High tea on the High Seas by Searoad Ferries

Gastrology bloggers dined courtesy of Searoad Ferries.

If you're looking for something a little different from the regular high tea offerings around town, Searoad Ferries offers a decadent and picturesque experience on board the Queenscliff Sorrento Ferry.

The High Tea on the High Seas package is $40.00 per person and includes immediate return travel on the same ferry for a leisurely experience.  Served in the Portsea Lounge, we indulged in an Afternoon Tea of exquisite cakes, desserts, scones and lovely sandwiches over barista made coffee.

We loved the elegant setting; white tablecloths, china and 180 degrees of unadulterated views.

The sandwiches were pleasant to eat and were kept deliberately simple. 

The top tier was filled with delicious sweet treats which looked as good as they tasted. We especially adored the cheesecake. The rich cheesecake was beautifully made. Creamy, decadent with a crumbly buttery base. It was beautiful.

A key component to a successful high tea is good scones. These scones were delightfully light and buttery in flavour. The accompanying jam was delicious. 

We were very pleased with the quality and standard of the offerings. 

There are two vessels which operate from Queenscliff to Sorrento. The twin hull vessels are specially designed to operate in all weather conditions ensuring consistency of service for our customers. Each vessel holds approximately 80 vehicles and 700 passengers. 

On both vessels, wide panoramic windows and numerous external observation decks highlight the natural beauty and man-made features of Southern Port Phillip. 

During the crossing passengers enjoy views of lighthouses, historic fortifications, cliff top mansions, beacons and marine life such as dolphins, seabirds and occasionally whales. 

The service has become one of Victoria’s major tourism experiences as well as a key section of Victoria’s road network.

The Queenscliff Sorrento Ferry offers a commendable and very well-priced High Tea option for Melbournians with a difference. 

What: High Tea on the High Seas

Cost: $40 per person

Bookings: online or or please call 5258 3244. 

Upcoming Event: Special High Tea - Bubbles on The Bay

As part of the 2015 Melbourne Food and Wine Festival, The Queenscliff Sorrento Ferry is offering Bubbles on the Bay which features a flight of local ‘bubbles’ accompanied by delicious treats created from regional produce. This special high tea ($50 per person) will be served in the privacy of the Portsea Lounge. Find out more here.

Table Lamp Restaurant & Bar

Gastrology bloggers dined courtesy of The Table Lamp.

The Table Lamp delights with modern Asian fusion cuisine in ornate surrounds.

The dining room seeks to transport diners to Asia with Balinese art and beautiful birdcages.

Golden Whiskers Scallops

The Asian-influenced menu has Western touches and showcases Head Chef Alex Chin's fusion cooking which has benefited from his experiences whilst working in top kitchens in the UK and Australia.

Pumpkin and truffle soup

The pumpkin and truffle soup was the highlight of our dinner at The Table Lamp. Particularly noteworthy for its fragrance and complexity, the soup was appetisingly laced with truffle oil and had a silky smooth consistency.

Flaming Racks

Buttery Tiger

The prawns were another stunning dish.  Very fresh and cooked beautifully, the prawns were sufficiently seasoned and flavoursome. They had also benefited from their time on the charcoal grill and achieved the perfect degree of outer charring.

Fried ice cream

The Table Lamp’s take on the traditional fried ice cream was delicious. The ice cream was coated in a crisp crumb coating that was ethereally light and laced with mango and raspberry sauce. It was a pleasant end to our meal. 

With surrounds conducive for enjoying a few rounds of their delectable cocktails, The Table Lamp surprises with exquisite food best enjoyed when shared with others.

Location: Level 1, 280 Little Lonsdale Street, Melbourne
Phone: 1300 899 988 
Link: http://www.tablelampp.com.au/
Cuisine: Asian, Fusion, Bar & Grill

Oppa Kitchen

 Oppa Kitchen is a new modern Korean eatery on bustling Swanston Street (close to China Town).

We enjoyed their Spicy Pork Bimbimbap. The egg was cooked perfectly, boasting a gooey centre and each of the elements were fresh combined harmoniously together.

 Their grilled chicken breast salad is a great healthy option.

With all menu items around the $10 mark, this place is great for casual catchups with friends as it has a great enviroment and vibe and won't break the bank.

Byron Bay Cookies | Recipe: White Choc, Macadamia & Blueberry Cheesecake recipe

Gastrology received the products courtesy of Byron Bay Cookies.

Byron Bay Cookies came from humble beginnings. They were originally baked on an old farmhouse stove in the hills of Byron Bay, a small coastal hamlet on the most easterly point of Australia.

With the region famous for its fresh ingredients and unique flavours one of the original cookie flavours, White Choc Chunk & Macadamia Nut is still one of their most popular flavours (and one of our personal favourites)

With hundreds of thousands of cookies baked weekly, Byron Bay Cookies now supply cafes and gourmet food stores across Australia.

Byron Bay Cookies have been supplying Qantas since 2003. They recently celebrated 10 years of being served on board Australia's most iconic airline. I recall journeys on Qantas flights when I was young eagerly devouring some delicious Byron Bay Cookies on board.

Today, Byron Bay Cookies are also available on board Jetstar and Virgin Australia and have widened their reach internationally to include Sainsbury's and Selfridges in the UK. 

Recipe: White Chocolate, Macadamia & Blueberry Cheesecake

Serves: 12

Ingredients:

300g Byron Bay Cookies White Choc Chunk & Macadamia
100g Byron Bay Cookies White Choc Chunk & Macadamia for mixing.
125g butter, melted
3 teaspoons gelatine powder
1/4 cup boiling water
2 x 250g packets cream cheese, softened
1/2 cup caster sugar
1 teaspoon vanilla bean paste
300ml thickened cream, whipped
250g white chocolate melts
300g fresh or frozen blueberries
50g fresh bluberries for decorating

Method:

1. Lightly grease and line the base of a 22cm spring-form pan with baking paper. Place cookies into a food processor. Process until fine crumbs form. Add melted butter and process until well combined. Press mixture into the base of pan. Refrigerate for 30 minutes.
2. Stir gelatine and boiling water in a cup until gelatine dissolves. Set aside. Melt chocolate in a bowl over boiling water until just melted. Stir and set aside.
3. Using an electric hand beater, mix cream cheese and sugar until light and fluffy. Beat in gelatine mixture, melted chocolate and cream. 
4. Crumble the remaining 100g cookies stir through mixture and fold in the blueberries. Spoon mixture onto biscuit base. Decorate cheesecake with blueberries. Cover and refrigerate overnight.
5. To serve cheesecake, release from spring-form pan and transfer to a serving plate.

Byron Bay Cookies are available in David Jones stores nationally, as well as Harris Farm, Bunning's Warehouse Cafes, Healthy Life, Woolworths and selected IGA supermarkets. 

Koko Black Christmas Collection 2014

Gastrology bloggers received the products courtesy of Koko Black.

Chocolate has the wonderful quality of being able to make great times even better. At Christmas time especially, chocolate deliciously accentuates shared moments spent celebrating with family and friends.

Koko Black's 2014 Christmas Collection celebrates the magical time that is Christmas, with seasonally themed signature favourites, artisan gift boxes, hand-painted snowmen and delightful stocking fillers. 

We were recently at Koko Black's Collins Street store where we picked up a few of their most popular Christmas treats this year.

Signature keepsake (4 pce) $14

The limited edition Signature Keepsakes offer a selection of fresh hand designed chocolate creations and include seasonal exclusives such as the hazelnut praline snowman, raspberry ganache and plum pudding ganache – in both milk and dark couverture chocolate.

Apart from being filled with amazing chocolates, the Signature Keepsake boxes make lovely collectable pieces as they feature one off’s by well known artists. This Christmas' Signature Keepsake features artwork from renowned Australian artist Adam Nickel. 

Favourites Gift Box - petite (150g) -  Roasted Almonds and Macadamias in Milk Chocolate $16.50

Beautifully crafted, this Favourites Gift Box is designed to make gift giving simple and gift receiving joyous. 

Favourites selection hamper $60

Our favourites selection comprised a selection of decadent signature products in milk and dark chocolate.

The hamper features beautifully roasted almonds in milk chocolate, vanilla pistachio nougat in dark chocolate, macadamia, cranberry & cherry in milk chocolate, salted cashew nut brittle inclusion in dark chocolate and festive stars in solid milk chocolate. This pack is one that will surprise and spoil the special people in your life.

Gift box (16 pce) $36.50

Another option if you know exactly what your loved ones (or you) want, is to create your own personalised gift box by hand selecting favourites from Koko Black's coveted signature chocolate collection. 

Otherwise, you can leave the choice in the hands of the experts with the Chocolatier’s gift box selection.

The festive season is a truly special time, where time slows down and our hopes and dreams for the following year shine brightly. And what better way to celebrate than by giving the gift of Koko Black to those you truly care about... including yourself.

Collins Street Store details

Location: 52 Collins Street, Melbourne
Phone: (03) 9663 5567
Link: http://www.kokoblack.com/

Circa 900 Pizzeria Napoletana

Gastrology bloggers dined courtesy of Circa 900.

While pizza aficionados may not be familiar with Circa 900 yet, chances are, they soon will be.

Circa 900 recently opened its doors in Kew and is named after the 900AD time period when Pizza was first created in Naples. 

The restaurant boasts traditional  Neapolitan style pizzas that are baked in an 800-degree wood-burning oven for around one minute. 

This truly authentic approach has led to Circa 900 being formally certified by The Associazione Verace Pizza Napoletana (APN) association. The APN is a non-profit organization founded in Naples, Italy in 1984, with the mission to promote and protect the Neapolitan pizza craft in Italy and worldwide. 

Highly lauded throughout the pizza community, this certification requires pizzerias to adhere a number of quality standards, including using Italian ‘00’ flour, extra virgin olive oil and fresh mozzarella, along with strict regulations regarding preparation and cooking.

Circa 900 is owned by Marco Capparella and his partner Anna Siniscalchi and, apart from delicious pizzas, also serves a range of Neapolitan cuisine. 

Being from Naples themselves, Marco is a 3rd generation pizza maker and Anna has many years’ experience in the kitchen, proudly bringing recipes from her nonna’s kitchen to patrons of the restaurant.

Ricotta fritta

The ricotta fritters were a lovely start to our meal. The light and crispy breadcrumb coating contrasted beautifully with the subtle light, creamy interior.

Tagliolini ai porcini homemade with white wine, parsley & truffle oil

Tried and true rustic Italian cooking, the home made Tagliolini was silky and al dente and served with generous amounts of delicious porcini mushrooms. The mushrooms were bursting with flavour and complemented by a sprinkling of truffle oil.

Bufala pizza - san marzano tomatoes, fior di latte, uncooked prosciutto di Parma, uncooked buffalo mozzarella & truffle oil

Quite simply, the Bufala pizza was sensational. Sat atop a thin layer of tomato sugo were generous dollops of delicious buffalo mozzarella, lashings of prosciutto and a sprinkling of rocket leaves. These ingredients did justice to the fantastic pizza base which was thin, light and flavoursome.

Nutella Ricotta Calzoncino

Our evening concluded on a sweet note with a Nutella and ricotta calzone. The sticky Nutella and ricotta combined in the oven  to form a decadent concoction. Simple but also simply beautiful, this dessert calzone was a great end to the meal.

The Circa 900 team have quickly established themselves as maestros of the Melbourne pizza scene. Customers of Circa 900 are rewarded with high quality, traditionally crafted Neapolitan wood fired pizzas packed with garden fresh ingredients. If you are in search of some of Melbourne's best pizzas, this eatery should be at the top of your list.

Location: 321 High Street, Kew

Phone: (03) 9853 5155

Link: http://www.circa900.com.au/

Cuisine: Italian, Pizza

Summer & festive season entertaining with Yarra Valley Gourmet Foods

Gastrology bloggers received the products 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 (YVGF), is fast becoming a sought after brand for kitchens across Australia, as well as a booming business – especially for those of us considering ourselves food connoisseurs.

Perfect for food lovers, the YVGF product offering includes sweet, savoury and spicy condiments. We were pleased to receive their apple & ginger cordial, sticky glaze, mad dog chilli mustard and rhubarb, raspberry & vanilla bean jam to use during this festive season. 

Apple & ginger cordial

Recipe: Refreshing summer drink

Add 1/4 bottle of Yarra Valley Gourmet Foods Apple & Ginger Cordial into a jug. Pour in 3/4 bottle of soda water and mix. Fill jug with cubed ice to chill and add thinly sliced apple for presentation.

Mad Dog Chilli Mustard

The Chilli Mustard is perfect with anything  meaty - think fried chicken or char-grilled steak (delicious!).

Recipe: Marinade 

Combining 1/2 cup of Mad Dog Chilli Mustard with 3/4 cup olive oil and lather over some chicken breast before chucking it on the barbie. 

Xmas Sticky Glaze

Recipe: Sticky Glazed Ham

Preheat barbecue on high with hood closed. With a 6kg half leg ham, use a small sharp knife and cut around edge of rind. Run thumb under rind to separate from fat. Remove and discard. Score ham fat diagonally at 3cm intervals to forma  diamond pattern. Press cloves into corners of diamonds. Place ham on a wire rack in a disposable foil-baking tray. Add boiling water to pan until 2cm up sides of pan.

Using a pastry brush, brush Yarra Valley Gourmet Foods Sticky Glaze over ham. Reduce temperature to medium. Cook ham, with hood closed, using indirect hear for 30 minutes.

Brush additional Sticky Glaze over the ham. Cook, with hood closed, using indirect hear, for 45 minutes or until ham is caramelised and slightly charred. Remove ham. Cover. Set aside for 15 minutes. Remove and discard cloves. Slice ham.

Rhubarb Raspberry & Vanilla Bean Jam

These deliciously sweet jam is the perfect accompaniment to scones or some toasted bread. Or if you want to get a little more creative, try our Rhubarb Raspberry & Vanilla Bean Cake recipe!

Rhubarb Raspberry & Vanilla Bean Cake recipe

Cake ingredients

2 1/4 cups plain flour 

1 tablespoon baking powder 

1/2 teaspoon salt 

1 cup full cream milk

6 large egg whites

1 1/2 sticks unsalted butter

1 3/4 cups sugar 

Icing

1 stick unsalted butter

2 cups icing sugar

To assemble cake layers

1/2 cup Rhubarb Raspberry & Vanilla Bean Jam

Method

1. Preheat oven to 180°C. 
2. In a bowl, mix all cake ingredients.
3. Bake cake for 30 to 35 minutes, or until a toothpick comes out clean. 
4. Let cake cool in pan for 10 minutes. 
5. Take cake out of pan and let the cake cool completely. 
6. Make frosting by beating the butter until light and fluffy. On low speed, beat in the icing sugar until smooth and creamy. 
7. Finally, it is time to assemble the cake: Using a serrated knife, slice the cake into 2 layers.
8. Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer. 
9. Frost top and sides of cake. I had strawberries handy so used them for decoration but you can use any berries you like or go without. 
10. Enjoy!

Championing local produce and continuing the proud tradition of quality ‘hand made’ products, YVGF ensures the use of as much fresh and local produce as possible across its portfolio, which includes Yarra Valley Preserves, Yarra Valley Larder and Mad Dog (chilli range).

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

Pop Up Scroll

Gastrology bloggers dined courtesy of Pop Up Scroll.

The latest creation from Julian Chew, former owner of the popular Lip Café in Ivanhoe, Pop Up Scroll, has just touched down in Smith Street and offers an old-fashioned reward that, remains one of life's greatest pleasures.

Each scroll is made using techniques learnt from Julian’s impressive fine dining pastry training but in a way that brings it to the every day. Lovingly made, the collection of scrolls is chemical and additive free and uses organic ingredients. 

Alongside freshly baked scrolls which are made on site each morning the store offers carefully prepared coffee courtesy of their shiny new La Marzocco.  

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

Cherry Gingerbread

Made with good quality ingredients, the product line includes Original cinnamon scroll with cream cheese icing, Coconut white chocolate, Peanut butter & banana, Chocolate & caramel and Cherry Gingerbread

Original cinnamon scroll with cream cheese icing, 

The original cinnamon scroll was one of our favourites. Julian weaves his magic and turns moist, light dough into fresh, aromatic cinnamon rolls topped with rich, cream cheese frosting and infused with cinnamon and brown sugar. The scrolls are a blissful indulgence. Perfectly sweet, they boast a beautiful cinnamon aroma and taste.

Peanut butter & banana

Another winning flavour is Pop Up Scroll’s Peanut butter & banana scrolls. The scrolls were fluffy and moist on the inside and were topped and filled with velvety, decadent peanut butter and banana. The slightly savoury buttery flavour cuts through the richness of the scroll, resulting in a dessert that is not only incredibly indulgent, but very well balanced.

Coconut white chocolate

The Coconut white chocolate scrolls are a modern interpretation of the humble Malaysian coconut bun. Light and fluffy, filled with coconut shreds that helps provide a sweet taste and unique texture, we loved this clever rendition. 

Chocolate & caramel

Lovers of Chocolate rejoice! This one's for you... The Chocolate & caramel scrolls are decadent and possess a melt-in-your-mouth quality that is just heavenly. 

Scrolls may have been almost forgotten but Pop Up Scroll insists that they are indeed, ready to make their revival and we could not agree more. Marrying the concept of simple, sentimental baking and great coffee with playful, colourful interiors and retro styling, Pop Up Scroll is a welcomed addition to Smith Street’s bustling foodie precinct. The store is only new but is already full of patrons eagerly waiting to indulge themselves and fall in love with the smell and flavour of the scrolls.

As the name suggests, Pop Up Scroll is only around for a short time (until May to be precise) but there are already big plans in the pipeline for the next project due to open straight after the pop up closes its doors.  

EAT A SCROLL will be located just around the corner from the current location and will be a more permanent scroll house for customers to enjoyably follow them to. 

Location: 86 Smith Street, Collingwood

Link: http://eatascroll.com.au/

Cuisine: Bakery, Desserts, Coffee

Pidapipó Gelateria opens permanent store, just in time for summer

Gastrology bloggers dined courtesy of Pidapipó.

Lovers of gelato have much to celebrate this summer as Pidapopo has opened its new store on Lygon Street – and this time, the store is permanent.

The brainchild of owner and chef Lisa Valmorbida, Pidapipo has quickly built up a reputation for offering fresh, delicious gelato produced in the authentic Italian way.

After studying the art of Gelato at the Carpigiani Gelato University, Lisa returned to Australia to share her moreish creations with the people of Melbourne in a store named after a game she played with her nonno as a child.

Each gelato flavour is made from scratch every day from the highest quality Italian and local ingredients resulting in a fantastic final product. All of the flavours we sampled exhibited impressive purity of flavour. The subtlety and delicacy of flavours such as the Fior Di Latte and the Ricotta gelato were particularly impressive and set Pidapipo apart from its competitors. We were also impressed by the perfect level of sweetness across all flavours - a very welcome contrast from some of the over sweetened gelatos available elsewhere.

Pidapipo will be launching a seasonal range every 3 months to keep things fresh and, as we head into the festive season, we highly recommend indulging in a few scoops of the wonderfully decadent and complex Christmas pudding flavour. Another standout flavour was the pistachio gelato, made with pistachios from Bronte in Sicily.

Pidapipo is steadily building a cult following from lovers of authentic, artisan gelato – and for good reason. As the weather heats up, there is no better time to pop down to Lygon street to check out all of the delicious flavours on offer and welcome Pidapopo permanantly to Melbourne.


Location: 299 Lygon Street,  Carlton
Phone: 03 9347 4596
Link: http://pidapipo.com.au/
Cuisine: Dessert, Italian, Ice Cream/Gelato

Dinner @ Jasper Kitchen

Gastrology bloggers dined courtesy of Jasper Hotel.

Jasper Kitchen and JB's Bar have recently received a seven million dollar facelift and is now officially open for business.

Head Chef Bruno Lima serves seasonal, free range and organic produce supplied straight from their neighbour - Queen Victoria Market - in their new menu.

Chef Lima began with Jasper Hotel in March 2012 - bringing with him more than 12 years of experience from Melbourne and overseas restaurants including Dock 31 and Vyve Café - at both of which he was Head Chef - as well as experience as Bluestone Bar Restaurant and the Hilton London Metropol - where he first began his career.

Chef Lima's extensive travel is the inspiration behind the Jasper Kitchen menu; influences from South America, Europe and Australia have led to his commitment to deliver a menu of uncompromising honesty, simplicity and freshness.

Seta al Ajillo

Chef Lima's Brazilian background shines through the JB's Bar Tapas Menu. We enjoyed their mouth-watering Seta al Ajillo (mushrooms cooked in garlic, olive oil and chilli) and Gambas al Ajillo (Garlic Prawns in Olive Oil and Wine).

Gambas al Ajillo

The tapas menu is best indulged by the bar or in the alfresco dining area that backs on to Elizabeth Street with a refreshing drink.

Vietnamese Chicken Salad

We also enjoyed one of Jasper Kitchen’s entrees, the Vietnamese Chicken Salad which was a vibrant concoction of Char Grilled Chicken Tenderloin with Rice Noodles, fresh Asian Herbs, and Toasted Cashews and dressed with a tangy Lime and Ginger Dressing.

Victorian Western District Lamb Rack Char Grilled Rack of Lamb served Medium Rare with Honey Glazed Parsnip and wilted Baby Spinach and Apple Cider Jus 

This dish was simple, homely and well executed. The lamb was roasted to a tender and juicy pink and was exceedingly flavoursome and "melt in the mouth".

Free Range Chicken Breast Oven Roasted Chicken Breast Wrapped in Prosciutto served with Potato Fondant, Witlof, Edible Flower Salad and Balsamic and Herb Jus

The chicken was tender and superbly cooked and wrapped in crispy Prosciutto which added an addictive salinity to the dish. 

Our dinner at Jasper Hotel ended on a decadent note with a duo of desserts.

Toasted Almond Pannacotta

Warm Chocolate Fondant Pudding

Both desserts were well-made and very enjoyable to eat.

Jasper Kitchen pleases with modern, fusion dining at the top end of Elizabeth Street, a welcomed addition to this part of town which is currently known for its high quality ethnic cuisines. 

Location: Jasper Hotel, 489 Elizabeth Street, Melbourne

Phone: 03 8327 2777

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

Cuisine: Spanish, Fusion, Modern Australian, Asian

Cherry Delight - A Pop Up Cherry Shop in the CBD

Cherry lovers your time has come, because along with fashionistas and restaurant groupies, you too can enjoy the delights of a pop up shop… but only for a few more short weeks. 

Melbourne’s first-ever pop up cherry shop has opened in the heart of the CBD and it’s stocked with freshly picked cherries from Cherryhill Orchards in the Yarra Valley. 

Many people are surprised that cherries direct from the grower are the largest and sweetest they have ever seen or tasted.  In fact, Cherryhill grows only the finest varieties and their cherries are the fruit of choice for many of Melbourne’s top fruiterers.

Cherryhill’s pop-up shop is now stocked, with yummy, extra large cherries in packaging ranging from 500g punnets to 5kg boxes. There are also delicious cherry delights for your pantry, including cherry cordial, cherry jam and cherry sauce.

Fresh, local cherries are a sure sign summer here and they don’t get much fresher than those in Cherryhill’s pop up shop.  

Cherryhill’s pop up shop will remain open until the end of the season in mid-February (which means that delicious, fresh cherries will be available for the Chinese New Year as well as Christmas!)

Where: Paramount Centre Food Court, 108 Bourke Street, Melbourne 

When: Every day of the week from 9.00am to 5.00pm.

To find out more, go to www.cherryhill.com.au.

Product Review: Richmond chicken curry paste

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

We love the smell of a delicious curry wafting through the kitchen. And with Malaysian curry recipe bases available at every Asian grocery store, whipping up a big pot of chicken curry is quick and easy.

Although not traditional, we add chickpeas, eggplant and carrots into our version as we think they make the dish really delicious! But for a more traditional version of the classic Malaysian chicken curry simply leave these ingredients out.

Ingredients

Richmond Chicken Curry Paste 250g from Oriental Merchant

125 ml coconut milk from Oriental Merchant

1.25kg chicken thighs

½ tsp sugar

½ tsp salt

1 can of chick peas

1 eggplant, cut into pieces, brushed with oil and baked in the oven until soft

2 chopped carrots

3 potatoes sliced into quarters

150 ml water

Cooking instructions

This recipe could not be easier. Simply cut the chicken into pieces and lightly fry with Richmond Chicken Curry Paste for 5 minutes on medium heat. Add all other ingredients into the pot and bring to boil until potatoes are soft. Serve with steamed rice. ENJOY!

Grease returns to Melbourne by popular demand

Gastrology bloggers attended Grease at the Regent Theatre courtesy of ACMN.

After electrifying sold out seasons, Australia’s Number One Party Musical GREASE returned last night to Melbourne with the full professional cast.

Melbourne audiences will once again have the opportunity to experience the high-energy, smash hit musical that has taken the country by storm and includes such unforgettable songs as You’re The One That I Want, Grease Is The Word, Summer Nights, Hopelessly Devoted To You, Sandy, Greased Lightnin’ and many more.

Leading the all-star cast in the iconic roles of Danny and Sandy are much loved entertainer Rob Mills and rising star Gretel Scarlett. Bert Newton returns to his radio roots playing the role of slick veteran disc jockey Vince Fontaine, while Todd McKenney dusts off his dancing shoes to star as Teen Angel. Television and stage veteran Val Lehman returns to musical theatre to play Rydell High’s tough school principal Miss Lynch, while Lucy Maunder plays bad girl Rizzo, and Stephen Mahy is Kenickie. 

This high-energy, smash hit musical includes such unforgettable songs as You’re The One That I Want, Grease Is The Word, Summer Nights, Hopelessly Devoted To You, Sandy, Greased Lightnin’ and many more.

So dust off your leather jackets, pull on your poodle-skirts and take a trip to a simpler time as “bad boy” Danny and “the girl next door” Sandy fall in love all over again. www.greaseistheword.com.au 

Venue: Regent Theatre, Melbourne

Dates: From Thursday December 11 Performance 

Times: Tues 7.00pm, Wed –Sat 8.00pm, Matinees Wed 1pm, Sat 2pm & Sun 3pm

Price: From $64.90*

Bookings: ticketmaster.com.au or 1 300 111 011 

Save with Groups of 12 or more 1300 889 278 VIP, Premium Tickets & Packages visit SHOWBIZ.COM.AU or 1300 4 SHOWS TICKETS ON SALE MONDAY 31 MARCH 

*An additional transaction fee and/or a credit/debit payment processing fee may apply

NYE @ Royal Saxon

NYE is approaching us soon and the Saxon is celebrating with a glamorous event. 

The  NYE event at the Saxon will include DJ's Ken Walker, Anjo and support. Food from the delicious Royal Saxon kitchen will roam through the night and drinks will include spirits, wines and sparkling and all beers on tap. All inclusive from 7pm - 2am for $140.

What: NYE @ Royal Saxon

When: December 31 from 7pm

Bookings: 9429 5277 or info@royalsaxon.com

Mr Claws pinces a new home in time for Christmas

Gastrology bloggers dined courtesy of Mr Claws.

After being so well received at Taste of Melbourne, the trio behind Huxtable and Huxtaburger have finalised a short-term home for their newest delectable morsel, a lobster roll by the name of Mr Claws.

The team behind Huxtaburger and Huxtable, Daniel Wilson, Dante Ruaine and Jeff Wong have noticed the popularity of similar buns in parts of London and wanted to welcome one into their fold, a way of making a luxury product accessible to everyone.

The tantalizing Mr Claws is filled with generous pieces of lobster meat from a sustainable North American fishery, coated in a choice of three sauces: miso and wasabi, Sriracha spiced mayonnaise or buttermilk ranch, served up in a soft roll. Each roll costs $18 with potato sticks and pickles.

Miso and wasabi lobster roll

We loved both the rolls we tried. Sandwiched between buttery brioche buns are substantial portions of tender lobster meat, complete with indulgent sauces. These rolls wantonly disregard the current trend towards healthy eating and, as a result, are abundantly flavoursome – the slightly sweet flavour of the brioche is enhanced by the butter and the intense lobster flesh is accentuated by the liberal helpings of the sauces. 

Sriracha spiced mayonnaise lobster roll

We particularly loved the Sriracha spiced mayonnaise which added a mild chilli kick without overpowering the subtle sweetness of the lobster.  As a new addition to the Huxtable and Huxtaburger family, these lobster rolls are a triumph.

Snapping up its place next door to Huxtaburger at 104 Smith Street, the popup will also offer a range of drinks, such as beer, Pimms, and Gordons Elderflower Spritz. Some more permanent sites will be considered for 2015.

There will be some seating available for peckish patrons. Updates on the duration of the pop up can be found on the Mr Claws Facebook page https://www.facebook.com/MrClawsMelbourne.

Location: 104 Smith Street, Collingwood

Phone: 03 9417 6320

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

Cuisine: Seafood

Spiral Foods Introduces New VeríVal Organic Cereals

Gastrology bloggers received the product courtesy of Spiral Foods.

Brought to Australia for the first time by the good folk at Spiral Foods, VeríVal’s delicious range of organic, wholesome muesli and porridge makes it easy to start your day the right way.

VeríVal is lovingly hand mixed and packaged in the pristine Tyrolean Alps of Austria. Blending the highest quality organic ingredients and with a wide variety of interesting and healthy blends to choose from, even the fussiest of palates are catered for. We absolutely loved the surprising blends we received.

Toasted Muesli with Carrot and Apricot

The Carrot and Apricot toasted muesli was beautiful. While the addition of carrot took us back a bit when we read the description, we are pleased to report that this was surprisingly delicious. A mix of oat, barley and spelt flakes with a mixture of carrots, apricots and cinnamon, the muesli possesses just the perfect amount of sweetness thanks to the apricot and honey and each spoonful is delectably crunchy from the coating of nut purée.

Heritage Grains Muesli with Berries

The Heritage Grains Muesli with Berries invigorated the senses with the zest of the berries. Made from flaked wholegrain oats and wheat with a blend of elderberry & acerola rice crispies, blackberries, cranberries, redcurrants and blackcurrants, raspberry and strawberry pieces and unsweetened cornflakes, it was a pleasant blend of unique flavours.

Crunchy Orange and Acerola Berry Clusters sweetened with Austrian beet sugar

The Crunchy Orange and Acerola Berry Clusters were our favourite muesli. Comprising of crunchy clusters of oats and barley, sweetened with Austrian beet sugar, flavoured with acerola cherry powder and orange oil these morsels of goodness tasted like aromatic orange cookies. We loved how perfectly toasted and crunchy they were.

Spiral’s organic VeríVal products have no artificial colours, flavours or preservatives. Each of the three flavours we tried were bursting with the goodness of whole grains, roasted nuts and juicy summer fruits, making them the perfect solution to a simple, healthy breakfast on the move. 

Spiral’s organic VeríVal products are stocked in a range of health food stores and independent suppliers around Australia.

Awards presentation for Young Guns of Wine and Baptism of Fire 2014

Gastrology attended the event courtesy of Young Guns of Wine and Baptism of Fire.

A new generation of wine makers and wine lovers came together on December 6, for an awards night that championed innovation and showcased the best of new wines.

Gastrology was privileged to attend the trophy presentation at Cellar Bar, beneath Newmarket Hotel in St Kilda. The awards ceremony captured the mode of 2014 in wine, setting the tone going into the New Year by celebrating winners in two separate viniculture challenges: the Baptism of Fire and the Young Guns of Wine. Other awards included the “Best New Act” and the “Winemaker’s Choice”.

For the Baptism of Fire contestants, the awards night signified the end of a journey from wine lovers to “wine makers”. A fight to the ferment and beyond, the Baptism of Fire challenge pitted six teams of first-time winemakers against each other, and against the harsh realities of making and releasing a wine. Their journeys from wine lovers to “wine makers” has been documented by Renegade Films with an upcoming release of the voyeuristic series anticipated.

And the winners are…

Wine Baptism of Fire Award

2014 winner: Team Forbes with their "Lobby Lunch Wine"

Young Gun of Wine Awards

2014 YGOW: Fraser McKinley (Sami Odi)

2014 YGOW Winemaker's Choice: Brendan Keys (BK Wines)

Best New Act: Adrian Santolin (Santolin) 

YGOW People's Choice Award Ben Chipman (Tom Foolery)

The Young Gun of Wine Awards, now in its eighth year, brings together the best young winemakers in Australia, and is recognised as the place for restaurants and retailers to spot the best new wines whilst also being a barometer for trends in wine styles.

A mammoth Young Guns of Wine expo, all top 12 winemakers poured the two wines they had chosen to showcase in this competition. Additionally, the 2007 & 2008 Young Gun of Wine winners, Matt Gant of First Drop and Pete Schell of Spinifex, were along to show some of their latest wines.

The Young Gun of Wine is chosen by and a panel of acclaimed industry leaders including, Nick Stock, Rory Kent, Philip Rich and Josh Elias. Creator of both competitions, Rory Kent, suggests that creating a fun culture is the best way for people to gain further appreciation for wine and we couldn't agree more!

Frankie Says - new eatery and bar

Gastrology bloggers dined courtesy of Frankie Says.

Gastrology bloggers recently joined the masterminds behind culinary hot spots Hoy Pinoy, The Meatball Company, The Melt Shop and Café Italia as they shared their first look and taste of their new Eatery & Bar and debuted a series of table wines.

Frankie Says, the brand spanking new Eatery and Bar along the riverside in Abbotsford is set to open in late January 2015.

Founders Megan Phillis and James Meehan, were thrilled to launch their new project and to provide us with a little teaser of what’s in store when Frankie Says opens its doors.

Frankie is more of an idea than a person, the outlet for Phillis and Meehan’s creativity and the fun aspect of their food business. Frankie Says embodies all the things they love about Italian food, specially created for local residents to enjoy like it’s their own place. As Frankie Says - eat, drink, share and relax.

Frankie Says promises to serve up a delicious range of antipasto boards, the perfect share plate, a variety of savoury and sweet-filled Panzerotti, homemade stone-oven pizzas and to finish a selection of traditional style deserts.

The Panzerottis were sumptuous golden pockets with mouth-watering fillings. We loved the pork belly and apple panzerotti in particular which was filled with generous amounts of melt in your mouth pork and slightly tart apple slices.

The desserts were amazing. Creative yet grounded in tried and true flavour combinations. We adores the salted caramel cheesecake which was decadent and absolutely delicious.

A unique aspect of the eatery and bar will be the ever-changing menu, ensuring regulars are able to expect a different menu upon every visit.

We enjoyed Frankie Says’ new series of table wines at the event, a bright and inviting 2013 Sauvignon Blanc from the Adelaide Hills with luscious citrus and tropical notes, and a 2012 Padthaway Cabernet Sauvignon with rich ripe berry and minty leaf characters.

While you’re waiting for Frankie Says to officially open its doors in 2015, visit the Frankie Says cart hosted each Wednesday at Queen Victoria Night Market, and Coburg Markets each Friday in December.

Location: 15 Acacia Place, Abbotsford

Link: www.frankiesaysmelb.com.au

Facebook: www.facebook.com/FrankieSaysMelb

Cuisine: Italian

Pizza it forward

Gastrology bloggers dined courtesy of Crust.

Crust has just unveiled three exciting new pizzas inspired by traditional street food dished out in Asia and South America.

Highlighting ingredients that are big in flavour, their trio of pizzas – the Siracha Beef, Moorish Lamb and Kimchi BBQ Chicken – are available for a limited time only. 

We ordered our Kimchi BBQ Chicken crust pizza from the Armadale store. Ready in less than 15 minutes, we were excited to devour it.

We absolutely adored the combination of the tangy and spicy kimchi and the tender morsels of BBQ glazed chicken. It was a surprisingly delicious combination which worked wonders.

Pizza it forward is movement created by Crust to pay it forward, only with pizza. Creating a world full of pizza karma, when you order one of Crust's limited edition pizzas, you get to choose a lucky friend and they’ll receive one too, free. https://www.crust.com.au/pizzaitforward/

Launch of The Grand Trailer Park Taverna

Gastrology bloggers dined courtesy of The Grand Trailer Park Taverna.

The Grand Trailer Park Taverna is turning heads with delicious burgers and a crazy concoction of spiked milkshakes.

Gastrology bloggers were privileged to attend the launch of the restaurant this week.

Featuring a unique converted trailer park theme, and a fabulous outdoor area looking over the city, the restaurant and bar has a sophisticated yet retro feel. The dining area includes two Winnebagos and two Airstream caravans, which have been converted into booths for visitors to dine in.  There is also an incredible balcony overlooking Bourke Street which is perfect for hot summer days. 

The Grand Trailer Park Taverna is the brainchild of Josh Lefers (Pawn & Co) and Dani Zieni from the award-winning Dandenong Pavilion. Among the renovated caravans, visitors can dine on a selection of delicious American home-style burgers, spiked milkshakes, cocktails and more. 

The burgers are made with grass-fed beef patties minced in-house, La Rossette brioche buns and sandwich bread by Mr Pitaman. Setting the bar extremely high for burger joints, there are a total of nine burgers on the menu including a vegetarian option and a range of desserts including a decadent dessert waffle burger with ice cream. A selection of American style cocktails and craft beer is also available.

Our favourite burger from the night was the KSA. With a rich and succulent premium beef pattie, the hamburger had, sandwiched between two halves of a slightly sweet and perfectly toasted brioche bun, American cheddar cheese, tomato, butter lettuce, special burger sauce and American mustard and The Grand Trailer Park Taverna’s signature “special burger sauce”. It was a classic burger and was absolutely delicious. 

The Grand Trailer Park Taverna is shaking up the Melbourne burger scene. With award-winning burgers and delicious spiked shakes, this quirky eatery is set to become one of Melbourne’s favourite casual destinations. 

Location: Upstairs 87 Bourke Street, Melbourne

Phone: 03 9972 3699

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

Cuisine: Burgers, American, Bar