Upcoming event: Fromage A Trois [Sunday, 15 March 2015]

Fromage A Trois returns to the beautiful grounds of Werribee Park Mansion on 15 March 2015 with a bigger and better line up than ever seen before.

The day will be filled with many picturesque scenes and foods, and allow a perfect setting for indulging with family and friends. 

Some of Melbourne’s most iconic food haunts and trucks including Trailer Made, White Guy Cooks Thai and Brûlée Cart, as well as local breweries including Two Birds Brewing who will be serving up their delicious ales including bespoke-ales Bantam Ipa and Taco Beer. 

Renowned Cheesemonger Naomi Cristante will be taking to the main stage alongside other professional chefs, to take visitors on a culinary journey, demonstrating how to be versatile with cheese and incorporating it into your every day cooking.

What: Fromage A Trois, Melbourne’s renowned cheese and cider festival

When: Sunday, 15 March 2015 (11am to 5pm)

Where: Werribee Park, K Road, Werribee South

Tickets: Pre-purchased tickets $35 ($40 at the door) includes official tasting glass & event guide. Children 12 and under enter for free. 

Purchase tickets here.

Recipe: Yam Duck

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

One of our favourite Malaysian dishes to enjoy at home is a stew made from yam and duck which is called (creatively!) yam duck.

This dish is an old school favourite in Malaysia and can be cooked easily at home with readily available Malaysian ingredients.

Here's what you will need:

2 kg duck, cleaned and cut into 8 pieces

1 ½ kg yam, cut into large wedges

100g young ginger, sliced

1 tbsp chopped garlic

¼ cup canola oil
1 packet bean curd

400ml water

2 tbsp Ayam brand Oyster sauce

1 tbsp Yeo's sesame oil (available from Oriental Merchant)

1 tsp Ayam brand palm sugar 

½ tsp pepper

1 pc cinnamon stick, about 5 cm long

2 Dragon Phoenix star anise

2 cloves

And here's how to make it:

Heat the oil in a saucepan and fry off the ginger and garlic until soft. Add in cinnamon, star anise and cloves as well as the duck and stir fry until the duck is sealed and well coated with spices. Add the 400ml of water and allow to cook on low heat till meat tender. Then add the yam and all remaining ingredients and simmer until the yam is soft. Garnish with spring onions and sliced chilli to taste and enjoy!

Killiney Kopitiam

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

A popular chain restaurant in Singapore, Malaysia, Indonesia, Hong Kong and China, Killiney Kopitiam is all about the "Kopitiam" (meaning coffee shop) culture in Malaysia and Singapore.

Sliced Fish Fillet Noodle Soup

The menu features a good range of Malaysian and Singaporean hawker food.

Crispy Noodle

Hainanese Chicken Rice

Their famous Hainanese Chicken rice met expectations. The chicken was tender and the fluffy chicken rice was full of flavour. We especially loved the authentic taste of the chilli condiment.

Event: Thriller Live has arrived in Melbourne [28 Jan 2015 - 8 Feb 2015]

Gastrology bloggers attended Thriller Live at Arts Centre Melbourne courtesy of ACMN.

Now in its record breaking 6th year, THRILLER LIVE is a spectacular concert created to celebrate the career of the world’s greatest entertainer.

After opening in the Lyric Theatre in London on 2 January 2009 to rave reviews, Thriller Live has celebrated its fifth birthday in the West End, embarked on a world tour and a sell-out UK arena tour, played over 3000 shows globally to 2.5 million fans, visited over 26 countries and entered the West end record books by becoming the longest running show in the Lyric Theatres 125 year history.

THRILLER LIVE continues to moonwalk around the world, taking you on a visual, audio and electrifying journey through the magic of Michael’s 45 year musical history.

Experience over two hours of non-stop hits from pop to rock, soul to disco in a show that pays homage Jackson’s legendary live performances and innovative dance moves executed with flair, precision and passion in a show that you will never forget.

Expect your favourite songs delivered by an exceptionally talented cast and band, including: I Want You Back, ABC, Can You Feel It, Off The Wall, The Way You Make Me Feel, Smooth Criminal, Beat It, Billie Jean, Dirty Diana, Bad, Rock With You, They Don’t Care About Us, Dangerous, Heal The World, and Thriller plus many more!

Get your tickets here!

Manu Feildel Extends Partnership with Murray Valley Pork for a third year

Manu Feildel, is continuing his role as ambassador for Murray Valley Pork for the third year.

As part of the ambassador role, Manu has been actively engaged with public to share his views about the quality of this 100% Australian grown product. The most recently concluded event at Highpoint in Melbourne, ‘Summer Tastes with Manu’ resulted in hundreds of shoppers gathering to watch Manu live in action; cooking his favourite summer pork dishes. Fans were able to see Manu whip up a range of delicious pork dishes and taste Manu’s creations first hand.

Check out our latest Murray Valley Pork recipe here: Recipe: Twice Cooked Pressed Belly of Murray Valley Pork with parsnip puree

Shinwa Izakaya - Japanese Bar & Restaurant

Gastrology bloggers dined courtesy of Shinwa Izakaya.

Shinwa is an izakaya-style establishment located on Brunswick’s bustling Sydney Road, dedicated first and foremost to the art of Japanese eating and drinking, offering a laid back environment for catching up with friends and family with a focus on quality food designed to share in stylish but comfortable surroundings.

Accompanying the wide range of sake, Japanese beers, umeshu and shochu is a smorgasbord of Japanese small eats comprising of skewers, gyoza, okonomiyaki and the like.

Gyoza Teppan – fried housemade dumplings with special ponzu sauce

Yakitori

Shinwa boasts some of the best yakitori that Melbourne has to offer. We absolutely loved their range of grilled skewers. Without exception, each skewer had been sufficiently seasoned and was wonderfully flavoursome and displayed a delectable outer charring courtesy of having benefited from the perfect time on the grill.

The eggplant skewer was of particular note. Complemented by a delicious sauce and dried bonito flakes, it was a memorable treat for its beautiful texture and burst of umami.

Shinwa tempura set

The Shinwa tempura set featured deep fried king prawn and fish fillet and assorted vegetables (black mushroom, pumpkin, eggplant, sweet potato) served with grounded ginger and meshed radish and tempura dipping sauce. The tempura batter was ethereally light and crispy. The ingredients inside the batter were fresh and pleasing - the eggplant and king prawn were the most memorable.

Housemade Japanese curry sauce served on top of rice and garnished with red pickles

The Japanese curry was outstanding. The beef was perfectly cooked and the curry was robust, fragrant and had just the perfect amount of spice. Together with steamed rice, it was an addictive and comforting dish.

Nigiri selection

The sushi platter of assorted nigiri sushi boasted a tenderness exhibited by high quality produce. The seared salmon nigiri was our favourite - this melt in your mouth nigiri combined the best of both worlds (partially cooked, partially raw).

Japanese greentea cheesecake

Kokutou manjyu

Our dinner ended on a sweet note with the Kokutou manjyu, a delightful Japanese brown sugar and red bean cake. Shinwa’s rendition of this traditional dessert was beautifully light and fluffy and when eaten with the creamy sesame ice cream, was a little piece of heaven.

Fairly new to Melbourne’s culinary scene, Shinwa Izakaya already has a band of loyal followers and it is easy to understand why.  Unblemished execution of Japanese food in light of its vibrant atmosphere, desirable beverage selection and overall dining experience, Shinwa has certainly earned our stamp of approval.

Location: 139 Sydney Rd  Brunswick

Phone: 0412 705 314

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

Cuisine: Japanese, Bar, Seafood, Tapas, Asian

C.H. James

Gastrology bloggers dined courtesy of C.H. James.

CH James boasts a convivial atmosphere in which to enjoy a lazy weekend brunch.

Seamlessly integrating the outdoors with the indoors, the ambience is bright and welcoming. 

The menu features Modern Australian items that please with fresh, innovative and great quality products courtesy of Head Chef Franck Verschaeve (ex Pope Joan). 

CH James delivers quality Small Batch coffee to the public poured by adept baristas including Yuta Tanaka (ex Auction Rooms). 

House made gnocchi with roasted tomato asparagus & broad beans

The house made gnocchi with roasted tomato asparagus and broad beans was a superb dish that was highlighted by the light gnocchi which captivated with its “melt in your mouth" interior and crisp exterior. We loved the freshness of the accompanying tomatoes, asparagus and broad beans. 

Spiced pork sausages, Asian coleslaw & sirachi mayo

Seared Silver Trevally, radish, cucumber & caperberry salad

The Seared Silver Trevally, radish, cucumber and caper berry salad was again, excellent. The Trevally was well cooked and went well with the radish, cucumber and caperberry. The radish and cucumber were spot on in terms of texture, both working in sync with the salinity and tartness of the caperberries. While the adorning slithers of seaweed added a nice touch to the finished product.

CH James is the perfect embodiment of a thriving café. A festive hub that is unique to Fairfield and Melbourne it is a weekend brunch mecca, drawing in the crowds week in week out with excellent food, fantastic coffee and cheerful wait staff.

Location: 86 Station Street, Fairfield

Phone: 03 9486 3484

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

Cuisine: Breakfast, Modern, Cafe

 

Events: Royal Croquet Club [16 January 2015 - 1 February 2015]

Gastrology bloggers dined courtesy of the Royal Croquet Club.

The Royal Croquet Club (RCC) is a pop up food, entertainment, sporting & lifestyle festival that runs from Friday, 16 January 2015 to Sunday, 1 February 2015.

RCC is happening on the Lower Level of Birrarung Marr, Melbourne, along the banks of the Yarra River. Ideally located in between Fed Square and Melbourne Park sport precinct.

Boasting a huge line up of Melbourne's best restaurants and food haunts such as D.O.C, Mr Claws, Meatmother, Miss Chu, St.Ali and Gelato Messina, Melburnians will get the opportunity to wine, dine and be entertained by Australia's finest live acts.

We absolutely adored Gelato Messina's frozen "soup" cans of premium ice cream. These are a definite must-have!

Impressive local and international performers include The Kite String Tangle and Norman Jay MBE will also be featured and there will be live tennis action streaming on the big screen (so you don't miss out on the action) and a dedicated croquet pitch, so bring your mallet and have a game! 

The Royal Croquet Club presents an Australia Day line-up that is second to none and is set to soon become a staple on the Melbourne events calendar.

Dates: 16 Jan 2015 - 1 Feb 2015
Address: Birrarung Marr, Birrarung Marr, Melbourne, Victoria 3000
Web: royalcroquetclub.com.au/melbourne/
Cost: Free entry

Great Australian Beer Festival Media Dinner @ Jasper Hotel

Gastrology bloggers dined courtesy of the Great Australian Beer Festival.

Gastrology recently attended the 2015 Great Australian Beer Festival media dinner where the Geelong-based 2015 Great Australian Beer Festival was brought to the Melbourne CBD for an evening of craft beer and cider at Jasper Hotel.

The evening profiled the multi-faceted craft beer festival – and allowed us the opportunity to meet some of Victoria’s best craft brewers, as well as sample a variety of the food available from the festival’s Tastes of the Region dining area – which puts an emphasis on showcasing local restaurants and Melbourne’s best food trucks.

We enjoyed a range of cider and beer tastings, as well as a three course meal and stand up tapas, from two different Geelong restaurants that are catering the festival, plus Jasper Hotel.

Black salt & szechuan pepper soft shell crab with paw paw & asian herb salad by Black Salt Restaurant

Matched with: Prickly Moses Forbidden fruit cider

Our dinner began with the simple, yet ever so enticing, soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. The accompanying salad of crunchy bean sprouts an fresh greens blended harmoniously with the crab, resulting in a clean and bright dish with a perfect salt-sour balance. The Forbidden fruit cider was a lovely match as it echoed the freshness of the salad and it's dry finish on the palate cut through the tanginess of the salad.

Pale Ale Slow Braised Beef Short Ribs with Potato Fondant and Greens by Jasper Hotel

Matched with: Brewcult Supa Fly Rye IPA

The Beef Short Ribs were delicious. Superbly cooked, the meat was very succulent. Its delicate ‘melt in your mouth’texture was sensational. The flavours were subtle and earthy. We loved matching this course with the Brewcult Supa Fly Rye IPA which was very aromatic and boasted a rich malt kick which matched the luxurious pale ale jus lavished upon the ribs.

Banana. Crystal Malt, Chocolate Stout and Vanilla by Vue Grand Hotel

Matched with: Prickly Moses Otway Stout 

The dinner ended on a high with a decadent and absolutely stunning dessert. We found the  Prickly Moses Otway Stout the perfect match for this dessert as it cut through the richness of the chocolate and malt with its roasted, dry finish while complementing the sweet bananas and vanilla with its toffee and caramel notes. It was a commendable end to the evening.

The 2015 Great Australian Beer Festival is Victoria’s premier celebration of craft beer and cider with over 200 Australian brews available to taste throughout the day on Saturday February 21, 2015. The idea is to drink, eat, socialise and be merry with plenty of opportunity to kick back and taste incredible beers, enjoy live music and roaming entertainment, attend free beer seminars, take part in keg-rolling and other colourful competitions and discover surprising happenings around every turn.

Find out more about the 2015 Great Australian Beer Festival here.

Upcoming Event: Great Australian Beer Festival [Saturday, 21 February 2015]

The Great Australian Beer Festival (GABF) returns to the Geelong Racecourse on Saturday February 21, 2015 with a Tastes of the Region dining area – showcasing some of Geelong’s best restaurants and Melbourne’s on trend gourmet food trucks. 

Brewers and beer lovers make the annual pilgrimage to Geelong - only an hour’s drive from the Melbourne CBD - to Victoria’s premier celebration of craft beers and ciders in Australia’s biggest alfresco craft beer garden, as well as to enjoy some excellent grub. 

And what food items are best to eat alongside these fantastic beers and ciders? Black Salt – a modern Australian Restaurant in Geelong recommends a heavier style beer to go with their Pulled Pork Rolls, while a pale ale would be more appropriate for their oysters and calamari.

Other restaurants getting involved from in and around Geelong include Vue Grand Queenscliff, – which will be serving its famed hot dogs to the masses – Odyssey Tavern and Brewery, Sunnys Pizza and Mazamigo Mexican – a mash up of cultural food to match  the 200 plus Australian brews available on festival day. 

Food trucks include Greek Street Food, Simply Vegan, Ooodlelishious, Timboon Icecream, Squid Inc and Tasty Gozleme. 

Among the artisan utopia of boutique beers and ciders, the cultural mash up of flavours, the beer seminars and festival stalls, roaming performers will take delight in entertaining the masses. Three stages will be home to the sounds of worldly music, from the reggae and calypso tunes of Nicky Bomba & Friends, to a variety of indie from The Pierce Brothers plus jazz, funk, folk, blue grass and country.

Drink, eat, socialise and be merry with plenty of opportunity to kick back and enjoy a range of craft beer, cider and great food.

Families are also catered for with a designated Kid’s Zone as well as interactive activities and roaming entertainers. 

What: The most colourful beer festival you’re ever likely to attend 

When: 11am to 7pm Saturday, 21 February 2015

Where: Geelong Racecourse

Costs: Starts at $39.50 + bf. Direct shuttles run from South Geelong Station to get you safely to and from the event.

Newton Circus

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

Newton Circus in Box Hill North draws on owner Alex’s Malaysian background and Chef John’s Singaporean background to serve up authentic Singaporean and Malaysian food. The cuisine at Newton Circus reflects the diversity of it's South East Asian roots, drawing influences from Malay, Chinese, Peranakan and Indian cuisine.

The service was friendly and prompt with staff that are clearly proud of the food being served up.

Seafood ngoh hiang

The ngoh hiang is a mixture of ground up fish and vegetables wrapped in a beancurd skin which has been steamed and then pan fried until crisp. The crispy beancurd exterior, juicy fish cake interior and dark salty-sweet sauce makes for an excellent appetiser.

Chai Tow Kway

A much loved "anytime" snack of many Singaporeans and Malaysians, Chai Tow Kway is dish of fried radish cake and egg. Absolutely authentic, Newton Circus’ version was scrumptious and made with generous amounts of radish – crispy on the outside and soft on the inside, every bite was moreish.

Singapore hokkien prawn noodle

An authentically delicious rendition, combining rice vermicelli and Hokkien noodles with bean sprouts, prawn, squid, egg and pork crackling.

Seafood nyonya laksa

This seafood nyonya laksa was an absolute highlight. Derived from the Nyonya heritage in Malacca, the spicy coconut gravy base was complex and aromatic and was served with generous amounts of noodles, bean sprouts, tofu puffs, prawns, squid, fish, fish cakes and hard-boiled eggs. Definitely a dish worth returning for!

Hokkien noodle with oyster sauce

Prepared with dark and sweet soy and combining generous amounts of vegetables, prawns, squid, fish & sesame oil, the noodles were certainly not short on flavour.

Hainanese chicken

Succulent pieces of chicken were served with fluffy chicken rice and a beautiful chilli condiment. This dish was expertly prepared and authentic.

Beef rendang

Chilli prawns

The chilli prawns were absolutely stunning.  This dish promised a lot and delivered on those promises. We loved the beautifully fresh prawns which were lathered in sticky garlicky tomato chilli sauce which was aromatic and had the perfect level of spice. We just wish we had some mantau (steamed buns) to mop up the remaining sauce!

Newton Circus delights with a delectable array of hawker foods you will love. We can't wait to return for another delicious bowl of the seafood nyonya laksa.

Location: 179 Middleborough Rd  Box Hill South

Phone: 03 9890 9221

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

Cuisine: Asian, Malaysian, Singaporean

The Piano Restaurant & Bar

Gastrology bloggers dined courtesy of The Piano Restaurant & Bar.

The Piano Restaurant & Bar on Bridge Road in Richmond celebrates assertive Thai flavours with youthful vigour.

With head chef and owner, Tom’s impressive background the restaurant menu boasts modern Thai cuisine that makes a statement.

Betel leaf, smoked river trout, green papaya, mint 

The betel leaf was a multitude of intense flavours and was highlighted on by the luxuriously savoury smoked river trout and the gentle tartness of the green papaya.  The ocean trout was masterfully cooked to showcase the delicate texture of the trout.  

Spicy chicken wings

The chicken wings were nicely caramelised and were flavoured well by the sweet chilli-tamarind sauce.  It was a delicious starter.

Crispy Pork and Prawn Egg Net 

The egg net was enjoyable and highlighted by the superbly cooked prawns and wonderfully crispy and addictive morsel of pork belly. The gentle tartness of the cucumber relish brought the dish together in perfect harmony.

Piano Crispy Duck with spicy soy dressing topped with crispy Thai basil

The signature dish, the Piano Crispy duck was a standout. The generous morsels of duck were encased in the most perfect crispy skin and imbibed with spicy soy dressing. Each bite truly gratified the palate in both texture and taste. The dish was unfaultable. 

King fish salad, pomelo, mint, green papaya

The kingfish salad was a positive highlight. The beautifully cooked kingfish was served with pomelo, mint, green papaya and peanuts. The dish was notable for the quality of the kingfish and the interplay between the tartness of the pomelo and the richness of the creamy curry dressing. It was a simple but well executed dish.

Chu Chi (Red Creamy) Curry of Salmon with snake beans, tomato and lime leaves

The perfectly seasoned curry broth possessed the customary punchy flavours exhibited by South East Asian curries and was a great match for the oily texture of the salmon. We loved the inclusion of juicy cherry tomatoes and textural snake beans. 

Bangkok Winter

Banana Fritters with Ice Cream

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

With beautiful and punchy food, decor to match and a team that clearly loves the food with a passion, The Piano Restaurant and Bar hits all the right notes.

Location: 18 Bridge Rd  Richmond

Phone: 03 9428 9385

Link: http://www.facebook.com/18thepiano

Cuisine: Thai, Asian, Bar

Spins and Spritz @ Royal Saxon

Spins and Spritz is back at Royal Saxon with DJ's from 4pm and drink specials throughout the day.

A sequel to Spins & Spits at Royal Saxon, lazy Sundays are now even more alluring with $10 Aperol Spritz every Sunday as well as succulent suckling pig panini from the courtyard spit (also $10)

The dining area is relaxed and wraps around a large central bar that dominates the interior. Striped napkins sit atop the bare wooden tables with views to Church Street... 

...or the Royal Saxon courtyard - where you might catch a glimpse of the delicious spit roast. 

Buzzing for lunch on a Sunday, the Royal Saxon is a great place to finish the weekend off, especially given the Sunday specials.

Prosciutto di Parma,fior di latte, grilled eggplant, tomato and fresh oregano

Grilled zucchini, cherry tomato, Ligurian olives, potatoes, smoked scamorza & basil

Margherita - San Marzano tomato, basil and buffalo mozarella

Royal Saxon serves some of the best pizzas in Melbourne. The delicately thin crusts have the perfect balance between crispiness and chewiness and the expertly judged toppings are always impeccable. We love their classic margherita - think layers of mozzarella teamed with delightfully fresh basil and juicy ripe tomatoes. Encircled with a puffy crisp crust, this pizza is consistently superb.

Black gnocchi with Crystal bay prawns, calamari, heirloom tomato and basil

Pappardelle with duck ragu, smoked pancetta, moscato and pecorino toscano

As expected of any great Italian eatery, Royal Saxon is particularly good at producing quality pasta dishes. The parpadelle that we had was no exception. The parpadelle was expertly cooked and retained a slight residual bite. The other ingredients combined to create a wonderful complexity of flavour – the duck ragu was deliciously flavoursome and tender.

Ancient grain and bean salad with roasted sweet potatoes, baby cos, pickled shallots and caprino

Beetroot carpaccio with sliced apple, candied walnuts,endive, ricotta and raspberry dressing 

For the health conscious, the Saxon serves delicious salads. The ancient grain salad and the beetroot salad are our current favourites. The ancient grain salad is a crowd pleaser. An enlivening salad of chickpea, beans and ancient grains with roasted sweet potatoes, baby cos, pickled shallots and caprino and brought together with a beautiful extra virgin olive oil dressing. The beetroot salad on th other hand is medley of exciting textures and features tried and true flavour combination and will appeal to even the most carnivorous individuals.

Grilled Tarwin Lower lamb leg served with eggplant caponata, roasted broccolini and aged balsamic

A memorable dish which combines flawless texture with equally superlative flavours, the lamb leg was excellent. Lightly charred on the surface and pink in the middle, the tender pieces of lamb were delicious with the melt in your mouth eggplant caponata.

Pan roasted chicken maryland with potatoes & leek 's formatino', pancetta, chard and marsala 

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

And nothing caps off a lazy Sunday lunch like decadent desserts and a cup of coffee.

Royal Saxon's hearty modern Italian menu and sharp, friendly service makes it a perfect Sunday lunch destination. And now with Spins and Spritz for the months ahead, there is even more reason to head down to the Royal Saxon and enjoy the warm weather with some crispy spit roasted pork and a drink or two.

Location: 545 Church Street, Richmond,

Phone: 03 9429 5277

Link: http://www.royalsaxon.com/

Cuisine: Italian, Pub/Bar Food, Coffee

MKP Appreciation Dinner @ Marriott Melbourne

Gastrology bloggers attended the dinner as part of MATRADE's Malaysian Kitchen Program.

Gastrology was recently invited by the Consulate General of Malaysia, Trade Section (MATRADE Melbourne), to attend an Appreciation Dinner, in conjunction with the Malaysian Kitchen Program 2014 at the Marriott Hotel.

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

Crispy school prawns with fried shallots, chillies, coriander leaves, cucumber and soy

At the event, guests who were mainly institutional buyers, major importers and distributors of Malaysian products, restaurateurs, and members of the media were treated to an array of Malaysian favourites and Malaysian-inspired fusion cuisine.

Chicken and lamb satay

This included Mamak mee goreng and Roti Canai, which was prepared using Malaysian paste and ingredients available in retail stores in Melbourne and Victoria. 

A total of 12 Malaysian dishes and desserts as well as teh tarik (or "pulled tea" which is tea and milk poured through the air between two cups until it reaches a rich, frothy texture) were served to guests.

Roti Canai

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

Grilled fish with chilli sambal

Mee Goreng Mamak

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

Satay

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

Roast turkey breast rendang

Sago gula melaka

Nata de Coco (coconut jelly)

Fruit rojak 

Desserts featured refreshing Nata de coco (a Malaysian chewy coconut jelly) lovely creamy sago and a modern version of fruit rojak.

Teh Tark

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

Consul General, Dato' Dr. Mohamad Rameez Yahaya shared some promising statistics with us at the dinner. For the past five years, Malaysia's exports of food products to Australia has doubled from USD139.9 million in 2009 to USD291.4 million in 2013. Currently, there are more than 200 products lines of Malaysian food products available in Australian supermarkets such as Coles and Woolworths and independent stores such as IGA, La Manna and oriental stores.

It was an amazing privilege to be a part of the Appreciation dinner.

The Racecourse Hotel

Gastrology bloggers dined courtesy of The Racecourse Hotel.

Established in 1858, The Racecourse Hotel has a long and rich history with the locals in Malvern East.

The pub is located on the corner of Waverly and Dandenong Road directly across Monash University and is within walking distance from the Caulfield Racecourse. Its location makes it easily accessible by tram or train.

The venue has recently been refurbished, boasting a new dining room which is ready to serve the locals with pub classics, modern fare and excellent service. 

Caramelized scallops with prosciutto & cauliflower cream

The bistro is opened 7 days a week from midday til late. The chefs have developed a menu that features pub favourites as well as signature dishes to ensure there is something for everyone.

Lamb kofta w pearl cous cous, smoked eggplant relish &coriander leaves

We started with entrees of Caramelized scallops and Lamb kofta. The scallops were plump and worked well with the creamy cauliflower puree. The Lamb Kofta on the other hand was a simple and tasty starter that was packed with flavour.

Eye fillet – 200gm Served with chips & house made tomato relish w your choice of sauce

Veal saltimbocca with prosciutto, fried sage and burnt butter w nicola potatoes

The veal was our favourite course from the evening. Beautifully tender, the veal had a melt in your mouth consistency. The prosciutto added a delightful salinity to the dish while the fried sage delivered a mouth-watering aroma. 

We enjoyed the option of having Greek coffee with our desserts.

Rhubarb and pear crumble

The Rhubarb and pear crumble consisted of syrupy morsels of rhubarb and pear which harmonised with the biscuit-like crumble.

Chocolate fondant

The chocolate fondant was lovely and featured an oozy chocolate centre. 

With a clean fresh look that honours the stories told by this significant structure; Racecourse Hotel and its people are here to make your visit a memorable one.

Location: 895 Dandenong Road  Malvern East

Phone: 03 9571 2154

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

Cuisine: Pub Food, Modern

The Wolf and I

Gastrology bloggers dined courtesy of The Wolf and I. Mention this review when you book for a special complimentary surprise.

Combining Scandinavian-inspired interior, great Aussie pub grub and a firm focus on affordable hospitality, the Wolf and I is a great addition to Windsor’s bustling food precinct.

The venue sits upon a historic site which occupies the former old Swan Hotel and is split into three distinct areas:  front bar, dining room and casual seating areas. The ambience is warm and inviting with stylish furnishings and fittings, exposed brick walls and timber ceilings. 

The kitchen is in safe hands with Head Chef Daniel Groom leading the charge. Groom had his most recent stint at Leftbank Restaurant and Bar and has a decade worth of experience at impressive dining establishments in the UK and Denmark.  

The menu features Modern Australian fare as well as pub classics. 

Duck cigars with chilli jam sauce

An Asian take on the cigar, the mouth-watering pastry cigars were delightful. Biting through thin, crunchy exterior pastry, our taste buds were greeted with a flavoursome concoction of tender duck, carrot, coriander and crisp shallots. 

Quinoa salad

An enlivening salad of quinoa, roasted pumpkin, sunflower seeds, Danish feta, candied walnuts, parsley and brought together with a basil pesto dressing, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.

Barramundi, carrot puree, bacon lardons, barramundi croquettes, israeli cous cous, sweet corn & red wine jus

The quality of the barramundi was exemplary. The skin of the fish was perfectly seared to be very crisp while the flesh was delicate and moist. It was a wonderfully simple dish that allowed the natural subtle sweetness of the fish to be enjoyed.

Lamb rump, broad beans, pea puree, lamb beignets, gratin potato & balsamic jus

The lamb rump was an excellent dish. The lamb was very tender and fell away easily with the weight of our forks. Coated with a beautiful balsamic jus sauce, both items were very enjoyable to consume. The accompanying balsamic jus was beautiful, as was the pea puree which was creamy and well-seasoned.

Sticky date pudding with caramel sauce and vanilla ice cream

Mastering the perfect amount of sweetness, this dessert was a truly ambrosial version of the classic sticky date pudding. The pudding was well made and decadently coated in copious amounts of luscious caramel sauce.

Chocolate fondant, mascarpone cream, hazelnut crumbs and pistachio ice cream

Well made with a rich billowing chocolate centre and a slightly crisp cake exterior, this dessert would delight any chocolate lover.  The pistachio ice cream which accompanied the fondant matched it well and was refreshingly light and fragrant.  

The Wolf and I offers uncomplicated, affordable, masterfully executed pub favourites as well as Modern Australian dishes within a highly contemporary fit-out which combines the best of old and new. 

Location: 152 Chapel Street, Windsor 

Phone: 03 9510 1819

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

Cuisine: Pub Food, Modern Australian

Don't forget to mention this review when you book for a special complimentary surprise!

Masak Masak

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

Masak Masak serves Malaysian hawker food with a twist.

Masak Masak satisfies Melbourne’s unquenchable thirst for South East Asian cuisine in the heart of Collingwood.

The dining room is casual and contemporary with subdued grey walls complemented by comfortable furnishings. 

The menu features Malaysian flavours with an Australian twist. Travis Tong is a Malaysian born chef who is clearly passionate about food. This passion translates into the dishes that flow out of the kitchen - each dish was full of flavour and unique.

Chicken skin crisp, jelly fish, kewpie

Having studied at the acclaimed Le Cordon Bleu in Sydney and worked in kitchens such as Assiette, Aperitif, Sailor Thai and Sepia Restaurant and Bar before moving to Melbourne, it is no wonder the food presented by Masak Masak displays great quality and are of a high standard. 

Sticky anchovies, peanut, chillies, kicap manis

We began our Masak Masak culinary journey with a couple of items from the “Bites” section of the menu. It was a delicious start; the sticky anchovies were remarkably addictive while the chicken skin was beautifully crunchy.

Satay chicken and beef with condiments

We adored the succulent, aromatic, freshly grilled meat on skewers. We loved how the satay was authentically served with cucumber, onion and delicious ketupat which helped soak up the decadent and perfectly spiced satay sauce.

Prawn wonton soup

The wonton soup was delicious. The wontons were fresh and full of flavour and succulent bite. The clear chicken broth possessed a rich earthiness courtesy of being made from high quality stock.

Beef rendang

The full-bodied, pungent Beef rendang gravy was stunning. The accompanying bowl of fluffy white rice was the perfect canvas for the melt in your mouth morsels of beef.

Grilled stingray, pineapple and coriander salsa

The grilled stingray brought us back to Malaysia’s hawker stalls.  The belachan based sambal paste was beautiful. It had the perfect level of heat and had been coated liberally on the perfectly cooked stingray. 

Beef ribs (cooked for12 hours) served with sambal oelek

Continuing the trend of the evening, the beef ribs were excellent. The ribs were flavoursome and had benefited from their time on the grill thereby boasting the optimum degree of outer charring.

Our evening concluded on a sweet note with a modern take on cheesecake served with sesame ice cream and a beautiful chocolate dessert from Luxbite which was served with passionfruit ice cream. 

Masak Masak embodies the Malaysian night market with delightful dishes that are sure to please. 

Location: 230 Smith Street, Collingwood

Phone: 03 9417 4510

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

Cuisine: Malaysian, Asian

Recipe: Murray Valley Pork Mole

Gastrology bloggers received the product courtesy of Murray Valley Pork.

Mole is a popular spicy Mexican sauce which has a decadent taste from being made with chocolate.

The pulled pork mole is one of our favourite Mexican dishes. Here is our super easy cheat's pulled pork mole recipe using Murray Valley Pork Topside. 

Ingredients

1.4 kg Murray Valley Pork Topside, rindless (cap-off)

450g Mayordomo Black Mole

Instructions

1. Prepare the mole according to instructions in a saucepan. 
2. Brown the pork in a separate saucepan.
3. Slow cook the pork in a slow cooker for 8 hours on the "low" setting.
4. Using a slotted spoon, remove the meat from the slow cooker to a board, leave to cool a little, then use forks or your fingers to tear into shreds.
5. Serve!

We served our pulled pork mole with some brown rice and a fresh rocket salad.

Holy Mole(y)! This dish was simply delicious. The pulled Murray Valley Pork meat was tender and delicious with the perfect hint of heat. We loved the taste of the rich mole chilli-chocolate sauce which had developed a delicious depth of flavour from being cooked with the pork. The hint of sweetness from the moles was cut beautifully by the fresh salad, and the brown rice brought the whole dish together.

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

Cô Thư Quán

Cô Thư Quán offers up some authentic Vietnamese street food that will surprise and delight.

The menu features an array of unfamiliar Vietnamese delights which can range from "exciting" to "acquired taste".

There are also some of the usual suspects on the menu for the non-adventurous.

And a pretty neat drinks list too with lots of different things to try.

Perfect for the adventurous foodie. While we didn't enjoy everything we tried, it was definitely an interesting experience. Come here with an open mind or you're better off going to one of the other Vietnamese restaurants around the area.

Location: Shop 22, Little Saigon market, 63 Nicholson Street, Footscray

Phone: 0412 685 558
Cuisine: Asian, Vietnamese

2014 restaurant snapshots

The Gastrology team had a very busy 2014 and some restaurants we visited managed to slip through the cracks. But not to fear, we've gone back to the archives to dig up some of these forgotten places and give you little snapshots of what they have to offer.

Carlton Paragon Café

We dined at the Paragon for dinner prior to it's rebirth as a more casual style cafe. The service was warm and attentive. The wine list was well priced and the rustic Italian dishes were of a good standard. The meatballs were a particular standout.

Mr Banks

A funky vibe, friendly staff and high quality comfort food is what Mr Banks is about. This has made Mr Banks a popular choice among the CBD lunchtime crowd. Oh, and Mr Banks introduced us to maccaroni and cheese toasted sandwiches - need we say more?

Station Hotel

Synonymous with great steaks and a featuring a warm and modern gastropub style ambiance, the Station Hotel is a great place to grab top shelf cuts of beef with flavoursome sauces and crispy hand cut chips - perhaps washed down with a beer or two. Our steaks were cooked perfectly to our liking and it is only a matter of time before we return. 

The Workers' Food Room

Batting way above it's weight, The Workers' Food Room is one of our go to lunchtime meeting places. The menu is flexible and caters for all moods, ranging from sandwiches and salads all the way up to elegant and skilfully prepared mains. And if you still have room after that, the desserts are definitely worth trying too.

San Telmo

San Telmo's dining room immediately transports you the Buenos Aires of the past, with the open kitchen adding an element of theatre to the dining experience. All of our dishes were well prepared and the steaks were delicious and perfectly cooked. However, the service let San Telmo down - our waitress was rude, arrogant and kept applying pressure (without any subtlety) on our table to order more dishes. From speaking to others, this appears to be a recurring theme at San Telmo and definitely something that should be fixed without delay.

China Red

Although nothing to rave about, China Red is a clean, comfortable Chinese restaurant where you can satisfy your dumpling cravings. Dishes are ordered futuristically via touchscreens located at each table and served rapidly from the kitchen. Worth a try if you could not secure a table at Shanghai Street or Hutong.

Café Keyif

A relatively uninspiring cafe, Cafe Keyif does little to really differentiate itself. Standard offerings of risottos, stews and parmas are available for reasonable prices. Although the service was friendly and the food was of a reasonable standard, Cafe Keyif is difficult to recommend.

The Alehouse Project

With a large range of craft beers on tap and a hand pump when the weather is cooler, The Alehouse Project is a welcome addition to Melbourne's craft beer scene. Unfortunately, The Alehouse Project has struggled to achieve its clear culinary ambitions. During our visit last year, we found the food underwhelming and expensive. However, we understand that changes in the kitchen have been made so it may be worth giving this culinary work in progress a second chance.

Doughboys Doughnuts

Rapidly gaining in popularity, Doughboys Doughnuts has quickly developed a cult following. Whilst the toppings and flavour combinations are unquestionably delicious, we found the texture of the doughnuts themselves to be a little too dense and firm for our liking. Delicious, but there are better alternatives out there.    

Tofu Shop International

Having been around forever, Tofu Shop International has a very loyal and devoted fan base. The food here is guilt free and delicious and seems to make the idea of vegetarianism not so bad after all. Only downside is the price, which is steep for what is essentially a buffet of (delicious) pre-cooked vegetable and tofu dishes. If you do go, remember to try the tofu ice cream - very sweet but extremely delicious.

Svago Ristorante

Hidden amongst the pizzerias of Lygon Street is Svago. Although on the upper end of the pricing scale, Svago delivers some really high quality and well presented Mediterranean dishes in a modern interior which seems to draw influences from Scandinavian design. The fluffy, freshly prepared gnocchi is a particular standout as is the service, which is always friendly.