Criniti's

Criniti’s is a vibrant chain of restaurants with a Melbourne outpost in Carlton. High energy dining in a unique space, Criniti’s has a cosmopolitan glow about it with a downtown design.

The kitchen serves delicious Italian cuisine which centres on providing patrons with the most amazing array of choices so there is something for everyone. 

Corleone pizza

Quite simply, the Corleone pizza was sensational. Sat atop a thin layer of tomato sugo were generous dollops of delicious buffalo mozzarella, wonderfully sweet cherry tomatoes lashings of , shaved parmigiano and a sprinkling of basil and olives. These ingredients did justice to the fantastic pizza base which was light and flavoursome.

Lamb spiedino chargrilled skewers

The skewers are also highly recommended. Each morsel of the Lamb spiedino chargrilled skewers was sufficiently seasoned and had benefited from a delectable outer charring courtesy of spending the perfect time on the grill. We loved the lemon jus marinade which added a lovely acidity to the dish.

Nutella bomboloni smoothie

Our evening concluded on a decadently sweet end with Criniti’s moreish nutella smoothie which is topped with a nutella-filled donut ball. YUM.

Criniti’s serves cooking that is fun and innovative while retaining traditional flavours, blending contemporary Italian style with classic Italian influence.

Location: 198-204 Faraday St, Carlton

Phone: 1300 274 648

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

Cuisine: Italian

Gastrology bloggers dined courtesy of Criniti's.

Altair

Thanks to Altair, Warrandyte’s dining scene has been taken to new and unexpected heights. The menu is designed to surprise and delight over perfectly executed dishes that retain your interest from start to finish. 

There was an incredible precision to Head Chef Kelvin Shaw's cooking that spoke volumes about his calibre. It is absolutely no surprise that the restaurant is the highest ranked restaurant in the Eastern Suburbs by the 'Age Good Food Guide'. 

The ambience of Altair is comfortable and relaxed, providing the perfect canvas for the culinary art. The dining room is marshalled by excellent service staff, led admirably by Michelle, who ensures your experience is a memorable one.  

Crab cracker with miso mayonnaise

Matched with: NV Laurent Perrier Brut, Champagne, France

Our meal started with a beautiful amuse bouche. The acid balance of the miso mayonnaise was perfect and the crab cracker had a wonderful textural edge. 

Rose tofu, soy, coriander, prickly ash, chilli & edamame

Matched with: “Muromachi Shuzo” Sakura Muromachi Junmai Ginjo Bizen Maboroshi

Simply stunning. This dish was well balanced, loaded with umami and complex, due in part to the skilfully balanced flavour combinations. The creamy melt in your mouth tofu cradled the fragrant rose elements while the soy reduction brought the whole dish together. Both beautiful and beautifully prepared. 

Grilled Mackerel, clam, saffron, tapioca sofrito, almond gazpacho

Matched with: 2014 Yabby Lake ‘Pink Claw’ Grenache Rose, Heathcote VIC

The mackerel was cooked to perfection.  The almond gazpacho provided a delectably unique and refreshing accompaniment to the Mackerel. We could not fault this dish.

Smoked eel, den miso, Japanese mustard, shiitake, pork floss & green tea

Matched with: 2013 Helens Hill ‘Long Walk’ Pinot Noir, Yarra Valley VIC

Presented beautifully, this dish was yet another highlight. The earthy mushrooms were cooked perfectly giving them a wonderful texture. Combined with the dispersed miso, Japanese mustard and pork floss, this dish was restrained and elegant. 

Venison carpaccio, raspberry, liquorice, wild bush olive, anchovy bavarois

Matched with: 2011 Leconfield Merlot, Coonawarra SA

Corned Lamb, carrot quinoa, celeriac, lavender jus

Matched with: 2010 Tim Adams Cabernet Malbec, Clare Valley SA

The centrepiece course of lamb continued the trend of stunning dishes that preceded it. The lamb was moist and melted in our mouths while the quinoa was perfectly crispy and accentuated by subtle but very much present lavender jus.  Our favourite wine match for the evening, the Cabernet Malbec was a perfect match with its hints of violet which echoed the lavender jus and fresh blackcurrant and vanilla which provided a delicious backdrop for this intense meaty dish. 

Mimolette Vieille, France, Cow’s Milk

Matched with: 2014 the Darling Pinot Gris, Marlborough NZ

Blackcurrant, ginger, honey & myrrh trifle

Matched with: NV Bethany Old Quarry Fronti White Port, Barossa Valley SA

This striking dessert was a playful take on the traditional trifle. A sweet end to a decadent evening. 

Altair is an extremely capable restaurant that offers a wonderful dining experience. We left spellbound - from the amazingly tender lamb to the enticing smoked eel. Each course was well thought out, complex, delightfully balanced and impeccably executed.

Location: 152 Yarra St, Warrandyte VIC 3113

Phone: (03) 9844 5548

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

Cuisine: Modern Australian

Gastrology bloggers dined courtesy of Altair.

The Best of Lamb @ Stamford Plaza [Throughout October]

Executive Chef Ketan Seth is taking diners on a journey of mouth-watering lamb dishes through October at Harry's Restaurant in Stamford Plaza Melbourne hotel.

Designed by Chef Ketan the menu is a tempting mix of lamb-centric dishes that are sure to please. 

Lamb Burger 'a la Mykonos' - tzatziki & hummus spread, sliced onions, cucumber, haloumi cheese & fries 

We were impressed by the beautiful lamb courses we sampled that each had been cooked to perfection, a nod to Chef Ketan’s experience with some of the world’s most renowned hotels including The Langham Melbourne, Crown Melbourne and Dubai’s Raffles hotels and The Atlantis.

From left: Char Grilled Lamb Lollypops; Grilled Lamb Backstrap

The Grilled Lamb Backstrap was our favourite dish of the evening. Featuring a crisp exterior of crushed pistachio and a wonderfully pink centre, this dish was full of flavour and served with pita bread (which was a wonderful canvas for the rich and indulgent lamb) and refreshing tomato and iceberg lettuce for a refreshing.

From left: Glazed Sizzling Lamb Chops; Maple Sticky Lamb Ribs

The glazed sizzling lamb chops were again, cooked very well and served with Israeli couscous and a refreshing mix of mint and fennel alongside luxurious feta. The Lamb ribs on the other hand were incredibly tender and falling off the bone. We enjoyed the sticky gooey and addictively sweet maple glaze.

From left: Lamb Loin 'en croute'; Medium grilled Lamp Rump

Our evening concluded with the 2 lamb dinner dishes that will feature this month. Both were delicious. The Lamb Loin 'en route' was lean lamb loin and baby spinach that had been rolled in crispy puffed pastry and served with baby carrots and a flavoursome lamb reduction. The Lamp Rump on the other hand was tender and pink in the middle and served with a beautifully creamy pea puree, potato fondant grilled peppers and adorned with aromatic rosemary jus.

Harry’s “The Best of Lamb” adds to the existing menu with an abundance of choice influenced by international cuisines so patrons are treated to a varied and multi-dimensional slipper lamb-centric culinary experience.


What: The Best of Lamb - 5 all day dishes plus 2 dinner dishes - priced from $17 each
Where: Harry's Bar & Restaurant, Stamford Plaza Melbourne
When: October 2015


Gastrology bloggers dined courtesy of Stamford Plaza.

Culinary Caulfield comes to life during Spring Carnival

Melbourne’s world-class food culture is expected to translate trackside during the BMW Caulfield Cup Carnival this year, with new additions to the premium fine-dining packages offered across the course as well as the introduction of a quintessentially Melbournian food pop-up series.

BMW Caulfield Cup Carnival is catering to Melburnians’ hunger for quality eats in general admission areas, with the introduction of The Paddock - a street-food mecca located in Caulfield’s new Spring Village, housing all fashion, food and entertainment.

Included within The Paddock will be barbequed meat from Hoi Pinoy, souvlakis from George Columbaris’ Gazi, popular Vietnamese soups from Pho Nom, seafood dishes from Flying Calamari Brothers, popular burgers from St Kilda Burger Bar and a curated pop-up dubbed the ‘MRC Food Experience’.

Returning in 2015 is Caulfield’s panel of celebrated chefs. Ian Curley of Melbourne institution The European will be dishing up classic three course meals in the Black Caviar Restaurant and Promenade for the second year running.

New to the roster this year is Richard Ousby of Stokehouse City who will launch Stokehouse City @ Caulfield in the Health Enclosure. During the Carnival, Richard will dish up four courses echoing the dishes his much-loved, now city-based restaurant is famous for.

Meanwhile, curating the menu for some of Australia’s most recognised faces in the prestigious Champagne Pommery Pegasus Marquee will be Melbourne Racing Club’s Executive Chef, Julian Robertshaw.

What: BMW Caulfield Cup Carnival

When: Saturday Oct 17, 2015

Where: Caulfield Racecourse

For further information on ticketing or booking Corporate and Dining Packages for the BMW Caulfield Cup Carnival, visit mrc.racing.com.

Tazio Birraria Pizzeria Cucina

Blending the best of local produce with authentic Italian cooking, Tazio satisfies families and gourmet diners alike.

The dining room possesses a warm familial atmosphere perfect for imbibing in generous Italian hospitality. 

Polpette di nonna – Pork & veal meatballs with fresh young basil & parmesan; Calamari fritti – Lightly floured with an olive oil, chilli and red wine vinegar dressing 

Traditional comfort-food classics, both the Calamari fritti and the Polpette were beautiful. Each morsel was sufficiently seasoned and flavoursome.

Pesce - Salmon with orange and fennel salad

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 salad was fresh and brought together harmoniously by the tangy dressing.

Bistecca – 300g Scotch fillet with roast garlic mash potato, baby carrots, green beans, shallots and a red wine jus 

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

Mini banana pizza with custard, praline and vanilla bean ice cream

A trio of desserts were a stunning end to what was a fabulous dinner. 

Hazelnut and toffee parfait with rose Persian fairy floss and a hazelnut cream

While everything was absolutely delicious, the Hazelnut and toffee parfait was of particular note. Featuring a vibrant combination of flavours, the parfait had a pleasant balance with the sweetness of the toffee blending well with the flavour and texture of the hazelnut and melt in your mouth morsels of mellow and creamy white chocolate. 

Coffee panna cotta with chocolate soil

The Coffee panna cotta was another decadent must have. Possessing complexity with a pronounced sour "twang" courtesy of being made from good quality yogurt, the panna cotta was silky smooth and just barely holding its shape.

Tazio 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: 66 Flinders Lane  Melbourne,

Phone: 03 9654 9119

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

Cuisine: Italian, Pizza, Cocktails

Gastrology bloggers dined courtesy of Tazio.

Melbourne Festival 2015 - Festival Feasts Sneak Peek [8 - 25 October 2015]

Melbourne Festival has teamed up with some of the city's best dining establishments to keep Festival-goers nourished this October. Starting in a veiled Mesoamerican saloon style bar, Gastrology were taken on a tour on just some of the 2015 restaurant partners to get a taste of the delicious food and drink on offer.

Here is a little sneak peek of what we got to try on our foodie tour...

Pastuso

Pastuso is a modern Peruvian grill, cevicheria and pisco bar which takes you on an exciting journey of discovery through the coast, andes and the jungle of Peru's beautiful food and culture. The Swordfidh anticuchos blew our minds with its wonderfully tender texture amazing flavour courtesy of being coated in a moreish huacatay and aji amarillo sauce.

Melbourne Festival offer: Chef's platter set menu with a complimentary pot of KIRIN for $49.

Arbory

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. 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.

Melbourne Festival offer: For $18, get Chef Nick Bennett's specially created softshell crab burger plus a glass of selected wine or beer.

Saké Restaurant and Bar

Saké Restaurant and Bar has cemented its long-standing reputation as the most-loved and celebrated Melbourne Japanese Restaurant. Executive Chef Wayne Brown brings Japanese food and culture to life at Sake with a unique menu that features contemporary sushi alongside traditional Japanese dishes.

Melbourne Festival offer: Show your festival ticket and receive a complimentary matched sake taster when you dine on the pre-theatre menu.

State of Grace

Conveniently located on the New York end of Collins Street in a 1889 built landmark, State of Grace offers a bustling restaurant on street level with a little European flavour. Our evening ended with delightful sweets including decadent Salted caramel slices and Coconut Marshmallow Lamingtons at State of Grace's secret cocktail bar, Fall From Grace. 

Melbourne Festival offer: Complimentary dessert or choice of a signature cocktail with any main meal or grill purchase.

Find out more about Melbourne Festival 2015 here.

Gastrology bloggers dined courtesy of Melbourne Festival 2015.

AMBC Victoria Malaysia Day Celebration Dinner @ Marriott Hotel [17 September 2015]

Gastrology recently joined Malaysia External Trade Development Corporation (MATRADE) at Australia Malaysia Business Council Victoria (AMBC Victoria)’s Malaysia Day Celebration Dinner at Marriott Hotel.

The event included a delicious three course dinner as well as a heart-warming speech by Guest Speaker Mr Joel Backwell, the former Trade Commissioner to Malaysia. During Backwell’s speech he shared his personal stories and reflections about his time in Malaysia.

About MATRADE

The Malaysia External Trade Development Corporation (MATRADE) was established on March 1, 1993 as the external trade promotion arm of Malaysia's Ministry of International Trade and Industry (MITI). Its functions are:

• To promote, assist and develop Malaysia's external trade with particular emphasis on the export of manufactured and semi-manufactured products and services;
• To formulate and implement export marketing strategies and trade promotion activities to promote Malaysia's export;
• To undertake commercial intelligence and market research and create a comprehensive database of information for the improvement and development of Malaysia's trade;
• To organise training programmes to improve the international marketing skills of Malaysian exporters;
• To enhance and protect Malaysia's international trade investment abroad; and
• To promote, facilitate and assist in the services areas related to trade.

Donut King - Disney’s Frozen themed donuts & Donut Mini’s [Until 11 October]

Australia's original Donut Royalty has some exciting new donuts in store. Do-nut resist the temptation to treat yourself!

Donut King's Disney’s Frozen themed donuts have returned! Due to popular demand, Elsa, Anna and Olaf are back. 

These beautiful donuts are the perfect treat for your little ones.

Donut King are all about hidden surprises and that is why they have filled their Minis with three delicious gooey centres to surprise your tastebuds!

These made to order miniature donuts ‘Minis’ feature three delicious centres: Choc- Hazelnut, Salted Caramel and Strawberry. It's one of those time when one really isn't enough. So make sure you grab 3 of these bite sized donut mini's for $4.95.

To celebrate these delicious Minis, Donut King have developed a Mini test to reveal the true Flavour Personality Profiles of their loyal Donut King fans.

Take this tasty social media quiz to find out if we can accurately predict your favourite flavour of Mini based on your personality!

To take part in the survey follow Donut King on Facebook facebook.com/DonutKing or click here.

Find your nearest Donut King store here.

Gastrology bloggers sampled the products courtesy of Donut King.

Officeworks’ 3D Experience Centre

Officeworks’ launched the first ever 3D Experience Centre in June this year. The experience centre is the first of its kind from a major Australian retailer, where people are able to buy 3D printers, scan and print 3D objects and become immortalised via the (already very popular) ‘Mini-Me’ 3D printer.

The 3D Experience Centre provides the public with the opportunity to create 3D replicas of existing products from a scanner, for example fashion accessories, artwork and model designs or children’s toys, using their own design file to create their own 3D product or create Mini Me of themselves using the full body scanner. 

Mini Me

The “Mini Me” facility is your opportunity to create a miniature 3D model of yourself and share the experience with your family and friends using Officeworks’ state of the art 3D printing services. 

3D replicas of existing products 

We headed down to Officeworks’ Russell Street store Melbourne CBD to have a test drive of their 3D printer.

The 3D Printing is an exciting technology that lets you bring your creative ideas to life in three dimensions. All you have to do is bring the object of your choice to the 3D Experience Centre and speak with one of Officeworks’ friendly Team Members.

The object will then be placed in the 3D scanner which will scan it from top-to-bottom, left-to-right.

Once the process is completed, Officeworks will email you your 3D model file in ready to download form.

A 3D model file typically takes between 4-7 days to produce, touch up and prepare. The time and file size depends on the complexity of the object scanned.

Then, you can either print your 3D Model at home or at Officeworks.

Our 3D Apple Model

We decided to put the scanner to the test with a mission to create a 3D replica of an apple…

Pick the odd fruit out!*

And it came out extremely well. We were really impressed with the ability of the scanner to pick up all the subtle shapes of the apple we scanned. 

The choice of Powder printing (as recommended by Officeworks’ staff) was perfect as it resulted in the apple being printed in full 3D colour. 

Powder models are created by printing a binding material and coloured ink, layer by layer into a gypsum based powder. The result of this was that our apple model was very detailed, and was (in our view) the prettiest apple model we have ever seen!

An Australian-first this was an exciting addition to Officeworks which means that customers can now turn big ideas to life – via 3D printing.

Find out more about Officeworks' 3D Experience Centre here.

*The 3D replica is the 3rd fruit from the left!

Gastrology experienced the 3D Experience Centre courtesy of Officeworks.

Ribs & Burgers

Launched in 2011, Ribs & Burgers is a foodie favourite with a focus on fresh and healthy ingredients.

A growing chain of wholly owned restaurants and rapidly expanding in Australia, with global expansion on the horizon, the delectable dining brand turns four this month.

The name Ribs & Burgers says it all. The venue offers fresh, hot, succulent burgers and eight hour slow cooked ribs paired with friendly service, cosy vintage furnishings within a warm welcoming atmosphere. 

BBQ Beef Ribs

Slow cooked for 8 hours to ensure that the meat is cooked in its own juices for a stronger natural flavour, the ribs here are amazing. No effort is spared to prepare these beauties - From sourcing the finest cuts to the traditional preparation.

Lemon and herb Lamb Ribs

Both the BBQ Beef Ribs and the Lemon and herb Lamb Ribs were stunning - Tender, falling off the bone, juicy and packed with flavour. 

Original Burger 

     

We enjoyed the Original burger - an almighty burger with a large beef mince patty, shredded iceberg, tomato, Spanish onion dill pickles and their special pink & BBQ sauce all squeezed into a fresh, toasted brioche bun. Yum!

Lamb Burger

For something a little different from the beef patty, we recommend their Lamb burger which is filled with beautifully spiced lamb, tomato, rocket, fetta, Spanish onion and tzatziki. A clever and pleasingly complex combination of flavours that we loved.

The menu also boasts a tasty election of sides. The mouth-watering onion rings in particular were a stand out - deliciously encased in the crispiest of batters. 

For a sweet end to the meal, we recommend getting one of their thickshakes. We tried the milo thickshake and seriously haven’t stopped thinking about it. 

A testament to serving honest food alongside genuine hospitality, Ribs & Burgers is a winner. 

Location: 862 Glenferrie Road, Hawthorn

Phone: 03 8899 6630

Link: http://ribsandburgers.com/au/

Cuisine: American, Burger

Gastrology bloggers dined courtesy of Ribs & Burgers.

Night Tripping @ The St Hotel

Gastrology recently attended 'Night Tripping' at the St Hotel where the space was transformed into an Asian bazaar.

We enjoyed plates from Windsor’s favourite culinary trio; Hanoi Hannah, Tokyo Tina and Saigon Sally as well as Docklands’ Ba Noi.

A night of endless entertainment, with a line-up of circus acts and freaky performers strutting their stuff around every corner, it was a vibrant celebration of Melbourne’s best Asian street food, drinks and tunes. 

Host, St Hotel turned up the heat with a delicious braised pork red curry. The perfectly seasoned curry broth possessed the customary punchy flavours exhibited Thai curries and was a great match for the tender pork. We loved the inclusion of textural bamboo shoots and the added kick from the addition of green peppercorns.

Hannoi Hannah delivered a fragrant chicken pho which boasted a lovely broth with generous slices of lean chicken breasts. It was a refreshing and light dish.

Tokyo Tina stole our hearts with a show stopping beef brisket bao. Featuring melt in your mouth umami-laden beef brisket combined with pickles and adorned with luscious kewpie the bao really hit the mark.

Banoi’s banh cuon, an exotic mushroom rice crepe served with sticky soy and Chinese doughnuts were addictively good. We loved this modern take on the traditional banh cuon. The savoury fried Chinese doughnuts were a delicious canvas which soaked up the sticky soy sauce and provided a contrasting texture to the slippery crepes.  

Saigon Sally’s Coconut prawn ceviche with sweet potato and betel leaf was also a crowd favourite. Displaying a multitude of intense flavours and was highlighted on by the beautifully cured prawns and the gentle sweetness of the sweet potato.

Gastrology bloggers attended the event courtesy of Night Tripping.

Mr & Mrs Howell

Combining a unique modern and relaxed dining experience and a firm focus on affordable hospitality, Mr & Mrs Howell impresses.

The restaurant has been drawing in the crowds since April 2013 on Brunswicks’ Sydney Road with its fresh seasonal produce matched with a range of boutique beer and wines.

The ambience is warm and inviting with comfortable furnishings and fittings, exposed brick walls and accents of timber. 

The kitchen is in safe hands with Chef and owner Mark Brozics’ leading the charge. The menu comprises an eclectic array of dishes inspired by a variety of international fare in particular Middle Eastern, Asian, European and African flavours.

From left: Almond crusted goats’ cheese; House made charcuterie

We started with the almond crusted goats’ cheese and house made charcuterie. The goats cheese was luxurious while the house made charcuterie was a respectable assembly of cured meats which were each excellently prepared.

Duck spring rolls

An Asian take on the cigar, the mouth-watering pastry rolls were delightful. Biting through thin, crunchy exterior pastry, our taste buds were greeted with a flavoursome concoction of tender duck, pine nuts and currants. 

Tasmanian scallops, sweet corn puree, ginger, soy sauce

The scallops were perfectly seared and bursting with natural flavour, a flavour further enhanced by the restrained sweetness of the sweet corn puree and the slight bursts of heat from the ginger.

Indian spiced chicken with mango chutney and saffron rice

John Dory with macadamia nut satay sauce and seasonal vegetables

The quality of the John Dory 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.

From left: Mini doughnuts with salted caramel; Hokey Pokey cheese cake with ginger biscuit 

The desserts at Mr & Mrs Howell were similarly well devised. 

Lemongrass pannacotta with fresh mango and coriander

The Lemongrass pannacotta was excellent. A texturally perfect rendition, the pannacotta was silky smooth with the perfect hint of aromatic lemongrass. Just barely holding its shape, it was quivering on the plate.

Steamed lemon pudding with berry compote and ice cream

The steamed lemon pudding is another must-have from the desserts menu. Mastering the perfect amount of sweetness and tartness, this dessert was a truly ambrosial version of the classic steamed lemon pudding. The pudding was well made and decadently topped with a generous serve of luscious ice cream.

Mr & Mrs Howell offers uncomplicated, affordable, masterfully executed Modern Australian dishes within a highly contemporary fit-out which combines the best of old and new. 

Location: 173 Sydney Road, Brunswick

Phone: 03 8657 8571
Link: http://www.mrandmrshowell.com/
Cuisine: Modern Australian

Gastrology bloggers dined courtesy of Mr & Mrs Howell.

Kikkoman launches Rice Inspir-Asian snack range

The world’s favourite soy sauce manufacturer has just announced the launch of an exciting new range of convenient microwavable rice snacks. 

The Kikkoman Rice Inspir-Asian™ range of instant meals includes Teriyaki, Nasi Goreng, Curried Rice and Korean Bibimbap and boasts the same authentic flavour that Kikkoman is famous for.

We liked how the packs were ready in just 45 seconds, making it an ideal companion for the avid snacker or for a hearty filling meal by simply adding meat or vegetables. 

The rice packs are made from the highest grade jasmine rice and Kikkoman special sauce recipes.

The range currently comprises of the Teriyaki, Bibimbap, Nasi Goreng and Curried Rice. Our favourite was the Bibimbap which is a delicious combination of spices complemented by Kikkoman’s naturally brewed soy sauce. This signature Korean dish is not for the faint hearted with the powerful and spicy sauce made with garlic, sesame oil and a Korean chilli paste.

The Kikkoman Rice Inspir-Asian™ range is now available from Woolworths’ stores nationally.

To find out more visit www.kikkoman.com.au.

Gastrology bloggers received the product courtesy of Kikkoman.

Mission Foods Red Quinoa and Chia wraps

Mission recently launched their Chia & Red Quinoa Wraps, a delicious and healthy addition to their wide variety of products from Mission Foods range. 

Gastrology received these products courtesy of Nuffnang's Product Talk and Mission Foods.

The Chia Wraps contain Chia seeds which are known as an ancient Aztec grain that contain a little bit of everything including omega-3 fats, calcium, dietary fibre and protein.

Toasted cheese wrap

The Red Quinoa Wraps on the other hand contain Quinoa which is known as the “mother of all grains” by the Aztecs. Touted as a superfood, Quinoa has the perfect balance of all nice amino acids essential for human nutrition.

Banana and peanut butter wraps

We really enjoyed the great taste of the wraps which are particularly delicious when toasted. They are perfect with both savoury and sweet options and are a great way to stay healthy when served with fresh and lean healthy options.

These wraps are available in WOW and selected independent supermarkets for RRP $4.79.

Find out more here,

Good Food Month Program Launch - Free Pierre Roelofs ice creams @ Queensbridge Square [29 September 2015]

After smashing attendance records last year The Age Good Food Month presented by Citi is back in Melbourne this November as part of the world’s largest food festival, Good Food Month.

In a special program launch day offer an ice-cream van of sweet delights will be popping up tomorrow at Queensbridge Square from 12pm-1pm offering up to 200 free ice-creams from the king of dessert-for-dinner degustations Pierre Roelofs.

Released today, The Age Good Food Month program has more than 240 events taking place across the city and regional Victoria from 1-30 November, where Melbourne’s food-loving locals and visitors will get to join the feast through a variety of masterclasses, tastings, indulgent one-off events and even raves.

Vinitalia 2015 [11 October 2015]

Vinitalia is an event dedicated to the promotion of Italian wine (main focus) and Italian food (complementing wine) where commercial, educational and enjoyable aspects mingle together in a program made up of degustations, wine masterclasses, workshops and business meetings.

The breathtaking Royal Exhibition Building will provide the sophisticated backdrop for this enticing food and wine opera, presenting guests with a visual feast as you weave your way through tables of over 400 premium wine labels accompanied by delicious and authentic gourmet food, whilst you let yourself be transported by Mirko’s jazz tunes. 

The day promises to be a real experience, rewarding the palate and evoking emotions with its casual mix of refined flavours and dynamic notes… and an unexpected finale. 

THE PROGRAM:

1. Theatre with stage (auditorium style) on the showfloor 

Tentative program: 

11.15am – Roasting the perfect Italian coffee (TBC) 

12.00pm – Italian Aperitivo: Spritz & C. demo 

12.45pm – Mozzarella stretching demo with Giorgio Linfguanti from That’s Amore Cheese 

1.30pm – Ospitalita’ Italiana Restaurants & ANZIS Sommelier awards 

3.00pm – Italian Jazz with Mirko Guerrini 

3.45pm – Vinitalia Wine List Award 

4.30pm – Italian Jazz with Mirko Guerrini 

5.15pm – Cocktails and surrounding demo 

6.00pm – Italian Jazz with Mirko Guerrini 

2. Classroom on the first level where there will be masterclasses (ticketed) about: 

11.30 am – 12.30am 

Piedmont: Italy’s most awarded wine region 

Speaker: Roberto Bellini (President of AIS Associazione Italiana Sommelier) and Mark 

Protheroe (Guy Grossi’s Restaurants Head Sommelier)

1.00pm – 2.00pm 

Orange, White and Amber- Onto the Dinner Table 

Presenter: Joshua Elias from Alquimie

2.30pm – 3.30pm 

Organic, biodynamic and natural wines from Italy 

Presenter: Max Allen 

4.00pm – 5.00pm 

A Tuscan Selection Panel discussion with Joshua Elias (from Alquimie) and Michael Trembath (from Trembath & Taylor) 

5.30pm – 6.30pm 

Grappa & Acquavite: peculiarities and inimitableness Panel discussion presented by Jay Bassell (from The Carlton Wine Room) with John Portelli from Enoteca Sileno, Andrea Morazzoni from Navigli and Marco Senia from ANZIS Australia New Zealand Italian Sommeliers 

3. DOC Apericena – from 7.00pm to 9.00pm 

At 7.00pm the curtain will fall on the exhibition while the stage will light up on for an evening event: the Apericena, an Italian style after finger food.

For more details, head to http://www.italcham.com.au/gustoitaliano/vinitalia2015/index.html.

Nuggetty Creek Olive Oil

At Nuggetty Creek Olives their passion is to produce the best tasting extra virgin olive oil experience.

To achieve this they harvest early, press the olives within hours, working through the night to process what they strive to be the freshest, best tasting extra virgin olive oil available.

We absolutely adored Nuggetty Creek oil. Boasting a fresh taste of extra virgin olive oil we loved both the aroma and the luxurious texture. 

All their oils are tested to ensure true extra virgin oil at the Department of Primary Industry NSW, the only  IOC (International Oil Council) approved Laboratory in Australia.

No poison is used in the olive grove ensuring pure extra virgin olive oil.

Find out more about Nuggetty Creek Olive Oil here.

Gastrology bloggers sampled the product courtesy of Nuggetty Creek Olive Oil.

Mick Adams Burger Bar

Gastrology recently joined Mick Adams Burger Bar for a delicious evening which featured some of the finest burgers from the streets of Oakleigh.

The eatery is named after Greek born Australian business entrepreneur, Joachim Tavlaridis (who later became known as Mick Adams) who opened Australia’s first and possibly the world’s first Milk Bar in Sydney’s Martin Place back in 1932. Based on the American-style soda parlours of the 1930s, Mick’s concept proved popular and within 5 years there were over 4,000 independently run milk bars across Australia.

In line with the Mick Adams spirit, owners Michael and Theo have created a comfortable environment which pays homage through food and service to all those who have shaped our understanding of what it means to be simply Australian.

We enjoyed the Spicy Jorge burger - an almighty burger with a large 200g grass fed patty, red cheddar, tomato, jalapeno, crispy bacon, cos lettuce, mustard aioli and “bada-bing” sauce 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!

The Trout burger (a current menu special) was beautiful. It was a delicious burger with generous amounts of perfectly cooked trout, tangy Vietnamese slaw, aromatic coriander and crispy noodles which added texture. Each element was precisely portioned and cooked with love.

A testament to using ingredients that are of the highest quality and expertly judged fillings, Mick Adams Burger Bar is a winner.

Location: 38 Portman Street, Oakleigh

Phone: 03 9563 0331
Link: Facebook, Instagram

Cuisine: Burgers

Gastrology bloggers dined courtesy of Mick Adams Burger Bar.