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ON THE COVER: HOPS
Hops are the female flowers (also called seed cones or strobiles) of the hop plant, Humulus
lupulus. They are used primarily as a flavouring and stability agent in beer, to which they
impart a bitter, tangy flavour, though hops are also used for various purposes in other
beverages and herbal medicine. (source: Wikipedia)
[email protected]@grammagazine.com.auwww.grammagazine.com.au
CAB AUDITED
Editor
JESS HOURIGAN
Cover Design
ELEVATOR CREATIVE [email protected] www.elevatorcreative.com.au
EATING OUT
MR SCRUFFSHaynes&Bruce
THE INDEPENDENTI’m So Hungree
SEZARMegan Osborne | Haynes&Bruce
5 POINTS DELIDe Brief Me
THE FRENCH MILKBARThe City Lane
REGULARS
GRAM GUIDE
COOKINGINTERVIEW
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11
15
25
27
CRAFT BEEROn the Bandwagon
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JAMES SMITHCrafty PintOn the Bandwagon
22 STICKY BEER AND MISO PORK-BELLY SKEWERS Tucker
28CONTRIBUTORS
NEWLY OPENED
AROUND THE TRAPS
THINGS WE LOVE
REVIEWS
OUT AND ABOUT
THE DIARY
DISTRIBUTORS
ADVERTISERS DIRECTORY
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6
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CONTENTS
4
CONTRIBUTORS
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
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: [email protected]
THE CITY LANE
Paul founded The City Lane back in 2009
as a place to share photos of his travels
around Europe with friends and family.
The City Lane might have changed quite
a lot since those early days but one
thing that’s remained constant is Paul’s
passion for food, travel and culture, and
a desire to photograph and write about
his experiences.
Paul has a strong inquisitive nature that
drives him to look beneath the surface in
order to discover what really makes a city
and its people tick, and what better way
to do this than over a good meal or drink,
with a city’s locals, at places that people
who live in that city actually frequent.
Paul is also a co-host of The Brunswick
Beer Collective, a podcast that may or
may not actually be about beer.
thecitylane.com
TWITTER: TheCityLane
FACEBOOK: TheCityLane
INSTAGRAM: thecitylane
YOUTUBE: thecitylane
DE BRIEF ME
Elaine is a mother of two, a doctor,
and a food and lifestyle blogger. Join
her on her dining adventures, cooking
experiments and so much more at
de-briefme.com.
INSTAGRAM: debriefme
FACEBOOK: debriefme
TUCKER
Crafted by some of the most exciting and
intelligent young writers, photographers
and cooks in Australia and beyond,
Tucker combines an array of recipes,
technical how-to’s, and features on
cooks, food culture and cooking and
eating at home.
heytucker.com
INSTAGRAM: heytucker
TWITTER: hey_tucker
FACEBOOK: heytucker
PINTEREST: heytucker
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
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
HAYNES & BRUCE
With many years combined
communications experience in the realm
of music, food, fashion, design, politics
and beyond, Georgia Haynes and Lauren
Bruce have worked on photo shoots,
event photography, written and taken
photos for various media outlets, written
ministerial speeches, managed media
at high profile events and much more.
Together, they have produced feature
articles, managed social media for a
range of clients, and continue to work on
creative projects focused on community
development.
haynesandbruce.com
INSTAGRAM: haynesandbruce
TWITTER: haynesandbruce
ticket price $330*each | dress black tie
Join us for an exceptional culinary experience made possible through the generous support of five world-renowned chefs. The event features five delicious courses with matching wine, a charity auction of exclusive items and much more.
Funds raised will help Alzheimer’s Australia Vic support people living with dementia, their families and carers.
Proudly sponsored byA CULINARY FEAST YOU WILL REMEMBER FOREVER
RACV City Club, Melbourne
* tax deductible component $220
MOTHER’S DAY
EUREKA 89Indulge the family with a truly unforgettable dining
experience on Mother’s Day at Eureka 89, the highest
public vantage point in the Southern Hemisphere.
Located on the top floor of Eureka Tower, Eureka 89 will
charm mothers with breathtaking views of the city and
a delectable three-course lunch menu.
12:30pm – 3:00pm
$140 Adults
$50 Children 12 years/ under | $100 Children 13 to 17 years
(03) 9693 8889
Eureka 89, Level 89, Eureka Tower
7 Riverside Quay, Southbank
ESTELLE BISTROCome and treat Mum to a four-course tasting menu
with a glass of premium Louis Roederer champagne for
$100 per head at our newly renovated Estelle Bistro.
We are open for lunch and dinner. Reservations are
essential to avoid disappointment.
$100 (including a glass of Louis Roederer champagne)
(03) 9489 4609
243 High Street, Northcote
SAINT CRISPINThis Mother’s Day, treat your mum like the saint she
is by booking a five-course feast for all the family at
Saint Crispin. The fare will reflect Head Chef Joe Grbac’s
classic European style and diners can expect to enjoy
tea cured salmon served with spanner crab, avocado
and tobikko; Sevens Creek Wagyu served with heirloom
beetroot, horseradish and spinach; and if you’ve got
a sweet tooth you won’t want to miss the chocolate,
roasted banana, peanut butter and meringue.
$135 Adults, $35 Children
(03) 9419 2202
30 Smith Street, Collingwood
SAIGON SALLYWith a modern take on the old English High Tea, Saigon
Sally is offering a day of culture and delicious food to
match. The food will be presented on the traditional
tiered platters with a vast selection of authentic
Vietnamese flavours. Items from the menu include
Kingfish ceviche with pomelo, green papaya, shallots.
$65 per person including a glass of sparkling
(03) 9939 5181
2 Duke Street Windsor
OLIVIGNA ESTATEWhat better way to celebrate Mother’s Day than with
an adventure to the leafy Olivigna Estate in Warrandyte.
Just 30 minutes from the heart of Melbourne, La Sala
restaurant will be plating up a three-course Italianate
lunch for the whole family.
All lucky mothers who visit Olivigna on their special day
will receive a fresh hand cut rose.
$75 per adult, $15 per child (0-12 years)
(03) 9844 4676
54-56 Brumbys Road, South Warrandyte
THE WOODHOUSEWe invite you to bring your mum and the entire family
to enjoy lunch or dinner with us. Let us take care of the
cooking, pour mum, dad (and you) a glass of wine, and
help your mum to relax and enjoy her day.
Treat your mum to a delicious lunch or dinner inside our
restaurant, or sit out in the Autumn sunshine and enjoy
our alfresco area if weather permits.
A la carte menu
(03) 5443 8671
101 Williamson Street, Bendigo
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NOW OPEN
HENDRIKS CAFEOPENED: March 28, 2015Meet Lee and Chloe. Residents of Parkdale, it’s always been Lee’s dream to open a cafe - Hendrik’s is this dream realised.Their aim is to highlight some of the best of the south side while bringing some of that north of the river flare down this way. Together with chef’s Adam and Tom, Hendrik’s have created something really unique in Mordialloc. Great coffee, delicious food and an awesome environment awaits.
105-107 WHITE ST, MORDIALLOChendrikscafe.com.au
facebook.com/thehendrikscafe
BAR CLARINEOPENED: April 17, 2015Belle’s Hot Chicken has become somewhat of an institution in Gertrude Street, serving up some of the best Nashville-style chook around. But it was the wine sales that stunned Belle’s co-owners Miranda Campbell and chef Morgan McGlone. Little did they know that in 2015, the perhaps surprising pair up of deep friend chicken and wine would inspire them to utilise the narrow space next door to Belle’s to introduce Bar Clarine.
Posing as ‘twin sisters who have gone down different paths’, Bar Clarine will offer a menu more traditionally befitting of wine pairing, with fresh seasonal produce taking centre stage.
150 GERTRUDE STREET, FITZROYfacebook.com/pages/Bar-Clarine
WALK DON’T TUNOPENED: March 25, 2015Mindful eating is all about consuming the best possible healthy and organic fresh produce available. At Walk Don’t Run it means fresh ingredients are 100% organic, locally sourced and immaculately prepared.Chef Ryo Doyama has created a menu that incorporates locally sourced produce and super foods into every single dish. Try chilled organic green tea soba noodles with poached chicken, green beans, nuts, seeds and tahini ponzu dressing or king fish miso tartare with barley, millet, freekeh and amaranth and a tofu and tahini purée.Fresh, mindful eating in the heart of Armadale.
17 MOREY STREET, ARMADALEwalkdontrun.com.au
instagram.com/walkdontruncafe
RUDIMENTARYOPENED: March 11, 2015Set on an expansive corner block is Footscary’s newest addition, Rudimentary. This light and airy space is a construct of three 40-foot shipping containers with the alfesco dining area nestled in amongst raised garden beds, laden with fresh fruits, vegetables and herbs.
Owner Des Huynh, who grew up in the area, has worked with Chef Shane Donelly (ex-Duchess of Spotswood) to create a menu that pays homage to his Vietnamese heritage, with a classic Melbourne brunch feel.
Head barista Emily Keats (ex Auction Rooms and Seven Seeds) is serving up coffee from Small Batch.
16–20 LEEDS STREET, FOOTSCRAYrudimentary.com.au
facebook.com/Rudimentarycafe
LÛMÉOPENED: May 28, 2015Set to open the end of May (bookings are being taken through their website), there is a genuine sense of excitement brewing in South Melbourne. Located on Coventenary Street, Lûmé will offer an 18-course (no, that’s no a typo) degustation tasting menu, featuring fresh, seasonal produce.The dream team, behind the venture (which has been fitted out by Studio Y) is headed up by Shaun Quade (Royal Mail Hotel, Biota, Quay and Bar Nacional) and John Paul Fiechtner (Le Chateaubriand in Paris and Bo Innovation in Hong Kong) in the kitchen, and renowned Sommelier, Sally Humble.
226 COVENTRY STREET, SOUTH MELBOURNErestaurantlume.com
instagram.com/restaurant_lume
THE MILTONOPENED: April 17, 2015Boasting a sensational wine list of of both local and international varieties, the Milton in Elwood has been kicking goals from the day it opened.
The interior is nothing short of spectacular. Ambient drop pendant lighting combines with exposed brick, timber cladding, industrial finishes and an open fire to create a cosy, warm and inviting space that has been revealed perfectly timed with the onset of winter.
The menu is designed to compliment the wine, with a selection of seasonal tapas and small bites, befitting of a wine bar.
The cocktail menu is as impressive as the wine list and the espresso martini is one of the best is Melbourne.
The Milton exemplifies the ongoing gentrification of Elwood and is a very welcome addition to the area.
134 ORMOND RD, ELWOODthemilton.co
facebook.com/pages/The-Milton
instagram.com/themilton_
twitter.com/themilton_
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AROUND THE TRAPS
THE GREAT AUSTRALIAN BAKE OFF - CASTING CALLFremantleMedia Australia is now casting for amateur bakers from across the country to appear in feel good cooking show The Great Australian Bake Off. Judged by culinary icon Maggie Beer and acclaimed chef Matt Moran, The Great Australian Bake Off – to screen on Foxtel’s LifeStyle FOOD - will see 12 home baking enthusiasts put through a series of gruelling challenges. Producers are seeking amateur bakers of all ages and sexes to compete to show off their baking skills in front of Maggie and Matt with the winner crowned Australia’s Best Home Baker. To apply, please go to australianbakeoff.com.au Applications close COB FRIDAY, MAY 1.
REAL FOOD. LOCAL LIFE.Corner Coventry & Cecil Streets, South Melbourne
Enjoy 2 hours FREE parking on Market days
Sat 8am – 4pmSun 8am – 4pm
Wed 8am – 4pmFri 8am – 5pm southmelbournemarket.com.au
Carlton’s John Curtin Hotel launched the Kitchen in Residence in 2014, with Huxtaberger joining the team thrilling punters throughout the summer months with their iconic chip and burger combos.
Just in time for the cooler months, from May 1, Bluebonnet BBQ will be moving in, serving up their mouth-watering take on Texan style BBQ. The Curtin is holding up its end of the bargain by pairing the menu perfectly with their spankin’ new range of winter beers, a fresh wine list and an impressive selection of single-malt whiskeys. Open seven days to stave off your hangovers or prepare yourself to work one up at a show.
A genius combination of food and tunes awaits you at 29 Lygon Street, Carlton. Suss out the full (very drool-worthy) menu and thrill your ears with upcoming show info at: JOHNCURTINHOTEL.COM.
BLUEBONNET BBQ TAKES OVER THE KITCHEN AT THE JOHN CURTIN HOTEL
The London Coffee Festival returns to the Old Truman Brewery from 30 April – 3 May and this year 20 baristas have been selected to showcase their skills in a knockout style competition. Featuring Cupping, Brewing, Latte Art, The Order and The Signature Drink challenges, three of Melbourne’s best baristas; Matt Perger (ST. Ali and Sensory Lab), Ben Morrow (ST. Ali) and Craig Simons (Think Tank Coffee), were selected to compete in the prestigious competition which drew thousands of applicants from around the world.
Australia’s Salvatore Malatesta, (owner of the ST. Ali group) is also involved as one of the judges of the competition. Malatesta, together with Andrew Tolley, Co-founder of Taylor St Baristas and Harris + Hoole; Gwilym Davies, former World Barista Champion (WBC) and current WBC Head Judge; Anette Moldvaer, Co-founder of Square Mile Coffee Roasters and Anne Lunell, Co-owner of Koppi, will have the unenviable task of choosing a winner.
For more information about the London Coffee Festival visit LONDONCOFFEEFESTIVAL.COM
MELBOURNE REPRESENTS AT LONDON COFFEE FESTIVAL
YOUNG GUNS CREATE A TOUR WITH A TWIST
Hospitality hotshots Colette Whitton and Joe Wallace are set to blitz the Melbourne bar scene with an inspired new concept. Drink this City, a tour unlike any other will take clients, whether they be out-of-towners or local Melbournites on a journey through a labyrinth of world-class Melbourne venues. Like most good ideas, this one manifested over a few glasses of Merlot. Wallace and Whitton, both young hospitality professionals with over 13 years of experience and having worked in high profile restaurants and bars, decided to join forces and share their zest for life and good times with other like-minded individuals. Tours are priced at $89.00 per person and the price includes nibbles along the way, world class cocktails, whisky tastings, and the once outlawed green elixir from a traditional fountain drip… without giving away too many secrets of course! Booking and enquiries can be made through the website at www.drinkthiscity.com.au or via email:[email protected].
NEW WORLD KITCHEN AT MS COLLINSMs Collins is home to three of Australia’s most celebrated chefs Daniel Wilson, Paul Wilson and Dan Poyner. Each chef has aligned each vision with the other to cultivate a culinary menu infused with Latin American, Pan Asian and contemporary Australian dishes. The New World Kitchen concept is spanned across both the bar/restaurant and functions menus.New World Kitchen menu is available in both the restaurant and bar, 4-10pm Tuesday - Saturday.425 Collins Street Melbourne | mscollins.com.au
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EATING OUT COLLINGWOOD
Only months after opening its doors on the
corner of Smith and Gertrude, Fitzroy’s Mr.
Scruff’s is delighting locals and visitors alike
with good vibes, good tunes and food and
drink specials daily.
Despite its short tenure, Mr Scruff’s is ever-
evolving; with a new burger on the menu every
week for the “Chewsday Special” and the
recent addition of sexy red leather booths to
their fit-out, giving their establishment a hint
of Americano and rising further among their
peers in the “pub-grub” and “local watering
hole” stakes.
There are a number of incredibly tasty snacks on
the menu, but don’t come here looking for a salad
because you’re going to be sorely disappointed.
Mr Scruff’s highlights include the tasty beef
burger with “special sauce”, which reminds us
of a high-end Big Mac with a soft brioche bun,
juicy beef pattie, pickles, onion, lettuce and a
magical sauce that dreams are made of. Make
it a double and add crispy bacon and you will
be in Elvis-style indulgent heaven.
Adding to their burger clout is Mr Scruff’s
rather unique “Chewsday Special”, which
sees guest “burger bloggers” create ridiculous
towering burgers of their own for Scruffs
customers every Tuesday. This has included
burgers being stuffed with ham and cheese
croquettes, Texan chilli, peanut butter, more
bacon… the list of outrageous burger additions
goes on and hopefully will never end.
Another joy to behold is Mr Scruffs’ poutine:
thick-cut fries with gravy, cheese and crispy
bacon. And if that isn’t enough to render you
completely comatose, the Austin Midnight
sandwich with beef brisket, cheddar, pickles,
mustard, mayo and pickled red onion is an
incredibly delicious combo.
If you’re looking for meals on the slightly
lighter side, the soft-shell crab tacos are a
delight, along with the red-roasted pork belly
and Peking duck gua bao (the pork variety of
which could stand up to any our bao-crazy city
has to offer). Lighter still, the zucchini haloumi
souvlaki makes for a satisfying vegetarian fix.
For something sweet it’s all about the donut
sandwich: a cinnamon donut with Tim-Tam
ice cream, or the salted caramel waffle with
butterscotch, vanilla ice cream and banana
chip crumb.
To wash it all down are a host of cocktails to
while the night away with, which include three
versions of the Bloody Mary, a hot chocolate
cocktail, and the “Sup’Was’Sup” - with
raspberry liqueur, coconut rum, triple sec and
ruby grapefruit juice.
In this age of quinoa and coconut oil, it’s nice to
see a pub unapologetically giving the punters
exactly what they want – super tasty burgers
and booze. A visit to Mr Scruff’s is the perfect
way to die early, but die happy.
MR SCRUFFS
60 Smith Street, Collingwood
(03) 9995 3881
mrscruffs.com.au
facebook.com/mrscruffsbar
WORDS AND PHOTOGRAPHY HAYNES & BRUCE
MR SCRUFFS60 Smith Street, Collingwood Ph: (03) 9995 3881
03 5472 4274 [email protected]
Michels Fine Biscuit Co. bake small traditional batches in our commercial kitchen in Castlemaine, sourcing the very best fresh ingredients — including berries from the Yarra Valley, free range eggs from Great Western, Victorian butter and fl ours, and the worlds best Belgian Couverture Chocolate. Our biscuits are sought after by cafés across Melbourne and regional Victoria. Contact us for details of our full café range.
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Coconut � Lemon Cream• Fresh Passionfruit Cream Macadamia � White Belgian Chocolate Pistachio � White Belgian Chocolate Anzacs � White Belgian Chocolate
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THE INDEPENDENT
Gembrook.
What’s that you ask?
It’s actually a town in Victoria. About an hour away from Melbourne.
I assume most of you aren’t familiar with it, but since my partner’s family
moved out that way mid last year, I’ve come to know the area relatively
well, and as I’ve mentioned in Instagram snaps before, it’s absolutely lovely
escaping out to the (semi) countryside every now and again.
Really good restaurants in this region, are a little less frequent than in
the heart of Melbourne. I’ve become quite fond of the General Store in
Emerald for breakfast, and the Yarra Valley isn’t far for a lunch trip. But
dinner? Where to go?
Well, we’re actually super lucky, because the Independent is literally a three
minute drive from Brad’s parents house - and it’s a gem. I can’t believe how
long it took me to get there!
Step in, and suddenly you don’t feel like you’re an hour out of town. You
could be in Fitzroy, or Northcote, but with much higher ceilings. The space
feels like a lofty warehouse, slicked up with simple and clean decor, but
with a personal touch; blackboard specials, friendly staff and a very low
key and relaxed atmosphere.
When we arrived, I realised Brad and I hadn’t done a dinner date night for
a while, and The Independent was really the most perfect spot to break
the date-night drought.
A pint of The Independent’s own lager for Brad (that’s actually brewed
by Coopers) and a glass of Argentinian red for me, which was young and
vibrant, a little brash, but still very delicious.
WORDS AND PHOTOGRAPHY IM SO HUNGREE
79 Main Street, Gembrook Ph: (03) 5968 1110
EATING OUT GEMBROOK
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The menu looks at the best of the local ingredients season to season, and
incorporates them with chef Mauro Callegari’s Argentinian heritage. The
menu reads very much like your typical tapas menu, with a couple of smaller
dishes to pick through, bigger sharing dishes, vegetables and desserts.
Although there’s a $55 Chef’s Menu, which Brad’s parents have done and
is an absolute feast…I couldn’t resist piecing together a menu for ourselves
instead, so went entirely ala carte. As per usual really!
The first thing on my agenda? The morcilla of course! Crumbed, fried and
served on a chickpea puree with tomato and chilli, these started the night
on a very good note. The black pudding itself wasn’t very fatty, or strong in
iron flavour, instead, there was a lovely heat and richness in flavour.
The carrots are smoked with maple syrup, making them slightly sticky and
sweet, with chilli and peanuts over the top. Yum. Tender, but not soft, the
maple syrup really brings out the sweetness, but without it coming across
sugary, with the lovely warm and earth smokiness coming through. Could
have eaten these forever.
The Provoleta (provolone) - baked cheese and chimichurri, was different to
what I expected, almost like snails with herb and butter sauce…just without
the snails and a lot more cheese (which I’m totally not complaining about)!
This came hot, bubbling away; the chimichurri was lovely and rich with lots
and lots of garlic. Good times.
Brad requested we get potatoes, and I’m glad he did. They were deliriously
delicious, golden roasted potato gems which were so incredibly crunchy.
With dollops of onion puree, garlic and thyme, this was a comforting dish,
that was surprisingly elegant.
For a bigger dish, we opted for the Pollo, aka chicken, with sweet corn off
the cob and as puree, and palm heart. The chicken was deep fried, with a
lovely crunchy crust and tender meat, the richness partnering well with the
sweetness of the corn. I also loved how vibrant the dish was, such a lovely
mix of colours!
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223 - 231 Brunswick Rd Brunswick VIC 3056T: 03 9387 4455 F: 03 9387 4140
cedarhospitality.com
“”
When I'm looking for Innovation, current trends, products and knowledgable staff,
Cedar is my Hospitality Store
Angie Giannakodakis
Owner
49 Rathdowne Street, Carlton VIC 3053(03) 9036 4949
After letting the smorgasbord of food settle, I had to try some dessert, since
I had seen plates pass our table through the night and been successfully
tempted.
I opted for the chocolate trifle, and man, what a dessert.
Served deconstructed, the trifle is an enormous plate of sweetness. I’m
so glad we only got one between two, because this could have easily fed
three people very comfortably. Since I’m a glut, and a sweet tooth though,
I smashed through most of it anyway. Chocolate soil, berries, caramel,
chocolate sauce, brownie chunks, honeycomb and light meringue pieces on
the top. So much tastiness, and it was quite rich. I would almost say it was
like a black forest cake, without the cake shape!
By the end of the night, I was definitely not looking forward to standing
up, positively rotund with a full and happy belly. Best of all, the bill was an
amazingly reasonable $110. For all that food.
So although it’s a bit of a hike for the average Melbournian, The Independent
is definitely worth a visit if you’re remotely near the area. Although we went
for dinner, I think this would be a lovely spot for lunch as well, lofty and
bright, and it even has a lovely backyard area with space for the kids to play,
with a bit of a herb and veggie garden going on as well.
I for one am certainly looking forward to many more visits…seeing that Brad
does only live three minutes away.
THE INDEPENDENT
79 Main Street, Gembrook
Ph: (03) 5968 1110
theindependentgembrook.com.au
instagram.com/theindependentgembrook
twitter.com/argieingembrook
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15
EATING OUT CARLTON
SEZAR
WORDS MEGAN OSBORNE PHOTOGRAPHY HAYNES&BRUCE
6 Melbourne Place, Melbourne Ph: (03) 9663 9882
Armenian restaurants in Melbourne are a dime a
dozen… said no one ever. With a little help from Google,
you’ll find out exactly the extent of Armenian cuisine
this glorious city has to offer. That being the singular,
but nevertheless impressive, Sezar, tucked away on
Melbourne Place in the CBD.
When there’s not much competition in the market,
it should be easy to stand out, right? Head Chef and
Part Owner Garen Maskal has blown ‘standing out’, so
high out of the water it’s somewhere over the rainbow.
Previously working in the kitchen at The Sebel and
Ezard, Maskal is one third of the team that brought
Hispanic cuisine to Glen Waverley with the popular
Black Toro. The same trio of Maskal, Aret Arzadian and
Sasoon Arzadian runs Sezar.
At Sezar, Maskal is letting his Armenian heritage shine,
with a modern Melbourne dining influence rounding
things out. And lucky for us, we were there to try some
of the exciting flavours from the new seasonal menu.
Here are some tantalising tastes for you to look forward
to.
Not afraid to start things off with a bang, the degustation
commenced with two well received offerings; oysters
with compressed apple and anise, and a platter of
bastourma and egg, that was introduced with the
line, ‘quick, dig in fast, before everyone else realises
how good they taste.’ Rolled cigars of Armenian
dried beef sat next to quail eggs, on top of circles of
toasted brioche smeared with garlic jam. If the comfort
associated with a cozy duvet, could be combined with
the rich saltiness of intense cravings, and compacted
into a bite size morsel, this would be it.
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Next came the spinach and feta Boreg
with Aleppo mayo. To the untrained eye,
this dish looks like deep fried spring rolls.
Hence we say, untrained, because we all
know looks can be deceiving. The crunchy
pastry exterior of the Boreg complements
the soft creamy inside, redolent with spices
and aromas. All tied up in such an innocent
looking package, these cheeky little bites
pack a punch.
The variety of each dish was a highlight of
the evening, as the menu covered such an
extensive range of techniques and tastes,
from spanner crab dumplings to cured ocean
trout, to the most tender of tenderloins,
the Wagyu skewers. A particular standout
was the BBQ king brown mushrooms with
toasted Israeli cous cous, crumbs of sujuk
(dry, spicy sausage) and sweet potato
puree. This was a prime example of the
intense, refined flavours coupled with
subtle warmth and comfort seen repeated
throughout the menu. The mushrooms were
bursts of smokey tanginess, and the cous
cous rounded out your taste buds, calming
down the rave they were planning.
Speaking of tastebud parties, this
experience would not be complete without
a totally over the top dessert tasting plate.
We’re talking new style baklava, which
is presented in the form of sweet and
creamy ice cream sandwiched between
flaky pastry. Pistachio cake, which will win
over even the sceptical—think hints of rose
and a deliciously soft and delicate crumbly
texture. Also on the platter (which was
cleared in record time), almond milk panna
cotta and vanilla parfait, with more subtle
flavours for those against a rich dessert.
But for those who are well and truly keen
on embracing a rich dessert, then the
ridiculously decadent chocolate marquis
topped with a sour cherry sorbet will be
keeping your dreams busy for the next
few nights. The strip of cherry pastegh is a
unique addition, reminiscent of a fruit rollup,
and packed full of intense fruity character.
The techniques and presentation at Sezar is
modern Australian dining to a tee, with food
styled to artistic aesthetics. The reflection of
Armenian culture is all in the taste though,
EATING OUT MELBOURNE
17
prevalent in the recurring exploration of
spices, vegetables, fruit, fish and meats, all
combined to create aromatic dishes with
extreme personality.
It’s evident that there is a lot of thought put
into the menu at Sezar (food for thought
anyone?), and the drinks list is no exception.
Inventive cocktails are the stars of the show,
with fun concoctions such as the Kardashian
Fling, introduced as, ‘Just as Kanye is Kim’s
fling, come on in and do the Armenian
thing.’ This sweet and tangy sipper is filled
with gin, apricot puree, chai tea and tonic
water. Unusual? Yes. Worth it? Oh yes. There
is an extensive offering of international
spirits, with vodka and aperitifs from across
Europe, gins from the UK, and whiskies from
just about everywhere, while the wine list
mostly focuses on carefully selected drops
from New Zealand and Australia.
The predominant emotions experienced
while dining at Sezar, were ones of warmth,
comfort and excitement. The soft accents
of dim amber lighting sets a cozy scene
across the luxurious interior decked out
with leather booths and elegant wooden
chairs. The service is welcoming, and so
far from pretentious it’s truly enjoyable to
experience.
This relaxing environment is the perfect
place to explore the excitement aspect,
that comes in the form of the delightfully
creative new seasonal menu.
SEZAR
6 Melbourne Place, Melbourne
sezar.com.au
facebook.com/Sezar.restaurant
twitter.com/SezarRestaurant
instagram.com/Sezarrestaurant
The predominant emotions experienced while dining at Sezar, were ones of warmth, comfort and
excitement.
18
GRAM FEATURE
THINGS WE LOVE
QUALITY MOBILE COFFEE IN MELBOURNE
Serving locally roasted, award winning coffee, Mercy is a
small independent business focused on providing a quality
product with locally minded ethics. Using milk from Jonesy’s
Dairy in country Victoria and beans from local not-for-profit
STREAT Coffee, we believe in supporting local industry while
using the very best ingredients.
Mercy is available to cater any event, big or small. Our highly
experienced baristas serve quality espresso, cold brew and
filter coffee. Home made baked goods and other locally made
sweet treats are also available. Contact Rhiannon for a quote.
MERCYCOFFEE.SQUARESPACE.COM
TAKE THE SOUTH MELBOURNE MARKET AUTUMN TRAIL
Melbourne’s oldest permanent market, South Melbourne Market welcomes eight new traders this
autumn and is celebrating their arrival with an Autumn Trail experience that will run throughout the
month of May.
Market-goers are being encouraged to download a map of the Autumn Trail and set off on their own
adventure to discover the new stalls where they can find the freshest produce, pick up unique wares,
experience personalised service and meet friendly market traders.
The Autumn Trail starts on May 1 and runs until May 31.
Download your Autumn Trail map at
SOUTHMELBOURNEMARKET.COM.AU/EVENT/AUTUMN-TRAIL
South Melbourne Market is open Wednesday, Friday, Saturday and Sunday from 8am.
If you’re looking to surprise someone with
the perfect gift, look no further than Noch
Luxury Hampers. Mandy and the team have
a hamper for all occasions and the best part
is they specialise in delivering hampers that
surprise and delight. Don’t expect wine and
biscuits when you open a Noch hamper,
instead expect something complete unique
and luxurious.
Their most popular hamper at the moment
is the “Love Your Tea Time” hamper, which
includes a beautiful love heart cushion,
Crabtree and Evelyn Hand Cream, Rebalance
Me Tea, Côte Noire Candle and Dunbar
Sloane Soap – talk about indulgence!
Every hamper is hand packed here in
Melbourne and delivered (free of charge if
delivering to Australia’s eastern seaboard) in
a beautifully designed and crafted hamper
box. All hampers include a personalised
message that the sender can craft for the
recipient, and corporate hampers can
even be arranged to include the company
newsletter or message.
With Noch’s easy to use website, all you
need to do is jump online, choose the perfect
luxury hamper and then let Mandy and team
take care of the rest for you. Surprise your
loved one, friend, family or co-workers with
the perfect Noch Luxury Hamper.
NOCH.COM.AU
19Find us onFind us on
298 Nicholson Street Fitzroy Victoria 3065
www.hotelagencies.com.au
Visit our Superstore at
Visit our Website at
T 03 9411 8888 F 03 9411 [email protected]
HOTEL AGENCIESIS A LEADING IMPORTERAND SUPPLIER OF CROCKERY,FOODSERVICE EQUIPMENT,GLASSWARE, CHEFWARE,DINNERWARE, SERVINGWARE AND CLEANING PRODUCTS TO THEHOSPITALITY INDUSTRY.
HOSPITALITY, CATERING &RESTAURANT SUPPLIESSINCE 1947
OUR FAMOUS BRANDS INCLUDE DUDSON,SCHOTT ZWIESEL AUSTRALIAN FINE CHINA,CARLISLE AND MAXWELL & WILLIAMS.
Contact Us
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GET A TASTE FOR VICTORIA’S BEST TOURISM WINERY THIS AUTUMN...
Victoria’s Best Tourism Winery Fowles Wine have created three new
customised experiences to help flavour fans get to know them at a deeper
level.
The Are you Game? experience will have you tasting Fowles’ wild wines
alongside made to match game meats on ‘The Gamekeepers Platter’. Then
finish things off with some sweet treats and a takeaway recipe to recreate
the meal at home. $60 per person.
The Stone Dwellers experience is open to groups of ten or more people
and includes morning tea at the Cellar Door, followed by a behind-the-
scenes tour of the winery and a lunch showcasing the region’s best produce.
Bookings are essential. $95 per person.
Also available to groups of ten or more people is the Fowles Farm Heritage
experience. Here you’ll enjoy a tour of one of Victoria’s first farming properties
before enjoying lunch in the spectacular surrounds of Fowles’ Cape Dutch
style heritage stables built in 1872. Bookings are essential. $125 per person.
For more information head to: WWW.FOWLESWINE.COM/EXPERIENCES
Or contact Fowles Wine on: (03) 5796 2150 or [email protected]
Fowles Wine is located just off the Hume Freeway in Avenel, only 1.5 hours
from Melbourne.
FOWLES WINE
1175 Lambing Gully Road
Avenel Victoria 3664
20
THE GRAM GUIDE TO CRAFT BEER
WORDS AND INTERVIEW ON THE BANDWAGON
21
USE GLASSWARE
Beer was never intended to be consumed
directly from a bottle. A naturally fermented
beer, on average, contains about 2.5 bottles
worth of carbon dioxide, which naturally, leaves
you feeling bloated so make sure to always pour
into a glass. Unless you’re Kanye West, I doubt
you would drink a good wine or champagne
straight from the bottle, so please do the same
with your beer.
HEAD IS GOOD
Now now… stop your snickering. Your Grandpa
may have tipped his glass when pouring a
VB longneck but it’s actually better to “pour
straight”. Aim for about an inch down from the
lip and take your time, stopping when the glass is
two-thirds full. Your beer needs room to breathe
and should end up with about an inch of foam.
Good head protects your beer from the harmful
effects of the air, and in my opinion, makes it
taste better.
SAVOUR THE COLOUR, AROMA AND TASTE
As soon as beer hits the glass, the smell, taste
and colour is affected. If you’ve ever been to a
craft beer bar, you will notice a heap of tattoo-
covered bearded guys swirling their glass in an
attempt to squeeze every ounce of street cred
out of it. The bonus is by doing this it also tests
the head retention and brings out the aroma of
the beer. Now really get your nose in there, smell,
exhale then take a generous swig – and don’t
spit! This is beer, not wine.
THE SERVING TEMPERATURE
Thanks to the huge advertising budgets of the
multinational breweries, the most common
misconception is that your beer should be drunk
ice cold, straight out of a stubby. But the reality
is that at freezing temperature, your taste buds
become totally numb, thereby missing out on
90% of what you’d hope to experience. Most
craft breweries will put the serving temperature
on the label, so take note.
THE PROPER GLASS
Like wine, for optimum appreciation, you should
try and drink beer from the correct kind of glass.
There are many different combinations, but basic
thing to remember is:
An ale is like red wine – it’s more robust, aromatic
and flavourful, which is why you should use a
wide, bulbous glass.
A lager is like white wine – it’s more delicate
and requires a tall, narrow glass to show off the
colour and clarity.
WHAT ARE ALL THE STYLES OF BEER AND
FOOD PAIRINGS?
Let’s keep this simple. Trust me, there are MANY
more styles than the ones listed below and there
are multiple combinations for food pairings.
The great thing about beer is everyone’s palate
is slightly different so have some fun with this.
Experiment. Argue. Don’t be boring.
WHEAT BEER LIGHT
Pair With: Seafood like scallops or
pan-fried prawns
Must try: Two Birds Taco Wheat or
Red Hill Wheat
PALE ALE
Pair With: Burgers…. any burger!
Must Try: Bridge Road Pale Ale or
Wolf Of The Willows XPA
INDIA PALE ALE
Pair With: Spicy, oily Asian or Tex
Mex.
Must try: Mornington Peninsula IPA
or Feral Hop Hog
LAMBICS
Pair With: Light fruity dishes, sorbet.
Must Try: Lindemans Kriek or Boon
Kriek
PORTER
Pair With: Bacon, coffee-flavoured
or chocolate desserts
Must Try: Holgate Temptress Porter
or Southern Bay Metalhead Porter
AMBER ALE
Pair With: Smoked brisket, BBQ ribs
Must Try: Mountain Goat Fancy
Pants or Bright Hellfire Amber Ale
STOUT
Pair With: Oysters
Must Try: 4 Pines Dry Stout or Nail
Stout
BROWN ALE
Pair With: Roast pork, anything
with a peanut sauce.
Must Try: Brookes Brown Ale or
Cavalier Brown Ale
Most good beer aficionados would simply say
water, malt, yeast and hops, but it’s so much
more than that. Craft beer is community,
it’s healthy, it’s fun times and it sparks
conversation between absolute strangers,
which is pretty cool if you ask me.
Craft beer is made by passionate, earthy
people who believe in providing choice, in
quality ingredients and in producing a tasty
beverage to be consumed by like-minded
customers who connect with their story and
enjoy a good beer.
It changes lives, mine included. So many great
travel experiences all over Australia and the
world tasting local beers and meeting new
people that have now become old friends.
It’s also a revolution, feeding society’s
rediscovered interest in how their food, coffee
and beer was made before it was dumbed
down, cheapened and mass produced in the
late twentieth century.
Yes, I love good beer and you should too.
WHAT IS CRAFT BEER?
HOW DO YOU SERVE IT?
FOOD PAIRING
22
For those that don’t know, how did Good Beer
Week come about?
A few people having beers at Beer DeLuxe in
Fed Square back in February 2011 decided there
should be an event where large numbers of
brewers descended on Melbourne for the annual
Australian International Beer Awards. A couple
of days later, one of those people suggested
stretching it out to contain a full week of events
and thus the name “Good Beer Week” was born.
Subsequently, a small group of us were
overcome by some sort of evangelical zeal and
the festival ended up with 50-odd events. All
those who attended had an amazing time and
we realised something incredible was happening
in the Australian beer world that we had to tap
into and amplify. We have managed to achieved
this, with a lot of perspiration, inspiration and
enthusiasm from the wider beer world.
Enthusiasm to the point where it’s been called
the best in the world by some of the world’s
leading breweries (eg Brooklyn Brewery from
New York) and has inspired similar ‘Good Beer
Weeks’ elsewhere in Australia. Believe it or not,
Tokyo Beer Week was inspired by us after one
of the brothers who owns Kiuchi Brewery /
Hitachino Nest came here and was blown away.
What I love about Good Beer Week is that
it caters for all levels of beer enthusiasts. For
someone new to good beer, how would you
recommend they navigate the week?
First up, try to get your hands on an official print
program, which are at all participating venues.
From mid-April, a second distribution landed at
around 70 of the best breweries and beer venues
outside Victoria as part of a competition run
with Tourism Victoria. Alternatively, jump online
(goodbeerweek.com.au) and have a look at the
Beer 101 events. We’ve split the program into five
streams to make it as easy as possible for people
to find the right event for them.
Beer 101 is run with Little Creatures and is where
you’ll find fun and approachable events for
newcomers, including a series of master classes
at Creatures’ Dining Hall too.
That said, a newcomer could just as easily pick
the brains of friends who has been before or be
taken under the wings of a beer lover.
Pick a degustation from the foodie stream that is
in line with your dining tastes – this year we have
BBQ, fine dining, all manner of Japanese feasts
and much more. Then there’s live music, comedy,
ghost tours, mountain biking and all sort of fun
events where you’ll try and learn about beer
while doing something other than just sit, drink
and chat.
What do you think is the best thing about Good
Beer Week?
The spirit of community. Yes it’s about celebrating
the wonderful and growing world of beer in all
its many facets, but Good Beer Week would be
nothing without the people who make it happen:
the people running the festival and events, the
brewers who join the festival and share their
passion and most of all, the tens of thousands
of people that come from all over Australia and
even overseas to join in the fun.
It’s a not-for-profit grass roots festival that
is designed to be a joyous time, while also
educating and engaging people as much as it
entertains and excites them – it’s certainly not
a swill fest. You end up with people coming
together in shared experiences and meeting like-
minded people, which makes the whole thing
more than just an event. I’ve met so many people
who have longstanding friends they first met
at Good Beer Week events – even people who
have shifted their careers towards beer, simply
because of their experience at the festival!
Thanks for the chat Crafty. I already have my
Good Beer Week planned out and safe to say
I will be having a few alcohol-free days in early
June. I could start on 25 May but past experience
has proven it’s best to slowly ween myself off
successive beery nights as opposed to cold
turkey.
FIVE MINUTES WITH JAMES SMITH (aka Crafty Pint)
GOOD BEER WEEK FESTIVAL DIRECTOR
GOOD BEER WEEK for me is one of the best weeks of the year. Firstly
because it’s celebrating our good beer industry and secondly because the
week goes for nine days and totally baffles my HR department when I put
in for a week’s leave. Two extra days leave. Score!
23
MELBOURNE METRO
Pint of Origin (POO) - various venues 16-24 May
Nine venues, nine days of Good Beer Week -
coincidence? Some of Melbourne’s best crafty
pubs will host tap takeovers from their chosen
state. This year, they’ve included Europe, New
Zealand and the US. For me, the best free event
of the festival.
Sour Ales vs Cheese – Atticus Finch (East
Brunswick, 24 May)
For the past year, the craft beer world has been
all about sours. Belgian sour kings Rodenbach
Brewery and Boon Brewery are in town to get up
and close with all the, as I call them, “Tart tarts”.
Take along your wine-loving mate and watch
their head implode when you tell them the beer
has Brettanomyces in it. Yes, the same yeast that
can make a wine taste crap also makes beer
taste amazing!
Hops: Drink Awesome.
Drink Fresh – Two
Row (Fitzroy, 20 May)
While sours are
“Hansel, he’s so hot
right now”, hops
will forever be
“Zoolander’s Blue
Steel”. Brewcult’s Hendo (apart from being the
most fun) is widely recognised as the foremost
expert in all things hops and freshness. At $40,
this event is great value for money and expect to
be educated and entertained at the same time.
Abbey Collaby 5 – Mountain Goat (Richmond,
20 May)
It’s pretty simple – a collaborative brew by
Moondog, Matilda Bay and Mountain Goat to
raise money for the Collingwood Children’s Farm.
It’s free entry and most of the beer industry will
be there, including me and rest of the Bendigo
Beer crew. So much fun!
Great Australian Beer SpecTAPular – Royal
Exhibition Building (Carlton, 22-24 May)
Three days, 300 beers, 120 of which have been
brewed exclusively for this event. Recently voted
as one of the top 20 beer events in the world
by Beer Connoisseur Magazine. My advice –
head there on the Sunday as all the hard-core
beer peeps have been and gone so the lines are
shorter creating a very cruisy vibe, making it
the perfect way to end Good Beer Week. Don’t
forget to bring a silly hat!
REGIONAL VICTORIA
Southern Armageddon – Jester King vs Texas
BBQ @ Dispensary (Bendigo, 17 May)
Hailing from Austin in Texas, Jester King beers
are very hard to get in Australia. So that’s enough
to get me there. Matched to amazing smoky,
spicy Texan cuisine by one of regional Victoria’s
finest restaurants, this event had me at “Jest….”
Macedon’s Finest – Royal George Hotel
(Kyneton, 16 May)
Kyneton’s leading craft beer venue pits its beery
prowess against the region’s finest wines. Game
on!
Calder Corridor
Tap Takeover @
Holgate Brewhouse
(Woodend, 16-24
May)
Holgate, 7 Cent,
Brookes, Tooborac
and Bandicoot on
tap all week. It’s free
entry, delicious and purely coincidental that it’s
halfway between Bendigo and Melbourne should
one feel the urge to step off the V-Line train for
a sneaky paddle.
Bridge Road at The Mallow – The Mallow Hotel
(Ballarat, 23 May)
Beechworth’s Ben Kraus comes to Ballarat to
talk (and drink) through a select range of his
beers. Trust me, this will be awesome.
MTB with Red Hill Brewers – (Red Hill Brewery,
24 May)
I like that you get to work off all the beer and
food you’ve consumed over Good Beer Week.
Life is all about good balance, especially on a
mountain bike after a few beers.
ON THE GOOD BEER WEEK BANDWAGON
YOUR GUIDE TO GOOD BEER WEEK
24
25
118 Elgin Street, Carlton Ph: (03) 9348 4794
WORDS AND PHOTOGRAPHY DE-BRIEF ME
5 POINTS DELI
The third project in Melbourne by the New
Mexican Balleau brothers – 5 Points Deli –
opened recently week in Carlton. It’s a New York-
style eatery – adding to their Mexican cantina
(Chingon in Richmond) and their New Orleans
smokehouse (Le Bon Ton in Collingwood). It’s
a substantial project replacing the old Mutti
restaurant near the corner of Lygon and Elgin
Streets. They are capable of seating 200 on the
ground floor, with more of a rock ‘n’ roll vibe
upstairs at their 200 seater Longhorn Saloon
which opens late afternoon. The brothers have
teamed up with chef Nick Stanton (formerly
of Nieuw Amsterdam) and the establishment
promises authentic East Coast grub.
Downstairs the walls are aglow with hand
pressed copper accents highlighting the deli’s
display. Upstairs, the mood is more rustic –
thanks to the dark timber panelling, large iron
candelabras, and distressed leather seating.
For breakfast there is a $25 all-you-can-eat
buffet with eggs cooked to order, housemade
bagels and free coffee refills aplenty.
For the lunch crowd, there is more of a deli feel
about it where you order at the entrance, and then
meander down the cook line to see your order
being assembled. It’s definitely a good tease
which is bound to get you salivating and your
digestive juices pumping long before you get
your hands on your highly anticipated meal. On
offer are smoked meat sandwiches, housemade
bagels, salads and soups. Don’t over order as we
did and you might be able to squeeze in one of
their truly delectable homemade American pies
for dessert!
Toasted Reuben Sandwich – Dark rye, 5 Points
Deli corned brisket, sauerkraut, Swiss, Russian
dressing ($16)
This was a truly authentic and absolutely
mammoth sandwich. It was served with house
made potato chips and a trademarked pickle.
The sauerkraut was mildly pickled, and the
corned brisket was lovely and tender and
certainly not overly salty. The slice of Swiss
cheese separated the two components and
tied it nicely together. Despite being on
toasted rye, the moisture got the better of
the sandwich and we ended up using cutlery
to manoeuvre this monster into our mouths.
I seriously can’t believe they made the potato
chips on site. They were absolutely incredible:
super thin, crispy, and perfectly seasoned.
Le Bon Ton Cheeseburger – Wagyu beef patty,
bacon, onion, lettuce, tomato, pickles, spicy
ketchup and aioli ($16)
I ended up pulling out the raw brown onion
(I’ve never been a fan of raw onion) but was
utterly impressed with the flavours, juiciness and
satisfaction I felt after polishing off one-third of
this beauty.
Smoked Meat Poutine ($16)
This was under the ‘ Sides’ section so we
mistakenly thought it was going to be much
smaller in size! It was huge and definitely the
equivalent of a main meal. People rave about the
Reuben here but I was absolutely besotted by
the poutine – despite the fact that there was no
cheese curd involved. It featured delicious, well-
seasoned, super crunchy potato chips, coated
in the perfect amount of an absolutely brilliant
bechamel-type sauce with loads of crushed
peppercorns. Atop was some grated hard cheese
with corned brisket, caramelised eschalots and a
good quantity of finely sliced jalapeños. It’s one
of those dishes that’s impossible to describe
how brilliant it was. It’s a unique rendition but
I’m 100% head over heels in love with it!
So I guess the question is – would I return? Most
definitely. Serve me up more poutine please on
a day when 5 Points Deli’s chowder is available
with a slice of homemade apple pie.
5 POINTS DELI
118 Elgin Street, Carlton
(03) 9348 4794
5points.com.au
facebook.com/5pointsmelbourne
twitter.com/5pointsmelb
EATING OUT CARLTON
26
27
The French Milk Bar Brunswick is a slice of France that’s opened up just
off Lygon Street. The City Lane has had an eye on this place ever since the
outdoor signage and covered-up windows indicated that something was
happening on the site several months ago. As you’d expect, we were keen
on seeing if it was worth the wait.
Owners Anthony Humphries and Lisa Malaspina have been inspired by
classic French cuisine and technique and are aiming to bring real French
food to the people of Melbourne.
French food in Melbourne tends to mean fine dining and Humphries and
Malaspina want to change this perception of French food by serving
accessible, tasty, rustic food – think of the French bouchon, with its focus on
simple food and a convivial atmosphere.
The menu is broadly split into three sections – light meals, main meals and
desserts. It’s not a fixed menu and will change on a regular basis to take
advantage of fresh, seasonal produce. Almost everything on the menu is
prepared on site, from scratch. Think of food like smoked sausages, rillette,
terrine, confit duck and coq au vin – which all appear on the small, focused
menu. There is also bread and a rotating range of cakes and pastries on offer
at the counter, either to eat in or take away.
On the topic of bread, we were brought a few slices with some butter while
waiting for the dishes we ordered to arrive. The bread was springy, moist
and very tasty – in fact by the time our food arrived we had already polished
off the bread – thankfully we were offered more!
Coffee was perfectly acceptable. Not an overly complex blend, but tasty
and something that would satisfy most.
The signature charcuterie plate featured pate, terrine, rillettes, duck
prosciutto and black pudding served with crostini, a preserve and olive
tapeade. Everything on this plate tasted amazing. The pate was smooth and
velvety and duck prosciutto, which is something we haven’t seen before,
was full flavoured and fatty, in a very good way. If you want a good sample
of some of the things that are being produced at the French Milk Bar, this is
the dish to order. Also be aware that this is definitely one to share.
This was a classic Bouillabaisse with, in true Marseilles style, a side serving
of rouille which, for those who aren’t aware, is a garlic saffron mayonnaise
served with the soup on olive oil toasted bread. This was a very flavoursome
dish – it had a strong fishy smell which thankfully did not translate to the
taste, which was very well balanced with the Provençal herbs in the soup
base – fennel, saffron, thyme and bay.
As well as the food that is prepared during the day, the French Milk Bar also
offers a range of products to purchase and take home, including preserves,
sauces and infused vinaigrettes.
We spoke to Humphries and Malaspina about their plans for the French
Milk Bar and there are some exciting developments in the works. They
unfortunately had to put their plans on selling house cured meats and
charcuterie in the same vein as a deli on hold due to local council red tape
(the impressive fridge you see behind the counter – that was supposed to
have a variety of meats in it). In the immediate future there are plans to open
later for dinner and, once their liquor license is approved, to serve alcohol.
We were really impressed by the French Milk Bar and are happy to report
without reservation that it was worth the wait. It’s the first venture from
Humphries and Malaspina, and their passion for the project is very evident.
The food is great, the atmosphere welcoming and the future plans exciting.
When we were last in France, we were impressed by the direction of cooking
in the country, with venues such as le Comptoir de Realis and Les Cocottes
eschewing the stuffiness and rules of French fine dining to serve simple
French food with the occasional modern and innovative twist – the type of
food that French people actually eat at home with some added zhoosh. The
French Milk Bar is the first place we’ve eaten at in Australia that’s brought us
right back to those Paris dining experiences. Nous sommes impressionnés!
THE FRENCH MILKBAR
153 Weston St, Brunswick
thefrenchmilkbar.com.au
facebook.com/TheFrenchMilkBar
153 Weston St, Brunswick Ph: (03) 9079 6496
WORDS AND PHOTOGRAPHY THE CITY LANE
THE FRENCH MILKBAR
EATING OUT BRUNSWICK
28
29
COOKING WITH BEER
Kings and Queens of the barbecue already know that
a cold beer is the perfect companion when standing,
tongs-in-hand, over the grill. But what would you
say if we told you that marinating meat in beer has
been proven – by science! – to cut the number of
potentially cancer-causing compounds that form as
your meat of choice sizzles and chars. We’ll toast to
that. A health-bonus is always a plus when cooking,
but the real magic here is the way the mixture
of miso, beer, onion and sugar come together to
enhance the flavour of the pork and give the meat a
crisp, caramelised surface, and a tender and flavour-
packed interior.
So, bath your meat in beer, raise up a coldie and let’s
toast to good health and even better pork.
INGREDIENTS
1kg boneless pork belly, skin removed
1 onion, roughly chopped
1 garlic clove, roughly chopped
150g white miso paste (also called yellow miso or
shiro miso)
330ml lager
65g soft brown sugar
2 tbsp kecap manis
3 spring onions, cut into 2cm batons
Lemon juice
20 bamboo skewers, soaked in water for 30 minutes
Radish, sliced thinly to serve
Fennel, sliced thinly to serve, fronds reserved
Seeds from 1/2 a pomegranate
Micro herbs, to serve
METHOD
Cut the pork into pieces about 1.5cm thick and 1.5cm
wide and place in a large bowl.
For the marinade, combine onion, garlic and miso paste
in a food processor and blitz into a thick paste. Transfer
onion and miso mixture into a large bowl and add beer,
sugar and kecap manis. Mix well to combine.
Add pork to the marinade and toss to coat evenly
using your hands. Cover and refrigerate for at least 30
minutes, turning occasionally.
Preheat a barbecue grill to medium. Thread the pork
onto the bamboo skewers with spring onion batons,
reserving the marinade. Barbecue the skewers until
cooked through (about 8–10 minutes), turning and
basting with the reserved marinade every few minutes.
For the radish and fennel salad, toss radish, fennel and
fennel fronds, pomegranate seeds, and micro herbs
together with lemon juice and a drizzle of olive oil.
Season with salt and pepper.
Serve skewers hot with radish and fennel salad.
RECIPE AND PHOTOGRAPHY TUCKER
STICKY BEER AND MISO PORK-BELLY SKEWERS
30
Ever tried drinking your coffee naked? I have and must
confess...I love it! What I’m actually referring to is an
extraction method used to produce a lighter, cleaner,
pure shot of coffee using a portafilter with the spout
removed. The coffee passes through the flat bottom of
the basket, touching nothing else, hence it is ‘naked’.
Watching the process is completely mesmerising
as the liquid is exposed in all its glory and the warm
golden crema pools in the middle, oozing gently into
your cup. This is espresso porn at it’s finest.
Jason Berley was so inspired by the method that he
started Naked Espresso three years ago, roasting
quality coffee, supplying cafes and offering extensive
training and support. He has now embarked on his
latest venture partnering with Ron Haver in a cafe
called North East Precinct in Bentleigh East. Open only
three weeks, this is also a concept store and the new
home of Naked Espresso, where all coffees are made
with that signature bottomless portafilter. It is also the
place I chose to try their Mega Choc Blend.
This big, bold and rich tasting coffee is their premium
house blend. It’s a medium to dark roast, but with the
chocolate caramel tones and clean acidity I found it
really pleasurable and easy to drink black. If you want
to round out the palate and bring forward the sweet
nutty flavour, don’t be scared to add some milk, this
coffee cuts through it like a well-honed blade.
Smooth, silky and unashamedly naked...drinking that
cup of Mega Choc was totally and utterly seductive.
Drink your cup at:
North East Precinct: 892 North Road Bentleigh East
Naked Espresso Bar: 390 Little Bourke Street CBD
Gypsy Village Cafe: 9 Bay Road Sandringham
Two2Eight Espresso: 228 Glen Huntly Road Elsternwick
Little Westbury Cafe: 261B Carlisle Street Balaclava
Milk The Cow: u1/157 Fitzroy Street St Kilda & 323
Lygon Street Carlton
REVIEWS
WORDS AND PHOTOGRAPHY DEAN SCHMIDEG
WORDS AND PHOTOGRAPHY ON THE BANDWAGON
DAINTONS RED RYE ALE
NAKED ESPRESSO - MEGA CHOC BLEND
No family members were harmed in the making of this
beer... It’s the last line on the description of Dainton’s
Red Rye Ale label and I love it. It perfectly sums up Dan
Dainton, his family values and his approach to beer. It
gets to the heart of what Dan is about but makes sure
you know that he’s not one of those seriously serious
brewers. He just makes great beer that tastes good and
has fun at the same time.
Dan’s been around the traps for a while having brewing
stints at Holgate and James Squire before deciding to
be totally insane and attempt to make a living selling
his own range. His Red Rye was one of the first and I
asked him why he made something like this instead of,
say, a Pale Ale like most breweries start with, “I always
loved Little Creatures Pale Ale and wanted to make a
beer that had amazing depth of flavour and character
for a 5% sessionable beer. I started making recipes on
the home brew system that were pale ale in style then
slowly added more crystal and Munich malt with more
hops to balance out all the flavours. The addition of rye
came about by making another style of beer that was
an American Wheat/Rye ale that had a whopping 24%
rye in it! I discovered it was a little too much and the
body wasn’t there with a lot of wheat. The Red Eye Rye
borrowed the velvety and peppery characters that rye
imparts and utilised them in a bigger flavoured beer to
add more complexity.”
So for those of you at home that don’t speak fluent
beer nerd, that translates to “I used the S.W.A.G.
principle (scientific wild arse guess) it really paid off!”.
Let’s face it, all good things come about by testing the
boundaries and being passionate about being different.
So right now, Dan is renting some tank space at
Brookes Brewery in Bendigo to keep up with demand
while he plans for the next stage. And what is that, I
hear you ask? Well, the good news is Daintons Family
Brewing will be opening their own brewery in Carrum
Downs (just off the Mornington Peninsula link) by the
end of the year. As Dan explains, it won’t be done by
halves “We’ll have room for 60 seated people, 16 taps,
a variety of food and a Pianola. The system is a 30HL
custom made steam fired monster.”
Oh, I almost forgot. I better talk about the Red Rye Ale
itself. When poured, it has a dense fluffy caramel head,
a beautiful floral sweet aroma with a melon hoppiness
to it. In short, it’s a really enjoyable drinking experience
and a great food beer. Try it!
DAINTONS RED RYE ALE
ABV: 4.8%
Style: Rye Ale
Serving Temp: 6 degrees
Origin: Bendigo, Victoria (for now)
Food pairing: Red duck curry
Price (RRP): 330ml, $8 or carton $79
Buy it here: daintonbrewing.wordpress.com
ON INSTAGRAM THIS MONTH
SOME OF THE BEST SNAPS WE SPIED THIS MONTH.
@eat_365 @changeroomfoods
@froute
@foodies_digest @the_mad_hopper
@breakfastinmelbourne
Whoever decided to make a wine label that
doesn’t actually tell you very much knew how
to attract the curious minded. Case in point
with this wine by Punch Vineyards. Only by
turning over the figure of a goblin-like creature
in a love heart on the front label, would you
know that this was crafted out of cool-climate
Shiraz fruit from the Denton vineyard in the
Yarra Valley by two guys who know what
they’re doing, winemakers Behn Payten and
Gary Mills. A little further research informs us
that is was made using all whole bunches, was
foot stomped and then matured in old French
barrels for 16 months.
The result for this Shiraz is an explosive aroma
bomb showcasing sweet notes of blueberries
and blackberries mixed with bitter herbs,
some tar and a touch of paprika. It may seem
like an odd mix, but it works really well as a
medium-bodied offering complemented by a
full textured palate and a savoury dryness to
the finish. Try it with a simple pizza Magherita
or chicken marinated with paprika.
Stockist: Direct from Punch
punchshop1976.com
WORDS AND PHOTOGRAPHY LA DONNA DEL VINO
FRIENDS OF PUNCH Denton Vineyards Shiraz 2012 Yarra Valley, Victoria
for those that still prefer wine
BUY 2 and get the second for 1/2 PRICE
Riedel Glass Heart to Heartnew
www.chefshat.com.au
32
OUT AND ABOUT
SEZAR MENU LAUNCH
Sezar held an exclusive, invite only event in April, treating attendees to a special preview of the new tastes on offer on their new seasonal menu.
STREET FEUD Month of the Prince was held again during April, with a feast of events on offer. Street Feud once again filled the deck at the Prince, with 10 Greek Plates from Gardenvale taking home the trophy for their succulent souvas!
33
May 2 - 3KELLYBROOK YARRA VALLEY CIDER FESTIVALKellybrook Winery, Fulford Road, Wonga Park
Kellybrook Yarra Valley Cider Festival is set on the fringe of Melbourne in the hills of Wonga Park. This annual festival of cider, music and food is in its 27th year.
From traditional farmhouse scrumpy ciders and barrel aged ciders, to fresh modern styles, there is something for everyone. The weekend is loaded with great bands, Kelly Brothers ciders, Riders Brew Co. Beers and Kellybrook Wines.
Drop all of this into the amazing Kellybrook Gardens and Vineyards, add a first class band line up, some of the best street food in Melbourne, Morris dancing and kids’ activities, and you have a weekend to get pretty excited about.
$20 per person | 11amkellybrookwinery.com.au/ciderfestival
THE DIARY
May 5TRINITY HILL WINE DINNERChiara Collins Square, 705a Collins Street, Melbourne
New Zealand win ery Trin ity Hill are releas-ing their award-winning 2013 Gim blett Grav-els range at Chiara. Enjoy the acclaimed wines along side pop u lar Hawkes Bay vari eties and pin na cle release, The Homage.
Chiara Head Chef Gomez Bra ham and Trin ity Hill Founder John Han cock have collaborated on a four-course menu that expertly matches to the wines.
$95 per person | 6.30pm - lateBookings available via 03 9252 [email protected]
May 19THE ART OF FONDUESpring Street Grocer, 157 Spring Street, Melbourne
Autumn is upon us and as the chill sets in, we turn to warm and comforting foods and moments that comfort us.
Come along and learn all about the romantic history of cheese fondue as well as art of making it, guided by cheesemonger, Anthony Femia.
Bring friends, family or colleagues and enjoy a fun and entertaining night of two courses, including making your own fondue, and traditional wines and beer to match. Seating for this event will be on two large communal tables with a fondue pot shared between four.
$125 per person | 6.30pm - 8.30pmBookings available via 03 9654 [email protected]
May 9TOWER OF POWERCafe Fifty-One 51 Buckhurst Street, South Melbourne
Are you brave enough to take on 20? That’s right, 20!
Register now for the Cafe Fifty One Tower of Power (very limited places), but only if you think you can handle the tower: 20, 150g patties on a custom triple decker bun with 20 slices of cheese.
Maximum of six competitors, $50 entry fee (refunded in full to the winner). First person to finish in the 30 minute time limit, wins.
Register online via [email protected] or instore.
May 22 - 24THE GREAT AUSTRALASIAN BEER SPECTAPULAR (GABS)Royal Exhibition Building, Carlton
A beer festival with a difference, GABS celebrates the diversity of craft beer and the creativity of the breweries with 120 of the best craft breweries from Australia, New Zealand and the world brewing brand new beers specifically for the event. Several renowned European brewers have called GABS one of the best beer festivals in the world.
In the last three years, GABS has attracted a combined total of almost 37,000 people from around Australia, New Zealand, Europe, Asia and North America.
Visit gabsfestival.com.au for full program and ticket prices.
May 15 - 24HIGH COUNTRY HARVEST FESTIVAL Spring Street Grocer, 157 Spring Street, Melbourne
You are invited to sip, sample and savour the bounty grown and created by chefs, artisan producers, craft brewers and winemakers at more than 40 culinary events over 10 glorious days. Most events sell out quickly, so bookings are essential.
Feast on distinctive harvest menu items from our adventurous chefs. Your taste buds will be singing with local themed choices like hand made potato gnocchi with pine mushrooms, High Country walnuts or free range lamb and muscat terrine with mulled wine red cabbage – and that’s just the main course.
victoriashighcountry.com.au/food-wine-beer/high-country-harvest
May 16 - 24GOOD BEER WEEKVarious venues around Melbourne and Victoria
Good beer week is a nine day celebration of all that’s great about beer. From May 16 to 24 Melbourne and Victoria play host to 250 events at 180 venues featuring hundreds of beers and heaps of the best brewers from Australia and overseas. Whether you love fine food, cool beers, comedy, music or just having a great time with mates, there is something for you from huge showcases to intimate gatherings.
goodbeerweek.com.auSee page 23 for On The Bandwagon’s top 10 events for this year’s festival
May 15AGED + RARE DINNERMeat Fish Wine 31 Artemis Lane
Meat Fish Wine has selected six iconic Australian and French wines and matched them to a delicious seasonal menu prepared by Head Chef, Malcolm Wright.
Diners will enjoy the rare opportunity to experience a selection of premium vintage wines from Australia and France, complemented by sumptuous food from the team at the new Meat Fish Wine.
Limited seats are available for what promises to be an exceptional dining experience.
meatfishwine.com$175 per person | 7.00pm
May 11 - 17MELBOURNE INTERNATIONAL DESIGN WEEKVarious Venues around Melbourne
Melbourne International Design Week is a celebration of international design excellence.
Created to highlight the best of design here and overseas the festival’s events give everyone the opportunity to be inspired by the benefits of outstanding design for our lives and our economy. The program aims to highlight the role of design as a catalyst for innovation, linking creativity with business, technology and society.
Melbourne International Design Week is a series of landmark events presented in partnership with Ideas on Design and provides a platform to support and promote other presenters from the local and international community.
designmattersvictoria.com/design-week/
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 Bar
Creperie Le TriskelKhokolat 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 Canary
GRAM IS AVAILABLE AT 1000+ VENUES AROUND
MELBOURNE AND VICTORIACBD DISTRIBUTOR LIST
35
Hairy 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 BlacksLoop
Waiters 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 Saporo
CafeteriaCBD Café & FooderyCinnamonsCommodity 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
DIRECTORY OF ADVERTISERSALZHEIMER’S AUSTRALIA VIC155 Oak StreetParkdalePHONE: 03 9816 5740 FIGHTDEMENTIA.ORG.AU/VIC
CEDAR HOSPITALITY223 - 231 Brunswick RoadBrunswickPHONE: 03 9387 4455CEDARHOSPITALITY.COM
CHEF’S HAT131 Cecil StSouth MelbournePHONE: 03 9682 1441CHEFSHAT.COM.AU
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HOTEL AGENCIES 298 Nicholson StreetFitzroy PHONE: 03 9411 8888 HOTELAGENCIES.COM.AU
MICHEL’S FINE BISCUITS36 McGrath StreetCastlemainePHONE: 03 5472 4274MICHELSFINEBISCUITS.COM.AU
MERCY [email protected]: 0410 449 288MERCYCOFFEE.SQUARESPACE.COM
NOCH LUXURY [email protected]
SOUTH MELBOURNE MARKETCorner of Coventry and Cecil Streets, South MelbournePHONE: 03 9209 6295SOUTHMELBOURNEMARKET.COM.AU
THE WOODHOUSE 101 Williamson StreetBendigoPHONE: 03 5443 8671THEWOODHOUSE.COM.AU
PICKING THE RIGHT BEER GLASS CAN BE CONFUSING. EX
ECUT
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11 22 3311 22 33TASTE & AROMADrinking from a beer bottle doesn’t allow you to smell the beer. More than 70% of taste comes from our sense of smell.
CARBONATIONBeer glasses assist in retaining the ‘head’ of beer, which releases Ester Volatiles which are picked up by the nose assisting in the detection of different flavours.
AESTHETICSWe judge drinks by appearance and just the look of a beer can alter our perception of taste, smell and flavour.
The Chef’s Hat expert team in customer service can help you make the right choice.www.chefshat.com.au
3 REASONS TO
FROM A GLASSDrink BeerDrink BeerDrink BeerDrink Beer