GRAM Magazine: February 2014 // Edition 37

GRAMMAGAZINE.COM.AU

MELBOURNE ISSUE 37 FREE

March is truly a foodies dream, with the

Melbourne Food and Wine festival kicking off

at the end of February and a veritable feast on

off er right throughout the state. There has never

been a better time to get out and explore what

Victoria has to off er for food afi cionados both in

Melbourne, and regionally.

This month we are delighted to spread GRAM’s wings a little and

include a regionally focused review, something we will include on

a regular basis. We live in a diverse and wonderful state, with many

and varied food, wine and beer experiences often just a short trip

away. With the options on off er in our amazing Melbourne, as well

as our regional centres, we are spoilt for choice and we want to

celebrate just how lucky we are.

We hope you will enjoy this edition of GRAM Magazine.

Jess Hourigan, Editor

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

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INSIDE FEBRUARY GRAM

Gram magazine is owned by Rothesay Media Pty Ltd and published by Jess Hourigan. 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 off ered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content.

Head offi ceRothesay Media Pty Ltd268 McKenzie StreetGolden Square VIC 3555 [email protected]

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

CAB AUDITED

Editor: Jess HouriganEmail: [email protected]

Advertising salesMarc WilsonEmail: [email protected]: 0425 145 806

Art and Design: Jess Hourigan

4. TRAILERMADELAUREN BRUCE

8. TONKAWE HEART

4.

20. ROCKS ON ROSALINDPETIT PIXEL DESIGN

10. LA CASSOLETTEA TYPICAL FOOD BLOG

4.

16. SHYUNMELISSA TING

4.

12. FIRST PRESS COFFEEMY FAIR MELBOURNE

4.24. MELBOURNE’S TOP 10 BURGERSTHE BURGER ADVENTURE

4.28. MANGO GLAZED PORK RIBSTHE HUNGRY BABUSHKA

Pinterest: GRAMMAGAZINE

REGULARS: 18. WE LOVE 19. WHAT’S NEW AND WHAT’S ON 30. WINE REVIEWS 32. WHAT’S HOT. 34. DISTRIBUTORS

ON THE COVER:Not only does watermelon quench

your thirst, it can also quench

infl ammation that contributes

to conditions like asthma,

atherosclerosis, diabetes, colon

cancer, and arthritis.

Over 1,200 varieties of watermelon

are grown worldwide and in

China and Japan it is a popular

gift to bring a host. Every part

of a watermelon is edible, even

the seeds and rinds, and it’s

those seeds that actually classify

watermelon as a vegetable, not a

fruit, coming from the same family

cucumbers, pumpkins and squash.

LAMB SHAWARMA:OLD FAVOURITE PACKED A PUNCH

5

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AND COMMENT

It’s unavoidable – the Melbourne food truck revolution is taking over our

carparks and festivals, slowly creeping into the northern suburbs and the

St Kilda Road trailer parks of our culinary dreams. Gone are the dirty hot

dogs and the Mr Whippys of times past – instead, 2014’s summer festival

season saw Vietnamese baguettes battle it out with bratwursts and brioche

sliders on wheels at outdoor music events all over the country.

One of the newest incarnations of this delightful phenomenon is Trailermade.

Inspired by world travel from Europe through to Korea and Japan, partners

Amy Roberts and Casey Norman are invoking international flavours to feed

the foodie masses.

Visiting the Trailermade ladies at the Northcote Jamboree of a Friday

evening, the first thing that struck me was the care with which their dishes

had been put together, including the sourcing of the super-fresh, high-quality

ingredients. This was immediately evident with the starter of homemade

baba ganoush and hummus with handmade flat bread, warm and fresh off

the griddle.

There are obvious strains of the Cumulus influence in Trailermade’s food,

following Casey’s stint at the much-loved Melbourne institution. Cumulus’

clean and clever flavours are paralleled in Trailermade’s grain salad of quinoa,

cracked wheat, green olives, peppers, mint, pomegranate and pistachio – a

balanced combination of sour, sweet and salty.

In keeping with the theme of high-quality simplicity, the calamari and

house-made aioli was a standout dish. No sight of a chewy, tough-fleshed

mollusc here – this fresh Australian squid, sourced from Clamms, was melt-

in-your-mouth, with a light coating of tapioca and rice flour, tossed in garlic

TRAILERMADEVarious Locations Around Melbourne. Ph: 0418 801 714

Words by Lauren Bruce. Photos by Georgia Haynes

WWW.GRAMMAGAZINE.COM.AU

ABOUT LAUREN BRUCELauren is a communications crusader by day and passionate foodie by night, exploring

Melbourne’s cuisine hotspots like a proverbial hotspot explorer. She blogs mainly on

food but also fashion, travel and sometimes more food.

WWW.LAURENDARCYBRUCE.WORDPRESS.COM

THERE ARE OBVIOUS STRAINS OF THE CUMULUS INFLUENCE IN TRAILERMADE’S FOOD, FOLLOWING CASEY’S STINT AT THE MUCH-LOVED MELBOURNE INSTITUTION.

6

powder and salt and with an unfussy aioli accompaniment that ensured the

champion of the dish wasn’t overpowered.

The shawarma of shaved lamb, onion, iceberg lettuce, toum, that amazing

homemade flat bread and garlic sauce hit the spot on a warm, music-filled

Friday night. What set this apart was Amy and Casey’s sweet, tangy chilli

sauce – Casey’s secret recipe that no amount of haranguing would have

them reveal – full of fiery, orange-red flavour that really made this take on an

old favourite pack a punch.

Don’t let the minimalist menu fool you – Trailermade’s simple fare and

understanding that it’s not about fancy flourishes, but about the sourcing

of quality, fresh ingredients that matter, made Trailermade’s offerings a

welcome addition to Melbourne’s rapidly growing food truck landscape.

TRAILERMADE

CUISINE: Fast Food, Eastern European

WHERE TO FIND: www.wherethetruck.at/trailer-made

PH: 0418 801 714

HOURS: Varies - see social media for daily updates

WEBSITE: www.trailermadefood.com.au

TWITTER: @trailermadefood

FACEBOOK: Trailer-Made


THE MELBOURNE FOOD TRUCK REVOLUTION IS TAKING OVER OUR CAR PARKS AND FESTIVALS, SLOWLY CREEPING INTO THE NORTHERN SUBURBS AND THE ST KILDA ROAD TRAILER PARKS OF OUR CULINARY DREAMS.

NORTHCOTE JAMBOREE:TAKING OVER OUR CAR PARKS AND FESTIVALS

CLEAN AND CLEVER FLAVOURS: QUINOA SALAD

FOOD TRUCK REVOLUTION: TAKING OVER OUR FESTIVALS

Everything a great Chef needs for every occasion

DEDICATED TO THE ART OF FINE DINING

NOW AVAILABLEDUDSON EVOLUTION

www.chefshat.com.au

8

WELCOME:TONKA RESTAURANT AND BAR

CENTRAL FOCAL POINT:DINING ROOM AND BAR AT

EITHER END OF THE KITCHEN

HONKY TONKS:THE NAME WAS INSPIRED BY THE PREVIOUS TENANT

9WWW.GRAMMAGAZINE.COM.AU


AND COMMENT

Hailing from the successful team behind much-hyped Coda, Tonka

resides in the same reassuringly hip end of Melbourne’s CBD, amongst

the street art and multiple layers of gig posters on splendidly named

Duckboard Place, just off even more splendidly named AC/DC Lane.

Despite its name, this stylish new eatery has got nothing to do with

the old school toy cars, apart from the use of steel as an important

material (the name comes from the previous tenant, nightspot Honky

Tonks). Now a restaurant and bar that takes Indian cuisine to soaring

new heights, repurposing the space was not without its challenges for

local designers Techné Architects.

The 400sqm space is long and thin, so the dining area and bar were

placed at either end with the kitchen as a central focal point - the

distinction is a handy virtual barrier between formality and informality.

Another issue was a lack of natural light, with windows at one end

the only source. It’s not too noticeable – you’ll be too busy admiring

strong design features, such as Naomi Troski’s beautiful white steel

mesh installation Drift overhead, or burying your head in an exhaustive

menu that is nigh on impossible to make choices from. Cancel your

appointments for the next few hours and order as much as you can

afford, the forward-thinking kitchen’s transformation of traditionally

staunchy Indian flavours to light, tapas-like small dishes is a revelation.

Take your time. Indulge.

Indian street snack pani puri is reimagined with Ferran Adrià’s school

of molecular gastronomy clearly in mind; a crispy spiced potato, mung

beans, date and tamarind chutney-filled parcel completed with the

theatrical addition of aromatic water: pour it in, swallow whole, embark

on a temporary taste sensation that will have your caliculus gustatorius

partying till dawn. Tandoor lamb kebab, smoked trout betel leaf, tuna

tartare with rice pappadum, soft-shell crab pakora… each dish pulled

off with just the right balance of complexity and simplicity.

A place of sharp contrasts - grungy street-side presence; elegance

and refinement within, cuisine informed by the chaos of Indian street

food; executed with flair, precision, clarity - Tonka may be prone to

drawing a staid crowd (thanks to its proximity to Melbourne’s business

district, and a buzzing reputation), but scratch the surface, and here is

something very exciting indeed.

TONKA

CUISINE: Indian, Asian, Malaysian

ADDRESS: 20 Duckboard Place, Melbourne

PH: 9650 3155

HOURS: Lunch Mon - Fri 12pm - 3pm / Dinner Mon - Sat 6pm - 10.30pm

WEBSITE: www.tonkarestaurant.com.au

TWITTER: @TONKAMelbourne

TONKA20 Duckboard Place, Melbourne. Ph: 9650 3155

ABOUT WE HEARTWe Heart is an award-winning UK-born online magazine, currently flirting with Australia’s cultural capital, that

explores the intersections between design, culture, lifestyle and travel.

WWW.WE-HEART.COM

TWITTER: @WE_HEART | FACEBOOK: WEHEART

GOOGLE PLUS: WE HEART | PINTEREST: WE_HEART

Words by We Heart. Images by We Heart and Shannon McGrath.

For more information visit southmelbournemarket.com.au

Port PhillipMussel Festival

A Seafood Street Party Come to dance, bring the family, eat and drink, be with friends.

Free entry • Buckets of mussels from $5

12 noon – 11pmSaturday 8 and Sunday 9 March

Cecil Street, South Melbourne Market

SCALLOPS:SO FAT AND JUICY

SAUTEED AT THE TABLE:TWO RATHER LARGE

DISPLAYS OF FIRE

NAVARIN STYLE:LAMB CASSEROLE


Words and photos by A Typical Food Blog


AND COMMENT

La Cassolette is located right next to Batman Park along the Yarra River and

parking wise rather conveniently located across from Crown Casino.

On the Friday night we went there weren’t many other people but I get

the feeling it’s more of a lunch or a quick meal place (two tables came and

went in the time we had our dinner!). Certainly we had no qualms about the

timeliness of our orders – my friend did time it (I think it was less than 10

minutes) but I remember being amazed that before we knew it, the fl ambé

table was set up in front of us and we were salivating at the display.

For me and my friend, it was a hard decision. Scampis… or scallops?

Both are available fl ambéed and served with a bed of mashed potato. I guess

we compromised by ordering one each and then swapping with each other –

if I were to choose again, I’d probably go with the scallops because they were

just so fat and juicy. They were sautéed at the table and we were treated to

two rather large displays of fi re which seemed to lick at the light above.

The fi nal product was amazing. The potato mash was lovely and the seafood

was beautiful. Juicy and plump both the scampi and the scallop. It was

served with a side of salad as well.

The other dishes ordered were the chicken caesar salad and the lamb

casserole, Navarin style. Such beautiful presentation. We also took advantage

of their happy hour with $5 Peroni beers…

I’d defi nitely like to come back to La Cassolette. I’ve heard their quinoa crab

entree is quite something. Next time you’re around Crown Casino, talk a short

walk across the bridge to Rebecca Walk! As they say, pleasure guaranteed!

LA CASSOLETTE

CUISINE: French, Gastropub, Seafood

ADDRESS: 26 Rebecca Walk, Melbourne

PH: 9614 3606

HOURS: Tue, Thurs, Sat 10am - 3pm and 5pm - 10am. Closed Mon and Sun

WEBSITE: www.lacassolette.com

FACEBOOK: LaCassoletteAUS

LA CASSOLETTE

ABOUT A TYPICAL FOOD BLOGI’m Agnes. I’ve always loved taking photos of food - be it at restaurants, whilst travelling or even my own

baked goods and now I have an avenue to share them.

WWW.TYPICALFOODBLOG.COM

TWITTER: @TYPICALFOODBLOG | FACEBOOK: TYPICAL-FOOD-BLOG

223 - 231 Brunswick Rd Brunswick VIC 3056T: 03 9387 4455 F: 03 9387 4140

[email protected]

cedarhospitality.com

Darren PurchesePastry Chef / DirectorDarren PurcheseDarren PurcheseDarren Purchese

Darren Purchese

Cedar Hospitality is the industries choice for quality products, innovative ideas and

foodservice concepts.

Our 2000sqm showroom is fully equipped and our friendly sales team is happy to help

with all your requirements.

a passion to inspire....

“

”647 Chapel St, South Yarra, VIC(03) 9827 7060

Burch & Purchese Sweet Studio

Cedar have been looking after me and my Sweet Studio for years, the team are knowledgeable and friendly and the products on offer are of excellent quality. I would choose to use Cedar Hospitality every time and always recommend them to others.

26 Rebecca Walk, Melbourne. Ph: 9614 3606

THE COLLECTION:ALMOND CROISSANT (BOTTOM RIGHT)

PAIN AU CHOCOLAT (MIDDLE)KOUIGN AMANN (TOP LEFT)

ARRIVED IN MELBOURNE:FIRST PRESS COLD

DRIP COFFEE

TRADITIONAL TASTING:BRAZILIAN DRIP

FLAVOUR NUANCES:ORGANIC SIDAMO

FIRST PRESS TEAM:FROM LEFT: JIMMY, HAMISH AND MICHAEL


Come and see what’s happening in Coburg.

We have a range of over 50 Victorian craft beers rotating on tap and a brand new menu prepared by our new head chef, Rob Taylor.

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]

Come and see what’s happening in Coburg.Come and see what’s happening in Coburg.

THE WOODLANDS HOTEL

CRACKINGCURRY NIGHT

$15 Currya pot of beer!&

SCAN QR CODE TO READ

ONLINE, SHARE AND COMMENT

You may have noticed a few funnel-like contraptions popping up at city

cafés recently. A tall, tower like structure dripping water through a glass

funnel and ground coff ee beans, one slow drip at a time. It’s reminiscent of

those year seven science class experiments but much more likely to keep

you alert.

Cold drip coff ee has well and truly arrived in this city and coff ee fi ends are

taking note. I recently caught up with cold drip connoisseur Jimmy Elias,

founder of First Press Coff ee. First Press are new to the cold brew scene

and doing things diff erently, delivering cold drip coff ee to doors across

Melbourne. Think of them as the modern-day milkmen - they drip, they

bottle, they drop it at your doorstep.

Best served cold over ice or with a splash of milk, First Press’ cold drip is a

satisfying cup. It takes these guys 36 minutes to drip one of their 50 ml ‘little

kicker’ bottles, the equivalent of one strong coff ee. Elias tells me this slow

process means the fl avour of the coff ee is smooth so it can be enjoyed on

its own and without sugar, almost like a good scotch.

First Press are off ering two drips at the moment, a traditional tasting

Brazilian drip and an Organic Sidamo with beans sourced from Ethiopia.

Whilst both varieties have that familiar coff ee taste, the cold brew method

brings out the fl avour nuances in each. I loved the Sidamo which has a much

lighter, fresher coff ee taste than your average hot espresso. First Press are

delivering bottles of their cold drip around the metro area and at selected

farmer’s markets – check out their facebook page for more details.

Hope you enjoy the interview.

AN INTERVIEW:FIRST PRESS COFFEE

WWW.FIRSTPRESSCOFFEE.COM Ph: 9077 6463

Words by My Fair Melbourne. Photos by Dean Schmideg

ABOUT MY FAIR MELBOURNE My Fair Melbourne is written by Melbourne corporate Melissa Lirosi whose daily life involves slurping steaming coff ee on her way to

work, shovelling pink sashimi into her mouth before her 2pm teleconference and plucking plump dumplings from bamboo steamers on

Friday nights. MFM compiles Melissa’s views and reviews on the glorious food, fashion and events in her fair city.

WWW.MYFAIRMELBOURNE.WORDPRESS.COM

TWITTER: @MYFAIRMELBOURNE INSTAGRAM: MYFAIRMELBOURNE

ABOUT DEAN SCHMIDEG“Urban chic meets coff ee geek” - Dean is a professional Melbourne photographer out and about in this amazingly caff einated and

delicious city we live in. When not shooting tasty morsels and beverages he is a published interiors photographer and also works with

graphic and web designers photographing faces, places and spaces.

WWW.PHOTOGRAPHERS.COM.AU/DEANSCHMIDEG

TWITTER: @IMAGESDS INSTAGRAM: DEANY76

14

DOLLED UP:ORIGINALLY AN OLD

PAINT FACTORY

Can you tell me a bit about First Press and how it got started?

“First Press Coffee around July last year. I was in advertising and my contract

finished up and I just sort of knew it was now or never to run with this idea.

Originally the idea came from talking with a couple of friends and also from

travelling. I travelled for two years around South America and the States.

I saw cold brew coffee and cold drip coffee in the States a lot and I wasn’t

sure why it wasn’t found in bottled format in Melbourne. I thought it

was a really interesting idea to have a ready-to-drink, less acidic coffee

that you could have by itself without the bitter oils that come out of

espresso extraction, and that’s ready whenever you want in your fridge.

With Melbourne being the coffee capital of the world it’s crazy that

they haven’t come into this market yet. From my knowledge of starting

businesses, typically when things become big in the United States, Australia

follows pretty quickly, so I thought that this idea could really work.”

What is cold drip coffee?

“Cold drip coffee is a very slow cold extraction of coffee. We have

machines in a warehouse that slowly drip cold water through a cylinder

of brown coffee for ten hours so it’s kind of like a drop every few seconds.

Because it is a fairly slow, cold extraction the coffee doesn’t get any of

the bitter oils you get out of an espresso extraction which is quite a fast,

pressurised heat extraction. It is a very smooth coffee to drink and is a

way to really enjoy the subtle characters of beans from around the world

without having that bitter finish.

With cold drip, one can notice the nuances in the varying beans from

around the world. Our Brazilian cold drip and our Ethiopian cold drip are

both Arabica coffee beans, however, when you try them, you can taste the

differences between the two.

We get a lot of chocolate hazelnut coming out of the Brazil beans and

the Ethiopian beans have much more citrus and caramel palette. It’s a way

for people to taste the differences in coffee and really enjoy it, because it

doesn’t leave an acidic finish.”

Can you describe how the taste of your cold drip is different to other types

of coffee?

“We aim to maintain fine balance in our coffee to allow consumers to either

drink it straight or mix it ice and milk.

The taste you get with our coffee is quite a strong, recognisable taste,

especially with our Brazil. It is very smooth and there is a really nice

aftertaste.”

TASTE THE DIFFERENCES:MUCH MORE CITRUS AND

CARAMEL COMING THROUGH

CREATIVITY WITH THE COFFEE:FIRST PRESS CHAI BANANA

CRUNCH


Buy tickets online at ticketek.com.au/supersaturday

Join us at Flemington on Saturday 8 March when the Melbourne Food & Wine Festival arrives in style.It’s the crème de la crème… Victoria’s fi nest wineries, breweries and food producers paired with the best Group 1 Racing featuring the Darley Australian Cup and Lexus Newmarket Handicap.

Relax on the famous front lawn and enjoy an amazing culinary experience, cooking demonstrations from Melbourne’s leading chefs and meet the Victorian My Kitchen Rules teams.

FLEMINGTON GRAZING TRAIL & CELLAR DOORON SUPER SATURDAY

VRC5

030/

GRA

M2

Daniel WilsonHuxtable & Huxtaburger

Joe GrbacSaint Crispin

Jesse GernerBomba & Añada

Adam D’SylvaCoda & Tonka

Matt PrestonFood Writer

John LawsonNo 8 by John Lawson

Tell me about the subscriptions. How does that work?

“We wanted to have cold drip accessible to people and coffee accessible to

people without them necessarily having to go to the shops. So we wanted

to set up a subscription model where people can have coffee delivered to

their house or to their office once a week or once a fortnight. The idea came

to us through Grant, our business coach. We sort of played around with it

and really liked the idea of having cold drip coffee delivered to your door. It’s

very new and it’s working, people are really interested. It’s something that

they don’t have to think about - ‘oh I have to do the order’, or anything like

that. We just turn up with a bottle of our precious coffee each week. Anyone

in the metropolitan area can subscribe.”

I hear you use direct trade coffee. What does that mean?

“Direct Trade coffee means our buyer purchases directly from the coffee

growers, cutting out the middle men and certification programs that can

all take a cut and reduce the returns for the farmer. Long term, mutually

beneficial relationships are formed to ensure a higher quality of coffee, and

greater reward for the farmer.”

I have seen on your social media pages lots of creativity with the coffee.

Can you give My Fair Melbourne an exclusive recipe?

A few of our customers love to play around with different recipes using First

Press. We have one person who loves to mix it with their smoothie and they

are always shooting through recipes. Another guy, Dean, is also great for

us,.He takes a lot of really amazing photos and loves getting creative in the

kitchen and doing different recipes with the cold drip. It’s perfect, because

it shows the diversity of the product and what you can do with the coffee

because it is ready to drink.

RECIPE – FIRST PRESS CHAI BANANA CRUNCH

1. Pour 50ml of First Press coffee onto crushed ice

2. Drizzle a heaped teaspoon of condensed milk over the coffee

3. Add 8-10 crumbled banana chips on top

4. Sprinkle 1 teaspoon of chai masala powder (First Press use Gewurzhaus)

5. Garnish with a cinnamon quill which can be used to stir ingredients

together

FIRST PRESS COFFEE

CUISINE: Cold drip coffee

WEBSITE: www.firstpresscoffee.com

FACEBOOK: FirstPressCoffee

TWITTER: @FirstPressAU

INSTAGRAM: firstpresscoffee

I TRAVELLED FOR TWO YEARS AROUND SOUTH AMERICA AND THE STATES. I SAW COLD BREW COFFEE AND COLD DRIP COFFEE IN THE STATES A LOT AND I WASN’T SURE WHY IT WASN’T FOUND IN BOTTLED FORMAT IN MELBOURNE.

16

SATISFYING: PAD THAI CHICKEN

TASTY:GANG KEOW WARN

CHICKEN

ZESTY AND SPICY: YUM NEAU SALAD

SASHIMI OMAKASE: QUALITY AND QUANTITY

AGEDASHI TOFU: SOFT, SMOOTH AND DELICIOUS



AND COMMENT

Shyun is top on my list of go-to restaurants of all time. We started

frequenting Shyun two years ago, before they extended the seating

area into the alley and back room.

The dishes are grouped into different categories such as appetisers,

noodles, rice, drinks and dessert and you can keep adding dishes

throughout your meal.

On our most recent visit, I ordered the sashimi omakase, which I have

every visit. For $24.20, you get 24 fresh slices comprised of five or six

varieties of fish. For the quality and quantity, I find it really worth it.

Hubby decided to go with the chicken katsu curry don. The chicken

was beautiful and crispy and extremely tasty, and the amount of sauce

given was plentiful. If you need more rice to soak up the sauce, you can

ask for extra at no charge.

For a side dish, we ordered the agedashi tofu which was soft, smooth

and delicious. It is a great hot dish that complements the sashimi

perfectly.

Other items that we have tried include octopus balls (takoyaki),

egg custard (chawanmushi), lightly seared beef slices (beef tataki),

vegetable tempura (kakiage), deep fried oysters (kaki fry) and deluxe

bento.

We have not tried any noodle dishes as of yet (I keep getting sucked in

by sashimi) but we will definitely be trying them out soon.

In terms of dessert, please do yourself a favour and try their green tea

ice cream. It’s the best I’ve ever had, with strong green tea flavour and

just the right amount of sweetness. Unlike many others I’ve tried, it

does not look, or taste artificial.

It is one of very few restaurants that brings us back again and again

over such a long period of time. I definitely recommend putting this

restaurant on your to-try list!

SHYUN

CUISINE: Japanese

ADDRESS: 126 Koornang Road, Carnegie.

PH: 9569 6530

HOURS: Tue - Sat 12pm - 4pm and 5pm - 9.30pm. Closed Sun - Mon

WEBSITE: www.shyun.net.au

FACEBOOK: shyunmelbourne

SHYUN126 Koornang Road, Carnegie. Ph: 9569 6530

MELISSA TING : LIFE AND II’m Melissa, and I love all things beautiful. Food included.

WWW.MELISSATING.COM

TWITTER: @SMRR00 | INSTAGRAM: MELISSATING

Words and photos by Melissa TIng : Life and I

IN TERMS OF DESSERT, PLEASE DO YOURSELF A FAVOUR AND TRY THEIR GREEN TEA ICE CREAM. IT’S THE BEST I’VE EVER HAD, WITH STRONG GREEN TEA FLAVOUR AND JUST THE RIGHT AMOUNT OF SWEETNESS. UNLIKE MANY OTHERS I’VE TRIED, IT DOES NOT LOOK, OR TASTE ARTIFICIAL.

YOU NEED TO MEET MR EARL!Mr Earl’s signature premium tea subscriptions are the perfect way to discover the finest teas

on offer from Australia and New Zealand’s specialty tea brands.

Each month Mr Earl hand selects three delicious tea’s and conveniently delivers them to your

door along with an info card to explain what your drinking and brewing instructions for the

perfect cup!

Adding three new brands every month, the online store aims to soon become the largest

online provider of specialty teas in Australia with functionality to rate the teas you’ve tried and

browse product reviews by like minded tea lovers.

This great new concept is really going to change the way Aussie tea lovers drink, buy and

think about tea and add to the growing specialty tea trend that’s already starting to boom.

As an introductory offer for GRAM readers, enter the code GRAM at checkout and receive

$5 off any subscription ordered in March! Visit Mr Earl today!

Order by the 24th for delivery in the first week of each month. Subscriptions can be purchased

for 1, 3 or 6 months and include enough tea for at least 20 cups.

WWW.MREARLTEA.COM.AU

WIN YOUR OWN PRIVATE DINNER PARTY FOR 8 PEOPLE!

This delicious competition will see one lucky person win a four-course, autumn-

inspired menu with matching wines cooked in the privacy of their own home with

Mauritian chef John Maurice.

For the chance to WIN, visit southmelbournemarket.com.au or complete an entry

form when you’re next at South Melbourne Market.

Competition closes Friday 28 March. Good luck!

For more information and to enter the competition, please visit:

WWW.SOUTHMELBOURNEMARKET.COM.AU

Stuff

WE LOVEA LOT

EXPLORING REGIONAL VICTORIAThe Melbourne Food and Wine festival is on again this March. The

16 day event offers so much to see, do and taste, listing it all would

be a near impossibility. Hundreds of venues around the state are

getting involved to bring us all a feast for the sense. GRAM will

take the opportunity to explore not only what is on offer within

Melbourne, but also what the regional areas have on offer. Here are

some of our top picks. For a full festival program, head to:

www.melbournefoodandwine.com.au/event-calendar

JAMES BOND VS DON DAPER - MARCH 14THE DISPENSARY ENOTECA - 9 CHANCERY LANE, BENDIGOThe ultimate 1960s-inspired cocktail party in honour of two of the most cunning, suave and deadly sophisticated men of popular culture who have captivated audiences crossing generations. - $185 - Five course with matching winesBookings: (03) 5444 5885

FEAST IN THE FOREST - MARCH 15&16GARNETT HOUSE, GARDEN OF ST ERTH - SIMMONS REEF ROAD, BLACKWOODStep into a natural wonderland at the secret gardens of St Erth in the heart of the Wombat State Forest for a lunch to remember. Discover delicious Macedon Ranges smallgoods, local wines and rediscovered flavours of heirloom produce, grown organically to nurture the soil and to harvest water. $105.00Bookings: 0404 093 247

THE HERB AND CHILLI FESTIVAL - MARCH 15 & 16125 QUAYLE ROAD, WANDINIn a two-day-long country affair, the fine folk of the local Yarra Valley community come together to showcase the myriad and multicultural ways chillies and herbs add fire and flavour to our foods. $22.00 includes a showbag with a magazine, chilli plant and fertiliser.

LORNE’S TWILIGHT BUSH PICNIC - MARCH 15QDOS ARTS - ALLENVALE RD, LORNEA rustic picnic under the stars by Qdos Art Pond in the rainforest behind Lorne. Enjoy live entertainment and an after dark tour of the Lorne Sculpture Biennale. $120.00 Picnic box for two people, $20.00 Additional cost per childBookings: 1300 365 901

INSTA LOVELove this shot by

@mikaeljasin of January GRAM and one of our fave

cafes, Operator 25.

WINNER!CONGRATULATIONS TO KAREN FERRAZZO, THE WINNER OF OUR

KAREN MARTINI COLLECTION COMPETITION.

Karen’s favourite food hangout is The Moors Head in Collins St

Thornbury - The best turkish pizza in town we’re told!

> HANOI HANNAH EXPRESS LANE OPENING: March 2014

CUISINE: South Indian, Malaysian, Singaporean

ADDRESS: 186 High Street, Prahran

WEB: www.hanoihannah.com.au

FACEBOOK: hanoihannah

> KONG BBQOPENING: March 2014

CUISINE: BBQ, Asian, Fusion

ADDRESS: 599 Church Street, Richmond

HOURS: 11am - late daily

WEB: www.kongrestaurant.com.au

TWITTER: @kongbbq

FACEBOOK: kongbbq

> LA CHINESCAOPENED: February 22, 2014

CUISINE: Mexican, Chinese, Bar

ADDRESS: Harley House Basement

71 Collins Street, Melbourne PH: 9663 8333

HOURS: Tues - Sat 5pm - Late

WEB: lachinesca.com.au

TWITTER: @LaChinescaBar

FACEBOOK: La-Chinesca

> LE BON TONOPENED: February 20, 2014

CUISINE: American, Barbecue, Seafood

ADDRESS: 51 Gipps St, Collingwood

HOURS: Tues - Thurs 5pm - 1am / Fri 5pm - 6am /

Sat 12pm - 6am / Sun 12pm - 12am

WEB: www.lebontonmelb.com

TWITTER: @lebontonmelb

FACEBOOK: lebontonmelb

> GOLDEN CHILDOPENED: February 2014

CUISINE: Cafe Fare, Coff ee, Breakfast, Lunch

ADDRESS: 1-3 Bardolph Street, Glen Iris

HOURS: 6.30am - 4pm daily

FACEBOOK: cafegoldenchild

WANT A SHOUT OUT?IF YOU’RE A NEW RESTAURANT, CAFE, POP UP, FOOD TRUCK OR

A CRAZY MIX OF EVERYTHING, WE WANT TO HEAR FROM YOU!

DROP US A LINE AT [email protected] SO WE CAN

LET MELBOURNE KNOW YOU’RE AROUND!

WHAT’S NEW WHAT’S ON> BABU JIOPENED: February 14, 2014

CUISINE: Indian, Vegetarian

ADDRESS: The George Building. 4–6 Grey Street,

St Kilda PH: 9534 2447

HOURS: Six nights a week from 5pm

Lunch Fri - Sun from 11.30am / Closed Wed

WEB: www.babuji.com.au

TWITTER: @BabuJiStKilda

FACEBOOK: BabuJiStKilda

> CHARLIE DUMPLINGOPENED: January 23, 2014

CUISINE: Asian, Chinese, Fusion

ADDRESS: 184 High St, Prahran PH: 9510 4213

HOURS: Mon 5.30pm - 12am / Tues - Sun 12pm -

3pm and 5.30pm - 12am

WEB: www.charliedumpling.com.au

TWITTER: @Charliedumpling

FACEBOOK: @Charliedumpling

> NORTHERN LIGHTOPENED: January 13, 2014

CUISINE: Asian, Modern Australian

ADDRESS: 102 Smith Street, Collingwood

PH: 9416 0698

HOURS: Tues - Sat 3pm - 11pm / Closed Mon - Sun

WEB: www.northernlightbarandeatery.com

TWITTER: @_lightnorthern

FACEBOOK: northernlightbarandeatery

> B’CHURRASCOOPENED: December 2013

CUISINE: Brazilian, Barbecue, Steakhouse

ADDRESS: 61 A Beckett St, Melbourne

HOURS: Wed - Thurs, Sun 6pm - 11pm

Fri - Sat 6pm - 1am

WEB: www.bchurrasco.com.au

TWITTER: @B_Churrasco

FACEBOOK: BChurrasco

> STARTS 28 FEBRUARY 2014 Melbourne Food and Wine Festival 2014 Various Locations Around Victoria More info: www.melbournefoodandwine.com.au

> 1 MARCH Acqua Panna Global Wine Experience ANZ Pavilion, Arts Centre Melbourne More info: www.artscentremelbourne.com.au

> 2 MARCH Australian Artisan Cheese Fair Northcote Town Hall

189 High Street Northcote More info: www.australiancheese.org

> 8 MARCH 2014 Port Phillip Mussel Festival Cecil St, South Melbourne Market More: www.southmelbournemarket.com.au

> 8 MARCH 2014 Waterlife Lunch Ludlow Bar and Dining Room,

6 Riverside Quay, Southbank More info: www.melbournefoodandwine.com.au

> 9 MARCH 2014 Taradale Mineral Springs Festival Taradale Mineral Springs Reserve,

Old Calder Hwy, Taradale More info: www.maldoncastlemaine.com.au

> 8-9 MARCH & 15-16 MARCH 2014 Tastes of Rutherglen 57 Main Street, Rutherglen More info: www.winemakers.com.au

> 16 MARCH 2014 Raining Produce Bress Wines, Cider & Produce

3894 Calder Hwy, Harcourt More info: www.melbournefoodandwine.com.au

> 23 MARCH 2014 Grandfoods Traditional Turkish Breakfast Queen Victoria Market, Elizabeth Street

More info: [email protected]

For more upcoming events, please visit grammagazine.com.au

TANTALISING:RICE PUDDING WITH TOFFEE AND APPLE

A REVOLUTION:TRAILER PARKS OF OUR CULINARY DREAMS.

TIERED TASTING:TWELVE SWEET

MINIATURE DESSERTS.

BEST STEAK SINCE MICHAEL JORDAN:SERVED WITH A CRATE OF VARIED

MUSTARDS.


10-12 View Street Bendigo. Ph: 5441 2222

Words and photos by Petit Pixel Design

ABOUT PETIT PIXEL DESIGNSmitten with: stationery, desserts, design and photography. Collects: fonts, shoes, Etsy purchases and

favourite brunch spots. Loves nothing more than collecting stories and finds from Bendigo, Melbourne

and everywhere in between.

WWW.PETITPIXELDESIGN.COM

TWITTER: @PETITPIXL | FACEBOOK: PETITPIXELDESIGN

PINTEREST: PETITPIXEL

Rocks on Rosalind had me at hello. And by hello, I mean a “build your

own dessert platter”, a gorgeous pork belly entree, and a good old

fashioned bank heist legend...

You know that moment when you’re standing on the steps of a new

restaurant, about to open the door, and you hold your breath ever so

slightly, hoping that it’s going to tick all the boxes and match the buzz

that you’ve been hearing? Maybe that’s just me, but being on the brink

of a new dining experience is one of my most favourite things. I was

overseas when this new Bendigo restaurant opened, so I could only

watch from Facebook. I’ve been scheming my first visit ever since.

I love walking into a space where you have to pause for a moment to

take it all in. Having previously been one of Bendigo’s old bank buildings,

the interior of Rocks is a clever mix of modern meets industrial with a

nod to their historic location. The tall ceilings and large arched windows

blend with an exposed concrete wall and additional dining space inside

of an actual bank vault. I’m always drawn to repeated elements, in this

case the map of local quartz reefs, and the use of herringbone fabric.

The vintage drinks station provides a pop of colour to offset the soft

palette.

You’re spoiled for choice when it comes to dining options. There’s a

menu of tasting plates that you can use as entrees, mains or both.

Those that prefer the traditional singular mains are also catered for, and

the adventurous can construct a tiered banquet of tastes for the table.

You can extend the tiered tasting concept through to dessert, with

twelve sweet miniature desserts for the table, or build your own platter.

Then, with a view over the park towards Charring Cross, the bar provides

more than enough choices from an extensive drinks menu. The staff are

friendly, more than willing to help you navigate your options for the

evening, and attentive without being overly so.

Next time I might order a dessert platter made up entirely of those little

chocolate pots. So good!

BACK IN THE DAYS OF BEING A BANK, THE VAULT WAS BEING ROBBED. A SNIPER WAS POSITIONED IN ONE OF THE BUILDINGS ACROSS THE STREET, AND TOOK A SHOT TO END THE HEIST. THE GLASS DIDN’T SHATTER, AND THE BULLET HOLE IS STILL VISIBLE OVER A HUNDRED YEARS LATER…SO THE STORY GOES. A GOOD LOCAL LEGEND WAS THE PERFECT WAY TO END A NIGHT OF DELICIOUS DINING.

ROCKS ON ROSALIND


AND COMMENT

22

Luke’s steak came with a little wooden crate of varied mustards in jars

with handwritten labels. And he declared it one of the best steaks he’s

had since Michael Jordan’s steak house in Chicago!

It wasn’t until towards the end of our meal that we looked up and

noticed what looked like a bullet hole in one of the windows looking over

View Street. Ever curious, I asked our waitress about it. Back in the days

of being a bank, the vault was robbed. A sniper was positioned in one

of the buildings across the street, and took a shot to end the heist. The

glass didn’t shatter, and the bullet hole is still visible over a hundred

years later, or so the story goes. A good local legend was the perfect

way to end a night of delicious dining…can’t wait to return.

They shared: Master stock poached pork belly, black pepper caramel

and pickled daikon salad.

She had: Pistachio rotolo with ricotta, pistachio and spinach, roast

capsicum ragout and watercress.

He had: 300g rump cap with handcut chips, sautéed spinach and

shiraz jus.

They shared: Rocks brownie, Aztec chocolate pot, passionfruit

semifreddo, strawberry cheesecake, Callebaut and raspberry pudding.

ROCKS ON ROSALIND

CUISINE: Modern Australian, Contemporary, Wine Bar

ADDRESS: 10-12 View Street Bendigo.

PH: 5441 2222

HOURS: Mon - Sun 12pm - 3pm and 6pm - 9pm / Bar open all day till late

WEBSITE: www.rocksonrosalind.com

FACEBOOK: ROCKSonRosalind

I LOVE WALKING INTO A SPACE WHERE YOU HAVE TO PAUSE FOR A MOMENT TO TAKE IT ALL IN. HAVING PREVIOUSLY BEEN ONE OF BENDIGO’S OLD BANK BUILDINGS, THE INTERIOR OF ROCKS IS A CLEVER MIX OF MODERN MEETS INDUSTRIAL WITH A NOD TO THEIR HISTORIC LOCATION.

OLD BANK BUILDINGS:MODERN MEETS INDUSTRIAL

WITH A NOD TO THEIR HISTORIC LOCATION.


REGIONAL WORLD’S LONGEST LUNCHFriday March 14, 12pm – 4pm • Rosalind ParkSavour lunch at a majestic long table under the trees of Bendigo’s historic Rosalind Park. Six courses of regionally sourced produce, matched by expert sommeliers to the best wines from the Bendigo wine region.

JAMES BOND vs DON DRAPERFriday March 14, 6.30pm – 11pm • The Dispensary Enoteca A retrospective look at last century’s most enigmatic and celebrated decade through the watery eyes of James Bond and Don Draper. Gimlets, mint juleps, black velvets to vodka tonics – both men loved ice-shaking cocktails.

CATCH & COOK YABBY EXPEDITIONSaturday March 15, 11am – 3pm • Bridgeward GroveEmbrace the principles of the traditional picnic: slow food, regional wines and old-school games that evoke fun for the whole family – apple bobbing, sack races and kite fl ying. � en set forth to nearby yabby dams.

FERMENTSaturday March 15, 6pm – 10pm • Goldmines HotelEnjoy a degustation dinner that pays tribute to Louis Pasteur, and highlights the fermentation process and the ways it has transformed our food. Discover the pivotal role water plays in changing colours and tastes.

PICNIC WITH THE MAD HATTERSunday March 16, 10am – 4pm • Bendigo Botanic GardensBe part of a regional food wonderland in the shade of the Bendigo Botanic Gardens, when Central Victoria’s local food network Food Fossickers presents a family picnic in the park – complete with � e Mad Hatter.

Other Autumn events

GENIUS AND AMBITION: THE ROYAL ACADEMY OF ARTS, LONDON 1768–1918Sunday March 2 – Monday June 9, 10am – 5pm daily • Bendigo Art Gallery

2014 YALUMBA GOLDEN MILE RACE DAYSaturday March 15, 11am – 6pm • Bendigo Jockey Club

STRATEGEM BENDIGO WINEMAKERS FESTIVALSunday April 20, 11am – 5pm • Castlemaine Botanical Gardens

Celebrating the Melbourne Food and Wine Festival ‘Water’ theme

ExploreBendigo • #explorebendigo

For more information, tickets and short break accommodation packages, freecall the Bendigo Visitor Centre on 1800 813 153 or visit:

www.bendigotourism.com

Bendigo is only 90 minutes from Melbourne Airport along the Calder Freeway and 90–120 minutes via V/Line from Southern Cross Station.

Bendigo

SASI 210163

Bendigo might have been built by pioneers on a foundation of gold, but the cultural in� uences of those who came in search of wealth and a better life are more evident than ever in our vibrant arts scene and our burgeoning food, wine and craft beer culture.Bendigo’s new pioneers are the many food producers, chefs, restaurateurs, coff ee roasters, breweries and winemakers developing the unique tastes and fl avours of central Victoria for a new generation.

BendigoBendigoAutumn Escape

24


AND COMMENT

MELBOURNE’S TOP 10BURGERS OF 2013

Words and photos by The Burger Adventure

ABOUT THE BURGER ADVENTUREThe Burger Adventure is a blog that reviews the best burgers from Australia and around the world. Created by

four guys with a passion for beef, buns, cheese, lettuce, tomato, onion, egg, bacon and sauce.

WWW.THEBURGERADVENTURE.COM

TWITTER: @THATBURGERBLOG | FACEBOOK: THEBURGERADVENTURE

#9 GLORIA SWANSTON’S KITCHEN “WITH DOUBLE CHEESE AND BACON, THIS SALTY BURGER IS FAST-FOOD DONE SLOW, DONE AWESOME.”

ADDRESS: 243 Swanston Street, Melbourne

PH: 9663 2916

HOURS: Mon - Fri 12am - 10pm / Sat - Sun 2pm - 10pm

WEB: www.gloriaswanstons.com.au

FACEBOOK: gloriaswanstonskitchen

INSTAGRAM: gloriaswanstonskitchen

#10 TUCK SHOP TAKE AWAY“ONE OF THE BEST FIRST BITES WE’VE EVER HAD IN A BURGER. EVERYTHING IS IN PERFECT PROPORTION, RESULTING IN A DELICIOUS BITE EACH AND EVERY TIME.”

ADDRESS: 273 Hawthorn Road, Caulfield North

PH: 0431 406 580

HOURS: Mon - Thur 11am - 8pm

Fri - Sat 11am - 9pm

TWITTER: @tuckshop_melb

FACEBOOK: TuckShopTakeAway


#8 ROCKWELL & SONS

“EVERY BITE INTO THIS BURGER IS ANOTHER STEP IN TO BURGER HEAVEN.IT’S HARD TO FAULT THIS BURGER AT ALL. SO SOFT, BALANCED AND DELICIOUS.”

ADDRESS: 288 Smith Street, Collingwood

PH: 8415 0700

HOURS: Thurs, Wed, Mon 6pm - 10pm / Sat, Fri,

Sun 11am - 4pm and 6pm - 11pm / Closed Tues

WEB: www.rockwellandsons.com.au

FACEBOOK: RockwellandSons

#7 BEATBOX KITCHEN “THE RAPH BURGER HAS HALL OF FAME STATUS IN OUR EYES. CONSISTENTLY IN OUR TOP 10, ITS SIGNATURE CREAMINESS MAKES FOR AN UNFORGETTABLE BURGER.”

ADDRESS: Various locations around Melbourne

PH: 8060 6664

HOURS: Check social media for daily updates

WEB: www.beatboxkitchen.com/wordpress

TWITTER: @beatboxkitchen

FACEBOOK: Beatbox-Kitchen

#6 ROCKPOOL BAR & GRILL “WHEN YOU’RE IN THE MOOD FOR A LITTLE EXTRA CLASS TO YOUR BURGER, YOU CAN’T GO PAST NEIL PERRY’S METICULOUS CREATION. WORTH EVERY PENNY!”

ADDRESS: Crown Complex, Southbank

PH: 8648 1900

HOURS: Sun - Fri 12pm - 3pm

Mon - Sun 6pm - close

WEB: www.rockpool.com/melbourne

TWITTER: @rockpoolgroup

FACEBOOK: neilperryrockpool

26

“THE BURGER’S INDIVIDUAL ELEMENTS WERE ALL GREAT BUT WHEN TOGETHER THEY WERE A WORK OF ART. THE BURGER WAS PEPPERY, HEARTY, CREAMY AND ALL TOGETHER SPECIAL.”

ADDRESS: 314 Sydney Road, Brunswick

PH: 9380 8818

HOURS: Tues - Fri 4pm - 1am / Sat 2pm - 1am /

Sun 2pm - 11pm

WEB: www.spottedmallard.com

TWITTER: @spottedmallard

FACEBOOK: SpottedMallard

#4 LAURIE DEE’S

“THIS CRUMBLY, DOUBLE-SMASH PATTIE BURGER IS THE KIND OF THING THAT LEGENDS ARE MADE OF. THIS HAS TO BE ONE OF MELBOURNE’S BEST KEPT SECRETS.”

ADDRESS: Shop RE 03 Urban Diner, Epping Plaza

PH: 9408 0196

HOURS: Mon-Thur 11am - 9pm / Fri-Sat 11am - 10pm

Sun 11am - 9pm

WEB: www.lauriedees.com.au

FACEBOOK: Laurie-Dees

#5 NSHRY“UMAMI-MIA! THIS FLAVOUR PACKED WAGYU AND ANGUS BURGER IS ONE OF THE MOST UNIQUE IN MELBOURNE. SUCH BEEFINESS!”

ADDRESS: 129A Beaconsfield Parade, Albert Park

PH: 9682 1077

HOURS: Tues - Sun 8am - 4pm

WEB: www.nshry.com.au

TWITTER: @NSHRY

FACEBOOK: NSHRY

#3 THE SPOTTED MALLARD


#1 THE MERRYWELL

#2 FAT BOB’S BAR & GRILL “FROM ITS CREAMINESS TO ITS AMAZING PATTIE, THIS IS A BANG-ON AWESOME BURGER WITH JUST ENOUGH OF EVERYTHING THERE TO MAKE YOU THINK ABOUT ORDERING ANOTHER ONE.”

ADDRESS: 80A Cochranes Road Moorabbin

PH: 9555 0909

HOURS: Wed - Thurs from 5pm / Fri - Sat from

noon / Mon - Tues Closed

WEB: www.fatbobs.com.au

TWITTER: @FatBobBarNGrill

FACEBOOK: fatbobsbarandgrill

ADDRESS: Crn Clarendon St and Crown Riverside

PH: 9292 7468

HOURS: Mon - Thurs 12pm - 12am

Fri - Sat 12pm - 2am

Sun 12pm - 12am

WEB: www.themerrywell.com.au

TWITTER: @themerrywell

FACEBOOK: themerrywell

“2013 THREW A WORLD OF TERRIFIC BURGERS AT US. NONE BETTER THAN THIS BEAUTY. CONGRATULATIONS TO THE GUYS AT MERRYWELL FOR TAKING IT OUT AGAIN! THE MERRYWELL BURGER HAS EVERYTHING A BURGER SHOULD. TRULY OUTSTANDING.”

28

IN PROGRESS: TOTAL GOODNESS TOASTED MUESLI

THE FINISHED PRODUCT: TOTAL GOODNESS TOASTED MUESLI



AND COMMENT

There is nothing better in this world than a good rib. A perfectly executed rib,

with its sweet, juicy goodness is almost enough to turn even the most devout

vegetarian.

I’ve got a bit freaky with fruit and meat combos over the last few weeks,

I was actually completely oblivious of my bizarre obsession until today as

I was blitzing mangoes in the blender in prep for tonight’s dinner. But it makes

sense - think about traditional pork ribs marinades, they are all thick, sweet

and sticky. What better union than pork and mango?

INGREDIENTS

1 rack pork ribs

3 large mangoes, peeled, fl esh cut from seed

1 cup coriander leaves, fi nely chopped

20 gram piece of ginger

Sea salt and freshly-ground black pepper

Lime halves, to serve

METHOD

Place mango fl esh and ginger in a blender and blitz until smooth. In a

large plastic or glass container pour mango and ginger puree. Stir through

chopped coriander and season with salt and pepper. Add ribs and turn to

coat. Cover and refrigerate for eight plus hours to marinate. Remove ribs

from marinade, wiping off any excess and reserving marinade.

Preheat a fan-forced oven to 130ºC. Line a large baking tray with aluminium

foil. Place a cooling rack on top of the tray and place the ribs across the

top. This will allow the ribs to drain as they are cooking.

Place tray in the centre of the oven and cook for three hours, turning and

basting with excess marinade every 20 minutes. Remove from oven and

cut ribs into sections.

Squeeze lime juice over ribs and serve.

RECIPE: MANGO GLAZED

PORK RIBSRecipe and photos by The Hungry Babushka

ABOUT THE HUNGRY BABUSHKAStrengths: Demonstrates a thorough understanding of the key elements of the quintessential foodie

blogger portrait including strategically placed kitchen utensils and the pulling of funny faces. And

macarons. Weaknesses: Short attention span. The girl who didn’t get onto MasterChef because she

couldn’t concentrate long enough to fi ll out the entry form. And macarons.

WWW.THEHUNGRYBABUSHKA.COM

FACEBOOK: TheHungryBabushka | INSTAGRAM: thehungrybabushka

www.chefshat.com.au

CELEBRATE WITH THE KINGS OF THE TRACK THIS

GRAND PRIXHUGE RANGE OF STEMWARE

IN STORE AND ONLINE

30

FROM LEFT: RIESLINGFREAK NO.5 REVERENCE OF RIESLING 2013, SUTTON GRANGE FAIRBANK ROSÉ 2013

AND CAMELIAS CABECO DO MOCHO 2009



AND COMMENT

RIESLINGFREAK No.5 Reverence of Riesling 2013

Clare Valley, South Australia

RRP $22.99

You wouldn’t know John Hughes was a Riesling freak just by looking

at him. But start talking with the softly spoken gentleman and you will

soon realize the history and passion that goes behind the Rieslingfreak

project. Mr Hughes grew up on an old Riesling vineyard in the famous

Clare Valley region and found himself tasting Riesling from all over the

world and experiencing all the different styles on offer. This was his calling

and Rieslingfreak was born.

The no.5 Riesling is called Reverence of Riesling and is produced in an off-

dry style with a total of 11g/L residual sugar. You will find scents of crisp

green apples and lemon rind followed by a light and gentle entry onto the

palate. There is a slight honeyed character going on, however the ripper

Clare Valley acidity tempers this syrupy texture. Do not be frightened

though, the palate has an overall smooth, rather than biting, effect.

The last lingering note is of pineapple with an overall effect akin to drinking

a summer fruit salad with oscillating peaks of sweetness and tartness.

An off-dry style of Riesling may not be everybody’s cup of tea and might

remind them of drinking those commercial German Rieslings decades

ago. However when you combine passion with quality Riesling grapes and

create a great balance with sugar and acidity, the result if simply magic.

You never know, you may find that in time you too become a Riesling

freak.

Stockist: King & Godfree, Carlton

SUTTON GRANGE FAIRBANK Rosé 2013

Bendigo, Victoria

RRP $23.99

There is something about the French – they ooze class and are perpetually

charming. The man behind the Sutton Grange/Fairbank label is none other

than French-born winemaker Gilles Lapalus. After some stints in France,

Italy and Chile, Mr Lapalus settled in Australia to make interesting and

delicious wines at Sutton Grange in the Bendigo region.

This is the perfect example of a dry and savoury rosé. It is made using

syrah, cabernet sauvignon and merlot fruit grown in the dry conditions

of 2013. The fruit underwent fermentation using indigenous yeast and

fermented in old barrels, a technique that tends to inhibit more overt

fruity characters.

Mr Lapalus has delivered a very unique style of rosé. The nose is

immediately more savoury with scents of green melon, quince jelly and

a note that can only be described as similar to a breeze through a saddle

yard. The palate is just as quirky with that beautiful quince note coming

through, some medium acidity holding everything together and this great

touch of salted caramel adding further complexity. Who knows whether

these unique characters are a result of the Sutton Grange land or the

hands of Mr Lapalus. Either way, what this Frenchman has created is a

truly charming and different rosé to be enjoyed all through these warmer

months.

Stockist: Wine House, Southbank

CAMELIAS Cabeco do Mocho 2009

Dão, Portugal

RRP $21.99

Portugal is in my top ten for countries that I need to explore more

thoroughly. What with the people, the food, the changing landscapes, oh,

and the wine. I once was able to experience bliss when I visited Oporto

for a few days. Alas, I did not get to travel further. Had I gone inland and

ventured south, I would have come across the mountainous Dão wine

region, where this Cabeco do Mocho wine is made. In Dão it is believed that

the main red grape variety, Touriga Nacional, originated here. The other

component in this blend is a variety called Jaen, also more commonly

known as Mencía.

Beyond the wise, colourful owl adorning the front label, the Cabeco do

Mocho is a beautiful dark hue in the glass and offers aromas of blackberry,

violets and liquorice. It is quite Shiraz-like in flavour yet would sit on the

lighter spectrum. There is plenty of fruity black berry flavours and vanilla

at the fore, with smooth, medium tannins and a savoury note to finish.

I enjoyed this with a very non-Portuguese plate of spaghetti Bolognese,

where the wine sat all too nicely with the sweet tomato and savoury meat

aspects. While I can enjoy a good selection of Portuguese wines here in

Australia, I do not think I will let that stop me from one day going over for

more.

Stockist: At Brooks of Melbourne, CBD

WINE REVIEWS

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

TWITTER: @LADONNADELVINO | FACEBOOK: LA-DONNA-DEL-VINO

Words and photos by Krystina Menegazzo

32

FOR BOOKINGS CONTACT MATT & MAREEPH: 0438 005 400

[email protected]

GREAT LOCATION - GREAT VALUE

MAGNOLIA SERVICED APARTMENTS IS PERFECTLY SUITED TO SHORT OR MEDIUM TERM STAYS.

THIS SERVICED APARTMENT OFFERS GREAT VALUE WITH THE CONVENIENCE OF AN IDEAL CENTRAL LOCATION CLOSE TO THE HEART OF THE HISTORIC BENDIGO CBD. BENDIGO HEALTH CARE, PREMIER SPORTING FACILITIES - THE QUEEN ELIZABETH OVAL, TOM FLOOD SPORTS CENTRE AND AQUATIC CENTRES ARE ALL WITHIN EASY WALKING DISTANCE. SO TOO ARE THE BEAUTIFUL BOTANICAL GARDENS, BENDIGO ART GALLERY, HOTELS, CAFES, RESTAURANT AND SHOPPING FACILITIES.

FOR LOCATION AND VALUE FOR YOUR GETAWAY TO BENDIGO, YOU CAN’T GO PAST MAGNOLIA ON VIEW.

FOR ADVERTISING ENQUIRIES PLEASE CONTACT [email protected] or 0419 107 143

WHAT’S

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


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moos@iloveayomo

so fresh Enjoy 3 free toppings with your frozen yogurt

when you say “Gram” in-store!*moosso fresh

when you say “Gram” in-store!*


moosso fresh


Sun-Thurs 11am-9pmFri & Sat 11am-10pm


moos when you say “Gram” in-store!*(Valid till 31/03/2014)


moos226 Clarendon Street South Melbourne VIC @iloveayomo

Frozen yogurt

moosFrozen yogurt

moos with your frozen yogurt with your frozen yogurt with your frozen yogurt with your frozen yogurt with your frozen yogurt

(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)

@iloveayomo

(Valid till 31/03/2014)

Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt


Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Enjoy 3 free toppings


Frozen yogurt Frozen yogurt Frozen yogurt

moosmoosso freshso freshso freshso freshso freshso fresh

with your frozen yogurt moos226 Clarendon Street

with your frozen yogurt with your frozen yogurt with your frozen yogurt Enjoy 3 free toppings

with your frozen yogurt with your frozen yogurt with your frozen yogurt with your frozen yogurt moos when you say “Gram” in-store!*with your frozen yogurt

when you say “Gram” in-store!*(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)

when you say “Gram” in-store!*(Valid till 31/03/2014)

when you say “Gram” in-store!*when you say “Gram” in-store!*when you say “Gram” in-store!*when you say “Gram” in-store!*(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)(Valid till 31/03/2014)

@iloveayomo@iloveayomo@iloveayomo@iloveayomo

Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt Frozen yogurt

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BANK PLACEDikstein

BLOCK PLACEBrown Sugar CaféCafé E BiscottiCafé SegoviaOlio Cucina

BOURKE STREETAljisen RamenBottega RestaurantCa De VinCafé On BourkeCafé TonoCafenaticsCarlton ClubDegani’sDonatos CaféEarl CanteenElephant and WheelbarrowFlorentino BarGloria JeansGPO Café Imperial HotelIto Noodle CaféIzakaya HachbehKorovaLanes Edge BarLangleys CaféMister CloseMovida TerrazzaNando'sNashiOmbraPellegrini’s Red ViolinRomano'sRoyal Melbourne HotelSalidaShuji SushiSociety RestaurantSpaghetti TreeSpleen BarStreet CaféThe BundThe Mess HallTuscan Bar GrillTwenty Seconds Café

CENTRE PLACEIssu

CHAPEL STREETTraffi k Foods

CITY SQUARE3 Below

COLLINS PLACEFeeling FruityRoozervelts

COLLINS STREETBistrot D'OrsayBlue BagBox on CollinsCafé EscCharles Dickens TavernCrema EspressoCollins QuarterDegani Café BakeryEgon’s Café BakeryGadjoGloria JeansIn a RushKartelKoko BlackLindt Café Macchiato Sushi BarMamasitaMorganNashiNegroni Bar and GrillParis End CaféPlane Tree CaféPurple Peanuts Japanese CaféSheni's CurriesSilk RoadStrozziSummit Café and BarSwitchboard CaféThe Brazilian BeanThe Kitchen CatThe Sherlock HolmesTreasury Restaurant and BarTutti In PiazzaZuff aZuroona Café

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

DRIVER LANEPenny Blue

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EXHIBITION STREET180665 Degrees CaféCafé MultitudeCoopers InnDecoy CaféEleven 37Es-X CaféEuropean Bier CaféLocandaMore Than FreshSushi BurgerThe Maj Café (Her Majesty's Theatre)Trunk Bar and Café

EXPLORATION LANELeague of Honest Coff ee

FLINDERS LANE101 Café BarAdelphiBluestone BISQBreadwellBrunetti (City Square)Bull and Bear TavernBull RunCafé 53Café RemaCafenaticsCecconisCherry & TwigsChin ChinCity Library CaféCoda Bar RestaurantCoff ee EclipseCrema Espresso BarCumulusFull Plate CaféIl Cubico CaféKCLLustre LoungeNighcat BarOverdraft CaféPapa GooseRoasted Coff ee BarRosatiSuperfi noSwiss Club VictoriaTazio Birraria PizzeriaTerra RossaThe TrustVirginia PlainYak Bar

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LITTLE BOURKE STREETBar HumbugBrother Baba BudanCafé 600 (Hotel Ibis)Ishiya Stonegrill DiningKorean BBQ Buff etKri KriLa Di DaLittle BLongrainMezzo Bar and GrillMrs Parmas+39 PizzaPunch LaneScugnizzoShuji sushiSMXL Café

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MELBOURNECBD DISTRIBUTOR LIST


Softbelly BarSorry GrandmaSushi & Bon ApetitThe ApartmentVine Café Bar

LITTLE COLLINS STREETBasso Bridie O’Reilly'sBrisqCacao Fine ChocolatesCafé De TuscanyCaffe e TortoChampagne LoungeChestnut Exchange CaféCouncil House 2DiksteinElevensesExchange CoffeeFamish’dFiddler PubGills DinerGordon's Café & BarGreen PressGuava BeanHairy CanaryHudson’sIn a Rush EspressoIrish Times PubKitten ClubMamma’s BoyMar LourinhaMenzies TavernOriental Tea HouseOrtigia PizzeriaPonyQuists CoffeeRare SteakhouseSaki Sushi BarStellini BarTengo SushiTerrace Deli

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MELBOURNE PLACESaint Peters Bar & Restaurant

MEYERS PLACELily BlacksLoopWaiters Restaurant

MORAY STREETWater Rat Hotel

NEWQUAY PROMENADEFish BarLive BaitMecca Bar

QUEEN STREETBellini (ANZ Building)Chaise LoungeDeganiMercat Cross HotelMichaelangeloMuleta'sNashiNourishRomano'sSegafredoSpeck

RUSSELL PLACEBar Ampere

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ST KILDA ROAD606 CaféAroma on St KildaAromatic EspressoBalencea BarBelgian Beer Café BluestoneBiteCafé 409Café 434Café AllegraCafé DecoCafé EquestaCafé NewsCafé PromenadeCafé SafiCafé SaporoCafeteria LoungeCBD Café & FooderyCinnamonsCitroDaily CoffeeGloria Jean’sHeavenIl LocaleIzumiKraveLime CaféMetrop CaféMovoMod Oz MovoNGV Gallery KitchenPurple CaféThe Blue Moose Café

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TATTERSALLS LANESection 8 (Chinatown)

THE CAUSEWAYGrasshopper’s Feast

WILLIAM STREETIllia Café and BarLa Stradda CaféMetropolitan HotelNashiSlateThe Mint

WILLS STREETOperator25

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GRAM Magazine: February 2014 // Edition 37

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Transcript of GRAM Magazine: February 2014 // Edition 37