Fiesta Malaysia 2015

Gastrology bloggers dined courtesy of MASCA.

On Saturday 9 of May 2015, Melbournians celebrated Fiesta Malaysia - a festival which showcased Malaysian cuisine sourced from the best and most authentic Malaysian restaurants in and around Melbourne.

This year, Fiesta Malaysia brought together a number of popular Malaysian eateries. 

NL House

We loved NL House's fried chicken nasi lemak. The chicken was delectably crispy and had been nicely caramelised and flavoured well by an array of spices. 

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

Mamak

We were all very impressed with the quality of Mamak's offerings. Every dish tasted incredibly authentic. 

As expected, the roti was expertly prepared - beautifully crisp on the outside and fluffy on the inside. 

The satay was authentic and delicious. We loved how the satay was authentically served with cucumber and onion which went well with the decadent and perfectly spiced satay sauce. Our taste buds had been transported to the streets of Kuala Lumpur! 

Killiney Kopitiam

A popular chain restaurant in Singapore, Malaysia, Indonesia, Hong Kong and China, Killiney Kopitiam is all about the "Kopitiam" (meaning coffee shop) culture in Malaysia and Singapore. We enjoyed sipping on their refreshing Teh Tarik and Milo Dinasour while we found a place to sit and enjoy their famous Hainanese Chicken rice. 

We absolutely loved what we tasted. The chicken was tender and the fluffy chicken rice was full of flavour. We especially loved the authentic taste of the chilli condiment. Their durian crepe (strictly for Durian lovers ONLY), was another standout - creamy and decadent. 

Shallot Thai

Shallot Thai is a popular Thai eatery with locations in Burwood and Malvern East. Everything was seriously delicious and delivered with the friendliest service. 

We were impressed with the perfectly cooked squid which was slathered in deliciously mild chilli sauce which allowed the natural sweetness of the squid to shine. 

The Mango sticky rice was a Thai classic. The dessert was scrumptious with generous slices of fresh mango over gooey sticky rice and creamy coconut cream - yum! 

Perwakilan Melbourne

The lovely ladies at Perwakilan Melbourne served up beautifully made roti jala and curry alongside some delicious Malay kueh.

Zam Zam

Originating from the Mamak population in Malaysia (Tamil Muslims of Malaysian nationality), the cuisine served at Zam Zam is full of flavour, spicy and simply addictive. We enjoyed sampling their Chicken biryani.

Pasar Malam

Pasar Malam channels the spirit of Malaysian hawker-style eating centres in Kuala Lumpur, where locals gather to catch up and share tasty hawker favourites. The menu features a wide array of options it’s all good. Trust us, you can’t really go wrong here. 

We started off with their Ayam Percik, a spicy barbecued chicken commonly sold at roadside food stalls all over the state of Kelantan. The chicken had been sufficiently seasoned and was wonderfully flavoursome. Each morsel had benefited from a delectable outer charring courtesy of spending the perfect time on the grill. 

We also devoured their apam balik pancakes. Wonderfully thin and crisp, these babies were filled with peanuts and sugar. AMAZING! 

Sambal Kampung

Sambal Kampung is  a Malaysian restaurant in Maribyrnong and the CBD.

Sambal Kampung served up a delicious basa which was served with a decadent spicy layer of sambal. While the use of basa wasn't traditional, the sambal itself was beautiful.

Drums Café

Drums Café is an incredibly welcoming Indian food eatery located in Queen Victoria Market.

We enjoyed their flavourful array of authentic Indian dishes. 

The Devilled Chicken was our favourite dish. The boneless pieces of chicken were tender and full of the flavour which made it a great pair with their fluffy naan.

 

Bamboe Café

Bamboe Café dishes up authentic Indonesian cuisine with friendly service in Chadstone. The food is tasty and the menu is incredibly well priced. 

The Rolling Scoops

The Rolling Scoops produces natural artisan gelato. The gelato's amazing texture and taste is testament to the perfectly balanced base that is used to make each flavour. Each flavour is made from organic milk, 100% natural ingredients, no preservatives, no added colour and no eggs. 

We loved the distinctively smooth, dense texture of their durian and Teh Tarik gelato. 

Fiesta Malaysia is MASCA Victoria's largest annual event. Fiesta Malaysia celebrated and promoted the diversity of Malaysian cultures, cuisines, tourism and history to Australia's local and international community. 

The festival received strong support from the Malaysian Government, the Australian Government, numerous corporate partners, ASEAN-root peak student representative bodies, university and non-university-based Malaysian Students Organisations. 

Fiesta Malaysia 2014 received an overwhelming response from over 18,000 visitors from different cultural backgrounds to experience a slice of Malaysia for themselves.

Apart from the authentic Malaysian food by Melbourne's top Malaysian restaurants, the festival also featured cultural exhibitions, traditional games and live performances. 

A series of demonstrations and competitions that relate to Malaysian cuisine also ran including a Durian Eating Competition and also a Roti Canai Making Challenge.

Takeaway Review: Mr Loys | Ordered in via EatNow

Gastrology bloggers dined courtesy of EatNow.

We recently ordered in a Singaporean feast to enjoy at home via Eatnow through their Melbourne CBD delivery and takeaway page. We have visited Mr Loys on several occasions and have been consistently pleased by the quality of their dishes.

EatNow provides you with a quick and easy way to order food online from a network of 4,400 restaurants across Australia-wide.

Australian owned and operated business that was founded in 2010 by a few hungry Australians, with the aim to provide quick and easy access to great local restaurants in your local area, providing a takeaway and home delivery service. 

The order process is simple:

• Search for restaurants in your suburb.
• Browse by restaurants or cuisine.
• Filter results by user reviews, distance, latest deals/offers, minimum delivery.
• Order using the interactive menus – want extra spicy or hate mushrooms? No problem with our customisable options.
• Get real-time notifications and a confirmation of your order, letting you know how long your order will be.
• Enjoy!

Importantly, the payment options are secure and safe (PayPal, Visa, Cash) and you can order food from your mobile, tablet or PC.

We were pleased that our delivery arrived as scheduled.

Mr Loys menu features nostalgic gems of true blue Singaporean hawker dishes. We loved all the dishes we ordered from Mr Loys' thoughtfully-curated menu and were pleased with the irresistible flavours of their Singaporean specialities.

Of particular note is their "nasi lemak" which is served with crumbed chicken pieces. It was a proprietary mix of fresh green cucumber and dried ikan bilis, egg and sambal. The sambal was spectacular – it had the perfect level of spiciness and a beautiful flavour.

We couldn't resist throwing in a couple of Mr Loy's Signature Curry chicken puffs in our EatNow delivery order. Freshly made, the curry puffs contained aromatic and succulent chicken pieces. The pastry was absolutely beautiful - flaky and simply melted in our mouths.

An exemplary menu of Singaporean hawker classics, the food at Mr Loys is impeccable. With all their dishes at or under the $10 mark, it is a delicious option for an EatNow delivery which will hardly create a dent in your hip pocket.

EatNow.com.au provides you with a quick and easy way to order food online from a network of restaurants all across Australia. Download the award winning EatNow App from the App Store or Google play.

Restaurant & Bar Dansk

Gastrology bloggers dined courtesy of Restaurant Dansk.

Restaurant Dansk impresses with outstanding contemporary Danish cuisine. Located in the heart of Melbourne’s CBD, the Restaurant Dansk is a brilliant introduction to Nordic cuisine and focuses on modern techniques to emphasise clean, crisp flavours, especially from hedgerows.

The menu created by top Danish chef Bente Grysbæk and Head Chef, Zoran Micevski is exciting without being over-theatrical, featuring lighter and traditional dishes like smørrebrod to bolder and more heartier dishes. 

The design of the dining room is Nordic cool at its best - egalitarian, clean, understated and timeless. 

Copenhagen - Bols Genever, Cherry Heering, lime juice, Angostura Bitters

Our dining experience at Restaurant Dansk commenced with a lovely cocktail over some traditional dark Danish rye bread based starters. The Copenhagen, a classic Denmark House cocktail combined a slight anise flavour from the Bols Genever and was perfectly balanced with the sweetness of the Cheery Heering liqueur while delivering a fresh sourness from the lime and aroma from the Angostura Bitters.

Curried herring on organic rye bread

The curried herring (a cherished staple) was a smooth exotic taste combining flavours of the orient and the north. 

Pate on organic rye bread

The pate on the other hand was light with beautifully caramelised onions which added sweetness and crispy bacon which added an addictive salinity to the dish.

Seafood sausages made with scallops and prawns served with sautéed spinach and creamy scallop sauce

This seemingly casual dish sausages was the absolute highlight of our evening. Carefully and intelligently composed to combine texture and flavour in exciting ways, the delicate seafood sausage of emulsified mousseline was poached to perfection before searing. The result was sensational - a light in texture and flavoursome scallop and prawn sausage with luxurious scallop beurre blanc and wonderfully wilted spinach. The addition of coriander was a masterstroke which added interest and a delightful freshness.

Braised pears and apples served with sweet crumbs, whipped cream and pear chips

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

Warm beer porridge and white chocolate ganache

Made from Dansk Restaurant’s organic rye bread and dark ale, the bread and beer porridge had a wonderfully rich, complex taste. We loved the addition of decadent chocolate ganache which echoed the creaminess of the porridge. It was both interesting and absolutely delicious.

A Danish oasis with plenty of gastronomic rigour, Restaurant Dansk stands out from the crown with Nordic clean-tasting, honest dishes made from impeccable ingredients. 

Location: Level 3, 428 Little Bourke Street, Melbourne

Phone: 03 9600 4477

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

Cuisine: Danish, European, Nordic

3AW's 'A Moveable Feast' Media Launch @ 89 Eureka [21 May 2015]

Gastrology recently attended the launch of 3AW 'A Moveable Feast' at 89 Eureka.

It was a fun and elegant affair over wine and delicious canapes by 89 Eureka.

'A Moveable Feast' is a  new one-hour program dedicated to travel and food called A Moveable Feast on Saturday, February 7 from 11.00 am until 12.00pm and is hosted by Ross Stevenson and Kate Stevenson (some may know her better as Ela Carte) as they explore highlights from near and afar every Saturday from 11am.

Check out the A Moveable Feast's podcast here.

Bombay Sapphire’s pop-up bar ‘Project Botanicals’ is back for 2015 with a distinctly different twist

In celebration of Australia’s continued love affair with gin and following the success of last year’s event, Bombay Sapphire’s Project Botanials is back in 2015. Launching 24 June, the unique bar and dining experience will be in Melbourne for three weeks only with a new seasonally crafted menu and distinctly different twist to the cocktail list.

Chef Gary Mehigan will again be partnering with Bombay Sapphire brand ambassador Andy Wren to create a refreshed menu of 10 botanically inspired Bombay Sapphire cocktails with 10 matching tapas style dishes that deliver on the art of perfectly pairing gin with food.

While five of the favourite pairings from 2014 will remain, Bombay Sapphire has recruited some of Melbourne’s best bars to create the other five bespoke cocktails to match five new dishes. The teams from Black Pearl, Eau de vie, 1806, Union Electric and Gin Palace have created cocktails that not only push the boundaries in terms of flavour combinations, but match perfectly with the new dishes.

Eau de vie’s ‘Eastern coriander fix’; a mix of Bombay Sapphire, fresh lime and pineapple juice, coriander syrup, fever tree soda water infused with sencha tea and served with a dehydrated orange wedge is just one example of the flair and creativity that these bars have brought to the table. Paired with crispy fried pork belly, chilli caramel and pickled daikon radish, this is set to be one of the bestselling combinations this year. 

On the more decadent side, Gin Palace’s ‘Eve’s cheat day in paradise’; a mix of Bombay Sapphire, vermouth, ginger syrup served warm with chocolate butter, paired with a warm hazelnut and brown butter friand, olorosso ice cream, raisins and black sherry syrup will satisfy sweet teeth.

Project Botanials will also be the first opportunity to try Bombay Sapphire’s new super premium expression - Star of Bombay. Two additional botanicals from Calabria and Ecuador, coupled with unique slow vapour infusion has created our most complex and smooth tasting gin yet. Patrons can enjoy ‘The smooth star & tonic’ – Star of Bombay, fever tree tonic water, served with fresh zested orange peel and cubed ice.

The event space will burst with colour and texture and be brought to life with music from guest DJs, live botanical walls and installations and special effect lighting to satisfy the senses.

When: 24 June – 11 July, 2015, 6pm-1am Wednesday to Saturday evenings

Where: 64 Sutton Street, North Melbourne

Price: tickets are $45 per person (plus booking fee) and include two cocktails and two matched dishes. 

For more info visit www.projectbotanicals.com.au.

Australia's Top 100 Restaurants list unveiled - as voted by Australia's top chefs and restaurateurs

Gastrology bloggers attended the event courtesy of Qantas.

The Australian Financial Review’s Australia’s Top 100 Restaurants’ list has been revealed Monday, May 18 at Crown Melbourne, with Sydney’s Sepia taking the number one spot.

 Martin Benn of Sepia Restaurant accepted the award for Top Chef

Australia’s Top Restaurants presented by Qantas and Vittoria Coffee was launched in February this year, with the full list of 500 finalist restaurants being compiled by a distinguished Australia-wide panel of Good Food Guide editors, reviewers and industry experts. This is the only national restaurant awards program of its kind which is decided solely by peer voting, with the restauranteurs and chefs of the Top 500 restaurants in the country voting on one another to decide the order of the Top 100 Restaurants. Further special awards were announced, with Sepia’s head chef and co-owner Martin Benn presented with Australia’s Top Chef, and Catalina NSW awarded the publically voted People’s Award.

Chef Ben Shewry of Attica Restaurant accepted the award for second best 

Sepia, run by husband and wife team Martin Benn and Vicki Wild, pipped Melbourne superstar Ben Shewry’s Attica and Peter Gilmore’s Quay in Sydney. Together, they now form the top three restaurants in the country.

Chef Peter Gilmore of Quay Restaurant accepted the award for third best

The top 10 restaurants traditional rivals Victoria and New South Wales split honours evenly at five apiece. 

Making all things possible and joining The Australian Financial Review’s Top Restaurants awards this year are two iconic Australian brands and supporters of excellence in Australian dining - Qantas and Vittoria Coffee.

Winners of awards at the Australian Financial Review Australia's Top Restaurants awards

       Top 10 List

1. Sepia (NSW)
2. Attica (VIC)
3. Quay (NSW)
4. Brae (VIC)
5. Cutler & Co (VIC)
6. Vue de Monde (VIC)
7. Cumulus Inc (VIC)
8. Sixpenny (NSW)
9. Mr Wong (NSW)
10. Tetsuya’s (NSW)

St Zita's

Gastrology bloggers dined courtesy of St Zita's.

Tucked away amongst the leafy, tree lined streets of Glen Huntly, St Zita’s is a local hotspot which serves good food and coffee.

Brimming with charm, St Zita’s welcomes its patrons with an atmosphere that exudes an air of calm and tranquillity which is further reinforced by its friendly and courteous service. 

The coffee is made from quality-roasted coffee beans from Strada Coffee.

Pulled pork salad

The pulled pork salad was crisp and fresh, the pork was tender and juicy while the corn, beans and avocado paired well.

St Zita’s Fritters 

The corn fritters were lovely. Each fritter boasted a crunchy golden brown exterior while being beautifully succulent and sweet inside. The fresh avocado, rocket and tomato salsa added a delightful freshness. 

St Zita’s pleases with its affordable selection of brunch offerings and friendly service.

Location: 1167 Glen Huntly Road, Glen Huntly

Phone: 03 8395 6187

Link: Facebook

Cuisine: Breakfast, Burgers, Cafe

Melbourne’s Top Pubs Crowned at Time Out Melbourne Pub Awards @ Beer DeLuxe

Gastrology bloggers attended the event courtesy of Time Out Melbourne Pub Awards.

The winners of the 2nd annual Time Out Melbourne Pub Awards have been announced. The awards, which recognise the city’s top watering holes, both old and new, were held last night at Beer DeLuxe in Federation Square, the official Hub of Good Beer Week and one of the Week’s major events.

Melbourne’s top publicans, bartenders and industry folk were in attendance, rubbing shoulders with more than 260 partygoers over Little Creatures beers, Willie Smiths cider, cocktails from Canadian Club, live music from pub band The Beans and great pub snacks including mini fish and chips and chicken schnitzels.

There was a gold coin raffle and badge draw to add to the classic pub atmosphere. The Time Out Melbourne Pub Guide 2015, the city’s ultimate pub bible, was also launched at the event and will be available from leading retailers for $4.95 from Thursday 21 May.

There were 10 awards up for grabs including Pub of the Year, Publican of the Year and Best Pub Revival. Time Out’s team of experts judged nine of the awards, while the People’s Choice Award was judged by Time Out readers. This year’s winners not only walked away with the glory and an honorary place in this year’s Pub Guide, but were also given vouchers for hospitality apparel label, Cargo Crew.

Time Out Melbourne Pubs Editor, Fred Siggins, explains: “The pubs of Melbourne are as integral to our culture as good coffee, bad weather and AFL. The best among them support live music, good food, craft beer and a positive drinking culture. It's a real pleasure to have the opportunity to recognise such an important part of what makes Melbourne awesome.” 

And the winners are…

PUB OF THE YEAR

The Last Jar

BEST PUB FOOD

The Last Jar

Highly Commended:

The Railway, Windsor

BEST BEER LIST

The Local Taphouse

Highly Commended:

Beer DeLuxe, Hawthorn

BEST SPORTS PUB

The Palace Hotel, South Melbourne

Highly Commended:

College Lawn Hotel

BEST LIVE MUSIC PUB

The Reverence Hotel

Highly Commended:

The Curtin

PUB REVIVAL AWARD

Marquis of Lorne

Highly Commended:

Cherry Tree Hotel

PUBLICAN OF THE YEAR

Kieran Yewdall + Michael Shaughnessy, The Catfish

Highly Commended:

Siobhan Dooley, The Drunken Poet

PEOPLE’S CHOICE

Beer DeLuxe, Hawthorn

OLD SCHOOL PUB AWARD

Railway Hotel, South Melbourne

LEGEND AWARD

The Laird

For further information on this year’s awards and winners, visit:

www.au.timeout.com/melbourne/bars/events/14221/time-out-pub-awards

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Mangiare e felicita @ La Svolta

Gastrology bloggers dined courtesy of La Svolta.

La Svolta draws on traditional Italian food culture by celebrating the joy of sharing locally-sourced, fresh produce together with family and friends.

The restaurant was bustling on the Saturday night of our visit. With long, shared tables, platters of delicious offerings and some lovely Italian wine, La Svolta is the ideal venue for families and friends to come together and enjoy some true Italian hospitality. 

Alongside their legendary wood-fired oven pizza, the menu features traditional favourites as well as inspired interpretations of the classics. 

Bufala di Parma mozzarella di bufala with prosciutto di Parma

The bufala mozzarella and prosciutto were a stunning start to our meal. The Bufala di Parma mozzarella was feather-light and delicate but yet rich and full of flavour. The prosciutto on the other hand possessed a richness that had been further enhanced by the flavours of the intense curing salt mix.

Boscaiola Pizza - S. Marzano tomato, fior di latte mozzarella, sausage & mixed mushrooms

Of course any visit to La Svolta would not be complete without one of their amazing pizzas. The Boscaiola pizza was flawless. This tomato and mozzarella based pizza was embellished with a light sprinkling of parmesan cheese and strewn with Italian sausages and plump, earthy mushrooms – a classic combination. The amalgamation of flavours were superb.

Tagliatelle ai Gamberi homemade tagliatelle with sautéed tiger prawns, garlic, chilli & broccoli

As expected of any good Italian restaurant La Svolta produces quality pasta dishes. The Tagliatelle ai Gamberi was no exception. Al dente tagliatelle paired with freshly sautéed prawns complex and rich flavours which were contrasted by a desirable chilli kick. 

Seafood lasagne

Layers of home-made pasta, seafood, béchamel, parmigiano and mozzarella were a delight. Our waitress for the evening it to us as “a delicious dish” and we could not have agreed more.

Panacotta; Tiramisu

La Svolta’s rendition of a pannacotta was texturally perfect. The pannacotta was silky smooth - just barely holding its shape, it was quivering on the plate. The tiramisu was similarly well made, with its flavour heavily dominated by the constituent alcoholic component.  Both were simple traditional desserts that were well executed and thoroughly enjoyable.

Transport yourself to a cobbled Naples laneway, the picturesque Tuscan countryside or to a delightful seaside town with one satisfying visit to La Svolta.

Location: 450 Hampton Street, Hampton

Phone: 03 9521 8990

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

Cuisine: Italian

JD's Burgers

Gastrology bloggers dined courtesy of JD's Burgers.

JD's Burgers fuses the flavours of Asia with the mighty burger.

Showcasing a range of signature flavours and sauces, the burgers are interesting and most importantly, the flavour combinations work! 

The menu boasts an exciting array of Asian Fusion Burgers but our absolute favourite was being given the option of making our very own. Beautiful Indonesian satay sauce on your beef burger? Luxurious Japanese curry on your chicken schnitzel burger? Yes please! 

We loved the generous serve and had no trouble putting it away. Each of the burgers we created were cooked with love. Our protein was cooked to perfection and treated with respect and all our deliciously fresh ingredients were sandwiched between perfectly toasted buttery brioche buns.

JD’s Burger chips are another must-have - beautifully crisp on the outside and fluffy on the inside.

JD's Burgers is on a mission to source the distinct flavours from each country and bring "All of Asia, in One Place" in an “Australasian Fusion Style”. The result is a unique selling point which is drawing in the crowds. 

Location: 85 Willsmere Road, Kew

Phone: 03 9853 5771

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

Cuisine: Burgers, American, Asian

Spiral Foods Introduces New VeríVal Organic Porridge

Gastrology bloggers received the product courtesy of Spiral Foods.

Spiral Foods, Australia’s oldest and most trusted organic health food supplier, is excited to reveal their delicious new range of VeriVal Organic Porridge just in time for winter. Available for the first time in Australia under the exclusive rights of Spiral Foods, the VeriVal philosophy supports the notion that a wholesome, healthy breakfast is the key to the start of a good day.

Carefully hand mixed and packaged in the pristine Tyrolean Alps of Austria, VeriVal uses only the highest quality of organic ingredients.

The VeríVal Porridge range is a perfect choice for something different when it comes to the first meal of the day. 

We absolutely adored both the VeriVal Poppy Seed and Plum Porridge and the VeriVal Mango and Physalis Porridge.

The porridge is very easy to prepare making it very easy to have an organic, wholesome porridge that tastes great and makes you feel even better. Just add your choice of milk (or Bonsoy), heat and go.

The Poppy Seed and Plum Porridge Hot oat cereal is a delicious and textural mix of poppy seeds and plums, finished with a delicate plum granulate and bourbon vanilla. We loved the combination of nutty and earthy flavours which were beautifully balanced by the perfect hint of sweetness from the plums.

The Mango and Physalis Porridge on the other hand is a fruity mix of fun and fresh flavours and is made with sultana and date flakes, mixed with a subtle mango granulate.

Combining the highest quality organic ingredients with a unique variety of interesting and healthy blends, VeriVal Organic Porridges are perfect for those who are on the go and want something more flavoursome then traditional oats.

Find out more about VeriVal from Spiral Foods www.spiralfoods.com.au.

Brother Burger opens second restaurant on Chapel Street

Gastrology bloggers dined courtesy of Brother Burger and the Marvellous Brew.

Adored Fitzroy burger destination, Brother Burger and the Marvellous Brew, has crossed the river to open its second restaurant on Melbourne’s iconic Chapel Street. Taking over the site formerly home to Café Greco, Brother Burger is part of the new guard of Chapel Street hangouts.

We loved the atmosphere and social vibe of their new haunt. Owner, Marcelo Tummino, who in a former life worked in advertising as an art director, has filled the industrial inspired space with pre-­‐loved items he personally collected. Recycled materials complement the nostalgic ambiance of the venue, which boasts a receding courtyard entrance framed by New York loft-style windows, large red semi-circle leather booths, a wall panelled in deconstructed metal shelves, tennis court lighting and over 800 vintage meat grinders.

The menu focuses on producing authentic, high quality food. You can expect a few tweaks to the original menu you know and love, but we can confirm there is no deviation from the timeless flavour combinations which are all made by hand, from scratch. 

We enjoyed the Hot Stuff burger - an almighty burger with a large 100% wagyu grilled beef patty, smoky double bacon, melted cheese, house-made pickles, mustard-mayo and chilli jam all squeezed into a fresh, toasted brioche bun. It was the small details that set it apart - from the slightly crispy edges of the pattie to the subtle smokiness of the bacon. Yum!

For something a little different from the beef patty, we recommend their Hey Ewe! burger which is filled with beautifully spiced lamb, beetroot, lettuce, preserved lemon and minted yoghurt and house-made pickles. A clever and pleasingly complex combination of flavours that we loved. 

Their fries were beautifully crisp on the outside and fluffy on the inside while their onion rings had us doing it Gollum style - fighting for the last ring. They were deliciously sweet, soft, sticky and encased by incredibly crispy batter (highly recommended).

And while you're there, don't leave without having a look at their ever changing dessert specials. We loved indulging in their very decadent chocolate ganache tart.

Showcasing a menu that maintains the integrity of premium produce and an impressive 15 tap beer selection, Brother Burger combines the winning combination of juicy burgers with independent craft beers. We will be back. 

Location: 560 Chapel Street, South Yarra

Phone: 03 9041 1393

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

Cuisine: Burgers, Bar, Bar & Grill

Itali.co

Gastrology bloggers dined courtesy of Itali.Co.

St Kilda's favourite pizzeria, Itali.co, is continuing its innovative approach with a new range of pizzas and bases.

Head chef and co-owner, Lino Maglione, a fourth-generation Neapolitan pizzaiolo, has developed his expertise and creativity for twenty years. Now applying this to making light pizzas that are healthier and easier to digest, Lino avoids all highly refined flour that has been denuded of its nutritional value.

Pizza Montanara with speck, poached onions, zucchini, gorgonzola and crispy leek

Our dinner began with the Pizza Montanara which is a traditional Neapolitan street food and an ancestor to today's pizza. The showpiece dish included activated vegetable charcoal (an ingredient that can aid digestion), which gave the pizza the appearance of a stone. Served with delicious speck, poached onions, zucchini, gorgonzola and crispy leek this was a delicious and very interesting dish. 

Itali.co is the first Australian restaurant to offer a pizza base made from Kamut, an ancient non-hybrid grain. Kamut flour has a long list of attributes (higher in protein, lipids, amino acids, minerals, lowest GI of any grain flour, low in gluten, 100% organic). 

We decided to order the Bunga Bunga pizza with the regular base and the TOTÒ pizza with the Kamut base to sample the difference.

Bunga Bunga pizza - Fior di latte, tomato, Berkshire sausage, porcini mushroom & parmesan 

The Bunga Bunga pizza was delicious. Sat atop a thin layer of tomato sugo were generous layers of delicious Fior di latte, lashings of Berkshire sausage and a sprinkling of porcini mushroom. These ingredients did justice to the pizza base which was thin, light and flavoursome.

Totò pizza with Kamut base - Fior di latte, porcini mushroom, tiger prawns, garlic & Ligurian olives

We absolutely loved the Kamut pizza base which went particularly well with the earthy flavours from the Totò pizza toppings. The flour for the Kamut base comes from Molino Quaglia, an Italian artisan which has been the exclusive provider to the Vatican for decades. Compared to the standard pizza base, the Kamut base had a chewier texture and a more decadent buttery taste. The toppings were sensational - Picture perfect in appearance and outstanding in taste. Aromatic porcini and beautiful tiger prawns finished with olives created a delightful fusion of flavours.

Torta della nonna with rock melon sorbet

Buttery crumbly pastry is filled with a luscious ricotta, cream and raisins mixture and laced with salted caramel sauce and refreshing rockmelon sorbet. It was a hearty dessert that was perfect for a cold winter’s night.

Itali.co continues to lead the way with their latest innovation through a mix of ancient and contemporary ingredients, traditional methods and modern processes.

Location: 1/173-177 Barkly St  St Kilda
Phone: 03 9537 5300
Link: http://www.italico.com.au/
Cuisine: Italian, Pizza

Hotel Spencer

Gastrology bloggers dined courtesy of Hotel Spencer.

A friendly pub in West Melbourne, Hotel Spencer delights locals with a range of pub-style dishes in their beautiful old-style dining room.

The menu has something for everyone - with classics such as slow-roasted cider pork belly with apple & coleslaw and specialities, like their South African Bobotie with house chutney & cauliflower rice.

The beverage list boasts a selection of wines, cocktails and craft beer. Hotel Spencer are also currently one of the only bars in Melbourne to have their craft beer on tap!

Crispy Peri-Peri chicken wings

The meaty chicken wings were crusted with a flavoursome spice mix and then perfectly fried to achieve a moreish crunchy exterior and drizzled with owner, Hennie’s moreish handmade peri peri sauce. 

Sticky pork ribs

The Sticky pork ribs were delicious. Juicy, succulent and coated in a sticky glaze. It was one of our favourite dishes from our visit.

Beef bobotie 

We loved the touches of South African on the menu. The beef bobotie (pronounced ba-boor-tea) is the national dish of South Africa and a popular Cape Malay dish. Hotel Spencer’s rendition comprised of a heart-warming curry mixture of meat, dried fruit with a creamy golden topping of baked egg.

Grilled swordfish with pesto and our special olive rocket salad

The  swordfish was nicely seared on the outside and delicate and moist on the inside. It was a fresh dish that allowed the natural sweetness of the fish to be enjoyed. We particularly loved the special olive rocket salad where the olives had been cleverly crushed so each mouthful could be filled with tasty olive goodness.

'Treat yourself' dessert platter

A playful dessert platter concluded our evening. The caramel croissant and butter pudding with chilled cream was of particular note. We loved the cheeky twist on the traditional peasant bread and butter pudding.

The folks at Hotel Spencer Bar & Dining Room have stayed true to the 100 years of its rich history in West Melbourne icon and deliver a modern twist on old fashioned 1920’s hospitality.

Location: 475 Spencer St  West Melbourne,
Phone: 03 9329 9116
Link: http://www.hotelspencer.com.au/
Cuisine: Steakhouse, International, African

Aussie Wine Month @ Dan Murphy's

As the official launch event of Aussie Wine Month, Dan Murphy's are thrilled to be involved in showcasing the very best Australian wine regions, their characters, and stories.

For more details and to purchase tickets (which includes a free goodie bag with a Riedel glass and Gourmet Traveller magazine) visit Merivale.com.au

Aussie Wine Month is Australia's biggest wine festival that celebrates our diverse and outstanding Australian wines, the places they come from and the larger-than-life characters who make them.

Running from the 1st to the 31st of May 2014, Aussie Wine Month aims to create excitement about Australian wines by increasing awareness through a calendar of on-going events that showcase Australian wine, regions and personalities.

Now in it's 3rd year, Aussie Wine Month is your chance to be a part of Australia's largest wine festival.

Themed tastings throughout Aussie Wine Month will also be a feature in all of our stores focusing on the regionality of Australian wine. Visit This Week's Tastings to keep up to date with all of the Dan Murphy's tastings being held at your local store.