Green Park launch Media Dinner

Gastrology bloggers dined courtesy of Green Park.

Blending the best of local produce with Spanish-influenced cooking, Green Park is an all-day eatery and bar. Occupying the space formerly known as St Ali North, the restaurant seeks to satisfy families and gourmet diners alike with good food made from the highest quality ingredients.

The original St Ali fit out has been adapted and redesigned by Eades & Bergman (the team that fitted out Bomba) resulting in a modern, inviting space. On the food front, the restaurant is in good hands with Jesse Gerner (Añada, Moro, River Café) and Howard Stamp (ex MoVida and Le Bon Ton) heading the kitchen with Todd Thorburn. 

And of course, coffee lovers are well catered for as Green Park serves up delicious cups of Clement coffee.

Kingfish ceviche

Upper left: Casa mariol vemut negre, manzanilla, orange

Upper right: Local asparagus, aioli

Bottom left: Broccolini, lemon, smoked almonds

Bottom right: Deep fried rabbit

The dishes were simple but very well executed, allowing the fresh, locally sourced produce to take centre stage. The asparagus and broccolini were both deliciously fresh and perfectly cooked, displaying beautiful texture and flavour.

Braised murray grey beef ribs, onions and shallots

Our favourite dish from the night was the braised Murray Grey beef short rib. The short rib was tender and delicious falling away at the weight of our spoons. Coated in a delicious thick braising sauce and paired with sweet, caramelised shallots this was a wonderful dish.

Local snapper, stewed zucchini, garlic, thyme

Obviously pulled straight from the sea, the snapper could not have been fresher. The skin of the fish was perfectly crisp while the naturally sweet flesh was delicate and moist. The stewed zucchini provided a luxuriously textured accompaniment which melted in our mouths and paired beautifully.

Carrots, labne, mint, cardamom

The combination of the earthy sweetness of the carrots, tart labne and use of fragrant cardamom was lovely. Whilst merely a side dish, this beautiful dish of carrots shone in its own right. 

Cakes and fancies by Park St Pastries

The platter of sweets was a stunning end to a fabulous dinner. Everything on the plate was delicious, however the passionfruit tart was of particular note. Encased in a buttery, crumbly pastry, the tart possessed complexity and a superb balance of sweet and sour.

Green Park impresses with the freshness of its ingredients, the quality of its service and the skill in the kitchen. A versatile space, Green Park is highly recommended for a place to take that special someone, the family or for a catch up with friends.

Location: 815 Nicholson Street, Carlton North

Phone: 03 9380 5499

Link: http://greenparkdining.com.au/

Cuisine: Spanish, Wine Bar, Coffee, Breakfast

Mamame - Korean & Japanese food with a modern twist

Gastrology bloggers dined courtesy of Mamame.

Finding a home on Richmond’s Church Street, Mamame exudes a spacious, casual and welcoming environment set against a bar setting.

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 Korean and Japanese flavours combined with modern techniques and twist alongside excellent service.

Each dish is a work of art and strives to break the norms whilst retaining the heart and soul of traditional Korean and Japanese cuisine.  

The restaurant also offers a good selection of wine, sake, umeshu and several Asian-inspired Cocktails.

Seared scallops with creamed cauliflower, soy shitake, crispy rice & bacon

The scallops were nicely seared and showcased the requisite sweetness that comes with being fresh. The accompanying creamed cauliflower was a traditional and beautiful combination while the crispy rice added a desirable crunch.

Cured kingfish with wasabi pea puree, chili pickled daikon & compressed cucumber

The cured kingfish was a standout. The delicate slices of very fresh kingfish were served with an amazing wasabi pea puree, chili pickled daikon and compressed cucumber. The dish was notable for the quality of the kingfish and the interplay between the tartness of the pickled daikon and the richness of the pea puree. It was a clever dish that was very well executed.

Steamed prawn dumplings with sliced rare beef in fragrant broth

The prawn dumplings boasted clean flavours and fresh ingredients. The velvety dumpling skins were beautiful in texture and the accompanying sea umami-laden broth was pleasantly appetising. 

Baked prawns stuffed with Tobiko mayo (flying fish roe)

Steamed Buns with Grilled pork, kimchi, cucumber & Ssam sauce 

The grilled pork buns were an absolute winner. The fluffy, moist and slightly sweet buns were filled with an addictive medley of cucumber, ssam sauce and kimchi which possessed a refreshing, yet subtly different, balance of sweet and sour elements. Sitting alongside this was the wonderful pork belly. Having truly mastered the art of pork roasting, each pork belly slice had been succulently roasted to retain a porky juiciness, thereby achieving a healthy layer of melt-in-the-mouth fat in the process. The feature item was the crackling which possessed the ultimate crunch and acted as an ideal seasoning for the pork meat. 

Braised beef short ribs with black daikon & pickled mustard

The braised beef short ribs were tender and delicious, with caramel undertones courtesy of being slow-braised in rice wine. Paired with an earthy Asian braising sauce, the ribs fell away at the weight of our spoons whilst still retaining their integrity. The pickled mustard and tender black daikon was the perfect accompaniment. It was a magnificent dish.

Slow cooked Berkshire pork belly with fried kimchi & tea egg

Mamame’s iteration of this classic Korean dish was sublime. The large nugget of moist pork belly contained the perfect amount of unctuous fat, imbibed with caramelised soy sauce. Each bite truly gratified the palate in both texture and taste. This dish is a must try for the non-health conscious.

Pumpkin pannacotta with salted caramel syrup

The pannacotta was textured perfectly - barely, but surely, holding its shape. Mildly flavoured with sweet pumpkin, the creamy pannacotta was cut by the lovely hint of saltiness from the decadent syrup and dried goji berries. A welcome departure from the mundane dessert items usually found at Korean/Japanese establishments, this dessert offered its own unique characteristics. We loved the familiar yet different flavour combinations.  

Mamame delivers high quality Japanese/ Korean fusion cuisine and assimilates perfectly in Melbourne’s casual dining scene.  The food produced adheres to a very high standard and looks to both surprise and please.

Location: 460 Church Street, Richmond

Phone: 03 8394 7856

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

Cuisine: Asian, Korean, Japanese

Tadka Boom! - Indian Fusion Kitchen

Gastrology bloggers dined courtesy of Tadka Boom!

Tadka Boom! is Melbourne’s first Indian Fusion Kitchen. Thanks to Lalitha and Ashwin Rajan's passion for high quality, healthy Indian food that is deliciously light, the dream for healthy Indian food is now a reality. Healthy. Light. Indian. Yes, these guys have cracked the code.

The ambience is modern and stylish, an extension of Tadka Boom!’s contemporary interpretation of Indian cuisine.

The menu is mouth-wateringly good and features all the flavours you know and love about Indian cuisine but without the unhealthy bits. Inspired by Mama Rajan’s home-style cooking, the food was healthy, light and fresh and features high quality ingredients to create subtle flavours.

Left: Masala Chips - Sweet potato chips coated in our Tadka salt

Right: Bombay Bites - Hand-rolled lentil & herb nuggets with coriander aioli

Brown basmati rice bowl with lentil dahl and Bombay bird (fiery six-spice chicken with mint coriander chutney)

The Bombay bird was sublime. The large nuggets of moist six-spice chicken were beautifully tender and contained the perfect amount of heat. The accompanying dahl was luxurious and full of flavour. Served on a fluffy bed of brown basmati rice, each spoonful was truly gratifying. We loved how light  the dish was compared to a regular curry.

11” Wholemeal roti wrap with Kid Kaboom! (15-hr slow-cooked lamb marinated in our special Kaboom! masala with raita yoghurt dressing) 

The Kid Kaboom! was absolutely moreish. The rich flavours were nicely mellowed out by the raita yoghurt dressing. Boasting a juicy tenderness and bountiful herbs, it was an absolute delight. The beautifully made wholemeal roti wrap was the perfect canvas for the Kaboom! masala which displayed the customary punchy flavours exhibited by Indian curries.  

Tandoori chicken salad

The tandoori chicken salad was yet another winner. The boneless pieces of chicken were tender, having been roasted to perfection. This was a rare, and welcomed, occasion where the salad contributed to the overall dish rather than just occupying space as a conventional side. In all, this dish was a beauty.  

Left: Nimbu Pani - Homemade lemon salted-sweet thirst quencher

Right: R.O.C. Tea - Raspberry, orange & cinnamon infused iced tea

We loved the house-made drinks - both recipes from Grandma Rajan. A salted-sweet lemon and mint water, and an infused fruit iced-tea, these drinks are commonly served to keep cool during the summer months in Madras.

Both the ice creams we sampled were delicious and beautifully made - rich, creamy, and amply sweet with a generous hit of spices (in the case of the Spice Cream) and pistachio and rosewater (in the case of the Pink Panther), they were the perfect spring indulgence.

Tadka Boom! delivers Indian cuisine like you have never tasted before by fusing the best of East and West. Healthy, fresh, light and full of the spices and flavours you know at an affordable price point, Tadka Boom! is a compelling proposition.

Location: 22 Goldsbrough Lane  Melbourne

Phone: 03 9600 1633

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

Cuisine: Indian, Salad, Fast Food

Once is now playing at the Princess Theatre

Gastrology bloggers attended Once courtesy of ACMN.

The smash-hit, multi-award winning musical Once is now playing in Melbourne at the Princess Theatre.

Gastrology was invited to attend the Opening Night of Once on Saturday, 4 October.

Once is a crowd-pleasing musicial which draws you in. This emotionally captivating musical is the only show to have music that won the Academy Award, Grammy Award, Olivier Award and Tony Award.

Set in modern day Dublin, Once is the story of a Guy who gave up on his music and his love and the Girl who inspired him to dream again. This exhilarating ‘Guy meets Girl’ musical is performed by an extraordinary cast of actor-musicians who sing, dance and play their hearts out on stage. Bringing magic to the roles of Guy and Girl, and performing the Oscar award-winning song ‘Falling Slowly’ are Tom Parsons and Madeleine Jones.

This achingly beautiful, joyously uplifting show strikes an unforgettable chord in audiences and speaks to the power of music to connect us all. A show like that only comes around Once.

Discover ONCE on Social Media

#loveonce

Twitter : @OnceMusicalAu

Instagram: @oncemusicalau

Facebook: Once The Musical Australia

www.oncemusical.com.au

Getting fresh with Vapiano | Blog giveaway: Win a meal at Vapiano for you and a friend!

Gastrology bloggers dined courtesy of Vapiano.

Spring is well underway and Vapiano has launched a new menu of specials to celebrate the warmer months.

The restaurant serves made-to-order hand-tossed pizzas, fresh house-made pasta, gourmet salads and delicious dolci in a fun, relaxed atmosphere with a focus placed firmly on freshness. Pasta is hand-made on the premises throughout the day and prepared right in front of the diner, while pots of fresh herbs on every table are perfect for sprinkling over your plate.

There are five new food dishes - Pizza Porporano, Risotto Pollo Levanto, Pasta Gamberi con Rosso, Classic Pumpkin Soup, and White Chocolate Cheesecake with Salted Caramel and Honeycomb - all made with fresh ingredients and some TLC.

Classic Pumpkin Soup

The classic pumpkin soup was thick, hearty and smacked full of flavour. 

Pizza Porporano

The Pizza Porporano was a delicious pizza. Rich and decadent, the pizza was topped with expertly judged toppings of premium Aussie air-dried salted beef, rocket, shaved Parmesan, and drizzled with luscious Truffle olive oil a top a homemade tomato sauce and mozarella base. 

Pasta Gamberi con Rosso

As expected of any good Italian restaurant, Vapiano is particularly good at producing quality pasta dishes. The Pasta Gamberi con Rosso that we had was no exception. The sun-dried tomato pesto worked well to provide both moisture and flavour and, overall, it was a delicious dish.

White Chocolate Cheesecake with Salted Caramel and Honeycomb

The dish of the nigh, this dessert was a delicious take on the traditional cheesecake. We loved the decadent white chocolate that came through on the middle pallete and the delicious lashing of salty, gooey sweetness delivered by the salted caramel beneath the layer of honeycomb crumble which provided texture. It was both well thought out and executed.

The Vapiano concept certainly resonates with Australian diners looking for a quick and easy dining option that does not compromise on quality or cost the earth.

---

Blog giveaway: Win a meal at Vapiano for you and a friend!

How to enter 

All you have to do, is: 

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

The best 4 entries, as judged by the Gastrology team, will each win a voucher for use at Vapiano Melbourne ONLY. The voucher entitles the winner and their guest to:

• A choice of Pizza Poporano; Pasta Gamberi con Rosso; Risotto Pollo Levanto, and Pumpkin Soup (one each)
• White choc cheesecake with salted caramel + honeycomb (one each)

The vouchers must be used by Friday 31st October – as that’s when our specials end so will no longer be available!

No booking is required – Vapiano's Melbourne restaurant team will be fully briefed to welcome the winners.

The competition will run from Sunday 5 October 2014 to 5:00pm Tuesday 7 October 2014 (winner to be announced on this post on  Wednesday 8 October 2014). 

#GetFreshWithVapiano 

Facebook: Vapiano Australia

Twitter: @VapianoOz

Instagram: VapianoAustralia

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. 

******

[8/10/2014] Announcement: Winners of meal at Vapiano


Thank you to everyone who entered!

The 4 winners are…


Gwen L. with the following entry:

"My favourite Italian dish is saedas. They are the perfect Italian snack with a cup of espresso. Simple, beautiful and who doesn't love a good pastry filled with cheese!"

Natasha C. with the following entry:

While it is hard to pick a favourite (I love everything Italian) my favourite Italian dish is a Margherita pizza. I love a good one made with fresh tomato, oregano and lashings of fior di latte. One which lets the ingredients speak for itself.

Jason M. with the following entry:

It's gotta be gnocchi with a ragu of some kind. Soft fluffy pillows of potato coated in a rich tomato sauce and tender meat which just melts in your mouth. These are the sorts of meals hearty beautiful Italian meals that create memories.

Clay U. with the following entry:

My favourite italian dish is the humble pannacotta. As simple as this dish is in terms of ingredients, it is amazing how difficult it is to master. When you find a place that nails it, it is a sight to behold. I love when they have the texture and the balance  of sweetness  just right. Bellissimo!

 … Congratulations, the winners will be contacted via email. Competition Now Closed.

Bak Kut Teh @ Sugarbun

Gastrology bloggers dined courtesy of

MATRADE

's

Malaysian Kitchen

Program.

SugarBun is a popular chain restaurant originating from Malaysia with more than 51 restaurants across the globe.

The Melbourne store has become known for its delicious Bak Kut Teh (which directly translates from Hokkien to “meat bone tea”) which is meaty pork ribs that are simmered for hours in a herbal broth.

Twin sisters Francesca and Fiorn Lee (whose family started the first SugarBun) brought the chain to Melbourne. 

From left: Barley drink, Cincao milk, Pear and snow fungus drink

We loved the extensive drinks list which features Malaysian hawker favourites. Of particular note is their house-made pear and snow fungus drink - a refreshing drink made with goji berries, pear, snow fungus and red dates which provide just the perfect hint of sweetness.

Dry bak kut teh

Smoky, sizzling pork belly, ribs, special meatballs, lotus root & okra in dark sauce. Served with Mixed Grain Rice, Nanyang Appe-hancer & herbal broth.

The dry bak kut teh is Francesca and Fiorn’s modern take on the traditional. The pork belly pieces were beautifully charred, caramelised and glossing with intense spices. It was a decadent treat that was both familiar but different.

Bak Kut Teh Claypot

Pork belly, ribs, special meatballs, tofu puff, shitake & enoki mushrooms, simmered in herbal broth. Served with mixed grain rice and You Char Kway

We savoured the traditional bak kut the claypot. The broth was full of flavour courtesy of being made from tea, generous amounts of garlic, gogi berries, a variety of dried Chinese herbs and a wonderful array of spices including cinnamon, cloves, star anise and fennel seeds.

The fluffy mixed grain rice and deep fried you char kway doughnuts were the perfect canvas for the broth. 

Broasted chicken 

Premium fresh chicken seasoned with home-grown Sarawakian spices - crispy crust with juicy tender meat. Served with signature savoury rice and Appe-hancer.

The broasted chicken is a must-have at SugarBun. A combination of pressure cooking and deep frying, this signature SugarBun dish is pressure-fried for seven minutes, ensuring the juices are sealed within. The savoury rice that goes with it is a brilliant combination of sweet and savoury with juicy sultanas scattered throughout. 

The appe-hancer salad of pickled cucumber, pineapple and carrot add balance while the addictive sweet and spicy kano sauce add a desirable kick to the dish.

SugarBun offers an authentic taste of Sarawak’s best street delicacies, without even stepping out of Melbourne. We loved the exciting food offerings which showcases Malaysia’s diverse food culture and rich heritage. The spacious dining environment is comfortable and brings diners back to the memorable streets of Malaysia where many of the best meals are found at the roadsides.

Location:

205 Russell Street  Melbourne,

Phone:

03 9650 4336

Link:

https://www.facebook.com/SugarbunMelbourne

Cuisine:

Asian, Malaysian, Soup, Sarawakian

Five Plus - The right blend

Gastrology bloggers dined courtesy of Five Plus.

Smoothies have been an evolving trend for a couple of years now and has hit its stride in Melbourne with many operators opening multiple locations due to high demand. Five Plus is a welcomed addition to the scene, setting itself apart by offering smoothies with a difference.

The name ‘Five Plus’ refers to the five daily portions of fruit and vegetables nutritionists recommend we eat. The menu offers a variety of smoothies which focus on nutrition and maintaining a healthy body. 

The drinks strive to be nutritionally complete with benefits ranging from balanced pH and sugar levels, clearer skin, weight loss, increased mental clarity, diminished aches and pains, better sleep patterns, and better liver function. 

From left: “Sweet Heart” - Beetroot coconut water apple Banana ginger, “The Good Life” - Kale almond milk pineapple banana mint lime ice, “The Perfect Date” oats, almond, almond milk, banana, cinnamon and dates, “Peanut Butter Cup” oats, almond, almond milk, banana, house-made peanut butter and dates

One of our favourite green juices was “The Good Life”, which combines kale, almond milk, pineapple, banana, mint and lime to help boost your immune system, reduce the effects of allergies and assist with strengthening nails, hair and improving skin clarity.

We adored “The Perfect Date” and “Peanut Butter Cup” smoothies - which are the 2 great breakfast options on the menu. They each shared base ingredients of oats, almond, almond milk, banana and dates. The difference is “The Perfect Date” has aromatic cinnamon added to it while the “Peanut Butter Cup” has decadent house-made peanut butter. Both were incredibly satisfying and absolutely delicious.

The “Peanut Butter Cup” is particularly addictive. We loved the salty/sweet mixture which was just pure delight and a real treat. “The Perfect Date” on the other hand is something we could drink everyday instead of breakfast.

Vivian Lam, the founder of Five Plus, has tried and tested many combinations of fruit and vegetables to get the best balance between health benefits and great taste - and we think she’s got the Five Plus mixes just right.

Location: 265 Little Lonsdale St  Melbourne,

Link: www.fiveplussmoothie.com.au

Product Review: Richmond Penang Assam Laksa Paste

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

A spicy and sour fish-based soup from Malaysia, Assam laksa is a fiery treat.

It is difficult to make Assam laksa from scratch so we enjoyed using this recipe base for our favourite laksa, the Penang Assam Laksa using the pre-made Paste.

The recipe traditionally calls for the use of ikan kembung or mackerel but we’ve found that sardines work pretty well as a substitute. The paste is brilliant and the Assam laksa we made tasted completely authentic. Highly recommended!

Ingredients

Richmond Penang Assam Laksa Paste 250g from Oriental Merchant

Cap Nelayan Petis Udang (hae koh) from Oriental Merchant

De-boned ikan kembung/ mackerel/ sardines

Finely sliced cucumber, onions, red chillies. pineapple, lettuce, mint, "

Thick rice noodles 

Hae koh (蝦羔) - thick sweet prawn/shrimp paste.

Cooking instructions

Add 1 litre of water to paste. Boil and add deboned fish (optional). To make the soup more sour, you can add pineapple juice or vinegar. Serve with thick rice noodles, fresh mint, fish meat, diced chilli, freshly sliced onions and prawn paste (hae koh). ENJOY!

New spring express lunch menu @ Kobe Jones WTC Wharf

Gastrology bloggers dined courtesy of Kobe Jones.

Spring has well and truly sprung at Melbourne’s World Trade Centre (WTC) Wharf and the precinct’s premier waterside restaurants are celebrating with the launch of their new spring express lunch menus.

Catering for those looking for a premium food offering on the go, WTC Wharf’s Kobe Jones, Byblos, Man Mo and the Wharf Hotel are each offering an array of gourmet dishes designed to be enjoyed within a tight lunch timeframe. 

Gastrology sampled Kobe Jones express lunch menu which includes a teppanyaki experience without the wait. The express teppanyaki is a mere $25 and comes with fresh seasonal salad and a choice of grainfed beef tenderloin, chicken, fish of the day, or silken tofu topped with spinach and mushrooms. Selections are accompanied by garlic fried rice and red and white miso soup.

Salmon fillet salmon fillet $15

120g Atlantic salmon served with grilled bean sprouts and salad

The salmon skin was beautifully crisp from being seared on the teppan and the flesh was deliciously moist and tender. The accompanying bean sprouts were a delicious addition. 

Sushi and sashimi set $19

chefs selection of freshly made sushi and the finest sashimi cuts served with steamed rice and red and white miso soup

The slices of sashimi were fresh and exquisitely textured. The nigiri was expertly crafted and the plump, sweet scallops were stunning. It is clear that Kobe Jones is using only the freshest, highest quality seafood.

Escape the daily grind and treat yourself to one of WTC Wharf’s Spring Express Lunch Specials.

For more information visit:

http://www.wtcmelbourne.com.au/expresslunches/ or http://www.kobejones.com.au/

New Spring Cocktail menu @ Brooks Restaurant & Bar | Recipe: "Sloe Coach" cocktail by Shae Silvestro

Gastrology bloggers dined courtesy of Brooks.

Gastrology bloggers recently celebrated the blossoming weather by exploring the new spring cocktail menu with Brooks bar master, Shae Silvestro.

The delicious cocktails were matched with food from Brooks’ menu which features seasonal ingredients and centre upon Nic Poelaert's inventive techniques.  

The famous chicken liver parfait pillows at Brooks lived up to their hype. Puffed squares of rye bread filled with chicken liver parfait and adorned with rhubarb jam were a beauty. Bursting (quite literally) with flavour, they were addictive pleasure.

Another highlight was the black rice cracker and vegemite jam. Nostalgic and delicious, these gems kept us coming back for more. 

We loved the new additions to Brook’s cocktail menu.  Only the freshest fruits are used along with an array of artisanal spirits, liqueurs & bitters.

Our favourite cocktail was the "Sloe Coach" cocktail. A heady mix of byrrh, sloe gin, pastis, lime juice and sugar syrup, it was a delicious cocktail that had both complexity and depth of flavour.

Cocktail recipe: Sloe Coach

Ingredients

30 ml Byrrh

30 ml Sloe Gin

5 ml Pastis

22ml Lime juice

22 ml sugar syrup

Method

Shake with ice and strain into cocktail glass!

Location: Basement 115-117 Collins St

Phone: 03 9001 8755

Link: http://www.brooksofmelbourne.com/

Cuisine: Modern Australian, French

Tazio Birraria Pizzeria Cucina | Barney Allens | Society | SHU | Pok Pok Junior | Rex tremendae | Mr Tulk

Gastrology bloggers dined courtesy of Tazio, Barney Allens and SHU.

Tazio Birraria Pizzeria Cucina

Tazio is a lovely eatery located on bustling Flinders Lane. Offering traditional Italian pizzas in a warm and inviting environment, Tazio is ideal for groups or intimate dining experiences.

We enjoyed the pizzas on offer. Of particular note is the Della Mare pizza. This prawn pizza was picture perfect in appearance and outstanding in taste. Layers of mozzarella were teamed with tomatoes, fresh spinach, generous amounts of garlic and the perfect hint of chilli. With a beautifully thin and crisp crust, this pizza was a joy.

Location: 66 Flinders Lane  Melbourne,

Phone: 03 9654 9119

Link: http://www.tazio.com.au/

Cuisine: Italian, Pizza, Cocktails

Barney Allens

A popular pub in St Kilda, Barney Allens serves reasonably priced and unpretentious pub fare. The thing you notice straight away is the friendly staff which create a welcoming atmosphere.

Each item we ordered offered plenty of bang for your buck and was of a good standard. Our favourite dish from the night were the Southern Fried Buttermilk chicken ribs with srircha hot sauce. These ribs exceeded our expectations.  Each piece was nicely caramelised and crispy and were flavoured well.  

Overall, Barney Allens offers a tempting proposition with hearty home-style food executed well at very reasonable prices.

Location: 14 Fitzroy St  St Kilda

Phone: 03 9525 5477

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

Cuisine: Modern, Burgers, Wine Bar

Society Restaurant

We were recently enjoyed Society Restaurant's express business lunch menu. For a mere $20 or $25 you get to pick from a delicious selection and enjoy one course and a glass of wine, soft drink or a Dimattina coffee in the restaurant's lush surrounds. The meal also starts with freshly baked Ciabatta bread with olive oil and balsamic vinegar.

As far as express lunches go, the one offered by Society Restaurant is an absolute bargain. We loved every dish and were pleased with the friendly and professional service and cannot wait to return! 

Location: 23 Bourke St  Melbourne
Phone: 03 9639 2544
Link: http://www.societyrestaurant.com/
Cuisine: Italian







SHU

SHU is a contemporary Chinese restaurant in Collingwood.  

The food at Shu is based on Sichuan flavours (displaying the signature spiciness) with owner, Shu Liu's modern twist.  Having cooked in Sichuan since he was young, Liu's home-cooking was an inspiration to him and finally brought him to Melbourne to promote his Sichuan heritage to Melbournians in a contemporary style.

Whilst the restaurant decor leaves much to be desired (it is not for the faint hearted), the food is great and there is clear talent and great potential here.

Liu's ability to make vegan dishes absolutely moreish is commendable. Overall SHU is a welcomed addition to Melbourne's vegan restaurant scene. We look forward to seeing SHU restaurant go from strength to strength.

Location: 147 Johnston Street  Collingwood

Phone: 03 9090 7878

Link: http://www.shurestaurant.com/

Cuisine: Chinese, Asian, Vegetarian

Pok Pok Junior

After the success of the original Pok Pok in Docklands, the restaurant now has a CBD version..

We can confirm the offerings are just as good. There is also a neat little Thai breakfast offering for those that are open to trying something a little different for brunch/breakfast in the CBD.

Location: Shop 9/555 Bourke St  Melbourne

Phone: 03 9629 5881

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

Cuisine: Coffee, Thai

Rex tremendae 

2 words. AMAZING COFFEE. Definitely worth a visit. They also serve a selection of delicious sweet treats and bagels.

Location: 547-555 Flinders Lane  Melbourne

Cuisine: Coffee, Dessert

Mr Tulk

Appropriately named after the first librarian of the public library, Mr Tulk sits within the state library of Victoria.

 Serving excellent coffee in a wonderfully relaxed environment, Mr Tulk is a Melbourne gem.

Perfect for coffee catch ups and light lunches.

Location: 328 Swanston St  Melbourne
Phone: 03 8660 5700
Link: http://www.slv.vic.gov.au/about/visiting/spaces/cafe.html
Cuisine: Coffee, Modern, Breakfast

Scarvelli Café - Balwyn's best kept secret

Gastrology bloggers dined courtesy of Scarvelli Cafe.

A new café based in the heart of Balwyn, Scarvelli Café prides itself on providing legendary coffee and quality food that excite the senses.

The café has a contemporary vibe - comfortable wooden furnishings are juxtaposed with vintage chic antique mirrors which add clever accents. 

The menu is seasonal, fresh and delicious and focuses on a strong paddock-to-plate ethos.

Our coffees were well made, with the slight sweetness of the frothed milk cutting through the residual brightness from the foundation espresso (courtesy of Industry Beans).  Each came with an intricate rosetta in the milk foam.

Smashed avocado – whipped feta, confit tomatoes, basil oil on sourdough with wood-fire smoked salmon

A respectable assembly of breakfast essentials, two perfectly toasted slices of sourdough were canvassed with a creamy mash of feta and avocado. The wood-fired smoked salmon added a luscious salinity to the dish while the drizzles of aromatic basil oil brought the whole dish together. It was a simple and delightful dish.

Leading the flock - confit lamb, braised red cabbage and goat’s curd on toasted sourdough

Sandwiched between thick slices of buttered and toasted sourdough, generous shreds of confit lamb featured alongside beautifully braised red cabbage. It was a delicious lunch option that was highlighted by the captivating flavours and aromas of the lamb.

The café also delights with an exquisite range of sweet treats.

With a relaxed, unpretentious and uncomplicated approach, Scarvelli Café is a neighbourhood gem which ticks all the boxes. It's just a pity we couldn't keep it a secret.

Location: 143 Whitehorse Road, Balwyn

Phone: 03 9816 8887

Link: https://www.facebook.com/ScarvelliCafe

Cuisine: Breakfast/Brunch, Coffee, Modern Australian

Malaysian banquet @ Ayam Chef

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

Ayam Chef aims to satisfy Melbourne’s unquenchable thirst for South East Asian cuisine by offering authentic Malaysian food in bustling South Melbourne.

The dining room is casual and contemporary with  subdued grey walls complimented by comfortable wooden furnishings. Feature walls provide a clever accent, as do the light bulbs that hang from the ceiling.

The menu features a variety of Malaysian favourites including hawker style food as well as main dishes to share with rice. 

Top left: Seafood Tofu Soup w. Crab meat & prawn
Top right: Lobak five spice meat rolls

Bpttom left: Ayam Chef's Flame grilled Chicken Breast Satay with peanut sauce
Bottom right: Shredded Duck Soup w. tofu, water chestnut, Chinese mushroom, & vinegar

We enjoyed the selection of entrees which we devoured very quickly. Of particular note were the succulent, aromatic, freshly grilled chicken satay skewers which we slathered in the decadent and perfectly spiced satay sauce.

Malaysian Curry Beef (Rendang)

The beef curry was decadent. The full-bodied, pungent rendang gravy paired beautifully with melt-in-your-mouth morsels of beef. We enjoyed the richness of the curry and the generous use of spices which showcased the customary punchy flavours exhibited by Malaysian curries generally.  Together with steamed rice, it was an addictive and comforting dish.

Deep Fried Cod Fish Cutlet w. banana leaf in Malaysian sambal sauce

The deep fried cod pieces were coated in thin crisp batter that encapsulated firm, sweet flesh. Coated in a delectable sambal sauce, it was simply superb.

Spicy Wok Fried "Kam Hoing" Prawns (in shell) w. lemongrass, curry leaf, dry shrimp & egg in tangy sauce

The Kam Hoing prawns were absolutely delicious. The gorgeous, plump prawns were bursting with freshness and cooked perfectly. The flavours were complex and harmonious. There was the perfect amount tartness from the sauce and a beautiful amalgamation of fragrant flavours courtesy of the lemongrass and curry leaf.

Stir Fried Eggplant, Okra, beans w. Malaysian Sambal sauce

The Stir Fried Eggplant, Okra, beans with Malaysian Sambal sauce was the dish of the night. 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 rich sambal and were beautifully caramelised. The gooey okra further enhanced the texture of the creamy eggplant flesh that melted in the mouth in a manner similar to unctuous pork fat while the crunchy beans added texture. Although vegetarian dishes are often easily dismissed, this particular gem is one that commands respect.

The desserts were beautiful.  

Left: Sago pudding w. coconut milk and palm sugar
Right: Mini soy milk pudding w. palm sugar and fresh grated ginger

Banana fritter w. ice cream

Kueh dada w. ice cream

Our favourite was the kueh dada. This sweet coconut stuffed pancake roll was beautifully made and matched perfectly with the cold coconut ice cream. It was an especially gratifying dessert that concluded our evening on a sweet high.

Ayam Chef presents a refreshing take on Malaysian cuisine whilst remaining true to its origins. With food this good, a delightfully casual atmosphere and prices this reasonable, Ayam Chef is great for a casual catch up with friends or a decadent feast with the family.

Location: 67-69 Coventry Street, Southbank,

Phone: 03 9681 4480

Link: http://ayamchef.com.au/

Cuisine: Asian, Malaysian

Lumber Yard @ The Workers Club

Gastrology bloggers dined courtesy of Lumber Yard.

Located within the confines of The Workers Club, The Lumber Yard is a stand-alone dining room and restaurant which celebrates old British cuisine with an emphasis on smoking techniques and nostalgic, hearty English fare with a twist.

The Lumber Yard is the brainchild of new owners and manager Nat Prescutto at The Workers Club (ex Boatbuilders Yard, Yarra Glen Grand), Paul Hammond and Dave Barron. Paul worked for the famed Rushmore Group in London before moving to Australia where he worked at Seamstress and Rosetta for two years under Neil Perry. 

Dave ran his own café and catering business with celebrity chef Nick Nairn in Glasgow, before his move to Melbourne where he was principally responsible for setting up Dry Store Espresso. Paul and Dave are the brains trust behind Ironbark BBQ, an American BBQ concept specialising in unique pop ups and events.

The intimate dining space is cosy but modest, reflecting the simple inspirations behind their food.

The menu features inspiring creations including smoked hot links with Guinness mustard, black pudding with green apple and celery slaw and creamy mashed potato with parsley liquor.

Left: Smoked pork shoulder with piccalilli & Smoked & beer braised beef cheek with pickled onions 

Right: Smoked lamb ribs with vinegar mint dressing

The smoked lamb ribs were stunning - tender, falling off the bone, juicy and packed with flavour. Nicely caramelised and crispy and were flavoured well by the fresh and slightly tart vinegar mint dressing.

The lamb shoulder was superbly slow roasted and was incredibly tender. The flavours from the piccalilli of mustard and turmeric delivered a delectable balance between sweet and savoury. 

The beef cheek was a stand out. It was both tender and delicious, with caramel undertones courtesy of being slow-braised in star anise, white pepper and bay leaf. The cheeks fell away at the weight of our spoons whilst still retaining their integrity. 

Left: Creamy mashed potato with parsley liquor

Right: Bubble and squeak corn bread

The corn bread was an unpretentious creation that was particularly memorable for its addictive sweetness and gritty texture.

The mashed potato with parsley liquor was beautifully creamy and well-seasoned. The use of parsley liquor added a delightful aroma. 

Smoked glazed carrots with red lentils 

The side dish of smoked glazed carrots was inspiring. We loved the combination of the carrots earthy sweetness and the red lentils which had been cooked with vermouth, garlic, bay leaf and shallots. It was a beautiful side dish which shone in its own right but also worked wonders with the relatively heavy mains.

“Eskimo pie” by Gelato Messina

Our dinner concluded on a playful and nostalgic note with chocolate-covered vanilla ice cream bars wrapped in paper.

The Lumber Yard surprises with delicious British inspired cuisine and meats which are slow-smoked over real hard woods, delicious side dishes and an uncompromising commitment to service.

Location: 51 Brunswick Street, Fitzroy

Phone: 03 9415 6558

Link: http://www.lumberyardfitzroy.com/

Cuisine: Barbecue, English/Irish, Scottish

Grey Goose - Taste By Appointment @ Saint Crispin

Gastrology bloggers dined courtesy of Grey Goose.

Gastrology recently attended Taste By Appointment - an exclusive dining experience hosted by Grey Goose.

Charismatically hosted by Grey Goose's Global Brand Ambassador, Joe McCanta (jazz pianist, entrepreneur, world renowned mixologist), the evening involved carefully paired selections of dishes and cocktails designed to awaken the senses and uncover our own unique preferences for certain flavours. 

Located on bustling Smith Street, the venue for this sensory exploration was St Crispin – a favourite of Gastrology bloggers since its inception. This chique, casual space and skilful, contemporary cuisine courtesy of chefs Joe Grbac and Scott Pickett did not disappoint.

Amuse bouche plate - sweet, sour & bitter

Sweet: Bannockburn chicken, golden raisin jam

The chicken was moist and tender, pairing well with the golden raisin jam - an immediately gratifying, decidedly sweet combination of flavours.

Sour: Hapuka ceviche, lime coriander

The ceviche was a wonderful mélange of texture and carefully balanced acidity. Slivers of hapuka were embellished with tangy lime juice, while coriander provided freshness and an enlivening counterpoint.

Bitter: Ocean trout, blood orange endive, cucumber

The Ocean trout, blood orange endive, and cucumber was a masterclass in the controlled use of bitterness. Fresh, fragrant and light, with a perfect application of bitterness from the blood orange endive adding depth and complexity.

Paired with: Grey Goose Le Fizz

Grey Goose vodka served chilled with St-Germain elderflower liqueur, freshly squeezed lime juice and soda water. A delicious alternative to Prosecco, this uniquely balanced cocktail used soft, floral elderflower and refreshing lime to highlight the smooth, rounded taste of Grey Goose Vodka.

Wagyu beef cheek and rump, miso eggplant, fricassee of mushrooms, parmesan gel and soil

The moreish rich, buttery beef cheek and medium rare, tender rump matched exceptionally well with the umami laden miso eggplant and fricassee of mushrooms. Combined with the parmesan gel and soil, this dish was an impeccably conducted symphony of flavours.

Paired with: Grey Goose martini a la truffe maison

Grey Goose vodka stirred with Noilly Prat dry vermouth washed with black truffle butter and plum vinegar

This cocktail was inspiring and like no other cocktail we have ever tasted. The earthy scent of black truffle wafted out of this savoury, velvety cocktail courtesy of black truffle butter. With an almost soup like quality, this cocktail provided a wonderfully unique and delicious accompaniment to the rich beef course.

Parfait of hazelnuts, caramelised pear, crispy phyllo pastry, almond gel

The parfait was indulgent perfection. Flawlessly textured with a multitude of subtle flavours – hazelnut, caramelised pear, crispy phyllo pastry and almond gel which danced on the palate.

Paired with: Greg Goose la poire

Grey Goose vodka with a crisp smooth taste and the freshness of an Anjou pear

The perfumed aroma of Grey Goose La Poire was intoxicating. Crafted with Anjou pears, this vodka echoed the caramelised pears in the dessert. This vodka is a must try if you can get your hands on it.

Each course was delightfully balanced and well executed, and paired exceptionally well with the elegant Grey Goose cocktails.

With Joe McCanta's guidance, this fascinating journey through the worlds of sweet, sour, bitter, salty and umami led us to some interesting realisations about our own individual senses of taste. Empowered with this knowledge, the night culminated in us ordering up bespoke cocktails which were tailored specifically to our own individual flavour preferences by expert mixologists and the results, as with everything else on this night, were stunning.

Location: 300 Smith Street, Collingwood, 

Phone: 03 9419 2202

Cuisine: Modern Australian

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

Frochella @ Ilya Frozen Yogurt

Gastrology bloggers dined courtesy of Ilya.

Ilya Frozen Yohurt features an array of exciting self-serve frozen yogurt flavours at a weigh-and-pay price.

Gastrology recently sampled 15 delectable flavours at Frochella @ Ilya where we enjoyed their organic, 100% natural, and free from refined cane sugar frozen yogurts.

Owners Natasha and Jason left the corporate world to pursue their passion for good food, (that not only tastes good but is good for you), giving back and having fun - enter, Ilya.

The Ilya frozen yogurt shop is built around the social, consumer experience – we loved the comfortable fittings and furniture.

We loved the array of topping options... 

Our favourite topping was the antioxidant goodness which was a delectable blend of yummy goodness including goji, cacao, maca and mixed-berry powder, chia seeds and pepitas.

We sampled 2 menus - Ilya's core and current flavours (menu A) and the new limited edition spring/summer menu (menu B).

One of our favourite items from the core and current flavours was “Flawless” which was quite simply as its name suggested. It was a beautiful coconut frozen yogurt that was made from coconut milk and shredded coconut. 

Another favourite was “Sexy and I know it” which was a chocolate froyo which delivered rich and wholesome flavours and yet managed to be dairy-free, animal friendly and decadently chocolaty.

The new limited edition spring menu boasted a cacophony of interesting flavour combinations.  We absolutely adored “Lana Del Grey” which was an earl grey tea froyo combined with dried cranberries. We loved the marrying of flavours between the tangy earl grey bergamot notes and the similarly sweet and tart cranberries. 

A healthy dessert alternative, Ilya frozen yogurts are proud to be the first and only organic self-serve frozen yogurt in Australia with no cane sugar used in their yogurt base. Made with fresh organic milk, organic Five:AM yogurt, Ilya offers a superior product offering with their yogurt base sweetened with Stevia and Erythitol, setting them apart from the other froyo offerings around town.

Location: 277 Glen Huntly Road, Elsternwick,

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

Cuisine: Frozen Yogurt

HOPHAUS + OKTOBERFEST = HOPTOBERFEST [20 September - 5 October]

Gastrology bloggers dined courtesy of HOPHAUS.

This year, HOPHAUS celebrates the world’s largest funfair, Oktoberfest, with the inaugural HOPTOBERFEST which will run from 20 September to 5 October. 

Festively dressed HOPHAUS staff served up steins to beer-swilling Bavarians and locals alike, many of them sporting lavish lederhosen in competition to win Best Dressed. Other prizes and giveaways featured throughout the day, with live German music and entertainment. 

As part of HOPTOBERFEST, official Oktoberfest and rare wheat FestBier Erdinger HefeWeizen will be served each day, flown in especially from Bavaria, Germany. 

We absolutely loved the HOPTOBERFEST specials that were curated by Executive chef Marc Brown. Designed to reflect HOPHAUS’ unique take on modern Bavaria while paying tribute to the traditional fest’s fare, the Oktoberfest specials include Wurst Windrad (1kg sausage pinwheel), Kassler Pork Cutlet (Pickled and smoked pork, boiled potatoes, kraut, mini cheese kransky) and Cobbler’s Hot Pot (Grilled pork belly, pear, potato and sweet mustard cream). 

Suckling Pig Nose to tail, lots of crackle, fennel and apple, bier jus 

The succulent pork was superbly cooked with the adorning strip of fat providing an additional indulgent burst of pork flavour. The bier jus had a delightful sweetness to accompany the pork and enlivened the relatively heavy dish. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece. 

 Plate of Spit Roasted Lamb Spinach puree, jus 

The lamb shoulder was a memorable dish which combined flawless texture with equally superlative flavours. Each moreish morsel was tender. The lamb’s accompanying spinach puree was simple, fresh and was a delight when smothered on the exceedingly flavoursome and melt-in-your-mouth pieces of lamb. 

Sauerkraut 

A traditional German side dish, the Sauerkraut was an absolute must-have, with tangy notes cutting through the richness of our mains. 

Käsespätzle 

Carbohydrate heaven, the käsespätzle was warm, decadent and full of stretchy cheese. 

Toffee Apple Strudel Vanilla ice cream and Quark Crème 

A delightful dessert, the caramelised apples were perfectly poached with a rich toffee flavour. The apple pieces were crunchy and juicy and ruptured with sweetness. The beautiful pastry and quark crème provided balance to the sweetness of the caramelised apples while the vanilla ice cream maximised solitary pleasure as it slowly melted into the crumbs and hot filling.

The delicious HOPTOBERFEST specials will be available from 20 September until the end of October. The remainder of the 16-day festival will feature live German music, as well as entertainment and DJs each weekend until Sunday 5 October. 

What: HOPTBERFEST SPECIALS 

Where: HOPHAUS, West end, Mid-level Southgate

When: 20 September - 5 October

Bookings: 03 9682 5900

Quaff-ing with YumTable

Gastrology bloggers dined courtesy of YumTable.

Gastrology bloggers attended the launch of YumTable at Quaff recently.

Situated in the heart of Toorak Village, Quaff is a sleek and informal restaurant. Head chef John Psanis is a man with an impressive resume - having been a key talent behind The Botanical, Paysan, Browns and One Fitzroy Street. That vocational history is evident in Quaff’s menu, with Psanis’ innovative flair being showcased through dishes strongly grounded in French gastronomy.

The dining room is at once traditional and relaxed, shunning the grungy look that is today’s Melbourne norm in favour of a more conventional and elegant atmosphere. 

The Yum Table launch was held in Quaff’s crystal room. Dimly lit with scattered pockets of luminescence emitting from tabletop candles, it was a comfortable setting and one that was perfect for discussing Yum Table, which launched in early September.

Carpaccio of cured atlantic salmon, fennel salad, infused olive oil

The carpaccio of salmon arrived as a plate of thinly sliced salmon topped with dressed fennel salad. It was a triumph of a dish both in terms of texture and taste, with the tender slithers of salmon contrasting nicely with the crisp fennel and the rich oil enhancing the lovely oily texture of the salmon. 

Seared canadian scallops, sweet potato puree, prosciutto dust, parsley oil

Similarly well executed was a dish of caramelised scallops which were expertly seared and superbly complemented by the savoury prosciutto dust and the luscious sweet potato puree.

Confit duck leg, red cabbage, ricotta dumplings, sauce a l'orange

The skilfully prepared duck paired classically with braised red cabbage to great effect. The accompanying ricotta dumplings were delicious - rich and hearty yet light. It was a simple dish of an older age but one which was the highlight of an excellent meal.

Cinnamon panna cotta, rhubarb mille feuille

The cinnamon panna cotta was wonderfully flavoured with cinnamon and had a luxurious velvety texture. The rhubarb mille feuille  was well-made, boasting layers of thin pastry and decadent cream. The dish was best enjoyed when all the elements were eaten together.  

Quaff’s classic soufflé served with ice cream

The soufflé was superbly cooked and was absolutely delicious. We loved the airy consistency and the addition of berries for a slight tartness and the accompanying smooth and dense ice cream. It was a decadent end to a decadent meal.

Quaff presents well executed European and modern Australian cuisine which highlights innovative, yet familiar flavour combinations. It was the perfect backdrop for discussing food and wine and most importantly, for getting excited about YumTable.

Read more about YumTable here.

Location: 436 Toorak Road, South Yarra

Phone: 03 9827 4484

Link: http://www.quaff.net.au/

Cuisine: European, Modern Australian

Malaysia Pavilion @ Fine Foods 2014 [15 September - 18 September 2014]

Gastrology bloggers attended Fine Foods 2014 courtesy of MATRADE.

Malaysia External Trade Development Corporation (MATRADE) is spearheading the participation of 20 Malaysian exhibitors in Fine Food Australia, which is being held from yesterday to 18 September 2014 at the Melbourne Convention & Exhibition Centre.

This year marks MATRADE’s 9th participation in Fine Food Australia. 

Malaysian companies joining the trade event include manufacturers of confectionery, health supplements, food ingredients, ready to eat meals, frozen food as well as packaging and machinery for the food industry.

Fine Food will give a good exposure to these companies about the trends and requirements to export to Australia besides providing good trade opportunities. 

According to Noor Hayati Abu Noh, Malaysian Trade Commissioner in Melbourne, rising awareness of Malaysian cuisine in Australia has created high demand for Malaysian food products such as ingredients, confectioneries and frozen food. 

This is further supported by the establishment of over two hundred Malaysian restaurants, located in major Australian cities including Sydney, Melbourne and Perth.  

“MATRADE is also promoting Malaysian cuisine and food products such as sauces and pastes through the Malaysia Kitchen Programme in the Australian market.” she said. 

The products are available in supermarkets such as Coles and Woolworths as well as in independent Asian grocery stores. 

In 2013, Malaysia exported RM0.92 billion worth of processed food to Australia. For the period of January – June 2014, exports was valued at RM0.61 billion. 

Major exports products include food preparations and ingredients, cocoa and cocoa preparations as well as processed seafood.

Australia is Malaysia’s 9th largest trading partner, with total bilateral trade valued at RM 45.7 billion in 2013. For the first half of 2014, total trade increased by 31 per cent to RM 27.4 billion compared to the same period last year. The implementation of Malaysia – Australia Free Trade Agreement (MAFTA) in 2013 has provided immense opportunities for Malaysian goods and services to enter the dynamic Australian market.

About MATRADE

The Malaysia External Trade Development Corporation (MATRADE) was established on March 1, 1993 as the external trade promotion arm of Malaysia's Ministry of International Trade and Industry (MITI). Its functions are:

• To promote, assist and develop Malaysia's external trade with particular emphasis on the export of manufactured and semi-manufactured products and services;
• To formulate and implement export marketing strategies and trade promotion activities to promote Malaysia's export;
• To undertake commercial intelligence and market research and create a comprehensive database of information for the improvement and development of Malaysia's trade;
• To organise training programmes to improve the international marketing skills of Malaysian exporters;
• To enhance and protect Malaysia's international trade investment abroad; and
• To promote, facilitate and assist in the services areas related to trade.

A La Folie Patisserie

Gastrology bloggers dined courtesy of A La Folie Patisserie.

A French expression used when one is madly in love, “A la folie” perfectly describes the passion that owner Mercédé Coubard has for her patisserie, and the desserts she creates.

We were delighted by the macarons and petits choux from A la folie’s exquisite range of French delights.

Each of the macarons we tasted were superb. Made from an authentic recipe, the almond based macarons boasted a crispy outer shell, soft, smooth inner and delicious cream filling. 

The Dulcey was our favourite macaron. The combination of delicious Varlhona dulcey (blonde chocolate) which featured its signature smoothness and creaminess contrasted wonderfully with the tangy bergamot jelly. It was an impeccable combination of flavours.

The vanilla and salted caramel macaron was a classic flavour done well while the rose delight pleased with moreish Middle Eastern flavour combinations of rose water and orange blossom, raspberry jelly and was finished with baklava nuts.

We loved the intense and unique flavours of the Salted caramel pâtissière and Mango & passionfruit crémeux petit choux that we sampled. A modern twist on the French classic, “choux à la crème”, A la folie's petits choux were delicately light choux pastry filled with naturally flavoured crème pâtissière, and topped with a colourful fondant. 

Described by Mercédé as the perfect balance of pastry and cream in each mouthful, these colourful, full flavoured desserts conveyed the same joy that Mercédé has for her patisserie. The sweet and soft fondant top combined with the airy and light pastry with just a hint of texture-adding crust was followed by a burst of flavour from the decadent, silky smooth cream centre. It was beautiful.

A la folie offers a wide range of delicious macarons and petits choux that are made from fresh and natural ingredients. Mercédé brings her unwavering  passion and love for the small pleasures in life, imbuing her delectable creations with an air of fun and joy. 

Location: 589 Chapel Street, South Yarra

Phone: 03 9827 3337

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

Cuisine: Coffee, French, Desserts