GRAM Magazine: May 2012 // Edition 16

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376 Smith St. Collingwood 3066Phone: +61 3 9417 2233

www.robertburnshotel.com.aufacebook.com.au/robertburnshotel

BIMBODELUXE.COM.AU LUCKYCOQ.COM.AU

LAUNCHING IN JUNE 2012WWW.FACEBOOK.COM/LUCKYBIMBO

RESTAURANT

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This monthWe’re going green this month, with green peas on the cover. These

sweet little vegies are packed with nutrients and taste good too.

Turn the pages to find reviews of new pizza restaurant Firechief,

Miss Marmalade, San Telmo, Good Beer Week and more. Danielle Gullaci, Editor

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FIREChIEF(DETAILS ON PG. 3)

5

We have a soft spot for pizza, who doesn’t? And we have found a few

pretty good joints here in Melbourne – from the authentic Italian staff at

St Kilda stalwart Il Carusi (where you will find rich, sweet tomato sauce

slathered on thin and crispy bases, paper tablecloths and very drinkable

red wine) to upmarket fare at Ladro (on Greville Street in South Yarra

and Gertrude Street in Fitzroy – the funky fit-outs and interesting pizza

toppings do the two fashionable addresses proud).

Then there is old reliable Pizza e Birra on Fitzroy Street (which also

serves a range of pastas and meaty mains, plus Italian antipasti-

style starters), city slickers +39 on Little Bourke Street and Joseph

Abboud’s (of Rumi fame) super-delicious Lebanese take on the beloved

Italian peasant food at The Moor’s Head in Thornbury (full review to

come – just one quick tip – order the fairy floss for a post-pizza trip back

to childhood).

Then there are the places we want to visit and haven’t got round to yet –

400 Gradi (East Brunswick) and Pizza Meine Liebe (Northcote).

But let’s now turn our attention to Paul Mathis’ new kid on the block

– Firechief, which along with sister brunch/coffee shop operation

Goldilocks, opened in Camberwell late 2011/earlier this year. As lovely

front of house man-in-charge Lucas is keen to point out, it has been

a gradual process, with both halves of the refurbed high-ceilinged

warehouse space getting to grips with jam-packed services (on a busy

Saturday night, Firechief can see in excess of 200 diners pass through

the doors in up to three sittings – seems like everyone wants a slice of

the action – ouch).

Rolling pins on the wall, oversize rustic chandelier, splashes of yellow

and the odd pot plant housed in wooden boxes – all very Melbourne

(in fact Paul Mathis Design has been shortlisted for the 2012 Australian

Interior Design Awards).

Pizza connoisseurs – now is the time to get excited. Three ovens provide

three different pizza styles. That’s right – authentic and original pizzas

from Naples are made according to strict guidelines (outlined by a

rather stringent pizza-loving ‘associazone’) and cooked in a 400°C

wood-fired oven for just two minutes.

FirechieF169 Camberwell Road, Hawthorn East. Ph: 9831 1700

SCAN TAG TO COMMENT ON THIS ARTICLE(DETAILS ON PG. 3)

ABOuT SHARKING FOR CHIPS AND DRINKSSharking for Chips and Drinks is a writer-photographer team that relocated from London to Melbourne last year, and soon

found themselves falling for the city’s coffee, brunch and bar scenes – and every meal in between. While Melbourne is the

main focus, the pair regularly venture far and wide across Australia, Asia and, of course, their old stomping ground in the UK.

WWW.SHARKINGFORCHIPSANDDRINKS.WORDPRESS.COM

on a busy saturday night, FirechieF can see in excess oF 200 diners pass through the doors in up to three sittings – seems like everyone wants a slice oF the action.

Words and photos by Sharking for Chips and Drinks

7

Crispy, uncluttered and authentic toppings – we opt for Crudo – San

Marzano tomato, Bufala mozzarella, topped with San Daniele prosciutto

and basil ($24.90).

Then there is the modern artisan ‘hand-style’ pizzas – cooked in a classic

Italian twin-deck oven, worked by hand and shovel, and placed on the

stone floor at 360°C for around four minutes. We ordered the Prawn

and Pancetta – Tiger prawn cutlets, fior di latte, crispy pancetta, mojo

dressing (tangy aioli-style sauce, offsetting the salty meat) and fresh

rocket ($23.90). If you flew to Italy tomorrow (we wish), this is most

likely the kind of thing you would be biting into (okay, the toppings have

been given the Melbourne treatment) while knocking back of few cheeky

glasses of Chianti. On that note, the drinks list is a happy mix of old and

new world grapes and grain, and old-school aperitifs.

The third class of pizza is ‘the great Australian family pizza’ cooked in

trays in a conveyor oven with local Aussie ingredients – six minutes at

340°C sees fluffy bases and some less authentic, but no less popular,

toppings – think pineapple, egg, pepper-marinated chicken and scallops.

There are salads – fresh tomatoes, fior de latte, cucumber and basil –

among other fresh and zingy offerings. Also starters make for good pop-

in-the-middle-of-the-table sharing plates, in case you’ve had enough

dough for one sitting (like that would ever happen). Deep-fried calamari

with yoghurt tzatziki dip ($13.90) was our choice.

Happily seated, we think we might have found our new favourite pizza

place – unpretentious, affordable, with a great range of pizzas (without

making up topping combinations for the sheer heck of it – a pet niggle

of ours), good drinks and decent coffee. Mama would be proud.

Then There is The modern arTisan ‘hand-sTyle’ pizzas – cooked in a classic iTalian Twin-deck oven, worked by hand and shovel, and placed on The sTone floor aT 360°c for around four minuTes.

happily seaTed, we Think we mighT have found our new favouriTe pizza place – unpreTenTious, affordable, wiTh a greaT range of pizzas.


MISS MARMAlAdE (DETAILS ON PG. 3)

9


I don’t know about you, but I always feel a slight sense of gloom

whenever daylight savings ends. Just overnight, you’re suddenly

driving back home from work in the dark. As I inched alongside

Southern Cross Station, I observed the city lights of obsidian yellow

and green, gleaming from gloss windows speckling the half-scrapers.

After a bad day at work, I’m tired. And coming face-front with a city

canvas like this puts me into a contemplative mood from within the

encapsulated bubble of my car. I don’t even want to think about how to

make my dinner happen at home.

This brunch happened back in the hey-day, where the sun still sets way

past 7pm. The recent months have seen me visiting cafés in the Northside

more and more. I remember Ees likes frequenting here, especially for the

corn fritters, so I was glad that he could make it for this visit.

Fakegf and I got here first, just before 11am on a Sunday, and thankfully

so, because hordes of hungry brunch-goers arrived immediately after

us. We got a nice booth seat by the window and waited a few minutes

while Ees power-walked from his home with Little Death trailing behind,

puzzled at the rush. Ha ha… I think Ees remembers how cranky I used to

get when people are late for appointments. These days, I’m generally a

lot more mellow… happy to read a book… or people watch.

Off to business with coffees. Fakegf and I are rather fond of 5 Senses

Miss MarMalade126 Union Street , Brunswick. Ph: 9388 8202

ABOUT BRYANI’m an inquisitive foodie with an Asian palate. I love how food brings people together. There is

a story behind every meal and I’m constantly trying to find it. Please join my Melbourne-based

food journey and let’s get fat together.

WWW.FATBOO.COM

Words and photos by Bryan

FakegF and I are rather Fond oF 5 SenSeS coFFeeS, and they were made SatISFyIngly here. I had a pIccolo and could taSte a touch oF cInnamon SpIce wIth noteS oF dark chocolate In ItS body.

we got a nIce booth Seat by the wIndow and waIted a Few mInuteS whIle eeS power-walked From hIS home wIth lIttle death traIlIng behInd, puzzled at the ruSh.

10

coffees, and they were made satisfyingly here. I had a piccolo and could

taste a touch of cinnamon spice with notes of dark chocolate in its

body. Fakegf’s magic held a fresh citrus rush in its crema. I later got

a single origin magic, which tasted somewhat similar, but gentler. Just

as enjoyable.

Little Death is an adorable creature of habit with his brunches. I noticed

he’d start with a strong flat white, order the muesli and finish off with

another flat white. When I asked how he liked his dish, his reply was

“Good… yup! Good yoghurt, good milk… sweetness level good: The Ideal

Muesli.” Ees had the green fritters, which I must say looked good. From

the sample I stole from him, I thought they tasted like light, fluffy and

zesty pancakes. I couldn’t get enough of the accompanying whipped

lemon and sesame ricotta. Ees overall found this dish quite rich, but said

that the balsamic glaze helped cut through the richness.

Fakegf cleverly chose a lovely chicken salad with Israeli cous cous.

Perfect for such a bright Sunday in summer. I had brunch envy!

I had the farmers market breakfast of homemade corn bread, hash

potatoes, cherry tomatoes, and the pick of market vegetables with a

poached egg, microherbs and avocado crush ($15.50).

What a good-looking dish! Definitely not what I’d usually have for

brunches, but I found my meal very rustic, with many interesting

implements to keep me curious. The poached egg was just a touch

overcooked, but I enjoyed how different this dish tasted.

We finished off with shared sweets amongst the four of us. The coconut

raspberry tart tasted quite sweet, but I liked it because there was lots

of coconut in it.

I know why Ees likes coming here, coffee’s good and the menu

interesting. There were many groups waiting for a table when we left

that Sunday.

We may now have embarked on the darker half of the year with regards

to daylight, but I’m glad that we will still get to brunch so brightly

like how we did today. These days, I’d rather spend my pink dollar on

brunches, and then go simple with my dinners by either eating at home,

or going somewhere cheap and easy.

What a good-looking dish! definitely not What i’d usually have for brunches, but i found my meal very rustic, With many interesting implements to keep me curious.

fakegf cleverly chose a lovely chicken salad With israeli cous cous. perfect for such a bright sunday in summer. i had brunch envy!

12

ABOUT AGNES HONI LIKE TO EAT.

I LIKE TO COOK.

I LIKE TO BAKE.

I LIKE TO BLOG.

I LIKE THE WORD SPORK.

WWW.OFFTHESPORK.COM


Named after one of Buenos Aires’ oldest neighbourhoods, San Telmo is

one of Melbourne’s recentish additions to the Latin American inspired

dining scene. And judging by my meal there over the Easter weekend

with Alastair, Hazzie and Gazman: it’s a good one.

Opened late last year, San Telmo is a casual style eatery serving

Argentinean inspired food. Fortunately they’ve bucked the no-booking

trend of many of Melbourne’s new casual restaurants and take bookings,

though half of the restaurant is set aside for walk ins. Hoorah.

The menu at San Telmo is designed to be shared, with a focus on meat

cooked on the char-grill. There’s not that much for non-meat eaters,

and in any case it’s not really a vegetarian friendly environment.

The restaurant contains a big 2.5 metre parrilla/char-grill near the

entrance, which is fantastic for cooking meat, but the smell does tend

to linger in the air and cling to hair and clothes.

We started with the humita – fried corn and polenta chips ($12). This

San Telmo14 Meyers Place, Melbourne. Ph: 9650 5525


SAN TELMO(DETAILS ON PG. 3)

Words and photos by Agnes Hon

13

Laneway or Rooftop?

International award-winningFlavours of Melbourne book -Available at leading bookstores oronline at www.smudgepub.com.au

Scan to find out more

Your guide to finding the city’s best restaurants, bars and recipes hidden

away in laneways and rooftops throughout Melbourne.

came as four fingers of soft cheesy polenta served with chipotle

mayonnaise. These were incredibly moreish, particularly with the spicy

mayo, and left me wishing we had ordered two serves.

The plato de picada ($18) was a plate of jamon, bresaola, chorizo,

pickled green tomato and caper berries. The meats were all really good,

but strangely I loved the caper berries the most.

I also adored the pickled eggplant that came with the pita bread ($4).

There were two types of ceviche on the menu and we decided on the

white fish with chilli, sweet potato and ginger ($16). Thick slices of fish

had been marinated in fresh citrus juice and mixed with cubes of sweet

potato and a bit of ginger. I didn’t really like the ceviche – the firm

texture of the fish didn’t do it for me.

We thought that a salad would be a good idea, so we added the ensalada

palmitos – a salad of palm heart, jamon and buffalo mozzarella ($16).

I loved the mozzarella and jamon, but would’ve been happy to leave

behind the palm hearts, which reminded me of bamboo shoots.

Our next two dishes came off the char-grill and were served with two

sauces – a chimichurri and a tomato and capsicum salsa. First we had

the special eight hour slow cooked lamb ($39). As expected, the lamb

was fantastic – tender with crisped fatty parts.

But the steak was even better. Our 400g striploin ($47) had been

dry aged on the bone, but came to the table all sliced up. The knife

provided wasn’t necessary. The meat must’ve been cooked over a very

high heat initially because it had developed a fantastic browned crust,

while inside it still remained perfectly medium rare. Delicious.

We added a vegetable dish to go with our meats, opting for the grilled

zucchini, eggplant and roast garlic ($10). It was just a simple side, but

it was seriously good. Both the zucchini and eggplant were soft and

subtly sweet.

We finished our meal with a small taste of dessert, which Hazzie ordered

for us. We thought she was ordering us an alfajores each – a cookie

filled with dulce de leche ($5) – but she only ordered us one to share.

We carefully cut it into quarters. And guess what? It turns out that one

between us was enough. It was fine, but somehow it just didn’t excite

any of us. It was a soft, crumbly cookie – veering towards being too dry

– and the dulce de leche couldn’t elevate it to greatness. Oh well.

Our second dessert was the dulce de leche flan with caramel salted

peanuts ($14). It was fine, though again it didn’t excite us. The dulce de

leche on top was quite different to portion out.

Despite the fact that desserts didn’t wow us, and we left smelling like

cooked meat, we really enjoyed San Telmo. I definitely need a return visit

to try the empanadas, as well as the grilled provolone cheese which I

hear is incredible. I also need to take some beef eating offal eaters with

me (sorry Alastair, Haz and Gazman) so I can eat my way through the

blood sausage, sweetbreads and grilled tongue.

Our next twO dishes came Off the char-grill and were served with twO sauces – a chimichurri and a tOmatO and capsicum salsa. first we had the special eight hOur slOw cOOked lamb ($39). as expected, the lamb was fantastic.

14


Opening hours:

Mon, Wed, Fri: 7:30am to 4:30pm

Sat & Sun: 9am to 4pm

A while back, I ducked into the place whilst it was pouring down rain just

to have a quick coffee and now, I finally got around to having something

nice to eat. They were good to me back then and things haven’t changed

which is so wonderful.

I was greeted straight away and led to the counter where the selection

of salads, quiches and cakes were displayed instead of sitting next to

the coffee machine facing the open kitchen. I plonked down at the large

communal table situated along the wall so I could spread out The Age

and read it properly.

This open and light filled atmosphere is sparsely but nicely decorated

which is not that important because here, they care more about the

service and their food. They even sell packaged goods here too. I was

so worried at first that I wasn’t going to be able to eat anything but oh

Lordy… I was so wrong!

MiniMo822 Sydney Road, Brunswick. Ph: 9383 2083

AbOuT CHOMp ANd SLuRpPhotographing my food doesn’t take away my personal encounter because it’s such a visual

and olfactory adventure. I’m all about the love of food and will only blog about the positive

elements because being vicious and negative about food experiences will only give you a heart

and tummy ache.

WWW.CHOMpANdSLuRp.WORdpRESS.COM


MINIMO(DETAILS ON PG. 3)

Words and photos by Chomp and Slurp

The head chef was so accommodating when I asked about their gluten

free produce and he went into rapid fire on what he had in store. I was

bowled over by his enthusiasm and suggestions of salads, big slabs of

frittatas and gluten free cakes. Then he said he could just make something

from the breakfast menu and I was so impressed that even though he

was busy, he took the time to make suggestions of what I could eat.

Bonus points to you, my dear sir!

I was sold on the Salmon Rosti ($17.50) which consisted of two perfectly

soft poached eggs that were blanketed in a pale yellow velvety

hollandaise, with fresh garden mixed salad with a generous slab of hand

grated nicely cooked potato rosti which had salmon and green herbs

mixed through and was baked to golden brown with extra smoked

salmon slices on the side. Accompanying that was the most kick arse

pickle mustard seed relish I have ever had! I was trying to ration that

because it was so good. Man, the balance of sour, tang, sweet and spice

is just heavenly. I would have licked the plate clean if I could get away

with it, but no, I’m out in public and I have dignity.

I also had a flat white ($3.50). They use Atomica coffee and mine was

of a rich English toffee sweetness with a good strong aroma and I could

actually taste hints of berry. The milk wasn’t at its ideal temperature but

at least it wasn’t burnt or scalding hot. 3 out of 5

Bonus points for the sunny dining experience and the extremely helpful

staff. This place makes everything on the premises except for the

croissants which are premade somewhere else but baked in their ovens.

Also the menu changes according to the seasons which is another great

reason to come back. I love variety! The head chef was ever so kind to

let me take photos and would ask how my meal was going. I like it when

they do that because then you don’t feel bad when you have to let them

know when something isn’t right. Since they made everything there, I

was hoping they sold their relish but he was incredibly nice to give me

some relish in a cup and put a lid on it. Now what place does that? A

small gesture like that just made my entire day.

Restaurant & Events680 Victoria Street, Richmond 3121

P: 03 9427 8500 | W: fenix.com.au

1. We are not just a Wedding venue…

2. We are an Eatery, Bar & Café, that means use us

for coffee, brekky, lunch, dinner, as a café / restaurant

or bar

3. We are not ‘fine dining’, or expensive…you be the

judge fenix.com.au/page/Lunch_-and-_Dinner_

Autumn_Menu

4. We love our customers, ‘our home is yours’

5. We believe food should be shared, incredibly fresh,

tasty and offer value

6. You can have your lunch ‘express items only’ in 20

minutes or it’s free (excluding Sunday’s shared table)

7. Local produce, beer & wine, reign supreme, except

for a few…

8. We are one of Melbourne’s best spots to enjoy a light

meal, coffee, glass of wine or elegant dinner by the

Yarra River

9. We host a weekly ‘Happy Hour’ between 5pm –

7pm every Friday, half priced wines, beers & select

cocktails…and a few bites to enjoy on us!

10. We are a fantastic Wedding venue…

We reward those who follow us…competitions, give a way’s and coffee code words.

OPEN 7 DAYS

‘10 things you should know about Fenix’

Weekly M T W T F S S Hours

Breakfast ✓ ✓ 9am – 11:45am

Lunch ✓ ✓ ✓ ✓ ✓ ✓ ✓ 12pm - 3pm

Dinner ✓ ✓ ✓ ✓ ✓ ✓ 6pm – 10pm

the balance of sour, tang, sweet and spice is just heavenly. i would have licked the plate clean if i could get away with it, but no, i’m out in public and i have dignity.

the head chef was so accommodating when i asked about their gluten free produce and he went into rapid fire on what he had in store. i was bowled over by his enthusiasm and suggestions.


kOMEyuI(DETAILS ON PG. 3)

17


Every now and then, I leave work early to attend appointments, go to

uni and run errands. It’s a pain having to do them but on the bright side,

leaving in the middle of the day does have its perks. If I’m ultra-efficient

on the day, I’d have all my chores done before lunchtime which means

that I can find a nice place to have lunch at. The last time I managed to

do that was a few weeks ago. It was a lovely autumn day, and I had not

only visited my GP, attended to boring uni stuff and blitzed through a job

interview (for a temporary casual job to fill my evenings, my Saturday

afternoons and my bank balance with) but did all my grocery shopping

too. With time to kill until it was time to meet Dave for after-work nibbles,

I decided to bus it to Bay Street, Port Melbourne.

Despite having worked a stone’s throw away from the suburb a few years

back, I had actually never explored the gentrified bayside suburb. But

because Melbourne’s new gem in the Japanese dining scene, Komeyui,

is actually in Port Melbourne, I decided that that was a good excuse to

make the very short trip to postcode 3207.

Although Komeyui does a roaring trade during the dinner hours, it’s also

open for lunch albeit with a limited menu. While sushi, sashimi and rice

balls dominate the lunch menu, set menus containing the obligatory

elements of rice, miso soup, a small side and pickles plus your choice

of hot mains are also available. I liked that each dish on the menu came

with a comprehensive description; for example, they explained that their

Berkshire pork katsu was a ‘deep-fried, bread-crumbed Berkshire pork

cutlet’. Even their description of the humble miso soup was comprehensive

– ‘traditional Japanese soup consisting of miso paste and dashi stock

made from dried bonito and dried kelp’… but did we really need to know

that the rice was ‘cooked carefully with traditional Japanese rice cooker’?

I took a seat at the bar, a few spots from a lone Asian businessman who

was the only other diner that day. From what I’ve read about this place

so far, the fresh sashimi was king while the hot dishes, not so.

The chef’s omakase was apparently worth exploring but unfortunately

only available for dinner. In the end I chose the set menu, with the sushi

and sashimi combination as my main ($35). Because the sushi/sashimi

platter was considerably more expensive than the other mains, this set

menu did not contain any rice, pickles or side dishes. They did, however,

retain the bowl of miso soup.

komeyui396 Bay Street, Port Melbourne. Ph: 9646 2296

ABOuT LIBBy MARGOLibby is a lover of all things nice (foie gras, truffles and Dr Loosen Riesling) and all things downright nasty (chicken-

flavoured potato chips, Costco hot dogs and Stella Artois). When she is not thinking of, blogging about and eating

food, she is working as an office clerk, studying law, wasting time on Supercoach and dreaming about sojourns to

Echo Beach (Daylesford is usually fine by her though).

WWW.THEvERyvERyHuNGRyCATERPILLAR.COM

Words and photos by Libby Margo

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18

As soon I took out my soon-to-be-replaced camera, head chef and

owner Motomu Kumano, who was at work behind the counter, asked

me if I was a photographer. ‘Har-har, I wish,’ I replied, which made him

laugh. As a graduate of Tsuji Culinary Institute, one of the finest culinary

schools in Japanese, and as a former chef at Melbourne’s Kenzan, chef

Kumano certainly knows his stuff. He left Kenzan not too long ago, and

opened up Komeyui only last year to showcase his skills.

Komeyui’s food philosophy is to use the freshest possible ingredients, an

attitude more restaurants need to adhere to.

Another philosophy that the restaurant follows is the idea that food should

be shared with family and friends – but that’s not to say that Komeyui

discriminates against solo diners if their friendliness is anything to go by.

It didn’t take long for my miso soup to arrive. With nary a trace of MSG,

my broth had a gentle touch yet was still strong on the dashi. Probably

one of the better ones I’ve had.

Next, the waiter presented a complimentary serving of chawamushi

(Japanese steamed savoury egg custard). It was totally unexpected but

greatly appreciated nevertheless. Rarely do I come across chawanmushi

that’s decent in Melbourne so I wasn’t expecting much here. To my

surprise, I was blown away. It was amazing. The egg custard was so

delicate and so amazingly silky.

Digging deep into the fragile custard, I uncovered chicken pieces, bits

of shiitake mushroom, a gingko nut and a large piece of prawn. And

the best bit? All the dashi, with just a slight level of sweetness, held

everything together. It was fantastic.

On the side, I also ordered an omusubi (Japanese rice ball). All rice balls

are equally priced at $4 and there is a decent list of flavours to choose

from. I had difficulty choosing one so I got the waiter to recommend

me his favourite. He suggested the grilled salmon one, which sounded

fine to me. Unfortunately, I couldn’t muster any enthusiasm for this rice

ball. I was expecting generous chucks of grilled salmon in the middle of

the rice ball but all I got was a ball of sticky rice… and what looked and

tasted like salmon floss in between the grains. The sad thing was that the

so-called grilled salmon bits were few and far between. I knew I should

have chosen the tempura prawn one instead.

Thankfully, that was the only downer I encountered during my meal. My

sushi and sashimi combination was made up of nine pieces of sashimi, five

pieces of nigiri sushi and six pieces of maki sushi – and it was wonderful.

The sashimi – kingfish, tuna and salmon – were among the freshest I’ve

had in Melbourne. Fresher than Shoya? Well, on par, but better value

for money which therefore makes Komeyui’s sashimi better. I savoured

every bite. Meanwhile, the nigiri sushi pieces were also fantastic. Along

with the obligatory salmon and tuna, there was also John Dory, squid

and scallops. Mmm, sweet succulent scallops. The maki sushi pieces were

also great, though I did wish every single piece did NOT contain salmon.

After saying goodbye to chef Kumano and the waiter, I stumbled into the

bright, harsh daylight and spent the rest of the afternoon exploring Bay

Street. As a result, I discovered half a dozen eateries to add to my ever-

growing ‘to eat’ list and walked out of Noisette French bakery with two

boxes of pastries (another story for another time – maybe). Although

I’ve been told that the hot dishes at Komeyui are only okay, I will still go

back for the omakase experience, more sashimi and three more bowls of

that awesome chawanmushi.


GOOd BEER WEEk(DETAILS ON PG. 3)

21


Beer, cider and ice cream. Ice cream, cider and beer. Definitely three of

my favourite things. Although until last night’s Beer and Cider Sorbet

Masterclass at St Peter’s Bar and Restaurant in the city, I had no idea

they made such a wonderful threesome.

The event took place as part of Good Beer Week and was hosted by beer

prodigy Kirrily Waldhorn (more commonly known as Beer Diva), Ricketts

Point Artisan Ice Cream and Napoleone & Co. Cider. Kirrily has been in

the beer industry for about 13 years. This chick knows her brews like the

back of her hand.

The evening was split into two parts: a beer and cider appreciation sitting

and a hands-on ice cream making class with Som Sayasane, owner of

Ricketts Point.

Guests were treated to a glass of Napoleone apple cider upon arrival,

served in a champagne flute. Apparently Kirrily never serves beer or cider

in a traditional glass, and from now on, neither will I. The flavours of the

delicate apple cider were better suited to the thin vessel, which forced us

to sip slowly rather than guzzle.

“Do you drink beer or cider out of the bottle?” asked Kirrily, who was more

or less met with a “yes” from everyone. “How about wine?” she queried.

While I could think of a couple of times I had consumed wine straight from

the bottle, I still knew where she was going with this.

“80 per cent of taste comes through our noses,” Kirrily continued, “If there is

one thing I want you to take away from this, it’s drink beer, drink cider, out of

a glass… it’s the best way to appreciate all of the flavours.”

Good Beer Week: St Peter’S Bar and

reStaurant6 Melbourne Place, Melbourne. Ph: 9663 9882

POPPET’S WINDOWI am a freelance journalist and blogger who has been published over a range of mediums. I am a woman of words

and refuse to enter stores that misplace an apostrophe. By combining my passion for prose, my fascination with

food and my fervor for photography, I hope to leave an impression on more than just your taste buds.

WWW.POPPETSWINDOW.COM

Words and photos by Poppet’s Window

MACARONMASTERCLASS

S AT u R dAy 7 T h O f j u Ly

10AM - 12pM$ 4 5 p E R p E R S O N / $ 8 0 p E R C O u p L E

bOOk NOw!T : 9 3 2 2 4 7 5 0www.CASAbOTTEgA.COM.Au6 4 S u T T O N S T R E E T N O R T h M E L b O u R N E

K I T C H E N • P A N T R Y • S C H O O Lf A C E b O O k . C O M / C A S A b O T T E g AS C A N T O A C C E S S

fA C E b O O k pA g E

22

It is truly amazing how the presentation of your drink can alter your

preconception of what it will taste like, and therefore the entire experience of

consuming it. As for cider served with ice at your local, if the drink is the right

temperature, it shouldn’t need it.

Napoleone is a family owned business that grows their own fruit, so they

have total control over the quality of what goes into their bottles. It shows.

After the apple cider, we sampled the pear cider, made with two varieties of

pears, a beautifully crisp drink with a wonderful aftertaste of fresh pears. It

wasn’t overly sweet like many pear ciders, and it tasted like it was made with

barely overripe fruit.

A cider, made from five different apples, aged in American oak and then

back-blended with fresh apple juice was pulled out of the fridge next.

Supposedly, it was meant to be a touch spicier and darker than the first

apple cider we tried. It was a touch sharper, although we found it difficult to

tell the difference overall.

Next it was time to move on to the beer, which went wonderfully with the

bowls of crisps, pork scratchings and nuts. The tasting component wasn’t

just Kirrily spouting information – although she did that incredibly well.

Instead, it was interactive. The crowd was a mix of brewers and novices who

wanted to learn more about beer and cider. Everyone asked questions and

Kirrily’s knowledge was astounding. Every now and then she’d throw in a

bit of history and some facts. For example, did you know that people are

the only animals who don’t reject the taste of bitterness outright, and that

women are more perceptive to bitterness than men?

But it wasn’t just about drinking. Kirrily also put our pouring skills to the test.

Most people pour their beer with the glass on a slant. Kirrily’s advice? Don’t.

Pouring a beer is all about the foam. As she pointed out, “there’s nothing

worse than getting a beer that is flat.” Any beer aficionado will tell you that

the head of a beer is an important taste component and a crucial part of the

drinking experience. The best way to pour a beer is to leave the glass flat,

create the foam first, and then fill up the glass. You should be left with a firm

foam that sticks to the sides of the glass as it’s emptied.

The four beers we tasted came from Grand Ridge Brewery. The first was

the Natural Blonde Wheat Beer, a light and summery Belgian-style brew

made with coriander and orange peel. The citrus seeped through noticeably

and the slight honeyed flavour cancelled out the subtle bitterness. Kirrily

recommended drinking it with fresh seafood such as scallops and prawns,

Vietnamese food made with coriander to draw out the ingredients of the

beer, or even goat’s cheese.

The Brewers Pilsner came next, a fruity lager brewed with Saaz hops that

creates a floral aroma. It was sweet with a malty taste and overall very easy to

drink. It was interesting hearing Kirrily talk about our prejudice against lager.

Apparently 90 per cent of the beer we drink in Australia is a lager.

The Hatlifter Stout was my personal favourite. A stout should be served

around room temperature, and getting this wrong can ruin the drinking

experience. The Hatlifter is a very dark, creamy drink with a strong coffee

aroma, chocolate tones and a hint of liquorice. It is the perfect cold weather

brew. Kirrily suggested marinating meat in stout before chucking it on the

barbeque. Not only is it tasty, it has been scientifically proven that it lessens

the amount of carcinogens from barbequing. Even so, I preferred her other

suggestion: pour stout straight over vanilla ice cream!

We finished with Moonshine dark scotch ale. It was incredibly warming, like

cognac or port. I love the idea of enjoying this variety as an after dinner drink.

It’s very sweet and slightly fruity and would go wonderfully with any form of

dessert. Kirrily suggested using it to poach fruit, which I will definitely try.

After the Moonshine, it was time to put our kitchen skills to the test. I’m not

going to lie, by this point any skills I can usually lay claim to were severely

compromised from the appreciation session. Ricketts Point prides itself on

authentic, high quality ice cream made with fresh ingredients using original

recipes. They supply their product to Melbourne’s best restaurants, bars,

cafés, gastro pubs and hotels, and work closely with wineries and producers.

We were shown how the pros at Ricketts Point make ice cream, using very

specific to-the-gram ingredient measurements. We split into small groups

and mixed together some powders, dissolved them in warm milk, added

cream, egg yolk and then some of the Hatlifter Stout, before putting the

mixture into some ice cream machines.

The two machines take anywhere from 45 minutes to an hour to make ice

cream, but Som gave us a demonstration using dry ice and a mixer which

only took a few minutes.

Both varieties of ice cream were divine, but the quick method didn’t quite

match up to the machine. Both had a slightly fizzy tang from the stout. The

best way to describe the flavour is that it had a similar aftertaste to a spider.

The ice cream produced using the machine was incredibly smooth and silky.

Som suggested adding a shot of coffee or some chocolate to the recipe to

bring out the flavours of the beer… or simply adding more beer to taste!

After we’d made a mess and left a pile of dirty spoons in the kitchen, we

regrouped to finish off the session. The guests were ecstatic that ‘finishing

off the session’ meant eating a scoop of cider sorbet in a glass, followed by

mini cones of stout ice cream topped with crispy specks of brown sugar.

If nothing else, this Good Beer Week event helped to prove my theory: it’s

never too cold for ice cream or too early for good quality beer.

Disclaimer: I was invited as a guest of Good Beer Week to attend the Beer

and Cider Sorbet Masterclass. The opinions reported above are based solely

on my personal experience, even if my judgment was slightly clouded by beer.

A cider, mAde from five different Apples, Aged in AmericAn oAk And then bAck-blended with fresh Apple juice wAs pulled out of the fridge next. i loved thAt the blend wAs An experiment.

we finished with moonshine dArk scotch Ale. it wAs incredibly wArming, like cognAc or port. i love the ideA of enjoying this vAriety As An After dinner drink.

NOW ONLINEitalianicious.com.au

We’ll keep you informed about Italian food, wine and cultural events going on around Australia and in Italy.

Packed with authentic regional recipes, wine reviews and features on Italian restaurants and chefs both in Italy and Australia.

A CULTURAL LOVE AFFAIR

ItalianiciousEdItalianicious Magazine SCAN TAG TO FIND OUT MORE


TOM phAT(DETAILS ON PG. 3)

25


Saturday morning we were excited to wake up and go out for breakfast

to a place in Carlton that we had been told about called Middle Fish. It is

a rarity for us to go out for breakfast on the weekend so we were really

looking forward to it. Charlie wakes with the birds so we were out very

early only to discover that Middle Fish didn’t open until 10am. Ouch! But

disappointment only lasted a few minutes as Andy of course had a back

up plan! Enter Tom Phat…

After a short drive to Sydney Road we arrived at Tom Phat. Upon arrival

I was immediately excited. The fit out was very cool and the front

window seat was a lounge with cushions – perfect seating for a lazy

Saturday morning.

After ordering coffees (which were excellent by the way), we ordered

Black Sticky Rice with Mango, Coconut and Jaggery Yoghurt and Viet

Eggs with Hanoi Baguette (we also ordered good old poached eggs and

toast for Charlie and she was suitably impressed – well the eggs ended

up all over her which is a sign of a very satisfied toddler).

They were out of Hanoi Baguettes for the Viet eggs so they served it

with roti instead which we thought was a master stroke. We love roti and

it is not as filling as a baguette. The fried eggs were nice and crunchy on

the outside and soft in the middle which is just how we like them and the

chilli soy dressing added a really nice flavour to the dish. I will leave it to

Andy to explain more on the Viet eggs as I did only have a taste – I was

hanging to dive into my sticky rice!

The Black Sticky Rice with Mango and Yoghurt was unbelievable.

The black sticky rice was lovely and plump and the yoghurt had a

sharp sourness to it which I really enjoyed. My favourite part of the dish

was the placement of the mango. There was a sort of mashed mango

on top which was cool in temperature and then on the bottom there

was chunks of warm mango. When I first dipped my spoon into the

bottom and tasted a piece of the warm mango I was in heaven! This is

a dish that starts off great and ends up amazing. A perfect (and a bit

indulgent) breaky!

We really enjoyed our morning at Tom Phat and I know we will be back

soon. It looks like it would be a great place to go for dinner and a few

drinks. They have another room next door to the room we were in and

again it has an interesting fit out with a what looks to be a well stocked

bar. This room was not really open when we were there in the morning.

Tom PhaT184 Sydney Road, Brunswick. Ph: 9381 2374

ABOUT KRAPOWBorn out of a love of Thai and Vietnamese cuisine, krapow chronicles foodie couple Andy and Tina’s adventures though the

culinary wonderland that is Melbourne. Follow krapow and discover Melbourne’s Thai and Vietnamese restaurant scene,

learn where to source ingredients to prepare authentic recipes at home and hopefully gain an insight into the interesting

culture of both countries along the way.

WWW.KRAPOW.BLOGSPOT.COM.AU

Words and photos by Krapow

This recipe ain’t for the light hearted… diet conscious… or diabetic.

This is a full on chocolate peanut butter brownie. This recipe does come

from a USA recipe in an issue of SBS’s Feast Magazine, so I should have

been expecting it was going to be a full blown sugar explosion. I didn’t

even use all the peanut butter mixture, let alone drizzle it on top to serve.

Needless to say, it was moreish, and could possibly be made better by

using crunchy peanut butter.

INgredIeNTS:

200g dark chocolate, chopped

200g undated butter, chopped, at room temperature

4 eggs, lightly beaten

295g caster sugar

100g plain flour

Melted chocolate and ice cream to serve

FOr THe PeANUT BUTTer MIXTUre

500g peanut butter

100g unsalted butter

55g icing sugar

27

SCAN TAg TO COMMeNT ON THIS ArTICLe(DETAILS ON PG. 3)

Recipe: chocolate peanut ButteR BRownies

ABOUT MICHeLe FrOIdevAUXHalf Malaysian, half Swiss girl in her twenties. A graphic designer by day, and a food blogger by night. Loves baking,

cooking and mostly eating. A real sweet tooth and a weakness for macarons, meatballs, and ribs. Also has an obsession

with buying cookbooks. On weekends you’ll usually find me stuffing my face with something delicious!

www.IrONCHeFSHeLLIe.COM

Recipe and photos by Michele Froidevaux

VISITING VICTORIA’S WINERIESTHE OFFICIAL GUIDE TO VICTORIA’S WINE REGIONS IS FREE

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MeTHOd:

1. Preheat oven to 180°C. Fill a small saucepan one-third full with water

and bring to a gentle simmer. Place the chocolate and butter in a small

heatproof bowl, place over pan and stir until chocolate is melted (don’t

let the bowl touch the water). Allow to cool slightly.

2. whisk eggs and sugar for 4 minutes or until thick and pale. Stir in

chocolate mixture, flour and 1/2 teaspoon of salt. Pour mixture into a

greased, lined, deep 20cm square cake pan. Set aside to slightly thicken.

3. To make peanut butter mixture, heat all the ingredients in a saucepan

over medium heat for 45 seconds or until just starting to soften. Stir to

combine. reserve one-third of the mixture to serve. drop spoonfuls of

remaining peanut butter mixture into chocolate mixture and lightly swirl

with a skewer or knife. Bake for 1 hour or until just firm to touch. Cool for

5 minutes. remove from pan and transfer to a wire rack.

4. Cut into squares and serve topped with warmed peanut butter mixture

and melted chocolate, with ice-cream on the side. Store in an airtight

container in single layers separated by baking paper for up to a week.

29


MONTEVECCHIO Rosso 2011

Heathcote, Victoria. RRP $23.00

If this wine were a mix tape, it would inevitably be a hodgepodge of music

sung in different languages. To the unsuspecting, that might seem like

a confusing compilation, but in fact, it could not have been put together

more professionally. The Montevecchio Rosso is produced by the avant-

garde and grape-loving Chalmers family, now working out of Heathcote in

central Victoria. It is a co-fermented field blend of shiraz, lagrein, nero d’Avola

and sagrantino grapes, the latter three being Italian grape varieties that

originate from completely different regions with their own unique dialects:

Trentino Alto-Adige in the north, Sicily in the south and Umbria in the centre,

respectively. Hence the hodgepodge comment.

Each component in this blend works to add its own magic. The shiraz

offers a mountain of flavours that come across in a thick thread of violets,

peppercorns and an unmistakable scent reminiscent of red meat slapped on

the barbecue. These sit happily alongside the cooler plum of the lagrein,

the juicy body of the nero d’Avola and a lasting black cherry element and

dusty finish of the sagrantino. With a light tannic backbone to finish, this

estate-grown and made style is eminently quaffable and fortunately not one

to hurt the wallet either. Available from Bottega Tasca, Vintage Cellars CBD

and Rathdowne Cellars.

OCCHIPINTI Il Frappato 2009

Sicily, Italy. RRP $65.00

I was drawn to this bottle because like so many things out there in Wine Land,

I had never heard of nor tried the frappato grape before. Of course, being the

geek that I am, I headed straight to my trusty wine books to get a better idea

of what was in store. The red frappato grape grows in the southeastern end

of Sicily near the town of Vittoria where it is commonly found in a blend for

Sicily’s only DOCG wine, Cerasuolo di Vittoria. Thankfully I didn’t go straight

to Wikipedia, which simply stated that frappato produces ‘wines with a

distinct grapey aroma’. Wow. Who’d have thunk it?!

Occhipinti is the label made by a young Sicilian lass named Arianna Occhipinti.

She is already a star in her region and to be honest, I think I’ve developed a

little bit of a crush after reading up on her. She studied winemaking over the

last decade under the guidance of her uncle, Giusto Occhipinti, who operates

the famous COS winery in the same area. Her wines are produced from

biodynamically grown grapes and produced in a minimalist, almost rustic

manner, with natural fermentations and no fining or filtration.

I brought this along to a dinner at Vicasia in Albert Park, where my criteria

was to ‘bring a fragrant red’. I chose wisely. At least aroma-wise, I attempted

to dig a little deeper than Wikipedia and pick up more than just ‘grapes’.

There were cranberries and forest floor aromas in this mid-bodied, bright

acid red. Admittedly, the rusticity of the winemaking technique seemed to

have spread to the final product with a playful whiff of horse. Looking beyond

that though, I found the wine was overall wonderfully balanced, lively and

with ample wild berry and mineral nuances to dominate the scene. Imported

by Addley Clark Fine Wines.

HIRSCH Zöbing Riesling 2010

Kamptal, Austria. RRP $38.00

A few months ago, I thought it sounded like a good idea to attempt an

Austrian wine scholarship. The prize for the students who scored the best

in the exam was a trip to Austria’s famous wine regions. I did not come even

close to winning, but the main point of my attempt was to stick my nose in

a book and study up on a country I was not as familiar with (compared to

say, Australia and Italy). The other enlightening tidbit I picked up from that

experience was just how bloody delicious the array of Austrian wines are.

The focus for the scholarship was on the white wines, which were generally

either Grüner Veltliner or Riesling. We were given a range of wines to try that

showcased their beauty hailing from all the different regions in their own

unique style.

Months later and I have picked up this Riesling from the Kamptal region in

Austria, located 70km north of Vienna near the Danube and an area more

influenced by the rivers, thus experiencing hot days and cool nights. The

Hirsch Estate was founded in the late 1800s and is today run by great

grandson, Johannes Hirsch. Those Austrians sure know how to keep it in

the family. Zöbing is the name of the village near the 15-year old vineyard

where the fruit was sourced. This dry Riesling shows Tahitian lime acidity, wet

stone flavours and a slatey finish. It is taut and mouthwatering, just like that

other flexed Austrian export, Arnold Schwartzenegger, used to be. Bottled

under screwcap.

wine reviewsWords and photo by Krystina Menegazzo

ABOUT KRYSTINA MENEGAZZOLa Donna del Vino is the pseudonym of this young lady from Melbourne who completed her winemaking degree whilst being a

gypsy working in vintages throughout Australia and Italy. Finally she decided to return home and sell wine instead. In her spare

time she cooks, eats, drinks buon vino and is a self-confessed Neb Head (someone really into Nebbiolo).

WWW.LADONNADELVINO.COM

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melbourne

bloCK PlaCeBrown Sugar CaféCafé E BiscottiCafé NegritaCafé Segovia

bourKe streetAljisen RamenBottega RestaurantButchers GrillCa De VinCafé EuroCafé On BourkeCafé TonoCafenaticsCarlton ClubDeganiDonatos CaféEarl CanteenElephant and WheelbarrowFlorentino BarGloria JeansGPO Café Hudson'sImperial HotelIto Noodle CaféIzakaya HachibehKorovaLanes Edge BarLangleys CaféMovida TerrazzaNando'sNudel BarPellegrinis Red ViolinRomano'sRoyal Melbourne HotelSalidaShuji SushiSociety RestaurantSpaghetti TreeSpleen BarSquires Loft SteakhouseStreet CaféThe BundThe Mess HallTuscan Bar GrillTwenty Seconds CaféThe Harbour Kitchen

Collins streetAlfreds Place CaféBistrot D'OrsayBlue BagBox on CollinsCafé EscCharles Dickens TavernCollins QuarterDegani

Egons Café BakeryFeeling FruityGadjoGloria JeansIn A RushKoko BlackLindt Café Macchiato Sushi BarMorganNegroni Bar and GrillParis End CaféPlane Tree CaféRoozerveltsSheni's CurriesSilk roadStrozziSummit Café and BarSwitchboard CaféThe Brazilian BeanThe Kitchen CatThe Sherlock HolmesThe TrustTreasury Rest and BarTutti In PiazzaZuffaZuroona Café

deGraves streetBarber on DegravesCafé AndiamoDegraves EspressoGrill’dIssuLittle CupcakesSea SaltThe QuarterTOFWD Deli

doCKlandsBanc CaféCoffee GaugeLa TazzinaLamore DocklandsNixon HotelSquires Loft SteakhouseWatermark

eliZabetH streetCafé ScallettiCafé VictoriaCiti Noodle CaféCoffeaEdelweiss CaféFood IncHudsons CoffeeJasper KitchenLord of the FriesPiazza VittoriaSpiga

The Garden CaféTropicanaeXHibition street180665 Degrees CaféCafé MultitudeCoopers InnDecoy CaféEleven 37Es-X CaféEuropean Bier CaféLocandaSchnitzSushi BurgerThe Maj Café (Her Majesty's Theatre)Toby's EstateTrunk Bar and Café Urban Deli

eXPloration laneLeague of Honest Coffee

Flinders lane101 Café barAdelphiBluestone BreadwellBrunetti (City Square)Bull and Bear TavernBull RunCafé 53Café RemaCafenaticsCecconisChin ChinCity Library CaféCoda Bar RestaurantCoffee EclipseCrema Espresso BarCumulusFriends CaféFull Plate CaféGlicksIl Cubico CaféKCLLustre LoungeNighcat BarOverdraft CaféPapa GooseRoasted Coffee BarRosatiSuperfinoSwiss Club VictoriaTazio Birraria PizzeriaTerra RossaThe TrustVergeYak Bar

Flinders streetBertha BrownDesi DhabaKikoo SushiKitayaLa StazioneNandosPress ClubThe ForumTower SushiTransport Public BarWaterside Hotel Young and Jacksons Pub

Federation sQuareBeer DeluxeCafé ChinottoRiverland BarTime Out CaféTransport/Transit

FranKlin streetMiss Libertine

HardWare laneAffogatoAloi NaBasic BitesCampari HouseCharlie’s BarCreperie Le TriskelKhokolat BarLa La LandMax Café BarPOP Restaurant and BarSettebelloTastebuds of MelbourneThe MillVialetto Restaurant

Hosier laneMistyMovida

la trobe streetBasement @ 350 LatrobeBlaq Café BarBreeze CaféCafé NostimoCafenatics on LatrobeClub ChefCoffee AcademyDuke of Kent HotelFrescatis Fine FoodsInternet CaféKanda Sushi Noodle BarKlik food and DrinkLatrobe CaféMr Tulk (State Library North)

Cbd distributor list

35

Oriental SpoonSpicy Noodle CaféWilliam Angliss Bistro

LITTLE BOURKE STREETBar HumbugBrother Baba BudanCafé 600 (Hotel Ibis)Ishiya Stonegrill DiningKorean BBQ BuffetKri KriLa Di DaLittle BLongrainMezzo Bar and GrillMrs ParmasPlus 39 PizzaPunch LaneScugnizzoSection 8 (Chinatown)Shuji sushiSMXL CaféSoftbelly BarSorry GrandmaSushi & Bon ApetitThe ApartmentVine Café Bar

LITTLE COLLINS STREETBar LourinhaBasso Bridie O Reilly'sBrisqCacao Fine ChocolatesCafé De TuscanyCaffe e TortoChampagne LoungeChestnut Exchange CaféCouncil House 2ElevensesExchange CoffeeFamish'dFiddler PubGills DinerGordon's Café & BarGuava BeanHairy CanaryHudson'sIrish Times PubKartelKitten clubMenzies TavernOriental Tea HouseOrtigia PizzeriaPonyQuists CoffeeRare SteakhouseSaki Sushi BarStellini Bar

Tengo SushiTerrace DeliUn Caffe Bar

LITTLE LONSDALE STREET1000 Pound Bend166 Espresso BarAngliss RestaurantCafé 111Café 18Don TooEquinoxGianni LuncheonGiraffe CaféHorse BazaarIl VicolettoKoukos CaféMatchModo Mio CaféOddfellows HotelRue BebelonsSeamstressShop 7 EspressoStrikeThe Little Café on Healeys LaneTroika BarYork Café

LONSDALE STREETAspro BleBabboBaguette ClubBarakiClub RetroColonial HotelDeganiDemi TasseEmerald PeacockEncore Café BarGolden MonkeyHikari SushiJ Walk CaféJapanese Pub ShogunKenny's BakeryLatteLove CaféLe TraiteurLegals Café BarMadame Kay'sUrban DeliWheat Restaurant Bar

MEYERS PLACELily BlacksLoopWaiters Restaurant

NEWQUAY PROMENADECafé MediciFish BarLiquid Bar CaféLive BaitMecca BarThe Lounge roomVic Harbour KitchenWaterside Oriental Bistro

RANKINS LANEManchester Press

RUSSELL STREETA1 Café RestaurantBean RoomBlu Point CaféCafé 294 Chilli CaféChina BarHawkers CaféIan Potter CentreInfinity Café BarIshikai Japanese caféIzakaya Den (Basement)James Squire BrewhouseKing of KingsPostal HallRed HummingbirdSeoul HouseSyn BarTeppansanThe Portland HotelTwo FingersWon Ton HouseZmeg's Café

SPENCER STREETCarron TavernPensione Hotel

SPRING STREETAppitizer KubklamCafé 201City Wine ShopElms Family HotelFederici CaféHudson's CoffeeLime Café BarThe European

SWANSTON STREET3 BelowBeer DeluxeCafé L'IncontroCafé MimoCiti EspressoClaypot King

Crown Café BakeryDruids Café BarEasy Way TeaGiGi Sushi BarGogo SushiHi Fi Bar and BallroomMelbourne Town HallNando'sNelayan IndonesianOld TownOxford ScholarSoul CaféStarbucksSushi SushiThe LoungeThe OrderThe Wine BarThree BelowTime Out CaféTransport/TransitYour Thai Rice NoodleYoyogi

ThE CAUSEWAYGrasshopper’s Feast

WILLIAM STREETIllia Café and BarLa Stradda CaféSlateThe Mint

QUEEN STREETBellini (ANZ Building)Chaise LoungeDeganiMercat Cross HotelMichaelangeloMuleta'sNashi NourishRomano'sSegafredoSpeck

There are an additional 780 distributors around Melbourne. For the full list, visit our website at www.gram.net.au.

MELBOURNE ISSUE 16 FREE

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Documents

GRAM Magazine: May 2012 // Edition 16