The Voodoo Jerk Truck - You aren’t what you eat!

Gastrology bloggers dined courtesy of The Voodoo Jerk Truck.

Jabili Mchawala of Jabili’s Kitchen is turning up the heat with some mind-blowingly good Jamaican fare which features Jamaican jerk spice which is hot, packs a flavourful punch and can be rubbed on pretty much anything.

After absolutely loving Jabili’s Monday night African Feast, we were excited to try the new Jamaican food on offer.

Jerk Pork Ribs

Full plate - grilled jerk spiced ribs, mint yoghurt, salsa & cornbread 

The traditional Jerk Pork Ribs were absolutely delicious. These were expertly prepared and had juicy, succulent flesh. The outstanding ribs were crusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior.  

The accompanying corn bread was more than just a side show. Charred, stacked, and with Escoveech and tamarind sauce, we savoured every bite. It was an unpretentious creation that was particularly memorable for its addictive sweetness and gritty texture.

Island Fried Chicken

The deep fried chicken (that had been thoughtfully deboned) had crisp outer skin and mouth-watering juicy flesh. Served with rum pickled veg and preserved lemon sauce which possessed a distinct depth of flavour that is far more alluring than your run-of-the-mill sauce, it was absolutely delicious. 

Caribbean Salad

An enlivening salad of creamy Junkanoo dressing, tangy pickled onions, fresh coriander and almond slivers to flavour beautifully roasted cauliflowers, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.

Located behind Mr Wow's Emporium and Los Barbudos, Jabili’s food truck is bringing the bold, Jamaican jerks flavours to Fitzroy and resembles a yard you'd find in Jamaica. Grab a keg table and listen to the old school reggae delights pumping from their vintage AIWA boom box. However you have it, this jerk is hearty for winter and perfect for summer. 

What: Jamaican food

Where: Jabili's Kitchen @ Mr Wow's Emporium, 97b Smith Street,  Fitzroy - Enter via Smith Street through either Mr Wow’s Emporium or Los Barbudos and follow the neon food signs. 

Phone: 0421 483 464

Jabili has decided to keep his Monday Feast, where you can share five African flavours, injera bread and pickled veg for just $35 for two people. Read more about that here.

Saturday nights @ Woolshed Pub

Gastrology bloggers dined courtesy of Woolshed Pub.

Overlooking the picturesque water and city lights, Woolshed is the quintessential waterfront venue offering innovative cuisine in a relaxed environment.

Located within a heritage building, the venue boasts sun-drenched dining areas during the day and romantic and beautiful views spreading across the boardwalk at night.

The menu showcases pub favourites as well as modern Australian cuisine with subtle Mediterranean influences with a variety of share plates and a la carte options standing alongside a thoughtfully selected wine list. The weekday specials offer exceptional value.

Chickpea kofte, tahini, sumac, lemon 

The chickpea kofte was beautifully made. Wonderfully crisp and combined with sumac to provide a delicious salinity to the dish, a squeeze of tart lemon juice ensured the dish had requisite balance. It was a simple dish executed perfectly.

Cured ocean trout 

The cured trout was delicious. A wonderful mélange of sweetness and acidity, the cured ocean trout slices were embellished with aioli, thinly sliced onions and pickled cucumber which produced an enlivening combination of flavours.

Chilli salted squid, parsley, salsa romesco 

The squid was very tender and was coated in a well seasoned, light and crisp batter. The smearing of salsa had a sharp tartness which complemented the fried squid.

Seared Kingfish, Fennel, Green Bean and salsa

The seared kingfish was a dish ordered from the specials menu and was delicious. The accompanying fennel and green bean added freshness and texture to the dish. The star of the dish, the kingfish was cooked to perfection. The flesh was succulent, delicate and had a rich buttery flavour.

Wagyu beef cheek braised in red wine with celeriac puree & gremolata 

Comfort food at its best, the beef cheek was very tender and fell away easily with the weight of the fork. Coated with a rich red wine braising sauce, it was absolutely delectable. This dish went very well with the ​celeriac puree which was delightfully creamy.

Nougat pistachio praline parfait, candied orange, dried figs, biscotti 

The nougat praline ​parfait ​was well made and accompanied by sweet ​candied orange and dried figs which were each bursting with flavour. The biscotti added a lovely crunchy element to the vibrant combination of flavours. 

Sticky date pudding, butterscotch sauce, vanilla bean ice-cream 

​T​he sticky date pudding was wonderfully ​light and fluffy​. It was​​ ​an​ exemplary ​​​execution of the classic dessert​. D​ecadently coated in copious amounts of ​rich butterscotch sauce, it was an absolute treat when eaten with the dense vanilla bean ice cream.

The Woolshed is the perfect spot to unwind with a cocktail, a glass of wine or a beer from the extensive beverage list over good food and stunning views.

Location: t18/161 Harbour Esplanade, Docklands
Phone: (03) 8623 9640
Link: www.woolshedpub.com.au
Cuisine: Modern Australian

Los Barbudos & The Voodoo Jerk Truck team up with Scarf to Eat, Drink & Give Back

As Melbournites, we’re lucky to live in a city teeming with incredibly eclectic places to eat and drink. Now, The Voodoo Jerk Truck and Los Barbudos in Fitzroy are providing you the chance to give back - and the more food you eat and the more booze you drink, the more you’ll be helping someone in need.

The Voodoo Jerk Truck and Los Barbudos are teaming up, each month, with a different local charity to raise funds and awareness among Melbournites, by serving African food and plenty of rum.

Every Monday, the truck will be donating $10 from each African Feast sold, which includes braised goat, char-grilled cauliflower, injera bread and other amazing flavours, to the charity selected that month. The feast is just $40 for two people, and we promise you won’t leave hungry.

The last Monday of the month, Los Barbudos will host ‘Booze for a Cause,’ an event sponsored by Havana Club Rum, where bar proceeds will also be donated to that month’s charity. The Voodoo Jerk Truck is conveniently located behind Los Barbudos, so feel free to bring your feast into the bar. The organisation is invited to provide more information about their efforts through presentations, speeches or simple meet and greets that evening. 

The Los Voodoo crew is proud to announce they’ll be working with the Scarf Community Organisation in October to help raise funds and awareness for this amazing initiative. Each Monday throughout October, patrons can show their support by purchasing a feast for two at the Voodoo Truck and on 27th October from 6pm, the Scarf Community and its supporters will be joining Los Barbudos at ‘Booze for a Cause’.

Read all about the Monday nigh feast here!

About Scarf...

Scarf transforms young people's lives by partnering with restaurants and other hospitality businesses to run Scarf Dinners. Scarf trainees are mentored and trained by hospitality professionals, and get real, paid experience serving real customers in real restaurants. Scarf has been operating since 2010 and has put over 60 young people through their programs, with 75% of them now in employment. Scarf is a social enterprise, which operates in Melbourne's inner north. For more information on Scarf, please visit their web site at www.scarfcommunity.org. To show your support, keep an eye out on The Voodoo Jerk Truck and Los Barbudos’ social media pages to stay up-to-date on the monthly charity being represented. If you’d like your charity to get involved, email drink@losbarbudos.com.au or kitchen@thankyoucomeagain.com.au with more details.

YumTable.com.au plates up for the first time: serving up a wide range of great restaurants with exciting deals on the side

YumTable launched in early September.  A booking site with a difference YumTable seeks to revolutionize the experience of dining out by allowing people to search for restaurants, claim hassle free discounts and reserve tables - all on the same site.

From Hare & Grace in Melbourne to The Rocks Teppanyaki in Sydney, YumTable is a brand that’s making fine dining at an affordable price a reality. With over 700 mid to high-end restaurants at launch, diners can enjoy discounts all year round – with savings of up to 50% at some of Australia’s premier dining institutions.

We recently met Levi Aron at one of the Yum Table launch events where he shared that the folks behind YumTable wanted to create a site that enhances the dining experience so we provide the best way for people to book and enjoy their meal. 

YumTable offers both a booking and discount service in one, and is fully focused on helping people to get the most out of their dining experience. When a reservation is made, the offer is automatically communicated with the restaurant and the discount accounted for on the final bill.

We loved the fact that there are no vouchers, no hassles and no forced mid-week dinners – just easy savings at quality restaurants, with great range and choice for food lovers and casual diners alike.

An introductory booking fee of $1 gets diners amazing offers for each available restaurant, which is always a minimum of 25% off – meaning no matter what restaurant you book with, you’re bound to get a fantastic deal.

For more information or to make a reservation visit www.yumtable.com.au.

Regional Italian dinner @ Gelobar

Gastrology bloggers dined courtesy of Gelobar.

One of Melbourne’s favourite gelataria, Gelobar proudly serves authentic Italian dishes at an affordable price.

The décor is warm and welcoming, it feels like stepping into the Scullino family's home for dinner. The menu boasts an array of traditional dishes that pay homage to rustic Italian cooking.

After 20 years, Gelobar still remains focused on three things - food, family and love. Apart from introducing Melbourne to the famous recipes of gelati, Gelobar now offers compelling authentic Italian fare (both sweet and savoury) to enjoy over coffee or a few glasses of wine amidst a vibrant and energetic atmosphere. 

We visited on a Thursday night, Gelobar’s regional Italian feast night and were treated to a delicious selection of rustic Italian food with plenty of soul.  

Our table was quickly adorned with an array of delightful starters. Among these, the battered calamari was our favourite.

The delicious ribbons of calamari were perfectly seasoned and featured ethereally light and crispy batter. 

Left: Capretto e patate - baby goat with potatoes in tomato sauce with black olives

Right: Green olives and potato spaghetti

Stocco e patate - cod fish with potatoes in tomato sauce with capers

and green olives

The mains were unpretentious, full of flavour and generous. The goat and cod fish mains were both traditional Southern Italian dishes that were available for the Thursday night Regional Italian dinner only and do not form part of Gelobar's regular menu.

The dolci menu is one not to be missed, bursting with a gorgeous selection of desserts featuring artisan style gelati and traditional Italian pastry including ricotta cheesecakes and cannoli.

Our evening at Gelobar concluded on a sweet note with a dessert plate of “spaghetti” gelato, ricotta cheesecake and a shot of Frangelico. The gelato, as expected was delicious. Texturally perfect with beautiful flavour combinations, the passion for artistic expression using quality ingredients can be tasted in their gelato. Each flavour was made with dedication and artisanship. The ricotta cheesecake was a charming Italian cake. The filling was beautifully smooth courtesy of being made using excellent ricotta and we loved the fact that it was not too sweet. The Frangelico was an indulgently sweet and heady way to cap off our night. 

We left with a selection of Gelobar’s delicious cakes to have at home.

At the end of the day, the food is but one reason to visit Gelobar. The Scullino family legacy is that they have created a warm, inviting, home away from home where you can enjoy rustic Italian food with friends. 

Location: 74 Lygon Street, Brunswick East

Phone: 03 9388 1419

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

Cuisine: Desserts/Ice Cream, Breakfast/Brunch, Italian

Review: Quiet Deeds Kölsch, Pale Ale, IPA + Frst Limited Edition Seasonal Variant - Vanilla Porter

Gastrology bloggers received the beers courtesy of Quiet Deeds.

Quiet Deeds was born in a local pub in Port Melbourne. After dabbling in the alcohol industry with a few different products, co-founders Pat and Dave were ready to set about creating their ultimate dream of owning their own brewery.

Launching with a Pale Ale in January 2013, followed by an IPA mid-year and a Kölsch in late November, the beers are brewed with quality and sessionability in mind. Building their brand around ‘Good deeds done in a modest way’ the boys try to celebrate the small deeds people do every day, which go totally unnoticed. Like shouting your mate a beer when he’s having a rough day or pointing to someone else when the bartender asks ‘who’s next’. 

Staying true to the dream, Pat and Dave are determined to open their own brewery in Melbourne by 2015.

The Kölsch was a clean, crisp and delicately balanced beer with subtle flavours and aromas. We enjoyed the delicate flavour balance, which we thought made it perfect for the warmer months ahead. 

The Pale ale was refreshing and had a lovely clean finish. We liked its floral characteristics.

The IPA was our favourite sessionable Quiet Deeds Beer.

We loved the strikingly hoppy and bitter flavour profile. The beer boasted a clean malty sweetness with a soft bitter aftertaste.

Quiet Deeds’ has recently launched its first Limited Edition Seasonal Variant - The Quiet Deeds Vanilla Porter.

A beer that reflects Pat and Dave’s love of Porters, the Vanilla Porter is a rich and full flavoured brew with delectable coffee, chocolate and vanilla  flavours.

Visit www.quietdeeds.com.au or find them on Facebook at www.facebook.com.au/quietdeed to find out more about Quiet Deeds.

Mama's Bưởi delivers an urban twist on traditional Vietnamese recipes

Gastrology bloggers dined courtesy of Mama's Bưởi.

The team behind Vietnamese food success story, Rolld have just launched a new restaurant concept Mama's Bưởi. A welcomed addition to Melbourne’s culinary scene, Mama's Bưởi adds an innovative and premium Vietnamese offering.

Located in Postal Lane (the little laneway off Little Bourke Street), Mama's Bưởi exudes informality, with the large airy space accented by rustic, urban finishes – such as a range of neon signs, hanging plants, festoon lighting and a collection of retro photographs. It is, in an easy-going sort of way, a typically Melbourne restaurant.

In line with its social setting, the menu items are primarily designed for sharing, with dishes divided into user friendly sections. The menu is abundant with options and features authentic, fresh and flavoursome dishes which descent from traditional Vietnamese recipes passed down generations ago and are served with an urban twist. 

We loved the contemporary Vietnamese cuisine which was executed with flair and a respectful understanding - a compelling combination for the three new Mama's Bưởis restaurants opening in Crows Nest, Surry Hills and GPO Melbourne in late August/ early September. 

The Mama's Bưởi logo is from the hand of Papa Hoang, father of co-founder Bao Hoang. Hoang family photographs line the walls and signature recipes are from Mama Ly, mother of co-founder Tin Ly, and Mama Phien Hoang.

A comprehensive list of cocktails, beers and wine are also on offer to complement the food offering. 

Upper Left: Miss Saigon cocktail

Upper Right: Homemade pork and chicken liver pate served with pickled vegetables and crunchy sesame crackers

Bottom: Crisp fried whole school prawns served with a lemon, pepper and lime dipping sauce

The crisp fried whole school prawns were amazing. The deep fried crustacean pieces were coated in thin crisp batter that encapsulated firm, sweet flesh. With a myriad of spices, it was simply superb.  

“Chef’s special” - amuse bouche of coriander and tofu salad with citrus dressing on betel leaf

The dish of the night, the amuse bouche of coriander and tofu salad with citrus dressing on betel leaf showcased a multitude of intense flavours and was highlighted by the gentle tartness of the citrus dressing. The medley of aromatic and acidic ingredients was an enjoyable prelude to the substantive dishes to come.

Smokey eggplant wok tossed in a chilli, garlic and basil sauce

The eggplant was thoroughly enjoyable. It was a well-conceived dish that took full advantage of the eggplant’s most notable characteristic – its supple flesh. The thick pieces of eggplant were encrusted with a chilli, garlic and basil sauce that was beautifully caramelised.  

Caramelised pork belly and boiled free-range eggs slow braised in a sweet coconut juice

The Braised Pork Belly was comfort food at its best. The unctuous pieces of pork were creamy and melted in our mouths.

Steamed barramundi fillet dressed with shaoxing wine, ginger and hot sesame oil

The barramundi was fresh, well cooked and had a pleasant and subtle flavour, allowing the natural sweetness of the fish to be enjoyed.

“Chef’s special” - green tea smoked duck served on a bed of crisp salad dressed in nuoc mam

The green tea smoked duck had us fighting for the last morsel. The salad was a lovely accompaniment to the velvety duck flesh. Fresh, vibrant and crisp, the salad provided acidity and texture.  

Mixed board of mama’s favourite desserts

An assortment of Vietnamese-inspired desserts concluded our evening.  There was a sticky pineapple caramel cassava cake with coconut lime sorbet, coconut and lime panna cotta and banh ran doughnuts.  Each of the desserts was a welcome departure from the mundane and offered its own unique characteristics – from the enjoyable crispy sesame seeded exterior of the banh ran doughnuts which were stuffed with delightful red bean jam to the smooth, rich consistency of the coconut and lime panna cotta, to the vibrant flavours of the coconut lime sorbet to the classic flavour combination of sticky pineapple and caramel delivered by the cassava cake.  

Mama's Bưởi offers a compelling proposition for casual dining in the city with offerings that are tasty, fresh and impactful.  Delivering high quality Vietnamese hawker and home-inspired cuisine, Mama's Bưởi is set to capture Melbourne’s heart.

Location: G25 Melbourne Gpo  Melbourne, VIC

Phone: 03 9671 3426

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

Cuisine: Vietnamese

Recipe: Braised Pork Belly in Soy Sauce ("Tao You Buck")

This post was sponsored by MATRADE's Malaysian Kitchen Program.

A popular dish among the Malaysian Chinese population, this dish is called "Tao You Buck" (in Hokkien). The dish goes very well with both rice and noodles.

A family favourite, this dish features melt in your mouth morsels of pork belly in a flavoursome soy sauce broth. It is also versatile in the sense that you can add extra items such as potatoes, carrots and mushrooms into the mix.

Ingredients

500 grams sliced pork belly 

4 cups water

1 pulp of pounded garlic

1 tablespoon of smashed and cracked white pepper corn
1 Dragon Phoenix star anise (available from Oriental Merchant)
1/4 Teaspoon Dragon Phoenix Five Spice Powder (available from Oriental Merchant)

5 hard-boiled eggs (optional)

8 pieces of fried tofu/bean curd

4 tablespoons Habhal’s Kecap Masin (available from IGA and online from www.kedai.com.au)

3 tablespoons Habhal’s Kecap Manis (available from IGA and online from www.kedai.com.au)

Salt and pepper to taste

Method

1. Bring 4 cups of water to boil in a pot. 
2. Add in garlic, pork belly and cracked pepper. 
3. Bring the pork belly to boil.
4. Add hard-boiled eggs, fried tofu, light soy sauce, dark soy sauce, star anise and five spice powder. 
5. Lower the heat and braise the pork for 30 minutes or until the pork belly is cooked through and tender. 
6. Add salt to taste. 
7. Continue to simmer on low heat for another 15-20 minutes. 
8. Serve with steamed white rice.

Cocktail Degustation @ Fall From Grace

Gastrology bloggers dined courtesy of Fall from Grace.

Gastrology bloggers were recently invited to evoke our imaginations, inspire our senses, and be entertained at State of Grace’s opening series Cocktail Degustation.

A night filled with wonder and awe was held at Fall from Grace Cellar bar which is located downstairs from State of Grace. 

Fall from Grace came to life during this Circus themed night.

Hosted by a guest barman extraordinaire, our tastebuds were mesmerised with a 4 course cocktail performance which we enjoyed alongside a round of canapés, moorish mains and decadent desserts. 

The first cocktail was the Cannonball punch which was made from Prosecco, mandarin, lemon zest and berries. A delicious fruity cocktail with plenty of sparkly theatre, it was an enlivening start to our dinner. 

The canapés included a prawn cocktail, chargrilled baby corn, cayenne mayo & lime and a ‘cheeseburger’ slider. The cheeseburger slider was absolutely delicious. Sandwiched between two brioche buns was a slab of oozy deep fried cheese. It was addictively good.

Our second cocktail was the Melon trapeze which was made from gin, watermelon, basil, lime. We loved the balance of flavours and the addition of basil and lime which provided both aroma and a delightful zing.

We had a choice of two mains. The Chicken (grilled chicken, sweetcorn puree, popcorn, red pepper compote) or Beef (Beef eye fillet, black cabbage, beetroot, lentils & horseradish cream). We decided to go red meat and were very pleased with our decision. 

The eye fillet was very tender - a superbly executed dish highlighted by the quality of the beef and the excellence of its preparation. The accompaniments to the steak were each delicious – the black cabbage was perfectly seasoned and wonderfully flavoured, and the beetroot provided a thoroughly enjoyable freshness.

Our favourite cocktail of the night, the Smoked ring leader paired magnificently with the beef eye fillet. Not one for the faint hearted, the cocktail was a heady combination of whiskey, Campari and vermouth.

The dessert of apple tart, salted caramel & whey was a sweet end to our evening. Crispy filo pastry and salted caramel provided balance to the sweetness of the caramelised apples.

The accompanying cocktail of Candyfloss carousel was luscious and decadent. We loved the mixture of vodka, Cointreau, cranberry juice and candyfloss - yum!

Location: 477 Collins St  Melbourne

Phone: 03 8644 7110

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

Cuisine: European, Wine Bar

State of Grace will soon be holding series 2 of their Cocktail Degustation this month...

Upcoming Event: Pacha Mama Laneway Fiesta

Celebrate pacha mama's new release 2014 Pinot Gris and Riesling at their inaugural laneway fiesta. The night will include Peruvian street food, a gypsy band, live street art performances and the new Pacha Mama wines. Gin Palace will also have a signature cocktail inspired by the Pacha Mama Riesling and Lisa Valmorbida's Pidapipó will provide a special gelato flavour for the night. 

All things Daylesford Father's Day giveaway - Win a 3 course lunch @ the Lake House & Adopt-A-Vine Cellarmaster package from Gisborne Peak Winery

Gastrology has teamed up with Daylesford and Macedon Ranges to celebrate Father's Day by giving away....

1 x 3 course a la carte lunch for two at the iconic Lake House 

and 

1 x Adopt-A-Vine Cellarmaster package from Gisborne Peak 

The Lake House

Location: 4 King Street, Daylesford

Phone: 03 5348 3329 

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

Cuisine: Modern Australian

Needing very little introduction, Lake House is one of Australia's finest luxury retreats and destination restaurants. A world away from the hustle and bustle of the city, Lake House is perched on the edge of Lake Daylesford amongst six acres of beautiful gardens... Continue reading here.

Adopt-a-Vine membership from Gisborne Peak

Location: 69 Short Road, Gisborne 

Phone: 03 5428 2228

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

An Adopt-a-Vine member receives lots of special privileges, discounts and opportunities for involvement. The program is fun, yet educational too. The Adoptive Parents are invited to 'Hands-on' Days in the vineyard so they can learn more about the 'vine-to-wine' process. A very generous 25% discount on wines purchased is good for the three years of the adoption. And there are special days of Adoptive Parents at the vineyard too.

The winner will receive an Adoption Kit that has an Adoption Certificate in it (suitable for framing) and states the name of the Adoptive Parent, the varietal of vine, the row number, plant number and date of adoption. It also has a full colour picture of your vine with your personalised hang-tag.

The vine is tagged with a personalised hang-tag bearing the name of the owner and date of adoption. Adoptive owners will receive an Adoption Certificate stating the variety of vine and date of adoption and a vineyard map showing the exact location of the vine... Read more about the Adopt-A-Vine Cellarmaster package membership here.

How to enter 

All you have to do, is: 

• Follow us on twitter (if you have not already) 
• Send us an email answering “Describe your dream Daylesford and Macedon Ranges holiday” in 25 words or less. 

The best entry as judged by the Gastrology team, will win 1 x 3 course a la carte lunch for two at the iconic Lake House and the second best entry will win 1 x Adopt-A-Vine Cellarmaster package from Gisborne Peak.

The competition will run from Wednesday 3 September to 5:00pm Friday 5 September (winner to be announced on this post on Saturday 6 September 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. 

******

[6/09/2014] Announcement: Winners of the Blog Giveaway: 3 course lunch @ the Lake House & Adopt-A-Vine Cellarmaster package from Gisborne Peak Winery


Thank you to everyone who entered!

 The 2 winners are…


 L. Marshall, who has won a 3 course lunch @ the Lake House with the following entry:

Daylesford massages dad has earned
Elegant wines around every turn
Savouring local produce in the country of spa
With who else but our beloved pa

K. Pruessner, who has won an Adopt-A-Vine Cellarmaster package from Gisborne Peak Winery with the following entry:

Gourmet food, breathtaking sites,
 Luxury accommodation for two romantic nights.
 No kids screaming and running riot,
 Just me and hubby enjoying peace and quiet!

… Congratulations, the winners will be contacted via email.


Competition Now Closed.

Melbourne confirms their love for dumplings with a twist

Gastrology bloggers dined courtesy of Charlie Dumpling.

Charlie Dumpling has had a full house for lunch and dinner ever since its inception at the end of January and it is easy to understand why.

The menu is, quite simply put, sensational. Led by Executive Chef, Dylan Roberts (formerly Claremont Tonic, Ezard, Cutler & Co), Charlie Dumpling delivers a modern twist on dumplings and a new standard in fast casual dining. 

Consistent with Charlie Dumpling’s casual theme, its dining room features bright orange tabletops and a backdrop of thatched walls which engender an “outdoor” feel with modern flair. The informal nature is further enforced by the structure of the menu – the dishes offered are designed to be shared by the table. 

Charlies Fried Chicken Ribs, five spice honey, kewpie 

We commenced our meal with a bar staple: fried chicken ribs.  The meaty chicken ribs, more substantial and less finicky than chicken wing pieces, were crusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior and drizzled with luscious five spice honey.  

Snapper, chilli, lime and blackbean dumplings

The velvety dumpling pastry was beautiful in texture and the accompanying sea of sweet soy, lime and dried chilli was pleasantly appetising. An expertly judged amount of heat brought this dish to another level. Bursting with flavour, exquisite balance and complexity, these dumplings are a must-have.

Pearly chicken dumpling, crispy skin, black vinegar

Boasting a tender and succulent interior encased by pearly rice, these dumplings harmonised a perfect balance of spices and sweetness. The accompanying black vinegar dipping sauce was delicious. Combined with the amazingly crisp chicken skin, it was intoxicating.

Peking duck dumplings, aromatic broth, tofu, Asian mushrooms

The dumplings consisted of fragrant and flavoursome duck meat within soft pastry.  The accompanying broth was a perfect example of the traditional tofu and mushroom broth – combining a perfect balance of sweet and savoury elements with malleable tofu and wonderfully fragrant herbs and spices.

Sugar braised beef short rib, hot and sour salad with steamed buns

The sugar braised beef short rib was stunning - Tender, falling off the bone, juicy and packed with flavour. A memorable dish combining flawless texture with equally superlative flavours, it was particularly noteworthy for its fragrant and complex beefy flavours. The crunchy hot and sour salad was the perfect accompaniment featuring  pickled  carrot, cucumber, a sprinkle of fried shallots and mixed herbs - all finished with a generous helping of Vietnamese-style dressing. The fluffy steamed buns were an eager canvas for the delightful amalgamation of flavours.

An exemplary display of Charlie Dumpling’s versatility, the desserts are also highly recommended.

Steamed pear and ginger dumpling, walnut caramel, iced cinnamon 

Milk chocolate dumplings with raspberry-chilli sorbet 

The dumplings had a beautifully crisp exterior and were filled with luscious milk chocolate. The raspberry and chilli sorbet boasted vibrant flavours of fresh fruit and a delightful kick. The elements harmonised cohesively together producing both a decadently sweet and novel end to our dinner.  

In a market where casual dining is in vogue, Charlie Dumpling assimilates perfectly.  Fortunately, unlike some other restaurants which implement a casual approach to the detriment of the food that they produce, Charlie Dumpling adheres to a very high standard. One which epitomises Melbourne’s unique dining culture of gastronomical excellence presented in a casual and pretence-free environment.

Location: 184 High St  Prahran,

Phone: 03 9510 4213

Link: http://charliedumpling.com.au/

Cuisine: Asian, dumplings

More Charlie on High! 

After just 7 months and an incredible welcome in its first restaurant location at 184 High Street Prahran, Charlie Dumpling is set to expand. 

With the high demand on the flagship restaurant, Charlie Dumpling has taken over premises a few doors away at 212 High Street, Prahran, which previously housed Vin Cellar.

The immediate upshot will be the launch of Charlie Dumpling Jr, a dedicated Take Away service, ensuring that Charlie’s range of dishes can be enjoyed any time. A Take Away app for online orders will be available in the coming weeks. The new locale will also be home to an exciting new bar and cellar concept along with additional function space – all under the one roof. 

A new chef & a new menu @ Balgownie Estate Vineyard Resort & Spa

Gastrology bloggers dined courtesy of Balgownie Estate Vineyard Resort & Spa.

Balgownie Estate Vineyard Resort and Spa in the heart of Victoria’s Yarra Valley recently announced the appointment of a new Head Chef, Chef Graham Taute – who brings with him decades of experience at leading Australian restaurants and resorts.

As we sat in the dining room, perusing the new menu – explained to us by a friendly and affable waiter, we noticed the complete change in dining experience from our previous visits. The service levels have increased dramatically and the lunch menu, unlike its predecessor, focusses on simple food done well on a predominantly Italian-influenced menu. If you’re looking for molecular gastronomy you’re not going to find it here.

Having lunch rather than dinner ensures that you are afforded a picturesque view of the sundrenched pinot noir vines and its leafy surrounds.  The floor to ceiling windows which encase the dining room, allow warm sunlight to billow in and provide a bright, airy and spacious atmosphere – a spaciousness underscored by the generous apportioning of space to each table.  

The dining room is marshalled by excellent service staff who are highly efficient, very knowledgeable and pleasantly friendly and humble.  

The focal point of the restaurant remains the outstanding wines. Known for their ability to age, we enjoyed an excellent bottle of the 2000 Balgownie Estate Cabernet Sauvignon that had been highly recommended to us. 

A sensational wine, it exhibited classic cabernet sauvignon characteristics of blackberry and blackcurrant fruit held together with seamlessly integrated oak. With tannins that had mellowed with age and a touch of chocolate, this wine was the perfect accompaniment for our entrees and mains.

Tasting Plate of Local Salmon

House Cold smoked salmon on buckwheat blini, Yea Dairy crème fraiche, Asian inspired gravlax soy mayonnaise, house hot smoked salmon salsa verde

The tasting plate of salmon was an enlivening start to our lunch at Rae’s. Boasting a lovely pink colour, we enjoyed the house hot smoked salmon the most. It had a rich depth of flavour - its subtle smokiness allowing the underlying taste of the salmon to be enjoyed.  The finishing touch of the salsa verde, completed the dish.

Potato Gnocchi

Selected local mushrooms, house hot smoked chicken Viognier cream reduction

The gnocchi was a beautifully rich dish which was highlighted by the light gnocchi.

White Rabbit beer battered fish

The White Rabbit beer battered fish served with chips was one of the best examples of fish and chips we have sampled.  The batter encasing the succulent Rockling had a slightly heavier consistency than the benchmark tempura batter but was similarly crispy.  The chips that accompanied the fish were uniformly crunchy and exceedingly moreish.

Vine “Smoked” Prime M.S.A Porterhouse

Hand cut fries, green beans, Balgownie bordelaise sauce

The steak was delicious. Cooked to our liking (medium rare), the steak was delectably juicy and tender. The accompaniments to the steak were each delicious – the crispy fries were perfectly seasoned and wonderfully flavoured and the green beans provided a thoroughly enjoyable freshness.

Chocolate Parfait

Coconut gel, kirsch cherries, roasted Hazelnut praline

Caramelised condensed milk and honeycomb semifreddo

Honeycomb crumble, strawberry and pineapple sage salad

For dessert, the caramelised condensed milk and honeycomb semifreddo was a delight. The honeycomb pieces possessed the right level of sweetness and crunch, and provided a pleasant topping for the smooth semifreddo.

New Head Chef, Graham Taute combines a mix of talent to deliver a casual lunch experience with a menu that features high quality Yarra Valley produce amidst beautiful surrounds and great wine.

Location: Melba Hwy, Yarra Glen

Phone: 03 9730 0774

Link: balgownieestate.com.au

Cuisine: Modern Australian

Restaurant launch: polēpolē bar + kitchen

Gastrology bloggers dined courtesy of polēpolē.

Gastrology recently attended the launch of polēpolē (pronounced ‘pol-eh-pol-eh’), the newly opened warm and spirited bar and kitchen on Little Collins Street.

Owned and operated by husband and wife team, Dean and Jeanelle Mariani, polēpolē is inspired by the couple’s extensive travels through East Africa. The vibrant energy of Sub-Saharan Africa peeks through in tasteful hints, from the flavoursome fare and cocktail menus, to the exotic décor and dynamic tunes.

A curated menu of signature cocktails offers guests the chance to try some unique and intriguing flavour combinations. We loved the two cocktails we sampled on the night (Ginger Lesson and Mzungu Martini). The Ginger lesson was a fiery cocktail made from gin, house-made ginger syrup, Montenegro and citrus. We loved the heat from the ginger which worked marvellously with the tangy citrus notes. The Mzungu martini on the other hand was an African style espresso martini. We loved the heady rum mixture.  

We were also delighted by the distinctive selection of rare and imported African beers on offer.

The menu at polēpolē was constructed by Consulting chef, Andy Mac (Executive Chef at Axil Coffee Roasters) and features a selection of sweet, smoky and spicy dishes designed to share with friends, including Pork, almond and cinnamon cigar with lava salt and pomegranate molasses and Rum and raisin brownie mousse cake with vanilla brulee and chocolate soil. 

Our favourite dish from the night was the Harissa lamb ribs. These were expertly prepared and had juicy, succulent flesh. The outstanding ribs were crusted with a flavoursome spice mix and served with delicious red pepper salsa and tahini yoghurt.

The term polēpolē is Swahili for “take it easy” - aptly so given the bar seeks to be a welcoming escape from the stresses of city life.

Location: 267 Little Collins St  Melbourne

Phone: 03 9650 2811

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

Cuisine: African, bar

Forget socks, blow dad away with Mad Dog chilli this Father's Day

Gastrology bloggers received the product courtesy of Yarra Valley Gourmet Foods.

Based in the picturesque Yarra Valley, the aptly named producer of preserves, larder and chilli,  Yarra Valley Gourmet Foods, is fast becoming a sought after brand for kitchens across Australia.

With Father’s Day fast approaching, Yarra Valley Gourmet Foods has the ultimate ‘Mad Dog chilli’, which is perfect for any spice-loving mad dog dad.

We loved both the chilli sauces we sampled (Chilli Mustard and Chilli Jam) which we thought tasted perfect with anything  meaty - think fried chicken or char-grilled steak (delicious!).

The Mad Dog Chilli Mustard is seriously spicy and tasty. We enjoyed using this as a marinade (which we made by combining 1/2 cup mustard with olive oil) and lathered over some chicken breast before chucking it on the barbie. The Chilli jam was also delicious. Palette sizzling, the chilli jam is all about the kick and can be used as an accompaniment to curries, noodles or rice dishes.

For more information and the full range of Yarra Valley Gourmet Foods visit www.yarravalleygourmetfoods.com.au.

CJ Cafe - where the community meets

Gastrology bloggers dined courtesy of CJ Cafe.

CJ Café is a place where the community meets. The moment we stepped into the venue we noticed the sheer number of repeat customers step through their doors. The staff appear to know everyone by name.

Owner, Bill Diep left a role 14 year role in banking and finance to pursue his passion in hospitality and for the past 4 years he has lived and breathed CJ Café. 

The café primarily caters for local residents and trades men. The breakfast menu has traditionally been kept simple with menu staples like egg & bacon toast. On the other hand, lunch at CJ Café is Asian-influenced and features weekly menu items like Roast Lamb, Mandarin Chicken, Teriyaki Beef and BBQ pork. 

Gastrology was invited to sample their new breakfast menu…

Twisted Benedict 

The twisted benedict featured two poached eggs that were accompanied by generous slices of smoked salmon, creamy smashed avocado (with a hint of lemon), wilted spinach and 2 slices of crunchy grilled bread slathered with hollandaise sauce. 

French Toast with crisp bacon and maple syrup

The feature component of this assembly of items was the mouth-watering bacon. Permeated with porky goodness and lined with fried pork fat, the bacon was a treat. 

Smashed avocado toast Meredith Goat cheese tomato sesame and olive oil on toasts

A vegetarian option, this dish was a respectable assembly of breakfast essentials.  

CJ Cafe serves breakfast and lunch from Monday to Friday but are looking to begin weekend service soon and will be delving into more adventurous menu items like an American Steak sandwich and a soft shell Crap Brioche.

‘MATCHED’ @ The Boulevard

Gastrology bloggers dined courtesy of The Boulevard and Cake Wines.

Cake Wines recently launched ‘MATCHED’, a celebration of kitchens that don’t live in the limelight.

The campaign runs through-out July-Aug-Sept and is about celebrating “kitchens that don’t live in the limelight”, hearing stories from the chefs that run them, and giving some much needed love, and exposure, to the restaurants, cafes, tapas/wine bars and gastro pubs that sometimes get drowned out by the celebrity driven food world.

Cake Wines is a newish, contemporary winery from the Adelaide Hills made up of a couple of young wine makers and young wine lovers. Working with over 50 venues nationally, Cake has approached chefs / venues / owners to match their favourite dishes to any one of Cakes’ existing wines. Cake will dedicate their social media network to sharing some of these inspiring food and wine stories across the 3 months.

As part of the ‘MATCHED’ campaign, Gastrology were privileged to visit The Boulevard. A unique venue which offers beautiful views of Melbourne’s skyline and the local Studley Park precinct, the Boulevard is located a mere 10 minutes from the CBD. 

The menu features modern Australian cuisine which showcases the finest ingredients carefully selected from local and imported suppliers.

Whipped goat cheese with onion compote, house made dukkah and toasted olive sourdough

This was a scrumptious start. We enjoyed the prominent tartness of the goats cheese which was complemented by the sweet onion compote. 

House made gnocchi with mustard butter, fried sage and shaved grana padano

The beautifully pan fried gnocchi was wonderfully light and captivating with its fragrant sage aroma and lingering rich grana padano flavour.

Crispy skin barramundi with king prawn, sautéed spinach and prawn bisque

The quality of the barramundi was exemplary. The skin of the fish was perfectly seared to be very crisp while the flesh was delicate and moist. It was a dish that allowed the natural subtle sweetness of the fish to be enjoyed. The prawn bisque boasted a decadent depth of flavour and was the perfect accompaniment to the fish, king prawn and melt in your mouth spinach.

Slow braised beef cheeks in a red wine sauce, white bean puree, caramelised onions and crispy pancetta

The slow braised beef cheek was excellent – a memorable dish combining flawless texture with equally superlative flavours.

The matching wine, the Cake Wines Pinot Noir 2012 was the perfect match to the slow braised beef cheek. A supple and approachable wine, the summer fruit flavours and subtle spice notes complemented the earthy braising sauce and the sweetness of the onions. 

Banana and sticky date pudding with butterscotch, organic vanilla bean ice-cream, walnut praline

Consistent with the preceding courses, the banana and sticky date pudding was well made and decadently coated in copious amounts of rich butterscotch sauce. It was a lovely rendition of a classic dessert.

With a lovely relaxed ambience, cheerful wait staff and award winning Modern Australian cuisine, The Boulevard is an ideal venue to laze away the afternoon.  

Location: 121 Studley Park Road, Kew

Phone: 03 9852 8144

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

Cuisine: Modern Australian, Coffee, Breakfast/Brunch

Foxtrot Charlie - Cleared for takeoff

Gastrology bloggers dined courtesy of Foxtrot Charlie.

Pioneering a culture of food, coffee and all-around cool vibe, Foxtrot Charlie delivers Melbournians a modish café in which to embrace quality coffee.

The name comes from the code words in the NATO phonetic alphabet for F and C (which represent Food and Coffee). An appropriate name we think, given how owner, Costas has successfully created a quintessentially Melbourne coffee hot spot which serves great food.

Serious about coffee, the café is its own boutique roaster, roasting daily to ensure a consistent quality. The result is a blend tailored to cut through the milk and ensure the coffee flavour is still present without too much bitterness.

The food at Foxtrot Charlie is a big draw card - doing it differently with a breakfast menu developed around the seasons and a balanced lunch menu with daily specials that more than satisfies its neighbourhood clientele that include business and residents alike.

House made semolina gnocchi with tomato, speck and chilli

The light pillows of gnocchi were accompanied by a rich, flavoursome sauce and lashings of savoury speck and spicy chilli. It was a simple dish, done well.

Asian style beef cheek served with a pickled salad of carrot, radish, coriander and fried shallot

The beef cheek was tender and delicious, with caramel undertones courtesy of being slow-braised in Chinese wine. Paired with an earthy Asian braising sauce, the cheeks fell away at the weight of our spoons whilst still retaining their integrity. The salad which sat atop the cheek was the perfect accompaniment. Fresh, vibrant and crisp, the salad provided acidity and texture. It was a magnificent dish.

Pistachio & Yoghurt Mousse cake

Our visit to Foxtrot Charlie concluded on a delectably sweet note. The Pistachio & Yoghurt Mousse cake had a vibrant combination of flavours. The yoghurt mousse had a pleasant balance between tartness and sweetness, blending well with the flavour and texture of the pistachio cake. The accompanying rhubarb was cooked to perfection and a welcome addition to the dessert.

Right: Fresh House Made Passionfruit Marshmallows

Service is yet another strong point.  We were well attended to and the staff were friendly, warm and welcoming.

The perfect embodiment of a thriving Melbourne café, Foxtrot Charlie is a weekend brunch mecca, drawing in the crowds week in week out with its excellent food, fantastic coffee and cheerful wait staff.

Location: 359 Sydney Road,  Brunswick

Phone: 03 9387 3397

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

Cuisine: Modern Australian, Breakfast/Brunch, Coffee

Bollywood Dinner & Dance @ Tandoori Flames

Gastrology bloggers dined courtesy of Tandoori Flames.

Gastrology recently enjoyed a Bollywood Dinner & Dance with friends which featured a flavourful array of authentic Indian dishes while relaxing in Tandoori Flames’ comfortable ambiance.

Every month, Tandoori Flames hosts a Bollywood dinner & dance which features a scrumptious 4 course meal with plenty of entertainment. 

An in-house DJ  leads the Bollywood style celebrations on the dance floor and there is even a belly dancer show and prizes to be won throughout the evening. The menu changes monthly and there are also interactive food stands where food is prepared before your eyes. 

Booking is advised as the dinner and dance has proven popular with locals and have sold out quickly in recent time. Those who purchase pre-paid tickets receive a complimentary drink.

We enjoyed heartening curries amidst a sumptuous selection of Indian delights from the buffet (Six Starters,  Six Mains and a Live Paani Puri Stall). 

The Chicken Tikka was our favourite starter. The boneless pieces of chicken were tender, having been roasted to perfection in a traditional clay oven. 

The dal makhani was another enjoyable dish. Prepared by simmering black lentils overnight over the ambers of the Tandoori oven together with onions, chilli, ginger, fresh cream and butter, the flavours were strong and were a great pair with the fluffy naan.

Various sweet options are also served for dessert and drink specials are available all night. 

Tandoori Flames delivers a fun time of food and dance along with excellent service at their monthly Bollywood Dinner & Dance. Musical entertainment such as the belly dancer adds a pleasant touch of ambience to the evening which provides the opportunity to join family, friends and/or work colleagues for a unique dining experience.

What: Bollywood Dinner & Dance

Location: 15 Vernon Street, South Kingsville

Phone: 03 9078 2769

Link: http://tandooriflamesmelbourne.com.au/bolly-wood-dinner-dance/

Cuisine: Indian

Malaysian Mamak cuisine @ Zam Zam

Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.

Located on bustling Lonsdale Street, Zam Zam offers Malaysian Mamak cuisine.

Originating from the Mamak population in Malaysia (Tamil Muslims of Malaysian nationality), the cuisine is full of flavour, spicy and simply addictive.

The decor favours functionality over aesthetics. Just being in Zam Zam takes you straight back to Malaysia. Delicious scents fill the air and we’re salivating already.

Tea Tarik

The menu is incredibly well-priced and there is a huge range of Malaysian mamak delicacies to choose from including a comprehensive drinks menu. We recommend the teh tarik – a frothy and sweet pulled tea.

Maggi Goreng 

A style of cooking instant noodles, which is common in Malaysia and served at Mamak food stalls the wok-tossed noodles exhibited the characteristic charred flavour and were coated in beautiful blachan and generous morsels of chicken, egg, tofu and bokchoy. A squeeze of lemon juice provided a delicious flavour enhancing tartness to the dish.

Masala Dosai

Roti chanai

The roti had a crisp finish with a moist interior, making it the perfect canvas for the decadent curries. We enjoyed the robust and fragrant curries, which, together with freshly cooked roti bread, was an addictive and comforting dish.

Murtabak

The murtabak was filled with a thick spread of minced beef. As we sank our teeth into the warm soft roti casing, we were immediately struck with an explosion of flavours. The accompanying curry created a wonderfully piquant dressing for the spiced minced beef. 

Roti bom

An absolute MUST-HAVE, the Roti bom at Zam Zam was one of the best we have had in Melbourne. A simple dessert that amalgamated the best aspects of roti canai in the form of a dessert, the roti had a pleasant chewiness which contrasted nicely with the creamy ice cream.  A simple, but a truly superb, dessert. 

Zam Zam is a no-frills hawker-style eatery that offers the soundest bang for your buck. The service is friendly and prompt and you will be instantly transported to the streets of Kuala Lumpur.



Location: 362-364 Lonsdale Street, Melbourne

Phone: 03 9606 0109
Link: http://www.zamzammelbourne.com.au/
Cuisine: Indian, Malaysian