Dilmah announces results of the VIC state finals of the Dilmah Australia Real High Tea Challenge 2014

Gastrology bloggers attended the event as guests of Dilmah.

Gastrology bloggers attended a cocktail evening where the results of the Victorian state finals of Dilmah’s Real High Tea Challenge were announced.

The Dilmah Real High Tea Challenge, the ‘Masterchef’ of the hospitality industry, will see Australia’s leading culinary professionals battle it out in the field of tea gastronomy to create the ultimate 21st century Real High Tea.

 

We joined the founder of Dilmah Tea, Merrill J Fernando, and his family while exploring the role of tea as an ingredient and celebrated the success of Australia’s food industry professionals over tea-infused cocktails, mocktails and  canapés.

This event took place at The Angliss Restaurant, Melbourne. The service was excellent and the canapés were delightful. We loved the pretty presentations and the interesting flavours. 

Congratulations to the 2014 Dilmah Real High Tea participants in Melbourne! And the winners of the challenge are….

*drum rolls*

Geoff and Sean from Qantas Lounges by Pullman - a well deserved victory!

Images courtesy of Bree Hutchins Photography.

Friday nights @ Third Wave, Port Melbourne

Gastrology bloggers dined courtesy of Third Wave.

Having loved our experience at Third Wave in Prahran, we were excited to experience their Port Melbourne joint.

Third Wave was bustling on the Friday night of our visit.  Cheerful chalkboard messages with coffee facts showcase the café’s passion for coffee while providing light entertainment as you wait for your food. One thing was clear from the moment we arrived, these people know how to make you feel welcome - friendly and hospitable wait staff were at our service throughout our meal.

We enjoyed several meats from the Slow Smoked BBQ section of Third Wave's menu - all of which were smoked with different woods to impart specific flavours and are prepared using dry rubs. 

We opted for the pork ribs, lamb shoulder and beef brisket - all of which were absolutely delicious. 

Foreground: Beef Brisket

Background: Beef Ribs

The beef brisket was a standout. Particularly noteworthy for its fragrant and complex beefy flavours which were enhanced by being marinated for 48 hours prior to being smoked for around 10 hours using Hickory wood. The meat was both soft and delicate.

The beef ribs on the other hand were stunning - Tender, falling off the bone, juicy and packed with flavour. Prepared in the Southern tradition using dry spices only, the ribs were served with Spicy iQ BBQ sauce and Horseradish Sauce which added an extra punch. We loved the smoky flavour imparted from being smoked in Hickory wood for 12 hours. 

Smoked Salmon

Marinated, dried out and smoked with Apple wood, the salmon was superbly cooked courtesy of being brined for 8 hours in salt, sugar and spices. A memorable dish combining flawless texture with equally superlative flavours. 

Smoked Mac and Cheese

Smoked with Hickory Wood, we loved this classic twist on the mac and cheese which incorporated house smoked crispy bacon. 

Key Lime Pie

The pie was stunning - zesty, creamy with an intense tartness courtesy of the lime, this dessert was both balanced and delectable. 

Pecan pie 

It was everything you would want and expect from a pecan pie. Making wonderful use of America’s native nut, the dessert was all about those delicious nuts and was served with espresso cream and a decadent scoop of ice cream for contrast. We loved the rich crumbliness and complementary nuttiness of the pastry which perfectly contrasted its gooey richness.

Third Wave Café delights with authentic American BBQ meats which are slow-smoked over real hard woods, delicious side dishes and decadent desserts. All this in cosy surrounds while delivering uncompromising service. 

Location: 189 Rouse Street, Port Melbourne
Phone: 03 9676 2399
Link: http://www.thirdwavecafe.com.au/
Cuisine: Breakfast/Brunch, Coffee, American, BBQ

Celebrate International Beer Day [1 August 2014] | Video: Role of beer in cultures around Australia by The Beer Pilgrim | Q & A with The Beer Pilgrim

With International Beer Day just around the corner on August 1, it’s time to sit back and relax with the nation’s most popular alcoholic beverage.

75% of beer drinkers embrace a cultural ritual before taking the first sip. The top drinking traditions include saying cheers (56%), shouting a round of drinks for friends (31%), pouring a drink for everyone in the group before themselves (31%), looking a drinking partner in the eye when clinking glasses (20%) and saying cheers in a different language (15%). Women beer drinkers are more likely than men to say cheers, but guys are more likely to buy a round of beers for their friends.

The Beer Pilgrim, a lover and discoverer of beer, recently embarked on a journey to uncover the role that beer plays in the many cultures around Australia, and discovered that while drinking customs around the world are incredibly diverse, the symbolism behind them is quite similar…

The Beer Pilgrim is inviting Aussies from all countries, cultures and backgrounds to come together and take part in a World Record attempt for the ‘largest beer tasting at a single venue’ on International Beer Day, Friday 1 August 2014, at Level 3, Ivy Sunroom, 330 George St.

The World Record attempt starts from 6pm and adult participants are asked to arrive by 5.30pm to secure their spot and collect a tasting paddle, containing a selection of three local and international beers to sample for free. (Limited to the first 350 people aged 18+).

For more information, visit www.merivale.com.au/whats-on/event/international-beer-day

Quick Q & A with The Beer Pilgrim

The Beer Pilgrim is Tim Charody, a beer lover who is not only thirsty for knowledge about his favourite drink but is keen to share his discoveries with Australian drinkers. Armed with a toolkit that includes a camera, passport and a love of beer, he is prepared to travel the world in his pursuit of information.

Bound together by a mutual passion for beer, Lion is supporting The Beer Pilgrim in his pursuit to discover everything there is to know about this humble drink, and subsequently help increase our knowledge of all things beer in Australia.

How did your interest in craft beer begin? Do you remember the first craft beer you fell in love with?

I suppose my interest in craft beer began as I started to travel when I was 18 years. That is when I began sampling beer from local microbreweries in different parts of the world – though at the time I didn’t realise I was drinking “craft” beer.

I have fallen in love with craft beer many, many times but my one true love only came into my life a few years ago. I am head over heels for the ‘Feral Hop Hog IPA’ from Western Australia. It’s a long distance relationship and my parents don’t agree (with the name that is) but we do rendezvous quite regularly!

What is your most exciting memory during your journey as The Beer Pilgrim? 

This happened only a few weeks ago while I was in the Snowy Mountains in search of an ice cave to stash a keg of beer as a bit of an experiment. 

The entire time we were down there was a snow blizzard and blowing about 50 knots which made it quite scary, but incredibly exciting. I was trekking through the snow, dragging a full 65kg keg of beer with Josh Staines (Brewer for the James Squire and Mad Brewers range) and I just kept thinking to myself, ‘what would the beer world think of me if anything happened to this guy? A world without James Squire Hop Thief or James Squire 150 Lashes Pale Ale’’ - What kind of a world is that?’

What do you think makes a good beer?

Innovation, good ingredients and more than anything, to be drunk fresh, No matter how big or small the brewery might be, beer is always better fresh! If you have never tasted beer fresh from a brewery before, you have been missing out on something special!.

What is your favourite beer and food pair?

Definitely a Franziskaner Hefe-Weisse (German Wheat Beer) with Pad Kra Prao Seafood (Spicy Thai dish). Another good match is the James Squire 150 Lashes Pale Ale with grilled snapper. The citrus notes of the pale ale complements perfectly to the light flavoured snapper. And we all know fish and citrus are a match made in heaven!

When matching beer with food, it’s important to note the three C’s – Contrast, Complement and Cut-through (cancel). 

I find that this combination is definitely a contrast / cut-through relationship. The fruity Franziskaner Hefeweizen is a beautiful contrast with the salty, spicy Pad Kra Prao, and while the Thai dish is extremely spicy, the Hefeweizen cancels out the spice between each mouthful perfectly! German beer with Thai food is definitely an unexpected combination but it works a treat!

What's next for The Beer Pilgrim?

I have a pretty busy few weeks coming up actually. On Friday, 1st August I am hosting an event for International Beer Day at Ivy Sunroom in Sydney. We will be attempting to break the current world record for the largest beer tasting in one venue and offering some great food and beer matches! I will also be unveiling a brand new beer vessel that has been designed to incorporate an entire world of beer cultures in one glass!

When that has all wrapped up, I will be heading back down to the Snowy Mountains to recover my beer keg that has been stashed in an icy cave for the past month -the same cave we risked life and limb trying to find!

Follow Tim's journey at www.facebook.com/TheBeerPilgrim.

The Pantry Delicatessen Re-opens!

Gastrology bloggers dined courtesy of The Pantry Delicatessen.

The Pantry Delicatessen is back with a stunning new fit out and a colossal selection of delicious and healthy take-home food.

The huge range of seasonal take-home meals provides for everyone. Salads, soups, pastas, wet-dishes, roast; the list goes on! Restaurant quality food, cooked by restaurant chefs, caters to every taste.

The Pantry Delicatessen offers dozens of sweet choices. Pantry pastry chefs custom design unique treats which are only available at The Pantry Delicatessen.

The Pantry Delicatessen offers a large range of gluten-free, vegetarian and dairy-free options which makes the Delicatessen the perfect option for a healthy, hearty meal – prepared with love daily by our dedicated and talented chefs.

Recipes inspired by the world’s best chefs are adapted to the season and feature fresh and high quality ingredients.

The stunning new interior features timber-clad walls and a slick silky charcoal theme throughout; the decorative props, a mix of new and vintage were sourced from as far as the south of France.

There are many exciting food collaborations to come this year at The Pantry Delicatessen. Some will take the form of interactive food experiences with others hosting Australian food icons.

During our visit we selected a few delicious items: Sourdough from Burnham Bakery Bread, Miso Salmon with soba noodles and 2 delicious sweet treats – a cinnamon tea cake and a lemon meringue pie.

We loved the sourdough which was made using traditional techniques and baked in state-of-the-art ovens. Featuring a lovely thick crust, it was delicious when served with generous splashes of extra virgin olive oil.

The salmon and soba noodles were a healthy and delicious option. The salmon was tender and juicy and had a lovely umami flavour from the miso. The noodles were slippery and flavoured well.

The cinnamon tea cake and lemon meringue pie was absolutely lovely. The cinnamon tea cake was moist and had just the perfect level of sweetness while the lemon meringue pie struck the right chords with an expertly balanced sweetness from the meringue and tartness from the lemon.

We loved this new comfort food destination and cannot wait to return and further explore what The Pantry has to offer.

Location: 1 Church Street, Brighton

Phone: 03 9591 0393

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

Product Review: UNCLE TOBYS Oats Quick Sachets

This is a Nuffnang Product Talk. 

UNCLE TOBYS Oats Quick Sachets are a convenient and tasty oats option, perfect for busy people.

We tried the sachets and they were each tasty and VERY easy to prepare and mess-free. All you need to do is…

1. Add milk (or water) and stir to mix;
2. Microwave on high for 90 seconds, stir; and
3. Allow to cool slightly before serving.

Just a note on using water though, it is significantly less flavoursome if you use water. It tastes far superior with milk! 

We also loved the fact that the oats do not contain any artificial colours or flavours. 

‘Dream mornings’ – what’s your idea of a dream/ideal morning?

My dream morning is being able to start my day with a quick run around Albert Park. We’re all busy and often it is tough to find time for some me-time. So, if you’re always on the lookout for easy and healthy brekkie solutions, the quick sachets are definitely worth checking out cause let’s be honest, spending ages making breakfast isn’t very appealing - “ain’t nobody got time for that”.

For more information visit: http://www.uncletobys.com.au/products/uncle-tobys-oats-quick-sachets/

"Food is Medicine" by Eat Fit Food @ The Grain Store

Gastrology attended the event courtesy of Eat Fit Food.

Eat Fit Food recently launched The Health Kit winter event this July where the topic was 'Food Is Medicine".

Gastrology was privileged to attend the Melbourne seminar where we heard from inspiring thought leaders within the health industry.

Whilst we all have daily access to natural medical resources, many of us don’t completely utilise them. At the evening, we learned how to use food as medicine and prevent winter bugs rather than cure them.

We particularly loved and enjoyed hearing from Dr Claire Campbell, a Vascular and Endovascular Surgeon who took us through how many diseases are preventable through a healthy diet and lifestyle. 

She explained that the concept that food as medicine is not a fad or an alternative state of mind, and that it was simply basic science. If your body is fed with what it needs, it will endeavour to heal itself to bring it back to homeostasis. 

The other two presenters were Restaurateur and Chef Mike McEnearney who shared his latest passion, his Physic Garden and Nutritionist and Naturopath Cassie Mendoza-Jones who spoke about nourishing the body and soul through nutrition.

After the presentation, guests indulged in wholesome foods and left with plenty of inspiration as well as a take home a collection of unique and tasty goodies to share with family and friends.

Under the guidance of Chef Ingo Meissner, The Grain Store offers a memorable dining experience that focuses on fresh and local produce. It was the perfect backdrop for discussing food and its health properties while enjoying the fresh, healthy and delicious food prepared.

Images courtesy of Lani Holmberg.

Upcoming Event: Coburg Drive-In Food Truck Festival

Get your tastebuds ready... bring a carload of your best buds and grab a bite (or two or three) before the movie!

From burritos and Spanish BBQ to burgers and Asian street food, Melbourne's favourite Food Trucks will roll into the popular Village Coburg Drive-In once a month from Wednesday July 30.

With the latest releases on the big screen and a food offering sure to tantalise the tastebuds, the Coburg Drive-In Food Truck Festival provides the ultimate combination for a great night out.

Melbourne's first ever outdoor cinema Food Truck Festival will kick off on Wednesday July 30th from 5:30pm, with the latest releases Hercules, Dawn of the Planet of the Apes and Sex Tape screening at the Drive-In's three screens, the largest in the Southern Hemisphere.

When: Wednesday 30th July 2014 from 5:30pm

Where: Coburg Drive-In, 155 Newlands Rd, Coburg VIC. Click here for Cinema Details

Food Trucks:

Iv’s Burritos
Mr Burger
Nandos
Señor Churro
Nem N’ New Vietnamese Hawker Kitchen
Señor BBQ

TICKETS ON SALE SOON! More information here.

Winter Dinner - Murray Valley Pork Half Netted Shoulder

Gastrology bloggers tried the half netted shoulder courtesy of Murray Valley Pork.

Winter is the perfect time for decadent comfort food. With winter well and truly here, we thought we would share one of our favourite winter warming dinner recipes with you.

Roasted Half Netted Shoulder
Serves 6

Ingredients

2.04 kg Murray Valley Pork Half Netted Shoulder
1 tablespoon olive oil
2 teaspoons sea salt
boiling water

Method

1. Pour boiling hot water all over the pork.
2. Dry the pork with paper towels.
3. Rub and massage liberal amounts of olive oil into the skin.
4. Sprinkle salt all over the surface of the skin.
5. Place the pork on a roasting trivet.
6. Roast the pork at a temperature of 220 degrees celcius for the first hour.
7. After an hour, reduce the temperature to 185 degrees celcius and continue cooking until the pork is ready (e.g. for a further 30 minutes).
8. Transfer the meat to a warm plate. 
9. Remove the strings from the pork.
10. Serve!

The pork came out of the oven looking absolutely perfect. Fragrant, sweet and succulent, this roast pork was winter comfort food at its best. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece.

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Rindless Scotch here; Murray Valley Pork's Cranberry & Almond Loin Roast here; or Murray Valley Pork Rolled Loin here.

Contemporary Italian style with classic Italian influence @ Rococo

Gastrology bloggers dined courtesy of Rococo.

Rococo is a vibrant chain of 3 restaurants in St Kilda and Hawthorn. High energy dining in a unique space, Rococo has a cosmopolitan glow about it with a downtown design.

The kitchen serves delicious Italian cuisine which centres on the preparations of authentic Italian dishes paired with fresh ingredients.

Our host for the evening was sommelier Ash. Beaming with a love of food, fine wine and connecting with others, Ash kindly took us through the best that Rococo had to offer. 

We were taken through Rococo’s impenetrable wine list and were recommended a bottle of 2009 Wirra Wirra 'Angelus’ from the McLaren Vale, South Australia  which Ash kindly decanted - we savoured every drop.

While we waited for our bottle of ‘Angelus’ to decant, we were poured glasses of the 2012 Wirra Wirra 12th Man Chardonnay from the Adelaide Hill, South Australia which perfectly matched our first, second and third courses.

Rococo Bruschetta 

The meal started with an excellent bruschetta. A thick, warm slice of toasted bread was served with a sensational topping of tomato, dressed rocket, decadent goat cheese and red onion and glistened with a generous splash of extra virgin olive oil. It was a fantastic tastebud-enlivening start to what promised to be a memorable meal.

House-made chicken Tortellini Brodo

A classic Italian homestyle soup, the consommé was flavoursome, well-seasoned and boasted rich flavours. The tortellini was beautifully made, possessing a silky smooth skin and lovely flavours.

Spaghetti with Char-grilled seafood, including Scallops, Prawns, Rockling, Tasmanian Salmon, Calamari and shrimp

As expected of any good Italian restaurant, Rococo is good at producing quality pasta dishes. The seafood was cooked to perfection and the pasta was expertly cooked and retained a slight residual bite. 

Crispy quail on a rich Mushroom Risotto

The quail was silky, courtesy of being cooked to perfection. The natural gaminess of the quail was showcased alongside the fragrant risotto. The rice in the risotto was puffy and al-dente. Coupled with generous amounts of tender quail and earthy mushrooms, it had a wonderful depth of flavour.  

Char-grilled Black Angus Sirloin served with oven-roasted potatoes, dressed rocket, lemon cheek, Béarnaise and chutney.

The dish of char-grilled Black Angus Sirloin met our expectations admirably.  The accompaniments to the steak were each delicious – the crispy potatoes were perfectly seasoned and wonderfully flavoured and the dressed rocket provided a thoroughly enjoyable freshness.  Of course, the true highlight of the dish were the slices of sirloin – a light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with a deep earthy richness and texturally it was sublime with a decadent melt in the mouth, almost buttery, consistency.  

Warm Chocolate fudge brownie

Our final course for the evening was a warm chocolate fudge brownie served with peanut butter ice cream and peanuts.  Each element was well-executed but the real wow factor came when each was eaten together - absolutely delicious! Paired with a full bodied and fruity 

Fonseca Bin 27 Port

, it was a decadent end to a decadent meal.

Rococo serves cooking that comes from the heart, infused with fresh ingredients, traditional flavours and innovative preparations; blending contemporary Italian style with classic Italian influence.

Location:

various

Link:

http://www.rococo.net.au/

Cuisine:

Italian, Wine Bar

Karen Martini surprises local shoppers at The Reserve Table lunch @ Queen Victoria market

Gastrology bloggers attended the event as guests of Jacob's Creek.

On Saturday 12th July, Australia’s leading wine brand Jacob’s Creek and award-winning chef and restaurateur Karen Martini, hosted over 1,000 people at The Reserve Table. A surprise pop-up lunch with matching wines held in the heart of the Queen Victoria Markets, Melbourne.

Gastrology was invited to come along to the lunch. We were thrilled as we watched unsuspecting market-goers being delighted with a surprise invitation to take a seat at The Reserve Table set in the bustling fresh produce precinct within the markets.

Guests were then treated to a selection of award winning Jacob’s Creek Reserve wines sourced from some of Australia’s most premium wine regions - Adelaide Hills, Barossa Valley and Coonawarra - served to match a Tapas style lunch. 

Martini over saw the selection of dishes featuring fresh produce from the markets, including locally sourced lamb, Polish dumplings and Italian meatballs to name a few. We especially enjoyed Hoy Pinoy's beautiful skewers which are a brilliant introduction to Filipino BBQ & street food. The Inihaw Na Manok was delectable. A BBQ chicken in a traditional marinade, the chicken was beautifully tender and boasted the perfect charring which enriched its flavour.

This event is part of a larger campaign where Jacob's Creek Reserve has partnered with Seven West Media to create an exciting new series ‘The Reserve Table’. 

It takes you on a journey to some of Australia’s most loved wine regions, exploring the provenance of people, places, food and wine. Each episode is hosted by Karen Martini, and a Jacob’s Creek wine maker. 

Together they challenge chefs to create a tantalising dish to complement a wine from the Jacob’s Creek Reserve range. The series, ‘The Reserve Table’ is available to view online at www.yahoo7.com.au/reservetable.

Scoopon Red Carpet Restaurant experiences | Win a Chinese banquet for two at Man Tong Kitchen (valued at $189)

Gastrology bloggers dined courtesy of Scoopon and Man Tong Kitchen.

Between 14-20 July, Scoopon will be celebrating Melbourne’s love of food by offering discounts to some of the top rated restaurants in the city as part of its Melbourne food week.

Customers can benefit from up to 65% off some of the top rated restaurants on Urbanspoon, satisfying their desire for great dining experiences without the high price tag. From modern pub fare to Mexican street food - Scoopon’s food week includes a mix of cuisines from some of Melbourne’s favourite foodie hotspots. 

Scoopon 8 Course Chinese Banquet with Wine @ Man Tong Kitchen

Sister Restaurant to the Highly-Acclaimed Hu Tong, Man Tong Kitchen offers exquisite Chinese cuisine. 

Upon entering Man Tong Kitchen, diners will be wowed by the restaurant’s plush dining ambience. Designed to capture the bygone era of Imperial China in a contemporary fashion, the expansive dining room is adorned with textured wood pillars and wall panels dressed in rich deluxe colours like gold and red for a stunning contrast. The restaurant’s dining space is further enhanced by the mood lighting.

Purchasers of the Man Tong Scoopon will imbibe in 8 divine courses...

Left: Signature Xiao Long Bao pork dumplings (4 pieces)

Right: Chicken San Choi Bao in lettuce cups (2 serves)

While many Chinese restaurants in Melbourne serve Xiao Long Bao, Man Tong’s variety are a cut above. The allure lies in their gracefully delicate pastry skin enveloping rich pork-seasoned broth.  

Left: Sweet Corn Soup with crab meat and chicken (2 bowls)

Right: Peking Duck with Pancakes (2 pieces)

Another highlight of our meal was the Peking duck with pancakes. Each portion was carefully prepared to ensure that each was fresh and warm when consumed. With a generous slice of duck breast, fresh spring onion, warm pancake and ample sauce, it boasted a crisp skin and unctuous fat.

Stir Fried String Beans with Minced Pork and Szechuan Chilli Sauce

Juicy Eye Fillet with Honey and Pepper Sauce

The eye fillet with honey and pepper sauce was delicious.  Well-seasoned, the warming pepper was very welcoming on a particularly cold Melbourne day. Overall, a superbly executed dish.

Man Tong’s Special Fried Rice

Deep Fried Banana Fritter with Ice-Cream

Man Tong’s take on traditional banana fritter was delicious. The banana had an ethereally light and crispy batter and was soft and sweet inside. Served with a creamy vanilla ice cream, this was a pleasant end to our meal.  

Man Tong Kitchen affords a valuable dining experience that comprises delicious food and wine in a mesmerizing setting located at a prime location. 

Savour Man Tong Kitchen’s legendary xiao long bao and exquisite Chinese cuisine at Crown in the heart of Southbank by purchasing the Man Tong Kitchen scoopon here.

What: Scoopon's Melbourne Food Week deals 

Where: http://www.scoopon.com.au/events/789

Win 1 x Scoopon voucher to dine at Man Tong Kitchen!

Gastrology has teamed up with Scoopon to giveaway 1 x Scoopon voucher to Man Tong Kitchen to indulge in a decadent Chinese banquet for 2 with wine each which is valued at $189 to 1 of our lucky readers!

How to enter 

All you have to do is: 

1. Follow us on twitter (if you have not already) 
2. Send us an email answering “What is your favourite dish and why?” 

The best entry, as judged by the Gastrology team, will win 1 x Scoopon voucher to Man Tong Kitchen.

The competition will run from Monday, 14 July 2014 to 5:00pm Thursday, 24 July 2014 (winner to be announced on this post on Friday, 25 July 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 image of the prize is purely representative and the actual prize is subject to change. 

To find out more or purchase one of the deals, visit www.scoopon.com.au/melbourne.

[25/07/2014] Announcement: Winners of the Blog Giveaway: Man Tong Banquet Scoopon

Thank you to everyone who entered!

The winner is…

Jayne L. with the following entry:

“While it is difficult to choose a favourite (they all look absolutely delicious), my most favourite dish is Man Tong's signature Xiao Long Bao pork dumplings. Their Xiao Long Bao's boasts finesse that make them several notches above the average ones you receive at other establishments. I love the delicate dumpling skin which envelopes the decadent broth. It is always a pleasure piercing through the thin casing and slurping the hot and flavoursome broth within and flavouring the remaining pastry and minced pork with just the right amount of black vinegar and heaty ginger. 

Would love to win this banquet to try all these other dishes and find out more about what Man Tong has to offer beyonf the Xiao Long Bao pork dumplings.” 

… Congratulations, the winner will be contacted via email.

Competition Now Closed. 

Eat, Drink, Repeat @ Mr Miyagi

Gastrology bloggers dined courtesy of Mr Miyagi.

Drawing influence from the izakaya style of Japanese eating and drinking, Mr Miyagi offers a compelling proposition - stylish, laid back surrounds, a diverse drinks list and a clear focus on serving up delicious, playful dishes.

The decor fuses modern, grungy elements with traditional Japanese design to produce a cohesive whole. 

The dining room is gently broken into several distinct seating areas catering for all moods. 

This includes a row of seats at the bar for those keen to observe the skilful slicing of gloriously fresh fish and mixing of delicious cocktails.

Specialising in Japanese and Pan-Asian share plates, the food served ranges from creative and contemporary such as nori tacos and ramen gnocchi, to Japanese classics such as sashimi, nigiri and yakitori.

Tempura broccoli with kimchi dressing

The soft broccoli was encased in ethereally light and crispy tempura batter. Generously covered with a layer of grated cheese, this dish was vegetarian comfort food and would make anyone with a distaste for broccoli reconsider.

Nori taco  - grilled salmon belly, vinegar rice, spicy napa cabbage, Japanese mayo, chilli oil

Mr Miyagi’s pièce de résistance, the Nori taco was mind-blowingly good. The crisp taco shell of tempura nori sheets was filled with perfectly seasoned sushi rice, tangy kimchi, rich salmon adorned with chilli oil and Japanese mayonnaise. With all ingredients in perfect harmony, every bite was a feast for the senses - a stunning dish.

David Chang’s ramen gnocchi – wagyu Bolognese on ramen potato gnocchi, salted buffalo ricotta

The light pillows of ramen gnocchi were accompanied by a rich, flavoursome sauce and lashings of rich salted buffalo ricotta. Similar but different, this dish was a creative Japanese take on an Italian staple.

Black pig gyoza – pan fried black pig dumplings, soy, chilli, ginger, sesame dipping sauce

The flavoursome pork nestled within the delicate pastry skins was well seasoned and bursted with flavour.

Large nigiri & sashimi combo

Every element on the nigiri and sashimi combo was prepared with great precision and care. The high quality fish was served at the ideal temperature and was clearly fresh from the ocean.

Yakitori chicken skewers

The yakitori chicken skewers were flavoursome, moist and had a delicious outer caramelisation - the result of spending the perfect amount of time on the grill.

Piped hot chocolate doughnuts with pistachio and ginger bread ice creams

Kabocha pumpkin toast – white chocolate and pumpkin ganache, honeycomb, yoghurt sorbet and pumpkin ice cream

The kabocha pumpkin toast can best be described with one word - wow. The scattered presentation was an artistic mix of order and chaos. The bursts of tartness from the yoghurt sorbet worked well with the creamy white chocolate and pumpkin ganache while the honeycomb provided a wonderful textural element. A fantastically delicious amalgam of unlikely ingredients, the kabocha pumpkin toast is a must try for any visitor of Mr Miyagi.

Established nearly 9 months ago, Mr Miyagi has already garnered some well-deserved attention in Melbourne’s dining scene. The culinary offerings are creative, well executed and delicious. Combined with a vibrant atmosphere, diverse beverage selection and warm staff, Mr Miyagi is an exciting new offering and has certainly earned our stamp of approval.

Location: 99 Chapel Street, Windsor

Phone: 03 9529 5999

Link: www.mrmiyagi.com.au

Cuisine: Japanese 

Pullman Hotels and Resorts put art on a plate with the launch of Justin North’s Tapastry menus

Gastrology bloggers dined courtesy of Pullman Hotels and Resorts.

Pullman, Accor’s 5-star hotel brand, has launched a new, vibrant way to dine with Tapastry - a new menu of small dishes created by celebrated chef and Pullman’s Culinary Ambassador, Justin North.

Justin North is one of Australia’s most celebrated chefs, having won numerous awards over the years including GQ Chef of the Year, Gourmet Traveller’s highest ranking and Chef of the Year in the Sydney Morning Herald’s Good Food Guide, and not to mention sustaining two coveted chefs’ hats for more than eight years. His Tapastry menu will be a national concept that will be rolled out through the entire Pullman network in Australia.

Fig, binnore labna & caramelized onion flat bread

Gastrology attended a small gathering at the Pullman Melbourne Albert Park to be one of the first to taste and see what Tapastry had to offer.

Heirloom tomato Yellingbo olive vanella buffalo mozzarella

The menu combined both artistry and gastronomy; the dishes showcased regional ingredients in innovative small plates. 

Freshly shucked pacific oysters, eschallot vinegar and lemon

Each plate was small, allowing room to taste several dishes and was aesthetically pleasing. We loved the use of regional ingredients and the elegance and precision in which the dishes were prepared.

Tiger prawn cocktail 

The most outstanding dish of the night was the Roast Northern Rivers Pork Belly, slow cooked Octopus and miso Eggplant. The pork belly flesh was juicy tenderness while the crackling added a subtle savoury note and textural crunch. The slow cooked octopus was full of flavour and had a melt in your mouth texture, which was enhanced by the supple eggplant. 

Earl grey ice cream, Zokoko chocolate and salted caramel

Our evening ended on a sweet high with the dessert of Earl grey ice cream, Zokoko chocolate and salted caramel. 

Containing a selection of distinct yet harmonious ingredients, this visually attractive dessert was a delicious layered creation. The mellow earl grey ice cream together with the crunchy praline and decadent salted caramel produced a balanced and delectable dessert. We savoured every moreish morsel. 

Under the guidance of Justin North the Pullman’s chefs have created an authentic culinary experience using high quality ingredients sourced from local artisans and food producers in the form of Tapastry.

What: Windows Restaurant (Pullman Hotels and Resorts) now serving Justin North’s Tapastry menu

Melbourne location: 65 Queens Rd Melbourne

Link: http://www.pullmanhotels.com/8788

Cuisine: Modern Australian

Monday Night African Feast from Jabili's Kitchen @ Mr Wow's Emporium

Gastrology bloggers dined courtesy of Jabili's Kitchen.

Jabili's Kitchen is spicing up Monday nights at Mr Wow’s Emporium by introducing its new Monday Night Feast for two.

The Jabili’s Kitchen food truck is located at the back of iconic Mr Wow’s Emporium. 

Mr Wow’s Emporium serves an array of fine drinks. Best known for their cocktails ranging from classic favourites to the more exotic, Mr Wow also serves a selection of premium spirits, liqueurs, single malts, house-made bitters, fine-aged rum and wines. 

Mains: Braised goat in a tamarind ‘mannish water’ sauce; Sautéed baby squid with harissa tabouleh; Roast eggplant and tomato salad with a lemon & tahini dressing; Spice cous cous with saffron, currants, apricot & toasted almonds; Charred cauliflower in dukkah spice with a tamarind sauce

Condiments: Red onion ceviche, pickled cucumber, smoked pine nut satsivi, warmed injera bread

A delicious combination of five modern African flavours with accompaniments like injera bread and smoked pine nut satsivi, the feast is a sight to behold.

Both the vegetarian and meat dishes were delicious.

Our favourite vegetarian dish was the Charred cauliflower in dukkah spice with a tamarind sauce. It displayed a depth and complexity in flavour and had a lovely hint of sweetness that complemented the overall savouriness of the dish. 

The meat dishes were, like all of dishes we feasted upon, hearty. The braised goat in a tamarind ‘mannish water’ sauce was a particular standout. Each morsel was cooked to the point where the meat simply melted in our mouths. The flavours from the herbs and spices were unique and very enjoyable to eat.

The beautifully made injera which we used to pick up bites of the little dishes was the perfect canvas for the rich and spicy flavours.

The platter is a great introduction to African food and was simply delicious. Reasonably priced at $35 for two people, the Monday night African feast is a compelling proposition especially over a cocktail or two!

What: Monday Night African Feast 

Where: Jabili's Kitchen @ Mr Wow's Emporium, 97b Smith Street,  Fitzroy
Phone: 0421 483 464

Harry's ice cream party | International ice cream month

Gastrology bloggers' ice cream party was sponsored by Harry's Ice Cream.

Not like we needed any excuse to have ice cream... but this month is  International Ice Cream Month!

To celebrate this delicious month, Gastrology teamed up with award-winning Australian ice cream maker, Harry’s Ice Cream for an ice cream party to celebrate this special frozen dessert.

With a house full of toppings our guests set out to pair up Harry's delicious ice cream flavours with some sugary goodness.

Harry's Raspberry Cheesecake ice cream (and our personal favourite) was a particular hit and in our view, best enjoyed as is!

We even had cocktails made from Harry's Pavlova ice cream!

Celebrate International ice cream month with Harry's ice cream!

Get your hands on some Harry's Ice Cream which are available at Woolworths and selected IGA stores throughout Australia.

Drawing inspiration from classic Australian desserts, Harry's Ice Cream offers a range of distinctive and iconic flavours including Pavlova; Sticky Date Pudding; and Raspberry Cheesecake.

Read more about Harry's ice cream here.

Pizza Smackdown @ Yak Italian Kitchen and Bar

Gastrology bloggers dined courtesy of Yak Italian Kitchen and Bar.

Yak recently hosted a pizza competition to end all pizza competitions.

Taking inspiration from the great competitions in Italy which were always held in a town square, chefs of all calibre would compete against one another and cook a pizza on large paddles which would then be judged. A victor would be announced and the pizza shared amongst the crowds.

Gathering some of Melbourne’s favourite chefs from around Melbourne to stand side by side; Leo and the team at Yak celebrated eight of Melbourne's top chefs competing against each other to come up with the "Ultimate Pizza". 

The winning pizza will be placed on Yak Italian Kitchen’s menu, along with their name and venue’s details.

#1 Cricket pizza 

Beer match: Magnalotti “Doppio Malto”

Created by Florent Garadin (Silo) the pizza featured classic flavour combinations … and then there was the cricket. Served in its entirety (as you can see, the crickets were placed without any alteration to its exoskeleton). It was an interesting pizza and certainly showcased Florent’s creative spirit.

#2 Black truffle pizza

Beer match: Birra Dell’ Eremo “Golden Ale”

Created by Matthew Macartney (Eleanore’s – Chateau Yering), the black truffle pizza was a decadent pizza with generous toppings of dehydrated anchovies, gruyere, parmesan, mozzarella, roasted Jerusalem artichokes and basil chips. We loved the sweetness of the Jerusalem artichokes which contrasted with the savoury anchovies.

#3 Japanese pizza

Beer match: Birra Dell’ Eremo “IPA”

Created by Brendan McQueen (Matteo’s) the Japanese pizza was an absolute delight. Bursting at the seams with umami, the pizza danced a little bonito flake dance as it settled itself upon our table. We loved this delicious pizza version of okonomiyaki.  

#4 Smoked duck, ham, kimchi & prawn floss pizza

Beer match: La Petrognola “Artigianale Di Farro”

Created by Michael Harrison (Allium Food & Wine), this was our personal favourite pizza of the night. With a miso and tomato base, the pizza was filled with deliciously smoked ham which matched the spicy, slightly tart kimchi perfectly. It was a match made in pizza heaven.

 

#5 Smoked clams, n'duja & guanciale pizza

Beer match: Birra Dell’ Eremo “Amber Ale”

Created by Nick Bennett (Arbory Bar & Eatery), the Smoked clams, n'duja & guanciale pizza was a classic combination of flavours that worked wonders. 

#6 Hoisin pork pizza

Beer match: Eggenberg Pils

Created by Jerry Mai (Pho Num), the hoisin pork pizza was memorable for its amazing pork crackling which has us fighting for the last piece.

#7 Sobrasada pizza

Beer match: Birra Dell’ Eremo “Blanche”

Created by Jacque Turner (Bellota), the sobrasada was an outstanding pizza. Rich and decadent, the pizza was topped with expertly judged toppings of goats curd, sobrasada, red anchovies, pickled green chilli, salsa verde, jamon and bellota smoked ham – genius!

#8 Dessert Pizza

Beer match: Matilda Bay Dogbolter “Dark Lager”

Created by Pierrick Boyer (Le Petit Gateau), the dessert pizza was a deliciously sweet end to the pizza smack down. A clever combination of peanut butter and jelly with vanilla and mascarpone, it was a pizza that evoked childhood memories but also demonstrated restraint and elegance.

And the winners are…

(in no particular order)

• Michael Harrison, "Allium Food & Wine" (duck, ham, kimchi & prawn floss)

• Nick Bennet, "Arbory Bar and Eatery" (smoked clams, n'duja & guanciale)

• Pierrick Boyer "Le Petit Gâteau" (mascarpone, raspberry, peanuts, dark chocolate & praline)

These 3 pizzas will be placed on Yak Italian Kitchen’s menu for all to enjoy.

What: 3 new pizzas on Yak Italian Kitchen’s menu

Where: 150 Flinders Lane (corner Russell St), Melbourne

What happened to Pugg Mahones?

Gastrology bloggers dined courtesy of the Shaw Davey Slum.

After 15 weeks of demolition and build, what used to be home to Pugg Mahones in Carlton has finally opened its doors as The Shaw Davey Slum. “The Slum”, as it has been affectionately termed, is unique in style, presentation and represents great value for money.

This is Anna Carosa and Stewart Koziora’s (Retail Savvy Group) 3rd venue and they are breaking the rules of design and price point whilst respecting the site and heritage of this iconic Carlton venue. 

The name ‘The Shaw Davey Slum’ is a play on words, based around a report on Poverty in 1958 written by two commissioners named Shaw and Davey; it was known as the windscreen survey (because they didn't get out of their cars), with recommendations to demolish areas of Carlton they deemed to be ‘slums'.

Crispy pork belly

This dish consisted of slow roasted pork belly pieces with crispy salty crackling served atop wild roquette dressed in a house made green apple and honey cider dressing, accompanied with a housemade apple and cranberry compote.

Stuffed field mushroom

A delightful dish of roasted giant field mushroom which was stuffed with a finely chopped mixture of macadamia nut, mushrooms, shallots and herbs that were sautéed in butter. It was also topped with goats cheese and served with baby spinach and a house made balsamic glaze.

Mega Chicken parma

The mega chicken parma was indeed MEGA. A large piece of chicken breast fillet was breaded with crunchy Kellogg’s corn flakes and topped with a house made Napoli sauce and a combination of Gruyere and mozzarella cheese.

All this for a mere $20!

Surf & Turf

For again, just $20, the Surf & Turf comprised of 200 grams of tender grass-fed MSA graded eye fillet beef cooked to our liking and was accompanied with garlic prawns, crispy pancetta, steamed broccolini and a house made Australian bush pepper Hollandaise.

Sweet potato chips

Background: Mulled Ribena

Foreground: Anzac biscuit ice cream sandwich

The Mulled Ribena was a lovely winter treat which was made from Ballantines, Ribena, red wine and orange juice which had been infused with cinnamon, star anise, cloves, honey water, orange and lemons.

We concluded our visit with a fun Aussie twist on a classic of ice cream sandwiched between two pieces of Anzac cookies. 

The venue also features a retractable rooftop bar (open Friday from 5pm with Dj’s upstairs starting at 7pm) which gives the space a more casual, outdoor feel than its lower level. 

The second level begins as you walk up the staircase past a stunning Swarovski crystal Chandelier and make your way to the 13 meter long bar, custom-made with concrete and sea shells from numerous beaches around Melbourne. A raised dance floor area with Beatles and Pineapple images are a throwback to the 1960’s In Australia.

Whatever direction you're heading - whether you're winding down or partying up, The Shaw Davey Slum are able to cater to your needs with a compelling value proposition.

Southgate Moveable Feast: Artusi | Amarok | Bluetrain [Sunday 15 June – Monday 4 August]

Gastrology bloggers dined courtesy of Artusi, Amarok & Blue Train.

Southgate's recent facelift of premium restaurants is garnering some well-deserved attention. The Moveable Feasts is a brilliant opportunity to taste and see what this bustling foodie hub has to offer.

Showcasing  three delectable courses each from a different Southgate restaurant, Southgate Moveable Feasts epitomises the changing dining trends of today as Melburnians look for new and different casual dining experiences.

We were led through a unique dining experience as we wandered from restaurant to restaurant, sampling unique world-class cuisines from Italian to native North American.

First Stop: Artusi

Location: UR1 Upper level, 3 Southgate Avenue, Southbank
Phone: 03 8199 1033
Link: http://www.artusi.net.au/
Cuisine: Italian

The brainchild of Luis Pampliega and Tamara Volkoff, owners of the much-loved Southgate Italian eatery Tutto Bene ARTUSI is a welcome addition to Southgate's dining precinct.

We loved ARTUSI’s architectural design. Splashes of copper, bluestone façade and marble accents create a comfortable space and a modern up-market vibe.  

The ethos of ARTUSI is ‘The Art of Eating and Drinking Well’ and this ethos is clear from the restaurant’s focus on producing artisan handmade pastas and a mouth-watering selection of delicacies matched with a wide selection of boutique wines.

Lingua di bu – slow cooked ox tongue, quail egg, salsa verde, lemon EVOO

Our afternoon commenced with unctuous pieces of slow cooked ox tongue accompanied by perfectly oozy quail egg, fresh salsa verde and lemon EVOO. a The centrepiece ox tongue possessed a beautiful depth of flavour, with the acidity in the salsa verde helping to alleviate the richness of the decadent tongue.

Mezzelune ai broccoli e parmigiano – broccoli filled potato parcels, bagna cauda butter, parmigiano reggiano

The Mezzelune ai broccoli e parmigiano was a superb dish that was highlighted by the light and fluffy potato parcels which captivated with its delightful broccoli filling and its lingering rich parmigiano flavour.

What was clear from what we tasted was ARTUSI’s head chef Leandro Panza Sicilian heritage and knowledge and passion for Italian cooking.

Second Stop: Amarok

Location: Southgate Complex Mid Level, MR6, 3 Southgate Avenue, Southbank
Phone: 03 9663 1877
Link: http://www.amarokbarrestaurant.com/
Cuisine: North American, Canadian

Yet another new addition to Southgate’s ever evolving dining precinct, Amarok Bar & Restaurant features a menu inspired by traditional North American and Canadian flavours whilst using the finest ingredients.

The dining room has a cosy wood-fired cabin feel.

Sierra Nevada Stout, Pine Needle & Acorn Roasted Chicken Breast with a Turnip/Blue Cheese Potato Bake, Veg & Marsala Jus

The chicken was tender and superbly cooked. Coated in an in an addictively sweet marsala and stout jus which was nicely offset by the decadently savoury potato bake. 

Pouch Baked Salmon in Corn Mead with Lemon, Fresh Herb & Grape Quinoa Salad

The salmon was again, cooked to perfection and accompanied by a very fresh and fragrant salad which provided a refreshing element to counterbalance the relatively rich and oily fish.

Third Stop: Bluetrain

Location: Southgate Landing, Southbank
Phone: 03 9696 0111
Link: http://www.bluetrain.com.au/
Cuisine: Modern Australian

An expansive café and bar with floor to high ceiling windows overlooking the Yarra River, Bluetrain is a brilliant Melbourne meeting spot.

It’s 2013 major facelift sees the restaurant spotting a new look which combines eclectic and quirky materials, bespoke designs and a light feature using yellow bicycle wheels to adorn the walls and graffiti art pillars. 

Baileys Cheesecake

The cheesecake was deliciously rich and had just the right hint of baileys. 

Warm Apple pie

Our Southgate Moveable Feast ended on a delicious winter warmer, the humble apple pie. Crumbly pastry and thinly sliced and spiced apple - Blue Train’s apple pie was very well made and perfect for afternoon tea with a dollop of cream and a cup of coffee.

Get on to it! 

With a host guiding the journey to each establishment, discoveries will be made along the way uncovering the stories behind Melbourne’s eclectic world of riverside eateries.

What: A three course journey throughout Southgate’s restaurant precinct, sampling unique presentations of world-class cuisines. 

When: Sunday 15 June - Monday 4 August. 12pm Sundays & 7pm Mondays 

Where: Southgate Restaurant and Shopping Precinct, on the south bank of the Yarra River, Melbourne 

Cost:  Choose from two three course dining options for $60pp or $85pp. Entrée and main courses each include a glass of wine and dessert is served with tea or coffee. 

NB: Parking is available in Southgate’s Car Park off City Road / Southgate Avenue, $10 flat rate on weekends and after 4pm on Mondays. 

Bookings: Online bookings only, at www.southgatemelbourne.com.au 

Enquiries: Southgate Restaurant and Shopping Precinct, 03 9686 1000

Eat Fit Food - delivering healthy delicious meals daily to your home or office

Gastrology bloggers dined courtesy of Eat Fit Food.

A typical day in the life of Eat Fit Food

Eat Fit Food introduces nutritionally balanced meals which are delivered fresh daily to individuals and corporates in both Sydney and Melbourne with plans to expand nationwide in the near future.

The leaders in creating innovative, fresh meals from scratch, Eat Fit Food’s food philosophy is simple - eat flavoursome and nourishing wholefoods.

Founded by Bianca Monley in 2002, Eat Fit Food was set up out of a passionate belief of eating well – even for people with a busy schedule! 

We enjoyed our fresh and healthy meals consisting of delicious but lean chicken breasts, low gi pancakes served with yogurt and berries, a smoothie and delicious raw cacao balls. Each free of preservatives, artificial sweeteners, additives and chemicals. 

Eat Fit Food is more than just a delivery service, also educating customers about how easy it is to improve their lives through eating healthy.

Eat Fit Food offers a variety of programs for both men and women. They are designed to reset eating behaviours, digestive function and nutrient absorption. All programs will also improve vitality, health and nutrition.

Eat Fit Food has also recently launched The Health Kit. A series of seasonal, fun, educational events we will be hosting in both Sydney and Melbourne. They are designed to bring the community together and create a wellness ripple effect. Our next event is in July and the Topic is “Food is Medicine” – stay tuned for our review of the event!

For more information, please visit their website: www.eatfitfood.com.au.

Review: Chilton's Artisan Pies

Gastrology bloggers received the pies courtesy of Chilton's Artisan Foods.

With winter officially here, it was the perfect opportunity to dig into Chilton’s delicately handmade pies – each freshly made in their kitchen.

Chilton's Artisan Foods has been quietly making pies and other savoury foods for Australian families for years, having now developed over 250 lines of savoury foods from pies to quiches, frittatas and pasties. 

Managing Director of Chilton's Artisan Foods, Phillip Marzella (who is known as the ultimate pie lover) has a long family history in connoisseur foods. His grandfather was the only baker in a small town, baking bread during the night for young partisans during WWII while his grandmother an accomplished pasta maker served fresh pasta to orphans. So, you can say making good food is in Phillip’s blood.

When Phillip came to Australia in the early 80’s his first part-time job as a fifteen year old was working with the original Piero Brunetti founder of the Brunetti cakes store. Today he’s excited about making everyone’s mealtime easy by serving up a homemade pie that not only tastes great but saves you having to make it.

What was apparent was the use of fresh, quality ingredients with uncompromising flavours, courtesy of being handmade with artisanal care.

Chilton’s pie pastry (a prime component of any excellent pie), was the perfect canvas in which to dunk in the gravied juices. Each pie pastry was perfectly made – a testament to being worked carefully by pastry maker, Maria (better known as ‘nonna’ in the Chilton’s kitchen) to give the fluffiest and softest crisp. 

Lamb & Rosemary pie

While it was difficult to pick a favourite, the lamb & rosemary pie was probably our favourite - I say “probably” because to be honest, we loved each and every pie.

The classic combination of lamb and rosemary worked an absolute treat. Rich and hearty with generous morsels of beautifully slow cooked lamb, it was an excellent pie. The tender pieces of lamb combined flawless texture with equally superlative flavours. It was a pleasure to mop the decadent gravy up with the pie pastry. Yum!

Serving Chilton's pie was magnificently easy - all we had to do was pop the pies in the oven, put our feet up and enjoy some wine while dinner was being prepared.

Whether it's the Lamb and Rosemary, Chicken & Vegetable, Beef & Red Wine or Cauliflower Leek & Cheese pie - we can attest to their deliciousness. Each gold-crusted and welcoming, these pies make the sort of dinner that you cook without any special effort but with plenty of gratification.

What: Chilton’s Pies (also available as a family size) 

How: Pop in the oven for ten minutes at 170C 

Where: Stockists include many Melbourne cafes including Mr Speaker, CBD, Café La Venice, St Kilda, Café Gruppo on Collins and David Jones, CBD as well as gourmet supermarket Leo’s Fine Foods.  

Delivery: Anyone can order pies of their choice up until 4pm daily for a next day delivery fresh from Chilton’s kitchen to yours 

Link: www.facebook.com/ChiltonsArtisanfoods 

Location: 20/128 Canterbury Road, Kilsyth 

Phone: (03) 8761 6601