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This monthInteresting fact – kiwi fruit plants can be male or female, and both

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In this issue of Gram, you’ll find a tasty crab cake recipe, the new

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SCAN TAG FOR MORE INFO ON

DuChESS OF SpOTSwOOD

(DETAILS ON PG. 3)

7

SCAN TAG TO COMMENT ON THIS ARTICLE(DETAILS ON PG. 3)

It’s almost inexplicable how a café in the middle of quiet suburbia can be so

explosively popular. I remember a few months ago, Lachlan had asked me

whether I’d been to the Duchess. When I told him no, his eyes widened into

large discs “OMG, you HAVE to go...!”

A few weeks hence, I started a curious Sunday drive across muddy green

industrial waste-scapes with Willem. We went under the West Gate Bridge,

my little car twisting around factories and plants, and finally into Hudson

St. Waiting at the train tracks, I scanned Spotswood’s main street ahead.

All the shops seemed closed. You know those cowboy films where you get

tumbleweeds rolling across the street? Yeah, it was that devoid of life. But

as we inched closer, a twinkle of emerald green sparkled at the corner of our

eyes... There it is! We found the place!

Hello warmth and sustenance! Hello sweet reprieve from farawayness and

quiet towns. Brunch is soon to happen, and I trust good coffees will be at

hand shortly. I’m a happy man.

It isn’t a big place. In fact, the coffee making, cooking and eating all

happens in the same squished up room. On warmer days, you can also

sit outside on a communal table. Service was warm, congenial and

camera friendly. They use Candyman beans from Auction Rooms here,

and they also have a guest blend through the week. I found the coffees

here had rounded flavours and my flat white held a fleeting aftertaste of

burning firewood. Personally, I loved it. Willem, on the other hand, found

the coffees “inoffensive... it’s good, but they’re not taking any risks”.

Ha ha ha! The coffee section is fronted by Talor Browne, who was

the ex-head barista at Seven Seeds and De Clieu.

They use dulche sugar here. It’s a soft crumbly raw sugar made from dried

unrefined sugar cane juice. Rare and gorgeous.

I remember a bunch of bloggers discussing why the Duchess is so good.

One of them said it is like fine dining, only brunch-style and affordable! I

thought that was such a cute way to put it. The menu is very English, and it’s

also full of puns like “Breakfast Of Champignons” and “Coronation Chicken”.

Willem had the house smoked salmon fillet with potato pancake, poached

egg, and sourdough toast. It was a lot more interesting than we expected, I

loved the presentation. Well seared salmon steak, perfect poached egg, still

runny, and a pea-like purée at the bottom adding sweetness. The only let

down for him were the potato pancakes. They looked lovely but were quite

fragile with a loose texture and not much taste. I had some of the smoked

salmon and thought it tasted exquisite.

Crumbed lamb brains with anchovy fillets, gentleman’s salad, poached

egg, and sourdough toast was one of the day’s specials, as narrated

by the serving girl. Lachlan had warned me that they generally do quirky

must-have specials here, so I went ahead with it.

Great choice, it’s difficult to make brains taste good, but the amazing

crumbed outsides pulled everything together for me. The brains sat on

a wonderful relish of anchovy fillets, capers and shallots. I only baulked a

little with a larger piece of brrraaaiinn, where I’d embarked on a lengthy

culinary expedition towards its centre and thought it’s just too much

unctuous cranial creaminess.

Willem waited for me to finish my dish before pointing out how nice

that you can distinguish between the grey and white matter.

Duchess of spotswooD

Words and photos by Bryan87 Hudsons Road, Spotswood. Ph: 9391 6016

ABOUT BRYANI’m an inquisitive foodie with an Asian palate. I love how food brings

people together. There is a story behind every meal and I’m constantly

trying to find it. Please join my Melbourne-based food journey and

let’s get fat together.

WWW.fATBOOO.BLOGSPOT.COM

Hello warmtH and sustenance! Hello sweet reprieve from farawayness and quiet towns. BruncH is soon to Happen, and i trust good coffees will Be at Hand sHortly. i’m a Happy man.

9

I thought I’d become clever after eating brains, but I’d only become a

bit more botanical palate-wise. Yes, the brains were lovely, but let’s steer

away from any more offal for perhaps a week or so... *blush* Asian fail.

Don’t get me wrong, I loved the dish.

But just to stretch conversation a little longer, Willem grabbed another

coffee while I had a chai. The chai had a good balance of milkiness

and spiced deliciousness, and I liked how the honey came in a runny

easy pour consistency. It’s little details like this that makes a place so

seamlessly pleasurable.

Visit 2

Just so I could discover more of the menu, I returned here with fakegf

and fag stag a few Sundays later. Yes, there was quite a strong pull-back

factor here. We were seated outside this time, it was a sunny but windy

day. The wind blew apart my coffee’s foam art.

This cup of coffee was wonderful – strong and creamy, and yet also

fruity, light and floral. At one sip, I thought I could even taste grape!

Oh my heavens, chef Andrew Gale really blew us off our feet with the

Idle Tongues – seared ox tongue with smoked semolina, crispy pork

neck, and fried duck egg. It was so yummy! Fatty, tender, melt-in-the-

mouth tongue cooked to perfection.

The smoked semolina was creamy and you can actually taste the

smokiness. There was also some bacon in that stack of goodness and

Jo donated some of it to me. Luckybooo!

I was doubly envious to see fag stag’s dish come out just as amazing –

tender, delicious, succulent and wonderfully flavoured cheekiness. Fag

stag quite simply said, “yum, I can eat four more plates that.” At one

point, I had another nibble and it somewhat reminded me of corned

beef. Fakegf queried whether the flesh was so deep flavoured because

of the truffle? Again the dish was very rich, and like the Idle Tongues, I

loved the way they seared the meat.

It’s a sad truth that a food blogger might choose an item on a menu

that they didn’t exactly want because they don’t want to order the same

as their companions. The winter salad looked appealing, but I really

wanted what fakegf and fag stag had. But guess what? My dish was

again a smash hit.

Well... salad with walnuts, cheese, pear, it’s a common combination,

so why did it still come out so good? I thought it was the quality of

ingredients and how it was put together. Everything looked like a

jumbled mess on my plate, but the flavours and textures that came

together were amazing. Sticky, crunchy, caramelised walnuts, fragrant

pear, crispy bacon and fantastic Stilton cheese.

I had to excavate the candied walnuts from the bottom of my plate.

Feeling like a culinary miner, I was really digging what I was doing for

my food. Oh dear, I’m full of puns today. Also, fakegf was amazed by the

crumbed and deep fried poached egg, it was still soft and runny inside.

You probably won’t understand why the Duchess is so appealing for

brunch until you’ve been there. I like how it’s located at such a deserted

suburban village. Food’s great, coffees are good and service is warm.

And looking at the map, it’s actually really close to my home. OMG, I’m

so coming back again!

This cup of coffee was wonderful – sTrong and creamy, and yeT also fruiTy, lighT and floral. aT one sip, i ThoughT i could even TasTe grape!

Machine problems? We’ve bean there.9Bar Espresso Services. Coffee machine sales, service and repairs.

Scan tag to find out more.

1300 594 341 9bareSpreSSoServiceS.com.au

Machine problems? We’ve bean there.9Bar Espresso Services. Coffee machine sales, service and repairs.




NAbIhA CAFè(DETAILS ON PG. 3)


How well do you know your local and its surrounding cafés or restaurants?

For me, it is a big fat failure. I only learnt about Nabiha Café on twitter as I

was whinging about an awful coffee that I had at another café. The coffee

had a rancid taste and it was burnt! Life is too short for bad coffee. Anyway,

@NatStockley mentioned that their coffee is indeed sub standard but they

serve pretty good sandwiches. I was in no mood for sandwiches after that

sip of coffee. But he did offer a tip to check out Nabiha for their coffee.

I was working from home that day so could quickly sneak out for lunch

with @mamajeroxie. I thought I knew Puckle Street well, but hardly venture

to the street parallel to it. In this street are older restaurants and also new

cafés that have popped up. Tucked away is the quirky Nahiba Café.

The interior is an elongated area with a tiny kitchen at the end with a very

handsome Synesso coffee machine. Five Senses coffee is used here. Both

the interior and exterior are covered with laser-cut murals by artist Rona

Green and much of the furniture inside is made from recycled materials.

On the first visit, both mum and I just had lunch and tea instead of trying its

infamous coffee. We both went for the pizzas. Mum had the tomato, basil

and provolone pizza and I went for the Lahm bi Ajeen. The tea was served

with a timer and we were instructed to wait for the timer to go off before

enjoying the tea. This place does take its tea seriously as well. Good on them.

Mum really enjoyed her pizza. She loved how pretty the pizza was and that

it wasn’t as heavy as she thought it would be. There were lots of cheesy

and stretchy moments, but it definitely had very fresh flavours. The pizza

is a perfect size for one.

The Lahm bi Ajeen is grilled Middle Eastern spiced lamb on pizza. It is

topped with rocket, sprinkled with a nice dose of sumac and served with

a side of light yoghurt – beautiful pizza flavours. This is a new one for me.

The spiced lamb is so moorish and it smells divine. If you have to try one

pizza here, this is the one.

Mum really liked this place and has gone back a couple of times for lunch.

I actually gave her some blogging work to do. She took some photos from

her mobile phone for me. She tried the latte and liked it. Her exact words

– “It is very nice and creamy. And it smells good!”

The first time we visited the place, she wanted to order the grilled eggs

with roasted tomato, potato, mushrooms, cannellini beans, spinach and

fetta, but they had run out of eggs. So when she headed back the second

time, that was what she ordered. She is very determined to get what she

wants isn’t she? She was definitely happy. Mum said that the portion is

just perfect. She actually went back again and ordered the same thing.

I guess it must be pretty good.

Nabiha CaféWords and photos by Penny Cai

10 Hall Street, Moonee Ponds

11

ABOuT PENNy CAII am Singaporean born and raised but now happily settled in Melbourne with my partner.

Both of us love eating and hence started this blog as an invaluable repository for our stories,

triumphs and failures in the kitchen, as well as eating and travel experiences.

WWW.jEROxIE.COM

Recommended by The Age Good Food Guide.

Just a 30 minute drive out of the city and you can be relaxing with a glass of our award winning Pinot Noir or indulging in

produce picked from our gardens that morning.Experience Joseph’s dining during the day, with stunning

views over Australia’s largest Parterre garden.

Monday - Friday lunch, 2 courses $39.50, 3 course $49.50, Saturday & Sunday lunch, 2 courses $50.00, 3 course $60.00,

includes a glass of wine.

K Road Werribee Vic 3030 Australia Tel: +61 3 9731 4000Email: [email protected] www.mansionhotel.com.au


SCAN TAG FOR MORE INFO ON BASQUE TApAS

ANd wINE(DETAILS ON PG. 3)

13


I am really lucky to be brought up in a family full of love, although my dad

travelled a lot throughout my childhood, our family as a unit has always been

quite tight.

Of course though, it’s easy to lose sight of this as a teenager, when you’re

coming out on your own and trying to find your place in the world and

there was a period in my life where I did take my parents for granted and

neglected to acknowledge that they were there and that they wanted to

help me.

As it is though, life is a thing that keeps going, people don’t fully forget, but

they can always choose to forgive and rebuild connections. Over the past

few years in particular, I feel I’ve become much closer to my mother than

I had ever been. We have perfected our friendly banter over the kitchen

counter as I work and she cooks and have learnt how much we rely on and

need each other’s fashion opinions.

She’s an amazing cook, a great shopper, stylist and more curious about

the world than I sometimes expect. She’s one of those people who are

unexpectedly adventurous, and we have been eating and cooking more

than ever together, which is what led us to a lunch one afternoon on Chapel

Street at Basque.

I had first taken her to Dukes, but being a Saturday and it being cold outside,

it was absolutely packed with a wait list for about 20 minutes. She quickly

backtracked us to Basque, which we had walked by earlier, which, might I

add, had a pan of paella, hidden under a tea towel, happily cooking away

on the sidewalk, luring those passing by (like my mother) to go in for some

yummies.

I’ve always walked by Basque, but again, it’s one of those places that never

pulled me in on my own accord. I blame Melbourne for having so many new

and interesting looking places.

Basque was quite quiet on this Saturday, but was certainly evoking something

bohemian, with it’s lavish, jewel tones on the walls, that had been stripped

back a bit, and ornate chairs and colourful art.

As the paella was still busy cooking, we decided to order some other dishes

in the mean time. Although I had originally been in the mood for eggs, and

they did have an all day breakfast, I thought trying out the tapas would be a

much more suitable move.

Although the Croquetas de Cocido (with jamon, beef and chicken, served

with a romesco sauce) was a bit bigger than the absolutely delicious

croquettes I had in Barcelona, these were as satisfying. The outside was a

lot crisper than it looked, which was a pleasant surprise and the inside just

delicious and meaty.

And to lay off the carbs a tiny bit, some Calamares a la Andaluza – crispy

salt and pepper squid served with aioli. Now, I know there’s a lot of salt and

pepper squid out there, but this really impressed me. It was ever so lightly

battered, cooked well and just insanely delicious. The texture and the flavour

was just so addictive.

And that alioli? I haven’t come across alioli this garlicky in a long, long, long

time, which wasn’t so great since I was about to do my food photography

presentation. The squid and alioli is delicious, but it’s not a dish to have on a

first date!

Mmm, how good does the paella look? After about 20 minutes of waiting, we

were served up a plate to share. The paella was absolutely delicious. The rice

was of a perfect consistency, piping hot, nice and fluffy, well flavoured, with

lots of saffron and spices. And also the one little plate, was totally filled with

succulent seafood – mussels, pipis, prawns… it was a small smorgasbord. I

was quite surprised at how generous they were!

Mum was tempted to get churros, but since I was not in the mood and had

to run off to my presentation, we decided to save it for another day and

more conversations about the state of the world and fluoro green Dolce and

Gabanna shoes.

We certainly do plan to be back, maybe with each other, maybe with some

other friends. I’d love to try some of their other tapas and maybe even their

degustation tapas menu.

Basque Tapas and Wine

Words and photos by I’m so hungree159 Chapel St, Windsor. Ph: 9533 7044

ABOuT I’M SO HuNGREEI am a Melbournite with a penchant for sweets, eating my way around Melbourne (and

the world!). I love good food and photography. I also suffer from ‘Oooh Shiny Thing!’

syndrome. My blog is my pretty eating diary and focuses on eating out experiences. I

hope you all enjoy reading as much as I enjoy sharing!

WWW.IMSOHuNGREE.BLOGSpOT.COM


DAhON GOuRMET TEA lOuNGE

(DETAILS ON PG. 3)

15


Ask any Filipino person in Melbourne where you can get good Filipino

food in Melbourne and they will either tell you nowhere, somewhere on

the other side of town, or their kitchen (or mother’s kitchen).

The newest place in town that has Filipino influenced food is the proud

project of Cherrie and her brother Ed. Dahon Gourmet Tea Lounge is

located within just a few steps from the South Melbourne Market and

offers a delicious range of teas (hot and ice blends), as well as delicious

options for breakfast, lunch and morning or afternoon tea. With a range

of ice blends, my favourite would have to be the mango and passionfruit

tea, with passionfruit pulp and fresh kiwi – refreshing and full of flavour.

I tip these will be a huge hit come summer time.There is also a range of

hot teas, with the impressive bloom tea, which has lovely flavours, and

looks very pretty.

I hadn’t tried Filipino food til a few months ago when Cherrie and Adrian

hosted a Filipino feast, which included an amazing array of flavours and

dishes I had been missing out on all my life. If you haven’t had Filipino

food before, don’t let the sound of an exotic new cuisine scare you off

trying Dahon, you’ll love it and be back for more in no time!

Whilst the food is not ‘in your face Filipino’, it offers something for

everyone. It is also open 7 days a week, so you have no excuse not to get

down there and try the amazing food and teas. My absolute favourite

dish was the BBQ pork baguette, with a close runner up the prawn

baguette. They even have an all day breakfast baguette, which Hamsley

is dying to try! These are also very addictive, must… have… more!!!

We also got a taste of some items that aren’t on the menu yet, but will

hopefully be on there soon! They are some of my favourite dishes too!

With a Filipino pastry chef on board, you can get anything from light

fluffy cupcakes (try the hummingbird or chai… amazing!) to calamansi

meringue tarts, and Cherrie’s own leche flan. The leche flan is like a

crème caramel, and it’s just gorgeous!

Cherrie and Ed have a great team working for them, and aren’t afraid

to tell you all about the teas or the food. Make sure you pop in and try

it out, and say hi to the gang. And if you like it, don’t forget to tell your

friends and family.

Dahon Gourmet tea LounGe

Words and photos by Michele FroidevauxShop 5, 111 Cecil Street, South Melbourne. Ph: 9696 5704

ABOuT MICHELE FROIDEvAuxHalf Malaysian, half Swiss girl in her twenties. A graphic designer by day, and a food blogger by

night. Loves baking, cooking and mostly eating. A real sweet tooth and a weakness for macarons,

meatballs and ribs. Also has an obsession with buying cookbooks. On weekends you’ll usually

find me stuffing my face with something delicious!

WWW.IRONCHEFSHELLIE.COM

New Spring/Summer 2011 ‘Bites’ to refresh your tastebuds

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16

RECIPE: THAI CRAB CAKESRecipe and photos by The Pink Leopard


ABOUT THE PINK LEOPARD The Pink Leopard is an heroic, moral cat with pink fur and the manners of an English aristocrat. She only becomes flustered

or angry at obtuse or offensive humans who try to disrupt her existence, or at troublesome gadgets, rodents, or insects. In

most of her life, she stumbles into a difficult situation and stoically endeavours to make the best of it. All the while cooking.

WWW.THEPINKLEOPARD.NET

My taste buds are still missing. This cold has really got me by the you-

know-whats and is taking its time to rid itself. Coughing has subsided,

which is nice. But I still sound like I have been living in a swimming pool

and today I can’t hear a damn thing. Pardon?

This has led me to want to eat hot, spicy, salty, sugary things – so that

would be everything really which isn’t too hot for the weight plan, but I

have managed to control myself. A bit.

I’ve mentioned before that I’m no gun at Asian cuisine, but I’ve been

making these Thai crab cakes for years and sometimes, a girl just needs

a crab cake when she is ill. The trouble with these little things is that

there is never enough. They are small and totally rich in flavour, but

they are totally rich in price too. Are crabs seasonal? I have no idea

so I always use tinned crab meat – boo, I know, but there isn’t a fish

shop real close by, not one that sells fresh crab anyway. I could drive

to Richmond or maybe even Doncaster, where there is a tremendous

fishmonger (more about them later) but I’m sick! So tinned it is. And it

works just swell.

The other thing I have picked up that I am excited about is a metre of

muslin. Tragically, this has been the highlight of my week and I just want

to drain a bunch of stuff. I can finally make things where previously I

have skipped the page when muslin is called for – nothing else works

quite like it. Keep your eyes peeled for some ‘labne’ coming this way

soon. Muslin is cheap too ($3.00 a metre), so why has it taken me so

long to get some? The reason I am telling you this is that you need to

drain your crab meat very well, and guess what does the trick!

Enjoy.

Thai crab cakes

Makes about eight, but as usual this recipe is easily doubled, tripled etc.

Great for canapes and is great with an icy cold beer.

recipe modified from the ‘avoca cafe cookbook’

inGredienTs

200gm crab meat (fresh, great! Tinned, just fine)

8 raw king prawns

2 sticks of lemongrass, peeled back so there is no woody bits

1 red or green chilli (i used red)

1 small bunch of coriander

3 spring onions

1 teaspoon light soy

half a teaspoon of fish sauce

1 egg white

1 teaspoon cornflour

enough peanut oil to shallow fry

drain your crab meat well (muslin!) and put it into a mixing bowl. chop

up the prawns really small and add this to the crab. now, dice onions,

chilli, coriander and lemon grass and add this to the seafood and also

add the sauces. Mix this all up well. Whisk your egg white until a little bit

fluffy and then add your cornflour, mixing as you go. Fold this into your

seafood mixture and shape into little balls, then flatten out slightly. Fry

until golden. Yum.

notes:

• These are quite delicate as there isn’t much binding them together.

Try and add an extra egg white and tell me how it goes. Otherwise, just

treat them gently.

• Because they are pretty much all crab, prawn and fragrants, the flavour

is intensely amazing and they are quite rich.

...I’ve been makIng these thaI crab cakes for years and sometImes, a gIrl just needs a crab cake when she Is Ill.

mornington peninsulaeat, DrinK, Be merrY! summer guiDe to mornington peninsula 2011/12

Springs Lane, Fingal (Rye), Mornington Peninsula

Natural hot mineral waters flow from deep under ground into the pools and private baths at Peninsula Hot Springs. Enjoy over 20 thermal mineral pools, sauna, Turkish steam bath, massaging thermal showers and reflexology walk. The Spa Dreaming Centre offers massages, spa treatments, private hot spring pools and a café.

PHONE: 03 5950 8777

SCAN TAG FoR iNFo

Peninsula Hot Springs

22 Main St, Mornington, 3931

DOC Mornington is an expansion to the DOC brand. It is a true Italian Pizzeria, delicatessen and picture postcard produce store, offering exceptional quality. Unashamedly Italian and contemporarily refreshing, the hospitality will leave you wanting more. The delicatessen showcases the best of Italy. Excellent imported produce is coupled with some of the finest locally sourced fresh fruit and vegetables. Get in early to grab a table and dream you are in Italy.

PHONE: 03 5977 0988. VISIT: www.docgroup.net

SCAN TAG FoR iNFo

DOC Mornington671-673 Point Nepean Road, McCrae, Australia 3983

Located opposite the historic McCrae lighthouse and beach, the Pavilion is like nothing else on the Mornington Peninsula. A unique concept designed for indulging in fine & casual food, exotic & classic drinks, socialising and relaxing. The Pavilion is open 7 days a week for lunch and dinner, breakfast on weekends and public holidays.

PHONE: 03 5981 1202 VISIT: www.mccraepavilion.com.au

SCAN TAG FoR iNFo

McCrae Pavilion

244 Shands Road, Main Ridge 3928 ViC Australia

Sunny Ridge Strawberry Farm is nestled in the beautiful hinterland of the Mornington Peninsula at the heart of its thriving wine and fresh produce region. During the season (November to April), pick your own luscious strawberries, enjoy heavenly desserts in the Sunny Ridge café, taste farm made ice cream and sorbets made from fresh Sunny Ridge strawberries, or sample our range of boutique strawberry wines, liqueurs and ciders. VISIT: www.sunnyridge.com.au

PHONE: 03 5989 4500 (main)

SCAN TAG FoR iNFo

Sunny Ridge Strawberry Farm

1455 Point Nepean Road Rosebud Mel Ref: 170 A1

Award Winning Café! Breakfast-Lunch-Catering-7 Days Fantastic Beachside location meet, eat, laugh and relax. Handmade, full of flavor and fresh- that’s BMC Open 7.30am -4.30pm

PHONE: 03 5982 1455 VISIT: www.bluemini.com.au FIND US : Facebook, twitter and tumblr

SCAN TAG FoR iNFo

Blue Mini Cafe & Catering142 Arthurs Seat Rd, Red Hill (Mel Ref: 190 K4)

If you don’t have much on your plate this weekend we’ve got the perfect way to fill it. Our Cellar Door is open all weekend. Drop in and experience the wines the critics are raving about. Jancis Robinson – 17/20. James Halliday – 4.5 Star winery. James Halliday – 94 points wine state magazine – 4 stars. International cool climate wine show – Gold. We also think our wood fired pizza and light lunches deserve an award so why not come in and taste for yourself.

PHONE: 03 5989 2933. VISIT: www.lindenderry.com.au

SCAN TAG FoR iNFo

Lindenderry at Red Hill

Peppers Moonah Links Resort

Lovers of indulgence relax within the stylish and picturesque setting of Peppers Moonah Links Resort. Known as the home of Australian golf, it is one of Australia’s most unique leisure resorts, with two 18 hole championship golf courses, an endota spa, luxury accommodation and the casual elegance of Pebbles Restaurant, which is open 7 days for breakfast and dinner. Private dining facilities are also available.

PHONE: 03 5988 2000 VISIT: www.peppers.com.au/moonah

SCAN TAG FoR iNFo


81 William Rd, Red Hill 3937, Melway 190 C4

Divine artisan cheeses handmade at this factory in the forest. This cellar door for serious cheese lovers promises a high end flavour experience with sheep, goat & cow cheeses. Treat yourself to a tasting plate of the cheesemaker’s daily selection. 12noon-5pm weekends & public holidays. Daily 27 December to end January. NO BUSES. Groups of 10 or more MUST book.

PHONE: 03 5989 2035 VISIT: www.redhillcheese.com.au

SCAN TAG FoR iNFo

Red Hill Cheese

209 Point Nepean Rd, Dromana, 3936

Two Buoys is a multi award winning café/restaurant specialising in tapas, share plates and breakfast. Our sommeliers can help you choose from a wine list of over 300 wines or you can relax on the deck and take in the spectacular views over Port Phillip Bay while enjoying the best cocktails or coffee on the Mornington Peninsula.

PHONE: 03 5981 8488 VISIT: www.twobuoys.com.au

SCAN TAG FoR iNFo

53 Shoreham Road, Red Hill South 3937

Perched high on the hill overlooking precision planted vines to Westernport Bay and Phillip Island, national award winning Max’s Restaurant produces local seasonal dishes matched to wines from Red Hill Estate. Open daily for lunch, dinner on Friday and Saturday.

PHONE: 03 5931 0177

SCAN TAG FoR iNFo

Max’s at Red Hill Estate

Two Buoys

mornington peninsulaeat, DrinK, Be merrY! summer guiDe to mornington peninsula 2011/12

Springs Lane, Fingal (Rye), Mornington Peninsula

Natural hot mineral waters flow from deep under ground into the pools and private baths at Peninsula Hot Springs. Enjoy over 20 thermal mineral pools, sauna, Turkish steam bath, massaging thermal showers and reflexology walk. The Spa Dreaming Centre offers massages, spa treatments, private hot spring pools and a café.

PHONE: 03 5950 8777

SCAN TAG FoR iNFo

Peninsula Hot Springs

22 Main St, Mornington, 3931

DOC Mornington is an expansion to the DOC brand. It is a true Italian Pizzeria, delicatessen and picture postcard produce store, offering exceptional quality. Unashamedly Italian and contemporarily refreshing, the hospitality will leave you wanting more. The delicatessen showcases the best of Italy. Excellent imported produce is coupled with some of the finest locally sourced fresh fruit and vegetables. Get in early to grab a table and dream you are in Italy.

PHONE: 03 5977 0988. VISIT: www.docgroup.net

SCAN TAG FoR iNFo

DOC Mornington671-673 Point Nepean Road, McCrae, Australia 3983

Located opposite the historic McCrae lighthouse and beach, the Pavilion is like nothing else on the Mornington Peninsula. A unique concept designed for indulging in fine & casual food, exotic & classic drinks, socialising and relaxing. The Pavilion is open 7 days a week for lunch and dinner, breakfast on weekends and public holidays.

PHONE: 03 5981 1202 VISIT: www.mccraepavilion.com.au

SCAN TAG FoR iNFo

McCrae Pavilion

244 Shands Road, Main Ridge 3928 ViC Australia

Sunny Ridge Strawberry Farm is nestled in the beautiful hinterland of the Mornington Peninsula at the heart of its thriving wine and fresh produce region. During the season (November to April), pick your own luscious strawberries, enjoy heavenly desserts in the Sunny Ridge café, taste farm made ice cream and sorbets made from fresh Sunny Ridge strawberries, or sample our range of boutique strawberry wines, liqueurs and ciders. VISIT: www.sunnyridge.com.au

PHONE: 03 5989 4500 (main)

SCAN TAG FoR iNFo

Sunny Ridge Strawberry Farm

1455 Point Nepean Road Rosebud Mel Ref: 170 A1

Award Winning Café! Breakfast-Lunch-Catering-7 Days Fantastic Beachside location meet, eat, laugh and relax. Handmade, full of flavor and fresh- that’s BMC Open 7.30am -4.30pm

PHONE: 03 5982 1455 VISIT: www.bluemini.com.au FIND US : Facebook, twitter and tumblr

SCAN TAG FoR iNFo

Blue Mini Cafe & Catering142 Arthurs Seat Rd, Red Hill (Mel Ref: 190 K4)

If you don’t have much on your plate this weekend we’ve got the perfect way to fill it. Our Cellar Door is open all weekend. Drop in and experience the wines the critics are raving about. Jancis Robinson – 17/20. James Halliday – 4.5 Star winery. James Halliday – 94 points wine state magazine – 4 stars. International cool climate wine show – Gold. We also think our wood fired pizza and light lunches deserve an award so why not come in and taste for yourself.

PHONE: 03 5989 2933. VISIT: www.lindenderry.com.au

SCAN TAG FoR iNFo

Lindenderry at Red Hill


Lovers of indulgence relax within the stylish and picturesque setting of Peppers Moonah Links Resort. Known as the home of Australian golf, it is one of Australia’s most unique leisure resorts, with two 18 hole championship golf courses, an endota spa, luxury accommodation and the casual elegance of Pebbles Restaurant, which is open 7 days for breakfast and dinner. Private dining facilities are also available.

PHONE: 03 5988 2000 VISIT: www.peppers.com.au/moonah

SCAN TAG FoR iNFo


81 William Rd, Red Hill 3937, Melway 190 C4

Divine artisan cheeses handmade at this factory in the forest. This cellar door for serious cheese lovers promises a high end flavour experience with sheep, goat & cow cheeses. Treat yourself to a tasting plate of the cheesemaker’s daily selection. 12noon-5pm weekends & public holidays. Daily 27 December to end January. NO BUSES. Groups of 10 or more MUST book.

PHONE: 03 5989 2035 VISIT: www.redhillcheese.com.au

SCAN TAG FoR iNFo

Red Hill Cheese

209 Point Nepean Rd, Dromana, 3936

Two Buoys is a multi award winning café/restaurant specialising in tapas, share plates and breakfast. Our sommeliers can help you choose from a wine list of over 300 wines or you can relax on the deck and take in the spectacular views over Port Phillip Bay while enjoying the best cocktails or coffee on the Mornington Peninsula.

PHONE: 03 5981 8488 VISIT: www.twobuoys.com.au

SCAN TAG FoR iNFo

53 Shoreham Road, Red Hill South 3937

Perched high on the hill overlooking precision planted vines to Westernport Bay and Phillip Island, national award winning Max’s Restaurant produces local seasonal dishes matched to wines from Red Hill Estate. Open daily for lunch, dinner on Friday and Saturday.

PHONE: 03 5931 0177

SCAN TAG FoR iNFo

Max’s at Red Hill Estate

Two Buoys


L’ATELIER(DETAILS ON PG. 3)

21


Look for the ‘red-door’, I was advised. Sure enough the bright red

aberrancy against the muted cement walls was the only thing that

shouts: I am here. There was no signage and no ‘we’re-open’ chalkboard

when we arrived. Talk about being obscure…

One of the first things you’ll notice when you push the door ajar, are

the bicycle stands and sparse screen of green bamboo, then the huge

airy warehouse conversion with weathered bricks, then the bright blue

wallpaper shouting out to be seen at the rear, and not to mention the

huge chocolate-making-machinery behind the glass walls. Chocolate

for sale!

Just a quick note before I begin on the food: to make life easier for me,

I’ve amalgamated a breakfast and post-lunch nibble into one post. So

don’t fret, I didn’t eat all of the following in one go.

The most important part of a trip to L’atelier is to have their hot chocolate.

On my first visit I went straight for the 85% African blend. For some

that may seem insane, but I am such a fan of really dark chocolate, so

go figure. It was wickedly dark, creamy, and indulgently intense with

the aromas of cocoa, with the tiniest hint of acidity. It was unbelievably

good! I ordered it again on my return trip – very much in conflict with

my do-not-order-the-same-thing policy. The 70% house blend is, by

comparison, mellower but similarly smooth and wonderfully creamy

– suitable for the less intense chocolate drinkers. They also make a

decent latte.

Apple and rosemary pancakes, smoked duck breast & scrambled eggs:

Mini potato pancakes containing wedges of apple provide a nice starchy

company for the smoky intensity and slightly gelatinous texture of duck

breast. Eggs are scrambled well with a fluffy texture and buttery aroma.

L’AteLier de Monsieur truffe

Words and photos by Allan Huynh351 Lygon Street, East Brunswick. Ph: 9380 4915

ABOUT ALLAN HUYNHA twenty something year old Melbourne-born food lover, with the perpetual struggle of juggling his life between a

demanding day job, an insatiable appetite to eat and satisfy a fastidious palate, and still find time to write a culinary

journal and lead a somewhat normal life. More often than not, the ravenous stomach prevails!

www.ALMOSTALwAYSRAvENOUS.wORdpRESS.COM

The mosT imporTanT parT of a Trip To L’aTeLier is To have Their hoT chocoLaTe. on my firsT visiT i wenT sTraighT for The 85% african bLend.

i faLL head over heeLs for a good french ToasT, and This is definiTeLy one i Like a LoT. The bread is buTTery, sofT in The middLe wiTh a crispy fiLm of moreish carameLisaTion. a smaLL cuT ouT hoLds a baby appLe.

22

French toast, sous vide baby apple, muesli foam and mandarin puree:

I fall head over heels for a good French toast, and this is definitely one

I like a lot. The bread is buttery, soft in the middle with a crispy film of

moreish caramelisation. A small cut out holds a baby apple that is a little

tart, a little sweet, and surprise-surprise it is filled with ice cream, and a

sprinkle of crispy bits and muesli foam to finish (not sure I could make

out the foam though).

Rhubarb and pink lady crumble:

The scalding hot bowl of golden crumble wafts an irresistible buttery-

pastry aroma. Beneath the surface were short strands of juicy rhubarb

that provides a balance of tartness alongside the buttery crumble. I

suggest you order this to share, as it is quite filling.

Queensland strawberries, coconut tuile, orange tapioca and syrup:

Okay, so the strawberries are vibrantly red, the syrup is not-too-sweet

and the coconut tuile is tasty. But I can’t get over my preconceived

ideas of what texture tapioca should have. So when met with something

chewy and somewhat al dente I am displeased that it isn’t Asian-style

soft but a little bouncy. This dish is probably just not my thing.

Tartine au chocolate:

L’atelier’s house-made chocolate scattered haphazardly, softens and

melts onto the buttered toast right before your eyes. The waitress

instructs: “add a small pinch of salt, it makes it taste even better”.

Smooth melted chocolate, light smear of butter, salt and bread: simply

heaven! Did you know that this is meant to be eaten with a pinch of salt?

I certainly didn’t.

RATIng: Yummy+1, and an honourable +2 for the hot chocolate! Don’t

forget to check out their chocolate stands. Service is efficient and friendly.

L’ateLier’s house-made chocoLate scattered haphazardLy, softens and meLts onto the buttered toast right before your eyes. the waitress instructs: “add a smaLL pinch of saLt, it makes it taste even better”.

THURS

FRI

SAT

SUN

Pork belly kebab, apple jam & minted slaw

Char grilled 250gm Porterhousew/ slow roasted tomatoes & crunchy onion rings

Chermoula King Salmon & sweet potato salad

Iskender kebab, smoked braised lamb, deep fried potatoes, yogurt & pickled chili

TUE-FRIJugs of Thunder RoadFull steam pale lager

TUE

WED

The Baba parma, char grilled spiced chicken breast, deep fried karsali, smoked tomatoes

$15

Endless bowl of Mt Martha Mussels, smoked tomato, couscous & parsleyw/ glass of house beer or wine

ARE PIGEONS RUNNING THE WORLD?Tuesdays are simple; sit back and reflect on the state of our times. ‘‘Is Masterchef killing the food industry? McDonald’s is launching a Televisionchannel, coincidence?’

Come in Wednesday and dissect the heavier stuff. ‘Are pigeons running the world?’,‘WTF is Missoni and why is Target selling it?’

Thursday, almost as good as Friday. Time to consider whether or not the solution to ‘The Docklands’ is to increase our refugee intake and give it to them...

Thank fuck it’s Friday, update your status, settle in to review the week that was. Will putting an expiry date on your pillow be enough? Between Julia’s lobes and Tony’s ears, you’ll take KRudd one way or another.

Ahhhh the Saturday lie in, Heirloom tomatoes at CERES. No more weekly shops. ‘Why isn’t a Cloud a Cloud?’

Sunday already, thank the lord! One less car; bike racks at Baba, carbon tax won’t apply? Lies make baby Jesus cry. Times they are a changing... Hungry?

Baba’s new Tuesday – Sunday plates. Just another seriously important thing to discuss over dinner.

$18

$12.5

$15

$18

$12.5

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26


TRuNk DINER(DETAILS ON PG. 3)

27


Melburnians don’t normally speak Americano. Thankfully, though, places

such as FOG and the Newmarket Hotel are starting to dispel the theory that

American and Tex-Mex food in Melbourne are rubbish. Closer to home (and

by home, I mean the CBD), there is Trunk Diner.

Located literally right next to Trunk proper, the diner is essentially a

marquee-like structure that houses a simple layout of concrete floors,

outdoor furniture and a kitchen. It is open for breakfast and lunch every day

(except Sundays), and gets extremely busy during the weekday lunch rush,

with workers from nearby Exhibition Street offices and Casselden Place

flocking to the diner for their burger fix. In the past, Trunk was only open

for business on weekdays, but thankfully for us, they’ve decided to open on

Saturdays for weekend brunchers.

My first visit to the diner was almost two months ago, with Martin in tow.

With a St Ali coffee ($3) and a Presha apple juice ($4) in hand, we chose

several items off the breakfast menu to share.

First up, the Mexican scrambled eggs ($12). A yummy free-range scrambled

egg omelette, bacon, cheddar and spring onion were all enveloped by a

soft tortilla wrap which then spent a bit of time on the grill to give it a lovely

crunchy exterior. Coriander leaves and tomatoes gave the dish a fresh edge

while the sliced jalapeno peppers added some heat.

The Mexican scrambled eggs dish was nice, but I liked the shredded

poached chicken quesadilla ($10) a bit better. The crispy tortilla made a

second appearance, this time with bit of lovely chicken breast, cheddar,

roasted red peppers, tomato, and coriander. A bit of lime juice was also

on added a bit of zest to the wrap. I could eat this for breakfast every day.

Oh, and if the jalapenos didn’t do it for you, then a bottle of super hot green

chilli sauce was on hand for extra heat.

Finally, we had the much-lauded Breakfast Burger ($7). It was a meagre

little thing – two toasted brioche bun halves sandwiched crispy slices of

bacon, melted cheddar cheese and a free-range egg cooked sunny-side up.

I’ve also been here a couple of times for lunch. The first time I went,

I dragged Dave out of his Lonsdale Street office to join me for lunch. The

poor bugger had to go to a blood test later that afternoon so he couldn’t

eat anything. Consequently, he spent his entire lunch time sipping on his

water while watching me devour my burger.

The standard burger starts at $10 and comes with a thick pattie made

out of 175g of fresh ground wagyu beef squeezed between two slices of

grilled brioche halves. Baby cos lettuce leaves, slices of red onion, thick-

cut tomatoes and a lovely house-made zucchini pickle are placed on the

side for you to add to your burger, or omit entirely. You also have the

option of adding other ingredients at an extra cost. I chose to include some

caramelised onions ($2), crispy bacon ($2) and Monterey Jack cheese

($1.50) for a full-on American experience. Oh, and fries. You couldn’t give

the fries a miss. I ordered a $3 serve, though $6 will give you a larger serve.

The wagyu pattie was cooked beautifully – medium-rare, with the fat-

infused meat meshing beautifully with the melted cheese and caramelised

onions. I also liked the contrasting flavours of the salty bacon and the sweet

brioche. It was definitely one of the better ‘gourmet’ burgers I’ve ever had.

I couldn’t get over how freaking delicious Trunk Diner’s home-style tomato

and capsicum ketchup was. It was so tangy, so sweet and so rustic. Once

you’ve had the stuff, you’ll never go back to liking bottled stuff again. Ever.

They also do take-away. After my Bodypump class on Saturday morning, I

walked down to Trunk Diner to pick up a Cuban baguette ($9.50) as I had

a massive craving for pulled pork (which is funny, given I’ve never actually

had pulled pork before). The lunch time trade had just started so the dining

room was reasonably busy, however I got my Cuban baguette in a matter of

minutes. The so-crunchy-it-could-have-come-from-a-Vietnamese-bakery

baguette consisted of sliced Gypsy gam, gruyere and the lovely zucchini

pickle that made its way to every burger ordered at Trunk Diner. The star of

the baguette, however, were the shreds of pulled pork that were tender and

sweet, with slight hints of lovely smokiness.

And of course, you can’t leave the place without trying something sweet.

I’ve yet to try any of the dessert pies on offer but I can’t normally leave

without taking home a small plastic cup of sinfully sweet and sticky caramel

popcorn ($4), good enough for those lonely nights spent studying and

good enough to post to Queensland where my other half, Marty, devoured

his cup in a matter of seconds.

All in all, good experiences at Trunk Diner. I now want to try the other items

on the menu (such as the many salad items they have on offer), but I know

that I’ll be back just for the burgers and/or the Cuban baguette. Oh, and

more caramel popcorn.

Trunk DinerWords and photos by Libby Margo

275 Exhibition St, Melbourne. Ph: 9663 7994

ABOuT LIBBY MARGO“Libby is a lover of all things nice (foie gras, truffles and Dr Loosen Riesling) and all things downright

nasty (chicken-flavoured potato chips, Costco hot dogs and Stella Artois). When she is not thinking

of, blogging about and eating food, she is working as an office clerk, studying law, wasting time on

Supercoach and dreaming about sojourns to Echo Beach (Daylesford is usually fine by her though).

WWW.THEVERYVERYHuNGRYCATERPILLAR.COM

Words and photo by Krystina Menegazzo

29

NARKOOJEE Pinot Noir 2009

Gippsland, Victoria. RRP $24

I sat there gazing at the Pinot Noir before me, which at first glance had the

appearance and hue of a deep, unfiltered Burgundy.

“Won’t you take me to funkytown!” I sung to myself.

This steers away from the more ubiquitous style of primary fruit-driven

Pinot Noir that you tend to find at this price range. In fact, I’d almost dare

to say that it’s a little naughty to be offering such chompy, boastfully-

flavoured savoury goodness so cheaply.

How very Mrs Robinson!

What a pretty, feminine, magenta hue this presented. It was also

coincidentally similar to the new Dior Rose lipstick I had purchased the

day earlier.

The initial entry on this wine from Bruno Porro is one of softness. As it

meanders through, an emergence of flavours rings true of sour plum and

cranberry that are coiled in ivy.

It boasts an honest level of liquid power, whereby the lack of structuring

tannins (a trait of the Dolcetto grape) means that the wine coats the

mouth from the tip of your tongue to the back of your throat in one fell

swoop. A pleasant sensation, if I do say so myself.

There is that typical Italian element of blanched almonds to the finish

with a not-so-characteristic hint of cinnamon. How dandy. If you are keen

to test the more serious side of Dolcetto, then this drop will do it for you

quite easily. From Boccaccio Cellars.

TORZI MATTHEWS Frost Dodger Shiraz 2008

Eden Valley, South Australia. RRP $30

I adore the way that grandparents recall their memories of a trip to ‘the

pictures’ (Gen Y readers, that’s ‘the movies’ to you). Turns out, it provides

a fitting metaphor for the descriptive journey of this Eden Valley Shiraz.

Breathing in the wine puts you next to your grandmother whom you’re

standing next to in line for your tickets. Oh yes, she smells like peppermint

and sage (fortunately not like mothballs). Giving the wine some air, you’re

pushed forward to the candy department of the cinemas surrounded by

scents of boysenberry ice-cream and red currant lollies.

As you enter the theatre, everything becomes a little sinister and darker

where the palate speaks from more of a blackcurrant and sassafras base.

Lucky that you’re not here to see a horror movie, finding that the black-

fruited goodness on entry mellows into savouriness and works well with a

tannic structure boasting the perfect amount of grip.

The protagonist of the film is a Shiraz from the Eden Valley, who on

appearance, operates incognito as a wine much bigger than it actually

is. But all that gentleness on the palate, combined with those deeply

flavoured components, work to highlight the subregion of the Barossa

Valley as one that produces drops that are really worth supporting.

DOMAINE COTEAU DE LA BICHE Vouvray Sec 2009

Loire Valley, France. RRP $26

I can’t help it. Every time I think of the Chenin Blanc wines from the

appellation of Vouvray, I think of Buble. Yes. Michael Buble. Vouvray Buble.

It all started when I was talking with my local wine purveyor, Bottega

Tasca, about what to have with an asparagus, sapphire blue cheese and

porcini risotto I was preparing for myself that evening. We headed to their

French section. Amongst all the Rieslings and the Chablis, there stood the

wine I would take away. The Vouvray.

As soon as he suggested it, Michael Buble came soaring into my

conscience, sashaying and singing ‘Moondance’, ‘Sway’ and unashamedly,

my favourite, ‘Just The Way You Look Tonight’.

Thank goodness that as soon as I got home and cracked the bottle (French

white under screw cap – you beauty!), I was able to rid my mind of a

crooning Mr Buble and instead focus on the swanking wine before me.

A perfume of Royal Gala apples and yellow wintersweet florals enticed me

to take the first sip, which had a rounded cotton candy creaminess to the

finish but with a characteristic wired acidity to balance that big boy out.

I must thank the lads for their suggestion the next time I see them, as it

was fragrant enough to challenge the heavy aroma of blue cheese and

with a cutting acidity, it wiped my palate clean too.

WINE REVIEWS

ABOUT KRYSTINA MENEGAZZOLa Donna del Vino is the pseudonym of this young lady from Melbourne who completed her winemaking degree whilst being a

gypsy working in vintages throughout Australia and Italy. Finally she decided to return home and sell wine instead. In her spare

time she cooks, eats, drinks buon vino and is a self-confessed Neb Head (someone really into Nebbiolo).

WWW.LADONNADELVINO.COM

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A growing law in our community?

Lawyers are often asked to create a document that

allows a person to appoint another person to look

after their financial and/or legal needs. This is a

straight forward request and normally a very sensible

decision on the part of the person, usually an older

person, who fears if they become ill or suffer from

some form of disability they have someone who will

assist them. This document is known as an Enduring

Power of Attorney (EPA) (Financial).

In most cases preparing an EPA (Financial) is not

a problem... or is it? This is the question that is

becoming more and more critical for older people

and the community to consider. In law there are four

types of Powers of Attorney, general, financial, medical

treatment, and Guardianship, generally older people

request an EPA (Financial). What this means is that

they appoint a person, usually someone close to them,

such as a family member or friend that they have

known and trusted for some years to be their Attorney.

The EPA (Financial) is a written document which gives

the Attorney, after they sign the document, authority

to make financial and legal decisions on behalf of

the person who appointed them. It is for this reason

when appointing an Attorney that a person must

think long and hard about who they will appoint to be

their Attorney, as they must have absolute trust and

confidence in that person.

Fortunately in most cases problems do not arise

however, one the fastest growing areas of law today is

Elder Law which is concerned, amongst other things,

with financial abuse and discrimination of elderly

people in our society. What is more alarming is this

type of abuse can be found near the home or by

people close to the older person. An EPA (Financial)

can be a classic example of this. A close or old friend

may ask for money, and if refused could suggest or

influence their friend to have and EPA (Financial)

prepared giving him/her power of attorney. What this

means is that the close friend now has access to all

financials including banking.

Unfortunately in life and in the law there are never

any simple answers to problems that arise in our

community. What we can suggest is that any person,

whether elderly, or 18 before you appoint the Attorney

ensure that you understand all your rights and the law

relating to your EPA (Financial) and most importantly

don’t agree to or sign an EPA before you do. At

Wade Lawyers we are interested to know what your

views are in respect to Elder Law and the growing

concerns of financial abuse against older people in our

community. Please call our 1800 with your comments

or any other legal issue you would like to discuss.

T 1800 655 346

EldEr law

LegaLinsightBy Sarah Wade B.a ll.B

Wade lawyErs

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35

There are an additional 780 distributors around Melbourne. For the full list, visit our website at www.gram.net.au.

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