Pitango launches home-style Free Range Chicken & Vegetable Soup

Gastrology bloggers received the product courtesy of Pitango.

Chicken soup has long been recognised as the soup of choice during the colder months.

This classic soup is the perfect companion to warm us up on a cold day or a meal of choice traditionally served by our mums when we’re struggling through a cold.

Pitango has recently added to its organic and fresh chilled soups and meals, their own spin on the loved classic: Pitango Free Range Chicken and Vegetable Soup.

Made from real, fresh ingredients and the best free range chicken, we liked that the soup tasted homemade  and is 99% fat free. 

An easy option for lunch or dinner, the soups are available at Woolworths stores nationally in the chiller section for RRP $6.99.

Emporium Launch by Baz Luhrmann

Gastrology bloggers attended the launch as guests of CFS Retail Property Group together with GIC.

On Wednesday 20 August 2014, Gastrology attended the official launch of Melbourne’s reimagined retail icon, Emporium Melbourne which was created and hosted by creative visionary Baz Luhrmann.

Emporium Melbourne appointed Creative Visionary Baz Luhrmann to create the official launch celebration for his extraordinary ability to take an old classic and reimagine it into a contemporary icon.

This sentiment reflected the vision of Emporium Melbourne, which has been dramatically transformed since first opening its doors as the Myer Emporium in 1911.

More than three million people have experienced this Melbourne icon since it opened on 16 April, reimagining the CBD retail landscape with its exceptional design and impressive offer across fashion and food.

The official celebration also marked the arrival of even more fashion firsts and flagship stores, building upon Emporium Melbourne’s already impressive world-class line-up.

Opening throughout July and August are:

• Australia’s first Kate Spade New York, which will feature new digitally-controlled change rooms that enable customers to change backdrops when they are snapping themselves in the latest looks;
• The first Melbourne stores for Michael Kors and one of Australia’s most celebrated new designers, Dion Lee; and 
• The largest Topshop in the southern hemisphere and first store to the Melbourne CBD, delivering three levels of fashion.

These incredible fashion firsts join Victoria’s Secret, who also recently opened their first Melbourne CBD store.

Over the coming weeks, Emporium Melbourne will also welcome flagship stores for:

• American brand Coach, with the launch of a brand new fashion direction;
• Italian icon Furla and their range of high quality bags, shoes and accessories, celebrated since 1927; and 
• Fashion favourites Oroton and Ted Baker.

The arrivals of these retailers are reason to celebrate with the completion of the Little Bourke Street International Precinct, delivering yet another dimension to this already outstanding line-up.

These fashion firsts and flagships will be joined by celebrated foodies:

• South Yarra institution Dainty Sichuan, in the Urban Kitchen precinct on the Lower Ground Supercharger Wholefoods, a celebration of superfood and vegetables by Restaurateur Paul Mathis and business partner George Incretolli; and
• Gourmet food store Jones the Grocer, Alison Nelson’s Chocolate Bar New York and waffle and coffee restaurant, Waffee.

Once all stores are open, Emporium Melbourne will be home to over 200 fashion and food brands, offering a reimagined shopping experience like no other.

Baz Luhrmann’s celebration proved to be one of the biggest events on Melbourne’s calendar this year with the transformation of Emporium Melbourne into a set of experiences that tell the story of the iconic building’s colourful history.

Bomba goes to Spain

Gastrology bloggers dined courtesy of Bomba.

Jesse and Shane have been eating and drinking their way around Spain and have brought what they learned and discovered to the tables and glasses at Bomba.

Gastrology bloggers recently attended “Bomba goes to Spain”, which was a series of dinners and a Sunday lunch where guests were able to try dishes that Jesse learned (from traditional gastronomic societies to truffled pork sausages he sampled at a piggery). 

The event was also a cross launch with a Vermut that Bomba are now importing into their offerings which Jesse and Shane discovered on their trip, Casa Mariol Nergre -  the first time this will be available in Australia.

From left: House tinned tuna montadido with piquillo pepper, Artichoke with pancetta, Braised oxtail croquettes 

The braised oxtail croquettes were one of the highlights from the dinner. As we sank our teeth through the crispy crumbed layer of the fried croquette, it unleashed moreish and tender morsels of meat – just beautiful.

From left: Oriol Llavina olive oil rice, Matriku gastronomic society mackeral with chilli garlic, Spiced pork bomba 

The Oriol Llavina olive oil rice worked superbly with the Matriku gastronomic society mackeral, counteracting the saltiness of the oily fish. 

From left: Pyrenees truffled pork sausage, Gem lettuce salad, Baby bravas 

The Pyrenees truffled pork sausage was yet another highlight - amazingly rich in flavour, the sausages were perfectly counterbalanced by the freshness of the Gem lettuce salad. 

Creme Catalan

Our Spanish dinner concluded with a delectable dessert of Creme Catalan. The consistency of the custard in the Creme Catalan was velvety smooth and delicate. Possessing the requisite sugary hard shell, the custard was an absolute delight to indulge in. 

Nearly a year down the track and Bomba continues to be  a great place to sip, savour and share in the spirit of tapas and good friends. The “Bomba goes to Spain” series was further confirmation of the venue's standing in Melbourne's culinary scene.  

Location: 103 Lonsdale St Melbourne

Phone: 03 9077 0451

Link: http://bombabar.com.au/

Cuisine: Spanish, Tapas

A celebration of traditional and modern Italian cuisine @ Bistro Bakini

Gastrology bloggers dined courtesy of Bistro Bakini.

Blending the best of local produce with authentic Italian cooking, Bistro Bakini satisfies families and gourmet diners alike.

Bistro Bakini’s menu features authentic Italian cuisine, made up of the highest quality ingredients, some of which are imported from Italy.

The dining room possesses a warm familial atmosphere with views of the vast wine collection Bistro Bakini harbours. 

The wine list is reasonably priced and features a good selection of wines to complement your meal.

Olive ascolane - Stuffed green olives crumbed and fried

Croquette di baccala - Potatoes and baccala croquette cappers aioli

The croquette had a wonderfully crisp exterior which combined beautifully with the salted cod which provided salinity to the dish while the creamy cappers aioli ensured that the dish had requisite balance.

Capasante alla griglia - Hervey bay scallops caramelized onions vernaccia and bread crumbs

The scallops were beautifully seared and boasted a delicate sweetness.

Burrata pugliese - Burrata roasted eggplant and confit tomato

This cheese sensation demonstrated that unforgettable dishes can sometimes be very simple. In this instance, a ball of unadulterated burrata simply paired with smokey eggplant and confit tomato. When the outer solid mozzarella shell was cut, we loved how the the creamy interior of soft, stringy curd and fresh cream revealed itself. The sumptuously rich yet sensibly balanced flavours were sensational. 

Risotto con le cicale di mare - Morton bay bug meat risotto chilli garlic spicy tomato broth

The risotto was, as expected from a good Italian restaurant, superbly executed.  The rice in the risotto was puffy and al-dente and, coupled with generous amounts of tender Morton bay bug pieces and luscious chilli and garlic spicy tomato broth, had a wonderful depth of flavour.  The dish boasted a rich seafood flavour with a robust undercurrent of parmesan.

Guancia Di manzo - Slow braised ox cheeks, barley risotto & cooking jus

Atop the layer of superbly cooked barley risotto, lay a delicious piece of decadent and flavoursome ox cheek. The braised ox cheek was incredibly tender, falling away easily with the weight of our forks. Coated with the earthy braising sauce, the dish was very enjoyable to consume. 

Bistecca di manzo - Wagu beef tagliata, roasted cauliflower gratin and red wine jus

The accompaniments to the wagyu were each perfectly seasoned and wonderfully flavoured.  However, the true highlight of the dish was the slice of wagyu beef – a light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with characteristic wagyu notes and a deep earthy richness. Texturally, the beef was sublime with a decadent melt in the mouth, almost buttery, consistency.  

Dessert platter: Pannacotta, Nutella Bomboloni, Tiramisu, Chocolate mousse & “Ladies' Kisses”  (elegant little hazelnut cookies from Piedmont in Italy's north)

Our dessert tasting platter was a stunning end to what was a fabulous dinner. While everything on the plate was absolutely delicious, the yogurt panna cotta was of particular note. Possessing complexity with a pronounced sour "twang" courtesy of being made from good quality yogurt, the panna cotta was silky smooth and just barely holding its shape.

Bistro Bakini impresses with the freshness of its ingredients and the quality of its service. Highly recommended for a place to take that special someone or perhaps the family for the perfect treat.

Location: 568 St Kilda Rd  Melbourne

Phone: 03 9521 7774

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

Cuisine: Italian

Man Mo Completes Dining Precinct at WTC Wharf

Gastrology bloggers dined courtesy of Man Mo.

The newest addition to the northern banks of the Yarra River, Man Mo WTC offers traditional Chinese cuisine at its best.

Upon entering Man Mo, we were captivated 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 traditional Lucky Charmed Tassels and paintings, and with red and gold lashes of colour throughout the restaurant. The restaurant’s dining space is further enhanced by the mood lighting.

The menu features traditional and modern Chinese dishes. Unlike its sister restaurant in New Quay, which has a more Malaysian fusion offering, Man Mo WTC provides a more traditional Chinese cuisine including a strong focus on live seafood and clay pot dishes. 

Left: Scallop & Egg lettuce leaf

Right: Baked Crab Shell

We loved the cheesy baked crab shell which featured deliciously sweet blue swimmer crab meat with onion, bacon and mushroom. 

Peking duck

A 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.

Garlic butter and king prawns with jade noodles

The prawns were very fresh and the herbs provided punchy fragrant flavours.  The accompanying noodles were slippery and coated in a delicious garlic and butter sauce. It was a good dish that was highlighted by the natural sweetness of the prawns and complimented by the noodles which retained a pleasant elasticity. 

 Cape Grim tenderloin with truffle oil and special fried rice

The eye fillet was delicious, exhibiting the characteristic charred flavour that normally accompanies a wok-tossed item.  Well-seasoned, the warming pepper was very welcoming on a cold Melbourne day. 

Crème brulee 

The consistency of the custard in a crème brulee was velvety smooth and delicate and featured atop the decadent custard, the requisite sugary hard shell.

Banana fritter with ice cream

Man Mo’s take on the 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 Mo is a brilliant addition to the WTC Wharf dining precinct, sitting perfectly alongside the existing premium restaurants and further enhancing WTC Wharf‘s position as a world-class dining destination for Melbournians and international visitors alike.

Location: River side of World Trade Cntre, 38 Siddeley Street, Docklands
Phone: 03 9077 9598
Link: http://www.manmowtc.com.au/
Cuisine: Chinese, Seafood

Melbourne's Hottest Venues Celebrated as Time Out Melbourne Announces Food Award Winners

Gastrology bloggers attended the Time Out Time Out Melbourne Food Awards courtesy of Time Out.

Melbourne’s hottest cafes, restaurants and chefs were awarded at the annual Time Out Melbourne Food Awards last night at brand new Peruvian venue, Pastuso.

Over 250 of Melbourne’s dining elite were in attendance, hoping to win one of just nine awards presented by Appletiser, Vale Ale and Pepperjack.

“Melbourne’s chefs, apprentices, waiters and restaurateurs keep upping their game every single year,” says Time Out Melbourne’s food and drink editor, Gemima Cody, “and we’re excited to acknowledge everyone pushing those boundaries and those who make this such a great city to live and eat in.” 

This year’s awards included Best Bang For Buck, Best New Restaurant, Best Café and Restaurant of the Year. 

The city’s rising stars were recognised with the Hot Talent Award and for the first time ever, the inaugural Chef of the Year Award was presented. Time Out Melbourne readers also got the chance to pick their favourites with the People’s Choice Award.

Myffy Rigby, Time Out Australia’s chief food and drink critic, adds: “Time Out is all about celebrating the best and brightest. Our sole agenda is to showcase how truly great our respective cities can be.” 

And the winners are…

HOT TALENT - Dave Verheul, The Town Mouse

BEST NEW RESTAURANT - Saint Crispin 

BEST CASUAL RESTAURANT - Nieuw Amsterdam

BEST BANG FOR BUCK - Jimmy Grants

BEST CAFÉ - Hammer and Tong 412

PEOPLE’S CHOICE - Smith and Daughters

 

CHEF OF THE YEAR - Philippa Sibley, Prix Fixe

RESTAURANT OF THE YEAR - Brae

THE LEGEND AWARD - Flower Drum

Pastuso was the perfect venue for the Time Out Food Awards. The brand spanking new Peruvian venture from the San Telmo boys, Pastuso ensured that all guests were delighted by delicious canapes.

We loved the authentic South American cuisine.

The Aroz con Pato was the highlight of our night. A dish of confit duck with traditional Peruvian coriander and a beer based rice, the dish was excellent. The duck was exceedingly tender and the coriander brought freshness which contrasted well with the richness of the dish. The Pan Con Chicharron (a dish of slow cooked pork belly, served on egg yolk, bread and coriander mayonnaise) was yet another delightful dish. The unctuous piece of slow cooked pork belly simply melted in our mouths.

Thunder Road Brewing Co. + Mensousai Mugen Ramen Beer and Japanese Media Dinner

Gastrology bloggers dined courtesy of Thunder Road Brewing Co. + Mensousai Mugen Ramen Bar.

Gastrology was recently invited to a Japanese Dinner paired with Thunder Road Saison Japon, Silver Medal Winner at the Australian International Beer Awards 2014, and other Thunder Road Brewing Co. Beers.

Located in a hidden alley way, Mensousai Mugen offers an intimate dining experience over 2 floors. The menu features Ramen or Tsukemen and a delicious range of Japas (Japanese Tapas) to share alongside a range of selected wines and beers from the bar.

Renown Chef Kin San (Ikuei Arakane), Yoshi Kurosawa, the owner of Mugen Ramen Bar and Robot Bar across the road, were our hosts for the evening. We also gained insight into the delicious beers over the course of the evening as we heard from Colin Paige (Master Brewer) and Marcus Cox (Senior Brewer) from Thunder Road Brewing Co. 

Saison Japon is a collaboration between Thunder Road Brewing Co. and Yoshi Kurosawa who just so happens to be a master cocktail alchemist. The beer is the perfect match for Japanese food, having European complexity as well as Japanese finesse. Infused with the four traditional Japanese botanicals including Konbu, Shiso, Yuzu and Ume, the result is a wonderful new style of beer.

What was clear from the food we devoured was the Mensousai Mugen philosophy - the focus on high quality produce and provision of a unique experience.

Japanese konbu seaweed cured snapper with yuzu sushi rice roll

Our favourite beer and food match was this snapper and the Saison Japon. The aromatic, complex bitter and sweet flavours of the Yuzu immersed the tender pieces of snapper while the sushi rice was perfectly made. Together with the Saison Japon, this dish was sensational. 

Sous-vide cooked Wagyu slice with spicy fruit soy dipping sauce and black sansho pepper

The Wagyu beef was stunning, exhibiting a melt in the mouth tenderness typical of a quality piece of Wagyu Beef. The spicy soy dipping sauce added a delicious savoury note while the black Sancho pepper added a desirable heat.

Roast duck breast slice wrapped soba crepe with yuzu & saikyo miso dip

We loved the duck’s thin crispy skin and the healthy layer of unctuous duck fat that lay atop the tender duck meat. The yuzu and saikyo miso dip provides a rich and robust flavour to the crepe wrapped duck pieces. With the crunchy cucumber to counteract the richness of the duck, it was simply delicious.   

Slow cooked pork belly and parsnip puree with beer wheat served red wine vinegar 

The large nugget of moist pork belly, which contained the perfect amount of unctuous fat, encased in a crisp outer crust imbibed with red wine vinegar was spectacular. Each bite was gratifying. We loved the addition of crispy beer wheat which added both texture and complexity.  

White fish of the day served with Japanese Gin–an sauce

The final course of White fish of the day served with Japanese Gin–an sauce was, for us, the dish of the night. The fish was exceedingly tender, having retained its characteristic delicate texture. The fish boasted a lovely sweetness and juiciness which was further enhanced by the accompanying broth. The crispy skin looked and tasted amazing.

We loved Mugen Ramen’s distinctive Japanese cuisine which sets it apart from the crowd. Together with delicious beers from Thunder Road Brewing Co, the venue is a place where good food and good times go hand-in-hand. 

Location: 11 Bligh Pl  Melbourne

Phone: 03 9620 3647

Link: http://mensousaimugen.com/

Cuisine: Japanese, Noodle Shop, Tapas, Bar

A toast to good food & great wine @ The Valley Cellardoor

Gastrology bloggers dined courtesy of The Valley Cellardoor.

Since first opening its doors in June 2010, The Valley Cellardoor has developed a reputation for keeping locals well lubricated with well-priced wine and good food (which, of course, goes perfectly with wine) in a comfortable environment which reflects rustic sophistication.

We sat at the newly expanded area of the cellar door which has increased the venue’s seating capacity to 150 people and offers a view into the cosy, open plan kitchen. We loved the welcoming and cosy ambience.

The focal point of The Valley Cellardoor is the wine with over 250 to choose from, all from boutique producers ranging in price from $10 – $35 take away and $17 – $42 drink in house.  

There is also an impressive list of craft beer and cider that will impress and suit any taste.

For those eager to increase their knowledge of wine, the staff offer advice, plenty of expert knowledge and guidance.

Owners and brothers Tony and Mark Pendreich possess extensive experience in wine and hospitality. Mark is a trained sommelier, and has an impressive resume including having worked in London for Marco Pierre White and the Conran Group whilst Tony spent 7 years in Hong Kong and China as a Project Manager. The pair were one of the first to introduce the BYO food concept and minimal in house corkage through their original wine bar ‘Mordialloc Cellardoor’.

Their passion for the liquid gold is clear and their warmth and hospitality is palpable as you step into the venue. 

Charcuterie platter

The charcuterie was a respectable assembly of salami, prosciutto, cheddar, brie, olives, cornichons, antipasto mix, quince paste and bread. The salami and prosciutto were in particular excellent – both possessing a richness that had been further enhanced by the flavours of the intense curing salt mix. 

Pizza of the month - Housemade tomato sauce, potato, leek, bacon pieces

The potato, leek and bacon pizza was a winner and featured a classic amalgamation of flavours which could not be faulted.

Vegetarian pizza 

Housemade tomato sauce, mozzarella cheese, caramelised onions, roasted pumpkin, roasted peppers, roasted eggplant, pinenuts

The vegetarian pizza was lovely. Layers of mozzarella were teamed with delightful melt-in-your’s-mouth eggplant slices, juicy pumpkin and mellow roasted peppers. Encircled with a puffy crisp crust, this pizza was the perfect Friday night treat.

It is no surprise that The Valley Cellardoor quickly attracted a steady stream of devoted clientele, impressed by its rustic, yet fine foods, use of local, specialty purveyors, and their exceptional wine and beer offerings.

Location: 18 Hall Street  Moonee Ponds

Phone: 03 9370 2000

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

Mindfulness Matters at Grill’d this August

Grill’d will partner with not-for-profit organisation Smiling Mind this August, kicking things off with a month long campaign dedicated to Mindfulness Matters. The ‘conscious coupling’ is designed to encourage burger lovers across the country to take the time to make more mindful decisions in their day-to-day lives for the wellbeing of mind and body.

For the month of August, Grill’d will rename their Local Matters community donation program to ‘Mindfulness Matters’ with funds directed to support the provision of Smiling Mind resources in schools and organisations working with young people, as well as sporting clubs local to each restaurant. 

With great synergies between Grill’d’s food philosophy and what the Smiling Mind team do – this campaign is all about eating mindfully (by thinking about what you are feeding your body and where your food comes from) as well as taking the time to enjoy eating a meal with friends or family (away from your computer desk and electronic distractions) as one aspect to achieve overall wellbeing of body and mind.

 Tips for Mindful Eating

• Avoid mindless eating! Take the time to enjoy your food and eat at a slow pace, paying attention to the smell, aromas, texture and look of what you are eating. It is easy to over eat as it can take up to 20 minutes for your stomach to talk to the brain about how full you are.
• Even when your day is jam-packed and time is not on your side, it is important to spend a few seconds to choose a healthy meal that will ultimately fuel your body with the nutrition it needs to get you through the day. Fresh is always best!
• Find a nice and relaxing place to eat your food and arrange your food nicely on your plate to make it a positive experience. Negative thoughts can affect even the healthiest food.
• Try not to use technology such as the television or mobile devices while you are eating. This includes staying off social media and checking emails (but of course I’m a big advocate for using social media outside of a meal!).

How the campaign works

In restaurant, diners will be encouraged to make a mindful decision in selecting which local community group gets the support of their Local Matters token.

Every time a customer buys a burger, Grill’d gives them a token to pop in one of three jars ultimately deciding which group they would like to support. At the end of August, each Grill’d restaurant will split $500 between the groups by counting the tokens. The group with the most tokens receives $300 and the other two groups receive $100 each, so everyone gets something.

Join the mindfulness matters movement!

Share you mindful moment with Grill’d on Facebook or Instagram using the campaign hashtags and handles below.

Facebook: www.facebook.com/GrilldBurgers

Instagram: Instagram.com/grilldburgers

Hastags: #grilld #MindfulnessMatters #mindfulness #mindfuleating #smilingmind

Taste of Malaysia @ Melbourne

Gastrology bloggers attended Taste of Malaysia @ Melbourne courtesy of MATRADE.

Gastrology was recently invited by the Consulate General of Malaysia, Trade Section (MATRADE Melbourne), to attend the Taste of Malaysia @ Melbourne at the Langham Hotel.

The event was held in conjunction with the Malaysian Trade and Investment Mission to Australia (9 to 15 August 2014) led by The Hon Dato Sri Mustapa, Minister of International Trade & Industry, Malaysia.

The event is one of the initiatives of the Malaysia Kitchen Programme organised by MATRADE to promote Malaysian cuisine and food products such as paste and sauces to institutional buyers, importers and distributors in Victoria.

At the event, guests who were from the food service industry, restaurant chains and institutional buyers were treated to an array of Malaysian traditional breakfast favourites.

This included Nasi Lemak, Dim Sum and Roti Canai, which was prepared using Malaysian paste and ingredients available in retail stores in Melbourne and Victoria. 

A total of 7 Malaysian dishes and desserts including the teh tarik (or "pulled tea" which is tea and milk poured through the air between two cups until it reaches a rich, frothy texture) were served to guests.

A few Malaysian breakfast favourites on a plate: Mee Goreng Mamak, Roti Canai, DimSum, Nasi Lemak 

Nasi Lemak – traditionally served at breakfast, Nasi Lemak is a fragrant rice dish cooked in coconut milk and normally served in a banana-leaf wrapping with a side of spicy sambal, anchovies, cucumber slices, roasted peanuts and hard boiled eggs.

Dim Sum – Dim Sum is usually made of wheat starch and prepared by steaming the dough. These dumplings can be filled and steamed with meat, prawn or vegetarian options.

Roti Canai - This is a form of fluffy and crispy flat bread, which is also known as Paratha. This bread is ‘tossed’ and cooked on a flat iron griddle ad often eaten together with curry or lentils.

Mee Goreng Mamak – This is a flavourful and mildly-spicy fried noodle dish. It is normally cooked with garlic, shallots, prawns or chicken, vegetables and eggs in a hot wok. Normally served as a quick meal from an all-day menu.

Satay

Malaysia’s most famous contribution to the culinary world - the legendary satay. This dish consists of small pieces of marinated meat skewered on sticks and grilled over a charcoal fire. The meat is then brushed with oil mixed with honey and spices and served with a spicy peanut dip.

The Malaysian born chef, Adam Liaw, winner of MasterChef Australia 2010, gave a talk on the origins and preparation of the various traditional Malaysian foods being served to the guests at the event.

Pizza Lamb Rendang

Chef Adam also introduced the guests to some fusion food, such as the Pizza Lamb Rendang, which was prepared using Australian lamb and the traditional Rendang paste. Malaysian Rendang, a dish of meat stewed slowly in a rich creamy coconut milk with aromatics herbs and spices when served as a pizza topping was a delicious fusion recipe of “Pizza ala Malaysia”.

Dessert time! Left: and cocon jelly with peaches; Right:  Kaya buns

Desserts featured refreshing Cocon Jelly (a Malaysian jelly) served with Australian peaches as well as fluffy buns filled with decadent kaya, a sweet creamy coconut spread made from coconut milk (also known as santan), eggs which are flavored by pandan leaf and sweetened with sugar.

The highlight of the event was the Rojak fruit dessert, which the Minister had a hand in preparing alongside Chef Adam Liaw as the final dish of the event.

With its melting pot of flavours, Malaysian cuisine is also known as '3 cultures in 1 spoonful'.

For the past five years, Malaysia's exports of food products to Australia has doubled from USD139.9 million in 2009 to USD291.4 million in 2013. Currently, there are more than 200 products lines of Malaysian food products available in Australian supermarkets such as Coles and Woolworths and independent stores such as IGA, La Manna and oriental stores.

It was an amazing privilege to be a part of Taste of Malaysia @ Melbourne and connecting and networking with key players in the Malaysian food and beverage industry sphere in Victoria.

St Kilda's Food-focused Amazing Race

Gastrology took part in St Kilda's Amazing race courtesy of Miss Jackson, St Kilda Rickshaws, Monarch Cakes, Babu Ji, Ichi Ni, Il Fornaio, St Kilda Bowls Club, Milk The Cow and Bar di Stasio.

Gastrology recently took part in St Kilda Tourism Association’s inaugural St Kilda Culinary Amazing Race Around The Globe which was organised by the lovely Jessica Williams from Tyrrell Publicity & Promotions.

Located 6 km from the city centre, St Kilda is Melbourne’s seaside playground and is much-loved by residents and visitors alike.  St Kilda is renowned for its expansive view of Port Phillip Bay, safe sandy beach, palm-lined Esplanade, huge range of beach activities, blue skies, gorgeous sunsets, lovely parks and gardens, great restaurants, bars and cafés, fabulous old buildings and stunning architecture, plus its colourful past and present.

The aim of the inaugural St Kilda Amazing Race was to showcase St Kilda as a major dining destination in Melbourne – profiling many different eateries and dining options on both Acland and Fitzroy Street. 

9.30 am – Miss Jackson

Location: 2/19 Grey Street, St Kilda

Phone: 03 9534 8415

Link: http://www.missjackson.com.au/

Cuisine: Coffee, Modern Australian, Breakfast/Brunch

The first stop in the St Kilda Amazing Race journey was Miss Jackson. We loved the cafe's laidback vibe, laneway location, attentive staff and delicious fare. 

We especially loved the quality coffee on offer and the homemade crumpets. Soft, fluffy and moist, these crumpets were an absolute treat and were served with a decadent Raspberry Butter. 

We were also spoilt with fresh croissants from Woodfrog Bakery (located on Fitzroy Street). The croissants were baked to perfection. giving the outer layer a nice crisp bite and finding the perfect balance between sweet and savoury.

We were then introduced to our drivers for the morning who were waiting patiently out front, ready to escort us around the bay. 

Tour of St Kilda via Rickshaw

Phone: 0421 196 737
Link: http://stkildarickshaws.com.au/

The St Kilda Rickshaws is a new initiative in St Kilda – an exciting, safe and environmentally friendly, alternative mode of transport around St Kilda. 

Fifteen minute jaunts on one of the three wheeled cruisers costs $15.00 for two people – or, for $90.00, book a one hour voyage for a deep insight into the various pieces of St Kilda that makes it one of the most interesting areas in Victoria. 

With Nate leading the way, we were safely delivered to Monarch Cakes after a quick jaunt down The Esplanade.

10.30 am - Monarch Cakes

Location: 103 Acland Street,  St Kilda
Phone: 03 9534 2972
Link: http://www.monarchcakes.com.au/
Cuisine: Bakery, Coffee, Desserts/Ice Cream

Monarch Cakes have been doing what they do for over 75 years and the proof is, quite literally, in the pudding. Staying true to their Polish roots, many recipes have originated from their shop in Poland. Every cake is made fresh using raw ingredients in their most natural form.

We took home Monarch’s famous Chocolate Kooglhoupf. The cake is marbled with white cake and chocolate fudge and is beautifully soft and moist. It was certainly a special treat. 

Monarch Cakes continues to be a St Kilda gem. It is the perfect place for cake and coffee or, if you prefer, to takeaway for a guilty pleasure at home.  

11 am - Babu Ji

Location: 4-6 Grey Street, St Kilda
Link: http://babuji.com.au/
Cuisine: Indian, Vegetarian

We were greeted at Babu Ji by owner Jesse and their Head Chef – alongside Hindu Disco music and quirky images of 1970s porno-moustached “Babus”.

We sat around the grand Chef’s table and enjoyed a variety of Indian meals. Each dish was an experience – a long way from the regular butter chicken experience Melbournians are so used to.

Papdi Chaat

The first course of Papdi Chaat, also known as India's "nachos and salsa", comprised of a generous shared plate of chickpea crisps, coriander salsa, potato and chickpeas, tamarind drizzles and yoghurt. It was absolutely delicious. With a slight kick and beautiful marrying of textures and flavours, we could not help going back for more.

Yoghurt Kebab

The Yoghurt Kebab was outstanding. A plump fritter-like sphere sitting atop a bright pink, unctuous sauce, we loved the balance between sweet and savoury that the dish struck.

Tandoor King Prawns

Straight from the tandoor, the King Prawns were beautifully charred and tasted incredibly fresh.

Gol Gappa

A popular Indian street snack, the Gol Gappa was addictively delectable - tangy, spicy, sweet and surprising.

Fish Curry with Flathead with Premium Aged Basmati Sella Rice

The Fish Curry arrived at the table for our “Guess the Ingredient Challenge”. While we failed miserably in guessing the ingredients, we had no trouble putting this dish away.

12 pm - Ichi Ni

Location: 12 The Esplanade, St Kilda
Phone: 03 9534 1212
Link: http://www.ichini.com.au/
Cuisine: Japanese, sushi

Before we knew it, we were back in the Rickshaws and on our way to a second lunch at Ichi Ni. 

Located on The Esplanade overlooking the bay, Ichi Ni's alfresco dining area is the place to go for Japanese food in summer. It was exciting to hear that Ichi Ni has a future operation in the works, Ichi Ku, in Fitzroy which is due to open in the next two months. 

We loved the beautifully fresh rice and ingredients that Ichi Ni uses to make their sushi and were excited to learn how to "roll" for our next challenge - sushi rolling.

Sushi rolling proved more difficult than expected – but it gave us the opportunity to discover just how delicious really fresh sushi can be. 

1 pm - Il Fornaio

Location: 2 Acland Street, St Kilda
Phone: 03 9534 2922
Link: http://www.ilfornaio.net.au/
Cuisine: Modern Australian, Coffee, Breakfast/Brunch, Desserts/Ice Cream

After 2 lunches, we welcomed a caffeine hit at Il Fornaio.

Barista Matt told us all about the Official Coffee Competitions – where it is all about flavour, symmetrical patterns and colours and perfectly stretched milk.

It was back to breakfast time when Il Fornaio Head Chef Simon Turner arrived at our round table with the Coffee and Orange Juice Bircher and a pile of bacon.

Coffee & orange juice bircher

The Coffee and Orange Juice Bircher Muesli was stunning. Flavoured with sweet blood orange juice, heady St Ali coffee, creamy yogurt, hazelnut, coffee crumb,  date confit and blood orange crackers, this was an amalgamation of breakfast favourites that wow-ed the senses.

Simon Turner has an impressive background with upmarket restaurants like the Royal Mail Hotel, Attica and Aria – and is now a spokesperson for Kindred Organics Quinoa and a consultant for PROOF – Pasture Raised On Open Field – eggs, promoting cutting edge pastoral techniques with much stricter parameters then free-range.

His bacon was also to die for – the pigs are purchased as piglets in Castlemaine, fed to Simon's grain profiles, ethically butchered, cured and cut in house.

Il Fornaio was included in 2013’s Melbourne's Best Cafe` Bakery, Melbourne's Best Cheese Shops, and Melbourne's Best Pies and received 1 cup in The Age Good Food Guide 2014.

Simon is also about to launch a new set of products available to consumers from his business “The St Kilda Preservation Society” – in which a selection of condiments – that are already used in select St Kilda businesses – will be marketed to the public with St Kilda based labels like Luna Park, The Esplanade etc. 

1.45pm - St Kilda Sports Club

Location: 66 Fitzroy Street, St Kilda
Phone: 03 9534 5229
Link: http://stkildasportsclub.com.au/

After all that food it was time to work some of it off with a game of Lawn Bowls at St Kilda Sports Club – which will celebrate its 150th year in 2015. 

A bowling lane can be hired for $200.00 for two hours – and drinks are available from the bar at bar prices – darts and pool can also be played inside the clubhouse. 

We also got to have a special sneak peak of the original locker room of St Kilda Sports Club – which is still in its original form from when it was built in 1876. 

With the dropping out of the old Fitzroy green (in 1927) and the old Prahran (in the early seventies) St Kilda has become the second oldest existing club in Victoria, and in Australia.

3 pm - Milk The Cow

Location: 157 Fitzroy Street, St Kilda
Phone: 03 9537 2225
Link: http://www.milkthecow.com.au/
Cuisine: Cheese, Coffee, Desserts/Ice Cream, Wine Bar

After some time barefoot on the green – we crossed Fitzroy Street to Milk The Cow for some wine and cheese. 

Laura and Andrew, the cheese and wine connoisseurs of the venue, introduced our cheese and wine flight pairings.

We savoured and devoured our wine and cheese tasting flight which included a red wine soaked cheese, a creamy blue, a Dutch delicacy and a six month old Manchego (which was everyone’s favourite).

4 pm - Bar di Stasio

Location: 31 Fitzroy Street, St Kilda
Phone: 03 9525 3999
Link: http://www.distasio.com.au/about/bar-di-stasio/
Cuisine: Italian, Cocktails

And lastly – it was time to finish the day with some Italian inspired cocktails and Negroni at Bar di Stasio – the relatively new addition to St Kilda cullinary institution, Cafe di Stasio.

Featuring an elegant stone bench top and knowledgeable and cheerful waitstaff, the space is perfect for casual drinks in a sophisticated environment. 

Restaurant Manager Mallory looked after our group with some refreshing bitter alcohol, eggplant chips, fried potato skins and chicken pate toasts. 

We loved the classy and elegant setting. 

The Amazing Race ended with six incredibly satiated and happy foodies, chatting in Di Stasio Bar. We all left with a new appreciation for the food venues of St Kilda and cannot wait to come back for more!

Win[e]ding down @ Strangeloves Bar

Gastrology bloggers visited as guests of Strangeloves Bar.

Gastrology was recently invited to review Strangeloves Bar anonymously.

We were asked to book a table and at the end of the visit, introduce ourselves, where we then enjoyed chatting to owner, Michael about the concept behind the bar and his passion for wine.

We loved Strangeloves’ BYO food policy which benefits the surrounding fantastic selection of restaurants, making Strangelove ideal for a group pf people that have different appetites and tastes. 

The space is divided into intimate spots with soft low lighting and relaxing background music, making it a contemplative environment, conducive for conversations.

Gas log heaters provide warmth and comfort during chilly Melbourne evenings.

The wine list is extensive (14 pages worth) and there is a large selection of cocktails and a small selection of spirits.

We enjoyed sipping on top shelf whisky and cognac – a lovely way to wind down after a working week.

Location: 577 Mt Alexander Rd  Moonee Ponds

Phone: 03 9078 3574

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

La Condesa - Johnston Street's new Mexican Cantina and watering hole

Gastrology bloggers dined courtesy of La Condesa.

Gastrology bloggers recently attended the launch of La Condesa Cantina.

Originally Fitzroy’s ultimate balmy taco destination of summer, La Condesa popped up in Melbourne in the spring of 2013.  

Nestled on Fitzroy's buzzing Johnston Street, it began as a quaint taqueria for gringos locos to get their fill of tacos and tequila. Following the success of this stint, they decided to expand their operation to more permanent digs next door at 234 Johnston Street. 

We enjoyed sipping on Paloma cocktails and sampled several items form their menu which showcased traditional flavours with a Fitzroy twist. The corn and fried chicken dhishes were of particular note. We loved how the touches of spice cut through the sweetness of the corn and how perfectly battered and fried the chicken was.

La Condesa pays homage to the buzzing bohemian quarter and vibrant nightlife of Condesa in Mexico City, where the latest in food, art and culture is showcased and young artists and entrepreneurs - known as condechis, come out to play.

Location: 234 Johnston Street, Fitzroy

Phone: 03 9419 5675

Link: http://lacondesa.com.au/

Cuisine: Mexican

Punch Lane 20 years on

Gastrology bloggers dined courtesy of Punch Lane.

20 years on and Punch Lane appears to be in more than perfect working condition. A minor facelift and updated food offering means this cherished laneway restaurant has never looked better.

With exposed natural wood grains, lamps that were salvaged from an Indian naval vessel, leather banquets and heavy use of accented wood tones, the dining room exudes a familial warmth and openness that is unique in Melbourne.  

Adding to the comfortable surrounds is warm hospitality combined with high quality, unpretentious food and wine, setting the perfect environment of style and fun for after-work drinks or pre-dinner gatherings.

The menu features Mediterranean cuisine, which Chef Daniel Schelbert has reimagined. 

Kingfish, burnt orange, avocado, pistachio

Our evening commenced with a delightful cold entrée dish of Kingfish. A positive highlight, the thick slices of very fresh kingfish were served with burnt orange, avocado, and pistachio. The dish was notable for the quality of the kingfish and the interplay between the tartness of the burnt orange and the richness of the avocado. It was incredibly flavoursome and well executed.

Slow cooked salmon, caramelised yoghurt, bois boudran & sorrel

The second entrée of slow cooked salmon was again, delicious. Boasting a lovely deep pink colour, the fish carried a rich depth of flavour.  The accompanying elements of caramelised yoghurt, bois boudran and sorrel were classic accompaniments which completed the dish.

Continuing the trend for the evening, the mains were delicious.

John Dory

We ordered an item from the “specials” list – the John Dory, and were very pleased that we did. Having been cooked to perfection, the John Dory had an enjoyably firm yet soft texture and was bursting with flavour. 

Roast Aylesbury duck breast, witlof, soubise, pickled cumquats

Our final savoury course of the evening, the roast duck, consisted of slices of duck breast which were cooked to a rarely found perfection. We enjoyed the subtleness of the soubise which allowed the rich flavour of the duck to shine through. The accompanying witlof added texture while the slightly tart cumquats provided balance to this luxurious dish.

Orange polenta cake, rhubarb, lemon ice cream

Banana parfait, candied walnut, maple ice cream

Our dinner concluded with a well-conceived dessert that exhibited flawless flavour combinations and textural diversity. The mild maple ice cream offset the accompanying rich bittersweet banana parfait while the candied walnut added a desirable touch of sweetness. Texturally, the crunchiness of the toffee, silkiness of the ice cream and gumminess of the caramelised banana slices ensured that each bite was as titillating as the last.

20 years on and Punch Lane’s place in the upper echelon of Melbourne’s culinary institutions appears secure for the foreseeable future.

Location: 43 Little Bourke Street, Melbourne
Phone: 03 9639 4944
Link: http://www.punchlane.com.au/
Cuisine: Mediterranean, Wine Bar, Modern Australian

Fiesta Malaysia 2014

Gastrology bloggers attended Fiesta Malaysia as guests of MASCA.

On the 25th of May 2014, Melbournians celebrated Fiesta Malaysia - a festival which showcased Malaysian cuisine sourced from the best and most authentic Malaysian restaurants in and around Melbourne.

This year, Fiesta Malaysia brought together a number of popular Malaysian eateries. 

Auto Rickshaw

Harajuku Crepes on Wheels

Harajuku Crepes on Wheels provided a wide range of sweet dessert style Japansese crepes in either cold or hot and savoury light meal style crepes. 

Dean's Cafe

Dean's cafe served up delicious Malaysian satay which was cheep and cheerful - very authentic Malaysian! 

NL House

Pasar Malam

Sambal Kampung

Sambal Kampung served up a delicious basa which was served with a decadent spicy layer of sambal. While the used of basa wasn't traditional, the sambal itself was beautiful.

Satay Klab

Ghost Kitchen

We loved the Taiwanese street food offerings from Ghost Kitchen. The sweet potato chips with plum sauce were a particular highlight. Another must have is the gua bao. 

Fiesta Malaysia is MASCA Victoria's largest annual event. Fiesta Malaysia celebrated and promoted the diversity of Malaysian cultures, cuisines, tourism and history to Australia's local and international community. 

The festival received strong support from the Malaysian Government, the Australian Government, numerous corporate partners, ASEAN-root peak student representative bodies, university and non-university-based Malaysian Students Organisations. 

Fiesta Malaysia 2014 received an overwhelming response from over 18,000 visitors from different cultural backgrounds to experience a slice of Malaysia for themselves.

Apart from the authentic Malaysian food by Melbourne's top Malaysian restaurants, the festival also featured cultural exhibitions, traditional games and live performances. 

A series of demonstrations and competitions that relate to Malaysian cuisine also ran including a Durian Eating Competition and also a Roti Canai Making Challenge.

Images from Fiesta Malaysia's facebook page.

Spiral Foods Product Reviews: Dip & Toss Pasta Oils | Organic Sugo | Chunky Tapenades

Gastrology bloggers received the products courtesy of Spiral Foods.

Spiral Foods takes the pressure off dinner parties with its versatile new range of Dip & Toss Pasta Oils; Organic Sugo; and Chunky Tapenades.

Spiral Foods products have no added preservatives or flavours and are NONGMO.

Spiral’s Dip & Toss Pasta Oils

Available in Rosemary & Garlic; Sun Dried Tomato & Basil; and Basil & Parmesan, we loved both the aroma and the rich taste of the Dip & Toss Pasta Oils courtesy of being made from fresh herbs, spices and premium quality cold-pressed Extra Virgin Olive Oil.

We enjoyed Spiral’s Dip & Toss Pasta Oils simply used as a dip with crusty fresh bread…

And also enjoyed tossing the oils through our home made pumpkin ravioli…

The oils are very versatile. Their use ranges from being drizzled over pizza for aroma and flavour to being used as a salad dressing.

Organic Sugos

Lovely with fresh pasta, the Sugos were also a delight as a base for a chicken cacciatore dish we had and brilliant with pasta.

The Organic Sugos are available in three varieties: Basil & Garlic, Arrabiata and Primavera. 

Made from plump organic tomatoes and fresh herbs the Organic Sugos are rich, robust, and tempered with the smoothness of Extra Virgin Olive Oil. The Organic Sugos also pair very well with the Dip & Toss Oils, which together, bring a flourish of flavours.

Chunky Tapenades

The Chunky Tapenades are Spiral Foods’ newest range of spreads and are made from roughly chopped olives and premium quality olive oil. The tapenades are available in three varieties: Green Olive; Black Olive; and Muffuletta. The tapenades were bold and full bodied. It was clear that they were made from good quality ingredients. 

The Green Olive tapenade is full of flavour with a hint of capers and chilli, while the Black Olive is bold with the moreish taste of ripe Kalamata olives. The Muffuletta is made from a combination of both green and black olives, with roasted red peppers adding a subtle sweetness.

We loved the tapenades’ homemade taste and appearance. We thought that these tapenades were the perfect appetiser, when accompanied with crunchy bread.

What: Spiral Foods - Dip & Toss Pasta Oils; Organic Sugo; and Chunky Tapenades

Link: www.spiralfoods.com.au

Where: Stocked in a range of health food stores, independent suppliers and supermarkets around Australia 

Modern Japanese cuisine @ Shizuku

Gastrology bloggers dined courtesy of Shizuku.

Named after the traditional word for droplets, SHIZUKU is a Japanese restaurant that pays homage to the day‐long process of preparing ramen from scratch, where every drop counts.

The modern, black walled space seats 45 and was designed by Earl Pinto. Pale timber and silver light fittings mimic oversized Japanese blossoms, while miniature terrariums hang from flower arrangements and add a touch of green. 

The restaurant offers a combination of Izakaya‐style plates and heartier, authentic dishes, and other delicacies not found anywhere else. 

Led by Head Chef Ken Yoshida, the kitchen is in capable hands. Ken has worked in some of Japan’s most renowned ramen shops. His passion for food is clear - placing equal importance on texture, taste and innovation. 

Scallop sashimi 

Delightfully fresh, the delicate discs of scallop were served on a bed of julienned daikon.  The soft texture of the scallop contrasted nicely with the crispness of the daikon while the yuzu mayonnaise provided a light citrus acidity which cut through the saltiness of the wasabi mayo.  It was a dish of subtle, but balanced, and well considered textures and flavours.  

Shredded chicken 

aka Bang Bang Chicken, cold dish of steamed free range chicken strips, sesame sauce, chilled cucumber

The tender chicken was coated in a decadent sesame sauce. It was a dish with a rich combination of flavours and one which provided the requisite balance of sweet, salty and savoury notes to please the palate.

Wafu salt & pepper squid 

The salt and pepper squid was a terrific example of a modern classic. The squid was very tender and was coated in a well-seasoned, mildly spicy, light and crisp batter

The ramen stays true to customary cooking methods, taking 15 to 18 hours to prepare. 

Miso ramen 

red & white miso broth, marinated cha shu pork belly, spring onions, bamboo shoots

We enjoyed the rich, creamy-white miso broth. The slender noodle strands were firmly cooked and were pleasantly garnished with nori, bamboo shoots and spring onion. The accompanying Chashu was melt in your mouth tender and full of flavour.

Ebi shio ramen 

hakata sea salt flavoured soup, scallop infused oil, fresh prawns, vege

A lovely clear soup with clean flavours, the Ebi Shio ramen showcases the lesser known shio sea salt ramen. 

Espresso pudding

coffee carnation milk gelee curd

We loved the espresso pudding. Exceedingly smooth and creamy, with a texture akin to good Japanese tofu, the pudding disappeared into our mouths as if it had never been there. It was a both delicate and delicious.

Green tea ice cream 

japanese black sugar fusion melt, dusted with soy bean powder

The green tea ice cream was smooth and well-made. We enjoyed the addition of japanese black sugar fusion melt, dusted with soy bean powder which enhanced the delectable flavours of the green tea ice cream.  

The brainchild of owners David Chen and Shinako Suzuki (previously Shoya) SHIZUKU is a restaurant that unites a passion for good food, good value and good service. Using only natural ingredients and staying true to the traditional way, the offerings are tasty, fresh and impactful.

Location: 309 Victoria Street Abbotsford
Phone: 03 9995 8180
Link: http://www.shizuku.com.au/
Cuisine: Japanese

Dinner service commences @ West Village Cafe

Gastrology bloggers dined courtesy of West Village Cafe.

Set in the heart of the bustling business district of St Kilda Road, West Village Cafe have hunched their dinner menu for Thursday and Friday evenings, in addition to their breakfast and lunch services throughout the week.

The team is led by Head Chef Glen McNab (ex-Harvey's Restaurant South Yarra & Cherry Tree Hotel Richmond) and Sous Chef Lance Mueller (ex-Press Club) and boasts a menu that is produce driven, flavoursome and innovative. At the front of house, gregarious manager, Gil Reddick is ever on hand to make sure everything happens on time in addition to the perfect barrister-made coffee.

Charcuterie

The charcuterie selection consisted of prosciutto, salami, pan fried chorizo, bresaola, caper berries, pecorino and crusty bread. The salami and prosciutto were excellent – both possessing a richness that had been further enhanced by the flavours of the intense curing salt mix. The air-dried wagyu bresaola was similarly enjoyable. 

Pan fried Saganaki, lemon & grilled Turkish bread

Our feast of entrees began with the saganaki. The salty flambéed pan-seared haloumi was an enlivening start. With a textural kick from the chewiness of the cheese, this dish was a highly addictive appetiser.

Mozzarella stuffed veal meatballs with tomato and saffron glaze

Hanoi duck spring rolls, iceberg lettuce, Asian herbs & chilli caramel dipping sauce

The Hanoi duck spring rolls were one of the highlights of our dinner. The pastry which encased the tender duck was crisp and cooked perfectly. We enjoyed the fresh and delightful flavours.  

Left: Slow roasted pork belly, pan seared scallops, cauliflower puree & truffle oil

Right: Fish of the Day

Oven roasted whole spatchcock, pan jus

The spatchcock was well flavoured, having absorbed much of its braising stock and was beautifully tender. 

300 gm chargrilled eye fillet, red wine jus

The slices of very tender medium rare eye fillet was a superbly executed dish highlighted by the quality of the beef and the excellence of its preparation.

The mains were served with an array of sides – the duck fat roasted potatoes are a must have.

Hot chocolate fudge brownie, honey macadamia ice cream & salted caramel praline

The dessert was similarly well devised. The decadent chocolate brownie was matched with velvety honey macadamia ice cream and harmonised with a salted caramel praline crumble and topped with generous amounts of chocolate sauce - delicious!

With good food, exceptional service and a touch of charm, West Village Cafe ticks all the boxes and is more than capable of providing each diner with a memorable dining experience. 

Location: 480 St Kilda Rd Melbourne
Phone: 03 5422 6860
Link: http://westvillagecafe.net.au/
Cuisine: Modern Australian

Product Review: Tyrrells English Crisps

Gastrology bloggers received the product courtesy of Tyrrells English Crisps.

There is a new chip on the block for all chip devotees. Tyrrells crisps, one of UK’s largest maker of up-market chips, has made its first foray into the Aussie market.

The crisps are hand-cut and hand-cooked and spun for a less greasy, more delicate chip. They have much lower sodium content and contain natural flavours and no MSG. Many of the flavours are also gluten free - think sweet chilli & red pepper, cheddar cheese & chive, and tangy sea salt & cider vinegar.

Tyrrells Crisps is a British crisp company who are known around the world (currently stocked in over 30 countries) for their quintessentially British snacks. 

We loved how extra-crunchy the crisps were and enjoyed the lighter, more delicate flavours, courtesy of being made from natural flavours instead of MSG. 

Our favourite flavour of the bunch was the Mature Cheddar & Chive which boasted a little British flair – simply irresistible.

For more information check out:

https://www.tyrrellscrisps.co.uk/crisps

https://www.facebook.com/TyrrellsChipsAU

Brunch @ Las Chicas

Gastrology bloggers dined courtesy of Las Chicas.

Las Chicas is the perfect embodiment of a thriving Melbourne café. It has rightfully earned its standing as a weekend brunch mecca, drawing in the crowds week in week out with its consistently excellent food, fantastic coffee and cheerful wait staff.

Las Chicas has succeeded in crafting a convivial atmosphere in which to enjoy a lazy weekend brunch. 

Left: Green goodness - Kale, spinach, spirulina, probiotic powder, cucumber, banana, dates, nuts & coconut water

Right: Nutrient enhancer - Kiwi, watermelon, agave & probiotics 

Field mushroom burger 

Yarra Valley feta, sundried tomato tapenade, kale, walnut pesto with taro chips

With a rich and succulent field mushroom, the burger had, sandwiched between two halves of a slightly sweet brioche bun, Yarra Valley feta, sundried tomato tapenade, kale, walnut pesto.  It was a modern yet classic veggie burger and was absolutely delicious.  The taro chips were crisp and perfectly seasoned. 

Sesame seared tuna 

Yellow fin tuna, purple carrots, cucumber ribbons, mint, coriander with a sweet mirin, ginger and soy caramel dressing 

This dish was well balanced, loaded with umami and complex. The ginger and soy caramel dressing cradled the fragrant mint and coriander and brought the whole dish together. The tuna itself was both beautiful and beautifully prepared.

The coffee at Las Chicas is excellent. The profound respect for the humble beverage is palpable.

Las Chicas uses AllPRESS Supremo – a sweet bold coffee with a taste of red berries and cocoa. The beans are sourced from Brazil, Colombia and Papua New Guinea and then prepared and served to patrons by adept baristas.

Melbourne has an ever growing brunch culture, making the café industry a particularly competitive and vibrant one. Las Chicas serves delicious, fresh and seasonal food, which makes it a cut above.  Given its popularity, we suggest that you visit, as we did, during the odd hours of the day to avoid excessive wait times during peak hours.

Location: 203 Carlisle Street, Balaclava
Phone: 03 9531 3699
Link: http://www.laschicas.com.au/
Cuisine: Mexican, International, Modern Australian, Coffee, Breakfast/Brunch