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MELBOURNE ISSUE 51 FREEPLEASE

TAKE ME HOME

GRAMMAGAZINE.COM.AU

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

ON THE COVER: GRAPES

A grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis.

Grapes can be eaten raw or they can be used for making wine, jam, juice, jelly, grape seed

extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit,

generally occurring in clusters. (source: Wikipedia)

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

CAB AUDITED

Editor

JESS HOURIGAN

Cover Design

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

EATING OUT

MISTER BIANCOMy Fair Melbourne

MELBOURNE’S BESTWINE BARSMegan Osbourne

NEXT OF KINGastrology

FUEL CAFEWholesome Fun

REGULARS

GRAM GUIDE

COOKINGINTERVIEW

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WINECharley May

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LOCHLAN TANGAS AND DEAN SCHMIDEGBARD/D UPLauren Bruce and Georgia Haynes

24SANGRIA SORBET Zac Bird

28 CONTRIBUTORS

NEWLY OPENED

AROUND THE TRAPS

THINGS WE LOVE

REVIEWS

OUT AND ABOUT

THE DIARY

DISTRIBUTORS

ADVERTISERS DIRECTORY

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CONTENTS

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CONTRIBUTORS

ON THE BANDWAGON

Trev spends most weekends drinking

craft beer, playing guitar really loud while

drinking craft beer and eating as much

amazing food as he can stomach – whilst

drinking craft beer. He founded Bendigo

Beer to legitimise his addiction and hang

out with some awesome people. Loves a

chat.

TWITTER: Onthe_bandwagon

INSTAGRAM: Onthe_bandwagon

ZAC BIRDZac has recently left his position within

the events space to pursue his love of

making vegan food. You can find his

recipes and snaps at @zaccharybird

INSTAGRAM: zaccharybird

LA DONNA DEL VINO

La Donna del Vino is the pseudonym

of this young lady from Melbourne who

worked in wineries throughout Australia

and Italy. After years of gallivanting she

returned to Melbourne to market wine

and share her love of all things vinous.

In her spare time she enjoys cooking,

gardening, drinking good vino and is

a self-confessed Neb Head (someone

really into Nebbiolo).

ladonnadelvino.com

TWITTER: ladonnadelvino

FACEBOOK: la-donna-del-vino

MY FAIR MELBOURNE

My Fair Melbourne is written by

Melbourne lawyer and freelance writer

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.

myfairmelbourne.wordpress.com

INSTAGRAM: myfairmelbourne

TWITTER: MyFairMelbourne

DEAN SCHMIDEG

A professional photographer and

copywriter with an interest in fashion

and design, Dean is known as one of

Melbourne’s coffee addicts and foodies,

regularly seeking out new and interesting

cafes and bars. He shares these and the

things he prepares at home across social

media. His posts celebrate the produce,

the people he meets and places he goes

to, telling a story with the aim of enticing

the reader and bringing people together.

FACEBOOK: imagesds

INSTAGRAM: dsimages

TWITTER: imagesDS

EMAIL: deany76@gmail.com

PATRICK BLAMPIED

Pat was tormented by office life for years

until technology stepped in and saved

him. The combination of good coffee and

mobile broadband unleashed a level of

productivity he’d never thought possible.

Now the mission is to run his business

Sequence Digital from a different cafe

everyday until he’s tried them all. These

are his stories.

wholesomefun.com.au

INSTAGRAM: coffee.geelong

TWITTER: patrickblampied

FACEBOOK: Wholesome-Fun

GEORGIA HAYNES

Georgia Haynes is a designer and

passionate photographer, bringing her

design knowledge and skills to her

images. She works in food, music and

fashion photography and knows the

impact of a great photo.

haynesandbruce.com

INSTAGRAM: haynesandbruce

TWITTER: haynesandbruce

FACEBOOK: haynesandbruce

GASTROLOGYGastrology is a Melbourne-based blog

about food and other deliciously related

things. They travel around Melbourne

and sometimes beyond, enjoying food

and wine along the way and reporting

back to their readers.

gastro-logy.blogspot.com.au

TWITTER: Gastrologer

MEGAN OSBORNE

Megan Osborne is a freelance writer, but

more importantly, a foodie. How can you

not be living in a city like Melbourne?

Every day holds an opportunity to find

a new gem, and in between uploading

photos of her cat on Instagram and

generally making a mess in the kitchen,

she’s on the lookout for the next tummy-

satisfying diamond. Or goldmine—she’s

not fussy.

meganosborne.com.au

TWITTER: foodiewritings

INSTAGRAM: foodiewritings

LAUREN BRUCE

Lauren started her writing career as

a communications adviser before she

realised she couldn’t ignore her passion

for food and the arts any longer. She

gave up the world of state politics to

concentrate on freelance writing and

styling. She has since contributed to

Spook, Paper Sea and Junkee and is a

regular contributor to GRAM Magazine.

haynesandbruce.com

INSTAGRAM: haynesandbruce

TWITTER: haynesandbruce

FACEBOOK: haynesandbruce

CHARLEY MAY

Charley May is a biologist by training

and a wine communicator by profession.

When she’s not at the tasting bench or

crafting silky words, you’ll find her on

a river somewhere pursuing her other

great love... Fly-fishing.

TWITTER: charleymay1

www.chefshat.com.au

METHOD1 Place flour and shanks in a large snap-lock bag.

Season with salt and pepper. Seal. Shake to coat.2 Heat half the oil in a large frypan over medium-

high heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to your Kithenaid Slow Cooker.

3 Heat remaining oil in pan. Add onion, garlic, carrot, zucchini and celery. Cook for 3 minutes or until onion has softened. Transfer to your Kithenaid Slow Cooker with lamb shanks.

4 Add in crushed tomatoes. Pour over combined tomato paste, wine and stock. Stir to combine. Turn slow cooker onto low, cover and cook for 6-7 hours.

5 Season with salt and pepper and serve lamb shanks over mashed potato or rice.

Can CrushedTomatoes

400g

Brown Onion1 roughly chopped

Carrots2 peeled and chopped

Lamb Shanks6

Celery Stalks2 roughly chopped

Tomato Paste

1/4 cup

Peeler

Zucchini1 roughly chopped

Globa l Knife

Red Wine

1/2 cup

Wine Decanter

Plain Flour2 t a ble sp oons

2 tablespoonsOlive Oil

Oil Can

Garlic Clove1 crushed

Garl ic Crusher

Measuring Cups

Kitchenaid Slow Cooker

ingredients

2 cu psBeef Stock

RED WINEwith

lamb shanks

SLOW COOKEDhas all the tools you need to make

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NOW OPEN

PIXEL ALLEYOPENED: May 29, 2015

The team behind Mr Wow’s Emporium expanded last month, opening the doors to Pixel Alley. An arcade slash bar (‘barcade’ if you will), the venue features an impressive array of retro arcade games, with classic titles such as Street Fight II, Pac-Man, Dayton and Donkey Kong.

The cocktail list is just as fun - including concoctions such as Pac-Man Bubble Cup and the Konky Dong, a barrel-aged rum banana milkshake.

95 SMITH ST, FITZROYpixelalley.com.au

facebook.com/pixelalley

YOMG+OPENED: May 28, 2015Spreading good vibes and celebrating even more amazing ingredients, Yo My Goodness has opened their sixth store, YOMG+ on Kingsway, Glen Waverley.Previously the YOMG concept has included self serve frozen yogurt as the main stage item, however the team, made up of of Zeni Krasniqi, Ryan Bova and Jason Noone, are mixing things up this time.YOMG+ Glen Waverley will feature 11 premium grass-fed, Aussie Angus beef burgers, fries and topper fries, shakes, wings as well as eight signature frozen yogurt flavours. Signature dishes include ‘The Kingsway’ burger which come in twos with double beef and double cheese and topped with lettuce, tomato, caramelized onion, ketchup and YOMG+’s secret sauce.

BROTHER BURGER AND THE MARVELLOUS BREWOPENED: May 6, 2015

Brother Burger and the Marvellous Brew’s second location in South Yarra is now open for business. Located at 560 Chapel Street, Brother Burger South Yarra has taken over the former Café Greco site, bringing new life and flavour to the ever more exciting, Chapel Street precinct.

Owned and operated by Marcelo Tummino, a founding partner of The European and The Supper Club, Brother Burger, as it has been affectionately nicknamed by regulars, combines two of life’s greatest pleasures; craft beer and burgers.

560 CHAPEL STREET, SOUTH YARRAbrotherburger.com.au

facebook.com/BrotherBurger

twitter.com/@BrotherBurger

instagram.com/brother_burger

ALOHA SAILOROPENED: May 8, 2015A new experience has arrived at Melbourne’s popular Smith Street. Patrons of the drinking and dining strip can expect the unexpected at this newly crafted pop-up bar, Aloha Sailor, created in honour of the founder of Tiki, Donn Beach.Bringing together a team of experience and quality, Aloha Sailor is Collingwood’s first Tiki venue. In the basement of The Noble Experiment, the bar will lack the kitsch some may expect and instead present a polished and refined soirée, with fun and adventure thrown in the mix.

284 SMITH STREET, COLLINGWOODalohasailor.com.au

facebook.com/alohasailormelbourne

instagram.com/alohasailorbar

65 – 67 KINGSWAY, GLEN WAVERLEYyomg.com.au

twitter.com/YOMGyogurt

facebook.com/yomgyogurt

instagram.com/yomgyogurt

WOODY POPENED: May 28, 2015Positioned on Flinders Lane, the city’s most dynamic food precinct, Woody P is an exciting new addition to Melbourne’s burgeoning range of restaurants and drinking spots. Opening its doors in May, the highly anticipated venue will offer a fun, relaxed social destination that will cater to a broad range of dining experiences. Spearheaded by Head Chef Clinton Camilleri, Woody.P offers a produce-driven menu defined by the following mouth-watering yet simple Mediterranean and Italian flavours.

121 FLINDERS LANE, MELBOURNEwoodyp.com.au

facebook.com/woodypmelb

instagram.com/woodypmelb

THE ASTOR BAR AND THE ROVING MARROWOPENED: May 15, 2015One of Melbourne’s busiest food strips will welcomed back a local icon in May 2015 as The Astor on Carlton’s Lygon Street reopened with an innovative new restaurant and bar concept.The Roving Marrow dining room, which was formerly Percy’s Bar and Bistro run by four–time Carlton premiership player Peter ‘Percy’ Jones. The Roving Marrow is a significant part of the transformation by restaurateur Darran Smith and head chef Hayden McMillan and will pair produce- driven, contemporary European cuisine with interactive, yum cha style service. The Astor is open for lunch and dinner service at The Roving Marrow or customers can stop by just for a drink at the front bar where an inspiring collection of wines, cocktails and ten draught beers is on offer.

418 LYGON STREET, CARLTONtheastorcarlton.com.au

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AROUND THE TRAPS

LIQUID GOLD - 2015 AUSTRALIAN INTERNATIONAL BEER AWARDSMountain Goat Beer took top honours at the recent AIBA presentation dinner. Awarded for its Barley Wine – Barrel Beer, part of their Rare Breed range.The 2015 AIBA, conducted by The Royal Agricultural Society of Victoria, attracted a record number of entries with more than 1,700 submissions from 344 exhibitors, across 35 countries received. The wide variety of beer styles were assessed by an expert industry panel of 58 judges from around the world, over three days at Melbourne Showgrounds. There were 28 Champion and Major Trophies awarded.This year’s Champion Large, Medium and Small Australian Brewery Trophies were awarded to 4 Pines Brewing Company, Thunder Road Brewing Company (for the second consecutive year) and Boatrocker Brewing Company, respectively.

Other winners included:Barrett Burston Malting Trophy for Champion Australian Beer: Barley Wine – Barrel Breed (Draught) – Mountain Goat Beer, VICKegstar Trophy for Champion Medium Australian Brewery: Thunder Road Brewing Company, VICCity of Ballarat Trophy for Best International Pale Ale: Anytime IPA (Draught) – Temple Brewing Company, VICWeyermann Speciality Malts Trophy for Best Porter: Temptress (Draught) – Holgate Brewhouse, VIC

REAL FOOD. LOCAL LIFE.Corner Coventry & Cecil Streets, South Melbourne

Enjoy 2 hours FREE parking on Market days

Sat 8am – 4pmSun 8am – 4pm

Wed 8am – 4pmFri 8am – 5pm southmelbournemarket.com.au

WINTER NIGHT MARKET RETURNS TO QUEEN VICWednesdays are about to warm up at the Queen Victoria Market. The Winter Night Market will extend across thirteen weeks this year, bringing the best of winter food, wine, design and entertainment to the Market every Wednesday night from 3 June - 26 August. Melbourne’s hottest foodies, artisans and performers will once again cosy up under the historic sheds of the Vic Market for what is now a mid- week winter ritual.

Visitors to the Night Market will be welcomed with crackling fires, mulled wine and a revolving line- up of roving entertainers, as well as a global feast with over 30 street vendors offering flavours from around the world.

5pm - 10pm Every Wednesday Night | 3 June - 26 August | QVM.COM.AU

Handmade from all-natural ingredients, Roza’s Gourmet Sauces have launched their latest product during May - Vegan Mayonnaise.

“Our Vegan Mayonnaise is a delicious mix of ingredients that complement each other to create a taste that’s truly mayonnaise-like without the use eggs or dairy, which until now has been really hard to find,” says Jasmin Robertson, Owner of Roza’s, and creator of the sauce. “This is a truly unique product because it’s not only suitable for a vegan diet, it’s also friendly to a range of food intolerances and

dietary requirements since it’s soy free, dairy free and nut free.”

The benefits of the new Vegan Mayonnaise extend beyond its delicious taste, by way of a social alignment with the HSI (Humane Society International) Australia. 20c from the sale of every jar will be donated to the organisation, which works to conserve Australia’s threatened ecosystems, protect wild animals, and to create a humane and sustainable world for all animals and people.

RRP $9.90. Stockists: rozas.com.au/stockists or 1300 667 357.

VEGANS GET SAUCY

THE BUSINESS OF BLOGGING: WITH TOP FOOD BLOGGERS AND INDUSTRY INSIDERS

GRAM Magazine + General Assembly have teamed up to bring you the The Business of Blogging: With Top Food Bloggers and Industry Insiders on Thursday, 18 June from 6 - 8pm.

Showcasing some of Australia’s top food bloggers and industry movers and shakers, we’ll discuss how the worlds of food, blogging & business collide. You’ll get a

behind the scenes glimpse into this influential industry, hear about how it’s evolving and have the inside scoop on how you can tap into it. Places are very limited and RSVPs are essential. Best of all: it’s totally free, and General Assembly will be providing beer, wine and soft drink for all!

generalassemb.ly

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I don’t usually spend much time in Kew. To me it’s a suburb with towering

plane trees lining quiet streets and eye-watering house prices. But an

increasing number of excellent establishments are building a following

outside of the city. Sicilian restaurant Mister Bianco is one of them. Sitting

proudly on High Street, Mister Bianco often makes it onto those ‘best

Italian restaurant’ lists. But as my southern Italian cousins will tell you,

anything hailing from their beloved home cannot be described as Italian.

It’s SICILIAN! I went along to try this suburban spot on a busy Saturday

night and found that locals have discovered what I have known forever –

there’s a lot to love about Sicilian food.

Mister Bianco is the latest venture from veteran chef and restaurateur

Joseph Vargetto (formerly of Melbourne’s ‘Mezzo’). Vargetto has created

more than just a Sicilian inspired restaurant. This place oozes European

warmth and character with Italian proverbs hanging from the wall and a

gigantic mural showing people twirling and slurping their way through

overflowing bowls of spaghetti.

The menu straddles the line between Sicilian comfort food and modern

restaurant fare. Like the delightful tuna carpaccio, presented as towers

of pink-in-the-middle tuna filled with fresh tomato and cucumber salsa

and finished with a bite of pistachio and slices of crisp fennel bread. More

traditional are the arancini - described as ‘vero Sicliano’ or ‘true Sicilian’

these crunchy golden balls hide a luxurious centre of oozy mozzarella,

fluffy rice and a home-style tomato sauce.

The homemade feel continues with the mains. One thing some modern

Italian restaurants get wrong is portion size. If you can count the number of

ravioli on your plate there aren’t enough. You don’t need my Nonna Teresa

to tell you that. Mister Bianco’s mains are surprisingly generous. The squid

ink spaghettini arrives as a mountainous tangle of ebony coloured pasta

topped with three good-sized Moreton Bay bugs. The bugs are plump and

tasty but it’s the perfectly cooked spaghetti and stunningly simple tomato

sauce that stand-out. A handful of crunchy basil leaves folded through lifts

the authentic flavours even further. It was a delightful dish but left me keen

to try the other pasta offerings on the menu.

WORDS MY FAIR MELBOURNE

MISTER BIANCO285 High St, Kew Ph: (03) 9853 6929

EATING OUT KEW

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The beef cheek is the ‘must-have’ main that everyone raves about here. We

weren’t disappointed. Slowly braised in red-wine the meat is soft, tender

and falls apart in the mouth. It was served with a very un-Italian spaetzle (a

German style egg noodle) that we could have done without. The delicate

beef cheek shone all on its own.

Mister Bianco’s dessert menu honours the homeland with Sicilian

specialities like the sfinci (Sicilian donuts) and sweet ricotta and cinnamon

cannoli. Tiramisu is served from an enormous pan with diners choosing

how much they can fit in. This is the tiramisu of my dreams. The soft spongy

biscuits are drenched in strong, smack in the mouth espresso with endless

layers of thick mascarpone and fresh cream setting-off the sharpness of all

that coffee. A dusting of good quality dark chocolate finishes it off. It was

a decadent end to a delicious Italian meal.

There’s a lot to love about a good suburban restaurant. Diners know where

to go on a Saturday night, regulars are greeted by name when they walk

through the door and most of the time you can avoid the long wait for a

table. What struck me about Mr Bianco was the warmth and familiarity

I felt walking in, even on the first visit. Authentic Italian is by far my favourite

cuisine and Mr Bianco does it well. With a menu that makes it difficult to

choose and wonderfully executed dishes it’s no surprise that the locals

have fallen for this place. I look forward to returning to try a few more

pasta dishes and hopefully every dessert on the list!

MISTER BIANCO

285 High St, Kew

(03) 9853 6929

misterbianco.com.au

facebook.com/misterbiancokew

instagram.com/misterbiancokew

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Carlisle Wine Bar in Balaclava has seen an ownership change in the

last six months, and the dynamic new team has really raised the (wine)

bar. The offering is set on representing a wide range of both local and

international regions, grapes and vintages, and a Sommeliers Board

selects a rotation of unique and usually ‘bottle only’ wines to try by the

glass.

Manager Bernard Bungaleea is largely responsible for curating the

vibrant wine offering, with an emphasis on representing the passion and

story behind each drop. His criteria for a vino to make the cut? It has to

‘blow your mind’, says Bungaleea.

It’s not all about tradition either, on offer you’ll find both a Spanish and

Australian Tempranillo, and with Head Chef James Turno (ex-Grossi

Florentino), you can rest assured you’ll have a scrumptiously matched

meal to go with. Look out for a brief renovation mid June, which will see

the kitchen offering some high-quality fresh pasta and a selection of

steaks. Also keep your eyes peeled for some Heston-esque flawless and

bubble free ice spheres…

Carlisle Wine Bar offers experience and class, in a comfortably cosy and

totally unpretentious environment. Bungaleea puts it quite simply, ‘We

have food and wine, that makes you enjoy yourself.’

carlislewinebar.com.au

Carlisle Wine Bar

Newmarket Hotel on Inkerman Street in St Kilda ambitiously offers the

services of a bar, a restaurant, and a pub all in one. The space is huge, and

that’s an understatement. With a Californian and South American inspired

menu, the Cellar Bar wine list has a very strong focus on European wines,

particularly on Spanish and French, with some South American options

also.

Spinning things around though, nearly all the wines offered by the glass

(and also by half and full litre) are Victorian, with only a Spanish Cava and

a Sauvignon Blanc from New Zealand bucking the trend.

The contemporary and spacious interior is open, and it serves as a great

all year rounder with the outdoor courtyard for the warmer months. But

for the brisk winter weather we’re seeing at the moment, they offer a real

atmosphere game changer—a charming open fireplace, perfect for sitting

in front of while you sip on some sweet Spanish sherry.

newmarketstkilda.com.au

The Newmarket Hotel34 Inkerman Street, St Kilda137 Carlisle Street, Balaclava

WORDS AND PHOTOGRAPHY MEGAN OSBORNE

MELBOURNE’S BEST

WINE BARS

MELBOURNE’S BEST WINE BARS

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A recent addition to Chapel Street in Windsor,

Tokyo Tina has no problem reeling in the

regulars to their modern Japanese restaurant

and bar. With a contemporary wine offering

that focuses on flavour rather than prestige or

history, this is a great option for a laid back and

fun filled tipple.

The team behind the bar are set on creating an

exciting experience and hitting the nail on the

head when it comes to taste, sussing out what

you may like before supplying some ripper

flavours—whether that be a Muscat Blanc from

the Barossa Valley, a ‘Tinto Rosso’ Grenache

from Rioja, Spain, or even for those with a sweet

tooth, a Pedro Ximenez from Jerez, Spain.

And of course, the other point of difference is

their range of Japanese sake. Coming from a non-

sake drinker to a real appreciator in one night, try

the Kikusui Funaguchi, which is a Nama Genshu

sake (meaning unpasteurised and undiluted).

As Beverage Manager Michael Forbes says,

‘Sake is designed to go with food.’ And with

Tokyo Tina coming from the same gun team

behind Saigon Sally and Hanoi Hannah, a menu

designed by Adrian Li offers up delicious treats

such as the Wagyu Beef Tataki or the Karaage

Chicken Ribs. These go down a treat regardless

of what you’re drinking—because let’s face it,

yes the wine is great, but you’ll probably want

to try one of their Cucumber and Yuzu Sour

cocktails too, why not make a night of it!

tokyotina.com.au

Tokyo Tina

Elwood locals love Blue Tongue, a quirky little

wine bar that’s been on Ormond Road for over

fifteen years. Serving also as a cafe during the

day, you can pop down in the morning for some

eggs benny, perhaps braving the cold with the

dog owners outside on the bench seating.

Return for an afternoon or evening drink, with

both tapas and main meals on offer. Friday

nights are popular too, with live music mixing

things up.

Blue Tongue offer a range of local and

international wines, and there’s plenty of

choice for by the glass drinkers. From a

Verdicchio from Italy, to a Malbec from

Argentina, and back local with a Rosé from

Heathcote, Victoria. There are many favourites

to choose from while you enjoy a catch up or

just a chill out.

bluetonguewinebar.com.au

Blue Tongue62 Ormond Road, Elwood

The National Hotel344 Victoria Street, Richmond

When people read ‘hotel’, the word ‘pub’

springs to mind, and you’d be right in thinking

The National Hotel in Richmond is a great place

to pop in for a cheeky crafty. What you will

also find however, is a stunning contemporary

interior made from recycled and sustainable

materials, intimate yet open dining spaces, and

a warm, down to earth reception.

You’d also find a dedicated service team, keen

to supply educated recommendations and offer

thoughtful wine matching for some mighty-fine

Pan-Asian cuisine. Bar Manager, Dan Weal tells

us that when it comes to the wine, it’s all about

personal choice, and getting to know your

customer.

The wine list covers a wide range, for those that

want a good quality reliable Australian Shiraz,

to those who want to try a unique and new

international offering. Weal has curated a select

list of 80 bottles, with 20 by the glass, aiming to

give diners a broad range to choose from.

With a focus on celebrating suppliers that

have a great story to tell, keep an eye out for

some cracking Aussie drops, such as the Shiraz

from O’Leary Walker Winemakers, from Clare

Valley and McLaren Vale. This full bodied yet

surprisingly refreshing red goes perfectly with

the showstopper meal at The National Hotel,

the phenomenal Slow Braised Lamb Shoulder

served San Choi Bao style with lettuce cups and

slaw—possibly taking out the trophy for some

of the best lamb in Melbourne. You’ll be so busy

licking your fingers after this tasty treat, you’ll

need that extra refinement of sipping a delicious

drop (at least, that’s the excuse we’ll use).

thenationalhotel.com.au

66a Chapel Street, Windsor

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Harry & Frankie on Bay Street in Port Melbourne

has to have one of the most unique interiors

going around. Custom made stained glass

features alongside a cork lined ceiling with a

wine themed motif, making this part wine shop,

part 70 seat wine bar a beautiful environment

to enjoy.

Family and relationships run central through

all aspects of the business, from the industry

friendships built up with the team, to the stories

and passion behind the producers’ wines.

It’s in the regulars who appear without fail

on Friday nights, and even in the name - with

Harry and Frankie being the son and daughter

of Co-Owners John Tennent and Tom Hogan

respectively.

But the best bit about Harry & Frankie’s passion

for family, is that they’re open to new members.

Guests are made to feel comfortable and

welcometo enjoy their visit how they please

- whether it’s popping in to grab a bottle of

reliable red, or sitting down and exploring

some exciting new flavours by the glass, some

charcuterie and cheese, or a dinner from Head

Chef Tom Capell (ex Longrain and Wye River

General Store).

With over 700 thoughtfully curated wines

on offer, bespoke red and white on tap, and a

weekly changing menu of wines by the glass,

Harry & Frankie strike the perfect balance

between welcoming comfort, and high quality

produce.

harryandfrankie.com.au

Harry & Frankie

Victoria Street in West Melbourne can get a bit

quiet at times, which is why you may not have

noticed the tucked away and unassuming wine

bar, Clever Polly’s.

Part owner Lou Chalmer comes from over

ten years in hospitality. Combined with an

environmental science degree, this gives Clever

Polly’s a passion for the support of small

producers, with a focus on minimal intervention

in the winemaking process. The wine on offer is

both international and Australian, and carefully

selected to reflect the ethos of environmental

sustainability.

Clever Polly’s is also currently in a collaboration

process of making their own wines. One, a

Sparkling Pinot Noir and Chardonnay with

Gareth Belton from Gentle Folk in the Adelaide

Hills, the other a Rosé with Moscato Giallo and

Nero d’Avola with Jarad Curwood from Chapter

Wine and Boomtown Winemakers.

Foodies are welcome too. There’s an open

kitchen behind the bar, serving up contemporary

à la carte meals, as well as the occasional wine

matching dinner.

With thirteen wines by the glass that change

weekly, you can buy from their bottle shop if you

don’t have time to stay for a drink - but lets be

honest, there must be something pretty exciting

going on to drag you away from the warm and

welcoming interior of this intimate wine bar.

cleverpollys.com.au

317 Bay Street, Port Melbourne

City Wine Shop

Established over ten years ago, The City Wine

Shop is a well-known and celebrated Melbourne

wine bar. Inspired by the hybrid bottle shop/

bars you find in Italy, this formula means guests

can enjoy an extensive list of wines offered in

the shop, in a bar environment with simple,

quality food.

The City Wine Shop is focussed on offering

benchmark wines from both established and

new producers around the world, and with over

25 frequently changing wines by the glass, and

a cellar collection of over 800 bottles, there is a

lot of variety to choose from.

Staff are educated and open in their advice and

service, so guests will not only be welcomed,

but be able to relax and rest assured they’re in

experienced hands.

General Manager Bengt Baumgartner tells us

what to expect for the month of June: ‘There

is a lot of great Victorian Shiraz on the wall at

the moment, and the weather is perfect for wine

with a bit more weight about it. There’s been an

influx of late of good quality, accessible Côtes

du Rhône (Grenache/Syrah/Mourvedre blends)

and some pretty interesting Spanish reds from

less well known regions.’ Yep, you’re craving

some quality red now, aren’t you?

citywineshop.net.au

159 Spring Street, Melbourne

Clever Polly’s313 Victoria Street, West Melbourne

MELBOURNE’S BEST WINE BARS

13

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

cedarsales@cedarhospitality.com

cedarhospitality.com

“ ” Cedar is my Hospitality Store,because of current trend in stock andthe friendly staff.

Monette BizzarriChef / Baker / Owner

1395 Malvern Rd, Malvern VIC 3144(03) 9822 5583www.bizzarridolci.com.au

Punch Lane

Punch Lane in Melbourne’s CBD has quite the

legacy. Established in 1995, it’s maintained it’s

unassuming success for 20 years. Following the

personal vision of owner Martin Pirc, Punch Lane

created an ethos of nostalgic creativity, offering

a balance of wine bar and restaurant that didn’t

really exist in Melbourne at the time.

When asked what has made Punch Lane a

Melbourne institution, Pict explains that it’s a

delicate balance of great culture, high quality

service and produce, and ongoing customer

rapport and relationships.

Although Punch Lane offers some of the

finer things in life, they also thrive on human

engagement, and work with customers to offer a

unique and enjoyable experience—whether they

come for a wine matched degustation, or simply

a drink after work.

The wine is 60% local, 40% international, and is

constantly changing. The team at Punch Lane

offer experience and talent, with John Evans as

Sommelier, and Daniel Schelbert as Head Chef

(prev Cecconi’s and Bottega).

Fans of this long-time Melbourne favourite,

keep your eyes peeled for a new venture in

Richmond—Sainturban wine bar is set to open

on Swan Street mid June.

punchlane.com.au

43 Little Bourke Street, Melbourne

14

15

Melbourne has an ever growing brunch culture, making the café industry

a particularly competitive and vibrant one. Next of Kin stands out by

successfully crafting a convivial atmosphere in which to enjoy a lazy

weekend brunch.

Although the food menu is somewhat limited in size, you will find unique

items that a carefully prepared with skill, precision and technique.

Next of Kin is also particularly notable for the excellence of their coffee.

The profound respect for the humble beverage is palpable. The Café serves

speciality coffee from Proud poured by adept baristas.

Our espressos were well made with luscious, dense crema sitting atop

concentrated coffee. The espresso blend was very easy to drink – it

produced a coffee with light caramel notes and a hint of acidity.

Their latte and cappuccino are similarly well made, with the slight

sweetness of the frothed milk cutting through the residual brightness

from the foundation espresso. As expected, each arrived with an intricate

rosetta in the milk foam.

The sheep milk yoghurt panna cotta was as pleasing to eat as it was to

behold. Barely holding its shape, the panna cotta was quivering on the

plate. Smooth and well made, the panna cotta went well with the beautiful

summer fruits and textural buckini granola. The scattered treasures of bee

pollen were a playful and delicious addition.

The fillet of trout had been cooked to perfection. It boasted a beautifully

crisp and seared exterior and revealed a pink and delicate interior. The

pickled beetroot added a desirable acidity which cut through the

luxuriousness of the trout while the avocado, fennel and dill introduced a

complex infusion of flavours. The sweet potato croquettes had a crunchy

exterior and the mashed sweet potato inside was richly seasoned - it was

a wonderful inclusion. In all, a truly remarkable dish.

Next of Kin is a delightful little café exuding modern chic charm with its

cosy interior. The creativity and execution of the dishes at Next of Kin are

commendable – you will be hard-pressed to find similar quality dishes at

comparable prices in Melbourne.

NEXT OF KIN

546 Glen Huntly Rd, Elsternwick

(03) 9041 8876

facebook.com/nextofkincafe

EATING OUT ELSTERNWICK

NEXT OF KIN

WORDS AND PHOTOGRAPHY GASTROLOGY

546 Glen Huntly Rd, Elsternwick Ph: (03) 9041 8876

16

17

EATING OUT GEELONG

As Geelong experiences an explosion in hidden industrial style cafes, Fuel

Cafe could be credited with kicking things off. Having been around for

five years, it’s become something of an institution for CBD workers who

habitually escape from the office for some time out, somewhere to meet,

or as a better place to get work done.

Hidden in Gore Place, a tiny laneway that’s now over-shadowed by the

TAC building, the cafe is housed in a converted garage that’s as bright and

fresh as the day it opened.

Adorning the walls are bikes and related paraphernalia. If you drop in

regularly, you’ll notice the bikes change over a lot, which might leave you

wondering where they’re all coming from. Greg, owner of Fuel Cafe, is

as much of a bike addict as he is a coffee addict and revealed that he

has at least one bike for every weekend of the year. However unlike a

hoarder who only collects for the sake of collecting, Greg uses almost

every machine he has.

“There one or two special ones that don’t get used but otherwise I’m out

every weekend on a different one depending on where I’m heading. Some

are built for the road, others for climbing, and others for rougher terrain.”

“Some are new, some old, I just enjoy appreciating the qualities of each

bike.”

Hearing this helps you understand the philosophy of the cafe. The same

could be said of the single origin microlots that rotate through. Campos

Coffee is the brand of choice for Fuel Cafe and the reasons are clear.

Campos started out in a tiny laneway cafe in Newtown, Sydney with just

one goal: a consistent, excellent coffee experience for the customer every

single time.

This goal is something that Greg is absolutely committed to. The proof is

in the pudding. Regardless of whether it’s him or one of his talented staff

members behind the machine, the coffee you get is the same high quality

cup every time.

Fuel serves food as well, keeping things simple with generous paninis and

sweet treats. If you have a pram or young kids you might find it a little

tight however the staff are very accommodating, moving tables together

for groups or helping people through.

If you’re floating through Geelong on a weekday looking for a great coffee,

definitely seek these guys out.

FUEL CAFE

2 Gore Pl, Geelong

0423 224 808

fuelcoffeefood.com.au

facebook.com/pages/Fuel-Coffee-Food

WORDS AND PHOTOGRAPHY PATRICK BLAMPIED - WHOLESOME FUN

FUEL CAFE2 Gore Place, Geelong Ph: 0423 224 808

18

GRAM FEATURE

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business focused on providing a quality product with locally minded ethics.

Using milk from Jonesy’s Dairy in country Victoria and beans from local not-

for-profit STREAT Coffee, we believe in supporting local industry while using

the very best ingredients.

Mercy is available to cater any event, big or small. Our highly experienced

baristas serve quality espresso, cold brew and filter coffee. Home made

baked goods and other locally made sweet treats are also available. Contact

Rhiannon for a quote.

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stuff organised. From recording transactions to real-time sales reports, the free Square

Register point of sale app makes sure you’re covered with an array of features designed

for coffee bars and cafes.

• Track all of your sales and inventory.

• Whether it’s weak coffee or adding soy milk, item modifiers ensure you get

custom orders right.

• Print kitchen tickets, receipts and order stubs.

• Run in Offline Mode so your POS doesn’t drop out when the Internet does.

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19Find us onFind us on

298 Nicholson Street Fitzroy Victoria 3065

www.hotelagencies.com.au

Visit our Superstore at

Visit our Website at

T 03 9411 8888 F 03 9411 8847customerservice@hotelagencies.com.au

HOTEL AGENCIESIS A LEADING IMPORTERAND SUPPLIER OF CROCKERY,FOODSERVICE EQUIPMENT,GLASSWARE, CHEFWARE,DINNERWARE, SERVINGWARE AND CLEANING PRODUCTS TO THEHOSPITALITY INDUSTRY.

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OUR FAMOUS BRANDS INCLUDE DUDSON,SCHOTT ZWIESEL AUSTRALIAN FINE CHINA,CARLISLE AND MAXWELL & WILLIAMS.

Contact Us

Find us on

MARKET ROAST LUNCHPROPER & SON, SOUTH MELBOURNE MARKET

This June, Proper & Son is celebrating local produce with a delicious collection

of roast lunches. Working with their fellow Market traders, they will source the

finest Victorian produce to bring you a roast lunch and seasonally-inspired

salad. Think pork belly with apple and grain salad or roast beef with smashed

roast potato, onion jam and horseradish.

Expect a new dish each week, and for under $20!

Available Market days from 12pm – 4pm.

Find Proper & Son in the Food Hall, South Melbourne Market.

WWW.SOUTHMELBOURNEMARKET.COM.AU

20

THE GRAM GUIDE TO WINE

WORDS CHARLEY MAY

21

The first step in getting to know wine better is being

able to evaluate it and there is a well-defined approach

to doing so based on sight, smell and taste.

COLOUR

In general wines are white, red or rosé but the devil is in

the detail. Nuances in colour can reveal a lot about wine

without even smelling or tasting it. For example, in white

wine a lemon colour with hints of green can give clues

about the variety, age and condition of the wine.

In their youth, wines such as Sauvignon Blanc and

Riesling often present this colour. More golden or

orange hues in white wines indicate age (which is not

necessarily a bad thing).

In red wines, young wines display ruby and purple shades

whereas more mature wines have garnet or amber tones.

While a little confusing, amber or brownish shades in

white and reds can also be a sign that the wine is out of

condition and probably not worth drinking. However, it’s

worth smelling and tasting before drawing conclusions.

AROMA

While it can look pretentious there is good reason for

swirling the glass at this point. Swirling aerates the wine

with oxygen that in turn allows it to release a medley of

aroma molecules. The smells that come from the glass

give us further insights into what we’re about to taste.

While less of an issue these days (because screw caps

are more prevalent and protect wine better than cork),

stale musty aromas or notes of damp cardboard indicate

that the wine is in bad nick and not worth drinking.

But if these faults aren’t present, then you’re likely to

experience a number of aromas that come from the

fruit or winemaking process– the trick is being able to

identify and name what you smell.

While an extensive list of aromas exists, in the early days

it’s easiest to focus on detecting the more obvious aroma

characteristics of each varietal to help you understand

its identity. With a little practice, it soon becomes easy

to impress friends by naming the wine without looking

at the bottle.

PALATE

Different grape varieties and wine styles have varying

levels of sweetness, acidity and tannins that can help us

work out what they are and sometimes where they were

grown. While most wines are made dry, some contain

sugar and can be classed as medium-dry, medium-

sweet and sweet.

Riesling, Semillon, Chenin Blanc and Muscat Gordo

Blanco are some of the varieties that are used to make

sweet styles of wine. Acidity in wine makes the mouth

water and keeps the palate refreshed. White wines are

generally higher in acidity compared to reds.

Likewise, wines from cooler climates typically have

higher levels of acidity than those from warmer locations.

Tannins are naturally occurring molecules found in the

skins, seeds and stems of grapes that create a taste of

bitterness and a feeling of astringency in wine. Almost

nonexistent in white and rose wines, tannins are a key

feature of red wines and contribute to its more robust

nature.

Wines such as Cabernet Sauvignon, Nebbiolo,

Tempranillo, and Malbec have high levels of tannins.

Made from the grapes of a plant species called Vitis vinifera, wine is an alcoholic drink humans have been making for millennia. The diversity of the world’s wine regions, grape varieties and styles crafted

make wine one of the most fascinating beverages on earth. However, the sheer breadth and complexity of wine can make it an intimidating subject to approach. Yet when armed with a little information and an open mind wine becomes much more approachable.

TASTING WINE

22

The basic premise behind pairing food and wine lies in

understanding the interplay between certain elements in food and

wine and finding the right combination to create a match made

in heaven. The sheer number of potential pairings and plethora of

advice can be overwhelming, but there are some tried and tested

combinations based on sound principles that are a good place to

start.

SPICY FOOD AND SALTY RICH CHEESES LOVE WINE WITH

SWEETNESS

While the heat from many Asian dishes can be quelled with beer

certain wine varieties and styles can cool things down too. One of

the best wines for the job is a medium-dry Riesling because the

subtle sweetness in the wine helps alleviate the burn of the dish.

Rich salty cheeses like Stilton or Roquefort also love sweetness.

There is something irresistible about the contrast between sweet

and salt (just think of salted caramel!) and this is where wines such

as Port, Sauternes and Muscat come into their own.

FATTY FOOD LOVES WINES WITH HIGH ACIDITY

Acid in wine can heighten the perception of taste and ‘cut’

through the fattiness of dishes to help keep the palate fresh. This

is why pairings such as duck and pinot noir or battered fish and

Sauvignon Blanc work so well. The high acidity of both wines work

a treat because they slice through the richness and underscore the

taste of these foods to create a palate sensation.

PROTEIN LOVES WINES WITH TANNINS

Tannins can leave your mouth feeling dry. Different red wines have

tannins that vary in quantity and personality, which is why some

are approachable without food whereas others really require it.

And meat and hard cheese is the perfect foil for highly tannic

wines. This is because rather than bind to the proteins in your

mouth, tannins cling to the protein in the food which helps bring

out the fruit quality in the wine. This is why wines such as Shiraz

and Cabernet Sauvignon work so well with steaks or hard cheese

such as Cheddar.

Food and wine have a long history of partnership at the table. Historically wine (as well as beer) was enjoyed with food as a safer alternative to local water with little attention given to specific pairings.

Today food and wine matching occupies much more thought and is pursued with gusto because it has the capacity to enhance the dining experience.

FOOD AND WINE MATCHING

ALTERNATIVE VARIETAL: Basically any grape varietal other than

mainstream ones such as Chardonnay, Sauvignon Blanc, Shiraz

or Cabernet Sauvignon to name a few. Some examples include

Vermentino, Arneis, Sangiovese and Nebbiolo all of which are

being grown here in Australia.

NATURAL WINE: a contentious and legally undefined term used

to described wines made with minimal intervention. All wines are

made from grapes that are natural products which arguably makes

these wines no better than any others.

TERRIOR: Pronouned 'ter-waahr', this is a French term with no

literal English equivalent that loosely translates to mean ‘a sense of

place’. In wine soil, climate and winemaking culture all contribute

to its unique character – Terrior is the word that sums up this

phenomenon.

CLONE: While it sounds sci-fi, in wine terms, a clone is simply a

vine variety that has been selected for a specific attribute that

occurred as a result of natural mutations.

Different clones of a single variety can express different

characteristics and this can contribute to the complexity of wines

made from them.

MATURATION: Refers to a process of aging wine in oak barrels or

wine bottles to improve the quality of very distinguished wines.

Aging wine in oak imparts spicy, toasty, vanilla or cashew flavours

and can help soften tannins. Bottle aging changes the chemistry

of the wine and allows it to develop more complex, intriguing

characters. Very few wines benefit from extended aging – it’s really

the reserve of the very finest drops.

APPELLATION: known as Geographic Indication in Australia,

appellation is a legally defined and geographically distinct area

used to identify where grapes have been grown. They were

developed to protect the distinct qualities of fruit grown from

particular regions. In Europe strict rules apply for appellations

while things are more relaxed here in Australia.

WINNING AT WINE BINGO

The world of wine has a vocabulary that can be a little incomprehensible at times. So to counteract the confusion here’s a little guide to some of the common terms you’ll be able to call out on.

23

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24

bardup.com.au

WORDS LAUREN BRUCE PHOTOGRAPHY GEORGIA HAYNES

BAR/D UP

There is no doubt Melbourne’s food scene has been

gathering momentum exponentially for years now –

the likes of George Calombaris, Shane Delia, Andrew

McConnell and Jacques Reymond are elevated to the

status of rockstars and restaurants are worshipped and

attended with fanfare and anticipation.

It’s interesting then, that while the Melbourne drinks

scene is on the same trajectory, it doesn’t share the

same high profile. We have award-winning bars and

bartenders in this city, yet the excitement attached to

the innovation and talent in this area has taken a back

seat… until now.

Creatives Lochlan Tangas and Dean Schmideg were

pondering this exact subject while having a beer

on Lochlan’s rooftop, when the concept of BAR/D

UP came to life. A video media outlet partnering up

with bars, brewers, distillers and winemakers across

Melbourne, BAR/D UP creates short and sharp videos

of Melbourne’s prime watering holes, connecting the

bar industry to consumers before they’ve even had to

venture out.

“We were already working on events together – Lochie

as a videographer and myself as a photographer, and

we wanted to come up with a concept where we could

bring both of our skills to the table and have a bit of fun

at the same time,” Schmideg says.

“Cafes and restaurants get a lot of coverage in Melbourne.

When people want to go for a dining experience, they

have a million ways to find out where to go; but when

people want to check out a bar, there aren’t a lot of

ways to get a feel for the place before they arrive. So

BAR/D UP is about creating that experience for them

before they even get there.”

BAR/D UP is already getting traction across Melbourne

and beyond, teaming up with sponsors in the industry

as well as creating videos for over twenty local

establishments including The Noble Experiment, Eau

de Vie, The Nelson and Gin Palace

“What we’re trying to do is create a voice for the bars.

It’s about helping the bars communicate what they do

to the general public, and in turn, about helping the

public find great places to go and have a good time,”

Schmideg says.

25

26

“It’s been great because we’ve really learned how to experience our own

city, and it’s opened up our eyes to bars even we didn’t know existed.

We really appreciate what these talented people in the industry can do

with often really confined spaces, turning them into something great and

creating their own individual message,” Tangas says.

BAR/D UP are also teaming up with local Australian craft brewers and

distillers in order to feature local and locally produced Australian brands.

“Initially we were creating a video directive about the bar scene in

Melbourne, but that’s expanded to helping alcohol suppliers market their

products both to bars and to the public. So it’s been great because we’ve

been able to connect suppliers to bars that really love their products as

well.”

Prior to their launch, BAR/D UP has already taken their business beyond

Melbourne, being approached by interstate bars and suppliers looking to

team up with the boys. But Schmideg says their hearts will always belong

to the Melbourne bar scene.

“Wherever you go in Melbourne, there are so many places you can find,

and each place is individual. I think it’s because Melbourne is such a

melting pot of cultures – there are places that specialise in Spanish food

and drinks, there’s rum bars, there’s whiskey bars,” Schmideg says.

“And I think in Melbourne there’s a real focus on people being individual,

being themselves. Everyone’s accepted. So if an establishment is serving

really high-end cocktails, you can still turn up casual alongside the people

dressed up to the nines and all have a great night out together.

“That individuality extends to the bars themselves – every bar’s doing

something different, and there’s no feeling of needing to conform. And

that’s what makes the bar industry so exciting in Melbourne – bars aren’t

scared to push the boundaries and push peoples’ palates to try to taste

different things and experience different combinations of drinks. And

that’s what makes our bar industry so exciting.”

BAR/D UP

bardup.com.au

facebook.com/bardupmelb

instagram.com/bardupmelb

twitter.com/bardupmelb

27

28

29

COOKING WITH WINE

INGREDIENTS

1 cup sugar

1 cup water

3 cups dry red wine

1 cup orange juice

1/3 cup lemon juice

Zest of 1 orange

3 cloves

1 tspn cinnamon

30mL of grape liqueur, brandy or orange liqueur

METHOD

Find a nice red wine - no cheap stuff for this recipe!

I used Temple Bruer’s Cabernet Merlot for this recipe

and it worked a treat.

The day prior to making this recipe, mix a jug of sangria

using 2 cups of red wine, orange juice, lemon juice,

orange zest, cloves, cinnamon and liqueur. Allow to sit

in the fridge for at least a day.

Simmer sugar, water and the rest of the red wine until

dissolved - refrigerate this mixture for at least 8 hours

or as long as possible prior to putting it in the ice-

cream machine.

Process both mixtures in an ice cream machine for

at 45 minutes and freeze for at least 12 hours before

serving.

RECIPE AND PHOTOGRAPHY ZAC BIRD

SANGRIA SORBET

URN SPECIALS

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ROBATHERM

30

Chocolate pudding, strawberry jam and caramel.

Anyone would think I’m writing a story about dessert!

But no, these are the flavour profiles of the new

Drummer Boy blend released two weeks ago by

Cartel Coffee Roasters. Established in 2008 by Nathan

Johnston, this is Geelong’s very first specialist roaster

with a reputation for sourcing quality beans from

around the globe.

Nathan has just returned from Indonesia and is off again

to Africa visiting more plantations and farmers in order

to maintain the quality and standard he has become

known for. What makes this particular incarnation of

Drummer Boy so exciting is that some of the beans have

been sourced through the Long Miles Coffee Project in

Burundi who facilitate the relationship between grower

and roaster to help the local community flourish. They

also built a washing station in the area to control the

quality and price the farmers are paid for their coffee.

The result of these efforts is the delicious cup

I enjoyed at T-Roy Browns in the CBD, just down from

the station in Flinders St. Troy Benjamin’s cafe is in its

fourth year, and he’s a big advocate for Cartel Coffee

and what they stand for. With many years experience

working in cafes and for a coffee company Troy has

gained a reputation for being a big supporter of the

locals around the city, most notably his involvement in

the Suspended Coffees campaign.

You’ll find rotating single origins from Cartel on offer

too but Drummer Boy is the crowd-pleaser because

it satisfies those who are just looking for a caffeine

hit and others who appreciate the fine nuances of

speciality coffee. While I personally don’t often seek

out a brew with lighter, fruit driven characteristics,

there is minimal acidity in this blend and it still packs

a punch but in a very smooth and stylish way, which

shows how careful roasting and considered blending

can produce excellent results.

Pay the lively little Drummer Boy a visit, he’s hanging

out at the following fine establishments:

T-Roy Browns - Vault 363-367 Flinders St CBD

Cup and Bean - 20 Wembley Ave Yarraville

Little Black Pig - 48 Burgundy St Heidelberg

Little Bean Blue - 15 Little Collins St CBD

Cartel Roasters Brew Bar - 1/80 Little Malop St Geelong

coffeecartel.com.au

accounts@coffeecartel.com.au

REVIEWS

WORDS AND PHOTOGRAPHY DEAN SCHMIDEG

WORDS AND PHOTOGRAPHY ON THE BANDWAGON

MOUNTAIN GOAT SUREFOOT STOUT

CARTEL COFFEE ROASTERS - DRUMMER BOY BLEND

Can you change a sentimental beer without changing

the recipe? Yes you CAN.

Those familiar with one of Melbourne’s favourite

breweries, Mountain Goat would have seen Surefoot

Stout reappear every winter since 1998 when it became

the second-ever release from Cam and Dave. To me,

Surefoot Stout has never been the superstar mid-

fielder of the Goat range, but more like the dependable

centre-half-back with sure hands and a reliable foot

(see what I did there?).

Well, the reliable centre-half-back has been to the

gym over summer and hit the new season with some

real metal. The move to a can was done with some

confidence given the overwhelming success of canning

Summer and Fancy Pants (a.k.a. Second Mortgage) and

must surely warm the cockles of the die-hard Goat fans

to see Surefoot Stout survive the change in direction

the brewery undertook some years back.

If you’ve never tried Surefoot before, Mountain Goat’s

Regional Goat, Simon Frake recommends it to anyone

that enjoys a warm hug in winter, “True to its nature,

the beer is unchanged with its pitch black appearance,

a fluffy beige head, a roasted chocolate coffee aroma

and satisfying mouth feel thanks to the added flaked

barley. Surefoot is just a beautiful drinking experience”.

I agree Frakey, but to add to that, I love that the Surefoot

experience is very similar whether you are pouring it

from a can or on tap which is rare these days.

Now if you don’t mind, I’m going to park myself in

front of the open fire at my local pub and enjoy this

great beer with some slow cooked Irish stew and some

crusty bread. Surefoot Stout is available in cans and on

tap in most good beer venues all around Victoria.

MOUNTAIN GOAT SUREFOOT STOUT

ABV: 4.9%

Style: Sweet Stout

Serving Temp: 8 degrees

Origin: Melbourne

Food pairing: Winter stew or chocolate mousse

Price (RRP): 375ml $8.50

Buy it here: goatbeer.com.au

31

ON INSTAGRAM THIS MONTH

SOME OF THE BEST SNAPS WE SPIED THIS MONTH.

@italyonmymind @eat_365

@loving_earth

@chicavegan @journeymancafe

@theholisticingredient

I first came across winemaker Brendan Carter when he was still a

student back in 2011. We crossed paths as Italian wine enthusiasts

entered into a scholarship for that particular topic. Brendan went

on to Dux the course and his prize meant he was able to travel to

Italy and explore the exciting varieties the country has to offer. In

the following years, Brendan has since put these experiences to

their best use with the launch of his own wine label called Unico

Zelo run alongside his wife Laura.

Dolcetto is recognised in Italy as a delicious medium-bodied red

variety not to be taken too seriously and is suitable for everyday

grazing. In fact the back of the label suggests you have this wine

when you find yourself ‘eating with your hands’.

The Unico Zelo example fits into a similar mould as the Italian

verison with a wild ferment and maturation in old oak that

optimises the fruit profile. The nose opens with aromas of fresh

black cherries, cola and a hint of vanilla. The palate is a little more

liqueured cherries in flavour and shows a delicacy in its texture

and balance with its refreshing acidity.

My only hesitation with Unico Zelo is that it lacked the tannic

presence to slow me down. That bottle disappeared all too

quickly.

Stockist: Check Blackhearts & Sparrows stores (all) or be first

when the new vintage comes out around October.

RRP: $23.00

WORDS AND PHOTOGRAPHY LA DONNA DEL VINO

UNICO ZELO Dolcetto ‘Cherry Fields’ 2014 Clare Valley & Adelaide Hills, South Australia

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OUT AND ABOUT

TOWER OF POWER

Cafe 51 hosted the ultimate burger challenge in May, daring entrants to consume a whopping 20 burger ‘tower of power’ monstrosity. Sir-eats-a lot took home the win on the day, devouring the entire burger in 50 minutes.

A re-run of the event three weeks late saw JacJak smash the record, finishing every mouthful in a startling time of 14:43!

ALOHA SAILOR LAUNCH

Nestled in a hidden basement, beneath The Nobel Experiment on Smith Street, Aloha Sailor opened its doors in May. Designed for Collingwood’s drinkers and diners, Aloha Sailor uses only quality, premium spirits and homemade ingredients and is the brain child

of The Noble Experiment’s Kristin and Daniel Lemura, and head bartender and cocktail connoisseur Linus Schaxmann, ensuring an authentic Tiki experience with Melbourne sophistication.

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June 2ANNIE SMITHERS’ WINTER GARDEN HARVEST AT MIDDLE PARK HOTELMiddle Park Hotel - 102 Canterbury Road, Middle Park

Annie will be returning to Middle Park Hotel for a Winter Garden Harvest dinner.

For Annie, Winter is brassica land with kale, sprouts, cabbage and caulis. Then there are carrots and parsnips and the hoard of onions, garlic and shallots that Annie will delve into and of course the mangel wurzel, which delighted diners at Annie’s first ever Middle Park Hotel dinner last year.

It will feature again, perhaps for a mash, which will go nicely with the planned main course, duck legs braised in cider with prunes.

This year Annie and the team were very careful with the garden netting and have reaped the rewards, with an extraordinary harvest of apples and quinces. Nearly 1,000 quinces were picked, so expect them to also feature on the night.

$130pp - 4 courses | 7pmBookings essential 03 9690 1958

THE DIARY

June 4PINOT AND SHIRAZBrickmakers Arms, 1018 Mount Alexander Road, Essendon

You asked for it, that unforgettable wine combination of Pinot Noir and Shiraz.

Due to the overwhelming success of the last Pinot and Shiraz event, Brickmakers Arms are pairing these two extraordinary wines once again.

This time, you will be feasting on a chef-inspired four course meal at Brickmakers Arms while savouring eight delicious wines, four Pinots and four Shiraz.

$89pp | 7pm - 10pmBookings essential via 03 9500 9307

June 5 - 8GOOD FOOD AND WINE SHOWMelbourne Convention Exhibition Centre, 1 Convention Center Place, South Melbourne

The Melbourne Good Food & Wine Show is back and guaranteed to provide a never-before-seen food experience.

Alongside the food, wine and gastronomic creations there will be the biggest line up of renowned local and international chefs including popular British television star Ainsley Harriott, Spanish chef Miguel Maestre and Australian television chef Alastair McLeod.

Hundreds of well-known as well as boutique exhibitors will be showcasing their gourmet food, wine and micro brewery products, with a focus on on-trend foods and beverages.

$34 per adult | Children under 11 are free | Family $97goodfoodshow.com.au

June 6 - 8WINTER WINE WEEKENDMornington Peninsula

Winter Wine Weekend is held during the Queens Birthday long weekend in June every year. The opening event is the Winter Wine Fest (Saturday, 11am - 4pm), an exhibition and tasting which traditionally marks the beginning of the extensive Winter Wine Weekend program. One place on one day all under cover where you can taste more than 200 premium wines from around 50 wineries.

Pre booked tickets $65 | On the day $70Tickets includes a complimentary Riedel tasting glass all wine tastings, a tasting book and two entree sized dishes. Designated driver tickets are also available for $55 ($60 on the day) and include all of the above except no wine tastings are included.

mpva.com.au

June 6 - 7WEEKEND FIT FOR A KING WINE AND FOOD FESTIVALVarious King Valley Wineries

Join the winemaking families of the King Valley for their annual winter celebration, Weekend Fit for a King over the Queen’s Birthday weekend. Indulge in an amazing range of authentic food influenced by the regions distinct Italian culture.

Enjoy premium wines, great music, a variety of activities and warm and welcoming King Valley hospitality. Taste artisan wines made from exciting varieties new to Australia including Tannat, Tempranillo, Vermentino and Arneis; and enjoy Italian varieties the King Valley is renowned for including Prosecco, Sangiovese and Pinot Grigio.

June 12BREWER FOR A DAYBright Brewery, 121 Great Alpine Road, Bright

Join Bright Brewery for the ultimate beer lovers’ experience. You will have a hands on role brewing one of Bright Brewery’s Mountain Crafted beers during a real brew day.

Bright Brewery’s brewer will guide you step by step through the brewing process, from milling the grain to pitching the yeast. To finish off the day, sit back with the brewer as they walk you through a tasting board of all their beers on tap at the brewery bar.

When your brew is ready, about four weeks later, you will receive a complimentary six pack of that beer in the mail. You will also receive a Bright Brewery T-shirt and the opportunity to take home a 20 litre container of wort to ferment at home into your own beer.

$360 | 8am - 4:30pm.

brightbrewery.com.au $20pp | Includes souvenir glass, access wine tastings

winesofthekingvalley.com.au

June 14COFFEE FESTImmigration Museum, 400 Flinders Street, Melbourne

Melbourne’s coffee obsession goes global. Discover the role of coffee in cuisine, culture and community, from ceremonies, cup readings and daily rituals to the magic of Melbourne’s local coffee scene.

Join Brazilian, Ethiopian, Finnish, Turkish, Vietnamese and coffee-loving communities from around the globe as we brew up a full-flavoured festival at the Immigration Museum.

Come and meet up with friends, have a date with Melbourne and feast on culture at Coffee Fest, part of North South Feast West Festival.

Workshops $20-25, Museum Members $17-$20 | 11am - 4pm

June 20-21TRUFFLE FESTIVAL AT PRAHRAN MARKETPrahran Market, 163 Commercial Road, Prahran

The prestigious food festival, Truffle Melbourne, now in its second year, will transform the food lover’s market into a fungi haven.

Truffle Melbourne will be complete with free cooking demonstrations with some of Melbourne’s best chefs including Karen Martini and Nicky Remier, and exquisite truffle tastes all weekend lon

You will have the opportunity to Taste The Truffle Trail, a unique sampling adventure where you will be treated to truffle inspired creations from local artisan producers.

prahranmarket.com.au

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BLOCK PLACE Brown Sugar CaféCafé SegoviaIs Ollo@ 32Café e Biscotti

BOURKE STREET Alijsen RamenBottega RestaurantCa De Vin (Mall)Café EuroCafé On BourkeCafé TonoCafenaticsCarlton ClubDonatos CaféEarl CanteenElephant and WheelbarrowFlorentino BarGloria Jean'SImperial HotelIto Noodle CaféIzakaya HachbehLanes Edge BarLangleys CaféMovida TerrazzaNandosNashiOmbraPellegrinis Romano'sRoyal Melbourne HotelSalidaSelf PreservationSempreShuji SushiSociety RestaurantSpaghetti TreeSpleen BarStreet CaféThe BundThe Mess HallTuscan Bar Grill

CENTRE PLACE

Issu

COLLINS STREETBistro D'OrsayBlue BagBox On CollinsBrooks (Basement)Charles Dickens TavernCollins QuarterCrema EspressoEgons Café BakeryFeeling FruityGloria Jean'SKartel (Rear)Koko BlackLindt CaféMacchiato Sushi Bar

MamasitaMorganNashiNashiParis End CaféPlane Tree CaféPurple Peanuts Japanese CaféRoozerveltsSheni'S CurriesSilk RoadState Of GraceStrozziThe Mug HouseThe Sherlock HolmesTreasury Rest & BarTutti In PiazzaZuffa

DEGRAVES STREETBarber On DegravesCafé AndiamoDegraves EspressoGrilldLittle CupcakesSea SaltThe QuarterTofwd Deli

DRIVER LANEPenny Blue

ELIZABETH STREETCafé ScallettiCafé VictoriaCiti Noodle CaféCoffeaEquinoxFood IncGloria Jean'sHudsons CoffeeJasper KitchenRocket FriesSnitzSpigaThe Garden CaféTropicana

EXHIBITION STREET 180665 Degrees CaféB'n'B GuetteCoopers InnDecoy CaféEs-X-CaféEuropean Bier CaféFair Trader LocandaMore Than FreshSushi BurgerThe Maj CaféTrunk Bar and Café

Urban Deli

EXPLORATION LANE League Of Honest CoffeeFEDERATION SQUAREBeer DeluxeCafé L’Incontro

FEDERATION WHARFRiverland Bar

FLINDERS LANE 10 Ounce 101 Café BarBambu BluestoneBrunetti (City Square)Bull and Bear TavernBull RunCafetanicsCecconisCherry & TwigsChin ChinCoda Bar RestaurantCoffee EclipseCrema Espresso BarCumulusGrainstoreIl Cubico CaféJournalKclLot 7 Lustre LoungeMeatballs Nightcat BarOverdraft CaféPapa GooseTazio Birraria PizzariaTerra RossaThe TrustTom ThumbYak Bar

FLINDERS STREETDesi DhabaFour Seasons HouseKikoo SushiLa StazioneNandosPress ClubT.Roy BrownsThe ForumTower SushiWaterside Hotel

HARDWARE LANEAffogatoAloi NaBasic BitesCampari HouseCharlies Bar

Creperie Le TriskelKhokolat BarMax Café BarPop Restaurant and BarThe Mill

HOSIER LANEMistyMovida

LA TROBE STREETBasement @ 350 LatrobeCafé NostimoCafenatics On LatrobeClub ChefCoffee AcademyDuke Of Kent HotelFrescatis Fine FoodsKanda Sushi Noodle BarKlik Food and DrinkLatrobe CaféMahn DooOriental SpoonSpicy Noodle CaféWilliam Angliss Bistro

LITTLE BOURKE STREETBar HumbugBrother Baba BudanCafé 600 (Hotel Ibis)Du Nord Ishiya Stonegrill DiningKorchiKorean Bbq BuffetKri KriLa Di DaLevelsLittle BLongrainMezzo Bar and GrillMrs ParmasPlus 39 PizzaPunch LaneSaigon FusionScugnizzoSmxl CaféSushi & Bon ApetitThe Apartment

LITTLE COLLINS STREETBagel WorksBottom End Café De TuscanyCaffe E TortoChestnut Exchange CaféExchange CoffeeFamish'dGills DinerGordon's Café & BarGreen PressHairy Canary

GRAM IS AVAILABLE AT 1000+ VENUES AROUND

MELBOURNE AND VICTORIACBD DISTRIBUTOR LIST

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Hairy Little Sister Hometown Hudson'sIrish Times PubLupino Mammas BoyMar LourinhaMarrooMenzies TavernOriental Tea HouseOrtigia PizzeriaPolepole BarQuists CoffeeSaki Sushi BarStellini BarTengo SushiTerrace Deli

LITTLE LONSDALE STREET1000 Pound BendAngliss RestaurantCafé 111DicksteinsDolan Uyghur Don TooFathers DenFeroyGianni LuncheonGiraffe CaféHorse BazaarLa La LandShop 7 EspressoStrikeThe FringeTroika BarWaterflame Ways and MeansWorkers

LONSDALE STREETBabboClub RetroColonial HotelDegani Café BakeryDemi TasseEmerald PeacockEncore Café BarJ Walk CaféKalamakiKenny's BakeryLattelove CaféLe TraiteurLegals Café BarMadames Nishika Health Hut Touche Hombre Wheat Restaurant Bar

MEYERS PLACELily BlacksLoop

Waiters Restaurant

QUEEN STREET Chaise LoungeDegani Café BakeryGroove TrainMercat Cross HotelMichaelangeloMuleta'sNourishSpeckZouki

QUEENS LANECafé Deco

RANKINS LANE Manchester Press

RUSSELL PLACE Bar Ampere

RUSSELL STREET Blu Point CaféCafé Little HutChina BarCrazy Wing Eden Izakaya Den - BasementJames Squire BrewhouseMihn X Uiong N's Satay Postal HallRed HummingbirdSeoul HouseThe Portland HotelWon Ton House

SPENCER STREET Pensione Hotel

SPRING STREETCafé 201City Wine ShopElms Family HotelFederici CaféHudson'sLime Café BarLost AngelThe European

ST KILDA ROAD606 CaféAroma On St KildaAromatic EspressoCafé 409Café 434Café AllegraCafé NewsCafé PromenadeCafé SafiCafé Saporo

CafeteriaCBD Café & FooderyCinnamonsCommodity Café Gloria Jean'sHunters Kitchen Il LocaleIn a RushIzumi KraveLime CaféMovoNGV Gallery KitchenOrient EastPurple CaféThe Blue Moose CaféTimes CaféVillage Melbourne

SWANSTON STREET 3 BelowCafé ChinottoClaypot KingDruids Café BarGigi Sushi BarGogo SushiHi Fi Bar and BallroomMelbourne Town HallMr Tulk (State Library North)Nando'sNelayan IndonesianOxford ScholarSoul CaféStarbucksSushi SushiTaiwan CaféThe LoungeThe OrderTime Out CaféTransportYoung and JacksonsYour Thai Rice NoodleYoyogi

TATTERSALLS LANE Section 8

THE CAUSEWAYThe Grasshoppers Feast

WILLIAM STREET Illia Café and BarLa Stradda CaféMetropolitan HotelNashiSlateThe Mint

WILLS STREETOperator 25

DIRECTORY OF ADVERTISERSBIALETTIFACEBOOK.COM/BIALETTIAUSTRALIA BIALETTI.COM

BONSOY | SPIRAL FOOD GROUP Unit 12, 51 Moreland Road, CoburgPHONE: 03 8616 7800SPIRALFOODS.COM.AU

CEDAR HOSPITALITY223 - 231 Brunswick RoadBrunswickPHONE: 03 9387 4455CEDARHOSPITALITY.COM

CHEF’S HAT131 Cecil StSouth MelbournePHONE: 03 9682 1441CHEFSHAT.COM.AU

HOTEL AGENCIES 298 Nicholson StreetFitzroy PHONE: 03 9411 8888 HOTELAGENCIES.COM.AU

MERCY COFFEErhiannon@mercycoffee.netPHONE: 0410 449 288MERCYCOFFEE.SQUARESPACE.COM

MILK THE COW1/157 Fitzroy Street, St Kilda323 Lygon Street, CarltonPHONE: 03 9537 2225MILKTHECOW.COM.AU

SOUTH MELBOURNE MARKETCorner of Coventry and Cecil Streets, South MelbournePHONE: 03 9209 6295SOUTHMELBOURNEMARKET.COM.AU

SQUAREsales-au@squareup.comSQUAREUP.COM

July | Alexander McIntosh, Head Chef Zigfrids Dining Hall and BarAlexander has worked in some of Melbourne’s most-loved kitchens including Rockpool Bar & Grill, Fifteen and Cecconi’s Cantina. We are delighted to have coaxed him to Melbourne for two nights only in July to showcase some of the Surf Coast region’s finest produce alongside our beautiful cheeses.

August | Christy Tania, Head Chef Om Nom Dessert Bar Trained in the French art of pastry at L’Ecole Nationale Superieure de la Patisserie in Paris, Christy has graced the kitchens of Jacques Reymond, Vue de Monde and international Michelin-star restaurants. Join us for her unique, beautiful take on cheese meets dessert.

September | Daniel Wilson, Chef and Owner, Huxtable & Huxtaburger The talented chef behind the Huxta-empire, including the chef-hatted Huxtable, Daniel has worked in kitchens worldwide honing his skills to his own unique style – from classic French, to Europe-meets-Southeast Asia, to Melbourne’s best burgers, this multi-award winning chef can do it all.

October | Peter Gunn, Head Chef IDES One of the city’s most talented young chefs, Peter’s pop-up degustation dining experience, Ides, receives much acclaim. He is Sous Chef of Attica and was just named our local semi-finalist in the S.Pellegrino Young Chef 2015 awards, flying to Milan in June to represent Australia.

November | Paolo Arlotta, Head Chef Kinfolk CafeHailing from the kitchen of Vue de Monde, Paolo specializes in fine-dining vegetarian fare – organic, bio-dynamic, fair trade and sustainably sourced wherever possible. With a deep love for art and culture, Paolo’s food is as beautiful to behold as it is to eat.

After the success of our 2014 chef series, we’ve invited some of Melbourne’s most talented, award-winning chefs to roam free in our 5-metre cheese cabinet and design their own exclusive menus, incorporating their favourite artisan cheeses from all around the world.

CHEFS AT THE COW 2015Melbourne’s Best Chefs Join Milk the Cow to Create a Four-Course, Cheese-Inspired Menu

Tickets $120 per person, includes four course dinner with matched wines. For a full list of dates and details, or to buy tickets visit milkthecow.com.au

157 Fitzroy Street, St Kilda & 323 Lygon Street, Carlton. 03 9537 2225