gram magazine: september 2013 // edition 32
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GRAM is food and drink culture. Compiled.TRANSCRIPT
MELBOURNE ISSUE 32 FREE
gRaM.NEt.aU
Gram magazine is a free monthly publication
dedicated to promoting this exciting and
diverse food culture that Melbourne has
become renowned for.
Each issue of Gram features a compilation
of food and drink based blogs that have
been taken from the blogosphere and
published in magazine format for our
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Gram magazine provides you with a snapshot of articles, opinions
and reviews that have been published online by local food
bloggers, bringing the online world into the physical world.
As the magazine is distributed to over 1000 outlets in prominent
Melbourne strips and venues in Melbourne’s CBD and inner city
suburbs, our readers can enjoy the magazine over a meal, a coffee,
a drink or a snack.
And while the author of each featured blog has their own unique
style and flair, one thing that remains constant is that they all seek
to put a positive spin on Melbourne’s food and drink scene.
We thank all the bloggers that have been involved in this issue and
look forward to continuing to grow our relationship with members
of the blogging community.
This monthDid you know that the part of an artichoke that is eaten is actually an
immature flower head? If left to grow to maturity, it blossoms into a
violet coloured flower. Inside, read reviews of 400 Gradi, Mr Bightside,
Los Amates and The Grain Store, along with a special feature on the
Bendigo region and much more. Danielle Gullaci, Editor
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cab auDiteD
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400 GRAdI(DETAILS ON PG. 3)
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Walking into 400 Gradi feels a bit like entering any pizza restaurant down
the ‘other’ end of Lygon Street. Lots of wooden tables, soft lighting and
groups of loud people drinking vino and sharing dinner plate sized pizza.
It’s only when you see the chefs at the antique salumi machine slicing
pink prosciutto straight onto the pizza base as it comes out of the oven,
or hear ‘buon appetito’ in a perfect Italian accent as the food is set down
on the table, that you know you have entered somewhere a bit different
and really special.
They take their pizza seriously at 400 Gradi. It is one of only three Melbourne
pizzerias to be a member of the Verace Pizza Napoletana Association
(the VPNA). The VPNA is an Italian association dedicated to protecting
the authentic Neapolitan pizza style. They impose strict guidelines on the
ingredients that can be used by VPNA member restaurants and where
those ingredients can be sourced from. It’s no wonder that 400 Gradi
has generated such a buzz among serious pizza lovers. It’s a little taste of
genuine Italian pizza heaven right here in Melbourne.
The long list of starters on the menu sounds truly heavenly. Think much
loved Italian dishes like Sicilian arancini served in an angry arrabiata
sauce, antipasto plates of cured meats with Italian cheeses, and slow
cooked polpette (meatballs) served in a tomato sauce with crusty bread.
If my body had an infinite capacity to digest, and there was no chance
of rolls forming around my waist and spilling out over my skinny jeans, I
would have devoured them all. Instead we opted to skip the starters and
get straight down to what we were here for, the wood fire pizza. I was
planning to enjoy a full cheesy, doughy delight all to myself. I needed to
save some stomach room.
There are 12 wood fire pizzas on offer at 400 Gradi. The classic margherita
and its many variations like the ‘guancia’ with pancetta, mushrooms and
olives are sure to keep the traditionalists happy. They also have a selection
of pizzas ‘in bianco’ meaning white pizza. These are pizzas without the
tomato base. Like the ‘contadina’, which is topped with fior di latte cheese,
potato and rosemary.
400 Gradi99 Lygon Street, East Brunswick. Ph: 9380 2320
AbOuT My FAIR MELbOuRNE My Fair Melbourne is written by Melbourne corporate Melissa Lirosi whose daily life involves slurping steaming coffee on her way
to work, shovelling pink sashimi into her mouth before her 2pm teleconference and plucking plump dumplings from bamboo
steamers on Friday nights. MFM compiles Melissa’s views and reviews on the glorious food, fashion and events in her fair city.
WWW.MyFAIRMELbOuRNE.WORdPRESS.COM
Words and photos by My Fair Melbourne
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For me, I just couldn’t go past the Caserta. A thin based wood fire pizza
topped with San Marzano tomato, buffalo mozzarella (air freighted fresh
from Caserta, Italy), prosciutto di parma and rocket.
The pizza is just to die for. The base is soft like freshly baked bread without
being too crunchy or chewy. It has a delicious wood fired flavour and stands
up to the tomato and cheese topping without getting soggy. The fresh San
Marzano tomatoes remind me of the passata we make every March in my
grandmother’s garage. Just glorious. But if there was something on the
plate worth heralding to the Gods about it was the prosciutto. Fresh, soft
and delicious, it gave a fantastic lift to this classic pizza dish. A mouthful
of the salty pork with the peppery bite of the rocket and subtle mozzarella
was divine. I really am salivating while writing about it. I practically inhaled
every bite.
I stopped my prosciutto pizza gorging long enough to try my mum’s
choice, the ‘paesana’. It was covered with San Marzano tomato, fior di
latte, sausage, broccolini and fresh cherry tomatoes. The pizza tasted like
the steamed vegetable dishes prepared by my Sicilian grandmother every
Wednesday night in Coburg. Not once has she made a plate of green beans
or broccoli without mixing in a dash of tomato sauce and fat juicy chunks
of homemade sausage. The salt and fat of the sausage coats the vegetables
and really dials up the flavour. The same thing happened on this pizza.
400 Gradi has a lovely varied dessert menu that is again made up of
traditional Italian dishes. I would have loved to try their tiramisu but all that
coffee would have had me buzzing in bed all night. Instead we chose the
crepes alla Nutella. The crepes were soft and filled with smooth Nutella and
bits of pistachio for crunch. The pistachio was not needed, the dish was
simple and sinfully delicious.
It is so refreshing to find a wood fire pizza place that doesn’t blacken the
bases or overcook the crust to a brittle crisp. A restaurant that isn’t afraid
to load up on the buffalo mozzarella, and understands that peas are for
pasties and putting in arancini, not for scattering on top of pizza. 400
Gradi keeps it simple and uses good, fresh produce to create authentic
wholesome Italian flavours. A real gem that even my fussy Sicilian father
adores. Bellissimo!
If there was somethIng on the plate worth heraldIng to the gods about It was the proscIutto. fresh, soft and delIcIous, It gave a fantastIc lIft to thIs classIc pIzza dIsh. a mouthful of the salty pork wIth the peppery bIte of the rocket and subtle mozzarella was dIvIne.
Kitchen Couture,fascinating!
WWW.CHEFSHAT.COM.AU
Everything a great Chef needs for every occasion
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The Boy and I have taken a leap of faith in our relationship in recent times.
Yup, we’ve gone slightly off track in our long relationship, so we tend to do
things a little backwards.
However, finally the time has come to reveal our next big adventure.
We are thinking of buying a new washing machine. Actually, I haven’t told
The Boy yet. He’ll find out as he edits this post.
We’ve had our washing machine since we moved in together nearly 10 years
ago. Yep. We were young students with no extra cash to spend on frivolous
white goods. Whatever we could scavenge, we would use.
Our old faithful washing machine (let’s call him Thierry) was second hand
when we bought him, thus making his age fairly indefinable.
As we hunt for Thierry 2.0, we take a brighter look at life. We thank Thierry
for keeping our clothes clean for as long as he has. But as with all good
things, it must end.
What doesn’t end however, is our search for good breakfast and brunching
spots for us and our readers. So here’s one for you to pay a visit to if you’re
in the area, Mr Brightside.
This is our new favourite go-to café when we can’t be bothered travelling
more than five minutes. It’s safe, it’s good and it comes highly recommended
(by me).
This post combines both our visits here. We have brought friends (The
Librarian and Ms Tinymouse) here and together we have managed to order
quite a lot from their humble menu.
The Librarian, upon hearing the specials read out loud to him, made an
instantaneous decision to order it. What got his attention? Pancake, rhubarb
with ginger ice-cream. It was inhaled within five minutes of it being set down.
Ms Tinymouse ordered the Corn Croquettes with smoked salmon, snowpea
tendrils with lemon dressing and poached egg ($15.00).
I went with the Specials Board option of sautéed Swiss brown mushrooms
with blue cheese and toast (with added bacon of course). It was so good
that I forgot to find out the price #failblogger. This dish was just so heavenly
sinful and rich.
On another occasion, I had the omelette with mushroom, tomato, spinach,
French goats cheese ($14.50) with extra bacon ($4.00).
The Boy had the chance to try the potato hash browns with beef brisket,
poached eggs, grain mustard sauce ($14.50) and the Shakshouka baked
eggs with spicy tomato sauce, leafy greens and crumbled feta with added
chorizo ($19.00) on two separate occasions. The Shakshouka was his
favourite and he couldn’t wait to cook up his own.
Would we come back? Clearly. We’ve been here a few times now and this
revisit post is long overdue.
Service is friendly and food is good. Ambience is comforting as well. All in
all, not a bad place to visit at all.
Disclaimer: All food ratings and 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: breakfast, lunch, coffee
Dining Style: café
Opening hours: Monday to Friday 7am – 4:00pm, Saturday and Sunday
7:30am – 4pm.
Mr Brightside 189A Booran Road, Caulfield South. Ph: 9576 9588
ABOuT MS I-HuA ANd THE BOYA collaborative blog between the Boy and Ms I-Hua on their eating and travelling
adventures in Melbourne.
WWW.MSIHuA.COM
Words and photos by Ms I-Hua and The Boy
The Boy had The chance To Try The poTaTo hash Browns wiTh Beef BriskeT, poached eggs, grain musTard sauce ($14.50) and The shakshouka Baked eggs wiTh spicy TomaTo sauce, leafy greens and crumBled feTa wiTh added chorizo ($19.00) on Two separaTe occasions.
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LOS AMATES MExICAN KITChEN
(DETAILS ON PG. 3)
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Arturo Morales Los Amates Mexican Kitchen doesn’t pretend to be the
Capella Pedregal of Fitzroy, in fact it has no pretensions at all which is
part of its charm. The staff were friendly and helpful, we couldn’t fault
them or the décor. Brightly painted walls packed with colourful religious
icons and Mexican memorabilia provided a celebratory feel perfect for a
warm and relaxed meal. Owner Arturo has been a chef for 27 years and
opened Los Amates just over nine years ago. Adrian Gonzalez has been
the head chef for about two years and is originally from Mexico City, so
between them they are the real deal.
The name ‘Los Amates’ comes from the Aztec word ‘amatl’ which is the
bark from a tree called Amate, in which the Mexican indigenous people
from the southern state of Guerrero would create paintings depicting
celebrations, birds or Aztec symbols. These paintings are featured on the
restaurant’s walls. When Arturo started the restaurant, he wanted a name
that had meaning for him, referencing Amates that depict traditional
cooking techniques, such as making tortillas.
Ceviche Tostada – Los Amates has been serving ceviche for around eight
years. Ceviche is a raw fish dish marinated in a citrus dressing. The fish
tastes cooked by the acid in the marinade, but in fact the proteins are
simply denatured and not cooked in the same way that heat does. The
fish used for the ceviche was ling, or rockling as it’s also known. In Mexico
many different types of fish are used, including shark in some regions.
Apparently ceviche was first made in Peru, then it found its way to
Mexico, just as corn found its way down to South America. The Ceviche
Tostada was one of our favourite dishes. It was fresh with lots of citrusy
lime, fish, avocado and tomato, all topping the crunchy fried tortilla. It
included lettuce which may not be traditional but it did add a freshness
and crunch to the dish. A great entrée and a great way to start the meal.
Los AmAtes mexicAn Kitchen
34 Johnston Street, Fitzroy. Ph: 9417 0441
ABOuT THE CuLINARy LIBRARyThe Culinary Library food blog began in August 2011 as a collaboration between two
generations, Prue and Di Gramp, to explore the history, tools, uses and preparation techniques
of the foods man has spent thousands of years perfecting. Their blog features recipes and
restaurant reviews that reflect their passion for food in their daily life.
WWW.THECuLINARyLIBRARy.COM
Words and photos by The Culinary Library
The CeviChe TosTada was one of our favouriTe dishes. iT was fresh wiTh loTs of CiTrusy lime, fish, avoCado and TomaTo, all Topping The CrunChy fried TorTilla. iT inCluded leTTuCe whiCh may noT be TradiTional buT iT did add a freshness and CrunCh To The dish.
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Chicken enchiladas with mole sauce – The chicken enchiladas were coated
in a rich, dark mole sauce, one of the yardsticks of Mexican cuisine. The
complex combination of flavours in the mole derived in part from chillies,
spices, peanuts, garlic, raisins, cinnamon and dark chocolate will not be
to everyone’s taste but we found it smooth, rich and smoky without any
hint of graininess. The enchiladas came with the traditional Queso Blanco
white cheese and without the lashings of oily grated cheeses that often
smother Australianised Mexican food into abject submission.
Lamb tacos – The white corn tortillas were soft and warm, served in a
little basket wrapped in colourful fabric. The tomatillo salsa was a great
accompaniment (a green tomato looking fruit, actually part of the
gooseberry family, with a tart flavour). It was certainly a large serving and
we weren’t sure about our choice of lamb so if you want a more traditional
taco, try the chicken or be adventurous and try the fried cactus.
Prawns chipotle – This was our favourite dish along with the ceviche.
Nine large prawns in a generous serving with a creamy tomato chipotle
chilli cream sauce with fresh lime on the side.
We chose the Tres Leches dessert, something of a labour of love to make,
usually taking two days to infuse the lightest of sponges with the three
milk mixture (condensed, evaporated and cream). We make it often for its
amazing texture and flavour. If you’ve never had it before you’ll probably
like the Los Amates strawberry version but if you’ve laboured over the
Christine Manfield recipe you will find it falls short of your expectation.
All in all we enjoyed a relaxed evening that felt more like being looked
after by a generous host in their own home than a night at a restaurant.
The fact that the place was booked to capacity on a Tuesday night says
more about the food and friendliness of Los Amates than we can.
We chose the tres Leches dessert, something of a Labour of Love to make, usuaLLy taking tWo days to infuse the Lightest of sponges With the three miLk mixture (condensed, evaporated and cream). We make it often for its amazing texture and fLavour.
the compLex combination of fLavours in the moLe derived in part from chiLLies, spices, peanuts, garLic, raisins, cinnamon and dark chocoLate WiLL not be to everyone’s taste but We found it smooth, rich and smoky Without any hint of graininess.
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ThE GRAIN STORE(DETAILS ON PG. 3)
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Opening hours: Weekdays from 7am until 4.30pm, weekends from 8am
until 4pm.
Let’s start with the worst thing about The Grain Store, one of the few eateries
to open at the other end of Flinders Lane. Strategically placed in an office-
saturated section of the city, as opposed to being shafted away from the
likes of Chin Chin and Meatball and Wine Bar, you’re going to have a tough
time finding a park. Thankfully, you can pull into Wilson’s car park for $5 on
weekends if you’re eating at Grain Store. That’s about as bad as it gets here.
Once you’ve ditched the car, you can concentrate on the space. If you’re
after a warm atmosphere with homely food, go elsewhere. The Grain Store
is a terrifically polished tribute to when buildings in the area were holding
stores for shipments of grain. The room feels like a provincial-inspired trophy
kitchen with its polished marble tables and bench tops framed by flawless
The Grain STore517 Flinders Lane, Melbourne. Ph: 9972 6993
POPPET’S WINdOWI’m not the kind of gal who’s lost for words very often. When I’m not copywriting for
clients or scribbling down feature stories, I’m eating. Sometimes I do both at the same
time. By combining my passion for prose, my fascination with food and my fervour for
photography, I hope to leave an impression on more than just your taste buds.
WWW.POPPETSWINdOW.COM
The Grain STore iS a Terrifically poliShed TribuTe To when buildinGS in The area were holdinG SToreS for ShipmenTS of Grain. The room feelS like a provincial-inSpired Trophy kiTchen wiTh iTS poliShed marble TableS and bench TopS framed by flawleSS Timber.
Words and photos by Poppet’s Window
K I T C H E N • P A N T R Y • S C H O O L
64 Sutton Street, North Melbourne VIC 3051Bookings 9322 4750 9322 4755
[email protected] casabottega.com.au
the hidden gem around the corner from flemington racecourse and the royal melbourne showgroundsbreakfast & lunch 7 days
*With a main and dessert. Conditions may apply. Offer ends Sep 30 2013.
complimentyglass of
wine
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timber. The design is undoubtedly slick, but it’s a touch too shiny to fit the
‘rustic’ mould.
Service was spot on, with waitstaff well informed about the locally grown
and harvested food. The Grain Store just gets away with being one of the
last cafés to use ‘seasonal’ and ‘honest food’ as selling points. These days,
those elements are more or less expected. But these guys practice what they
preach; The Grain Store is the only CBD location that doubles as a designated
CERES Fair Food Organic Food Delivery Service pick up point.
Coffee is by St Ali or Axil Coffee Roasters depending on your preference,
or for an extra 50 cents you can sip single origin or clasp coffee of the day
between your wintery hands. My cold drip – which was poured at the table
– was refreshing, but if you’re willing to spend $8 on juice, the house-made
spirulina with pineapple, pear and mint is the way to go.
The breakfast and lunch menu is a little bit posh, probably because head
chef Ingo Meissner (ex Fitzrovia and St Ali) has a preference for modern
techniques and a background in fine dining. It’s perfect for the corporate
crowd, but might throw you if you’re craving classic poached eggs and
bacon, or for that matter smashed avocado.
Breakfast runs until midday during the week and until 3pm on weekends. You
won’t find muesli, but you will encounter toast müsli parfait with chia seed
yoghurt, quince and quinoa milk. Porridge is organic with pumpkin, pistachio,
kum quat syrup and fennel flower seeds. Brioche comes toasted with spiced
nashi pear, buffalo mozzarella, candied walnuts and basil. Eggs are poached
Breakfast runs until midday during the week and until 3pm on weekends. you won’t find muesli, But you will encounter toast müsli parfait with chia seed yoghurt, quince and quinoa milk. porridge is organic with pumpkin, pistachio, kum quat syrup and fennel flower seeds. Brioche comes toasted with spiced nashi pear...
then fried, served with orange cured salmon, truffle crème fraiche, smoked
eggplant and crostini, or poached and served with chilli and fennel sausage
on winter vegetable hash.
We visited for a late lunch during the week. The countertop of fresh
sandwiches, rolls and tarts was looking a little lacklustre following the lunch
rush, and although dishes such as vegan cauliflower, quinoa and goji berry
sounded so healthy they could bring you back from the dead, we opted for
a more substantial affair. The saltbush lamb confit with sweet potato, bok
choy, long pepper and violet mustard was a beautifully balanced dish, the
rich meat offset by pings of pepper and hits of herb.
But the smooth Nicola potato gnocchi swimming in luscious mushroom
taleggio cream, studded with broccoli and parsnip crisps and sprinkled with
Tomme cheese was unbeatable. That’s until we feasted our eyes, stomachs
and tastebuds on dessert.
Lemon meringue pie was prettily deconstructed on the plate with tamarillo
quarters, quenelles of lemon curd, daubs of basil gel, a smear of marshmallow
and tiles of pastry. The tamarillo ‘salsa’ was overpoweringly tart – we couldn’t
finish the dish.
If you’re willing to allow a very reasonable 10 minutes for baking, four discs
of delight will arrive on a wooden board, still hot from the oven, with a glass
of full cream milk for dipping. It was the highlight of our meal.
If there’s one thing we took away from our dining experience, it wasn’t that
the food was fancy but wholesome or that the décor screamed designer, it
was that The Grain Store should make ordering its chocolate chip cookies
compulsory.
Disclaimer: I dined as a guest of The Grain Store. The opinions reported
above are based solely on my personal experience and thoughts at the time
of my visit.
If you’re wIllIng to allow a very reasonable 10 mInutes for bakIng, four dIscs of delIght wIll arrIve on a wooden board, stIll hot from the oven, wIth a glass of full cream mIlk for dIppIng. It was the hIghlIght of our meal.
We l ve ...
Jaffles are the perfect way to celebrate the launch of Bega Easy Melt Colby cheese, available at Coles Supermarkets from 9 September.Tell us ‘what’s in your jaffle?’ for your chance to win a Breville Original 74 Jaffle Iron (RRP $99.95) plus a years’ supply of Bega Colby Slices*.Simply take a photo of your jaffle creation, and post it to Facebook (@Gram Magazine) or Instagram (#grammagazine), along with a list of the ingredients used. Entries close 10 October 2013 and the best photos will be published in Gram Melbourne – issue 33.
* 24 x 15 slice packs (360 slices) paid to the value $150.
JOCO CuPSThese reusable, glass coffee cups have been designed to help enhance your daily cuppa, while
keeping Mother Nature happy. JOCO Cups are made from strengthened borosilicate glass.
They are fitted with a thermal silicone sleeve and feature an ergonomically designed silicone
lid. They are also microwave safe, BPA free, barista certified and packaged in a stylish 100 per
cent recyclable paper canister that can be repurposed and reused in many creative ways. The
JOCO team believes you can experience life’s luxuries without conceding taste, smart design or
the environment. Its philosophy is simple: longevity, flavour and style. Glass lasts longer, never
affects flavour and always looks great. For more information, please call 03 5264 7553, visit
www.JOCOCuPS.COM or email [email protected].
ORdERMaTE’S waITER Of ThE MOnThThe Petty Officer is a unique beachside café
offering specialty coffee and a clever menu where
almost all food items are made onsite. This north
facing and light filled café is the little brother of
Axil Coffee Roasters and takes its name from a
ranking in the navy. Dave Pereira (pictured) is
an avid artist and is responsible for the beautiful
hand painted artworks that adorn the walls of The
Petty Officer. When asked whether he combines
his two passions of coffee and art into his latte
art, he replies, “When the milk jug pours, at times
it appears as art.” But either way, it is evident that
the coffee here is always picture perfect. For more
information, please call 1300 667 067 or visit
www.ORdERMaTE.COM.au.
MOnIn’S TEa COnCEnTRaTESMade with premium extracts and
ingredients, Monin’s Tea Concentrates
offer a natural and refreshing iced-tea
taste which is perfect for those warm
spring days. The range is available in a
variety of delicious flavours including
chai tea, lemon tea, mango tea, matcha
green tea, peach tea and raspberry tea.
For more information or to view the full
range, please visit www.MOnIn.COM
or call 1800 188 484.
alluRE ManGO & PaSSIOnfRuIT YOGhuRTNew Allure Mango and Passionfruit yoghurt by Tempo is made
to a traditional pot set European recipe using fresh milk, live
culture and luscious mango and passionfruit. Recently awarded
a Gold Medal by the Dairy Industry Association of Australia, this
yoghurt delight is one of eight unique flavours, all manufactured
to the highest quality. They are extremely delicious, creamy and
made using mouth-watering fruits and flavours. The entire range
is gluten free, non-GM and made from fresh hormone-free milk.
Being a growing boutique company, Tempo’s operations may
have expanded, but its acute attention to detail and quality has
not changed one bit. Tempo still makes all of its products as if
they were created in a home kitchen. The company only uses fresh milk, there are never any milk
powders or modified solids. ‘When they say real, they mean real!’ For more information, please
visit www.TEMPOfOOdS.COM.au or email [email protected].
For information on being featured in our monthly ‘We Love’ section, please contact Lisa Guglielmino on 0425 145 806 or email [email protected].
whaT’S In YOuR JafflE?Competition...
wIna jaffle maker and
a year’s supply of cheese worth
almost $250!
> 02 – 03 OctOber 2013 Flavour Exchange
Federation Square
More info:
www.flavourexchange.com.au
> 05 – 06 OctOber 2013 Heathcote Wine and Food Festival
Heathcote Showgrounds
More info:
www.heathcotewinegrowers.com.au
> 19 OctOber 2013 Bendigo Beer Oktoberfest
Bendigo Harness Racing Club
More info: www.bendigobeer.com
> 19 OctOber 2013 Discover Dunkeld
Dunkeld Memorial Park
More info:
www.discoverdunkeld.com
> 19 OctOber 2013 Tastes of the Goulburn
Station Street, Seymour
More info:
www.tastesofthegoulburn.org.au
> 25 – 27 OctOber 2013 Gelato World Tour
Argyle Square, Carlton
More info:
www.gelatoworldtour.com
> 30 OctOber – 03 NOvember Swiss Italian Festa
Hepburn Springs
More info:
www.swissitalianfesta.com
> 01 – 05 NOvember 2013 Mildura Jazz, Food and Wine
Festival
Various venues around Mildura
More info:
www.artsmildura.com.au
For more upcoming events, please
visit melbourne.gram.net.au
What’s On
Dr. marteNs bOOtsThis iconic shoe brand is recognised
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durability and comfort. The classic original
1460Z eight eye boot is Dr. Martens at its
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at Yodgee Footwear. To find your nearest
store, please visit www.yODgee.cOm.au
or call 9510 2413. Mention Gram to receive a
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KweNcHer beerA new Kwencher pale ale
was launched this year and
named Australasia’s Best Pale
Ale at the Asia Beer Awards
2013. This easy drinking beer
delivers a beautiful passion
fruit aroma and delicious
flavour from its Yarra Valley
hops. The Kwencher brand
and original product, Peach
and Darjeeling Tea Lager, was
inspired by a trip that founder
David and wife Elly Meltzer
took to Morocco’s Atlas Mountains. They came up with the idea
of blending juicy peach and Darjeeling tea to produce a lager.
For more information, please visit www.KweNcHer.cOm.au.
TweeT, TweeT!
@TroyBenjamin:
@GRAMmagazine got your
mags this morning. Thankya.
Thankya. Thankya. Refreshing
break from AFL and Election
Bega Colby, Bacon, Avocado & Tomato Jaffle
Serves 2
4 slices farmhouse style white bread2 bacon middle rashes, diced1 tbsp olive oil2 tbsp aioli or a good quality
mayonnaise
1 tbsp seeded mustard½ avocado, sliced1 tomato, sliced30g western star spreadable butter4 slices bega easy melt colby cheese
FerrON risOttO riceThe Ferron Rice Mill in Verona,
Italy, is dedicated to the
two most important types
of risotto rice: Vialone Nano
IGP and Carnaroli. A limited
amount of ‘Riserva’ is also
released each year. It comes
from fields that chef and rice
producer Gabriele Ferron has
personally identified as being
superior. Riserva dello Chef Carnaroli and Vialone Nano have a
slightly darker, more rustic appearance than regular Ferron rice,
as more of the outer layers of bran have been left intact during
milling. Available at Enoteca
Sileno and good food stores
around Australia. For more
information, please visit
www.eNOteca.cOm.au.
rrP: FrOm $13.50.
News News
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This city of mine is for the curious minded, for those who seek the stories that lie beneath the
surface. Private dining in the Guard’s Room of a bank from the 1800s. Two men named Percy
and the reinvention of their traditional corner store. The rattle and strum of a Blues Tram with
a side of craft beer and local wine. You’ll be surprised at the experiences to be found in some
of Bendigo’s heritage spaces… I’ve collected just a handful to share.
Wine Bank on View – The first thing I did when I arrived at the Wine Bank on View was
imagine myself sinking into the leather couch by the fire with a coffee and dessert, on the way
home from a late movie. Then I remembered an autumn afternoon I’d spent in the courtyard,
wine tasting under the guide of an expert from a local vineyard, lovely French accent included.
We once sought refuge from the warmth of summer under the cool cavernous ceilings and
dark wooded interior, having drinks with friends between ceremony and reception. But today,
I was here for a lazy lunch, flipping through the Sunday papers with a slow cooked lamb
shoulder ragu.
That’s my favourite thing about the Wine Bank, there’s room to share so many occasions
within this stately Victorian era building. It can be whatever you need it to be. I love wandering
the little ‘passageways’ formed by the walls of bottles, browsing the names and regions of
their wine selection. There are over 1000 choices, vintages from our own doorstep in Bendigo
through to the reaches of Italy and Spain.
The private function ‘Guard’s Room’ at the top of the staircase intrigues me. Built in 1876
to house various banks, I wouldn’t be surprised if there are some good stories to be told.
I’m already planning a brunch with visitors from Hobart – truffled eggs and smoked salmon
outside overlooking the View Street arts precinct sounds like the perfect way to begin the day.
But then, a cosy catch-up dinner with old friends in an alcove with its very own fireplace also
sounds tempting.
Blues tram – The gentle creaking of a lovingly restored tram built in 1929 combined with the
smooth sounds of local Albert ‘Skip’ Skipper and Hailey Calvert is the perfect soundtrack for
a sunny Saturday afternoon. As part of the upcoming Bendigo Blues and Roots Festival, the
tram leaves Central Deborah Goldmine, inching its way along the heritage backdrop of the
city streets.
Bendigo
ABOuT PETIT PIxEL DESIGNSmitten with: stationery, desserts, design and photography. Collects: fonts,
shoes, Etsy purchases and favourite brunch spots. Loves nothing more
than collecting stories and finds from Bendigo, Melbourne and everywhere
in between.
WWW.PETITPIxELDESIGN.COM
Words and photos by Petit Pixel Design
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Bendigo Beer, known for its passionate support of craft beer locally, co‑hosts
the event. Passengers are provided with a carefully curated selection of
drinks (including wine and soft drink) from which to purchase both before
and during the trip. Our own local brewery, Brookes Beer, is well represented.
We took our inaugural trip on a winter’s afternoon so we warmed up with a
coffee and hot chocolate at the beginning. And, while a selection of snacks
is also available, bringing your own little collection of handmade chocolates
from Indulge in Bath Lane never goes astray.
What I loved most was being so close to the performers that you could feel
their feet tapping through the floor and the vibration of their music through
the wooden window frames. It’s such a unique experience to see a tram full
of passengers captivated with every note belted out by Skip (who waves to
pedestrians mid song, and accredits his excellent balance in the travelling
tram to his surfing days). Then, coming to life between songs, the audience
enthusiastically chats with the musicians, exchanging anecdotes and
laughs. Hailey has us spellbound during songs of love lost and wanderlust in
Manhattan. As we’re trundling back into the tram depot, she performs her
soft soulful encore.
Percy and Percy – When I hear the term Milk Bar, my mind is instantly
transferred back to the days of Bubble O’Bills and white paper lolly bags.
With your nose pressed up against the glass cabinet, you were faced with
the epic decision: mix your own selection to maximise the ratio of mates and
milk bottles or face the unknown with a pre‑mixed bag. Nowadays when I’m
at Percy and Percy café ordering my coffee, I feel a wave of nostalgia when
I see the little bundles of Mr Forbes Traditional Mixed Lollies lined up on the
counter. So who was Mr Forbes? Luckily for the curious minded, the first
page of their delicious menu explains it all.
In the days of black and white photography and before supermarket giants,
Percy Watts ran a small grocery store on the corner of Baxter and Hargreaves
streets. When the store changed hands, Percy Forbes turned it into more of
a traditional style milk bar. Last year locals Elisha and Dan fell in love with
the building and the stories its walls contained. They now own the delightful
Percy and Percy café, and their strong sense of pride in the history of this
space is represented in the photography displayed on the walls.
With a cheerful interior of industrial meets indie, Percy and Percy is well
and truly part of our regular brunch rotation. I love the extra touches like
the tiny teddy biscuits that accompany coffees and that muesli arrives with
Jonesy’s milk in cow shaped jugs. There’s plenty of space to spread out
with the weekend papers on the communal table, or find a sunny spot for
good conversation on the side porch. It looks like work is beginning on their
‘backyard’ which sounds promising for summer holidays. In addition to a
tasty selection of breakfast and lunch fare, those seeking sweet treats for
afternoon tea will appreciate the baked goods and intentionally mismatched
china. The space has a genuine old school feel and I think the original Percy
and Percy would heartily approve.
Be inquisitive, take your time. There is much to explore in the streets and
laneways of this city, more stories and experiences to share.
2. WilloW Room187 High Street, Heathcote
Willow Room is an intimate European-style restaurant showcasing local and regional produce. Sip a coffee or glass of local shiraz by the open fire or enjoy an intimate dinner with family and friends. A list of local beers and wines complement the rustic style of dining. The Willow Room’s seasonal menu uses produce sourced from local farmers – after all, Tooborac, Axedale, Bendigo and Harcourt are right on our doorstep. The restaurant is open from Wednesday to Sunday.
Phone: 03 5433 4022 Visit: WWW.WilloWRoom.com.au
1. masons of Bendigo25 Queen Street, Bendigo
Masons of Bendigo is located in the old WD Masons Glass shop, once home to the oldest family run business in Australia. Byron George has created an interior that blends the old with the new, resulting in a very unique space. Combining local and international experience over a 20 year period, Nick and Sonia aim to highlight the exceptional local produce of Central Victoria and develop relationships with farmers and primary producers, creating a direct link from paddock to plate.
Phone: 03 5443 3877 Visit: WWW.masonsofBendigo.com.au
3. the Woodhouse RestauRant101 Williamson Street, Bendigo
In the finest tradition of steakhouses across the globe comes The Woodhouse, which is home to Bendigo’s only red gum chargrill and wood fired pizzas. Premium wagyu, dry aged and grain fed beef is coupled with the very best in fresh, regional produce – all cooked on the unique red gum fired chargrill. The Woodhouse also has an extensive craft beer and wine list featuring some of central Victoria’s best local wineries. Alfresco and private dining rooms are available.
Phone: 03 54438671 Visit: WWW.theWoodhouse.com.au
6. the good loaf404 Hargreaves Street, Bendigo
The Good Loaf Sourdough Bakery & Café (TGL) is something of a delightful enigma in Bendigo. Not just for transforming the heritage-listed, former Beaurepaires tyre service into a bakery/café, but for doing it in a way that also values people, relationships, the environment and the broader Bendigo community. Owned by two locals who have been friends and professional colleagues for 20 years, it has grown from a mere idea into a thriving bakery hub and funky, soulful café in three years. And it’s right in the heart of Bendigo. TGL produces delicious and nutritious freshly baked breads six days a week and ‘real café food’ for Bendigo residents and tourists who want something better tasting, more fulfilling and a bit different to modern commercial bread and other products. With ample parking and a great outdoor area for families and cyclists, TGL is a real destination.
Phone: 03 5444 2171 Visit: WWW.thegoodloaf.com.au
4. la Piazza Wine BaR & RestauRantPark Corner, 2-4 Howard Place, Bridge Street, Bendigo
La Piazza is in the heart of Bendigo overlooking the historic Conservatory Gardens, Rosalind Park and Chinese Gardens precinct. Owner and chef, Carlo Barri, is a well respected figure in Bendigo hospitality, with a career spanning over 35 years, and a passion for good food and wine. La Piazza is not just a wine bar and restaurant, but also a cellar door representing local winemakers. There are free tastings on weekends and wines can be purchased at cellar door prices. Experience the Mediterranean with fresh produce, wonderful food, wine and hospitality in a warm and welcoming atmosphere.
Phone: 03 5444 4499 Visit: WWW.laPiazzaWineBaR.com.au
5. PondaloWie VineyaRds cellaR & stoRe123 View Street, Bendigo
Pondalowie is a unique winery cellar door located in the heart of Bendigo’s thriving arts precinct. It offers hand crafted, award winning red wines from Pondalowie and Pinga, and amazing local produce. Owners Dominic and Krystina Morris draw on their vast winemaking experience in France, Portugal and Australia to produce premium red wines from mainstream and alternative grape varieties from their own Bendigo vineyards and friends’ vineyards in Heathcote. Pondalowie red wines are some of the region’s and Australia’s finest and have received a five star rating by James Halliday every year from 2006 to 2014.
Phone: 0439 373 366 Visit: WWW.PondaloWie.com.au
Bendigoin springtime
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8. Borchelli ristorante105 View Street, Bendigo
Borchelli Ristorante is a cosy Italian eatery in the heart of Bendigo’s arts precinct, sitting comfortably among The Capital Theatre, The Art Gallery and a host of eclectic stores. The small and intimate Italian inspired restaurant uses the freshest ingredients to create its delicious menu. Much of the produce is sourced from local producers, including bread, extra virgin olive oil, apples, honey and cheese. The menu features Italian favourites such as carpaccio, parmigiana, risotto, homemade pastas and tiramisu. Enjoy a hearty Italian meal, sip a barista made coffee or indulge in a glass of spectacular wine.
Phone: (03) 5441 4455 Visit: www.Borchelli.com.au
7. the DisPensary enoteca9 Chancery Lane, Bendigo
Hidden down Central Victoria’s hippest laneway is Bendigo’s leading wine bar and restaurant. Offering a unique experience, unparalleled in the region, the Dispensary Enoteca is open seven days a week and offers a regularly changing, modern Australian menu that focuses on discerning locally sourced, seasonal produce. Although small and intimate, it offers the widest range of drink choices in the region, with over 100 craft beers, 100 French Champagnes, 100 single malt whiskies, 50 gins, 50 cocktails and much more, as well as an extensive wine list. Indoor, outdoor and bar seating available.
Phone: 03 5444 5885 Visit: www.theDisPensaryenoteca.com
9. wine Bank on View45 View Street, Bendigo
Wine Bank on View is the perfect location to sample the best that Central Victoria has to offer. Located in the restored Union Bank, Wine Bank offers an extensive selection of fine wines from Bendigo, Heathcote and beyond. Select a wine from the vast selection, and enjoy it with a meal from the excellent menu or purchase a bottle to bring home. At Wine Bank, you can take a tour of the region without leaving the restaurant. Wine Bank is also affiliated with accommodation specialists Allawah Bendigo and Bendigo’s own restaurant on wheels – Tram 976.
Phone: 03 5444 4655 Visit: www.wineBankonView.com
10. Percy anD PercyCorner of Hargreaves and Baxter Streets, Bendigo
A breath of fresh air has given this old grocer a new lease of life. Located on a quiet, leafy street corner close to the heart of Bendigo, Percy and Percy has been embraced by locals since opening in February this year. Serving no nonsense coffee, using Coffee Basics dark roast and Jonesy’s milk, in addition to a fresh and simple breakfast and lunch menu ranging from smashed avocado and goat’s cheese to the full breakfast commonly known as the ‘Grocer’, there is something for every palate and appetite. Popular with local office workers and neighbours alike, you are sure to be tempted by Percy and Percy’s cakes and ever popular deluxe chocolate brownies.
Phone: 03 5442 2997 Visit: www.faceBook.com/PercyanDPercy
DownloaD the new BenDigo region aPP on google Play
anD the aPPle aPP store
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These babies were too hard to resist.
Besides making the tempura soft shell crabs for the Japanese potluck I had
at my place a few weeks back, I also made delicious Kaki Fry (deep fried
panko oysters) and Chawanmushi (Japanese steamed egg custard) too.
Kaki Fry is one of my favourite things to order at Japanese restaurants.
When it’s good, it’s really good. I must say that I’ve been scorned by many
horrendous versions in the past with thick/cakey batter and stinky oysters.
Although, my love (and stubbornness) for them has always gotten the better
of me and I end up ordering them time and time again. As is the case for
tempura soft shell crabs. Hence, the reason for finally making them at home.
These Kaki Fry in particular were great and turned out better than expected
– they were a huge hit at the party. Making the Japanese tartare sauce is
extra work but worth the effort. If you’re pushed for time, serving them with
Kewpie Jap mayo is great as well.
As for the Chawanmushi, they turned out really good too. Everyone has their
preferences, but I think a good Chawanmushi is smooth in texture, so thin
that it almost melts in your mouth with a good dashi stock base and lots of
ingredients inside.
Happy to say that this was all of that and much easier to make at home than
expected. I’d go even further to say that they’re better than the ones you get
in many Japanese restaurants.
Dashi, a generic term used for ‘stock’ in Japanese cooking is typically made
with dried kelp and bonito flakes. Sometimes with dried anchovies too. The
dashi powder I used was delicious and I recommend it for your cooking.
Besides that, I also recommend having a small bottle of the S&B assorted
chilli pepper powder in your pantry for Japanese cooking. Such a great
ingredient to have handy, love it.
Big thanks to Cooking With a Dog for sharing their recipes on Youtube.
Definitely my go to source for great, authentic Japanese home cooking. Fail
proof recipes every time.
Adapted from a video recipe on Cooking With a Dog
KAKI FRY RECIPE
INGREDIENTS
For the oysters
1 dozen fresh oysters
1 cup water (with 1 tsp salt)
1 egg
4 tbsp plain flour
2 tbsp water
½ cup plain flour
1½ cups panko breadcrumbs
Oil for frying
For the Japanese tartare sauce
1 hard boiled egg
2 tbsp onions, finely minced
2 tbsp parsley, finely minced
1 small pickled cucumber, finely diced (or 2 small cornichons)
2 tbsp mayonnaise
2 tbsp lemon juice
Pinch of salt
To garnish
Chopped spring onions
S&B chilli pepper powder (optional)
METHOD
1. Rinse each oyster thoroughly in the salted water. Pat them dry with a paper
towel and set aside. Rinse and pat dry the oyster shells too for serving later.
2. Mix all the ingredients for the Japanese tartare sauce in a bowl and set
aside.
3. For the batter, mix the egg, flour and water in a bowl until well combined.
4. Coat each oyster lightly in remaining flour. Cover the oysters in batter and
coat thoroughly with panko breadcrumbs. Place all crumbed oysters in the
fridge for at least 20 minutes.
RECIPE: KAKI FRY And ChAwAnmushI RECIPE
ABOuT THE HuNGRY ExCAvATOR
The Hungry Excavator follows the food journey of a guy living in Melbourne who hails all the way
from a small town in Borneo, Malaysia. Having been a student for most of his life in Melbourne,
he is especially passionate about eating at places that offer real value for money. Besides that,
he also loves sharing easy, yet delicious recipes that everyone can enjoy.
WWW.THEHuNGRYExCAvATOR.COM
Recipe and photos by The Hungry Excavator
28
5. Heat oil in a pot. Once very hot, remove the oysters from the fridge and
fry them on both sides until golden brown. Remove and allow to cool on
a wire rack.
6. To serve, place each of the fried oysters in a shell. Top with a small dollop
of Japanese tartare sauce (or Kewpie mayo). Garnish with spring onions
and a dash of S&B assorted chilli pepper.
CHAWANMUSHI RECIPE
InGRedIenTS
For the filling
1 skinless chicken thigh fillet
6 shrimps, shelled and deveined
2 frozen crab sticks, sliced
6 fresh shiitake mushrooms, halved
Cooking sake and soy sauce for seasoning
For the egg custard
3 large eggs
2½ cups water
1 sachet (5g) dashi stock powder
1½ tsp cooking sake
1½ tsp soy sauce
Pinch of salt
To garnish
Fresh spring onions or coriander
MeTHOd
1. For the filling, dice the chicken thigh into 1cm pieces. Mix in a bowl with a
dash of sake and soy sauce for 10 minutes.
2. Heat a non stick pan and sear the chicken pieces. Place in a bowl and set
aside.
3. Halve the shrimps. Mix shrimps and crab sticks in a bowl with a dash of
sake and soy sauce, set aside.
4. For the custard, beat the eggs (but not too hard). Place the water and
dashi stock in a bowl and microwave for 30 seconds.
5. Mix the beaten eggs, dashi stock and remaining custard ingredients gently
with a fork until well combined.
6. distribute the chicken, shrimp, crab stick and mushroom fillings evenly
between six small bowls. Pour custard mixture into each bowl.
7. Steam on lowest heat for approximately 12 minutes. Test by sticking
chopsticks in the mixture. If soup comes out clear, it is done. Garnish with
spring onions or coriander.
Kitchen Couturethis spring?
WWW.CHEFSHAT.COM.AU
Everything a great Chef needs for every occasion
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MOON STRUCK Pinot Grigio 2013
Strathbogie Ranges, Victoria. RRP $20
To be completely honest, I was not particulary fond of this label straight
away. How could I be? There on the shelf was a hideous creature looking
at me with a snarl not too dissimilar to those nasty goblins from Harry
Potter. I suppose the moral of the story here is to not judge a book by its
cover.
Moon Struck is produced up in central Victoria in the Strathbogie Ranges.
The Pinot Grigio grapes were supposedly harvested in the middle of
the night at the witching hour where creatures like the one on the label
obviously come out. Avoiding the gaze of the man on the label, I poured
the wine for my partner and was surprised at the beautiful coppery hue.
A little research explained that the team at Moon Struck has allowed the
natural colouring of this grape to shine through in the winemaking.
This Pinot Grigio opens with aromas of rockmelon, pink grapefruit and
dry pear cider. My partner summarised it like “a summer fruit salad in your
mouth”. The palate shows lovely fruit weight, which is a nice contrast to
overtly lean styles of Pinot Grigio that you sometimes find. The texture of
this wine was a highlight and proved to be generous enough to balance
a mildly spicy korma curry dish. Delicious.
Stockist: King & Godfree
BENANTI Pietramarina Etna Superiore 2008
Mt Etna, Sicily. RRP $87
The late Len Evans is an Australian wine legend and once wrote an
interesting piece titled the Theory of Consumption, in which he suggested
to the general public to drink wine often and drink well. I follow this theory
out of respect for the great man, which helps as I have built up a pretty
little wine collection over time. The good thing about Len Evan’s theory
is that it means you do not necessarily wait for the ‘very special occasion’
in which to open that particular bottle because, well, who knows what will
happen tomorrow. Sometimes all we are looking for is an excuse. In the
end, my excuse to open this expensive bottle of obscure Mt Etna volcano
wine eventuated as I had had a great day and the sun was shining on the
first day of spring.
Benanti is a pioneer for bringing the varieties of Mt Etna onto the global
market. Pietramarina is made from one of Italy’s most exciting and
great native white varieties, carricante. It grows specifically on Mt Etna
at high altitudes, in this case at 900 metres above sea level. The name
Pietramarina makes reference to the single vineyard site in the commune
of Milo on the eastern slopes. Vineyards located in this unique commune
warrant the designation ‘Superiore’ on their label because of the specific
geography. On the winemaking side of things, Pietramarina sees no oak
but rests on its lees for one year.
Tasting this wine has been one of the highlights of my year and I am rapt
that I have one more bottle stowed away. It has a full, beguiling nose
of powdered malt, crushed almond, pear and mandarin peel. There is
nothing quite like it.
Pietramarina showcases carricante’s characteristic high acidity, which
balances nicely with the mid-palate pear and almond notes, but also
offers incredible ageing ability to the wine. The 2008 is the current
vintage and is as fresh as a daisy. Try this unique and beautiful wine with
all manners of fish and shellfish.
Stockist: Enoteca Sileno
MAYHEM @ ANAKIE Three Feisty Femmes Pinot Noir 2012
Geelong, Victoria. RRP $22
Mayhem @ Anakie is a wine venture combining the skill sets of Gus del
Rio and two winemakers, John Durham and Doug Neal. Mr del Rio has
the vineyards on the old volcanic slopes of Mt Anakie and is involved in
all stages of the grape’s and wine’s progress, while Mr Durham and Mr
Neal combine their years of experience and Yin and Yang personalities
to create this Pinot Noir using both traditional and less rigid methods of
winemaking.
At harvest, half the handpicked fruit was transferred uncrushed as whole
bunches to closed fermenters to facilitate carbonic maceration, followed
by indigenous yeast fermentation. The other half of the blend was crushed
and fermented in a more conventional manner. After a fortnight the wine
was left to mature in 1-5 year old oak barrels to minimise the effect of any
new oak. The result is a wine that has personality and effectively speaks
of the Geelong wine region. This characterful Pinot Noir has plenty of grit
and earth with aspects of iron and a plush-textured, bloody flavoured
palate at the fore. There are initially elements of pretty cranberry and
raspberry fruit, but this blends into the soft, rounded texture of the wine
and flows into the spicy rocket leaf finish. Drinking nicely now and was
a surprisingly decent match to barbecued soy and ginger-marinated
chicken thighs.
Stockist: Bottega Tasca
Wine revieWs
ABOuT KRYSTINA MENEGAzzOLa 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).
www.LADONNADELVINO.COM
Words and photos by Krystina Menegazzo
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eXHibition street180665 Degrees CaféCafé MultitudeCoopers InnDecoy CaféEleven 37Es-X CaféEuropean Bier CaféLocandaMore Than FreshSushi BurgerThe Maj Café (Her Majesty's Theatre)Trunk Bar and Café
eXPloration laneLeague of Honest Coffee
Flinders lane101 Café BarAdelphiBluestone BISQBreadwellBrunetti (City Square)Bull and Bear TavernBull RunCafé 53Café RemaCafenaticsCecconisCherry & TwigsChin ChinCity Library CaféCoda Bar RestaurantCoffee EclipseCrema Espresso BarCumulusFull Plate CaféIl Cubico CaféKCLLustre LoungeNighcat BarOverdraft CaféPapa GooseRoasted Coffee BarRosatiSuperfinoSwiss Club VictoriaTazio Birraria PizzeriaTerra RossaThe TrustVirginia PlainYak Bar
Flinders streetBertha Brown
Desi DhabaKikoo SushiKitayaLa StazioneNandosPress Club
The ForumTower SushiWaterside Hotel T-Roy Browns
FranKlin streetMiss Libertine
HardWare laneAffogatoAloi NaBasic BitesCampari HouseCharlie’s BarCreperie Le TriskelKhokolat BarMax Café BarPOP Restaurant and BarSettebelloTastebuds of MelbourneThe MillVialetto Restaurant
Hosier laneMistyMovida
la trobe streetBasement @ 350 LatrobeBlaq Café BarCafé NostimoCafenatics on LatrobeClub ChefCoffee AcademyDuke of Kent HotelFrescatis Fine FoodsInternet CaféKanda Sushi Noodle BarKlik Food and DrinkLatrobe CaféOriental SpoonSpicy Noodle CaféWilliam Angliss Bistro
little bourKe streetBar HumbugBrother Baba BudanCafé 600 (Hotel Ibis)Ishiya Stonegrill DiningKorean BBQ BuffetKri KriLa Di DaLittle BLongrainMezzo Bar and GrillMrs Parmas+39 PizzaPunch LaneScugnizzoShuji sushiSMXL CaféSoftbelly BarSorry Grandma
Cbd distributor list
35
Sushi & Bon ApetitThe ApartmentVine Café Bar
LITTLE COLLINS STREETBasso Bridie O’Reilly'sBrisqCacao Fine ChocolatesCafé De TuscanyCaffe e TortoChampagne LoungeChestnut Exchange CaféCouncil House 2DiksteinElevensesExchange CoffeeFamish’dFiddler PubGills DinerGordon's Café & BarGuava BeanHairy CanaryHudson’sIrish Times PubKitten ClubMamma’s BoyMar LourinhaMenzies TavernOriental Tea HouseOrtigia PizzeriaPonyQuists CoffeeRare SteakhouseSaki Sushi BarStellini BarTengo SushiTerrace Deli
LITTLE LONSDALE STREET1000 Pound Bend166 Espresso BarAngliss RestaurantCafé 111Café 18Don TooEquinioxGianni LuncheonGiraffe CaféHorse BazaarIl VicolettoLa La LandKoukos CaféMatchModo Mio CaféOddfellows HotelRue BebelonsShop 7 EspressoStrikeTroika BarYork Café
LONSDALE STREETAspro BleBabboBaguette ClubBarakiClub RetroColonial HotelDegani’sDemi TasseEmerald PeacockEncore Café BarHikari SushiJ Walk CaféJapanese Pub ShogunKenny's BakeryLatte Love CaféLe TraiteurLegals Café BarMadame Kay'sUrban DeliWheat Restaurant Bar
MELBOURNE PLACESaint Peters Bar & Restaurant
MEYERS PLACELily BlacksLoopWaiters Restaurant
NEWQUAY PROMENADEFish BarLive BaitMecca Bar
QUEEN STREETBellini (ANZ Building)Chaise LoungeDeganiMercat Cross HotelMichaelangeloMuleta'sNashiNourishRomano'sSegafredoSpeck
RUSSELL PLACEBar Ampere
RUSSELL STREETBean RoomBlu Point CaféCafé Little HutChilli CaféChill On Ice LoungeChina BarHawkers CaféInfinity Café BarIshikai Japanese CaféIzakaya Den (Basement)James Squire Brewhouse
King of KingsPostal HallRed HummingbirdSeoul HouseSyn BarTeppansanThe Portland HotelTwo FingersWon Ton House
SPENCER STREETCarron TavernPensione Hotel
SPRING STREETAppitizer KubklamCafé 201City Wine ShopElms Family HotelFederici CaféHudson'sLime Café BarThe European
ST KILDA ROAD606 CaféAroma on St KildaAromatic EspressoBalencea BarBelgian Beer Café BluestoneBiteCafé 409Café 434Café AllegraCafé DecoCafé EquestaCafé NewsCafé PromenadeCafé SafiCafé SaporoCafeteria LoungeCBD Café & FooderyCinnamonsCitroDaily CoffeeGloria Jean’sHeavenIl LocaleIzumiKraveLime CaféMetrop CaféMovoMod Oz MovoNGV Gallery KitchenPurple CaféThe Blue Moose CaféThe St Kilda Rd Boulevarde CaféTimes Café
SWANSTON STREETBeer DeluxeCafé ChinottoCafé L’IncontroCafé MimoCiti EspressoClaypot KingCrown Café BakeryDruids Café BarEasy Way TeaGigi Sushi BarGogo SushiHi Fi Bar and BallroomMelbourne Town HallMr Tulk (State Library North)Nando'sNelayan IndonesianOld TownOxford ScholarSoul CaféStarbucksSushi SushiThe LoungeThe OrderThree DegreesTime Out CaféTransportYour Thai Rice NoodleYoung and JacksonYoyogi
TATTERSALLS LANESection 8 (Chinatown)
ThE CAUSEWAYGrasshopper’s Feast
WILLIAM STREETIllia Café and BarLa Stradda CaféMetropolitan HotelNashiSlateThe Mint
There are approx. 1000 distributors throughout Melbourne. For the full list, visit our website at melbourne.gram.net.au.
MELBOURNE ISSUE 32 FREE
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