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MELBOURNE ISSUE 22 FREE
Gram magazine is a free monthly publication
dedicated to promoting this exciting and
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This monthDid you know that although lychees originated in China, Australia
is now believed to have the longest lychee production season in
the world? In this month’s issue, take a look at reviews of D.O.C.
Carlton, Gorski and Jones, Ora Café and Curious Goose to name
just a few. Danielle Gullaci, Editor
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This post has been a long time coming. The success behind D.O.C. and the
reason why I keep coming back is quite simple: good providore.
I mean… just source each ingredient well and they pretty much speak for
themselves.
Case in point, there’s mozzarella and then there’s mozzarella. Aaaah… you
should’ve seen my wide-eyed look of astonishment when I had my first
bite… *cue: fireworks*
And that ball of milky goodness wasn’t even from the pricier D.O.P.* Italian
buffalo mozzarella. The cured beef wasn’t even necessary, all I wanted was
mozzarella, and more mozzarella!
*D.O.P. translates to Denominazione di Origine Protetta, ‘Protected
Designation of Origin’.
This visit was a bit of a bloggers’ gathering (much to management’s
horror), with Winston, Daisy, Leaf, Yasmeen and some of their partners. It
sort of fell together. D.O.C. had been on most of our wish lists for ages, so
why not dine together there?
The restaurant is casual-stark, exuberant, a little bit gruff, noisy, forthright
and so delightfully Italian.
Dare I say it even felt a little sexy at times? For instance, just take a look
at the daily assortment of selected antipasto ingredients, a sexy platter of
goodness… Yes please!
Because there was quite a big group of us, we split the table into smaller
groups, who then shared a few pizzas among themselves. The next five
pizzas were ordered by my tablemates, so I did not taste them, except for
a slice of the marvellous San Daniele. The pizzas were:
D.O.C. CARLTON295 Drummond Street, Carlton. Ph: 9347 2998
ABOUT BRYANI’m an inquisitive foodie with an Asian palate. I love how food brings people together.
There is a story behind every meal and I’m constantly trying to find it. Please join my
Melbourne-based food journey and let’s get fat together.
WWW.FATBOO.COM
Words and photos by Bryan
Wood Fired Ovens Le Panyol www.lepanyol.com.au
0412 368 664Ph. 0410 410 962
• Since the Roman era, the Terre Blanche de Larnage (“White Earth”) has been highly regarded as the premier oven core material in the world.
• Compared to terra cotta, dense firebrick or cold cast refractory concrete, Terre Blanche offers a faster warm up time, incomparable thermal properties, and outstanding efficiency & durability
• Each Le Panyol oven is 100% organic, hand crafted & unique
“The benchmark in wood fired ovens”
The oven’s design makes it possible for anyone to assemble them in less than 2 hours.
We also offer services from design to full installation.
“Le Panyol ovens have been used in French and European bakeries since 1840”
San Daniele – w/ San Marzano tomato, D.O.P. buffalo mozzarella, D.O.P.
San Daniele Prosciutto ($22.90). I’ll so have to order this next time!
Pizza Tiger Prawns – w/ tomato, mozzarella, endive, fresh chilli ($22.90).
Pizza ai Porcini – w/ wild mushrooms, truffle oil and mozzarella in bianco
with grated D.O.P. pecorino ($19.90). This one also sounds (and smelt)
potentially magnificent.
Pizza Capricciosa Nuova – w/ tomato, mozzarella, leg ham, mushroom,
artichoke and olive ($19.90).
Pizza Salsiccia – w/ Leo’s sausage, crema di broccoli and mozzarella
($20.90).
Okay, okay… so pizzas don’t look that enticing on photographs. But
general consensus from everyone was that the pizzas are excellent, with
an amazing crust and beautiful ingredients.
Fakegf and I shared the classic Pizza Margherita, but using Italian D.O.P.
buffalo mozzarella.
This pizza follows the traditional topping rule of three ingredients only
(sauce included): tomato, mozzarella and basil.
It sounds so Spartan and some of you are probably asking ‘where’s the
meat?’ But because each ingredient is sourced well, this pizza tasted
simple but incredible. The sparseness of toppings also meant that you
could really taste the milky wonderfulness of the buffalo mozzarella.
Gorgeous meal with gorgeous company.
We next ordered the four desserts from the menu and shared it among
everyone (we were too full to go individuals).
Coppa gelato – mixed gelati ($9.90)
Nutella calzoncino – w/ vanilla bean ice cream ($10.90)
Sweet pizza – w/ Belgian white chocolate, fresh strawberries and vanilla
bean ice cream ($11.90)
Sweet goat’s cheese tiramisu – w/ pavesini and montenegro ($10.90)
The mixed gelati was the most unexciting dessert in terms of flavour, I did
not mind the nutella calzoncino and the sweet pizza was too sweet for me.
However, the goat’s cheese tiramisu was very very good.
I used to not be a fan of pizzas because they generally are made so
‘baroque’ in style, with millions of toppings and too much of everything.
But eating at D.O.C. has turned the culinary tables around for me. I would
eat these pizzas. And I think the actual anchor point for this restaurant
is their mozzarella – in their salads, antipasti, pizzas and cheese platters.
Beautifully sourced, hand-torn and served with Italian pride. Yes please!
CASE IN POINT, THERE’S MOZZARELLA AND THEN THERE’S MOZZARELLA. AAAAH… YOU SHOULD’VE SEEN MY WIDE-EYED LOOK OF ASTONISHMENT WHEN I HAD MY FIRST BITE…
For the banana base IngredIents
4 overripe bananas
MetHOd 1. Mash the bananas with a fork. For the banana paint IngredIents 1 overripe banana water MetHOd 1. Mash the banana then add a little water until the banana is of a
consistency that can be brushed up the side of the ramekin.
For the crème patissier IngredIents
250ml milk½ scraped vanilla bean3 egg yolks50g sugar20g plain flour 20g corn flour
MetHOd 1. reserve a little of the milk and place the remainder with the
vanilla in a pan. Bring to the boil.2. Meanwhile, in a stainless steel bowl, whisk the egg yolks and
sugar until light and pale in colour. Add the flour and cornflour as well as the milk that was set aside in step one. Combine all ingredients.
3. Pour the hot milk and cream over the egg yolk mix.4. Place the mix back into a pot and bring to a simmer,
constantly stirring (ensure you do not let the mix get caught on the bottom of the saucepan).
5. remove the mix from the saucepan and allow to cool with a cartouche over the crème patissier.
For the caramel sauce IngredIents 100g sugar100g unsalted butter150g thickened cream
MetHOd
1. Place the cream in a saucepan and begin to heat on the
stovetop.2. Place another saucepan on the stovetop and allow to get hot
before beginning to make the carmel.3. When the saucepan is hot, slowly rain in the sugar allowing
each addition to melt before adding more sugar. When all the sugar is added and the caramel is of the desired colour, add the hot cream. Use extreme care as the mixture will bubble up.
4. remove the mixture from the stovetop and add the butter, stirring to emulsify.
To assemble the soufflé
IngredIents 150g egg whites 60g caster sugar2 tbsp crème patissier 3 tbsp banana base
MetHOd 1. Preheat oven to 190°C.2. Place the egg whites into a Kitchen Aid and whisk on medium
speed, when the egg whites begin to foam, add the sugar and continue to whisk until semi firm peaks form.
3. In a stainless steel bowl, place the crème patissier and mashed banana, mix very well.
4. Place a third of the egg whites into the crème patissier and banana base, whisk very well, ensuring it is incorporated well.
5. gently fold the rest of the egg whites into the mix. 6. Fill the moulds to the top and bake at 190°C for approx. 8 minutes.
By JUstIn WIseExec Chef - The Point, Albert Park
Aquatic Dve, Albert Park Lake, VIC 3206
T 03 9682 5566 F 03 9682 5577
WWW.tHePOIntAlBertPArK.COM.AU
Got to try this at home soon
Scanpan, Anolon
Circulon, Essteele, Creuset,
Mauviel, Swiss Diamond ...
so much choice at
www.chefshat.com.au
Easier in a milk pan
Seen how many wooden spoons are in stock at Chef’s Hat?
Chef’s hat has
every ramekin
known to man
Kitchen aid & accessories all available at Chef’s hat. In every colour too!Got to remember to
sift flour
Ate at The Point last week.
Great meal!
Banana soufflé with caramel sauce
Get everything you need at www.chefshat.com.au 131 cecil street, south melbourne, Vic, 3205, (03) 9682 1441
Must be Chef’s Hat’s new Faria & Bento range of crockery!
sCAn tAg tO vIsIt CHeF’s
HAt WeBsIte
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SNOW TREE(DETAILS ON PG. 3)
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Opening hours: Daily from 7.30am until 8pm
Is it a hairdresser? Is it a chemist? No, it’s a café.
Snow Tree is a totally awesome addition to Footscray. Just opened in
Leeds Street, this cute-as-a-button store serves six flavours of frozen
yoghurt, waffles, espresso coffee and iced tea to the boppy strains
of K-pop.
If you wept for Yoghurt House, weep no longer – Snow Tree serves frozen
yoghurt in such varieties as mango, ‘fourberry’ and our choice, pineapple
and coconut. Toppings (fresh fruit, M&Ms and more) are 50 cents each.
And I am thrilled to report that this short black was excellent, carefully
extracted with no sugar required. Great coffee and frozen yoghurt in
Footscray – colour me happy.
The lovely folks behind Snow Tree are Korean and there are a few unusual
delicacies like bingsu (a ‘sundae’ of red beans, ice, jelly and more, a bit
like Korean ais kacang), Korean rice and cinnamon drinks, as well as ‘pink
lady’ and ‘blue lady’ iced tea.
We loved the house special – light-as-a-feather waffles with tasty, really
fresh fruit, whipped cream and strawberry froyo.
I am thrilled to the back teeth that such a unique little business has
opened in the heart of Footscray. And we *almost* have the late-night
coffee shop we crave – they’re open ‘til 8pm every night.
SNOW TREEShop 12/119 Hopkins Street, Footscray (entrance on Leeds Street)
ABOUT FOOTSCRAY FOOD BLOGFootscary? Please - that is so old. How about Footsavvy, or better still, Footscrummy? I love
Melbourne’s maligned western suburbs and want to reveal them as the treasure trove they really are.
WWW.FOOTSCRAYFOODBLOG.BLOGSPOT.COM.AU
Words and photos by Footscray Food Blog
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GORSKI AND JONES(DETAILS ON PG. 3)
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Last weekend we had the pleasure of visiting Gorski and Jones on Smith
Street, Collingwood for a lazy Saturday breakfast, the perfect activity
before heading to the farmers’ markets at Collingwood Children’s farm.
The interior is beautifully decked out with vintage light fittings, dark
furniture, mirrors and plants housed in old colanders and farm equipment
that give the restaurant a warm industrial feel. You can tell they have put a
great deal of effort into the detail of their interior by the potato baskets that
spill out into the corridor separating the two eating spaces and the solid
wood bread table that shows off the wonderful loaves of Baker D. Chirico
bread. Good bread goes a long way with me and there is certainly no excuse
for anything less today with so many amazing bakers popping up.
While Gorski And Jones is open for dinner most nights of the week, it
has recently started serving breakfast on Friday, Saturday and Sunday.
The breakfast menu has a range of traditional egg dishes as well as some
interesting variations such as the Italian worker’s breakfast and dishes
cooked in their wood oven such as spinach, ricotta and pine nut filo pie or
baked eggs with tomato sugo and chorizo.
We chose to have wild mushrooms with parmesan, herb butter and
sourdough ($12.90); ricotta hotcakes with lemon curd, blueberries and
mint ($14.90); and a couple of sides…
Crushed avocado with lemon and coriander ($4) and wilted spinach with
garlic and lemon ($4).
Starting with one of their freshly squeezed juices – celery, carrot, beetroot
and ginger – earthy and delicious.
They also have pretty good coffee, using Veneziano beans. Not too strong
but still with depth and a slight hint of chocolaty bitterness.
The wild mushrooms really was the standout dish – a generous serve of
large field mushrooms that tasted like they were roasted with plenty of
butter, seasoning and herbs and served on crunchy grilled sourdough
bread with fine shavings of parmesan. In such a simple dish there is
nowhere to hide so it is important to use only the best quality ingredients
and show the produce respect. They did this well.
GORSKI AND JONES 304 Smith Street, Collingwood. Ph: 9417 7779
ABOUT THE CULINARY LIBRARYThe Culinary Library food blog began in August 2011 as a collaboration between two generations, Prue and Di
Gramp, to explore the history, tools, uses and preparation techniques of the foods man has spent thousands of years
perfecting. Their blog features recipes and restaurant reviews that reflect their passion for food in their daily life.
WWW.THECULINARYLIBRARY.COM
Words and photos by The Culinary Library
specialising in organic & gluten free products
OPEN 7 DAYS176-178 victOriA St, SEDDON(NEStlED bEtwEEN fOOtScrAY & YArrAvillE)
• Meat - Organic, free range & conventional• Poultry • Gluten free, organic & gourmet
groceries • Dairy • Fruit & Vegetables • Cold meats & cheeses • Freshly cut flowers
• Freshly baked artisan-style breads
G
LUTEN
F R E E
mON-fri 9Am-7Pm SAt 8Am-5Pm SuN 10Am-4Pm
9689 8669
www.mycause.com.au/events/myride
Saturday, December 8th 2012
K I T C H E N • P A N T R Y • S C H O O L
EVENT PARTNERS
Start: 8.00am Crino Cycles, 725 Nicholson St, Carlton NorthFinish: 10.30am Casa & Bottega, 64 Sutton St, North Melbourne
Route:North Carlton to Black Rock return to North Melbourne
Entry Donation $25Concludes with refreshments, presentation and raffle draw at
Casa & Bottega64 Sutton Street, North Melbourne
www.casabottega.com.au
www.myroom.com.aufacebook.com/MYROOMCCC
The ricotta hotcakes were light and fluffy and the lightly stewed
blueberries and lemon curd went exceptionally well together, with a hint
of fresh mint to lift it all.
While being a beautiful dish, the lemon curd was quite tart so an
additional dollop of cream or mascarpone would have balanced out
the flavours and made it faultless, but they really were some of the best
pancakes we have had.
The avocado side was almost a dressed-up-guacamole with red onion,
coriander and lemon and was a refreshing change from the plain
avocado found on most menus. The spinach was well seasoned with
plenty of flavour from the olive oil, garlic and lemon and both sides
went well with the mushrooms.
The staff were friendly, welcoming and attentive and we will definitely
be heading back again soon to sample their lunch and dinner menu
T:9322 4750 e: info@casabottega.com.au 6 4 S u T T o n S T r e e T n o r T h M e l b o u r n e
facebook.coM/caSaboTTega
Scan To acceSS facebook page
www.caSaboTTega.coM.au
for all your christmas
K I T C H E N • P A N T R Y • S C H O O L
needs visit casa & bottega
ginger bread houses & christmas trees, christmas puddings, fruit mince pies, christmas hampers, panettone
a very merrychristmas
and yoursto you
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ORA CAFÉ(DETAILS ON PG. 3)
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Opening hours: Weekdays 7am until 4pm, weekends 8am until 4pm
It’s generally a battle to get a seat at Ora Café, a favourite local brunch
spot in Kew. This is most likely because it’s a damn fine example of an
eatery. Their spring menu was introduced a couple of weeks back and it’s
the most original brunch offering I’ve encountered this year, other than
Bayte in Collingwood. I’ve been meaning to write about Ora for a while
now, but it’s always so busy on the weekend that it puts me off visiting.
On Sunday, I decided enough was enough. We called before we left and
one of the staff members (all of them were lovely, but a lady called Alice
was especially darling) said a group of five was about to leave. We waited
for about 10 minutes when we arrived, and sure enough, a table of five
cleared the way soon after. It’s worth noting that an hour later at about
12.15pm, it would have been easy to snag a seat. Thank the food gods we
went; we had a wonderful experience.
Ora offers almost every form of coffee you can think of – filter, siphon,
pour over, French press, aeropress, cold drip, split shot – but it was the
Proud Mary piccolo latte that won me over. The miniature glass was the
best coffee I’ve had all year. I was so impressed I had to order a second
to check it wasn’t all a dream, like the time I was eating at Noma and
then woke up to that horrid iPhone alarm. Thankfully, I was wide awake
and both coffees displayed hints of chocolate and a distinctive walnut
aftertaste.
Our food was beautifully presented. Each dish was quite rich, but the
serving sizes ensured that we didn’t feel sickly. I ordered the haddock
fritters. Three chunky fritters rested on a creamy egg gribiche with capers,
decorated with vibrant green herbs and punctuated with a sprinkling of
Yarra Valley salmon roe.
To my left were three broadbean falafels on a homemade smoked eggplant
dip, served with a colourful grapefruit and quinoa salad. A poached egg
was added to the order, and the whole thing was mixed together until it
roughly resembled compost before being devoured.
The pork and beans was a modest serving of pressed pork belly and pickled
hock on a mound of beans in a tomato base, topped with a couple of fried
quail eggs and fresh herbs. It was tasty enough to impress the 12-year-old,
who was quick to do a meal trade so he could have it all to himself.
He traded his blackboard special, a floury beef brisket roll with mild
mustard and bright pink pickled cabbage, for the pork and beans. There
was nothing wrong with the roll – which was stuffed with sticky meat
and balanced by the cabbage – the youngen simply had a serious case of
food envy.
I too suffered from food envy when I saw the ‘walnut eggs’. Two soft(ish)
boiled eggs were blanketed in a walnut crumb and presented in a bird’s
nest crafted from kafiti pastry, which also held an Asian herb salad. It
ORA CAFÉ 156 Pakington Street, Kew. Ph: 9855 2002
POPPET’S WINDOWI am a freelance journalist and blogger who has been published over a range of mediums. I am
a woman of words and refuse to enter stores that misplace an apostrophe. By combining my
passion for prose, my fascination with food and my fervour for photography, I hope to leave an
impression on more than just your taste buds.
WWW.POPPETSWINDOW.COM
Words and photos by Poppet’s Window
@Gravity_Coffee
Breakfast, brunch & lunch for any
ph: 9686 3444 I www.industricafe.com.au
181 Ferrars St, South Melbourne, VIC 3205
arrived with an Italian tomato kasoundi and a couple of toasted ‘soldiers’.
Even though the eggs were a touch overdone and a piece of toast was
ordered after the light dish was polished off, the flavours and presentation
made the walnut eggs a favourite.
The best thing about light meals is that there’s room for dessert. Ora
has a selection of cakes and slices in a small glass display, all perfectly
matched to that second or third coffee you’re almost guaranteed to order.
We shared a sweet potato cupcake with cranberries throughout its yellow
base and a zesty cake with green pistachio cream and a sugary pistachio
brittle. Both were enjoyed, but the latter was superb.
If you time it right or if you don’t mind the wait, Ora is the perfect
neighbourhood café. It ticks all the boxes: simple and cosy décor, helpful
staff, a delicious and captivating menu, and killer coffee (or Mork hot
chocolate, chai, fresh OJ or specialty tea for those who don’t ‘do’ coffee).
Sure, it’s a little bit trendy, but it manages to be hip without the side of
snobbery. Think of Ora as the lovable nerd at school, with a caffeine fixation.
Fleurage Perfume Atelier280 Park Street, South Melbourne
Limited edition, original perfumes made in South Melbourne. Visit the atelier where the master perfumer who created the 106 original fragrances can personally assist with your selection.
PHONE: (03) 9036 0326 VISIT: www.fleurage.com.au
Chef’s Hat131 Cecil Street, South MelbourneNow who could possibly protect your cookies better than our favourtie kitchen dude Claude?Made from stoneware and with an airtight seal, Claude will keep your cookies safe and fresh.Cheers, from his belly....to yours!
PHONE: (03) 9682 1441VISIT: www.chefshat.com.au
CHRISTMAS GIFT GUIDE
Tea BlossomsIkebana you can drink. Tea Blossoms is a new Australian company that has created a range of blooming teas to combine the best of two worlds: Oriental and Western; the concept and medicinal qualities of the east for the taste buds of the west. Spoil yourself on a truly superior brew. Email info@teablossoms.com.au for a FREE SAMPLE pack.
PHONE: (03) 9528 3098VISIT: www.teablossoms.com.au
Casa & Bottega64 Sutton Street, North Melbourne
For all your Christmas needs visit Casa & Bottega. Ginger bread houses and Christmas trees, Christmas puddings, fruit mince pies, Christmas hampers and panettone.
PHONE: 03 9322 4750 EMAIL: info@casabottega.com.au VISIT: www.casabottega.com.au
The Peppermill1395 Toorak Road, Camberwell Shop 2, 4-18 Ferguson Street, Williamstown
KitchenAid Artisan KSM150 Mixer – the Christmas present everyone wants. Only $685.00. Contact the Peppermill about available colours. Now available from the Camberwell store as well as the new store in Williamstown.
PHONE: Camberwell (03) 9809 4100 Williamstown (03) 9397 0772VISIT: www.thepeppermill.com.au
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JOE’S BAR AND DINING HALL(DETAILS ON PG. 3)
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Joe’s Bar and Dining Hall is a dude food haven with American style diner
food using Victorian produce at a cool junction in St Kilda. A huge revamp,
the masterstroke of owner Rob Gringlas, has seen a change from the
previous Greasy Joe’s – to ‘drop the grease’ and ‘get on the gourmet’. Joe’s
has a talented chef, Katrina, who wows with killer sauces and dude food
winners such as southern fried chicken, awesome sliders, kick butt burgers
and sublime ribs.
I (and my family) was part of a media event at Joe’s on a lazy Sunday
afternoon. The crowds were out and about in St Kilda and there was a festive
tone in the precinct. Joe’s is a great place to drop by for a major meal – or
drinks and a bite with friends. And we discovered it is family friendly with
our kids loving the sliders and ribs in particular.
We began at Joe’s sampling some of the starters including the beer battered
onion rings and some sensational bourbon and maple syrup flavoured nuts.
Yeah baby! Followed by the southern fried chicken which was flavoursome
and juicy and came with several types of sauces.
Joe’s has a retro cool fit out and a great ambience with plenty of space, a
large central bar with modern panelling, chunky timber tables including a
large communal table, chic artwork around a beach theme and large windows
with natural light flooding in. The ambience continues at the outdoor tables.
Joe’s serves up some excellent sliders including the Berkshire pork shoulder
with Joe’s killer barbeque sauce and apple puree. Sublime.
We appreciated the little touches like Australian native flowers on the table.
Joe’s serves up some sensational cocktails, such as The Prairie Cup with
bourbon, creme de peche, apple juice, lemon juice and mint.
Joe’s also delivers on the popcorn prawn sliders, one of my favourites, with
thousand island dressing.
My favourite slider at Joe’s is the braised wagyu brisket slider with beetroot
jam. Great combo of the rich wagyu with the jam.
Another great Joe’s cocktail jug is the Rum-Bucky-Done-Gone with gold
rum, creme de cassis, Angostura bitters, pineapple juice, lime juice and
ginger beer.
After all this we sampled Joe’s killer ribs – the six hour slow cooked pork rib
with Joe’s barbeque sauce and slaw. These are so melt in your mouth kick
butt delicious ribs and contender for best in Melbourne. As Katrina said, “We
are proud of our ribs.”
Another main sampled at Joe’s was the octopus ceviche salad, which I found
refreshing with thin slices of perfectly cooked octopus.
Joe’s also has a reputation for its burgers so despite the extraordinary
amount of food consumed I took on one of their trademark burgers. The
two most popular burgers are the Joe’s Classic and the Habenero.
JOE’S BAR AND DINING HALL 64-66 Acland Street, St Kilda. Ph: 9525 3755
ABOUT DAVID HAGGERDavid Hagger is a self described bald headed man and former punk vocalist with a penchant for finery,
convivial dining and festive culture. Read his fantastic blog, The World Loves Melbourne, which celebrates the
world’s most liveable city. You can follow David on twitter @davidbhagger.
WWW.THEWORLDLOVESMELBOURNE.COM
Words and photos by The World Loves Melbourne
I elected to go for the Habenero as a kind of exotic option.
Joe’s Habenero burger kicks butt with a 100 per cent grass fed patty
(sublime), crispy bacon, lettuce, tomato, sliced red onion, pickles, double
cheese (important and melted wonderfully all over the patty) and mustard
aioli. What I loved was the three sauces involved in this burger – the habenero,
the tomato chutney and the aioli – all home made. The combination is
excellent and this is one sexy burger. I also loved the bun from Dairy Bell
Bakery – not a straight brioche but soft and some sweetness.
Hand cut crispy chips were a great accompaniment to the burger.
Joe’s also serves up some great American style desserts including the Oreo
and chocolate cheesecake, apple fritters and the peanut butter cups.
Joe’s is described by Katrina as “food for everybody”. This approachable
feel to good cuisine was embraced and loved by my whole family. Service
was excellent and engaging. We also enjoyed the live entertainment. Joe’s is
highly recommended for its superb cuisine as well as its ambience.
RESTAURANT
Terms and conditions One per person per day. Not to be used in conjunction with any other offer. Expires 30/12/12
2013
www.robertburnshotel.com.auinfo@roberthburnshotel.com.au
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2013
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FULL FIVE COURSE DINNERCAVA AND SANGRIA ON ARRIVALONDA FL AMENCA PERFORMINGLIVE FL AMENCO DANCING$85PP
BIENVENIDO
*BOOKINGS ESSENTIAL*
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2013
www.robertburnshotel.com.auinfo@roberthburnshotel.com.au
FULL FIVE COURSE DINNERCAVA AND SANGRIA ON ARRIVALONDA FL AMENCA PERFORMINGLIVE FL AMENCO DANCING$85PP
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What do you do with 15kg of chocolate? Apart from eat it, give it away, eat
some more or hide it so you don’t eat it, the best thing to do is transform
it into something else. This way chomping down copious amounts of
chocolate is justified. Hey, it’s not chocolate I’m eating, it’s chocolate cake
and it’s homemade – so much better for you.
The scenario above is not made up. Yes, Alex and I were once the owners
of 15kg of rejected Cadbury chocolate. 5kg of Picnics, 5kg of Boost bars
and 5kg of Crunchies to be exact. While we thought we were very clever
at the time (“Hey we can get really cheap chocolate, what flavours do you
want? You can’t ask me to choose, get them all!” was how our conversation
went.). Unfortunately we could only stomach so much before we got to
the point of needing to be boosted out of the house having almost eaten
half the weight of a small child in chocolate.
Of course we could not waste the chocolate so we decided to get creative
and combine our favourite bar, the Crunchie, into a delicious cake. (Okay I
admit now that I could have chosen a favourite flavour and ended up with
only 5kg of chocolate.)
The idea of the cake was to combine the flavours of honeycomb and
chocolate. After brainstorming a few ideas we decided that a chocolate
cake, with a buttery icing with Crunchie crushed through it in the middle,
chocolate ganache on the outside and crunchie crumbled on top would
meld together into a delicious representation of a Crunchie bar.
And let me tell you it was delicious. I used this chocolate cake recipe from
one of our favourite blogs, Raspberri Cupcakes. The recipe has been taken
from David Lebovitz’s devil’s food cake recipe. The cake itself was made
with cake flour and cocoa so it has a light fluffy texture without being too
rich. This meant that the icings didn’t make the cake overly sweet.
While the Crunchie bars paired fabulously with the chocolate cake, the
icing in the middle could also be easily adapted to use any other chocolate
bar. Just an idea if you ever have 15kg of chocolate lying around…
Author: Rani, adapted from David Lebovitz’s Devil’s Food Cake
Recipe type: Dessert
INGREDIENTS
9 tbsp unsweetened cocoa powder
1½ cups cake flour (not self-raising)
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
115g unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup water
½ cup whole or low-fat milk
Recipe: cRunchie cakeRecipe and photos by Art of Baking
ABOUT ART OF BAkING Art of Baking is a little blog by Alex and Rani, a 20-something couple from Melbourne, Australia. The
blog explores their baking adventure as they whip up a storm (and mess) baking cakes, muffins,
slices and other delights.
WWW.ARTOFBAkING.NET
24
For the butter icing
125g butter softened
1½ cups icing sugar
2 tbsp milk
Crushed Crunchie bars (quantity is up to you)
For the chocolate ganache
½ cup single or pouring cream
340g finely chopped dark chocolate
METHOD
For the cake
Adjust the oven rack to the centre of the oven and preheat to 180°C.
Butter two 22cm spring-form cake pans (9”x 2”) and line the bottoms with
baking paper.
Sift the cocoa powder, cake flour, salt, baking soda and baking powder in
a bowl.
In the bowl of an electric mixer beat the butter and sugar for about 5
minutes until smooth and creamy. Add the eggs, one at a time, until fully
incorporated.
Mix the water and milk. Stir half the dry ingredients into the butter
mixture, then add the water and milk. Finally, stir in the other half of the
dry ingredients.
Divide the batter into the two prepared cake pans and bake for 25
minutes, or until a skewer inserted into the centre comes out clean.
Cool in the tin for 5-10 minutes and then invert onto a wire rack to cool
completely before icing.
For the butter icing
Beat the butter with an electric mixer until pale and creamy.
Add half the icing sugar and 1 tablespoon of the milk.
Beat until incorporated and smooth.
Repeat with remaining butter and milk.
Stir through the Crunchie pieces.
For the ganache
Place the cream in a saucepan over medium heat and bring to the boil.
Remove from heat and add the chocolate. Allow to melt slightly and
then stir until it is glossy and smooth.
Set aside to cool to a spreadable consistency.
Notes
If using salted butter, omit the salt from the recipe. This is a very fragile
cake. Be careful when removing it from the tin and inverting onto a wire
rack. Wait until it is completely cool before handling to avoid breaking
the cake. If you cannot find cake flour, use plain flour and replace 3
tablespoons of the flour with 3 tablespoons of corn flour. It takes a good
couple of hours for the ganache to set to a spreadable consistency.
26
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Opening hours: 8am until 4.30pm daily
Payment options: Cash, MC, V, EFT
Transport available: Tram
Parking: Free 2 hour
Verdict: Another family friendly gem to visit in lovely Brunswick.
Brunswick mums and dads are spoilt for choice when it comes to cafés
that are happy to welcome the little ones. New kid on the block, Curious
Goose, goes out of its way to make sure the kidlets are quiet and happy,
so you can enjoy a good coffee and great feed.
Recently opened on Sydney Road, this cool, open space is very ‘goosey’.
Posters of geese on the walls, iced goose biscuits, the soon to open bar
and restaurant next door, Hava Ganda. Curious?
On the three or four occasions we’ve already been, the staff were always
welcoming, holding the door open so you can bring the pram in, bringing
the kids pencils and paper as soon as you sit down.
The kid’s menu is actually on the printed colouring pages, so treats can
be chosen while colouring in. Brilliant! Kiddie options include egg and
bacon on toast, avocado toast, mini muesli, tiger toast, gnocchi and
cheese and tomato toastie.
Little Miss devoured everything she tried, but especially loved the iced
goose biscuit, packaged in its cellophane bag.
With kids fed and amused, the big ones can settle down to a great coffee
and yummy food, which is a step above your standard café fare.
Serves are generous, with a slightly Middle Eastern flavour, particularly
on the lunch menu. The orange and sultana loaf comes with the most
amazing fig jam and the omelette with roasted corn, goat cheese and
beetroot relish is delish.
For sweet treats, there are the gingerbread geese (or people if you
prefer), cupcakes, slices and biscuits. I think I’ll be making my way
through the whole menu.
The large space has plenty of room for prams, there are a couple of
trusty Ikea high chairs and a change table in the massive bathrooms out
the back.
Come summer, the owners are planning to revamp the back carpark to
turn it into a kid-friendly courtyard with tables and toys. This fenced off
area will be safe to let the kids roam while you enjoy a relaxing coffee
in the sun.
For night time when the kids are in bed (or with a babysitter) the mezze
and pide bar, Hava Ganda, next door will be worth a visit.
curious goose307 Sydney Road, Brunswick. Ph: 9380 8287
ABOuT HEy BAMBINIHey Bambini is a comprehensive guide to find Melbourne’s best baby, toddler, child and family friendly cafés and
restaurants. Jolie Morello is the founder and creator of Hey Bambini which was launched in 2008. Jolie reviews and
lists cafés that have facilities especially for children such as highchairs, babycinos, room for the pram, changing
facilities, kid’s menus and kid’s activities.
WWW.HEyBAMBINI.COM.Au
Words and photos by Hey Bambini
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1st DecemberYoung Guns of Wine people’s choice award. 24 wines. Your choice.
1st DecemberNick stocks Age/smH Wine Guide 2012, best of tasting.
8tH Decemberchablis new release 2010 and 2011, great summer drinking.
15tH DecemberPrince Wine store staff picks 2012. tastings of our favourite wines. FREE wine tasting
every Saturday 12-2pm
christmas is here! this year our December christmas mixed Dozen is packed full of all you need for the festive season and, more specifically, christmas lunch. Free DeLIVerY.
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I recently spent a week up in the sun-drenched town of Mildura as an
associate judge for the Australian Alternative Varietal Wine Show. In the
lead up I found myself embracing all things alternative, delicious and
interesting.
OLIVER’S TARANGA VINEYARDS Fiano 2012
McLaren Vale, South Australia
Oliver’s Taranga Vineyards is a family-run property headed by effervescent
winemaker, Corrina Wright, who is a strong supporter of alternative
varieties and their suitability for the McLaren Vale region.
Fiano is a native variety of the southern Campania region in Italy and
produces distinctive wines inland from the city of Naples. This particular
Fiano, produced in McLaren Vale, is part of their Small Batch range that
includes Tempranillo, Sagrantino, Vermentino, Moscato and Grenache.
The Oliver’s Taranga Fiano is a medium-bodied white with aromas of
sweet white florals, citrus fruit and smoked turkey breast. Its zesty acidity
as it touches the palate has an immediate cleansing effect. The follow
through is supported by mid-palate generosity with savoury characters
like sage and minerals, and a chalky texture and yeasty richness at the
finish. Is there really any wonder why my daily drinking is often dotted
with wines from Italian grape varieties? That overriding savoury quality
and texture is just too delicious to pass up.
Stockists: Bottega Tasca, Carlton or online from Oliver’s Taranga
PIKES Premio Sangiovese 2009
Clare Valley, South Australia
Australia is finally witnessing major quality advancements on the local
Sangiovese scene as better vineyard sites are selected and imported vine
material becomes more sophisticated. In 2009 there were over 200 wine
producers of Sangiovese in Australia. Pikes in the Clare Valley was one
of these producers, having planted Sangiovese back in 1991. This Premio
range is Pikes’ seventh release of Tuscany’s most noble grape variety.
The lovely thing about the Premio range is that it is only released in
exceptional vintages. To me, this suggests that it will be a well-made wine
with excellent quality and depth. Suffice to say I was not left disappointed
with a delicious abundance of black cherry, cola and liquorice flavours
teasing my palate. It just so happened that I was seated at the table
drinking my share when the soothing voices of the Four Tops quartet
floated out of my radio speakers singing I Can’t Help Myself. Before I knew
it, the fresh acidity of the Sangiovese grape and that lingering savoury
goodness kicked me into gear and I was shimmying and bopping my
way around the lounge room. While this may not be the exact reaction
everybody will get when they drink this wine, in the case of my whimsical
self, I really just couldn’t help myself.
Stockists: On pour at La Vita Buona, Melbourne or available online through
Bottega Tasca, Carlton
FREEMAN Secco Rondinella Corvina 2008
Canberra District, New South Wales
I never really got on board the Entourage bandwagon, a TV show my
brothers never failed to miss. Yet through osmosis, pop culture has seen
me adopt Ari Gold’s excessive displays of enthusiasm when something
great happens. This particular moment of marvellousness happened
when I was sitting alone at the dinner table, took my first sip of this wine,
slammed my fist on the table and yelled ‘boom!’
Dr Brian Freeman is renowned in Australia as a pioneer for planting
the red Corvina and Rondinella grape varieties in the Canberra District
back in 1999. The natural home of these grape varieties is the Veneto
region in northeastern Italy where they produce the famous everyday
drinking Valpolicella wine or the more seriously structured dried grape
Amarone wine.
As a result of partially drying these grapes, the wine is called ‘Secco’
(Italian for ‘dry’). This drying technique also creates very fine tannins that
weave their way between refreshing acidity, and flavours of sage, red
liquorice, sour plums and spices such as cinnamon, nutmeg and sweet
paprika. It is a complex yet undemanding wine suitable for drinking at
any time and shines a light on yet another delicious bracket of alternative
grape varieties. I just hope my neighbours were able to excuse my quick,
loud burst of enthusiasm.
Stockists: On the wine list at The Aylesbury, Melbourne, or try King &
Godfree, Carlton
wine reviewsABOuT KRYSTINA MENEGAzzOLa Donna del Vino is the pseudonym of this young lady from Melbourne who worked in wineries
throughout Australia and Italy. After years of gallivanting she returned to Melbourne to market
wine and share her love of all things vinous. In her spare time she enjoys cooking, gardening,
drinking good vino and is a self-confessed Neb Head (someone really into Nebbiolo).
WWW.LADONNADELVINO.COM
Words and photo by Krystina Menegazzo
1st DecemberYoung Guns of Wine people’s choice award. 24 wines. Your choice.
1st DecemberNick stocks Age/smH Wine Guide 2012, best of tasting.
8tH Decemberchablis new release 2010 and 2011, great summer drinking.
15tH DecemberPrince Wine store staff picks 2012. tastings of our favourite wines. FREE wine tasting
every Saturday 12-2pm
christmas is here! this year our December christmas mixed Dozen is packed full of all you need for the festive season and, more specifically, christmas lunch. Free DeLIVerY.
cHrIstmAs DrINKING mIXeD DOZeN
tAst
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