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MELBOURNE ISSUE 57 FREEPLEASE

TAKE ME HOME

GRAMMAGAZINE.COM.AU

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

ON THE COVER: BASIL AND TOMATO

Basil and tomato go together like...well, love and marriage if you were an 90s TV addict! The perfect pair, tomato and basil are companion

plants from a gardening perspective. Companion plants assist in the growth of others by attracting beneficial insects, repelling pests,

or providing nutrients, shade, or support. They can be part of a biological pest control program. In the kitchen, basil and tomato are the

show stoppers for many a dish. Bruschetta, pasta, pizza and salad all spring immediately to mind.

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

WOMBAT HILL HOUSELisa Holmen

FOUR PILLARS DISTILLERYLauren Bruce and Carmen Zammit

FLOP HOUSEHannah Bambra and Carmen Zammit

REGULARSFEATURE COOKING

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24GRILLED AVOCADO SALADBec Thexton 28

CONTRIBUTORS

NEWLY OPENED

AROUND THE TRAPS

THINGS WE LOVE

REVIEWS

OUT AND ABOUT

THE DIARY

GRAM DIRECTORY

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CONTENTS

THE ULTIMATE CHRISTMAS GIFT

GUIDE FOR FOODIES

MERRY CHRISTMAS AND HAPPY NEW YEAR!

On behalf of the entire GRAM team, we want to wish

everyone a fun and food filled festive season and safe and

happy new year. We’re taking a short break over December,

and will be back in early February 2016. See you then! xx

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CONTRIBUTORS

HANNAH BAMBRA

Hannah is a passionate young

journalist with a solid interest in food,

design and quality grog. Cooking with

her partner, Eddie, Hannah is able

to take a love for fine-dining home.

Over the years she has developed

an alarming addiction to chilli and

her kryptonite is smoky single malt

whisky.

bambrahannah@gmail.com

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

LAUREN BRUCE

Lauren started her writing career as

a communications adviser before

she realised she couldn’t ignore her

passion for food and the arts any

longer. She gave up the world of state

politics to concentrate on freelance

writing and styling. She has since

contributed to Spook, Paper Sea and

Junkee and is a regular contributor to

GRAM Magazine.

laurendarcybruce.wordpress.com

INSTAGRAM: brucemoose

ON THE BANDWAGON

Trev has earned a reputation in

the Australian craft beer industry

as a passionate advocate for local

breweries and educating the masses

about the beer they are drinking. He is

the founder and Chair of Bendigo Beer

which runs many events including the

widely acclaimed Bendigo On The Hop

festival.

TWITTER: Onthe_bandwagon

INSTAGRAM: Onthe_bandwagon

LISA HOLMEN

My name is Lisa, an Aussie girl currently

based in Melbourne. After spending

most of my early years in Adelaide, I

moved to Melbourne in my early 20s

and a few years later moved to the big

smoke in London.

I started my blog, lisaeatsworld.com,

to share my two big passions in life –

food and travel.

My aim is to “eat the world” one inch

at a time and explore as many different

cuisines and cultures as possible.

My current country count is 35 and

hope to reach 50 by the end of 2015.

lisaeatsworld.com

TWITTER: lisa_eatsworld

INSTAGRAM:lisaeatworld

FACEBOOK: lisaeatstheworld

CARMEN ZAMMIT

Carmen is talented Melbourne based

photographer who specialises in

portraits, food, lifestyle and events.

For all enquiries

hello@carmenzammit.com

carmenzammit.com

FACEBOOK:

carmenzammitphotography

INSTAGRAM: carmenzammit

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

BEC THEXTON- DANCING

THROUGH SUNDAY

Dancing Through Sunday is about enjoying

the little things in life, like a Sunday brunch.

Whilst reading Dancing Through Sunday

you will find delicious healthy meals to

inspire you to cook scrumptious, real food.

In her spare time she can be found standing

on chairs or tables trying to get ‘that perfect

shot’ or typing away in one of Melbourne’s

stellar cafes. 

dancingthroughsunday.com.auINSTAGRAM: dancingthroughsunday

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

cedarsales@cedarhospitality.com

cedarhospitality.com

1/100 Keilor Rd,Essendon

Johnny Di Francesco Chef/Owner

And all the team at Gradi - Essendon.Best wishes on your New Venture.

Proudly Congratulates

Good Luck&

Auguri !

Stefano Ferrara Napoli

IT’S NOT TOO LATE - ASK US ABOUT OUR 48HR TURNAROUND BRANDED PRODUCTS

R E WA R D YOUR STAFF + CLIENTS WITH

SOMETHING THEY ACT U A L LY

WA N T THIS YEAR.*SEEN RECOMMENDS BEING SEEN AND REMEMBERED THIS XMAS.

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NOW OPEN

STH CENTRALOPENED: December 10, 2015

Sth Central is the first restaurant by caterers Tommy Collins and is heralded as a neighbourhood-dining destination, where the focus is on timeless, friendly hospitality in a laid-back environment. It’s a surefire location for locals, those arriving at the nearby station, or wanderers on the hunt for a relaxed terminus to enjoy top-notch food and handpicked tipple.

The menu, tailored by Head Chef Daniel Southern (ex Est Est Est, Circa, Comme), takes inspiration from popular eateries The Town Mouse and Cumulus Inc. and has a modern Australian slant with a focus on meats and veggies done well.

TRIPPY TACO SOUTHSIDEOPENED: December 2015

This summer the Southside is in for a treat when Fitzroy taco institution Trippy Taco opens its doors in beachfront St Kilda.

Trippy Taco is renowned for its affordable, street inspired Mexican where a healthy vegetarian cuisine takes centre stage, handmade corn tortillas are made on the premises to order and gluten free options are readily available.

Owner Simon Fischer began the business in January 2001 serving his take on Mexican at some of the country’s biggest music festivals. Growing popularity led to a Northside location in 2005 where it has remained with its original menu since.

MEATWORKSOPENED: October 9, 2015

Whether slow-roasted, braised, or smoked to mouth-watering perfection…Meatworks is a pleasure palace of meaty goodness.

The name behind some of Sydney’s favourite eateries – Jones The Grocer and The Victoria Room - Lindsay Jones-Evans, brings his meticulous design skills to this newly renovated South Melbourne address.

The result is a unique house of meat, where chef Travis Watson creates flavours inspired by the best of East and West - dished up with delicious style, with a steam punk sensibility of contemporary design in this former 1930s garage.

Despite the name, Meatworks offers something for everyone with seafood lovers and vegetarians leaving equally as satifised.

400 GRADI - ESSENDONOPENED: November 17, 2015

Johnny Di Francesco, owner of Melbourne’s renowned 400 Gradi and Gradi at Crown, has continued the group’s expansion 400 Gradi in Essendon. The 220-seat restaurant, designed by South Melbourne studio Lombard & Jack serves up everything you know and love about 400 Gradi; salumi, antipasti and, of course, his world standard Neopolitan-style pizzas.

The Essendon 400 Gradi will house a dedicated traditional gelateria counter, marking the first step own the frozen dessert path before a standalone gelateria - aptly named Zero Gradi - opens a few doors down from the original 400 Gradi on Lygon Street, just in time for summer.

SHOP 1/110 KELLOR RD, ESSENDON400gradi.com.au

28-30 ROSS STREET, SOUTH MELBOURNE

meatworksco.com

facebook.com/meatworksco | instagram.

com/meatworksco

6 ACLAND STREET, ST KILDAtrippytaco.com.au

facebook.com/TrippyTaco

4 YARRA STREET, SOUTH YARRAsthcentral.com.au

facebook.com/SthCentral

MR WEDNESDAYOPENED: November 17, 2015

After 22 successful years in Brighton - and much demand from Melburnians across town - Lafayette Fine Foods has opened their long awaited second store.

A much-loved destination for Melbourne’s foodies, the hallmark of Lafayette Fine Foods has been fresh ingredients, seasonal produce, and a passion for creating beautiful meals.

Owner and chef, Susan McKay’s focus is on creating premium ready meals, a meal delivery service and special event catering with a home-style touch - all devised with the discerning food lover in mind.

429 TOORAK ROAD, TOORAKlafayettefinefoods.com.au

OPENING SOON? DROP US A LINE!INFO@GRAMMAGAZINE.COM.AU

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AROUND THE TRAPS

S.PELLEGRINO YOUNG CHEF 2016

Following the notable worldwide success of its first edition with more than 3,000 applications submitted, S.Pellegrino has proudly launched the S.Pellegrino Young Chef 2016, the global scouting project to find the best young chef in the world.

The unique initiative, dividing the world into 20 areas and involving around 100 top chefs as jurors across the globe, 20 young chef finalists, 20 chef mentors and a stellar chefs jury, reflects S.Pellegrino’s commitment to supporting emerging talents.

Applications will start on 1st Jan 2016 on www.finediniglovers.com.

Enjoy 2 hours FREE parking on Market days

Wed 8am – 4pmFri 8am – 5pmSat 8am – 4pmSun 8am – 4pm

See website for more info & what’s on

SCHALLER STUDIO LAUNCHES LOCAL BEATS, BREWS & PRODUCE SUMMER SERIES Coming soon, The Schaller Studio will be launching Local Beats, Brews & Produce, featuring a string of live performances, fresh nibbles by Mr Beebes and an array of local craft beers and ciders for you to enjoy, most Saturdays over summer.

Saturday February 6Beats: Grim FawknerBrew: Brookes BeerSaturday February 20Beats: The KnotsBrew: Dainton Family BreweryProduce: Mr Beebes

THE SCHALLER STUDIOLucan St, Victoria 35501800 278 468

artserieshotels.com.au/schaller

Saturday November 28Beats: Grim FawknerBrew: Brookes BeerProduce: Mr BeebesSunday January 9Beats: Jack KennedyBrew: Mismatch, Hills Cider and Pirate LifeProduce: Mr BeebesSaturday January 23Beats: Jack and Kids and PhiaBrew: Holgate BreweryProduce: Mr Beebes

OPENAIR CINEMA RETURNS TO ST KILDA

Ben & Jerry’s Openair Cinemas are back with a bang this November, once again bringing music by day and movies by night to Melbourne’s St Kilda Beach from Sunday 29th November right through ’til Sunday 20th December.

Melbourne is the next stop on the quintessential summer event’s national tour, and will see movies screen Monday to Sunday throughout the season. Add in some live music every Saturday and Sunday from an array of Melbourne’s best up-and-coming artists and punters can expect to enjoy an alfresco cinema experience with friendly festival vibes like no other.

There’s a flavour for all filmophiles this year, with an assortment of the latest and greatest releases due to light up the big outdoor screen, including:THE WALK — live the high wire thrills of this Oscar tipSPECTRE — Bond is backBRIDGE OF SPIES — Hollywood heavyweights Tom Hanks and Steven Spielberg combineCLUELESS 20TH ANNIVERSARY SCREENING — 20 years since Clueless? BACK TO THE FUTURE 30TH ANNIVERSARY SCREENING — Great Scott!Melbourne is the fourth stop of the nationwide Ben & Jerry’s Openair Cinemas tour which will go on to excite audiences in Sydney, Canberra, Adelaide and Perth.

To purchase tickets visit openaircinemas.com.au.

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WORDS LISA HOLMEN PHOTOGRAPHY LISA HOLMEN AND WOMBAT HILL HOUSE

WOMBAT HILL HOUSE

Wander down the garden path of Daylesford’s enchanting Wombat Hill

Botanical Gardens and you’ll soon discover the charming Wombat Hill House.

The café, store and kitchen garden is the brainchild of critically acclaimed,

Alla Wolf-Tasker, (Executive Chef and co-owner of the Lake House), her

artist husband Allan and daughter Larissa. So it’s no surprise it has become

one of regional Victoria’s hottest food destinations.

The original 1940s caretaker’s cottage has been beautifully restored to

blend in seamlessly with its natural surrounds. The project has been a long

term labour of love for the Wolf-Tasker’s, who have a strong sentimental tie

with the garden and fond memories of a whimsical childhood.

Surrounded by lush green lawns, giant conifers and stately elms, Wombat

Hill House is the perfect retreat for a morning breakfast or lazy Sunday lunch.

Upon entering the café, I am immediately captivated by its homely charm.

From the beautifully upholstered shabby chic furniture to Allan’s whimsical

winged wombat mural flanking the main room’s wall, it’s evident that a lot of

love and energy has been put into this place. An open fireplace surrounded

by plush sofas takes centre stage, where I can see myself cosying up to with

a cup of hot chocolate on a chilly wintry day.

There is also plenty of space to bask in the sunshine alfresco in the summer

months. A handsome bar opens up onto a gorgeous covered pergola of

rambling vines and blossoming geraniums. Or you can choose to retreat to

the rear of the cafe and sit amongst the herbs and vegetable pots in the

rustic kitchen garden.

Showcasing the best of seasonal local food, the menu is thoughtfully

prepared and offers diners relaxed simple fare. A blackboard is scrawled

neatly with the daily specials, or your taste buds can be further tantalised

with the delicious spread of cakes and pastries at the counter.

Early risers can enjoy a sumptuous selection of homemade crumpets with

Istra bacon and maple syrup, free-range eggs (all ways) and granola with

Meredith sheep’s milk yoghurt. For lunch there’s plenty of freshly baked

sandwiches, gourmet salads and posh pies on offer. The pizzas are a crowd

favourite as is their famed Wombat Reuben with thinly sliced corned beef

and sauerkraut.

Super food nuts will love their vitamin enriched smoothies with a range of

interesting ingredients like spirulina, camu camu and bee pollen.

We started with an avocado smash, which literally busted with seasonal

colour and flavour from slithers of fresh radish and juicy segments of blood

orange. The creamy avocado combined beautifully with a heavy sprinkling

of pepita seeds and grains which provided a nice textural contrast: While

a moreish potato rosti with caramelised leeks was topped generously with

smoked ocean trout and a perfectly poached egg. A smattering of minted

peas provided a touch of freshness to the dish and cut through the richness

of the rosti.

Fresh from the kitchen garden, a beetroot and roasted cauliflower salad

was teamed with chickpeas, green beans and a hint of chilli to add a touch

of spice. This was the perfect summery dish, packed full of quality local

produce.

To finish, a warm pear clafoutis was served with a side of whipped cream

and a cup of superb All Press coffee. The clafoutis was ridiculously moist

with a delightful airy texture and chock full of delicately spiced poached

pears, a perfect way to end a sumptuous lunch.

No bookings are required at Wombat Hill House but it does get busy,

especially on weekends. Just take particular note of the opening hours since

they hibernate on Tuesdays and Wednesdays. If you’re in a rush, there’s

also a great range of take home “heat and eat” packages and picnic fare.

The delicious range of Alla’s “A Wolf in the Kitchen” produce is perfect for

Christmas gifts.

The Lake House Daylesford may have the prime position of the lake, but

Wombat Hill House certainly has the most enviable position in the gardens.

Don’t leave without having a casual meander around the gorgeous gardens

and help burn off your meal by climbing the top of Pioneers Lookout Tower.

You’ll be rewarded with a bird’s eye view of Daylesford and its surrounds.

It sure does make the perfect day trip from Melbourne. Next time I will be

coming back to try their high tea!

WOMBAT HILL HOUSEScenic Drive Wombat Hill Botanic Gardens

(Car Entry off Central Spring Road)

Daylesford

PH: 03 4373 0099

wombathillhouse.com.au

facebook.com/WombatHillHouse

EATING OUT DAYLESFORD

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WORDS LAUREN BRUCE AND PHOTOGRAPHY LAUREN BRUCE AND CARMEN ZAMMIT

FOUR PILLARS

Australia has long held a strong reputation in the alcohol industry. Beautiful

wines and iconic beers have established the country as a producer of great

artisanal beverages on an international scale.

Contrary to this, our spirit industry has been slow to keep up. “I think if you

ask Australians to list the local wines and beers they know, they could reel

them off forever,” Cameron Mackenzie, co-founder of Four Pillars, says.

“But if you ask Australians to name Australian spirits, they’d make it to

Bundaberg Rum and then struggle.”

Only recently has Australia began to take spirits beyond the Bundy and

Cokes of yesteryear and down a more sophisticated, highly crafted path

– and Mackenzie and his other Four Pillars co-founders Stuart McGregor

and Matt Jones are at the very forefront of the evolution of this industry.

With a beautiful product, a beautiful brand and all the right components

to make it work, Four Pillars is well-placed to be at the top of its game in

a rapidly developing market.

Interestingly, Four Pillars almost didn’t happen at all – Mackenzie and

McGregor initially set out to make tonic water. Working together for

twenty years in the wine industry, they were looking for a side project that

had nothing to do with wine.

“Every time Stu and I got together, we always had a couple of martinis

or G&Ts and it just seemed like a regular theme,” Mackenzie says. “We

are great mates and have a lot of fun together, and five years ago we got

talking about tonic water. There was no Fever-Tree or Capi then, there was

only Schweppes or Kirks.”

2A Lilydale Road, Healesville Ph: 03 5962 2791

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Despite gathering momentum on the project, issues such as production

volume and how involved they could be in the process brought McGregor

and Mackenzie back to the drawing board.

“We kind of retreated from it,” Mackenzie says. “Then I get this text

message from Stu at 3am one morning saying, ‘Why don’t we just make

gin?’ So I jumped on the Internet and started looking into it.

What I saw was this incredibly evolving craft distilling scene, particularly

in North America. And not just gin; there was whisky, rye, bourbon, vodka,

eau de vies. I didn’t go back to bed that night. It got under my skin.”

In setting up the distillery, the three friends were met with many challenges,

not least of which were the enormous costs associated with setting up and

the beauracratic red tape that renders the process almost too difficult in

Australia (spirits are taxed at a much higher rate than beer or wine).

But perseverance, a commitment to making beautiful gin and building a

beautiful brand to match it, prevailed. Today, Four Pillars’ distillery and

cellar door in Healesville is a sleek mix of pared-back, open-spaced

elegance, copper stills and of course, beautiful gin.

“We wanted to build a solid craft business rather than just a cottage

business, and that’s where Matt came in – he determined that we needed

to get out of our heads that this was going to be a side project,” Mackenzie

says. “In order to do this incredibly well, he said, we had to buy the best

still in the world, the best ingredients, make the best gin we can that’s truly

unique. But let’s not just do that, let’s get a beautiful bottle made, let’s get

beautiful branding, beautiful photography, a beautiful website. And so we

did; and I think it all matches the liquid itself.”

Keenly aware of the gins that already existed on the international market,

the boys at Four Pillars set about focusing on making a unique, modern

Australian gin, contributing to the evolution of the taste of gin in Australia.

“What many people have in their head regarding what gin tastes like is

London dry gin, which uses lots of juniper [as the main botanical] and I

think that can be a bit polarising,” Mackenzie says. “So although we have

a significant amount of juniper making up our botanical canvas, about 80

per cent, we’re using interesting characters over the top of that. The other

botanicals we use, they’re incredibly strong, and they have their influence

and sort of dance over the top [of the juniper] a bit.”

Not only different in their botanical makeup, Four Pillars also pushes the

boundaries in the distillation process, steeping some harder botanicals

such as star anise, cassia, dry spices and juniper, where other, softer

botanicals, particularly fresh oranges, are vapor infused.

“We’re bloody lucky in Australia. Where you can only get fresh oranges

certain times of the year overseas, we can get fresh organic citrus all year

round,” Mackenzie says. “Fresh citrus is a huge hallmark of our gin. I don’t

peel them; I use the whole orange, the flesh and all, and we get a really

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bright, quite Mediterranean lift on our rare dry gin which really ties into

modern Australia.”

Four Pillars has enjoyed quite some success and exposure in a relatively

short time, which Mackenzie attributes to the “perfect storm” and a move

towards gin in particular.

“There is a perception that distilling is too hard in Australia. There are very

few distilleries and the red tape is crazy,” Mackenzie says. “Despite this, we

could see the growing interest in craft distilling and in particular, growth

in premium gin, where people are moving away from vodka to a more

textural, aromatic spirit. I think it’s the combination of tastes changing,

more modern gins leading the charge, and this amazing interest in

Australian craft distilling. There’s no reason we can’t have a really dominant

Australian distilling scene and a healthy export industry.

“We have incredible clean water here which is such a huge part of

distillation; we have dozens and dozens of truly unique botanicals that

are stunning to distil and when you show them to international distillers,

it blows them away. So we’re really focused on contributing to Australian

craft distilling, Australian premium gin, to encourage the industry and

build an export market and make a bit of an Australian footprint, not just

for ourselves, but for other Australian distillers.”

Step-by-step, Four Pillars is certainly making headway in this area – with

collaborations on the cards including Rockpool and Qantas among others,

Mackenzie says there’s a lot of room for experimentation – to try new

things and have a lot of fun in the process.

“I want bartenders, chefs, to come in and challenge us, you know, say we’ve

got this growing in the garden out the back, let’s find out if it distills. Let’s

get the small still going behind us and make some gin. And that to me is

the real fun.”

Although Mackenzie and his co-founders have a host of plans and ideas

for the future of the distillery, he says the momentum in the craft distilling

and gin industry makes it difficult to plan too far ahead.

“You know, this distillery and this cellar door could end up being a very

different offering to what it is now,” he says. “I think we’ll find out very

quickly where our strengths lie and what consumers actually want. But…

five years? A decade? I might be on my third liver by then!”

FOUR PILLARS DISTILLERY

2A Lilydale Road

Healesville VIC 3777

PH: (03) 5962 2791

facebook.com/FourPillarsGin

twitter.com/FourPillarsGin

instagram.com/fourpillarsgin

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GRAM FEATURE

THINGS WE LOVE

The charming South Melbourne Night Market returns to the streets of South

Melbourne this summer.

For ten glorious weeks, the city’s oldest Market transforms at twilight into a

magical night market, offering street food, copious stalls, eclectic entertainment

and music in one big cultural feast.

Whether meeting friends after work or entertaining

the family, join in the fun at the South Melbourne

Night Market.

“A hawker-style pop up playground that fills your

stomachs, quenches your thirst, and has you humming

to tunes.” – The Plus Ones

For the full line-up of food and fun visit

SOUTHMELBOURNENIGHTMARKET.COM.AU

SOUTH MELBOURNE NIGHT MARKETTHURSDAYS FROM 5.30PM7 JANUARY – 10 MARCH

Coffee Caboose is a pop up espresso bar/mobile coffee cart that is available for hire.

We will come to you at your trade show, corporate event, conference, product launch,

birthday, wedding or special event - and provide you with specialty coffee, fresh and

stylish catering, drinks and cocktails - all served by our professional and dynamic staff.

‘Exceptional coffee and food and impeccable service for every event in every location’.

• Hiring a coffee cart couldn’t be easier.

• Our coffee carts are versatile to fit and run from anywhere

• Delivered and set up by professional technicians

• Tagged and Tested to meet industry standards and safety.

• Covered by a $10m public liability insurance policy.

Coffee Caboose can also provide a delicious selection of Noisette pastries and cakes,

gourmet sandwiches and rolls, authentic Spanish paella and tapas cooked onsite, elegant

cocktails and speciality tea and cold drinks to compliment your coffee cart hire.

Our carts are also available for ‘ hire only’ For trained operators who wish to make their

own coffee.

Coffee Caboose can customise your event with unique styling and hand painted/printed

branding or merchandise.

WWW.COFFEECABOOSE.COM.AU

SERVING ESPRESSO WITH STYLE

PROUDLY BROUGHT TO YOU BY:

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GRAM FEATURE

THINGS WE LOVE

Dive into the world of specialty coffee, fine

dining fusion and creative cocktails with

Smudge Eats Melbourne. In a city where

trailblazers sit next to emerging talent, and

baristas are just as stylish as bartenders,

it’s the perfect pocket guide for finding just

where you should be eating and drinking

next.

The perfect Christmas gift for your foodie

friends.

RRP $15.00

Order online at:

SMUDGEEATS.COM.AU/BOOKSHOP

MELBOURNE POCKET GUIDE - BY SMUDGE PUBLISHING

Melbourne Martini is a ready to drink Espresso Martini made

with authentic cold drip coffee handcrafted in Melbourne,

then blended with small batch vodka and bottled in a jar to

produce a delicious and truly original experience. Perfect

for parties, there’s no need to mix or make and venues can

serve it up without requiring an experienced bartender.

Available soon across Melbourne, it can presently be

purchased at Thirsty Camel Bottleshop, Chapel St Windsor.

enquires: d@melbournemartini.com.au

instagram: @melbournemartini

facebook: wwww.facebook.com/melbournemartini

CHILL ITSHAKE ITDRINK IT

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WORDS HANNAH BAMBRA PHOTOGRAPHY CARMEN ZAMMIT

FLOP HOUSE

I’m going to call it like it is – regional Victoria is grossly under-rated. Our

state is one of few pockets of the world where you can see surf, snow, forest

and farmland all within a few hours’ drive of one another. The diversity of

foodstuffs that this differing climate can produce is equally as phenomenal.

In Central Victoria alone artisan cheeses, local wines, home-grown herbs,

freshly baked bread and bespoke chocolates are in abundance. In Kyneton

in particular, there’s been a local resurgence of “slow” products harnessing

old world traditions.

In March this year, the Lost Trades Fair was founded by local artisans

Rundell & Rundell. Melbournians hadn’t previously had many chances to

engage with the regions fine furniture and fare. With the launch of the Lost

Trades Fair, we were up there in masses; whittling spoons and using them

to scoop up mouthfuls of Macedon Ranges’ finest.

Year round, local businesses are also pitching in to showcase the region’s

skills and splendours to short-term visitors. This month, I visited the Flop

House in Kyneton to get a taste. “Flop House carefully sources local

produce based on the guiding principles of - good design (packaging),

ethically made, locally produced and with a story to tell,” says Genevieve

Wearne, Founder of the Flop House, a series of luxurious local lodgings.

“Wherever possible this will be supplemented with locally picked fresh

produce. If quinces are in season, for example, we will provide fresh quinces

in a bowl and stewed quinces for breakfast.”

Scattered across Kyneton with plans to expand, Wearne’s stylish retreats

include access to high-end bicycles, a map of local eateries and beautiful

woollen picnic blankets complete with leather holders and baskets. Her

picnic and in-house menus offer selections of pies from Piper St Food Co,

Monsieur Pierre salads, McIvor Farm Foods Salamis and more. “We see

food as a way of grounding and connecting guests to their surroundings

in a short space of time,” says Wearne. The end goal is for guests to visit

1/58 - 60 Piper Street. Ph: 0438 160 671

22

farm gates, buy direct from producers and – the Flop House just provides

the first taste.

With big brands using slogans such as “local, ethical and sustainable”

across products that are far from, it is getting harder and harder to discern

what’s real and what’s staged. This business model of bars, restaurants

and boutique accommodation pairing up with local makers to forge real

connections and help cut through the hype can only be helpful.

Flop House has also collaborated with local grower Richard Goodman to

make Shelf Preservation. These preserves, inspired by local botanicals and

foraged flavours, features finger lime jelly, sloe berry and gin jam, poached

pears and organic cereal. It’s these sort of collaborations that we’d all

love to see more of. Another Kyneton favourite, Piper St Food Co, run

workshops on how to make salami, sausages and pies. Visitors and locals

can then not only buy regional produce, but champion it in their cooking

too.

The reality is that many of us are time poor. Taking a few days off to learn

how to make sausages might not be on the top of your to do list. But

just as our state goes largely unnoticed, so do the restorative qualities of

such activities. “Engaging in an experience of learning new skills stays with

us,” says Wearne. “It is not only practical but increases self-esteem and a

feeling of well-being.” So without sounding too much like your Sunday

horoscopes; perhaps it’s time to reconnect with the world around you.

Victoria’s waiting with open arms.

FLOP HOUSE

1/58 - 60 Piper Street.

PH: 0438 160 671

flophouse.com.au

facebook.com/theflophousekyneton

twitter.com/flophouseau

pinterest.com/flophousevic

24

FOSSICK FOR FOOD GOLD

Join the Food Fossicking guided tour and unveil Bendigo’s best-loved foodie treasures and foodie

secrets. Taste your way around an artisan chocolate shop, sourdough bakery, Italian delicatessen, a

wholefoods fun emporium and a uber cool restaurant. Meet the makers behind the food, learn their

connection with food and indulge yourself along the way.

Departing the Bendigo Visitor Centre every Saturday at 10am, bookings essential.

1800 813 153 | BENDIGOTOURISM.COM

G IFT GU IDE

NEIL PERRY - SPICE TEMPLENeil’s knowledge and love of Chinese cuisine is celebrated in his stable of Spice

Temple restaurants, which showcase regional Chinese food in a dark, intimate

atmosphere where the spotlight is literally on the food. Devotees of Perry and Spice

Temple will be delighted by this collection of more than 130 Spice Temple recipes.

The stylish, harmonious and balanced dishes draw inspiration from the provinces

of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xingjiang, and the book includes

information on Asian ingredients and specialist techniques.

FOR FOODIES!

CHEF’S HAT 131 Cecil St, South Melbourne

PH. 03 9481 8369

WWW.CHEFSHAT.COM.AU

THE PERFECT CHRISTMAS GIFT FOR THE CRAFT BEER

LOVER HAS ARRIVED!

Join Melbourne’s first sole craft beer tour operator and

experience local beer at its best. Ben’s Brew Tours has

collaborated with some of the city’s best brewers, stockists

and specialty bars to bring you one step closer to your

favourite brews. From Hawkers, 3 Ravens and Moon Dog

to Forester’s Hall, The Terminus Hotel and Carwyn Cellars,

there’s something for everyone’s “beerometer” on a Ben’s

Brew Tour!

WANT KUDOS AS A CHAMPION GIFT GIVER?

Get on board Ben’s Brew Tours gift vouchers. Choose

a specific tour or amount. Check out our website to

purchase! All vouchers valid for 12 months.

CORPORATE BOOKINGS OR SPECIAL EVENTS?

Awesome! We have special rates when booking a full

tour. Get in contact and we’ll make it happen!

CHEERS AND MERRY CHRISTMAS FROM THE TEAM AT

BEN’S BREW TOURS.

GRAM FEATURE

THE CRAFT BEER EXPERIENCE

BENSBREWTOURS.COM.AU

25

A MUST SEE DESTINATIONA gift voucher to visit the Bellarine’s most beautiful boutique venue. Awarded Dark Horse

Winery of the Year 2016 by James Halliday and rated one of the state’s top five restaurants

to visit by Tourism Victoria, this estate is sure to impress a loved one or friend.

Price $50 to $500

AVAILABLE FROM TERINDAH’S ONLINE STORE

www.terindahestate.com

90 McAdams Lane, Bellarine VIC 3223

PH: 03 5251 5536

CHAI LOVE YOU PACKAGE!A special Christmas treat for the chai lover - Turkish Teapot

and Strainer set plus a bag of Prana Chai Masala Blend 250gm

all for only $30.00!

EXCLUSIVE DEAL ONLY AVAILABLE FROM THE GRAM

STORE!

Visit www.thegramstore.com.au and use coupon code:

CHAIXMAS for this great deal.

SAVE $20.00!

Plus

THEGRAMSTORE.COM.AU

FOOD SAFARI FIRE - THE FLAVOURS OF FIRE ACROSS THE WORLD’S CUISINES

Maeve O’Meara joins passionate advocates of

cooking with fire – from Asia and the Americas, to

the Middle East and Europe – as Food Safari Fire

features the inventive ways people cook with fire

using age-old techniques and tools.

Discover the pleasures of baking in ashes, smoking

fish, grilling over hot coals, one-pot cooking on

an open flame, roasting in a wood-fired oven and

the impressive heat of tandoors at work. Food

Safari Fire explores the methods and recipes that

capture the flavours of fire: from how to cook the

perfect steak, to preparing your own spit roast,

Maeve reveals the techniques and secrets that

remind us all that everything tastes better cooked

with fire! With recipes and tips from home cooks,

pit masters and chefs, including Tetsuya Wakuda,

Adam D’Sylva, Guy Grossi, Frank Camorra and

more, Food Safari Fire will have readers cooking

up a firestorm!

WWW.THEGUIDE.WEBSITE/FOODANDDRINK

26

G IFT GU IDEFOR FOODIES!

GRAM FEATURE

FOR THE CHEESE LOVERSMilk the Cow’s 30-strong range of specialty artisan cheese and booze

hampers is the perfect gift to satisfy any cheese lover.

This Piccolo French Champagne Hamper comes with a baby bottle

of Duval-Leroy Brut NV, perfectly matched by cheeseomongers to

four European cheeses including Langres AOC, Delice des Cremiers,

Crottin and Reypenaer VSOP. Same day delivery is available in

Melbourne Metro.

Order online at MILKTHECOW.COM.AU, or pick up from their St

Kilda Fromagerie.

Milk the Cow: 157 Fitzroy Street, St Kilda

GIVE THE GIFT OF MAGGIE BEER!

RRP: $29.99 RRP: $29.99 RRP: $39.99

The ultimate package for the ultimate Maggie Beer fan! All three of Maggie’s

best selling books; Spring Harvest, Winter Harvest and Maggie’s Kitchen, all

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THAT’S A SAVING OF $40.00 OFF RRP!

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THEGRAMSTORE.COM.AU

BE THIS YEAR’S GREATEST GIFT GIVEROTAO Kitchen’s cooking classes are enjoyed by

foodies of all tastes and skill levels. Hands on, fresh

food fun! An enduring gift this Christmas for you,

your family and friends.

XMAS SPECIAL ONLY $99

Gift Vouchers available at:

www.otaokitchen.com.au

360 Victoria Street, Richmond

0408 217 899

27

4 TASTES GIFT VOUCHERSWhen four tastes are better than one. Our family of restaurants have joined forces to create the

ultimate voucher for your Christmas stockings. Our $200 and $400 vouchers provide a spend in

each of our venues. Perfect for tearing and sharing or self indulging...

PEI MODERN – Contemporary bistro by Mark Best delivering delicious food with heart.

LEE HO FOOK – Victor Liong explores the vibrant cuisine of China using traditional cultural and

culinary inspirations and modern techniques.

ROSA’S KITCHEN – Rosa Mitchell’s honest take on Sicilian food delivers cooking that binds to the

Italian obsessions of produce and flavour.

ROSA’S CANTEEN – Rosa’s takes inspiration from across Italy, from fresh pasta and home-grown

tomatoes to suckling pig to order.CALL 03 9654 8545 TO ORDER

SUPERNORMAL - THE COOKBOOK“The story of Supernormal is a story about what

I like to eat and cook. It’s about cooking in Hong

Kong and Shanghai and the confident simplicity

of Japanese food. It’s about the irresistible lure of

dumplings and tonkatsu, the comforting serenity

of ramen, the bracing kick of kimchi and pickles,

the addictive qualities of pipis and XO. It’s about

midnight snacking and lunchtime feasting. Its

about watching flavours from Asia, Europe and

Australia play nicely together and, of course, it’s

about celebratins the shared table and eating

well.”

- Andrew McConnell

In Supernormal — the cookbook based on the

restaurant of the same name — Andrew, owner and

head chef, takes home cooks into the kitchen of

his hugely popular pan-Asian eatery. Across eight

chapters, he shares something of the McConnell

magic, as well as menus for fans who aspire to

a Supernormal-worthy spread at home. This

alongside photographs from Earl Carter – who

offers a behind-the-scenes take on the restaurant

and its characters, as well as scenes from Tokyo, a

long-time source of inspiration for McConnell and

his Flinders Lane eating house.

WWW.THEGUIDE.WEBSITE/FOODANDDRINK

TWISTED SISTER CIDER Twisted Sister Cider has been developed over two

years by Grand Ridge Brewery founder Eric Walters

and his four daughters.

Both ciders are crafted using top quality Gippsland

fruit with no added sugar, artificial flavour or

concentrates. These crisp, dry ciders are sure to

impress and the mixed pack makes for a great,

affordable Christmas gift.

Each pack contains three bottles of Twisted Sister

Apple Cider and three bottles of Twisted Sister Pear

Cider. Price $25

Ask for Twisted Sister Cider at your local liquor

outlet or shop online:

WWW.GRAND-RIDGE.COM.AU

PH: 03 9800 1000

29

WORDS AND PHOTOGRAPHY BEC THEXTON - DANCING THROUGH SUNDAY

GRILLED AVOCADO SALAD

Avocados are loved mashed, cubed and spread on toast. All you need

to do is look at Instagram. That’s not breaking news. One thing I did

not expect, was to love grilled avocado? WHAT? Grilled avocado you

say? Yes, be ready… this recipe had quickly won over my heart and is

all I want in the warmer weather.

The avocado when grilled is still really tasty, and the heat brings out

this additional layer of creaminess you had no idea was there. By

grilling the avocado, you get the most enticing grill marks across its

creamy surface.

I couldn’t help but roast some beautifully ripe cherry tomatoes with

this meal. Is it just me or does something magical happen inside the

oven when you roast cherry tomatoes? They are an absolute favourite

of mine and only took about 10 minutes, we like that.

The avocado and roast tomatoes are then served alongside some

peppery rocket leaves to balance the creamy avocado. The avo is

filled with a paprika spiked greek yoghurt and fresh chilli (optional, of

course). A squeeze of lemon is absolutely necessary as is extra virgin

olive oil, salt and pepper.

This dish is all about wholesome basic flavours coming together using

a creamy vehicle of green flesh ready to lap up all the flavour that

surrounds it. The cherry tomatoes burst with lovely sweet juices, the

yoghurt and the oil and the lemon juice create the tastiest dressing

and the peppery rocket really ties this together.

This is such a verstile salad and can be a really healthy breakfast, lunch

or dinner. You could even use a few avocados and bring it to a summer

BBQ and really start impressing. It’s a fantastic way to really bulk up

your serves of vegetables consumed. I’ve just become this recipe’s

number one fan.

I can’t wait to go back and order more from the menu. It’s great to see

a cafe that is plating up such delicious looking food but it tastes great

too!

INGREDIENTS

1/2 avocado, pip removed

1/2 cup rocket leaves

5 cherry tomatoes

1/4 cup greek yoghurt

teaspoon paprika

juice of half a lemon

olive oil

salt and pepper

fresh chilli (optional)

METHOD

1. Preheat your oven to 160 degrees and pop your cherry tomatoes inside.

Let roast for at least 12 minutes until soft.

2. Preheat a griddle pan over medium heat with a tiny drizzle of olive

oil. Place avocado, flat side down on the griddle pan and let grill for 5-6

minutes.

3. Whilst tomatoes are roasting and avocado grilling, mix your yoghurt

with a teaspoon of lemon juice, paprika and some salt and pepper. Set

aside

4. When tomatoes are soft and roasted, avocado has been heated

through and has lovely grill marks, assemble on a plate with your rocket,

yoghurt, olive oil, extra lemon and chilli if desired.

30

When long time friends Bonne and Tamare opened

The Parlor Milkbar & Kitchen in 2011, they wanted

to create an environment that felt comfortable and

homely. Located in Beaumaris across from a golf

course and down the road from the beach, it’s one of

those cafes you’d be stoked to have as your local and

you can feel the girls’ personalities coming through

in everything they do. Friends for over 25 years, both

have bubbly, engaging personalities and a serious eye

for detail. Combine this with extensive hospitality and

sales experience and they are a force to be reckoned

with.

No wonder they chose to use Forza as their blend

from Veneziano Coffee Roasters. The Italian word

for strength, Forza plays to the coffee lover who

wants bold flavours and intense body. While it is a

medium roast, the addition of a world renowned and

awarded Indian robusta gives a massive injection of

flavour to this sweet and balanced four bean blend

which also uses another coffee from India and two

sourced from Brazil and Colombia. The roasters go

multiple times a year to visit the farms and maintain

their relationship with the growers and together with

other members of the team from operations through

to trainers, have accreditations as judges or barista/

cupping champions and their combined experience is

the company’s biggest asset.

Veneziano pride themselves on an impressive range

of blends and ever changing single origin micro-lots,

with Forza designed to be creamy and low in acidity

to pair with milk, which is why the team at The Parlor

love using it so much. Whether it’s the ladies who

latte or the men like me who macchiato, this is a brew

with the strength to go the distance.

You can enjoy Forza around Melbourne at -

The Parlor Milkbar & Kitchen - 40 Weatherall Rd

Beaumaris

Smith St Alimentari - 302 Smith St Collingwood

Finders Keepers - 89 Riversdale Rd Hawthorn

Tavistock House - 387 Flinders Lane CBD

Redbrick Cafe - 215 Mont Albert Rd Surrey Hills

2 Brothers - 558 Mitcham Rd Mitcham

venezianocoffee.com.au

sales@venezianocoffee.com.au

13 263 333

REVIEWS

WORDS AND PHOTOGRAPHY DEAN SCHMIDEG

WORDS AND PHOTOGRAPHY ON THE BANDWAGON

SEX (CANS), DRUGS (HOPS) AND ROCK ’N ROLL: YOUNG HENRYS HOP ALE

VENEZIANO COFFEE ROASTERS - FORZA BLEND

Anyone who knows anything about good beer and Aussie

music knows that the team at Young Henrys are equally

fanatical about live music as they are about producing

great beers for everyone to enjoy.

You Am I, Front End Loader, The Delta Riggs and most

recently, Josh Pyke are but to mention a few amongst

many local rockers to collaborate and/or drink with

Richard, Oscar and the team at their Newtown brewery in

Sydney to produce beers for tours, special events, antics

to inspire lyrics - anything really!

So with the music festiv-ale (see what I did there?)

season starting and festive season (The Fat Man in a Red

Suit) not long after that, I thought it might be cool to

have a look at their Hop Ale can and the impressive beer

that lives inside it, because… well, this beer suits both

occasions!

Seven malts and five different hops make for a full

rock show experience without inhibiting your ability to

party on afterwards. It’s a smooth ride with some light

carbonation and a heap of Aussie hops added to all

stages of the brewing process. Like a good Pearl Jam

song from 1991, the Hop Ale appears and tastes great

to the uneducated, but complex enough to impress

the pessimistic musician-types in Kings of Leon t-shirts

standing against the pub wall mumbling “We could do a

better job than this”.

I’ve often said that the most important thing for local

breweries is to tell their story, let people know what gets

them out of bed and allow their beer do the talking.

Young Henrys do this with a Marshall stack, a sweaty pub

rock feel and awesome people to party with. In fact, I

think I’ll pack up my guitar and head north for a gig at

Young Henrys.

Merry Christmas everyone! Cheers! To good beer, good

tunes and great people!ABV: 6%

STYLE: Dark Hopped Ale

SERVING TEMP: 6-8 degrees

ORIGIN: Newtown, Sydney NSW

FOOD PAIRING: Christmas Pudding

PRICE (RRP): Takeaway $5 330ml | $44 for 12 pack

Restaurant $8-10

BUY IT HERE: www.younghenrys.com.au

31

ON INSTAGRAM THIS MONTH

SOME OF THE BEST SNAPS WE SPIED THIS MONTH.

@hankmarvinmarkets @melbournebreakfastdiary

@thekindcook

@eatingwithgeorge @aliceinframes

@healthycleantimes

It was only back in Autumn that I reviewed a different Unico

Zelo wine. What can I say, the winemaking team of Brendan and

Laura offer wines that are so varied, yet delicious and extremely

well-priced. Allow me to introduce you to Chopsticks – their

‘spice blend’ made using a unique blend of white grapes such as

Moscato d’Alessandria, Pinot Grigio, Sauvignon Blanc and Fiano.

Haven’t heard of all of them? Don’t worry. Let the wine do the

talking.

You will find that a mixture of winemaking techniques, including

oxidation, the use of flor yeast and maderisation have given the

wine a rich golden colour and an equally rich nose and palate.

Over lunch my family and I discovered aromas of jasmine,

honeysuckle and glacé ginger followed by a palate with flavours

of candied citron and that beautiful jasmine again. There are

plenty of phenolics that give it a grippy and textured mouthfeel

and bright acidity so it sort of sparkles in your mouth. Quite the

awesome effect when you drink it, really.

This playful wine should be had with Unico Zelo’s suggestion

of ‘eating with chopsticks’ or any dish that packs a punch with

flavour to match.

Stockist: Available in the city at Cutler & Co., Supernormal,

Neighbourhood Wine and Persillade or direct from Unico Zelo.

WORDS AND PHOTOGRAPHY LA DONNA DEL VINO

UNICO ZELO Chopsticks ‘Spice Blend’ 2015 Riverland and Adelaide Hills. RRP: $22

OUT AND ABOUT

LOUNGE KITCHEN LAUNCH

Last month Lounge Kitchen in Swanston St held a launch to showcase their refreshed menu, designed to share. The new dishes, big and small present modern flavours reflecting a borderless cuisine taking influence from Asian and Spanish tapas, while matching the relaxed environment of the venue. Popular dishes enjoyed on

the night were the Thai Sticky Beef Short Ribs, Eggplant San Choy Bao with Crispy Tofu, Parmesan Crusted Eggplant Fries, Chargrilled Asparagus with Capsicum Pesto and the devilish Salted Caramel Pannacotta with Candied Popcorn, all washed down with a Lounge Classic Mojito. www.lounge.com.au

LAURENT-PERRIER HOSTS PEOPLE OF INFLUENCE EVENT

Alan Nelson, CEO of Nelson Wines and Australian Distributor of Laurent-Perrier hosted the first People of Influence lunch at the exclusive Estelle by Scott Pickett on Wednesday 18th November 2015 in celebration of Laurent-Perrier’s Rose, known as the best selling Rose globally. The event saw some of Melbourne

most influential people come together to network and celebrate their success, as well as Laurent Perrier’s Cuvée Rosé, in one of the city’s most talked about venues.

Photographer: DS images - Dean Schmideg

33

THE DIARY

December 2, 2015BROOKE MEREDITH OF A CONSCIOUS COLLECTION X URBAN KITCHEN COOKING CLASSUrban Kitchen - 17-21 Buckhurst Street, South Melbourne

Brooke Meredith, model and founder of the popular health and fitness blog, ‘A Conscious Collection’, is hosting an intimate cooking class at Urban Kitchen HQ. Brooke has built a loyal fan base for her healthy spin on everyday recipes creating versions that are sugar, gluten and dairy free.

She has also recently launched the ‘Chocoholics’ e-book, a collection of ‘healthy’ versions of indulgent chocolate recipes.

She will be sharing some of her favourite go-to dishes including: Zucchini Noodle Rice Paper Rolls, Cauliflower (base) Pizza and Macadamia Fudge Brownies over an intimate three course dinner cooking class where she will spill her healthy cooking secrets.

6.30pm – 9.30pm | $130.00 per person includes three hour demonstration, goodie bag, a copy of Brooke’s new book and much more.

Bookings essential: theurbankitchen.com.au

December 7TIME OUT MELBOURNE BAR AWARDSThe Mill House, 277-279 Flinders Lane, Melbourne

The annual Time Out Melbourne Bar Awards are returning once again on Monday December 7 to raise a glass to the city’s hottest watering-holes and most skilled bartenders, at brand new host venue The Mill House in Flinders Lane.

In addition to great music, snacks and all the excitement of the awards ceremony, partygoers will be treated to White Rabbit beers, Maker’s Mark bourbon whisky and hangover cures from Hydrodol. The 2016 edition of the Time Out Bar Guide will also be launched at the event.

The Time Out Bar Awards are an industry-recognised celebration of talent, voted on by independent editors and reviewers. Voting for the People’s Choice award is open until Thursday 12 November, giving punters the chance to choose their favourite bar.

Winners in last year’s awards included such bars as the Everleigh, Le Bon Ton, Black Pearl, Bar Americano and Harry & Frankie.

www.au.timeout.com

15 - 16 January 2016THE BALLARAT BEER FESTIVAL 2016City Oval Ballarat, Corner Pleasant and Mair St, Ballarat

With countless craft beers from across Australia set to descend upon Ballarat, 2016 will be the biggest festival yet.

Along with the opportunity to sample these rare brews, you will get the chance to immerse yourself in the brewing process and discover the fine art of matching your favourite ales with food.

Sample from the finest selection of craft beets showcased by passionate local brewers and beer festival favourites from across Australia and the USA. Meet the geniuses behind the brews, sharing their passions and knowledge and attend free informative education sessions with top beer industry experts.

A cavalcade of food trucks from around the state will be on site ready to provide the energy needed to soak up the festive atmosphere.

Entertainment includes a line up of Independent artists throughout the day plus a bucket load of kids activities.

ballaratbeerfestival.com.au

January 16, 2016MALDON TWILIGHT DINNERMaldon Twilight Dinner, Main Street, Maldon

The annual Maldon Twilight Dinner is an iconic event in Maldon, now celebrating its 10th year. Maldon is a unique town classified by the National Trust as Victoria’s first notable town due to its virtually intact Gold Rush streetscape.

Approximately 1000 people dine under the stars in Main Street, Maldon, sampling local produce and wines of the region to the strains of both opera and contemporary music.

The next dinner is to be held on 16 January, 2016, and will feature renowned local opera singer Rebecca Morton and BABBA.

Diners can either make their own way to the event, or join the Victorian Goldfields Railway who operate the historic steam train from Castlemaine to the Dinner.

This is historically a sell-out event and bookings are essential as no tickets are available at the door.

Phone: 03 5475 1752

December 31, 2015WORLD CARNIVALESouth Wharf, Melbourne

This New Year’s Eve experience World Carnivale, South Wharf’s tributes to the biggest and most exciting parties from around the world, live on the banks of the Yarra.

Be dazzled by live music and roaming entertainment, sample delicious treats from Italy, South-East Asia and Brazil, or spend a relaxed evening on the Melbourne Lawn, against the twinkling backdrop of the CBD skyline.

For those with a taste for the good life, Buena Vida will serve up a sumptuous three-course feast inspired by Argentina and Spain, with premium wines to match. Enjoy the seductive Latin tones of Rebecca and Nathan, and your table and seat will be reserved for you all night long.

When midnight rolls around it’s time for the main act. Feel the difference with Melbourne’s only ground-level fireworks display, making it a total sight, sound and sensation experience. worldcarnivalenye.com.au

December 12 and 19, 2015THE CHRISTMAS TABLEThe Neff Market Kitchen, South Melbourne Market

Hosted by Kathy Spurling - Senior Home Economist, Neff

Kathy has over 20 years’ experience as a senior Home Economist. Her extensive knowledge of the correct use and function of appliances equips her with the skills to create recipes for a wide range of people, from the everyday cook to the professional. Kathy’s calm and confident manner can break down complicated processes to ensure everyone feels accomplished in the kitchen!

Kathy will show you how to take the stress out of Christmas with easy to prepare dishes that allow you to spend more time with family and friends. In this class you will learn three great recipes that will make your Christmas dinner or lunch that extra bit special: a bejeweled cranberry stuffing that can be adapted depending on your tastes, a glaze for golden Christmas ham, and the secret to perfect roast potatoes.

southmelbournemarket.com.au/events

34

BENDIGO TOURISM51-67 Pall Mall, BendigoPHONE: (03) 5434 6060bendigotourism.com

BEN’S BREW TOURSben@bensbrewtours.com.auPHONE: 0450 558 571bensbrewtours.com.au

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

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

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

EDGE BREWINGPHONE: 0432 829 921124 Railway Place, West Melbourneedgebrewing.com.au

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

GRAND RIDGE P.O. BOX 339, Mirboo NorthPHONE: (03) 5668 1682grand-ridge.com.au

HARDY GRANT BOOKSGround Floor, Building 1,/658 Church St, RichmondPHONE: (03) 8520 6444hardiegrant.com.au/books

MATCHA MAIDENhello@matchamaiden.commatchamaiden.com

MILK THE COW157 Fitzroy Street, St Kilda(03) 9537 2225milkthecow.com.au

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

OTOA KITCHEN360 Victoria Street, RichmondPHONE: 0408 217 899otaokitchen.com.au

PEI MODERNSofitel Forecourt, 45 Collins St(03) 9654 8545peimodern.com.au

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

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

SMUDGE PUBLISHING 16 Macquarie St, MelbournePHONE: (03) 9525 1112smudgepub.com.au

TERINDAH ESTATE 90 McAdams Lane, BellarPHONE: (03) 5251 5536terindahestate.com

YARRA VALLEY DAIRY70-80 McMeikans Rd, Yeringyvd.com.au

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