MFWF: Return To Terroir | Summer 2015 Restaurant Snapshots

A unique gathering of exceptional winemakers from Europe, North and South America, South Africa and Australia, Return To Terroir is an opportunity to try some of the purest and most remarkable wines on the planet. We thoroughly enjoyed the event - meeting and greeting the who's who of the greatest names in wine and discovering what makes them regard Biodynamics as the preferred method. 

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Uncle

Uncle fuses Vietnamese cuisine with clear Chinese and European influences to produce tasty, twists on the familiar. With a large, outdoor dining area upstairs, Uncle is a great place to lounge on a sunny afternoon.

Bonnie

The new, sophisticated kid on the coffee making block, Bonnie is an elegantly casual space. High quality, smooth, chocolatey coffee (which might be too mild for some) courtesy of Allpress is the name of the game here all washed down with complimentary glasses of sparkling water.

Altius

A counterpoint to grungy hipster cafes and almost too cool in its fit out, this tiny space on Flinders Lane is serving quality cups of coffee albeit at high end prices. Worth checking out.

Meatmaiden

The "sister" restaurant to Meatmother is definitely a more mature, well traveled lady. The walls are adorned with images of axe wielding seductresses in its unquestionably moody fit out. If you enjoy high quality, smoked meats and lobster in your mac and cheese, Meatmaiden is a must visit.

Dukes Coffee Roasters

A narrow, warm space which is packed to the brim on weekends - and for good reason. Great coffee if you can find a seat.

Beluga at Chevron

Never going to set the world on fire, Beluga cafe offers solid food and acceptable coffee for reasonable prices.

Cafe Domain

Cafe Domain is a pleasant, nicely located cafe. Acceptable food and decent Italian style coffee - not worth a special trip but if you're passing by you could do a lot worse.

South Melbourne Trader

South Melbourne Trader's biggest problem is the stigma that comes from being located inside a shopping centre. The coffee served is very high quality (it would be impossible to survive in South Melbourne otherwise) and the food is simple and reasonably priced but prepared with care.

Code Black Coffee Roasters

Hiding in plain sight, Code Black Coffee Roasters opened at its Collins Street basement location last year. Whilst the sparse fit out does not take full advantage of the unquestionably cool space, the staff are always friendly and the coffee is top notch. 

Ajisen Ramen

Well-priced and enjoyable ramen with some other great Japanese staples as well. We particularly enjoyed their kimchi ramen which is wonderfully spicy with just the perfect amount of tartness.

Tivoli Road Bakery

Having been MoVida Bakery in a past life and now under the ownership of Michael James (previously head baker), Tivoli Road Bakery is still serving up high quality, artisan breads and sweets. Treat yourself to one of their delicious doughnuts - our recommendation is the salted caramel.

The Town mouse

Fine dining without the pretence is the foundation upon which Christian McCabe, sister Amber McCabe and her husband Jay Comeskey have built Town Mouse. If you're into delicious food, warm service and a casual vibe, you will not go wrong with The Town Mouse. Oh, and try the snapper.

Trunk

Church turned hip restaurant and bar, Trunk presents a solid dining offering of American fast food staples - think burgers and hot dogs. If fine dining is what you're after, don't even think about it. But for a casual catch up with friends, not a bad option at all.

Sir Charles

Set within a jet black facade is the bright, high ceilinged interior of Sir Charles. Offering good food and excellent coffee, Sir Charles is a wonderful new addition to Fitzroy. 

Secret Kitchen

Although relatively pricier than the other yumcha options in the area, the yum cha offerings are impressive and of a good quality and the general ambience is a notch up. Service standards have also improved in recent times.

Credit: Images for Uncle are courtesy of Marigold Meagher.

Colombian Sundays @ Piqueos

Gastrology bloggers dined courtesy of Piqueos.

A restaurant inspired by travels to Peru and Argentina, Piqueos delights with a menu of regional and street dishes that best represent these two countries.

Recently, Colombian dishes have started making their debut at Piqueos on Sundays. While the rest of the week the restaurant focuses on Peruvian and Argentinean cuisine, Sundays are an opportunity for passionate Colombian head chef Juanito Berbeo (Juan) to cook the food he was brought up with. 

Our poison on this occasion were Pisco Sour cocktails, a typical of South American drink made with pisco (the base liquor) lemon juice, syrup, ice, egg white, and bitters. We adored this heady, frothy mixture of sweet and sour.

Our lunch started with a selection of delicious Colombian piqueos, small appetizers which made up a light first course for our meal.

Colombian empanadas

These delicious fritters were beautiful. They were each filled with an amalgamation of tender beef, rice, smashed peas and egg. The outer crust which was made with masarepa, the precooked cornmeal that is used to make arepas were perfectly crisp. We enjoyed paring each bite of the empanada with the various dipping sauces. 

Cebiche - chargrilled octopus, scallop, leche de Tigre

The cebiche was beautifully presented and tasted even better than it looked. It was a wonderful mélange of different textures, natural sweetness and acidity. Tidbits of fresh cured scallops were embellished with juicy chargrilled octopus and corn; pockets of herbs added the final touch to an enlivening combination of ingredients. 

Lechona - 10 hour slow roasted pig filled with pork, rice and spice

The lechona was addictively good. In South America and in Colombia, Sundays are all about families and this often means sitting down and sharing a Lechona - much like the one we indulged in pictured above. A pork dish, made from a whole pig stuffed with pork meat, rice, split peas and spice which is then roasted for 12+ hours, this dish is comfort food at its best. It’s got it all - crackling, tender meat and amazing flavour.

Yuca frita Hand cut yuca chips

Piqeuos’ cassava chips were a welcome deviation from the potato chip norm.

Manjar blanco

A Peruvian and Argentinian influenced dessert of mocha and pisco mousse, maqui berry and peanut crumble was a delightfully sweet end to our visit. 

Sundays at Piqeous are an opportunity to taste Juan’s delicious Colombian heritage amongst other delicious Piqueos staples. 

Location: 298 Rathdowne St  Carlton North,

Phone: 03 9349 2777

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

Cuisine: Peruvian, Argentinian, Colombian, Wine Bar, Latin American, Barbecue

Grill'd celebrates turning 10 @ their new Flinders Lane Restaurant

Gastrology bloggers dined courtesy of Grill'd.

Grill’d was established by founder Simon Crowe in Melbourne in 2004.

An idea born over a beer at the local pub with friends, Crowe was lamenting the fact that it was so hard to find a good, decent burger. Deciding to take matters into his own hands, Crowe launched the very first Grill’d eatery in Hawthorn, Melbourne. Grill’d has a simple mission – to make burgers good.

A concept that has proven a winner, Grill’d stores have been popping up like mushrooms since their inception. Last week, we celebrated their 10th birthday at their newest restaurant opening in Flinders Lane.   

Like all Grill’d stores their latest dining hot spot offers their iconic fresh and healthy lunch and dinner options including beef, lamb, chicken and vegetarian burgers as well as a variety of salads and steak sandwiches. An exciting range of local craft beers and ciders are also on offer. 

Certainly a great addition given the surging demand for healthy, convenient food options.

Location: 83 Flinders Lane, Melbourne

Link: http://www.grilld.com.au/

Cuisine: Burgers

Product Review: Spring Toss Yee Sang

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

The Chinese community in Malaysia celebrate the lunar new year with yee sang (鱼生) which is also known as a Prosperity Toss, (撈起 or 捞起), a Teochew-style raw fish salad.

The salad consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. 

The salad represents abundance abundance, prosperity and vigor and is a fun way to kick off the lunar new year dinner.

We used Spring Toss’ super easy Yee Sang pack.

 The pack contained everything  we needed except the raw fish component. 

It tasted really fresh and delicious and certainly made life a whole lot easier!

Dex2rose Nitrogen Gelato

Gastrology bloggers dined courtesy of Dex2rose.

Dex2rose is a welcome addition to Melbourne’s frozen desserts scene.

Specialising in premium made to order gelato (using liquid nitrogen), the café sets itself apart from the existing plethora of take-away gelato/ice-cream vendors by offering (as well as encouraging) patrons to chill out at the venue with their delicious coffee and cold pressed juices and soon to be introduced pastries. 

Their menu changes every fortnight and features interesting flavours combinations not available anywhere else.

Whilst cold drip coffee has become a staple in the Melbourne coffee scene, Dex2rose have gone several steps further with an Australian first - nitro brew infused with apple and cinnamon. The end result is a complex, smooth, full-bodied brew with a bright juiciness, low acidity and caramel finish.

Honey Stash

The Honey Stash was our favourite flavour. Made from top quality Italian ingredients, this Pistachio and Honey gelato surprises with hidden honeyed nut clusters. Topped with a light fresh Raspberry cream, this gelato was to die for. 

Left: Lazy Dinner (Sage, Burnt butter & Caramel)

Right: It's a Match-AH (Matcha, crunchy peanut powder)

Pink Flamingo (Peach & Rose Moscato)

Another favourite was the Pink Flamingo. A vegan, dairy-free and gluten-free wonder, this peach and rose moscato sorbet was the perfect treat for a steaming hot Melbourne summer day. We loved the refreshing flavour of the sorbet which combined beautifully with the airy coconut cream which boasted just the right hint of rosewater.

Using a time-old technique of churning ice cream with liquid nitrogen, the result is cool, smooth ice cream in interesting flavours like Lazy Dinner (Sage, burnt butter & Caramel) and Rockkaido (Rock melon & Hokkaido Milk Tea powder).

Location: Access Through Racing Club Lane 377 Little Bourke St  Melbourne,

Phone: 03 9078 0784

Link: http://www.dex2rose.com.au/

Cuisine: Ice Cream/Gelato

Spice Av

Gastrology bloggers dined courtesy of Spice Av.

Having only been open for less than 3 months, Spice Av is already winning the hearts of Port Melbourne locals. 

The restaurant serves classical Indian dishes with a fresh twist, focusing on using local produce and fresh ingredients. Fresh, light and full of the spices is the name of the game and it is easy to understand why the restaurant is almost always bustling and full to the brim. 

Chicken Tikka 

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

Cumin Crusted Scallops and Prawns 

The scallops and tiger prawns were beautifully fresh and simply seared in cumin infused olive oil. The subtle spices allowed the natural sweetness of the seafood to shine. 

We adored the curries we had. The Goa Fish Curry was a beautiful yellow curry made from ground coconut, tamarind and whole spices. It was a crowd favourite which had us fighting for the last morsel. The Lamb Vindaloo on the other hand was exceedingly tender and drenched in a heavier, full flavour-laden curry, courtesy of being cooked in a myriad of delectable spices while the Eggplant & Potato curry was a vegetarian curry yet another enjoyable dish. The flavours were strong and were a great pair with the fluffy naan and beady basmati rice.

The dessert menu features a selection of popular Indian treats. We particularly enjoyed the blueberry edged Kulfi which was rich, creamy, and amply sweet. The addition of the frozen blueberry layer added a slight tartness which worked wonders with the kulfi.  

Spice Av presents a vivid illustration of Indian cuisine of today in India’s diverse regions. Led by Sarita, an experienced restaurateur, Spice Av focuses uniquely on sophisticated Indian gastronomy, seasoned with subtle yet complex marinades using time honoured Indian culinary methods.

Location: 381 Bay Street, Port Melbourne

Phone: 03 9077 7830

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

Cuisine: Indian

Product review: LUI HON Tea

Established under the umbrella of LUI HON - a pioneer in the Australian fashion industry, the LUI HON Tea is a unique tea blend and a personal favourite of the designer. An aromatic mix of traditional and contemporary ingredients - the consumption of this tea provides a peaceful, salubrious experience.

Infused with Dried Chrysanthemums, Lo Hon Kuo, Koji Berry, Dried Hawthorn, Rose Flowers, and Dried Longan- each ingredient is hand picked to ensure a lovely tea drinking experience.

The tea is currently stocked at the Crown Hotel Melbourne & Spa and in the process of expanding its avenues further so watch this space!

Flavours of Asia @ Sportingbet Blue Diamond Stakes [28 February 2015]

Gastrology bloggers dined courtesy of Melbourne Racing Club.

Melbourne Racing Club has proudly partnered with the Melbourne Food and Wine Festival to bring a colourful Asian street food market to their popular Sportingbet Blue Diamond Stakes Day on Saturday February 28, 2015.

Coinciding with Chinese New Year celebrations, the Flavours of Asia Market Festival will be one of the first events on the Melbourne Food and Wine Festival calendar. Offering a range of delicacies from across the continent, cooking demonstrations and live entertainment, the newly created market space will serve as the ultimate relaxation zone for racing enthusiasts and foodies alike.

With a tantalising menu featuring the best cuisine that Melbourne’s Asian food scene has to offer, curators for the day include Hammer & Tong, Hoy Pinoy, Wonderbao, Overdosa, Lankan Tucker, Uncle, Gogi and Eat the Chicken.

Gastrology recently enjoyed a sneaky peek of what will be on offer from Hammer & Tong, Hoy Pinoy and Wonderbao.

We began with a range of grilled skewers by Hoy Pinoy. We enjoyed both the Inihaw Na Manok (BBQ Chicken) and the Inihaw Na Baboy (BBQ pork belly). On the whole, the skewers were sufficiently seasoned and flavoursome and boasted the perfect amount of outer charring, having benefited from just the right amount of time on the grill .

Wonderbao, a Melbourne street kitchen featuring authentic Chinese steamed buns and Taiwanese Gua Baos served beautifully made baos. Our favourite bao was the Pork belly Gua Bao. Featuring the tried and true flavour combination of cucumber, carrots and hoisin sauce, it contained a generous piece of good quality, tender pork belly. The wonderbao offerings really hit the mark!

Hammer & Tong's famous Soft shell crab burger was delicious. The soft shell crab burger's lightly toasted buttery brioche buns were the perfect canvas for the beautifully crispy and juicy soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. With a touch of fresh coriander and a myriad of spices, it was simply superb. 

Our preview dinner concluded on a sweet high with a stunning little ice cream gua bao by Wonderbao. The brioche-like golden fried baos were filled with luscious sesame seed ice cream and topped with crunchy nuts - YUM.

With Melbourne’s weather at its best in late February, the Flavours of Asia Market Festival will kick off the Melbourne Food and Wine Festival in style – quality food in atmospheric alfresco areas and great views of premium sporting and musical entertainment.

What: Sportingbet Blue Diamond Stakes Day – Flavours of Asia Market Festival

When: Saturday 28 February 2015, 12pm – 6pm

Where: Caulfield Racecourse, Gate 22, Station Street, Caulfield

Cost: Adult $20

For more information about Flavours of Asia visit www.mrc.racing.com

Raffa & the Fox

Gastrology bloggers dined courtesy of Raffa & the Fox.

Raffa & the Fox is an exciting addition to Albert Park’s Food Precinct. The menu has loose connections to a Middle Eastern palette which sets it apart from the other restaurants in the area.

Owners Christian (Fox) and Jay Raffaele (Raffa) have a combined total of 30+ years in the industry working in all manner of venues. Together, they opened Raffa & the Fox in July of 2014 with the aim of providing patrons with a relaxed vibe restaurant that served quality food at an affordable price.

Jay’s impressive resume includes stints at Bistro Verdi in Mount Eliza and Woodman Estate on the Mornington Peninsula under the watchful eye of Executive Chef David Sarfaty.

Sweet potato & chickpea falafels w/ maple infused hummus

The Sweet potato & chickpea falafels were beautifully made. Wonderfully crisp and combined with maple infused hummus to provide a delicious salinity and sweetness to the dish. It was a simple dish executed perfectly.

Za’atar calamari w/ pomelo, dried kumato & black olive crumbs

Tender ribbons of lightly battered calamari were enhanced by dried kumato and black olive crumbs. The calamari was perfectly seasoned with Middle Eastern spices.

24 hour coffee lamb w/ carrot puree & black garlic

The lamb was exceedingly tender. When eaten together with the coffee jus and coffee puree, the dish was full of flavour.

Swordfish, Chickpeas, watercress

The quality of the swordfish was exemplary. The flesh was delicate and moist. It was a fresh dish that allowed the natural subtle sweetness of the fish to be enjoyed.

Roasted carrot, olive & sultana salad w/ harissa pomegranate dressing

This seemingly simple salad was not only complex with layers of flavour, it was also perfectly balanced.  The wonderfully cooked carrot matched beautifully with the sweetness of the sultana. The fruity acidity of the pomegranate dressing provided balance. It was a delightful side dish

Deconstructed pineapple and lime cheesecake

Continuing the trend for the evening, the cheesecake was beautiful. Each component on the plate worked well together. The tartness of the lime perfectly counterbalanced the richness of the cheesecake mousse.

Coverture chocolate tart 

Beautifully rich, the chocolate tart was a decadent end to our evening.

What Raffa & the Fox do, they do very well. We adored their take on slick, contemporary cuisine served within a casual environment.

Location: 181 Victoria Ave  Albert Park

Phone: 03 9696 9389

Link: http://raffaandthefox.com.au/

Cuisine: Cocktails, Modern Australian, Wine Bar

Southgate Fiesta at Melbourne Food and Wine Festival [28 February - 1 March 2015]

From 12pm-6pm on Saturday 28 February or Sunday 1 March, Southgate will be serving up $15 tasting platters at some of their fantastic restaurant which includes entry into the boutique wine tasting area on Southgate’s promenade.

Taste your way through a range of boutique Australian wineries as you enjoy live music and entertainment on the banks of the Yarra River. 

The Southgate food and wine Fiesta is part of the opening weekend of the Melbourne Food and Wine Festival, also featuring specially designed tasting platters at Southgate restaurants.

What: Southgate Fiesta at Melbourne Food and Wine Festival

Where: Promenade / Southgate Melbourne

When: Feb 28 & March 1st 2015

Time: 12-6pm

Get more information here.

Our top tasting plate picks...

Red Emperor

Red Emperor will be serving it's "Entrée Platter" of Steamed prawn dumpling, Steamed prawn, coriander & water chestnut roll, fried rice paper prawn roll and spicy salt & pepper calamari.

Read more about Red Emperor here.

Hophaus Bier Bar Grill 

Hophaus presents the "Taste of Hophaus" which features it's delicious Pulled Pork, Sausage Marinated Herring, Corned Salt Beef, Toasted Rye, House Pickle.

Read more about Hophaus here.

Tutto Bene

Iconic Italian restaurant, Tutto Bene will be putting on something special for the sweet tooths out there with a sample of 3 desserts created by Head Chef Nathan Scarfo – including peanut butter semifreddo with caramel popcorn, eton mess with blackcurrant marshmallows and chantilly cream and our new upcoming dessert... so you can discover something new.

Read more about Tutto Bene here.

La Cucina di Sandra

Gastrology bloggers attended the class courtesy of La Cucina di Sandra.

Gastrology recently visited La Cucina Di Sandra in Richmond for a delightful Italian cooking class and meal at Italian chef Sandra’s stunning warehouse home and kitchen facility.

Sandra was born in Italy in Pescara, Abruzzo and developed a passion for Italian food from an early age. Along with a successful corporate career, over the last 20 years Sandra has indulged her passion for regional Italian cooking, spending hours in her Zia's kitchen in Italy, collecting hundreds of recipes from Italian friends and family. 

Since opening La Cucina Di Sandra in August 2014 turning a lifelong dream into a reality, the cooking school has been extremely popular with Melburnians from groups of friends to corporates. 

With rave reviews on social media this is a unique and rewarding Melbourne foodie experience. 

The theme for the night was pasta and began with a delicious Pennette al sugo di salsiccia di Toto. We loved the simplicity of the dish which was highlighted by the quality produce (a theme that runs through all of Sandra’s recipes). 

A seafood entrée of Bianco e nero di Carbonara di Mare (Black and white seafood carbonara) was next. It was a luxurious seafood pasta which featured squid ink for a beautiful depth of flavour and magnificent colour.  

Our main course was a hearty Rigatoni al ragu bianco, con mandorle e cream (Rigatoni with white meat ragu, almonds and cream).  We adored the addition of almonds for texture and the harmony of the flavours. The use of white meat coupled with the natural creaminess of the almonds were further enhanced by the thickened cream and extra virgin olive oil.

The evening ended on a decadent high with a deconstructed cannoli (Cannolo Siciliano un po scomposto). Absolutely scrumptious, the interplay of sweet, sour and texture was exceptional. It was an absolutely beautiful dessert that was equally appealing to the eye. 

We were pleased to receive (as do all attendees) a full set of recipes and extensive tips on how to successfully cook the same delicious dishes at home. 

The class is inspiring and will certainly aid all those looking to explore more of la Cucina Italiana.

Location: 56-62 Lyndhurst St  Richmond

Phone: 0419 503 805

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

Facebook: https://www.facebook.com/lacucinadisandraau

Cost: $90 per person and includes starters, 3 course meal and a full set of recipes and extensive tips 

Cuisine: Italian

Time Out @ Federation Square | White Night 2015

Gastrology bloggers dined courtesy of Time Out.

Melbourne’s favourite city destination Time Out is has come back refreshed, revitalised and a top pick for summer dining.

After closing for a short time, Time Out reopened back in December to reveal a vibrant new fit-out. Located in the heart of Melbourne, the venue boasts wonderful views of the city, the beautiful Southbank skyline and Fed Square’s iconic big screen. 

The expansive menu of international dishes champions fresh Victorian produce, and locally made Victorian craft beer as well as barista-made Code Black Coffee. 

Crispy Chicken Satay Skewers with a warm spicy peanut sauce

The Chicken Satay exceeded our expectations.  The skewers were nicely caramelised and crispy and were flavoured well by the decadently satay sauce.  It was a delicious starter.

Salt & Pepper Calamari

Tender ribbons of battered calamari were served with flavoursome nuoc cham sauce.  The calamari was perfectly seasoned and went beautifully with the sauce which had a great salt-sour-heat balance.

Grilled Salmon

The salmon was perfectly cooked - beautifully seared and pink in the middle. The accompanying salad of spinach, tomato, honey roasted beetroot, pomegranate and freekah was an enlivening mixture that was and brought together with a tangy lime vinaigrette. It was a fresh summer dish which featured a medley of exciting flavours and textures.

Char grilled Black Angus porterhouse steak served with creamy gratin potatoes, green beans and mushroom sauce

The succulent (and very generous piece of) steak was well cooked with the adorning strip of fat providing an additional indulgent burst of flavour. The mushroom sauce added a delightful savouriness to the steak which enlivened the relatively heavy dish.

Baileys Cheesecake

We adored our dessert of Baked Cheesecake flavoured with Baileys and finished with vanilla cream, cocoa and ice cream on the side. The cheesecake was deliciously rich and had just the right hint of baileys.

Time Out continues to be a favourite for Melbourne locals and visitors.  Located in the centre of one of Melbourne’s most iconic tourist destinations and known for all-day dining from an extensive international menu 365 days a year. Any time is the right time to take Time Out in the heart of Melbourne city.

Location: Federation Square, Corner Swanston St & Flinders Sreet, Melbourne

Phone: 03 9671 3855

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

Cuisine: International, Modern Australian, Asian, Breakfast, Craft Beers

Take Time Out and beat the crowds during White Night 2015

For one night only, Melbourne’s favourite all-night spectacular event, White Night is back, and Time Out Fed Square is right in the heart of it, all night long.

Open until 5am, Time Out is the city’s reliable, go-to bar and restaurant. For this special event, Time Out will be open all night, where white nighters can take in the sights of the spectacular illuminations, visual art, exhibitions, music, film, design and performances on show, from the comfort of the newly refurbished venue. Take Time Out and beat the crowds with a craft beer or cocktail in hand, and delicious dishes, such as the Vietnamese pulled pork sliders, or warm Thai chicken salad.

From 7pm to 7am on 21 February 2015, the streets and buildings of Melbourne’s major cultural institutions and venues will be transformed into an eclectic wonderland of over 80+ free events featuring local, national and international artists and works from Australia, France, Greece, Portugal, India and the United Kingdom.

Events visible from Time Out Fed Square include an array of captivating sound and visual works, including:

• Wonderland projections created by The Electric Canvas and Russell Goldsmith on the iconic Flinders Street Station
• The spectacular light-driven structures on show in Vox Lumen: People Into Light at Federation Square
• Toccata- a 12 hour continuous play of the complete Bach organ works delivered by Dr Calvin Bowman at St. Paul’s Cathedral
• Sita’s Garden, where the banks of the Yarra at Birrarung Marr transform into a Little India, complete with a glowing lotus pond and floating stage.

The Hundred-Foot Journey | Recipe: Spicy Superior Gold Hot Smoked Salmon

Gastrology bloggers received the product courtesy of Walt Disney Studios.

Surround yourself with picturesque and elegant views and indulge in a range of cuisines without leaving your home as The Hundred-Foot Journey has just been released on Blu-Ray, DVD and Digital. 

Join Hassan Kadam (Manish Dayal) a culinary sensation with the gastronomic equivalent of perfect pitch, as he and his family leave their home in India to settle in the quaint village of Saint-Antonin-Noble-Val in the south of France. 

Filled with charm, the village is both picturesque and elegant proving to be the ideal place to settle down and open an Indian restaurant - the Maison Mumbai. 

It’s not long until Madame Mallory (Helen Mirren) the chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant gets wind of the Maison Mumbai, located a hundred feet from her own restaurant and escalates an all out war between the two establishments. 

The conflict is subsided when Hassan combines his culinary talent with his passions for French haute cuisine and Madame Mallory’s enchanting sous chef Marguerite (Charlotte Le Bon), instilling Saint-Antonin with the flavours of life that even Madame Mallory cannot ignore. Beginning as culinary rivals, Madame Mallory eventually recognizes Hassan's gift as a chef and takes him under her wing, weaving magic between their two cultures. 

The Hundred-Foot Journey is a delightful escape produced by Steven Spielberg and Oprah Winfrey, destined to bring out the chef and creative spirit in all of us.

Recipe inspired by The Hundred-Foot Journey: Spicy Smoked Salmon

Gastrology bloggers received the salmon courtesy of Superior Gold.

After watching the movie, we were encouraged to do a little experimenting. We drew inspiration from the recipe pictured below from Le Creuset.

Ingredients

1 packet Superior Gold Hot Smoked Salmon, Peppercorn and Garlic Aioli 

1/2 teaspoon chilli powder

1 pinch of cumin

Method

1. Combine the chilli powder and dash of cumin.
2. Coat the Superior Gold Hot Smoked Salmon, Peppercorn (which comes with a sachet of Garlic Aioli which we omitted for the purposes of this recipe) with the chilli and cumin mix.
3. Heat rice bran oil in a not stick pan.
4. Fry/heat the salmon quickly for no more than 1 minute.
5. Enjoy!

Note: For this recipe, 1 packet of Superior Gold Hot Smoked Salmon serves 2 people

Although the salmon is beautiful to eat as is, the addition of chilli and cumin added an interesting spicy kick to the salmon which complemented its smokiness. We served the salmon with a cheesy polenta, organic tomatoes for freshness and a white wine, butter and parsley sauce which tied the elements together. 

It was an incredibly easy thing to cook and was thoroughly enjoyed by our guests.

An evening of world class whisky with The Humble Tumbler @ Black Pearl

Gastrology bloggers attended the event courtesy of The Humble Tumbler.

This week, Gastrology joined Clare Burder and Fred Siggins from The Humble Tumbler - adventures in food and drink at Fitzroy's iconic bar, Black Pearl.

These guys are gearing up for another year of ground breaking whisky education events, and we were pleased to be shown what those sessions are all about. 

It was an evening of world class whisky, incredible cheese, fascinating stories and great conversation at The Attic, Black Pearl's award winning upstairs cocktail bar. We were introduced to the world of whisky, including the Australian & Japanese producers making their mark; getting acquainted with delicious whisky cocktails and given a taste of the awesome program of whisky events that Clare and Fred were planning for 2015. 

The Humble Tumbler whisky courses are the first of its kind in Melbourne: A comprehensive and social approach to whisky, covering tasting, production, history, food pairing and most importantly, how to choose and enjoy the whisky you like. 

Their content is 100% original and brand independent - researched, written & hosted by whisky educator & senior Black Pearl bartender Fred Siggins. The Humble Tumbler has created the whisky program for the new generation of whisky drinkers - free from stereotypes and mythology, but full of the mystery and wonder of this magnificent spirit. 

Their three week whisky course runs on three consecutive Wednesdays at Black Pearl and costs $300 per head. All bookings through the website. Find out more here.

Koba Korean Street Food

Gastrology bloggers dined courtesy of Koba.

Korean-Mexican fusion has taken off in the United States and it seems only a matter of time til it does the same here.

In the meantime, leading the charge is Koba, a unique representation of Korean-Mexican fusion in Melbourne. 

The menu is simple and to the point. You pick your burrito, taco or rice dish and pick your choice of protein and order some sides to share.

The korritos are a whole lot of yum.  Imagine a heap of savoury caramelized kimchi, a mound of sizzling bulgogi, cheese, tomato salsa all topped off with a generous drizzle of mayonnaise (plus more kimchi).

The kimchi fries are wildly popular. Like chilli fries but with an addictive twang, it is a great side dish to share or have on your own.

Koba’s rendition of the bibimbap is another winner. Not quite fusion but certainly hits the spot with crisp fresh vegetables, gochujang (chilli pepper paste) and goes extremely well when paired with their beautiful spicy pork.

Jump on board the Tex-Mex Korean fusion bandwagon at Koba:  fresh and original food in a joyful setting at an affordable price.  

Location: 119 Hardware Street, Melbourne

Phone: 03 9973 8425

Link: http://www.eatkoba.com/

Cuisine: Korean, Asian, Mexican

Paddington Tea: Taste, Smell and Feel

Gastrology bloggers received the product courtesy of Paddington Tea.

Drinking tea is about more than just flavours and leaves. It’s about the ritual of relaxation and comfort, and Sydney-based company Paddington Tea is fusing tea with aromatic products to Australia’s tea drinkers. Launched late last year in Australia, the Paddington Tea range combines 14 flavours of tea with soy candles, bath salts and room sprays to enrich the tea drinking ritual.

We enjoyed the Organic Lemongrass and Ginger tea which combined beautifully to create a harmony of piquant and spiced zing. 100% organic, natural and caffeine free, it can be enjoyed any time of the day.

From the aptly named Quixotic Range, the Lemongrass and Green Tea hand-poured soy candle we received was beautifully aromatic.  We loved that the  products from the Quixotic Range are 100% natural and Australian-made with premium ingredients.

For more information check out http://www.paddingtontea.com.

D'Elephant Thai Cuisine

Gastrology bloggers dined courtesy of D'Elephant.

Gastrology recently shared an evening of Thai delicacies in Chadstone’s latest contemporary Thai restaurant. 

D'elephant Thai Cuisine opened its door in late 2014 and has worked hard to improve their modern yet authentic Thai menu, which boasts fresh ingredients, cooked to order and aims to deliver affordable and quality Thai food to Melbournians.

The menu features all your favourite Thai staples along with other lesser known dishes. 

The Som Tum station delivered fresh Thai papaya salad.

Thai papaya salad

The salad of crispy pork fat, salted duck egg, prawns paired with sticky rice was delicious. All the dazzlingly fresh ingredients blended harmoniously, resulting in a clean and bright dish with a perfect salt-sour-heat balance.

Upper left: Panaeng curry with tender beef

Upper right: Deep fried chicken with cashew nut tossed in chilli jam 

Bottom left: Deep fried barramundi fillet with lemongrass, chilli and garlic

Bottom right: Roast duck red curry

We particularly enjoyed the beef Panaeng curry. The curry was luxurious, thick and exhibited a marvellous aromatic lift and the beef was beautifully tender.

Left: Sago cantaloupe in coconut milk

Right: Mango sticky rice with coconut ice cream

The Mango sticky rice with coconut ice cream concluded our evening on a sweet note. A Thai classic, the dessert was scrumptious with generous slices of fresh mango over gooey sticky rice and creamy coconut ice cream - yum! 

With a focus on classic Thai dishes served in a contemporary manner, D’Elephant is a delicious addition to Chadstone and Malvern East’s food scene.

Location: Chadstone Shopping Centre, 1341 Dandenong Road, Malvern East

Phone: 03 9568 6600

Link: http://www.delephant.com.au/

Cuisine: Thai

Event: Strictly Ballroom [January - May 2015]

Gastrology bloggers attended the event courtesy of Nuffnang.

Baz Luhrmann’s much-loved hit show STRICTLY BALLROOM THE MUSICAL opened in Melbourne at Her Majesty’s Theatre in January 2015.

The production is staged by the original creative team behind the classic 1992 film, including director and co-writer Baz Luhrmann, set and costume designer Catherine Martin, choreographer John “Cha Cha” O’Connell and co-writer Craig Pearce.

Playing the pivotal roles of ‘Scott Hastings’ and ‘Fran’ is Thomas Lacey and Phoebe Panaretos who lead an outstanding Australian cast of 43 including Bob Baines as Les Kendall, Drew Forsythe as Doug Hastings, Natalie Gamsu as Abuela, Robert Grubb as Barry Fife, Fernando Mira as Rico, Heather Mitchell as Shirley Hastings and Mark Owen-Taylor as JJ Silvers.

STRICTLY BALLROOM THE MUSICAL features break-into-song numbers created from original classics from the film, Love is in the Air, Perhaps Perhaps Perhaps, and Time After Time as well as some wonderful new songs by artists such as Eddie Perfect and Sia. 

Get your hands on the Tickets for STRICTLY BALLROOM THE MUSICAL here.

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NL House

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

NL House brings Malaysian street-food culture, and hawker dishes to the heart of Melbourne.

Having benefited from a recent facelift last year, the restaurant is beaming with pride. Speaking to owners Marcel and Aline (who bought NL House in 2008), it is clear that they are passionate about the food that they serve. Everything you eat is made in-house. From the popular 'sambal' condiment that accompanies your nasi lemak to the pandan jelly in your iced cendol. 

The sambals: Traditional (spicy chilli sambal) Kelantan (sweet and sour sambal) Kerabu (shrimp and lime leaf sambal)

These babies take a gruelling 8 hours to make and are some of the tastiest and most authentic we have sampled in Melbourne. Our favourite sambal was the Kerabu, followed closely by the traditional sambal. The kerabu sambal was notable for its complex and fiery flavour which finishes on a citrus note courtesy of the kaffir lime leaves. Every morsel exploded with the briny flavour of the shrimp. Simply delicious! 

In the near future, NL House will be bringing their very popular 'sambal' condiment into local grocery stores. In the meantime, you can buy them from the restaurant at $5 a jar.

Beef Rendang nasi lemak with crispy anchovies, loved it with the kerabu sambal

The beef rendang 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 fluffy coconut rice, crispy anchovies and out-of-this-world kerabu sambal, it was an addictive and comforting dish. 

Their most popular nasi lemak is the one served with their fried chicken and it is easy to understand why. The chicken was delectably crispy and had been nicely caramelised and flavoured well by an array of spices.

Seafood laksa

The seafood laksa was delightful. Derived from a traditional Malacca laksa recipe, the spicy coconut gravy base was complex and aromatic and was served with generous amounts of noodles, bean curd puffs, fish cakes, seafood, bean shoots, and garnished with carrot and spring onions. 

Left: soya bean and grass jelly drink

Right: Iced Cendol

The house made drinks are lovely and include a refreshing soya bean and grass jelly drink as well as an absolutely delicious iced cendol drink. For the uninitiated, the cendol dessert is a coconut milk dessert with pandan flavoured jelly noodles made with beautiful palm sugar. NL House’s rendition of this classic dessert was decadently rich, amply sweet and beautifully made. 

Serving up some of the most authentic nasi lemak in town, NL House presents a refreshing take on Malaysian cuisine whilst remaining true to its origins. With food this good, great service and prices this reasonable, NL House punches above its weight. 

Location: 115 Grattan St  Carlton

Phone: 03 9348 1572

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

Cuisine: Malaysian, Asian, Chinese