cru

Superbly cooked, the pieces of white fish were succulent and sweet. The flavours were subtle and earthy. We loved how well the coffee synergised and brought a beautifully balanced flavour profile to the dish with its aromatic allure.

The brunch concluded with arpeggio espressos which were served with delightful doughnuts and signature Vue de monde lamingtons. The Arpeggio's strong character and intense body made it the perfect coffee to have with the sweet treats.

Read about Nespresso’s new luxury boutique at the Emporium here.