Product review: MasFood Ginger All Purpose Paste

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

We recently got our hands on the MasFood Ginger All Purpose Paste which is perfect for cooking ginger chicken, Hainanese chicken rice or just as a general, all purpose ginger paste. 

Masfood has just been imported by Oriental Merchant (Australia's largest Asian food importer). 

There are about 12 products lines which comprise mostly of ready to cook pastes and we are really excited to try many more of them!

The packet provides easy, step by step instructions on how to prepare the specific recipes. We decided to make ginger chicken and it could not have been easier!

Ingredients

500g chicken thighs
1 sachet of MasFood Ginger All Purpose Paste

Steps - Chicken

1. Stir-fry the MasFood Ginger All Purpose Paste with a small amount of water. 
2. Then add in 500g of chicken thighs and stir-fry until cooked. 

We loved how easy and delicious the ginger chicken was to cook and will definitely be cooking this again for a quick and easy mid week dinner. We were really impressed by the quality of this MasFood product and are looking forward to testing out the other products in the range!

Product review: Chilliz Dry Curry (Rendang Paste) 200g

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

Rendang is a spicy meat dish. Unlike many Malaysian dishes that involve a rempah (spice paste), this one is not caramelised but is used as a marinade and then simmered until the meat is tender and gravy reduced. 

Hearty, delicious and full of flavour, this dish is perfect for sharing and is eaten with steamed rice, ketupat (a compressed rice cake) or lemang (glutinous rice cooked in bamboo tubes), accompanied with vegetable side dishes.

Rendang is rich in spices and can be difficult to make, which is where this handy paste comes in. The rendang paste includes ingredients such as onion, Galangal, Lemon Grass, Chilli, Sugar, Garlic, Salt, Ginger, Tamarind, Turmeric Leaves and Kaffir Lime Leaves so all the hard work is done. Using this recipe paste, your rendang can be ready in 25 minutes and serves 6 person.

What you need:

1kg oyster blade of beef (cubed)

1 packet Chilliz Dry Curry (Rendang Paste) 200g (available from Exotic Groceries) 

400 ml coconut milk

Cooking Instructions:

1. Add the beef to the Paste Mix.
2. Pour in the coconut milk and allow to simmer on medium heat until meat is tender and sauce is thickened for a minimum of 25 minutes.
3. Enjoy!

The paste makes a lovely rendang as the meat absorbs all the spices and becomes beautifully tender. Because of the numerous spices, the rendang is has a complex and absolutely moreish taste.

Melbourne's Chocoholic Tours

Receive 10% off your first tour! Just quote BLOG2015 when booking!
Gastrology bloggers went on the Bittersweet Chocolate Delights tour courtesy of Chocoholic Tours.

Chocoholic Tours and its team of Chocolate Experts have been exploring the laneways and arcades of the Melbourne CBD for the past 20 years, discovering the best places to indulge that chocolate craving in the city’s many laneways and boutique arcades.

The boutique Chocoholic Tours run daily tours, seven days a week, stopping at up to six chocolate cafes for tastings and samples of their sweet wares.  

On these tailored and themed quirky intimate tours around Melbourne’s hidden laneways and arcades- chocoholics can meet the makers behind the chocolate havens of Melbourne, take advantage of Chocoholic Tours’ special offers and discover flavours and styles of chocolate they never even knew existed – and of course indulge in tasting Melbourne’s best chocolate product on offer.

Gastrology recently went along on the Bittersweet Chocolate Delights tour which caters for those who crave the bittersweet cacao bean bite…

First stop: Cacao Lab

Cacao Lab is passionate about making fine crafted chocolates, macarons, éclairs and pastries.

Led by acclaimed pastry chefs Laurent Meric and Tim Clark the café boasts an exquisite and extravagant sweet creations are hand crafted in our Melbourne kitchen by skilfully balancing flavours and textures into fine works of art.

We enjoyed the chocolates we sampled and in particular the decadent dark chocolate chilli hot chocolate.

Second stop: Alison Nelson's Chocolate Bar NYC

Alison Nelson's first Australian store offers cacao goodness in a modern vintage setting with a touch of NYC style. Chocolate truffles, signature cakes, brownies and bonbons are complemented by a theatrical view of chocolate making in the bar area. 

We enjoyed sampling their red velvet brownie which is a lighter fluffier take on the traditional.

Third stop: Koko Black

Koko Black is one of our favourite chocolate haunts in Melbourne. We were pleased to visit the store where it all started in Royal Arcade. 

Since their first Koko Black salon opened in December 2003 it has turned into a local Melbourne enterprise proudly employing over 350 people.

Fourth stop: Haighs Chocolate

Haighs store is an inviting place where you’ll find that chocolate tasting, gift wrapping and personalised attention is all part of the service.

We enjoyed a selection of their milk pastilles, dark chocolate pastilles and artisan chocolate. 

Fifth stop: Gânache Chocolate Lounge

Our final stop was Gânache Chocolate Lounge. Located in the heart of Melbourne's CBD, on fashionable Collins Street, Ganache displays mouth-watering selections (all delivered daily), together with coffees, hot chocolates and light lunches.

We enjoyed their delicious hazelnut fan slice over a cup of coffee. The slice comprised of hazelnut sponge with whole roasted hazelnuts, covered in a layer of hazelnut praline and Paillete feuilletine, then a layer of soft milk chocolate mousse. Glazed with a milk chocolate glaze and decorated with milk chocolate curls and freshly roasted hazelnuts, it was a sight to behold.

What: A range of themed chocolate tour experiences. There is something for every type of chocoholic: if you like both milk and dark chocolate, try The Melbourne’s Chocolate Wonderland Tour, which takes in six different Chocolate cafes, including Haigh’s Chocolate; the Chocolate Lovers Tour is strictly milk chocolate; while the Bittersweet Chocolate Delights tour caters for those who crave the bittersweet cacao bean bite. 

Costs: $49.00 per person

Inclusions: Every person on a Chocoholic Tour is given a bottle of water, an “I’m A Chocoholic” badge, a map of the tour and a tasting bag for the chocolate goodies picked up along the way.  Each tour ends off with a decadent afternoon tea (more chocolate, if you can handle it) plus a coffee.

To check out the range of Chocoholic Tours available, visit their website: www.chocoholictours.com.au

Chefs Dinner @ Burma Lane

Gastrology bloggers dined courtesy of Burma Lane.

Gastrology recently indulged in a delicious 8 course banquet at Burma Lane where we were taken on an exciting journey full of new aromas, flavours and exotic ingredients by Executive Chef John McLeay and Head Chef Johan van der Walle.

The venue represents Burma in an eclectic style. The ceilings are adorned with Burmese birdcages and western chandeliers representing the meeting of East and West and the dining room features Burma’s many faces, and that of their elected leader, Aung San Suu Kyi. 

The main influences in Burmese cuisine are Chinese, Indian and Thai due to Burma’s bordering neighbours. This has been combined with western influences through colonisation and trade and further diversity added by a myriad of ethnic minorities with unique ingredients and an incredible range of flavours.

Each dish showcased an amalgamation of those flavours - all so familiar yet so different. It was certainly a great introduction to Burmese cuisine.

Lentil and roselle leaf soup

Our dinner began with a delicate and fragrant broth of lentil and roselle leaf.

Scallops with turmeric cauliflower and Kachin tomato relish

The scallop dish was complex but well balanced.  The scallops were perfectly seared and bursting with natural sweetness, further enhanced by the subtle coconut creaminess of the turmeric cauliflower.  The fruity acidity of Kachin tomato relish introduced further layers of complexity.  It was a wonderful dish.

Cured salmon with pickled lime, chilli oil, balachong and sesame

The thick slices of cured salmon were served with pickled lime, chilli oil, balachong and sesame. A modern dish which utilised traditional Burmese ingredients, this dish was notable for the high quality textural fish slices and the interplay between salinity, heat from the chilli oil and acidity courtesy of the pickled lime. It was a simple but moreish dish.

Rakhine style banana flower kale and peanut salad

The Rakhine style banana flower salad of sweet crunchy roasted peanuts garnished with crispy shallots had an intriguing combination of flavours. All the dazzlingly fresh ingredients blended harmoniously, resulting in a clean and bright dish which was thoroughly enjoyable.

Prawns with smoked eggplant, egg and green onion

The eggplant was thoroughly enjoyable. It was a well-conceived dish that took full advantage of the eggplant’s supple flesh. The morsels of smoky eggplant were coated with egg and green onion and went beautifully with the perfectly cooked prawns.

Kachin chicken curry with kipfler and banana trunk

Pork slow-cooked with shredded green-mango, tamarind and shrimp paste

The pork slow-cooked with shredded green-mango, tamarind and shrimp paste was our favourite dish of the night. The dish was enjoyable for its robust and fragrant tamarind and shrimp paste. Together with steamed rice, it was a comforting, addictive dish. 

Coconut water tapioca custard, mango sorbet and sesame praline

Our dinner ended on a deliciously sweet note with coconut water tapioca custard, mango sorbet and sesame praline. Bold in flavour, the mellow tapioca custard concoction, together with the crumbly sesame praline matched the vivid mango sorbet to produce a balanced and delectable dessert. 

Burma Lane presents a contemporary Australian take on the best of Burma, doing justice to the rich and varied tapestry that makes up this interesting and delicious cuisine.

Location: 118 Little Collins St  Melbourne

Phone: 03 9615 8500

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

Cuisine: Asian, Burmese

Chow City Media Launch

Gastrology bloggers dined courtesy of Chow City.

Chow City is the hottest addition to Melbourne’s Pan-Asian dining scene. Offering a playful approach to dining, Chow City owner, Thu Fampidi, draws on her Vietnamese heritage and love of Vietnamese cuisine in creating the venue.

The kitchen is led by Kim-Maree Moore (formerly of Seamstress and Robbie Steins) and her sous chef, Olivia Badaracco. Together, they bring a wealth of experience in Asian cuisine to the kitchen, placing the focus on fresh and authentic dishes, which are at the same time unapologetically modern and unapologetically traditionalist.

The restaurant presents a vibrant menu of Vietnamese, Japanese, Thai and Malaysian plates, which feature a creative blend of authentic, traditional family-inspired dishes and modern street food. Small plates, like the Tom Sum and Thai Larb Moo (pork mince with lettuce cups) lead on to medium shared plates (although Chow City does not care if you share) including local Mt Martha mussels, Thit Kho Tau and Kim’s signature Crying Tiger.

The focus on stellar ingredients is clear with use of high quality, seasonal products from local, smaller farmers. 

Chow City’s beverage offering is delightful with interesting fusion-style cocktails featuring ingredients such as kaffir lime leaf, coriander, plum wine and rhubarb bitters. Local brews sit comfortably alongside imported Asian beers in a skilful blending of Asian and Melbourne dining cultures.

Low and slow, sticky plum lamb ribs, prickly ash rub & nam jim

The sticky plum lamb ribs were expertly prepared - juicy and succulent from having been slow cooked for over 12 hours. The outstanding ribs were slathered with a flavoursome sticky plum and served with delicious prickly ash rub & nam jim.

Blue eye ceviche, young coconut, nuoc cham, finger lime, radish, micro herbs, chilli oil, purple radish shoot.

The thick slices of very fresh blue eye were served with young coconut, nuoc cham, finger lime, radish, micro herbs, chilli oil, purple radish shoot. The dish was notable for the quality of the fish and the interplay between salinity, sweetness, heat and acidity. It was a simple but well executed dish.

Cauliflower, tofu, soy bean pods, mapo san choy bao herbs and crushed cashew crumble

This vegetarian delight was beautifully simple and delicious. Assembled similarly to any san choi bao, a lettuce cup is used as a “base” and then layered with the cauliflower, tofu and soy bean mix.

Slow roasted Kurabuta pork belly, Petite citrus and green mango, shallot and vietnamese mint

The slow roasted Kurabuta pork belly was another crowd favourite. Each pork belly slice had been succulently roasted to retain a porky juiciness, thereby achieving a healthy layer of melt-in-the-mouth fat in the process. The feature item was the crackling which possessed the ultimate crunch and acted as an ideal seasoning for the pork meat.

Beef Tataki Rare seared eye fillet, shredded daikon, ginger, heirloom tomato, radish, micro herbs tataki

The Beef Tataki was our favourite dish of the night. Displaying technique, elegance and skilful restraint, the tataki was both beautifully presented and absolutely delicious. The melt in your mouth slices of beef combined the best of both worlds (partially cooked, partially raw). A light searing ensured that each slice was lined with a thin crisp layer packed with caramelised beef flavour. It was a wonderful mélange of flavours and textures.

Lemongrass, ginger, red chilli coconut curry, snake beans, pumpkin, holy basil and kaffir lime with crispy duck

The perfectly seasoned curry possessed the customary punchy flavours exhibited by South East Asian curries and was a great match for the beautifully cooked duck. We loved the inclusion of sweet pumpkin and textural snake beans.

Chow City presents a journey of flavours: from light to rich, sweet to sour; inspired by ingredients, people, experiences, conversations and a visual environment, all with a very charming hidden sense of humour. 

Location: 287 Exhibition Street, Melbourne

Phone: 03 9663 7898

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

Cuisine: Asian, Bar, Malaysian, Thai, Vietnamese, Japanese

Top 7 treats to get this Easter!

Easter is just around the corner. Here’s a list of our top 7 must-have treats for the festive season.

1. Go retro with T Cavallaro & Sons marzipan Pascal Lambs

For centuries, Sicilians have been giving gifts of Easter lambs. 

Because of its historical and religious significance, Tony (owner of T Cavallaro & Sons) tells us this is one of the most rewarding things they make. Making the lambs reminds him of the days when he would watch his father produce these works of art. 

The moulds were brought to Australia by Tony’s father in around 1941 and would have been used by him since the 1900s.  Dusted lightly with cornflour, the moulds are then filled with marzipan. The larger ones are then filled with a layer of Madeira sponge which is placed just under a fruit mince of sultanas, cherries, orange peel and almond which adorns a third layer within the lambs.

The lambs are then covered with a butter cream to resemble the wool.

What: Pascal Lambs (sizes rangefrom 50 gms to 3 kgs)

Where: T. Cavallaro & Sons is at 98 Hopkins Street, Footscray. 

Price: Varies depending on size

How: Call 9687 4638 to ask for availability or to place an order. 

Read more about T Cavallaro & Sons here.

2. Go mod-Oz with Cafe Vue / Burnham Bakery hot cross buns

Cafe Vue offers two delicious varieties of hot cross buns this season: Spelt and Cranberry and Chocolate

The Spelt and Cranberry hot cross buns are absolutely delicious. Made from spelt wholemeal flour from Powlett Hill Mill with a selection of sweet dried fruits thrown into the mix, the buns have a lovely hint of mixed spice, ginger and orange. Full of fruit yet, retaining a fluffy and soft texture, these hot cross buns are divine. 

For the chocolate lovers, Cafe Vue’s chocolate hot cross buns are an indulgent mix of orange puree, ginger a hint of mixed spice, and smooth chocolate chips. Threading the delicate balance between bun and cake, these hot cross buns certainly satisfy.

What: Hot cross buns (spelt or chocolate)

Where: Order online or purchase at any Cafe Vue location and Burnham Bakery:

• Cafe Vue 430 Little Colllins Street, Melbourne
• Café Vue 401 St Kilda Road
• Café Vue at Heide 7 Templestowe Road Bulleen
• Burnham Bakery, Sherbrooke Rd, Sherbrooke

Price: One for $3.50 or 6 for $18

How: Order online here

3. Artistic Chocolate treats @ T By LuxBite 

Bernard and Yen have recently opened up a new concept in the CBD, T By Luxbite. It is Luxbite’s new confectionery concept: a store dedicated entirely to the wonder that is the tart. Their speciality tarts and macarons push the boundaries in the most miraculous manner!

What: Various chocolate and other dessert creations

Where: T By LuxBite, 517 Flinders Lane, Melbourne

4. Bean to bar chocolate

Bright Chocolate are a small batch chocolate maker located in Bright NE Victoria. They use only premium single origin cacao and sugar to produce their range of bean to bar chocolate and have been awarded three gold, silver and bronze in the 2015 Melbourne Fine Food Awards, along with three silver medals at the 2015 Sydney Royal Fine Food Awards.

We absolutely loved the chocolate bars we sampled (pictured above)!

The single origin bars were each particularly unique. The Madagascar 72% Single Origin Chocolate possessed summary floral notes with a citrus undertone. On the other hand the Ecuador 72% Cacao Single Origin Chocolate boasted a heart-warming cinnamon, honey and vanilla flavour.

The Dominican Republic 70% Cacao Single Origin Chocolate was an enchanting chocolate which displayed earthy notes of tobacco and coffee, with a hint of cherry. The Trinidad 68% Single Origin Chocolate was our favourite chocolate. Beautifully balanced in flavour, it tasted of fresh spice, tropical fruits and had luscious caramel undertones.

Last but certainly not least the Bright Blend the 44% milk chocolate was a crowd pleaser - smooth, creamy but with half as much sugar as most milk chocolate!

Fnd out more at www.brightchocolate.com.au. 

5. Spread some cinnamon love with Box of Scrolls

Box of Scrolls have perfected the art of the humble cinnamon scroll. Turning moist, light dough made into fresh, aromatic cinnamon scrolls infused with the perfect cinnamon and filling, it is no wonder Box of Scrolls already have a cult following. 

Their Nutella & Banana scroll is perfect for indulging in the Easter festivities. The Nutella & Banana Scrolls are decadent and possess a melt-in-your-mouth quality that is just heavenly. The slightly savoury buttery flavour of the scroll cuts the rich taste of the Nutella and banana, resulting in a dessert that is not only incredibly indulgent, but very well balanced. 

What: Cinnamon scrolls and various variety scrolls
Where: Scrolls can be quickly delivered to most cities around Australia.

Price: Varies. Check our their site for more details - http://www.boxofscrolls.com.au/

6. Classics with a twist

Brumby’s Bakery is baking a delicious variety of Hot Cross Buns this Easter:

• hot Cross Bun with Nutella;
• hot Cross Bun with Salted Caramel; and 
• traditional Hot Cross Bun

Our favourite are the tasty Hot Cross Buns which are filled with generous amounts of Nutella -a twist on the good old fashioned Hot Cross Bun.

7. Cadbury Easter Chocolates - something the whole family will love

For something that both the kids and adults will love, Cadbury's Easter chocolate range will be a sure hit. 

Share the joy and do a social media post: #CadburyEaster2015 #ShareTheJoy

The Noble Experiment

Gastrology bloggers dined courtesy of The Noble Experiment.

The Noble Experiment presents an exciting departure from the mainstream by serving exciting cuisine influenced by Head Chef Cameron Bell’s haunts across North America and Europe.

Bell’s Michelin starred background brings a finesse and understanding of flavour combinations. His unique culinary signature has been instrumental in shaping the culture of The Noble Experiment, and his developed style is embedded in the heart and soul of every dish. Melding influences from across the US, France and the UK, the complex culinary enigma constructed by Bell leaves patrons with an unforgettable experience. 

The venue boasts a wonderfully relaxed vibe. The dining room is comfortably vast with a bar at its far end equipped with mixologists ready to serve you a delicious cocktail or some fine aged whiskeys and champagnes.

In line with its social setting, the menu items are primarily designed for sharing, from snacks to share plates, chefs menu to large format feasts.

12 hour lamb steamed bun 

The lamb buns were an absolute winner. The fluffy, moist and slightly sweet buns were filled with an addictive medley of red miso and peanuts. Sitting alongside this was the wonderful 12 hour slow roasted lamb. Having truly mastered the art roasting, the lamb had been succulently roasted and was tender, juicy and packed with flavour.

Burrata

This cheese sensation demonstrated that unforgettable dishes can sometimes be very simple. In this instance, a ball of unadulterated burrata simply paired with chargrilled bread and a fresh and slightly tart “green sauce”. When the outer solid mozzarella shell was cut, we loved how the creamy interior of soft, stringy curd and fresh cream revealed itself. The sumptuously rich yet sensibly balanced flavours were sensational.

Crispy brussel sprouts, coconut, lime, caramel

This was a well-conceived dish that would easily melt away any aversion to brussel sprouts. The wonderful morsels of coconut encrusted sprouts were wonderfully crisp and beautifully caramelised to develop a toffee-like outer shell.  Although vegetarian dishes are often easily dismissed, this particular gem is one that commands respect. More than a side dish, it was a jaw-dropping highlight of our evening. 

Lamb breast, green papaya, peanuts, spring onions

The lamb breast was tender and delicious falling away at the weight of our spoons. The salad was the perfect accompaniment. Fresh, vibrant and crisp, the salad provided acidity and texture. It was a magnificent dish.

Beef short rib, burnt onion, coffee

The beef short rib continued the trend of stunning dishes that preceded it. It was a memorable dish combining flawless texture with equally superlative flavours and was particularly noteworthy for its fragrant and complex beefy flavours and slight smokiness.

From left: Beetroot parfait, green peppercorn, sorrel; Maple custard rhubarb, shortbread, bacon

Both desserts were wonderfully executed. Each, a welcome departure from the mundane and each, offered its own unique characteristics. It was an exemplary display of Bell’s versatility.

The most exciting and memorable dining experiences tend to revolve around bold and innovative flavour combinations that seize the attention of diners from start to finish. This successful "experiment" manages to do just that. 

Location: 284 Smith Street, Collingwood
Phone: 03 9416 0058
Link: http://www.thenobleexperiment.com.au/
Cuisine: Bar, International, Modern

Greek-Cretan banquet @ Zimari

Gastrology bloggers dined courtesy of Zimari.

Zimari offers a diverse culinary trip for those wanting to explore Greek - Cretan cuisine in Melbourne. The menu takes you through an array of the island’s traditional cuisine using time honoured techniques and flavours.

Zimari opened its doors last November and is owned by Yiannis Malindretos and his partner Melanie Raman, and is already (not surprisingly!), a neighbourhood favourite.

Warm garlic pita bread with oregano and olive oil, served with smoked eggplant dip, tzatziki, caviar roe dip and beetroot dip.

Our feast began with warm pita bread served with an interesting caviar roe dip; smoked eggplant dip , beetroot dip and tzatziki. These dips of bold and vibrant flavour combinations were each well formulated and delicious. 

Dakakia 

Cretan bruschetta with mizithra cheese and crushed tomato

The dakakia was a cracker. Made from crisp bread topped with chopped tomatoes, crumbled mizithra cheese and dried herbs and drizzled with olive oil and sprinkled with salt and pepper, the dakakia was a perfectly light appetiser.

Ouzo prawns sautéed prawns in garlic, lemon, ouzo and avocado

The dish of Ouzo prawns were our favourite dish of the night. The prawns were very fresh and the garlic, lemon and ouzo provided punchy fragrant flavours while the avocado imparted a luxurious and rich touch.

From left: Spanakoptia – homemade pastry filled with spinach and mizithra cheese; Greek salad - lettuce, tomato, cucumber, pepper, onion, feta and olives

Spiced pulled pork, chickpeas coleslaw

The spiced pulled pork boasted a lovely and unique flavour. It was beautifully tender, courtesy of being slow cooked and was accompanied by a wonderfully fresh chickpeas coleslaw.

Beef cooked in red wine with pumpkin mash

Baked lamb - lamb marinated in orange juice and wine, served with oven potatoes

The outstanding baked lamb was expertly prepared. The lamb meat was incredibly tender and full of flavour. The perfectly baked oven potatoes were a more than willing canvas for the decadent flavours which we found both complex and interesting.

Sikalaki gliko (greek fig spoon sweet) and Portokalopita (orange and syrup cake with filo and yogurt)

Zimari’s rendition of the classic portokalopita was superb - crispy, syrupy, custardy and paired with sikalaki gliko enveloped in thick, creamy Greek yoghurt. It was a refreshingly zesty dessert that was made even better when paired with a couple of shots of Mastic Skinos.

Zimari pleases with simple foods, meticulously prepared with love. 

Location: 268 High Street, Windsor

Phone: 03 9529 7894

Link: Facebook 

Cuisine: Greek, Breakfast, Bar & Grill

Recipe: BBQ Murray Valley Pork Half Loin

Gastrology bloggers tried the Pork Half Loin courtesy of MVP.

With Easter just around the corner, here's a really simple recipe that is perfect for hosting an Easter BBQ on and you want to throw something a little different into the mix!

Ingredients

1 kg Murray Valley Pork Half Loin, boneless & rindless

1 tablespoon olive oil

Southern Spice rub (we used the Jamie Oliver one)

Pinch of salt

Method

Dry the pork with paper towels.

Rub and massage liberal amounts of olive oil, salt and Spice rub into the skin.

Sprinkle salt all over the surface of the skin.

Wrap the pork in foil

Chuck it on the barbie for 40 minutes

Unwrap and finish it off on the grill, allowing it to cook over the coals for 1 minute each side.

Serve!

It's a seriously simple little dish that the whole family will love. 

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

Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Topside mole here, Murray Valley Pork's Half Netted Shoulder Roast here or Murray Valley Pork Belly here .

Toorak Park development & Café culture in Armadale

Gastrology bloggers explored Armadale courtesy of Toorak Park.

There’s a new property development set to enter Armadale, Toorak Park.

Located at 590 Orrong Road Armadale, beside Toorak Park and next to historic Beatty Avenue and Toorak Railway Station, the 2.5 hectare site will be transformed into a luxury residential precinct of four leafy quarters, comprising 448 luxury apartments and 18 townhouses.

Lend Lease has worked in close partnership with architects Denton Corker Marshall, interior designers Carr Design Group and landscape designers Tract to create a vibrant new neighbourhood that celebrates and adds to the charm of Armadale’s expansive and green streetscape. 

A third of the project will be transformed into open space, featuring communal gardens and direct access to Toorak railway station through a publicly accessible tree-lined boulevard.

Interested buyers can register their interest now by contacting Mark Daymon on 1300 133 015 or online at www.toorakpark.com.au.

The display suite will be open from Saturday, 28 March 2015. Works have commenced on site and the project is due for completion in late 2018.

Apartment size range:

•           One bedroom apartments range in size from 55sqm  to 88sqm

•           Two bedroom apartments range in size from 75 to 107 sqm

•           Three bedroom apartments range in size from 115 to 148 sqm

Armadale's Thriving Cafe Scene

Aside from the superbly crafted designer features of the development, one of the biggest assets of Toorak Park is its location. 

Armadale has everything from elegant restaurants and weekend cafés to recognised brand shopping and specialist designer boutiques and retailers. Last weekend, we explored Armadale’s thriving café culture... 

8 Days Cafe

Location:1184 High St  Armadale

Phone: 03 9500 9711

Link: http://www.8dayscafe.com.au/

8 Days delivers beautiful coffee and delicious food. We loved their fresh breakfast offering.

Their coffee is made from the finest specialty coffees from around the world and the cafe takes pride in implementing best extraction techniques to provide a truly enjoyable coffee experience.

 “Gym junkie” - smoked salmon, sautéed spinach, avocado, poached eggs

Two perfectly poached eggs were succulently seasoned with savoury smoked salmon and accompanied by luxurious avocado and sautéed spinach. In all, this dish was a respectable assembly of breakfast essentials.

12 hour lamb Panini

The 12 hour lamb Panini was a winner. The lamb was beautifully tender and the tomatoes brought a lovely freshness to the Panini. We loved the generous spread of hummus which brought all the elements together in perfect harmony.


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Forest Green
Location:1264 High St  Armadale

Phone: 03 9509 2325

Link: http://forestgreen.com.au/

Chefs Patrick Craig and Jon Nolan have a fresh, nature inspired space in Armadale, Forest Green.

Offering a seasonal menu which sources the best Victorian organic produce and ingredients the cafe focuses on traditional and contemporary café cuisine.


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Le Petit Prince

Location: 1A Mercer Rd Armadale

Phone: 03 9824 6404

Link: http://www.lpparmadale.com.au/

A thriving café located off High Street, Le Petit Prince is a dreamy café which is packed to the brim on weekends.

Their menu features exciting breakfast favourites with a twist. A current breakfast favourite is the brekkie egg & pork roll which features Western Plains pork loin, marbled eggs, Asian herbs, kimchi yoghurt and a special Prince ketchup.


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Coin Laundry
Location: 61 Armadale Street, Armadale
Phone: 03 9500 1888
Link: http://www.coinlaundrycafe.com.au/

Coin Laundry's name pays homage to the good old days of self-service laundries, where people met (and even fell in love) and life was a little simpler. The café has a casual and contemporary interior, dominated by rustic-looking wooden furnishings and light surfaces.

We enjoyed our lunch which was filled with beautiful food that was fresh, delicious and prepared with obvious love and attention. Coin Laundry delights with delicious, honest food, delightful staff and a modern, chic ambience. We truly enjoyed our brunch and cannot wait to return.
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Woodstock Espresso Bar

Location:1150 High St  Armadale

Phone: 03 9500 1483

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

Boasting a great atmosphere Woodstock Espresso Bar strives to serve fresh, innovative and healthy food courtesy of head chef and owner, David Vieira’s extensive experience in 5 star hotels all over New Zealand.  

The menu has touches of Spanish and Italian which pays homage to David’s lineage. The café also specialises in fair trade coffee that is produced in-house.

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Gardiner and Field
Location: 43 Union St  Armadale
Phone: 03 9078 1125
Link: http://www.gardinerandfield.com/

If hipster cafés are your thing, no one does it better in Armadale then Gardiner and Field. 

A quaint little café from the outside with an electric vibe on the inside, the coffee was a definite stand out during our visit.

Our coffees were well made, with a brightness courtesy of the top shelf foundation espresso.  Each came with the requisite rosetta in the milk foam.


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Cooper and Milla's
Location: 1094 High St  Armadale
Phone: 03 9500 8127
Link: http://www.coopermillas.com.au/

Cooper and Milla’s draws you in with its spectacular display of treats. 

Perfect for dining in or taking away, these guys are best known for their signature salads and sweet baked goods (all made in-house).


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The Tasting Table Wine Shop
Location: 1219 High Street, Armadale
Phone: 03 9822 6754
Link: http://www.thetasting-table.com.au/

If you’re looking to wine down (literally), Armadale houses an exciting range of wine bars. The Tasting Table Wine Shop is more than your neighbourhood bottle shop. It is a wine bar that sources and sells some of the best local and imported wines that you won’t find elsewhere.

What’s more, you’re allowed to try before you buy as patrons are invited to sample before buying. The Tasting Table Wine Shop practices a try-before-you-buy model, inviting customers to sample their wares before committing to a whole bottle. 


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Armadale’s celebrated landscape of open space, beautiful gardens and impressive streets and homes makes it a fantastic location where residents can enjoy the local amenities, transport or proximity to the city. We enjoyed spending the day in this leafy inner-city suburb where people live in the heart of a vibrant community whilst enjoying a relaxed suburban lifestyle.  

Masak Ku

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

Meaning “my cooking”, “Masak Ku” is wonderfully Malaysian. Showcasing the melting pot of cuisines and culture that is Malaysia, Masak Ku serves a cosmopolitan of delicious food that has predominantly Malay, Chinese and Indian influences.

The menu encourages sharing with friends and family (the Malaysian way!) with an array of dishes that range from small portioned plates to larger mains. We absolutely adored all the dished we sampled.

Soft shell crab salad

Our meal 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. 

Chicken 55 - Succulent morsels of marinated chicken flash-fried and wok-tossed in a chilli spice mix with garlic

Malaysian chicken satay

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

Sambal Fish Char-grilled in Banana Leaf

The Sambal Fish Char-grilled in Banana Leaf was a modern interpretation of a favourite hawker dish.  Beautifully smoky, the deboned whole trout was stuffed and smothered with a beautiful belachan based sambal paste and wrapped in a banana leaf parcel then chargrilled. It had the perfect level of heat and was cooked very well.

Kelantan Chicken

Chicken Maryland marinated in a tamarind, turmeric and coconut milk mix then chargrilled. Served with a sauce reduction

Fried Duck

The fried duck was another crowd pleaser. Deboned and braised in master stock, the duck had then been lightly floured and flash-fried. Of particular note was the tender duck’s velvety texture and crisp skin.

Lamb Pepper Curry

The lamb pepper curry was decadent. The melt in your mouth morsels of lamb were full of flavour. The full-bodied, pungent rendang gravy had been cooked with a fragrant selection of spices, coconut cream and boasted lovely notes of crushed black peppercorns. 

Purple Rice Pudding with Coconut Milk

The desserts at Masak Ku were outstanding.

Mango Sago Pudding

The Mango Sago Pudding was scrumptious with beautiful mango flavours infused into the sago and topped with pomelo, lime zest and dried mango and drizzled with creamy coconut milk - yum! 

Mango Jubilee

Visually attractive, the mango jubilee was a delight. We enjoyed the fresh mango served with two creamy scoops of house-made mango ice cream. It was refreshingly light, well balanced and cleverly constructed.  

Durian ice cream

The durian ice cream (strictly for Durian lovers ONLY), was a stand out. The decadent durian ice cream was a welcome departure from the usually weak flavours and instead was vibrant, creamy and absolutely moreish.

Masak Ku presents an elegant and skilfully restrained take on Malaysian cuisine whilst remaining true to its origins. 

Location: 732 Burke Road, Camberwell

Phone: 03 9882 3812

Cuisine: Asian, Malaysian

Church St Enoteca

Gastrology bloggers dined courtesy of Church St Enoteca.

Located in Richmond, Church St Enoteca is a restaurant with a proud reputation forged over years of operation. Consistently enjoying success, Church St Enoteca is widely regarded as one of the finest Italian restaurants in Melbourne. It is an “institution” in every sense of the word and a true colossus of the Melbourne fine dining scene.

Recent addition, Executive Chef Thiago Miranda, leads a dedicated kitchen team whose mission is to provide high quality Modern Italian cuisine using the finest locally sourced produce.

Brazilian-born Thiago came to Australia at age 17 and started working in a Melbourne kitchen where he found his calling. Thiago’s impressive resume includes stints at Eureka 89 under the guidance of Melissa Biczo and a 2 year role as head chef of Mr Mason.

The dining room is warm and inviting and is adorned with original vintage posters and wooden floorboards dating back to when it was a metal works factory. The moody colour scheme and lighting create an ambience of subdued elegance, accented by Art Deco lamps which create an ideal atmosphere for a memorable experience.

The appreciably higher waiter to patron ratio ensured that each table is diligently attended to and the waiters themselves are each highly personable and knowledgeable.

From left: Zucchini flower, herbed goats cheese, tomato fonduta; Ham hock croquetta, horseradish

We began our Church St Enoteca culinary journey with some stuzzichini.

Each item was cooked beautifully. The scallops were desirably fresh. The batter encasing the zucchini flower was ethereally light and very crisp with a stuffing which was rich and flavoursome while the croquette was bursting with flavour. 

 From left: School whiting, chilli & chervil mousse, prosciutto; Scallop in the half shell, fennel cream, garlic crumb

Of particular note was the whiting which had been miraculously completely deboned but remained otherwise intact. We enjoyed its crisp exterior and light yet flavoursome stuffing of chilli and chervil mousse. 

Rabbit loin, cos, pancetta, parsnip, walnut

A myriad of well-balanced flavours enveloped the rabbit meat which was well cooked, juicy and tender. It was a rich and complex dish that worked superbly.

Moreton bay bug tortelloni, crayfish brodo, dill

Aylesbury duck breast, duck leg pithivier, white onion, rainbow chard

The slices of duck breast were cooked to a rarely found perfection allowing the naturally rich flavour of the duck to shine through. The accompanying pithivier was absolutely delectable. It was a simple duck leg puff pastry pie of an older age but a component which was a highlight of the dish. The sweet and sticky jus provided the crowning element to this luxurious dish. 

Berkshire pork belly, smoked pork tenderloin, cauliflower, raisins

The centrepiece course of pork belly continued the trend of stunning dishes that preceded it. The pork was moist on the underside and topped with a perfect crust of crispy crackling that was accentuated by the accompanying jus. The meat was lean and tender - a far cry from the excessively fatty pork belly many restaurants are now serving. The smoked pork tenderloin was equally well cooked while the cauliflower and raisins provided a refreshing accompaniment to the pork. We could not fault this dish - it is a must try.

Goats yoghurt panna cotta, basil, strawberry sorbet

A lovely rendition of the goats yoghurt panna cotta. The panna cotta was silky smooth - just barely holding its shape, it was quivering on the plate.

‘CSE’ Tiramisu

Cheekily described as a ‘Tiramisu’, Church St Enoteca’s rendition of this classic dessert was a wonderful surprise. Combining the flavour profile of a classic tiramisu, it was thoroughly enjoyable and notable for its incorporation of high quality dark chocolate which made it incredibly luxurious.

Under the guidance of Executive Chef, Thiago Miranda, Church St Enoteca is an extremely capable restaurant that offers patrons a memorable dining experience. The dedication towards sourcing the best produce and serving quality food which focuses on flavour and presentation is evident. 

Location: 527 Church St  Richmond

Phone: 03 9428 7898

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

Cuisine: Italian, Mediterranean, Wine Bar

Hobba's autumn menu launch

Gastrology bloggers dined courtesy of Hobba.

Boasting a vibrant industrial space, Hobba is an impressive operation in Prahran which delivers honest, locally produced food with big flavour.

Autumn is upon us and Hobba have pulled together an invitingly new and warm menu to bring us into the season. Gastrology were invited along to a first tasting of this autumn menu.

The driving force behind Hobba’s food and drink offerings is head chef, Rhys Hunter. Starting his career early at Giuseppe Arnaldo and Sons in Melbourne and moving onto North Bondi Italian in

Sydney, both by the Iceburgs Group, Rhys has gained an impressive resume. 

With over a decade of cooking experience under his belt, this young chef has taken a fresh and exciting approach with his dishes at Hobba. 

Hobba’s Vietnamese ‘Banh mi’

Hobba’s rendition of the Vietnamese pork banh mi was the highlight of our evening. The sweet and buttery brioche buns crunchy bread roll was shimmered with pâté and filled with generous serves of marinated cooked pork loin, topped with Asian greens, fresh chilli and the most delectable pork crackling crumb. It was both fresh and very tasty.

Pan seared snapper 

served with cauliflower puree, potato gratin, asparagus and heirloom beets and purple cauliflower 

While the flavours of the dish were simple, the quality of the snapper 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.

Wild mushrooms

Woodear, enoki and oyster mushrooms, served with sherry jus, green chives and a slow poached egg (65 degrees Celsius)

A perfectly poached (at 65 degrees) egg was accompanied by a generous serve of exceedingly plump mushrooms, a top a slice of crunchy grilled bread. 

Chili con carne

Served with 10-hour confit brisket and goats cheese croquette. Topped with a slow poached egg (65 degree Celsius) and shaved dark chocolate. 

Alfa Feast

Southern style slow cooked pulled pork served with fried eggs, fresh alfalfa salad and pear cider reduction hollandaise. 

The feature component of this respectable assembly of breakfast items was the Southern style slow cooked pulled pork. Imparting a unique flavour from the use of southern spices, it was beautifully tender, and was slathered in a beautiful BBQ sauce. The alfalfa was a great addition which brought a lovely freshness to the dish. 

Hotcakes

Fluffy with some real "height", the hotcakes was adorned with seasonal berries, whipped mascarpone, honeycomb, vanilla bean and house-made maple syrup. A simple breakfast favourite that amalgamates the best things in life. 

We took home a little gift from Hobba to enjoy the next day... 

Classic brownie

The classic brownie was perhaps one of the best we have ever tried. Possessing the perfect exterior crunchy layer with a dense cakey layer to follow before a perfectly gooey interior.  It was captivating!

Hobba’s new menu caters for all tastebuds. Whether you’re after clean superfoods, something healthy but a little cheeky or simply downright dirty to cure that hangover, Hobba has you sorted.

Location: 428 Malvern Road  Prahran

Phone: 03 9510 8336

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

Cuisine: Breakfast, International, Modern Australian

Spanish Armada @ Robert Burns Hotel [11 & 12 March 2015]

Gastrology bloggers dined courtesy of Freixenet.

As part of the 2015 Melbourne Food and Wine Festival, Gastrology recently attended Spanish Armada at Robert Burns Hotel where celebrity chef Miguel Maestre and Head Chef Marc Albalate treated Robert Burns’ kitchen implements as paint brushes and our plates as their canvas.

The unique six course dinner was matched with supreme Spanish wines from Freixenet Barcelona, and paid homage to some of Spain’s most famous painters, with each dish inspired by the palette and mood of a masterpiece.

Miguel Maestre taking guests through each of the courses

Head chef Marc Albalate was born in Barcelona, but grew up in Palma, the capital of Mallorca (the largest of the Balearic Islands) and has turned The Robert Burns Hotel into the home of truly traditional Spanish cuisine, albeit its very Scottish name. 

The menu is classically Spanish and features the best dishes from the many different regions of Spain.

Red cabbage “Gazpacho”. Beetroot foam, balsamic vinaigrette reduction

Inspired by: Perceval Graells. ‘Al Alba’ (At the Sunrise) 2006. 

Matched with: Freixenet Cordon Negro NV

The evening started with a lovely aperitif.  We loved the gazpacho’s wonderful freshness and vibrancy in flavour.  The matching Cordon Negro Brut echoed the gazpacho’s vibrancy with its crisp and clean characteristic. 

Mango “Salmorejo”, roasted peppers, cherry tomato jam, balsamic glaze, sprouts, leafy greens

Inspired by: Joan Miro, ‘El Jardin’ (The Garden) 1925

Matched with: Freixenet Cordon Negro NV

Marriage of seafood “Salpicon” and Ceviche - prawn carpaccio, emperor ceviche, pickled mussel, red onion, leche de tigre

Inspired by: Joaquin Sorolla, ‘Paseo a Orillas de Mar’ (The walk on the border of the sea) 1909

Matched with: Freixenet Cordon Negro Vintage 2011

The ceviche was our favourite dish of the night. Displaying technique, elegance and skilful restraint, the ceviche items were beautifully presented and accompanied by a beautifully made leche de tigre, a citrus-based marinade that cured the seafood. It was a wonderful mélange of salinity, sweetness and acidity. 

Confit rockling, creamy goats cheese rice, black olive, ink cracker.

Inspired by: Pablo Picasso, ‘Guernica’ 1937

Matched with: Agnusdei Albarino 2013

This dish was visually, the clearest match to its corresponding work of art - A canvas of  black, white and grey. The rockling was cooked to perfection and the ink cracker was a nice addition. The matching Agnusdei Albarino’s unctuous, toffee notes acted as a great partner to the dish.

Grilled lamb ribs, baked beetroot, honey & rosemary braised baby onions, cherry tomato, potato

Inspired by: Luis Melendez ‘Bodegon’ 1770

Matched with: Solar Viejo Crianza 2011 & LalaLand Tempranillo

Our final savoury course, the lamb was roasted to perfection and hence was juicy and succulent. We particularly enjoyed matching this course with the Solar Viejo Crianza which boasted the fine aromas, liquorice flavours and red fruit flavours with an elegant oak finish.

Crema Catalana, chocolate coated honeycomb, chocolate cookie crumble, whipped white chocolate cream

Inspired by Salvador Dali ‘La persistencia de la Memoria’ (The persistence of the memory), 1931

Matched with: Segura Viudas Semi Seco NV

A theatrical dessert concluded our evening at The Robert Burns on a decadent chocolate note. The Semi Seco was a wonderful match with the medium acidity cutting through the richness of the dessert while the fruity and citrus notes matched the honeycomb and white chocolate cream perfectly. 

The Robert Burns brings the authentic tastes and cultures of Spain to Melbourne’s iconic Smith Street. A family and kid-friendly, restaurant, it is an ideal place for all occasions from relaxing in the courtyard, with drinks and tapas to a decadent dinner in the wine room.

Location: 376 Smith Street, Collingwood

Phone: 03 9417 2233

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

Cuisine: Spanish, Tapas, Mediterranean

New Autumn menu @ La Svolta

Gastrology bloggers dined courtesy of La Svolta

At La Svolta the mantra is “mangiare e felicita”, meaning eating is happiness. This family kitchen and authentic Italian pizzeria and trattoria brings a touch of Italy to Melbourne.

Comprising 2 locations in  Prahran and Hampton La Svolta has won hearts and awards. 

The La Svolta team is led by Valerio Calabro and Giuseppe ‘Pino’ Russo, Italian natives, best friends and home cooks with a passion for authentic Italian fare. Opening the restaurant was a defining moment in their lives, hence the name ‘La Svolta’ which translates to ‘turning point’. 

Caprese fresh tomato salad with mozzarella di Bufala, EVO, fresh basil & oregano

At La Svolta each and every meal is prepared with love, with dishes inspired by family recipes and techniques, passed down from the teams’ Mammas and Nonnas, Pappas and Nonnos. The award winning menu also plays homage to all corners of ‘The Boot’ and the passionate people that make La Svolta possible. 

Tartufata Pizza

The pizzas at La Svolta are outstanding. It is no surprise that La Svolta holds an Associazione Verace Pizza Napoletana (AVPN) Accreditation awarded by the official association in Naples, which specifies that their pizza is prepared per the specific guidelines. 

To receive accreditation pizza must be prepared in a woodfire oven, the temperature must be over 400 degrees and cooked for 60-90 seconds. This accreditation certifies that La Svolta's pizzas are prepared according to these specific guidelines, making them one of only a handful in Melbourne preparing authentic Italian pizzas.

The Tartufata pizza was picture perfect in appearance and outstanding in taste. Aromatic truffle cream, dollops of  Fior di latte mozzarella and beautiful hot Italian sausages finished with shaved parmigiano created a delightful fusion of flavours that would keep any pizza purist happy. Encircled with a puffy crisp crust, this pizza was superb. 

Gnocchi alla Sorrentina homemade potato gnocchi baked in the woodfire oven

The gnocchi was divine and obviously made with love. As with all good gnocchi, it was soft and pillow-like, providing an ideal canvas for the intense flavour of basil napoli sauce, fior di latte mozzarella & Grana Padano cheese. 

Tournedos of swordfish and zucchine with sautéed silverbeet

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.

From left: Tiramisu; Sirigino al ciociolato fondente

Our desserts were each wonderfully traditional and well-executed. It was a decadent end to a delightful meal. 

La Svolta is a celebration of food, culture and family. This vibrant trattoria offers guests a real Italian experience complete with a ‘Ciao Bella’ to everyone who walks through the doors.

Location: 3/5 Cecil Place, Prahran 

Phone: 03 9510 3001

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

Cuisine: Italian

Munich Brauhaus

Gastrology bloggers dined courtesy of Munich Brauhaus.

Munich Brauhaus is where Munich meets Melbourne. Bringing to life a traditional Bavarian bierhaus, the restaurant is the land where Oktoberfest never ended. A place to dine, drink and party in a state-of-the-art waterfront venue which seats over 900 people.

The space embodies the heart and soul of Munich and boasts three distinct bars: The Wundabar; Jäger Bar; and Über Bar. Each perfect for after-work or casual weekend steins.

The generous menu has something for everyone from light lunch options to weekend dinner feasts to nibbles from the deli menu and share plates out in the Bier Garten.

We particularly loved the emphasis on all things pork on the menu which included schnitzels, sausages, pork belly and pork knuckle, as well as suckling pig (all sourced locally from Rivalea). 

We adored Munich Brauhaus' impressive Bier list which features the restaurant’s own signature Munich Lager alongside a series of exclusively imported Bavarian Biers. The Biers are brewed using only the finest source water, purified for over 40,000 years and in accordance to the strict Bavarian Purity Laws (Reinheitsgebot) of 1516 and comprise of just four natural ingredients – malt, hops, yeast and water. 

Waldpilz Flammenbrot

We loved the earthy taste of the Waldpilz mushrooms intertwined with luxurious goat’s cheese and pecorino. The flammenbrot (Bavarian pizza) was well made, flat and as thin as a tortilla we loved its firm texture.

Goulaschsuppe - Spicy Goulash Soup

The spicy goulash soup was hearty, well-seasoned and had beautiful flavours.

Munich Schmankerlplatte - Munich Tasting Platter 

The Munich Tasting Platter was the showstopper to what was a fabulous dinner. It comprised of a respectable assembly of Crackling Pork Belly, Artisanal Haus-made and Smoked Sausages, Crisp Roasted Pork Knuckle and Schnitzel as well as sides and sauces (Sauerkraut, Red Cabbage, Apple Compote, Mashed Potatoes and Bier Jus). 

The guys at Munich Brauhaus have truly mastered the art of pork roasting. The pork belly was succulently roasted to retain a porky juiciness, achieving a healthy layer of melt-in-the-mouth fat in the process. The pork knuckle was yet another memorable item on the platter which combined flawless texture with equally superlative flavours. Each moreish morsel was tender. 

The feature item on both the knuckle and the belly, the crackling, possessed the ultimate crunch and acted as the ideal partner for the tender pork meat. 

The bier jus on the other hand had a delightful sweetness to accompany the various items while the traditional German side dish, the Sauerkraut was an absolute must-have, with tangy notes cutting through the richness of this meaty platter.

Rinderfilet - Beef Fillet 

The Beef Fillet met our expectations admirably – a light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with a deep earthy richness and texturally it was sublime with a decadent melt in the mouth, almost buttery, consistency.  

From left: Black Forest Cake; Krapfen (German doughnuts)

Our visit to Munich Brauhaus concluded with desserts and a couple of shots of schnapps from Munich Brauhaus’ impressive schnapps list.

Munich Brauhaus offers patrons the opportunity to experience Oktoberfest 365 days of the year in the heart of Melbourne’s bustling South Wharf.

Location: 45 S Wharf Promenade, South Wharf

Phone: 1300 686 424

Link: http://www.munichbrauhaus.com/

Cuisine: German, Bavarian, Craft Beers

Arbory Bar & Eatery

Gastrology bloggers dined courtesy of Arbory Bar & Eatery.

Arbory Bar & Eatery is a unique new venue in Melbourne overlooking the iconic Yarra River and built out of the disused Sandridge Line at Flinders Street Station.

We experienced a night of celebrations with the best of Executive Chef Nick Bennett’s menu, craft beers, local and international wines and live musical performances.

Bennett (Trocadero, Cecconi’s) along with Chef Michael Fox (2012 Young Chef of the Year) have created a casual, approachable menu for this unique Melbourne venue. We enjoyed the freshness and simplicity of the food which allows for the produce to speak for itself.

With a wonderful ambience within an iconic location, Arbory Bar & Eatery is sure to be Melbourne’s hottest new opening.

Location: Flinders Walk  Melbourne

Phone: 03 9621 2260

Link: http://arbory.com.au/

Cuisine: European

Zomato meetup @ Supernormal

Gastrology bloggers dined courtesy of Zomato & Supernormal.

Supernormal draws on the years Chef Andrew McConnell spent working and living in shanghai and Hong Kong - An interpretation of his favourite Asian eating experiences incorporating food in family homes, street food and restaurants.

The menu comprises a variety of old and new favourites. Everything we sampled was delicious. It was the perfect backdrop for Australia’s first ever Zomato meet up where like-minded folk discussed their love of food and wine.

New England lobster roll

Supernormal’s most popular dish, the New England lobster roll was a massive hit. We loved 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.

Pork bao, tamarind sauce

The pork bao with tamarind sauce were an absolute winner. The fluffy, moist and slightly sweet buns were filled with delicious pork nuggets which possessed the ultimate crunchy exterior and tender interior. The tamarind sauce added a lovely sweet and sour element and acted as an ideal seasoning for the pork meat.

Prawn & chicken dumplings, chilli & vinegar sauce 

The prawn & chicken dumplings were also delicious. The velvety dumpling pastry was beautiful in texture and the accompanying sea of chilli & vinegar sauce was pleasantly appetising. An expertly judged amount of heat brought this dish to another level. Bursting with flavour, exquisite balance and complexity, these dumplings are a must-have.

Peanut butter parfait, salted caramel & soft chocolate

The desserts were similarly well devised. The peanut butter parfait harmonised with velvety salted caramel topped with soft chocolate. 

Soft serve - plum & green tea ice cream

The soft serve on the other hand was a refreshing combination of green tea and sour plum ice cream. The contrast of the tartness of the sour plums and the overall sweetness of the ice creams worked a treat.

Supernormal offers a winning casual dining experience with a delicious and approachable Asian-focused menu and great drinks in a welcoming and relaxed atmosphere.

Location: 180 Flinders Lane  Melbourne

Phone: 03 9650 8688

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

Cuisine: Japanese, Modern Australian, Chinese

A chat with Bernard Chu and Yen Yee @ T By LuxBite

Gastrology bloggers visited T by LuxBite courtesy of MATRADE's Malaysian Kitchen Program.

More than just an ordinary retail cake store, LuxBite is a fun, interactive workshop where people can go to embrace and indulge in the sweeter things in life. LuxBite founders and flavour-makers Bernard Chu and Yen Yee employ their artistic ingenuity to craft a diverse range of desserts that push the boundaries with great success.

Over the years, each of our visits to LuxBite have been greated with macarons that are assembled with care and attention; the immense pride with which LuxBite produces its macarons is evident from not only the appearance of each macaron but also in texture and taste. Luxbite’s exhibit a clear passion, patience and most importantly, precision.  

Bernard and Yen have recently opened up a new concept in the CBD, T By Luxbite. We chat to them about how having a Malaysian background has influenced their work in the kitchen, what makes them tick and their new venture T By Luxbite.

How has your Malaysian background influenced you?

Our philosophy has always been to incorporate French techniques with South East Asian flavours.

Growing up in Malaysia (Asia’s cultural melting pot) has meant being exposed to many different interesting flavours. It is these flavours that evoke our childhood memories and the very flavours we seek to share with our customers. An example of this is our kaya toast macaron which features the classic Malaysian kaya (Malaysian coconut egg jam).

Do you use a lot of Malaysian/ Asian ingredients?

We push the boundaries and want Melbournians to know there is more to Asian dessert flavours than black sesame and green tea! We were on the forefront with Yuzu years ago (which is now common place in Melbourne). Other flavours we have brought to the front include bamboo charcoal which again is becoming more common place. While of course, the flavours do not have to be of Asian origin or inspired by Asian ingredients to get our creative juices flowing, we certainly love incorporating these. Sometimes, it even goes beyond flavour it’s a cultural/ way of life thing like our scrumptious Emoji and Kuma tarts - Cute desserts, which are very Japanese/Asian inspired.

What is your process of creating a new dessert?

The concept comes first and then the look and then the flavour. Inspiration comes from everywhere. From our dessert chefs to our natural surrounds. The next step then is to make an idea which seems impossible, possible. This includes consulting each other and creating. For example, we had an apple tart with autumn leaves, inspired by the leaves we would see falling down during the autumn.

How often would a new dessert come on the scene at LuxBite or T By Luxbite?

It’s hard to say but probably around 5-6 weeks per recipe/product as it really is a process filled with trial and error. It also depends on the holiday seasons and celebrations. It is pertinent to be organised. For example, Mothers Day recipes are already under way and Chinese New Year dessert recipes had to be finalised back in Christmas. That’s how we stay on top of things so the new dessert creations are also influenced by the seasons and celebrations.

What is your favourite Malaysian ingredient?

We love using pandan, coconut, kaya as well as Kopiko and Ribena (not quite Malaysian but definitely something Malaysian kids and ourselves grew up with!).

Your sweet temptations include the extraordinarily famous “Lolly Bag Cake” as seen on Master Chef Australia, made from seven layers of succulent flavours, including banana lolly jaconde, freckles crunch, mandarin jaffa ganache, musk mallow, more banana lolly jaconde, spearmint leaf buttercream and is topped with a redskins glaze. It was one of the craziest desserts Australia has seen! What other crazy desserts have you been making?

We've had some really interesting creations over the years including recently, Chinese New Year inspired creations such as our Bakkwa (i.e. 肉干) macaron as well as Gai Chai Peng (i.e. 鸡仔餅 also known as Little Chicken biscuit) macaron.

Have any Malaysian influencers inspired you? Any non-Malaysian influencers?

In terms of Malaysian influencers, Cheong Liew comes to mind. One of South Australia's most well-known chefs, Cheong Liew leverages from his Malaysian background to utilise an amalgamation of Malay, Indian, Chinese and English cultures and cuisines in his cooking.

In terms of non-Malaysian influencers there are many. Various people from the industry as well as European legends such as Pierre Herme have influenced our methods. We also love to read and share our thoughts, ideas and recipes with others in the industy which in turn inspires us.

What is T By Luxbite?

T stands for tarts. It is Luxbite’s new confectionery concept: a store dedicated entirely to the wonder that is the tart.

How does T By Luxbite fit into the Luxbite concept in South Yarra?

Luxbite isn't just one thing. We are a concept, a collaborator and truth be told, a little bit crazy. Starting with our South Yarra café and patisserie, the LuxBite concept has expanded to include dessert festivals and product collaborations with brands like Wondersnack, Mörk Chocolate and N2 extreme gelato. T By LuxBite is the latest piece of the puzzle to join our family, a city-based traiteur where you can pick up tarts, macarons and other take home treats in a snap. So look out for future concepts by Luxbite.

Hottest tart flavour which is available in store at T By Luxbite at the moment?

We love our Kalamansi tart which is made from jackfruit, longan, chilli salt, kalamansi curd, meringue, kaffir lime and serbet. This was inspired by our travels to Thailand.

Any exciting events we should be keeping our eyes peeled for?

We’ve got Sugar Hit coming up in April. Details will be available soon but keep yourself posted on https://www.facebook.com/sugarhitmelb and http://sugarhitmelb.com.au/. We love collaborations as it is an opportunity to create something new and exciting with others as passionate as we are. And when we say “collaboration”, we mean it! You’re always going to be trying a never seen before new dessert from us at these collaboration events, including Sugar Hit.

T By LuxBite’s range of tarts and macarons is truly amazing. The macarons on offer range from the more classic flavours such as Salted Caramel and Hazelnut, to modern twists such as Heilala Vanilla Crème Brulee and Bamboo Oolong Tea but it doesn’t stop there. LuxBite push things to the next level with flavour sensations such as Ribena Lemonade and Kaya Toast.

We also spotted one of our favourite LuxBite creations in store, the Endless Love Macaron Cake which is inspired by Pierre Herme’s Ispahan. A dessert which features lychee ganache, rose cream, lychee, fresh raspberries, rose & lychee macarons it is a must-have. The combination of perfectly soft yet chewy rose and lychee shells, the decadent lychee ganache and rose cream filling is a marriage made in heaven;  truly superlative in every sense.

From left: Mango gelato tart, Brulee gelato tart 

We couldn't resist devouring these 2 "Bye bye summer time tarts" before we left. A collaboration with N2, these tarts incorporate N2's luxurious nitrogen gelato. The Brulee gelato tart boasted a beautiful passionfruit caramel, whipped passionfruit curd, toasted coconut and N2 pandan gelato and topped with sugar crackling. We loved the perfect balance of acidity and sweetness in the tart. The Mango gelato tart on the other hand was a refreshing creation of whipped lemon curd, chewy coconut jelly, N2 mango gelato and was finished with coconut and sesame crumble. YUM!

It was an absolute pleasure to hear from these passionate creators. T By LuxBite is an exciting addition to Melbourne's CBD with speciality tarts and macarons that push the boundaries in the most miraculous manner. The flavour combinations are interesting, complex but most importantly they work.

Location: 517 Flinders Lane  Melbourne

Phone: 03 9629 9662

Link: http://tbyluxbite.com.au/

Cuisine: Desserts

Meat Fish Wine

Gastrology bloggers dined courtesy of Meat Fish Wine.

The passionate restaurateurs behind Red Spice Road, Red Spice QV and Burma Lane have recently opened the doors to a brand new restaurant, Meat Fish Wine.

Meat Fish Wine’s dining room is relaxed, elegant and notable for its heavy use of warm hues and Tasmanian Oak tables. The wine bar area on the other hand is more casual and perfect for enjoying wine and nibbles from their bar menu. 

The wait staff ensure each table is diligently attended to. We found each highly personable, knowledgeable and purposeful in carrying out their duties. 

With Head Chef Malcolm Wright (formerly Head Chef St Katherine’s and Shane Delia’s Maha) leading the way along with Scott Horn (ex GM, three hat Royal Mail Hotel), the kitchen is in safe hands. The restaurant serves delicious fresh seasonal produce, grown locally and prepared to perfection by a talented team of chefs. 

Sophie Johnston (sommelier from Nobu and Press Club) and restaurant manager Stuart Quinn (Money Order Office) are also part of the outstanding team at Meat Fish and Wine. 

The menu features delicious farm to table inspired dishes which utilise the best of local produce and is complemented by an impressive wine list including over 500 wines from Australia and around the world. 

New wines will be featured each month with many available by the glass in the restaurant and wine bar. 

Of particular note was the dish of Pan Fried Duck Breast, Confit Leg en Croûte, Duxelles, Shallot Jam, Pink Peppercorn Jus. The slices of duck breast were cooked to a rarely found perfection. The accompanying Confit Leg en Croûte similarly well made (the pastry, wonderfully crisp while the duck leg within was tender and silky). The sweet and sticky jus provided the crowning element to a luxurious dish. 

We enjoyed every course we sampled at Meat Fish Wine. Clearly a very capable restaurant that offers a very solid dining experience, our recent experience reflected that very fact. With a focus on serving great meat fish and wine, Meat Fish and Wine pleases with some of the best food you’ll find in Melbourne, in a relaxed friendly environment.

Location: 31 Artemis Lane  Melbourne

Phone: 03 8660 6333

Link: http://meatfishwine.com/

Cuisine: Wine Bar, Steakhouse, Seafood