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MELBOURNE ISSUE 55 FREEPLEASE

TAKE ME HOME

GRAMMAGAZINE.COM.AU

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THE GRAM STORENOW OPEN

WWW.THEGRAMSTORE.COM.AU

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

ON THE COVER: FIGS

Citrus is a common term and genus (Citrus) of flowering plants in the rue family, Rutaceae. The most recent research

indicates an origin in Australia, New Caledonia and New Guinea. Some researchers believe that the origin is in the part

of Southeast Asia bordered by Northeast India, Burma (Myanmar) and the Yunnan province of China, and it is in this

region that some commercial species such as oranges, mandarins, and lemons originated.(Source: Wikipedia)

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

CAB AUDITED

Editor

JESS HOURIGAN

Cover Design

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

EATING OUT

FINN CAFEHannah Bambra and Carmen Zammit

EASEY’SFeast Melbourne

TOM WILSONMegan Osborne

REGULARSFEATURE COOKING

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SPICED AND ROASTEDCHICKPEASApples Under My Bed 32

CONTRIBUTORS

NEWLY OPENED

AROUND THE TRAPS

THINGS WE LOVE

REVIEWS

OUT AND ABOUT

THE DIARY

GRAM DIRECTORY

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CONTENTS

CELEBRATING LOCAL PRODUCE

IN BENDIGO

Lauren Bruce and Georgia Haynes

INTERVIEW

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GEORGIE CASTLE

CITIZEN CACAO

Amy Martin - Decisive Cravings

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CONTRIBUTORS

GEORGIA HAYNES

Georgia Haynes is a designer and

passionate photographer, bringing her

design knowledge and skills to her

images. She works in food, music and

fashion photography and knows the

impact of a great photo.

geostudio.tumblr.com

INSTAGRAM: geostudio__

HANNAH BAMBRA

Hannah is a passionate young journalist

with a solid interest in food, design and

quality grog. Cooking with her partner,

Eddie, Hannah is able to take a love for

fine-dining home. Over the years she has

developed and alarming addiction to

chilli and her kryptonite is smoky single

malt whisky.

bambrahannah@gmail.com

LA DONNA DEL VINO

La Donna del Vino is the pseudonym

of this young lady from Melbourne who

worked in wineries throughout Australia

and Italy. After years of gallivanting she

returned to Melbourne to market wine

and share her love of all things vinous.

In her spare time she enjoys cooking,

gardening, drinking good vino and is

a self-confessed Neb Head (someone

really into Nebbiolo).

ladonnadelvino.com

TWITTER: ladonnadelvino

FACEBOOK: la-donna-del-vino

DEAN SCHMIDEG

A professional photographer and

copywriter with an interest in fashion

and design, Dean is known as one of

Melbourne’s coffee addicts and foodies,

regularly seeking out new and interesting

cafes and bars. He shares these and the

things he prepares at home across social

media. His posts celebrate the produce,

the people he meets and places he goes

to, telling a story with the aim of enticing

the reader and bringing people together.

FACEBOOK: imagesds

INSTAGRAM: dsimages

TWITTER: imagesDS

EMAIL: deany76@gmail.com

MEGAN OSBORNE

Megan Osborne is a freelance writer, but

more importantly, a foodie. How can you

not be living in a city like Melbourne?

Every day holds an opportunity to find

a new gem, and in between uploading

photos of her cat on Instagram and

generally making a mess in the kitchen,

she’s on the lookout for the next tummy-

satisfying diamond. Or goldmine—she’s

not fussy.

meganosborne.com.au

TWITTER: foodiewritings

INSTAGRAM: foodiewritings

LAUREN BRUCE

Lauren started her writing career as

a communications adviser before she

realised she couldn’t ignore her passion

for food and the arts any longer. She

gave up the world of state politics to

concentrate on freelance writing and

styling. She has since contributed to

Spook, Paper Sea and Junkee and is a

regular contributor to GRAM Magazine.

laurendarcybruce.wordpress.com

INSTAGRAM: haynesandbruce

APPLES UNDER MY BED

My name is Heidi. I adore homemade pie

and spaghetti. My blog, Apples Under

My Bed, is my food diary. I write about

my life, what I cook, where I travel and

what I eat. I am a dietitian, I love butter

and the Mornington Peninsula is my

home.

applesundermybed.com

INSTAGRAM: heidiapples

ON THE BANDWAGON

Trev has earned a reputation in the

Australian craft beer industry as a

passionate advocate for local breweries

and educating the masses about the beer

they are drinking. He is the founder and

Chair of Bendigo Beer which runs many

events including the widely acclaimed

Bendigo On The Hop festival.

TWITTER: Onthe_bandwagon

INSTAGRAM: Onthe_bandwagon

DECISIVE CRAVINGS

Decisive Cravings is a food review and

recipe website categorised by cravings.

It is also the labour of love of Melbourne

foodie, Jen Curcio. Find local breakfast,

lunch and dinner spots that have stood

the test of time, including vegetarian,

allergy-free, kid’s food, cookbook reviews

and overseas recommendations.

decisivecravings.com.au

FACEBOOK: decisivecravings

TWITTER: DecisiveCraving

INSTAGRAM: decisivecravings

FEAST MELBOURNE

Exploring and enjoying the food and drink scene of Melbourne is what Feast Melbourne is all

about. We love experiencing the rich culture present in the city of Melbourne and invite all to

follow, collaborate, and feast.

feastmelbourne.com.au

INSTAGRAM: feast_melbourne

FACEBOOK: feastmelbourne

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NOW OPEN

SUPER TACOOPENED: September 25, 2015There’s nothing new about tacos in Melbourne, which is why Super Taco was created – to bring a bit of colour back to Melbourne’s taco scene.

Every taco from the truck has been meticulously tested and contains at least one super ingredient – whether it’s cactus, peanuts or four types of mushroom, there’s something interesting, tasty and unconventional with every bite. On launch, Super Taco will be serving three types of tacos – chicken and cactus, brisket and peanuts, and for the vegetarians, a four mushroom and goat’s cheese – along with a variety of equally bold sides, extras and delicious drinks.

facebook.com/gosupertaco | instagram.com/gosupertaco

JUNO AND MAYOPENED: September 8, 2015After extensive renovation by designer Samantha Eades from Eades and Bergman, Camberwell’s newest café and dining destination has thrown open its doors.

Juno and May has breathed new life into the old Café Moravia site at 662 Burke Road. The brief: good coffee, pastries, all day breakfast; at lunch, kitchen made sandwiches, burgers, pizza and salads. Dinner gravitates to a relaxed, casual dining space after 5.30pm.

Henry Honner knows the area well having been the head chef of Italy 1 (14 out of 20 in The Good Food Guide) across the road for five years in the naughties and owning Barrio in Ivanhoe until a few years ago (14.5 in the Good Food Guide).

MICK ADAMS BURGER BAROPENED: September 2015Mick Adams Burger Bar has officially opened its doors in the diverse suburb of Oakleigh. Serving up a quality spin on a nostalgic favourite, Mick Adams burgers feature locally sourced ingredients to create a uniquely Australian taste.

Alluding to the founder of Australia’s milk bars, Mick Adams, owners Theo Raptis and Michael Koutroulis wanted to join the Australian movement and open a milk bar that focused on quality burgers and sides.

The menu features mouth watering burgers with soft shell crab, chickpea fritta and pulled lamb, plus sides like truffle Parmesan chips, chili cheese fries, crispy maple bacon, fried ice cream and peanut butter shakes.

38 PORTMAN STREET, OAKLEIGHmickadamsburgerbar.com.au

facebook.com/mickadamsburgerbar

instagram.com/mickadamsburgerbar

662 BURKE ROAD, CAMBERWELLjunoandmay.com

facebook.com/Junoandmay

CORNERSTONE PIZZERIAOPENED: August 12, 2015Cornerstone Pizzeria launched in August to much applause from the local Coburg residents.

Serving authentic Italian wood fired pizzas and traditional Italian cuisine, the menu features a vast array of classic favourite flavours such as capricociosa, margherita and fungi and adds a special twist with pizza options including Patate; pizza in bianco, fior di latte, potato, rosemary, Spanish onion, roast peppers and goats cheese. Cornerstone also serves a wide range of pastas, sides, salads and mains which include a 250g eye fillet and slow cooked pork belly.

105-107 HARDING STREET, COBURGcornerstonepizzeria.com.au | facebook.com/cornerstonecoburg

instagram.com/cornerstone.pizzeria

RUSTICA CANTEENOPENED: September 2015Nestled in Melbourne’s Guildford Lane, Rustica Canteen brings together the talents of Rustica Sourdough founder and baker, Brenton Lang, former Head Chef at Ladro and Touchwood, Tristan White and the man behind Coin Laundry, Tall Timber, Touchwood and The Marquis of Lawn, Matt Vero.Serving up freshly made breakfast and lunch dishes, from quinoa and coconut cream pudding to garlic and rosemary lamb shoulder sandwiches, the menu features Rustica Sourdough’s breads and the finest locally sourced ingredients.33 GUILDFORD LANE, MELBOURNErusticacanteen.com | facebook.com/Rustica-Canteen

instagram.com/rustica_canteen

DONUT SHOPOPENED: September 20, 2015Donut Shop is the latest project for Pat Breen and Lydia Wegner who previously opened Smith St favourite, Shop Ramen, in August 2013.

Focusing on the age old pairing of a Donut and a Coffee, Donut Shop specialises in fresh donuts made on site every day, with many classic flavours as well as more creative offerings. As well as this, Donut Shop also prides itself on a delicious vegan option made fresh everyday. Coffee is provided via espresso and filter format, thanks to Small Batch Roasting Co in North Melbourne, as well as other hot and cold drink offerings prepared on site: milkshakes, kombucha, smoothies, ginger beer and cola.

130 GERTRUDE STREET, FITZROY

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AROUND THE TRAPS

CLARKE ST ROASTERS REVEALS PARTNERSHIP

Weeks after launching their new Clark St Coffee offering to the warm reception of Melbourne’s Three Thousand Thieves coffee enthusiasts, the team at Clark St Coffee Roasters has this month revealed a new partnership with Projects of Imagination which will see the development of a new and exciting coffee destination in close proximity to their current Clark St location in Richmond.

With the opening date yet to be set, the secured location will reflect a new era for the growing company, which until now has been roasting their innovative espresso blends, single origin and filter coffees, including Espresso Syndicate and the new Clark St Coffee, at their predominately wholesale Clark Street location.

Clark St Coffee Roasters currently operates at 17 Clark St, Richmond. For more information on Clark St Coffee of Espresso Syndicate coffees, visit www.clarkstroasters.com.au

COCO RUM LAUNCHES IN MELBOURNE

Hawthorn and premiership player Josh Gibson and entrepreneur Hamish Buckley, co-founders of premixed brands “Coco” have introduced a new product: Coco Rum which will hit stores nationally this month.

Following the success of Coco Vodka, Coco Run is made from coconut water, white rum and all natural ingredients. Josh said the Coco brand is committed to delivering innovative offerings that provide consumers more choice and flexibility. “Coco Rum is unlike anything you’ve ever tasted before. While it stays true to the classic flavour consumers have come to love, it also offers a new way to enjoy classic coconut water with an added twist,” said Josh.

cocovodka.com.au

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

cedarsales@cedarhospitality.com

cedarhospitality.com

Bistro Gitan52 Toorak Rd West,

South Yarra(03) 9867 5853

bistrogitan.com.au

L’Hotel Gitan32 Commercial Rd,

Prahran(03) 9999 0990

lhotelgitan.com.au

Reymond Family

DETMOLD SCOOPS THE PACKAGING DESIGN PRIZE POOL

Australian owned and operated, global packaging company, Detmold Packaging has proven it is at the cutting edge of innovation at design and print in the packaging world, recently winning five nationally recognised awards.

The first accolade was the 2015 Good Design Award for Detmold’s innovative creation of the QANTAS dinner box. This product is Australia’s first oven safe onboard carton that is specially designed to hold pre-cooked meals which are then baked onboard. The dinner box was created by Detmold LaunchPad’s Industrial Designer and Young Australian Designer of the Year 2014, Max Hughes as well as Detmold LaunchPad’s Group Product Manager, Andrew Good.Detmold’s entry into the 2015 National Print Awards, led to three awards. A gold medal was awarded for the Chandler’s Pet Litter bag in the Wide Format, Flexible Substrate Division and a bronze for the same product in the packaging category. The high quality print was achieved on the technically challenging brown kraft material. A further bronze medal was awarded in the Wide Format, Flexible Substrate Division for the White Wings Heritage Flour design. detmold.com.au

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WORDS HANNAH BAMBRA PHOTOGRAPHY CARMEN ZAMMIT

FINN CAFE124 Carlisle St, St Kilda. Ph: 0481 394 403

Finland is notorious for its short summers. To enjoy the

annual burst of good weather, many Finnish families have

summerhouses by a lake or span of ocean to escape to.

The unique Scandinavian aesthetic is triumphed in the

bones of these waterside cottages, which are filled with

jumbled interiors of family memories and timeless prints.

Co-owner of Finn cafe in St Kilda, Laura Winter, wanted

to channel this feeling of “casual, calm and easy going”

charm in the venue she manages with her partner, Marcus.

“Summer houses tend to be an eclectic mix of everything,

all the things people don’t need in their homes anymore

get brought in and given a new life,” says Winter. “Ours has

been used over five generations so you can find anything

from old Arabia pottery to Marimekko dresses and linen.”

Finn Cafe references it’s co-owner’s heritage in subtle,

convivial ways. To draw on the aesthetic of the family’s

own traditional summer hideaway, Finn use Arabia jam jars

as sugar bowls. The main emphasis, however, is not to be

an intrinsically Finnish cafe. Perfectly paired with artisan

roasts from Clark St roasters, the menu draws for a range

of influences.

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The common thread which binds each dish is the championing of fresh,

seasonal produced and a clean, slow approach to dining. One favourite

is the breakfast board, which consists of granola, a boiled egg, beetroot

hummus, tomato salad, cheese, duck and chicken terrine and a baguette.

The myriad of colours that come through in this dish is phenomenal and

the laid back approach to grazing is one happily welcomed to the breakfast

table.

In true St Kilda style, the cafe floods with natural light and is booming

on weekends. On weekdays, the kitchen is given free rein to make an

assortment of $10 lunches. These come in the form of soups, salads and

pasta. The cafe’s wholesome midday offerings are loved by surrounding

workers from the St Kilda library and retail workers from Carlisle St strip

shops.

There are few places to taste Finnish culture in Melbourne. So whether

you want to pop in for some perfectly cooked eggs, Melbourne-style

coffee or a pinch of Scandinavian style, Finn will welcome you with open

arms. “We do also want to provide some products for homesick Finns

such as chocolates (Fazer chocolates, the best), salted liquorice (Turkish

Pepper) and Finnish pastries such as Karelian pies which always sell out

too quickly!”

FINN CAFE

24 Carlisle St, St Kilda

0481 394 403

facebook.com/finncafe

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Food culture pervades our lives in Victoria –

brunch is instagrammed en masse, chefs are

elevated to rockstar status and hype around

restaurants can mean lines extending around the

corner and hour-long waits, because you simply

MUST try that new bao joint everyone is talking

about. Happily, alongside this growing passion

for food, exists a growing consciousness about

where our food comes from.

While exotic international foods are celebrated,

consumers are also supporting fresh, local

growers and producers – doing more research into

their food, attending markets and establishing

relationships with their producers.

This ethos is particularly prominent in the Victorian

city of Bendigo, just 150km north of Melbourne.

A small community with a lot of history, Bendigo

is passionate about its food and about supporting

local.

Bendigo and its surrounding areas in Central

Victoria – Tooroobac, Harcourt, Boort, Heathcote

to name a few – have been honing their skills in

the realm of food. Local farmers and producers

are developing new ways of farming that combine

traditional methods with sustainable practice

and new technology, and restaurateurs and other

food organisations are coming up with new and

innovative ways to show off the best the region

has to offer.

Bendigo and broader Central Victoria is a tight

knit community, with strong relationships and

bonds across their food industry. Bendigo food

businesses look out for each other; from the local

restaurants using local producers, to the local

producers knowing exactly how to cater to and

promote local food businesses. They all have a

common goal in mind – to produce fresh, high

quality food, support the local food industry, and

in turn, bolster the Bendigo community.

There are many producers and restaurants within

the Bendigo community – Masons of Bendigo,

McIvor Farms, B&B Basil, Simply Green Tomatoes,

Holy Goat Cheese and many more – that share

this philosophy.

Owner of Masons, Sonia Anthony, together with

husband and head chef Nick, is very involved in

the Bendigo local produce scene. President of

the Food Fossickers Network, and promoting

local produce through the offerings at her well-

reputed restaurant, Sonia is passionate about

supporting local producers and what it means for

the local economy.

“I guess the whole bigger picture is about creating

a localised, sustainable economy; keeping dollars

within the community,” Anthony says.

“When you’re promoting and supporting

local, you’re actually supporting the greater

community - not just the individual producer.

BENDIGOWORDS LAUREN BRUCE PHOTOGRAPHY GEORGIA HAYNES

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People are supporting and purchasing off each

other in a way that can extend really far out into

the community; it’s not just the restaurant buying

from that producer. That producer needs to buy

feed for their animals, they need to go to the local

vet so they’re spending money locally there… all

those things that go into sustaining a farm.

Anthony says hospitality is a great platform for

marketing and educating the local and broader

community about small producers.

“There’s some great stuff being produced right

on our doorstep,” Anthony says. “At Masons,

there are some 70 producers that we purchase

off. And people come in and try the food and

the wine, and get interested in where it’s coming

from, and want to purchase off those producers

as well, creating a great localised food system

that benefits our local producers, which is really

cool.”

A local success story in produce, B&B Basil, is

testament to engaging with local produce. A

family-run operation in the heart of Bendigo, B&B

Basil grows a variety of herbs and edible flowers

with a strong focus on different varieties of basil.

The business supplies restaurants internationally

as well as nationally and of course, locally across

over 50 regional restaurants, cafes and fruit and

veg shops.

“Buying fresh produce is very important to our

community’s health and wellbeing,” Susie Young,

co-owner of B&B Basil says. As a producer, having

local support means we get direct feedback when

owners of businesses we supply, or chefs visit

the farm. We get local chefs requesting different

varieties [of basil] and different products to try.”

Like Anthony, Young is passionate about

supporting local, and the direct connection it gives

you to the food and to your local food industry.

“Personally, I like to know where my food comes

from; and it feels like a lot of our community feels

the same, and it shows in [the attendance at]

the markets,” Young says. “Bendigo is a thriving

community and small business growth helps local

jobs. When you [contact] a small local business,

you’ll most likely be talking directly to the owner.”

Bendigo Wholefoods is a prime example of a

small business with a strong and vital connection

to the region. A former chef, owner of Bendigo

Wholefoods and also founder of Food Fossickers,

Darren Murphy is very aware of supporting local

and how it enriches the Bendigo community.

“I have lived and worked around this stuff for

most of my life,” Murphy says. “I was bought up

in a small town, Beechworth, where many of the

locals had some kind of job or connection to food

at a grass roots level.”

“[Supporting local produce] was just naturally

valued as being part of the community and it

created jobs,” Murphy says.

Despite the huge focus on it today, it has taken

some years for the Bendigo community to restore

its pride in the local food industry.

“I moved to Bendigo over 18 years ago and after

having a restaurant focused on local produce,

there was not much in the way of formal Producer

and Product food DNA in the community at that

time,” Murphy says. “I started a local producer list

with a local chef to do the Longest Lunches and

some regional dinners. We ran this small list for

many years until I got the Food Fossickers brand

off the ground.

“With Food Fossickers the idea was to shape

regional identity around food, building a strong

sense of place that was uniquely and distinctively

ours to share with the world. To have our local

product on local plates and tables. It was about

us being proud to showcase our own offerings; to

use this produce in our everyday life.”

Anthony says that the reinvigoration of the food

industry in the Bendigo region has been a gradual

process.

“I think [the interest in local produce] was always

there,” Anthony says. “When [we first began with

Masons] there were a few places trying to source

locally like we were, but we just found there was

a real inconsistency in terms of trying to get the

quality of the product in the quantity that we

needed; the producers were just that little bit

too small. A lot of farmers had left the Bendigo

region, and then the next generation had gone

away and worked at other places.

“But they happen to be returning now. So it’s kind

of a whole range of things that have happened

over a period of time. Food is really becoming a

serious part of the culture in Bendigo.

We’re seeing a lot of people moving here from

Melbourne, or coming from interstate wanting

that foodie experience, and they’re inviting their

friends and family to come as well, so it’s really

all just happening at the same time which is

fantastic.”

Anthony says the reason Bendigo has such a

strong food focus is the abundance and the

opportunity for local product to be established in

the region, and the passion of the local community.

“There’s just so much local product out there,”

Anthony says. “So much produce, wine, beer,

cider, you name it. People are creating quality,

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THE BOARDWALK BENDIGOAt The Boardwalk, Bendigo, we combine great food and attentive service for an experience you’ll remember for all the right reasons.

We’re uncomplicated, we’re confident. And our service and style is like nothing else.

Our take on service and hospitality means a real coming of age for our pavilion by the lake.

How good is life! Come see, at The Boardwalk, Bendigo

We love it here. So will you.

Lake Weeroona, BendigoPh: 5443 9855theboardwalkbendigo.com.au

THE GOOD LOAFThe Good Loaf Sourdough Bakery and Cafe (TGL) is

something of a delightful enigma in Bendigo. Not just for

transforming the heritage-listed, former Beaurepaires

building into a bakery/cafe, but for doing it in a way that

also values people, relationships, the environment and

the Bendigo community. A boutique sourdough bakery

and cafe owned by two locals who have been friends for

20 years, this is a business that has grown from a mere

idea into a thriving bakery hub and funky soulful café.

TGL produces delicious and nutritious freshly baked

bread six days a week and real cafe food for Bendigo

residents and tourists who want something better

tasting, more fulfilling and a bit different to modern

commercial bread and products. With ample parking

and a great outdoor area for families and cyclists TGL is

a real destination place!

Look for the big round building!

404 Hargreaves Street, Bendigo Ph: 5444 2171

thegoodloaf.com.au

Specialists in growing and shipping live Microgreens, Microherbs and edible fl owers across Australia and the world.bandbbasil.com.au

and it’s getting supported by the customers

coming in as well. It’s probably due also to

the reinvigoration of Food Fossickers as the

communication lines are more open.

“So contacting these people is more

accessible, we work together a lot better

in our community in terms of restaurateurs

and cafes. In Bendigo, [the majority of our

food businesses see] that there’s so much

benefit to collaborating within the region

and really creating a strong brand, and I

think that’s really coming through now,

which is really exciting.”

It goes without saying, there are huge

benefits to knowing where your food comes

from. You can control who you’re supporting,

you know how fresh the produce is, you

know what the producers practices are

and whether they align with your values.

And you know that love, commitment and

passion have gone into the food you’re

buying.

Anthony agrees with this. “These local

producers are creating a great sustainable

farming model and making money from

it, doing something they love,” She says. “I

think what’s happening with industrialised

farming is that food has become something

you just fill your mouth with; it’s taken the

“real” out of food. When you’re supporting

smaller, local producers, you’re respecting

the food and where it comes from; you’re

bringing respect back to the farmers; you

have that connection to the food and you’re

bringing it back to where the food needs to

be.”

BENDIGO CORNER STORE CAFEGolden Plate Award winning cafe, Bendigo Corner Store is

open for breakfast and lunch, seven days a week and is famous

in the region for serving up some of the most innovate and

not to mention, utterly delicious fare in town.

With a huge backyard perfect for the kids (complete with

sandpit and chalkboard), Bendigo Corner store uses free

range, local produce and has a large range of gluten free and

vegetarian options available.

305 View Street, Bendigo Ph: 5442 2008

facebook.com/Bendigocornerstorecafe

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BENDIGO WHOLEFOODSWe’re a quirky community food store that strives

for old-fashioned customer service. We’re a

greengrocer, delicatessen, kitchen nursery and

providore. We’ve got slow food, local food,

global food, health food, super food, growing

food, organic food, food for fun and more…

Pack your picnic basket, stock your free-range

cruisy camper, grab a snack or find that special

something to take home from the region. Just

five minutes’ walk from the train station and 450

carparks at out front door. We’re the kind of store

you can hang out in for hours and get amongst

it with the locals… You might even become one!

Wholefoods Kitchen - opening Spring 2015

314 Lyttleton Terrace, BendigoPh: 5443 9492bendigowholefoods.com.au

ROSE EMPORIUM BENDIGORose Emporium, with old world charm, is the hidden gem of the Bendigo café scene. Serving great

coffee, using award winning (including Champion, 2013 Sydney Royal) specialty coffee beans, locally

handmade chocolates and home style food, amongst vintage and old style gifts and furniture. MENTION

THIS AD FOR A DISCOUNT!

85 Mitchell Street, Bendigo | Ph: 5442 6900 | roseemporiumbendigo@gmail.com

THE SCHALLER STUDIOJust inside the doors of The Schaller Studio, The

Pantry celebrates the local produce of Bendigo

and beyond in a relaxed cafe setting. With a focus

on seasonal fare, we’ll help fuel your creativity.

Welcoming visitors and guests alike, there’s

options from breakfast to dinner, with grazing to

be had in-between. Enjoy the terrace sunshine

or cosy up inside with Bendigo’s freshest coffee

brew and a book.

The Schaller Studio is Bendigo’s boutique

4-star accommodation hotel, named after a and

inspired by Australian Artist, Mark Schaller.

Corner of Lucan and Bayne Street, Bendigotheschallerstudio.com.au

B&B BASIL - MICROGREEN SPECIALISTSB&B Basil began as a father and daughter team in

2000. After noticing a lack of locally grown herb

products at the Melbourne fruit and vegetable

market, George Bobin and Susie Young decided

it was time to begin something new and started

growing large Hydroponic Basil in pots. Their

products were an instant hit at the markets and

the demand for their high quality herbs have

only grown from there.

With a love for food, the business always had

great connections with the local chefs who

use the products grown in their backyard, the

range continued to grow with Bendigo’s most

renowned chefs making requests for herbs

unavailable anywhere else in Australia.

Micro herbs have long been the main area of focus

for B&B Basil and continue to grow in demand

both nationally and internationally. B&B Basil

continue to refine and modernise their processes

to ensure their product arrives fresh and tasty no

matter where in the world your plate may be.

14 Rowena Street, Bendigo East

bandbbasil.com.au

Lake Weeroona, BendigoPh: 5443 9855theboardwalkbendigo.com.au

KILLIECRANKIE WINESA short tree lined drive off the Calder Highway in Ravenswood,

you will find the cellar door of Killiecrankie Wines. Located in an

1880’s era workers cottage, the vibrant red door leads you into a

quirky, cosy space where you can sample the individual wines of

character that Killiecrankie Wines are renown for.

The wines are made in the true garagiste style with hand plunged

ferments, basket pressing and minimal intervention. The resultant

wines are elegantly proportioned with fine texture and balance.

Claire and John of Killiecrankie Wines invite you to visit any

weekend between 11am and 6pm. Cheers!

103 Soldier Settlement Rd, Ravenswood | killiecrankiewines.com

DIRECTORY

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CUSTOM COFFEESCustom Coffees is regional Victoria’s first coffee

roaster and for more than 15 years has been providing

wholesale, multi Award Winning coffees to Victorian

cafes, restaurants and clubs. Our coffee blends and

our three poplar brands - Grata Espresso, Nuova Caffe

and Custom Coffees are prominent not only locally, but

throughout Melbourne, Regional Victoria and Interstate.

Roasting in Bendigo, we are fortunate to be both ‘local’,

yet within easy reach of most Victorian regions and

are delighted with the commendation of ‘innovative

and exciting’ by Melbourne Café’s and coffee drinkers.

We offer the options of Award Winning Single Origin,

Certified Fairtrade, Organic and decaffeinated coffees

as well as our popular Classic range of coffee blends.

Our skillfully-crafted blends are well-known for their

richness, sweetness and complexity, created from our

rotating stock of approximately 50 varieties of diverse

raw coffee beans, ethically sourced from around the

world. Not your average roaster!

THE WOODHOUSE BENDIGO“The hot newcomer to the Bendigo dining

scene” and recently rated by The Financial

Review as one of Australia’s top restaurants, The

Woodhouse specialises in premium wagyu and

dry aged beef, sourced locally and cooked on the

red-gum grill.

The rustic and welcoming interior of Bendigo’s

only dedicated steakhouse includes open fires

in winter and all year alfresco dining. Wood fired

gourmet pizzas and the dessert selection are

also local favourites. A considered, quality wine

list compliments the offering.

101 Williamson Street, Bendigo | Ph: 5443 8671

thewoodhouse.com.au

BOUCHON BENDIGOWe utilise the best in local and seasonal produce

to bring you an accessible dining experience

where technique and quality of ingredients is

uncompromised.

“The people of Lyon are on to a good thing. They

invented the Bouchon, an eatery built on warm

service and well-cooked produce. Chef Travis

Rodwell has brought this concept to Bendigo,

where he has earned an excellent reputation for

French classics, such as snails with garlic butter

and chargrilled quail with punchy bois boudran

sauce. Mains such as ‘Everything Wagyu’

porterhouse are a worthy match for Heathcote

Shiraz.” The Age Good Food Guide 2014

61 High St, Bendigobouchonbendigo.com.au

ROCKS ON ROSALINDRocks on Rosalind has taken the Bendigo dining

scene by storm, enticing both drinkers and diners

with a range of exciting choices. Now known

simply as ‘Rocks’, the historic bank venue over

looks beautiful Rosalind Park and the Alexandra

Fountain, and has seamlessly combined big city

bar culture and modern casual dining with the

elegance and historic ambiance of their iconic

venue. Stop by for pre-theatre cocktails, casual

lunch in the sunshine, or an intimate foodie

escape. Enjoy a casual meal at the bar, or stay

longer for the signature Epic Banquet. Open for

lunch and dinner every day, everyone is welcome.

12 View St., Bendigo | Ph: 54431 2222

rocksonrosalind.com

165 Strickland Rd, East BendigoPh: 5443 9922customcoffees.com.au

VEGECARIAN FESTIVAL BENDIGOBring your pets for a day out and enjoy delicious

food, cooking demonstrations by MasterChef

winner, Emma Dean as well as vegetarian and

vegan food stalls. Enjoy Australia’s best veggie

burger competition and a veggie gardening

workshop. Participate in yoga demonstrations,

pet care advice information sessions and animal

blessings. Face painting, live entertainment and

Farmyard Friends from Edgar’s Mission will

ensure a fun day out for the entire family!

10AM - 4PM SATURDAY OCTOBER 31, 2015

The Great Stupa - 25 Sandhurst Town Rd, Bendigovegecareian.org.au

DIRECTORY

19

EATING OUT BENDIGO

BENDIGO WINEGROWERS

From rich, ripe reds to elegant whites, the wines

from Bendigo’s gold-bearing soils are a wine

lover’s treasure.

Most of Bendigo’s wineries are still run by the

families that founded them. It’s not uncommon

to meet the winemaker who’ll be keen to chat

about the latest vintage. With more than 25

wineries, the district offers an abundance of

choice in wine tourism experiences.

When planning your trip, make the most of the

variety of cellar doors – you’ll find welcoming

hosts and plenty of wines to enjoy.

Visit www.bendigowine.org.au

EDWARDS PROVIDOREEdwards Providore is your local greengrocer, deli

and café. The journey started with a simple wish

to provide quality local and seasonal produce,

outside the CBD of Bendigo.

The café show cases the produce that is on offer

in store to purchase so you can enjoy quality

produce at home with family and friends.

Where possible, Edwards purchase directly from

the farm gate. Greg works with a renowned

Harcourt orchard to select only the very best

apples, pears and stone fruit. While Mandy works

closely with producers such as Coffee Basics,

Istra Smallgoods, Jamies fine Dressings, Salut’e

Oliva and Peddling Pastry.

Edwards offer a range of deli items from the best

that Victoria has to offer. With boutique cheeses,

olives, free range ham and Istra salami, just to

name a few.

Edwards are becoming famous for their

hampers. It’s a great way to say “happy birthday”,

“congratulations”, “we are sorry” or a gift for a

foodie.

Kennington Shopping Village

150 Condon Street, Kennington

Open 6 days

PERCY AND PERCYA place to meet, read a great book, be inspired

by food and interior magazines, get your daily

fix of caffeine, laugh with friends, devour the

perfect hangover breakie, sings songs if you

want...or a place to kick back and just ‘be’, Percy

and Percy continues to brighten the corner of

Hargreaves and Baxter streets.

Along with the great service, the team have

recently release a new exciting menu with

sure to be favourites such as their Portuguese

Sardines straight from the tin like the good ol’

days and a new breakfast board comprising of

a mini smörgåsbord of Percy’s favourites, and

accompanied by a bottle of freshly squeezed

orange juice. By popular demand, the favourites

you know so well, like the smashed avocado with

Meredith chevre and Persian eggs are still on

the menu. The corn fritters are getting a funky

facelift and the hotcakes deserve a mention all

their own – a royal treat of mascarpone, crushed

walnuts, flowers and berries is a taste treat to

remember.

Percy and Percy are excited to also be

introducing old and new customers to their new

coffee blend. Blended specifically for Percy and

Percy by Coffee Basics in Castlemaine.

Corner Hargreaves and Baxter Streets | From

7am weekdays, 8am weekends| Ph: 5442 2997

DIRECTORY

October 10 - 11

HEATHCOTE WINE AND FOOD FESTIVALHethocote Showgrounds

Meet passionate wine makers and food producers. Taste over 50 different Heathcote wines, regional foods and produce, in one central location over a great weekend.

BENDIGO BLOOMSIN SPRING

A GRAM SPECIAL FEATURE

October 9

BENDIGO HERITAGE AFTER DARKBendigo Town Hall

Celebrate local fine wine at Bendigo Heritage After Dark. Enjoy a festive evening with local wine from the Bendigo region and entertainment in the majestic Bendigo Town Hall.

Every Saturday

FOOD FOSSICKING TOURBendigo CBD

Meet the passionate food heroes who showcase local produce and be treated to food and beverage tastings, a goodie bag and the food secrets only local will know. You will visit an artisan chocolate shop, a sourdough bakery, an Italian delicatessen, a wholefoods fun emporium and an uber cool restaurant.

October 31

BIG HILL FOOD AND WINE FESTIVALBig Hill Vineyard, Bendigo

The normally serene and tranquil surroundings of Belvoir Park Estate will come alive to food, wine and live entertainment at this intimate, friendly and relax festival.

October 31

VEGECARIAN FESTIVALThe Great Stupa

Vegecarian Festival is an annual event with the theme of ‘Love food, love animals, love life.’ There will be cooking demonstrations, vegetarian food stalls, veggie gardening workshop, animal care stalls, dog and animal training stalls, yoga sessions and more.

November 5 - 8

BENDIGO BLUES AND ROOTS FESTIVAL

The whole city will be buzzing with four days of Blues and Roots performances and workshops throughout Bendigo venues. There will be more than 170 artists performing cross more than 45 venues, including the brand new Ulumbarra Theatre and the Blues Tram.

November 14

BARBEQUE MADNESS AT FARMERS’ MARKETSidney Myer Place

Some of Bendigo’s best restaurants are heading to the Bendigo Community Farmers Market for a BBQ in Spring. Join restaurants from the Food Fossickers Network as we set up a BBQ city adjoining the market, and cook for you unique and interesting dishes created from local and market produce. Settle in for lunch on the lawn, add to your feast with an abundance of food and drink goodies from the stall holders. Free Entry - dishes at varied prices

BENDIGO’S ARTS, FOOD, WINE, MUSIC,

FASHION AND FLOWERS IN FULL BLOOM

As the warmer days and clear skies appear, over

30,000 of Bendigo’s famed-tulips open to brighten the

beautiful heritage streets. A sunny glow beckons you

outdoors to enjoy the array of springtime events. While

in Bendigo, explore these streets to discover the heart

of Bendigo.

Dine at award-winning restaurants and cafés , enjoy

our arts and culture led by the acclaimed Bendigo Art

Gallery, unearth unique fashions and collectables. Relive

the gold rush by visiting our world-class attractions,

and taste quality local wines, craft beer and produce

from markets, nearby farms, and surrounding vineyards.

There are a range of events and experiences welcoming

you to Bendigo this Spring.

For more information on our events and spring

program, or to book your accommodation, freecall the

Bendigo Visitor Centre on 1800 813 153 or visit

www.bendigotourism.com

21

GRAM FEATURE

THINGS WE LOVE

The Melbourne Market Awards are back! These awards

present a valuable opportunity for Market traders to be

recognised for their tireless work and dedication to quality,

excellence and a great experience when shopping at South

Melbourne Market.

The traders are busy jostling to prove themselves as the

Best in their categories, and the excitement around South

Melbourne Market is palpable. If you love your traders, then

jump online and cast your vote to show your support. Just

by voting, you’ll go in the draw to WIN 1 of 4 $500 Market

passports!

Voting closes Sunday 4 October.

VOTE FOR YOUR FAVOURITE SOUTH MELBOURNE MARKET TRADER!

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

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

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

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

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

• Hiring a coffee cart couldn’t be easier.

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

• Delivered and set up by professional technicians

• Tagged and Tested to meet industry standards and safety.

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

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

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

elegant cocktails and speciality tea and cold drinks to compliment your coffee cart

hire.

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

own coffee.

Coffee Caboose can customise your event with unique styling and hand

painted/printed branding or merchandise.

WWW.COFFEECABOOSE.COM.AU

SERVING ESPRESSO WITH STYLE

VOTE AT MARKETSOFMELBOURNE.COM.AU/WIN

22

23

24

Tell us a bit about the journey you’ve been on with Citizen Cacao.

Where did the name come from?

These past two years have been a wild ride! I arrived in Melbourne

thinking that I was about to embark on an adventure as a salad truck

entrepreneur and ended up running a tiny chocolate company – go

figure – and yet, not a total stretch…

Cacao had been flowing through my veins for a good four years before

Citizen came about. I had ignored all the signs until Dougie McMaster

at Silo literally asked to place an order after I shared some of my

concoctions with him, at which time I scrambled for a name and for the

new ‘hat’ that I was being asked to wear!

Citizen Cacao is a nod to all of us with wanderlust. Though the lands

may be new and unfamiliar – the people, the communities you find will

always make you feel as though you belong and remind you that you are

loved. I have received, and want to give and create for others the beauty

that I have experienced in others’ selfless generosity.

How did you get into developing raw chocolate?

I worked with a raw chocolate company in Brooklyn, New York for three

years – during which time I ate copious amounts of raw chocolate.

Absurd, unbelievable and outrageous amounts of cacao.

There are some people you meet who just radiate kindness. Georgie Castle is one of those people. The first time we met, it was like

we’d been friends for years and not only is she a lovely person…she also makes THE most amazing raw, vegan chocolate. Her business,

Citizen Cacao, has grown from a passion project to a buzzing little enterprise with her delicious products stocked in speciality food

stores and cafes across Australia. We couldn’t wait to find out more about Georgie, and Citizen Cacao, and share it with you!

WORDS AND PHOTOGRAPHY AMY MARTIN - DECISIVE CRAVINGS

GEORGIE CASTLECITIZEN CACAO

25

So you might say when it came time to make my own, I had a SLIGHT

inkling of the taste I was looking for. The beauty of this product is it’s

simplicity. With three or four key ingredients it comes down to a game

of ratios and finding your perfect mix.

Raw food seems to be having resurgence. When we’re talking “raw

chocolate” what does that actually mean?

The cacao in raw chocolate is unroasted, as opposed to regular chocolate

bars in which the cacao seed has been roasted at high temperatures

to develop a certain flavour profile. In keeping the cacao and other

ingredients at ‘raw’ temperatures – the food (raw chocolate) contains

high levels of vitamins, minerals and antioxidants amongst a myriad of

other benefits for the body. Plus, in my humble opinion cacao tastes

exquisite in its raw form, it is fragrant and floral, delicate and delicious!

Your flavour combinations are unique and unexpected. What’s your

favourite flavour and why?

Ooooh, that’s like asking me to pick a favourite child! Impossible! The

flavours all have their own stories and I love them for that. I remember

when I created each one and how it tasted for the very first time…

Melbourne is a great city for eating out, where do you like to go?

Another tough one! Kinfolk, Brothl and Combi are my mainstays. Together

with Proud Mary, Pope Joan and Tomboy, and all of the other incredible

amazing cafes that literally cover the Melbourne map. I can’t get over

how many outstanding options we have here. We are SO LUCKY!

Are you a home chef? Are you always asked to “bring dessert” or are

you known for a signature dish/style of cooking?

I am a feeder. Cooking brings me so much peace and pleasure.

Summertime is when I am most frequently kitchenside – I love making

salads and using all of the juicy produce that comes with the hot seasons.

I have a couple of signature dishes that I turn up with – a delicious lentil

salad, and a kale, olive and avocado number, but I love experimenting

and using EVERYTHING in the fridge/cupboard! I tend to wander around

with chocolate in my pockets so it is rare that chocolate doesn’t arrive

on the table at some juncture!

Anything else to add?

I am endlessly grateful to and for the community that Citizen has

become a part of, and been a building block for. These are exciting times

in a super dynamic and energetic city that I am so proud to call home.

This year is looking outlandish already – I will be moving Citizen to a new

home and have so many new flavours marinating in my head and new

people to meet.

CITIZEN CACAO

facebook.com/CitizenCacao

instagram.com/citizencacao

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27

WORDS FEAST MELBOURNE PHOTOGRAPHY FEAST MELBOURNE, JIMMY HURLSTON AND VANESSA COOK

EASEY’S

No, you aren’t seeing things. There really is three train carriages on top of

this building in Collingwood. One of them just happens to be converted

into a restaurant and owned by Easey’s Burgers. Their train carriage is

a Hitachi 153M, which began operating in Melbourne in 1978, before it

retired and was superseded by carriages with air conditioning. Easey’s

transformed the inside but kept some of the carriage’s original elements,

which definitely adds to the restaurant’s character.

48 Easey St, Collingwood PH: 9079 5940

28

These carriages were always being “prettified” by graffiti artists back in

the day. So Easey’s decided to keep with the graffiti theme throughout

the restaurant. Easey’s is four floors (which they call zones) of wonder. The

cafe-slash-bar at the entrance is Zone 1. It includes old arcade games as

tables and booths with train seats. Customers can take an elevator directly

to the top, but we suggest checking out the stairwell instead. Zone 2 is the

colourfully decorated Gallery and Dining Room, which is the perfect space

for your next function.

Continue up passed Level 3 and you have made it to the top and Level

4. This is where you will find the restaurant, which is aptly named The

Yard. The day we visited was beautifully sunny Melbourne morning, so we

decided to sit outside in the patio. The small area was positioned between

two of the train carriages and included pretty views of Collingwood.

Now, onto the food, because that’s why we are all here, right? Easey’s menu

resembled those of its North American counterparts. Think fried chicken,

chilli fries, Mac n Cheese, jalapeños and pickles. Some of the burgers just

looked insane, including the Melbourne Madness: double beef patty, triple

American cheddar, bacon, jalapeños, a potato cake, pickles, onion and dim

sim.

We chose Changaz Chicken Sanga, which included fried chicken, cheese,

bacon, lettuce and mayonnaise. The burger was excellent and the fried

chicken was cooked perfectly – crispy on the outside whilst still being

tender on the inside. The Easey’s team also happily made the same burger

gluten-free (without the bun) for our dining companion. Customers can

choose to get a combo with their burgers, which includes chips and a

drink. The chips were excellently crispy and definitely didn’t resemble the

thin shape of their American counterpart, fries.

29

The servers at Easey’s were attentive and friendly, showing us through the

closed Zone 2 and answering our questions about the unique property.

Feast recommends a visit to Easey’s at any time of the day. During the

morning, customers can get a free pop tart with their coffee and the

restaurant also enjoys doing a lunch special or two during the week.

If you dare to devour the Melbourne Madness, perhaps don’t consume

anything for 24 hours beforehand.

EASEY’S

48 Easey St, Collingwood

PH: 9079 5940

easeys.com.au

facebook.com/easeys

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31

WORDS AND PHOTOGRAPHY MEGAN OSBORNE

TOM WILSON

Ararat Avakian has been in hospitality for over 15 years. Together with his

brother Nick, they’ve recently opened Tom Wilson. Fresh off the press,

this charming leafy green meets European tiling meets modern Melbourne

cafe is serving up fun foodie fare, from 7am to 3:30pm daily.

Brighton streets were graced with the Avakian flair for running a darn

good joint back in 2011, when Olie & Ari set up shop in Were Street. Ever

since it’s been a local favourite. 2014 saw Superrandom arrive on New

Street, well known (and populated) by many for its cute and unassuming

jaffles and spot on coffee.

When asked what he owes his success to in regards to creating bustling

business, Ararat Avakian modestly states, ‘We don’t take ourselves too

seriously.’ With a laid back menu, the flavours are king, and snobbery or

pretentiousness is nowhere to be found (even though it is in Briiiiighton.)

Tom Wilson—as with Superrandom and Olie & Ari—focuses on building a

strong relationship with the local community. This is apparent whenever

you visit, whether it be for a cheeky coffee catch up in the early afternoon,

or to brave the crowds for a brekkie (brunch—let’s not kid ourselves,

sleep-ins are totally underrated) on the weekend. People don’t need to

come from far and wide for this charming cafe to be busy, and although

Wilson Street is not known for it’s foot traffic, six weeks since opening, it’s

definitely starting to pick up!

Without a doubt we’re slipping on our sneakers and moseying on down,

especially when the menu offers delightful treats such as Waffles with

Nutella cream and pecan brittle, or Benedict Eggs with slow braised ham

hock, cider hollandaise and a potato hash. For a lunchtime treat, the toasted

pides are surprisingly unique, with a standout filling of grilled zucchini,

babghanoush, feta and rocket. Or maybe you’re after some sneaky sliders?

The Calamari with lime mayo buns don’t disappoint. Plus, who doesn’t love

themselves some cornichons?

Fresh pressed juices are perfect as the weather is warming up, and Prana

Chai features on a curated and diverse drinks list, with an intention of

expanding to include liquor—pending licensing approval. While all these

thirst-quenching options are exciting and enticing, lets not beat around

the bush. We live in Melbourne after all, and coffee quality is close to

many a heart. Thankfully, the team at Tom Wilson know their sh…stuff.

Alternating between Superrandom and Tom Wilson, is barista Nobumasa

Shimoyama, who has not only won Latte Art competitions internationally

(plural intended), but has also designed the strong and smooth coffee

served up—the Superrandom + Nobu Blend, with beans sourced from

Nicaragua and Peru. #latteart.

With many happy customers, and three popular cafes providing Brighton-

ites with their food and caffeine fix, Ararat Avakian tells us they have a

fourth Brighton-based project in the works! We’re super pumped for the

opening of Uncle George, which will be located on Hampton Street—in

Brighton, duh! The plan is for a lunch and dinnertime set up, mixing it up

a bit with a Middle Eastern and Mediterranean style menu. You can expect

us there for lunch. And dinner.

TOM WILSON

36 Wilson Street, Brighton

www.chefshat.com.au

KAREN MARTINI MELBOURNE CHEF,

RESTAURANTEUR

& FOOD WRITER

36 Wilson Street, Brighton

EATING OUT BRIGHTON

32

SPICED AND ROASTED CHICKPEAS

33

INGREDIENTS

1 can of chickpeas

2 tablespoons extra virgin olive oil

1 small clove garlic, crushed

1/2 teaspoon ground cumin

1/4 teaspoon ground smoked paprika

1/4 teaspoon ground sweet paprika

1/4 teaspoon ground turmeric

Sea salt

Freshly cracked black pepper

METHOD

1. Preheat the oven to 180 degrees Celsius

2. Drain and rinse the chickpeas, then dry them thoroughly using

paper towel

3. Place the chickpeas on a baking tray lined with baking paper.

Add the olive oil and bake in the preheated oven for 20 minutes

until golden and almost ready to eat. You’re after chickpeas that

are crisp in texture and golden in colour, and you want to remove

them form the oven five minutes before they’re done. Watch

closely as this part of the cooking process varies from can to can

depending on what brand you use. I’ve found most are ready to be

removed after about 20-30 minutes of cooking.

4. When almost ready (i.e. Not too brown but not under cooked),

remove the pan and add the garlic and spices, then season with

sea salt and pepper. Stir well to ensure even coating of spice

mixture, then place back in the oven for five minutes until the

garlic is cooked and everything is toasty and crisp.

5. Allow the chickpeas to cool before eating. Add to salads or this

Middle Eastern-inspired abundance bowl, top a bowl of soup with

a handful or simply eat by the handful! These chickpeas are best

eaten the day you make them.

I’m currently trying to recover from a cold, fluey thing my dear,

generous husband gave me. Productivity has been paused and my

pregnant brain is even foggier as I ask people to repeat things a

million times and forget why I walk into rooms. It’s another lesson

in slow. And I’m trying to embrace that, to watch movies and read

and relax… though no movies on Netflix are appealing, and when I

walked into the library to look for a novel I found everything entirely

too overwhelming and left empty handed. I should have gone in

with a plan, at least with the name of an author in my mind…but I

forgot I was going to the library, you see.

No, I’m not really kicking goals this week. Though I am finally posting

this chickpea recipe. That counts for something.

These spiced bites have made a nice addition to my salads of late,

providing a good dose of protein and fibre (two things I have come

to appreciate in a new light during these last months of pregnancy).

I hope you enjoy the recipe, or at least feel inspired to roast up

some chickpeas with your vegetables. It’ll make you feel cozy and

nourished when you need it most.

OH! Baths! That’s something I’m doing really well at the moment.

Yes, I’m really good at taking relaxing baths while tuning out to re-

runs of Downton Abbey and watching my baby move about in my

belly. I knew I was acing something.

WORDS AND PHOTOGRAPHY APPLES UNDER MY BED

SPICED AND ROASTED CHICKPEAS

34

With a love of music it’s no wonder that Darren

Silverman decided to call his cafe Black Velvet and

give his own coffee names like Voodoo Child and Night

Swimming. However I was most intrigued by the Tiny

Dancer blend which takes its name not only from the

1971 Elton John hit but also refers to his petite wife and

business partner Jackie who used to be a professional

dancer.

After 25 years in the industry, opening his first of three

cafes in 1996 and experience in specialty coffee, Darren

decided to start Black Velvet Coffee around four years

ago with his little hole in the wall on Exhibition St in the

CBD, while expanding his own range of roasted coffee

to supply other cafes. He and Jackie had realised that

customers weren’t getting what they actually needed

which was an understanding of coffee and advice in

running a cafe together with help to market themselves.

In a sense they wanted to provide consulting services to

customers to promote their identity, in turn translating

into coffee sales, rather than the usual aggressive

approach of some roasters to emblazon the cafes with

their own branding.

Darren has an understanding of the bigger picture but

also the finer details and I found this when tasting Tiny

Dancer at his brand new outlet in Little Collins St behind

The Galleria. The three bean blend may have been

medium roasted but portrays many characteristics of

a darker roast designed to support the addition of milk

and sugar, as that’s what many customers still want. As

I am seeing more and more in specialty coffee this is a

blend made with low acidity to be enjoyed either black

or white. It’s the two birds one stone mentality and I

see nothing wrong with that. What’s next for Darren

and Jackie Silverman? I’m not sure they even know,

but after meeting him and hearing the story, there’s

nothing tiny about their dreams.

You’ll find Tiny Dancer playing at these quality venues:

Black Velvet Coffee: The Galleria, Shop E04 285

Bourke St, CBD (entry via Lt Collins)

Black Velvet Espresso: 4/136 Exhibition St, CBD

Maddox Cafe: 295 Sydney Road, Brunswick

Townhouse: 466 Toorak Rd, Toorak

blackvelvetcoffee.com.au

darren@blackvelvetcoffee.com.au

0404 811 896

REVIEWS

WORDS AND PHOTOGRAPHY DEAN SCHMIDEG

WORDS AND PHOTOGRAPHY ON THE BANDWAGON

BROOKES IPA

BLACK VELVET COFFEE - TINY DANCER BLEND

Spring is back! Yeah ok, so it’s been Spring for a month

already, but we really haven’t had the warmer days just

yet, so I’m calling it.

When the sun is shining, drinking a beer that imbibes

that fresh, invigorating spring feeling is one of life’s

great pleasures. One such beer is Brookes India Pale Ale

from Bendigo.

This release originally began life as a spiced White

Belgian IPA which definitely challenged people’s

perception on what an IPA could or should be. But

after a successful attempt at brewing a “Pliny The

Elder inspired” Imperial India Pale Lager named Das

Unterseeboot in 2014, the team at Brookes decided

their divisive IPA needed a new direction.

Enter a generous addition of US hops including Warrior,

Citra and Chinook hops which delivered a lovely pine and

citrus aroma at an impressive 70 IBUs, an understated

but reliable malt backbone and the ugly duckling

became a deliciously sessionable IPA. Seriously, I still

remember trying this for the first time on tap late last

year at The Cambrian Hotel in Bendigo (about 4kms

from Brookes Brewery) and my friends and I hung

around for an extra three hours purely to enjoy as much

of this IPA as we could. Trust me, it’s a winner.

Brookes IPA is available on tap throughout good beer

venues in Melbourne and regional Victoria. At present,

they can’t brew it fast enough to keep up with demand,

so rest assured if you are lucky enough to grab a pint, it

will be fresh!

ABV: 5.2%

STYLE: Indian Pale Ale

SERVING TEMP: 4-6 degrees

ORIGIN: Bendigo, Victoria

FOOD PAIRING: Spicy Thai or Indian

PRICE (RRP): 330ml $8-$9 | 24 x 330ml $79

BUY IT HERE: www.brookesbeer.com.au

35

ON INSTAGRAM THIS MONTH

SOME OF THE BEST SNAPS WE SPIED THIS MONTH.

@toppaddock @grhaynes

@butterbingmelb

@cartercartier @melbourneyum

@cookrepublic

There are some people you meet in life and just go, “Yep, they’re

onto it.”

Such was the case when I met Jo Marsh a number of years ago

when out at a wine show. At that stage, she was working for

Feathertop Wines in the Alpine Valleys and had already built a

strong winemaking reputation from prior experience and after

winning many an award. Suffice to say that I was often in complete

awe of her from afar and was not the least bit surprised when she

decided to go out on her own in 2014. Billy Button Wines was

born using fruit from the same north-east Victorian region. Jo is

specializing in alternative varieties, amongst a handful of classics.

The Vermentino is an excellent and balanced example of what

you can do with good grapes and winemaking prowess.

Opening with a generous nose of rockmelon, honeydew, celery

and banana, Vermentino is a medium-bodied white variety well

known in Italy and parts of France. It offers a soft palate with the

right amount of crispness to the finish – a characteristic that suits

the alliterative ‘Versatile Vermentino’ label. There is a delicate

sweetness like cotton candy in there too, which tempered the

spicy gingered tofu and vegetable dish I tried it against. My only

advice when I find a great new wine like this supported by an

equally great winemaker is: “Get on board”.

Stockist: Small Patch Wine Store and Harry & Frankie

WORDS AND PHOTOGRAPHY LA DONNA DEL VINO

BILLY BUTTON ‘The Versatile’ Vermentino 2015 Alpine Valley, North East Victoria

OUT AND ABOUT

THE BAR THAT JACK BUILT

“The Bar That Jack Built” - the world’s first crowd-sourced bar, was built on the road across New South Wales and Victoria by DIY experts and fans of whiskey who donated materials and their expertise to completely fund the bar. It arrived in Melbourne on Friday 18th September for three days only at the Federation Square Paddock to celebrate the birthday of this

icon of American whiskey. Food was available from food trucks including The Snag Society, Gumbo Kitchen and The Dude Food Man.BAR/D UP were there for the launch and captured these awesome pics. www.facebook.com/bardupmelb

MISSION’S MEXICAN FESTIVAL

Mexfest was founded in 2012 by a group of enthusiastic Mexicans living in Melbourne with the mission of bringing the best of Mexican culture, traditions, food and art to Melbourne. Mexican Festival takes place mid September in Federation Square, to celebrate Mexican Independence Day.Mexican Independence Day is one of the biggest holidays in

Mexico. People celebrate with food, songs, fireworks, festivals, parades, music and more.The most patriotic day for Mexicans and internationally the most celebrated.

37

THE DIARY

October 23 - 25CAKE BAKE AND SWEETS SHOWMelbourne Convention & Exhibition Centre, 1 Convention Centre Place, South Wharf

Cake Bake and Sweets Show is the festival of deliciousness - from cakes, pastries and chocolate, to breads, savouries and other delicious temptations. It is the destination for making, tasting and buying everything baking and cake decorating.

It is the biggest event of its kind in Australia, with three action packed days filled with over 160 demonstrations, hands on classes and interactive workshops catering to all skill levels. Learn new techniques, get top tips and baking advice, shop for the latest supplies and much more.

Taste and buy delicious food from cake makers, artisan bakers and chocolatiers. You will find everything from cakes to macaroons, pies to slices as well as chocolates, pastries, artisan breads, ice cream, brownies and lots more.

cakebakeandsweets.com/melbourne/

October 8 - 25MELBOURNE FESTIVALMelbourne and surroundsOverviewMelbourne Festival is one of Australia’s flagship international arts festivals and one of the major multi-arts festivals of the world, in terms of quality of work, innovation of vision, and scale and breadth of program.

Each Festival brings an unparalleled feast of dance, theatre, music, visual arts, multimedia and outdoor events from renowned and upcoming Australian and International companies and artists to Melbourne.

Melbourne Festival is a key destination festival within Australia’s cultural calendar, ensuring interstate and international visitation by exclusively debuting and premiering some of the finest national and international artists and companies, and by ensuring that the only place in Australia that many of the key festival projects are seen is in Melbourne.

Melbourne Festival is quintessentially Melbourne’s festival - physically by reaching out into the topography and geography of the city itself, artistically by presenting Melbourne’s finest artists in new works and international collaborations, and demographically by engaging with as many people of Melbourne as possible, giving them ownership of their annual international festival.

Through excellence, diversity and accessibility, Melbourne Festival has presented the best possible artistic experience to as many people as possible since its inception in 1986. It proudly offers a wide variety of venues and ticket prices, plus many free events each year.

www.festival.melbourne

October 10 - 11HEATHCOTE WINE AND FOOD FESTIVALHeathcote Showgrounds - Caldwell Street, Heathcote

Spoil yourself this October with a weekend in Shiraz Heaven at the 2015 Heathcote Wine and Food Festival. Get your friends together to share in the excitement of the Heathcote region’s famous full-bodied shiraz and exciting alternative varieties. Match these amazing reds, whits and sparklings with wonderful regional food, live music and soak up the great country atmosphere that makes Heathcote’s festival a must on your calendar.

You can experience the best of regional wine food at special tasting sessions and the signature daily mastercasses in between wandering among more than 40 wineries in one place for one weekend.

Please note: NO dogs or other animals, NO BYO alcohol

To book your tickets online now head to trybooking.com

heathcotewinegrowers.com.au/festival

October 17EXTRAVAGANZADeakin University Geelong Waterfront 1 Gheringhap St. Geelong

Extravaganza brings winemaker’s, producers, brewers, chefs and food educators together to share and celebrate the region’s provenance.

Now in it’s thirdyear, Extravaganza is an exciting event that both showcases and educates industry and foodies alike.

It all starts with an industry business development forum on Friday for industry to learn and network. On Saturday, doors open to the public for a dynamic day of cellar door and farm gate samples and sales, live cooking demonstrations, hands-on sensory experiences, masterclasses, and tasting plates for lunch.

extravaganzageelong.com.au

October 16GIN POP UP BAROle Melbourne Gaol

Two of our well-known heritage properties, the Old Melbourne Gaol and Polly Woodside, will once again be transformed into pop-up bars on Friday evenings in 2015.

These events often sell out, so don’t miss your chance to kick back and have some fun with friends after work on a Friday in a unique venue.

With your ticket you will get two drinks of your choice (wine and beer will also be available) and access to all areas of the heritage venue.

Delicious food will be available for sale from the food trucks and extra drinks can be purchased for $8 each.

Bring your business cards for a fantastic door prize of a night tour and tickets to our next pop-up bar for you and three of your friends valued at $160.

OLD MELBOURNE GAOL:Friday 16 October 2015 - Gin pop-up bar 6pm-9pm

October 11VINITALIA 2015 FOOD AND WINE FESTIVALRoyal Exhibition Building, 9 Nicholson Street, Carlton

The VinItalia Food and Wine Festival is the highlight of the year for authentic Italian wine and food lovers everywhere.

This year made completely open to the public by popular demand, the event offers tasting of fine Italian wines and delicious freshly made Italian food. Indulge in the rich selection at the prestigious Royal Exhibition Building, featuring accompanying live jazz music and exclusive displays of vintage Alfa Romeos, Italian jewellery and fine design. vinitaliafestival.com.au

October 31VEGECARIAN FESTIVALPrahran Hotel, 82 High Street, PrahraVarious activities and stalls at the festival this year will include cooking demonstrations by Master Chef Emma Dean, vegetarian and vegan food stalls, animal blessings, health and wellbeing stalls, animal care advice, veggie gardening workshops, yoga demonstrations, face painting, children’s craft activities and live entertainment. All the food and produce on sale at the festival is vegetarian and animal friendly. This is a unique opportunity for businesses, charities, campaigners, organisations and individuals to touch base with thousands of like-minded people. The expected attendance for this year will be around 2,000, including local residents, local business owners and a large number of visitors from Melbourne and regional Victoria.Event cost: Adult $10, Children $5, Family* $20, Pets Free. vegecarian

38

B&B BASILbandbbasil.com.au

CORNER STORE CAFEPHONE: 5442 2008 305 View Street, Bendigofacebook.com/Bendigocorner-storecafe

BENDIGO TOURISMPHONE: (03) 5434 6060bendigotourism.com

BENDIGO WINEGROWERSPHONE: 1300 656 650EMAIL: info@bendigowine.org.aubendigowine.org.au

BENDIGO WHOLEFOODS314 Lyttleton Terrace, BendigoPHONE: 03 5443 9492bendigowholefoods.com.au

BOUCHON BENDIGO61 High St, Bendigo PHONE: 5444 5272bouchonbendigo.com.au

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

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

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

CUSTOM COFFEES165a Strickland Rd, Bendigo EastPHONE: 03 5443 9922customcoffees.com.au

EDWARDS PROVIDORE150 Condon St, Kennington PHONE: 5444 2244edwardsprovidore.com.au

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

HEATHCOTE WINEGROWERSPO Box 446, Heathcoteheathcotewinegrowers.com.au

KILLICRANKIE WINES103 Soldier Settlement Rd, RavenswoodPHONE: 0447 733 599killiecrankiewines.com

MALDON MARKETCorner Church & Edwards Streets, MaldonSecond Sunday of every monthmaldonnc.org.au

MATCHA MAIDENhello@matchamaiden.commatchamaiden.com

PERCY AND PERCYCrn Baxter and Hargreaves Sts, BendigoPHONE: 03 5442 2997facebook.com/PercyAndPercy

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

SQUARE sales-au@squareup.comsquareup.com/au

ROCKS ON ROSALIND10- 12 View Street, BendigoPHONE: 03 5441 2222rocksonrosalind.com

ROSE EMPORIUM83-85 Mitchell Street, BendigoPHONE: 03 5442 6900facebook.com/pages/Rose-Emporium-Bendigo

THE BOARDWALK BENDIGOLake Weeroona, BendigoPHONE: 03 5443 9855theboardwalkbendigo.com.au

THE GOOD LOAF SOURDOUGH BAKERY AND CAFE404 Hargreaves Street, BendigoPHONE: 03 5444 2171thegoodloaf.com.au

THE GREAT STUPA - VEGECARIAN FESTIVAL25 Sandhurst Town Road, Myers Flatvegecareian.org.au

THE SCHALLER STUDIO Lucan Street, BendigoPHONE: 03 4433 6100theschallerstudio.com.au

THE WOODHOUSE RESTAURANT101 Williamson Street, BendigoPHONE: 03 5443 8671thewoodhouse.com.au

YARRA VALLEY DIARY70-80 McMeikans Rd, Yeringyvd.com.au

1 0 0 % S T O N E G R O U N D G R E E N T E A P O W D E R

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40

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