Melbourne Din(n)ing Blog

THE YORKSHIRE HOTEL

2013-05-17T23:48:00.003-07:00

48 Hoddle St, Abbotsford - ph: (03) 9417 3088

We found the Yorkshire Hotel when searching on Urbanspoon for the highest rated sports bars around Richmond.

The Yorkshire is very much in the style of The Grand in Burnley St. It's a reasonably traditional pub with a gastronomically slanted menu that focuses on reinterpretation of classic pub favourites. Unlike The Grand, however, there were few people there on a Saturday night, which we found puzzling at first.

View from the bar section

We weren't able to sit in the dining room as we needed a view of the TV, but it's fair to say that the holes in the roof, makeshift lighting and general lack of upkeep did not bode well.

We went to the bar to order, but were confronted by the diner before us 'throwing his toys' at the publican, who apparently was so rude that he had inspired the customer to say 'stuff you, I'm not going to order any food then'. I enquired what had happened, to which the staff were extremely sarcastic.

This lack of professionalism was a theme through the night. My wife is heavily pregnant so everywhere we go, we ask the wait staff if there is anything we need to be concerned about in the dishes we are ordering. 100% of the the time (99% now) we get a very understanding response, followed by an informed rendition of whether the ordered dishes were suitable or not. Where unsure, wait staff immediately refer to the kitchen.

So I ordered a lamb stew and the missus was keen on the chicken pot au feu. When I asked the waiter (who was part of the prior incident) if the chicken was safe for pregnancy, he responded with a look of disdain, 'How would I know, I'm not an expert on pregnant women'. Trying to be helpful, I suggested he might want to ask the kitchen, 'Mate, I doubt they are experts on it either'. Upon me insisting, he trudged off and came back with no concerns from the kitchen. Not good.

Which is a shame, because the menu is very well constructed and tries to position the establishment as a gastropub. The inconsistency with this aspiration, the tired premises, and genuinely bewilderingly rude staff is a puzzling combination. Service is a key part of any dining experience, I don't think they understand this.

Lamb stew with seasonal vegetables

Despite this, the lamb stew was pretty good, particularly for the price. A nice stock with tender lamb pieces was complemented by reasonable vegetables. It was very hearty and I couldn't find too much to complain about.

Onion rings

The onion rings were nice and light as far as onion rings go.

So after the dramas ordering the chicken, the same waiter brought it over with the description 'One pregnant safe chicken'. The only problem with this was that once cut open, it was red and bloody on the inside. Now I don't want to rant, but expectant parents are paranoid at the best of times, but serving slightly raw chicken when you know it's for a pregnant lady is seriously negligent and could have serious consequences. Raw chicken and listeria go hand in hand, imagine the lawsuits....

So we sent it back and they cooked it a bit more. On it's return, we were told by the same waiter that it's usually a little pink. Not the point buddy, particularly given the 'One pregnant safe chicken' declaration.

I don't often slam places, particularly when my dish was pleasant, but I would avoid this place at all costs. It pretends to be a gastropub, but it doesn't execute well at all in terms of front of house to kitchen communication and general desire to provide pleasant service. When I walked in I wondered why it was virtually empty on a Saturday night, now I know.

Note the urbanspoon rating below. We are huge fans of urbanspoon but here is proof again that high urbanspoon ratings do not always correlate with reality. There have been a number of articles about how social media can be manipulated as a marketing tool recently, I don't know much about this but you do wonder sometimes.

ONCE A TAILOR - Autumn menu launch party

2013-05-14T01:36:00.001-07:00

We were invited by Harvey Publicity to sample the new autumn menu at Once a Tailor cafe & restaurant in Hawthorn.

Hubby had been to Once a Tailor before where he learned more about the cafe's history and concept.

Tonight's event was pretty different from the one he attended. Foodies and friends mingled over canapes, cocktails and great live jazz with Darren Percival, finalist from The Voice 2012.

Live jazz with Darren Percival

The ambiance and the food were great. I loved how they used prosciutto is different ways for different dishes. Fig wrapped in prosciutto was one of my favourites - the sweetness of the figs paired perfectly with the salty ham. The prosciutto itself was crispy and caramelised; great texture and taste.

Here are some of the highlights:

Baked fig and prosciutto parcels

Fried polenta topped with prosciutto

Great polenta (anyone who reads this blog knows I'm a sucker for this simple corn dish) and tasty corn fritters. Neither was soggy or too oily - both dishes were well executed.

Corn fritters with salsa verde

Potato rosti with smoked salmon

More than the food or the entertainment alone, I think what worked really well at Once a Tailor that night was the atmosphere.

The venue was just right for the type of event they wanted to host. Come to think of it, Once a Tailor would make an amazing private party venue.

From what I hear, the event was such a success that they now what to make Friday jazz nights a regular event. Stay tuned for updates!

Specials board

Thank you once again to Clemence, Eliza and Sophie at Harvey Publicity for the invitation and for a lovely night of jazz and good food!

THE NATIONAL HOTEL

2013-05-13T03:44:00.001-07:00

344 Victoria St Richmond
9429 8811

Richmond has pretty much everything, particulary pubs and Asian restaurants. So how do you stand out from the crowd? Buy a pub and turn it into a pseudo Asian restaurant!

The National Hotel resides at the less well travelled end of Victoria St on the eastern side of Church St and is surrounded by terrace houses, an aquarium, hairdressers and furniture shops. It looks relatively 'Richmond Pub' on the outside, but I was very surprised when we entered. The fitout is extremely industrial, but in a polished way and to be honest, there are only a select few pubs in Richmond that can boast atmosphere on school night, the National was buzzing!

We were expecting something like The Grand, quality pub grub at a reasonable price. When we saw the menu, however, it was clear that Parmas, Steaks and Fish & Chips had been done away with and replaced with edamame, hanoi rolls, dumplings, fish cakes, curries and roti. There were some more conventional options, a burger, lamb shoulder and chicken salad but even these has Asian inspired twists.

Wagyu beef burger with chips

Given I came to the pub for a pub meal, I ended up being boring and getting the burger. As far as burgers go it was decent, however I felt that it was incredibly rich, with a very fatty patty paired with a rich brioche bun, thick aoli with oily chips. The produce was good, but I think they needed to think more about balance and richness when putting this one together.

Thai green curry with chickpeas, roasted pumpkin & steamed rice

The missus was more adventurous and tried the Thai green curry. By all accounts it was more successful than the burger, which perhaps highlights that the Asian inspired menu is the strength of The National, and it was a bit dumb for me to go for a burger. Flavours were strong but well balanced, and it was reasonably light.

The National is unique, and I probably need to try more of the Asian menu to fairly judge it. But I can definitely say that it has an unexpectedly warm atmosphere, friendly staff and a unique concept in an unexpected location.

THE GRAIN STORE

2013-05-11T23:05:00.000-07:00

517 Flinders Lane, Melbourne - ph: (03) 9972 6993

We were lucky to get invited to the launch party of The Grain Store - a new cafe, dining & bar at the Spencer St end of the CBD. Owner Eleena Tan and Chef Ingo Meissner, partners in another venture in Footscray have decided to move closer to town, bringing a much needed freshness to the 'other' end of the city.

The concept for The Grain Store is, as the name hints to, rustic, traditional and healthy fare crafted through the lens of Ingo's classical French technique.

I checked their menu online the moment I received the invitation and got excited about what they had on offer - house made quinoa bread, lentil cassoulet and orange cured salmon are some of the breakfast items. It's refreshing to see a breakfast menu that sounds innovative and healthy at the same time.

The Grain Store also serves lunch and is open for dinner on Friday nights. The launch was a cocktail party where we got to sample a few of their lunch/ dinner items. Here are some of the highlights:

Polenta chips - sounds silly to include polenta chips as a highlight dish, but these chips were seriously tasty and addictive! Fluffy polenta inside a golden crunchy crust. I loved the rosemary infused salt they used.

Rosemary and sea salt polenta chips

Char grilled chorizo with quince was another great combination of flavours. The sharp and spicy chorizo went really well with the sweet quince.

Chorizo and quince

Beef cheeks with tartare sauce - I simply loved this one. The beef cheeks were so tender they melted in the mouth; I could have eaten 10 of these pretty little parcels.

Beef cheeks with tartare sauce

A nice surprise was the masterclass held by Ingo, with stake tartare the focus. According to Ingo, the secret is assembling all the ingredients just before serving to make sure the acidity of the capers and gherkin doesn't breakdown the meat protein making it soggy.

The scent - and the taste - of the stake tartare were divine. I loved his addition of a hint of lime just before serving.

Stake tartare master class - served on house baked brioche bun

Big thank you to chef Ingo and Eleena for the invitation. We are now looking forward to trying The Grain Store's breakfast menu.

FOURTH BROTHER

2013-05-06T03:36:00.005-07:00

779 Glenhuntly Road, Caulfield - ph: (03) 9530 0444

I stopped by Forth Brother for a quick week day lunch. The cafe is tiny, but looked pretty good from the street and was highly rated on urbanspoon. Why not?

Lunch display

There is no actual kitchen at the cafe. All food is pre-made/ pre-assembled and heated up onsite, which means a relatively small menu consisting mainly of sandwiches and salad and no cooked/ hot meals like soup for example.

I was in a hurry, so less choice actually worked for me today. I ordered the mushroom, spinach and caramelized onion piedina served with mascarpone cheese and a side salad.

Mushroom and spinach piedina ($10)

The toasted sandwich tasted nice. I liked the onions - they added some depth the an otherwise ordinary combination of ingredients.

I barely touched the salad though. I didn't look very fresh and I preferred to not to risk it, particularly given the food preparation is not done at the cafe.

Reading the reviews on Urbanspoon, people seem to really like their coffee, which I didn't order. Forth Brother is probably not a place I would go back for food though.

PINO'S TRATTORIA

2013-05-06T03:09:00.002-07:00

29 Thompson Avenue, Cowes, Phillip Island - ph: (03) 5952 2808

Hubby is always raving about Pino's Trattoria whenever he comes back from yet another biking adventure in Phillip Island.

Phillip Island has (according to hubby; I wouldn't have a clue) one of the best motorbike racing tracks in the world. There are a number of international racing championships and track days in the Island, and he regularly goes down either to watch or practice on his own bike.

Pino's Trattoria is the official hand out of international bikers when they are down in Australia for a race. The restaurant is full of motorbike memorabilia and mementos.

I personally avoid visiting Phillip Island on racing weekend - the town gets insanely busy and becomes the opposite of the relaxing weekend handout place I enjoy.

Pino's is open for lunch and dinner daily. The dining area was nearly empty when we arrived for a relaxed Sunday lunch early April. One of best things about Phillip Island is never having to queue of wait for a table - the whole island is generally pretty laid back, especially outside summer and racing weekends.

Pino's Trattoria specialises on pizza and pasta. Hubby loves the pizz here and we ordered the prosciutto pizza with extra rocket.

Prosciutto pizza - mozzarella, tomato sauce & sliced prosciutto + extra rocket

The base was fine and crunchy. Great texture mixed with simple, fresh ingredients. You can't go wrong with that.

I had my eyes on one of the day's specials and I'm so glad I ordered it. The grilled salmon with pea puree and herb risotto was fantastic. Both salmon and rice were perfectly cooked and I love the salsa verde addition to the pea and herb sauce. All the flavours works really well together to create a light, yet hearty dish.

I was surprised by the quality of execution of each element in this dish - par with any good Italian restaurant in Melbourne.

Grilled salmon with pea puree and herb risotto & salsa verde ($31)

I have to say hubby was right to rave about Pino's Trattoria. It's not just about rubbing shoulders with motorbike racing royalty at Pino's, it's about great Italian food too.

Friands (Gluten Free & Dairy Free)

2013-04-28T01:18:00.002-07:00

Friands are one of the easiest baked treats. If you need to impress and don’t have too many fancy kitchen skills, friands are for you.

As these friands were for another work function, special dietary requirements needed to be considered. Using gluten free flour, this friand recipe becomes gluten and dairy free. The original recipe is actually by Donna Hay, one of Australia’s queen of simple, beautiful cooking. I’ve amended the method slightly and added my own notes.

Makes about 24 small or 12 large friands

Ingredients:

125g butter

1 cup almond meal

1 2/3 cup icing sugar, sifted

3/4 cup plain gluten free flour, sifted

1/2 teaspoon baking powder

5 egg whites

1/3 cup frozen blueberries (or other berries), slightly defrosted

Method:

Preheat oven to 180 degrees Celsius. Using spray oil, generously coat a couple of small sized cupcake baking trays or friand tins if you have them. Place aside for later.

Place the butter into a saucepan over low heat. No need to bring to the boil, just set aside for cooling once all melted.

Place almond meal, icing sugar, flour and baking powder in a bowl and stir to combine.

Add egg whites and mix. Once butter has slightly cooled, add to other ingredients and mix to combine. (Tip: You don’t want scrabbled egg whites, so make sure the butter is cooled before adding.)

Using two teaspoons, scoop 1 1/2 -2 spoonfuls per friand, filling to the 3/4 high mark. (Note: This measurement will vary depending on the size of your cupcake baking trays. To create even friands, take note of how many spoonfuls are required per cupcake mold. I use one teaspoon to scoop with and the other to push the mixture into the cupcake mold.)

Place 2-3 blueberries on the top of each friand mixture. (Note: No need to push them down as they will sink during baking. Make sure that the berries are situated away from the edge of each mold and that they are not touching one another. This will keep your friands solid and perfect once baked.)

Bake for 10-15 minutes or until golden brown. You can check that the friands are done by inserting a skewer into the centre of a friand. If it comes out cleanly, then they are cooked through.

While still warm, take the friands out of the cupcake baking tray and place onto a solid, flat, heatproof surface for cooling.

Before serving, dust with extra sifted icing sugar. Enjoy!

Vietnamese Rice Paper Rolls

2013-04-27T23:40:00.003-07:00

If you’re after something tasty, fresh, healthy and easy to make, why not make rice paper rolls? They are great as finger food, an entrée or a light meal and you can personalise them by adding different fillings and changing their quantities.

Ingredients:

5 rice paper roll sheets

50g vermicelli rice noodles

2 eggs

4 lettuce leaves, shredded

1 cucumber, sliced into batons

1 carrot, grated

100g shaved ham, sliced

A handful of fresh normal mint and Vietnamese mint

4 tablespoons rice paper roll dipping sauce (I used the Pandaroo brand, however there are different types of rice paper roll sauces available)

Method:

Soak vermicelli in newly boiled water from the kettle. Leave aside for about 5 minutes and drain all the water once noodles are rehydrated.

Meanwhile, beat eggs together and fry into an omelet. Once ready and slightly cooled, slice omelet into batons. Prepare all other filling ingredients.

Set up your production line with all your ingredients ready to be made into rice paper rolls.

Quickly run one rice paper roll sheet under a cold tap. This should only take about 5 seconds. You want to make sure both sides are wet, however do not soak the rice paper roll sheet completely as it will become extremely fragile and have a high risk of breaking later.

Place all filling ingredients slightly off-centre. (Tip: With this particular sauce, as it is thick, I can spread some of it directly on top of the filling ingredients. I just find it easier to have the rice paper rolls self-saucing rather than dipping each one into the sauce after they have been made.)

Fold the top and bottom edges into the middle over the top of the filling, then tightly roll the whole rice paper roll from the right side to the left. Repeat the process until all your ingredients are used.

Salmon and Avocado Maki Sushi

2013-04-21T06:48:00.000-07:00

I love all different types of sushi, sushimi, inari, maki, etc. Here’s a basic salmon and avocado maki sushi recipe. Be creative and make it your own by using your own fillings.

Makes 9-10 large sushi rolls, approximately 70-80 individual maki pieces

Ingredients:

2 cups uncooked sushi rice

100ml Japanese distilled vinegar

1 tablespoon of caster sugar

1 large pinch of salt flakes

2 tablespoons sesame seeds, toasted

1 cucumber, cut into strips

1/2 carrot, cut into fine strips

1 avocado, peeled and cut into strips

2 pieces of fresh salmon fillets, de-boned and cut into strips

Japanese mayonnaise

10 nori seaweed sheets

Wasabi

Soy sauce

Japanese picked ginger

Method:

Wash rice and cook in a rice cooker. Once ready, add vinegar, sugar and salt. Mix well.

Cut all filling ingredients into strips.

Toast sesame seeds in a pan over a medium heat. Watch the sesame seeds because they can burn really easily.

Place a nori seaweed sheet onto a bamboo mat. The mat helps you keeps your maki roll tight when rolling later.

Place a layer of rice over the nori sheet; however make sure you leave the furthest side from you clear of any rice. Place all your filling ingredients on the side closest to you. Remember to squeeze some mayonnaise and sprinkle some of the toasted sesame seeds too.

With a firm grasp, roll the maki up, rolling away from you. Once complete, place the end side down and cut into 8 pieces using a sharp knife. Tip: Between each cut, dip the sharp knife into a cup of water. This will help give you a cleaner and smoother cut as the rice is very sticky. Arrange onto a platter and serve with wasabi, soy sauce and picked ginger.

Spinach and Cheese Parcels

2013-04-21T05:49:00.001-07:00

Whenever I get my hands on some lovely fresh spinach, the first thing I want to make always seems to be these spinach and cheese parcels. The great thing about this recipe is that you can relatively easily alter the proportions, add and omit different ingredients and if you follow some simple rules, they should turn out delicious.

Makes 8-9 large parcels

Ingredients:

2 large bunches of fresh spinach

3/4 cup pine nuts, toasted

2 chorizo sausages, diced

6 rashes of bacon, diced

150g semi dried tomatoes, chopped

200g vintage cheddar cheese, finely grated

500g fresh ricotta, roughly chopped

250g reduced fat fetta, diced

Filo pastry

Fresh thyme leaves & chives, snipped into small lengths

Black pepper, to taste

Spray oil

Method:

Pre-heat over at 200 degrees Celsius and take out filo pastry from the freezer. Still keep the filo in a coolish place.

The first cooking step is to boil the spinach.

While the bunch is still together, cut off the roots. Cut the rubber band or string which holds the bunch together and place unwashed spinach leaves straight into a large pot of boiling water.

Bring back to the boil and cook for about 10-15 minutes.

This is my cheat’s way to get rid of all the grit from the spinach leaves. Once the spinach is cooked, pick out the spinach leaves using tongs and place into a colander. Don’t pour the pot of spinach and water into the colander. This process of using tongs allows all the dirt and grit to be left behind with the water.

Rinse the cooked spinach leaves under cold water then squeeze out as much water as you can. Note: You want your filo parcel mix as dry as possible so that your pastry stays crispy. Chop up cooked spinach leaves.

In a frypan, toast pinenuts over a medium heat. Tip: Don’t walk away as nuts can burn really easily. Place nuts aside in a bowl once done.

Using the same frypan, brown the diced bacon and chorizo sausage. Note: You don’t need to add any oil to the pan as these are fatty enough.

Once ready, drain the bacon and chorizo onto paper towel to soak up the excess fat.

Once all items are cooled, in a large bowl combine spinach, bacon, chorizo, pinenuts, diced semi dried tomatoes, finely grated vintage cheddar, ricotta, feta, thyme and chives and a few good turns of freshly cracked black pepper. Mix well.

Carefully unroll the filo pastry. Take one sheet and place it onto a board. Using canned oil, spray a light coating all over the single filo pastry sheet. Place a second sheet on top of the oiled first one. Tip: To minimise holes in your filo parcel, rotate the second sheet so that if there are continuous holes throughout the packet of filo, they won’t marry up in your parcel. Also another tip, if your kitchen is hot, place a damp tea towel over the top of your unused filo. This will attempt to minimise your pastry from drying out too quickly.

Place a large scoop of filling on the filo off centre like the image below.

Spray another light layer onto the filo around the filling. Fold top and bottom sides in, over the top of the filling.

Spray filo again and fold until you have your final parcel.

Transfer your finished parcels onto a baking tray lined with baking paper. Spray the top of each parcel with canned oil to ensure a lovely golden top. Bake for about 15 minutes at 200 degrees Celsius or until golden brown.

Serve warm.

Tip: These are great for freezing. Just place each uncooked parcel into its individual freezer bag. When you want one, simply pop a frozen filo parcel into the oven, no need to defrost. About 30 minutes at 160 degrees Celsius or until golden brown and hot in the centre.

Town Hall Hotel Event

2013-04-17T01:08:00.000-07:00

166 Johnston St. Fitzroy
9416 5055

One of the perks of being on a break from work is the ability to attend restaurant events during the day. Thanks to Clemence Harvey and Eliza Howgate at Harvey Publicity, we were kindly invited to the Town Hall Hotel in Fitzroy to have lunch with Chef Harry Lilai and his team.

Harry Lilai needs no introduction. Best known for his 10 years at Cecconi's where he achieved 2 hat status, his project at the Town Hall Hotel in Fitroy, about to enter its third year, brings him back to his roots. Teaming up with wife Michelle and manager Stuart Neil, they have taken the formerly derelict pub to the top of the Melbourne gastro pub scene.

This project is a labour of love for Harry, Stuart and Michelle. The building has a rich history. Originally built to house guests of the Fitzroy town hall, it was best described as 'unsafe' when Harry and the team moved in. The bulk of the fit out went to making the building inhabitable, and what was left was put to good use in transforming the space into a modern but unpretentious venue that can house 120 across the main dining level, bar, private cellar/dining room, and upstairs. Stuart has an interesting view on the decor, preferring to continuously evolve the space as funds and inspiration permits.

What I love about day time events is there is a much more relaxed atmosphere, as the team is not under pressure to deliver to a packed dining room full of customers. Instead, we are able to spend a couple of hours with the team, enjoy a large part of the menu, and discuss their vision.

Harry has nothing left to prove, having cooked for over 25 years and achieved multiple hat status. A legend of the Melbourne dining scene, he stepped away from the hustle of a city powerhouse and took on an entirely different project. The move to Fitzroy was visionary. Since moving in, the area has become a hotspot for gastropubs, gourmet trash and of course the McConnell clan.

The benefit of having done it all, is that Harry can cook what he wants. The theme here is ultra high quality produce married with traditional Italian techniques. But don't expect to see the usual pizzas, spaghetti bolognese and lasagne. Harry's menu is extensive and draws on 25 years of innovation and experience.

Complementing the impeccable menu is the front of house, seamlessly run by Stuart. Stuart has one of those rare abilities to combine a friendly familiarity with an unwavering desire to meet the needs of the customers. His wine knowledge is impeccable and he truly rounds out the experience.

We ate:

Hot dates filled with tallegio and pancetta

Chickpea battered oysters, pickled fennel

Yellow fin tuna crudo, shallots, horseradish, capers and sweet saffron dressing

Seared beef carpaccio, truffled beef tartare, reggiano shavings

Arancini of baccala, salad of parma ham, red onion, witlof

Duck liver parfait crostini

Tortelloni of pumpkin and leek, prosciutto, lemon butter, fresh ricotta

Risotto of porcini, confit garlic, truffled pecorino

Osso bucco milanese, saffron risotto, gremolata

Coconut panna cotta, pineapple and lime salsa

Tiramisu - sponge soaked in strega, kahlua and coffee, marscapone

Hot chocolate pudding, citrus compote, malted ice cream

Bombolone - custard filled Italian doughnuts, orange blossom, honey ice cream (below)

It's very hard to pick highlights when everything is a highlight. However the risotto was orgasmic, the duck liver parfait smoked to perfection, and the chocolate pudding rich like Rupert Murdoch.

Thanks again to Clemence and Eliza for the invitation; and Harry, Stuart and Michelle for an amazing lunch.

Yakitori Pop Up Launch at Circa

2013-04-16T02:02:00.003-07:00

We were invited to the Yakitori Pop Up Launch at Bar @ Circa by Jenny Brookes at The Melbourne Pub Group.

During the month of April, Circa's chefs Paul Wilson and Jake Nicolson will be dishing out yakitori dishes straight from their new robata Japanese wood barbecue.

The idea is to use seasonal autumn ingredients to create Japanese style bite size dishes to be enjoyed at their bar over drinks.

Seasonal ingredients at Yakitori pop up launch party

Yakitori pop up launch - Circa courtyard

Food and drinks were served in their lovely courtyard. The area is undercover and is normally filled with tables as part of the restaurant. If you are booking a table at Circa, I highly recommend booking the courtyard for its romantic and lively atmosphere (we got married here!)

We started with amazing sake cocktails ... Refreshingly sweet, these cocktails tasted deceptively light. I was feeling the sake buzz after a couple of them and decided to move to mocktails instead as the designated driver. Hubby was happy to have a couple more than I did - and I don't blame him!

Sake cocktails

Now to the food. The highlight of the night - and of the Japanese menu that will be on offer for the next few weeks - was the bao selection ($5 per piece).

The buns were extremely soft and not overpoweringly sweet. My favourite was tea smoked duck + quince with bush plum sauce. The duck melted in my mouth and I loved the combination of sweet quince and slightly sour plum.

Tea smoked duck with quince and bush plum sauce

Sticky pork with mango and fragrant herbs bao

The buns quite filling, I wouldn't order more than 3 or 4 per person, especially if you intend to try other menu items as well.

Hubby loved the yakitori dishes ($5 per piece). Here is what will be on offer in their pop up menu:

Mountain peppered wallaby w. quandong caramel

Husk roasted snow baby corn w. smoky white + black garlic aioli

Flinders Island lamb fillet w. Sichuan eggplant

Bonito glazed w. bush lime gastric + green tea

Yakitori bar

I may be biased to talk about Circa; it's one of my favourite restaurants in town. As always, the food served was seasonal, excellent quality and very well executed. I like the idea of bite size dishes to share over a few drinks Be quick if you want to try it - the special menu is only available until the end of the month.

As always, thanks again to Jenny at MPG for the invitation.

Cafe Azul

2013-04-15T23:01:00.003-07:00

346 Bridge Rd Richmond
94215959

Bridge road is a funny shopping strip. Amidst the factory outlets, pubs and cheap takeaway, there are a gazillion cafes hoping to cash in on the young money moving in. But the offerings are generally poor, which is clear by the constant churn. Richmond Larder has firmly established itself at the top of the pecking order, but there remain few others that can join them.

Cafe Azul is located in central bridge rd and despite having a name that means 'Cafe Blue' when it's painted green, has an otherwise strong positioning. A chalk board menu provides (too) many options but the quality of the produce is good and there is a clear focus on fresh.

The space is cramped, the service is a bit hit and miss, but the quality of the food is good and unusually for Richmond, it's quite reasonably priced.

We had the savoury muffin, which was baked in house and the philidephia cheese steak. The reviews for both are almost remarkably similar and probably representative of a large portion of the menu. Good ingredients, well plated, but a little on the fatty side.

So is Azul going to topple Richmond Hill? Unlikely, but it should be a stayer in a region where it's neighbours are transient.

Earl Canteen

2013-04-15T22:56:00.001-07:00

500 Bourke St Melbourne
9600 1995

Earl canteen has reigned towards to top of the cheap eats in Melbourne since opening. It was one of the first gourmet roll/wrap bars to establish itself in the cbd and continues to draw an impressive lunchtime crowd despite a plethora of similar concepts being rolled out nearby.

The space is small but bright, tucked away near Movida Aqui in an atrium off Bourke St. A compact menu of 8 rolls is complemented by a number of pre-made salad and sandwich offerings. The theme here has a gourmet trash tilt, with meatballs, fish fingers and pork belly all featuring.

In deference to a childhood of I&G fish fingers, I chose the fish fingers roll. The fish fingers seems fresh, the batter was light, and the complements of cos lettuce, tartare and lemon made for clean flavours.

Fish Fingers Roll

Spanish Style Baked Eggs

2013-04-10T02:58:00.001-07:00

The fill-me-up breakfast/brunch meal with all the protein goodness of eggs and beans. I love baked eggs. I suppose it combines two loves of mine – brunch and baking. The perfectly cooked eggs with the yolk still runny, just delicious. Yum...

Ingredients:

1 chorizo sausage, diced

1 onion, diced

1 can diced tomatoes (420g)

1 can mixed beans (420g), well rinsed and drained

1/2 teaspoon smoked paprika

1/2 teaspoon dried mixed herbs

1/4 teaspoon ground hot chilli powder (optional)

Salt & pepper

Handful of fresh basil & oregano (or other fresh herbs)

4 eggs (the eggs are the star of this dish so it is definitely worth using organic or free-range eggs)

Fresh bread to serve

Serves 4. Takes about 30 minutes.

Method:

Pre-heat oven at 200 degrees Celsius.

Brown diced chorizo and onions together in a fry pan. (I find that you don’t need to add any oil to the pan as the chorizo sausage has enough fat within it anyway.)

Add tomatoes, beans, paprika, mixed dried herbs, chilli powder and season with salt and pepper.

Mix all ingredients together and simmer for a few minutes.

Divide into four ramekins or oven-proof dishes. Make a small well in each ramekin with the back of a spoon.

Crack an egg into each one.

Bake at 200 degrees Celsius for about 8-10 minus or until the egg whites have just set. Note: It is better to take them out a little earlier as the egg will continue cooking out of the oven. You can test the eggs them by gentle shaking each ramekin. You want to serve your baked eggs with a lovely oozing, runny yolk.

Top with torn fresh herbs and serve with toasted bread. (Tip: Try different types of bread. I’ve used some fresh green olive bread.)

Mission: To taste Melbourne’s best hot cross buns – Candied Bakery

2013-03-28T04:32:00.000-07:00

As you know, Easter is around the corner. This means delicious specialty food, including the hot cross bun.

I know that Candied Bakery has already been blogged, but as a lover of baking, I wanted to write one myself about their now famous and very hard to get hot cross buns.

After The Age newspaper’s Epicure article ‘Who has the best buns?,’ the demand for Candied’s hot cross buns has skyrocketed. Why? Because they received the highest overall score, in a blind tasting of a dozen different buns, chosen from metropolitan Melburnian and regional Victorian bakeries.

Luckily for me, I actually work just up the road from Candied Bakery in Spotswood. For the past week, it seemed like every second Melbourne-based client I spoke with asked me if I had tried a Candied hot cross bun! Consequently, this became a mission of mine; I needed to see what all the fuss was about.

Firstly, I called Candied on Sunday to see if I could pre-order some buns, but was told that they were unfortunately not taking any more pre-orders before Easter, due to the overwhelming demand. To their defence, they are a boutique bakery and closed Mondays and Tuesdays, however I was still a little disappointed. It then became a race against the clock. If I wanted to try these hot cross buns, I needed to get there early. So, Wednesday morning I rocked up at 7:45am (they open at 7:30am) and was greeted by the delicious smell and sight of freshly baked goods, a.k.a. heaven. Candied already had a steady stream of customers with the lady before me walking out with 3 full trays. I was told that the guys had been baking since 2am.

Elated with my own secured stash of Melbourne’s best hot cross buns, it was time to put them to the test. I purchased 14 buns in total, some for workmates and the rest to take home for family. The buns definitely went down a treat. Fluffy, full of flavour with a lovely glossy top - just delicious. Everyone who had a bun loved it, however a couple did comment on how these buns had a strong clove or nutmeg taste to them. I agree that they have a good hit of spice, but I like it. I think it adds depth and helps distinguish these hot cross buns from the rest. One other thing I noticed, that the bun I had in the morning was better than the one I had after work. I suppose there really is nothing better than freshly baked bread, straight out of the oven.

So, my advice to you, if you can get your hands on some Candied Bakery hot cross buns, do, because they are amazing and definitely worth trying. Don’t save any for later because fresher is better. However, they are that good fresh that I doubt they would last long anyway.

Candied Bakery’s Hot Cross Buns

Half a dozen for $13.50 or $2.70 each

81A Hudsons Rd, Spotswood - ph: (03) 9391 1335

Carrot Cupcakes Recipe (Gluten Free & Nut Free)

2013-03-28T04:00:00.000-07:00

So, for Easter, I always like to bake and give homemade treats as presents. This year, I thought... Easter = Easter Bunny, Easter Bunny = Carrots, Carrots = Carrot Cake, Carrot Cake = Carrot Cupcakes, Carrot Cupcakes = Perfect Easter Gifts!

Because these cupcakes were for work colleagues, I needed to cater for some special dietary requirements. One workmate has a gluten intolerance, while another is allergic to nuts. The great thing about this recipe is that you can’t even tell it is gluten free. If you like Christmas pudding, then you will like these. I find these carrot cupcakes have a slightly similar taste to the good old Christmas pudding. I hope you enjoy my gluten and nut free carrot cupcake recipe.

Makes 24 cupcakes

Cake:

2 cups gluten free all-purpose plain flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

½ tablespoon ground cinnamon

1 cup vegetable oil

1 1/3 cup soft brown sugar

3 eggs

2 ½ cups peeled & grated carrot, firmly packed

1 ½ cups mixed dried fruit

Zest of 1 orange

Zest of 1 lemon

Preheat oven to 180 Degrees Celsius. Line 2 x 12 cupcake tray with patty pans.
Sift together flour, baking powder, bi-carb of soda and cinnamon.

In a large mixing bowl, beat oil, brown sugar and eggs together using an electric mixer for about 5 minutes, until thick and creamy.

Add grated carrot, dried fruit, orange and lemon zests. Combine ingredients gently using a low speed or mix by hand.

Add the dry ingredients and beat again on a low setting or by hand until combined.

Divide batter into patty pans, do not over fill. You want them about ¾ full.

Bake for about 20 minutes or until a skewer comes out cleanly, when inserted into the cake. Leave cakes to cool completely on a wire rack before icing.

Icing & Decoration:

80 g softened unsalted butter

250 g softened cream cheese (I used Light Philadelphia in a block)

1 tsp vanilla extract

3 ¾ cups soft icing mixture, sifted

Cashous to decorate

Cream the butter for 2 minutes. Add the cream cheese, vanilla extract and about ½ of the icing mixture.

Start slow and build up to a high setting for 3 minutes all up or until icing is light and fluffy. (Note: You don’t want to wear the icing mixture! If you start your mixer at a too high a setting at the start, icing mixture will fly everywhere.) Gradually add the rest of the sifted icing mixture and beat again building from low to high speed until icing is light and fluffy again.

Ice each cupcake using a butter knife and finish each one with a sprinkle of various sized cashous.

Tip: ‘Dirty ice’ each cupcake first by filling up all the cracks of the cupcake. Then add more icing on top of the cupcake to create a fuller and smoother swirl pattern.

Once A Tailor Blogger Event

2013-03-19T23:43:00.000-07:00

727 Glenferrie Rd Hawthorn
98182224

We received a generous invitation from Eliza Howgate at Havey Publicity to attend a blogger event at relatively new cafe Once A Tailor. Opened 8 months ago, Tony Verga has tried to put his Sicilian heritage into the crowded Glenferrie Rd precinct.

This site has gone through many cafe iterations, few of them any good, so it's good to see someone take on the challenge and come up with something different. Glenferrie Rd is littered with more cafes than you can poke a stick at so this needed to have a unique position to compete. Focusing on his Sicilian roots, and keeping the food simple with a focus on quality should see this venture successfully stand out from the crowd.

A great place to be on a warm summer's afternoon

The menu format for lunch was to sample some breakfast dishes and then move on to lunch. For this reason, don't think that the servings pictured here are what you should expect!

Corn firtters with bacon and cherry tomato confit

A classic breakfast combination which usually comes with a poached egg. I often avoid ordering corn fritters because it's often soggy or overcooked. Not this one, it was fresh, cohesive and well put together.

Quinoa porridge with raisins, pistachio, apricot and honey

I have to say that i'm not a huge fan of quinoa, so this was always going to be a struggle for me. However the sweetness of the raisins, apricot and honey carry this dish well while the pistachios add some texture.

Parmesan encrusted brioche with prosciutto and mescalun

This is a different style of brioche to your typical french example. It's more foccacia like but it works well with the Sicilian theme. As you would expect of an Italian themed cafe, the prosciutto is beautiful.

Zucchini flower fritter topped with salsa verde

Another breakfast staple, the fritter is well executed, but could probably use a touch more seasoning. Beautfully accompanied by the house made salsa verde and decorative microherbs.

Beetroot carpaccio with poached rosemary infused chicken, rocket, persian fetta and honey mustard dressing

This was great. A simple clean salad of beetroot and rocket, lifted by the chicken which is infused with rosemary. The balsamic adds a sweet kick.

House baked olive foccacia

Beef and pork meat balls

Meatballs are a conundrum. They seem easy, but there is nowhere to hide if you stuff it up. Clean flavours, good texture, creamy passata complemented by house baked bread. Simple, but a winner, particularly in winter.

Baked figs filled with goats cheeze, wrapped in prosciutto on sourdough and watercress drizzled with a balsamic glaze

The highlight of the day for me. My favourite pizza is the fig and prosciutto at Pizza Espresso in Templestowe. This is another incarnation of that. Again, the simple Sicilian theme remains, classic flavour matches with quality ingredients

I need to rush of unfortunately so I missed the remainder of the lunch, but I would have happily stayed all day and continue to sample the well constructed, wide ranging menu.

Once A Tailor is not trying to be the next coolest thing. It is not a specialist coffee shop with a special roast you have never heard of before, nor is it trying to get by on trying to reinvent the culinary wheel. It does what it sets out to do well. Bring classic Sicilian dishes, tone the extreme flavours down, and deliver it in a pleasant, friendly environment.

Thanks again to Tony Verga and Eliza Howgate for their hospitality.

The Skinny Dog Hotel - Paramgeddon

2013-03-19T23:08:00.001-07:00

155 High St. Kew
98538023

We have reviewed the Skinny Dog in Kew before. It is next to my parent's house so I've been there many times over the years. It's not a gastro pub, but it's pretty decent with a nice makeover, beer garden and staff.

Having returned after an absence of a few months, I had forgotten just how much of a challenge their house specialty (many different types of parmas) can be. The parma can be ordered as a whole, or as a half. According to the wait staff, very few people order the half. My advice, having failed to get through the effort below (I got 3/4 there) is to skip lunch before attempting this feat. It's a reasonable quality parma, however the focus here is less on quality and more on quantity. The chicken schnitzel was a bit thin and was over cooked. At under $30, it's good value, if you can finish it...

Grossi Florentino's - Cellar Bar

2013-03-19T23:00:00.003-07:00

80 Bourke St Melbourne
96621811

I worked in the city for 8 years and by default have spent much time at Florentino's. I have been lucky to try both the restaurant upstairs, the grill and the cellar bar and while I would love to dine upstairs regularly, my lack of millionaire status makes this unfeasible. But all is not lost. The wonderful thing about Florentino's is that you can choose an area to suit your budget, yet the food quality is consistent and comes out of the same kitchen. For this reason, the Cellar Bar located downstairs on the right is a favourite of mine, offering relatively traditional Italian favourites, at a reasonable price.

Service is brisk, the menu is reasonably short and consistent through time. Besides being very hard to get a table during lunch times, this is one of my favourite city quick eats.

A Melbourne institution

Lasagne

It's hard to think of a more simple/traditional Italian dish as lasagne. While simple, it also provides very little room to hide. The lasagne at cellar bar is simply stunning. No bells or whistles, but each element has been refined to perfection over decades. The pasta is made on site and has a beautiful silky texture. The bolognese has a beautiful mince in a sauce that has enough spice to have an impact, but not so rich it overpowers the pasta sheets. I also like that the waiter was generous with the parmesan, which is ground fresh as required.

Okonomiyaki recipe

2013-03-19T04:21:00.003-07:00

This month we have one new team member joining the Melbourne Din(n)ing blog. My sister-in-law is the best cook / baker and she'll be sharing some of her recipes with us. Here is what she has to say:

Hi Foodies! I’m the newest member of the Melbourne Din(n)ing Blog team. Here with some easy recipes and hopefully provide you with some cooking tips and tricks as well.

I know cooking can sometimes take a little longer than you would like. You’re hungry and want to have a healthy, filling meal sorted quickly. My first recipe is my version of Okonomiyaki (Japanese Pancake). The beauty of this recipe is that you can pretty much put whatever vegetables and meat you would like.

Okonomiyaki

Makes approximately 8-10 large Okonomiyaki pancakes

Serves about 4 people

Time: Approximately 20-30 minutes

Ingredients:

1/4 cabbage, finely shredded

1 onion, diced

1 carrot, grated

250g smoked salmon, roughly chopped

1/2 bunch coriander, roughly chopped

2 cups plain flour (for a healthier option, substitute 1 cup of white plain flour for wholemeal plain flour)

1 tablespoon chicken stock powder

Salt & pepper, to taste

2 eggs, beaten

1 1/2 cups water

To Serve:

Japanese Mayonnaise (Kewpie)

Okonomiyaki Sauce

Note: Japanese mayonnaise and okonomiyaki sauce can be found in most Asian grocery stores.

Method:

Place all ingredients into a large bowl and mix. Add a little more water if the batter looks too thick or add a little more plain flour if the batter looks too wet. The consistency should look like normal pancake mixture with loads of veggies through it.

Use spray oil to coat the base of a frypan. Heat over a medium heat and add large spoonfuls of batter into the pan. Try and keep them round and flatten slightly with a spoon.

Cook for approximately 5 minutes until golden brown, then flip to cook the other side for another 5 minutes or so until golden brown. You want to make sure that the batter is cooked through to the middle of each pancake, so make sure you keep an eye on the heat.

Tip: If you have multiple pans, you can potentially cook double the amount at the same time. Otherwise, turn on the oven to about 160 degrees Celsius and keep the first few Okonomiyakis in the oven while you make the others. You want to serve your Okonomiyaki pancakes hot.

Once all the pancakes are made, serve with an artist squirt of Okonomiyaki sauce and Japanese mayonnaise. Dig in and enjoy!

Station Hotel (Footscray)

2013-03-12T21:02:00.002-07:00

59 Napier St.
Footscray

We've blogged the Station Hotel before. It's famous for it's steaks and I believe that it's be best value steakhouse in Melbourne. We went here for dinner on Sunday to celebrate a friend's birthday and this time decided to order outside the extensive steak menu.

No question what rules here

Great dining room, a nice complement to the bar area but remember to book

Game Lasagne

This was one of the specials, a 'game lasagne'. My understanding was that the game was venison (but the waitress didn't seem sure). Anyway, it was really nice, the perfect size and beautifully cooked. We also liked the presentation in the cast iron pan.

The Station Burger

The burger was fantastic. It comes in a build your own formate, which is fine by me because I hate pickles. Being a steak house, the meat was amazing, and the brioche bun was nice and light. Salad as you can see was very fresh and high quality. Special mention to the relish, which added a sweetness to the burger you don't usually get.

Hot Valrhona chocolate cake with mixed berry compote and vanilla ice cream

Dessert was beautiful. Crusty on the outside, soft and gooey on the inside, beautiful home made ice cream on top.

Our only criticism of the Station is that their menu is not very seasonal. Yes they have specials but they carry stock standards like french onion soup in summer when it's 38 degrees. A small price to pay for fantastic quality and value, but worth highlighting.

The Napier Hotel

2013-03-12T20:47:00.001-07:00

210 Napier St
Fitzroy

We've been to the Napier Hotel a few times. I'd characterise it as a grungy gastro pub. What I love about the Napier is its accessibility. Appropriate for the area, the dress code is non-existent (we went straight from the local pool), the beer is plentiful, and the prices sharp. It could probably do with a bit of a spruce up but hey, it's a pub.

I wanted to blog about one menu item, because it's (even by my standards) ridiculous. 'The Bogan Burger' is a triumph of indulgence over sanity. It's twice as big as my mouth due to the following ingredients: steak, chicken schnitzel, caramelised onions, cheese, pineapple, beetroot, egg, potato cake, bacon, lettuce, tomato with wedges and salad. I like it for the challenge but I have to admit, mixing steak, schnitzel and a potato cake is a stretch. For $20, it's good value if you add up the ingredients, but sometimes value is not everything.

The Bogan Burger

Queen St Rescue

2013-03-12T20:38:00.000-07:00

Shop 1
189 Queen St. Melbourne

I caught up with some friends for a long Friday lunch. I'd never heard of Queen St Rescue but I'm glad someone else suggested it. QSR is well located at the southen end of the city, where there seems to be a growing number of decent lunchtime haunts. It ticks my boxes for nice fitout, good vibe, quality food, and reasonable prices.

There were 6 of us so we ordered a lot of food. The menu is broad and comprises many choices for gourmet trash. From burgers to tacos, pork belly to pizza it's all here and surprisingly good.

For 6 people we ordered 4 pizzas, 2 pork bellies, 6 mini burgers, 2 serves of fish tacos, 2 bowls of chips and 2 salads. Including beers, it worked out to be $40 per head, pretty good value for the city. They also have a $14 lunch special for less indulgent diners.

Food wise the pizzas were solid but the (not so) mini burgers and fish tacos were outstanding. I would definitely come back here.

Modern inviting fitout

Calabria Pizza

Fish tacos

Pork Belly

Not so mini wagyu burgers

MOON UNDER WATER

2013-03-10T16:55:00.002-07:00

211 Gertrude St, Fitzroy - ph: (03) 9417 7700

Moon Under Water is the dining room at Builders Arm Hotel; a relatively new venture by Andrew McConnell and Josh Murphy in Fitzroy.

The dining room is set menu only, offering 4 courses for $75 the night we visited. The set menu changes weekly and they can accommodate dietary requirements as needed. There is also a vegetarian option for those so inclined.

We were greeted with a very crisp and tasty parmesan biscuit before our entrees arrived.

Parmesan biscuit

The first entree was yellow fin tuna on crouton topped with creamy almond sauce. The croutons were paper thin and very crisp; nicely executed. Yarra Valley heirloom tomatoes were added to the almond cream, which made an interesting combination. Good, light dish overall.

I loved the presentation - we finished our entrees to realise that bread and butter had been tucked away in the little tin box beneath.

The second entree had our table divided. Hubby thought the quail legs were perfectly cooked and tender. I thought they were undercooked and lukewarm. I actually sent mine back for a few more minutes under the grill. We both loved the sweet marinade and leeks served with our quail. The sides were the star of this dish for me and I wished there was more of it.

Our main was slow cooked Hapuka served with clams, parsley and Asian greens. It was a much more substantial serve than the entrees and was served with a side salad of iceberg lettuce and potatoes.

Slow cooked Hapuka

Although the fish was perfectly cooked, I thought it was lacking in flavour. I found my dish quite bland apart from the aromatic garlic confit added to it. The salad on the other hand tasted fantastic with a very pronounced zesty dressing. Fish and salad combined worked well for me, but the fish by itself was a let down.

Iceberg and potato salad

Unfortunately I didn't get a picture of the dessert, which consisted of blackberries, liquorice, grapefruit and white chocolate. Tasted nice, but not remarkable.

Coffee was served with small parcels of salted caramel filled chocolate. Surprisingly, these ended up being the highlight of the meal for me, even though I'm not a huge fan of caramel. The bitter dark chocolate was a perfect match for the sweet, gooey caramel.

Salted caramel chocolate

These were seriously rich and tasty parcels that still make my mouth water as I write this post.

It goes without saying that presentation, service and ambiance were all spot on. We had a very pleasant evening - and meal, but I was not as 'wowed' by the end of it as I expected to be. And the fact that you can only have the set menu which changes regularly means it's a bit of a lucky draw. Hubby for example is not a huge fan of fish, so 2 of the 4 courses were dishes he normally would never choose.

In all honesty, I would go back to the adjacent gastro pub Builders Arm any day over the dining room.