1

MELBOURNE ISSUE 50 FREEPLEASE

TAKE ME HOME

GRAMMAGAZINE.COM.AU

2

3

Gram magazine is owned by Rothesay Media Pty Ltd and published by Jess Hourigan. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content.

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)

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

CAB AUDITED

Editor

JESS HOURIGAN

Cover Design

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

EATING 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

8

11

15

25

27

CRAFT BEEROn the Bandwagon

21

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

4

6

7

18

30

32

33

34

35

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: deany76@gmail.com

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

6

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_

7

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:bookings@drinkthiscity.com.au.

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

9

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 info@michelsfinebiscuits.com.auwww.michelsfinebiscuits.com.au

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.

Anzac Triple Chocolate

Coconut � Lemon Cream• Fresh Passionfruit Cream Macadamia � White Belgian Chocolate Pistachio � White Belgian Chocolate Anzacs � White Belgian Chocolate

Ginger � Almond � Lemon MyrtleRoasted Hazelnut � Dark Belgian Chocolate

10

11

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

12

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!

13

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

cedarsales@cedarhospitality.com

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

hola@theindependentgembrook.com.au

14

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.

16

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 8847customerservice@hotelagencies.com.au

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

Find us on

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 cellardoor@fowleswine.com

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 7928events@chiara.com.au

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 6657info@springstreetgrocer.com.au

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 cafefiftyone@gmail.com 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

FOWLES WINES1175 Lambing Gully RoadAvenelPHONE: 03 5796 2150FOWLESWINE.COM

HOTEL AGENCIES 298 Nicholson StreetFitzroy PHONE: 03 9411 8888 HOTELAGENCIES.COM.AU

MICHEL’S FINE BISCUITS36 McGrath StreetCastlemainePHONE: 03 5472 4274MICHELSFINEBISCUITS.COM.AU

MERCY COFFEErhiannon@mercycoffee.netPHONE: 0410 449 288MERCYCOFFEE.SQUARESPACE.COM

NOCH LUXURY HAMPERSinfo@noch.com.auNOCH.COM.AU

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

IVE

PALL

ADIO

STER

N

STOL

ZLE

BRAS

SERI

E

KELL

ER

EMBA

SSY

WAS

HING

TON

SHEF

FIEL

D

CONI

CAL

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