Ayomo

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With a motto of fruit to bottle and nothing in between, Ayomo pressed juices are making it easier to access our daily nutrients by opening new locations around Melbourne.
Their original South Melbourne store on Clarendon Street has recently undergone a facelift and has just reopened to serve all the beloved Ayomo juices we have come to know and love as well as some exciting additions.
The Ayomo Super Bowls were impressive. We loved sampling the Dragon Fruit Bowl which is made form dragon fruit, banana, ago and coconut water that is topped with strawberries, kiwi, banana and buckwheat.
There are also the Power Packs which are a gourmet lunch option. We recommend trying their umami laden Salmon and miso pack... Fresh, beautifully cooked and full of flavour.

On the drinks front, the raw shakes are a brilliant thick smoothie packed with super foods.
There is also a new addition to the frozen dessert section, the Freeze Up! which is Melbourne's first cold pressed soft serve. These flavours are derived straight from delicious Ayomo juices. Garden Green was our favourite and is a fantastic combination of apple, celery, cucumber, spinach and kale juice. There is also a wonderfully delicious Macadamia soft serve which you will not regret getting your hands on.


Location: 226 Clarendon Street, South Melbourne
Phone: 03 9681 8605
Link: http://ayomocoldpress.com.au/


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Gastrology bloggers dined courtesy of Ayomo.

Dip In Cafe

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The brainchild of two best friends that share a love of food, family and Melbourne Dip In Café draws culinary inspiration from far and wide.
The menu features an array of dishes including their well-known freshly-made dips, create your own breakfast options and heartier lunchtime eats such as burgers, salads or their signature bread bowl. 
Grilled Salmon Salad - Grilled salmon fillet on green salad with honey-mustard dressing

The quality of the salmon was exemplary. The skin was perfectly seared to be very crisp while the flesh was delicate and moist. We loved how it was cooked simply, allowing the natural subtle sweetness of the salmon to be enjoyed. The green salad was fresh and brought together harmoniously by the superb honey-mustard dressing.
Chef Special Gyro Style Chicken served with chips and a garden salad.

The Gyro Style Chicken was a winner. Mediterranean marinated, sliced Chicken has been cooked to a tender perfection on the grill and was served in a hummus filled bread bowl. Topped with house made salsa and spicy green tahini sauce, this was a delicious dish that was full of flavour. 
Dip In Café combines a mix of talent to deliver a casual lunch experience with a flavoursome menu that features a flavour and spices from around the globe.


Location: 20-22 McKillop St, Melbourne
Phone: (03) 9670 5379
Cuisine: International, Fusion


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Gastrology bloggers dined courtesy of Zomato.

Bomba Goes to Spain

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By Jessica Williams.
Gastrology recently had the pleasure of travelling to Andalusia, Spain with the wonderful team at Bomba, a Spanish restaurant in the CBD.  It was incredible! We met with local producers and sampled their wares, ate in some of the best restaurants around, drank a lot of wine and sherry in the name of “research” and basically had one of the best gastronomic adventures of our lives.

Okay, not quite… but Bomba’s Executive Chef Jesse Gerner and a few – extremely lucky – members of his team did, and on Sunday they invited us to their hip Spanish restaurant so they could tell us all about it over an epic Andalusian four course feast. Which made up for not being invited on the trip… almost.
The dishes we ate were inspired by the many fisherman, farmers and chefs the Bomba team met on their journey through Seville, Cadiz, Jerez and the Canary Islands in Andalusia, and were matched with varying types of sherry, a drop the region is famous for.
It began with palate cleansing Wapengo oysters with a bright green, almost sour, nettle vinaigrette matched with a Manzanilla sherry, which we learnt is a natural match for oysters; it’s light and fresh but still has a subtle sweetness so it stands up to bigger flavours. A stunning way to begin the meal.
Smoked and cured pork belly – Chicharrones especial - came out soon after, and we all devoured the salty sweet, gourmet style ham – a recipe that has been adopted from Cadiz’s Casa Manteca, which when translated means: House of Fat. Worth it.

These European research trips are something the restaurant undertakes approximately twice a year; it keeps the team inspired, educates them on the provenance of the food they are serving and keeps its menu authentic and unique. The team always returns from their gourmet rendezvous’ with new recipe ideas and techniques that they are eager to implement in the Bomba kitchen.
From the bread – a sour dough which is cultured from grapes which results in a light tang – to the Sardinas fritas with lemon - crunchy, salty, whole sardines lightly fried and served with a lemon mayonnaise - which transported you straight to the European seaside – the tapas were unique, carefully prepared and utterly enjoyable.  
The next meal to hit the table was inspired by a pair of deaf and mute brothers who run a top notch Spanish bar is Seville. Their signature dish is a sweet and unctuous dish of cuttlefish and pippies swimming in a glistening squid ink that we mopped up with the remainder of the house made bread. The original dish is actually made with cuttlefish vaginas – yes #cuttlefishvaginas – but ours continued to be beautiful whilst remaining free of reproductive parts. It was all black teeth grins around the table, but we washed it away with sherry and were all in excellent spirits – and feeling quite joyful as well!
A scrambled eggs style dish came next, Montadito of huevos revueltos with morcilla – a rich scrambled eggs with blood sausage, herbs and spices on a giant crunchy crouton. Can all our eggs be served with such bold flavours? And then came the rich Caldillo de perro; roast fish broth with poached lobster and black garlic to prepare us for mains. 
Rabo de toro, took things to new levels. Whole pieces of “Fighting Bull’s Tail” had been slow cooked in oloroso to absolute perfection. The meat was so soft and tender, it fell off the bone with a touch of the fork. It was served on celeriac puree, with braised winter greens with lemon and anchovy and matched to a sherry with caramel, almost maple like tones. So decadent. Almost dessert-like in its gelatinous form. 
But dessert was still to come – Pedro Ximenez ice cream, torrija, sheep’s milk yoghurt and poached pear. Adapted from a traditional recipe from Fernando & Castilla in Jerez de la Fontera, torrija is a slice of bread that is soaked in milk or wine with honey and spices, dipped in egg and fried. It was perfect to soak up the sherry spiked ice cream, and served with a glass of PX, it was the perfect way to finish the lunch.

First stop Bomba, then express to Spain. You won’t be disappointed.



Location: 103 Lonsdale St Melbourne
Phone: 03 9077 0451
Link: http://bombabar.com.au/
Cuisine: Spanish, Tapas


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Gastrology bloggers dined courtesy of Bomba.
First image by Gastrology. All other images courtesy of Jessica Williams.

Chow Down

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Chow Down in the heart of the CBD draws on owner and passionate chef, Vincent Chow’s Malaysian background to serve up authentic Malaysian hawker food. The cuisine reflects the diversity of its South East Asian roots, drawing influences from Malay, Chinese, Peranakan and Indian cuisine.
The service was friendly and prompt with staff that are clearly proud of the food being served up.
Teh Tarik

The menu is incredibly well-priced and there is a huge range of Malaysian delicacies to choose from including some great drink options for either dine-in within the communal areas or to take-away. For drinks, we recommend the teh tarik – a frothy and sweet pulled tea. 
Char kuey teow

The fried kuey teow was superbly authentic. Long and thick ribbons of flat rice noodles were cooked with an assortment of ingredients - shrimps, fish cake and egg – all of which possessed a wonderful wok caramelisation. The dish had the perfect amount of heat and boasted a great depth of flavour.
Nasi Lemak 
Variety pack - Nasi lemak (coconut rice), chicken skewer, selected kuih plus a choice of one dish from the window

The variety pack was a decadent lunch option. The full-bodied, pungent rendang gravy paired beautifully with melt-in-your-mouth chicken skewers and perfectly crisp fried chicken. We enjoyed the richness of the gravy and the generous use of spices in each element of the dish which showcased the customary punchy flavours exhibited by Malaysian food generally.  Together with fluffy coconut rice, crispy anchovies and delicious sambal, it was an addictive and comforting dish.
Roast Chicken Rice 

A Malaysian favourite, the plump and juicy slices of roasted chicken breasts were the highlight of this dish. Coupled with the aromatic and fluffy chicken rice, it was a moreish dish.
Nasi Goreng Kampung 

The nasi goreng kampung was a winner.  A fragrant traditional Malay style fried rice dish cooked in shrimp paste and normally served in a banana-leaf wrapping with bountiful anchovies, chicken bits and veggies, the crowning element was a perfectly cooked sunny side up egg.
Kuih seri muka

For dessert, the Kuih seri muka is not to be missed. A dainty and absolutely lovely sweet cake made of a gooey glutinous rice base topped with pandan flavoured coconut milk jelly. 
Chow Down punches above its weight with a delectable array of hawker foods you will love. We can't wait to return for another delicious bowl of their authentic Malaysian delights.


Location: 16/246 Bourke St, Melbourne 
Phone: 0412 334 681
Link: http://www.chowdownkitchen.com.au/
Cuisine: Malaysian


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


Delhi Streets

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Thanks to Charan Singh’s passion for high quality Indian food that is deliciously light, the dream for fresh and fiercely flavoursome street food as served on the streets of India is now a reality.
The ambience is modern and colourful, an extension of Delhi Streets’ contemporary interpretation of Indian cuisine.
The eatery is a family affair, continuing the family tradition and devotion to excellent Indian Cuisine. Food has always been central to owner, Charan's family. His father, Resham Singh (who now mans the tandoori oven at Delhi Streets) opened the first Indian Sweet Store in Melbourne, a sweet-tooth haven in Dandenong dedicated to Gulab Jamun, Kulfi and Jalebi.
The menu is mouth-wateringly good and features all the flavours you know and love about Indian cuisine but lighter and fresher and features high quality ingredients to create subtle flavours.

We started with a trio of their ‘Street Chaat’.
Pani puri

The Pani puri was a fun introduction to Delhi Street’s flavour explosion of a menu. A “hands on” street food made of crispy lentil cracker balls stuffed with potatoes, chickpeas, onions, tamarind, chutney and spice water it tantalised our taste buds.
Dahi vada

The Dahi vada comprised of feather light lentil dumplings served with yogurt and sweet and tangy tamarind and mint chutneys. It was a perfectly balanced amalgamation of sweet, sour, spices and heat.
Aloo tikki

The Aloo tikki was our favourite dish of the night. Comfort food at its best, fluffy potato and greenpea cakes were adorned with the most luxuriously zesty and spicy tamarind and mint chutneys. Freshly chopped onions and coriander along with yogurt worked in harmony with the spice by adding a desirable freshness.

For mains, we indulged from Delhi Street’s classic selection.
Maharaja Special Thali

The Maharaja Special thali was absolutely moreish. The rich flavours of the curries were nicely mellowed out by the raita yoghurt. Each of the three curries boasted bountiful herbs and was an absolute delight. The beautifully made roti and fluffy basmati rice were the perfect canvas for the three curries which displayed customary punchy Indian flavours.  
Chicken biryani

The Chicken biryani was sublime. The large nuggets of moist chicken were beautifully tender and contained the perfect amount of heat. The accompanying raita yogurt was luxurious. Each spoonful was truly gratifying. 
Chana bhatura

The Chana bhatura was yet another winner. The fluffy deep-fried leavened bread was stunning and went exceptionally well with the spiced chickpeas drizzled with tamarind chutney. This was a rare, and welcomed, occasion where the bread contributed equally to the overall dish rather than just occupying space as a conventional side. In all, this dish was a beauty.  
Foreground: Gulab jamun; Background: Carrot Halwa

Our visit to Delhi Streets concluded on a wonderfully sweet note with 2 traditional classics: the Gulab jamun and Carrot halwa. Both desserts were beautifully made. The gulab jamun in particular were some of the best we have ever had - Soft, spongy and melt in mouth cottage cheese dumplings drenched in syrup.
Delhi Streets takes you on an Indian Spice adventure with good Indian food, redolent in spice, flavour and texture without the lashings of cream, ghee and dairy.



Location: The Archway, 517 Flinders Lane, Melbourne
Phone: 03 9629 2620
Link: http://www.delhistreets.com.au/
Cuisine: Indian

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Gastrology bloggers dined courtesy of Delhi Streets.

Mr Huang Jin

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With chefs from Din Tai Fung, the legendary Taipei-based global chain, it is not surprising that Mr Huang Jin has rapidly gained a cult following.

Casual sophistication is the name of the game. Located at Katherine Place in the ‘New York’ end of Flinders Lane, Mr Huang Jin seats 40 guests inside their new interior that has been modeled around the simplicity but strong heritage of the bamboo-steaming basket.
The immaculately made xiao long bao are perfection. Showcasing the skill of the chefs, the xiao long bao skins are elastic, translucent, of consistent thickness and don't tear or unravel. In order to achieve such results, incredible discipline and extreme quality control are prerequisites. 
The pan-fried chicken dumplings, were equally impressive. These potstickers had beautifully silky skins and perfectly crispy bases. The lemon grass chicken dumplings were of particular note - bursting with a deliciously complex splash of lemon grass, they were an absolute delight. 
We also had some beautiful roti rolls. Robust and fragrant chicken satay encased within freshly cooked roti bread, it was an addictive and comforting dish.
The prawn and pork wontons were yet another highlight. We loved the velvety wonton pastry which was beautiful in texture and the accompanying sea of sweet soy, peanut sauce and chilli was pleasantly appetising. Cooked with the perfect amount of heat, these wontons tantalised our taste buds.
Moving to the Taiwanese tapas served at dinner time, unusual but exciting combinations feature on the menu such as the twice cooked pork spare ribs that have been grilled and then served with house made chili oil and broad beans. The Taiwanese tapas were lovely with wine - and you definitely can't go wrong with Taiwanese fried chicken. A popular dish in Taiwanese cuisine and the mainstay of Taiwanese night markets, Taiwanese fried chicken is a very guilty but delicious pleasure. 
Mr Huang Jin’s rendition of the Taiwanese Fried Chicken is commendable - beautifully balanced from the use of soy sauce, sugar, garlic, rice wine and five-spice. 
The fresh, vividly white slices of butterfish were cooked to perfection. We enjoyed the meaty texture and the golden-brown charred bits of caramelised miso on the fish. It was a beautiful dish.
Our dining experience at Mr Huang Jin ended with classic Taiwanese red bean pancakes. A simple dessert that amalgamates the best aspects of a good fritter and gooey red bean, the pancakes were folded over luxurious red bean paste, deep fried and laced with homemade maple syrup. The pancake had a pleasant chewiness which contrasted nicely with its crispy exterior.  It was a simple but truly superb dessert.
Having been an iconic Melbourne classic in their days at the Rialto Tower, Mr Huang Jin have moved but are better than ever at their new Archway location. While many Chinese restaurants in Melbourne serve xiao long bao, Mr Huang Jin’s variety are a cut above. The fillings are lean, not fatty, and the technique used to produce them is impeccable. Aside from dumplings, Mr Huang Jin serves up a delicious mix of Taiwanese main courses and tapas offerings. Combined with its excellent drinks menu and warm service, Mr Huang Jin is a compelling lunch and dinner time destination.


Location: The Archway 4-5 Katherine Place 517 Flinders Lane, Melbourne
Phone: (03) 9629 5452 
Link: Facebook
Cuisine: Taiwanese, Asian



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Gastrology bloggers dined courtesy of Mr Huang Jin.

Araliya

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After celebrating 30 years as Head Chef of Araliya Hawthorn, Sam Wedande has taken his chef hat to a new home in St Kilda.

A passionate chef who first introduced Sri Lankan flavours to Hawthorn in 1985, Wedande has cultivated a strong following across three generations for his spice infused contemporary dishes.
The new Araliya St Kilda is warm and inviting, yet sophisticated - Featuring textured wall panels, leather banquets and ottomans in the restaurant and two bespoke cocktail stations at a sleek looking bar which showcases an extensive wine list. 
The menu features recipes created from the early days of Araliya Hawthorn that have proven to be timeless favourites as well as reinvented contemporary dishes, including a great selection of vegetarian and gluten free choices, with the spices Sri Lanka is famous for: coriander, cumin, fennel, cardamom, cinnamon and cloves.
We were pleased to find that the food served has a focus on locally sourced produce and is very reasonably priced. 

Crusted fish – Saltbush, mandarin, cucumber, gambodge, tamarind

We particularly enjoyed the Crusted fish which was cooked to perfection. Wonderfully seared and boasting bold flavours of tamarind, it went well with the fresh accompanying salad of Saltbush, mandarin and cucumber.

Araliya Chicken – Milawa Chicken, cardamom, cinnamon, cloves

The Araliya Chicken was a show stopper. The juicy morsels of chicken were coated with moreish, rich and silky aromatic curry.

Pork Belly – tamarind peanuts, rockmelon, pickled papaya

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 tamarind peanuts. The rockmelon and pickled papaya provided a delectably unique and refreshing accompaniment to the pork. 


Milk chocolate mousse, sweet potato custard, salted, caramel, hazelnut crumble

For dessert, the milk chocolate mousse with sweet potato custard stood out. The decadent creaminess of the mousse was echoed by the sweet potato custard. While the salted caramel added a desirable hint of salinity, the hazelnut crumble added interest with its perfectly crisp texture.
With a focus on classic Sri Lankan flavours but adding a few of twists along the way, Araliya is a delicious addition to St Kilda’s bustling food culture.

Location: 157 Fitzroy Street, St Kilda
Phone: (03) 9078 6757
Link: http://araliyastkilda.com.au
Cuisine: Sri Lankan


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Gastrology bloggers dined courtesy of Araliya.

Patch Café

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Forged from co-founders Tom Davidson and Jacob Burke’s love of clean eating, Patch Café offers exciting brunch options and has earned its reputation as a weekend brunch mecca.
Situated within the heritage restoration of Studio 9 in Richmond Melbourne, Patch has successfully crafted an intimate, warm and inviting space with unpretentious simplicity at its core. 
The menu features paleo inspired food developed by executive chef Brett Tait.
As expected of any great Melbourne café, the coffee is excellent and poured by adept baristas.
Banana and almond hotcakes with house-made pistachio and cacao ice cream, paleo caramel and kiwi chunks

The hotcakes were a delicious paleo rendition of a breakfast favourite that amalgamates the best things in life (such as ice cream). Decadently delicious, the light hot cakes were drizzled with paleo caramel and adorned with refreshing house-made pistachio and cacao ice cream which went wonderfully with the slightly tart kiwi chunks.
Pan-seared barramundi served with roasted artichokes, asparagus and salsa verde

This dish was all about simple flavours and excellent execution. The skin of the barramundi was crisp and the flesh was delicate and moist. The warm salsa verde, roasted artichokes and asparagus complemented, rather than overpowered, the fish.
Chargrilled wagyu rump with braised Brussel sprouts, chilli, bacon and parsnip mash with a red wine jus

A light searing ensured that the wagyu rump was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with characteristic wagyu notes and a deep earthy richness. Coated with a luxurious red wine jus, the dish was very enjoyable to consume.
Patch Café also offers a wonderful selection of raw desserts created by certified nutrition coach Jayde Hwang.
Acai berry and blueberry lemon cheese cake (Raw, Vegan, Paleo)

As vegan as these sweets are, they were concocted without a single sacrifice to flavour. Every item was a wonderful vegan interpretation of the original. 
Raw Salted Caramel Slice (Raw, Vegan, Paleo)

Considering the sweet treats had to omit common ingredients like eggs or dairy products (think cheesecake without cheese) we were pleasantly surprised by how good these sweet treats tasted. While they were very different to their “original” counterparts, they were unique and delicious in their own right.
The perfect embodiment of a thriving Melbourne café, Patch was always going to be a success story and it is no surprise that it is drawing in the crowds week in week out with its consistently excellent food, fantastic coffee and cheerful wait staff. 


Location: 1/32 Bendigo St, Richmond VIC 3121
Phone: (03) 9029 0328
Link: http://patchcafe.com.au/, Facebook, Instagram
Cuisine: Modern Australian, Paleo, Vegan, Raw


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Gastrology bloggers dined courtesy of Patch Café.

Carmine's Bistro

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Blending the best of local produce with authentic Italian cooking, Carmine’s Bistro satisfies families and gourmet diners alike.
The dining room possesses a warm familial atmosphere with views of the vast wine collection Carmine’s Bistro harbours. 
The wine list is reasonably priced and features a good selection of wines to complement your meal.
We commenced our dinner with a wide selection of entrees. The arancini balls in particular were delicious with a wonderfully crisp exterior while the scallops were beautifully seared and boasted a delicate sweetness.
Spaghetti marinara

The spaghetti was, as expected from a good Italian restaurant, superbly executed.  The pasta was al-dente and, coupled with generous amounts of tender fresh seafood pieces and combined with the luscious bisque, had a wonderful depth of flavour.  The dish boasted a rich seafood flavour with a robust undercurrent of garlic.
Miss Italia pizza - Fior di latte cheese, Napoli sauce, rocket, shaved parmesan, prosciutto and cherry tomato

The Miss Italia pizza was delicious. Sat atop a thin layer of tomato sugo were generous dollops of delicious fior di latte, lashings of prosciutto and a sprinkling of rocket leaves. These ingredients did justice to the lovely pizza base which was thin, light and flavoursome.
Prime eye fillet steak 

Atop the layer of creamy mash and sautéed spinach, lay a delicious piece of perfectly cooked eye fillet. A light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with characteristic beefy notes and a deep earthy richness. Texturally, the beef was sublime with a decadent melt in the mouth, almost buttery, consistency. Coated with an earthy braising sauce, the dish was very enjoyable to consume. 
Nutella Pizza

The Nutella Pizza was a decadent end to what was a fabulous dinner. We loved the cheeky addition of a donut which was a wonderful surprise.
Carmine’s Bistro impresses with the freshness of its ingredients and the quality of its service. Highly recommended for a place to take that special someone or perhaps the family for the perfect treat.


Location: 234 Lygon St, Carlton VIC 3053
Phone: (03) 9663 3151
Cuisine: Italian



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Gastrology bloggers dined courtesy of Carmine's Bistro.

Snippet: Cafe Chicane

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Located in the heart of Sydney's financial district, Cafe Chicane is a slick and relaxed space with a range of lunch options.


The pizza's we sampled, whilst far from authentic, were pleasant and the service was warm. The pricing of the pizzas is on the high end for the size and quality of the offering, but this is really to be expected given the location and nature of the clientele.

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Little Spicy

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Little Spicy serves up specialties from the far reaches of Western China, where the freezing climate encourages the copious use of chilli and peppers from the prickly ash tree.
In line with its social setting, the menu items are primarily designed for sharing, with dishes divided into user friendly sections. We were pleased by the array of signature dishes we were presented with over the course of our dinner.
Boxing Chicken with Fried Garlic

The fried chicken was tender, juicy and distinctly flavoursome. We loved how this crispy Chinese favourite was done impeccably well without compromise.
Deep Fried Green Beans with Garlic

The green beans were cooked to perfection and possessed a beautiful wok caramelisation. The dish had the perfect amount of heat.
Sichuan Style-Fried Chicken

The Sichuan fried chicken was moreish. The tender chicken pieces were cooked with copious amounts of red chilli and chopped spring onions. This was a very flavoursome, spicy dish which paired beautifully with rice.
Salt and Pepper Ribs

The Salt and Pepper pork ribs were fatty, soft and beautifully caramelised - a guilty indulgence.
Shanghai Fried Noodles

The Shanghai Fried Noodles was yet another excellent dish that was highlighted by the noodles which exhibited a pleasant elasticity. Lightly flavoured by the gently aromatic ginger, the dish, boasted the characteristic charred flavour that normally accompanies a wok-tossed item. 
Sliced Fish and Pickled Vegetables Soup

The Sliced Fish and Pickled Vegetables Soup was a comforting noodle soup dish which balanced the flavours of sourness from the pickles and various herbs which boasted a pleasant salinity.
Sichuan Homemade Prawn Ball Spicy Soup

Little Spicy specialises in the Chongqing Spicy Noodles Soup (aka Ma La Spicy Noodles Soup) which is prepared using a combination of spices, chillies and Sichuan pepper. The result is a delicious and spicy broth with a lot of depth of flavour synonymous with fine Chongqing delicacies. We thoroughly enjoyed their signature Sichuan Homemade Prawn Ball Spicy Soup which boasted beautifully made prawn balls.
All of the dishes we sampled at Little Spicy were examples of the gutsy, fragrant and fiery Sichuan approach to cooking. The dishes exhibited complexity, depth of flavour and a skilful use of spice, truly showcasing the multi-dimensional cuisine born from Sichuan province. We cannot wait to return.



Location: 167-169 Russell Street, CBD, Melbourne
Phone: 03 9639 8886
Link: Facebook
Cuisine: Chinese, Sichuan


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Gastrology bloggers dined courtesy of Little Spicy.

Snippet: Tai Pan

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Tai Pan Restaurant is my favourite place for Yum Cha. They dish up a brilliant array of Hong Kong Stlye Yum Cha items including all-time favourites like Har Gow and Sieu Mai. Satisfying locals in the Eastern suburbs for almost 20 years, I'm glad to say that the quality of their offerings is as high as ever. 

Their delicious dim sums are beautifully made and are always packed full of flavour, generous and fresh. 

While you certainly pay a slight premium on the Yum Cha items at Tai Pan, it is certainly worth the extra dollars. The service is of a consistently good standard and it is certainly serves a brilliant Yum Cha.

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Chatty Vespa

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Chatty Vespa may not be the next 400 Gradi/DOC/Ladro/ [insert-amazing-higher-brow-pizza-place here] but they are certainly causing a stir.

Delivering great quality pizza with a thin crispy base loaded with quality Aussie ingredients, for delivery and takeaway, to the people of Prahran/South Yarra/Toorak/Windsor, Chatty Vespa are a welcome addition to Melbourne’s pizza delivery scene.

We recently ordered in an Italian feast from Chatty Vespa to enjoy at through their delivery service and were pleased that our delivery arrived as scheduled in their GreenBox - a new eco-pizza box which has serving plates and a storage container built right in. 
Boc on baby pizza

Stepping up the stakes on the vegetarian pizza front, this pizza features simple and fresh ingredients. Fresh basil is layered with tangy tomato passata, juicy cherry tomatoes and all brought together by beautiful bocconcini.

Mary Mary pizza 

A tribute to Mediterranean cuisine, this pizza will have your mouth singing. Melt in the mouth and thoroughly flavoursome slow cooked lamb paired with chargrilled marinated eggplant, fior di latte, tomato passata, and finished with fresh rocket and a light drizzle of olive oil.

Stripper chick pizza

The Stripper chick pizza was delicious. The tender pieces of chicken breast were full of flavour. The artichoke hearts added a lovely hint of acidity and sweetness to the pizza. We loved the addition of oregano and fresh parsley.
The carnivore pizza 

Carnivores rejoice! This delicious pizza is served with generous amounts of homemade Italian pork sausage alongside caramelised onions, fior di latte, tomato passata, finished with a sprinkle of goats’ fetta and fresh basil.
We also enjoyed the Chatty pizzas over a bottle of Chatty Cab Shiraz which went down a treat with the delectable pizza selections. 

Currently delivering to Prahran, Windsor, South Yarra, Hawksburn, Armadale and Toorak (or not too further afield for an additional fee), Chatty Vespa is a wonderful and convenient way to experience some delicious pizzas with flavoursome toppings at home. The delivery is available for both lunch and dinner every day! Otherwise dine-in their cosy 20-seater dine-in area or drop in to take away.


Get Chatty Vespa to bring some Italian goodness to your door this week with its delivery service! 

When: Every day 
Where: Prahran / Windsor / South Yarra / Hawksburn / Armadale / Toorak (and areas nearby)


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Gastrology bloggers dined courtesy of Chatty Vespa.

Scuro Ristorante | Dr. Oetker

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The folks behind Dr Oetker Ristorante believe that you can have restaurant quality pizza at home. To prove it, they built a pop-up restaurant all for one table.

To fight away any preconceived ideas about quality and taste, guests were kept (quite literally) in the dark about what they were eating, hosting a dining in the dark at “Scuro Ristorante”.
The dinner saw AFL celebrities, bloggers and foodies invited to have dinner in the dark at what they thought was a modern pop-up restaurant. But while they were eating their pizzas in the dark, the restaurant set rotated sneakily and was transformed into a lounge room.
When the guests had finished eating, the lights were turned on and the guests realised two things. First that they had been moved to a separate room, and the second was that they had been eating Dr. Oetker Ristorante frozen pizza.

Gastrology had a really fun night during this sensory experience which allowed our tastebuds to do the decision making. Having had the convenience of Dr. Oetker's frozen pizzas before in the past, we managed to pick that they were Dr. Oetker pizzas straight away!

Dr. Oetker Ristorante pizza prides itself in delivering thin and crispy Italian-style pizza that captures the essence of an Italian pizzeria. Leading the way in the convenience section of your supermarket frozen aisle, Dr Oetker seeks to deliver passion on your plate. 

Here's a video which captures our experience at "Scuro Ristorante"...

Explore their range of delicious flavours and find your favourite!

This post was sponsored by Dr. Oetker.

Culinary Cow

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Culinary Cow is a food subscription service which provides exact amounts of fresh and sustainably sourced ingredients that are delivered straight to your door.  

 Growing up in Tasmania, owner and creator of Culinary Cow, Alex Cowles has always enjoyed a passion for sustainable, delicious, simple and easy food. This passion (and a relocation to Melbourne) lead to the creation of Culinary Cow, which has recently opened after roughly 18 months of blood, sweat and tears.

The service is completely a la carte, giving the customer far more variety and flexibility. All you do is select the meals you are interested in and have the ingredients and recipes delivered straight to your door.

We loved having the full culinary experience while enjoying the quirkiness and fun in creating our own meals. 
We particularly enjoyed our Pesto Stuffed Chicken Breast wrapped in Prosciutto which was very easy to make and simply delicious. The convenience of having each item perfectly portioned meant that there was no waste and it was incredibly easy to assemble.

This "no waste" benefit from the Culinary Cow service sets it apart, in line with their commitment to a long-term sustainable approach as people only order what they want and get what they need. 

Their commitment to sustainability also extends through their packaging. The guys have created a short-term cool box using ice packs and air compression bags in cardboard boxes. Where others are using polystyrene, Culinary Cow uses recyclable brown cardboard boxes.

There is also a wine pairing option with each meal. This idea is soon to be transformed into customers being able to purchase specific wines to be delivered with their recipes.   
Their long-term aim is to grow their sustainability approach to product sourcing and to start the process they have even curated their own herb garden and plan on growing that to a vegie patch and then more.

Find out more about Culinary Cow here.


Gastrology bloggers dined courtesy of Culinary Cow.

St Domenico

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St Domenico encapsulates the Italian style of dining, urging patrons to "Mangia! Mangia!" in an intimate gathering while cherishing a meal which honours classical Italian flavours and quality ingredients.
Not your regular pizza shop next door, St Domenico creates upmarket, real Italian style pizza and pasta. If you are craving authentic Italian food and Napoletana style pizza, St Domenico will not disappoint.
Caprese
Buffalo mozzarella served with fresh roma tomatoes and fresh basil

The Caprese was a stunning start to our meal. The Bufala di Parma mozzarella was feather-light and delicate but yet rich and full of flavour and was further enhanced by the flavours of the fresh basil and tomato.
Arancini
Rice balls with artichoke, smoked scamorza cheese & herbs
Parmigiana Di Melanzane
Eggplant, smoked scamorza cheese, parmesan, napoli sauce and fresh basil

Traditional comfort-food classics, both the arancini balls and the Parmigiana Di Melanzane were beautiful. Each morsel was sufficiently seasoned and flavoursome.
Prosciutto Pizza - San Marzano tomato, San Daniele prosciutto DOP, fior di latte

Of course any visit to St Domenico would not be complete without one of their amazing pizzas. The Prosciutto Pizza was flawless. This tomato and fior di latte a based pizza was embellished with stunning San Daniele prosciutto DOP – a classic combination. 
Tartufo Pizza - Mushroom, leg ham, truffle paste and scamorza

The Tartufo pizza was picture perfect in appearance and outstanding in taste. Aromatic truffle cream, dollops of Fior di latte mozzarella and beautiful leg ham, 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.
Bomboloni - Italian doughnuts 

These golden puffs (one filled with lemon curd and the other with Nutella) were stunning. Ethereal in texture, the doughnuts were cinnamon-sugar coated and tasted delicious.
Panna cotta served with crumbled amaretti and salted caramel

St Domenico’s rendition of a pannacotta was delicious. The pannacotta was silky smooth with lovely textural crumble and lashings of salted caramel. 
An Italian restaurant with Italian hospitality St Domenico delivers warm and friendly service and an authentic Italian dining experience which celebrates the smells, taste and comfort of a country-style Italian home.


Location: 428 Bridge Road, Richmond
Phone: 03 8657 8538
Link: http://www.stdomenico.com.au/
Cuisine: Italian, Pizza


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Gastrology bloggers dined courtesy of St Domenico.

Jimmy Grants Richmond

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Jimmy Grants, George Calombaris’s modern interpretation of an Athenian souvlaki bar opened it's Richmond installation over the weekend.
We particularly loved the new Duck Souvlaki on offer. Crispy duck, apple, tzatziki, chips and parsley are encased within Jimmy Grant's fluffy signature pita. Yum!
For dessert, there is the Baklava soft-serve ice-cream to ensure you finish your meal off on a delectably sweet note.
This fourth addition to the Jimmy Grants empire is a winner. Expect all the things you  know and love about Jimmy Grants within a modern spacious fit out. It’s simple, no fuss and big on flavour. 
Location: 427-429 Church Street, Richmond
Phone: 8419 8808
Cuisine: Greek


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Gastrology bloggers dined courtesy of Jimmy Grants.

Madame Flavour French Adventure Teas

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Transport yourself to Paris, Monte Carlo, or Provence and into the enchanting world of French culture with Madame Flavour’s relaxing and rejuvenating new range of French Adventures teas.

Made for the tea purist, these loose-leaf blends draw upon the classic French tradition of exotic and scented leafy teas, served in beautiful teaware. Madame Flavour founder Corinne Noyes has encapsulated her favourite memories, moments and passions in these three new blends — Afternoon in Paris, Summer in Provence and Weekend in Monte Carlo. 
Summer in Provence 75g 

A divine blend inspired by sunshine, fruit and flowers, Madame Flavour has chosen a Congou black leaf tea, scented with sunflowers, citrus and apricot – sure to brighten your day and leave you feeling fresh. 
Afternoon in Paris 70g 

Inspired by the beauty and romance of the city of light, this blend is perfectly Paris. A single origin Keemun leaf tea with a hint of smoke, classic vanilla, berry and an abundance of rose petals. It is pure romance in a cup. 
Weekend in Monte Carlo 80g 

Weekend in Monte Carlo is inspired by the meeting of glamour and tradition in one of the most exciting cities in the world. This blend is an exotic journey of Pekoe and Gunpowder Green leaf tea scented with spearmint leaf and bergamot. Encapsulating Monte Carlo’s refreshing and surprising spirit.

We suggest you choose a beautiful pot, let the leaves unfurl for maximum flavour and take some time to truly enjoy the experience; this is the unique French tea tradition. Madame Flavour French Adventures are available in selected Coles and independent supermarkets. 

Visit madameflavour.com to find out more.


Gastrology sampled the products courtesy of Madame Flavour.