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MELBOURNE ISSUE 63 FREEPLEASE

TAKE ME HOME

GRAMMAGAZINE.COM.AU

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EATING OUT

EAST RESTAURANT AND BARGastrology

HELLENIC HOTELLisa Holmen

REGULARS

REGIONAL

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18

CONTRIBUTORS

NEWLY OPENED

AROUND THE TRAPS

THINGS WE LOVE

REVIEWS

OUT AND ABOUT

THE DIARY

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CONTENTS

WHY MELBOURNE LOVES

REGIONAL VICTORIAN PRODUCEMegan Osborne

RECIPES

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: GARLICAllium sativum, commonly known as garlic, is a species in the onion genus, Allium.

Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of human use of over 7,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used both for food flavoring and traditional medicine.(Source: Wikipedia)

EDITOR-IN-CHIEF

Jess Hourigan

DEPUTY EDITOR

Lauren Bruce

DEPUTY EDITOR

Megan Osborne

COVER DESIGN

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

ADVERTISING ENQUIRIES: advertising@grammagazine.com.au

EDITORIAL ENQUIRIES: editor@grammagazine.com.au

DISTRIBUTION ENQUIRIES: distribution@grammagazine.com.au

GENERAL ENQUIRIES: info@grammagazine.com.au

www.grammagazine.com.au | www.thegramstore.com.au

BU SIE ITIK: SLOW-BRAISED DUCK

CURRY WITH PANDAN, CINNAMON

AND COCONUT MILKHujan Locale

TANDOORI SQUID: STUFFED WITH

PANEER CHEESE AND CASHEW

NUT CAULIFLOWER

Sarong

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FEATURE

TRUFFLES: FROM HUNT TO

PLATELauren Bruce and Pia Hambour 22

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28

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CONTRIBUTORS

DEAN SCHMIDEG

A professional photographer and copywriter with an interest in fashion and design, Dean is best known as one of Melbourne’s foodies and coffee obsessed, as well as the co-founder of BAR/D UP, an online video directory of our city’s best bars. He shares the things he eats and drinks, plus his own creations across social media. Dean’s 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 / bardupmelbINSTAGRAM: dsimages / bardupmelbTWITTER: imagesDS / bardupmelbE: deany76@gmail.com

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.comINSTAGRAM: brucemoosemedia

ON THE BANDWAGON

Trev has earnt a reputation in the Australian

craft beer industry as a passionate advocate for

local breweries and educating the masses about

the beer they are drinking. He is the founder and

Chair of Bendigo Beer which runs many events

including the widely acclaimed Bendigo On The

Hop festival.

TWITTER: Onthe_bandwagon

INSTAGRAM: Onthe_bandwagon

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.auTWITTER: foodiewritings INSTAGRAM: foodiewritings

GASTROLOGY

Gastrology is a Melbourne-based blog about

food and other deliciously related things.

They travel around Melbourne and sometimes

beyond, enjoying food and wine along the way

and reporting back to their readers.

www.gastrology.co

INSTAGRAM: gastrology.co

TWITTER: gastrologyco

LA DONNA DEL VINO

La Donna del Vino is the pseudonym of this

Melbournian with a nose attuned to all things

vinous. A self-confessed Neb Head (someone

who really digs the Nebbiolo grape), she will

happily try anything once but has a penchant

for full-bodied whites, food-friendly reds and

a good digestive. In her spare time you’ll find

her gardening, cooking, dancing, drinking

good vino or working on her country property

with her husband Wootten.

ladonnadelvino.com

TWITTER: ladonnadelvino

FACEBOOK: la-donna-del-vino

LISA HOLMEN

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_eatsworldINSTAGRAM: lisaeatworldFACEBOOK: lisaeatstheworld

B E N D I G Oon the hop

20 AUGUST28 BREWERIES, 56 BEERS, NO WINE, NO CIDER

tickets on sale from 1 june

www.bendigobeer.com

Showcasing the best of Australia’s independent breweries

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NOW OPEN

HIGHER GROUNDOPENED: July 4, 2016The team behind Melbourne favourite’s The Kettle Black and Top Paddock have opened the doors to their long awaited new project, Higher Ground. Despite a delayed start due to technical issues with equipment, the wait was well and truely worth it.

Located on the corner of Little Bourke and Spencer Street, Higher Ground has had Melbourne foodies champing at the bit for well over a year. The 160-seat venue has been reimaged by DesignOffice, and transformed from power station into a modern and truely remarkable space, featuring exposed brick, green marble and jaw dropping mezzanine level.

Open seven days a week, including three nights, the menu promises to be technically intricate. Daytime diners will enjoy cauliflower scramble with house-made flatbread; roasted mushrooms with polenta; or a wagyu short-rib roll with pickled daikon.

650 LITTLE BOURKE STREET, MELBOURNEhighergroundmelbourne.com.au

instagram.com/highergroundmelbourne

MASSIOPENED: April 27, 2016Head chef and owner, Joe Vargetto has recently opened his doors to his new Sicilian restaurant, Massi, in the heart of the thriving Melbourne CBD.

With wide success of Joe’s Kew establishment, Mister Bianco since 2011, it was a natural fit to further share his Sicilian cuisine and passion for quality Italian food with authentic flavours to local business, tourists, and CBD clientele.

Open for traditional Italian colazione (breakfast bites) lunch and dinner Monday to Friday, Massi is the perfect hotspot for busy corporates to find a rich coffee, power lunches and post-work aperitif and a more intimate dinner setting.

With a point of difference offering a licensed bottle shop, by passers can purchase wine from Massi’s extensive museum of selected wines or indulge by the bar and enjoy the city nightlife.

445 LITTLE COLLINS STREET, MELBOURNEmassi.com.au | facebook.com/massirestaurant

twitter.com/massirestaurant| instagram.com/massirestaurant

FREDDIE WIMPOLES

OPENED: May 2016The highly anticipated Freddie Wimpoles is now open for business. Following a takeover from the iconic George Hotel, the name has been changed in honour of the original owner, Frederick Wimpole. The St Kilda venue is set to become a craft-beer destination of choice on Melbourne’s south side with 13 rotating taps and a warm hunting-lodge meets neon-lightAmerican diner feel.

Coming from The Local Taphouse, Wayne Seberry has taken over the kitchen at Freddie Wimpoles. Seberry took a break as a chef after finishing at The Local Taphouse in January 2015 and has been at Woodfrog Bakery until now. As an avid craft beer lover, Sebbery jumped at the opportunity to join the team. His experience in craft beer pubs all over the world worked perfectly in creating the Freddie Wimpoles menu, which focuses on sub sandwiches, hot dogs and pickled snacks - faultless beer drinking food. All meats, stocks and sauces are made in-house and bread is delivered daily from Bakery Lievito.

125 FITZROY STREET, ST KILDAfreddiewimpoles.com| facebook.com/freddiewimpoles

instagram.com/freddie_wimpoles

FOURTH CHAPTEROPENED: June 10, 2016The fourth cafe for owner Sarah Jane Whifield, Fourth Chapter brings a light airyness to High Street, Prahran. Boasting a fresh and nourishing menu, Fourth Chapter is a welcome addition to Melbourne’s food landscape.

385 HIGH STREET, PRAHRANfourthchapter.com.au

instagram.com/fourth_chapter

facebook.com/fourthchaptercafe

THE ALPS WINE SHOP AND BAROPENED: May 20, 2016The third iteration of Lyndon Kubis’ highly successful neighbourhood haunts Milton Wine Shop and Toorak Celler has opened it’s doors in Prahran.

The Alps boasts a wine list with more than 400 titles, as well as beers both on tap and in cans, and a bar menu that is everything it should be in this sophistcated wine bar.

64 COMMERCIAL ROAD, PRAHRANthealpsprahran.com

FRESH HOOD MARKETOPENED: July 16, 2016Located in a former bingo and fresh food hall on the Preston Market site, the Fresh Hood Market project aims to raise the bar on the North Side with f&b offerings from ‘Henriettas Chicken Shop’ (Albert St Food and Wine), Filipino street food masters ‘Hoy Pinoy’ (Night Noodle Markets, Queen Vic), Melbourne’s original craft beer purveyors ‘3 Ravens Brewery’ and ‘Meet Patty’…a brand new burger venture from Chef Andy Gale (Duchess of Spotswood, St Ali).

22-26 CRAMER STREET, PRESTONprestonfreshhood.com | instagram.com/prestonfreshhood

AROUND THE TRAPS

OVER THE MOO EXPANDS FLAVOUR RANGESince launching in May 2015, Over the Moo has enjoyed fantastic success.

A Melbourne made coconut milk ice cream, Over the Moo was created

because their head honcho, Alex, was tired of the same old dairy free ice

cream options.

Distributed through Woolworths and IGA, Over the Moo have this week

launched two new flavours; I FELL FOR CARAMEL: Coconut caramel ice

cream oozing with ripples of salted caramel sauce and toffee balls, and

GINGER NINJA KARATE CHOC: Coconut chocolate ice cream rammed

with chunks of gingernut cookie.

Creator Alex Houseman says: “We’re pumped to be adding to our range

with flavours that are decadent, indulgent and packed with crunchy and

gooey inclusions. Over The Moo is pushing the envelope flavour-wise but

ensuring our products remain totally dairy free, gluten free and vegan.”

The new flavours are now available in 500mL tubs at selected IGA

supermarkets in NSW, VIC, ACT and QLD. They are expected to retail at

$10.50.

WWW.OVERTHEMOO.COM.AU

MELBOURNE CAFE TAKES TOP COFFEE HONOURSMelbourne cafe Patricia has taken out top spot

in Yelp’s annual Top Coffee Poll.

To determine Australia’s top 100 coffee spots

for 2016, the data science brainiacs at Yelp

analysed which coffee places were the most

popular and well reviewed. They compared

businesses from across the country using

a ranking that considered total ratings and

number of reviews, while also accounting for

quality, popularity, and statistical fluctuations.

t’s no surprise that Melbourne holds its

reputation as the Australian city with the

highest proportion of coffee snobs. Perennial

Melbourne laneway favourite Patricia takes the

top spot and 27 Victorian businesses made the

list overall (the best of any state). The other big

surprise is Western Australia, punching well

above its weight with 25 businesses featured

in the Top 100.

Yelp's Top 100 Coffees in Australia

1. Patricia, Melbourne, VIC2. E For Ethel, North Adelaide, SA3. Social Brew, Pyrmont, NSW4. Lowdown, Perth, WA5. Bunker, Milton, QLD6. The League of Honest Coffee, Melb, VIC7. Coffee Branch, Adelaide, SA8. Monk Bodhi Dharma, Balaclava, VIC9. The Pantry on Egmont, Hawthorn, SA10. Toastface Grillah, Perth, WA11. Mister Sunshine’s, Thebarton, SA12. Brother Baba Budan, Melbourne, VIC13. Dukes Coffee Roasters, Melbourne, VIC14. Single Origin Roasters, Surry Hills, NSW15. Exchange Specialty Coffee, Ade SA16. Room 10, Potts Point, NSW17. John Mills Himself, Brisbane, QLD18. Chu Bakery, Highgate, WA19. The Kettle Black, South Melbourne, VIC20. The Old Crow, Perth, WA

the truffleshuffle

During July, we’re making

it easy to create your own delicious

truffle dishes.Visit Georgie’s Harvest

to start your Shuffle.

Photo: Tony T Photo: Amy T Photo: Bob C

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WORDS LAUREN BRUCE PHOTOGRAPHY PIA HAMBOUR AND LAUREN BRUCE

TRUFFLESFrom The Hunt To The Plate

It goes without saying that truffles are absolutely delicious. The richness

and the perfume of this superior ingredient is unique and mysterious –

but it can be intimidating for some.

Director of Truffle Melbourne, Nigel Wood’s raison d’etre is to make

the foodstuff more accessible to the general public. Despite the many

foodies that inhabit Victoria, there are few more passionate about

truffles than Wood; and when asked why he is so dedicated to them,

his answer is simple.

“They’re just so beguiling, really,” he says. “There’s just nothing like

them.”

Although truffle farming has an enduring history in other parts of the

world, particularly Europe, it’s a relatively young practice in Australia.

The process of truffle farming intrigued Wood from the beginning. After

growing up around the food industry in Australia and beyond, it wasn’t

long before Wood developed a keen interest in the truffle farming

process. “Around 20 years ago I invested in one of the first Australian

truffieres (truffle orchards), which was in Tasmania,” Wood says.

Wood eventually acquired his own truffle farm, Truffle Paddock, and

became Secretary of the Truffle Growers’ Association, a position he held

for a number of years. “I just got more and more involved, I guess,” he

says.

Wood is currently in Melbourne launching this year’s Truffle Melbourne.

The festival is based at Melbourne’s Prahran Market, and while it’s a

celebration of all things delicious, its main focus is to educate about

truffles; namely, how they’re grown, how easy it is to cook with them,

and most importantly, how to ensure you get your money’s worth.

“People are intimidated by the product and will often go, ‘oh, I don’t

want to muck [cooking with truffle] up, it’s so expensive…’ but you know,

it’s not that hard!” Wood says. “There are fantastic exotic dishes you can

make with it, but actually, simple is often best.”

Wood says that although truffle is an expensive ingredient, he has some

tips for making a little go a long way. “When you get your truffle home,

place it on some raw eggs or risotto rice in a container in the fridge’s

crisper drawer,” he says. “Without even cooking with it yet, the truffle’s

flavours are already infusing into your food. You’ve got truffle infused

scrambled eggs sitting in your fridge!”

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Wood isn’t alone in his truffle revolution. One of

his most formidable Truffle Melbourne supporters

is chef Guy Grossi, who is passionate about

seasonal, sustainable produce; and in particular,

truffles. Grossi often uses the funghi in dishes at

his restaurants Grossi Florentino Grossi describes

his first experiences of truffle as “elated” – and

after he got a taste for the flavour of the product,

there was no going back. “I was in love at first

sight – or taste – with that really pungent flavour

they have; and they’re so versatile as well,” Grossi

says. “When it’s in season, I use it all the time.”

While Grossi’s restaurants are at the higher end

of Melbourne’s dining establishments, Grossi

concurs with Wood that when it comes to truffle,

using modest ingredients is often key to showing

the product in its best light.

“I think the simplest dishes are the best to show

off the truffle,” Grossi says. “[At my restaurants]

we use it on dishes like pasta, risotto… we might

do a nice white pizza with fontina and then add

shaved truffle on top.

“Another dish I really enjoy doing with truffle is

something I call the Prince and the Pauper, which

is just sautéed potato, a little bit of onion and

some butter. Add pasta, and allow it to emulsify

with a little bit of stock, and then the shaved

truffle just lifts it to another level.”

Grossi says that his first Australian truffle

experience was slightly disappointing, given

truffles weren’t being grown here (the imported

truffles he tasted had been sent to him by a friend

- in the post!). “By the time they got to me, they

were really in bad condition… but you could still

smell them and taste them and it was still a really

exciting experience,” He says. But despite this,

he was still blown away by his first taste of the

unique food.

“But now, we have our own truffles growing in

Australia, and the quality is exceptional. The

smell of a Victorian grown truffle is absolutely

amazing.”

Wood says the scent, as well as the appearance,

is important in spotting a good, ripe, fresh truffle.

“Have a sniff of a few of them, if you can,” Wood

says. “There is a bit of terroir in there, like wine. So

what you’re looking for is a really attractive nose,

a nice aroma, a strong black colour with white

marbling on the inside, and for the truffle to be

firm and dry.”

What you can discern from the truffle’s perfume

seems to be the most important thing about

harvesting a truffle, according to Red Hill Truffles

owner Jenny McAuley (McAuley also plays a large

part in the Truffle Melbourne Festival). “When

you’re smelling it, take your time,” she says. “You

might smell a bit of a seafood scent, or the truffle

might smell sweet – but anything you smell is

quite legitimate. We all smell things differently.”

The smell is just the tip of the iceberg when it

comes to growing truffles, as I discovered visiting

McAuley’s farm following the Truffle Melbourne

launch. The farm in Red Hill has been in her family

since 1886. Originally an apple farm, McAuley

began growing trees with a view to harvesting

truffles on the land in 2005. “Those first trees

aren’t yet eleven years old. But I can remember

the first truffles we harvested. We ate one, and we

gave one of them to the local winery’s restaurant,

Montalto, in Red Hill. We still have a copy of the

menu that utilised that truffle, printed and framed

on our wall.”

There’s no questioning why McAuley has so much

pride in her ability to produce and maintain a

prolific truffle farm. There is quite a science to

it, and a lot of variables and challenges, when

it comes to how the truffles are grown and

harvested.

As we carefully pick our way through rows of

trees on the truffiere, McAuley explains to the

group a little bit about how the magic happens.

“The majority of what I grow on the truffiere is

the Perigord, or the black truffle, which grows on

hazelnut and oak trees,” She says.

McAuley says oak and hazelnut trees are

used because they form the best symbiotic

relationship with the truffle. “The tree likes the

truffle,” she says. “It doesn’t actually care about

the truffle itself, but it likes the active fungus and

what it does to the soil, because it kills competing

weeds around the tree. And the fungus likes the

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tree, attaching itself to the roots to soak up the

nutrients and moisture.”

McAuley says a good indication that the symbiotic

relationship between the fungus and the tree is

developing is by the “burnt” appearance of the

ground surrounding the base, called the “brulee

effect”.

“You can see the fungus is active in the soil

because the grass is dead around the tree, and

that’s called brulee,” she says. “Like crème brulee,

it has a lovely burnt top – and that’s what tells me

this tree is producing truffle.”

Of course, McAuley can’t harvest these truffles

alone – she needs a little help from a gorgeous

furry springer spaniel named Thomas. “This is one

of the few agricultural industries that’s entirely

dependent on an animal to harvest for you; and

I’m entirely dependent on Thomas to find the

truffle,” she says.

McAuley says people can get snobby about dogs

and that lots of people favour certain animals; but

after an unsuccessful experience trying to train a

favoured breed, she found Thomas, a rescue dog

that had been trained by a former military dog

trainer.

“Thomas and I just bonded,” McAuley says. “He

owns me, not the other way around! But we work

really well together. So it’s a funny sort of business

I’ve found myself in where my partner is a dog,”

she laughs.

Dogs, of course, weren’t the first animal to be

used in harvesting truffle. For over 100 years in

Europe, pigs have been used to find the delicious

funghi – and are commonly known as the animal

traditionally used in truffle hunting. “You don’t

have to train them, because they smell the scent

of testosterone on the truffle, and it smells like

their mate, so they want to eat it,” McAuley says.

“The issue is, they eat the truffle, and I don’t fancy

putting my hand down a sow’s mouth to retrieve

it!”

Wood says the sow is still widely thought of as the

animal used in truffle hunting. “People often think

about pigs,” Wood says. “The trouble with pigs is,

the sow can be 200kg or more… and trying to get

in between a sow and a truffle is not going to be

good for anyone!

“There are old European paintings of some of

the early truffle hunters using pigs, and there are

noticeably missing fingers!”

But despite all the challenges associated

with growing truffle, there’s no disputing the

mysterious appeal of the fungus for both

producers and consumers alike.

McAuley says after moving from social work to

truffle farming, she wouldn’t have it any other

way; and that, despite the complexity of the

practice, prospective truffle growers shouldn’t be

deterred from owning a farm themselves.

“I love it. It’s wonderful. It’s absolutely wonderful,”

she says. “I’m not saying growing truffles is without

stress, but it’s lovely to be growing something like

this. It’s just a matter of research, experience and

getting a feel for what you’re doing.”

Truffles hold the same fascination and passion for

Wood, which is why he is determined to spread

the word that they can be enjoyed by anyone

who puts their mind to it.

“We don’t have a culinary history with local

truffles in Australia until recently, which is why,

with Truffle Melbourne, we want to showcase

local truffles, how easy they are to cook with, and

how a little goes a long way,” he says. “We want

to get people familiar with them.

“To me, they are a lens for other flavours; they’re

a magnifier of other complimentary ingredients.

And you know, I just love opening that fridge door

and having that perfume wafting out! That’s why

this is my favourite time of year.”

But don’t take our word for it; try a truffle recipe

for yourself! This is a lovely simple pasta dish

Guy Grossi cooked for us when we visited him at

Grossi Florentino. (see over page)

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Guy Grossi’s Taglierini with Pine Mushroom

TIP: Don’t wash the mushrooms before you cook them. Use a fine-bristled

brush such as an egg wash brush to brush off any soil etc that might be on

them instead, because you don’t want to ruin their structure with water.

Serves 6

FOR THE PASTA

Ingredients:

28 egg yolks

500g. Pangkarra wholegrain durum flour from Clare Valley

Method:

1. Place all the ingredients into a mixing bowl with the dough hook

attachment and mix on slow speed until smooth dough has formed. Wrap

and refrigerate for two hours, allowing the dough to rest before using.

2. Cut the pasta dough in half and roll through the pasta roller on the widest

opening. Fold and roll through again and repeat this until the dough is silky

smooth in texture, then roll through the pasta roller through the settings

until 2mm in thickness. Cut the pasta sheet into 20cm pieces.

3. Roll through the taglierini cutter or if you haven’t got a cutter, flour the

sheets thoroughly and stack together, then cut with a sharp knife into 5mm

wide pasta strips.

4. Roll into 100g portions.

TO ASSEMBLE THE DISH

Ingredients:

150ml extra virgin olive oil

15g garlic, crushed

750g pine mushrooms, sliced

120g unsalted butter

30g flat leaf parsley, chopped

90g Reggiano Parmigiano, grated

Salt and cracked black pepper, to taste

30g Australian black truffle

Method:

1. Bring a pot of salted water to the boil.

2. Heat a pan on moderate heat with the olive oil and cook the garlic for a

few seconds to infuse the oil mix in the mushrooms, and mix continuously

for a minute. Add the butter and parsley season with salt and pepper.

3. Drop the pasta in the boiling water and mix gently to separate strands.

Cook al dente for two minutes; strain and add to pasta with the Parmesan

to the pan. Mix vigorously to emulsify, adding a little of the pasta water to

the pan, and plate.

4. Shave Australian truffle over the top and serve immediately.

How Good! On Friday August 5th participating cafes will be donating $1 from every coffee sold to support people who are homeless. All proceeds go to the great work done by StreetSmart!

Don’t forget to pop in to your nearest participating cafe on the 5th, buy yourself a coffee and leave a matching $1 donation.

See you then! :)

Find a participating cafe streetsmartaustralia.org

Like/Share/Follow @StreetSmartAust #CafeSmart

2016 Partners:

05 AUGUST 16

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Walking into the restaurant located at Sheraton Melbourne Hotel on Little

Collins Street guests are greeted with a calming Jade interior that creates

a sense of ease. Once seated and ready to peruse the menu the array of

dishes that are designed to share leaves you instantly picking favourites to

suggest to your dining companion.

The menu features a delicious array of options courtesy of recently

appointed head chef Gang Qian, known as Ben, who has previously worked

at the Radisson Blu Plaza Xingguo Hotel in Shanghai - a restaurant that

only serves two tables per day, in which usually sit presidents, government

officials, and royalty on various occasions.

We loved eating our way through the menu.

To start, a selection of signature HuTong group dim sums are a must-have.

While many Chinese restaurants serve dumplings, EAST’s variety are a cut

above. Their Xiao Long Bao in particular impressed. The allure of these

dumplings lie in their gracefully delicate pastry skin enveloping rich pork-

seasoned broth.

Usefully, EAST’s staff are on hand to provide instructions on the

recommended steps for consuming the Xiao Long Bao - steps which

involve piercing the pastry skin to suck out the broth within and then

subsequently flavouring the remaining pastry and minced pork dumpling

with black vinegar and shredded ginger. These soupy morsels may demand

more effort than your run-of-the-mill pork dumpling, but we assure you

will be rewarded.

An absolute show stopper was the premium steamed black truffle juicy

pork dumplings. The steamed pork dumplings were infused with shaved

truffle and truffle oil and tasted nothing short of amazing. It was a decadent

dumpling with fragrant aromas.

For mains the Slow Cooked Shanghainese Lamb with Sweet Soy Sauce

and Tea Smoked Duck were lovely.

The Shanghainese Lamb was beautifully tender and full of flavour while

the dish of Fragrant & Crispy Duck with Steamed Bun had us fighting for

the last morsel. The fluffy and moist buns were a lovely canvas for the

velvety duck flesh and its perfectly crisp skin.

For dessert, EAST’s take on the traditional fried ice cream was delicious.

The ice cream was coated in a crisp coconut and bread crumb coating that

was ethereally light. It was a pleasant end to our meal.

To match, the beverage menu at EAST is a well curated list. There is a

diverse selection of cocktails that are refreshingly inventive. Think the

Red Ginger made with white rum, lime juice, sugar syrup, fresh strawberry,

mint leaves that are pummeled together and topped with ginger ale or for

something creamier the Peanut Butter Mudslide made with vodka, baileys,

Kahlua and peanut butter that are shaken together and twirled with cream.

There are a number of beers on the menu, both Australian and imported,

and a diverse wine list.

If you are after something more traditional EAST also serve premium

Chinese tea with flavours including the delicate and slightly floral

Chrysanthemum tea, Tai Hu Green Bamboo tea which is perfect to assist in

energising you post meal, and the Rose Flower tea that is a great choice if

you are wanting to warn off the upcoming flu season as it assists in helping

the body fight colds.

Incredibly versatile and exceedingly delicious, EAST is perfect for a business

luncheon, after work Chinese tapas with work friends or a weekend dinner

with loved ones.

EAST BAR AND RESTAURANT

25 Little Collins Street, Melbourne

PH: (03) 9650 8838

eastrestaurant.com.au

FACEBOOK: eastbarandrestaurant

EAST BAR AND RESTAURANT

WORDS AND PHOTOGRAPHY GASTROLOGY

18

Foodies have another reason to flock to the seaside suburb of Williamstown

with the much-anticipated opening of George Calombaris’ and Travis

McAuley’s Hellenic Hotel.

I was lucky enough to attend the soft launch earlier in the month to get a

sneak peek of the restaurant and, of course, sample the menu.

Converted from one of the west’s most iconic pub buildings, the Hobsons

Bay Hotel, the Hellenic Hotel opening has breathed new life into the

heritage building. The façade still remains largely the same, but venture

inside and you’ll be in for a treat.

It’s an incredibly handsome venue, with lofty ceilings and a distinct

nautical feel. It plays on a kaleidoscope of ocean blues and, like all of

Calombaris’ restaurants, pays homage to its Greek heritage by using the

Greek Matiasma “the evil eye” on its plates. There’s plenty of exposed brick

and piping which gives it a contemporary feel, warmed up by the use of

greenery throughout the venue. Patrons have the option of dining in the

buzzy tavern downstairs, or enjoying a cocktail and some pub fare in the

public bar upstairs. There’s also a spacious verandah with spectacular

views of the seaside and city skyline. Bring on summer in Williamstown!

Crafted by head chef Josh Pelham (ex Estelle), the menu showcases

modern Greek dining, which Calombaris likes to call “Gastro Greek” – a

Hellenic touch on great Ausssie pub food. Diners can expect to feast

on freshly shucked oysters, local seafood and all the Greek classics like

souvlakis, lamb and rotisserie chicken served piping hot from the open

kitchen. The drinks menu features a great range of local and Hellenic wines

and of course the traditional Greek aperitif- ouzo if you’re feeling game!

The feed me menu at $49 per person (seven courses), is a great option for

the indecisive and/or hungry! And at the end of a chilly Melbourne day, this

was the perfect option…

We started with a bowl of warm Mount Zero Olives marinated in garlic,

thyme and olive oil paired with freshly baked pita and taromosalata (white

HELLENIC HOTELWORDS AND PHOTOGRAPHY LISA HOLMEN

19

cod roe dip). This was so good we had to request more pita to mop up

every last bit.

This was followed by a sizzling plate of saganaki, finished with apple,

clove and black sesame which gave the dish a delicate spicy flavour and

a touch of sweetness. With a gorgeous golden gleam on top, the fried

cheese literally oozed from the middle upon cutting.

A comforting bowl of kritharaki was infused with squid ink to give it a

jet black colour and finished with a sprinkling of mussels and fennel. This

was definitely one of the highlights of the evening.

Straight from the rotisserie, the chicken was succulent and tender, with a

crispy golden skin. The side dishes included a heirloom carrot salad with

fenugreek and roasted almonds and my personal favourite – beetroot

paired with sumac and a dusting of pistachios.

We finished on a sweet note with a risagolo (a rice pudding of sorts)

topped with rhubarb and candied pistachios. Next time I have my sight

set on the pavlova which looked large enough to serve a small army, and

the passionfruit loukoumades. I’m getting hungry just thinking about it.

Hellenic Hotel makes a welcome addition to Williamstown and will no

doubt develop a loyal following from locals and tourists alike. It may be

two years overdue, but it was certainly worth the wait.

HELLENIC HOTEL WILLIAMSTOWN

A 28 Ferguson Street, Williamstown, Vic 3016

T (03) 9393 1000

hellenicrepublic.com.au

20

GRAM FEATURE

THINGS WE LOVE

The Neff Market Kitchen at the South Melbourne

Market hosts up-close and personal cooking

experiences with some of Melbourne’s favourite

chefs.

From their Visit India: Curries and Kebabs

Market2Table class with Hansika Menon on August 6,

to the Street Eats: The Perfect Burger Master Class

with Paul Tyas, head chef at The Grosvenor Hotel

on August 31, there will be a class to suit everyone’s

appetite.

With classes limited to 12 people, the Neff Market

Kitchen is an intimate venue where you not only

learn amazing culinary skills, you also get to enjoy

the delicious meals at the end over a glass of wine.

For more information about the Neff Market Kitchen

cooking classes visit SOUTHMELBOURNEMARKET.

COM.AU/COOKING-SCHOOL

FROM INDIAN CURRIES TO THE PERFECT BURGER

LITTLE BRIXTON SAUCES AND MARINADES

The Little Brixton story started in Jamaica, developed in England, and has finally

come to life in Australia.

Founded by Richard Johnson and his Aussie partner Sechelle, he was surrounded

by British culture, and raised in Brixton, in a Jamaican home that was bursting with

music, good food and generous hospitality.

With a traditional Jamaican jerk marinade as well as a couple of sauces – Rum and

BBQ Sauce and the award winning Jerk Mustard Sauce, Little Brixton brings a little

bit of Brixton to Melbourne with all natural quality ingredients, no shortcuts and

lots of love.

Order online at LITTLEBRIXTON.COM or check our stockists page on the website.

21

THINGS WE LOVE

FOUR PILLARS BLOODY SHIRAZ

Bloody Shiraz Gin is the latest release from the distillers at Four Pillars Gin in Healesville.

They’ve taken shiraz grapes, steeped the fruit in the gin for eight weeks, then squeezed the berries into

even more Rare Dry Gin to create Bloody Shiraz Gin. The spirit has a gorgeous purple colour which

turns bright pink when mixed, with hints of raspberry, juniper and spice.

Launched on World Gin Day on June 11, there is limited supply which is available on the website www.

fourpillarsgin.com.au or at the Four Pillars Distillery, 2A Lilydale Road, Healesville VIC 3777.

Enquiries - jen@fourpillarsgin.com.au

FOURPILLARSGIN.COM.AU

In2tea was born from a love of tea and adventure - while travelling overseas

Melbourne sisters Hannah and Kate discovered a tea extract that could

dissolve instantly into hot or cold water. Amazed by the delicious taste

and stunningly simple design, they were compelled to bring this unique

tea to Australia.

A few more adventures later In2tea was born - using only USDA certified

organic tea and 100% natural ingredients, In2tea’s tea extracts are created

using nano-extraction technology and a low-heat evaporation over 72

hours, resulting in naturally high antioxidant levels and a clean tea flavour.

The tea lasts up to 12 hours once dissolved and comes in convenient

individual sachets, making it perfect to add to your water bottle, take to

work or blend with your juices and smoothies.

Currently available online at WWW.IN2TEA.COM.AU with complimentary

shipping Australia wide.

INSTAGRAM.COM/IN2TEA_AUSTRALIA

IN2TEA

23

The terms ‘paddock to plate’ and ‘farm to table’ have surpassed being

trendy, to the point of being overused, but it says something about the

feeling in the market that adding those labels (authentic or not), purvey

value to a consumer.

The theory behind the words is basically one of; love local, and popularity

aside, it’s a valid stance to take. The benefits of choosing local produce are

many, from supporting your nearby, independent growers, to embracing

(and understanding) seasonal produce, to simply enjoying fresher—and

therefore tastier—food on your plate.

While it is such a drawcard, and a definite promo-worthy phrase, you’d

actually be hard pressed to not find regional Victorian produce amongst

some of Melbourne’s best restaurants and cafes. From edible flowers

and micro greens, to free-range livestock, to absolutely delicious dairy,

we looked into why Melbourne is lucky enough to have some of the best

produce around.

Susie Young and George Bobin are a father daughter team that run B&B

Basil, a micro green specialist based out of Bendigo. Starting out in 2000,

their hydroponically grown basil was a huge hit, leading them to expand

not only in size, but into the micro green market, too.

So what are micro greens? A lot of emphasis is put on the way a meal looks

now, especially in some of Melbourne’s most popular dining spots. While

this doesn’t always speak for the flavour of the dish, in regards to micro

greens, it sure does! If you get served up a plate of almost-too-pretty-to-

eat food, you may notice small leaves and perhaps edible flowers sitting on

top. The great thing about these little add-ons, Susie Young tells us, is that

they don’t lack in the flavour department. ‘I think that’s why micro greens

have gotten so popular and they’ve stayed popular,’ she says; ‘because

you’re not missing out on anything. They’ve even got all the same vitamins

and minerals of the larger plants.’ In fact, some of the herbs and greens in

their micro format actually provide a stronger flavour, Young tells us, such

as; ‘rocket and radishes, which can get a bit more peppery as they get

older.’

B&B Basil grow their plants in hydroponic sheds, which are undercover

and protected. This means no pests, and no spraying. ‘It’s a very controlled

environment’, Young tells us, from the water, to the temperature, to the

WHY MELBOURNE LOVES REGIONAL VICTORIAN

PRODUCEWORDS MEG OSBORNE

24

organic soil that’s placed in the pot. About 80% of the B&B Basil business

goes through distributors to eateries in Melbourne, with a production

quantity of around 30,000 units a week! The popularity of the micro green

market—and Melbourne restaurants’ desire to stay local—has enabled the

business to grow and expand over time, and also discover new ways to

innovate. ‘We’ll keep dabbling on growing things in the dark and looking

at different grow lights, as the innovation changes out in the market’ says

Young, as well as focussing on different sources of heating and solar options.

What B&B Basil offer will also be expanding, with the team looking into

a more mature leaf and devising specialty salad blends. Young tells us,

‘flowers are in such high demand, everybody is loving edible flowers at

the moment.’ But there are also a few very unique flavours that seem to

be increasing in popularity; lemon balm and red shiso. Part of what makes

the business so successful, is sussing out the movement in the market

according to Young, who’s next step is to; ‘Get out into the marketplace

and talk to more chefs, finding out what’s next, what could they possibly

want us to grow.’

In the case of B&B Basil, they’ve found an area in which they can develop

a superior product, and become experts in it. The success shows through

the massive reception Melbourne restaurants and cafes have shown the

micro green product, and it’s ongoing. A trend we’ve found consistent

amongst regional producers, is often they specialise, and their products

hold a unique point of difference that makes them so attractive to the city

dining destinations.

McIvor Farms in Tooborac, Victoria, are proud to farm old breed Berkshire

pigs, with a holistic farming outlook they tout as ‘beyond free-range’. The

system is devised around utilising the pigs’ natural behavioural tendencies

to roam dig, and disturb the soil, with the result being regenerating the

land. Husband and wife duo Jason and Belinda Hagan inherited the farm

from Jason’s family (three generations in Tooborac), along with a passion

for pigs and sustainable, environmentally friendly farming.

Belinda Hagan tells us that maintaining the beyond free-range philosophy;

‘can be a challenge when seasons are difficult’, but that the priority is around

farming the soil, and managing the animals as best they can. Essentially

the view is this; if the soil is respected through farming, Hagan tells us

‘it’s not about taking the most out of it. It’s actually putting back into it.’

This means that healthy plants will grow, followed by healthy animals, ergo

healthy food. The process of rejuvenating the soil is a slow and careful one

that they manage through the pigs’ natural behaviour. Hagan tells us that

on McIvor Farms, priorities have developed into bolder statements; ‘[What]

Began about the animals and giving them a better life, and having a system

that was very high in ethics and welfare, has become so much more than

that now.’ The Hagan’s biggest passion is bringing life back to the land and

building an ecosystem from the ground up—literally. ‘Both Jason and I are

fortunate to do what we love,’ Hagan tells us. ‘We are not saying it’s easy…

it’s actually bloody hard work! But McIvor Farm and us can only do what we

do with the support of customers.’

McIvor Farms are big believers in local produce on local plates, which is

why 100% of their perfect pork ends up in Victoria. It can be found across

PHOTO: AMANDA MALONE

25

Melbourne and the central Victoria region at markets, butchers, providores

and even restaurants, with the likes of Grossi Florentino and Ombra Salumi

Bar putting the paddock to plate statement into practice. Popular dishes

are pork belly, Belinda Hagan tells us, but they’re also seeing a rise in pork

cheek, advising us to check out Masons’ in Bendigo. ‘[They] do this amazing

‘crackle pin-wheel’’, she says, stating that she loves seeing the full circle,

resulting in ‘great produce, from great chefs’.

Great produce on Melbourne plates is becoming more accessible by the

minute, and Yarra Valley Dairy is a name you’re probably familiar with living

in Melbourne. Not only is it a well known brand and locally celebrated, but

it’s also an easy drive out of Melbourne into the Yarra Valley—a must stop

on your next winery trip! Yarra Valley Dairy uses fresh cow’s milk from

nearby dairy farms, and goat’s milk from Gippsland to create their artisan

cheeses. ‘Winemaking and cheesemaking have a real similarity, because

it’s about the terroir, about the land, about what the cows are eating and

how well they’re looked after,’ Yarra Valley Dairy Brand Manager Catherine

McCarthy tells us.

McCarthy informs us that the produce used to create the cheese is important,

but a lot of credit goes to the cheesemaker. ‘It’s one thing to make the

cheese, but it’s actually in what you do with it and how you treat it and how

you mature it that will really contribute to it’s flavour profile.’ She says. Head

Cheesemaker Jack Holman is a forager from way back, experimenting with

Australian ‘bush native’ flavours, such as eucalyptus and wattle during the

cheesemaking process, as well as collaborating with nearby Four Pillars

Distillery to create a botanical flavoured rind. Restaurants are innovating

in their own way, producing stunning savoury and sweet ice creams and

dessert with Yarra Valley Dairy curds.

If you take the short trip north of Melbourne, you’ll be met with an unassuming

tin shed, that modestly hides a stunning interior and breathtaking views.

Boasting a cellar door featuring twenty independent wine makers in the

area, it’s not all about the cheese at Yarra Valley Dairy (but it is, mostly

about the cheese, and we’re more than fine with that, too.)

Yarra Valley Dairy have become so popular in Melbourne, you can

purchase their craftfully creamy products at delis, grocers and even some

supermarkets around town. The brand is thriving, stocking internationally

in the United States, and makes a cheesy appearance on Emirates and

Qantas domestic and international flights. Although Melbourne and greater

Victoria still embrace it as one of their favourites, with some of Melbourne’s

best restaurants such as The Press Club approaching them to make some

unique cheesy delights. Again, the lure of local is well-loved in Melbourne.

‘The value of people eating locally is kind of a no brainer really,’ says

McCarthy, and we couldn’t agree more!

If this article has left you feeling hungry, you could always cook up a

decadent McIvor pork cheek, sprinkle some stunning B&B Basil micro

greens on top, and serve with a creamy Yarra Valley Dairy goat’s cheese

salad. Just a thought. #Paddocktoplate

26

INGREDIENTS

Serves 2

ITIK DUCK CURRY PASTE

4 shallots

12 cloves garlic

80 dried long red chillies

10 cinnamon sticks

10 knobs turmeric, peeled

50 candlenuts

2 teaspoons white pepper

2 teaspoons black pepper

Spice Mix

3 teaspoons cumin seeds

3 teaspoons coriander seeds

DUCK CURRY

1 braised duck

½ cup vegetable oil

3 salam leaves

1 stalk lemongrass, bruised

3 pieces white cardamom

1g curry leaves

1 pandan leaf, tied

2 cups sie itik curry paste

Salt, to taste

35g coconut milk

TO SERVE

Fried curry leaves

Fried red curly chillies

A sprig coriander leaves

BU SIE ITIKSlow-braised duck curry with pandan, cinnamon and coconut milk

RECIPE BY HUJAN LOCALE

METHOD

ITIK DUCK CURRY PASTE

Blend all ingredients into fine paste. Set aside.

SPICE MIX

Grind all ingredients into powder.

DUCK CURRY

Marinate the duck by rubbing the spice mix into

the meat. Leave for at least an hour.

Heat oil in a large pot. Add salam leaves, bruised

lemongrass, cardamom, curry leaves and pandan

leaves and cook until the spices are aromatic.

Add in the curry paste and cook until fragrant.

Add in the spiced duck, ensuring the paste is

covering the duck. Pour over the coconut milk

and bring to the boil.

Slowly simmer for 1.5 hours until duck is soft and

tender. Ensure the duck stays submerged in the

liquid at all times.

Once the duck is cooked, remove from the liquid

onto a resting rack.

Reduce the braising liquid until thick, like a

rendang. Adjust the sauce to your liking with

more of the spices, salt and pepper.

Once the sauce is ready, cut your duck into

smaller serving-size pieces. Add back into the

curry sauce and reheat.

TO SERVE

Garnish with fried curry leaves, fried curly chilli

and coriander.

RECIPES FROM FLAVOURS OF BALI

The latest publication from Melbourne based Smudge

Publishing in the award-winning Flavours Of series,

Flavours of Bali.

The beautifully presented book showcases the diverse

dining scene in Bali, from fine dining at remarkable

restaurants to sunset cocktails at beachside bars.

With stunning visuals, signature recipes and profiles

of the island’s top chefs, Flavours of Bali offers a

comprehensive guide to all the Bali dining scene has

to offer.

Flavours of Bali

$80 – Available at all good bookshops and online:

smudgeeats.com.au/product/flavours-of-bali/

27

28

29

INGREDIENTS

Serves 5

RAITA YOGHURT

2 tablespoons diced onion

2 tablespoons diced tomato

2 tablespoons diced cucumber

1 cup plain yoghurt

1 pinch salt

1 teaspoon garam masala

1 teaspoon chat masala

VEGETABLE FILLING

1 piece cauliflower, boiled

3 pieces medium potatoes, boiled and peeled

2 cups paneer – bought from your local Indian

supplier or use ricotta

Oil, to sauté

2 tablespoons ajwan seeds

4 tablespoons garlic, peeled and chopped

10 long green chillies, chopped

1 tablespoon chat masala

1 tablespoon chilli powder

1 tablespoon turmeric powder

1 cup cashew nut, chopped

1 handful coriander leaves, chopped

½ tablespoon salt

TANDOORI SQUID

2 pieces squids, cleaned and washed

2 tablespoons cheddar cheese

MINT CHUTNEY

5 green birds eye chillies

1 large bunch coriander, leaves only

1 large bunch mint, leaves only

30ml rice vinegar

2 cups plain yoghurt

2 tablespoons garam masala

2 tablespoons chat masala

GARNISH

2 pieces radicchio lettuce

2 pieces cucumber sticks

2 sprigs coriander leaves

3 slices red onion rings

2 lime cheeks

TANDOORI SQUID Stuffed with Paneer Cheese and Cashew Nut Cauliflower

RECIPE BY SARONG

METHOD

RAITA YOGHURT

Combine diced onion, tomato and cucumber with the

yoghurt. Season with the salt, garam masala and chat masala

to taste. Transfer to the fridge until ready to use.

VEGETABLE FILLING

Prepare your vegetable filling by grating boiled cauliflower

and potato. Crumble together, then mix together with paneer.

The mixture should still have texture.

Heat oil in a pan, sauté ajwan seed, garlic and green chillies.

Add the crumbled vegetable mix and the rest of the

ingredients. Check the seasoning.

TANDOORI SQUID

Fill ½ cup of vegetable mixture into each squid and add

2 tablespoons of cheddar cheese. Cook in the tandoori oven

for 7 minutes or bake in your oven for 30 minutes.

MINT CHUTNEY

Combine chillies, coriander and mint leaves and pulse in the

blender for a minute. Add in the rice vinegar and mix with the

yoghurt. Season with garam masala and chat masala. This is

best used immediately.

TO SERVE

Serve squid on a plate with raita yoghurt and mint chutney on

the side. Garnish with radicchio, cucumber sticks, coriander,

onion and lime.

30

When you put four mates together anything is bound

to happen, usually involving lots of alcohol and mass

destruction. However if they all join forces in the

name of good instead of evil and drink coffee instead,

imagine what amazing things can be created. This

is the story of Four Rascals, also known as Richard,

Goran, Simon and Mei. The little blurb on their website

says it so well that I had no other option but to

duplicate it word for word - “They figured they could

break the whole coffee roasting thing down to three

easy-to-follow steps: 1. Don’t blow up the roaster 2.

Don’t strangle each other 3. Make awesome coffee.”

And that’s exactly what they did.

The most popular of their blends is called Rapscallion,

a predominantly Arabica blend of seven origins

including India, Brazil, Guatemala, Nicaragua, Mexico,

Honduras and Ethiopia, producing a strong brew that’s

a little sweet, a little feisty, with loads of character, just

as a cheeky rascal should be. Easy to tune and working

really well with both black and milk based coffees

were the reasons Michael Pelosi decided to use it at

his new cafe The Faculty in Hawthorn. With a passion

for customer service and prior hospitality experience,

he has wanted to have his own cafe since the age of 16

with the aim of looking after patrons with quality food

and coffee. In a well established suburb and an area

dominated by private schools, when people move

here they usually stay and want to go somewhere they

are treated well and their faces are remembered. A bit

of a rogue himself, Michael’s choice of Four Rascals

was the perfect choice and the result is a consistent

brew that pleases the locals who keep coming back.

TO HAVE YOUR OWN CHEEKY RAPSCALLION

EXPERIENCE, HERE ARE FOUR RASCALLY CAFES

SERVING IT UP WITH A SMILE

The Faculty - 302 Barkers Rd, Hawthorn The Ambrosiary - 70 Portman St OakleighHappymaree - 229 Somerville Rd, YarravilleFugazza - 5 Equitable Pl, CBD

REVIEWS

WORDS AND PHOTOGRAPHY DEAN SCHMIDEG

FOUR RASCALS COFFEE - RAPSCALLION BLEND

Ok, I think that’s about the worst pun yet. Never fear,

we’re only halfway through the year I’m sure I can

come up with worse.

Southern Bay Brewing, based in Moolap just outside

of Geelong is well known in the industry as a

dependable contract brewer. But while the gang have

contributed much to the craft beer scene by making

other people’s beers, in recent times the pendulum

has swung back to a more even keel.

In 2011, the brewery was a split of about 80% contract

and 20% their own range. Now however, it’s around

50-50 which has given Head Brewer Phil Rutjens and

his team much needed confidence to experiment and

show off their skills. Thanks to a 50 litre pilot system

they can try something outside the box while not

worrying about a huge bill if it’s not quite right. Which

brings me to the latest limited release, their 2016

version of the Vanilla Oatmeal Stout.

After widespread acclaim from beer drinkers in 2015,

there was no hesitation to bring it back. I asked

Southern Bay’s Sales Manager Paul Lucas if they were

brave enough to tinker with a winning recipe. “The

success we experienced with the Vanilla Oatmeal

Stout last year was amazing and it really put us in the

spotlight as a brewery in our own right. We just had to

do it again, but the only change is a slight adjustment

down to the amount of Vanilla to allow the other

characteristics to shine as well”.

While I enjoy a measured vanilla hit in a dark brew, I

believe the decision to temper it second time around

was a great move. Let’s face it, if you use 8 different

specialty malts to deliver what is a delightful smooth

experience of chocolate and coffee, it would be a

shame to overpower it. I loved this beer and highly

recommend you give it a try! You can get Southern

Bay Vanilla Oatmeal Stout at all most beer venues and

bottle shops around Victoria. Catch the Southern Bay

guys and 27 other breweries at Bendigo On The Hop

on Saturday 20 August which will be showcasing over

50 different beers in what should be a great day out!

WORDS AND PHOTOGRAPHY TREV BIRKS - ON THE BANDWAGON

SOUTHERN BAY VANILLA OATMEAL STOUT - VANILLA NICE NICE BABY

fourrascals.com.auinfo@fourrascals.com.au

ABV: 6.5%STYLE: Sweet StoutSERVING TEMP: 6-8 degreesFOOD PAIRING: Braised beef cheek or vanilla custard tartORIGIN: Geelong, VictoriaPRICE (RRP): $9-12 500ml bottleBUY IT HERE: www.southernbay.com.au

31

BAR/D UP Video FeaturePanama Dining Room & Bar // Fitzroy

Panama, a transcontinental country in Central

America, an international hub, a melting pot of

people and cultures from around the world. A

combination of Latin, American and European

influences, it’s modern yet still steeped in

history. Take these elements, put them into a

bar in Fitzroy, one of Melbourne’s more diverse

suburbs and you have The Panama Dining

Room.

High above Smith Street, overlooking the

treetops and the old buildings, this highly

regarded venue blends 70’s class with a touch

of grunge to give patrons a relaxed experience

without compromising on quality drinks and

food. It’s a restaurant, a bar, a place you can have

a game of pool and if you want you can even

have your wedding here. Specialising in single

vineyard wines, cocktails made with craft spirits

and great local and international brews, the

European inspired menu

also traverses countries

in a way that is uniquely

Australian. Don’t forget

the $1 oyster happy hour every night from 6pm

- 7pm, perfect with a glass of bubbles.

A loft conversion with exposed brick walls,

Panama like the country it’s named after

embraces the past but isn’t scared to be

innovative. It’s a fusion of all things good

without being pretentious in any way. It’s a multi

purpose space where you can start the night

in one area then move around and continue

to party without having to leave, especially on

Fridays and Saturdays from 10pm when the DJ

starts his first set. With friendly, knowledgeable

staff to look after you from beginning to end, a

trip to Panama is just what the doctor ordered.

Once upon a time I worked at the architecturally

brilliant Shadowfax Winery in Werribee South. It

was located three minutes from where I grew up

so was the ideal location to boost my knowledge

of viticulture and winemaking whilst studying both

subjects. The vineyard at the property hosted red

grape varieties like Shiraz with some Pinot Noir.

Truth be told, the Pinot often did not ripen so well so

was used in the rose’ blend. That all changed with a

bold decision by the winemaker, Matt Harrop, and his

team to pull out some of the underperforming vines

and plant something new. Their idea was to plant

varieties that should be more at home in the area.

The obscure eastern region of Savoie in France was

their inspiration with varieties like Grenache, Mataro,

Cinsault and Mondeuse. If people didn’t think Harrop

was crazy before, they sure did now. The wait was

then on to see how they would perform.

I think this may be the only 100% Mondeuse made

in Australia. I purchased it late last year and I’m not

sure why I resisted from opening it until now. From

what I have been told, it sold out from the winery in

48 hours to bars, restaurants and retailers and now

the wait is on for the new release.

Why such a buzz? It’s not just the label featuring

Biggie Smalls (The Notorious B.I.G) or that Mondeuse

is just something new for the Australian palate. This

is an excellent wine filled with plenty of character.

Not overloaded with sugar, think instead savoury

and spice and all things nice. As a more savoury-

driven style of red, Mondeuse ticks all the boxes with

earthy fruit (think wild berry fruits on a forest floor),

supple acidity, smoky nuances and a good amount

of tannin. It’s more medium-bodied than full, so

suited the veal scallopine alla Marsala dish that was

prepared wonderfully.

STOCKISTS: 2016 released in early Spring and be

quick, check out Blackhearts & Sparrows wine stores

at their various locations from September.

WORDS AND PHOTOGRAPHY LA DONNA DEL VINO

SHADOWFAX MONDEUSE 2015Werribee South, Victoria - RRP $28

PANAMA DINING ROOM & BAR

2/231 SMITH STREET, FITZROY 3065

9417 7663

thepanama.com.au

In collaboration with The Melbourne Gin Company

32

OUT AND ABOUT

WORLD GIN DAY Three years on and World Gin Day is still the highlight of the drinking calendar at Melbourne’s Gin Palace. This year there was a West Winds lunch hosted by Jason Chan, a Four Pillars high tea with Samuel Ng, not to mention cheeky martini massages with the Plymouth Gin team,

a bathtub full of Hendricks punch and 2 for 1 drinks all afternoon featuring these gins together with an awesome one from Rogue Society in New Zealand.PHOTOGRAPHY DEAN SCHMIDEG

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THE DIARY

10 August, 2016P.J.O’BRIEN’S WINTER WHISKEY TASTINGHill Showgrounds, 180 Arthurs Seat Road, Red Hill South

On Wednesday August 10 PJ O’Brien’s will take whiskey lovers on a tour around the different regions of Scotland to explore the variety and distinction that each region has to offer on the whiskey front.

Complete with a matched three course dinner and hosted by an expert brand ambassador we will dive into some of the most renowned whiskeys such as Macallan, Highland Park, Bowmore, Auchentoshan, Ardmore and even venturing to the west coast of Ireland to see what Connemara has to offer.

Throughout the night we will explore every corner of Scotland from the Lowlandsand Islay, to the Highlands and Islands, and discover what makes each region unique.

Bookings essentail. Contact Cian O’Brien: 9686 5011 or email cian@pjobriens.com.au

All through JulyTHE TRUFFLE SHUFFLESouth Melbourne Market

During July, we’re making it easy to create your own delicious truffle dinner party!

From Saturday 2 July you can:1. Visit Georgie’s Harvest on the Coventry Street side of the Market and let them know you’re there for the Truffle Shuffle

2. Choose the dishes you want to cook from our recipe cards – a full dinner party or just one truffle dish

3. Do the Truffle Shuffle through the Market to pick up all the ingredients – traders are listed on the recipe cards

4. Head home and follow the simple recipes

5. Enjoy a delicious truffle inspired dinner

Alternatively you can download South Melbourne Market’s delicious truffle recipes from southmelbournemarket.com.au

Georgie’s Havest source their Australian truffles from the following regions:Forrest Truffles – Otways, VictoriaTamar Valley Truffles – TasmaniaManjimup Western Australia

21 July 2016BOATROCKER BEER ACADEMY - CRAFT BEER DINNERAcademy Kitchen & Bar, 318 Bridge Road, Richmond

Boatrocker Brewery has teamed up with Academy Kitchen & Bar to bring you a relaxed and social craft beer evening and an opportunity to experience the ever-growing trend of pairing food with beer.

Adam Holliday of Boatrocker Brewing is co-hosting this exciting craft beer event with Academy head chef and owner, Will Manning.

Adam will present information throughout the evening on food and beer matching, as well as provide an insight into the much-loved local Boatrocker Brewery and the beer making process. Accomplished chef, Will Manning has designed a 4 course tasting menu showcasing Academy’s new winter menu. The dishes include hearty winter warmers, such as pork belly and beef cheek. As always, Academy delivers a perfectly balanced, upmarket home-cooking feel.

Bookings now open via bookings@academykitchenandbar.com.au or 9427 8231.

Cost: $80 per person for four courses and matching beers

All through JulyWINTER GRAZECirca, The Prince

Every Sunday through winter, indulge in a winter-inspired luncheon from award winning Circa kitchen.

Using expertly sourced, seasonal produce, Circa Head Chef, Rhys Blackley has crafted a weekly menu to please any palate. Pair that with a perfectly matched glass of wine ... winter’s not looking so bad after all.

ON THE MENU

Sunday, 19th June

Entrees

Kinkawooka mussels w. guanciale + friggitelli peppersCobia sashimi w. ponzu + purple daikonSmoked quail w. butternut + spiced pepitasMains

Wood grilled Seven’s Creek wagyu Brisket served w.local wild mushrooms + organic Japanese spinachSunday, 26th June

Entrees

Victorian pigeon w. almonds + cured egg yolkBBQ king prawns w. fennel, pernod + orangenLocal wild mushrooms w. biodynamic farroMains

Slow roasted Flinder’s Island lamb shoulder served w. Jerusalem artichokes + wild nettle

What: Sunday Winter Graze$55 | 2 courses $65 | 3 courses When: Every Sunday through winterWhere: Circa, The PrinceWant: Call (03) 9562 1122 or email dining@circa.com.au

5 August, 2016BOOZY BOTANICALSJardin Tan, Melbourne Gardens, Birdwood Avenue

Commencing with tasting Maidenii’s cocktails at Jardin Tan, learn about the process of turning grains into alcohol and some history about vermouth! Then enjoy a walk and talk through the Gardens led by Tim Entwisle, botanical extraordinaire, and Shaun Byrne, self-professed bar-geek of Maidenii.

During the walk, you will get up close and personal to the plants and botanicals used in popular drinks. Your senses will be enlivened and you will learn more about the fascinating plants used in popular drinks. You may even learn a tip or two about growing these botanical ingredients at home!

Bookings required$45 per person$40.50 Friends’ members

T 03 9252 2429 for more information.

23 July, 2016BOOTS IN THE BARREL HALLHelen’s Hill Estate, 16 Ingram Road, Lilydale

Hled at Helen’s Hill Estate in Lilydale, Boots in the Barrel Hall is a Chardonnay Master Class which explores the winemakers grape and the many styles in which it is made. The event features Chardonnay from all around Australia and presented by the entertaining Allan Nalder, Owner of Helen’s Hill Estate.Bookings are essential. Please call Helen’s Hill Estate for for information.

WHAT IS GRAM MAGAZINE?An unashamedly easy read, GRAM has been designed to be uncluttered and

uncomplicated, with a clear and sole focus. Informative, beautiful, and solely

dedicated to the topic of food and drink.

GRAM magazine is a monthly compilation, offering a snapshot of articles,

opinions and reviews, published online by local food bloggers as well as

intelligence and thought provoking editorial content dedicated to food and

drink. It has been created to give its readers access to varied opinions and

thoughts about eating and drinking in Melbourne, from independent and

local sources.

WHY GRAM IS UNIQUE

We offer something different to our mainstream magazines and have

carved out a niche amongst independent titles.

•  GRAM is the only monthly street press magazine dedicated to food

and drink in Victoria.

•  GRAM is the largest circulating free food and wine magazine in all of

Victoria.

•  The calibere of our contributing writers ensures GRAM is always a fresh,

exciting product.

•  We attract the best writers, photographers, bloggers and foodies from

Australia and overseas.

•  It’s not all serious. We strike a balance between style and substance by

providing a mix of thought-provoking, quirky and personal pieces.

•  GRAM combines a mix of traditional print, with online digital editions

and wide social media network.

•  GRAM is dedicated to promoting and supporting Victoria’s local food

and drink culture, its people,its vibe and its flavours.

•  GRAM is the only food and drink magazine dedicated to truly celebrating

local, and often hidden away talent, of local writers, bloggers and

photographers

Do you want a slice of the Victorian foodie market?

For advertisers, GRAM offers a truly unique

environment: pioneering, experimental,

inspiring and influential. The magazine

has carried those core values into cross-

platform media, always keeping ahead of

its competitors.

We’ve built a solid, loyal community which

continues to grow and interact with the

magazine and its related networks.

GRAM offers the ideal vehicle for your

brand to build an ongoing relationship

with Victoria’s influential and aspirational

25-44 market in a credible, effective and

integrated manner.

Your advertising in GRAM receives

exposure within two key targets audiences;

the general public and also food and

drink industry professionals. It’s the venue

owners, baristas and managers who are

the first people are reading the magazine,

as they’re the first ones to receive it.

The combination of a distribution network

of 1,000 outlets, 21,000 physical copies

every month (with multiple readers

per copy), the power of a social media

following of over 10,000 people, and the

combined industry and public readership,

means GRAM offers a truly unique, and

incredibly powerful advertising vehicle for

your brand.

GRAM READERS ARE:Foodies, chefs, cafe workers, cafe owners, baristas, writers,

photographers, food buyers, PR reps, small business owners,

restaurant owners, home cooks, produce growers, wine

enthusiasts, beer fanatics, coffee purveyors and so much more.

Self-aware individuals who first and foremost, love food and

drink. They are quick to try new tastes and venues and love to

know what is going on in the food and drink scene.

They actively seek to learn more about food and the food

market, appreciate good design, cook and love nothing more

than enjoying their morning coffee (or evening brew).

GRAM MAGAZINEFREQUENCY MonthlyFORMAT 36 pages 270mm x 380 mmCOVER PRICE FreePRINT CIRCULATION 22,000DISTRIBUTION Over 1100 venuesDIGITAL READERS 9420 (average per edition)GRAM ONLINEWEB STATS* 1020 visits per day

30600 visits per monthGRAM SOCIALTWITTER Over 6,000 followersFACEBOOK Over 6,000 likesINSTAGRAM Over 15,000 followers

THE FACTS

CONTACT US TODAY: advertising@grammagazine.com.au

WHY ADVERTISE?

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