1

GRAMMAGAZINECOMAU

MELBOURNE ISSUE 47 FREEPLEASE

TAKE ME HOME

2

3

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 offered by your internet service or mobile telephone provider The publisher takes no responsibility for failure to access any online content

EATING OUT

A25 PIZZERIA720 Chapel Street South YarraHaynes and Bruce

CAFE 5151 Buckhurst St South MelbourneBurgers of Melbourne

SLATER ST BENCHShop 8 431 St Kilda Road MelbourneAdvanced Food Falconry

WINE BANK ON VIEW 45 View Street BendigoTim Baxter and Amanda Malone

REGULARS

ON THE COVER CAPSICUM Capsicum annuum C frutescens

The stronger the colour of the capsicum the higher the concentration level of anti-oxidants

A small capsicum could provide up to three times more of the recommended daily amount

of vitamin C much more than any citrus food Each colour of the capsicum have different

phytochemicals and provide different nutrients

advertisinggrammagazinecomauinfogrammagazinecomauwwwgrammagazinecomau

CAB AUDITED

Editor

JESS HOURIGAN

Art and Design

ELEVATOR CREATIVE helloelevatorcreativecomau wwwelevatorcreativecomau

GRAM GUIDE

COOKINGINTERVIEW

8

14

16

24

CHEESEThe Eight Cheese Types you Need to Know

8

YOTAM OTTOLENGHIIron Chef Shellie

10 VIETNAMESE VERMICELLI SALADThe Kind Cook

CHILLI MINT AND BEAN SHOOT SALADThe Kind Cook

28

29

CONTRIBUTORS

A COFFEE WITH

NEWLY OPENED

NEWS AND THE LIKE

THINGS WE LOVE

REVIEWS

OUT AND ABOUT

THE DIARY

DISTRIBUTORS

ADVERTISERS DIRECTORY

4

5

6

7

18

30

32

33

34

35

CONTENTS

4

HAYNES AND BRUCEWith many years combined communications experience in the realm of music food fashion design politics and beyond Georgia Haynes and Lauren Bruce have worked on photo shoots event photography written and taken photos for various media outlets written ministerial speeches managed media at high profile events and much more Together they have produced feature articles managed social media for a range of clients and continue to work on creative projects focused on community development

haynesandbrucecom

IRON CHEF SHELLIEMichegravele Froidevaux or Shellie as she is more often known as is a freelance photographer food stylist and designer She is most known for her crazy cakes late night baking and over achieving

She runs food styling and photography workshops throughout the year in Victoria and Tasmania Yoursquoll most usually find her in search of bacon or a donut

ironchefshelliecom

BURGERS OF MELBOURNEBurgers of Melbourne is run by one Melbourne guy that just loves burgers I eat picture and review the burgers of Melbourne

burgersofmelbournecomau

TIM BAXTERWith over 25 yearsrsquo experience in the food and drinks industry Tim is the owner of one of central Victoriarsquos most celebrated restaurants The Dispensary Enoteca located in Bendigo

Tim is know as one of the countryrsquos finest authorities on food and drinks

ldquoIf Tim Baxter has not created the best all-round drinks list in Australia he must be closerdquo The Age Epicure 2012

THE KIND COOKThe Kind Cook is the creation of Melanie from Melbourne Australia Mel is a qualified chef who trained and cooked professionally in Australia for 10 years She then lived and worked professionally in Canada and the UK She is an avid world traveller vegan food blogger cooking teacher impassioned food photographer freelance magazine writer and zealous

foodie of over twenty years

thekindcookcom

ADVANCED FOOD FALCONRYHi my name is Michael I run a new site Advanced Food Falconry which is yet another Melbourne-based cafe blog in an already over saturated segment

So I hope to keep things different and interesting usually by entwining food

topics with other jazz

advancedfoodfalconrycom

CONTRIBUTORS

5

BEST FOOD MEMORY

Lauren There are so so so many Eating at La

Gabinoteca in Madrid Spain ndash their coddled egg with

truffle butter and potato puree is the best thing Irsquove

ever eaten

At home my Polish nanarsquos tomato soup zupa

pomidorowa with sour cream and rice is delicious

Georgia Growing up with in country Victoria with in

an Italian family I have lots of great food memories

Making crostoli with my nonna when I was little would

have to be my favourite

FIRST CHOICE IN DRINKS

Lauren Very very cold Asahi

Georgia Corona with lemon

CHEESE PLATE OR DESSERT MENU

Lauren Both obviously Some sort of chocolate peanut

butter parfait should be involved

Georgia Cheese plate all the way Has to include a blue

vein cheese and sopressa

DO YOU HAVE A DAY JOB

Lauren Irsquom a freelance writerstylist and Georgia is

a photographerdesigner and we work together as

HaynesampBruce our copywriting and photography

business Check us out on

wwwhaynesandbrucecom

WHERE CAN WE FIND YOU MOST WEEKENDS

Lauren At Collective Espresso in Camberwell drinking

copious amounts of coffee eating their delish smashed

avocado and fetta on toast and plotting our next move

HOW DO YOU TAKE YOUR COFFEE

Lauren Most of the time a strong latte but if itrsquos later in

the day maybe a long mac

Georgia Soy latte

LAUREN BRUCE AND GEORGIA HAYNESThe creative minds behind HaynesampBruce and regular

GRAM contributors we got together for a coffee to find

out a little more about them

A COFFEE WITH

6

MON AMOUR XOOPENED January 12 2015Mon Amour XO is open every day and serve array of dishes from simple pastries to full meals for breakfast brunch and lunch Charcuterie smoslashrrebroslashd and European cheeses are all on offer and the venue transforms into a wine bar in the evenings67 CARDIGAN PLACE ALBERT PARKmonamourxocomau | facebookcomMon-Amour-XO | twitter MonAmourXO

NOW OPEN

POP UP SCROLLOPENED November 2015Pop Up Scroll is Melbournersquos first scroll boutique Serving up freshly baked scrolls made on site each morning alongside carefully prepared lsquoCoffee Supremersquo coffeeAs the name suggests Pop Up Scroll is only around for a short time (until May to be precise) but there are already big plans in the pipeline for the next project due to open straight after the pop up closes its doors86 SMITH STREET COLLINGWOODeatascrollcomau

facebookcomPopUpScroll

BENJAMINrsquoS KITCHENOPENED December 23 2014Alphington is serving up something truly special in the form of the newly opened Benjaminrsquos Kitchen Despite having only been open a month they can already boast Urbanspoon reviews along the lines of ldquoI canrsquot go to Victoria Street again This would have to be the best Thai Irsquove had in yearsrdquo

If thatrsquos not enough to get you through the door then let it be The Old Man and the Sea inspired decor Soothing and refreshing greys and whites coat the walls and suspended clouds add light and an overall sense of calm Serving dishes sized to share Benjaminrsquos Kitchen is open Tuesday - Sunday 1030am - 330pm and 530pm - 1030pm

758 HEIDELBERG ROAD ALPHINGTONfacebookcomaupagesbenjamins-kitchen

ST HOTELRE-OPENED December 18 2014The newly opened St Hotel gives patrons the opportunity to explore experience and engage in all aspects of this multi-tiered and multi-faceted hospitality complexHead Chef Sean Judd who worked with Thai food guru David Thompson heads up a team of highly qualified chefs who bring skill vision and dedication to present a menu of authentic Thai food highlighted with regional and seasonal influences

The dining room features a lush vertical garden exposed brick walls and timber banquettes and the adjacent sunken dining area offer an intimate dining space for groups of up to 15

The Public Bar open daily from 11am is punctuated by burnished copper beer pipes that rise from the bar like an art installation ndash these pipes bring a thoughtful range of craft and imported beers

Take the journey upstairs and immerse yourself in the intimate New York inspired Supper Club

As if this all wasnrsquot enough the Social Club is where all the fun happens The nightspot plays host to selected acoustics and leading DJrsquos54 FITZROY STREET ST KILDAsthotelcomau

ENTRECOcircTEOPENED January 15 2015Entrecocircte the brain child of Jason M Jones (Prix Fixe Friends of Mine and The Tables of Como) and Adam North offers classic cafe offerings with subtle and delicious French flair Open from 7am for breakfast through to lunch and dinner South Yarrarsquos newest establishment ticks all the boxes From steak frites for lunch to oysters and Champagne for dinner133 DOMAIN ROAD SOUTH YARRAentrecotecomau

PHAMILY KITCHENOPENED January 15This place is blue Like a smurf-exploded-all-over-the-place kind of blue But what Phamily Kitchen also is (other than blue) is really darn good Vietnamese Owner Michael Pham says the eccentric colour scheme was designed to pay homage to classic Vietnamese kitchens It seems that was the bill for the food too Serving traditional dishes such as buacuten pho rice paper rolls Phamily Kitchen is one to try in 2015 374 SMITH STREET COLLINGWOOD phamilykitchencomau

PROPER amp SONOPENED January 15 2015Bringing the market to you on a plate This new twist on a modern carvery serves up delicious roast meal rolls fresh salads breakfast and great coffeeSOUTH MELBOURNE MARKET FOOD HALL - STALL S13instagram properandson

7

AROUND THE TRAPS

MOumlRK IS ON THE MOVE

We first met Kiril and Josefin the masterminds behind Moumlrk Chocolate at the Melbourne International Coffee Expo in 2014 Having been on the cafe scene since 2012 their presence at the expo was simply incredible With a line of people six to ten deep for the entire four days of MICE14 watching these two in action (our booth was located directly opposite) was something to behold and we knew that team Moumlrk were ones to watch It seems we were correct

Since MICE14 Kiril and Josefin have cemented themselves as regulars on the Melbourne cafe scene serving up arguably the best hot chocolate around Following on from an impressive 2014 which included collaborations with Rooftop Honey and Mountain Goat Beer these two are setting up shop in North Melbourne

Building is underway for Moumlrkrsquos first (yes wersquore getting in early to say theyrsquoll be more) concept store The Moumlrk shop and Chocolate Brew Bar is set to launch in late February

morkchocolatecomau

FONDA OPENS IN HAWTHORN

Fonda Mexican unveiled their fourth venue in

January with Glenferrie Road Hawthorn now

playing host to the ever popular Mexican fare

653 Glenferrie Road Hawthorn

fondamexicancomau

ESTELLE IS EVOLVING

Estelle is evolving and in early 2015 will become

Estelle Bistro and Estelle by Scott Pickett two

new and innovative dining concepts situated side

by side

Estelle Bistro opens February 4 with Estelle by

Scott Pickett (ESP) due to open March

estellebarkitchencomau

VICTORIAN COFFEE CHAMPIONSHIPS

The Australian Speciality Coffee Association

(ASCA) Victoria Coffee Championships will take

place February 7 ndash 8 at Griffiths Coffee 10 ndash 11

Rosemary Court in Mulgrave

aascacom

BLUEBONNET BBQ RETURNS

Bluebonnet BBQ is back in business after

thoughtless thieves broke in and trashed the

venue late in 2014

A successful Pozible campaign saw them back

on their feet in mere months

bluebonnetbbqcomau

A GRAM CORRECTION

GRAM Magazine wishes to publish a retraction

in relation to an article published in edition 46

Published within the edition was an interview

with Mark Dorrell Chief Judge of GaultampMillau

GRAM published comments made by Dorrell

in relation to The Age Good Food Guide which

proved untrue GRAM Magazine apologies for

this error

MICE 2015

The Melbourne International Coffee Expo is on again in 2015 but Santa has come earlyand so has the expo To ensure this yearsrsquo expo aligned with the World Barista Championship (taking place in Seattle Washington from 9 - 12 April) MICE15 will grace Melbournersquos Showgrounds from March 13 - 15

As a result of exhibitor feedback MICE Show Director Clint Hendry has also announced the 2015 expo will run for three days The show will still operate with two trade days and the final day open to the public

The expo will play host in 2015 to the ASCA National Coffee Championships the MICE2015 Cocktail Party Letrsquos Talk Coffee Australia the RASVrsquos Australian International Coffee Awards and is this year an official event of the Melbourne Food and Wine Festival

MICE is the lsquocanrsquot missrsquo event for industry folk and coffee lovers alike Pre-purchase tickets for both trade and public are now available online

internationalcoffeeexpocom

MELBOURNE YOUNG GUNS NAMED AS FINALISTSWith over 3000 entries world wide these four stars in the making have a reason to smile Hajime Horiguchi (Sushi Minamishima) Kay-Lene Tan (The European) Peter Gunn (Attica) and Punit Fernandes (Mesh) represented Melbourne in the best way possible being named inthe top ten for the Pacific region in the SPellegrino Young Chef 2015 awards

On Monday February 16 the Pacific finalists will produce their signature dishes in a local cook off to be held at Crown Resorts Melbourne Leading Australian chefs Jacques Reymond Guy Grossi Peter Doyle Peter Gilmore and Giovani Pilu will judge the young hopefuls and announce the finalist who will represent the Pacific region and join the best international young chefs at Expo Milano

finediningloverscom

8

720 Chapel St South Yarra Ph (03) 9826 2233

WORDS AND PHOTOGRAPHY HAYNES AND BRUCE

Live Music Food amp Wine Art amp Fashion

southmelbourne nightmarket

comau

Until 5 March

Thursdays from 530pm

FREE ROOFTOP PARKINGCoventry amp Cecil Streets

In the farther reaches at the South Yarra end of Chapel Street where Hello

Sam and Burch amp Purchese call home a new food outlet has just claimed

its place in the shopping precinct ndash A25 Pizzeria

A25 boasts a sexy take on Italian kitsch in its fit-out including pink neon

light installations images of Sofia Loren and audio of a former Italian

president and his mistress cheekily rolling in the background when you

visit the bathroom

Similar to its sister restaurant Non Solo Pasta which is popular with the

corporate lunch crowd in Docklands A25rsquos mission is simple ndash serve

good-quality uncomplicated Italian food at a good price There are five

ldquoredrdquo pizzas five ldquowhiterdquo pizzas and five ldquocrazyrdquo pizzas on offer along

with some delicious pastas snacks and desserts to boot ldquoWersquore keeping

it simple and authentic Italian Yoursquove got to have your classics but wersquore

also trying new things toordquo owner Remo Nicolini says

Some real standouts are the squid ink pizza with prawns calamari

pecorino and oven-roasted tomatoes the ldquoA25rdquo with asparagus cream

zucchini and ricotta the rolled eggplant parmigiana with fregola and

cherry tomatoes For dessert a beautiful blueberry and rosewater panna

cotta with Persian fairy floss If yoursquore feeling a tad celebratory wash it all

down with a delicious prosecco spritzer

Best of all in these trying financial times (because when are they not)

there is nothing over $16 on the menu

A25 boasts simplicity quality ingredients a solid wine list and some great

cocktails boasting an Italian flavour With everything served to you with

that playful Italian charm itrsquos definitely worth a trip southside

A25 PIZZERIA

720 Chapel Street South Yarra

03 9826 2233

eata2comau

a25comau

facebookcoma25pizzeria

instagramcoma25pizzeria

A25 PIZZERIA

EATING OUT SOUTH YARRA

10

AN INTERVIEW YOTAM OTTOLENGHI

11

OTTOLENGHIYOTAM

WORDS AND PHOTOGRAPHY IRON CHEF SHELLIE

As part of Good Food Month highly respected chef Yotam

Ottolenghi was in town Promoting his new book and attending

a series of events Iron Chef Shellie was lucky enough to score a

quick interview with the main man

Yoursquove been in Australia for a little bit now yoursquove been non-

stop have you had a chance to actually relax and discover any

cool hot spots

Yesterday I went to a few nice places I went to Supernormal and

had a beautifulhellip what did I have there that really blew me away

They had pork rolls that were really delicious and then I went to a

cute place called Nora itrsquos completely new They do these really

funky tarts I had a pumpkin one with a black crust they make

using charcoal You need to go they are really lovely and they mill

their own flour in the back that was a little find And where else

I went to Pei Modern last night itrsquos not a find but I had a great

food it was delicious The asparagus with smoked eggs oh it was

to die for

Hestonrsquos bringing Fat Duck to Melbourne would you follow in his

footsteps and bring Ottolenghi or Nopi to Melbourne or Sydney

I donrsquot know maybe Irsquove changed my tune over the last week

I started off by saying no way itrsquos never going to happen and

now at day six or seven Irsquom thinking maybe itrsquos quite nice here

so wersquoll see So far Irsquove been saying no itrsquos too difficult itrsquos too

complicated itrsquos not for me

But therersquos a maybe there so we will win you over in a bit

At the moment Irsquom slightly less extreme no but we are still not

sure about it

12

Millions of people look up to you have your cookbooks and are inspired

by you is there is a chef or cook that you admire and look up to

Therersquos a lot Cooks like my father and my mum both are great cooks

Irsquom inspired by people I meet when travelling home cooks and Sami my

business partner I think hersquos a genius We co-wrote books together and

hersquos been a huge inspiration for me He throws a meal like nobody else

does he cooks much better than I do

Australians love meat and yoursquore known as the king of vegetables A lot

of men especially donrsquot consider a meal completely without a protein or

a meat Do you have any words of wisdom to try and change this attitude

in Australia

I donrsquot like to try and change attitudes thatrsquos not my mission I like to

present the food as it is and if people choose to adopt it

Not everyone can cook like you Is there any tips that you can give people

Not everybody can cook like me but they can cook really well if they are

given good ideas with what to do with vegetables I think we are limited

in our imagination but once you open yourself up to the world therersquos

tonnes of stuff you can do I really think that even the butch Australian man

can be kind of swayed a little bit if you present them vegetables

Whatrsquos the sexiest vegetable to you

At the moment (because tomorrow Irsquoll have a different answer) cauliflower

What do you think the key to your success has been Is there any one

person or a certain action

I think Irsquove been very lucky to have talented people around me Although

lsquoOttolenghi lsquois famous I am the face and there is a lot of creative stuff that

is not mine Samirsquos influence for one Scully the head chef who is actually

here in the kitchen he is amazing We are co-writing a book together and

he is actually from Sydney I also have an friend called Helen shersquos an

amazing baker she also produces a lot of our recipes so itrsquos a collaboration

13

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

cedarsalescedarhospitalitycom

cedarhospitalitycom

Ikon Centre 39 - 51 Kingsway PdeGlen Waverley 3150

03 9560 1818

ldquordquo

We wanted to achieve a ldquoNew Yorkrdquo lookto our funky new Steak Bar

The guys at Cedar had the perfect blend of products to get it just right

Thatrsquos why Cedar is MY HOSPITALITY STORE

Chris WadeExecutive Chef

Who was your greatest inspiration when it came to food

I have been inspired a lot by the cooks of California Alice Waters

Debra Madison all these people who are vegetable focused but

they also have this integrity with the vegetable unlike some French

cooks You know the kind of cook who shi out out of their food

Sorry excuse my language Those are the people that inspire me

What would your ultimate feast involve

My ultimate feasthellip would involve lots and lots of things I like a lot

on the table like a huge mezze selection that would be a feast Not

one thing thatrsquos for sure or two or three

ottolenghicouk

14

DEATH BY CHOCOLATE TRIPLE JERK

JALAPENtildeO BUSINESS BURGER

MAPLE BACON CANUCKJALAPENtildeO BUSINESS BURGER

EATING OUT SOUTH MELBOURNE

15

28 weeks ago (July 2014) I started my burger conquest So far I have

eaten just over 80 burgers and I have to say I have loved every minute

of it Over this time my consumption averages out to be roughly three

burgers per week which seems to be the magic number to maintain my

weight and not put on the kilos despite eating double triple and quadruple

patty burgers when the opportunity arises The ever growing Burgers of

Melbourne list is never ending every cafeacute every restaurant and every

pub is serving a burger as well as new the popup burger joints that are

appearing every month This is making it a tough gig getting around to

them all but someone has to do it

I found Cafe 51 by accident but I am so glad I did as this place is ridiculously

good value and their burgers are nothing like you will get anywhere else

in Melbourne

The first burger I tried was the Jalapentildeo Business Burger Two beef patties

two slices of American Cheddar jalapentildeos mild salsa bacon lettuce red

onions and corn chips on a brioche bun It came with a side of chips and a

drink and was only $1200 The burger deal is usually $1000 but with the

additional patty at only $200 I couldnrsquot resist adding it

Being a burger that made it straight into my top 10 list I had to invite

another burger blogger along to try Cafeacute51 to see if their opinion was

consistent with mine Just like I thought they also rated this hidden cafeacute

set amongst the industrial part of South Melbourne just as highly

My second visit to Cafe 51 I thought I would be adventurous and order two

burgers in the one sitting

The first burger was the Maple Bacon Canuck Two beef patties two slices

of American Cheddar two rashes of crispy bacon pickles BBQ sauce

mustard and aoli All for only $700

Juicy and tasty this burger was dripping with flavour The mixture of

sauces was perfect while the sauce to meat to bread ratio was spot on

They even supplied a wet wipe which came in handy as being so juicy a

little bit of a mess was made That is really the only criticism I have but can

a burger really be too juicy

The second burger was the Death by Chocolate Bacon cheese beef

patty chocolate sauce BBQ sauce and popping candy in a sandwich of

waffles for $700

I really didnrsquot know what to expect with this one as I have never even

thought of this combination but WOW It has to be tasted to be believed

If you are heading down to Cafe 51 order this for dessert and share it if you

cannot eat it on your own you wonrsquot regret it

After two successful visits on my third visit I decided to triple it up and

tried one of the new burgers on the menu the Triple Jerk Three beef

patties three slices of American cheddar three rashes of crispy bacon

grilled onions mushrooms lettuce tomato and homemade jerk sauce for

$900

Having had my share of burgers over the last seven months Irsquove

experienced awesome average and not so good burgers The burgers

served at Cafeacute51 confidently sit in the awesome category Three visits and

three very successful tastings With the majority of their burgers being

$700 and the most expensive burger on the menu being $900 these are

by far the best value burgers Melbourne has to offer and are sitting in my

top 10 most tastiest too

Their hours are also a plus - open 600am ndash 300pm Monday ndash Friday and

from February 2015 extending their hours to include Saturdayrsquos from 11am

- 3pm to capitalise on the weekend burger rush They have also said if

you mention lsquoBurgers of Melbournersquo you will receive a free serve of chips

with every burger order made a good incentive to make your way down

for a cheap and tasty eat

CAFE 51

51 Buckhurst Street South Melbourne

03 9699 7853

cafe51comau

facebookcomcafefiftyone

51 Buckhurst Street South Melbourne Ph (03) 9699 7853

WORDS AND PHOTOGRAPHY BURGERS OF MELBOURNE

CAFE 51

16

Slater St Bench has poached a number of quality baristas in

the last few months They are the German football team of the

cafe world Irsquove seen some of the staff before although I had to

look up their names Frank Pat Jared and Josh

Opening up on the corner of St Kilda Rd and Slater Street

itrsquos a coffee stop for businessman taking a break from doing

business Directly opposite and in fact everywhere around are

rows and rows of offices and just behind on Slater Street there

is a park So if you were a businessman that went for walks and

coffee then it just keeps getting better

I got there at about 9 on a Friday (on weekends they rest) and

it was relatively busy Theyrsquove clearly catered for corporation

CEOrsquos because the inside is somewhat clinical Everything is

logical and clean If Ron Dennis were here he would slate (yep)

them for the dust on the newspaper rack I should imagine

everyone that comes here in the morning is called Ron Dennis

wearing bluetooth ear pieces

But yes there is a bench then there is a coffee bar for sitting

and one for standing as well And thatrsquos about it Itrsquos all very

clean and minimalist so bauhaus

Considering the size this is a good thing because any more

decorations would create clutter in such a small space Itrsquos a

high-quality coffee bar that aims to be a modernist So look

beyond the perfect geometric shapes towards the impressive

Mahlkonig grinder beautiful La Marzocco with custom bronze

plating and a few other Mazzer grinders for when perfection

isnrsquot quite enough Walter Gropius would be proud

Nowhere else in close proximity takes coffee as seriously

Considering Slater does filter it was always going to be

considered one of the best The turnover rate is quite high

catering primarily for takeaways or a quickie in your ten

minutes of RrsquonrsquoR There is an air of urgency in everyone you

could take out a laptop if you wanted to get a little work done

but there are other places for lounging around

8431 St Kilda Rd Melbourne Ph 0488 331 669

WORDS ADVANCED FOOD FALCONRY PHOTOGRAPHY NOEL SMYTH

SLATER STBENCH

EATING OUT MELBOURNE

17

Because Jared is involved in the running of Clement Coffee they

use a variety of single origin and blends from them The froth

on the first coffee I had was dense so that was disappointing

Actually no thatrsquos the wrong word Irsquom never disappointed that

emotion is reserved for people who donrsquot think ahead For a

Ron Dennis who marries a blonde 22 year old stick and comes

home to find her in bed with the postman Hersquos disappointed in

her Hersquos also disappointed when his business goes under But

he did a deal with an Irishman What can you expect

Since disappointment is for the ignorant I was nonchalant

when I had to endure a slightly unpleasant start to what would

become a taste that had some fruity notes mainly citrus

(clementine anyone) I was told this was the pony blend

Whatever that means It was good

The second was I think done by someone else the froth was

silkier and I noticed a crisper finish as well There wasnrsquot any

lasting coffee taste it was like Irsquod had a small sip of water after

Or brushed my teeth

They have a selection of pastries and cakes as well but with

my allergies Irsquom never brave enough to try them Especially

because I never remember my Epipen

So the space is fresh as is the coffee And because a lack of

caffeine means you are weak in the head I wouldnrsquot trust any

executive decisions made by a board that hadnrsquot consumed a

healthy amount of the bean nectar So we shall soon see a year

on year increase in productivity followed by a jump in top line

revenue and trading on quadruple digit multiples to create a

business model that is cash flow positive

Frankie and Co have made a sound investment

SLATER ST BENCH

8431 St Kilda Road Melbourne

0488 331 669

slaterstbenchcomau

facebookcomslaterstbench

8431 St Kilda Rd Melbourne Ph 0488 331 669

SLATER STBENCH

18

GRAM FEATURE

EMERALD HILL DELISOUTH MELBOURNE MARKET

It is no fluke that Emerald Hill Deli recently won Best Deli in the MYOB Melbourne Market Awards

Owner Maria Totos who was born and raised in the Greek island of Evia has been at the helm of this gourmet gem for over 30 years ldquoFrom a tough background Irsquom just so appreciative of everything When I was nine years old I was given a lamb so I looked after it and then sold it to buy a calf Then I raised the calf and sold it to help my familyrdquo

Her love of family and cooking combined with hard work and sheer determination has seen her business thrive

From a beautifully curated cheese room to arguably the best range of macarons in Melbourne Emerald Hill Deli is well worth visiting next time yoursquore at the Market Stall 23

SOUTHMELBOURNEMARKETCOMAU

GROW YOUR OWN

Melbourne based landscape design construction and maintenance business Pure Food Gardens specialise in creating outdoor spaces that encompass the traditional aspects of landscape design with the practicalities of food productionIntegrating functionality aesthetics and permaculture they develop landscapes that are more rewarding use urban space effectively and which educate you in the wonders of gardening and food production

Their designs are practical yet beautiful focussing on how you use your space and what you hope to get out of your garden Wherever possible Pure Food Gardens use reclaimed or recycled construction materials They know all about what growns where and who needs what from native gardens green screening small orchards perennial food plants to organic veggie patches

Whether your garden needs a total make over a new addition or some professional advice and love Pure Food Gardens want to help you get the most out of your outdoor space but turning it into a beautiful and giving oasis A place where you van grow your own food and enjoy your bounty

PUREFOODGARDENSCOMDaniel McKeag 0432 982 782purefoodgardensgmailcom

AFFORDABLE GERMAN STEELThe Classic Forged knife range by Club Chef feature high

quality German steel blades superb craftsmanship and

unrivalled value Make light work of your Summer kitchen

duties with this set of four essential kitchen knives and receive

a free gift of your choice at checkout $17900

THINGS WE LOVE

19WWWGRAMMAGAZINECOMAU Find us onFind us on

298 Nicholson Street Fitzroy Victoria 3065

wwwhotelagenciescomau

Visit our Superstore at

Visit our Website at

T 03 9411 8888 F 03 9411 8847customerservicehotelagenciescomau

HOTEL AGENCIESIS A LEADING IMPORTERAND SUPPLIER OF CROCKERYFOODSERVICE EQUIPMENTGLASSWARE CHEFWAREDINNERWARE SERVINGWARE AND CLEANING PRODUCTS TO THEHOSPITALITY INDUSTRY

HOSPITALITY CATERING ampRESTAURANT SUPPLIESSINCE 1947

OUR FAMOUS BRANDS INCLUDE DUDSONSCHOTT ZWIESEL AUSTRALIAN FINE CHINACARLISLE AND MAXWELL amp WILLIAMS

Contact Us

Find us on

FOOD AND WINE FESTIVAL 2015

Grab your best tweed and join Fowles Wine to hunt down the finest flavours at their 2015 Melbourne Food and Wine Festival event on Saturday 28 February

This year Fowles Wine the winery behind Ladies who Shoot their Lunch wines will be stepping back in time to re-create the feel and flavours of a traditional lsquohunt feastrsquo with their regional food producing friends

With retro garden games food demonstrations and prizes for the best dressed theyrsquoll be featuring the produce from their local lamb beef and goat farmers olive oil producer mushroom farmer and ice-cream maker in delicious old school dishes matched to Fowles Wine

After lunch auctioneer supremos the Fowles family will be wielding the hammer on great prizes to raise funds for neuroendocrine cancer charity The Unicorn Foundation

So dust off your best vintage tweed and join Fowles Wine for a wild journey from Farm to TableAre you Game

Date and time Saturday 28 February 1230pm - 430pmLocation Fowles Wine Cellar Door 1175 Lambing Gully Rd Avenel 3664Tickets cost $105 inclusive of all food and wine

Public transport to event will be available Details will be released closer to the date of the event on Fowles Wine website and Facebook page For more information please contact the Cellar Door

For bookings and info please contact the Cellar Door (03) 5796 2150 or cellardoorfowleswinecom

20

THE GRAM GUIDE

CheeseThe Eight Types You

Need To Know

6

7

8

1

2

3

4

5

THE GRAM GUIDE CHEESE

21

1

1 Fresh Cheese

STYLES Bocconcini Chegravevre Cottage Cheese Feta

(some) Fromage Blanc Mascarpone Quark Ricotta

ABOUT Given their high moisture content and shorter

shelf life fresh cheeses have little time to develop any

distinctive taste and are delicate and milky in flavour

Their mild flavour ensures they are extremely versitile

when used in cooking and can balance bold flavour or

compliment subtle flavours without overpowering

SERVE When not used in cooking serve as antipasto

style platter with cured meats olives olive oil and

crusty breads

PAIR WITH WINE - Sparkling wine aromatic whites

(Riesling Sauvingnon Blanc Pinot Gris or Pinot Grigio)

or Rose For some of the sharper soft cheeses such as

feta you can get away with a medium bodied red such

as Pinot Noir or Grenache BEER - Wheat beers such as

a Bavarian Hefeweizen or pale ales (or saison) OTHER -

White port fino sherry or crisp cider

MUST TRY Yarra Valley Dairy (VIC) - Ashed Pyramid

and Persian Feta Grandvewe Cheese (TAS) - Cannonball

Meredith Diary (VIC) - Chevre Ash and Goat in Extra

Virgin Olive Oil Montefiore (VIC) - Ricotta Thatrsquos Amore

Cheese - Fior Di Latte

STYLES Brick Butter Kaumlse Havarti Limburger

American Muenster Mozzerella Haloumi

ABOUT Semi-soft cheeses may be made from both

pasteurised and raw milk depending on the aging

requirements and the style the cheesemaker is creating

They contain between 62 and 67 moisture and have

pliable textures and retain their fresh milk flavors When

aging the cheese can be washed in brine with red

smear (with or without alcohol)

SERVE Some varieties such as haloumi stand up well to

frying or grilling and served with lemon Often used in

foundue when served alone use rye bread and pickled

onions

PAIR WITH WINE - Fruity wines such as Riesling

Chenin Blanc Roseacute Chardonnay or White Zinfandel If

you prefer red try Pino Noir or Chianti BEER - Pilsners

or wheat beers

MUST TRY Main Ridge Dairy (VIC) - Halloumi Shaw

River (VIC) - Buffalo Mozzarella - Paesanella Cheese

(NSW) - Smoked Fiore di Latte

Note The depth and breath of cheese in this category means cheese are best paired on an individual bases

STYLES Camembert Brie Double Brie and Triple

Cream Brie

ABOUT White mould cheeses age from the exterior

to the interior which contributes to the maturation and

character of the cheese Once the white mould has fully

grown on the cheese it must be wrapped in a special

cheese paper a crucial stage of the ripening process

When the rind of the cheese ages the surface will start

to break down changing from its pristine white colour

to off-white tinged with orange at times

SERVE Remove cheese from fridge at least an hour

before service for the best flavour development Stone

fruits sweet fruit chutneys cherries and dates and

crusty breads pair nicely with these cheeses

PAIR WITH WINE - Pair triple creams with Champagne

The bubbles and acidity of the wine off-set the

richness and saltiness in this style of cheese For Brie

or Camembert a notndashtoondashoaky Chardonnay is a good

match as is an earthy Pinot Noir BEER - Pilsner wheat

beers and Hefewizen OTHER - Tart apple or pear ciders

and also espresso coffee

MUST TRY Milawa Cheese Company (VIC) - Brie King

Island Dairy Seal Bay (TAS) - Triple Cream Brie Will

Studd (TAS) - Le Conquerant Camembert Yarra Valley

Dairy (VIC) - Yering

2 Mild Semi-Soft Cheese 3 Soft Ripened CheeseUSED to describe cheeses that have not been aged

or are very slightly cured These cheeses have a high

moisture content and are usually mild and have a very

creamy taste and soft texture

THESE cheeses have a smooth generally creamy

interior with little or no rind Generally high in moisture

content and range from very mild in flavour to very

pungent

WITH a creamy oozy texture and a velvety white rind

soft white cheeses are a favourite on all Australian

cheese platters Will vary from really mild and buttery

to rich and savoury

CheeseTOP TIPSCooking with Cheese

Fresh cheeses are a fantastic addition to

many dishes but are best added at the very

end of the cooking process to avoid the

cheese separating When crumbled cheese

into a hot dish toss the cheese into the

hot food just before you serve it (and not a

second sooner or itrsquoll settle to the bottom of

the dish and harden there like concrete)

Yoursquoll Need More Than One Cheese Knife

Fancy sampling a fresh goats cheese that

tastes like blue Stilton with a hint of cheddar

No Didnrsquot think so One knife for every

portion of cheese is the standard Bonus

points if you have a hard and soft cheese

knife plus a plane

Buy Fresh Buy Direct

When buying cheese itrsquos best to find a

reliable source such as a speciality market

cheese shop deli or gourmet foods store

that specialises in cheeses Markets are also a

fantastic source of quality cheeses and most

cheesemakers have websites through which

they either sell their cheese or list their

stockists

Space Your Cheese Properly

There is no reason to try and fit as many

different cheeses as you possibly can on your

board flavours are compromised and cutting

the cheese becomes a nightmare Four is

probably the ceiling Instead try serving two

smaller cheese plates

Check the Labels

Especially true for fresh cheeses ensure the

product is still within itrsquos expiration date

Different cheeses have different shelf life and

this can vary once again once the cheese has

been opened ldquoReduced for Quick Salerdquo is

reduced for a reason

Pimp Your Cheese Board

A wonderful cheese can almost always

hold itrsquos own without accompaniments but

when you find the correct pairing you can

amplify the entire experience Think about

bread verses crackers sweet verses acidic

accompaniments Markets and delirsquos are a

great place to find delicious and fresh cheese

accompaniments

Label Cheeses

For dinner parties or group settings label

cheeses to allow guests to know what theyrsquore

getting and what accompaniment to choose

Serve Cheese at Room Temperature

The cold temperature hinders the natural

flavours and fragrance of the cheese Plan

ahead by taking your cheese out of the fridge

at least an hour before serving

Have Fun With It

Take pairing advice with a grain of salt

Cheese is designed to be enjoyed be creative

and donrsquot be afraid to stray from the norm

If you want to try Cheddar jerky and Scotch

you go right ahead and try it

22

2

1

4 Natural Rind Cheese

STYLES Crottin de Chavignol Vermont Creameryrsquos

Bijou Italian robiola

ABOUT Nearly always goat these cheeses are chalky

and moist when young with a lemony fresh tang

Gradually they develop a delicate bluish grey mould

and dry out producing a wrinkled rind (depending on

type of mould used) which becomes more pronounced

with age and the flavour is more nutty with a more

distinct goaty taste

SERVE Serve with biscuits and Italian mostarda

or fruit chutney Apple or pear is also a good simple

accompaniment

PAIR WITH WINE - Sauvignon Blanc Chenin Blanc or

Rose Cabernet Franc or Pinot Noir from the the Loire

Valley in France or a Barbera from the Piedmonte in Italy

BEER - Wheat beers such as a Bavarian Hefeweizen or

pale ales OTHER - White port fino sherry or crisp cider

MUST TRY Woodside Cheeses (SA) - Duet and Figaro

Pecora Dairy (NSW) - Bloomy White Bruny Island

Cheese Co (TAS) - Saint Boatshed Cheese (VIC)

- Mountain Goat Yarra Valley Diary (VIC) - Vintage

Savourine Holy Goat (VIC) - La Luna

STYLES Baby Swiss Blue (some) Colby (some)

Cheddar (most) Raclette Fontina Gouda (some)

Gruyegravere Swiss Colby Leicester

ABOUT These cheeses tend to be firmer sometimes a

little crumbly and usually good melting cheeses These

cheeses typically have a nice balance of earthiness a

little sweetness a good but not overwhelming amount

of salt and sometimes buttery and nutty flavours too

SERVE Fantastic for fondue on their own these cheese

pair very well with pears apples chutney almond

pistachios walnuts smoked salmon and sausage Also

go well with mustards

PAIR WITH WINE - Riesling or Gewurztraminer

Cabernet Sauvignon Bordeaux and Merlot BEER Stout

Hefeweizen or Porter OTHER Port

MUST TRY Pyengana Dairy Company (TAS) - Cheddar

Heidi Farm (VIC) - Raclette Alexandrina Cheese

Company (SA) - Vintage Cheddar Milawa Cheese

Company (VIC) - Milawa White Fromart (QLD) - Swiss

Appenzell Mature Yarra Valley Dairy (VIC) - Bulls Eye

STYLES Aged Gouda Aged Cheddar Parmesan

Manchego Pecorino Parmigiano-Reggiano

ABOUT The longer certain cheeses are aged the

more they develop a sweet or caramel-like note This

is especially true of gouda In contrast to caramel

Parmigiano-Reggiano has an unmistakable pineapple-

like aroma especially when a wheel is fresh-cut Hard

cheese may be pungent because of an enzyme that is

sometimes added during the cheesemaking process or

because that enzyme develops naturally over time

SERVE Excellent grated and served fresh on pastas

hard cheese pair well with aged balsamics and biscuits

PAIR WITH WINE Italian Chianti Merlot Pinot Noir

Aged white Burgundy aged Champagne or Riesling

BEER - English or American IPA or Porters OTHER -

Tawny Port or Oloroso sherry

MUST TRY Prom Country Cheeses (VIC) - Prom Picnic

Sheep Pecorino Floridia Cheese (VIC) - Pecorino La

Vera (SA) - Parmesan Farmgate Cheeses (VIC) - Truffle

Pecorino

5 Semi-Hard Cheeses 6 Hard CheeseINCLUDES those cheeses that have a wrinkly rind

such as many French American and Italian goat

cheeses or whose rinds are thin and barely contain the

runny cheese within

SEMI-HARD cheeses usually become crumblier and

more pungent as they age but while young they are

firm and flavourful They tend to be on the drier side

and melt easily for cooking applications

OFTEN used for grating hard cheeses are equally at

home on a cheese board and are usually saltier than

their softer counterparts Often crumbly their flavour

ranges from strong and bitey to milder tones

CHEESEMAKERSdirectoryVICTORIA

BERRY CREEK CHEESE

berryscreekcheesecom

BOATSHED CHEESE

boatshedcheesecom

FARMGATE CHEESES

farmgatecheesecomau

FLORIDIA CHEESE

floridiacheesecomau

HEIDI FARM

heidifarmcomau

HOLY GOAT CHEESE

holygoatcheesecom

JINDI CHEESE

jindicomau

MAIN RIDGE DAIRY

mainridgedairycomau

MEREDITH DAIRY

meredithdairycom

MILAWA CHEESE COMPANY

milawacheesecomau

MONTEFIORE CHEESE

montefiorecomau

PROM COUNTRY CHEESES

promcountrycheesecomau

RED HILL CHEESE

redhillcheesecomau

SHAW RIVER

shawrivercomau

THATrsquoS AMORE CHEESE

thatsamorecheesecomau

YARRA VALLEY DAIRY

wwwyvdcomau

7 Blue Cheeses

STYLES Gorgonzola Roquefort Stilton and Danish

blue varieties

ABOUT The term ldquobluerdquo is used to describe cheeses

that have a distinctive bluegreen veining created

when the penicillium roqueforti mold added during

the cheesemaking make process is exposed to air This

mold provides a distinct flavour to the cheese which

ranges from fairly mild to assertive and pungent

SERVE Blue cheese is a fabulous addition to salads

and work well as sauces Serve on a cheese platter with

fruit breads quince pastes or any other slightly sweet

accompaniments such as pears or figs Drizzle honey

over strong blues

PAIR WITH WINE - Champagne Chardonnay or

Moscato Zinfandel Merlot or Marsala BEER - Stout or

IPA OTHER - Port

CHEESE TO TRY Jindi Cheese (VIC) - Old Telegraph

Road Heritage Blue Red Hill Cheese (VIC) - Mountain

Goat Blue Berry Creek Cheese (VIC) - Tarwin Blue and

Rowefords Blue

STYLES Taleggio Alsatian Munster Cowgirl Creamery

Red Hawk Eacutepoisses Fromi Brebirousse drsquo Argental

ABOUT Washed-rind is used to describe those cheeses

that are surface-ripened by washing the cheese

throughout the ripeningaging process with brine

beer wine brandy or a mixture of ingredients which

encourages the growth of bacteria The soft washed

rind cheese has a rich and creamy texture with a slight

elasticity in the cheese

SERVE Citrus marmalades and Melassa dei Fichi (fig

compote)

PAIR WITH WINE - Champagne Gewuumlrztraminer

Riesling Sauternes red Burgundy or Pinot Noir BEER

- Strong dark Belgian style ales OTHER - Sweet ciders

or cider brandy

CHEESE TO TRY Jindi Cheese (VIC) - Jindi Reserve

Washed Rind Small Cow Farm (NSW) - Redella Will

Studd (TAS) - Le Conquerant Demi Pont Lrsquoeveque

Bruny Island Cheese Co (TAS) - 1792 and Oen

8 Washed-Rind CheesesTHE family of blue cheeses is a large one with many

subcategories and attributes They can be crumbly

or creamy possess a rind (which makes them more

pungent) or contain no rind and be salty or sweet

THE exterior rind of washed rind cheeses may vary from

bright orange to brown with flavour and aroma profiles

that are quite pungent yet the interior of these cheeses

is most often semi-soft and sometimes very creamy

VISIT

WWWGRAMMAGAZINECOMAU

CHEESEGUIDE

FOR THE FULL DIRECTORY LISTING

24

25

In 2003 my wife and I were faced with a tremendous opportunity The

National Trust had approached us about buying and renovating an

extraordinary old bank building in View Street Bendigo which was built in

1876 Architecturally it was stunning the price was rock bottom but it was

in a serious state of decay On top of this the National Trust had placed

one of the highest protection orders at their disposal on the building

meaning renovation must strictly adhere to restoring its original form in

all its 19th century glory which would ensure a very costly renovation

as well of course minimum potential commercial uses We thought long

and hard and decided that this was above and beyond our abilities and

interests at the time We declined and continued on our merry way living

our Melbourne life

I personally think one of the most fortunate things to ever happen to

the people of Bendigo was that Mark Coffey and his wife Janine then

expressed interest in the building Mark is an accomplished Master Builder

and a highly passionate wine drinker With the go-ahead from the National

Trust Mark using his building nous and contacts undertook a complete

restoration of the site and created the iconic wine oasis we now know as

Wine Bank on View

As the surrounding photorsquos illustrate The Coffeyrsquos created a stunning

showpiece in Bendigorsquos town centre with a brilliant wine bar including

relaxed couches tasty bar snacks open fireplace alfresco areas on the

townrsquos finest strip (View Street) a retail outlet for fine wine as well as

gorgeous boutique accommodation out the back

I donrsquot use the word ldquoiconicrdquo lightly in fact I use it rarely and only for places

that have put in the hard yards to warrant it Due to consumerrsquos fickle

wants and constantly changing trends hospitality is clearly one of the

very hardest industries to achieve any longevity or notoriety Pellegrinirsquos

Espresso Bar in Bourke Street has been consistently punching it out since

the halcyon days of the 1960s Cafeacute Di Stasio in St Kilda has been at the

forefront of quintessential Italian for 25 years After 20 years Punch Lane

in Little Bourke Street is ever reliable and not long after I first started

working in Melbourne in 1993 a unique little ldquohole-in-the-wallrdquo bar opened

up in a tiny laneway just 30 meters away from where I worked It was

simply known as ldquoMeyers Place Barrdquo ndash at least thatrsquos what we called it as

there was no signage or branding of any kind We must have spent every

Friday night there for five years (well we were in our 20s) Little did I

know at the time that it was the first of many tiny bars to spring up in the

emerging stylistic and previously under utilised Melbourne laneways Its

simplicity started a massive bar revolution (still evolving to this day) and

it is justifiably on my list of ldquoiconicrdquo hospitality venues

Ladro is my familyrsquos favourite pizza restaurant and it recently celebrated

10 years and Attica perhaps now Melbournersquos most famous restaurant is

about to turn 10 also Itrsquos vibrantly clear Melbourne has its fair share of

places that can justifiably be considered ldquoiconicrdquo And whilst each and

every one mentioned here (as well as many others) has a place in not only

my heart but obviously many others as well as they are all still thriving

WORDS TIM BAXTER PHOTOGRAPHY AMANDA MALONE

WINE BANK ON VIEW

EATING OUT BENDIGO

wwwchefshatcomau

THE SCIENCE amp THE MAGIC

45 View Street Bendigo Ph (03) 5444 4655

26

I canrsquot help think though that having a population approaching four and

a half million people at your disposal as well as very generous tourism

from all over the world is a great tool to have when you wish to ply your

dynamic cosmopolitan and eccentric stylings to all and sundry Building

something equally special in a small country town like Bendigo with

less than a fortieth of Melbournersquos population and very minimal tourism

then itrsquos a vastly different story ndash the dichotomy between Bendigo and

Melbourne hospitality a decade ago cannot be overstated

Mark and Janine did something extraordinary with the making of The Wine

Bank They overcame the greatest of all hurdles ndash changing generations of

stagnant hospitality culture

In a town that was overrun with pub and cafeacute mediocrity and only a tiny

percentage of the population looking for ldquosomething differentrdquo it was

always a risk for the Coffeyrsquos to build something so grand and impressive

with an extremely pointed and professional direction toward their love of

wine When the business first opened it had nearly 400 wines available

to drink in or to take away That number has now climbed to well over a

staggering 1000 and on top of that they now offer full al-la-carte meals

seven days a week

The business also acts as a cellar door (of sorts) for most of the local

wineries ndash many of which are tiny ventures and simply too small to be able

to operate their own cellar door Visitors to Bendigo and locals alike can

go to The Wine Bank to get expert service and advice about the massive

walls of local Australian and international wines they have on sale

Whilst in Melbourne in 2004 the concept of the ldquowine barrdquo was becoming

quite mainstream (thank you Dogrsquos Bar and Walterrsquos Wine Bar) it was still

years away from public acceptance in country towns something Mark was

honest enough to admit Mark mentioned to me recently that an entire

monthrsquos revenue in his first year of trade was roughly equivalent to that of

a decent Friday night nowadays I know this to be true as during the mid

2000s my wife and I would regularly come back to Bendigo to visit her

parents on weekends and often find ourselves the sole guests of this epic

bar at 7pm on a Saturday night

Mark explained that locals simply couldnrsquot get their heads around tapas

or just catching up for a few glasses of wine (this was really only done

at pubs back then) The best he could hope for in those early days was

getting a few locals dropping in for a glass or two of wine before or after

they went out and had a traditional three course meal elsewhere

Thanks to (another iconic restaurant) MoVida in Melbourne for virtually

changing the dining format for all (hello small plates) it wasnrsquot long before

everyone started looking for tapas and wine bars and eschewing more

traditional restaurants In fact I think many Generation Y foodies must

assume all restaurants are designed to serve only shared small plate food

nowadays such is the slavish and dedicated surge to follow the trendy

popularity established by MoVida Cumulus and many others a decade

ago

I for one am thrilled Mark and Janine took the punt on Bendigo for they

have created an enduring and now clearly iconic venue in the heart of

central Victoria

Just before Christmas last month The Wine Bank celebrated its tenth

birthday Itrsquos truly a remarkable achievement Very few hospitality businessrsquo

last that long and fewer still continue to improve whilst forging a virtual

hub of evolving wine culture ndash for which the citizens of Bendigo are the

true beneficiaries Irsquod suggest anyone who reads this should pop in and

say hello to Mark have a glass of wine shake his hand and say thank you

I know I will be

Simply put The Wine Bank was the harbinger that carved the way for

all modern and progressive hospitality businesses in Bendigo (for which

there are now many) that followed it

WINE BANK ON VIEW

45 View Street Bendigo

03 5444 4655

winebankonviewcom

facebookcomwinebankonview

twittercomWine_Bank45

27

FOR BOOKINGS CONTACT MATT amp MAREEPH 0438 005 400

MAGNOLIABBETECHCOMAU

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 CANrsquoT GO PAST MAGNOLIA ON VIEW

28

RECIPE AND PHOTOGRAPHY THE KIND COOK

INGREDIENTS

2 x 100 gram packs of vermicelli rice noodles

1 large red capsicum core removed seeds out and very finely sliced

2 carrots peeled and cut into matchsticks

a handful of spring onion (also known as scallions) washed cut in half

sliced into thin strips lengthwise

1 bunch of Vietnamese mint washed and roughly chopped (just use

normal mint if you canrsquot get Vietnamese

Good handful of basil washed and gently torn (I didnrsquot really measure this

as I just grabbed a handful from the garden)

1 cup of crushed salted and roasted peanuts

For the dressing

2 limes juiced

frac14 cup rice wine vinegar

1 small red chilli halved and finely sliced

2 lemongrass stems finely sliced (If you donrsquot have lemon grass stems use

a tablespoon of minced lemongrass Do get fresh lemongrass if you can

though as it adds a nice crunch and is so fragrant)

1 tablespoon of coconut sugar (alternatively use soft brown sugar)

5 kaffir lime leaves roughly chopped

METHOD

Combine all the dressing ingredients together in a small bowl until they

are well combined and set aside

Cover the noodles with boiling water and soak them till cooked This

takes approximately 10 minutes Refresh them in cold water immediately

and drain Grab handfuls of the noodles and roughly chop at them with

scissors This just makes them combine a little easier with the salad

ingredients and makes the salad easier to eat

Combine the noodles with the rest of the ingredients (except for the

nuts)

Add the dressing to the noodles mixture and stir well to combine

Serve garnished with the crushed peanuts

Yields Serves enough for 4 or for 2 very hungry people

Time Takes me about 25 minutes to make

Notes You can serve this immediately or refrigerate (minus the peanuts

until you serve it) and allow the flavours to develop even further If you

do this though DONrsquoT tear the basil or add the mint and basil until you

go to serve the salad or they will brown and bruise

VIETNAMESE VERMICELLI SALAD

COOKING

29

CHILLI MINT AND BEAN SHOOT SALAD

RECIPE AND PHOTOGRAPHY THE KIND COOK

This is a perfect salad for really hot days with your favourite iced cold

beer or home made lemonade

Serve it as a side with homemade pizza or take as an offering to a BBQ

Just assemble it right before serving so that it is still super crunchy

INGREDIENTS

For the salad

1 small red onion peeled and very finely sliced

2 cups of fresh bean shoots

2 red capsicum core removed and thinly sliced

1 cup of fresh mint leaves washed

2 long red chillies seeded and very finely sliced

For the dressing

2 tablespoons of vegetarian fish sauce

frac12 tablespoon of minced ginger

1 tablespoon of fresh lime juice

METHOD

Place all the salad ingredients into a large bowl

Whisk all the dressing ingredients together and add to the bowl with the

salad

Mix everything well to combine and serve immediately

Yields A side dish for 4

Time 15 minutes

Notes You can purchase vegetarian fish sauce from vegan grocery

stores online and from some Asian grocers Otherwise simply replace it

with two tablespoons of organic tamari or soy

This is also delicious with the addition of handful of Thai basil andor thin

strips of fresh coconut meat

30

Reflecting is something we tend to do at the end

of the year After the Christmas buildup we brace

ourselves for a period in which to slow down and

ponder what has just been In line with this I thought

it might be a novel idea to end the year with a wine

from the year just passed Admittedly there are not

too many reds out there just yet but I am not one

to give up so easily Just a couple of weeks ago I ran

into the handsome Syd from Thick As Thieves who

showed me this pretty offering made just in time

for summer The blend here is 60 Pinot Noir and

40 Gamay fruit out of the Yarra and King Valleys

of the almighty Victoria

This reflection wine satisfied all the boxes

aromatically with notes of juniper amaro herbs

guava and loganberry I suppose it is a mixture of

characters that I am not all that familiar with but

it was intriguing nonetheless The palate is gentle

in flavour with a continuation of herbs and earthy

forest floor tones coming through The Thick as

Thieves labels are straightforward and simple For

the wine geeks out there they also note the acidity

which in this case is interestingly high at 371pH

The effect in the mouth comes across as rounded in

the mid-palate and then a late acid effect providing

a tartness to the finish It is balanced though which

is what we want In fact this Pinot NoirGamay blend

would make the perfect daytime tipple that you

would imbibe while consuming summery things

like barbecued prawns and pulled pork sandwiches

Happy summer for all

Stockist King amp Godfree Carlton

THICK AS THIEVES

Pinot NoirGamay 2014

YarraKing Valley Victoria

RRP $2899

Sometimes rekindling the passion with an old

flame is ok Irsquom talking about your first beer crush

of course a beer above all others that got your

heart racing and licking your lips in anticipation

of your next dalliance But then new beers came

out tempting you to try something new You

take your eyes off the beer you know and love

and think that maybe therersquos better ones out

there

In reality you may be right to think that The

Australian craft beer scene is constantly evolving

with breweries challenging their customersrsquo

palates and each other with weird and wonderful

brews But as much as things change some

things stay the same Over the Christmas break

a mate offered me a Hop Hog and I instantly fell

in love all over again

Feral Hop Hog IPA is one of the best if not THE

best Australian produced India Pale Ale on the

market becoming a permanent part of beer geek

culture featuring in Good Beer Weekrsquos ldquoSht Beer

Geeks Sayrdquo ndash ldquoHop Hog is AWESOMErdquo It has

been voted the best beer in Australia according

to the annual Local Taphousersquos Australia Day

Hottest 100 poll for 2012 and 2013 By the time

this issue goes to print I suspect we may see a

similar result for 2014

Josh Hodges Victoriarsquos Feral Sales Rep has a

theory about why Hop Hog has entrenched itself

into the hearts and minds of crafty Australians

ldquoItrsquos all about balance Irsquove tried my fair share of

IPArsquos and itrsquos almost like people are trying to lsquoout-

hoprsquo each other these days paying no respect to

the other delightful ingredients in beerrdquo

For the few that havenrsquot tried Hop Hog before

expect an amazing floral piney aroma with a

nice level of bitterness thanks to the generous

American hop addition and smooth slightly

sweet malt character Thankfully Hop Hog is

easily found on tap at good beer venues around

Melbourne and regional Victoria and available at

almost every good bottle shop Herersquos cheers to

Brendan and the rest of his Feralrsquos over in WA

I still love you

REVIEWS

FERAL HOPABV 58

STYLE India Pale Ale

SERVING TEMP 6 degrees

FOOD PAIRING Triple cream cheese or

BBQ pork ribs

ORIGIN Swan Valley Western Australia

PRICE (RRP) 330ml $8 | 4 x 330ml $18

BUY IT HERE wwwferalbrewingcomau

freepourart fongwi pinchysubs

REVIEW AND PHOTOGRAPHY LA DONNA DEL VINO REVIEW AND PHOTOGRAPHY ON THE BANDWAGON

31

APP-RECIATION

EVERNOTE FOOD

iTunes | Android | Free

The Evernote Food iPhone

app helps you record

memorable meals and dishes

up recipes and restaurant

information too Paired with

the excellent note-taking

capabilities of the standard

Evernote app as well as

Foursquare this is a handy

tool for any foodie

STRADA COFFEE

A new year a new column a new coffee a new

cafe Strada Coffee is the brainchild of Richard

Nardella who has over 10 years experience in

Melbournersquos coffee scene

I went to Mio Locale in Fitzroy North to sample his

Maestro Blend three ways - as a single espresso

double ristretto and a piccolo Itrsquos not often you

find a coffee that works well both black and

white but Richard has blended and roasted this

perfectly to adapt to any situation and barista

The word I would use to describe it is lsquoaccessiblersquo

not only for the maker but also for the drinker

As an espresso therersquos a little brightness on the

front palate but very rich and smooth The double

ristretto brings out more of the punch but no

bitterness Add some milk you get chocolate

nuttiness and a little tinge of marzipan

The Maestro is a blend of five beans with origins of

Brazil Cuba Costa Rica Colombia and Guatemala

and is a real crowd pleaser

In a city that has embraced a lighter roasting style

Strada Coffee is medium roasted celebrating

Richardrsquos Italian roots yet still progressive

delicious to drink and very Melbourne

Launched only in November here are some places

you can sample this fine brew

Mio Locale - 465 Brunswick St Fitzroy North

Thomson St Foodstore - 81 Thomas St Northcote

Little Byrd - 160 Union Road Ascot Vale

Ritual - South Melbourne

Solarino - 279 Little Collins St Melbourne

Coffee n All - 1010 LaTrobe St Docklands

St Zitarsquos - 1167 Glen Huntly Rd Glen Huntly

AUSSIE FARMERS DIRECT

iTunes | Free

The Aussie Farmers Direct

app allows you to browse

shop and place orders for

fresh Australian produce

from your mobile device

The app saves you time

and helps support 100

Australian produce

stradacoffeecomau

enquriesstradacoffeecomau

ON INSTAGRAM THIS MONTH

Some of the best snaps we spied this month

peachwater sevenisyellow georgeats

JAMIE OLIVER

iTunes | Free

Jammed packed with

recipes cooking tips images

and advice the Jamie Oliver

is a visually rich app that

should be in any cooks

phone The layout of the app

is clean and easy to follow

and it is updated with new

content on a daily basis

CHEESEMATTERS

iTunes | Free

A handy little quick

reference guide to wine and

cheese pairing Featuring

ten different cheese types

and dozens of wine options

the app gives you options

for pairing using a spinning

wheel feature Another plus

of the app is that you can

not only pair win with cheese

but it works in reverse too

telling what cheese to try

with each of the wines

REVIEW AND PHOTOGRAPHY DEAN SCHMIDEG - DS IMAGES

32

SOUTH MELBOURNE NIGHT MARKET

Thursday nights have once again transformed in 2015 with the South Melbourne Night Market returning bigger and better than ever Catch live music shopping events and fresh food every Thursday evening until March 5Photography by KristynaHess Photography

Birrarung Marr plays host to Melbournersquos Royal Croquet Club summer festival running from Jan 16 - Feb 1 Boasting a huge line up of Melbournersquos best restaurants and food haunts such as DOC Mr Claws Meatmother Miss Chu StAli and Gelato Messina Melburnians will get the opportunity to wine dine and be entertained by Australiarsquos finest live acts

OUT AND ABOUT

ROYAL MELBOURNE CROQUET CLUB LAUNCH

33

Feb 15 - March 5SOUTH MELBOURNE NIGHT MARKETSouth Melbourne MarketCrn Coventry and Cecil Streets South Melbourne

Thursday nights will once again be celebrated as a dining and cultural event not to be missed thanks to the South Melbourne Night Market returning on Thursday January 15

Now in its sixth year the night market has become a well loved staple of Melbournersquos summer event calendar From January 15 ndash March 5 Thursday evenings will be transformed into one big cultural feast offering hawker-style food pop-up stalls entertainment and live music

southmelbournemarketcomauTWITTER SthMelbNightMkt

Saturday February 1MELBOURNE BBQ FESTIVALQueen Victoria Market

The Melbourne Barbecue Festival features a delicious four-day program of classes competitions and entertainment that culminates in a free barbecue food festival at the Queen Victoria Market on Sunday February 1 2015

The Barbecue Food Festival will showcase a selection of Melbournersquos best low and slow style barbecue food Festival attendees will also be able to view sample and purchase barbecue-related equipment and products from a range of exhibitors will be transformed into one big cultural feast offering hawker-style food pop-up stalls entertainment and live music

melbournebbqfestivalcomauTWITTER melbBBQFACEBOOK MelbourneBarbecueFestival

Saturday February 21GREAT AUSTRALIAN BEER FESTIVAL - GEELONGGeelong Racecourse

More than 200 craft beers and cider brewers descend on Geelong for the annual GAB festival Free seminars live music gourmet food trucks and the addition of the colourful cider garden are sure to draw crowds from near and far

gabfgeelongcomauTWITTER GABFGeelong

Tuesday February 24CIRCA PRESENTS AARON TURNERCirca

For one night only fecircted chef Aaron Turner joins Circarsquos Ashly Hicks for a five-course dinner with wines matched by Bannockburn Vineyards

Formerly of two-hatted Loam in regional Victoria Turner now resides in the kitchen at acclaimed restaurant Husk Nashville returning here and there to oversee his Melbourne venue the deservedly hyped Bellersquos Hot Chicken

$145 | 5 courses w wines(03) 9536 1122 or diningcircacomau

Image Ben Swinnerton weeklytimesnowcomau

Sunday February 15BBQ THROWDOWNNEW MARKET HOTEL VS KONG BBQNewmarket Hotel St Kilda

June 2014 Newmarket Hotel def San Telmo 2-1October 2014 Fancy Hankrsquos BBQ def Newmarket Hotel 2-1February 2015 YOU DECIDE

Lunch (SOLD OUT) Dinner (7pm SHARP)

$85 per session | Includes 6 dishes James Squire beer + Mitchelton and Untapped Fine WinesPH (03) 9537 1777FACEBOOK newmarkethotelstkilda

Saturday February 28FARM TO TABLE EXPERIENCE WITH FOWLES WINEFowles Winery Cellar Door 1175 Lambing Gully Rd Avenel

This year to celebrate their status as Victoriarsquos Best Tourism Winery for three years running wersquoll be hosting our legendary event at the place where all the magic happensOur Cellar DoorThe Wine Shed will transform into a rustic banqueting hall and step back in time to re-create the feel and flavours of a traditional hunt feast with regional food producing friends With a dress theme of lsquoa touch of tweedrsquo yoursquoll enjoy sparkling wine and canapeacutes in the courtyard live music old school garden games food demonstrations and prizes for the best dressedHaving worked up an appetite wersquoll sit down to a two course lunch featuring delicious retro dishes whose ingredients are sourced from local farmers and producers all served with award winning Fowles Wine

fowleswinecomauTickets cost $105 inclusive of all food and wine

THE DIARY

34

BLOCK PLACE Brown Sugar CafeacuteCafeacute SegoviaIs Ollo 32Cafeacute e Biscotti

BOURKE STREET Alijsen RamenBottega RestaurantCa De Vin (Mall)Cafeacute EuroCafeacute On BourkeCafeacute TonoCafenaticsCarlton ClubDonatos CafeacuteEarl CanteenElephant and WheelbarrowFlorentino BarGloria JeanSImperial HotelIto Noodle CafeacuteIzakaya HachbehLanes Edge BarLangleys CafeacuteMovida TerrazzaNandosNashiOmbraPellegrinis RomanosRoyal Melbourne HotelSalidaSelf PreservationSempreShuji SushiSociety RestaurantSpaghetti TreeSpleen BarStreet CafeacuteThe BundThe Mess HallTuscan Bar Grill

CENTRE PLACE

Issu

COLLINS STREETBistro DOrsayBlue BagBox On CollinsBrooks (Basement)Charles Dickens TavernCollins QuarterCrema EspressoEgons Cafeacute Bakery

Feeling FruityGloria JeanSKartel (Rear)Koko BlackLindt CafeacuteMacchiato Sushi BarMamasitaMorganNashiNashiParis End CafeacutePlane Tree CafeacutePurple Peanuts Japanese CafeacuteRoozerveltsSheniS CurriesSilk RoadState Of GraceStrozziThe Mug HouseThe Sherlock HolmesTreasury Rest amp BarTutti In PiazzaZuffa

DEGRAVES STREETBarber On DegravesCafeacute AndiamoDegraves EspressoGrilldLittle CupcakesSea SaltThe QuarterTofwd Deli

DRIVER LANEPenny Blue

ELIZABETH STREETCafeacute ScallettiCafeacute VictoriaCiti Noodle CafeacuteCoffeaEquinoxFood IncGloria JeansHudsons CoffeeJasper KitchenRocket FriesSnitzSpigaThe Garden CafeacuteTropicana

EXHIBITION STREET 1806

65 Degrees CafeacuteBnB GuetteCoopers InnDecoy CafeacuteEs-X-CafeacuteEuropean Bier CafeacuteFair Trader LocandaMore Than FreshSushi BurgerThe Maj CafeacuteTrunk Bar and Cafeacute Urban Deli

EXPLORATION LANE League Of Honest CoffeeFEDERATION SQUAREBeer DeluxeCafeacute LrsquoIncontro

FEDERATION WHARFRiverland Bar

FLINDERS LANE 10 Ounce 101 Cafeacute BarBambu BluestoneBrunetti (City Square)Bull and Bear TavernBull RunCafetanicsCecconisCherry amp TwigsChin ChinCoda Bar RestaurantCoffee EclipseCrema Espresso BarCumulusGrainstoreIl Cubico CafeacuteJournalKclLot 7 Lustre LoungeMeatballs Nightcat BarOverdraft CafeacutePapa GooseTazio Birraria PizzariaTerra RossaThe TrustTom ThumbYak Bar

FLINDERS STREETDesi DhabaFour Seasons HouseKikoo SushiLa StazioneNandosPress ClubTRoy BrownsThe ForumTower SushiWaterside Hotel

HARDWARE LANEAffogatoAloi NaBasic BitesCampari HouseCharlies BarCreperie Le TriskelKhokolat BarMax Cafeacute BarPop Restaurant and BarThe Mill

HOSIER LANEMistyMovida

LA TROBE STREETBasement 350 LatrobeCafeacute NostimoCafenatics On LatrobeClub ChefCoffee AcademyDuke Of Kent HotelFrescatis Fine FoodsKanda Sushi Noodle BarKlik Food and DrinkLatrobe CafeacuteMahn DooOriental SpoonSpicy Noodle CafeacuteWilliam Angliss Bistro

LITTLE BOURKE STREETBar HumbugBrother Baba BudanCafeacute 600 (Hotel Ibis)Du Nord Ishiya Stonegrill DiningKorchiKorean Bbq BuffetKri KriLa Di DaLevels

Little BLongrainMezzo Bar and GrillMrs ParmasPlus 39 PizzaPunch LaneSaigon FusionScugnizzoSmxl CafeacuteSushi amp Bon ApetitThe Apartment

LITTLE COLLINS STREETBagel WorksBottom End Cafeacute De TuscanyCaffe E TortoChestnut Exchange CafeacuteExchange CoffeeFamishdGills DinerGordons Cafeacute amp BarGreen PressHairy CanaryHairy Little Sister Hometown HudsonsIrish Times PubLupino Mammas BoyMar LourinhaMarrooMenzies TavernOriental Tea HouseOrtigia PizzeriaPolepole BarQuists CoffeeSaki Sushi BarStellini BarTengo SushiTerrace Deli

LITTLE LONSDALE STREET1000 Pound BendAngliss RestaurantCafeacute 111DicksteinsDolan Uyghur Don TooFathers DenFeroyGianni LuncheonGiraffe CafeacuteHorse BazaarLa La Land

GRAM IS AVAILABLE AT 1000+ VENUES AROUND

MELBOURNE AND VICTORIACBD DISTRIBUTOR LIST

35

Shop 7 EspressoStrikeThe FringeTroika BarWaterflame Ways and MeansWorkers

LONSDALE STREETBabboClub RetroColonial HotelDegani Cafeacute BakeryDemi TasseEmerald PeacockEncore Cafeacute BarJ Walk CafeacuteKalamakiKennys BakeryLattelove CafeacuteLe TraiteurLegals Cafeacute BarMadames Nishika Health Hut Touche Hombre Wheat Restaurant Bar

MEYERS PLACELily BlacksLoopWaiters Restaurant

QUEEN STREET Chaise LoungeDegani Cafeacute BakeryGroove TrainMercat Cross HotelMichaelangeloMuletasNourishSpeckZouki

QUEENS LANECafeacute Deco

RANKINS LANE Manchester Press

RUSSELL PLACE Bar Ampere

RUSSELL STREET Blu Point CafeacuteCafeacute Little HutChina Bar

Crazy Wing Eden Izakaya Den - BasementJames Squire BrewhouseMihn X Uiong Ns Satay Postal HallRed HummingbirdSeoul HouseThe Portland HotelWon Ton House

SPENCER STREET Pensione Hotel

SPRING STREETCafeacute 201City Wine ShopElms Family HotelFederici CafeacuteHudsonsLime Cafeacute BarLost AngelThe European

ST KILDA ROAD606 CafeacuteAroma On St KildaAromatic EspressoCafeacute 409Cafeacute 434Cafeacute AllegraCafeacute NewsCafeacute PromenadeCafeacute SafiCafeacute SaporoCafeteriaCBD Cafeacute amp FooderyCinnamonsCommodity Cafeacute Gloria JeansHunters Kitchen Il LocaleIn a RushIzumi KraveLime CafeacuteMovoNGV Gallery KitchenOrient EastPurple CafeacuteThe Blue Moose CafeacuteTimes CafeacuteVillage Melbourne

SWANSTON STREET

There are over 1000 distributors throughout Melbourne and regional Victoria For the full list

visit our website at grammagazinecomau

wheretofindgram

1WWWGRAMMAGAZINECOMAU

GRAMMAGAZINECOMAU

MELBOURNE ISSUE 47 FREEPLEASE

TAKE ME HOME

DIRECTORY OF ADVERTISERS

CEDAR HOSPITALITY223 - 231 Brunswick RoadBrunswickPHONE 03 9387 4455CEDARHOSPITALITYCOMAU

CHEFrsquoS HAT131 Cecil StSouth MelbournePHONE 03 9682 1441CHEFSHATCOMAU

FOWLES WINES1175 Lambing Gully RoadAvenel 3664PHONE 03 5796 2150FOWLESWINECOM

HOTEL AGENCIES 298 Nicholson StreetFitzroy PHONE 9411 8888 HOTELAGENCIESCOMAU

MAGNOLIA ON VIEW167 View StreetBendigoPHONE 0438 005 400MAGNOLIABBETECHCOMAU

MILK THE COW1157 Fitzroy Street St Kilda323 Lygon Street CarltonPHONE 03 9537 2225MILKTHECOWCOMAU

MELBOURNE INTERNATIONAL COFFEE EXPO 2015PHONE 0438 005 400INTERNATIONALCOFFEEEXPOCOMAU

PURE FOOD GARDENSPHONE 0432 982 782PUREFOODGARDENSCOM

SOUTH MELBOURNE MARKETCorner of Coventry amp Cecil Streets South MelbournePHONE 03 9209 6295SOUTHMELBOURNEMARKETCOMAU

THE DISPENSARY ENOTECA9 Chancery LaneBendigoPHONE 03 5444 5885THEDISPENSARYENOTECACOMAU

YARRA VALLEY DAIRY70-80 Mc Meikans RoadYeringPHONE 03 9739 1222YVDCOMAU

3 BelowCafeacute ChinottoClaypot KingDruids Cafeacute BarGigi Sushi BarGogo SushiHi Fi Bar and BallroomMelbourne Town HallMr Tulk (State Library North)NandosNelayan IndonesianOxford ScholarSoul CafeacuteStarbucksSushi SushiTaiwan CafeacuteThe LoungeThe OrderTime Out CafeacuteTransportYoung and JacksonsYour Thai Rice NoodleYoyogi

TATTERSALLS LANE Section 8

THE CAUSEWAYThe Grasshoppers Feast

WILLIAM STREET Illia Cafeacute and BarLa Stradda CafeacuteMetropolitan HotelNashiSlateThe Mint

WILLS STREETOperator 25

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