GRAM Magazine: December 2012 // Edition 23

MELBOURNE ISSUE 23 FREE

Gram magazine is a free monthly publication

dedicated to promoting this exciting and

diverse food culture that Melbourne has

become renowned for.

Each issue of Gram features a compilation

of food and drink based blogs that have

been taken from the blogosphere and

published in magazine format for our

readers to enjoy. By utilising Microsoft® Tag

technology, readers can quickly and easily switch between print

and web, thus providing a solid interaction between these two

media platforms.

Gram magazine provides you with a snapshot of articles, opinions

and reviews that have been published online by local food

bloggers, bringing the online world into the physical world.

As the magazine is distributed to over 1000 outlets in prominent

Melbourne strips and venues in Melbourne’s CBD and inner city

suburbs, our readers can enjoy the magazine over a meal, a coffee,

a drink or a snack.

And while the author of each featured blog has their own unique

style and flair, one thing that remains constant is that they all seek

to put a positive spin on Melbourne’s food and drink scene.

We thank all the bloggers that have been involved in this issue and

look forward to continuing to grow our relationship with members

of the blogging community.

This monthBlueberries are packed with antioxidants – in fact they contain

higher levels than almost any other fruit or vegetable. They are

also one of the only naturally blue foods. This month’s issue

features reviews of Pizza Religion, South of Johnston, My Mexican

Cousin and many more. Danielle Gullaci, Editor

FOLLOW US!

From time to time we’ll add additional links, stories and giveaways on our Facebook and Twitter sites. Follow us and keep in touch with the odds and ends about eating and drinking in Melbourne.

Facebook: GRAM Magazine Twitter: @GRAMMAGAZINE

GRAM’s chosen code system is the Microsoft® Tag platform. The Tag App is free of cost, simple to use and enables quick access to links. To get it, it takes a simple app download on a phone* with a camera and web access.

DOWNLOAD MICROSOFT® TAG READER

A) From your mobiles App Store

or

B) From http://gettag.mobi

1. SCAN TAGOpen the app, scan the Tag codes featured in GRAM within the camera’s viewfinder. The link will then be opened in the phone’s web browser.

2.

HOW TAGS WORK

Gram magazine is owned by Prime Creative Media and published by John Murphy. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content.

Editor: Danielle Gullaci Email: [email protected]

Group Sales Manager: Brad BuchananPhone: 0413 672 403Email: [email protected]

Head officePrime Creative Media Pty Ltd11-15 Buckhurst StreetSouth Melbourne VIC 3205 Phone: 03 9690 8766 Fax: 03 9682 0044

Advertising sales

Natalie Rumbiolo Email: [email protected]: 0430 047 981

Lisa GuglielminoEmail: [email protected]: 0425 145 806

Art Director: Joel Parke

Design: Michelle Weston, Blake Storey, Alice Ewen, Karen Sloane, Sarah Doyle

WANT YOUR BLOG TO BE FEATURED IN GRAM? SEND A LINK OF YOUR FOOD OR DRINK BLOG TO [email protected]

*For a list of compatible phones visit http://tag.microsoft.com/resources/mobile-support.aspx

GRAM is Food Culture. Compiled.melbourne.gram.net.au

4

SCAN TAG FOR MORE INFO ON

WONDERBAO(DETAILS ON PG. 3)

5

SCAN TAG TO COMMENT ON THIS ARTICLE(DETAILS ON PG. 3)

The latest trend in Melbourne’s vibrant fast food culture seems to be

with the humble bao (or pao) with not one but two shops springing up

around Melbourne’s CBD.

The first of these specialty bao shops we will be covering off is Wonderbao

located at A’Beckett Street (off the new Literature Lane behind RMIT).

For us non-students and non-RMIT specialists, finding Wonderbao took

a bit of hunting around as the location has yet to be updated on Google

Maps (with it being in a new building off a new laneway). The second

shop, Bao Now has yet to be investigated by us (but we should be hitting

it up soonish). Yayy, Melbourne!

As with all things Melbourne, the more hidden it is (preferably off

a graffiti filled laneway) the busier and more crowded it seems to be.

We got a little confounded and lost in our hunt for the Wonderbao, but

eventually we found it as we watched countless students and people

who looked like uni staff walk into a building and not exit. Sensing a

pattern, we followed suit.

Not only is Wonderbao a teeny tiny shop selling fresh hot baos, it also

has a constant queue at the cashier (mostly made up of various uni

students, lecturers, tutors and lost foodies like us).

The concept is pretty simple. You line up, order a bao or two (savoury or

sweet), and have a home-made soya bean milk (hot or cold) or a F.O.B.

packet drink to eat in or take-away.

What is a F.O.B. packet drink you may ask? Well, it’s usually teas, sugar

cane, chrysanthemum drinks which are popular in most Asian countries.

The eating in option may be a bit of a struggle as there is only one

window-facing bench, but there are alternate milk crate options situated

in the laneway outside of Wonderbao.

As it was a relatively hot day, the Boy and I ordered the Homemade

Soya Milk ($2.80) which I found to be really good. There wasn’t the

normal powdery texture left on my tastebuds as with most processed

WONDERBAOShop 4/19-37 A’Beckett Street (Enter via Literature Lane), Melbourne. Ph: 9654 7887

ABOUT MS I-HUA A HR professional who enjoys living in Melbourne and spends a lot of her time trying

not to let life get the better of her.

This blog is mostly about food…with a bit of travelling, concerts, books, movies and

occasional writing thrown in.

WWW.MSIHUA.COM

Words and photos by Ms I-Hua

WE GOT A LITTLE CONFOUNDED AND LOST IN OUR HUNT FOR THE WONDERBAO, BUT EVENTUALLY WE FOUND IT AS WE WATCHED COUNTLESS STUDENTS AND PEOPLE WHO LOOKED LIKE UNI STAFF WALK INTO A BUILDING AND NOT EXIT. SENSING A PATTERN, WE FOLLOWED SUIT.

6

soya milk, which made me really believe that it was homemade.

I would have ordered more, but seeing as I had only completed a rather

dumpling-heavy yum cha session with Madam Mummy, Big Sis and Big

Bro, I thought I’d take it easy and watch the Boy eat while I steal some

bites off his baos. Married life is so delightful. *wink*

So he had the Roast Pork Belly Gua Bao ($3.80) – Roast pork belly with

cucumbers, pickled carrots, daikon and hoisin sauce. This he liked a lot

due to the hoisin sauce and melt-in-your-mouth pork belly.

The next one was my choice and he was ‘encouraged’ to order it so that

I could steal a bite, Braised Pork Belly Gua Bao ($3.80) – Braised pork

belly with pickled mustard, coriander and crushed peanuts.

He preferred the Roast Pork Belly more while I much preferred this option.

I have no idea why this Taiwanese version of pork, pickled vegetables

and sweetened crushed peanut should work, but it’s so delicious and I

couldn’t help but take a huge bite of it.

I do however like the version served at Taiwan Café a lot more, only

because the braised pork belly there is more melty than Wonderbao’s

version. However, that being said, for $3.80, I’m happy to gobble down

Wonderbao’s cute version as well.

When the Boy saw that there was Nai Wong Bao ($1.70) – Egg custard

bao on the menu, he had to order it. However he was slightly disappointed

with the dryness of the bao.

I really liked the concept of Wonderbao and have no misconception that

it will be part of Melbourne’s laneway food culture for a long time to

come. It’s quick, cheap, easy and most importantly, very conveniently

and cleverly targeted to their market audience.

I do want to return to try a lot of other things on the menu, but I need

to return on a different lunch hour to that of the uni student. Probably

head there on a weekday during the uni/summer holidays to avoid the

long queue.

*Disclaimer: All food ratings & review are purely based on my own

experiences and how I feel about the service, food and quality at the

time of visit.

Food/cuisine: Chinese

Dining style: Take away with limited stools

Overall food rating (based on the dining style): 7/10

Restaurant ambiance: 6.5/10

Service/Attitude: 7/10

Value for money: 8/10

Opening Hours: Monday to Friday 8:00am – 6:00pm,

Saturday 11:00am – 4:00pm

I have no Idea why thIs taIwanese versIon of pork, pIckled vegetables and sweetened crushed peanut should work, but It’s so delIcIous and I couldn’t help but take a huge bIte of It.

IngredIents

1.5kg farmed white rabbit6 garlic cloves, unpeeled3 rosemary sprigsAbout 1.5L olive oil200g mussels12 raw king prawns60ml extra virgin olive oilPinch of safron threads1 tbsp thyme leaves, chopped1 tsp chopped rosemary2 garlic cloves, neatly chopped400g Calasparra rice250g sofrito – see recipe below125ml dry white wine1.25 litres hot fish stock600g periwinkles or snail mollusks, rinsed (optional, available from good fish mongers)200g firm-fleshed fish such as marlin, swordfish or tuna, cut into 2.5cm pieces100g cleaned squid, cut into 5mm strips185g green beans, broad beans or peas (optional)2 tbsp flat-leaf parsley, chopped, to garnish2 lemons, halved

For the soFrIto

IngredIents

125ml olive oil2 white onions, neatly chopped2 garlic cloves, thinly sliced4 bay leaves4 large red capsicums, seeded, membrane removed and neatly diced4 ripe tomatoes, peeled, seeded and diced

Method1. heat the oil in a large heavy-based saucepan

over low-medium heat. Add the onion, garlic and bay leaves, with a large pinch of salt to draw out the moisture and intensify the flavour. Cook

for 8-10 minutes, or until the onion is soft and translucent.

2. Add the capsicum and cook for 30 minutes, stirring occasionally until well softened. Add the tomato and continue cooking for 1¼ hours or until rich and jam-like, stirring occasionally to make sure it doesn’t stick to the base of the pan. sofrito will keep in the refrigerator for 2-3 days.

For the PAeLLA

Preheat oven to 140°C.1. With a sharp knife cut the rabbit into 12 pieces.

Cut the hind legs into two pieces, leave the front legs of the rabbit whole and leave the saddles attached to the backbone, but cut in a cross section into six pieces.

2. Confit the rabbit by laying the pieces in a deep roasting tin, which is just large enough to comfortably fit the rabbit pieces in a single layer. Lay the garlic cloves and rosemary sprigs on top. Cover with the olive oil. You may need more or less oil, depending on your roasting tin. Bake slowly for 2½ to 3 hours. Cooking time will depend on the rabbit (farmed rabbit will cook faster than wild rabbit). the rabbit is done when the flesh comes away easily from the bone.remove the rabbit from the bone and drain on a paper towel.

3. scrub the mussels and pull out the hairy beards. rinse well and drain. discard any broken mussels, or open ones that don’t close when tapped on the bench. Cover with a damp cloth and refrigerate until you are ready to use them. Make a shallow cut with a very sharp small knife along the length of each prawn back. remove and discard the dark vein and shell, leaving the head and tail on.

4. to make the paella, heat the extra virgin olive oil in a 34cm (13½ inch) paella pan or large, deep, heavy-based frying pan over a medium heat. Add the safron, thyme, rosemary and chopped garlic, and stir for 1 minute to release the flavour from the herbs and spices. Add the rice and

season with two pinches of salt. stir thoroughly to coat the rice and cook for a few minutes until the rice is slightly translucent around the edges. Add the sofrito and stir it through the rice. Cook for a minute or so to allow the flavours to meld. Add the wine and stir it through for a brief moment. next add the hot fish stock and stir through. Increase the heat to medium-high and bring to the boil.

5. From this point onwards, do not stir the paella, as the socorat (crust) needs to form on the bottom of the pan. If the flame or element doesn’t cover the base of the pan, move the pan around during cooking to allow the paella to cook evenly.

6. once the paella is boiling, add the rabbit, placing the pieces evenly around the pan. After 3 minutes add the periwinkles, if using them, in between the pieces of rabbit. After another 5 minutes place the fish pieces and squid on top of the rice.

7. By now the rice will have expanded a little so reduce the heat to medium. Continue to move the pan around during cooking to allow the paella to cook evenly.

8. When the majority of the stock has been absorbed and small holes appear between the rice (this will take about 10 minutes), place the prawns on top and allow the escaping steam to gently cook them. Cook for 5 minutes, or until the prawns are just pink then turn to cook the other side. Add the broad beans or peas, if using them. After 5 minutes, remove from the heat and cover the pan with foil so that any remaining liquid is absorbed and the rice separates a little.

9. Meanwhile, quickly cook the mussels by bringing 100ml of water to the boil in a shallow saucepan. Add the mussels, cover and bring the water back to the boil. Cook for 3-4 minutes. remove from the heat and discard any unopened mussels. drain well and place on top of the paella. garnish with the chopped parsley and serve with lemon wedges.

BY FrAnk CAMorrAMOVIDA

1 Hosier Lane

Melbourne 3000 VIC

T 03 9663 3038

WWW.MovIdA.CoM.Au

Make sure you

use a timer

Saucepans, frypans,

sautepans .... every pan

known to man! At Chef’s Hat

Chef’s Hat has a huge range

of global knives online!

Roasting pans starting at $29.95

We keep our knives sharp with a steel we picked up at

chefshat.com.au

Roasting pans starting at $8.95 at chefshat.com.au

movida, movida aqui, movidanext door or movida bakery ... got to try them all

Movida Paella

Get everything you need at www.chefshat.com.au 131 Cecil Street, South Melbourne, victoria 3205, (03) 9682 1441

sCAn tAg to vIsIt CheF’s

hAt WeBsIte

8

SCAN TAG FOR MORE INFO ON PIZZA RELIGION(DETAILS ON PG. 3)

9


On first glance Pizza Religion looks like your typical local pizza place.

Reliable without being mind blowing. And not a meal that will have you

breaking the bank. However, once you have experienced this little black

and white pizzeria you will be shocked by how good it really is.

While it’s difficult to compare to some of Melbourne’s benchmark

authentic pizzerias such as Pizza Espresso, D.O.C., I Carusi, +39, Ladro’s

or Trunk, Pizza Religion offers an alternative to the conventional pizza.

Think traditional wood fired pizza meets quirky ingredient experimenting

combinations and you’re almost there.

Pizza Religion thinks outside the square. They mix traditional ingredients

with combinations you wouldn’t normally associate with a delicious

pizza. Fior de latte, gorgonzola, fresh basil and thyme are prominent

across the menu to provide authentic flavour, but it is the inclusion of

caramelised onions, fennel, toasted almonds, pesto and even roast lamb

that make Pizza Religion stand out from the crowd.

Seemingly hidden away in suburbia, away from the bevy of opposition in

the inner city, Pizza religion has made a name for itself by providing fresh

easy-to-eat pizza that doesn’t leave you feeling like you’ve swallowed a

small animal at the completion of your meal.

Their basic menu centres on thinly based pizzas, but also provides

mouth-watering starters such as arancini balls and semolina-crusted

calamari. If you enjoy a side of salad with your pizza then you can’t

go past their wild rocket and parmesan salad accompanied with a

balsamic glaze.

The Pepperoni, Margherita and Lamb are the most popular pizzas on the

menu but with more than ten other options available there is something

that meets everyone’s fancy.

Kris Bailey and Matt Hunter’s project is less than two years old but it has

already gathered a massive following in the Hawthorn area with Friday

and Saturday nights reaching ‘phone meltdown’ proportions. With such

a small space that can only hold 30 people at best, takeaway is their

go. A key to their success here is a lack of menu changes, which keeps

consistent punters coming back for more.

Just recently the boys headed to the Australian Global Pizza

Championship where their Beef Cheek Pizza was crowned Australia’s

best meat pizza. The stunning pizza combination of celeriac puree,

mozzarella, parsley, truffle oil and braised beef cheek sums up Pizza

Religion’s philosophy of conventional meets creativity to a tee.

Still only young in the scheme of things, Pizza Religion has the ability to

develop into one of Melbourne’s must do pizza destinations.

PIZZA RELIGION493 Tooronga Road, Hawthorn East. Ph: 9882 2555

ABOUT THE MELBOURNE GENTLEMANThe Melbourne Gentleman revolves around four simple things that begin with the letter

F: fashion, food, fitness and football. Food and coffee lie at the centre of our existence

and we are forever in pursuit of the latest and greatest culinary experience.

WWW.THEMELBOURNEGENTLEMAN.TUMBLR.COM

Words and photos by The Melbourne Gentleman

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”

10


EINSTEIN’S 251(DETAILS ON PG. 3)

11


Eitam Brami, Tomer Gian and Albert Einstein. Three names that you may

have never heard in the same sentence until January 2012. For those who

are out of the loop – one will just regard the trio as a nice bunch of Jewish

gentleman. The in-the-loop café crowd will know these three gents are

the team behind the hugely popular café Einstein’s 251. (I am not 100 per

cent sure if Albert is a working partner or just a silent investor – please

do not quote me on it.)

The inside has been kitted out with all the regularities you would expect

from a Melbourne café. I won’t delve into it because you all know it and

all love it. Coffee is a central focus and with Gian behind the beautiful La

Marzocco machine at almost any hour of the day, you are in capable hands.

Grinding out kilos of Small Batch Roasters coffee seven days a week and

a menu with a scientific twist, there will surely be something here for you.

Now, to kick start the eating we ordered the Reuben sandwich – pastrami,

sauerkraut, Swiss cheese, pickles and Russian dressing ($14.50). I have

to say they did an excellent job. There is no skimping on the meat, which

always makes me smile and rings true to the US style of sandwiches.

You can’t deny the combination of pickles and pastrami, enhanced by

beautifully melted cheese and good quality bread.

Nobel Prize Winner – Warm haloumi and mushrooms with cashew nuts,

cucumber, tomato, Spanish onion and sesame seeds ($17.00). Good

salads are hard to find these days. Most of the time there is too much

greenery. At Einstein’s they have defied my theory to provide a very

substantial dish. The haloumi is fresh off the pan accompanied by warm

mushrooms, both smothered in delicious teriyaki sauce. The sauce was

similar to the miso glaze you will commonly find on nasuden – which I

am in love with. A top dish.

E=MC² – Potato and spring onion fritters with grilled tomato, avocado,

grilled haloumi, tomato relish and a poached egg ($17.50). Besides

the fact that this has an amazing name about an equation I will never

understand, this was a very wholesome, delicious dish. The best way I

would describe these fritters would be similar to latkes, slightly more

plump and less greasy. More value and less fatty = the chefs here could

be geniuses. Add a perfectly poached egg on top with sweet relish all

around – my friends, this is Chommery approved.

Theory of Relativity – Spiced grilled chicken, fresh tomato, beetroot,

harissa aioli, Spanish onion and rocket ($13.00). Labelled the ‘not

so serious’ chicken sandwich, I would have to agree compared to its

Reuben brethren. A relatively basic option that has stood the test of time.

Jack’s Burger – Mixed lamb and beef patty, tomato, beetroot relish,

pickles, Spanish onion, aioli, lettuce with smokey cut chips ($17.50). This

burger was almost too big to fit in the lens of our camera. The Chommery

himself did not actually sample the burger because the patty apparently

contained pine nuts (unfortunate allergy). The report back described

this beauty as very juicy and delicious, maybe a touch too much lettuce,

easily fixed. The chips were awesome and who doesn’t love aioli?

EINSTEIN’S 251251 Hawthorn Road, Caulfield North. Ph: 9939 5135

ABOUT THE CHOMMERYThe Chommery is creating a special place that people may visit to learn about dining in

Melbourne and hopefully the world. My goal is to continually sample all cuisines on offer,

share my experiences accordingly and ultimately be a resourceful guide that aids people

to prosper in their eating careers.

WWW.THECHOMMERY.COM

Words and photos by The Chommery

Winner Best Coffee Chain

Golden Bean Roaster Awards 2012

Collins Place | Bourke Place | CBW, Goldsborough Lane | Freshwater Place Dorcas Street, South Melbourne | SX2, Southern Cross Lane

Myer Head Office, Docklands | The Rialto | The Jam Factory, Chapel Street Coming Soon, 357 Collins Street

12

Breakfast, brunch & lunch for any

ph: 9686 3444 I www.industricafe.com.au

181 Ferrars St, South Melbourne, VIC 3205

Now, Eitam and Tomer may be geniuses or even potential descendants of

the great man himself. Maybe they are just two blokes with their heads

firmly screwed on who saw a gaping hole in the Caulfield café market. I

cannot help but mention some serious help from their two lovely wives who

manage the very busy floor Monday to Sunday. Einstein’s 251 has braved its

location and been rewarded accordingly. Locals love it. It has brought great

coffee and excellent café fare to an otherwise quiet strip. I will love and

leave you on that note – we can all use our brains and give Einsteins’ a shot.

The Important Details…

Cuisine: Smart café fare

Noise: Buzzing

Suitable for: All people

Dress: Preferably in clothes or a lab coat

Price: $15 – $20 per head with coffee

My View: Easily the best Caulfield has to offer!

14


GOURMET LIVING(DETAILS ON PG. 3)

15


For me, gourmet food stores are like Disneyland. There are always new

wondrous things I’ve never tried before. My eyes light up and my wallet

cries out in fear. I’m usually one that buys something if I haven’t seen it

before, even though I probably don’t have any idea what I’ll use it in.

Other times, I’m there for a specific purpose and will try to refrain from

buying new amazing sounding things. It’s a hard battle, it’s like someone

with a shoe addiction going into a massive shoe emporium.

Gourmet Living is one of the latest gourmet food stores to help us create

restaurant quality dishes at home. Everything from Milawa mustards,

crusty fresh bread, cheese, tableware and flavour packed food hampers.

There is a huge range of tasting available around the store to help you

decide as well.

Locals from the Templestowe area, Dallas and chef wife Rebecca

McMillian, along with restaurateurs Ken and Jill Taylor at adjacent

restaurant The Living Room, have come together to offer locals an

amazing range of premium food and wine products.

I managed to ask Rebecca a few questions about the store.

What prompted you to open the store?

Being a chef, I have always felt strongly about Australian products

and gourmet foods. When the opportunity came about to extend our

business next door, my partners and I decided a gourmet food store was

the way to go. We felt there was a need for it in Templestowe. The village

is made up of many restaurants and cafés so we felt that a food store

would fit in quite well. I had many many brands in mind from the word

GOURMET LIVINGWords and photo by Iron Chef Shellie

ABOUT MICHELE FROIDEVAUXHalf Malaysian, half Swiss girl in her twenties. A graphic designer by day, and a food

blogger by night. Loves baking, cooking and mostly eating. A real sweet tooth and a

weakness for macarons, meatballs and ribs. Also has an obsession with buying cookbooks.

On weekends you’ll usually find me stuffing my face with something delicious!

WWW.IRONCHEFSHELLIE.COM

17a Anderson Street, Templestowe. Ph: 9846 5375

go – brands that I knew weren’t easily accessible for people in outer

suburbs of Melbourne. I wanted to bring them into one place. They’re

mostly all my favourites too. Melbourne has such a strong foodie scene,

we basically wanted to extend this out to the suburbs.

Is ingredient matching/recommendation a service you offer? For

example, if I was wanting to throw a party of lots of little nibbles, but

wasn’t sure what to put on or with my cheeseboard, could someone

help me out?

When customers visit us and are unsure about anything, we help them

through the various options available and what will suit them best. We

explain how to use a product and what to use it with, we offer many

tastings on a daily basis. All of our team members have hospitality

experience and substantial food knowledge. We even offer recipe cards

in store and have recently started posting recipes on Facebook.

What are the top five selling products?

The top selling product is Kyneton Basil Infusion Extra Virgin Olive Oil.

This product has been walking out the door. Coming into summer this oil

is perfect for drizzling on almost any salad but in particular is amazing

on a traditional Caprese Salad of tomatoes and Buffalo mozzarella. The

whole range of Kyneton Olive Oils have such beautiful flavours, they are

bold yet not too overpowering for a dish. They come in ginger, lemon,

herb, basil, garlic and chilli Infused.

Unforgettable Products Lemon and Passionfruit Curds are the next best

sellers. These curds, hand-made in Warrandyte, have the most gorgeous

flavour to them. They are perfect with petite French Vanilla Meringues

also by Unforgettable Products.

We have had an overwhelming response to Roza’s Blue Cheese and

Macadamia Dip. It’s running out each week. Roza’s Gourmet Sauces

are based in Brisbane where they produce their whole range in their

family home.

Tar10 Sticky Figs are the next best sellers. Tar10 products are made in

Gresford NSW. These sticky figs are perfect as an accompaniment for

any cheese.

Mount Zero Kalamata Olives is definitely a strong moving product.

People seem to be quite familiar with Mount Zero these days and their

Kalamata Olvies are extremely plump and juicy.

Is there something you guys stock that no one else stocks?

There are many products stocked in store people cannot get close by,

such as Milawa Mustards, Roza’s Gourmet Sauces, Nagambie Gold Extra

Virgin Olive Oil and She Tea.

With Christmas on its way, what can you offer customers?

We create Gourmet Gift Boxes with either a selection of products of

your own choice or a compilation of our favourites. These are the perfect

gift for Christmas especially when you are unsure what to buy them. We

also put hampers together in wooden, rustic crates. We have a range of

exciting Christmas pudding, panforte, panettone and biscuits coming in

over the next couple of weeks. Gourmet Living is also taking pre orders

for Christmas hams from Istra Smallgoods and Pasture Perfect Pork. Pre

orders must be in by 18 December.

When can we expect the online shop to be open?

We are hoping that the online store will be up and running just in time

for Christmas.

WHEN CUSTOMERS VISIT US AND ARE UNSURE ABOUT ANYTHING, WE HELP THEM THROUGH THE VARIOUS OPTIONS AVAILABLE AND WHAT WILL SUIT THEM BEST. WE EXPLAIN HOW TO USE A PRODUCT AND WHAT TO USE IT WITH, WE OFFER MANY TASTINGS ON A DAILY BASIS.

Enriching your coffee experience

We partner with our customers to serve great quality coffee every time by delivering on our

promises. You can be assured of consistent quality coffee, locally roasted and supplied at

its optimal freshness, supported by a dedicated and passionate team who have knowledge and expertise developed since 1954. Let us Enrich your coffee experience.

www.mocopan.com.au call us on 1300 730 465

Join us on Facebook

18


SOUTH OF JOHNSTON(DETAILS ON PG. 3)

19


Brunch is quite possibly my favourite meal. This is a big call I know. So when

someone suggests brunch, it’s unlikely the answer is ever going to be no.

After not having seen each other for way too long a girlfriend and I

organised a brunch at South of Johnston. I had heard a lot of good things

from her and fellow bloggers so I was pretty excited to check it out.

As we arrived it was mid morning on a Sunday, not the best time for

Melbourne dwellers to try to get a table at a new brunch venue. In the

end we only had to wait about two minutes for a table. I noticed the

sweets cabinet was looking pretty good while we were waiting.

This space is great. It’s huge and open and has a mix of tables with

couches down the back. I have on good authority that you can come

here for breakfast, bust out the laptop and stay ‘til well after lunch with

no attitude from the wait staff. They also have free wifi.

The menu is quite substantial, offering all your favourite brunch items

like pancakes, French toast, muesli, omelettes, fruit salad, and eggs any

and all ways. They also have a lunch menu with sandwiches, wraps and

pastas for those who are that way inclined.

On this sunny Sunday morning I ordered the corn fritters with coriander,

tomato relish, sour cream and grilled bacon (you can order it with

smoked salmon as well) $15.90.

I have to say I was very impressed with these little bad boys. They were

bursting with corn and had a great amount of flavour and spice in them.

The relish was also amazing. Perfect portion size as well.

My girlfriend ordered the French Toast made with organic brioche

and topped with caramelised banana, chopped walnuts and Jock’s

gingerbread ice-cream (or with grilled bacon and real maple syrup)

$14.90. May I just add here that you get a whole bottle of maple syrup

on your table when you order this. Nothing short of amazing.

The wait staff were lovely, and not overbearing as some can be in hip

new cafés. We sat chatting for hours and didn’t feel like they wanted us

to leave once.

I have visions of myself eating and writing the afternoon away at South

of Johnston.

SOUTH OF JOHNSTON46 Oxford Street, Collingwood. Ph: 9417 2741

ABOUT AMY’S TOWNI am a freelance food and drink writer by night, a foodie PR professional by day, and

a blogger in between. I am a tragic foodie and a lover of all things cocktails. If I’m not

eating and drinking I’m probably writing about it.

WWW.AMYSTOWN.WORDPRESS.COM

Words and photo by Amy’s Town

Come and see what’s happening in Coburg.

We have a range of over 70 Victorian craft beers rotating on tap and a Mauritian

influenced menu prepared by awarded head chef Jocelyn Riviere.

Let your mind wander as you sit in our stunning hard wood rustic front bar, indoor/outdoor garden room or restaurant which is

sure to remind you of your childhood...

84-88 Sydney Road, Coburg, Victoria, Australia 3058 | 03 9384 1122

[email protected]

The Wood lands Hotel

Upper Square, Federation Square, Melbourne

Immerse yourself in Fed Square’s own ‘little Italy’. Licensed restaurant and bar, Il Pomodoro, brings an authentic Italian experience with home-style cooking, delicious pastas, traditional and gourmet pizzas, risottos and zuppas. 7 days 11.00am ‘til late. PHONE: 03 9662 2282 VISIT: www.ilpomodoro.com.au

Level 1 ACMI, Federation Square, Melbourne

After a top-notch feed that won’t empty your pockets? Optic Kitchen + Bar at ACMI has you

covered. Chow down on beast-sized burgers with a beer, or sit outside and check out the Fed Square

crowd between mouthfuls of soft shell crab taquitos and southern style chicken wings.

PHONE: 03 8663 2277 VISIT: www.fedsquare.com/eatdrink/

optic-kitchen-bar

St Paul’s Court, Federation Square, Melbourne

Located in the heart of Melbourne’s CBD, Time Out Café is the perfect spot to grab a bite to eat, relax over coffee or catch up with friends for after-work drinks. The large outdoor dining area overlooks Swanston Street and the Fed Square Piazza, the summer sun and iconic orange umbrellas - come and watch the world go by at Time Out Melbourne Café Bar Bistro.

PHONE: 03 9671 3855 VISIT: www.timeoutmelbourne.com.au

Corner of Swanston & Flinders Streets, Federation Square, Melbourne

Bringing the world’s great brews together with exciting local beers from Australian craft breweries in the ground level Salon and Beer Garden. For a quick lunch, tasty snack or coffee, you can’t go past the café in the Atrium. The Grill at Beer DeLuxe, located at the top of Fed Square, is where you’ll find juicy steaks and other grill classics, a great range of BeerFood dishes and traditional burgers from the Hamburger Bar. A beer lover’s dream.

PHONE: 03 9663 0166 VISIT: www.beerdeluxe.com.au

IN FED SQUARE MELBOURNE

kitchen+bar

Serveit pUduring the tennis

426 Chapel Street, South Yarra

Located in the heart of bustling Chapel Street, Temperance is a casual, relaxed local pub perfect for lunch, dinner or a night out. Kick back and relax with a cold beer or glass of wine, enjoy a pizza or a meal from the modern pub menu. Open daily noon ‘til late.

PHONE: 03 9827 7401

IN CHAPEL ST SOUTH YARRA


124-126 Chapel Street, Windsor

Orange is best known as one of Chapel Street’s cool cafés, with crowds spilling out onto the pavement in search of their famous coffees, cocktails and hangover saving breakfasts. The main menu, put together by head chef Graham Weddell, offers Modern Australian bistro food with French and Mediterranean influences thrown into the mix.

PHONE: 03 9529 1644 VISIT: www.orangewindsor.com

Corner Chapel Street & High Street, Windsor

Boasting a stunning outdoor rooftop attached to a second level full of comfy couches, and a relaxed atmosphere, Lucky Coq is the perfect retreat. A huge option of the best new and old beers of Australia and around the world. A totally mixed crowd ranging from locals to legends, hippies to hipsters, bogans to beauties, ravers to reverends. The famous pizzas take centre stage every lunch and dinner, and with a $4 price tag, it’s hard to resist. Open 11.30am-3am weekdays, and 12pm-3am on weekends. Kitchen open until 2.30am.

PHONE: 03 9525 1288 VISIT: www.luckycoq.com.au

132 Greville Street, Prahran

Palate Restaurant Bar, a modern and cosy café on Greville Street, boasts the best menu in Prahran… Enjoy the all-day breakfasts, power lunches, weekend brunches, Paleo inspired menu, or a glass of wine. Open 7 days. Present this ad to receive 10% off the total bill.

PHONE: 03 9521 5443 VISIT: www.palate.com.au

152 Chapel Street, Windsor

With the Scandinavian-inspired interior, fresh modern Australian food, some traditional Danish dishes such as Danish meatballs and ‘Shooting star’ and the promise of Melbourne’s coldest beer on tap, this is a great Australian pub and restaurant with a quirky twist. A little more out of the ordinary is the eclectic life-sized mannequin sculptures with deer and wolf heads (the work of Danish artist Philip Jensen whose work appears in the Danish National Gallery) and a feature wall of 60-plus Singer sewing machines.

PHONE: 03 9510 1819 VISIT: www.thewolfandiwindsor.com.au

VISIT: www.temperancehotel.com.au

IN SOUTHBANK MELBOURNE

Southgate Arts & Leisure Precinct, Southbank

Open from 8am daily, eat, drink and watertaxi your way to the tennis. Fantastic breakfast, lunch and dinner packages including meal, drink and return watertaxi to Melbourne Park. Offering a wide selection of small dishes, delicious pizzas and mains.

PHONE 03 9682 3799 VISIT www.bearbrass.com.au

Southgate Arts & Leisure Precinct, Southbank

In the heart of Southgate, P.J’s is a favourite destination for locals and visitors alike. Open for lunch and dinner every day. Serving traditional Irish and contemporary dishes. Don’t miss the Oyster Bar with Happy Hour every weekday!

PHONE: 03 9686 5011 VISIT: www.pjobriens.com.au

Mid Level Southgate, Melbourne

With its unique identity and branding, Tutto Bene showcases the best Italian produce in a traditional eatery style. Located in Southbank – the heart of Melbourne’s Arts district – in full view of the the city’s picturesque skyline, our customers can expect premium seasonal ingredients and artisan developed products on their plate. Serving its in-house produced artisan gelati selection, award-winning olive oil, biodynamic wines and providing an extensive gluten free menu, Tutto Bene has something for every palate. Viva Italia!

PHONE: 03 9696 3334EMAIL: [email protected] VISIT: www.tuttobene.com.au

6 Riverside Quay, Southbank

Spectacularly located by the Yarra, Ludlow Bar & Dining Room is open for breakfast, lunch and dinner daily featuring BBQ, grazing menu and more. Dining Room is open each evening and offers Southern European influenced cuisine.

PHONE: 03 9699 1676 VISIT: www.ludlowbar.com.au

Ground floor food court, Southgate Arts & Leisure Precinct

PHONE: 03 9370 5833 VISIT: www.trioswraps.com


internationalcoffeeexpo.com

@

a u s t r a l i a ’ s b i g g e s t e v e r c o f f e e e x h i b i t i o n

f o r m o r e i n f o r m a t i o n a n d d e t a i l s c o n t a c t K a t e o n + 6 1 3 9 6 9 0 8 7 6 6 o r e m a i l K a t e . w i l K i n s o n @ p r i m e c r e a t i v e . c o m . a u

t r a d e s h o w • s e m i n a r s • w o r k s h o p s • s a t e l l i t e e v e n t s

coffee packing solutions

25


Don’t call it a comeback, Longanisa has been calling this Filipino boy’s tummy

home for years. I’ve been eating it the same way since I was a kid – with rice,

lightly salted chopped tomatoes and fish sauce which is why I decided to do

a remix to the traditional recipe for the precious warmer months.

What the heck is it? Longanisa is cured sausage, native to the Philippines.

My country was colonised by the Spaniards for over 300 years, so it has

similarities to the famed chorizo but of course being such sugar fiends,

it’s a sweeter version. It’s made up of vinegar, fatty pork mince, sugar to

caramelise, packed with enough garlic to scare vampires away this Twilight

season and in my version, has tomato paste and paprika.

If I had my way, I would also add tamarind, but that’s just being silly… or is it?

I decided to use green mango as the other core ingredient because they

marry up so well together. The tangy and sour notes of the mango offset by

the sweetness of the sausages, set on fire by the chilli and then a cool down

brought to you by team breezey, aka cucumber and mint.

The salad doesn’t need any dressing apart from perhaps a sprinkle o’

salt as there are enough flavours already happening here. Dressing will

only outshine the core of this dish, the tangy green mango, chilli and the

caramelised Longanisa.

INGREDIENTS

For the Longanisa

1kg pork mince (not lean!)

1 egg

½ cup raw sugar

6 garlic cloves, minced

2 tbsp white vinegar

2 tsp salt

RECIPE: CURED & CARAMELISED SAUSAGE WITH GREEN MANGO,

CHILLI AND MINT SALAD (LONGANISA)

ABOUT FOOD REHABAdrian Briones works in digital advertising as an operations manager. By night, he’s an

obsessive food blogger at Food Rehab with a focus on Filipino cuisine and is currently

on the hunt for the best breakfast in Melbourne.

WWW.FOODREHAB.COM.AU

Recipe and photos by Food Rehab

2 tbsp tomato paste

1 tsp brown pepper

2 tsp of paprika

Canola oil

For the green mango salad

1 green mango

1 cucumber

1 red chilli

1 bunch coriander

1 sprig mint

METHOD

To cure the sausages

1. In a large bowl, combine the pork mince, egg, sugar, minced garlic,

paprika, salt, tomato paste, vinegar and brown pepper.

2. Mix the ingredients with your hands until evenly combined.

3. To cure, grab the largest square container you have and some non-stick

baking paper. Roll the mince into index finger-sized thick sausages and

lay them on the non-stick paper, stacking them up within the container.

This will save you from having to do this later.

4. Refrigerate for no longer than overnight. If you’re stuck for time, 10 hours

will do.

To cook

1. On a flat surface, lay half a cup of raw sugar and roll each piece into it to

coat

2. On a low-medium heat, add canola oil to a hot pan then cook the sausages

until they are slightly charred on each side. They should caramelise due to

the sugar content. Set aside.

To make the green mango salad

We want to julienne practically everything here, so let’s get to it.

1. Wash, peel and julienne the green mango, pat dry with a kitchen towel

then set aside in a large bowl. Repeat process with the cucumber.

2. Roughly chop up the coriander, slice the chilli and place them in the bowl.

3. Depending on the ripening stage of your green mango, it may be delicate,

so using your hands, gently combine the ingredients. Slice the sausages

into roughly 3cm wide pieces and plate it up alongside the salad.

And there you have it – a simple mix of meat and veggies perfect for the

warmer months when all you want is something that’s refreshing, a little

different but easy to prepare. Judging by yesterday’s hot weather, I can’t

wait for the summer road trips where I get to break out my ultimate men’s

summer gear being shorts, singlets and flip flops having been shunned to

the dark crevices of the wardrobe for the last nine months.

26

Gluten free

option now

available.

Extra $2

L U C K Y C O Q . C O M . A U

B I M B O D E L U X E . C O M . A U

Mon-Fri 12-4pmMon-Thu 7-11pmFri & Sat 7-9pmSun till 11pm


376 Smith St. Collingwood 3066Phone: +61 3 9417 2233

www.robertburnshotel.com.aufacebook.com.au/robertburnshotel

Gluten free

option now

available.

Extra $2

L U C K Y C O Q . C O M . A U

B I M B O D E L U X E . C O M . A U



376 Smith St. Collingwood 3066Phone: +61 3 9417 2233

www.robertburnshotel.com.aufacebook.com.au/robertburnshotel

28


MY MEXICAN COUSIN(DETAILS ON PG. 3)

29


Opening hours

Monday to Friday: 7am until 3pm, 5pm until late

Saturday: 8am until 3pm, 5pm until late

Sundays: closed (except for theatre show days – 4pm until 8pm)

Coffee: Sensory Lab

Mr LB: Twitter is a fascinating tool. Who would have thought that we could

communicate all of our own personal successes, failures, frustrations and

endless other emotions in 140 characters or less? We all have a voice and

we are not afraid to say what we think whether it’s something good or

bad, career damaging (yes Twitter feeds have been used by lawyers)

or just harmless rambling. One of my favourite hashtags is ‘first world

problem’. My major first world problem is the situation where, on my way

to work, I realise that I’ve run out of muesli and I need to pick up some

fantastic but sort of quick brunch and coffee to kick start my day. Where

do I go that isn’t going to be sub-standard with its ‘coffee and bacon roll’

deal? Never fear, Brunch Addict is on the case and one stop we believe

you should check out for a quick weekday brunch is the very popular, My

Mexican Cousin.

The décor and space of My Mexican Cousin is cosy, intimate and cleverly

flexible. There is an arrangement of tables and chairs inside the L shape

area for the dining scene, a large bar table were you can easily catch

up with a special someone while sharing a beverage and/or meal, a

convenient sliding window to cater for the takeaway coffee orders and an

ample outdoor seating area to enjoy the cool summer breeze. It exudes a

certain coolness with its selection of art work and dimmed lighting.

While Miss SL quickly visited her office to unload the numerous bags

she carries, I went and ordered my house blend Long Black ($3.80).

Sometimes cafés buy reputable coffee labels but fail in their delivery;

My Mexican Cousin is not one of those establishments. This long black

was impressive, having a tan-coloured head, and delivering a lovely crisp

taste with subtle flavours to be enjoyed with every drop.

Taking in all the aesthetics, I did quickly notice the egg and bacon roll

($9) hot off the press and cooling on the kitchen service bench. Just like

love at first sight, I was hooked and immediately ordered. With two eggs

pan fried and ample bacon that was doused with a tomato relish, nothing

could go wrong. The bacon was cooked to my perfection, slightly crisp

but still having soft pork goodness. The tomato relish had a well defined

smoky taste which complemented the bacon. The egg was fried and a

little yolk goodness mixed with the bacon to make this egg and bacon

roll quite the impressive punch. If you need a bacon and egg roll before

you hit the office and you’re in the vicinity, this is your pit stop.

A good and affordable weekday brunch is something of a rarity. While it

may be a little more effort to catch up with someone for brunch before

work, My Mexican Cousin is worth the effort to provide some on the spot

brunch flavours.

Miss SL: When anybody says the words ‘My Mexican Cousin’, the first

thing I think of is one of my favourite meals at St Ali. The second thing I

think of is Breaking Bad, an intense HBO television show which follows

Walter White – an ex-science teacher diagnosed with cancer, on the

MY MEXICAN COUSINCorner Sturt Street and Southbank Boulevard, Southbank. Ph: 9686 3389

ABOUT MR LB AND MISS SLTwo people in Melbourne who love food set about a journey to find the best brunch in

town. Scouting out new brunch places weekly for you to try is our quest. Don’t worry

– coffee quality is just as important to us as the food.

WWW.BRUNCHADDICT.COM

Words and photos by Brunch Addict

30

journey to becoming an infamous drug cook, eventually taking on (and

winning against) the Mexican drug gang, the Cartel.

Salvatore Malatesta (St Ali) and Jerome Borazio (Sister Bella, 1000

Pound Bend) and Maurice Esposito (Esposito and Saint Peter’s) weren’t

particularly thinking of the Cartel when they collaborated to open My

Mexican Cousin – they were thinking about infusing St Peter’s Creole

with St Ali’s Sensory Lab coffee and Sister Bella’s drinks menu.

Admittedly, My Mexican Cousin struggled at first. A blast from food

blogger Burger Mary saw them hire her as a food consultant to improve

their authenticity (despite apparently backtracking in their authenticity).

In the end, cafés need to play to their audience and it was with this in

mind that Mr LB and I set out for a weekday breakfast session.

We arrived just after 8am on a Tuesday morning and the café was

empty. A few patrons here and there were milling about outside near

the sidewalk-facing counter, waiting for their coffees to be brewed by

the young female barista. We took a seat at the bar so we could see the

coffee action get underway.

Mr LB had ordered me a double espresso ($3.80) in advance and I

was quick to follow through with an order of the house-made granola,

poached berries and natural yoghurt ($12). My dish was quickly served

and it looked delicious. I was a little confused initially, as granola is

typically served with milk. There was enough yoghurt to provide that

creamy texture and so when I enquired with the waitress she said she

was happy to provide it, but that it wasn’t typically served that way here.

I decided to stay with the original intent of the dish and tucked in.

The granola was wonderfully crunchy and perfectly toasted. There were

many different kinds of nuts used to make it, adding to the variety of

subtle flavours. The natural yoghurt was creamy without being heavy,

acting as the perfect ingredient to bind the granola together. It was light

and slightly sweet, carrying the flavours of the poached berries with it.

I had a cheeky taste of Mr LB’s egg and bacon roll, which we’d fondly

dubbed the ‘man breakfast sandwich’. It was really delicious and I loved

the tomato relish they’d used to make the flavours more interesting. For

$9 it was huge and was well worth the money.

Overall My Mexican Cousin for breakfast is a great place to go on

a weekday on your way to work. The prices were not exorbitant and

the flavours were delicious – even if they didn’t really scream anything

particularly Creole about them. It’s the perfect place to pit stop for a

good coffee and a delicious meal.

Final thought: Great weekday pit stop


CRITTENDEN ESTATE Los Hermanos Saludo al Txakoli 2012

Mornington Peninsula, Victoria. RRP $25

I love it when a wine surprises me, especially when I know nothing about

it upfront. The Txakoli from Crittenden Estate was exactly that type of wine.

Txakoli (pronounced shark-o-li) is a classic white wine of the Basque region in

northern Spain. In this area the locals will spend their evenings sipping Txakoli

(typically a blend of three more obscure varieties) while eating at Pintxos

bars. Crittenden Estate has used one of the varieties, Petit Manseng from the

King Valley, to replicate this style of wine with the aim being to make a wine

more for enjoyment as opposed to analysis. While I was unable to replicate

the true experience of sitting in a Pintxos bar, I did my best and sat on my

balcony and sipped away under the evening glow of the warm setting sun.

The first thing that caught my eye was the light spritz effect in the glass

followed by lemon and mineral sea shell freshness with lingering elderflower

aromas. Upon tasting it you have this dry, crunchy acidity that is crying for

some oily, bite-sized seafood nibbles. The final tickling effect of the spritz

was absolute joy in my mouth. In saying that, I sincerely doubt one bottle

of Txakoli would go far among my friends on a warm summer’s evening.

Stockists: Retail outlets such as Toorak Cellars or Carwyn Cellars in Thornbury,

or on pour at Bishop of Ostia and Movida Acqui

JOAQUIN 110 Oyster Greco di Tufo/Falanghina 2008

Avellino, Campania, Italy. RRP $70

The first thing that came to mind when I saw this wine was, “Why on

earth has this Campanian producer Joaquin called its wine ‘Oyster’?” My

confusion stemmed from a realisation that the Avellino area, where the wine

is produced, is located inland and more than 50km away from the sea. An

oyster could not be that ubiquitous in such an area, could it? Never one

to shy away from a good story, I probed and prodded until Raffaele, the

winemaker, divulged the details albeit in a partially mistranslated Italian/

English manner. The team at Joaquin had initially wanted to call its

blend of the native white Greco di Tufo grape (95%) and Falanghina

grape (5%) ‘Perverse’, primarily because it was considered a perversion

to make a wine so full yet with such marked acidity and an extreme use

of battonage (periodically stirring the spent yeast in the barrel with the

wine). Thankfully, a quick search on Google Translate highlighted the negative

connotations associated with the word ‘perversion’ (really, where would we

all be without Google?) and instead ‘Oyster’ was chosen as to the team it

represented a kind of luxury that was not had very often but still extremely

fresh. A bit long-winded I know but a satisfying explanation nonetheless.

This is one of the most complex southern Italian white wines I have

tried. Its colour is a deep golden yellow and it has a pervasive nose of

yellow peach, butterscotch, dried Christmas cake fruit, overripe oranges,

smoke and baklava buttered pastry with hints of whisky. It is fresh and fruity

yet with an unravelling depth. The palate has a smooth entry followed by a

warming sensation, not unlike drinking brandy, then strikingly at the finish,

there is ample mid-palate richness and surprising acidity. Joaquin has used

ancient Italian grapes with an intricate web of flavours that will take you on

one hell of a journey.

Stockist: D.O.C. Delicatessen, Carlton

SAVE OUR SOULS (SOS) Rosé 2012

King Valley, Victoria. RRP $20

You realise how small the world is when you work in the wine industry. Not

too long ago I was browsing the shelves of an eyewear store in Prahran and

chatting with the owner when we somehow managed to branch off onto

the topic of wine (ahem, typical me behaviour). Give or take a little chit

chat, I came to the quick realisation that the man I was speaking with was

Jason Searle, a savvy eyewear aficionado and one part of the wine-loving

duet alongside acclaimed winemaker William Downie from Save Our Souls

wines. This pair has crafted a rosé perfect for antipasto and easy-going

spring/summer situations. It is made from Merlot and Cabernet Sauvignon

fruit out of Victoria’s King Valley and caught my attention with its pale

Bloody Mary hue. It has a typical strawberry cream nose playing against

more quirky aromas of tomato skin and mint. The wine is made to be a super

dry style with a nice textural mid-palate, not unlike a southern French rosé. It

has a fairly tart acidity that is balanced by a creamy kick to the finish. All this

serves to make it the ideal choice the next time you find yourself in the sun

with plenty of picnic fare.

Stockist: United Cellars

WINE REVIEWSWords and photos by Krystina Menegazzo

ABOUT 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

33

what’s hot

Building on the success of gram in melBourne, the puBlication has now Been launched in BrisBane and adelaide

- with perth and sydney editions to follow.

In each state, 20,000 copIes of Gram wIll be dIstrIbuted to 800‑1000 local cafés, restaurants, bars and food venues

each month.

the use of scan taGs helps dIrect readers straIGht to your websIte, facebook or

twItter paGe.

call to fInd out how to lIst your busIness In the what’s hot sectIon.

the place to find local food and drink related products, services and venues.

natalie rumbiolo, north west, melbourne T. +61 (0)430 047 981

E. [email protected]

or lisa guglielmino – south east, melbourne T. +61 (0)425 145 806

E. [email protected]

contact

14 Moore Rd. Airport West | Ph. 9335 2544 | E. [email protected]

Espresso taste of Europe

AUSTRALIA’S BIGGEST EVER COFFEE EXHIBITION@

internationalcoffeeexpo.com

Specialists for all your coffee needs28 Assembly Dr, Tullamarine Ph:9335 4494 E:[email protected]

“explore thepassion!”

WHAT’S HOT

The new Gram Melbourne website is here

Check it out to stay up to date with the latest news and events happening

in your city

melbourne.gram.net.au

11437 www.organicbutchermelbourne.comShop 515 Prahran Market, 163 Commercial Road, South Yarra | Ph 03 9826 0815

•��Specialising�in�Saltbush�Lamb•��6-8�week�aged�Black�Angus�Beef•��15�Varieties�of�Home�Made�Sausages•�Butterflied�Legs•��Marinated�Lamb�Shoulder•��Aged�Sirloin,�Rib�Eye�&�T�Bone

FREE�RANGE�AND�NO�

PRESERVATIVES�

ADDED

Bring�in�summer�with�a�BBQ!�

Scan tag to visit website

Follow GRAM on Twitter and Facebook to keep up to date with the latest food news and reviews

@GRAMmagazineGRAM Magazine

Delicious recipes, beautiful photography, intriguing stories

The November/December issue of Italianicious includes recipes by Adriano Zumbo, and travel articles about Sardinia, Sicily, Lake Como and Tuscany and much more.

Download the first two issues for FREE for a limited time only!

The tablet app is HERE

Bonus content includes sound, video and extended photo galleries

enWaldMdloG

10/11

e i n r

Silver Medal Winner 11/1

2

Sponsored By

WHAT’S HOT

GRAM IS AVAILABLE AT 1000 VENUES AROUND

MELBOURNE

BLOCK PLACEBrown Sugar CaféCafé E BiscottiCafé NegritaCafé Segovia

BOURKE STREET11 Inch PizzaAljisen RamenBottega RestaurantButchers GrillCa De VinCafé EuroCafé On BourkeCafé TonoCafenaticsCarlton ClubDeganiDonatos CaféEarl CanteenElephant and WheelbarrowFlorentino BarGloria JeansGPO Café Imperial HotelIto Noodle CaféIzakaya HachibehKorovaLanes Edge BarLangleys CaféMovida TerrazzaNando'sNudel BarPellegrinis Red ViolinRomano'sRoyal Melbourne HotelSalidaShuji SushiSociety RestaurantSpaghetti TreeSpleen BarSquires Loft SteakhouseStreet CaféThe BundThe Mess HallTuscan Bar GrillTwenty Seconds CaféThe Harbour Kitchen

COLLINS STREETAlfreds Place CaféBistrot D'OrsayBlue BagBox on CollinsCafé EscCafenaticsCharles Dickens Tavern

Collins QuarterDegani Eclipse CaféEgons Café BakeryFeeling FruityGadjoGloria JeansIn A RushKoko BlackLindt Café Macchiato Sushi BarMorganNegroni Bar and GrillParis End CaféPlane Tree CaféRoozerveltsSheni's CurriesSilk roadStrozziSummit Café and BarSwitchboard CaféThe Brazilian BeanThe Kitchen CatThe Sherlock HolmesThe TrustTreasury Restaurant and BarTutti In PiazzaZuffaZuroona Café

DEGRAVES STREETBarber on DegravesCafé AndiamoDegraves EspressoGrill’dIssuLittle CupcakesSea SaltThe QuarterTOFWD Deli

DOCKLANDSBanc CaféCoffee GaugeLa TazzinaLamore DocklandsNixon HotelSquires Loft SteakhouseWatermark

ELIZABETH STREETCafé ScallettiCafé VictoriaCiti Noodle CaféCoffeaEdelweiss CaféFood IncJasper Kitchen

Lord of the FriesPiazza VittoriaSpigaThe Garden CaféTropicana

EXHIBITION STREET180665 Degrees CaféCafé MultitudeCoopers InnDecoy CaféEleven 37Es-X CaféEuropean Bier CaféLocandaSchnitzSushi BurgerThe Maj Café (Her Majesty's Theatre)Toby's EstateTrunk Bar and Café Urban Deli

EXPLORATION LANELeague of Honest Coffee

FLINDERS LANE101 Café barAdelphiBluestone BreadwellBrunetti (City Square)Bull and Bear TavernBull RunCafé 53Café RemaCafenaticsCecconisChin ChinCity Library CaféCoda Bar RestaurantCoffee EclipseCrema Espresso BarCumulusFriends CaféFull Plate CaféGlicksIl Cubico CaféKCLLustre BarNighcat BarOverdraft CaféPapa GooseRoasted Coffee BarRosatiSuperfinoSwiss Club VictoriaTazio Birraria PizzeriaTerra Rossa

The TrustVergeYak Bar

FLINDERS STREETBertha BrownDesi DhabaKikoo SushiKitayaLa StazioneNandosPress ClubThe ForumTower SushiTransport Public BarWaterside Hotel Young and Jacksons Pub

FEDERATION SQUAREBeer DeluxeCafé ChinottoTime Out CaféTransport/Transit

FRANKLIN STREETMiss Libertine

HARDWARE LANEAffogatoAloi NaBasic BitesCampari HouseCharlie’s BarCreperie Le TriskelKhokolat BarLa La LandMax Café BarPOP Restaurant and BarSettebelloTastebuds of MelbourneThe MillVialetto Restaurant

HOSIER LANEMistyMovida

LA TROBE STREETBasement @ 350 LatrobeBlaq Café BarCafé NostimoCafenatics on LatrobeClub ChefCoffee AcademyDuke of Kent HotelFrescatis Fine FoodsInternet CaféKanda Sushi Noodle BarKlik food and DrinkLatrobe Café

CBD DISTRIBUTOR LIST

39

Mr Tulk (State Library North)Oriental SpoonSpicy Noodle CaféWilliam Angliss Bistro

LITTLE BOURKE STREETBar HumbugBrother Baba BudanCafé 600 (Hotel Ibis)Ishiya Stonegrill DiningKorean BBQ BuffetKri KriLa Di DaLittle BLongrainMezzo Bar and GrillMrs ParmasPlus 39 PizzaPunch LaneScugnizzoSection 8 (Chinatown)Shuji sushiSMXL CaféSoftbelly BarSorry GrandmaSushi & Bon ApetitThe ApartmentVine Café Bar

LITTLE COLLINS STREET11 Inch PizzaBar LourinhaBasso Bridie O Reilly'sBrisqCacao Fine ChocolatesCafé De TuscanyCaffe e TortoChampagne LoungeChestnut Exchange CaféCouncil House 2ElevensesExchange CoffeeFamish'dFiddler PubGills DinerGordon's Café & BarGuava BeanHairy CanaryHenry and the FoxHudson's CoffeeIrish Times PubKartelKitten clubMenzies TavernOriental Tea HouseOrtigia PizzeriaPonyQuists CoffeeRare Steakhouse

Saki Sushi BarStellini BarTengo SushiTerrace DeliUn Caffe Bar

LITTLE LONSDALE STREET1000 Pound Bend166 Espresso BarAngliss RestaurantCafé 111Café 18Don TooEquinoxGianni LuncheonGiraffe CaféHorse BazaarIl VicolettoKoukos CaféMatchModo Mio CaféOddfellows HotelRue BebelonsSeamstressShop 7 EspressoStrikeThe Little Café on Healeys LaneTroika BarYork Café

LONSDALE STREETAspro BleBabboBaguette ClubBarakiClub RetroColonial HotelDeganiDemi TasseEmerald PeacockEncore Café BarGolden MonkeyHikari SushiJ Walk CaféJapanese Pub ShogunKenny's BakeryLatteLove CaféLe TraiteurLegals Café BarMadame Kay'sUrban DeliWheat Restaurant Bar

MEYERS PLACELily BlacksLoopWaiters Restaurant

NEWQUAY PROMENADECafé Medici

Fish BarLiquid Bar CaféLive BaitMecca BarVic Harbour KitchenWaterside Oriental Bistro

RANKINS LANEManchester Press

RUSSELL STREETA1 Café RestaurantBean RoomBlu Point CaféCafé 294 Chilli CaféChina BarHawkers CaféIan Potter CentreInfinity Café BarIshikai Japanese caféIzakaya Den (Basement)James Squire BrewhouseKing of KingsPostal HallRed HummingbirdSeoul HouseSyn BarTeppansanThe Portland HotelTwo FingersWon Ton HouseZmeg's Café

SPENCER STREETCarron TavernPensione Hotel

SPRING STREETAppitizer KubklamCafé 201City Wine ShopElms Family HotelFederici CaféHudson's CoffeeLime Café BarThe European

SWANSTON STREET3 BelowBeer DeluxeCafé L'IncontroCafé MimoCiti EspressoClaypot KingCrown Café BakeryDruids Café BarEasy Way TeaGiGi Sushi Bar

Gogo SushiHi Fi Bar and BallroomMelbourne Town HallNando'sNelayan IndonesianOld TownOxford ScholarSoul CaféStarbucksSushi SushiThe LoungeThe OrderThe Wine BarThree BelowTime Out CaféTransport/TransitYour Thai Rice NoodleYoyogi

THE CAUSEWAYGrasshopper’s Feast

WILLIAM STREETIllia Café and BarLa Stradda CaféSlateThe Mint

QUEEN STREETBellini (ANZ Building)Chaise LoungeDeganiMercat Cross HotelMichaelangeloMuleta'sNashi NourishRomano'sSegafredoSparrow’s NestSpeck

There are an additional 780 distributors around Melbourne. For the full list, visit our website at melbourne.gram.net.au.

MELBOURNE ISSUE 23 FREE

GRAM Magazine: December 2012 // Edition 23

Documents

Transcript of GRAM Magazine: December 2012 // Edition 23