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ON THE COVER: CHOCOLATE
Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds,
roasted and ground, often flavoured, as with vanilla. It is made in the form of a liquid, paste or
in a block or used as a flavouring ingredient in other sweet foods. Cacao has been cultivated
by many cultures for at least three millennia in Mesoamerica. (source: Wikipedia)
[email protected]@grammagazine.com.auwww.grammagazine.com.au
CAB AUDITED
Editor
JESS HOURIGAN
Art and Design
ELEVATOR CREATIVE [email protected] www.elevatorcreative.com.au
EATING OUT
MÖRK BREWHOUSE150 Errol Street, North MelbourneMy Fair Melbourne
CHOCOHOLIC TOURSDecisive Cravings
CIRCA2 Acland St, St KildaHaynes and Bruce
REGULARS
GRAM GUIDE
COOKINGINTERVIEW
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14
30 CHOCOLATEFrom Bean to BarWhat’s in a Name?Buy Local This Easter
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WAWA CHOCOLATIERJade AndersonMonique Bayer
12 AVOCADO AND DARK CHOCOLATE CHUNK COOKIESMegan Beatrice Jackson and Scott Rose
VEGAN CHOCOLATE BARSMegan Beatrice Jackson and Zac Bird
DOUBLE CHOCOLATE TIM TAM NO-BAKE CHEESECAKEMegan Beatrice Jackson
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CONTRIBUTORS
NEWLY OPENED
AROUND THE TRAPS
THINGS WE LOVE
REVIEWS
OUT AND ABOUT
THE DIARY
DISTRIBUTORS
ADVERTISERS DIRECTORY
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30
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CONTENTS
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CONTRIBUTORS
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
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
MONIQUE BAYER
Monique Bayer owns Walk Melbourne
Tours, where she share Melbourne’s
stories while sharing food. Her walking
tours focus on the things that locals love
– coffee, dumplings, rooftop bars and our
laneways and arcades.
She loves exploring her hometown with
visitors and uncovering its treasures for
them. She says that “if you haven’t seen
Melbourne on foot, you have missed the
best bits”.
Monique’s first book ‘Devouring
Melbourne: uncovering a delicious city’
contains six self-guided food and drink
themed walking tours of Melbourne with
stories of the people and places you’ll
meet along the way. Her upcoming book,
‘The Glutton Guide to Melbourne’ will be
published in May 2015.
She also writes a blog (sporadically)
about food, coffee and other goods
things.
Mostly in Melbourne. Sometimes beyond.
She is the winner of the 2014 Victorian
Tourism Award for Youth Achievement.
walkmelbourne.com.au
INSTAGRAM: moniquebayer
TWITTER: walkmelb
FACEBOOK: walkmelbourne
LA DONNA DEL VINO
La Donna del Vino is the pseudonym
of this young lady from Melbourne who
worked in wineries throughout Australia
and Italy. After years of gallivanting she
returned to Melbourne to market wine
and share her love of all things vinous.
In her spare time she enjoys cooking,
gardening, drinking good vino and is
a self-confessed Neb Head (someone
really into Nebbiolo).
ladonnadelvino.com
TWITTER: ladonnadelvino
FACEBOOK: la-donna-del-vino
DEAN SCHMIDEG
A professional photographer and
copywriter with an interest in fashion
and design, Dean is known as one of
Melbourne’s coffee addicts and foodies,
regularly seeking out new and interesting
cafes and bars. He shares these and the
things he prepares at home across social
media. His posts celebrate the produce,
the people he meets and places he goes
to, telling a story with the aim of enticing
the reader and bringing people together.
FACEBOOK: imagesds
INSTAGRAM: dsimages
TWITTER: imagesDS
EMAIL: [email protected]
HAYNES AND BRUCE
With many years combined
communications experience in the realm
of music, food, fashion, design, politics
and beyond, Georgia Haynes and Lauren
Bruce have worked on photo shoots,
event photography, written and taken
photos for various media outlets, written
ministerial speeches, managed media
at high profile events and much more.
Together, they have produced feature
articles, managed social media for a
range of clients, and continue to work on
creative projects focused on community
development.
haynesandbruce.com
INSTAGRAM: haynesandbruce
TWITTER: haynesandbruce
DECISIVE CRAVINGS
Decisive Cravings is a food review and
recipe website categorised by cravings.
It is also the labour of love of Melbourne
foodie, Jen Curcio. Find local breakfast,
lunch and dinner spots that have stood
the test of time, including vegetarian,
allergy-free, kid’s food, cookbook reviews
and overseas recommendations.
decisivecravings.com.au
TWITTER: DecisiveCraving
FACEBOOK: decisivecravings
www.chefshat.com.au
E V E RY T H I N G A G R E AT C H E F N E E D S F O R E V E RY O C CA S I O N
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NOW OPENBOY & CO.OPENED: March 12, 2015Newly opened in Malvern, the kids at Boy & Co have created a space dedicated to best in sweet and salty; milkshakes and fries. One of a growing number of niche foodie outlets to open up in our fair city, Boy & Co’s menu features five classic shake options as well as six ‘pimped’ offerings with names such as Hansel and Gretal and Britney Spearmint. On the fries front, you’ve got a selection of sweet potato or regular and their loaded options include gravy and cheese and our personal favourite, chili cheese. 224 GLENFERIE ROAD MALVERNfacebook.com/boyandcoshakes
NORTH EAST PRECINCTOPENED: Early April, 2015Naked Espresso are at it again, this time setting up shop in Bentleigh East. Husband and wife team, Jason and Cherise Berley have teamed up with like-minded Melbourne hospo, Ron Haver, to create a cafe offering speciality coffee with a range of alternative brewing options as well as a delicious and healthy all day food menu.Set to open early April, if North East Precinct is anything like Naked Espresso, then Bentleigh East should be getting excited. 892 NORTH ROAD, EAST BENTLEIGHfacebook.com/NorthEastPrecinct
twitter.com/NEPrecinct
CROMPTON COFFEEOPENED: Early April, 2015Victoria Street Richmond will welcome a new tenant in early April, with the arrival of Crompton Coffee. While there is no doubt the coffee will be a stand out (headed up by Cameron Green - ex Seven Seeds), this new venue is actually all about bread...or to be correct, toast. Inch thick toast to be exact. Inch thick toast, made from local bread and topped with hazelnut cocoa butter, figs and honey or buffalo mozzarella avocado and tomato, just as an example. Let’s face it, who doesn’t love toast? 380 VICTORIA STREET RICHMONDwww.cromptoncoffee.com
facebook.com/cromptoncoffee
THE KILBURNOPENED: March 20, 2015Leading the ignition of Hawthorn’s emerging bar scene, The Kilburn is set to bring an extensive range of premium whiskies, craft beers and cocktails to Melbourne’s quality-hungry inner-east. Hawthorn’s hottest new venue is already taking its role as the suburb’s drinking ambassador very seriously. An entire room, catering to up to 30 people, will be dedicated solely to whisky tastings. Offering sophisticated bar food and a comprehensive spirits list, six days a week with a 3am license, the opening of The Kilburn marks the next stage of the Glenferrie Road precinct’s cultural revival. 348 BURWOOD ROAD HAWTHORNthekilburn.com.au
facebook.com/TheKilburn
580 BENCHOPENED: March 18, 2015Slater St Bench has a little brother, with the opening of 580 Bench earlier this month.Touted as ‘less, but better’ by the Slater St boys, 580 Bench is everything you expect, and more, from the creative, but minimalist team. The coffee is amazing, the food uncomplicated and the design aesthetic of the interior makes the heart skip a beat.580 Bench is simplicity meets luxury at it’s very best, with some damn fine coffee to boot. 348 BURWOOD ROAD HAWTHORNinstagram.com/580bench
TRANSFORMER FITZROYOPENED: March 19, 2015There is a new vego joint hitting Fitzroy, with Transformer having open mid-March. Transformer, from the owners of Brunswick Street favourites Vegie Bar and Rice Queen, is headed up by Luke Florence in the kitchen and boasts a sophisticated vegetarian menu with items such as ricotta and rye gnocchi with pumpkin mousse and blueberry compote and king oyster mushroom with confit garlic and pine-nut puree and smoked shallot. 99 ROSE STREET FITZROYtransformerfitzroy.com
BAHARIOPENED: March 10, 2015Tassie duo, chef and restaurateur Philip Vakos (Masterchef second season) and friend Stell Kaponas, have combined their experience to present a fresh, funky and ‘gringlish’ (Greek/English) vibe in the heart of Richmond with their new restaurant Bahari. The new space showcases their quality interpretations of classic Greek dishes and desserts, whilst also their flare for balancing spices and flavours; by constantly reinventing the way Greek food is enjoyed by their customers.
179 SWAN ST RICHMONDbahari-richmond.com.au
9427 7898
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AROUND THE TRAPS
DC COFFEE TO LAUNCH RETAIL BRAND
Local coffee roaster, DC Coffee is set to launch a retail offering in mid-April. Having made a name for themselves in Melbourne and surrounds with their outstanding coffee blends, semi-trailers and half pipes at coffee expos and their passionate support of local music through DC Tunes, DC’s retail launch allows the everyday punter to enjoy their amazing blends in the comfort of their own home.
All-City Espresso, District Espresso and Northside Espresso will all be available in 250g packs and the trio will be accompanied with the brand’s first foray into drinking chocolate, with Pretty Sweet Chocolate added to the offering. Stay tuned.
CLOSED ANZAC DAY SATURDAY 25 APRIL
FRI 3 APRIL CLOSED
SAT 4 APRIL 8am-4pm
SUN 5 APRIL 8am-4pm
NORMAL TRADING RESUMES
FRI 27 MARCH 8am-5pm
SAT 28 MARCH 8am-4pm
SUN 29 MARCH 8am-4pm
WED 1 APRIL 8am-4pm
THU 2 APRIL 6am-4pm * 6am fresh food opens, 8am general merchandise opens.
Enjoy 2 hours FREE parking on Market days
ALL-CITY ESPRESSOOrigins: Colombian Anei and Sumatra Mandiri Co-op beans.Taste: Strong, rich body with toffee, honey and vanilla notes.Strength: 8/10
DISTRICT ESPRESSOOrigins: Ethiopian Sidamo, Oromia Co-op.Taste: Medium, silky body with a chocolate and blueberry flavour, with hints of almond and dry cocoa.Strength: 3/10
NORTHSIDE ESPRESSOOrigins: Brazil, Dos Costas Boa EsperançaTaste: Mild, smooth body with delicate notes of caramel, hazelnut and a milk chocolate finish.Strength: 5/10
PRETTY SWEET CHOCOLATE (400g)Made from: Premium organic cacao, organic coconut sugar and a hint of vanilla.
Philippa Sibley and Jason M Jones have parted ways, closing the doors on their much celebrated Melbourne establishment, Prix Fixe. The concept restaurant, which was only meant to be around for 12 months, will be replaced by Entrecote City in mid-May. Entrecote City is the brother of Jones and Adam North’s South Yarra steakhouse, Entrecote.
Entrecote, which only opened two months ago, has already made a name for itself, serving up classic yet simple Parisian style steak frites with Hopkins River Beer being the showcase on the menu.
ONE DOOR CLOSES, ANOTHER OPENS
Iconic Melbourne restaurant Chin Chin has won the award for Tastiest Pork Dish in Asia at the Chowzter Asia Awards 2015, beating a strong field of pork dishes from across Asia. The caramelised sticky pork dish has been a sensation with diners at Chin Chin ever since it appeared on the menu when the restaurant opened.
Being nominated is an honour”, said Executive Chef Benjamin Cooper, “but to win is amazing. We’re chuffed!”
Chowzter is based out of London and with its 150 foodie “experts” or Chief Chowzters in each city covers a social media reach of over a million. The website at www.chowzter.com celebrates fast feasts from all over the world. Chowzter also features destination (fine) dining restaurants on its website.
MELBOURNE RESTAURANT WINS TOP HONOURIN ASIA
Mo Wyse and Shannon Martinez, who have transformed vegan dining in Melbourne through their outstandingly successful restaurant, Smith & Daughters, are branching out, set to open a New York style deli, complete with groceries, takeaway sandwiches and more of their wonderful home-style food.
Smith & Deli will offer a deli-style grocer and sandwich shop in Fitzroy, with a launch day due around mid-April. The new space will be designed for ‘grab-and-go’ passers-by as well as regulars, with pre-made lunchboxes, smoothies fresh made, New Yorki deli style sandwiches and salads all available.
The groceries component will include house made vegan cheese, fresh pasta and fruit and vegetables, amongst much more!
SMITH AND DAUGHTERS BRANCHES OUT
8
I HAVE A THING FOR OPEN FIRE PLACES.
I find them comforting. It’s not just the flickering
amber flames or the raw heat emanating
from glowing embers, it’s the scent. The smell
of burning wood swirling from a fire place
immediately takes me back to chilly winter
afternoons at home with my siblings. We would
sit by the fire after school, gulping our hot drinks
and watching the rain fall onto my mother’s
garden. It was grey against green out there, but
we were warm from deep within our bones. For
us, it was the ultimate feeling of security. That
sense that nothing could touch us. Walking into
Mörk’s Chocolate Brew House, that same feeling
of childhood comfort returned. Perhaps it was
the smell of smoked beech lingering from my
cup, or the unmistakable scent of chocolate as
we poured it, hot and thick, into our glasses.
I guess for everyone, these aromas conjure up
something different. The key is to close your
eyes, take a whiff and forget where you are - just
for a moment.
I was so happy to hear of the opening of Mörk’s
new café and concept store. When I interviewed
Kiril and Josefin a few months back they spoke
with such passion about their product that I
couldn’t help but get excited with them. Mörk’s
Chocolate Brew House is the couple’s newest
150 Errol St, North Melbourne Ph: (03) 9328 1386
WORDS AND PHOTOGRAPHY MY FAIR MELBOURNE PHOTOGRAPHY STEPHANIE SOMEBODY
THE HOUSE THAT MÖRK BUILT
EATING OUT NORTH MELBOURNE
9
venture and an Australian first. The café is
dedicated solely to the art of drinking chocolate,
with Mörk’s signature dark blends taking centre
stage. Now, when these guys say it’s just about
the chocolate they are serious. With not a single
coffee on the menu, you couldn’t get a skinny
latté even if you dropped to your knees, balled
your fists and begged.
Josefin, the master chocolatier behind the
cult drinking chocolate brand, has pushed the
boundaries to bring some unexpected chocolate
beverages to the Mörk menu. I went along to
visit the store on a sunny Sunday afternoon and
founds lines of people snaked out the door. A
sure sign they are doing something right.
The menu is simple to navigate. We were there
for drinking chocolate and there are nine on offer
as well as a couple of water based chocolate
beverages. You can choose from Mörk’s house
hot chocolate range like the original dark
70% cacao, or go for one of the more creative
signature drinks. There are a few sweet snacks
available too – think fluffy brioche smothered
in dark chocolate spread and house made
marshmallows.
We began our afternoon with Josefin’s
recommendation, the Chocolate Soda.
10
Presented as a simple glass of bubbly soda
water, this one might appear as a mistake
when it first arrives at the table. But wait a
few moments and the performance begins. It
starts with a couple of spritzes of citrus mist
to prime the soda before a generous dose of
flowing milk chocolate is poured right in. The
result was a little startling. The drink is light and
frothy without compromising on those rich milk
chocolate flavours. Who knew a chocolate drink
could be refreshing and creamy without a heavy
milk base? I liked it. Actually, I loved it.
The drama is taken up a notch with Mörk’s now
famous ‘Campfire Chocolate’. This one comes
in four parts: a jug of dark drinking chocolate, a
marshmallow on a stick, a sprinkling of smoked
salt and an overturned, stemless wineglass
encasing some seriously divine-smelling smoke.
We were encouraged to really savour the scent
of the smoke captured in the glass as we first
overturned it, and then again once we had
poured the chocolate into it. This drink was more
about the smells than the taste. I was intrigued
with how the scent of the smoke deepened and
developed when the dark drinking chocolate
was added. The grilled marshmallow on the side
was a nice touch, adding a bit of nostalgia to a
drink already reminding me of my younger years.
Those who spent their formative years slurping
chilled chocolate milk will love Mörk’s grown
up version. The ‘layered chocolate’ is a simple
offering made from Mörk’s signature dark
drinking chocolate swirled with chilled milk and
topped with a hot and creamy custard. The idea
is for diners to relish the delicious dichotomy of
hot and cold. But for me it was the melding of
the delightfully bitter dark chocolate against the
super sweet topping that made this dish shine. The
custard is noteworthy in itself. Wonderfully thick
and with a hint of citrus flavour we devoured
it by the spoonful and longed for more.
In a city where caffeine reigns supreme some
might consider Mörk’s ‘no coffee’ Brew House
an abomination. But the lines out the door and
groups sprawled on Errol Street’s grassy median
strips tell a different story. I overheard someone
say that Mörk’s Brew House will be the Gelato
11
223 - 231 Brunswick Rd Brunswick VIC 3056T: 03 9387 4455 F: 03 9387 4140
cedarhospitality.com
“”
The staff at Cedar provide excellent assistance and always do so with a smile.
I have been shopping with Cedar Hospitality since it was recommended
to me as an apprentice and now I recommend it to mine.
Daniel BriggsHead Chef
599 Church St, Cremorne VIC 3121(03) 9427 1307
Messina of the cooler months, and that sounds about right. But
Zernell’s own ambitions are a little different, “everyone grows
up with sweet hot chocolate from childhood, and we wanted to
push the boundaries” she said. “If we could get as excited about
drinking chocolate now as when we were kids, wouldn’t that be
a wonderful thing?” Well, I’m not going to argue with that.
MÖRK BREWHOUSE
150 Errol St, North Melbourne
03 9328 1386
morkchocolate.com.au
facebook.com/MorkChocolate
twitter.com/morkchocolate
instagram.com/morkchocolate
13
Ever thought of mixing blue corn with blueberries? What about lavender
and honeycomb? Jade Anderson of Wawa Chocolatier has and lucky for
us she is blending these delicious flavours through European coverture
chocolate for our eating pleasure right here in Melbourne.
Jade is from country Western Australia (hence Wawa) but has adopted the
big smoke of Melbourne as her home. She came here looking to find “what
she would do for the rest of her life” and became somewhat enchanted
with the craft of cake decorating.
Her plan was to learn some great skills in Melbourne and then take them
back to WA and decorate cakes. But two things threw a spanner in the
works. Firstly, love – she met her partner and they have set up home in
Carlton. Secondly, during her adventures in cake decorating, she found
herself drawn to all the aspects that let her work with chocolate. She soon
figured out that really, that was her passion.
While Jade has been messing about with flavours for about four
years, in 2014 she worked with a designer to create the right look and
feel for her packaging and then launched Wawa Chocolatier at the
Coburg Night Markets. This young business has some of the most
interesting flavours mixed through chocolate that you will see anywhere.
Jade’s favourite is the milk chocolate with lavender, honeycomb and cacao
nibs. I asked her why. “Honeycomb!” was her immediate and enthusiastic
response, but then upon a bit of reflection she offers that the lavender
they use is from a town in Western Australia, near to where she grew up,
so there’s a connection to home there as well.
Crazy, huh? Jade says that the inspiration for the interesting fillings, or
‘inclusions’ as she calls them, come from the ingredients themselves.
“I have worked backwards. The project has been on the radar for two or
three years. I’ve come across ingredients that I’ve liked and then tried to
make things with them. It’s often not just the product, but the people
behind it as well. Being in Melbourne and reading about the food scene
you just think ‘I love what they are doing!’ For example think about
Melbourne City Rooftop Honey and Baker di Chirico. Essentially, it was the
ingredients that inspired the product”. She really goes out of her way to
include some of those loves.
“The blueberries are a real labour of love. I only wanted to use Moondarah
blueberries (a family owned and operated farm in Gippsland), but they
don’t provide a dehydrated product. I hand chop and dehydrate each one
of the berries myself”.
Jade also hand makes the honeycomb using Melbourne City Rooftop
Honey. In fact, she prepares all the fillings herself.
During out chat, I asked Jade if there are ever been flavours that just don’t
work? “I had a play with wasabi for a while and although the wasabi and
peanut in white chocolate wasn’t bad, I wanted to create flavours that
people would enjoy and come back for. This was one of those ones you try
for the experience but you’ll never be sitting on the couch craving it again.”
Currently Jade hand makes all of her chocolates in her home kitchen.
Something she considers to be perfectly normal, but she was interested
to discover that some people are unsure about the idea. She is quick to
reassure them. “We are a kid, pet and meat free household and the council
reviews my records and conducts regular inspections just like any other
food premises.”
But what about her home looking and feeling like a chocolate factory?
“It actually doesn’t take a lot of space because I make small batches of
30 bars at a time of each flavour. My tank is six litres and I have a slab of
marble that is great for tempering (my girlfriend’s Dad found in his shed!)
Although I’d like to find a space outside of the house eventually, I don’t
want to use tempering machines. I spend a day producing the fillings and
then have a moulding day where I mix them with chocolate.”
“We actually don’t need to eat a lot of chocolate, so I’d like to encourage
people to pay a little more for good chocolate, but eat less of it.” This
kind of enlightened thinking surfaces again when I ask Jade about her
vision for the company. Her answer has nothing to do with chocolate. “I
want to create a good little business culture. It’s not just about chocolate.
I’ve worked so many places and seen how to do things and not to do
things. A lot of workplaces don’t take enough care to keep staff happy
and motivated and learning. I want to create something where people will
come to work and love it”.
But its early days and right now, Jade has created something that we’ll all
be coming back for and loving it.
WAWA CHOCOLATIER
wawachocolatier.com.au
0409 107 469
facebook.com/wawachocolatiermelbourne
instagram.com/wawachocolatier
WORDS MONIQUE BAYER PHOTOGRAPHY TIMOTHY HERBERT
wawachocolatier.com.au
WAWA CHOCOLATIER
INTERVIEW WAWA CHOCOLATIER
15
03 5472 4274 [email protected]
Michels Fine Biscuit Co. bake small traditional batches in our commercial kitchen in Castlemaine, sourcing the very best fresh ingredients — including berries from the Yarra Valley, free range eggs from Great Western, Victorian butter and fl ours, and the worlds best Belgian Couverture Chocolate. Our biscuits are sought after by cafés across Melbourne and regional Victoria. Contact us for details of our full café range.
Anzac Triple Chocolate
Coconut � Lemon Cream• Fresh Passionfruit Cream Macadamia � White Belgian Chocolate Pistachio � White Belgian Chocolate Anzacs � White Belgian Chocolate
Ginger � Almond � Lemon MyrtleRoasted Hazelnut � Dark Belgian Chocolate
Melbourne is internationally renowned for
its food and its laneways – brought together
in a delightfully sweet way by the team at
Chocoholics Tours.
Founded in 1995 when Suzie Wharton
realised her vision of a chocolate and desserts
walking tour while working at the Melbourne
Convention and Marketing Bureau, today
Chocoholics Tours operates seven days a
week offering a range of different tours for
those with a sweet tooth.
Whether you’re more partial to organic, fair
trade chocolate; only consume chocolate
of the darker variety or profess to be a
chocolate lover of any kind, Chocoholic Tours
has got you covered.
We took their Bittersweet Chocolate tour for
a test walk one Sunday and did a lot more
than just consume chocolate.
The two-hour tour kicked off with a briefing
session from tour guide Sue who first
explained that the majority of chocolate
produced in Australia is made from cocoa
sourced overseas, with the exception of
Daintree Estate, Australia’s first cocoa
plantation based in Far North Queensland.
We were invited to feel, smell and taste
different stages of the Daintree Estate
journey “from plantation to plate” including
a cocoa pod which has no scent and looks
like a percussion instrument. Each pod takes
five to seven months to grow on the trunk
of the cocoa tree and once they are ripe, are
harvested by hand.
Cocoa beans are removed from the pod by
hand, fermented and dried in natural sunlight.
While similar in colour to chocolate the beans
themselves smell quite unpleasant!
Before we set off Sue gave us a few tasting
tips: don’t just eat the chocolate. Look at it.
Smell it. Snap it. Press it against the roof of
your mouth. Experience the different flavours.
Equipped with our “I’m a chocoholic” badges,
a tour map of our stops - Cacao Lab, Alison
Nelson’s Chocolate Bar, Koko Black, Haigh’s
Chocolates and Ganache Chocolate - and
a complimentary bottle of water we hit the
laneways of Melbourne.
With her brown “Chocoholics Tours” balloon
overhead, Sue lead our procession to Cacao
Lab in Driver Lane where she explained the
finer details of becoming a master chocolatier.
We discovered that anyone trying to open
a chocolate lounge in Europe without their
Masters in Chocolate Making is considered a
fraud and can be fined!
chocoholictours.com.au
MELBOURNE CHOCOHOLIC
TOURS
WORDS AND PHOTOGRAPHY DECISIVE CRAVINGS
16
Cacao Lab produces Belgian chocolate combined with locally sourced,
all natural ingredients such as fruit and nuts, and no artificial colours or
flavours.
On to our first tasting – a beautifully decorated Café au Lait coffee caramel
ganache chocolate which we learnt take three days to make due to their
complex three step process. First cream and cacao is combined to make
ganache and left to cool, then the ganache is rolled and piped into pieces,
on day three the chocolates are rolled in chocolate and finally decorated
– certainly makes you appreciate fine chocolate even more after hearing
all that!
Second stop on our tour, Alison Nelson’s Chocolate Bar is located in one
of Melbourne’s newest shopping destinations, The Emporium. Originating
in New York, the bar’s menu is based on the New York version but has
been given a local twist. Particularly intriguing were the ‘Flavours of
Asia’ featuring Sticky Rice, Green Tea with Ginger and Yuzu Caramel. The
Melbourne store is one of only three locations outside the US with the
others located in Qatar and Dubai.
Starting to feel the chocolate endorphins kicking in, we marched onto our
next destination.
Including its flagship ‘salon’ in the beautiful Royal Arcade, Koko Black now
has 14 locations around Australia and recently opened in Christchurch,
New Zealand. The salon’s Master Chocolatier, Vincent Kwek, happened to
be on site the day we visited, so in addition to tasting a delicious mango
and vanilla dark chocolate (my favourite of the tour) we were also given
the opportunity to try some freshly made raspberry chocolate ganache
from Vincent himself!
Next stop: Haigh’s Chocolates in the Block Arcade. This year Australia’s
oldest family-owned chocolate business celebrates 100 years in business
and is now run by fifth generation family members. Haigh’s Chocolate is
made from the family’s own secret recipe - only known by three people
within the business – which gives their product its own unique flavour.
Their chocolate pastilles, which literally melted on the tongue, were
followed up by a slightly more ‘challenging on the teeth’ Almond Vanilla
Nougat, but was equally delicious.
What better way to end a tour for chocoholics? With more chocolate
of course! A quick wander over Collins Street and we reached our final
destination, Ganache Chocolate, where we were greeted by owner and
Master Chocolatier Arno Backes.
After presenting us with a beautiful Hazelnut Chocolate Layer Cake for
afternoon tea, Arno made us all feel a little better about our indulgent day
with the revelation that he consumes at least one kilo of chocolate per
week.
With a full belly and a happy heart, it’s safe to say that this chocolate lover
had her cake and ate it too.
CHOCOHOLICS TOUR
chocoholictours.com.au
18
GRAM FEATURE
THINGS WE LOVE
GET A TASTE FOR FARM TO TABLE WITH FOWLES WINE
Fowles Wine - the world’s first winery to craft wine to match
with wild game meat - are due to launch a new wine range
designed to match with farm fresh meats called Farm to
Table.
As farmers and winemakers with significant experience
growing their own grass fed sheep or sourcing game from
the wild, Fowles Wine have identified the different qualities
of farmed and wild meat and understand how to blend wine
to match its profile. With Farm to Table, Fowles Wine have
modified the way they make the wine to match the more
‘open’ fibre, ‘softer’ texture and higher fat content of farm
reared meat.
With this in mind, their Farm to Table wines are underpinned
by fresh acidity but have slightly fleshier fruit and a firmer
tannin structure (when compared with their ‘wild food’
wines) to complement the characters of farmed meats.
Like all of Fowles Wine’s ‘food wines’, Farm to Table is driven
by their hunger to get closer to the source of food and wine,
and build an understanding of how to hunt, grow and blend
it to create harmonious taste experiences.
Available from 28 February, Farm to Table wines retail at
$14.95 and are exclusive to Fowles Wine Cellar Door. The
Farm to Table range includes: Sauvignon Blanc, Chardonnay,
Pinot Noir, Shiraz and Cabernet Merlot.
For more information or to order Farm to Table wines online
head to: WWW.FOWLESWINE.COM or call the Cellar Door
on: (03) 5796 2150
If you’re looking to surprise someone with the perfect gift,
look no further than Noch Luxury Hampers. Mandy and the
team have a hamper for all occasions and the best part
is they specialise in delivering hampers that surprise and
delight. Don’t expect wine and biscuits when you open a
Noch hamper, instead expect something complete unique
and luxurious.
Their most popular hamper at the moment is the “Love
Your Tea Time” hamper, which includes a beautiful love
heart cushion, Crabtree and Evelyn Hand Cream, Rebalance
Me Tea, Côte Noire Candle and Dunbar Sloane Soap – talk
about indulgence!
Every hamper is hand packed here in Melbourne and
delivered (free of charge if delivering to Australia’s eastern
seaboard) in a beautifully designed and crafted hamper
box. All hampers include a personalised message that the
sender can craft for the recipient, and corporate hampers
can even be arranged to include the company newsletter
or message.
With Noch’s easy to use website, all you need to do is
jump online, choose the perfect luxury hamper and then
let Mandy and team take care of the rest for you. Surprise
your loved one, friend, family or co-workers with the perfect
Noch Luxury Hamper.
NOCH.COM.AU
19
Promised Land Coffee (PLC) was founded in 2014 by former specialist
barista and barista trainer Jonathon Sciola, who started supplying beans
and support to speciality cafes, and has now created an innovative idea
that’s changing coffee in Melbourne. THE PLC team brew up the coffee
into their specially designed airpots and deliver them daily to your office,
café or event.
Sourcing speciality green beans, PLC roasts lighter than traditional
roasters, yet fully develops the flavour. They then grind the freshly
roasted beans using an EK-43 which grinds the best of the beans
by performing uniform particle separation. Each airpot holds
15 cups of coffee and keeps the coffee hot (or ice cold) all day.
You simply pour and serve. This truly is a product that warms you during
winter and keeps you cool and caffeinated through summer. Cafes/offices
also can purchase the beans for use on their espresso machines.
Delivery is anywhere in the CBD or pick-up from their brew bar in
Collingwood with the service expanding to suburbs later this year.
The PLC team are offering GRAM readers 50% off when you take up
a two week trial. Contact the team today on 0466 418 990 or by email
WWW.PROMISEDLANDCOFFEE.COM
WIN A SEAFOOD FEAST!
South Melbourne Market are giving you the chance to WIN one of two $250 seafood feasts, courtesy of South Melbourne Seafoods and Aptus Seafood.
For your chance to WIN, enter online or complete an entry form next time you visit the Market.
SOUTHMELBOURNEMARKET.COM.AU
PROMISED LAND COFFEE
COMPETITION CLOSES SUNDAY 12 APRIL. GOOD LUCK!
Find 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 [email protected]
HOTEL AGENCIESIS A LEADING IMPORTERAND SUPPLIER OF CROCKERY,FOODSERVICE EQUIPMENT,GLASSWARE, CHEFWARE,DINNERWARE, SERVINGWARE AND CLEANING PRODUCTS TO THEHOSPITALITY INDUSTRY.
HOSPITALITY, CATERING &RESTAURANT SUPPLIESSINCE 1947
OUR FAMOUS BRANDS INCLUDE DUDSON,SCHOTT ZWIESEL AUSTRALIAN FINE CHINA,CARLISLE AND MAXWELL & WILLIAMS.
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21
STEP 1: HARVESTING
The process begins with harvesting, which
usually occurs twice a year. Because the trees are
too fragile to climb, harvesting is accomplished
by workers on the ground. Once the pods are
cut down the pods are cut open with machetes
and the white pulp containing the cocoa beans
is scooped out.
STEP 2: FERMENTATION
The beans are placed in earthen pits or wooden
bins and covered with banana leaves and left
to ferment for five to seven days. Fermentation
is the first step in developing the flavour of
the chocolate, meaning the individual farmer
often have a direct impact on the quality of the
finished chocolate.
STEP 3: DRYING
Once fermentation is complete the beans
must be dried. This is often done by laying the
beans out flat under the heat of the sun. Some
manufacturers try to speed this process along
by drying the beans over a fire, which gives them
a smoky, inferior flavour. From here, the beans
are bagged and shipped around the world.
STEP 4: ROASTING
Upon arrival at the manufacturing facility, beans
are roasted to bring out the intense chocolate
flavours and colours. The time and temperature
of the roasting depends on the type of beans and
their relative moisture levels, and the chocolate
makers themselves.
STEP 5: CRACKING AND WINNOWING
After roasting, the beans are transferred to a
winnower that removes the shells of the beans
and leaves the “nibs”—the essence of the cocoa
bean that’s full of cocoa solids and cocoa butter.
STEP 6: GRINDING
The nibs are then ground to a thick, rich
paste called chocolate liquor or cocoa mass
(a somewhat misleading term, as it actually
contains no alcohol). This liquor is the foundation
for all chocolate products and contains both
cocoa solids and cocoa butter. The cocoa butter
is extracted from the chocolate liquor using a
hydraulic press, leaving behind a powdery disc.
When pulverised, this Presscake, as it is known,
becomes common cocoa powder. The extracted
cocoa butter is used by manufacturers to give
their chocolate a smoother, glossier texture.
STEP 7: CONCHING
To further refine the texture of the final product,
and to really bring out the flavour, the mixture
then goes through the process of conching. This
process can take anything from a few hours to
a few days depending on the quality of the final
product.
This process affects the chemical structure of the
chocolate, as well as the particle size and thus
has a huge impact on the flavour notes in the
finished chocolate. Deciding exactly how long to
conch for is part of the chocolate maker’s skill.
It’s during the conching process that sugar,
milk powder (for milk chocolate) and other
flavourings are added to the chocolate.
STEP 8: TEMPERING
When you break a piece of chocolate off, you
should be met with a good ‘snap’ –the quality of
snap is often a sign of the quality of the chocolate,
and this is refined during the tempering process.
The process is essentially a controlled process
of raising, lowering and raising the temperature
of the chocolate to form exactly the right kind
of crystals. Untempered chocolate is crumbly
and soft, and not anything like what we know as
chocolate today.
STEP 9: MOULDING
The final step in the chocolate creation process
is to pour the finished chocolate into a mould.
Melted chocolate is poured into plastic moulds
and agitated to remove air bubbles. Large scale
operations rely on machines and conveyors
to complete this process, while many smaller
chocolatiers still complete this process by hand.
FROM BEAN TO BAR HOW CHOCOLATE IS MADE
22
MILK CHOCOLATE
A combination of cocoa solids and milk (either
fresh milk, milk powder, or condensed milk) and is
the world’s most popular forms of eating chocolate.
Milk chocolate is less widely used for cooking, and
generally contains 20-30% cocoa solids.
DARK CHOCOLATE
A form of chocolate that has little, to no added
milk and a minimum of 35% cocoa solids. Dark
chocolate is produced by added fat and sugar to
cocoa and is enjoyed widely for both eating and
cooking.
SEMISWEET CHOCOLATE
Frequently called for in recipes, this is a dark
chocolate that contains a lower sugar level than
conventional dark chocolate.
UNSWEETENED CHOCOLATE
Often difficult to find, baking chocolate as it is also
know, contains nearly 100% cocoa solids and has a
bitter flavour. Bakers and dessert cooks opt for this
type of chocolate when they wish to control the
sugar levels in their creation.
DRINKING CHOCOLATE
A powered mixture of cocoa powder and sugar that
is combined with hot milk to make hot chocolate.
Good-quality drinking chocolate can also contain
grated dark chocolate.
White Chocolate: Technically this is not really
chocolate as it doesn’t contain any cocoa solids –
just cocoa butter, milk and sugar.
GIANDUJA CHOCOLATE
The name given to a European style of chocolate
made from chocolate and nut paste. Hazelnut
paste is most common, but gianduja can also be
made with almond paste.
BITTERSWEET CHOCOLATE
This chocolate type has less sugar and more
chocolate liquor than semisweet chocolate, but
the two are interchangeable in cooking. This is also
often referred to as couverture chocolate.
COUVERTURE CHOCOLATE
Used mainly for chocolate confectionery and
dessert making in professional kitchens, couverture
chocolate is expensive to buy but is the finest
quality when it comes to chocolate. It has a high
percentage of cocoa butter that gives it a glossy
appearance.
COCOA POWDER
Available as either natural or Dutch-process, cocoa
powder is what is left when all the cocoa butter
has been extracted from the roasted and ground
cocoa beans. Natural cocoa (look for unsweetened
cocoa powder) is lighter in colour than Dutch
process, but has a strong chocolate. Dutch-process
cocoa is processed with an alkali to neutralise its
natural acidity and give it a rich, dark brown colour.
WHAT’S IN ANAME?CHOCOLATE AND ALL IT’S FORMS
23
C r eat i v e - SINCE 2005 -
BURCH AND PURCHESE SWEET STUDIO
Owner/Chef Darren Purchese produces exquisite
and extravagant sweet creations, he skillfully
balances flavour and texture by thoughtfully
combining delicious components.
647 Chapel Street, South Yarra
burchandpurchese.com
COCAO FINE CHOCOLATES AND PATISSERIE
Cacao are operators of four retail stores
throughout Melbourne and is headed up Master
Chefs Laurent Meric and Tim Clark the award
winning team.
cacao.com.au
SISKO CHOCOLATES
Founded by chocoholic Christina Tantsis, Sisko
Chocolate specialises in artisan small batch
chocolates, and is know around Melbourne
for the artistic and quite stunning, chocolate
sculptures.
330 Auburn Road, Hawthorn
siskochocolate.com
LIEFJE
Handmade in Melbourne from all natural
ingredients and the finest fairly-traded Peruvian
organic raw cacao couverture, Liefje chocolate
is free from dairy, gluten, cane sugar, soy and
preservatives.
liefje.com.au
PANA CHOCOLATE
Pana Chocolate is a raw, organic chocolate that
is handmade in Melbourne, Australia. It contains
only natural ingredients such as raw organic
nuts, organic goji berries, organic coconut flakes
and pure 100% essential oils.
panachocolate.com
MONSIEUR TRUFFE
Single-origin chocolate-chocolate that captures
the various, distinct flavours of the regions we
source from- is what motivates us, and sharing
our passion and knowledge with our community
is one of our most essential intentions.
monsieurtruffechocolate.com
THE MINISTRY OF CHOCOLATE
The Ministry of Chocolate had humble beginnings
during 2008 at farmers markets around
Melbourne and is committed to producing high
quality chocolates and cakes by using the finest
couverture chocolate from Belgium and France
as well as fresh ingredients and innovative
flavours, all from their Malvern shop.
1361 High Street, Malvern
ministryofchocolate.com.au
KOKO BLACK
Koko Black started after found, Shane Hills
traveled Europe in search for chocolate’s
essence, something he felt was not being fully
expressed. Fast forward 14 years, and Koko
Black’s name is now synonymous with chocolate
in Melbourne. Now employing over 350, Koko
Black’s handcrafted artisan chocolates are the
finest in luxury chocolate.
kokoblack.com
CHOCOLATE IN MELBOURNE BUY LOCAL THIS EASTER
25
Among the larrakin culture typically found along Acland St, St Kilda, there
is an unexpectedly dignified establishment: Circa at The Prince.
With over 15 years since its inception, Circa has reinvented itself in a number
of incarnations over the years; but a few characteristics have remained
the same in each venture – beautiful space, beautiful food, and a high
pricepoint (this is not cheap-eats-on-the-go kind of fare, so be prepared!).
Now owned by the Melbourne Pub Group and with head chef Ashly Hicks
at the helm since 2013, Circa has entered a new era, while remaining
committed to exploration and ingenuity in the realm of food.
Haynes&Bruce chose to eat our way through the degustation because,
quite frankly, the Circa menu boasts so many intriguing offerings that we
couldn’t choose.
From the starter to the dessert, each dish was presented with aesthetic
flair and bursts of colour reflecting the seasonal and local produce of early
autumn. There were a few standouts:
The young turnips with potato and quail broth was an unexpected dish,
with the turnips the hero rather than the quail (the only trace of which was
the rich broth poured over the vegetables). The delicate, sweet turnips, the
roasted potato and the heavenly broth were a lesson in good cuisine: you
don’t have to have an abundance of meat on the plate for it to produce a
memorable dish.
The king mushrooms with bay bug and perigord truffle was a flavour
combination I certainly wasn’t expecting to enjoy, opting for subtler
flavours with my seafood. But the rich mushroom consommé was poured
gently over the bug, melting the lovely, earthy shavings of truffle on top,
and the combination made for good eating. The freshness of the bug
worked well with the deeper flavour of the other ingredients, and there
was an added romance when our waiter explained it was the first autumn
dish to hit the menu for 2015.
Pork with Josephine plum, kohlrabi and lovage was one of the best pork
dishes I’d experienced in a long time. The amalgamation of unique flavours
worked exceptionally well with the tender meat of the pork and most
importantly, the crispy skin that shattered like glass.
The wagyu with rocket, mustard and onion juice was probably the best
dish of the night and some of the finest quality meat to ever pass my
lips. The sher wagyu was like meat-flavoured butter that falls apart and
melts on your tongue, and the mustard and the meat and onion reduction
served inside caramelized slices of onion made this dish a revelation.
The mimolette with rye, walnut and avocado was no exception to the
surprising flavours and textu res introduced throughout the meal. The
mimolette - a hard French cheese that is flavoured with South American
annatto seeds – went very well with avocado puree and shavings of
walnuts atop rye toast. The dish had a distinct umami flavour, which is no
surprise given the mimolette is apparently the chef’s ode to Vegemite on
toast.
Right to the very end, dishes that challenge the palate just kept on coming.
The dessert of chocolate mousse with beetroot and espresso boasted
salty espresso chocolate biscuit crumbs, fresh blueberries, a light, velvety
valrhona chocolate mousse, beetroot gel, beetroot biscuit and confit
beetroot. Interestingly, the combination of chocolate and salt prevailed
over any sweetness, but it still managed to satisfy this sweet tooth.
Circa does food that pushes the limits of what a dish is “supposed to be”,
taking its cues from ingenuity rather than acceptability. Combined with a
relaxed atmosphere, elegant decor and knowledgeable staff, it’s definitely
worth a visit.
CIRCA facebook.com/Circatheprince
2 Acland St, St Kilda twitter.com/circatheprince
circa.com.au instagram.com/circatheprince
2 Acland St, St Kilda Ph: (03) 9536 1122
WORDS AND PHOTOGRAPHY HAYNES AND BRUCE
CIRCA
EATING OUT ST KILDA
27
INGREDIENTS
1 large ripe avocado
1/3 cup coconut oil
1 cup coconut sugar
1/2 cup coconut water
1/2 cup Canadian maple syrup
1/2 cup coconut flour
1/2 cup chickpea flour
1 tablespoon cacao powder
2 cups organic raw dark chocolate chunks
1 tablespoon vanilla bean paste
1/2 teaspoon sea salt
METHOD
In a large bowl, bring togetherthe avocado, coconut oil, vanilla bean
paste, Canadian maple syrup and coconut water. Mix together well.
In another bowl, add dry ingredients together: coconut sugar, coconut
flour, chickpea flour, cacao powder and sea salt.
Combine both bowls together and add in the dark chocolate chunks.
With your hands, roll out the batter into small balls, placing each 2cm
beside each other on a coconut oil greased tray.
Lightly press down on each ball with a fork and bake in the oven until
your house smells like chocolate chunk cookie heaven (around 20
minutes at 250 degrees).
Optional but, recommended: Deliciously dip these cookies with a glass of
almond milk!
AVOCADO AND DARK CHOCOLATE CHUNK COOKIES
RECIPE AND PHOTOGRAPHY MEGAN BEATRICE JACKSON AND SCOTT ROSE
COOKING WITH CHOCOLATE
28
INGREDIENTS
1 cup chopped cacao butter
3/4 cup coconut oil
1/2 cup cacao powder
1 tablespoon maca powder
1 tablespoon lucuma powder
6 tablespoons of Canadian maple syrup
1 teaspoon vanilla bean
dash of salt
OPTIONAL FILLINGS:
Cherry Ripe: 200g Glacé cherries blended with a tablespoon
of melted margarine, 1/4 cup sugar, mixed with 1 cup shredded
coconut and red colouring
Bounty: Toast 200g cashews and 150g coconut before throwing
in food processor to make butter and layering this with the choc
mix and semi-moist coconut
Ferrero Roche: Toasted and chopped hazelnuts
Minty Aero: Peppermint essence, 200g cashews, dash of water,
maple syrup and green colouring
METHOD
In a large bowl sitting in hot water add 1 cup chopped cacao butter
and 3/4 cup coconut oil together to melt until it is completely
translucent.
Next, add 1/2 cup cacao powder, 6 tablespoons of maple syrup, 1
teaspoon vanilla bean, salt, 1 tablespoon maca and 1 tablespoon
Lucuma powder and stir.
Layer this with filling of choice, adding each layer to your
container/ice cube tray and freezing for 10 minutes before the
next.
VEGAN CHOCOLATE BARS CHERRY RIPE, BOUNTY, FERRO ROCHE AND MINT AERO
RECIPE AND PHOTOGRAPHY MEGAN BEATRICE JACKSON AND ZAC BIRD
INGREDIENTS
1 package of your favourite Tim Tam’s
1 package cream cheese
1/2 cup coconut sugar
1/2 cup raw brown sugar
1/2 cup almond milk
300 grams shaved dark cooking chocolate
1/2 cup coconut oil
3 tablespoons cacao powder
1 tablespoon vanilla bean paste
1 carton fresh strawberries
2 to 4 Hipster Jars
METHOD
In a large bowl, add cream cheese, coconut oil, almond milk and
vanilla bean paste together and mash together with a wooden
spoon.
In a separate bowl, mix coconut sugar, raw brown sugar, cacao
powder and shaved dark chocolate.
Next, combine both bowls together and mash until it is smooth
and creamy and then with a spatula, put filling into a piping bag.
Place Tim Tams in a sealed bag and bash them with a heavy
object (I used a coconut).
Slice strawberries to make little round discs and place aside.
Gather your hipster jars and layer the magic as you please.
DOUBLE CHOCOLATE TIM TAM NO-BAKE CHEESECAKE
RECIPE AND PHOTOGRAPHY MEGAN BEATRICE JACKSON
30
Ever wondered what a smooth hazelnut chocolate
bar would taste like if it was a beer? Ladies and
gentlemen I give you, La Sirene Praline, a chocolate
Belgian ale that makes Willy Wonka look like a hack.
I first had the pleasure of sampling this beer along
with thousands of other beer lovers at the Great
Australian Beer SpecTAPular during Good Beer Week
in May 2014. For those of you that don’t know, GABS
as it’s more affectionately known, is like the Eurovision
of beer with over 100 weird and wonderful brews to
sample and savour. Praline took that event by storm,
taking out the coveted People’s Choice Award and
gave La Sirene’s Costa Nikias the confidence to
release Praline commercially.
La Sirene are well known for their complex French and
Belgian style ales made with the utmost care, respect
and passion. And it’s with this in mind that I can safely
say La Sirene’s Praline is a brilliant way to introduce
more women of the wine or cider persuasion to
interesting, flavoursome beer. I know, weird. Most
would expect me to suggest a nice, crisp pilsner or a
moderately hopped pale ale, but it is widely accepted
that women have a more sensitive palate and a
sharper sense of smell. I’m not saying hops are not for
the ladies or that all guys should steer clear of Praline,
but of course, I’m speaking in generalities. Now if you
don’t mind, I’d like to start back-filling this hole I just
created for myself.
Those of you that have attended one of the many
beer talks I’ve given over the years would have heard
me say “Good beer deserves its place on the dinner
table”. The fact that this beer comes in a 750ml bottle
only enhances the proposition of sharing, enjoying
and discussing, although I must admit I struggle with
the sharing aspect. It’s perfectly balanced chocolate,
hazelnut, vanilla combination will have you in awe.
A dessert beer for the ages.
You can get La Sirene from most good bottle shops
and beer friendly restaurants. Oh, and Good Beer
Week / GABS is on again during 16-24 May. Check out
www.goodbeerweek.com.au
LA SIRENE PRALINE
ABV: 6%
Style: Belgian Specialty Ale
Serving Temp: 8 degrees
Origin: Alphington, Melbourne
Food pairing: Dessert platter
Price (RRP): 750ml, $23
Buy it here: lasirene.com.au
REVIEWS
WORDS AND PHOTOGRAPHY ON THE BANDWAGON
WORDS AND PHOTOGRAPHY DEAN SCHMIDEG
PROUD MARY COFFEE - HUMBLER BLEND
LA SIRENE PRALINE
Coffee aficionados in Melbourne know Proud Mary in
Collingwood, however ones living south of the city
love finding places a little closer to home where they
can get their Proud’s fix. For those around Elsternwick,
a new cafe has popped up in the past month featuring
their beautiful coffee. Next of Kin in Glenhuntly Rd is
owned by Nick Cocker who has run his other business
Cafe Gaia in South Yarra for seven years. Lance is in
the kitchen putting out great food, with Evi and Lee
behind the Synesso Sabre pumping out the coffee. If
you prefer a V60 or pour over, have no fear, these are
available too and the Mocca Master is always ready to
go with a delicious filter of the day.
There are rotating single origins to enjoy but I chose
to sample the Humbler blend as a double espresso.
Drinking it black there were bright citrus notes,
while still being very well balanced. I added a little
milk and although the brightness still cut through,
I got more of the rich chocolate and molasses tones.
Comprising beans from Colombia, Brazil, Ethiopia
and Indonesia, Proud Mary has designed the blend to
please both black and white drinkers without being
one dimensional or boring in any way.
Sourced from community driven regional lots, this
blend is the result of Proud Mary’s broader more
modest approach to looking for coffee. It’s supplied
to the cafe in a big black bucket, with no pretension
or disguise, and so really there is nothing closer to the
truth and no better name than Humbler.
Drink your cup at:
Next of Kin - 546 Glenhuntly Rd Elsternwick
Liar Liar - 90 Kinkora Road, Hawthorn
Badger vs Hawk - 333 La Trobe Street, Melbourne
Red Door Corner Store - 70 Mitchell Street, Northcote
Four Elms - 451a Melbourne Road, Newport
[email protected] 6912
31
ON INSTAGRAM THIS MONTH
SOME OF THE BEST SNAPS WE SPIED THIS MONTH.
@ofkin @shortstopmelb
@chapelprecinct
@zaccharybird @thetrendybarista
@industrybeans
Google “The Aeolian Islands”. Go on, I dare ya!
I myself have not ever been, but the images are
enough for me to know that I would like to spend
some time on a yacht sailing around this archipelago
off the coast of Sicily…if I win the lottery, of course.
Should you find me on a yacht one day, you
would perchance find me sailing towards Salina, a
beautifully green island filled with grapes, olives and
capers. Nestled in this landscape one finds a very
small producer called Virgona who craft delicious
wines from their native grapes. Surrounded by
greenery and clear blue water, they make this white
wine called Salina Bianco from a blend of three
grapes: Malvasia, Inzolia and Catarratto.
Malvasia is the more aromatic of the three grapes,
which provides the generous nose that opens with
aromatics of apricot skin, apple, cinnamon and
jasmine. The palate is crisp with punchy acidity that
is balanced generously with the apple and apricot
flavours. There is also a slight salty effect that I like
to think is attributed to the fact that the vines are
grown so close to the sea. Wonderfully dry to the
finish, this would actually be a great accompaniment
to fatty charcuterie as well as the more obvious
choice of fish cooked with butter and capers.
Stockists: Enoteca Sileno, Carlton North
WORDS AND PHOTOGRAPHY LA DONNA DEL VINO
VIRGONA SALINA BIANCO 2013
www.chefshat.com.au
4
OVER 100 BOOKS ON ALL THINGS FOOD
32
OUT AND ABOUT
DAY TRIPPING Championing Asian street food south of the Yarra, Hanoi Hannah, Saigon Sally and Tokyo Tina - along with Docklands’ Ba Noi - took a day trip to St Kilda’s St. Hotel, hosting a day-long festival of hawker food. The hungry hordes enjoyed flavours from Japan,
Vietnam and Thailand, including favourites such as Saigon Sally’s famous tira-mi-sally, while getting a chance to explore St Kilda’s most talked about new venue.
WILSON VWILSON
Ms Collins hosted a food battle of epic proportions during the Melbourne Food and Wine Festival, with Daniel Wilson (Huxtable) going head to head with Paul Wilson (Icebergs) going head to head. In the end there could only be one winner, with Paul Wilson bring crowned the winner.
SOUTHGATE FOOD AND WINE FESTIVAL
Southgate hosted one of the first events in the Melbourne Food and Wine Festival with the weekend long, Southgate Food and Wine Festival.
33
April 29STREET FEUDThe Deck at The Prince2 Acland Street, St. Kilda
In the mood to feud?! Melbourne’s original street food festival, Street Feud, returns to The Deck at The Prince.
Join us for the second annual stand-off between some of Melbourne’s sticky finger specialists, as they vie for the coveted ‘Street Feud Supreme’ trophy.
At this festival-style event, each vendor will have their own marquee from which they will serve one dish. Who will impress the polling public? Scoff and score all six dishes to determine who takes home the people’s choice trophy.
7pm | $49 per person | monthoftheprince.com.au
April 5STRATEGEM BENDIGO WINEMAKERS FESTIVALCastlemaine Botanical Gardens, 2 Walker Street, Castlemaine
The annual Strategem Bendigo Winemakers Festival is on Easter Sunday every year. Meet the winemakers of the region, sample the best Bendigo wines and enjoy live music in a tranquil garden setting of the stunning Botanical Gardens in Castlemaine.This event has become a favourite for wine enthusiasts. With more than 20 wineries represented, in many cases by the winemakers themselves, this is a great chance to hear about the latest vintage firsthand. Free buses will operate between Bendigo and Castlemaine.
11am | $35 per personbendigowine.org.au
THE DIARY
April 19CHILLI FESTImmigration Museum, 400 Flinders Street, Melbourne
Chilli Chilli Bang Bang, test your pain threshold as Autumn heats up with Chilli Fest at the Immigration Museum this April.
With a reputation that has brought tears to the eyes of many brave souls and an ancestry that delves deep into ancient central American history, the Chilli is a favourite addition to many multicultural dishes throughout the world. As part of North South Feast West, the Immigration Museum continues to explore the world of food with Chilli Fest.
Watch as the courtyard is transformed into a hot and spicy mouth-watering bearbecue courtesy of Burn City Smokers in addition to some daring chilli cocktails and Hot Sauce market set to pack a punch.
A Chilli Cocktail Workshop with Fred Siggins will also be available on the day for an additional cost.
10am | $15 per personmuseumvictoria.com.au/immigrationmuseum/tickets/chilli-festival/
April 24WHISKY POP UP BAR AT OLD MELBOURNE GAOLOld Melbourne Gaol - 377 Russell Street, Melbourne
The Old Melbourne Gaol will be transformed into a pop up gin bar from 6pm-9pm on Friday 24th April 2015.
All areas of the Gaol will be accessible whilst a band plays. The ticket price of $40 includes two drinks from a selection of whisky, wine and beer. Food will be available for purchase on the night and there will be a stall for the purchase of tokens for additional drinks. All additional drinks including a cocktail are $8 each. Bring your business cards for a fantastic door prize of tickets to our next pop up bar for you and three of your friends valued at $160 .
6pm - 9pm | $40 per person Masterclasses every half hour from 6pm - 8.30pm | $10nattrust.com.au
April 12 and 13PINOT GRIS VS PINOT GRIGIOMilk the Cow - 323 Lygon Street Carlton and 175 Fitzroy St, St Kilda
Spend an evening tasting the most original and extraordinary cheeses, expertly paired with the finest Pinot Gris and Pinot Grigio varieties.
This unique tasting experience will see guests sample four glasses of Pinot Gris, know for its rich, full-bodied flavour and four glasses of Pinot Grigio, an Italian style, lighter-bodied wine full of vibrant fruit notes.
Each glass will be artfully paired with the absolute best cheese selection Milk the Cow has to offer.
You’ll discover new taste sensations, from cheeses which are distinctly nutty and salty, to others that are sweet, creamy and complex.
7-10pm | $75 per personmilkthecow.com.au | Booking essential 9500 9307
April 20RIVER COTTAGE AT HAWTHORNCrabapple Kitchen, 659 Glenferrie Rd, Hawthorn
Together with Hugh Fearnley-Whittingstall, Paul West – television presenter, farmer, self-sufficiency activist and chef – set about bringing the River Cottage approach to Australia, beginning in NSW. At this exclusive evening event in Victoria, West will share tales and recipes from the latest River Cottage endeavour.
April 12SPEAK AS YOU EAT EP 1 SEASON 2Kinfolk Cafe - 673 Bourke St, Melbourne
Speak as you eat is back with a new incredible season! This year we are mixing things up and introducing food workshop to emphasise the importance of tradition through the history of food.
The first event is a Kimchi workshop with a three courses dinner served during the workshop with interesting wine match, we will show you through the course of the night different stages and flavours matching of Kimchi.
7-10pm | $100 per person (including a two-course meal, wine and a signed first edition of River Cottage Australia)readings.com.au
7-11pm | $85 per personkinfolk.org.au
April 7HANK MEATS: MIAMIFancy Hanks - 456 Queen St, Melbourne
After the huge success of our sold out Mardi Gras dinner, Hank is at it again. This time around we’re heading to Miami for a dip in the melting pot of southern Florabean cuisine. The star of the menu is the slow smoked Lechona suckling pig
stuffed with rice, beans and some more pork for good measure. Served alongside we have daggy 80s prawn cocktails, jalapeno Seviche, Cubanos toasties, Tostones (fried plantains for us ozzies) and a tropical dessert to finish.For drinks we’ve got a couple of Havana Club cocktails complete with parasol popped in the top. And just to made this whole trip feel like a cruise ship journey straight to the Florida Keys we’ll be breakin out the shuffle board.
7-10pm | $50 per person | fancyhanks.com
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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 ADVERTISERSCEDAR HOSPITALITY223 - 231 Brunswick Road, BrunswickPHONE: 03 9387 4455CEDARHOSPITALITY.COM
CHEF’S HAT131 Cecil St, South MelbournePHONE: 03 9682 1441CHEFSHAT.COM.AU
FOWLES WINES1175 Lambing Gully Road, AvenelPHONE: 03 5796 2150FOWLESWINE.COM
HOTEL AGENCIES 298 Nicholson Street, Fitzroy PHONE: 03 9411 8888 HOTELAGENCIES.COM.AU
MICHEL’S FINE BISCUITS36 McGrath Street, CastlemainePHONE: 03 5472 4274MICHELSFINEBISCUITS.COM.AU
MELBOURNE PUB [email protected]: 03 9536 1135MELBOURNEPUBGROUP.COM.AU
NOCH LUXURY [email protected]
PINK LADY SUPERFINE CHOCOLATESFyna Foods Australia Pty Ltd70-74 Star Crescent, Victoria, Australia 3803PHONE: 03 9215 4200PLCHOCOLATES.COM.AU
SOUTH MELBOURNE MARKETCorner of Coventry and Cecil Streets, South MelbournePHONE: 03 9209 6295SOUTHMELBOURNEMARKET.COM.AU
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