gram magazine: december 2011 // edition 11
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GRAM is food and drink culture. Compiled.TRANSCRIPT
MELBOURNE ISSUE 11 FREE
2012
NEWYEARSEVE AT THE
FULL THREE COURSE DINNERCAVA AND SANGRIA ON ARRIVALSON DEL SUR PERFORMINGLIVE FLAMENCO DANCING$85PP
www.bonsoy.comtwitter.com/OriginalBonsoy
facebook.com/OriginalBonsoy
DEL
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This monthDid you know that eggplant is actually a fruit, not a vegetable?
But regardless of what it is, eggplant tastes great roasted, baked,
chargrilled, barbequed or fried. Inside this issue, check out blogs
on True South Brewery, De Clieu, Attica and a delicious shepherd’s
pie recipe to name just a few. Danielle Gullaci, Editor
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SCAN TAG FOR MORE INFO ON ThE BRIx CAFé
ANd BISTROT(DETAILS ON PG. 3)
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It seems to be happening more and more often that all the new trendy places
are located towards the north of Melbourne and that chefs are getting edgier
and dare I say it, cooler, with the vast arrays of ink across their bodies.
Tucked away on a side road off busy Brunswick Street in Fitzroy, sits the white
washed walls of The Brix Café & Bistrot.
Inside, the words bright, classy and funky come into mind all at once.
Stepping through the front steps, on your right, a pig greets you. It is possibly
the most eye catching decor item in the little café, the Moooi Pig table, which
everyone has photographed except me. I wanted to just steal it. Luckily for
them, it is a little too large for my handbag.
Straight ahead, an amazing still life photograph styled by Keir Vaughn and
Emma O’Mara in a garage and photographed by Gerard O’Connor. Who
are these amazing stylists you ask? They are the proud owners of this little
establishment.
Headlining the kitchen, where all things spectacular happen, be it hot, cold
or simply with tweezers is Joel Alderson with a work history in the Royal Mail
Hotel and Attica firmly inked (hehehe) into his resume.
The Boy and I had been there the previous Sunday for a late brunch and
were quite impressed with what we had, and as such we were really looking
forward to our dinner the following Wednesday.
Thus, we found ourselves there on a sunny Wednesday evening together with
Agnes and Alastair after being told they wouldn’t be able to get us in for a
seating for dinner for 2 weekends. We were on a mission and nothing was
going to get in our way. We were there to sample their tasting menu
(degustation) of 5 courses, priced at a very reasonable $80.
DINNER
Beautiful warm fluffy sourdough and rye bread was to start us off. Agnes and
I decided to try a tiny piece of bread each (we are on Paleo diets) and didn’t
regret it one bit.
We had a bottle of the 2011 Cos Clare Riesling ($52.00) to start us off for the
evening. After asking the obligatory questions regarding dietary requirements,
the dinner began without a hitch.
On offer that night was an optional starter course of fresh oysters ($15 per
head), which we decided to skip.
So we begin with what Dubecki describes as a Sea Salad: smoked tuna jelly,
snapper skin, avruga caviar, enoki mushrooms, pickled mushrooms and ginger,
puffed wheat, seaweeds and ash.
I can’t help but agree with her. As the dish was described to us, we couldn’t
help but think that nothing with that many things on it should work. But it did.
And this seemed to be the way with all the dishes we tried that night. They
THE BRIX CAFÉ & BISTROT
Words and photos by I-Hua LimRear 412 Brunswick Street, Fitzroy. Ph: 9417 6114
ABOUT MS I-HUA
A HR professional who enjoys living in Melbourne and spends a lot of her time trying
not to let life get the better of her.
This blog is mostly about food…with a bit of travelling, concerts, books, movies and
occasional writing thrown in.
WWW.MSIHUA.COM
TUCKED AWAY ON A SIDE ROAD OFF BUSY BRUNSWICK STREET IN FITZROY, SITS THE WHITE WASHED WALLS OF THE BRIX CAFÉ & BISTROT. INSIDE, THE WORDS BRIGHT, CLASSY AND FUNKY COME INTO MIND ALL AT ONCE.
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shouldn’t work. There is a thin line between crazy and genius and I think Brix
tends to walk on the line.
For their second course, my dining companions had the Beef, Oysters,
Marrow, Spring Onion, Oyster Mushroom, Sage, Samphire, which they
declared as superb.
They couldn’t decide which of the three beef elements were the best. Tough
choices, as they had the beautifully cured beef, ox tail and bone marrow.
Whilst they dined and debated on the best part of their dish, I dined on my
Snapper, Oysters, Oyster Mushrooms, Sage, Samphire, Spring Onion, Lemon
Zest.
The stand out for me on the dish was definitely the two types of oysters,
cooked and raw. The snapper was cooked to perfection as well. The next
dish was the Boy’s favourite: Venison, Garlic Flower, Carrots, Celery, Raw and
Pickled Baby Radish, Pomegranate, Nasturtium, Clove Powder.
Sous vide the venison and it will have no chance but to taste succulent and
tender. Aesthetically pleasing to the eye, the dish came adorned with various
vegetables, peas in a pod and clove powder (made with the help of maltodextrin).
From where I stood (or sat on that night), the winning dish was the extremely
tasty Slow Cooked Lamb, Sweetbread, Peas, Baby Cos Lettuce, Roast Onion.
The lamb brisket, with meat so soft and fat melting so invitingly, nearly had me
turning my back on pork belly forever. It was a sinfully good dish marred only
by the presence of peas (no offence, but this one’s personal. I dislike peas).
However, with lamb this good, forgiveness and the ability to look beyond is
required. The Boy on the other hand, finished all his peas.
Agnes was convinced that the powder decorating the plate this time had
elements of hoi sin sauce in it and I was convinced that it was aniseed. Turns out
THE DISHES WE HAD THAT NIGHT SPEAK VOLUMES OF THE QUALITY OF FOOD FROM THEIR KITCHEN STAFF. AS LONG AS THEY STAY, I’LL BE BACK FOR MORE OUTRAGEOUS COMBINATIONS FOR DINNER.
THEY COULDN’T DECIDE WHICH OF THE THREE BEEF ELEMENTS WERE THE BEST. TOUGH CHOICES, AS THEY HAD THE BEAUTIFULLY CURED BEEF, OX TAIL AND BONE MARROW.
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it was a combination of anise, almond meal, kalamata olives and brown sugar.
DESSERT
By this stage, I was hankering for dessert. We decided to share the optional
cheese course ($15.00) – a pretty gooey mish-mash of washed rind cheese
and onion marmalade.
For our dessert course, we were served a concoction of banana, chocolate and
rosemary. There seemed to be a running theme with the food that evening.
Raw vegetables, roots, edible flowers, ash and assorted powders were a
feature in nearly all the dishes.
The dishes we had that night speak volumes of the quality of food from
their kitchen staff. As long as they stay, I’ll be back for more outrageous
combinations for dinner.
**Five Course Set Menu ($80.00 pp) from Tuesday to Saturday nights and
Sunday lunch. Menu changes weekly.
BRUNCH
As mentioned, the Boy and I visited The Brix on a Sunday for a rather late
brunch. From their Synesso coffee machine, we ordered two strong café lattes
($4.00 each). The Boy had a delicious Pork Cassoulet of baked egg, persillade
served with rye bread ($19.00).
As I was on my Paleo diet, the only thing that stood out for me was the Fine
Herb Omelette ($20.00) which had duck confit, peas, cavolo nero and creme
fraiche served with sourdough. It was very creamy and rich and made me want
to curl right up in the corner after finishing the omelette (I skipped the bread).
As we weren’t quite ready to leave the establishment, we ordered a Seasonal
Tart ($14.00) – chocolate tart and mandarin cream, another very rich dish for
the day which I happily tucked into (quietly ignoring that it was a tart).
To cap a wonderful brunch, we washed it all down with a strong brew of French
Breakfast Tea by Mariage Frères. For an establishment that looks unpretentious,
it has a stellar cast of staff, chefs, and a menu that proclaims loud and clear that
it is modern, exciting and definitely here to stay!
*Disclaimer: All food ratings & reviews are purely based on my own experiences
and how I feel about the service, food and quality at the time of visit.
Food/Cuisine: Contemporary (Modern French)
Dining Style: Bistro
Overall Food Rating (Based on the Dining style): 8/10
Restaurant ambiance: 8/10
Service/Attitude: 7.5/10
Value for money: 7.25/10
Opening Hours:
Tuesday to Thursday: 6pm – late
Friday: 12pm – 3pm, 6pm – late
Saturday: 8am – 3pm, 6pm – late
Sunday: 8am – long lunch (3pm)
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TRuE SOuThbREwERy
(DETAILS ON PG. 3)
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We must have over a hundred bottles of beer sitting at home. No, we’re
not total boozers in this house – it’s due to Alastair and Bro’s homebrew
hobby that’s been going strong for over a year. I indulge them in their
hobby, even though the big fermenting thingy (technical term) took up
residence in the laundry over winter and there are boxes and boxes of
beer bottles all over the garage.
As is to be expected, they’ve both become much more interested in
beer due to their hobby. So when Alastair and I spent a weekend on the
Mornington Peninsula, I made sure I included a couple of brewery visits.
And on the way home, we stopped for lunch at True South Brewery in
Black Rock.
The True South building used to be an auto garage – but now it’s been
converted to a bar, restaurant, function room and a brewery. It is pretty
slick inside. They’ve kept an industrial looking edge, with bare white
walls, exposed ceiling pipes, and metal lamp shades, but it’s also bright
and airy. Being a brewery, they have their own range of beers, and also
serve Argentinean inspired food.
After we had a look at the menu, it was recommended that we order
several dishes to share. After we made our choices, we were brought out
some bread and olive oil. I also ordered myself a $15 beer wheel, which
came with five of their beers for sampling. They were pretty generous
with their pours, so this was definitely a good way to try several of
their brews.
Foodwise, we started with two choices from the small plates part of
the menu. First up we had the Albondigas Picantes – five pork and
veal meatballs in a spicy tomato sauce, served with bread ($14). I
really enjoyed the flavour and spiciness of the sauce, but the meatballs
themselves were a touch dense.
We also had the Longestines Crocantes – crispy fried school prawns
with green chilli and spring onion ($11) because we’re big fans of school
prawns. I loved the crunch of the whole prawns interspersed with bites
of spicy chilli and a touch of sourness from the lemon juice squeezed
on top.
Next we shared a large item, which was the Cordero Patagonica – a dark
ale braised lamb shoulder with carrot, coriander and croquettes ($35).
This dish had other tables peering over and asking the wait staff what
we had ordered. It was delicious: the large tender pieces of lamb were
cooked in a savoury rich sauce and came out sitting on top of fresh
broad beans. The carrot puree gave it a bit of sweetness and stopped
the meat from being overwhelmingly savoury, and the croquettes and
nuts added a bit of crunch.
And for pretend healthiness, we also shared a fresh mozzarella and
tomato salad ($11) scattered with onions and a drizzle of balsamic
vinegar. What is it about fresh, creamy mozzarella and sweet tomatoes
that makes such a great combination?
We found that service was young, casual and friendly – just right for
the space, and it all added up to a very enjoyable meal. True South also
hold brewery tours on Saturdays for $20 (bookings necessary) which,
despite my lack of beer knowledge, even I think could be a fun way to
spend an afternoon.
True SouTh BreweryWords and photos by Agnes Hon
298 Beach Road, Black Rock. Ph: 1300 878 360
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
They’ve kepT an indusTrial looking edge, wiTh bare whiTe walls, exposed ceiling pipes, and meTal lamp shades, buT iT’s also brighT and airy.
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FlEMINGTONKEbAb HOuSE
(DETAILS ON PG. 3)
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This Flemington institution didn’t get a write-up in the whiz-bang
new book on Melbourne kebab shops, but it certainly would’ve been a
worthy inclusion.
It’s never been at the top-tier of our choices for such food, as there are
options closer to home.
As well, the last time Bennie and I stuck our noses in the door the prices
had crept up, and the previous dad-only visit had left me feeling a little
shortchanged in terms of quantity.
So it is with much interest and a little wariness that I enter for a
midweek dinner.
The place has had some simple renovations done. It’s homely. Tiles,
photos of Turkey – the pics tug at my heart. From what I’ve gathered
over the years, Turkey is right at the top of the list of countries worth
visiting for foodie reasons as well as friendly people and drop-dead
gorgeous scenery.
As my dinner ritual unfolds, I relax in the knowledge that the previous
disappointment can be written off as little more than a blip.
This kebab joint is at the top of its game and my meal is excellent.
A kebab wrap will cost you $9.50 here.
Meal platters range from non-meat for $13 up to mixed grill for $21.
My spread of lamb from the spit, two salads, two dips, rice and bread
clocks in at $15.50. There’s only one size, which is a bit of a blow – my
plate could feed dad AND son.
The meat is tender, perhaps not crusty and crunchy enough, but light
on the fattiness.
The chilli dip is of a pleasant spiciness, fine and fresh and tangy, and
goes fantastic dab by dab with the meat.
The babaghanous lacks the smokiness that tends to come with coarser
versions, but its smoothness is full of lemony, garlicky tang.
The rice is good, the salad of lettuce, cabbage, carrot and so on is nice
and crisp.
The other salad – of red capsicum, leaves, olives and even a couple of
cubes of fetta cheese – seems a little excess to requirements.
I envy Flemington residents having this place ready as a groovy go-to
option to the many Asian eateries surrounding it.
FLEMINGTON KEBAB HOUSE Words and photos by Kenny Weir
301 Racecourse Road, Flemington. Ph: 9376 2767
THE MEAT IS TENDER, PERHAPS NOT CRUSTY AND CRUNCHY ENOUGH, BUT LIGHT ON THE FATTINESS. THE CHILLI DIP IS OF A PLEASANT SPICINESS, FINE AND FRESH AND TANGY, AND GOES FANTASTIC DAB BY DAB WITH THE MEAT.
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ABOUT KENNY WEIRConsider The Sauce’s Kenny Weir believes the best food in Melbourne – maybe anywhere – is made by the friendliest people for the
keenest prices in the city’s western suburbs. He abhors food that is “plated” – he likes his food on a plate, or in a bowl; cutlery optional.
He is a veteran writer, editor, researcher and disc jockey – and, for the past decade, a father. A lifelong music nutjob, his interests these
days run mostly to vintage jazz, blues, country and pop – and Petula Clark. He supports the Socceroos, All Blacks, Wallabies, Storm,
Victory, Heart, Phoenix and Rebels – but none so seriously as wondering from where the next feed will come. His co-blogger, Bennie Weir,
unsurprisingly has developed abnormally refined tastebuds for a 10-year-old when it comes to multicultural food.
Bennie helps heaps with research, proof-reading duties and – more importantly – spotting likely venues for getting on the fang.
WWW.CONSIDERTHESAUCE.NET
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dE ClIEu(DETAILS ON PG. 3)
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As I was born on the 24th of May, this makes me a Gemini. This apparently
means I am, on the good side, energetic, adaptable and chatty. But on the
bad side, indecisive and impulsive.
But sometimes impulsiveness can be a good thing, I suppose. Lately I find
myself furiously typing dates into my calendar for dinners and brunches
with friends…and more friends…and more friends. I don’t have a big circle of
friends, but I tend to be more of the ‘one on one’ type of socialiser, and find
bigger groups to be a little daunting at times. Hence lots of dinner dates,
hence it gets difficult to squeeze in last minute eating affairs.
One day however, I just put it out on twitter. I wanted to eat at De Clieu –
really soon. I don’t know why, it had just been sitting in my brain teasing me.
Fortunately for me, Bryan answered my call and a few days later, we were
perving on the cute baristas. Such wandering eyes…
I’ve stayed away from De Clieu for a while, as when I do drive by on the
weekends, there are always people pouring out the door, mingling, sipping
their coffees, playing on their iPhones, while their doggies sniff at each
other. I don’t like waiting.
At 9:30am though, we managed to get a table inside the slightly dark
and moody café. In contrast to a lot of cafés that have been opening
lately, De Clieu is a little more grown up, a little more sombre (not to be
translated into boring).
I commented that the green walls felt very army camouflage in colour, and
with the light fittings and illustrated botanical hanging, it all felt quite retro.
I love what De Clieu has done with its windows, making them multi
purpose and not just letting in light, but also creating extra seating space.
They are perfect for summery days and getting lost in an amazing book.
The menu is surprisingly elegant, with some curious combinations for
breakfast that I had never come across before!
When Bryan’s dish came out, I was positively smitten. The Brunch De
Clieu is possibly the prettiest and most elegant brunch dish I have ever
seen. It made me think of what a fine dining restaurant may serve up for
breakfast, plated to perfection, with little edible flowers as well.
The Brunch De Clieu was composed of free range bacon, a sunny side
DE CLIEU
Words and photos by I’m so hungree187 Gertrude St, Fitzroy. Ph: 9416 4661
ABOUT I’M SO HUNGREEI am a Melbournite with a penchant for sweets, eating my way around Melbourne (and
the world!). I love good food and photography. I also suffer from ‘Oooh Shiny Thing!’
syndrome. My blog is my pretty eating diary and focuses on eating out experiences. I
hope you all enjoy reading as much as I enjoy sharing!
WWW.IMSOHUNGREE.BLOGSPOT.COM
Recommended by The Age Good Food Guide.
Just a 30 minute drive out of the city and you can be relaxing with a glass of our award winning Pinot Noir or indulging in
produce picked from our gardens that morning.Experience Joseph’s dining during the day, with stunning
views over Australia’s largest Parterre garden.
Monday - Friday lunch, 2 courses $39.50, 3 course $49.50, Saturday & Sunday lunch, 2 courses $50.00, 3 course $60.00,
includes a glass of wine.
K Road Werribee Vic 3030 Australia Tel: +61 3 9731 4000Email: [email protected] www.mansionhotel.com.au
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fried egg, cauliflower puree, wild mushrooms, veal jus and sourdough with
a trickle of truffle oil. Although it sounds sumptuous and rich, the portion
made it look much more reasonable. I had a nibble of the cauliflower puree,
which was divine.
I saw black pudding on the menu and jumped for the Boudin Noir. Andrew’s
choice, black pudding, had grilled asparagus, a confit egg yolk and toasted
ciabatta. I expected the black pudding to be sliced on the side, like I’ve had
it at other cafés before, so that I could discreetly skip over some of the
bread, but at De Clieu, it came out evenly spread over the ciabatta already.
Whoopsies. Oh well!
I found the black pudding to be a lot less metallic than some I’ve had, and I
love its sweeter and milder flavour. It also had a surprising heat to it, giving
that nice warmth at the back of the throat.
The confit egg yolk was an interesting touch and it had the consistency of
peanut butter as you spread it over the bread. Thick and delicious. Oh yeah!
Since both our breakfasts were fairly reasonably sized, and we had been
ogling the glass box suspended in the distance, a floating treasure in some
videogame, we decided to get some sweets.
Like children peeking into the closet to see what goodies we would be
getting for Christmas, we crept up to the dessert display to steal some
pictures and ogle. We settled on two little goodies, a lime syrup and
blueberry friand, and after explaining to Bryan that canele’s are a French
speciality of Bordeaux, obviously, we got a canele.
The canele was interesting, although it is described as a French pastry, it
is possibly one of the most dense cakes I have ever come across. Bryan
and I had to team up to break the canele apart with our wee dessert forks.
Although it was dense, this didn’t convert to heavy, and it was surprisingly
sweet. Could really taste the rum and vanilla in it. Mmmm! My parents had
travelled through the Bordeaux region two years ago and mum would
moan at how often they received these desserts, whilst nice, too much
gets a bit heavy!
We were both big fans of the friand though, it was light, short and crumbly.
The lime syrup was definitely played up, coming through nice and tarty. It
was kind of refreshing as a cake.
De Clieu brings something different to the café scene. It’s not your typical
big breakfasts, but something a little more dressy, imaginative and still full
of flavour. This translates to the little café being packed out on weekend
mornings, which we certainly found as we were leaving, with families and
couples starting to hang around, waiting for seats.
So just remember guys, get up early to score yourself a guaranteed seat.
Change your lazy weekend sleeps and be impulsive.
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Recipe: ShepheRd’S pieRecipe and photos by Kimberly Peterson
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AbOuT KIMbERLy PETERSONKimberly Peterson is a Malaysian born living in Melbourne, Australia. She first started her blog “Kimba’s Kitchen” in April
2010 with the initial intention of compiling a collection of favorite recipes passed down from family in Malaysia and new
recipes discovered along the way. Not long after, her passion grew into experimenting with recipes out of her comfort zone
and taking a serious interest in food photography. The rest, as they say, is history - chronicled at:
www.KIMbASKITCHEN.COM
I am currently approaching week 37 of my pregnancy so I thought I
should really get onto the cooking and freezing meals stage of my
preparation for the baby before he decides to pop out!
This whole ‘Cooking and Freezing Frenzy’ I call it involved quite a bit of
preparation. Leading up to today (I cooked four dishes today and froze
them all, but will post recipes one at a time) I had to:
1. Convince hubby to let me buy a chest freezer – DONE
2. write a list of dishes I’d like to cook and freeze – DONE
3. Do a massive shop for groceries at CostCo and buy meat in
bulk – DONE
4. Stock up my new chest freezer – DONE
5. Stock up my pantry – DONE
6. Get over the fact that my belly is huge, my back gets sore easily
and my feet get swollen from standing up too long and just cook
the meals – getting there!
To kick start this series of ‘Maternity Friendly Frozen Meals’, I’d like to
share this recipe for Shepherd’s Pie – it is one of the easiest casseroles
you can ever make and so yummy! I surfed the net for several ideas
on how a Shepherd’s Pie is meant to be cooked and combined those
ideas to come up with this recipe. I have to admit I am not always
100% accurate with my measurements for ingredients but I try my
best. I usually tend to taste as I cook so I easily lose track of how much
ingredients I actually use.
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LITTLE ITALY IN NORTH MELBOURNE7DAYS BREAKFAST & LUNCH
64 SUTTON STREET NORTH MELBOURNE 9322 4750
casabottega.com.au facebook.com/casabottega SCAN TAG TO
FIND OUT MORE
The art of Porchetta Class
5 March: 5:30pm - 8:30pm, 11 March: 10:30am - 1:30pm
Casa & Bottega 64 Sutton Street, North Melbourne
The art of porchetta (or how to make the perfect roast
pork, Italian Style), including history, cuts, preparation and
cooking, culminating in a traditional roast pork lunch
or dinner.
Cost: $45.00 class and lunch, $55.00 class and dinner
Bookings: 03 9322 4750 Website: casabottega.com.auCasa & bottega logo 3 colour
IngredIents:
1 tbsp oil
150g minced beef
150g minced pork
100g lamb, chopped into small dices
1 cup frozen peas
1 cup carrots, chopped into small dices
1 red onion, thinly sliced
1 tsp garlic paste
1 tsp parsley paste
½ cup liquid chicken stock
4 tbsp tomato sauce
2 tbsp caster sugar
4 tbsp Worchestershire sauce
1 tbsp plain flour
salt and pepper to taste
1kg potatoes, peeled
25g butter
¼ cup milk
1 cup grated cheese
Method:
Preheat oven to 180°C.
to make mashed potato topping, place peeled potatoes in a large pot and
cover with water. Place lid on pot and bring to boil. reduce heat to medium
and let it simmer gently until potatoes are very tender and soft.
drain potatoes and mash with butter and milk, adding salt to taste. Add ¼
cup of the grated cheese into the potato mixture. set aside.
Meanwhile, heat a large saucepan, add oil and gently fry sliced red onions
until fragrant. Add minced garlic, minced parsley and fry for another 1 minute.
Add the minced beef, pork and lamb and stir fry until meat is no longer pink.
Add peas and carrots and stir fry for another few minutes. Add chicken stock,
tomato sauce, caster sugar and Worchestershire sauce. season well with
salt and pepper. Add plain flour and gently allow to simmer until the sauce
thickens.
Prepare a large casserole dish by spraying the surface with oil. scoop out the
meat mixture from the saucepan onto the casserole dish until half full. top
with mashed potato mixture, making sure the sides are well sealed. top with
the remaining grated cheese.
Place casserole dish on a baking tray just in case the sauce boils over the dish
(so it won’t make a mess in your oven). Cook for approx. 25 to 30 minutes, or
until the topping is nice and golden brown.
serve immediately or divide into portions and freeze for later (like me!).
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Prior to eating here and writing up this post, I’ve decided not to do any
background homework about the place, its chef and what we should expect.
Nowadays, I feel that I should consider going back to basics. If you look back
at why I started this blog, you’ll see it’s quite a personal journey of tastes, I
did not really plan to sound ‘pro’ or ‘in-the-know’, though I did secretly want
to be widely read. Writing intuitively with feeling is probably the best facet
of my blogging style. Now that I look back at some of my posts, I cringe a
little. Back then, I was trying to sound like I know about the food industry.
All I know about Attica is that cousin trouble really wanted to eat here
when they visited Melbourne. And the chef behind the food is Ben Shewry
from New Zealand. And the restaurant is three hatted. Carolyn, fakegf and I
chose to eat here to celebrate our collective birthdays. Last year, we did so
at Cutler and Co. (my first degustation ever). This might well become our
expensive yearly tradition.
It was a Friday night. The girls came in together, while I drove through pouring
rain in peak hour traffic down Princes Hwy and Hotham St into Ripponlea
to suddenly find a park right in front of the restaurant’s front door, where I
quietly wound down the car windows and furtively snapped some pictures.
There’s a modicum of initial unease whenever I approach an eating place
that I want to blog about. Beneath my usual merry exterior, I inwardly worry
about being told off, or sensing discomfort or displeasure from waiting
staff. I faced that a few weeks earlier at an upmarket joint in Singapore,
where I read through the chef’s body language that he was clearly not
particularly fond of bloggers but was forced to be civil towards me.
All that said, it turned out I had nothing to fear in Attica. The staff were
wonderful about it – professional, genuine, and helpful, to the point where
they’d even patiently repeat the names of the dishes for us to note. Often
at these degustation places, there’s no menu and the march of food
arrives with the waiter giving a long and sensual prattle of its ingredients
and how it was cooked. This leaves me scrambling to remember what the
dish was so that I can write it up later with the respect it deserves. But that
night, a few of the staff actually on occasion volunteered to help us recap
what’s in our dishes. That’s truly good service, catering to all customers,
pedantic food bloggers included.
The restaurant’s interior is pretty much free from decoration, it almost
felt like the inside of a minimalist theatre. Black walls, black ceiling, black
curtains, black chairs. And then the tables... smartly tucked-in with pressed
whites, and brilliantly spot-lit from above. Perfect for pictures, and so
different to the dimly lit atmospheres of most fine dining destinations.
The focus here lies with what’s put in front of you on the table. And from
the way the dishes were presented, it actually made me feel like we were
eating edible artworks off a gallery canvas.
We started off nicely with a piece of really good bread and unusual butters
to accompany it.
With the amuse bouche of Crystal Bay Prawn appetiser (pictured far left),
I instantly fell in love with the lily-pad like leaves. I confess I did do some
homework here identifying the leaf. Initially tried googling ‘nurstachen’...
‘erstashen’... and kept coming up with diagrams of human ear canals
(eustachian tubes). In the end, I posted a pic on Twitter, and got my reply
within a minute: they’re nasturtium leaves.
This dish was a beautiful start and primer for the palate. It contained white
radish chips, raw mustard seed and Jerusalem artichoke juice. All the elements
tasted light and gentle. Crunchy milky prawn flesh, a hint of lime, and a clear
AttiCA
Words and photos by Bryan74 Glen Eira Road, Ripponlea. Ph: 9530 0111
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.FATBOOO.BLOGSPOT.COM
The focus here lies wiTh whaT’s puT in fronT of you on The Table. and from The way The dishes were presenTed iT acTually made me feel like we were eaTing edible arTworks off gallery canvas.
20
artichoke juice that manages to taste earthy yet cleanly botanical at the
same time.
Snow Crab (inspired by Mt Taranaki in New Zealand): My eyes widened
a fair bit when the waiter described this dish’s Queensland spanner crab,
lightly steamed, with freeze dried coconut, barberry, salmon roe, verjuice,
puffed rice, witlof, and sifted horseradish powder.
All the components, when spoken, seemed to not make sense. Yet the
loose crumble of ‘snowflakes’ also teasingly beckons you to try and see for
yourself. And by golly, the culinary madness worked, it was wonderful! We
were collectively dumbfounded at why we loved this dish. Bursts of salty,
tangy, fresh, crunchy, sweet, fluffy, wasabi, fruit, sea and earth... all of that
scattered inside an unassuming mound of white. It brought us back to our
Singaporean selves, where one of us said in Singlish “it’s the dunno wat...
but nice! How come?”.
So we started in a pond, with nasturtium leaves for lily pads. Then we
visited a snow mountain. And now it seems almost as if a sea has been
created on our plates. So what does chapter three have in store for us?
Marron, Leek, Native Pepper: Western Australian freshwater marron,
poached, steamed baby leek, cold pressed mustard oil, native pepper,
freshly foraged wild cabbage leaves and cabbage flower buds, mussel
and prosciutto stock (pictured top left).
I really like the idea of chefs foraging for food items that will be unique to
each evening’s meal. It gives that personal touch, knowing what’s on your
plate was still in its natural habitat that very morning. And gathering food
that’s in season and found locally feels so sincere.
Carolyn loved the marron. Fakegf loved the stock. And I loved everything
in front of me. I mean... mussel and prosciutto stock... wow! Eating this
gave me a sense of myth and fable, a freshness with nature, and a respect
towards what’s growing around us. How often does eating food take you
to such a place?
A simple dish of potato cooked in the earth it was grown: Virginia Rose
potato from McLaren Vale, cooked for five hours, smoked woodside goat’s
curd, coconut husk ash, coffee grains and a crispy salt bush.
I Instantly fell In love wIth the lIly-pad lIke leaves... In the end, I posted a pIc on twItter, and got my reply wIthIn a mInute: they’re nasturtIum leaves.
21
Ben Shewry takes us inland next, in fact we are taken underground, with a
dish cooked the Hāngi way. Hāngi is a traditional New Zealand Māori way
of cooking food beneath the earth. Baskets of food are placed over hot
stones in a pit and then covered in earth for several hours.
Now that I look at it, that doesn’t sound like a simple dish. General
consensus around the table was: it’s really, really rich. The potato had an
earthy steamed flavour with a dense yet buttery-soft texture. I struggled a
little with the gamy scent of goat’s curd, but really enjoyed tasting hints of
the outback with each nibble of salt bush crisp.
Meat from the Pearl Oyster: Sauteed pearl oyster from Broome, brick of
salted pigtail, shaved radish, dehydrated onion, pickled watermelon rind,
broccolini and shiitake mushroom glaze.
From here on, I stopped noticing landscape and geographical hints in the rest
of our savoury courses, although this one was titled quite poetically. Our meal
gains momentum, and with that, it loses a touch of its travel magic. However,
the girls enjoyed this offering. The pearl meat reminded me of slices of soft
abalone, while the shiitake glaze held gentle hints of Cantonese cooking. And
nibbling into pickled watermelon rind elicited a sense of outlandishness.
Artichoke, Salt Baked Celeriac, Pyengana: Globe artichoke, salt baked
celeriac, almond and garlic brown butter chips, slow cooked egg, with
the cream of a clothbound cheddar from Pyengana in North Tasmania
(pictured page 18, bottom right).
We weren’t as fond of this course. Watching the cheese sauce being
poured into our plates, we could already smell how rich it was going to be.
I think quite a number of people with Asian palates seem to struggle with
creamy dishes and sauces. I also notice we usually love it when there’s
some tang in our dishes. Either way, this dish was too rich for our liking,
but we enjoyed the nibblets of fried garlic and almonds on top.
Beef Tongue, Vanilla, Parsnip, Lettuce Stems: Purebred Black Angus beef
tongue, poached then hot smoked, parsnip purée, pickled cos lettuce
stems, dehydrated Wagyu strips, topped with dill, chervil, parsley and
freeze dried blackberries (pictured page 18).
While it may have looked quite unassuming when it arrived, the beef
tongue quickly won our hearts with its tender and beautifully smoked
flavour. Even the tuft of fresh herbs and fruit on top somehow worked so
well with the meat. Carolyn thought this was one of this year’s best ‘wow!’
main dishes. It’s the smokiness and then the herbs – together, just perfect.
While it may have looked quite unassuming When it arrived, the beef tongue quickly Won our hearts With its tender and beautifully smoked flavour.
The Franz Josef: Caramelised mangoes, eggless coconut meringue,
avocado mint lemon purée, fromage ice cream, young coconut ash, freeze
dried coconut, kiwi fruit ice.
Our first dessert, named after a glacier in New Zealand, evoked a sense of
beauty, perspective and sentimentality in me. From its title to the execution
of its flavours, I could almost taste what the chef was trying to say. I won’t
describe what we tasted, but let’s just say my mind was almost fooled into
thinking it was eating candied rocks, fruit snow, and wind. Truly unforgettable.
Native Fruits of Australia: Poached quandong, lemon aspen, candied roselle,
Munthari berries, native currants, desert lime, sprinkled with a crumble of
buttered macadamia and apple blossom leaves (pictured left).
For the past seven courses, we have been taken on a taste pilgrimage
across New Zealand. But our journey ends in the heart of Australia. Our last
dish was a coral atoll of native Australian fruits that we have never seen or
tasted before. And at its nucleus, an exquisite candied wattleseed custard,
eucalypt sheepsmilk yoghurt, and native currant granita.
I thought it was an interesting tasting plate of things that we, as residents in
Australia by choice, really ought to be familiar with. And I feel humbled that
aside for wattleseeds and eucalypts, there is so much more about Australian
fruit that I don’t recognise.
Even though I have done absolutely zero research on this restaurant or its
chef, by the end of this meal, I could sense Ben Shewry’s mindful approach
towards food. I don’t think he cooks to impress. Instead, I think he puts
together dishes that are inspired by nature, landscapes and what’s around
us, such that there’s an almost palpable soul found within each dish. It’s
cuisine that isn’t hollow. It’s cuisine with meaning and emotion – a style of
food that resonates nicely with me. During this meal, it felt like we were
taken to places that are beyond the physicality of taste buds and gut space.
Out of the blue, our waiter curiously handed us a card with a depiction of
the New Zealand Pukeko, painted by Ben’s father. It’s a connection to Ben’s
memory of his home in New Zealand, where the Pukeko, a ‘confident, inquisitive
and vociferous bird’, can be seen plowing the swamplands. A few minutes
later, a nest of edible Pukeko eggs was placed on our table. So as diners, we
walk out with a taste of where it all began, in the form of a Pukeko’s egg, from
Ben Shewry’s home.
our first dessert, named after a glacier in neW Zealand, evoked a sense of beauty, perspective and sentimentality in me. from its title to the execution of its flavours, i could almost taste What the chef Was trying to say.
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Another morning trekking across town to Albert Park, yet again to
satisfy my food needs. The excuse being that I felt obligated to come
by the all autocratic I-Hua [correction: Crabby Queen] who organised
this breakfast. Apologies for those who don’t follow the humour, but for
those who do please join in on the evil laughter!
It is always a refreshing pleasure to dine out with other bloggers: topic of
conversation is generally about food rather than work, they are generally
more tolerant of each other’s camera-whoring, and certainly wouldn’t
mind ordering more than one should. The third reason certainly goes
against all intentions on healthy eating, but what can I say – we love
food, a bit too much.
The exterior, with its muted black and white, takes a half-endeavour to
be noticed, but shies into the surroundings of the suburban streetscape.
The space inside is littered with sparks of retro charm – analogue camera
hanging on the wall, book shelf lined with reference books, not to mention
the quirky but obviously intended mismatch of crockery and cutlery.
There is certainly no shortage of people having their coffee fixes here. Or
any shortage of Twitter and SLRs.
Coffees using Di Bella beans to start: latte, flat white, chai latte. Being
nearly two months ago, I would be lying if I could remember exactly how
they tasted, especially given my lack of coffee differentiation. So here is
a carbon copy of Bryan’s appraisal: “Were okay… [tasting] balanced and
safe, with fleeting hints of dark chocolate and copper,” *salutes Bryan*.
The Truman: I ordered one of the favourites on the menu, which presents
with scrambled eggs, homemade hash served with avocado and relish.
The hash is creamy, soft and dotted with chunkier bits of potato and
leek. The scrambled eggs had a buttery fragrance however were on the
firmer side.
I-Hua opted for extra bacon on top with poached eggs, instead of
scrambled, on her Truman.
Connie’s Eggs: Poached eggs in Napoli sauce with chorizo and spinach
on a toasted baguette.
Smoked Salmon and Asparagus: With one poached egg and salsa verde.
Bryan found this dish enjoyable with “decent smoked salmon, bursts of
wild rocket and a good pesto-like salsa verde”, although a little richer
than his original intentions for something light.
Brioche French Toast to share: Trust me to go against all conscious
intentions for healthy eating, and submit to subliminal butter cravings.
Luckily the rest of the table happily approved of this. Although heaviness
and sweetness was in some excess across the plate, the brioche was
no doubt fluffy, indulgently buttery, with knobs of spiced mandarin
mascarpone to give some citrusy relief. The crunch of pistachios is
always a welcome part of any buttery delight though.
As if that was not calorific enough, we decided to have a second round
of coffees with coffee-alternatives – LSD and Soy Caro. What? LSD? Do
you mean the psychedelic drug LSD? Actually no, it was a Latte Soy
Dandelion – a chai without the spice apparently, with hints of dandelion.
The incredibly nutty overtones of the Soy Caro provided a strong bitter
contrast to the sweet finale. Neither were my cups of tea.
Rating: Yummy.
TRumAn
Words and photos by Almost Always Ravenous381 Montague Street, Albert Park. Ph: 9077 1372
ABOUT ALMOST ALWAYS RAVENOUSA twenty something year old Melbourne-born food lover, with the perpetual struggle
of juggling his life between a demanding day job, an insatiable appetite to eat and
satisfy a fastidious palate, and still find time to write a culinary journal and lead a
somewhat normal life. More often than not, the ravenous stomach prevails!
WWW.ALMOSTALWAYSRAVENOUS.WORDPRESS.COM
Although heAviness And sweetness wAs in some excess Across the plAte, the brioche wAs no doubt fluffy, indulgently buttery, with knobs of spiced mAndArin mAscArpone to give some citrusy relief.
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FOSTER E ROCCO Nuovo Sangiovese 2011
Heathcote, Victoria. RRP $30
Tis the Christmas season and I suppose that most people would want to
write about a sparkling wine to coincide with the celebrations. It makes
sense, but since I am not ‘most people’, and as this is conjointly known as
the silly season, I drank a delightfully fresh red wine instead. So shoot me.
The choice was far from preposterous, mind you, as this is Foster e Rocco’s
‘Nuovo‘ (new) Sangiovese and one that I can so cleverly link to the ‘New’
Year. Geddit? Boom!
The winemaking team of Adam Foster and Lincoln ‘Rocco’ Riley use old
methods of foot stomping in the winery for this batch, but the Beaujolais
style of this wine creates one of the freshest new reds that you will find
on the marketplace. It was made in 2011 and I believe that we are still in
the year 2011. A red wine such as this, bottled and released so early in its
youth, promotes the über quaffable style of Sangiovese with the identifiable
black cherry and red liquorice flavours without any tannins inhibiting your
quaffing pleasure.
Should you prefer to stick to the sparkling wine option for New Year’s
celebrations, at least use this flower-adorned label as an offering the next
time that you pop over for dinner. There is nothing more a lady will love than
flowers and wine, especially if you combine it all in one.
DOMAINE PIERRE DE LA GRANGE Muscadet Sèvre et Maine Sur Lie 2009
Loire Valley, France. RRP $22
A friend once told me that Muscadet is an occasion wine. Having heard that,
I went about and created an occasion by inviting a friend over for dinner. He
may have been referring to its desirable food match as the perfect occasion
in which to drink this wine, but I chose to ignore that part. The Muscadet style
is said to be the perfect oyster wine, but I like to be a little unconventional
and opted to cook with something way out there. Oh yes. I’m referring to
your pungent friend, the anchovy. There was method to my madness. The
salty sea fish flavour of the anchovies matched a beauty and accentuated
the flinty, lemony flavours in the wine.
One thing that I enjoy about drinking wine with others is getting to hear
their thoughts on what the smell, taste or texture of the wine reminds them
of. Sometimes, it can be completely outside of the box, but they tend to be
the most entertaining whether you agree with them or not. For example,
when I inquired to my friend as to his opinion on the bottle before us, he
mentioned how the texture was akin to licking a green frog. So pretty much
he was describing the texture as slippery and wet, and either accidentally
confessing to having done such an act, or possibly divulging his Prince
Charming fantasy.
For myself, drinking this Muscadet brought me back to my days in the
high school orchestra (I write this secure in the knowledge that I never
once attended Band Camp) where I was seated next to the trumpets and
trombones. In essence, I was really digging the rich, brassy, yeasty characters
that had been derived from the sur lie, or on lees, action that these wines
are noted for.
By all means, I could have stuck to the classic food and wine pairing, but
it turned out to be more playful to venture within a similar food group and
explore the sensory sensations that evolved when the two were mixed
together – green frogs and all.
Ribbet ribbet.
FRANZ HAAS Pinot Bianco 2008
Alto Adige, Italy. RRP $38
This Alto Adige wine from the northernmost region in Italy was brought
along to a fabulous dinner at Sosta Cucina in North Melbourne. Pinot Bianco
wines are generally versatile because they themselves tend to be less
perfumed so as to not overpower the food, plus have consistently good
acidity and texture to suit a range of dishes from fish to Thai to curry to
risotto. That night it was paired to linguine with blue swimmer crab coated
in extra virgin olive oil, garlic, parsley, golden breadcrumbs and bottarga.
Now that is one fishy dish.
You are not mistaken if you thought that the name Franz Haas sounded less
Italian and more of German or Austrian origin. Ja ja ja, this region borders
onto Austria and you would be hard-pressed to find someone that does
not speak both languages. The grape varieties they tend to use are also
ones that can easily cross over between the two countries with their high
altitude vineyards. The Pinot Bianco in this case has been mostly fermented
in a steel tank with the remainder in small oak barrels. Normally more crisp
and flavoured in the ripe apple spectrum in its immediate youth, the 2008
had become a little richer with less overt acidity and white fleshed fruits,
but more crunchy bread and sweet yellow flower characteristics in its place.
Apart from the basic German that I recall from my Year 7 heydays, I can now
not only proclaim that, ‘Das ist mein Hamburger’ (that is my hamburger),
but also that the wine was unquestionably ‘sehr gut’ (very good).
WINE REVIEWS
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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A growing law in our community?
Lawyers are often asked to create a document that
allows a person to appoint another person to look
after their financial and/or legal needs. This is a
straight forward request and normally a very sensible
decision on the part of the person, usually an older
person, who fears if they become ill or suffer from
some form of disability they have someone who will
assist them. This document is known as an Enduring
Power of Attorney (EPA) (Financial).
In most cases preparing an EPA (Financial) is not
a problem... or is it? This is the question that is
becoming more and more critical for older people
and the community to consider. In law there are four
types of Powers of Attorney, general, financial, medical
treatment, and Guardianship, generally older people
request an EPA (Financial). What this means is that
they appoint a person, usually someone close to them,
such as a family member or friend that they have
known and trusted for some years to be their Attorney.
The EPA (Financial) is a written document which gives
the Attorney, after they sign the document, authority
to make financial and legal decisions on behalf of
the person who appointed them. It is for this reason
when appointing an Attorney that a person must
think long and hard about who they will appoint to be
their Attorney, as they must have absolute trust and
confidence in that person.
Fortunately in most cases problems do not arise
however, one the fastest growing areas of law today is
Elder Law which is concerned, amongst other things,
with financial abuse and discrimination of elderly
people in our society. What is more alarming is this
type of abuse can be found near the home or by
people close to the older person. An EPA (Financial)
can be a classic example of this. A close or old friend
may ask for money, and if refused could suggest or
influence their friend to have and EPA (Financial)
prepared giving him/her power of attorney. What this
means is that the close friend now has access to all
financials including banking.
Unfortunately in life and in the law there are never
any simple answers to problems that arise in our
community. What we can suggest is that any person,
whether elderly, or 18 before you appoint the Attorney
ensure that you understand all your rights and the law
relating to your EPA (Financial) and most importantly
don’t agree to or sign an EPA before you do. At
Wade Lawyers we are interested to know what your
views are in respect to Elder Law and the growing
concerns of financial abuse against older people in our
community. Please call our 1800 with your comments
or any other legal issue you would like to discuss.
T 1800 655 346
EldEr law
LegaLinsightBy Sarah Wade B.a ll.B
Wade lawyErs
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bourKe streetAljisen RamenBanc CaféBottega RestaurantButchers GrillCa De VinCafé EuroCafé On BourkeCafé TonoCafenaticsCaffee GaugeCarlton ClubDegani’sDonatos CaféEarl CanteenElephant and WheelbarrowFlorentino BarGloria JeansGPO Café Hudson’sImperial HotelIto Noodle CaféIzakaya HachbehKorovaLa TazzinaLa’More docklandsLanes Edge BarLangleys CaféMovida TerrazzaNando’sNixon HotelNudel BarPellegrinis Red ViolinRomano’sRoyal Melbourne HotelSalidaShuji SushiSociety RestaurantSpaghetti TreeSpleen BarSquires Loft SteakhouseStreet CaféThe BundThe Harbour KitchenThe Mess HallTuscan Bar GrillTwenty Seconds CaféWatermark
Collins streetAlfreds Place Café
Bistrot D’OrsayBlue BagBox on CollinsCafé EscCharles Dickens TavernCollins QuarterDegani Café BakeryEgons Café BakeryFeeling FruityGadjoGloria JeansIn A RushKoko BlackLindt Café Macchiato Sushi BarMomoMorganNegroni Bar and GrillParis End CaféPlane Tree CaféRoozerveltsSheni’s CurriesSilk RoadSpice MarketStrozziSummit Café and BarSwitchboard CaféThe Brazilian BeanThe Kitchen CatThe Sherlock HolmesThe TrustTreasury Rest and BarTutti In PiazzaZuffaZuroona Café
deGraves streetBarber on DegravesCafé AndiamoDegraves EspressoGrilldIssuLittle CupcakesSea SaltThe QuarterTOFWD Deli
eliZabetH streetCafé ScallettiCafé VictoriaCiti Noodle CaféCoffeaEdelweiss CaféFood IncGlobal GossipHudsonsHudsons CoffeeJasper Kitchen
Lord of the FriesPiazza VittoriaSpigaThe Garden CaféTropicana
eXHibition 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 barAdelphiBisqBluestone BreadwellBrunetti (City Square)Bull and Bear TavernCafé 53Café RemaCafenaticsCecconisChin ChinCity Library CaféCoda Bar RestaurantCoffee EclipseCrema Espresso BarCumulusFriends CaféFull Plate CaféGlicksIl Cubico CaféKCLLustre LoungeNighcat BarOverdraft CaféPapa GoosePurple EmeraldRoasted Coffee BarRosatiSuperfinoSwiss Club Victoria
Tazio Birraria PizzeriaTerra RossaThe TrustVergeWagamamaYak Bar
Flinders streetBertha BrownDesi DhabaKikoo SushiKitayaLa StazioneNandosPhoenix BarPress ClubThe ForumTower SushiWaterside Hotel Young and Jacksons Pub
FranKlin streetMiss Libertine
HardWare laneAffogatoAloi NaBasic Bites`Campari HouseCharlies 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 Café
Cbd distributor list
31
Mr Tulk (State Library north)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 DinerGuava BeanHairy CanaryHudson’sIrish Times PubKartelKitten ClubMammas BoyMenzies TavernOriental Tea HouseOrtigia PizzeriaPonyQuists CoffeeRare Steakhouse
Saki Sushi BarStellini BarTengo 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 EspressoStrikeTroika BarYork Café
LONSDALE STREETAspro BleBabboBaguette ClubBarakiClub RetroColonial HotelDegani’sDemi TasseEl Gran Emerald PeacockEncore Café BarGolden MonkeyHikari SushiJ Walk CaféJapanese Pub ShogunKenny’s BakeryLatteLove CaféLe TraiteurLegals Café BarLittle Café on Healeys LaneMadame 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 Chill On CaféChilli CaféChina BarHawkers CaféInfinity Café BarIshikai Japanese caféIzakaya Den (Basement)James Squire BrewhouseKing of KingsPostal HallRed Hummingbird (doorway next to Baraki)Seoul HouseSyn BarTeppansanTwo FingersWon Ton HouseZmeg’s Café
SPENCER STREETCarron TavernPensione Hotel
SPRING STREETAppitizer KubklamCafé 201City Wine ShopElms Family HotelFederici CaféHudson’sLime Café BarThe European
SWANSTON STREET3 BelowBeer DeluxeCafé ChinottoCafé L’IncontroCafé MimoCiti Espresso
Claypot KingCrown Café BakeryDruids Café BarEasy Way TeaGiGi Sushi BarGogo SushiHi Fi Bar and BallroomMelbourne Town HallNando’sNelayan IndonesianOld TownOxford ScholarRiverland BarSoul CaféStarbucksSushi SushiThe LoungeThe OrderThe Wine BarThree BelowTime Out CaféTransport/TransitYour Thai Rice NoodleYoyogi
WILLIAM STREETIllia Café and BarLa Stradda CaféMetropolitan HotelSlateThe 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.
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