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MELBOURNE ISSUE 54 FREEPLEASE

TAKE ME HOME

GRAMMAGAZINE.COM.AU

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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.

ON THE COVER: FIGS

Ficus carica is an Asian species of flowering plants in the mulberry family, known as the common fig. It is the source of

the fruit also called the fig, and as such is an important crop in those areas where it is grown commercially. Native to

the Middle East and western Asia, it has been sought out and cultivated since ancient times, and is now widely grown

throughout the temperate world, both for its fruit and as an ornamental plant. (Source: Wikipedia)

advertising@grammagazine.com.auinfo@grammagazine.com.auwww.grammagazine.com.au

CAB AUDITED

Editor

JESS HOURIGAN

Cover Design

ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au

EATING/DRINKING

FEASTS OF MERITSarah Holloway

FRIENDS OF MINELisa Holeman

NEW WORLD WHISKY DISTILLERYHannah Bambra and Eric Jong

KATHERINE PLACEJess Hourigan

REGULARSFEATURE COOKING

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EGGPLANT LASAGNELauren Bruce and Georgia Haynes 28

CONTRIBUTORS

NEWLY OPENED

AROUND THE TRAPS

THINGS WE LOVE

REVIEWS

OUT AND ABOUT

THE DIARY

DISTRIBUTORS

GRAM DIRECTORY

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CONTENTS

I WANT TO RIDE MY BICYCLE

A Guide to Melbourne’s Bike

Friendly Cafes

Megan Osborne

GRAM GUIDE

12A GUIDE TO BEEF

Charley May

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CONTRIBUTORS

SARAH HOLLOWAY

Sarah is a mergers and acquisitions

lawyer turned entrepreneur following the

unexpected success of Matcha Maiden –

the health food company she and her

partner founded late last year. As a die-

hard foodie, this was a natural albeit

overdue shift in focus for Sarah who now

spends even more time café-hopping

and eating everyone out of house and

home.

spoonfulofsarah.com

INSTAGRAM: spoonful_of_sarah

GEORGIA HAYNES

Georgia Haynes is a designer and

passionate photographer, bringing her

design knowledge and skills to her

images. She works in food, music and

fashion photography and knows the

impact of a great photo.

geostudio.tumblr.com

INSTAGRAM: geostudio__

LA DONNA DEL VINO

La 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).

ladonnadelvino.com

TWITTER: ladonnadelvino

FACEBOOK: la-donna-del-vino

DEAN SCHMIDEG

A professional photographer and

copywriter with an interest in fashion

and design, Dean is known as one of

Melbourne’s coffee addicts and foodies,

regularly seeking out new and interesting

cafes and bars. He shares these and the

things he prepares at home across social

media. His posts celebrate the produce,

the people he meets and places he goes

to, telling a story with the aim of enticing

the reader and bringing people together.

FACEBOOK: imagesds

INSTAGRAM: dsimages

TWITTER: imagesDS

EMAIL: deany76@gmail.com

MEGAN OSBORNE

Megan Osborne is a freelance writer, but

more importantly, a foodie. How can you

not be living in a city like Melbourne?

Every day holds an opportunity to find

a new gem, and in between uploading

photos of her cat on Instagram and

generally making a mess in the kitchen,

she’s on the lookout for the next tummy-

satisfying diamond. Or goldmine—she’s

not fussy.

meganosborne.com.au

TWITTER: foodiewritings

INSTAGRAM: foodiewritings

LAUREN BRUCE

Lauren started her writing career as

a communications adviser before she

realised she couldn’t ignore her passion

for food and the arts any longer. She

gave up the world of state politics to

concentrate on freelance writing and

styling. She has since contributed to

Spook, Paper Sea and Junkee and is a

regular contributor to GRAM Magazine.

laurendarcybruce.wordpress.com

INSTAGRAM: haynesandbruce

LISA HOLMAN

My name is Lisa, an Aussie girl currently

based in Melbourne. After spending most

of my early years in Adelaide, I moved to

Melbourne in my early 20s and a few

years later moved to the big smoke in

London.

I started my blog, lisaeatsworld.com, to

share my two big passions in life – food

and travel.

My aim is to “eat the world” one inch

at a time and explore as many different

cuisines and cultures as possible.My

current country count is 35 and hope to

reach 50 by the end of 2015.

lisaeatsworld.com

TWITTER: lisa_eatsworld

INSTAGRAM: lisaeatworld

FACEBOOK: lisaeatstheworld

ON THE BANDWAGON

Trev spends most weekends drinking

craft beer, playing guitar really loud while

drinking craft beer and eating as much

amazing food as he can stomach – whilst

drinking craft beer. He founded Bendigo

Beer to legitimise his addiction and hang

out with some awesome people. Loves a

chat.

TWITTER: Onthe_bandwagon

INSTAGRAM: Onthe_bandwagon

HANNAH BAMBRA

Hannah is a passionate young journalist with a solid interest in food, design and

quality grog. Cooking with her partner, Eddie, Hannah is able to take a love for fine-

dining home. Over the years she has developed and alarming addiction to chilli and

her kryptonite is smoky single malt whisky. - bambrahannah@gmail.com

CHARLEY MAY

Charley May is a biologist by training and a wine communicator by profession.

When she’s not at the tasting bench or crafting silky words, you’ll find her on a river

somewhere pursuing her other great love... Fly-fishing.

Follow her on Twitter: @charleymay1

EATEATLIVELIVE

WELLWELL

SHOPSHOP

Join us for a week-long celebration of well-being Sat 5 - Sun 13 September. Lots of FREE activities!

southmelbournemarket.com.au 5-13 SeptWeekMarket

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NOW OPEN

SABAIOPENED: June 30, 2015Sabai is located on Church Street in Richmond and offers locals charming Thai cuisine with a contemporary twist. Including Thai-style sliders and their personal favorite, Sabai’s take on hot dogs. The modern menu is supported by classics such as the deliciously tender, slow cooked lamb shank Massaman curry and amazing wine list.

The menu is guided by the four points of the ‘Thai food compass’, a combination of hot, sweet, sour and salty flavors. With these elements in mind, Sabai has constructed a menu which we believe perfectly balances these crucial flavors, local tastes and a level of authenticity.

Sabai’s menu is partnered with wine list featuring over 20 quality wines from Australia and New Zealand, carefully selected to complement the flavors and style of their dishes.

460 CHURCH STREET RICHMONDsabairichmond.com.au

facebook.com/sabaiatrichmond

instagram.com/sabairichmond

SLOW DINING AT HIGHPOINTOPENED: June 30, 2015Highpoint Shopping Centre continues its redevelopment with the opening of a new casual dining and urban entertainment precinct on Level One. AJISEN RAMEN - founded in Japan in 1968, Aijesen Ramen specialises in traditional ramen and tonkotsu soup.DUMPLINGS PLUS - Dumplings Plus opens its second restaurant in the centre with a range of hand-made dumplings, noodles and regional Chinese specialities.NENE CHICKEN - Mouthwatering, crunchy-fried chicken freshly prepared every day from 100 percent natural ingredients.

ROTI ROAD - Footscray’s much-loved Roti Road takes influence from South East Asia, offering Malaysian food infused with Chinese flavours, including dumplings, noodles, soups and of course roti canai.SAIGON SQUARE - featuring fresh and tasty Vietnamese cuisine, with a range of pho and other zesty delicacies on the menu.TINA’S NOODLE KITCHEN - The spice masters and owners of Dainty Sichuan are also behind Tina’s Noodle Kitchen, offering adventurous Sichuan style snacks and delicious noodle broths.

LEVEL 1, 120-200 ROSAMOND ROAD MARIBYRNONGhighpoint.com.au

FOOD JUSTICE TRUCKOPENED: August 12, 2015An ethical, award-winning mobile grocer, the Food Justice Truck launched in Melbourne in August in an effort to tackle food insecurity for the state’s 10,000 asylum seekers.

The world’s first mobile retail model that supports asylum seekers is a social enterprise by the Asylum Seeker Resource Centre (ASRC) and offers asylum seekers locally sourced produce at a 75% discount and market-rate prices for the general public. This community-led approach means shoppers are positively and directly impacting the secure provision of affordable fresh food for asylum seekers.

The truck, which was designed and constructed by CobaltNiche and funded by a 900 strong crowdfunding campaign that was launched by ASRC Ambassador and founder of Carman’s Fine Foods, Carolyn Creswell, and Nam Quach, Mayor of Maribyrnong.

Every Tuesday, 3–6pm at Thomastown Primary School, Spring St, Thomastown. Enter via High Street or Stewart StreetEvery Wednesday from early September, 12-6pm in front of Wesley Church Melbourne, 148 Lonsdale StEvery Friday, 3–6pm at Footscray Primary School, cnr Geelong Rd and Barkly St

asrc.org.au/foodjustice

MY BOOKSHOP BY CORRIE PERKINOPENED: June 30, 2015My Bookshop Toorak is the second venture for journalist Corrie Perkin whose print career spans 30 years and includes a stint as Melbourne editor of Good Weekend magazine, Melbourne editor of Harper’s Bazaar, and arts and books editor of The Sunday Age. Corrie has teamed up with daughter Francesca for this project and both hope the shop will become a place where booklovers meet, work, discuss, debate, be entertained, and share the many great ideas that are so often represented in books.

Tea, coffee and small bites are available at the in-house ground-floor café where patrons can order food and beverage, then head upstairs to the communal space for some quite time with a book or magazine, or a working session with their laptops. The north-facing upstairs mezzanine is an ideal daytime work-hub for students or business people, where they can tap into the free WiFi and enjoy the surrounding contemporary art exhibitions.

513 MALVERN ROAD TOORAKmybookshop.net.au

facebook.com/MyBookshopByCorriePerkin

SAINT.URBANOPENED: July 21, 2015Team up hospitality heavyweights Martin Pirc and Daniel Schelbert (Punch Lane) and you are pretty much guaranteed you’re onto a winner. The kitchen is led by chef Daniel Schelbert and the menu is comprised of classic share and relax style dishes - oysters, cheese platters and charcuterie will keep the hunger pangs at bay while you peruse the carefully selected wine list of Australian and European wines.213 SWAN STREET RICHMONDsainturban.com.au

facebook.com/SaintUrbanMelb

instagram.com/sainturbanmelb

twitter.com/sainturbanmelb

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AROUND THE TRAPS

RED SPICE ROAD - PEOPLE’S CHOICE

The first Age Good Food Guide People’s Choice Awards has been awarded to local favourite Red Spice Road in Melbourne.

More than 16,000 passionate diners voted for their favourite restaurants,

cafes and bars across Victoria in the Guide’s first annual people’s poll.The People’s Choice Awards announcement is a prelude to the hospitality industry’s night of nights, The Age Good Food Guide Awards presented by Vittoria Coffee and Citi, on September 21, before the release of the 36th edition of The Age Good Food Guide 2016 on September 26.

The top 10 favourite restaurants includes five Asian-style restaurants, two Italian restaurants, a contemporary Australian classic, a long-running regional fine-diner and even a vegan establishment.

Top 10 Victorian restaurants as voted by diners: 1. Red Spice Road, Melbourne 2. Lake House, Daylesford 3. David’s, Prahran 4. Chin Chin, Melbourne 5. The Grand Hotel, Richmond 6. Vivace, Brighton 7. Rice Paper Scissors, Melbourne 8. Rockpool Bar & Grill, Southbank 9. Smith & Daughters, Fitzroy 10. Longrain, Melbourne

IMPRESSIVE LINE UP FOR TASTE OF MELBOURNE ANNOUNCED

It’s time to start exercising your tastebuds in preparation for the greatest restaurant line up Taste of Melbourne in partnership with Electrolux has ever seen.

For the first time, highly acclaimed chef Andrew McConnell showcases his fabulous Supernormal (2015 Restaurant of the Year) at Taste alongside his ultra-modern French brasserie, Luxembourg; bringing a tempting mix of flavour and textural complexity to Taste.

Victoria’s picturesque Grampians will be represented when The Royal Mail Hotel and

chef Robin Wickens come to town sampling deliciously aromatic and regional food

from that bountiful area of Victoria. Back in the city and joining the new restaurant

throng is Pastuso, where Peruvian native Alejandro Saravia offers tastes from mountain,

sea and jungle; Argentine San Telmo will have you dancing the Tango, thanks to their

glorious grill offerings, and then there is Pei Modern Mark Best’s modern, hip and very

desirable eatery.

How could Taste of Melbourne exist without the other masters? 2015 will see the return

of Frank Camorra’s institution, the sublime and authentically español - MoVida, and while

we’re speaking Spanish, the equally authentic and spicy Mexican taqueria Mamasita. St

Kilda’s establishment dining destination Circa, The Prince is back after many years with

its take on contemporary Australian cuisine - and don’t forget MasterChef judge, and

foodie celebrity, George Calombaris and his Grecian creation, Gazi.

TASTE OF MELBOURNE 2015

Thursday November 12 – Sunday November 15

Pelican Lawn, Albert Park Lake

Tickets start from $25.00 from Ticketek, on sale Monday 24th August Audi Platinum

Lounge presented by Riedel tickets from $135

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

cedarsales@cedarhospitality.com

cedarhospitality.comSteelite Neo

Geppettos Restaurant239 - 241 High St, Kew

(03) 9852 7744kew-geppettositalian.com.au

Renato Chilelli - Owner

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WORDS AND PHOTOGRAPHY SARAH HOLLOWAY

FEAST OF MERIT117 Swan St, Richmond. Ph (03) 9428 8480

When whispers started to trickle down the foodie grape vine about a

proposed new venue that would combine exquisite dining with social

enterprise, my immediate reaction was that these two concepts were

mutually exclusive.

Being one of the most voracious foodies around town, I was hearing these

whispers straight from friends at the source, who divulged full details of the

heavy hospitality hitters who would be helping get the place off the ground

–including head chef Ravi Presser, of former Cumulus and Circa fame and

expert restaurateurs Mark Filipelli (Il Fornaio, Brighton Schoolhouse) and

Alby Tomassi (The Banff, Jimmi Jamz) – and yet still, I was somewhat

sceptical.

My visions of a confused silver service soup kitchen situation were very

quickly extinguished when I first visited Feast of Merit just after its opening

in early 2014. More than a year later, it is still one of my favourite places in

Melbourne. Unsurprisingly, most of Melbourne feels the same way, and this

beautiful Swan Street space never stops buzzing. Of five boxes – flavour,

presentation, service, surroundings, story – Feast of Merit ticks them all.

The story behind Feast of Merit is as beautiful as the place itself (which has

won multiple design awards for its unique artistic blend of sustainability and

style). The name is drawn from a tradition in Nagaland, in northeast India,

where a community member who comes into wealth can invite everyone

in the village to a festival to enjoy a huge meal and share in the good

fortune. The festival lasts until all the person’s assets are shared amongst

the community. This altruistic philosophy is echoed in the values of YGAP,

the charitable organisation that owns and runs the restaurant (one talented

co-founder, Elle Critchley, of whom was in fact the award-winning designer.)

All Feast of Merit profits directly support YGAP’s growing movement

of impact entrepreneurs around the world. Pursuing its vision of a world

without extreme poverty, YGAP finds and supports community leaders

who are changing lives – as of mid-2015, YGAP impact entrepreneurs have

measurably improved the lives of 91,956 people living in poverty. To allay

any concerns about the transparency and accountability of charities, I can

personally vouch for this one having been privileged to accompany YGAP

to the Ntenyo School in Rwanda where I witnessed the work of YGAP

impact entrepreneur, David Mwambari, first hand. In two weeks, we built

two classrooms and shared in amazing developments like the school’s first

introduction to tablet devices. Yes, that does mean Feast of Merit is close

to my heart. No, it does not affect my (un-sponsored, unsolicited) review in

any way.

In fact, that’s one of the most unique features of Feast of Merit. Whether

or not it is a social enterprise makes no difference to the superb dining

experience. To some, the fact that eating there can have a positive social

impact is merely incidental. You can engage in its beautiful story if it

interests you, but you can equally dine there in a state of complete oblivion.

Its elaborate story could even lead you to think the food takes a back seat.

EATING OUT RICHMOND

THE DELICIOUS MIDDLE EASTERN INSPIRED MENU AND ATTENTIVE SERVICE BELIE THE LOCAL, ETHICAL AND SUSTAINABLE PHILOSOPHY BEHIND THE OPERATION. MELBOURNIANS, MORE THAN ANYONE, DEMAND QUALITY, INNOVATION AND FLAVOUR IN THEIR FOOD AND FEAST OF MERIT DELIVERS.

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But, proving my initial scepticism was entirely misplaced, Feast of Merit is at

once a social enterprise and an exquisite dining venue.

The delicious Middle Eastern inspired menu and attentive service belie the

local, ethical and sustainable philosophy behind the operation. Melbournians,

more than anyone, demand quality, innovation and flavour in their food

and Feast of Merit delivers. Carefully crafted, creative and flavoursome

dishes incorporating the finest Victorian seasonal produce are available for

breakfast, lunch and dinner with an also locally sourced drinks list. My sole

grievance is that the menu changes each season (as it should), and the

creature of habit in me reluctantly farewells my favourite go-to dishes only

to be appeased by delightful replacements.

While the menu is not overly extensive, breakfast offers a decent range of

options including sweet, savoury, lighter or heartier dishes. The “harvest” is

my usual – a spread of seasonal vegetables beautifully spiced and roasted

to caramelised perfection with avocado and an egg. Lunch and dinner are

vegetarian-friendly based on a range of filling salads with optional protein

additions. Lunch could be a choice of two or three of six exotic Ottolenghi-

style salads. Dinner is nothing short of game-changing – think organic

12-hour slow cooked lamb shoulder accompanied by fried cauliflower,

blackened onions, hung yogurt, and sour cherries. And you can top it all off

with a delectable dessert – mine was a beautiful mandarin and pistachio

topped crème brûlée. I highly recommend a visit to this gem.

FEAST OF MERIT

117 Swan St, Richmond

(03) 9428 8480

feastofmerit.com

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The sun is starting to shine again, and Melbourne foodies no longer

have to rug up and risk the frosty weather in search of mulled wine

and hot chocolate. Spring is here, and cyclists are out in force,

frequenting Melbourne’s many popular bike tracks. Thanks to being

a relatively bike friendly city, Melbourne understands that with

great tracks, comes great hospitality. Here are some of Melbourne’s

best bike friendly cafes, with Lycra optional, but great coffee non-

negotiable.

Bayside riders have plenty of options on where to get their salt-

scented sips. Riding alongside the beach is a popular choice for

those working out, or just after a weekend wander. A popular spot

on Marine Parade in St Kilda is CAFE RACER. They offer all day

breakfast with traditional faves, plus a few scrumptious extras such

as the beetroot eggs, with house made relish, goats cheese, rocket

and some pretty poachies. What’s even better is you can enjoy it

while overlooking the waters of Port Phillip Bay. Home to many true-

blue bike lovers, any time you pop by Cafe Racer you’ll be sure to

enjoy the warm community feel—after you’ve navigated through the

jungle of tyres, spokes and high-tech locking devices, that is.

WORDS AND PHOTOGRAPHY MEGAN OSBORNE

A GUIDE TO MELBOURNE’S BIKE FRIENDLY CAFES

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Another Bayside beauty is Hampton based

BROWN COW, where you can get Brown

Cow branded cycling kits. Bike racks aplenty,

and a close beach location, Brown Cow aptly

hail themselves as the cycling hub of the

south eastern suburbs. Open for breakfast,

lunch and even dinner, you’ll often see some

shiny lycra populating the outdoor seating

throughout spring, and on particularly cold

days, maybe even catch a glimpse of some

super keen cyclists warming themselves by

the toasty indoor fireplace.

But Melbourne’s best bike tracks aren’t all by

the bay. Studley Park and Yarra Bend Park in

Kew are great places for a scenic cycle, and

the STUDLEY PARK BOATHOUSE is a great

stop for a caffeinated chat. So close to the

city you’d never expect this scenic oasis, but

make like it’s a holiday and join the hoards

of bike riders as they enjoy bike paths and

coffee alike.

A jump, skip and pedal away is THREE

BAGS FULL in Abbotsford, which is the

number one choice for many hues of lycra

wearers. It’s no wonder why, when their

menu is both hearty and healthy. Riders can

stop for a quick veggie juice, or sit down

with fellow cyclists for something a bit more

adventurous, like their Eggs in Hell dish with

grilled polenta, spicy chorizo ragu, poached

eggs, fior de latte and basil. Their sweet

treats are awfully tempting too, and if you’re

hopping back on that bike afterwards, why

not sneak in a few extra calories?

While a lot of cyclists hit the roads as

weekend warriors or hobbyists, a lot of eco

friendly and #fitspo individuals utilise their

fancy fixies for day to day travel. The city

and surrounds is full of cafes, but how bike

friendly are they really? And how much are

you willing to risk the security of that extra

limb—err, bike? SEVEN SEEDS in Carlton is

a great stop for inner-city riders, fitted out

complete with an indoor bike rack. So you

can get your quality coffee fix whilst not

being too far from your one true love.

Richmond riders will want to cut through

to new cheeky hideaway DENIS THE

MENACE on Chestnut Street, Cremorne.

Headed by Adam Wilkinson (previously St

Edmonds), Denis the Menace is not only

bike friendly with an undercover storage

space for your wheels, but also designed

with consideration across the board for

environmental sustainability. Wilkinson

tells us that ‘every single piece of timber in

the building is recycled timber’, along with

many of the fittings, decorations and design

focussing on recycled material.

So if you’re already doing your bit to help

out the environment by riding your bike

(and saving money while you’re at it),

then you’ll feel right at home at Denis the

Menace, where they believe it’s too big

a problem for one person to fix(ie), but

collectively it’s possible to make a difference

to environmental sustainability. The menu at

Denis the Menace is quite health conscious,

with an emphasis on seafood and nutritional

information in abundance—but don’t get

your knickers in a twist. It’s not all green and

lean, Wilkinson assures us. ‘You can still go

in and have your burger and your benedict,’

he says.

Whether you ride for fun and leisure, or

you compete with fellow lycra lads and

lasses. You’re a practical A to B-er, or a self-

proclaimed vegan eco-warrior. Melbourne

has a bike friendly cafe, just waiting for you

to ride on in singing the sounds of Queen.

October 10 - 11

HEATHCOTE WINE AND FOOD FESTIVALHethocote Showgrounds

Meet passionate wine makers and food producers. Taste over 50 different Heathcote wines, regional foods and produce, in one central location over a great weekend.

BENDIGO BLOOMSIN SPRING

A GRAM SPECIAL FEATURE

October 9 - 10

BENDIGO HERITAGE UNCORKEDEight venues around Bendigo

A special opportunity to celebrate Bendigo’s local wine and food. Meet Bendigo’s winemakers while experiencing Bendigo’s grand gold rush buildings. Taste great wines paired with gourmet food by Bendigo’s chefs.

Every Saturday

FOOD FOSSICKING TOURBendigo CBD

Meet the passionate food heroes who showcase local produce and be treated to food and beverage tastings, a goodie bag and the food secrets only local will know. You will visit an artisan chocolate shop, a sourdough bakery,an Italian delicatessen, a wholefoods fun emporium and an uber cool restaurant.

October 31

BIG HILL FOOD AND WINE FESTIVALBig Hill Vineyard, Bendigo

The normally serene and tranquil surroundings of Belvoir Park Estate will come alive to food, wine and live entertainment at this intimate, friendly and relax festival.

October 31

VEGECARIAN FESTIVALThe Great Stupa

Vegecarian Festival is an annual event with the theme of ‘Love food, love animals, love life.’ There will be cooking demonstrations, vegetarian food stalls, veggie gardening workshop, animal care stalls, dog and animal training stalls, yoga sessions and more.

November 5 - 8

BENDIGO BLUES AND ROOTS FESTIVAL

The whole city will be buzzing with four days of Blues and Roots performances and workshops throughout Bendigo venues. There will be more than 170 artists performing cross more than 45 venues, including the brand new Ulumbarra Theatre and the Blues Tram.

September 19

HARVEST MOON FESTIVALDai Gum San Chinese Precinct

The Bendigo Chinese Association host their Annual Harvest Moon Festival with a day of workshops, parades and performances.Throughout the world many cultures celebrate the Harvest or Moon Festival, giving thanks for the food, which has been produced, future prosperity, health, families and friends.

BENDIGO’S ARTS, FOOD, WINE, MUSIC, FASHION AND FLOWERS IN FULL BLOOMAs the warmer days and clear skies appear, over 30,000 of Bendigo’s famed-tulips open to brighten the beautiful heritage streets. A sunny glow beckons you outdoors to enjoy the array of springtime events. While in Bendigo, explore these streets to discover the heart of Bendigo.

Dine at award-winning restaurants and cafés , enjoy our arts and culture led by the acclaimed Bendigo Art Gallery, unearth unique fashions and collectables. Relive the gold rush by visiting our world-class attractions,

and taste quality local wines, craft beer and produce from markets, nearby farms, and surrounding vineyards. There are a range of events and experiences welcoming you to Bendigo this Spring.

For more information on our events and spring program, or to book your accommodation, freecall the Bendigo Visitor Centre on 1800 813 153 or visit www.bendigotourism.com

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EATING OUT RICHMOND

Any brunch addict in Melbourne would be well acquainted with the banana

bread at Richmond’s brunch institution Friends of Mine. But what’s the

secret to their banana bread which has hordes of hungry brunch lovers

coming back for more week after week? I found out on my latest visit to

Friends of Mine.

Look for the crowds on this busy corner on the industrial end of Swan Street

and you’ll no doubt find Friends of Mine, a beautifully whitewashed building

draped with sunflower yellow canopies.

There are plenty of tables and chairs outside to soak up some Vitamin D

on a sunny day or to rest your weary legs with your furry friend. But my

favourite seats are inside in this beautifully decorated space, strewn with

whitewashed and exposed brick walls.

The venue is full of personality and quirky charm. True to its name, much

of the décor and furnishings at Friends of Mine, have been sourced from

friends and local contacts.

Friends of Mine is cleverly divided into spaces which have a unique

personality of their own. There’s the front counter and often crowded

takeaway space, which is filled with delectable sweet treats and savoury

snacks, and let’s not forget the canary-yellow La Marzocco which churns

out countless coffees to caffeine hungry patrons. The light filled front room

with school chairs and long window bench is a direct contrast to the dining

room which has a more formal vibe with Bentwood chairs, linen draped

tables and classy chandeliers.

The menu isn’t one for the indecisive, featuring a mouth-watering array of

all-day breakfast and lunch options. Friends of Mine strive to serve mostly

organic, free-range and local produce as much as possible.

On the ‘favourite friends’ menu there’s a sumptuous selection of

contemporary takes on breakfast classics. Think golden folded eggs with

goats cheese on grain, house smoked salmon with sweet corn pikelet and

a smashed avocado with thyme buttered mushrooms.

If you’re looking to linger longer over lunch, there’s some delicious ‘lunchy

things’ like the crispy skin barramundi, or for something meatier the wagyu

beef burger with kewpie mayonnaise.

The drinks menu is equally impressive with a great range of smoothies,

milkshakes and fresh juices. If you’re nursing a hangover you’lll be well

looked after with a glass of Berocca, or, even better their Bloody Mary which

comes with a shot of organic cucumber vodka. Coffee is from All Press. My

flat white was top-notch, full-bodied with great coffee art.

The toasted banana bread deserves all the hype it receives. The picture

perfect stack of banana bread rests in a shallow bath of sweet berry

compote, which is punctuated by pops of fresh blueberries. Sandwiched

with a generous layer of maple syrup mascarpone, fresh banana and berries

the dish literally bursts with flavour on every mouthful.

The smashed avocado is another crowd favourite, served with buttery

thyme mushrooms, marinated feta and torn basil, on toasted grain toast.

A delicious bowl of bircher muesl is perfectly presented, served with

rhubarb, craisins and diced apple. It is strangely similar to my favourite

muesli I make at home with the addition of honey yoghurt and pistachio

and vanilla compote to pack a further flavour punch.

The eggs benedict is not your average ‘benny’. Two perfectly poached eggs

are paired with smoked ham hock terrine, baby herbs and an apple cider

hollandaise sauce – a great accompaniment to cut through the richness of

the hock.

Friends of Mine, you will definitely be a friend of mine in years to come.

FRIENDS OF MINE

506 Swan St, Richmond

(03) 9428 7516

friendofmine.com.au

instagram.com/friendsofminecafe

facebook.com/FriendsOfMine1

twitter.com/friendsofmine_

WORDS AND PHOTOGRAPHY LISA HOLMAN

FRIENDS OF MINE506 Swan St, Richmond Ph: (03) 9428 7516

18

GRAM FEATURE

THINGS WE LOVE

Leading German kitchen appliance brand

NEFF Australia and South Melbourne Market

announce an exciting new partnership that

celebrates their shared passion for food and

culinary excellence.

The Neff Market Kitchen is now the new

home of the Market’s hugely successful and

extremely popular cooking school. Offering a

range of classes at differing levels of skill and

price point, The Neff Market Kitchen brings

together some of Australia’s best chefs with

people who are passionate about cooking, in

an innovative new culinary space.

Classes are run by some of Melbourne’s

most esteemed and admired chefs including

Jesse Gerner (Bomba, Green Park, Añada),

Nicky Riemer (Union Dining), Tony Twitchett

(Taxi Kitchen), Joe Grbac (St Crispin), Adam

D’Sylva (Coda, Tonka), Luke Croston (The

Press Club) and Dai Duong (Uncle St Kilda).

Intimate class sizes allow plenty of

opportunity to converse with the chef and

learn about their areas of specialisation.

Join us for a deliciously good time.

Book now: southmelbournemarket.com.au

THE NEFF MARKET KITCHEN, SOUTH MELBOURNE MARKET

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Martha Villas welcomes you at any time of the year.

To book phone Duncan McIntyre 0414 323 063

MENTION “I READ IT IN GRAM” FOR A COMPLIMENTARY BOTTLE OF WINE!

MTMARTHAVILLAS.COM.AU

19

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SERVING ESPRESSO WITH STYLE

20

THE FIRST STAMPEDE

Cattle were first brought over to Australia in

1788. Five cows and two bulls were picked up

in Cape Town before the first fleet dropped

anchor in Botany Bay. Things got off to a bad

start though when these animals escaped into

the bush. Presumed dead, these escapees were

then discovered a couple of years later and had

multiplied to 60. Luckily for us, farming improved

over time.

The early herds were based on a few British

breeds that were complemented later by other

American and European breeds in the 1930s and

1960s respectively. These introductions increased

breed diversity and meant farmers could select

animals that were suited to different parts of

Australia. As a result, new areas that were initially

too hard to farm became suitable and today we

have a plethora of breeds and a national herd of

29 million beef cattle.

COW CHOW: GRASS OR GRAIN

While diet affects the flavour of the beef, it’s worth

noting that one type of beef is not necessarily

better than the other, they’re just different.

Grass-fed beef feeds exclusively on pasture and

as a result of its lower energy diet takes much

longer to mature and fatten. Generally grass-fed

beef is leaner, deeper red in colour and earthier

in flavour compared to its grain-fed equivalent.

It addition, the colour of the fat will be creamier

yellow in colour.

Grain-fed beef comes from cattle that have been

fed predominantly on a nutritionally balanced,

high-energy diet. This lifestyle lets them gain

weight quickly and because they’re not roaming

around the paddock all day their meat has a

more consistent texture and is marbled with

more fat. The ultimate grain-fed beef comes

from the famous Japanese Wagyu breed that is

fed a specific grain diet to produce intensely fat-

marbled meat.

When it comes to making a choice, how you

decide to roll comes down to personal preference.

If you’re after meat that’s soft and juicy try grain-

fed and if you want something that’s more ‘beefy’

and dense try grass-fed.

Sometimes you would be forgiven for thinking

that porterhouse, scotch and fillet steaks were

the only cuts on the cow. But after speaking

with Adam North, beef expert and supplier to

Australia’s top restaurants, it might be time to

expand your horizons:

COULD YOU GIVE US A RUN DOWN ON THE

CUTS OF BEEF?

Every country in the world butchers and names

the various cuts of the animal differently. However,

here in Australia there are 11 primal cuts from

which we prepare a larger range of retail cuts

such as oyster blade, topside, rump and brisket

to name a few.

Australia is renowned for producing top quality

beef. Our cattle are free from all major epidemic

diseases and our farming standards are among

the best in the world, so you can feel confident

that your juicy steak isn’t going to drive you mad.

But beyond the plate, the world of beef can be

a little confusing… Grass-fed vs. grain-fed, dry

aged vs. wet aged, blade steak vs. brisket and the

list goes on. So here we’re going to stroll through

the paddocks and then chew the fat with an expert

to give you the low down on beef with no bull.

A GUIDE TO BEEF WORDS CHARLEY MAY

21

GRAM GUIDE BEEF

WHAT ARE THE DIFFERENCES BETWEEN THE

VARIOUS CUTS OF BEEF?

Meat is a muscle and because these cuts come

from different parts of the animal they differ in

tenderness and texture as a result of how much

‘work’ they do. Cuts that come from the animal’s

back are the tenderest whereas those that come

from hard working regions like the shoulder or leg

are extremely tasty but a little tougher.

SO RUN US THROUGH SOME OF THE CUTS

AVAILABLE AT THE BUTCHER?

The cuts can be broken down into what we call

prime cuts and secondary cuts. Prime cuts or

loin cuts are the ones people are most familiar

with and include things like porterhouse, rib eye,

scotch and fillet steak. Secondary cuts include

things like oyster blade, hangar steak, rump cap

and brisket and at a time when our purses are

under more pressure offer heaps of value.

ARE SECONDARY CUTS DIFFICULT TO PREPARE

AND COOK?

No, they just require a bit of time and love.

Many of the secondary cuts are layered with

interconnective tissue that when cooked low and

slow become deliciously juicy, gelatinous and

tender – beef brisket being a classic example.

However, two of my favourite cuts, oyster blade

and hanger steak, are perfect for quick cooks too.

Oyster blade can be grilled and served medium

rare just like any other steak – you just need to

give it a long resting time. Hanger steak is super

tasty and works well finely sliced in Mexican

cuisine but it needs to be cut against the grain

and cooked rare.

WHAT IS THE DIFFERENCE BETWEEN WET

AND DRY AGED BEEF?

Dry aged beef hangs in special conditions to help

tenderize and add flavour to it. Whereas wet aged

meat is vacuum packed in plastic to help prevent

moisture loss and preserve it longer on shelf.

I love dry-aging because it dramatically affects

both the flavour and texture of the beef (in

a good way!). It’s got to be done at the right

temperature and humidity otherwise things can

go pear shaped. During the dry-aging process the

natural enzymes of the meat start to act on the

muscle fibres making them softer and tenderer

and some of the moisture in the meat evaporates

which really helps concentrate the flavour.

Due to the fact it takes time and results in some

weight loss, dry-aging is an expensive process

so you’re very unlikely to come across it at the

supermarket. But you can find dry-aged beef at

good butchers and meat suppliers. It isn’t cheap

but in my humble opinion I reckon it’s worth it.

SO WHERE CAN WE LEARN MORE ABOUT

BEEF AND HOW TO COOK WITH IT?

I believe the key to cooking with confidence is

learning what to do through hands on practical

experience and this is something I can help with.

Not only do I supply premium Angus beef from

the Grampians in Victoria, I run masterclasses for

consumers to understand how to utilize the entire

animal. The format of these classes is pretty

flexible and I can run them in people’s homes,

businesses or restaurants. For me, I just love

sharing my knowledge so everyone can eat well

and enjoy great beef regardless of their budget.

GIVE IT A GO

If you and your mates fancy learning how to

cut and cook a cow then check out Adam on

Instagram @Adamhenrynorth for the sizzle on

his meat masterclasses or drop him a line at:

adam@hopkinsriver.net.au

22

23

In a galaxy far far away (20 minutes from Melbourne’s CBD) the team

at New World Whisky Distillery are crafting some of Australia’s most

innovative spirits.

New World, best known for Starward whisky, inhabits an ex-aeroplane

hangar painted black to trap the heat into what is an already smouldering

building come summertime. “When you think about distillery locations, it’s

easy to imagine a remote island somewhere and get a lovely and romantic

image of isolation in your head,” says Paul Slater. But the quintessential

remote distillery, which Scotland has led us to believe to be the norm, would

be highly impractical for staffing, distribution and material reconnaissance

in Australia.

New World’s unassuming location near Melbourne’s central airport

significantly contributes to the taste of their hand-crafted spirits. The heat,

Slater explains, considerably quickens the ageing process. As a result,

Starward whisky only needs to stay in the barrel for two years. This goes

against the preconception that the longer something is aged for, the better

it is. It is also a positive as the boys behind the booze would probably get

bored if they were kept waiting any longer. “Our ethos has always been

forward-thinking. We’re very aspirational,” says Slater.

You can see New World’s ambitious spirits rapidly absorbing notes of wood

and dried fruit from the Australian ex-pinot and Apera (Australian sherry)

casks which line the walls of their Essendon distillery. During the working

week, these frame a production line in full swing. On Fridays from 6pm and

Saturdays from 2, however, you can pay $10 to wander through the rows

and see the complete process yourself; from breaking down locally grown

and malted barley husks to fermenting, ageing and bottling the spirit. When

we popped in, steam was rising from a new batch of barrels that needed

cleaning out. The drama of seeing age-old traditions in such a drastically

modern setting is profound.

Naturally, the visit culminates in a tasting. Sniff, swirl and sip Starward’s

two signature styles before moving on to some of the more ambitious

offerings from New World Projects. At any time, they might have a short

run of homemade ginger beer distilled into a firey single cask, a “New

World Ale” made in collaboration with a local brewer or even a pumpkin-

spiced seasonal gin. Several bottles and nips of these limited releases are

only available behind the bar. You can sample what the team make onsite

atop a tasting bench made from 75 year old French Oak. “When you work

in a distillery, you develop an affinity for wood,” says Slater with a smile. A

ginormous 30,000 litre brandy vat has been broken down and repurposed

to make the rich wooden bench, which sits at more than twelve metres

in length. To illustrate the barrel’s scale, its supersized metal hoops hang

above the tasting area as custom light fittings with an extraterrestrial glow.

Since first opening in 2009, New World has continued to be ambitious and

push the boundaries of design, production process and how they market

themselves to whisky’s burgeoning demographics. Founder, David Vitale,

began as a keen micro-brewer and later learnt about whisky from Bill Lark

in Tasmania. Vitale self-funded the Essendon distillery, which is growing day

by day. In this year alone they’ve added 40% to their production, increased

to five production staff and opened their bar to the public twice a week.

From where we see it - Starward can’t stop, won’t stop. They’re aiming for

the stars.

NEW WORLD WHISKEY DISTLLERY

181 Larkin Street, Essendon Fields

newworldwhisky.com.au

WORDS HANNAH BAMBRA PHOTOGRAPHY ERIC JONG

NEW WORLD WHISKY DISTILLERY

181 Larkin Street, Essendon Fields.

24

WORDS JESS HOURIGAN

KATHERINE PLACEYou have a vision - a dream, a little foodie haven

to call your own. So in the cut throat world of

the Melbourne food scene, what is it like to

open a small business in a new precinct? What

are the greatest challenges, and what advice do

these owners have to others wanting to chase

their food dreams? This month, GRAM sat down

with Charan Singh (Delhi Streets) Kerry and Jeff

Chew (Hunter’s Roots) and Dan Chrystal (Stand

Up Cafe) to discuss what life has been like since

opening their own small businesses in one of

Melbourne’s newest food precients; The Archway

in Katherine Place.

CHARAN SINGH - DELHI STREET

What have been the greatest challenges you’ve

faced?

Our greatest challenge has been shifting the

customers’ preconceived idea of what ‘Indian’

food is. Indian food is synonymous with curries

and rice and our goal has been to showcase a

more diverse selection of Indian style foods such

as ‘Chaats’, Thalis and wraps - For us, this is what

we know to be true Indian foods. With such a

great response so far, we believe Melbournians

are expanding their knowledge and palate on

various types of tastes and flavours we have to

offer.

And the highlights?

We’ve had a tremendous response on our food

and décor by our customers. Receiving that kind

of positive feedback has been very satisfying.

We have been fortunate enough to be published

in Broadsheet, The Age Cheap Eats, The Age

Good Food Guide, Gourmet Traveller, Herald

Sun, Urban List, and various food blogging

websites. We have also been offered to be part

of Melbourne Night Noodle Market in November

2015, which we have accepted.

What’s your speciality offering?

The Pani Puri is a hit amongst the foodies. They

are puffed hollow pastry balls stuffed with

potatoes, chickpeas, tamarind chutney, mint

chutney and sweet yoghurt. It’s served alongside

spiced water (Pani), which you pour in the hollow

ball (Puri) and eat the Puri as whole and you can

taste the diverse flavours in your mouth from

sweet, spicy, tangy and salty all in one shot. The

Aloo Tikki is our staff favourite though

Do you use technology to assist in running your

business?

We use a software called Square which is a POS

system that sits in our Apple mini iPads. Square is

a great piece of software that allows my staff to

take orders directly onto the iPads, which sends

the tickets to the kitchen. All the analytical data

is available to be to viewed anywhere from the

PHOTO: ITSUKA STUDIO

25

Square Dashboard App, which I can access any-

time anywhere when I’m away from the restaurant,

all in real time. The technical support and service

is fantastic from the Square team and I couldn’t

be happier. Thanks Josh and Charlie from Square!

How do you promote Delhi Streets?

We are on Instagram, Twitter and Facebook. We

also have a great publicity team from Harvey

Publicity who manage our marketing material as

well.

The Melbourne food scene can be a tough one

to break into; do you have any advice for those

considering opening a hospitality business here?

The three key points to focus on is food quality,

staff and restaurant atmosphere. Being a foodie

capital, if you can master these categories, you

have a good chance if fitting right in. Location

should not be a factor as we have learnt in

Melbourne; foodies are willing to travel to

anywhere where great food is available.

DELHI STREETS

delhistreets.com.au

KERRY AND JEFF - HUNTER’S ROOTS

What have you found to be the toughest elements

to opening a new business?

Getting everything ready to open our cafe on

schedule! We originally envisioned to open by the

beginning of summer 2014, but so many delays

popped up along the way, pretty much whatever

could go wrong did go wrong! Being first time

business owners we probably did a lot of things

the longer and harder way, but many people we

know who had been in similar situations just told

us to enjoy the moments before the shop opened,

as things would be pretty crazy afterwards!

Looking back it was also a good thing we had

a bit of extra time to fine tune our recipes and

source for unique handcrafted items for the cafe .

It’s all worth it once those doors finally open

however - we recently found out that our interior

design has been shortlisted for “Best Cafe Design”

at this year’s Eat Drink Design Awards. That was

pretty awesome news to end our week with - it

was announced on a Friday so celebrations were

definitely in order!

Did you choose to open Hunter’s Roots in this

area of Melbourne for a reason?

We loved the ideal of being located in a laneway.

Our great neighbours and everyone’s unique

offerings has made Katherine Place a must visit

for any respectable foodie! There is a real sense

of a community spirit - most of us are first time

business owners and the amount of help and

advice being shared around is so cool! We are

all passionate about what we do and bring a real

hands-on attitude to making our food and drinks

offerings an absolute top notch food experience.

What do you do better than anyone else?

Hunters’ Roots began with a frustration that there

weren’t really any places in Melbourne CBD that

you could find simple, fresh, healthy foods and

yet also sit down and escape from the hustle

26

and bustle of the daily grind. Having lived and

worked in the city for many years, we wanted a

cafe where we could eat wholesome foods that

also tastes great. You’ll find our menu is an every

changing selection of light breakfast and lunch

options that are all made in-house, feature local

organic produce and has a nod to our Asian

heritage. An example of our salads would be our

signature black rice with tofu, edamame, shiitake

mushrooms, radish, snow pea shoots with a

ginger tamari dressing.

Are you on social media?

Social media platforms like Instagram and

Facebook are what we mainly use to promote our

business. It is true that people eat with their eyes

first, sharing images of our latest colourful salads

and smoothies are a fantastic way to reach out to

customers and like minded groups. We have also

helped out with local businesses such as yoga

studios and start up schools for any events and

functions, which is always fun and a great way to

spread our name out there.

What advice do you have for others hoping to

pursue their foodie ambitions?

The hospitality industry is not very glamorous

behind the scenes, the hours are extremely long

and besides a passion for food and cooking, we

also have had to stay on top of other aspects

such as marketing, book keeping and customer

service management (not to mention see each

other many hours a day!).

Having access to cloud based technology such as

Xero and Square, to help manage our finances and

point of sale has been a worthwhile investment.

Most of all, always remember why you decided to

start this journey and to surround yourself with a

good network of mentors.

HUNTER’S ROOTS

huntersroots.com

DAN CHRYSTAL - STAND UP CAFE

What have been the greatest challenges?

Stand Up Cafe’s greatest challenge has been

increasing exposure to new customers. Being so

small and hidden we have capitalised on word-

of-mouth advertising and have been effectively

driving business through regular customers.

However, through constantly serving high quality

coffee we have been able to get our name out

there in the local area quicker than I ever imagined.

Another challenge is Stand Up Cafe’s limited

storage, which is an ongoing predicament as the

place is so small. However through building great

relationships with other local businesses we’ve

been able to utilise their bigger spaces to help

our storage limitations.

Did you choose Katherine Place for a reason?

The recent Archway Development has rapidly

been increasing foot traffic to the region. With

new and exciting operators opening up we’ve

been able to help each other create a hospitality

focused community that benefits all locals and

businesses in the area. The opportunity to do

something slightly unique and different was the

selling point for opening up Stand Up Cafe on

Katherine Place.

How does technology play a role in your small

business?

I believe that with all the challenges of running

and owning your own small business, it is

important to use technology in order to simplify

your life. When I came across Square Register I

immediately adopted the software in Stand Up

Cafe. The size of the cafe means a traditional

computer based POS was practically never going

to work, so running a POS the size of an iPad was

imperative. It’s still powerful enough to allow me

to accurately keep track of all sales and inventory.

They also make back office accounting easy

through their integration with programs such as

Xero.

How do you get the word out?

Word-of-mouth is our biggest marketing tool.

Through constantly serving high quality coffees

with good customer service we’ve been able

to attract new customers daily while, and just

as importantly, keeping all existing customers.

On top of this keeping up to date Instagram

and Facebook accounts is a valuable tool for

increasing exposure.

Final advice to others thinking about starting

their own small business?

If an opportunity presents itself, just go for it. I

believe if you’re passionate and motivated you’re

never too young to dive into the hospitality

industry, even in Melbourne’s competitive

environment. Operating a small business is

difficult and takes a lot of hard but the pride

and sense of accomplishment that you get from

building a business up from nothing is definitely

well worth the effort.

STAND UP CAFE

standupcafe.com.au

27

28

WORDS LAUREN BRUCE PHOTOGRAPHY GEORGIA HAYNES

EGGPLANT LASAGNE

INGREDIENTS

2 eggplants, sliced to 1cm thick rounds

1 tbsp olive oil

2 brown onions, diced

6 cloves garlic, crushed

500g pork spare ribs

2 cans crushed tomatoes

2 cups chicken stock

1L passata

1 tbsp dried oregano

1 tbsp fresh basil, chopped

1 tbsp fennel seeds

1 tbsp butter

½ cup flour

3 cups milk

1 cup cheddar, grated

1 cup Parmesan, grated

½ cup mozzarella, grated

12 lasagna sheets

This is one of my favourite dishes to cook for dinner parties because it’s easy to make and there’s lots to go ‘round.

The flavour of the pork ribs cooked down into the tomato sauce makes this especially delicious.

29

METHOD

1. Preheat the oven to 180C.

2. Spread the eggplant slices on a greased tray

and season. Roast in the oven for 10 minutes, turn

over and roast for another 5 minutes. Set aside.

3. FOR THE TOMATO SAUCE: In a large saucepan,

sauté onions and garlic in olive oil until soft and

translucent. Add the pork ribs and cook for 3

minutes. Add the tomatoes, passata, oregano,

basil, fennel and chicken stock. Season to taste

and simmer for 1 hour.

4. FOR THE BÉCHAMEL: in a small saucepan, melt

butter and mix in flour until completely combined

and there are no lumps. Turn the heat to very low

and had the milk a little at a time, making sure

the mixture absorbs it and there are no lumps

(you can use a whisk to make this easier). Add

the cheddar and Parmesan and stir until cheese

is melted into the sauce. Season with salt and

pepper and thin out with a little water if necessary.

5. TO ASSEMBLE THE LASAGNE: spread a thin

layer of the tomato sauce over the base of a large

tray. Place a layer of pasta sheets on the bottom.

Spread a thin layer of the tomato sauce, then a

layer of the baked eggplant rounds, another

thin layer of the tomato sauce and then a layer

of the béchamel sauce. Sprinkle a small amount

of the mozzarella on the béchamel layer. Repeat

this process one more time and on the last layer,

sprinkle the remaining mozzarella on top.

6. Bake the lasagne in the oven for 30 minutes or

until the top is golden and the pasta is cooked

through. Serve the lasagne with vegetables or a

salad and enjoy!

TIP: This lasagne goes really well served with

steamed green beans dressed in butter and

vinegar.

30

Everyone is looking for that little extra something in

their lives. One day while walking down Balmain St

Richmond, I turned the corner into Church Street and

found mine. Opened just over a year ago by Morris

Nervo, Little Somethin Somethin is one man’s big jump

into the world of hospitality. The first time I visited he

sat and told me about his past life as a landscaper, but

what I later discovered was that when the weather wasn’t

conducive to running an outdoor landscaping business

he moonlighted as a barista to indulge his love of coffee.

This cafe is the product of someone taking their passion

and hobby and turning it into a fully fledged business.

Based on what he did previously, Morris is a guy who

isn’t scared of hard work and knows how to deal with

situations that may not be perfect but where the client

still expects perfection.

Enter Daniel Schwef from Community Roasters with over

20 years in the industry and with the same values system

and aim of giving his clients and their customers exactly

what they want. The cafes deal directly with him and the

roasters. They get taught about speciality coffee and

what needs to be done with it to achieve the best results

so the customer receives the intended experience. The

beans are delivered not by drivers but by skilled baristas,

that way output can be monitored and any issues the

cafes may have with the coffee can be dealt with instantly.

It also means consistency can be maintained with every

cup going out as good as the last.

This was my very experience with their Mamma’s Honey

blend the three times I sampled it at Little Somethin

Somethin, each one made by a different barista. Named

because it is sweet, soft and embracing with notes of

dried apricot, strawberries and honey, Morris and his

team pull each shot as a double ristretto, bringing out the

sweetness and punch and to balance out the fruitness.

As with any specialty coffee Daniel adjusts the beans

and origins of this blend seasonally to maintain the same

flavour profile, ensuring that Morris’ loyal customers keep

comin’ back to Mamma for that little somethin’ somethin’.

If you want a taste of Mamma’s Honey, you’ll find some at:

Little Somethin Somethin: 561 - 563 Church St, Richmond

Cote Terra: 17 Station St, Oakleigh

Chapter Too: 3/110 Canterbury Rd, Heathmont

Rumour Mill: 22 McAdam Sq, Croydon

Jiminy’s Kitchen: 260 Como Pde West, Parkdale

Verb Cafe: 336 Racecourse Rd, Flemington

REVIEWS

WORDS AND PHOTOGRAPHY DEAN SCHMIDEG

WORDS AND PHOTOGRAPHY ON THE BANDWAGON

HAWKERS PALE ALE

COMMUNITY ROASTERS - MAMMA’S HONEY BLEND

In a craft beer world where breweries produce weird and

wonderful styles in an attempt to be the latest cool kid

on the block and appeal to the 5% of a total beer market

which have developed advanced lupulin thresholds and

short attention spans almost concurrently, the simple

approach from Hawkers is making serious headway.

Hawkers began earlier this year, founded by Lebanese

brewer Mazen Hajjar (961 Beer) and chef Joseph Abboud

(Rumi, Moor’s Head) armed with some serious investment

and high-tech equipment. It reflects Mazen’s optimism

for better beer becoming a larger part of the mainstream,

which is the lager dominated 95% of the beer market. But

for that to happen, the beer needs to be accessible, it

needs to avoid scaring potential converts away while still

providing a different (dare I say it, “better”) experience

than what the TV tells them they should drink.

While the best thing about craft beer is all the choice

of styles and individual breweries’ take on them, for

sustained growth in this country, I believe people like

Mazen and the team at Hawkers are the future. Their

beers don’t have weird names, they taste exactly how it

should every time and it’s reasonably priced. They’re not

fighting other tiny breweries for a slice of the 5% pie, they

are trying to make the pie bigger. Simple.

Hawker’s National Sales Rep is well-known beer identity

Mik Halse. I had a chance to catch up with Mik over a

beer and talk about Hawkers, and their Pale Ale. I asked

him what had been the public’s reaction to Hawkers.

“Hawkers Beer and our pale ale, have been really well

received, we launched at the Great Australian Beer

Festival in February and won People’s Choice as best

beer, so we started pretty well. Since then our Pale

won medals at the AIBA’s and popped up on some of

Victoria’s coolest beer taps, and made it to the shelves of

some of the state’s best bottle shops.”

It’s easy to see why. This Pale Ale (an American Pale Ale)

is very well made with a vibrant citrus and piney aroma

that seems to have got a bit more out of the hops than

most pale ales. There’s a slight malt backbone there

which lets you order more than one pint of this beer.

Delicious, just like their IPA, Pilsner and Saison.

Over the next few months, expect to see more Hawkers

on taps around Victoria and for the beer nerds out there

(bless ‘em) Hawkers will be releasing some seasonal

beers and some cracking collaboration brews!

communityroasters.com.au

info@communityroasters.com.au | 03 9017 3545

ABV: 5.2%

STYLE: American Pale Ale

SERVING TEMP: 4 degrees

ORIGIN: Reservoir, Melbourne

FOOD PAIRING: Thin crust pizza or gourmet

burger

PRICE (RRP): $8 33oml, $69 carton

BUY IT HERE: www.hawkers.beer

31

ON INSTAGRAM THIS MONTH

SOME OF THE BEST SNAPS WE SPIED THIS MONTH.

@tom_nuts @msihua

@teeroybrowns

@specialtycoffeehighlights @missrunawayfoodie

@spoonful_of_sarah

Introducing Dormilona Cabernet Sauvignon - a wine made from

a blend of two biodynamic and organic vineyards in Yallingup in

the famed Margaret River region.

The label is pretty eye-catching on this one. I thought that seeing

a bag of bones asleep under a tree on a front label would be

confusing enough.

“Is the wine so boring it will put me to sleep?” I thought.

Or mind the pun, but “Does it lack body?”

Suffice to say that after a wee tasting, those two questions were

put to rest.

This medium-bodied wine excites with an intensely fruity nose

of raspberry and pomegranate with elements of nettle and

chocolate on the side. The palate is vibrant and balanced with

very fine and gentle tannins.

In the end I was not able to work out the relation of the skeleton

to the Dormilona wine. Had it been me, I would have imagined a

voluptuous woman in its place to emphasise the fruitful fleshiness

of the wine. I suppose he does look poised and at peace, which

about sums up how I felt after a couple of glasses with dinner.

Perhaps therein lies the point.

Stockist: McCoppins Wine and Beer store, Fitzroy

RRP: $32.00

WORDS AND PHOTOGRAPHY LA DONNA DEL VINO

DORMILONA Cabernet Sauvignon 2014 Margaret River, Western Australia

32

OUT AND ABOUT

BAR/D UP HARD LAUNCH

Last month Dean Schmideg and Lochlan Tangas, the boys behind BAR/D UP hosted a Hard Launch party at Nieuw Amsterdam in Hardware Lane in collaboration with Fire Drum Vodka, The West Winds Gin, Tequila Tromba, Feral Brewing Co., CAPI, Golden Axe Cider, Paul Louis, Luxe Wine + Spirits, Maidenii and Alquimie. Their simple and engaging video website which launched in

June is designed to help Melburnians find great places to drink, promoting quality venues and brands without the reviews. They are heading interstate soon to get the other capitals BAR/D UP, follow them on social media and check out their site - www.bardup.com.au

FOOD JUSTICE TRUCK LAUNCHES

An ethical, award-winning mobile grocer, the Food Justice Truck took to the streets of Melbourne Wednesday, August 12 in an effort to tackle food insecurity for the state’s 10,000 asylum seekers. The world’s first mobile retail model that supports asylum seekers is a social enterprise by the Asylum Seeker Resource Centre (ASRC) and offers asylum seekers locally

sourced produce at a 75% discount and market-rate prices for the general public. The Food Justice Truck will be open for business each Wednesday from 3.00 p.m. to 7.00 p.m. at Wesley Uniting Church, 148 Lonsdale St, Melbourne.

33

September 8LA MANUFACTURE WITH BENJAMIN LAROCHEGrosvenor Hotel

Join us over a four course dinner as Benjamin Laroche showcases some of his favourite La Manufacture wines from the Chablis region.

With a family history that spans centuries in Chablis, Laroche brings his intimate knowledge of the region to unearth unique gems to be included under his label. Guided by the ethos of hand crafted excellence, only the highest quality fruit from the most passionate vineyards and cellars are selected.

Starting the night with Pont l’Eveque croquettes and enjoying dishes such as pork ballotine and mustard dressing, Head Chef Paul Tyas has created a menu perfectly complementing the wines and taking you on a journey through the four levels of appellations within the region.

$145pp | 7pm | grosvenorhotel.com.auPlease email info@grosvenorhotel.com.au for more information and tickets

THE DIARY

September 13MANSFIELD SPRING GRAZEMansfield District Racing Club, Midland Highway

Mansfield Winemakers are proud to partner with local executive chefs, artisan producers and gourmet providers to bring you the inaugural Mansfield Spring Graze - a shared local banquet feast with handcrafted wine from the cool climate of Mansfield in the Upper Goulburn Wine Region Victoria.

$125pp all inclusive | 12pm - 4pmmansfieldwinemakers.com.au

September 3WILD VS FARM RAISED MEAT…ARE YOU GAME?Meat Fish Wine, 31 Artemis Ln, Melbourne

On Thursday 3 September Fowles Wine are teaming up with Meat Fish Wine to host a degustation that explores the differences between wild game and farmed meat through delicious dishes and matched wines.

Hunter gatherer Matt Fowles will be up against beef expert Adam North from Hopkins River Beef as they battle it out to present the delicious qualities of meat from the wild and the farm. Covering everything from hanger steak to Hare, you’ll get the low down on getting hold of and enjoying high quality meat with no bull.

The teams have worked closely with the talented chefs at Meat Fish Wine to develop a six course degustation that lets the different tastes and textures of the meat really shine alongside our wine. The party will start with a glass of Fowles new release Stone Dwellers Sparkling Pinot Noir and a selection of canapés before sitting down to the main event.

$125 per person (inclusive of wine) | Call (03) 8660 6333 to book tickets

September 18 - 27HOPTOBERFEST 2015Hophaus

Oktoberfest 2015 or as we like to call it Hoptoberfest! We will get this party started on Friday 18 September at 6pm with the Tapping of the Keg and celebrations will continue until Sunday 27 September 2015. So dig out your Dirndl and Lederhosen and come and join in the festivities.

Friday 18 and 25 SeptemberWe will Tap the Keg at 6pm to get the bier flowing and a DJ playing German Haus to get the party started.

Saturday 19 September – The Official Opening Day of ‘Hoptoberfest’10.30am, Teckelrennen – The running of the Wieners – Inaugural Dachshund Race in the Podium Courtyard, SouthgateMidday, Tapping of the Keg in Hophaus1pm, Annual Sausage Eating Competition in Hophaus2pm, Live German Music ‘Hans Schunkel Trio’7pm, Live German ‘Oompah’ Music

Saturday 26 September2pm, Tapping of the Keg in Hophaus2pm til 10pm, Live German Music ‘Black Forest’

Sunday 20 and 27 September Sundays bring the whole family with face painting for the kids 1-4pm2pm, Live German Music ‘Django Rhythm’

Book now for lunch or dinner and be part of the biggest festival in the worldPh 9682 5900 or email prost@hophaus.com.au.

September 13THE MISSION FOODS MEXICAN FESTIVALFederation Square

Melbourne’s top Mexican chefs, artists and musicians are preparing to take food and culture lovers across the states of Mexico when the Mission Foods Mexican Festival hits Melbourne to celebrate Mexican Independence Day on Sunday September 13 at Federation Square.

Explore the country’s different regions, from the rainforest state of Tabasco to the hustle and bustle of Mexico City, and get a true understanding of the intricate flavours, sights and sounds that make Mexican cuisine and culture so special.

The Festival, organised by Mexfest and Anzmex, attracted over 40,000 people to Federation Square in 2014 and this year, the free event is expected to be even more delicious, entertaining and immersive offering a window onto Mexico’s gastronomy, tourism, art, music and traditions.

11.30am-8pm | mexfest.com.au

September 22STONE AND WOOD SMOKED FEASTFancy Hanks - 456 Queen Street Melbourne

Fancy Hank’s and Stone & Wood have joined forces to bring together two of life’s great joys - BBQ and beer. We’ve curated a menu of Hank’s best cuts, including a smoked beef cheek special.

Each food offering has been specifically paired with a different Stone & Wood beer. We’ll have four different varieties of Stone & Wood, including their signature Pacific Ale, along with their Garden Ale, and special edition Smoky Jasper and Brown Ales Book today, spots are limited!

$80pp | fancyhanks.comTickets via eventbrite.com.au

34

BLOCK PLACE Brown Sugar CaféCafé SegoviaIs Ollo@ 32Café e Biscotti

BOURKE STREET Alijsen RamenBottega RestaurantCa De Vin (Mall)Café EuroCafé On BourkeCafé TonoCafenaticsCarlton ClubDonatos CaféEarl CanteenElephant and WheelbarrowFlorentino BarGloria Jean'SImperial HotelIto Noodle CaféIzakaya HachbehLanes Edge BarLangleys CaféMovida TerrazzaNandosNashiOmbraPellegrinis Romano'sRoyal Melbourne HotelSalidaSelf PreservationSempreShuji SushiSociety RestaurantSpaghetti TreeSpleen BarStreet CaféThe BundThe Mess HallTuscan Bar Grill

CENTRE PLACE

Issu

COLLINS STREETBistro D'OrsayBlue BagBox On CollinsBrooks (Basement)Charles Dickens TavernCollins QuarterCrema EspressoEgons Café BakeryFeeling FruityGloria Jean'SKartel (Rear)Koko BlackLindt CaféMacchiato Sushi Bar

MamasitaMorganNashiNashiParis End CaféPlane Tree CaféPurple Peanuts Japanese CaféRoozerveltsSheni'S CurriesSilk RoadState Of GraceStrozziThe Mug HouseThe Sherlock HolmesTreasury Rest & BarTutti In PiazzaZuffa

DEGRAVES STREETBarber On DegravesCafé AndiamoDegraves EspressoGrilldLittle CupcakesSea SaltThe QuarterTofwd Deli

DRIVER LANEPenny Blue

ELIZABETH STREETCafé ScallettiCafé VictoriaCiti Noodle CaféCoffeaEquinoxFood IncGloria Jean'sHudsons CoffeeJasper KitchenRocket FriesSnitzSpigaThe Garden CaféTropicana

EXHIBITION STREET 180665 Degrees CaféB'n'B GuetteCoopers InnDecoy CaféEs-X-CaféEuropean Bier CaféFair Trader LocandaMore Than FreshSushi BurgerThe Maj CaféTrunk Bar and Café

Urban Deli

EXPLORATION LANE League Of Honest CoffeeFEDERATION SQUAREBeer DeluxeCafé L’Incontro

FEDERATION WHARFRiverland Bar

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

FLINDERS STREETDesi DhabaFour Seasons HouseKikoo SushiLa StazioneNandosPress ClubT.Roy BrownsThe ForumTower SushiWaterside Hotel

HARDWARE LANEAffogatoAloi NaBasic BitesCampari HouseCharlies BarCreperie Le Triskel

Khokolat BarMax Café BarPop Restaurant and BarThe Mill

HOSIER LANEMistyMovida

LA TROBE STREETBasement @ 350 LatrobeCafé NostimoCafenatics On LatrobeClub ChefCoffee AcademyDuke Of Kent HotelFrescatis Fine FoodsKanda Sushi Noodle BarKlik Food and DrinkLatrobe CaféMahn DooOriental SpoonSpicy Noodle CaféWilliam Angliss Bistro

LITTLE BOURKE STREETBar HumbugBrother Baba BudanCafé 600 (Hotel Ibis)Du Nord Ishiya Stonegrill DiningKorchiKorean Bbq BuffetKri KriLa Di DaLevelsLittle BLongrainMezzo Bar and GrillMrs ParmasPlus 39 PizzaPunch LaneSaigon FusionScugnizzoSmxl CaféSushi & Bon ApetitThe Apartment

LITTLE COLLINS STREETBagel WorksBottom End Café De TuscanyCaffe E TortoChestnut Exchange CaféExchange CoffeeFamish'dGills DinerGordon's Café & BarGreen PressHairy CanaryHairy Little Sister

Hometown Hudson'sIrish Times PubLupino Mammas BoyMar LourinhaMarrooMenzies TavernOriental Tea HouseOrtigia PizzeriaPolepole BarQuists CoffeeSaki Sushi BarStellini BarTengo SushiTerrace Deli

LITTLE LONSDALE STREET1000 Pound BendAngliss RestaurantCafé 111DicksteinsDolan Uyghur Don TooFathers DenFeroyGianni LuncheonGiraffe CaféHorse BazaarLa La LandShop 7 EspressoStrikeThe FringeTroika BarWaterflame Ways and MeansWorkers

LONSDALE STREETBabboClub RetroColonial HotelDegani Café BakeryDemi TasseEmerald PeacockEncore Café BarJ Walk CaféKalamakiKenny's BakeryLattelove CaféLe TraiteurLegals Café BarMadames Nishika Health Hut Touche Hombre Wheat Restaurant Bar

MEYERS PLACELily BlacksLoopWaiters Restaurant

QUEEN STREET Chaise LoungeDegani Café BakeryGroove TrainMercat Cross HotelMichaelangeloMuleta'sNourishSpeckZouki

QUEENS LANECafé Deco

RANKINS LANE Manchester Press

RUSSELL PLACE Bar Ampere

RUSSELL STREET Blu Point CaféCafé Little HutChina BarCrazy Wing Eden Izakaya Den - BasementJames Squire BrewhouseMihn X Uiong N's Satay Postal HallRed HummingbirdSeoul HouseThe Portland HotelWon Ton House

SPENCER STREET Pensione Hotel

SPRING STREETCafé 201City Wine ShopElms Family HotelFederici CaféHudson'sLime Café BarLost AngelThe European

ST KILDA ROAD606 CaféAroma On St KildaAromatic EspressoCafé 409Café 434Café AllegraCafé NewsCafé PromenadeCafé SafiCafé SaporoCafeteriaCBD Café & Foodery

GRAM IS AVAILABLE AT 1000+ VENUES AROUND

MELBOURNE AND VICTORIACBD DISTRIBUTOR LIST

35

CinnamonsCommodity Café Gloria Jean'sHunters Kitchen Il LocaleIn a RushIzumi KraveLime CaféMovoNGV Gallery KitchenOrient EastPurple CaféThe Blue Moose CaféTimes CaféVillage Melbourne

SWANSTON STREET 3 BelowCafé ChinottoClaypot KingDruids Café BarGigi Sushi BarGogo SushiHi Fi Bar and BallroomMelbourne Town HallMr Tulk (State Library North)Nando'sNelayan IndonesianOxford ScholarSoul CaféStarbucksSushi SushiTaiwan CaféThe LoungeThe OrderTime Out CaféTransportYoung and JacksonsYour Thai Rice NoodleYoyogi

TATTERSALLS LANE Section 8

THE CAUSEWAYThe Grasshoppers Feast

WILLIAM STREET Illia Café and BarLa Stradda CaféMetropolitan HotelNashiSlateThe Mint

WILLS STREETOperator 25

BENDIGO TOURISMPHONE: (03) 5434 6060bendigotourism.com

CEDAR HOSPITALITY223 - 231 Brunswick RoadBrunswickPhone: 03 9387 4455cedarhospitality.com

CHEF’S HAT131 Cecil StSouth MelbournePhone: 03 9682 1441chefshat.com.au

COFFEE CABOOSEPHONE: 0407 864 068coffeecaboose@gmail.comcoffeecaboose.com.au

HEATHCOTE WINEGROWERSPO Box 446, Heathcoteheathcotewinegrowers.com.au

GISBORNE PEAK WINERY69 Short Rd, GisbornePHONE: 5428 2228gisbornepeakwines.com.au

HOTEL AGENCIES 298 Nicholson StreetFitzroy PHONE: 03 9411 8888 hotelagencies.com.au

MATCHA MAIDENhello@matchamaiden.commatchamaiden.com

MT MARTHA VILLAS538 Esplanade, Mt Martha(03) 5974 8799mtmarthavillas.com.au

SOUTH MELBOURNE MARKETCorner of Coventry and Cecil Streets, South MelbournePHONE: 03 9209 6295southmelbournemarket.com.au

SPIRAL FOODSUnit 12, 51 Moreland Road CoburgPHONE: 8616 7800spiralfoods.com.au

SQUARE sales-au@squareup.comsquareup.com/au

YARRA VALLEY DIARY70-80 McMeikans Rd, Yeringyvd.com.au

THE GRAM DIRECTORY

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ADVERTISERS DIRECTORY

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