gram magazine: february 2012 // edition 13
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GRAM is food and drink culture. Compiled.TRANSCRIPT
MELBOURNE ISSUE 13 FREE
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376 Smith St. Collingwood 3066Phone: +61 3 9417 2233
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This monthSummer has now well and truly kicked off and that means cherry
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you’ll find blogs on venues that include Vue de Monde, Fandango,
Vegie Bar and St Katherine’sDanielle Gullaci, Editor
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I love a lunch deal. So when I heard that Vue de Monde was doing a $60
one hour express lunch that ended in November, I hurriedly booked in a
lunch date with I-Hua and Maz.
Maz and I cleverly scheduled a day off work, while I-Hua snuck out for a
long lunch. We weren’t aware of exactly how long a lunch it was going to
be. One hour stretched into two hours… which extended to three hours.
(Sorry, I-Hua’s company!)
We were a bit early for our table, so we were directed up to the Lui Bar via
the snazzy nightclub style elevator. At the Lui Bar, we spread out on their
couches, admired the view, and decided that: nope, 1pm was definitely not
too early for a Negroni cocktail – not too early at all. And what a Negroni
– with a massive, singular ice cube sphere. So swish.
After 30 minutes, our table was ready, and we were shown into the
restaurant. Man cave alert (which isn’t a negative – it is what it is). The
restaurant is black, black, black – black walls, black floors, black chairs,
and tables covered in black kangaroo leather. And where it wasn’t black,
it was shiny metal, glass orbs, and the occasional chair back covered in
soft fur. Somehow, it all works together to create a very unique fit out. And
the view. Yes, the view up there on the 55th floor is indeed lovely. If you
weren’t enjoying your dining companions, you could always just watch
Melbourne down below.
All tables had a selection of rocks and twigs laid out in the middle. We
discovered during the meal that they all had a purpose – from bread
plates, to salt, pepper and butter holders and cutlery and knife stands.
Upon being shown the menu, we were given a quick bite to eat – super
thin, almost translucent, chips that came with a dipping sauce. If all chips
were as good as these, I would never eat anything else.
As mentioned previously, we were there for a 2 course express lunch. The
menu offered two choices for entrée, main and dessert, and we asked
whether we could add a third course. This was possible, at $15, so we went
ahead for 3 courses and made our selections.
Before bread, we then received another delicious complimentary bite –
ham and cheese doughnuts. Bread came out in a black (natch) bag, with
a heated stone in the bottom to keep them warm and was refilled during
our meal. And butter… the unseasoned French butter was scooped out in
quenelles from a big wooden bucket. We (well, mainly Maz) oohed and
ahhed over the butter. If you could marry butter, Maz would’ve married it.
Failing that, she might’ve considered marrying the butter guy, because as
the waiter remarked, “Everyone loves the butter guy.”
Chips, doughnuts, bread and butter – it was like we’d had a mini meal
before our actual meal even started.
For entrées, Maz opted for the beautifully presented ox tongue salad.
The tongue had been lightly pickled, and was served with several types
of thinly sliced radishes, with a combination of dehydrated and steamed
vegetables. Shannon Bennett told us that the inspiration for this dish was
from a very old recipe, which mostly they had kept the same – apart from
the addition of dehydrated vegetables (do you like how I just casually
name dropped there?).
I-Hua and I both had the grilled shrimp for our entrée. Shannon Bennett
brought the dish over and personally blow torched our shrimp at the table,
just giving them a light char and torching some of the herbs. I wish I could
say that we received special treatment because of our awesomeness, but
it looked like he did the rounds at each table. I must say that it was really
nice to see him there.
Shannon aside, the dish was absolutely delicious. Served with a savoury
fresh oyster sauce on the side, and avocado underneath, it was creamy
and delightful. Definitely the winner out of the two entrées.
After entrées, our table was set for mains and a palate cleanser. We
wondered what the big wooden item was for.
Vue de MondeRialto, Level 55, 525 Collins Street. Ph: 9691 3888
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
Upon being shown the menU, we were given a qUick bite to eat – sUper thin, almost translUcent, chips that came with a dipping saUce. if all chips were as good as these, i woUld never eat anything else.
Words and photos by Agnes Hon
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The palate cleanser came out initially as a bowl of herbs and lime
flowers. Then a waiter came around and poured liquid nitrogen over
them to freeze them.
The purpose of the wooden thing was then revealed – we used it as a
pestle to mash up the frozen herbs.
A scoop of cucumber sorbet was then placed on top. Ta dah! Palate
cleanser! And what a palate cleanser: fresh, cold, slightly sweet, with
bursts of basil and mint, it was very refreshing.
For mains, I-Hua had the fish. She didn’t share it with us, so she must’ve
enjoyed it! Maz and I both chose the waygu beef. Scattered around the
main piece of beef were tender braised pieces, a mustard sauce, and
onions done two ways: fried and pickled.
The mains also came with sides. One side was fried potatoes, which
came out cutely wrapped in newspaper and twine. And the other was a
smoked cheese and watercress salad with discs of red cabbage.
We then moved on to a second palate cleanser – a small glass of
passionfruit liquorice beer and frozen coconut balls. The passionfruit
beer was quite sweet and fizzy, but it had a strange mouthfeel. We
loved the frozen coconut balls though.
There were two choices on the dessert menu – the first was a chocolate
soufflé, and the second was cheese. I-Hua and I both decided on the
chocolate soufflé. When it was brought out, the waiter poked holes
around the side and poured in vanilla creme anglaise.
It looked amazing, and as expected it was light and fluffy. However,
it was also incredibly, incredibly sweet. Delicious, but too high on the
sweet scale for me.
Maz had the cheese, which came with several accompaniments – three
types of jam (fig, strawberry and onion) plus rhubarb, apple, pear and
a couple of breads. Unfortunately, while the accompaniments came out
quickly, it took a long time (at least 15 minutes) for the cheese trolley to
be wheeled over.
When it did make its way to our table, Maz selected four cheeses from
the rather large selection. They were very generous with the portioning
– it could’ve easily been shared amongst two or three people.
We ended our meal with coffees for Maz and I, and tea for I-Hua. Vue de
Monde has a tea sommelier, so she came over for a chat to help I-Hua
select a tea.
And finally, we received a selection of petit fours. At the back were
minted marshmallows with a tiny sprig of thyme and Vue de Monde’s
own golden gay times. And at the front we had raspberry lamingtons
and gin jubes. I loved the little gaytimes. So cute.
The raspberry lamingtons were amazing – squares of chocolate mousse
covered in coconut with a small amount of fresh raspberry sauce. A
great end to a fab meal.
It was so worth the day off – we had a very enjoyable lunch and had a
fantastic time. Though I must say, service was a touch…stiff? Not terribly
impressed with us? It was hard to gauge whether it was us or whether
they were always like that! They were efficient (apart from when it came
to the cheese) but just not that friendly. Personally, I think if you’ve got a
table of people who are laughing their heads off and obviously enjoying
themselves, you can afford to crack a smile or two. Or even a joke. Ho
hum, never mind. We had a great time despite that and I’m still keen to
head back for the full spectacle one day.
The palaTe cleanser came ouT iniTially as a bowl of herbs and lime flowers. Then a waiTer came around and poured liquid niTrogen over Them To freeze Them.
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Ol’ SChOOl FISh ‘N’ ChIpS
(DETAILS ON PG. 3)
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SUMMARY
When you arrive, what greets you is an imposing black exterior that
leads inside to a large feature wall covered in graffiti, and judging by
the chill dudes behind the counter, it was probably graffed by them. It’s
the kind of place where you’ll find most locals ordering by just walking
in, nodding and saying, “The usual thanks”. They may be “New School”
by appearance but it’s in their methods of cooking that the “Ol’ School”
part of their name really becomes apparent. Of highest praise amidst
the neighbourhood are their chips, which are hand-cut and deep fried
for just the right amount of time, making them nice and crunchy. Chips
aside they offer a pretty familiar fish ‘n’ chip shop menu, ranging from
battered fish to Chiko rolls. We, of course, went for the hamburger of
100% Angus Beef, lettuce, tomato, onion, a sesame-seed bun, and then
added cheese, egg and bacon for good measure.
COMMENTS
D- “This is one of the biggest and thickest beef patties I’ve had on a fish
‘n’ chip style burger. The beef was ground really tight which made for
a dense and rough texture. Nothing really stood out about this burger
either good or bad. It was exactly what you would expect from a fish ‘n’
chip shop and served its purpose well: you’re hungry and it fills you up.
With Danny’s around the corner I’m guessing most people come here
for the fish and not the burger, however, the chips were great.”
G- “Just a straight-up, uncomplicated, unpretentious, basic fish ‘n’ chip
shop burger. The pattie was simple and well seasoned, and the cheese
was nicely melted and creamy. The bun was just a traditional burger
bun that was slightly burnt, but still didn’t take away from the burger.
All in all, a good fish ‘n’ chip experience by a crew that were hospitable
and had a killer dress sense that you would find in a Beastie Boys video
clip circa 1992 – keep it up lads! Chips were good – nice, crispy and
well seasoned.”
Z- “In a world full of goody two-shoes, 99% fat-free, wannabe gourmet
burgers, these guys are like Lex Luthor. From the get-go you know
what you’re about to consume will be a classic burger that most of
us would’ve grown up ordering with a dimmy and potato cake. The
only difference with these guys is that they’ve gone for a higher quality
Angus beef pattie – which would probably explain the New School fish
‘n’ chip price. But it is what it is. The beef was simple and flavoursome
but could’ve been cooked a little rarer. It had a sweetish note to it
too, like it had been cooked with soy sauce or ketchup. Although my
cheese wasn’t melted, which is usually a turn off for me, the flavour
that it produced when mixed with the egg was so superbly creamy. I
would’ve loved to have seen the egg a little runnier, but on the plus side
it resulted in a pretty ‘mess free, no sliding bun’ kind of meal. Overall
quite enjoyable, especially coupled with their killer chips.”
burger review: Ol’ SchOOl FiSh ‘N’ chipS
566 Brunswick St, Fitzroy North. Ph: 9489 9083
ABOuT THE BuRGER ADvENTuRE
The Burger Adventure is a blog that reviews the best burgers from Australia
and around the world. Created by four guys with a passion for beef, buns,
cheese, lettuce, tomato, onion, egg, bacon & sauce.
Authors: Brendan Kennedy, David Silcock, George Vafeas & Zenon Predecki.
WWW.THEBuRGERADvENTuRE.COM
IT’S The KInD of PlACe where you’ll fInD moST loCAlS orDerInG By juST wAlKInG In, noDDInG AnD SAyInG, “The uSuAl ThAnKS”.
Words and photo by The Burger Adventure
BURGER: SERVIETTES: DRESS CODE: SLEEPINESS: WOULD WE RECOMMEND: PRICE:
Hamburger plus cheese,
egg, bacon
2 Casual 15 minutes If you’re in the area $10.50
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FANdANGO(DETAILS ON PG. 3)
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Opening Hours:
Tues-Sat: 7:30am-3pm
Sun-Mon: Closed
Coffee: Coffee Supreme
Mr LB: “We all have that denoted ‘to do list’. Written on this list is a
number of jobs which usually starts with number 1: ‘Create a to do list’.
The funny thing about a ‘to do list’ is that they rarely go away and ever so
easily accumulate. It could be that unfinished Bunnings idea that you saw
on the ‘Renovators’ or a number of brunch reviews to complete. Here at
Brunch Addict HQ, there is an extensive and constantly evolving list of
cafés to blog and Fandango has been on our radar for quite some time.
With that being said, it has taken us a whopping two years in the making
to have the opportunity. This is not because it’s an arm’s length away
from Auction Rooms or Di Bella and we get side tracked. Rather, every
time we made the effort to go to Fandango it always seemed to be
closed. Fandango is a café which believes that Sunday and Monday are
the days of rest – and they practice what they preach. However, don’t
be deterred by this. As we quickly discovered, while this little café lies
amongst heavy competition, it sure packs a punch.
Their coffee is supplied from Coffee Supreme, which we have tasted and
reviewed in previous blogs. Whilst, in the past I have expressly outlined
that it isn’t my favorite, it appears to be growing on me. This isn’t to say
that it is a remarkable blend, but there seems to be improvement. On this
occasion, the head was very faint and had already broken away upon
serving. Initially there was a real musky taste to this coffee, however this
may have been attributed to the coffee being unusually hot. Once the
coffee had settled and cooled, there was a crisp taste on the back palate
whilst very soft flavours came forth to the front.
Looking at the brunch menu at Fandango, you may draw the conclusion
that the food is as simple as their menu titles. With a title like Avocado
and Tomato – with basil pesto and cracked pepper on toasted sourdough
[$13.50] – add bacon and poached egg [19.50], there wasn’t much
excitement. Well my prejudice sure served me wrong!
I usually make notes as I eat my dish to jog my memory when I write-
up, however there was no notes written on this occasion. There was
no need – my meal was flat-out amazing. The quality of the meal was
second to none with all produce being fresh and prepared perfectly. The
pesto was crunchy with pine nuts, which was perfect when spread on
the fresh sourdough. The bacon comprised of the right texture outside
and soft juice middle and the eggs were poached perfectly. It was firm
on the outside, but once pieced it oozed a lovely yellow colour. Whilst
simplistic ingredients have been used, the quality of the ingredients and
the preparation made this dish amazing.
Brunch dessert is always a consideration, however there are some
instances when it’s just impossible. Once we were seated I had noticed
the sweet looking pear muffin [$3.60] next to the barista station and
from that moment I knew it was mine.
Fandango
Words and photos by Brunch Addict97 Errol Street, North Melbourne. Ph: 9329 0693
ABOuT MR LB AND MISS SLTwo people in Melbourne who love food set about a journey to find the best brunch in
town. Scouting out new brunch places weekly for you to try is our quest. Don’t worry
– coffee quality is just as important to us as the food.
WWW.BRuNCHADDICT.COM
The qualiTy of The meal was second To none wiTh all produce being fresh and prepared perfecTly. The pesTo was crunchy wiTh pine nuTs, which was perfecT when spread on The fresh sourdough.
fandango has been on our radar for quiTe some Time... as we quickly discovered, while This liTTle cafe lies amongsT heavy compeTiTion, iT sure packs a punch.
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With that said, I was quite satisfied after my amazing meal and left with
a brown paper bag. When my appetite had returned, I can confirm this
muffin was of a high standard. It was well crafted and shaped without
crumbling. The fresh pear pieces brought out the perfect level of
sweetness to mix with the naturally light muffin. The muffin represents
Fandango – while not being flamboyant with its size or decor, the taste sure
delivered what every café should aim for – a no compromise to quality.”
Miss SL: “Ever since our first visit to Auction Rooms, Mr LB and I have
been talking about going to Fandango, two doors down. That was two
years ago. Every time we seemed to be in the area or passed the place
it was closed. We were beginning to think that it would be a bit of a
challenge to find a day that it was opened!
Knowing that it was closed on Sundays, we made a special Saturday
attempt to have brunch there. Auction Rooms was packed and the line
looked to be a good 30 minute wait. In comparison, the wait at Fandango
was only 15-20 minutes. The interior was kitch and cosy, looking like a
converted 1980s/90s hair salon. The limited seating space was a real
down-fall to this place, although there was a courtyard out the back
which looked just perfect for a sunny day.
The feTa was creamy and The beeTrooT zingy and juicy, creaTing a beauTiful cohesion of flavours. The purple-red juices sTained The relish and added a bursT of colour To The dish.
LITTLE ITALY IN NORTH MELBOURNE7DAYS BREAKFAST & LUNCH
64 SUTTON STREET NORTH MELBOURNE 9322 4750
casabottega.com.aufacebook.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
During my wait I was spying on some people’s dishes which made my
choice very easy once seated – Beetroot Eggs – poached eggs with
beetroot and feta relish served with spinach on toasted sourdough
[$15.50], add mushrooms [$18.50]. Kitchen service was efficient in
comparison to a lot of other high-quality cafés, with food served in
approximately 15 minutes and boy, was it magnificent looking!
The beetroot and feta relish was such a simple concept and yet so
refreshing and tasty. I couldn’t believe it wasn’t something I’d had
before. The feta was creamy and the beetroot zingy and juicy, creating
a beautiful cohesion of flavours. The purple-red juices stained the relish
and added a burst of colour to the dish. My eggs were perfectly cooked
and dripped with yolk once pierced.
My sourdough was thick and crunchy and didn’t become soggy with the
egg and the relish. The spinach and mushrooms made this vegetarian
breakfast complete. The mushrooms were sautéed in butter, but perfectly
done so that the butter was not overpowering.
Fandango was the best brunch I’d had in a long time. It felt like forever
since I’d been out to brunch somewhere where I’d walked away thinking
‘that place was amazing’.
If they had a larger outlay (and maybe switched to a better coffee bean)
they could definitely give Auction Rooms a run for their money. Watch
out Melbourne, there’s a quite achiever sitting amongst the big guns.”
Final Thought: “Quiet achiever that could take on the big guns. A
must try.”
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The Hairy One and I are on the health wagon again. (He just said that I’m
on it again – apparently he never got off. Fair enough…)
We have been watching a load of documentaries about health, nutrition,
dietary requirements, raw food movement and OJ Simpson. Ok, that last
one is unrelated (although OJ/Orange Juice/nutrition? Never mind…) but
we have been watching a lot of documentaries and it gets a girl thinkin’.
It would be great if we could somehow permanently loop these shows in
every room of the house, because it’s easy to lose sight of what is good
for you in this crazy world we live in.
We have decided to reduce our meat and dairy consumption – as a bit
of an experiment. I’ve done this before and the results are astounding.
I’m less tired, less grumpy, loads more energy. My weight slowly starts to
decrease, but I think that’s also because I don’t feel so bloated.
Ironically there is a bit of a movement in the States called meatless
Monday; have one night a week where you are meat free. We are
swapping that around to maybe have meat once a week if at all.
There are some foods that are so filling and dense that you wouldn’t
even know you are ‘missing out’. This pizza is one of them. I pilfered
the idea from a slice of pizza I had a food hall last week, but as always
homemade is sensational! Please try it and let me know what you think.
Pizza base:
1 kilo ‘00’ flour
1 tbsp sea salt
3 x 7g sachets of yeast
1 tbsp sugar
650ml tepid water
Dissolve yeast in the tepid water – this takes a few minutes. Sieve flour
and salt into a mixing bowl. Make a well in the middle, tip in the sugar
and then pour in the yeasty water. Gently work the dough together until
you have a big lush ball of dough. Cover with a tea towel and let sit it in a
warmish place. Leave for about an hour until the ball has doubled in size.
Place your dough on a floured chopping board and knock the air out of
it. Divide into however many pizzas you want, then roll. I hand pressed
my dough, but for a thin crust, a rolling pin is best.
Pizza topping:
1 onion, sliced thin
½ teaspoon brown sugar (or white)
1 tbsp balsamic vinegar
Half a pumpkin, cut into little cubes (or mandolined)
100g feta cheese
Cheddar cheese, grated
Dried oregano to sprinkle
Handful of rocket leaves
Olive oil – best quality please.
Roast your pumpkin in a hot oven (220°C) for about 20 minutes or until
just turning black – yum.
Place sliced onions in a saucepan with a little olive oil and cook for about
10 minutes or until soft. Add the brown sugar and balsamic vinegar and
cook for a further 10 minutes or until its all sticky and brown and luscious.
Once you have made your pizza bases (don’t forget that good old
Lebanese bread/lavash works just as well), spread your roasted
pumpkin over your base, distribute your onions evenly and crumble over
feta cheese. Sprinkle oregano over the top and add a bit of cheddar,
if you desire.
Bake for 15 minutes on 200°C until crunchy and golden. Drizzle some
olive oil over the top and serve. YAY!
I also put my rocket, dressed with some olive oil in a separate bowl
and let my guests (i.e. myself – Hairy doesn’t like caramelised onions –
sheesh) serve themselves.
Easy, delicious and about 1/8 of the calories of that hideous burger.
Recipe: Roast pumpkin, caRamelised onions and
feta pizza
ABOuT THE PINk LEOPARD
The Pink Leopard is an heroic, moral cat with pink fur and the manners of an English aristocrat. She only
becomes flustered or angry at obtuse or offensive humans who try to disrupt her existence, or at troublesome
gadgets, rodents, or insects. In most of her life, she stumbles into a difficult situation and stoically endeavours
to make the best of it. All the while cooking.
WWW.THEPINkLEOPARD.NET
Recipe and photos by The Pink Leopard
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Opening Hours:
Mon-Fri: 9am - 4pm
Sat-Sun: 8am - 5pm
Highchair: Yes
Change table: Yes
Pram access: Yes
Separate kid’s menu: Yes
Normal menu suitable for kids: Yes
Friendly staff: Yes
Play area for kids: Yes, the whole farm!
Activities provided for kids (eg: crayons): No
Vibe/atmosphere: casual, earthy, organic, very relaxed
Prices: standard/reasonable
Other: Parking next door, $4 all day
Sit back, relax, and pretend you are in the country on your own farm, get
some fresh air, eat some tasty healthy food, and let the kids run wild… all
still within a few kilometres of the city.
The sun was shining on a lovely Sunday… so the three of us decided to go
for a spot of lunch at The Farm Café located at The Collingwood Children’s
Farm. As soon as we parked in the car park next door (which only costs $4
for the whole day), we felt as if we had gone on a day trip for an outing in
the country, as opposed to driving for only 10 minutes from one inner city
suburb to another.
We strolled down the boardwalk path to the Farm Café, which is located
at the entrance to the actual Farm, and were greeted with families
everywhere – prams, pushers, strollers, babies, toddlers, kids, bikes, a
couple of dogs (on leads) and breastfeeding mammas… all eating and
enjoying their lovely Sunday afternoon with their families.
The Farm Café is just perfect for kids, babies and families as they have
everything. There are highchairs, a change table, ample room for prams,
and even a dedicated kid’s menu with tasty treats – eggs on toast, sausage
rolls, half sandwiches, toastie soldiers, and even a kid’s drink menu –
babycinos, hot chocs, and smaller sized milkshakes and iced chocolates. It
is pretty much all out doors so the kids can run around and you don’t have
to worry about them making a mess. The staff were all pretty friendly too.
There are plenty of tables and seats scattered around, and we managed
to find a table (well half of one, as there was another couple with their
little one at the other end) in the shade of a big old tree over near the
chicken pens. It’s best to grab a table first, then send one person to line
up, order and pay. My husband lined up for about 15 minutes, which I
think felt like longer as he was in the hot midday sun, then we probably
waited for about another 15 to 20 minutes for our food to come to our
table. We didn’t mind that wait part so much as The Farm Café had such
a nice relaxed vibe, and we were happy just chatting, chilling and people
watching… and sipping on the chocolate milkshakes they had already
brought over.
I had the Goat’s Toast, which was divine and perfectly suited to my
tastebuds especially as I am a veggo. It was a very generous serving of
sourdough toast, beetroot relish, baby spinach, avocado and marinated
goat’s cheese. Finished off with a squeeze of lemon and some freshly
cracked pepper, it was simply heaven. You can also add an optional
poached egg too. My husband (who is definitely NOT a veggo) had the
Super BLT, a step up from the standard BLT as it also included avocado,
caramelised onion, cheese and mayo.
We will definitely be back again soon as there were just too many yummy
things on the menu. My sweet tooth nearly did win out again as the
Blintzes caught my eye – crepe parcels filled with lemony ricotta, served
with baked apple, rhubarb and cream, however as it was lunchtime I went
for the savoury option instead… but there is always next time.
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The Farm CaFé18 St Heliers St, Abbotsford. Ph: 9415 6581
ABOuT LITTLE EATS
The Little Eats website serves up a healthy dose of Melbourne’s famed café culture... but for
little ones. Little Eats provides Melbourne Yummy Mummies and Daddy Cools with reviews on
the latest and greatest kid-friendly cafés around – for brekkie, brunch, lunch, babycinos and
even din-dins. They have sought out Melbourne’s best cafés that offer an environment where
little ones are not just merely tolerated but welcomed and catered for.
WWW.LITTLEEATS.COM.Au
Words and photos by Little Eats
ThE FarM CaFé is jusT pErFECT For kiDs, babiEs anD FaMiLiEs as ThEY havE EvErYThing. ThErE arE highChairs, a ChangE TabLE, aMpLE rooM For praMs, anD EvEn a DEDiCaTED kiD’s MEnu wiTh TasTY TrEaTs.
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vEGIE bAR(DETAILS ON PG. 3)
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I am generally not the biggest enthusiast for civilised vegetarian dining
alternatives when more primeval carnivorous options are available. It
is therefore not surprising I rarely visit solely vegetarian spots on my
own accord.
In most cases, it would be a futile mission to try to persuade me otherwise.
I actually baulked when someone from work suggested vegetarian for an
after work dinner, but grudgingly conceded.
Walking inside this 20 year old eating house and bar, you find yourself
surrounded by an eclectic mish-mash of the new comfy dining furniture
almost clashing with the old tattered walls plastered in posters and
advertising. The space is, needless to say, warm, loud and energetic.
Mexican burrito: Tortilla bread with refried kidney beans, spinach, onion
and mushrooms, served with rice, topped with melted cheese, chilli, sour
cream and guacamole.
Duo: Roti bread & steamed brown rice with a duo of chickpea dalh and
potato/lentil curry served with a side of minted yoghurt.
Sprouted chickpea and cashew hummus: With a little olive oil, lemon
juice and pine nut sour cream, toasted sesame seeds. Give me a box of
those gluten free crackers any day, and I’ll be happy!
Gyoza dumpling: These little steamed dumplings filled with a blend of
carrot, peas, coriander, cabbage, onion and ginger, whilst okay, seriously
lacked the meaty juices of the carnivorous varieties.
Stuffed mushrooms: These really looked more like falafels than
mushrooms, but on biting you find not only piping hot button mushroom,
but also tofu and herbed fetta. An acidic tomato/pineapple based relish
comes with it.
Vegie special smoothie: This is a sweet and wholesomely satisfying
concoction of banana, honey and bee pollen.
Yogizen pizza: For a thin based pizza this was incredibly filling. Although
maybe I ate too much before this arrived? A little Asian twist with
Indonesian tempeh, that brings with it tamari, ginger and chilli. Loads of
roasted pumpkin, field mushrooms and baby spinach to keep your health
in check. Too bad you have a lot of mozzarella to ruin all that hard work.
Being very full to the brim with food already, there was a moment’s
faltering. But ultimately given the complete lack of meat at this occasion,
there was no way (we) I was going to pass up some sweet additions…
Rhubarb crumble: Soft cuts of rhubarb with not so much as a scant
scatter of crumble mixed in. More crumble please.
Sticky date pudding: The sticky, moist tower of sticky date with a flowing
pool of caramel was a satisfyingly deadly final blow to the stomach.
Rating: Yummy. The place is packed full, and bookings are difficult. But
all is forgiven (or at least forgotten) when the food is up to scratch. Vegie
Bar serves honest, relatively healthy, and very affordable food.
Vegie Bar380 Brunswick St, Fitzroy. Ph: 9417 6935
ABOUT ALMOST ALWAYS RAVENOUS
A 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
Words and photos by Allan Huynh
inside this 20 yeAr old eAting house And bAr, you find yourself surrounded by An eclectic Mish-MAsh of the new coMfy dining furniture AlMost clAshing with the old tAttered wAlls.
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ST. KATHERINE’S(DETAILS ON PG. 3)
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Six months ago, there wasn’t a lot of reason to venture to Kew for any
sort of culinary experience.
Now, you can go to Ora for breakfast and get a thoughtful offering of
sustainable and seasonal options accompanied by well made, great
coffee; head to Mister Bianco for southern Italian inspired cuisine in a
comfortable but stylish setting; or go to St Kat’s.
Situated right in the heart of Kew junction, it seems to have captured not
just the local market, but lured those prepared to travel to suburbia for
the cachet of chefs, Shane Delia and George Calombaris. St Katherine’s
delivers a mix of modern Mediterranean interpretations, from Modern
Greek to Middle Eastern and Turkish.
Most of the menu is built around the semi-open kitchen with an enormous
wood-fired oven, 14-spike rotisserie and a custom made Turkish grill
that’s almost the length of the kitchen pass. The remainder is ‘Stuff’
(appetisers), ‘Side Stuff’ and ‘Sweet Stuff’.
I have dined twice at St Katherine’s, once as a party of two and later in
a group of nine. On both occasions, the balanced attentive service from
the staff on the floor stopped the large space (it seats 140) from feeling
more like a cafeteria than a restaurant. Full of blonde wood furniture,
brightly coloured ceramic plates and cutlery presented in old tomato
tins, it is the latest and largest venture in the Made Establishment’s
(formerly called The Press Club Group) stable of six.
On both occasions I embraced the plates in the middle of the table and
had the six course shared menu. It is a good way to eat your way across
the breadth of the menu, is not too damaging to the wallet and you
will certainly not leave hungry. The menu changes regularly, showing
some consideration to seasonality and availability of produce, with a few
anchor dishes for which St Kat’s has become well known.
Expect the shared menu to start with some dips, a vegetable dish and
a couple of items from ‘Stuff’. On my most recent visit we had red lentil
kofte. Great flavour, but I actually prefer the crunchier texture of the
ones I make at home based on the recipe in Greg Malouf’s Turquoise.
On each visit there has been a vegetable dish amongst the starters.
The dish of slightly pickled carrot with plump beans was lifted by the
addition of dried mint and a hint of cumin. Not the prettiest to look at,
but the simplicity and honesty of its flavours made it stand out.
One of the aforementioned anchor dishes, is indubitably the Turkish
lamb dumplings – tender spicy lamb parcels with the tangy lemony hit of
sumac and creamy garlicky yoghurt. I wasn’t taken by these on my first
visit, I almost left these to the others at the table. This time, I am glad I
St Katherine’S26 Cotham Road, Kew. Ph: 9207 7477
ABOuT SECOND HELPING
I believe the only way to be truly happy in life is to identify what you are really passionate
about and do something about it. For me it was easy. I am passionate about food and all
that goes with it. My blog is an outlet through which I share my passion. The name, Second
Helping, embodies both my hunger for food itself, and for more knowledge and experience. If
you haven’t yet worked out what your passion is, it’s that thing you want more of.
www.SECONDHELPING.COM.Au
On bOTH OccaSIOnS I eMbraced THe plaTeS In THe MIddle OF THe Table and Had THe SIx cOurSe SHared Menu. IT IS a gOOd way TO eaT yOur way acrOSS THe breadTH OF THe Menu, IS nOT TOOdaMagIng TO THe walleT and yOu wIll cerTaInly nOT leave Hungry.
MOST OF THe Menu IS buIlT arOund THe SeMI-Open kITcHen wITH an enOrMOuS wOOd-FIred Oven, 14-SpIke rOTISSerIe and a cuSTOM Made TurkISH grIll THaT’S alMOST THe lengTH OF THe kITcHen paSS.
Words and photos by Second Helping
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didn’t because second time around they definitely hit the mark.
The wood fired oven gets a workout with the savoury pides. Peppered
figs, ricotta, mint and haloumi was one of the star combinations. Other
welcome tastes were sujuk and bastirma.
A beautifully cooked piece of fish presented me with a dilemma. It tasted
magnificent and the slight charring of the meaty flesh was balanced by
the zing of fresh lemon and good olive oil. So where is the problem? It
is swordfish, a fish on Greenpeace’s redlist, and on most sustainability
experts in the Asia Pacific’s ‘Say No’ list. In checking the St Katherine’s
website today whilst writing this, I noted that it has been replaced with
‘Grilled Market Fish’ – and a choice between John Dory, Flathead, Black
Bream and Baby Snapper. Bream is your best option here, I would think
twice about the others.
Surely this meat is what rotisseries were made for? If you eat meat (and
clearly I do), it can be hard to go past the mouth watering tenderness
The wood fired oven geTs a workouT wiTh The savoury pides. peppered figs, ricoTTa, minT and haloumi was one of The sTar combinaTions. oTher welcome TasTes were sujuk and basTirma.
if you eaT meaT (and clearly i do), iT can be hard To go pasT The mouTh waTering Tenderness of slow roasTed succulenT meaT.
of slow roasted succulent meat. If you embark upon a shared menu at
St Kat’s, leave room for this. It will probably never win any accolades
for creativity or ingenuity, but damn it tastes good. It was served with a
simple salad that I couldn’t get enough of and a wonderfully nutty and
fluffy pilaf.
Desserts are rarely my thing, but the watermelon ‘salad’ doused in arak
syrup, with mint jelly cubes and cinnamon accented labne was one I
would go back for. Sadly, it’s no longer on the menu, but hopefully it will
make a return.
Hot cherry jam filled doughnuts on chocolate ‘gravel’ atop a chocolate
mousse that sits happily above a whiskey jelly. If you have a sweet tooth,
this is for you. It was too much for me to devour after the feast that
had gone before, but there were plenty of takers at our table to help
me finish.
Go to St Katherine’s with a group, it’s more fun and you won’t feel as lost
in the large space. You will also get to taste more of the family friendly,
designed to be shared menu.
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AlbERT ST FOOd & wINE(DETAILS ON PG. 3)
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Hark, the Dessert Queen has returned!
Although, she probably doesn’t like that title at all. However, her last stint
at Il Fornaio was when Masterchef featured her and made her ‘Snickers’
dessert a household name. But she was already famous in her own right.
Back from some time off to develop recipes for her recently published
cookbook, PS Desserts, Philippa Sibley has returned following high
anticipation.
Where would she go next? What would her next dessert creation be? Will
she go back to savoury cooking?
During the recent Taste of Melbourne event, the Boy and I were one of the
lucky few event goers who managed to catch Ms Sibley in action doing a
cooking demo. She announced (at the demo) that her next venture would
be a restaurant named Albert St Food & Wine and that the opening date
would be some time in December.
In the month leading up, the Boy was constantly refreshing (on a daily
basis) the Albert St F&W Facebook page and finally on the second week
of December, excitedly exclaimed that it was OPEN! He declared, “We
have to go there now!”
And so we did. We woke up really early (earlier than usual) last Saturday
as the website mentioned that they would open from 9am to 1am.
We got there close to 10am for breakfast. Lo and behold, it wasn’t opened.
We figured they were running late as it was their very first weekend since
opening on that Thursday after all.
The cleaning lady was there, other customers like us were peering through
their doors to see if there was any sign of life. Alas, apart from a few lone
figures in the kitchen, there wasn’t much activity to be seen. We tried
ringing the restaurant, but no one was answering and there wasn’t a voice
message option either.
We decided we would take a walk around Sydney Road to buy some time.
After 30 minutes, we walked back to their doorsteps and saw 2 people
standing at the bar!
Much hand signalling ensued and we were told that they would open
at 12pm.
Rather disheartened, we waved goodbye to the staff and made our
journey back to the South East (not before stopping by for a quick brunch
at nearby Pope Joan instead).
Now, we could have gone two ways here.
A) Leave and never return and forever grow to hate them.
B) Give them another chance and understand that they were still trying to
find their feet and return later that night for dinner.
Obviously, we chose the latter option and returned. Before we left
however, I rang the restaurant up to triple check that they were indeed
open for dinner.
When we returned, we were greeted with open arms and brought to a table
overlooking the old bank vault (now a wine cellar), bar and kitchen area.
I also opted for a glass of the 2010 Xabregas Riesling Mount Barker,
Western Australia ($7.50), to start off the night.
We were given warm crusty sourdough bread with basil infused oil
Albert St Food & Wine382 Sydney Road, Brunswick. Ph: 8354 6600
A FOOD, TRAvEL AND ENTERTAINMENT BLOG BASED IN MELBOuRNEA 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
ApArt from the AmAzing desserts we hAd thAt night, this soup wAs the most decAdent And delicious liquid gold we hAve hAd this whole yeAr.
Words and photos by I-Hua Lim
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whipped in butter. The Boy found this truly enjoyable.
Unsure of what to order from the mostly Mediterranean optioned menu, the
Boy and I consulted the wait staff who gave us a helping hand. We asked if
the Heirloom Carrot Soup, Vin Santo, Scallops ($16.00) was worth a try, and
he said that it was.
And boy were we glad that we did. Apart from the amazing desserts we had
that night, this soup was the most decadent and delicious liquid gold we
have had this whole year.
Rich, creamy and not stingy with the scallops, if you do find yourself at
Albert St F&W, do not go past this soup.
We wanted to try the Salt Cod Fritters, but were told that it had sold out
during their lunch service.
Instead, our waiter recommended we try the Sardines on Grilled Bread with
Capers, Currants and Pinenuts ($15.00 – entrée size) instead, which I found
to be very good. The richness of the sardines was beautifully paired with the
salty-sourness of the capers and the sweetness of the currants.
To be honest, after such rich dishes as our entrées, we were quite full but also
looking forward to the mains that were making their way to us. If starters
were that good, we couldn’t wait for the mains! I still ache and crave for
the mouth-watering lamb ragout from Il Fornaio when Philippa was still the
head chef there.
I ordered the rather lovely sounding Roasted Rump of Lamb, Soft Polenta,
Melted Tomatoes, Olives, Marjoram ($32.00). And somehow, I wasn’t fully
blown away by the dish.
I could see where the flavours were going with this dish. The olives and
melted tomatoes brought a rather sharp acidic and sweet explosion to the
palate, but I found the soft polenta a little bit too overpowering. I struggled
to finish this main.
The Boy, upon hearing the Special of the Day which was a Tri-Tip Wagyu
Beef ($37.00), instantly placed an order for it. The tri-tip of the wagyu beef is
one of the most tender parts of the beef (we were told) and for this version,
it was pan seared to medium rare and served with capers, garlic, anchovies,
mushrooms, parsley and sautéed potatoes.
Knowing and having experienced Philippa’s genius in the kitchen in terms of
desserts, we knew to save some room for our last course. We had previously
agreed to order one dessert to share between the both of us, but due to the
heavy rain outside, we decided to change our plans to bide our time whilst
waiting for the rain to subside.
Hence we placed an order for the very very, very rich Truffled Honey Panna
Cotta, Candied Cashews ($12.00). Seriously, if you are a truffle fan (and
I most definitely do not mean chocolate truffles), you have to order this
heavily infused truffle flavoured panna cotta. It is utterly rich with the fungus
and enhanced by the creamy sweetness of the panna cotta.
The poor Boy who is not a great fan of truffles at all, struggled with this
dessert and I ended up taking over this dish from him.
Just as our luck had it that night, the Dessert Special of the Day (dessert
specials from Phillipa Sibley’s new cookbook change daily) was the famed
Snickers and we obviously had to order it. When it arrived, I nearly died from
ecstasy. It was better than I recalled and it tasted richer than I remembered.
This truly is an amazing dessert and nothing else can compare, although Neil
Perry’s Chocolate and Peanut Caramel Parfait would probably be the next
best thing.
How did I feel about my whole visit? I would most definitely return for
entrées and desserts.
I do understand that dining on the very first weekend (in this case, third
day) since opening might mean that not everything will go smoothly in
the kitchen and that flavours may not mesh as well or appeal as much to
some customers.
Service was excellent and everyone was looked after well. Water glasses
were topped up consistently despite the restaurant and bar picking up the
pace during the later part of the evening.
Overall, it was a great dining experience given the circumstances that
they are still new. I am truly happy that Philippa is back guiding the helm in
the kitchen.
*Disclaimer: All food ratings & review are purely based on my own
experiences and how I feel about the service, food and quality at the time
of visit.
Food/ Cuisine: Mediterranean
Dining Style: Restaurant & Wine Bar
Overall Food Rating (based on the dining style): 7.25/10 (9.5 for the
Snickers!)
Restaurant ambiance: 7.5/10 (Large wide open space)
Service/ Attitude: 7.5/10
Value for money: 7/10 (Although food was a tad pricey and slightly above
the average, the price of wines was definitely a hoot and very reasonable.
The wine carafe would be highly recommended as well)
Opening Hours:
Monday to Thursday: 9am – 12am
Friday to Saturday: 9am – 1am
Sunday: 9am – 11pm
Just as our luck had it that night, the dessert special of the day was the famed snickers and we obviously had to order it.
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lIFE ON MARS(DETAILS ON PG. 3)
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Life on Mars. It had me at its name, which is named after the David
Bowie song of the same name (thanks Claire!). I’m quietly (or maybe not
so? You tell me!) affectionate for quirky little things. It makes life more
interesting that way y’know? I also had a running joke with high school
friends that I am actually in fact, a martian, since I was always the weird
one. Apparently.
Anyway, so into Brad’s Nissan space ship we climbed one weekend and
away to Mars we went.
So Mars can apparently be found on Glenferrie Road, close to the Barker
Street end. Wait... it didn’t take light years to get here...
I was quite surprised that it wasn’t too busy this morning, so we were
immediately able to get a seat. Life on Mars is quite cosy, with a mish
mash of different coloured wood, freshened with some wall hanging pot
plants… slightly akin to Axil just a bit further down the road.
As always, latte for Brad, soy chai for me – although it did take a little
while to come to us, considering the place was fairly quiet. Maybe time
on Mars is counted differently?
Brad commented that his latte was quite good, and good it did look, with
what looked like perfectly creamy and bubble free milk.
My chai wasn’t too bad, the milk was indeed quite full and well frothed,
but it was, unfortunately, made with vitasoy and lately I have been spoilt
on bonsoy. I wouldn’t have minded my chai to be a little spicier as well,
just a touch more flavour would have been good!
The menu selection at Life on Mars is fairly small and succinct.
Brad opted for poached eggs hollandaise with mushrooms and spinach.
His eggs were cooked perfectly, although he did comment that the
hollandaise tasted a little vinegary. I didn’t taste it so I can’t comment to
confirm or not. Otherwise we loved the mushrooms too!
And you must understand why, I was much too busy getting stuck into
my duck egg frittata. Frittatas confuse me. They’re slightly different
everywhere you go. At home, our frittatas are like vegetable and egg
cakes. Or as big at least and so you can cut out a fat slice to indulge in.
At Life on Mars, it’s obviously much thinner and not quite what I am
accustomed to, although it is still quite delightful. There was cheese on
the frittata that although subtle, was totally moreish, giving the duck egg
a slightly richer flavour. I quite enjoyed it.
On the way out, I freaked out when I saw that they sold Macarons by
Josephine, which I had last at Friends of Mine with Bryan and promptly
bought a few on the way out which I scoffed down in Brad’s spaceship.
All in all, I’m curious to see how well Life on Mars will do. Although I didn’t
feel it has the ‘hip’ factor that many of the popular cafés do, the food and
coffees are, overall, good quality. Only time will tell and maybe next time,
I’ll eat my words at it not being as ‘hip’ and not be able to get a table…
Life on Mars842 Glenferrie Road, Hawthorn. Ph: 9078 8663
ABOUT IM SO HUNGREE
I 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
Words and photos by I’m so hungree
On The way OuT, I freaked OuT when I Saw ThaT They SOld MacarOnS by JOSephIne, whIch I had laST aT frIendS Of MIne wITh bryan and prOMpTly bOughT a few On The way OuT whIch I ScOffed dOwn In brad’S SpaceShIp.
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Words and photo by Krystina Menegazzo
HODDLES CREEK ESTATE Pinot Blanc 2010
Upper Yarra Valley, Victoria. RRP $35
If there is one thing I have learned about Hoddles Creek Estate wines, it’s that
you better snap up their bargains when you get the chance. After working
the grape harvest there back in 2006, I realised there was, and still is, a fair
amount of hype about their wines. Why? Perhaps it is because they offer the
best in value for their Victorian Chardonnay and Pinot Noir. However even
their Pinot Blanc, a newer addition planted in 1997 with its first vintage only
in 2008, already has a loyal following. Hence I made sure to snap up a six-
pack as soon as it went on sale in March last year. The great thing about six-
packs or dozens is that with patience, you get to witness a wine’s evolution.
This may be somewhat askew, but I could not help but think of Hans Christian
Andersen’s beautiful story, ‘The Ugly Duckling’ [1844], as a way of describing
the development this wine has been displaying.
Upon receiving my delivery, I ripped open the box to find six youthful,
slender bottles gazing up at me. My babies. The first night and I had already
cracked the seal on my first ‘duckling’. It had only been hatched from its tank
into bottle a few weeks earlier so was dulled from the shock of this process.
As a result, it had a prickly, unkempt feather texture that stood out against
the food. Not ugly in the least, but in need of a little time to build structure
into its wings.
Some months later I brought my next ‘duckling’ over to a friend’s place for
dinner. This time, the bottle’s contents were calmed and the wine eager
to please. The palate had lost the awkward spiking sensation and instead
displayed feathers that were soft, dry, and gently brushing the mid-palate
with white nectarine and subtle wintersweet flavours.
Only last week, I arrived at what I thought was the third ‘duckling’ and as
the story goes, discovered that I had actually brought forth a beautiful swan.
Wings assertively spread wide, with delicate white florals and white peach
aromas proudly enveloping its drinker, its mature feathers finally swathed
through the mouth like silk. Good things do come to those who wait.
CRISTO DI CAMPOBELLO Grillo ‘Laluci’ 2010
Sicily, Italy. RRP $30
I closed my eyes, lifted the glass of crystalline Grillo wine to my lips and
heaved a deep sigh. There I was, sunbathing on a foldout chair surrendering
myself to the warm Mediterranean sun on the southwest coast of Sicily. A
handsome, young Italian waiter had sashayed over after noticing that I had
been fanning myself. “Would la signora like a glass of Sicilian Grillo?” he
asked, gazing down at me with his warm brown eyes. He held a bottle of the
Cristo di Campobello ‘Laluci’ Grillo. Perching himself by my side, he began
pouring the wine into a glass when… I woke up. I was back in Melbourne.
What a gem of a story that could have been if it were true. I bought the wine
from a wine store. But fear not! The thrill of this wine lies in its capacity to
offer the classic grillo grape vibrancy to that gaping hole between the ears.
This Grillo holds a tight line with its lemony acidity and more citron-like
bite, but this quality means it extends a generous, mouthwatering element
at the same time. This juicy palate completes a picture postcard summer
day seated in, say, a flowering courtyard, or if you’re really lucky, with a
gorgeous Sicilian by the beach, with its acacia florals and orange blossom
honey nuances. I’ll work on the latter for next time.
QUERCIABELLA Chianti Classico 2008
Tuscany, Italy. RRP $30
There is something to be said for the winemaking craft and how to obtain
that coveted balance, especially in not so desirable vintage conditions. In
some areas, the 2008 Tuscan vintage falls under that category with the bout
of summer drought. I’m not sure what the team at Querciabella did that
year to cope, whether it be their low harvest yields, organic/biodynamic
vineyards or blending expertise of predominantly Sangiovese with 5%
Cabernet Sauvignon, but they did it expertly.
The syncing of the various components in wine had me harking back to
family summer days by the beach. I would tread the sand towards the water,
smile on my face, hair whipped back in the wind. Once I was knee-deep in,
out of the corner of my duck-like peripheral vision, I would suddenly detect
my two dear brothers five metres away on either side, bracing themselves
with fistfuls of wet sand. It was a combination of their timing, direction,
determination and my lack of agility that allowed them to get me every time.
Querciabella’s combination has worked here too. This is a redolent wine
expressing a delightful bouquet of black forest fruits, nutmeg and raspberry
vincotto. This Chianti has structure, but is not dominated by its use of oak.
Instead there is a beautiful balance here with black cherry and plum fruits,
ground coffee beans against a thread of vincotto, finished by a characteristic
gentleness that good quality Chianti brings when placed in the right hands.
These days, I no longer fear being bombarded with wet sand, but I too
no longer fear for the future of good quality Chianti – especially when there
are producers like Querciabella, or even Castello di Ama, Poggerino and
Isole e Olena, who are making their distinctive and beautiful mark on the
Tuscan landscape.
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
NOTICEBOARD
11 Norwich Ave Thomastown Vic Ph: 9462 2207 Fax: 9469 3787 www.palomba-antipasti.com.au Wed-Fri 9am-3pm and Sat 8.30am-12.30pm
Family-owned manufacturers of premium quality antipasti including dried, char-grilled and marinated
vegetables and olives, pestos and marinated cheese
“From our kitchen to your table”
Ask for our products at your favourite deli/supermarket and for additional hand made specialty products come and see us at our shop located at:
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