Melbourne Foodie

Sarti Ristorante

2011-12-20T08:22:00.070+11:00

Sarti can probably be described as a very Melbourne restaurant. You walk up a small staircase into a bustling dining room - there's a bar in the middle of the room, where one can sit and have a drink and tables (inside and out) around the room. Its noisy and buzzing, but still pretty casual; and the service probably reflects this style. Personally I don't really like being referred to as "mate" or "buddy" by a maitre de when I'm going out for a nice meal, but that withstanding, the staff do know their stuff, and make an effort to please, even if it does involve five different waitstaff throughout the course of a meal.

To be fair I have visited Sarti twice over the past six months or so, and they were two rather different dining experiences - the food on both visits being quite impressive, but I guess the service is what really made the difference; the first episode being far too laxed, whilst the second being simply flawless from start to end. Episode one was also a little hit and miss with some of the food; whilst the second take was completely on the mark - so I guess as long as the mix of variables is right on the evening you are destined to do very well.

The menu at Sarti can best be described as modern Italian and is broken into pastas, smaller and larger plates and sweets. From everything I have read and heard about Sarti before and after my visits, the consensus seems to be that the stuzzichini (shared small dishes, like entrees) are the way to go: where you can structure a meal that will deliver on taste. The mains and pastas are consistent enough, but it is these smaller plates that best highlight the kitchens' creativity and these dishes were largely the basis of my experiences.

Here's a look at some of the hits you might enjoy:

Zucchini Flower: A gorgeous tempura battered zucchini flower filled with a delicate, shredded crab meat farce - light, crispy pefection.

Shallow fried calamari, pickled cauliflower ‘giadiniera’, tartare foam:
Beautiful tender pieces of calamari coated with a crispy polenta crust. The fritti sit on a bed of pickled cauliflower shreds and a light tartare foam, providing two different layers of acidity to break up the dish. The only downfall- excessively salty, but still very much enjoyed.

Calabrian Chilli Crab:
Crispy pieces of fried crab meat, resting on sweet stewed peppers. Not for the chilli-shy: This one really packed a punch.

Tempura Crab Claw:
Gorgeous, fresh, sweet crab meat served with a chilli-salt- Simple prefection.

Gyoza filled with 'cime di rapa', saute of morton bay bugs, basil seeds:
A really nice pasta dish- lots of delicate flavour, perfectly cooked and pretty as a picture. Again, difficult to fault.

Sauteed venison liver with caramalised onions and chickpeas:
A dish I should have loved & really wanted to love - but ultimately a failure. The liver was requested rare, but served cooked right through to an unpleasant level. A replacement dish had the same issue and for me was inedible. Apologies were made - and the dish no longer sits on the menu.

Braised veal cheeks, purple cauliflower cous cous, prosciutto consomme, black rice:
Another dish thats certainly not shy of the sodium, but the flavours were really beautiful. The most tender veal, parcelled and resting atop the toasted rice and other accompanishments, finished with a clear salty prosciutto broth poored at the table. A well executed main plate.

Chocolate and Orange:
Frozen candied orange, blood orange granita, chocolate sorbet and so much more - The bitter and sweet elements worked so well against each other to create a dish which was stunning in both aesthetics and taste. A very passionate waiter guided me through the preparation of the dolce, including the granita: house-made from fresh blood orange juice the restaurant imports from Italy.

White chocolate and native pepper cream, vin cotto, peanuts, apples:
After consuming several bottles of vino I can't remember too many intimates about this one- but needless to say it was lighter way to end the meal, and well enjoyed.

Overall I think Sarti is undoubtedly a great dining experience, where you can enjoy some excellent food in a casual (and noisy) environment; with service which is knowledgable, but relaxed. You could certainly call it a very "Melbourne" dining experience, but for me I don't quite know whether it is consistent enough to be hat worthy - the first take was miles off, whereas my second visit suggested the restaurant certainly deserves its accolades. I guess more research on my part is definitely necessary before I can make a final judgement - well thats my excuse for wanting to head back soon anyhow.
Sarti has been awarded One Chefs Hat and a score of 15/20 in the Age Good Food Guide between 2009-2012.

MY RATING (based on both visits): 14.5/20 - Food 7.5/10 Service 3.5/5 Ambience 3.5/5

http://www.sartirestaurant.com.au/

The Vegie Bar (Fitzroy)

2011-11-23T15:22:00.007+11:00

There is always something great about walking into a restaurant where a certain buzz factor exists. It may be the reputation or hype of the venue, or perhaps the presence of a celebrity chef in action. Then again it can be the simple joy of witnessing the smiles on every patrons' face as they sit down conversing and enjoying a good meal in a fun, hip setting. This is definitely the case when you visit the Vegie Bar, where you'll join an eclectic mix of young and old whom all seem to be loving the food and generally having a blast. The Vegie Bar is a unique venue in a sense, positioning itself as a healthy vegetarian eatery delivering high quality food at low prices. It undoubtedly meets its vision, offering patrons a diverse menu of vegeterian and vegan fare which will surely satisfy vegos, as well as the(normally meat-eating) masses.

Upon entering, one immediately immediately feels at home as you are greeted by the friendly, casual staff who seem to love their jobs: definitely a good sign. I happily take a seat at one of the large newspaper and magazine scattered communal tables at the front of the the venue and am presented with a menu, and left to ponder for a couple of minutes. The menu is fairly broad with a selection of smaller and larger dishes including a range of Asian-style dishes, pizzas and some more inventive fare.

I start off with a couple of the small plates. First up is a "Siamese Samosa" which has a warm mushy filling with just a hint of spice. The pastry is flaky without being greasy and it is sided by a fresh tomato dipping salsa. Most enjoyed.

The other starter I sample is the rice balls. They are just crisp outside with a softer filling made up of white rice and a fine dice of vegetables. The balls are finished off with a peanut satay sauce which provides a nice balance to the dish, as well as a few rocket leaves for crunch. Once again, quite satisfying.

Moving onto mains I probably choose one of the less adventurous options in the "Vegie Roast", interested to see what their interpretation would be. The dish is presented well and I am not dissapointed in the choice. What you get is not just a pile of vegies that have been baked and thrown on the plate. Each of them has had their own preparation, some exhibiting sweet caramalisation, others having been marinated or gently confit. A selection of root carrots, potatoes, pumpkin and zucchini sit atop a bed of baby spinach and rocket leaves and the dish is finished with a range of seeds for crunch and texture. The accompaniments include a good hummous and some toasted foccacia for dipping. A very generous plate of food, which again I cannot really complain about. If anything though I would have liked a mushie or two to be thrown in the mix.

After a short break I decide that I am persuaded into trying one of the house-made cakes to end the meal. There are a range of delectable choices available on displau including a vegan offering in the Chocolate Royale. What I'm presented with is a huge slice of sheer chocolate indulgence. It is rich, moist and oozing with a runny chocolate centre, as well as being smothered with a silky ganche and flaked coconut. It has some serious yum factor, and the one slice will comfortably treat two people after a meal - I personally winded up playing with it after a couple of bites, making a right mess. The soy hot chocolate to accompany my dessert is OK, without being particularly praise worthy. I'd possibly have been better with one choosing an organic chai.

The Vegie Bar is located along busy Brunswick Street in Fitzroy and has a diverse menu which is sure to have somehting to please everyone. Cheap, cheerful, casual dining - you really can't go wrong.

www.vegiebar.com.au

Skinny Dog Hotel (Kew) - Melbourne's biggest Parma!

2011-11-23T13:18:00.009+11:00

The Skinny Dog hotel continues to offer Melbourne's biggest Chicken Parmagianna, and now probably also one of its best.

It has been a couple of years between visits but last weekend called for a lunch trip out to Kew, and how could we go to the Skinny Dog and not order their famous parmie. $25 gets you a gigantic oval plate sized parma - good quality chicken breast, a nice herb crumbing, good napoli sauce, shaved ham, fresh basil leaves and heaps of mozzerella goodness - not fine dining but satisfying nonethless. Chips and salad are served with this beast - but as the picture dominates - its all about the parmie itself, and it was good - leaps ahead of the equally huge beast I remember demolishing a couple of years back. For those not so brave a half serve is available for $15, as well as a range of other menu options.

http://www.skinnydoghotel.com.au/

Melbourne Foodie - back in action soon!!!!!!

2011-11-22T17:01:00.000+11:00

Just a quick note to let you know that Melbourne Foodie will be back into production & better than every - really soon - so WATCH THIS SPACE!!!!!

Massive apologies that I have been so very slack over the last 2 years but I've had a lot going on and can't wait to share with you all my new foodie experiences from Melbourne & beyond.

SYDNEY: Zaaffran Indian Restaurant

2011-11-22T16:51:00.003+11:00

A belated dining experience: Zaaffran Indian Restaurant (Darling Harbour, Sydney):

Without any hesitation I would have to say that Zaaffran offers the best Indian food I have ever experienced. Unique flavours unlike anything I have tried before - this is not your typical curry house and really makes all the other Indian restaurants I have tried seem like novices.

A snapshot of a meal: Simple looking food, that delivers on so may levels.

SALMON MARINATED WITH YOGHURT, GARLIC, DILL AND MUSTARD; OVEN-ROASTED
WITH BELL PEPPER TOPPING; SPICED MASH; LEMON-TURMERIC REDUCTION; MINT CHUTNEY:
A very subtle flavoured, but elegent dish.

LAMB CUTLETS GRILLED WITH GINGER, GARLIC, BLACK PEPPER, CORIANDER AND CURRY LEAF, FLECKED WITH SESAME SEEDS; SEASONAL SALAD; GARLIC CHUTNEY; BEETROOT RAITA; POTATO WEDGES:
A simple looking dish but meet that is so tender it just melts away, with spicing to match.

GARLIC NAAN: the way it should be.

SYMPHONY OF KULFI AND ICE-CREAM: A selection of Aam ki Kulfi - Zaaffran's version of mango kulfi, Zaafran Sensation - a triumphant blend of pistachio with saffron, cardamon and almond, and Gulab aur Elaichi Kulfi - a sweet kulfi flavoured with rose petals and cardamon.

Zaaffran ultimately serves up some of the most unique tasting food of any type you are likely to try and certainly provides a massive "wow factor" in terms of taste. Deliacte spicing and subtle finishes make you yearn for more. It is a restaurant which I strongly look forward to visiting when I return to Sydney, featuring an intriguing menu which I cannot wait to explore further.

MY RATING: 15.5/20 - Food: 8.5/10 Service: 3.5/5 Ambience 3.5/5

www.zaaffran.com

SYDNEY: Pancakes on the Rocks

2009-03-31T11:56:00.001+11:00

Another sickly sweet indulgence I sometimes enjoy when travelling to Sydney is a visit to Pancakes on the Rocks. I personally think their pancakes are a lot better than those of say, Pancake Parlour in Melbourne and they are really good value as well, with most options under $12, and extra pancakes available for $2 each.

To eat - Hot n Troppo ($10.95): Buttermilk pancakes with grilled banana, walnuts, cream, chocolate ice cream and home made chocolate sauce. Delicious - though I did feel a little sick for the rest of the day after all of the chocolate and cream which I am not really used to. Certainly not a healthy choice but I guess a little indulgence is OK sometimes.

Pancakes on the Rocks have four locations throughout Sydney, with long trading hours 7 days a week. They serve reasonable meals including ribs and steaks as well as a tempting selection of sweet and savoury pancakes and crepes. If you haven't been before Pancakes on the Rocks is a great place to try. Not somewhere to visit every week, but I guess it can certainly be a nice indulgence every now and then.

www.pancakesontherocks.com.au

SYDNEY: Marque Restaurant

2009-03-31T08:04:00.004+11:00

Unfortunately this is not going to be the full blown review that I originally intended, but instead a small synopsis and some photos of what would have to be one of the best constructed meals I have had in Sydney, since the original Rockpool experience some years back. I dined at Marque, in Sydney late last year enjoying the obligatory surprise degustation, with each course announced upon arrival and a menu presented upon completion of the meal. Unfortunately I had already seen a sneak peak of the menu online prior to my visit so I guess I only got part of the experience, but it was pretty darn special all the same.

Marque is all about the food. The dining room is cosy and modern, but tables are very close and there is no real wow factor to report on. The service, whilst professional is possibly a little stiff. I only wish it exhibited the same quirkiness as the food. On that note however the food was rather amazing on most counts. Some of the dishes absolutely sublime. Here is a little look at what Marque is all about. Enjoy!

Amuse - Chaud-Froid Free Range Egg: A deconstructed play of textures: warm yolk, cold froth: sweetness and saltiness all in one dish. Certainly enlivens the taste buds for what is about to come.

Almond Jelly with Blue Swimmer Crab, Almond Gazpacho, Sweet Corn & Herring Roe:
A mix of more subtle flavours to begin with. Flawless ingredients, immaculately presented. Nice idea and well enjoyed; together the dish works without really blowing me away.

"Fish Floss" with Spring Bay Scallop, Apple and Green Mango:
The only course of the evening which really does not quite hit the mark for me. The scallop slices are so thin they barely taste of anything, the fish floss so overpowering and salty I cannot stand the smell let alone the taste. The fresh apple and gel helps to balance the dish and it is all finished off with a 'nicotine tuille' which is sweet, crisp and perhaps a little weird. Sorry to dissapoint, but I'm not addicted to this one.

A slightly subdued start, however from here on things start getting pretty serious with some truly sensational dishes to come.

Cured Ocean Trout with Coleslaw, Lemon & Dill Jelly:
A sweet delicate strip of ocean trout gently rests upon a crisp, creamy coleslaw. Atop the trout rests a layer of juicy salmon pearls, all finsihed with a slightly sweet, tangy jelly strip which gives the whole dish another dimension. I had fun deconstructing this course and playing around with the different flavour combinations on their own and together.

Duck Ham with Duck Liver, Peas, Parmesan and Mustard Cress:
I cannot even begin to tell you how incredible this dish was. One of the most sublime courses I have ever eaten. The duck liver is rare, but warm and literally melts away in your mouth with a gentle gamey flavour, the house-smoked ham (if you can call it that) is sweet and smoky with delightful hints of hickory present. The parmesan custard is creamy and not at all overbearing and everything just comes together in a perfect symphony. A triumphant dish!

Roast Jurrasic Quail with Green Lip Abalone, Chocolate Feuilletage and Celeriac:
Succulent quail breast rests upon a light, flaky chocolate pastry accompanied with a creamy celeriac puree and finished with crispy shreds of abalone and a sweet jus. Another wonderful dish.

Poached Veal Loin with Eggplant, Coppa and Tuna Butter:
Perfectly cooked, tender veal that is not messed about with too much. The eggplant crisps give the dish an added textural element and the "tuna butter" provides a little saltiness and acidity to make the course more interesting. It all comes together very well.

Sauterne Custard with Caramel:
It is sticky, rich and very sweet as it should be; however I question the placement of such a dish straight after a selection of heavy mains. A lighter palate cleanser may have proved more refreshing.

Poached Strawberries with Raspberries, Liquorice, Yoghurt Sorbet and Vermouth:
A lovely mix of elements: fresh raspberries, lightly macerated strawberry slices and a clever light yoghurt sorbet which is not too sweet at all. Light, refreshing and pretty as a picture.

To finish - Salted Caramel Chocolates & Campari Bon Bons:
Very classy. Both have liquid centres that burst once they enter the mouth. The salted caramel chocolates are just divine and the bitter-sweet bon bons a clever way to conclude the meal.

Overall the food at Marque was exciting and really did deliver in nearly all of the courses. I tasted two of my favourite dishes of the year here: the amazing duck liver/ ham duo and the quail with salty, sweet crispy abalone shreds - both rather unbelievable.

The eight course degustation is a great way of seeing what chef Mark Best's cooking is all about. It is available for $145 plus wines and is compulsory on Friday and Saturday evenings. Whilst the service and setting did not dazzle me Marque is definitely worth a visit if you are serious about trying creative, impeccably crafted food which takes you on a journey and really does "wow".

MY RATING: 17+/20 - Food: 9+/10 Ambience: 4/5 Service: 4/5

www.marquerestaurant.com.au

The secrets to weight loss and getting healthy!!

2009-03-30T19:18:00.004+11:00

Just a quick entry here, but for those of you who don't know me I have changed a lot, physically and otherwise, over the last year. I have lost a good 50kg and have become a much fitter, healthier being with a new found spring in my step. A lot of people have asked me how I have done it and what the secret to losing weight quickly and getting healthy is. This post is basically an answer to those people - I am here to say there is no secret: just two easy steps - eat healthy and exercise.

It really is that simple: if you burn off more calories than you consume the weight will start melting away. For those who say I have tried everything but it doesn't work you are kidding yourselves. I made excuses for a long time but when I finally got serious about changing my ways the results were quickly noticeable. So if you want to lose weight start off by getting your ass of the couch and going for a bit of a walk or jog, bike ride or doing something active. Cut out the junk food, soft drinks and sugars. Snack on fresh fruit, drink lots of water/ herbal teas and enjoy a balanced diet with lots of vegetables, fish and lean meat. Seriously - try it for a few weeks, coupled with around 20 minutes a day of exercise and you will be amazed. Keeping a food diary is also a great idea as you can see exactly what you are consuming and adjust your ways if need be.

I probably went to the extreme for many months barely touching a gram of fat or sugar, cutting out alcohol, caffeine and doing lots of exercise but even smaller changes can see big results. I have personally slacked off a bit over the last 6 months and indulged a bit, but I'm tightening back up now - I want to lose another 10kg to reach my goal and I will do it.

SO.... Honestly there are no secrets to losing weight. You don't need pills or diet companies - just a commitment to make a change, a bit of hard work and plenty of perseverance and you will get there.

Best wishes everyone. Hope this is of help to some of you. Some restaurant-related posts will be published shortly.

xoxo

Updates.... Vue de Monde and more!!

2009-03-25T00:06:00.004+11:00

Hi there followers,

OK - I know its been a long time everyone but I am still alive and Melbourne Foodie is far from finished. Just had a look at my dashboard and I have over 10 posts that I've started and never finished - unfortunately many will be abandoned but I promise I will complete a few soon including some Sydney stuff. I have just been so busy with work and personal issues that Melbourne Foodie has been pushed right to the side. I will however try my best to be a better blogger and post a lot more. There is so much I'd love to say but unfortunately so little spare time.

Something particular to report on is a special dinner I had tonight at Vue de Monde - a Gourmet Traveller readers' dinner featuring UK chef superstar Sat Baines. A great evening which I will be reporting on soon.

I also want to give special thanks to my loyal readers for your ongoing visits, emails and support. I'll try and post a lot more frequently for you all over the coming months.

xoxo, Jon!

SYDNEY: Noodle Markets

2009-01-04T10:27:00.000+11:00

On a recent trip to Sydney I joined what seemed to be the whole of Sydney for the last night of the SMH Good Food Month Nightly Noodle markets.

Crowded to the hilt I stumbled upon the markets (located at Hyde Park) rather accidently, intrigued by why there were so many people gathered. Much to my surprise it was a foodie event and naturally I could not keep away. There were dozens of stalls set up serving various Asian fare from noodles to stir-frys and Japanese pancakes: many of Sydneys leading eateries and restaurants had their own stalls set up serving some great food at prices accessible to all. Booze was also available for sale around the place, albeit at highly inflated prices.

Turns out that it was a lot of fun with live Chinese lion dancing and celebrations thorughout the evening. Queues for food were long, but that was part of the fun. The buzz around the places was great. And I loved watching the stall-holders stressing out cooking and serving as fast as they could.

My dish of choice - BBQ Singapore King Prawn Chao Quo Tiao: For $12 there is a seriously huge amount of yum factor going on here. Standing at the stall watching them cook up fresh batches to order was great.

A great experience and definitely a Sydney event I look forward to exploring deeper in the future.

SYDNEY: Lindt Cafe

2008-10-28T14:33:00.010+11:00

What more can I say? Like, hurry up and open one up in Melbourne already.

A trip to Sydney, no matter how short or long is never complete for me without at least one (or two) visits to the Lindt Cafe. Featuring a sensational selection of beverages and treats, the Lindt Cafe is much more than it seems and is surely a must visit destination for any serious chocolate lover. Heck, they even serve lunch and have various specials throughout the day including half-price take-away beverage between 4-5PM.

Whether it is a slice of cake or one of the decadent chocolate truffles made using the finest Lindt chocolate, you are sure to be impressed with your selection. Or of course you could indulge in the famous hot chocolate. Just look at those vessels of melted chocolate patiently churning away throughout the day.

My guilty indulgences:

Famous Hot Chocolate: Available in milk or dark chocolate. A little caraffe of melted chocolate is presented along with a jug of foamy hot milk. ($6.50/ mug).

Opera Cake: This luxurious cake is made from thin layers of chocolate ganache, coffee butter cream and almond sponge that has been soaked in coffee syrup. The dark chocolate topping is adorned with a 24 carat gold leaf. Pure indulgence and oh so pretty. ($11/ slice).

Connoisseurs' selection truffles: Available individually from the display cabinet or gift boxed. I enjoy four varieties: The multi-layered Lindt VIP, Chilli Chocolate, Dark Chocolate and Pistachio. They work out to be about $2 each - worthy of every last cent. ($16/ 100 grams).

The Lindt Cafe also serves a range of excellent macaroons, ice-creams and various other sweet treats. And with three locations throughout Sydney (and Melbourne plans underway?) why not check it out for yourself.

www.lindt.com.au

The Palmerston Hotel: Melbourne's best parma?

2008-10-21T22:34:00.006+11:00

The Palmerston Hotel is a place with a reputation. A reputation for serving the best chicken parmies in Melbourne that is. Holding the number one spot on superparma.com (now defunct) for quite some time, the Palmerston promises a top quality parma, and friendly service from the staff behind the bar.

After talking about trying the Palmerston with friends so many times but never getting around to it I was in the area the area last week and took the opportunity to stop by and finally sample the famous parma for myself. Served within minutes of ordering, what you get is a big, thick parmagianna made from real chicken breast (no processed meat here) topped with a really good tomato and basil sauce (though unfortunately not much of it), thin Virginia ham and heaps of mozzarella. The crumbing is thin and crisp, though soft underneath, and the accompanying sides are good; chips that are thick and crunchy and a crisp salad of lettuce, cucumber, red onion and carrot. You also have the option of veggies and mash if you prefer.

The big question: Is this Melbourne’s best parma? Well, I suggest you visit the Palmerston soon and figure out the answer for yourself. One thing is for sure though - at $16 a serve you are unlikely to leave disappointed or hungry.

The Palmerston Hotel is located at: 51 Palmerston Crescent, South Melbourne, just on the corner of Kings Way.

Sho Noodle Bar @ Crown - Bloggers Dinner

2008-10-17T00:47:00.016+11:00

Tonight, us Melbourne food bloggers once again came together for a special dinner. The venue for this occasion: the newly opened Sho Noodle Bar at Crown. Located nearby the Atrium entry on the main gaming floor within the forbidden temple itself, Sho is the latest addition to the Crown restaurant portfolio, promising authentic Asian cuisine and fabulous hand made noodles by Master Chef Pin Tan. It is a more casual dining experience, which takes place in a beautiful setting, designed by leading interior design firm Bates Smart, the same people responsible for the Rockpool fit out. A whopping $6 million has been invested in the restaurant and there is attention to detail throughout the establishment from the dark wood finishes and custom-made furniture right through to the tea-sets and menus; hand carved from bamboo. Featuring a dedicated tea station, as well as table seating and a large u-shaped bar overlooking the completely open kitchen, there is an honesty about everything at Sho, which can be enjoyed in many different ways. A great evening was enjoyed by all with good food, wine and a unique offering of Chinese teas; all courtesy of the Crown media department. Yes, this was a "freebie".

Upon arrival I am warmly welcomed and before I know it a Chinese tea ceremony is underway. Pictured below is this hand carved tea-serving station. There is a whole process which is carefully explained to us by restaurant manager Annie. The small pouring teapot is heated inside and out with hot water. The tea is then prepared and the first brewed pot is poured out, with the following pot being served to all in the gorgeous dual-layered glasses with any residual tea being tipped out on the board, over the frog statue for good luck. The more tea you poor over the frog the better luck you have we are told. Such an exciting and elaborate presentation, and certainly a unique way of beginning the evening.

Just moments later we get to see the Chinese kung Fu tea master in action; He doesn't speak a word of English but it doesn't matter because he certainly knows what to do with tea undertaking years of training in his native China: firstly preparing tea for us in the original ceremony and consequently dancing around with this long spouted tea pot, perfectly pouring tea from all sorts of directions. Not something you see everyday.

After this we get to see another special demonstration. This time it is Master Chef Pin Tan hand spinning noodles (made simply from wheat flour and water) - quite an amazing site to watch as he turns a pile of dough into perfect fine strands of noodles in just a matter of minutes - all by hand: the only way to do it really. These demonstrations take place twice nightly Tuesday to Saturday and are a great oppotunity to see what the chef does best.

After all this fun we are escorted over to the bar for our meal. A fabulous place to be sitting as it overlooks the kitchen and enables a front-hand view of all of the action. Gone are the days of restaurant kitchens being closed behind doors: it is now all about transparency and allowing diners to see how their food is being made. I'm a big fan, especially when its a kitchen as special as this.

The meal:

We begin things with a beautiful Dim Sum selection: Siu Mai Pork, Prawn Har Gow and Vegetarian dumplings: very clean flavours and better than any Yum cha I've eaten in quite some time.

Next up is a selection of Chinese roasts: Duck, Char Siu Pork and Soya Chicken with plum and hoi sin sauces. Each of them cooked well and enjoyed.

To follow we are presented with one of the chefs specialties - Wok-fried crayfish with honey chilli and spring onion: Unfortunately the lobster meat is somewhat over done losing its sweet and subtle flavour and texture. The sauce also doesn't do a lot for me: marred by excessive artifical sweetness.

We then have a beautiful Deep-fried baby barramundi with chilli oyster sauce, coriander: nicely executed and a pleasure to eat. The fish has been portioned, then cooked and re-assembled for presentation. It is always a joy to eat fish in this way, getting to taste the flesh, skin, head and wings. It would be such a shame not to have these. The beauty of Asian cuisine: nothing is wasted.

Next is a Malaysian style beef rendang with jasmine rice: no better or worse than what you would find at most other Asian restaurants. The meat could probably have been braised slightly longer for a more tender texture. A very typical rendang with a nice balance of heat and aromatics; star anise and chilli being the dominant flavours.

Wok-fried chicken with dried chilli: Featuring diced chicken and imported Chinese chillies the dish is once again quite decent, but like some of the others slightly marred by excessive sweetness.

Wok-fried kailan with garlic: This popular Asian green is simply given the wok treatment, retaing a nice crunch.

The last dsh is Sho's Char kway teow with prawns and Chinese sausage: A good version of this classic dish, using clean fresh ingredients. At the end of the day though its not something that you couldn't find elsewhere. It would have been nice to finish with a hot noodle soup and really enjoy the noodles that chef Pin Tan is famous for. After all this is a noodle bar: the one thing almost emmited from our meal.

We conclude with a dessert trio: Creamy mango ice-cream with fresh lychee, mango jelly pudding and fresh cubed mango. A nice refreshing way to end the meal, with mangos being so very good at the moment.

Sho offers a small wine list, and a unique tea selection of 24 of the worlds best teas from China and Taiwan. I get to sample a number of offerings, finishing with a very special tea: Pu'Er "35 Years Standing". This tea, aged for 35 years, has a unique silky texture and a very smooth finish. Like wine, fine teas are said to become smoother and more balanced with age. The Pu'Er proves this true with a completely different finish to anything I have experienced before. I like it a lot.

Overall Sho offers a good dining experience that I really enjoyed. The food was all of a good, reliable standard with little to complain about, served in an exciting venue made all the more interesting with the tea and noodle demonstrations. Sho is a welcome addition to the Crown complex, and a cut above the other gaming floor dining options - something however which will likely appeal to casino players, but probably won't draw a large audience from outside this area.

A unique experience, with good value meals (most under $20) and an impressive hand-seleced tea selection, designed to compliment the food and enhance the whole experience. Certainly a venue worth watching.

Vue de monde: as good as it gets

2008-09-28T19:17:00.008+10:00

I could easily go on for hours reliving the joys of eating at Vue de monde. Instead I'm taking the easy option and going to make it simple by saying that this is Melbourne's best restaurant. The service is amazing, the setting like no other and the food and experience in general largely transports you to another world. Everything about Vue de monde is world class and completely refined. I have eaten at numerous 3-hat restaurants accross Australia over the years and Vue remains my number one. The food is highly creative and their presentations are ever-evolving. If you haven't been to Vue de monde salivate over the pictures and descriptions, save some dollars (or get a credit-limit increase cos it certainly aint cheap) and get your backside down there to see why this is Melbourne's best restaurant.

Here's a summary of one of my recent meals at Vue.

Amuse Bouche: Pea and jamon soup with a jamon tartare served with a confit quail yolk on a lettuce raft. A classy way to tickle the tastebuds.

SALADE DE JICAMA ET ORMEAUX
Jicama, braised abalone and crab salad with yuzu noodle and Sterling caviar. A very luxurious dish, carefully presented so each element can be enjoyed.

LINGUINI AUX TRUFFES
Linguini cooked in cep stock served with freshly shaved Manjimup truffle. In the mood for truffles I am presnted with this duo. A perfect linguini dish, finished with our exquisite Western Australian Manjimup truffles, dug up just days earlier. And a risoni of sorts, with fresh truffle gratings and some jellied cep spots.

PAIN PERDU ACCOMPAGNÉ DE FOIE GRAS
French toast, green apple purée and foie gras flavoured with eight spice and jamon Serrano Gran Reserva. Another indulgence. The idea being to re-construct the elements, making little sandwiches. Fantastic fun.

TRUITE POCHÉE
Poached coral trout with spring onion, parsley purée, mandarin and spices. A lighter dish: this delicate poached fish was just perfect; with numerous condiments allowing one to enjoy the course in a number of different ways.

POULET AUX CHAMPIGNONS
Poached breast and confit leg of chicken with handmade Brussels sprouts and mushroom reduction. Not one of the standout dishes: rather a good, clever chicken presentation. The "crackling" and brussels sprouts are very clever though - a reconstruction idea where a creamy brussels sprout filling is wrapped with the outer leaves making them look like the real thing. The crackling idea is also a bit of fun, and the chicken is well cooked but overall the dish does not excite me.

LIÈVRE POCHÉ
Poached loin of hare with a garlic purée, chestnut, yeast air and bread lattice. I'm lucky to be presented with this rare-breed hare dish towards the end of hare-season. The delicate meat is a joy to eat, just a shame the portion is so very small.

DÉCLINAISON DE BOEUF
Four textures of beef, checkerboard of white polenta and beef shin, crispy chilli intercostal, confit of sirloin and flank with a pumpkin and yuzu stuffed baby squash. To end the meal I insist upon some good wagyu and am presented with this creative dish of grade 9+ Blackmore's wagyu done 4-ways. Each presentation has its own texture; the chilli intercostal not working so great for me tasting slightly overcooked. The other portions: a simple showcase of some rather special meat.

PETITS-FOURS
The meal is concluded with a selection of miniature teacakes. Scaled down from previous heights to more appropriate proportions this selection of petits fours includes a campari panacotta of sorts, a miniature meringue and a chocolate-coated raspberry sorbet sphere, providing a perfect end to a faultless evening.

Whilst I certainly have not visited them all I think that Vue de monde is probably Melbourne's best and most creative dining room. Dinner at Vue is a special experience and well worth the month or so you may have to wait for table. If you can think of a better place to eat in Melbourne I definitely want to know about it.

Vue de monde has been elevated back to three hat status in the 2009 Age Good Food Guide receiving a score of 18.5 out of 20.

MY RATING: 19.5/20 - Food 9.5/10 Service 5/5 Ambience 5/5 - A near perfect dining experience.

The Point - Albert Park

2008-09-26T07:40:00.010+10:00

The Point is a restaurant, which certainly has a lot going for it. A great location with some of the most picturesque views in Melbourne, overlooking Albert Park lake. The views however are certainly not the only drawcard: the amazing food, stellar wine list and polite, professional service all make The Point one of Melbourne's premier dining destinations.

On Thursday night I dined at The Point for the first time and was mighty impressed with the entire experience. Upon arrival I am promptly presented with iced water, rather than being pressured into buying still or sparkling - something that should be standard. The room itself is very welcoming: temperature set to a pleasant level; a smart, modern dining room with nicely dressed tables and stunning views over Albert Park lake. Attention to detail is high. One comes to appreciate the fact that linen has been pressed and that stemware and crockery are of a high quality including steak knives by Laguiole. The fine dining elements all exist at The Point with amuse bouches and gueles provided as standard, all in an environment that is casual and classy at the same time. A mixed crowd of suits, alongside yuppies in jeans and thongs: everyone seems to fit in.

The service team is also a mixed bunch of young and old and they do a good job of guiding guests throughout the evening and ensuring that the experience is a good one. There is very little for one to quibble about: an observation however that the slick silver service standards are not completely universal across all staff. Skimming the place over with a fine toothcomb I did notice expensive wine being poured at a nearby table with the label being covered during service and without twisting at the end resulting in drippage. Little things that could be perfected amongst all staff, particularly when most are getting it right. Credit must also be paid for the rather impeccable timing with the wait staff personalising service and ensuring a leisurely dining experience with each course arriving at just the right moment: something that I appreciate is not always easy to control.

Moving onto the food there is much to be said. The menu reads very well and everything I tried certainly lived up to my expectations. Throughout the evening warm crusty bread rolls and good olive oil are provided, and to whet the palette a refreshing ceviche is offered as an amuse, which showcases the kitchens ability to meld fresh flavours together with a light touch.
Amuse Bouche: Salmon and Marron ceviche, with fresh blood orange and salmon pearls.

Onto entrees I decide upon one of the lighter sounding options: a spanner crab tortellini assortment, which does not disappoint. On the plate we have a perfect tortelli cylinder filled with a smooth spanner crab farce, coupled with two plump scallops, the freshness of which cannot be understated along with some steamed greens, salmon pearls, fresh lemon balm (a subtle mint-like herb) and a light crayfish scented foam. The plate is finished with a light lemon oil that provides another flavour dimension to the dish and a slight tangy contrast. Highly successful.
Spanner Crab Tortellini, seared scallops, crayfish air and baby lemon balm ($24).
To drink: 2007 Sancerre Le Pierrier – Loire Valley ($14/gl)

For mains The Point has a good variety of meat and seafood, but it is the selection of steaks that they are most famous for. At the upstairs entrance to the dining room a display case exists, showcasing each of the beef cuts on offer for the diners' inspection. They all look great and with an individual choice proving tough I opt for the Beef Tasting plate, which provides a generous sampling of five of their best. The top of the plate houses Grade 8 300-day grain fed wagyu porterhouse slices from Yambinya, NSW. The wagyu has been finished with a sweet red wine jus and is topped with some fried onion crisps. The unmistakable meatiness and gelatinous texture of wagyu immediately comes across and it is amongst some of the best I have tried; cooked and rested to a perfect medium rare.
Across the plate lie four other cuts of beef. From left to right sit: pasture fed eye fillet from King Island and porterhouse from Longford, Tasmania then grain fed eye fillet and porterhouse from Yambinya. Each of the cuts has its own flavour and texture. The eye fillet with its amazing tenderness and the porterhouse with its distinct meaty flavour. As an observation I am somewhat surprised that the grain fed beef proves superior to the pasture fed. The colour, flavour and tenderness all reign supreme; particularly with the porterhouse, where the grass fed cut lacks the robust flavour and softer texture of its grain fed counterpart. The beef is served with a small presentation of crisp coleslaw topped with a julienne of fried black seaweed, as well as a syrupy red wine jus, and a selection of mustards, which I do not deem necessary. I am urged to try each of the different cuts on their own before pouring on the jus. This is an excellent way to compare the differences of each portion and appreciate the true flavour of the meat. On its own the beef was slightly under seasoned but a small grinding of salt perfected that. To accompany my steak I am offered a French pinot as a wine matching: going with a lighter style to enable one to better taste the differences between the steaks without overwhelming the tastebuds with a heavier style: definitely a good idea. Needless to say, I enjoyed the entire selection and I am congratulated on my accomplishment at the end of the journey.
For the quality and serving of steak on offer the pricing is very reasonable, particularly given the inclusion of such high grade wagyu on the plate.
Beef Tasting Plate: individual portions of wagyu, grain and pasture fed beef ($49).
To drink: 2005 Joseph Drouhin Rully Rouge – Burgundy ($18/gl)

A crisp, cos based (Caesar-like) salad proves itself a good side dish.
Baby gem lettuce, crisp pancetta, white anchovies and charred sourdough ($9).

After dinner a refreshing amuse guele follows.
Pineapple jelly with pina colada sorbet. Sublime.

After this feast I don't really have room for dessert but am determined to try one of the enticing options before parting. After a sufficient gap, enabling my stomach to settle, my waiter recommends ordering something I haven't had in a while. He mentions that his wife is French and that she loves the tart tatin, finding it as good as those she has experienced at home. With this sought of endorsement I cannot say no and am sure glad that I didn't. There is a noticeable French technique amongst much of the cooking, particularly in the deserts department and whilst I cannot personally compare it to the real thing in France, the tart tatin was definitely the best dessert I have had in some time. A sensational flaky crust with soft apples, sticky caramel and a creamy, spiced ice cream melting away alongside the light as a feather vanilla espuma; both of which make perfect accompaniments. To go with dessert I am also provided with an obligatory pouring of sauternes - a gesture I am most thankful for.
Apple tart Tatin, star anise and cinnamon ice cream, praline crumbs and vanilla espumas ($18).
To drink: 2005 Romieu Lacoste Sauternes

To conclude the journey I enjoy an invigorating ginger and lemongrass tisane before parting ways with The Point until next time. I enjoyed every moment of the dining experience and believe this is a restaurant that probably isn’t receiving the credit that it deserves, somehow being overlooked for a hat in this years’ Age Good Food Guide.

The Point received a score of 14.5 out of 20 in the 2009 Age Good Food Guide.

MY RATING: 16.5/20 - Food: 8.5/10 Service: 4/5 Ambience: 4/5

ezard: pre-theatre tasting menu

2008-08-06T09:40:00.002+10:00

ezard has definitely got to be one of my favourite restaurants in Melbourne. I love the style of food presented at this contemporary Mod Oz restaurant and every dish is always a delight to look at and consume. I recently visited ezard before heading off to see Wicked at the Regent and was lucky enough to sample the pre-theatre menu and a couple of glasses of excellent wine to match.

The pre-theatre menu starts off with a beautiful light course of kingfish sashimi. It is served thinly sliced, layered with a small quantity of creamy sesame custard and a julienne of fresh pears. The plate is finished with a lime dressing and some droplets of sticky caramel. Delightful textures and pretty as a picture. I can't complain about this course.

The next course is this stunning presentation of wild mushroom tortelli. The single pasta cylinder rests upon a rectangle of sweet wagyu salami and the construction is completed with a soft herb salad and a crisp deep fried lotus root chip. The smell is amazing as the dish is finished with real truffle oil and an intense mushroom jus. The pasta is perfect. When broken into a filling of finely diced mushrooms is revealed and together with the truffle oil and salad elements it really is a delight to eat.

The main course presentation is the sichuan peppered duck. Served with a slight pinkness the meat is perfectly tender and has beautifully rendered skin. The accompaniments are some wok-tossed silkmelon, an amazing coconut rice that I probably enjoy a little too much and its all finished with a sweet, sticky coconut and tumeric dressing. The dish has not changed a lot over the past few years, but like a couple of the other menu stalwarts it has been tweaked a little to remain interesting.

The series ends with a light dessert option. A sphere of refreshing granny smith apple sorbet with some apple crisps and a gingerbread crunch crumbled around the plate. A nice way to cleanse the palette and end an excellent meal.

The pre-theatre menu at ezard regularly changes and costs $65 for four courses, which represents fair value. The courses are degustation sized as opposed to what you may receive if you order a la carte and you will consequently leave satisfied, rather than stuffed. All done with impeccable timing as well leaving you with plenty of time to get you to your show.

ezard reamins one of my favourite places to eat. The service is amongst the best in the business, the food is creative and original and the experience is one which I always thoroughly enjoy. Quite possibly my favourite restaurant in Melbourne. Consistently excellent.

MY RATING: 18/20 - Food 9/10 Service 4.5/5 Ambience 4.5/5 - Hard to fault in almost any aspect. Definitely one of Melbourne's best.

Ezard has previously been comprehensively reviewed by Melbourne Foodie here

Chocolate Truffles: much easier than you think

2008-08-02T12:04:00.009+10:00

I've been cooking quite a lot lately. Whilst I am being good myself steering away from all of the bad foods I still enjoying making these items and witnessing the enjoyment that others get from them. One place where I really get to see other people enjoying my cooking is at work. It seems that I am making something rather delicious for my team just about every week so I thought I might as well start sharing some of these cooking experiences with you. Below is my recipe for chocolate truffles. They are so simple, but taste so very good. I start off with a basic ganache recipe that can be tweaked to make any variety of truffle you like. I must warn you that these truffles are particularly popular with the ladies and tend to lead to marriage proposals whenever I make them. They really are quite good and you certainly don't need to be a whizz in the kitchen to give them a go.

BASIC GANACHE RECIPE: Makes about 50 truffles
I choose to use a mix of dark and milk chocolate, but you could use all dark chocolate if you prefer. I feel this mix gives a milder, creamier result.

250g good quality dark Belgian chocolate
250g good quality milk Belgian chocolate
Approx 400ml Pure/ Double Cream (45% fat content)

Break up the chocolate pieces and put into a stainless steel or glass bowl over a double boiler on a medium heat. When partially melted add in the cream and constantly mix until smooth. Chill in fridge until set to a malluable texture (about an hour or 2).
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MAKING THE TRUFFLES:

Here are a few ideas for some truffles you may like to try.

CLASSIC: For the classic variety simply use the basic ganache mixture. Roll the set mixture into balls and dust with some fine cocoa.

MACADAMIA: For the macadmia variety I add a nip of Frangelico to the ganache mixture along with some finely diced macadamia nuts and finish them by rolling in crushed macadamias.

JAFFA: For the jaffa variety finely grate some orange zest and add it to the basic ganache mixture. To spice it up I also add a nip of Cointreau. I choose to finish these by rolling in flaked dark chocolate.

CARRIBEAN: For the carribean variety I add in a nip of Malibu and some soft flaked coconut to the basic ganche mixture and roll the balls in flaked coconut.

The truffles really are that easy to make. Just have a little bit of patience and you can make these delicious little treats with very little time or effort. So give them a go and let me know if they are a success. This recipe also works just as well if making a half/ reduced quantity. Simply adjust the measures.

Rockpool Bar & Grill (Melbourne, re-visited)

2008-08-02T11:17:00.002+10:00

There has been a lot of buzz about the Crown restaurant precinct as of late and its with good reason I would suggest. The complex now houses many of the big names including: Nobu, The Brasserie, Guiseppe Arnaldo & Sons, Bistro Guillaume and of course, Rockpool Bar and Grill. Craving a good piece of steak, and having not eaten any red meat for many weeks I really could not think of a better place to visit. So I made a booking and wandered down to Rockpool with great anticipation.

I must firstly comment that service seems to have really stepped up since my prior visits earlier in the year. I was warmly greeted and well looked after throughout the entire evening. There seems to be a bit more finesse than there has been in the past and I did not notice any arrogance from the staff, which is definitely an improvement from what myself and others seem to have previosuly experienced.

As I have mentioned before Rockpool Bar & Grill is a large restaurant, seating 150 guests, and more in the bar. The emphasis is on the freshest, best quality produce: featuring house aged steaks hung in a cool room at the front of the premise, live seafood and shellfish kept in tanks and prepared "espresso" to your order. Fish that is dry filleted to maintain freshness and much more. It is all the real deal here, and you can taste it in the food.

On the night I dined I begun with the scallops ceviche ($32): four live scallops, served on the shell with a tangy citrus dressing and a range of the most finely diced condiments including chilli, ginger and cilantro. There is no denying that these were the freshest scallops I have ever had the pleasure of eating, and they certainly provided a sublime tasting experience.

After the sensational scallops I soon received what I had come here for: my steak fix. I decided upon the New York cut ($60) after observing other diners eating this on my last visit and moaning with delight. It proved to be a beautiful piece of meat, which had been aged for 45 days and served cut, along with the bone. Cooked rare, the meat was most enjoyed: tender, full of flavour and perfectly seasoned. Along with a wonderful harissa condiment and the ultra fluffy bernaise and horseradish cream this was a first class meal. I savoured every mouthful.

To go with this special piece of meat I ordered the boiled greens dressed with lemon and extra virgin olive oil ($8). I was a bit skeptical that they were boiled, rather than steamed but I need not have been. What I got was a perfect bowl of brocolini, cabbage and leek, each with a wonderful crunch and subtle coating of olive oil. A really nice side to the steak.
I should also mention that all of the sides I have had here are exceptionally good: the gratins, mushrooms and salads are each worthy of praise in their own right.

With no room for dessert, and trying to keep the meal moderately healthy I part ways with Rockpool and have my coat retrieved for me; something which has not occured in the past and I leave rather impressed having enjoyed a seemingly simple meal, that was certainly up there with the best that I have had in recent times. I have also decided that whenever I feel like a good steak Rockpool is going to be my first point of call: after all life is way too short to be eating bad meat.

Rockpool Melbourne seems to be going from strength to strength and its success has been proven, with plans well under way for another Rockpool Bar and Grill set to open shortly in Sydney. It takes a lot of work to get a restaurant of this size running well and it looks like Melbourne's Rockpool is just about there.

Rockpool Bar and Grill has previously been reviewed by Melbourne Foodie here

MY RATING: 17/20 - Food 9/10 Ambience: 4/5 Service: 4/5

REVIEWS AND UPDATES COMING SOON!

2008-07-15T15:48:00.002+10:00

Hi all,

My apologies for not having posted for quite some time. I have been extremely busy with work and so many other things in my life. On a positive note I am now a much happier, healthier person. I've changed my lifestlye and can proudly say that I have lost about 30kg over the past 4 months and feel like a different person.

And on another positive this weekend I will be putting aside a day to work on the blog, fix up errors and most importantly post some more reviews for you all to read.

I thank everyone for continuing to visit this blog and for your comments and emails and I look forward to posting plenty more reviews and maybe even some recipes and pics of my cooking for your enjoyment.

Bistro Guillaume: dinner @ the bar

2008-05-18T15:32:00.003+10:00

A few weeks back I decided to hit the city with friends Robert and Kat. Originally planning on having dinner at GA&S we didn't feel like waiting around, so strolled along the riverfront looking for other options. Rockpool was one possibility but it was also full so I decided that the Bistro Guillaume bar might be nice, so off we went occupying one of their snazzy leather booths. I won't go on much further about the setting as I have already reviewed the restaurant and bar before, but its just so well fit out and comfortable. Yes, its dark but its intimate, with soft lighting, wood tones and mood music. Its definitely the sort of place you could relax in all night, and the fact that the full menu is available is definitely a positive.

We begin the evening with some cocktails, which are good, but not in a league of their own. For great coktails (and food) I think Longrain is definitely a standout.

I order the Gin Sin, which is rather fruity and does not kick a punch at all. The other two cocktails, the names of which I cannot recall were significantly better with more dimensions and creativity.

For food we start off with some of the tapas to share, going for the six choice option ($33): choosing two plump oysters with a shallot and red wine vinegar, a double serve of the excellent house smoked salmon with creme fraiche and toasted brioche, a double serve of the steak tartare, which is spicy and well seasoned, but not as fine as that which I sampled on my last visit; and finally the rabbit terrine, which is not really a terrine at all, but more of a chunky pate that is really not that good on its own, lacking the sweet mango chutney, which accompanied it so well on my last visit.

For mains I simply cannot go past the now famous Bistro Guillaume fish and chips - whole whiting with pommes Pont-Neuf and beurre maitre d'hotel ($45): This is quite possibly Melbourne's best whole fish. Others have spoke about overly thick crumbing in the opening weeks. This one has a very light crumb layer and is cooked perfectly. The resulting flesh is super tender and breaking away and the accompanying maitre d'hotel butter absolutely delightful - the herbs and garlic complimenting the fish perfectly. The pedestal of fat chips were also good, but lacked the crunch and flavour of those from Bistro Vue. The fish though made up for it. I can tell you that there wasn't much left on the plate after I had dissected it from every angle, determined to get value. After all this was a $45 fish. And a glass of wine from the uber expensive list set me back another $20.

Duck confit with Brussels sprouts, speck and mustard sauce ($35): Kat's dish. A well cooked leg of duck sits atop a creamy concoction of brussels sprouts and speck. The duck has been confit perfectly and falls right off the bone. As a dish it seems very good: but probably no better than you would get at other restaurants of this level.

Steak frites, sauce a la bordelaise ($35): Again, good steak, cooked well with a nice sauce. Its tender and everything you expect a steak to be. Robert proclaimed that it was one of the best steaks he had eaten. I probably wouldn't go that far. The accompanying frites were rather average: still unsure as to whether they were freshly cut or frozen.

Desserts were omitted, opting for gelato later in the evening.

Overall Bistro Guillaume provides an excellent dining experience and I particularly love the atmosphere of the bar. Service was once again fairly slick and it was difficult to find too much fault with the evening.

MY RATING: 17.5/20 - Food: 8.5/10 Service: 4/5 Ambience-bar: 5/5 (My view may be biased, but I just love the bar setting)

www.bistroguillaume.com.au

Bistro Guillaume has also been reviewed by Melbourne Foodie here and here

Tempura Hajime: A very special experience

2008-04-26T18:16:00.014+10:00

It has been quite a few weeks now, but Thursday the 24th of April was a night I had marked on the calendar for quite some time. The opportunity to eat at a very special restaurant, that restaurant being Tempura Hajime, hidden away on Park Street, South Melbourne. I must admit that this was not an easy place to find. After strolling along the wrong side of the road for ten minutes I gave the restaurant a phone call and was promptly guided to the door by one of the wonderful hostesses.

Tempura Hajime is no ordinary restaurant. It is a 12 seat bar, where patrons sit, interact and enjoy the food of chef Daisuke Miyamoto, a man very passionate about his cooking and ingredients, happily showing off a range of produce, including the cooking oils he uses. There is a genuine interaction between chef and diner, Miyamoto happily sharing stories of the Japanese lifestyle, and how common such establishments as his are in Japan, often with as little as six seats. There is a great level of honesty and integrity about everything that is done at Tempura Hajime. Despite having only 12 seats, there is still only one sitting each evening with guests being asked to arrive at different times to ensure he can maintain consistent quality across all food. The restaurant no longer accepts large bookings either, the maximum being six for this very reason. All of these things alone make the dining experience sensual and unique, but it is the food quality that Hajime is renowed for.

Things start off with a sashimi set. The sahimi preseneted is as good as any I have eaten before: three presentations: soft, fatty ocean trout, a firmer red emperor and spanking fresh kingfish. Each taste like they have come straight from the sea. There is also a small kobachi (appetiser) of what I am told is called nano hana (a Japanese green), containing miso and a creamy dressing which was just wonderful and helps to whett the palette.

After finishing appetisers the tempura courses soon follow. The emphasis is on prime quality ingredients cooked with care. Chef regularly visits Prahran market and other sources to get the freshest ingredients for every sitting. The oil he uses is a blend of 90% soy oil, from Japan along with 5% tea oil from America and 5% sesame oil from Japan, resulting in the perfect balance for his tempura. Miyamoto carefully tests the oil before cooking each morsel, adjusting the heat and adding oil where necessary. Once it is at the perfect temperature each item is quickly cooked in the oil, constantly being pronged with his chopstick like cooking tongs. Once cooked it is drained of any residual oil, rested and sliced.

The first item to arrive is a magnificent king prawn: "king prawn, thank you, king prawn". A huge, incredibly fresh prawn with the lightest, crispiest coating. It is quality that you are simply not going to find elsewhere. From here on in I just know that everything is going to be amazing. Chef follows with a perfect spear of asparagus and continues to alternate with seafood, followed by vegetable, until the later courses. A tempura sauce and fresh lemon also sits at the table for use with each course.

Here is a brief summary of everything else I am presented with. This is spanking fresh produce, prepared simply with amazing results. Each item is savoured as much as the last. I apologise for the particularly poor photos: it seems that my camera was not having a good night.

Fresh scallop stuffed with seaurchin: We are told how the scallop itself has a very mild taste, and that the intensity of the seaurchin works well as a contrast. Bang on, this was an amazing combination.

Sweet Potato: Not the usual Western variety though, this is an intensely creamy purple variety, which I believe is known as okinawan. Chef pre-cooks the potato and then quickly fries it off before serving resulting in a crispy coating, contrasting against a creamy, chestnut-like texture.

Mushroom stuffed with prawn: Incredibly moist, and once again the combinations work together so very well.

Fresh baby corn: The cooking method really highlights the crispness and freshness of the produce. I'm not usually a fan of baby corn, but this piece was very good.

King George whiting fillet: Simply battered and served. Once again you would be hard pressed to get a more natural tasting piece of fish anywhere.

A refreshing salad of mixed lettuce, seaweeds, tomato and avocado.

Eggplant stuffed with minced chicken. Perfectly executed.

Eel with a teriyaki sauce: the fresh eel had a slightly smoky flavour and the sweet, sticky teriyaki contrasted against the flesh perfectly.

John Dory fillet, sliced and finished with pickled plum. Another succesful dish, the fish is perfectly cooked and the flavour of the plum works well to provide another element to the simplicity of fresh fish.

Oyster, fresh from the shell, cooked tempura style. Perfect with a drizzle of lemon juice.

Kakiagedon: Mixed vegetable and seafood tempura atop steamed rice, finished with a sticky Teriyaki sauce. A fitting way to end the savoury courses.

The meal concludes with a small dessert: a simple panacotta with a reduced moscatto syrup and some orange segments. So much better than the typical offering of green tea ice cream served up at most Japanese restaurants.

A meal at Tempura Hajime really is a very special experience, and at $72 it represents great value for what you get. This is important to the chef, who says he likes money but this is not about money. It is about his passion for food and cooking. Its a family run business: Miyamoto cooks, while his wife and friend act as the service staff; always there when you need them, and happy to discuss their life and background after dinner. Chefs wife studied agriculture in Japan, and when she moved to Australia started working on farms, but was rather appauled with some of the treatment of animals. She later moved into restaurant waitressing, where she met Miyamoto and they have been together ever since. It is so nice to be able to have these intimate conversations, which are simply not possible in the big restaurants.

The chef is so modest and proud of his ingredients, happily speaking of his morning trips to Prahran market and the burbs, pulling out his produce for everyone to see. The set up is simple and intimate and service cannot really be faulted: there when you need it, away when you do not. An evening at Tempura Hajime is so much more than a meal. It is an experience, and a very special one at that.

MY RATING: 16.5/20 - Food 8/10 Service 4.5/5 Ambience 4/5

The Brasserie by Phillipe Mouchel

2008-04-26T18:01:00.001+10:00

With all the recent buzz at Crown including the opening of Bistro Guillaume it is very easy to look past the Brasserie; one of the more established restaurants located riverside at Crown. Headed by the famous Phillipe Mouchel, a chef well regarded in Melbourne food circles, the food here is well thought out, clever and delicious.

In my opinion it is one of Melbourne's premier French restaurants serving up refined food of the highest calibre. I have dined here a number of times over the past few months, enjoying some of the best dishes I have eaten anywhere, including a sublime tartare of tuna and beetroot, which is probably my dish of the year to date. The food seems to be evolving every time I visit as well. I no longer regard The Brasserie as merely good - it is outstanding.

I won't bore you with to much detail on the decor and service as I have reviewed the restaurant before. The set up is simple but classy, staff are friendly and efficient and the dining experience as a whole is first class. The restaurant is definitely a place I will continue to visit on a regular basis.

Some of the excellent things I have recently enjoyed:

Spanner Crab Cocktail ($22): A rather classy starter. In the bottom of the cocktail glass sits a cucumber jelly, follwed by the crab meat and a custard, served with some fried brioche croutes. Perfect flavours, and an excellent way to start a meal along with a glass of French.

Yellowfin tuna and beetroot tartare ($22): Absolutely sensational. Sashimi grade tuna diced, with beetroot chunks, fresh herbs and lime oil. It is sweet, delicate and certainly one of the best starters I have enjoyed this year.

Pan-roasted beef tenderloin with porcini cream and sautéed potatoes, beef jus ($37.50): Unforunately the picture doesn't do this dish justice. A perfect fillet of grass fed beef sits atop soft cubed potatoes, which have been sauteed in a porcini scented cream. The plate is finished with a rich beef jus, and some crispy potato crisps. Perfect.

Traditional topside wagyu steak tartare, French fries (150gr) ($35): One of the less attractive looking versions of tartare but the taste is amazing. So creamy and delicious. Served with a side of mesculun on the plate and a dish of excellent hand cut frites.
In the background: sauteed mushrooms with parisienne gnocchi ($8) - an excellent side dish.

Chilled green beans and tomato salad ($8.50): with a creamy dressing, boiled egg quarters and anchovies. Served chilled it makes an excellent side dish.

Desserts at The Brasserie are always a joy as well, especially when they involve chocolaate.

One offering I had to try was the Chocolate and raspberry macaroon with raspberry sorbet: I must firstly say that it wasn't as good as Duncan's amazing macaroons, but I definitely enjoyed it nonethless. It is the biggest macaroon I have seen and is well constructed with a raspberry creme as well as fresh berries. The accompanying sorbet is nice, though quite melted.

I should also mention that The Brasserie has one of Melbourne's best value lunch specials: $38.50 for two courses and a side dish. This allows you to choose any courses from the full a la carte menu, with the exception of a few premium dishes such as lobster and wagyu. The offer is valid daily, including weekends making it all the more attractive. Final words for a well chosen wine list, with a good, varied selection available by the glass.

The Brasserie receives a score of 15 out of 20 and was awarded one chefs hat in the 2008 Age Good Food Guide.

My score: 17/20 - Food: 9/10 Service: 4/5 Ambience: 4/5 - I think it is one of our best and it really deserves to be rewarded with two hat status in the upcoming guide.

The Brasserie has previously been reviewed by Melbourne Foodie here

Giuseppe Arnaldo & Sons (revisited)

2008-04-26T17:23:00.002+10:00

Last week I returned to Giuseppe Arnaldo and Sons for another casual dinner, eager to try more of the menu. Unfortunately I made the mistake of turning up just before 7PM (it seems that this is a little late to get a table at GA&S). I am initially offered a seat at the bar, but turn it down opting to wait for a table. I am told they would have something within 30-45 minutes. Well - come 8:30PM I am finally seated and once again look forward to my meal. I understand that restaurants cannot really predict how long each guest will stay for, so I don't hold this against them, but it is something to bare in mind if you plan on eating here as they do not take bookings.

I start the meal off with some of the amazing salumi: this time I choose the enzo ($10), another soft variety that is one of the best I have eaten. The slices are generous and the meat just melts away in the mouth and has such a beautiful mild flavour. Every last bite is savoured. I am surprised that more guests are not trying the range of cured meats: the quality is sensational; something you simply cannot pick up at your local deli.

For mains it was a tough choice whether to order meat, or a pasta. I decided on the latter option and go for the Papardelle with a wild boar ragu ($23): The pasta is cooked al dente (although probably a tad too firm for my liking) and the ragyu is rich with tender pieces of braised boar meat. It has a fairly simple composition, but is a good dish, finished well with a shaving of fresh pecorino. The dish is indicative of the general theme here: simple food that is done really well. The sort of stuff you may be able to cook yourself, but don't have the time or patience to do so.

I have it on good authority that the crumbed pork cutlet, and eggplant "parmigiano" are both very good. I plan on trying both on my next visit. I am also still waiting to try the "Zuppa Inglese" as well, which is only available to be shared amongst two or more. I was set to return with friends earlier this week, but not in the mood to wait around we decided to head down to the Bistro Guillaume bar, where we enjoyed a stunning dinner.

To finish the meal at GA&S my waiter recommends some of their chocolates ($10). Happy to be surprised I let him choose. I receive a chocolate and hazelnut block which is extra smooth. Far superior to most of the commercial chocolate we consume in this country. Along with a good espresso it was a very pleasant way to end the meal.

The overall experience at GA&S is a really good one, with reliable home-style Italian cooking at prices reasonable enough to keep its punters coming back for more. I am adjusting my score a little though as service can nod on and off when busy. My waiter must be given full credit though for doing his best to attend to everyones needs, whilst clearly run off his feet. It was also a little dissapointing to see empty tables remain uncleared for over 20 minutes, knowing that there was a long queue of people outside eager to eat.

MY RATING: 15/20 - Food 7.5/10 Ambience 4/5 Service 3.5/5

Giuseppe Arnaldo & Sons has previously been reviewed by Melbourne Foodie here

So many restaurants, so little time to write about them!

2008-04-24T07:05:00.003+10:00

Just letting you all know there are plenty of reviews to come. I've recently been working 7 days, finding it hard to make time to write about the places I have been eating at.

Its not all bad news though. I do have this weekend off (the whole LONG weekend) so there is plenty for me to post about.

I have recently returned to Giuseppe Arnaldo & Sons, which is becomming more popular by the day. I also went back to the Bistro Guillaume bar on Tuesday for a full dinner with friends, which was sensational, especially the fish. I also have plenty to say about the other big French name at Crown, the Brasserie by Phillipe Mouchel, which I feel is better than ever. Tonight I am visiting Tempura Hajime so you can be expecting a review on that experience, and if time persists I may also write up some of my local restaurants.

Until later, happy eating!

Bistro Guillaume (the bar)

2008-04-17T23:31:00.015+10:00

Tonight I decided to re-visit Bistro Guillaume. Unable to get a booking in the restaurant proper I decided to eat downstairs in the bar/ lounge. I must admit that I found the downstairs setting sensational. Its dark with tall lamps and soft mood lighting. Decked out with black walls and timber panels, plush leather booths and lounges: its uber comfortable and gorgeous. I personally prefer it greatly to the main dining room.

In the bar patrons have the option of ordering from the full a la carte menu or a more limited bar tapas menu. I choose the latter option and sample all of the items on offer. You can choose 4, 6 or 8 items) at $22, $33 or $44 respectively, which is reasonable value for the outstanding quality of food you consequently receive.

After a modest wait everything is brought out on a large platter, and the food really is excellent. Clockwise from the top are: In house smoked salmon on an excellent toasted brioche, a quinelle of rabbit meat with mango chutney (a substitution for the terrine du jour), Beetroot with fresh goat's cheese and a cumin vinaigrette, Steak tartare, Two freshly shucked Tasmanian oysters with shallots and red wine vinegar, Mini blue swimmer crabmeat and coriander mayonnaise sandwiches, Chicken and duck foie gras parfait with sauterne jelly and Jamon Iberico and toasted sourdough bruschetta.

Everything was enjoyed but my standout would have to be the chicken and duck foie gras parfait which was incredibly indulgent; the creaminess of the parfait complimenting the sweetness of the jelly so perfectly. The little bruschetta of jamon and pickled vegetables was amongst the best I have tasted; and the steak tartare was almost as good as it gets finished so beautifully with two perfect potato crisps.

Service throughout my sitting was strong. There was never a moment where drinks needed re-filling and the staff seem to have seamlessly settled in to the environment.

I can strongly recommend the bar at Bistro Guillaume in its ownright. It is the perfect setting for a comfortable evening of cocktail sipping. The sort of place where you could sit down for a drink and easily stay all night nibbling on the tapas, or staying on for a full meal. Some may find the space too dark but for me it is perfect - check it out now while you can. Highly Recommended.

MY RATING: 17/20 - Tapas 8/10 Ambience (bar) 5/5 Service 4/5

The Bistro Guillaume restaurant has also been reviewed by Melbourne Foodie here

Attica is Amazing!

2008-04-11T07:29:00.013+10:00

There is something rather special about eating really good food. The emotions that it creates and the "high" that follows is like no other. Attica certainly gave me that high last night. I left the restaurant uplifted, whistling and wading along the streets, and no it was not the wine talking - I didn't drink a thing. Put simply, Attica is amazing. The food is described as a contemporary approach to Australian cooking with subtle leanings to the East. It is creative, artfully presented and most importantly tastes sensational. Well worth the drive out to Ripponlea.

In the style of restaurants like Fenix and Interlude the menu at Attica is written based on the ingredients of the dish. Most of the dishes have a deconstructed composition, showcasing all of the ingredients in their raw form. I got to experience this in full capacity last night, enjoying the tasting menu: a selection of eight courses that altogether create a dining experience to savour. I have it on good authority that Tuesday nights are another opportunity not to be missed; with chef Ben Shewry (Gourmet Traveller's best new talent, amongst other things) presenting a five course experimental tasting menu, showcasing a range of his newest creations. The cost of this experience: $69 - good value for the sort of food that one ultimately gets to experience. This is certainly something I look forward to trying in the future.

The dining room at Attica is intimate and well set out with soft lighting, banquets along the walls and a comfortable feel to the place. There is a bar station and seating near the entrance, and two separate main dining rooms. Service is seamless and professional in every way. There is never a moment when drinks need filling; and every dish is presented with a thorough explanation by the servers. The passion is evident, and all whom I come across are well informed and enthusiastic about their jobs, happily servicing the requests of all patrons. They are a true asset to the restaurant.

With all this being said its time to talk about the food. Almost everyone in the dining room was ordering the spice-crusted lamb, which did look sensational. I however wanted the full experience and proceeded with Attica's tasting menu ($110) - an eight-course extravaganza, each course as memorable as its predecessor.

To start off with bread is presented: a choice of sourdough or multigrain. Shortly after I receive an amuse guele, which immediately whits the palette making me yearn for more.

amuse guele: leek and squid ink veloute: A creamy leek flavoured puree; squid ink added for its incredible colour. It is finished with the creamiest egg yolk creme and some crispy fried shallot to garnish. Very classy.

cauliflower cheese, yellow plum, clove oil: A deconstructed dish. The bottom of the plate is layered with fromage blanc, on top of which sit the tiny florets of roasted cauliflower, a fine dice of yellow plum, crunchy Sardinian bread crumbs and hand foraged herbs. The combinations work so well together.

red and white radish, yellowfin tuna, hand picked spanner crab, grapefruit, tarragon: A rather sensational course. The dish starts with some thin sheets of shaved red and white radish, the white sheet being cured in ginger syrup, whilst the red sheet is stained with beetroot ink. On top of the sheets sit some perfect cubes of yellow fin tuna along with chunks of the sweetest, most delicate crab meat. In between we have a tiny dice of grapefruit, crispy puffed wild rice and pickled beetroot segments. The dish is ultimately finished with generous amounts of avruga caviar and some micro tarragon leaves. The prime ingredients and contrasting textures make this a rather stunning dish.

smoked trout broth, sorrel oil, crackling, fresh smoke: This dish is first presented at the table covered with a bowl. When lifted the fresh smoke escapes, resulting in a beautiful woody aroma. In the bowl sits three perfect cubes of Confit ocean trout, along with pieces of pork crackling and the sorrel oil. To this, the broth is added from a beaker: a smoky concoction full of baby basil seeds. This is a very creative dish. The trout meat just melts away in the mouth and the broth has a delightful smoky flavour.

quail breast, almond custard, slow cooked carrots, myrtus berries, salt and vinegar crackers: This is another course that has been put together exceptionally well. The star of the show is a perfect rare roasted quail breast. The accompaniments include slow roasted baby carrots, Tasmanian myrtus berries, salt and vinegar "crackers" and a silky almond custard acting as the sauce component. The dish is finished with some nasturtium flowers and micro tarragon leaves, and once again proves to be an incredible course.

poached harpuka, smoked mussel butter, stems, leaves and roots of vegetables, grilled baby squid: A more delicate dish with such a great deal of care taken throughout. The bottom layer of the plate includes a range of "leaves and roots of vegetables" including finely sliced radish, spring onion, seaweed and squash. The piece of fish itself is gently cooked using sous-vide and the result is juicy fall-apart flesh, flavoured by a smoked mussel butter. Also on the plate are puffed rice balls and well-seasoned pieces of tender grilled baby squid flesh. Perfect ingredients cooked with great care. The result: another near-perfect dish.

twice cooked glenloth pigeon breasts, jerusalem artichoke, fresh peanuts, coffee, crispy saltbush: As the name suggests the pigeon breast is cooked twice: firstly using sous vide, then quickly pan fried resulting in crispy skin and tender, rare meat. The breast sits upon segments of warm smoked beetroot and the smoothest artichoke puree. It is all finished off with a sprinkling of coffee grinds, warm peanuts and "crispy saltbush" - deep fried native herbs, which provide an additional textural element to the dish.

That brings us to the end of the savoury courses; after which two incredible, creative desserts arrive.

sauternes custard with plum bits and pieces: From bottom up the glass is lined with a silky sauterne flavoured custard. On top of this sits a scoop of plum/citrus sorbet and the glass is filled with a sweet plum foam. Its all closed off with a toffee tuille dusted with dehydrated black NZ doris plum dust. Wow - Need I say anymore?

pineapple in caramel, licorice, coconut, lime; The final course: Caramelised pineapple finished with micro coriander shoots. On top sits a quenelle of licorice scented ice-cream, finished with an intense lime/citrus foam. To the side of the plate are perfect little licorice pearls, coconut cream and licorice dust. The bitterness of the lime foam provides a refreshing backdrop to the sweet pineapple and creamy ice-cream. Its a wonderful dessert, and has once again been very cleverly planned out.

Overall, Attica is a dining experience not to be missed. The food was magnificent and the degustation serves quite generous. I find it greatly difficult to criticise any aspect of the experience and can thoroughly recommend Attica for a special dining experience.

MY RATING: 18/20 - Food 9.5/10 Ambience 4/5 Service 4.5/5 - Attica is certainly one of Melbourne's best.

www.attica.com.au

Bloggers Banquet 2: the write up

2008-04-05T18:08:00.016+11:00

Just returned from BB2 - another fabulous meet up of Melbourne food bloggers. Many thanks to Ella & Furry for their hospitality and providing the venue for this occasion. The use of their holiday home in Dromana provided a more intimate setting than the first bloggers banquet, and I think everyone felt a lot more comfortable. Again, some delicious food and conversation was had and it was good to meet some new faces, and catch up with others.

All things food and travel were discussed, including stories of PGs childhood and her mothers horrid cooking. She told us that her mothers "cat vomit stew" was the only ever recipe to be pulled from Chowhound for being so bad and went on to claim that her mother is the worlds worst cook. Sadly, the family still has to endure the suffering every Christmas, with a feature being pre-cooked microwaved turkey roll with thick gravox gravy. Ella, on the other hand is an excellent cook, even if she does allow the kids the occasional "marathon dim sim", which disgusted some members of the group. We all had a good chuckle at our good and bad eating habits.

On a more delicious note, here are some pictures of the wonderful food we enjoyed. Everything was excellent, and it was an afternoon well enjoyed by all.

With much of the group starving there was great excitement when Cindy arrived; her tofu balls were the first item we got to enjoy.

Tofu "Soy Bombs": These were so good with everyone demanding more. The accompanying Chinese BBQ sauce was also stunning - by Cindy - Where's the beef

Poor Mans Potatoes: Thanh's rendition of the Movida dish: very yummy - I Eat Therefore I am

Smoked Salmon Bagels: Freshly prepared, with cream cheese - Agnes - Off the Spork

Caramalised onion and feta tarts: Beautiful crust and just delicious - Agnes - Off the Spork

Tart of caramalised onion, blue cheese, figs, balasamic reduction and herbs: A lovely combination with a flaky filo crust - Ella - A Goddess in the Kitchen

Wood-fire oven roasted Rutherglen lamb stuffed with sun dried tomatoes, anchocies and fetta cheese - Perfectly tender, stunning meat - by Ella - A Goddess in the Kitchen

White Chocolate Coconut Butter Cake: A very decadent and delicious cake - by Thanh - I Eat Therefore I Am

Chocolate & cream cheese Brownies - they looked wonderful - by Michael - Where's the beef

Oblatna - A Yugoslav treat of wafer layers, filled with a chocolate, walnut, butter, condensed milk filling: like my grandma makes and just as delicious - Vida - Vida at Penthouse 2

Layered freeform cheescake with stewed cherries, rhubarb and macadamia brittle - Just wonderful; sweet, creamy and the brittle gave it a lovely crunch - Claire - Melbourne Gastronome

The worlds best macaroons: rose and violet - They were seriously sensational - by Duncan - Syrup & Tang

My chocolate tarts - Melbourne Foodie

Many thanks to all who attended for your wonderful food and company. It was a great afternoon.

Bloggers Banquet 2: This Saturday

2008-04-03T16:17:00.003+11:00

Just another shout out that the Bloggers Banquet 2 is on this Saturday, hosted by Purple Goddess at her holiday home in Dromana. I am very excited about the event. Everything, except the drive that is.

Today I decided that I would get cracking on my contribution. I was originally planning on a chicken and rice dish (kind of like an oven roasted risotto), but lacking time I have sttled on some simple chocolate tartlettes, made with a mix of dark and milk Belgian chocolate and a hint of orange zest. Hopefully they will go down well.

For all the details visit: A Goddess in the Kitchen and email PG herself. I hope to see many of you there.

Giuseppe Arnaldo and Sons (Crown, Southbank)

2008-04-02T22:06:00.013+11:00

Well, well, well - another fantastic restaurant has opened up at the Crown complex. From the iconic sydney establishment Icebergs, Maurice Terzini has opened up Melbourne's hottest new eatery, Giuseppe Arnaldo and sons. And the restaurant fits in perfectly to the Melbourne dining scene - beautiful setting, excellent food and good value for money - I will definitely be eating here on a regular basis, and cannot wait to try more of their wonderful dishes.

Inside, the restaurant has an informal, yet classy feel about the place. It has been designed very well; broken into subsections with table seating, bars and benches. They have made use of the (large) space very well. Tables are wooden and set with menus, a single sheet, which also acts as a placemat. There are bulit in slots which house the cuttlery, olive oil and salt and pepper grinders. Service is friendly from the moment you arrive and I am promptly escorted to my table, and welcomed to the restaurant by Maurice.

Upon entering one is quickly drawn to the salumi showcase. A mark that the restaurant is really serious about its cured meats. All of them look fantastic. Local prodcuts of the highest quality, prepared using traditional Italian methods are proudly hung here for the diners to ponder at. It would be hard not to start with something from this selection.

I arrive early, luckily as the restaurant is completely full by 7PM. Melbournians have learnt of this place and have quickly embraced it. The restaurant is casual enough to go to for a quick dinner, yet stylish enough for those seeking a more formal experience. This is present throughout my sitting with a number of patrons simply enjoying a quick pasta, whilst others sampled a variety of dishes. One thing is for sure though: everyone left with a smile on their face, for good reason. This is excellent Italian cooking: simple and fresh - I wouldn't want it any other way.

Table setting:

To begin complimentary bread is served. The restaurant features a bread wall and chopping station, where bread is sliced fresh for each table. I receive this plate featuring four different varieties including foccacia and salted grissini.

Next I simply must order some of that fabulous salumi and after reading Jack's reviews I am compelled to try the "Caciatore" Salumi ($12): Nine petite slices of the best salami I have tried. This particular salami is a soft cured variety and is the ultimate in cured meats with a mild flavour and beautiful texture.

Before I know it the "Gambaretti" arrive - Oregano dusted baby prawns served with lemon and aioli ($18): These prawns are just wonderful. Small and fresh they are fabulous eaten whole with a squeeze of lemon. It was a shame to see others dissecting them. They are so full of flavour when they are this small and have a beautiful crunchy coating. The accompanying aioli is also very good and the dish is a standout.

For mains the pasta options seem the best way to go. I decide upon Chittara "Arrabbiata" ($24) - Spaghetti of crab meat, tomato and chilli baked in a paper bag. It is simple and delicious. I look forward to sampling all of their pasta e risotti - a saffron and pork sausage risotto at a neighbouring table looked divine.

Insalate: Pea, Shallots, Mint, Basil, Air Dried Ricotta ($9) - Fresh and perfect. These ingredients work so well together.

As much as I would have liked to sample the dolci there was simply no room left after enjoying all of this, though the Zuppa Inglese (trifle to share) has definitely got my attention and is on my must try list.

Giuseppe Arnaldo and sons is a fabulous new venue to eat, drink and socialise. I will be coming back soon with friends and it is sure to become a regular haunt for myself and many others. The restaurant does not take bookings so get in now, get in early and enjoy.

MY RATING: 16/20 - Food 8/10 Service 4/5 Ambience 4/5 - Its good value and the sought of place I definitely want to visit again soon.

Website: www.idrb.com/giuseppe_main_flash.html

Trunk Restaurant & Bar

2008-04-01T00:39:00.006+11:00

Tonight I attended a Gourmet Traveller Readers Dinner at Trunk Restaurant. A wonderful six course dinner was served, plus appetisers and matched wines from Mac Forbes. A fabulous experience with an emphasis on simple, clean flavours and quality produce. A fantastic restaurant and a very enjoyable night.

For now here are the food pics. ==REVIEW TO FOLLOW==

Beef carpaccio, watercress and shaved sovrano:

Campagna buffalo mozzarella, tigerilla and black Russian tomatoes, capers: (a tomato dish even Ed would be proud of)

Spaghettini, smoked eel, garlic, chilli and pangrattato:

Grilled blue eye cod, Puglian porcini mushrooms and orzo:

Slow cooked Rutherglen lamb and fresh borlotti beans:

Trunk's Cassata:

Bistro Guillaume (Crown, Southbank)

2008-03-27T23:42:00.028+11:00

Finally!!! Its been a long wait for Melbourne food lovers, but the much hyped Bistro Guilaume opened its doors to the Melbourne dining public this Tuesday. I have been waiting eagerly for the restaurant to open and with much anticipation booked myself in early, for dinner on Thursday night. I can gladly report that the experience was a good one, though as its name suggests it is high quality bistro food, much like Bistro Vue, in contrast to the three hat food that Brahimi serves up at his signature Sydney restaurant. Prices are fairly expensive though, particularly the desserts, but I guess this is to be expected with someone like Philippa Sibley (ex-Circa) taking the reigns as pastry chef.

Bistro Guillaume is located riverside at Crown, neighbouring Rockpool. It occupies the space which was formerly Prada, and its fit out (costing a whopping $10 million) is about style and opulence. The entry point is simple, but classy; a small sign on the exterior pointing to what lies inside.

Service is strong from the moment you arrive with a door attendant welcoming you and the friendly staff showing you to your seat. I am seated at the rear of the restaurant, along a wall, which has the disadvantage of being uncomfortable as your arm leans against it. I think banquette seating along the walls would possibly have been a better choice. The room is decorated nicely with a French bistro theme throughout. Padded chairs (worth a grand each), fluffy light fittings and lots of cream colours and wood finishes throughout. Tables are also dreseed with thick patterned white linen and set with quality sant andrea cuttlery, laguiole steak knives and good stemware. Great sums of money have been invested throughout. As well as the restaurant proper there is also a bar down stairs, which I cannot comment on as I did not enter.

Things start off with bread; a crusty baguette slice, which is served without any butter or oil, until it is later requested. My waitress is keen to tell me about many of the dishes on the menu including the plats du jour, which I consequently order and is always friendly and eager to try and help. Most of the staff seem fairly enthusiastic though some lack finesse. The gentleman taking my dessert order seemed to lack any knowledge. Tell me about the tarts - well one is raspberry and the other is peach. I could tell you that the raspberry tart is an individual, round frangipane tart, encased in a perfect shortcrust pastry topped with fresh raspberries and sided by a quinelle of house made pistachio ice-cream. Surely that sought of a description is not too difficult. Most of the others I encountered were more knowledgeable however, though something I witnessed did disturb me greatly. The maitre'd screaming at a young waitress: "what the hell are you doing, put that back right now" as she had removed both table cloths when resetting a table. Surely this could have been done much more discreetly with an offer to assist, rather than yelling at her and storming off. Enough said about these matters though, here is my summary of the food.

terrine du jour - rabbit ($22): An excellent terrine, constructed with confit rabbit meat, stock and tarragon, a dominant ingredient in the food here. The terrine is sided by an excellent spiced plum chutney, a herb salad and some toasted croutons. A very good starter, the sweetness of the chutney melding perfectly with the rabbit. The seasoning throughout is spot-on.

Roasted Flinders Island Lamb - Thursday's plat du jour ($38): Chef buys the whole lamb I am told - the leg is used for another dish and the remaining meat (chefs choice), is used to create this excellent dish. Here we have perfectly roasted lamb loin cooked to medium rare alongside slow roasted shoulder mear, which is cooked to tender perfection. The accompaniments are a tombe of sauteed olives, garlic, cherry tomatoes and green beans. All perfect flavours, the plate finished with an exceptional, light veal and tarragon jus. I really enjoyed this dish, and once again the seasoning was just right.

Gratin Dauphinois ($8): A good, creamy potato gratin. Just one of the available sides.

Seasonal tart - raspberry ($22): A very good tart with a perfect shortcrust shell, filled with a light frangipane filling (an almond cream mix) and finished with fresh raspberries. It is sided by a quinelle of very good pistachio ice cream and is an enjoyable, albeit fairly expensive end to the meal. I mention this mainly because other restaurants in this class, eg. Bistro Vue can offer excellent desserts of a similar quality for around $12.

Extras at Bistro Guillaume are expensive - Sparkling water (Santa Vittoria) is $10 for a 750ml bottle and coffee is $5 without petit fours - ouch!

MY RATING: 16.5/20 - Food 8.5/10 Service 4/5 Ambience 4/5

Bistro Guillaume is a welcome addition to the Melbourne dining scene. I look forward to tracking its progress in the near future. Highly Recommended!

Now I just have to try out Melbourne's other hot new restaurant, also at Crown: Guiseppe Arnaldo and sons. Hopefully next week.

www.bistroguillaume.com.au

Sydney: Foodie adventures I haven't posted

2008-03-27T11:01:00.010+11:00

Last month I went on a trip to Sydney with good friends Robert & Kat. Here are a few experiences that I have never got around to posting.

1) East Ocean Chinese Restaurant: In a nutshell, dissappointed. The a la carte food was pretty average, though some of the live fish dishes (which we did not order) looked excellent. I returned the following night (because it was the only yum cha open at midnight) for yum cha, which was excellent, though one of my scallop dumplings was full of broken bits of shell, which kind of ruined the whole experience again. Service was also rather disgraceful. They must be given some credit though: for getting our order right on both occasions.

A la carte:
Roasted BBQ duck: OK, but lots of bones and less than perfect meat and skin.

Salt and Pepper Calamari: Coated in a heavy batter which made it difficult to really taste and enjoy.

Chicken with broccoli: Once again fine, but nothing exciting.

Yum Cha: Good quality and good value - much better food quality than anything I have experienced in Melbourne

Scallop Dumplings: The best thing I tried and the worst. Wonderful freshness, though a mouth full of crushed scallop shell is not a nice experience.

Prawn Dumplings:

Pork Dumplings:

Pork buns: Light and fluffy with real chunks of meat.

2) Gung Ho: A cheap Asian restaurant, in Haymarket next to our original accommodation, that served up rather tasty offerings for the $10-$13 price of most dishes. Probably worthy of a full review: very friendly staff and a great informal place to eat. Robert and Kat ate here several times.

A chicken and vegetable soup; served with rice and salad:

Extremely tender beef brisket red curry: I really liked this.

A good version of salt and pepper calamari with a light, crispy batter:

3) Lenotre Afternoon Tea @ The Sofitel Wentworth: As a Club Sofitel guest this was a fabulous complimentary indulgence every afternoon, as was an excellent brekfast, as well as canapes and top shelf booze in the evenings. I must also give praise to the first rate accommodation and uber comfy beds.

Dessert selection:
Lenotre Dessert platter:

Eclair and lemon tart: Yum.

Chocolate millefeuille and raspberry macaroon: More yum.

4) MV2000 Dinner Cruise: A fantastic experience. I went for the Sky Deck Gold 7-course degustation dinner with an open bar and matched wines, which was $159. The food was pretty good, but not exceptional. It was a lot of fun though: live music and got better and better as I drunk more and the night went on. Will definitely do this again the next time I am in Sydney.

The vessel:

Main Course:

Dessert:

Oh, and I can proudly say that I climed the bridge.

Melbourne Foodie is transformed!

2008-03-26T17:40:00.004+11:00

Welcome to the brand new www.melbournefoodie.com

My new domain is in place and design work has finished. Many thanks to the talented Susie at Bluebird Blogs for all your work. She did this amazing new design for me and I couldn't be happpier. If you're thinking of getting a blog make over, or even just a new banner Susie will be able to create something special for you.

So, what do you think?

Max Brenner Chocolate Bar (2)

2008-03-25T22:16:00.008+11:00

This morning I met up with friends Robert & Kat at Max Brenner, Glen Waverley. Destined not to have a chocolate overload again I opted for the banana crepes, and a coffee whilst R&K had some of the more indulgent offerings. This was probably a better choice for me. The crepes were much lighter, with just a drizzling of chocolate, and not nearly as overwhelming as the souffle and waffles I speak of in my previous review.

Banana Crepes ($13): Two perfect thin crepes, filled with banana slices, grilled and served warm with a scoop of white chocolate ice-cream and a drizzling of chocolate. Decadent, but not overwhelming.

So, it looks like Max Brenner can be enjoyed by all of us. Those who want something rich and indulgent, as well as those of us seeking a slightly less confronting option.

For all the details see my previous post.

www.maxbrenner.com

Melbourne Foodie is in "transition"

2008-03-21T10:21:00.007+11:00

Melbourne Foodie is undertaking a facelift and now has its own domain and is simply www.melbournefoodie.com, removing the somewhat annoying (.blogspot) prefix.

After doing some research I found that buying a domain was a lot cheaper and easier than I thought. I decided to purchase the domain directly through Blogger. It only costs $10 for a year and the beauty is they do all of the technical stuff for you, as well as automatically re-directing all visitors from the old domain to the new domain and updating your google results and listings as well. So, all of this has started and I'm now melbournefoodie.com. How exciting!

To my fellow bloggers who link to me, please update your listings, though your current links will still work.

I can also now be contacted at: jon(at)melbournefoodie.com

Until later, Happy Easter & Happy Eating.
Jon!

Jia (Chadstone)

2008-03-21T08:19:00.007+11:00

Shopping centre food courts - they're not exactly the culinary epicentre of the world, but they are generally pretty cheap and sometimes, if you are lucky, you may just stumble across something that actually tastes pretty good. Such is the case with Jia, at Chadstone.

Located in the lower level foodcourt Jia attracts a lot of passing traffic. They have a take-away side and also do cooked to order meals, which can be consumed in their adjoining dining area. What attracts most visitors though are their specialty: pork dumplings. They are available steamed or grilled and a plate of 10 will set you back $8.80. They really are quite good and you get a substantial feed for the money. I find myself ordering them most times I visit Chadstone.

These dumplings are good because they're hand made and simple. Three ladies, who don't speak a word of English, work at the front of the shop stretching out dough and filling it with a fragrant mix of minced pork, coriander and spring onion. The dumplings are shaped, steamed and ultimately grilled. They are good and upon enquiry I find out that they sell at least 2000-3000 of them each day. Whoa!

Jia also does decent Asian meals and good hot soups, many of which are around the $10 mark. So the next time you are in Chadstone and need a food fix go past the greesy burger and chip joints and head down to Jia. You'll hopefully be pleasantly surprised.

Jia
Shop 70B - Lower Level Food Court
Chadstone Shopping Centre

This entry has been cross-posted on Very Cheap Eats

Koko Black

2008-03-20T14:54:00.002+11:00

Koko Black - I've been promising to review the place for a while now, and I think its finally time. Koko Black does amazing chocolates and much more. Just look at some of the gorgeous products from their easter range. Unfortunately these goodies are a bit out of my price range but the occasional hot chocolate and dessert is definitely within reach. That is if you are strong enough to walk out without buying any of their take-home range. I was only mildly naughty today - buying two blocks of chocolate, and they weren't too expensive - $7 each, good value given how good that they taste.

Some of the easter range at Koko Black: You have to see them in real life to appreciate how beautiful they are. But starting at $20 for the tiny bunnies and about $60 for these bigger ones, I think I will be sticking to the Lindt variety this easter.

The major draw card for me though is their hot chocolate.

Traditional Belgian Hot Chocolate ($5.75): Is this Melbourne's best hot chocolate? Well, I can hardly say that I have tasted them all but I have tried my fair share and for me, Koko Black comes out on top. What makes it so good? They use real Belgian chocolate flakes (no powder), mixed with hot milk and a thick layer of creme. Its served piping hot and is finished with a swirl of chocolate sauce that is spiked for presentation. It looks beautiful and tastes amazing. So creamy and rich but not too overwhelming. It is my perfect hot chocolate and I can confidently say I'm not the only one that loves it. Next time though I'm going to try their Chilli Blend: intriguing.

Something else that I have fallen in love with is the Iced Chocolate ($6.50). It is described as a rich combination of Koko Black's chocolate and vanilla ice-cream, their own special iced chocolate blend, and chocolate shavings. This is so creamy and delicious. The sides of the glass are covered with thick chocolate sauce and it is ultimately finished with two scoops of ice-cream and served with a straw and spoon. Seriously Yum.

And for a real treat you simply mustn't go past the Belgian Spoil ($12): Koko Black's version of a chocolate tasting plate containing: a lovely little chocolate cake, a perfect butter shortbread, 2 belgian chocolate truffles, spiced chocolate mousse and Koko Black's own chocolate ice-cream. This is the ultimate chocolate lovers dessert plate - every component as good as the other. The mousse is particularly good, spiked with hazelnuts and cinamon to make it stand out from the norm. And those truffles from the showcase are just divine.

To top off the experience you also get real service. You sit in a lovely little cafe, on nice tables and chairs, and are immediately brought water and treated as you would expect to be in a good restaurant. This helps to set Koko Black apart from its competitors. Its not cheap, but is well worth the money. Koko Black makes fantastic chocolates and the perfect way to enjoy what they do is to sit down in one of their stores, order a hot chocolate and dissapear into your own dream world. You can watch the in-house chocalatiers creating tasty treats, whilst savouring your own and contemplating what you want to take home with you. It really is that good.

I'm addicted. I drove 26km this morning to Chadstone, my nearest Koko Black location for no other reason than to visit the store. Was it worth it? Hell yeah!

My chocolate blocks: A macadamia milk block and a ginger and walnut dark block.

If you haven't been to Koko Black and don't know what I'm talking about I recommend visiting one of their saloons soon. There are two city stores at the Royal Arcade on Bourke Street, and at the Paris End of Collins Street, as well as locations in Chadstone, Carlton, Camberwell and Canberra. Sydneysiders, you'll just have to live with the Lindt Cafe, or fly down to Melbourne and see what I'm talking about.

www.kokoblack.com

The Press Club

2008-03-20T07:38:00.007+11:00

“Greek cuisine is not about structure or formalities. It’s about the passion of ‘kerasma’. At The Press Club ‘kerasma’ means to treat and symbolises Greek hospitality. It brings together the pleasure of food and beverage to your everyday table” (George Calombaris). This philosophy certainly comes true when you order the kerasma (an unstructured chef’s choice menu) at The Press Club. The kerasma begins with a mezedes board, followed by appetizers, salads, mains and if you can handle it, sweets. They don’t just throw any old food at you either: it’s a selection of the chefs’ finest: intermixing creative and traditional Greek cuisine. The sought of things my grandma cooks, along with much more imaginative faire.

After trying to get a booking here many times over the past year to no avail I finally set a date and ate at The Press Club last night; thoroughly enjoying the “Kerasma B” menu, a selection of just about everything the kitchen has to offer for $75. It is great value in my opinion, for the vast amount of high quality food that is presented. The service I received was very good, but this may be inconsistent. My drinks were constantly filled and the eager to please staff always there whenever needed. Conversing with other guests showed that this treatment was not universal. Louise, a patron at a nearby table who popped over for a chat pre-dessert, stated a 20-minute wait after ordering expensive champagne (I think it probably needed to be chilled) and constant struggling for attention. I also observed another nearby table having to ask for wine to be filled after glasses sat empty for some time. I know the feeling, but had no such trouble here. My waiter was very attentive.

The Press Club has a nice, informal ambience. A long marble bar sits along the front, as well as an open kitchen. I am pleased to report that there are definitely no smoke or ventilation issues inside; something which was apparently an issue when they first opened. Swanky lights drop down from the ceiling across the room and dark colours and wood panneling are used to create a more intimate space. The place is buzzing; filled with smartly attired young wait staff. Tables covered with a white sheet stamped with The Press Club logo in the corner. I like it a lot, but must grumble a little about table spacing. There are quite simply too many tables jammed into the modest dining room. Staff must struggle, squeezing between tables to deliver food. One negative of an otherwise well set up room.

Before I review the food I must credit the staff who gave thorough descriptions of each dish, as well as the Greek names. Unfortunately I did not absorb a lot of this information but will do my best to summarise everything I ate.

Things start off at The Press Club with a customary offering of bread: no less than three varieties are presented. A crusty yoghurt sourdough, pistachio honey loaf and a lovely sun dried tomato bread, the flavours subtle but apparent. The bread is served with a good Greek olive oil and black flake salt from Cyprus. Each variety is excellent but I am careful to simply have a nibble of each so as to not fill up before the food proper arrives.

The first course is an excellent mezedes (tastes) board: Clockwise from the top, the board contains: Rather excellent pickled cabbage and cucumber slices, a slightly sweet vegetarian dolmade (vine leaf stuffed with rice and drizzled with honey), a fresh mussel topped with a fetta and tomato crust, saganaki martini - A warm skewered piece of grilled haloumi ontop of a "martini" of chilled "tomato tea", marinated Australian and Greek olives and finally a dish of seasoned baby octopus meat. Each morsel is excellent. I particularly enjoyed the haloumi skewer, and the tender spiced octopus meat.

After the mezedes two different orektika (appetisers) arrive. The first is this dumpling of minced chicken, sitting on a creamy capsicum and fetta dip. It is sided with a crisp cucumber spaghetti, perfectly dressed with olive oil, mint and dill and a sweet fig paste. The dumpling itself is fine but not spectacular. The accompaniments however are top rate.

The second orektika is excellent. A crispy fried zucchini flower, stuffed with ricotta and sided by a perfect quinelle of creamy pine nut skordalia and a drizzling of Greek honey.

After enjoying the orektika two different salates (salads) are presented. The first is this sensational dish of fresh sliced figs, sitting atop Greek yoghurt and finished with flaked roasted almonds, olive oil and a sticky balsamic reduction. The flavours work together so well - the freshness of the figs with the creamy youghurt and sweetness of the balsamic. So good.

The other salate is this creative little dish of watermelon, topped with crumbled Greek fetta, small green olives, caramalised walnuts, shaved radish and micro beetroot shoots. Another explosion of fresh flavours. Certainly not your typical salad dish.

Whilst I am finishing my salads the kyrio (mains) board is presented. Again I am gobsmacked by the amount of food. The board contains a beautiful pan-fried fillet of garfish, the most amazing spit roasted lamb of both rack and skirt meat, a serve of roasted lemon potatoes, "horiatiki" - Greek salad, pickled cucumbers, a diced potato salad with a mustard dressing and the creamy capsicum and fetta dip. So much food.

Lovely fillet of garfish, garnished "Greek style" with olive oil and herbs, served with a wedge of lemon. Slightly crisp outside and soft inside. A simple, tasty piece of fish.

"Hot off the Press" Lamb Spit: My notes from the night - "Fall off the bone fatty goodness" just about sums this dish up. It reminds me of my grandmas roasted lamb. It was so soft and gelatinous with beautiful crisp skin. The potatoes were exactly like my grandmas, like big wedges: crisp on the outside and soft inside, with a very subtle hint of lemon. The meat lays nicely on a good white bean skordalia and is finished with roasted onion, green beans and a little fetta. So good.

"Horiatiki" - Greek Salad. Large chunks of cucumber that have been seeded, along with red onion, tomato, fetta, fennel and plump olives. I've seen chefs remove the seeds from cucumbers before but never really understood it. This salad is the reason why. Its so crisp and the dressing is excellent. All in all making it the best Greek salad I've ever had.

A selection of dessert mezedes: I am seriously given enough for three people here. Tables of two and three seemed to receive the same plate. Everything is really good, though the presentation of one of the dishes is less than appetising, another guest commenting that it looked like cat turd. Clockwise from the top the board contains: chocolate fondant, with a squiggle of rich mousse and a smooth coconut scented ice-cream. It is rich and delicious, but maybe the mould should not be so heavily floured, and the squiggle? Next is mastic panacotta with marinated strawberries. Mastic is a small evergreen shrub which produces an aromatic resin, which adds flavour and texture when used in cooking. I love panacotta and this was a good, albeit different version. Next are the loukoumades, fabulously light greek doughnuts drizzled with attiki honey and finally a textbook perfect classic creme caramel. The desserts are really very good and I am hard pressed to criticise any of them.

Things are wrapped up with a strong espresso and I leave very satisfied. I now have to convince my grandmother to come with me for dinner, who declined my invitation.

If you really want a Greek feast, and the chance to see George Calombaris and his team in action you simply must visit The Press Club. But book ahead because its always full. You can order a la carte or trust the chefs and go for the kerasma. It is well worth it and they will customise a feast to suit your needs, with dietary requirements and personal preferences taken into consideration.

The Press club received a score of 16 out of 20 and was awarded two chefs hats in the 2008 Age Good Food Guide. It also received the award for Best New Restaurant.

MY RATING: 16.5/20 - Food 8.5/10 Ambience 4/5 Service 4/5 - Highly Recommended

www.thepressclub.com.au

Pancakes on the Rocks (Sydney)

2008-03-17T20:02:00.003+11:00

Whilst in Sydney there were a couple of places that I really wanted to try for brekfast. One place that I did get around to trying was Pancakes on the Rocks; going there for a late brekfast with Robert and Kat on our second morning.

We went to the Darling Harbour location, being told by hotel staff that the original "Rocks" store is gone (not sure if this is true?) and arrive to a quiet, fairly new establishment with comfortable leather booth seating. Menus, with pictures of each dish, arrive and we order. Robert gets the ribs, Kat orders crepes and I order a long stack of pancakes (only $8.95, as opposed to $13.40 at the Pancake Parlour).

We really enjoyed the food and went back again for brunch a couple of days later.

Here are some pictures of the tatsty things we tried.

Famous Long Stack ($8.95): 4 thick buttermilk pancakes served with your choice of whipped butter, cream or ice cream and maple syrup. Or you can have cream and ice-cream, as I did for $1 extra. These were really good pancakes. Robert tells me that the chocolate pancakes are not as good.

Strawberry Patch ($12.95): Buttermilk pancakes (or crepes) with fresh strawberries, cream, vanilla ice-cream and strawberry coullis.

Farmers Brunch ($14.95): Crepes filled with potato, bacon, egg, onion, cheese topped with a creamy cheese sauce and a mixed lettuce side salad.

Pork Ribs ($23.95): A huge rack covered in barbeque sauce, served with wedges. Robert enjoyed them, stating that the barbeque sauce was particularly excellent, and proclaimed that the wedges in Sydney were awesome.

Now I can tell you I wouldn't mind having a Pancakes on the Rocks in Melbourne. The excellent long stack with thick buttermilk pancakes I had was a damn lot better than the stingy stack I had at Pancake Parlour last week - which had thinner, flavourless pancakes and only a small scoop of cream, and Pancakes on the Rocks was much cheaper.

If you are in Sydney and want good pancakes in a nice setting then you should definitely try Pancakes on the Rocks. Established in 1975 its become something of an institution. Final words for the jukebox and video screens which were pretty cool.

www.pancakesontherocks.com.au

Max Brenner Chocolate Bar

2008-03-14T22:27:00.010+11:00

Research - it can be tough, but someone has to do it. On Vida's instructions I rushed myself down to Max Brenner this evening, along with my little brother (research assistant) to sample some of their signature products. The venue of choice for this occasion was their Glen Waverly store, at The Glen Shopping Centre. There is also a Max Brenner at Highpoint, Melbourne Central, QV and a number of branches across Sydney.

As soon as you walk into Max Brenner the smell of chocolate immediately hits you. There is a well of it near the entrance and products everywhere, in liquid and solid form. Max Brenner is a serious chocolate house and seriously good chocolate treats are what they do best. Their philosophy is that chocolate portrays romance, sensuality, passion, addiction, prestige, warmth, sex, love and nostalgia. Chocolate is seen as a culture, rather than a simple taste and the stencilled sign below speaks for itself.

As we arrive I have a look at the menu board. I quickly know that we want the waffles and the souffle, and to drink I must have a hot chocolate, which is available in a variety of forms, and for the r.a. it is an iced frappe. Here's a quick wrap up of our goodies.

Italian Milk Hot Chocolate: available in milk/ white /dark ($5.50): This sinful caraffe of hot chocolate is almost like drinking pure chocolate. It is so thick, creamy and sweet: such an indulgence.

Whipped Milk Chocolate Frappe ($7): This is also extremely rich and chocolatey. A nice cool drink.

Chocolate Souffle ($9.50): Wow - this is really something. Max Brenner's signature delight is this small pillow, which lies in the middle of the plate drizzled in milk chocolate. It is so rich and decadent. As you break into it the centre oozes with warm white chocolate. You take a bite and it just melts away in your mouth. So very rich, but so very good.

Tutti-frutti waffles ($16): Two perfect Belgian waffles warmed under the grill are served covered with warm melted chocolate, along with sliced bananas, strawberries and a scoop of excellent white chocolate ice-cream. Seriously yum, but trying to demolish two of these is no easy task.

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So if you really feel like chocolate it is pretty hard to go past Max Brenner. Just be mindful that their treats are extremely rich and decadent - ordering a hot chocolate AND dessert here is simply too much, even for a sweet tooth like myself. I left rather overwhelmed and feeling like I had consumed much more than I actually did.

Recommended: excellent desserts in a nice setting, but for the best hot chocolate I still cannot go past Koko Black. Review coming soon.

www.maxbrenner.com

Lindt Cafe (Sydney)

2008-03-12T12:53:00.008+11:00

I do not know why we don't have a Lindt Cafe in Melbourne, but we should. Located at Darling Harbour, Sydney as well as a couple of other locations are these wonderful little chocolate cafes/ concept shops, selling and serving all things Lindt. From hot chocolate to gourmet cakes and ice-creams this place is a chocoholics dream.

I popped in with friends and enjoyed a great hot chocolate and some pretty good macaroons: amazing flavours and light shells, though the centres were a little hard. R&K had the seriously good-looking iced chocolate and some hand-made truffles which they swear were the best they have had.

Lindt Milk Hot Chocolate:

Macroons: Champagne Cream & Pistachio Delice.

So if you are in Sydney and want to treat yourself why not head to the Lindt Cafe for a little indulgence. You know you deserve it.
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And for those in Melbourne, don't despair, we have Koko Black (which Sydney does NOT) which also does seriously good hot chocolate and much more (review to come).

Pearl Restaurant (Richmond)

2008-03-12T08:52:00.004+11:00

Last Wednesday I once again had the privelege of having a fantastic dinner at one of my favourite restaurants, Pearl. I was very lucky to get a last minute booking - the restaurant was full throughout the night. As I was told on the phone though, we couldn't possibly let you go hungry, such is the warmth of hospitality that Pearl exhibits.

Pearl really is the perfect example of a Modern Australian restaurant fusing fresh ingredients with international technqiues to create innovative and delicious food. Chef, Geoff Lindsay strongly believes in love and respect for ingredients, seeing his cooking as an immediate and sensual art form. The end result is amazing food that delivers everything it promises and then some more.

Pearl's setting is also wonderful: modern with leather banquettes and funky white chairs around the place. Its all quality and detail as well with crisp starched linen and quality glasswares, cutlery and crockery. There is attention to detail from the moment you arrive to the moment you leave. Exactly what you expect when you are paying for high-end dining.

Things start off with an offering of Pearl Bread, Cobram estate extra virgin olive oil with lemon: A beautiful little loaf of warm bread split at the bottom and served with a robust lemon oil.

A customary amuse guele follows: tonight its (strangely) a Bloody Mary, straight from the bar.

I then order a new entree - Saltwater charr cooked in palm sugar and nam pla, wallis lakes rock oysters, a sahimi of gould's squid with iberico ham and honey dew melon, shaved lime ice ($30):
This is a wonderful little medley of seafood. In the middle of the plate sits the fresh squid. Delicate strips sit atop the "lime ice" which is rather like a spoonful of a bitter citrus slurpee. This cold citrus taste contrasts well with the squid to showcase the freshness and subtlety of its meat. On the sides sit three small oysters, which are wonderfully creamy and dressed with a little salad made from a julienne of melon, as well as three small pieces of saltwater charr (a fish which is very similar to salmon or ocean trout) which has been so gently cooked in palm sugar, giving it a wonderful sweetness, whilst maintaining the integrity of the fish and its texture. The charr pieces are finished with some air-dried iberico ham and sit on a small droplet of the sticky cooking syrup. I really enjoyed eating this dish, slowly picking at each of the morsels and savouring each piece for what it was.

Main - Roast red ducky curry, a crispy fried egg, shallots, mint, sweet fish sauce and coconut rice ($42):
If you haven't had Pearl's duck, you have not really experienced duck. It is a signature dish, for good reason. I find myself hard pressed not to order it each time I visit and I'm yet to find anyone who doesn't love it. It is such a complete and filling dish that satisfies to the max. In one bowl sits the duck: slowly cooked, so tender that it easily falls off the bone. Another bowl contains a light coconut rice, and the third contains the fish sauce, egg and condiments, which you mix together and poor on the duck as you serve it. The taste is just amazing; the fish/egg sauce is incredible and the range of flavours in the dish blows me away every time I eat it. It really is something special. A must try dish!

After eating the duck there simply isn't any room left for a full dessert so I order a hot chocolate and a little snack from their "sweet treats" list.

Pearl's famous hot chocolate ($6.50):
One of the best hot chocolates in town. Just look at it. In a glass sits a layer of real valrhona chocolate topped with hot milk and a thick layer or creamy froth. Then there is a small jug with more milk and a dish with broken chunks of valrhona chocolate. This allows you to adjust the chocolate to your taste, making it richer or creamier. Or you can even make another hot chocolate or dare I say it, nibble on the extra chocolate pieces.

Coconut ice ($5):
Its basically made from coconut and icing sugar, with pink food colouring added to the top layer. A simple but tasty childhood treat.

Pearl remains an exceptional dining experience and is definitely one of my favourite places to eat. It is a comfortable, intimate dining room but can get rather noisy when full. The food: some of Melbourne's best, especially that amazing duck.

Pearl received a score of 17 out of 20 in the 2008 Age Good Food Guide and was awarded two chefs hats.

MY RATING: 18/20 - Food 9/10 Service 4.5/5 Ambience 4.5/5 Highy Recommended!

www.pearlrestaurant.com.au

Shira Nui (Glen Waverly)

2008-03-07T23:01:00.011+11:00

What can I say? I have just come home from Shira Nui, an amazing Japanese/ Sushi restaurant located in Glen Waverly. They serve up some of the best sushi I have ever eaten and it was a wonderful experience. Expensive, but worth every cent of the $100 it cost me (excluding drinks) to eat here. This is supreme quality that you are unlikely to find anywhere else in Melbourne. It was fabulous sitting at the bar watching the masters perform their work. A truly memorable sushi experience with sublime, creative and exciting food.

From the outside Shira Nui just looks like another local shopping-strip restaurant, and inside its set up is simple, but pleasant. There is a 13-seat bar at the front as well as a number of tables where patrons can order a la carte. I am seated at the sushi bar and am immediately asked if I will be taking the omakase or if I would like to see the menu. I, of course go for the omakase (chefs selection), which is almost mandatory - everyone at the bar was eating this way and I am sure its definitely the way to go. Hiro-san and his assistant will keep presenting dishes until you have had enough. With each comes a brief description of what you are about to eat and a simple instruction of "soy" or "no soy" depending on how the sushi is prepared. From the moment the first piece hits your mouth you know this is no ordinary sushi bar. The quality of the fish and the way it is crafted and presented is really something else. Whilst my pictures give an insight into the offerings you really must try the food to really appreciate it.

My Sushi Journey: 10 courses, then dessert.

A rather bland shop-front exterior gives no hint as to what lies inside.

Chef Hiro Nishikura (right) with his assistant Yuki Ueno.

Cod sushi seasoned with salt and lemon juice. So fresh, and delicate, but with a citrus kick.

Pan fried salmon sushi coated with a Japanese spice blend and finished with a tiny squeeze of lemon. Warm, perfectly textured and just melts away in your mouth.

Mackeral covered in rare kombu seaweed. There is a real sweetness to the external layer which contrasts against the spicing and oiliness of the fish.

Grilled BBQ beef - just seared. A lovely sweetness to the tender beef and again melt-in-the-mouth perfect.

Ark Shell, a subtle flavoured fleshy shell fish. A different texture to the others, much firmer.

Seared Tuna Steak. I just love tuna and this is sensational. Just seared then finished with a sticky dressing and some finely sliced spring onion. A taste sensation.

Sea Prawns with spicy cod roe. 3 tiny shrimp-like prawns: some of the freshest I have ever tasted, bound together with a nori strip and finished with a dollop of the most delicate, spiced cod roe. Another taste that was just SO GOOD.

Baked oyster nori roll with mayonnaise. OMG - This was my favourite. So rich and creamy. The oysters are baked and placed into the rice-filled nori-roll immediately before serving. I can't begin to describe how good this tasted.

Marinated kingfish belly seared with the blow torch. Perfect, sublime fish scored and torched giving it a light crust and an exciting texture. I really loved this.

Baked hapuka with cod roe. My final dish - completely cooked white fish pieces bound together and finished with cod roe. A contrast of warmth and bursts of salty freshness. A nice way to end a rather impressive line-up.

Dessert: Black Sesame Creme Brulee with fruit salad and ice-cream cubes. Just one of the impressive non-standard offerings from their list. The brulee has a crunchy glazed top that you crack in to and inside is soft and well-flavoured. The accompanying salad is perfect and helps to refresh the palette.

Overall Shira Nui provided a very impressive evening. Amazing quality sushi with the advantage of watching the chefs prepare it fresh right in front of you. I look forward to visiting again soon and speaking more with Hiro-san. It was so busy this Friday night that I didn't get to interact with him as much as I would liked to have.

Shira Nui was awarded one chefs hat and received a score of 15 out of 20 in the 2008 Age Good Food Guide.

MY RATING: 15.5/20 - Food 9/10 Ambience 3.5/5 Service 3/5 - Highly Recommended!

Oyster Little Bourke

2008-02-27T20:41:00.009+11:00

As part of the Melbourne Food and Wine festival, more than 100 of Victoria's best restaurants are taking part in the "Restaurant Express" Lunch promotion, offering patrons a two course lunch with a glass of Victorian wine and coffee/ tea for only $30. A true bargain given that all of the participating restaurants are "Good Food Guide" recommended, including several hatted establishments. It is a great time to dine in restaurants that may normally be out of reach and that is exactly what I did today enjoying an excellent lunch at Oyster Little Bourke.

Oyster has now been open for two years, and has become renowned for, amongst other things their range of freshly shucked oysters and some of the best steaks in Melbourne. The establishment itself is simple but classy, with quality fittings and smart service to match. I really am privileged to be able to dine here for just $30. You would struggle to get two courses and wine at a simple cafe for this sum. My one whinge however about the setting is the butchers paper on the tables. It really detracts from the ambience, but I believe that this is only taking place at lunchtime, for the Express lunch, to reduce costs and more easily enable two sittings.

On offer for the "Express" lunch are three fantastic entree, main and dessert choices. To start with one can choose between a 1/2 a dozen fresh oysters, salmon gravlax on a potato salad or a fantastic gnocchi dish. And for mains it is a choice of steak, pork or fish. All of which look fantastic. Desserts, including a tiramisu, are also available.

I opt for the gnocchi and steak along with a glass of red. I also order a side of chips to accompany my main.

First Course: Ricotta Gnocchi with a chicken and mushroom ragout:
Generous and delicious. I tend to steer away from Gnocchi in restaurants, but having eaten chef Joseph Vargetto's excellent pasta many times whilst he served at Number 8, I have confidence here and the dish is indeed wonderful: perfectly light pillows of gnocchi sit in a hearty ragout of the most tender braised chicken and mushrooms finished in a thick herby tomato sauce.

Main: New York Steak served minute style on a bed of crushed peas.
A very good course. The steak was seasoned well and perfectly pink inside. It is lightly crusted and sits atop a bed of fresh crushed peas. The flavour of the meat excellent, as was the intense jus surrounding it, showcasing the dish as much more than just a simple piece of steak.

Side: Hand cut French fries ($6):
A picture-perfect example of how chips should be.

The meal is finished with a good cup of coffee and I am rather impressed with the whole experience. Many discounted lunches can result in poor quality food, or diminished servings. This was certainly not the case at Oyster.

The Melbourne Food and Wine Festival ends March 8 so get yourself an express lunch booking and enjoy it while you can. Click here to download a list of participating restaurants.

Oyster offers a year-round lunch special with 2 courses and a glass of wine for $39 or 3 courses for $49. An offer which represents very good value for the quality of food on offer.

Oyster Little Bourke received a score of 15.5 out of 20 in the 2008 Age Good Food Guide and was awarded one chefs hat.

MY RATING: 15.5/20 - Food 8/10 Ambience 3.5/5 Service 4/5

www.oysterlittlebourke.com.au

Marque IV (Hobart)

2008-02-26T13:00:00.017+11:00

As some of you may be aware I recently travelled to Tasmania for a short holiday/ foodie trip. Unfortunately I was only there for four days and was restricted largely to Hobart itself. That being said it was a very enjoyable trip. I visited a number of restaurants and cafes and enjoyed some wonderful produce including fresh Tasmanian salmon, cheeses, leatherwood honey and Bruny Island fudge as well as some good fish, chowder and local wines at various casual restaurants. I even visited the Cadbury factory which was a journey within itself.

Hobart really is a lovely city. It has a beautiful river setting and is fairly peaceful and full of lovely little cafes, markets, galleries and museums. Needless to say it was a great trip, and a good opportunity to explore a city that I had never visited before.

For my final night in Hobart I decided to visit a restaurant which I have read many good things about. It is a restaurant that literally stared me in the face each day I was in Hobart as it is conveniently located along the pier of the hotel where I was staying. That restaurant is Marque IV, perched along the base of the Elizabeth Street pier.

Marque IV gets its name as it is the fourth restaurant to have occupied its stunning waterfront location. Opening in 2005, Marque IV can best be described as a "Modern Australian" restaurant with a range of European and Asian influences throughout their food. It is modern, spacious, boasts fantastic views across the Derwent river, and is expensive, particularly by Hobart standards, with entrees around $25 and most mains at least $40. On the evening of my visit I opt for the degustation menu ($135), with matched Australian wines. This menu proves popular on the Friday night, with many surrounding tables also ordering this way. I don't think anyone could have been dissapointed with the offerings. Every course presented was absolutely stunning. The matched wines were also very good, and represented good value at only $45 extra for eight generous pourings. It goes to show that you don't need to pair expensive French and foreign wines with every course to create an excellent vinous adventure. The largely Tasmanian based selection worked exceptionally well with the meal.

This statement from their website accurately sums up the dining experience: "To dine at Marque IV is to expect contemporary fine dining, surrounded by waterfront harbour views. The atmosphere is suited to relaxation with friends and colleagues, the ultimate escapism. The ambience is understated, with starched linen, low lighting and subtle jazz filling the room." And most importantly the food is brilliant.

I am sure it is the food you are most interested in reading about though, so here we go:

Things start off with a crusty bread roll and a delicate dish of olive and chilli oil:

then:

Demi tasse of porcini mushroom, white bean, truffle oil and chives:
Seriosuly one of the most delicious things I have ever consumed. A creamy, fluffy, intense broth carefully flavoured by porcini and truffle. Orgasmic.
Wine: 2005 Milton Limited Release pinot noir chardonnay

Sashimi of Macquarie Harbour ocean trout, squid ink risotto, ginger and blood orange vinaigrette:
A tiny, fresh slice of ocean trout sitting on a perfect quinelle of sticky, squid ink risotto with dots of accompanying vinaigrettes on the plate. Very well executed.

Spring Bay baby abalone ceviche, zucchini flower, almond oil:
An exquisite dish. Paper thin slices of raw abalone are given a non-typical treatment, covered in a frothy dressing, finished with baby herbs and two perfectly fried segments of crispy zucchini flower and a drizzling of almond oil. Sublime.]
Wine: 2007 Clemens Hill sauvignon blanc

Seared Spring Bay scallops and red cooked brisket, Vietnamese salad lemongrass and lime leaf foam:
Another excellent dish. Two fresh, local scallops top a slab of slow cooked, tender brisket. The dish is sided by a fragrant herb salad and a magnificent lime, lemongrass foam. It is an excellent dish. I cannot really say much more.
Wine: 2007 Chartley Estate pinot gris

Caramelized pork belly, granny smith apple tapioca and candied walnuts:
A perfect cube of slow roasted pork, tender and gelatinous inside with perfectly crisp crackling. This is served atop a vibrant green apple puree and is finished with tapioca pearls that have been cooked with granny smith apples to provide colour and flavour. The dish is finished with two candied walnuts and some baby herbs to aid in presentation.
Wine: Derwent Estate pinot noir

Ashbolt elderflower 'champagne', Lark distillery gin sorbet and lime foam:
A yummy pallette cleanser with a difference. Presented as a cocktail it is sweet/ sour and very refreshing.

Carpaccio of cured King Island beef tenderloin, calamata olive mousse, sweet and sour courgette, pink eye potato wafers and salsa verde:
The main course. Four slices of the sweetest, most tender beef you could possibly want finished with an array of accompaniments; each of which makes the dish unique and amazing. I can still taste these flavours in the back of my mouth - the sweet and sour courgette complimenting the beef and the creaminess of the olive mousse. Once again, sublime.
Wine: 2006 Serafino cabernet sauvignon

'Sashimi' of mango, lychee and pickled ginger syrup:
So simple, yet so perfect. The freshest mango is given a wonderful treatment of sweet pickled ginger syrup and finished with some strawberry flakes and a fresh lychee. A dish to slowly pick apart and savour. Its all about freshness and seasonality and I love it.
Wine: 2000 Kreglinger Brut

Warm Valrhona Manjari tart, ginger syrup, muscatel and armagnac ice-cream:
Its rich and indulgent and really does taste every bit as good as it looks.
2005 Laurel Bank dessert riesling

I don't need to say too much more about the food. It is perfectly balanced in flavour, beautifully presented and tastes divine. Do yourself a favour and visit this place the next time you are in Hobart.

Marque IV serves inventive, quality food in a classy environment, with smart service to match. An exceptional restaurant in all aspects which is very hard to fault. Very Highly Recommended.

MY RATING: 18/20 - Food 9/10 Ambience 4.5/5 Service 4.5/5

www.marqueiv.com.au

Number 8 at Crown

2008-02-23T17:18:00.012+11:00

This is just a quick posting on one of my favourite restaurants, Number 8. The restaurant is located along the river at Crown and serves contemporary food of a high quality that is not overly messed about with.

One of the reasons I like the restaurant so much is because of its excellent value lunches. At lunch time you can choose any two courses and a side dish for only $37.90 or three courses for $43.90. This entitles you to choose any courses from their full a la carte menu, with the exception of a few premium items such as Wagyu and lobster. To top things off service is of a high standard and the restaurant is stylish and comfortable with quality tableware and linen. There is also an outdoor terrace area, which overlooks the river and is a wonderful place to eat during the warmer months.

A meal at Number 8 always begins with an offering of fresh house-baked bread and a complimentary offering of dips which may include such selections as: beetroot, pumpkin, white-bean, chunky eggplant, olive tapenade, hummus or tzatziki. Always a good way to start a meal in my view.

Entrees and mains offer a great variety of seafood, meat and vegetarian offerings so there is always something to suit most people's tastes, and their range of side dishes is one of the biggest in town with everything from salads and fries to porcini risotto.

On my last visit my dining companion and I sampled a number of dishes which I will only speak briefly on.

Salt and pepper calamari - My favourite calamari anywhere. It is amazingly tender and served atop a tomato and lime compote, sided by an excellent herbed aioli.

Zucchini Flowers - Stuffed with ricotta and served with wild rocket, red peppers and a balsamic dressing. Unlike most zucchini flowers, these are lightly steamed rather than fried and you can taste the true freshness of the baby zucchini.

Chicken - Free range chicken breast served with asparagus and a puff pastry filled with king brown mushrooms and parmesan. A good dish.

We also sample a couple of desserts:

Vanilla pana cotta: Served with blackberries, baked peach and toffee crunch. Pana cotta is a dessert which has become unfashionable in recent times, but nevertheless it is still a favourite of mine. This one is a very good example.

Chocolate and Coffee Ganache: An intensely rich offering served with some fresh berries and sided with an excellent mascarpone ice cream. One of my favourites.

Number 8 is an excellent restaurant for all occasions and their lunch special makes a visit all the more worthwhile. Highly Recommended.

MY RATING: 15/20 - Food 7.5/10 Ambience 3.75/5 Service 3.75/5

www.number8atcrown.com.au

Out of the Frying Pan – Melbourne Food and Wine Festival!

2008-02-23T11:27:00.015+11:00

Fellow bloggers and foodies,

As I’m sure most of you are aware the Melbourne Food and Wine Festival has just begun. Between the 22nd of February and the 8th of March Melbourne celebrates with a huge range of food events, seminars, tastings and special lunches and dinners throughout the city.

As I have just found out from Ed at Tomato, this year there are a special series of sessions, one of which is Out of the Frying Pan, an all day talk fest that will enlighten listeners on future trends in food, restaurants and the media. The program suggests that blogging is going to invoke some detailed discussion as the work and presence of bloggers is finally being recognised as important in the industry. Some of the fantastic panellists in this session include Ed Charles from Tomato, leading food critic Matt Preston, and Fairfax writer/ blogger Stephanie Wood. There will be sessions devoted to future food and future media, as well as a dedicated session on how to blog, and how not to blog.

The day will be divided into four sessions, with choices available and the ticket price also includes lunch, with a glass of wine, coffee tastings and a showbag.

If you are interested in attending this event check out the Melbourne Food and Wine Festival event page here.

I recommend checking out the program as there are many sessions of interest ranging from: food writing and media, restaurant designs and trends, waiters: selling or serving; featuring head staff from leading Melbourne restaurants, as well as a dedicated session on the future of drinking.

Out of the Frying Pan is on Monday February 3. Tickets for this full-day event are available for $135 and can be purchased from Ticketmaster.

I look forward to attending the event, and hopefully meeting some fellow bloggers and foodies. It should be a great day.

Thanks to Ed for posting about this event and arranging free tickets for 20 bloggers. You can read Ed’s original post here.

Until later, happy eating.
Jon!

Rockpool Bar and Grill

2008-02-22T09:25:00.002+11:00

A few weeks back I had the privilege of having dinner at Rockpool Melbourne. It was a last minute decision and wanting to spoil myself I decided that Rockpool was the perfect restaurant.

Entering Rockpool one can easily be overwhelmed by a number of things. The sheer size of the restaurant is amazing, seating 150 patrons, in addition to the bar space. You are also immediately confronted by hanging carcasses in a cool room near the entry and soon walk into a large room awaft with smoke coming from the open grills. Initially a turn off but you soon realise that it just adds to the ambience. From the moment you walk in it is apparent that Rockpool is a serious steak restaurant, and not withstanding the price it would be difficult not to consider one of the fine cuts of meat on offer.

As a restaurant Rockpool looks really good. It is comfortable with large, leather topped wooden tables, and leather lounges as seats. All clever reminders that you are in a steak restaurant. This continues when the menu arrives, which is presented as a single sheet of paper with a large picture of a cow in the background. The theme is clear. Look around and nearly everyone is eating steak. With all this in mind it must be noted that Rockpool Melbourne is not just about the steak. Like the original Sydney establishment seafood plays a big part on the menu, with freshness being paramount. All shellfish is kept live in a tank until ordered and fish is dry filleted to maintain quality and integrity. You can read all about the Rockpool philosophy on their website. There is a true passion for produce and excellence. Not just gimmicks.

On the night I contemplate the menu for some time. I decide to start with a couple of oysters ($4ea). These are freshly shucked at a station at the front of the restaurant, and are served on ice, along with muslin wrapped lemon and a wonderful mignonette dressing. Not in your ordinary style though. The dressing is translucent and pink, but all of the wonderful flavours of egg, onion, caper and herbs are present. There is great care taken in the preparation and presentation of such a seemingly simple dish. Care, which is strongly appreciated on my part.

Next up is my entree. One of Rockpool's signature dishes: "Four raw tastes of the sea" ($26) - an excellent dish comprising four different morsels, each with their own condiment. From left to right these include: kingfish with a minced cos and smoked oyster topping, ocean trout with finely diced preserved lemon and harissa, tuna topped with julienne ginger and cilantro and a ceviche of squid with an intense citrus dressing. Each is amazingly fresh and beautifully presented. A great way to start the meal, as are a number of the seafood offerings.

To follow is the steak. A decision, which I contemplated for some time. I ultimately decide upon the Wagyu Sirloin, at a hefty $110. For this price you don't just get any old piece of steak, but rather some of the best meat that money can buy. It is grade 9+ wagyu (the highest grade available in Australia); bread by Blackmore wagyu and only available at a select few restaurants across the country, with most of the limited meat being reserved for export. The fact that you are getting the very best therefore justifies the need to pay such a premium.

I am surprised when I first receive the steak. It is served "minute style", flattened out like a sandwich steak. This is not what I expected when ordering "rib eye", but I soon get over it. To accompany it are Rockpool's usual accompaniments of horseradish cream and béarnaise, in addition to a condiment service, which offers a range of mustards as well as a house-made harissa or barbecue sauce, which I opt for. The steak is something special and is amazingly tender. The marbling is present throughout, as you can see in the picture below. I must say though that this was not the best tasting beef that I have eaten. That honour has to go to an incredible piece of meat, which I consumed at Vue de monde, but this was still very good and was worth it for the experience. Eating good wagyu really is a different experience to your ordinary piece of steak; something you must try to understand. To go with my steak I am obliged to order sides. I opt for some excellent chips ($8) and amazing mushrooms ($12), which have been wood-fire grilled and sit in a bowl with their incredible juices. They help to conclude an excellent, albeit expensive course.

To finish this fine dinner I ask my waiter for some help in choosing dessert. This was not an easy task as it depends on what I like. I ultimately go for the Strawberry Soup, served with mango sorbet. In a bowl sits a wonderful broth made from strawberries, which have been marinated in citrus juices and then pressed and extracted to create a translucent liquid. This is served, along with some diced strawberry, pineapple and melon pieces and finished with three small scoops of mango sorbet. The dish works well as a light refreshing dessert. The "soup" is bitter-sweet with the freshness of the fruit pieces contrasting along with the sorbet, which tastes intensely of fresh mango that just melts away in your mouth. A fitting end to a great meal.

Service at Rockpool was good, but not great. The staff are very visible, dressed in white jackets, which doesn't quite work for me and despite the massive volume of them, a level of finesse seems to be lacking. Simply depositing a $110 steak on a guests table with “your steak” and quickly moving off seems less than one should expect in this level of restaurant. Adding to this I had to return to the restaurant for my coat as it was not retrieved by staff. The second time this has happened at this restaurant. I mention this mostly because it is in stark contrast to the amazing service I have received when visiting Rockpool Sydney, where the whole experience is far more polished and a lot more magical.

Overall Rockpool is an excellent restaurant, but I feel that some service refinements are needed if it is to be considered one of our best.

================
Rockpool Bar & Grill received a score of 17 out of 20 in the 2008 Age Good Food Guide and was awarded two chefs hats.

My Rating: 16.5/ 20 - Food: 9/10 Ambience: 4/5 Service: 3.5/5

www.rockpoolmelbourne.com

MoVida (City)

2008-02-21T19:21:00.006+11:00

I recently returned to MoVida after tasting some of their amazing food a couple of months ago. This time it was an early sitting before seeing "Shout" at The Arts Centre and I managed to get a seat at the bar. I think this is definitely the way to go at MoVida as it is comfortable, allows you to look into the kitchen and best of all it means that you can simply rock up without booking months in advance and enjoy the fantastic creations of owner/chef Frank Camorra. MoVida does NOT accept bookings for the bar.

To start with I order a couple of the tapa: a croqueta, and a scallop. I then move on to the racion (larger dishes) and must try the Cecina and the rabbit. As expected the food is excellent. I think you would struggle to find better value food of this quality anywhere in Melbourne. A hungry person can easily eat like a king for under $50 and that's really saying something, seeing that some of our best restaurants are nearing the $50 mark for a main course.

Here is a quick summary of the meal. Every dish as good as the other.

"Croqueta" ($3) - Fried Croquette filled with mushrooms.
A wonderful oval shaped parcel lightly crumbed with a silky mushroom centre. There is an intense, creamy mushroom flavour and it is a delicious way to start.

"Vieira, jamon y espuma" ($4.50) - Half shell scallop oven baked with jamon and potato foam.
A single scallop sits in the shell with a thin shaving of jamon (air dried ham) topped with the lightest potato foam and finished with a herb oil. Really good.

"Cecina" ($17) - Air cured wagyu beef thinly sliced with a truffle foam and poached egg.
This is a dish which carries high expectations. It was awarded "Dish of the Year" in the 2007 Good Food Guide so it has to be good. It is. Sitting on the plate are several thin slices of wagyu bresaola, an air cured beef, which covers the base. On top of this is another impossibly light, truffle scented foam and the plate is finished with a soft poached egg. Upon my waiters advice I break the egg open and let the yolk explode and then mix it all together. The result is a warm, light fluffy dish with the sweet cured wagyu meat contrasting against the warmth and saltiness of the foam and egg topping. It really comes together so well and you get a warm fuzzy sort of a feeling when you are eating it.

"Conejo" ($17.50) - Confit farmed rabbit twice cooked with piquillo peppers.
Another generous tasty dish. Pieces of rabbit meat, which have been slow cooked are later crumbed and fried before serving. The meat is served on a bed of roasted peppers and a sweet, sour vinagrette. An excellent accompaniment to the tender and flavoursome rabbit meat and a successful dish on the whole.

"Flan con pestinos" ($10) - Creme caramel served with spiced sherry pastries.
An excellent versions of the classic French desert. Perfectly formed and served with some lovely little pastries, made with sherry and coated in a cinamon sugar. An excellent way to end the meal.

Overall MoVida remains an exceptional place to eat with good service, a great atmosphere and truly excellent food at modest prices. No wonder its always full and getting a table booking at peak times can take months.

My rating for MoVida is: 16/20
Excellent Food (8.5/10), Good atmosphere, informal comfortable feel (4/5), Good Service (3.5/5)

www.movida.com.au

I'm Back

2008-02-21T18:57:00.003+11:00

Hello everyone,

Apologies for not posting over the last month, but I have been very busy. I have recently travelled to Hobart and Sydney and have much to report on. I have also dined at a number of Melbourne restaurants including visits to MoVida, The Brasserie by Phillipe Mouchel and Rockpool Bar & Grill, all of which have been fantastic meals.

In Hobart I was privileged to eat at the fabulous Marque IV and a number of informal restaurants, whilst Sydney was more low key, predominately eating in-house, though I do have a few experiences to report on including: East Ocean Chinese & Yum Cha, Captain Cook MV2000 Dinner Cruise, Lenotre Afternoon Tea @ the Sofitel, Pancakes on the Rocks, Lindt Cafe and more.

I will do my best to post about many of these experiences over the next week or so.

Until then, happy eating.

Jon!

Circa the Prince (St. Kilda)

2008-01-10T18:18:00.002+11:00

A restaurant which I dined at a few weeks back and must finally post about is Circa the Prince. This is a restaurant which promised so much, but unfortunately didn't quite live up to my (high) expectations. To me it is a good restaurant, but I cannot put it into the same class as most of our other "two hat" venues.

On the night of my dinner I decided to go for the tasting menu ($120), which appears to change very reguarly. I also found it somewhat intriguing that the "tasting menu" was a menu in its own right and only included a couple of the a la carte options, along with several different dishes. A decision which would probably keep the regular punters happy and interested.

Circa is well located in the heart of St. Kilda, on Acland street, and occupies the uppper level of the Price of Wales hotel. It is modern and classy, pumping out "house music", which seems rather strange given the largely older and conservative nature of its patrons. I am told that the restaurant has good views overlooking the bay, but cannot attest to this as the curtains were drawn and nothing was visible. Service was okay, but not as attentive as it ought be. Little things like wine repeatedly being brought out after the food without apology, and having to ask several times for my jacket on departure are all dampeners, which one should not encounter in a restaurant of this caliber. It is the food and wine however that the restaurant is most famous for, but I again felt let down on both accounts. I chose to have matched wines with my deguation (an extra $110 for seven (very) small pours). This is poor value and not something I would advise, given that they have a fabulous wine list, which whilst expensive is better value than the former. The wines were of a good quality, but not worth the suppliment. Do yourself a favour and simply choose a good bottle.

Anyhow, that's enough whinging from me, here is a summary of my meal. Forgive me for its lack of detail - it has been a few weeks.

"Oysters and Caviar"
A lovely way to start the meal. Two freshly shucked, briney oysters - one is a claire de lune and the other an angassi, each topped with a small amount of sterling caviar.

Wine Pairing: Champagne

"Tomato Consomme"
A simple refreshing dish that suits a Summer menu quite well. This is basically a chilled broth of sweet tomatoes with a slightly smoky taste. Inside sit some small cubes of diced green tomato and the dish is finished with a dollop of yoghurt and fresh herbs.

Wine Pairing: Hunter Valley Semillion

"Roasted WA Marron, fennel custard"
This was a rather excellent dish. The star of the show is a beautiful, sweet marron tail that has been gently roasted. This sits ontop of a perfectly textured "fennel custard" and is finished with a parmesan seed crisp, some sauteed fennel, carrots and fresh dill. Another simple, well executed dish with clean flavours that shine through.

Wine Pairing: Burgundy Montrachet

"Jurassic Quail and foie gras terrine"
An interesting interpretation of terrine, strangely served warm. The dish consists of a small slab of lightly pressed quail meat and foie gras topped with a beetroot jus and sided by a simple leaf salad, with almonds and some roasted baby beets. Whilst foie gras is one of those wonderful indulgences this dish didn't do a lot for me. The fact that it was served warm possibly troubled me from the start as I had never had a "terrine" presented in this fashion. I also feel it needed to be more heavily pressed and seasoned.

Wine pairing: Bourgone Gamay

"Endamame Salad"
More of a palette cleanser than a course in itself. This is a small refreshing salad of endamame (green beans), soba noodles, seaweed and a tangy lime dressing.

(No wine pairing)

"Roasted wagyu sirloin, truffled coleslaw"
Possibly the highlight of the savoury courses, although a rather small portion. On the plate sits two small slices of perfectly cooked high-grade wagyu sirloin with a lovely beef jus. The side is a crisp coleslaw covered with sliced truffles. An excellent indulgence that works wonderfully with the coleslaw. Again - a simple dish that is not messed with heavily that ultimately delivers a good result, but again not a mind blowing one.

Wine Pairing: Chianti Classico

Cheese:
A small wedge of soft goats milk cheese, served with a raisin scone and a smearing of fig jam. Nothing exciting.

Wine Pairing: 15 Y.O. Madeira

"Coconut tapioca, mango sorbet, kaffir lime"
A good dessert course but a very small serve. In the bowl sits a wedge of light coconut scented tapioca pudding with a little quenelle of mango sorbet, a slice of fresh mango and a toffee tuille. Refreshing and enjoyable.

Wine Pairing: 2004 Muscat

"Hand dipped Valrhone chocolate"
A raspberry and chocolate slice. Almost rude to term this a course though. More like a petit four to go with coffee, which was quite good.

===============
Overall Circa is a good restaurant, in a lovely location. The food should be sensational, but for me it didn't quite hit the mark on most of the dishes. Service was not 100% and the wine pours in the degustation were "very" small for the amount paid. I am told they are half glasses, but in the most part they were not even close. Too many negatives to be considered a top two hat restaurant for my liking. A solid dining experience, but with the number of great restaurants we have in Melbourne I personally won't be rushing back.

================
Circa received a score of 17.5 out of 20 in the 2008 Age Good Food Guide and was awarded two chefs hats.

My Score: 15/20 - Food 8/10 Service 3.5/5 Ambience 3.5/5

www.circa.com.au

Longrain (City)

2007-12-14T07:07:00.000+11:00

It is really quite a difficult task to review a restaurant that you have only been to once. Especially when you have only tried a few dishes and haven’t really gotten a complete feel of the place. I however am going to give it a go with Longrain, Melbourne’s hottest Thai restaurant and sister establishment of the much acclaimed Sydney institution.

Longrain is located on the Paris end of Little Bourke Street amidst, the hustle and bustle of Chinatown. It’s a fairly large sized establishment with a long bar towards the front, separated into two sides – one for eating and the other for drinking/ waiting. In the evenings Longrain has a no bookings policy, except for groups of six or more, which is probably a very clever strategy for them, allowing large turnover and more sittings. I dined on Tuesday night and the place was completely full throughout my leisurely three hour sitting.

The no bookings policy at Longrain can be seen as a positive, or a negative depending on your perspective. It consequently makes time planning difficult as you may have to wait a long while for a table (and consume more cocktails), but also has the advantage of allowing those who have not made reservations to simply rock up and wait. Luckily for me, as a solo diner, I was immediately seated at the bar. This is a great spot to eat with views across the restaurant and in to the kitchen. It also enables one to observe the expert bar staff perform their work. This arrangement however does have its disadvantages, as service may not be as attentive as it ought be. On the evening of my visit the bar staff (just two of them) were constantly worked off their feet, shaking up drinks, as well as servicing the needs of diners at the bar, all with a smile – they do a damn fine job. I must grumble though that despite my best attempts at trying to attract some attention, it took over 20 minutes before I had my drinks order taken (I was on the verge of leaving), but from there in things were mostly better, aside from a hiccup with my side order. It never arrived.

Inside, Longrain is a funky place with pumping music, low lighting and an informal feel to the space. It consists of the large rectangular bar, as well as banquet seating around the restaurant edges, large round tables for group bookings and communal tables, where diners may be placed amongst others. The restaurant is well decorated and it just feels like the sort of place you want to be at, with a diverse crowd of punters who all seem to embrace the place for what it is.

The food:
The menu lists a few small dishes to start with, but consists predominately of large plates, which are designed to share. You will find things like crisp skin plum chicken, green curry of swordfish, salt and pepper barramundi or an interpretation of caramelised pork hock, my dish of choice. Judging by the presentation, along with the comments from diners around me who were ordering such items they all appear to be very good.

To start with I order some of the signature betel leaves. There are two varieties available: a smoked trout version, and a prawn and peanut variety ($5.50 each). Sitting inside the trout version is a sensational mix of fresh herbs, chilli, garlic and galangal, finished with some smoked trout meat and a dollop of trout roe. Nearly as good is the prawn version, which contains a fresh prawn along with coriander, ginger, peanuts and roasted coconut. The idea is that you roll the leaves up and eat them straight out of your hand. The taste experience is a truly delicious one. I couldn’t imagine starting a meal here any other way, and as it seems neither could anyone else around me. These things were selling like hotcakes.

MAIN: Pork Hock – This was so good and is the perfect example of a dish that is “more than meets the eye”. What you are presented with is a large bowl of cubed pieces of pork hock, which appear to be dry and crunchy. Well on the outside they certainly are crisp, but inside they are meltingly tender – incredibly good, and gelatinous – OK they were fatty and delicious, with added flavour from some fried shallots and the excellent condiments. Served with the pork are two sauces – a sweet five-spice caramel, which words cannot describe, and a spicy chilli vinegar – an interesting condiment that is very good as long as you don’t consume too many of the chilli slices in one mouthful. You’ve been warmed.

A bowl of perfect rice is $2.50 extra, and is huge. It will probably be enough for three or four people with a course – or a very hungry one, who manages to savour a solitary dish for a good half an hour enjoying his main, and hoping that the ordered vegetables will soon arrive, as promised. Nearing the end of my meal with no sign of the vegies I politely tell the waiter not to worry about it, and receive an apology as well as a complimentary glass of wine. A good way of putting a smile back on ones face.

Dessert: Coconut and durian pancakes with passionfruit ice-cream and a coconut anglaise - The pancakes were insanely good. They were nothing like anything I have ever eaten before. They quite literally melted away in your mouth and were fluffy, creamy and delicious. Coconut and durian –probably not something everyone could handle – but for me the combination was heavenly, and the fresh passionfruit ice-cream was really good as well. Rarely am I so impressed by a dessert that I actually give the food score a higher mark because of it, but I think that this one was good enough to justify a bonus half a point. I certainly made a really good choice and don’t know whether I will bother trying any of the others in the future, when I know an option this good is available.

Another reason to come to Longrain is for the damn fine cocktails. These are the real deal. I started off with a “Red Dragon” as an aperitif, and whilst enjoying wine with the food (Gewürztraminer) I simply couldn’t resist a couple more after dinner. A little excessive I know, but its all for a good cause. My readers deserve to know about some of the available options.

My pre-dinner choice:
Red Dragon: An insane combination of chilli vodka, peach liqueur, strawberries, coriander and cranberry juice. This gave quite a punch and the chilli, coriander and other elements were all in the spotlight and melded together well.

After dinner:
Sticky Lips: One of the flavoured martinis, which is recommended to me as a good after dinner drink. It is. The combination of honey vodka, vanilla liqueur, amaretto, dom benedictine and cracked black cassia bark (rather like cinnamon) worked well. This was a wonderful, slightly sweet, aromatic combination, which I slowly sipped and savoured. Unlike many cocktails, which are a bit of a blur, each of the ingredients in this beverage were identifiable and enjoyed. It is a standout selection like nothing I have tried before.

Instead of coffee:
Espresso Martini: A simple and tasty combination including a shot of espresso, along with vanilla vodka and kahlua. Perfectly executed and presented, I very much enjoyed this, and it was a good way to conclude the meal.

Price: Not cheap, but you do get value for money. All up my bill was under $120 and that was for starter, main, dessert, a glass of wine and three cocktails (which comprised about $50 alone).

Needless to say my Longrain experience was greatly enjoyed and I look forward to returning soon with friends and enjoying Longrain’s food in its intended fashion, as shared dishes amongst friends. Longrain is excellent; if only there were a couple more staff behind the bar the whole operation would probably have run a little bit smoother.

With a typical main in the $30-40 mark the pricing is appropriate for the fare on offer and serves are very generous, being truly designed for sharing. Great food served in a hip, buzzing environment. What more could you want?

Longrain received a score of 15 out of 20 in the 2008 Age Good Food Guide and was awarded one chefs hat.

My Score: 16/20 - Food (9/10) Ambience (4/5) Service: strong, but limited (3/5)

An outstanding dining experience. Highly recommended.

www.longrain.com.au

Ezard (City)

2007-12-11T10:55:00.000+11:00

I recently had the opportunity to have dinner at one of my favourite restaurants. A place which I had somehow managed to neglect for a number of months and was seriously starting to crave. That restaurant is none other than Teague Ezard’s first child, the aptly named Ezard.

Ezard is snugly located at the base of the Adelphi hotel on Flinders Lane, and is the classic example of a Modern Australian restaurant, showcasing fresh produce cooked with flair. The food is inspiring and always intrigues the taste buds thanks to the use of ingredients such as coriander, lime and chilli, along with many other South-east Asian influences, which lead to the creation of truly memorable dishes with big flavours. The whole experience is undoubtedly one of Melbourne’s finest: amazing food, coupled with seamless service and a comfortable atmosphere to match it. The setting is sophisticated with comfortable seating and banquettes, thick white tablecloths, high quality serving-ware and a modern classy feel displayed throughout.

Tonight I choose to order from the a la carte menu, forgoing my usual degustation experience, which I must add is always a fabulous option here. I am sure I will return soon and blog about it.

The evening begins with my aperitif of choice, Lilet Blanc and whilst I ponder the menu I enjoy the bread and fabulous condiments, all of which are house-made. Three dishes sit on the table for one’s enjoyment: chilli-rock sugar, nori-flecked salt, and prickly ash (a house ground blend of toasted salt and Szechuan pepper). Along with Ezard’s incredible garlic, parmesan and rosemary oil (almost a good enough reason to return in itself), the condiments are greatly enjoyed and give you an insight into the tastes to come.

Before moving on to the food proper one simply has to order the signature shooters. Throughout most of the year a freshly shucked oyster shooter is offered, but as oysters are spawning at the moment and not at their best, I am told, Ezard has a variation for a short time – a kingfish shooter. At $4.50 each they are simply not to be missed. A lovely mound of freshly minced kingfish tartare, sits in a reduced mirin broth, and is served along with a nori roll to refresh the palate afterwards. A great flavour combination and a must-try taste experience. I am lucky enough to be offered “guinea pig” status and also receive a new interpretation of the shooter with frozen granita on the bottom and foam on top – WOW! – It needs a little refinement in regards to the granita placement and timing to ensure the fish does not freeze, but it’s a novel idea and is pretty special nonetheless. As well as this an amuse bouche of smoked salmon with sterling caviar sits on the plate, compliments of the chef. A rather classy way to start the meal.

Entrée: “Salt and pepper squid on iceberg salad ” $21 – I go for an entrée special, which my waiter highly recommends. The bowl contains about six strips of lightly coated salt and pepper squid tubes sitting atop a tangy Thai inspired iceberg lettuce and micro herb salad with a sweet, tangy, chilli broth. An excellent combination of flavours and a delicious moorish way to start the meal. The squid is perfectly tender and the salt and pepper in the batter is prevalent but not so over the top as to result in a sodium overload. A very well-conceived starter that is of a totally different class to what you may expect at you local Asian restaurant.
To drink: 2005 Donhoff Riesling

Main: “Master stock fried pork hock” $40 - This dish is a menu stalwart at Ezard, which has gradually been refined, and remains one of those amazing dishes you find on a menu. Sitting on a plate is a large hock of pork, which has been slowly poached in master stock, then fried until the skin is crisp and finished with a chilli-caramel top. The pork is extremely tender and falls apart inside. The skin is wafer thin and unbelievably crisp and sweet, coated in a crisp chilli caramel, and in between there is a wonderful gelatinous layer that just dissolves in your mouth. All the layers of the pork work well together, to create a sublime taste experience. The accompanying salad adds creativity and Asian elements to the dish consisting largely of bean shoots, mint, herbs and chilli along with a well-conceived dressing that balances sweet, sour and spicy elements to make the dish exciting and memorable. On a whole this is probably one of the best pork dishes you will likely find anywhere, and the combination of flavours ensure that every last mouthful is savoured. The pork is also accompanied with a bowl of fragrant Jasmine rice, which I opt to substitute for the creamed coconut rice. This rice is astoundingly good and will always keep me coming back for more. It is like no other rice I have ever tried, and is another reason in itself to return.

Side Dish. “Heirloom Tomato Salad” $10.50 - A simple fresh salad of sliced heirloom (open-pollinated) tomatoes with micro cresses, and some creamy Persian fetta. The waiter recommends sprinkling the tomatoes with the nori-flecked salt from the condiments tray, which works wonderfully and adds a peppery element to the salad, without overwhelming or distracting from the sweetness of the tomatoes. So simple and clever.

Having eaten at Ezard many times I can also thoroughly recommend the duck, wagyu beef, sea bass and just about everything else on the menu. Every dish is special in its own right and proves to be a cut above the typical fare that you might find at most suburban restaurants.

Dessert: “Caramel parfait with peanut and chocolate crunch, apple confit and blackberry jam” $21 – On one side of the plate sits the parfait, which is more or less a good creamy caramel ice-cream, sandwiched in between two crunchy bitter-sweet rectangles of peanut and chocolate brittle/ crunch. On the other is a deconstructed confit apple, which has been thinly sliced and re-assembled with some sweet sultanas. Finishing touches include fresh blackberries and a smooth blackberry “jam”. To be honest I didn’t quite see the connection between all of the elements in this dessert. Some parts were sweet and other bitter – perhaps slightly mismatched. It was a good dessert, but not exceptional. It should be noted though that most of the desserts I have had here at Ezard have been exceptional, such as a clever artichoke and truffle crème brulee or the delectable honey crunch ice-cream. As a whole though, this dessert was not one of the best options, although the parfait itself was well enjoyed.

Ezard is an excellent dining experience suitable for all occasions. With amazing food, top class service and all the little touches that ensure your night is perfect, why wouldn’t you want to keep coming back?

Ezard received a score of 17 out of 20 in the 2008 Age Good Food Guide and was awarded two chefs hats.

My Score: 18.5/20 – Highly Recommended – One of Melbourne’s best!
Food: 9/10 (Creative, stimulating Asian-influenced modern food)
Service: 5/5 (Possibly Melbourne’s best and most professional service)
Ambience: 4.5/5 (Comfortable, cosy – some may like tables to be a little wider spaced).

The Pub at Crown ($10 Parma and Pot)

2007-12-10T12:04:00.000+11:00

A couple of Tuesday’s back I met up with friends Robert & Kat and we decided to have a casual lunch in the city. The venue of choice was the Pub at Crown, which has good value daily specials, and on Tuesday it’s a particularly enticing one, offering a “Traditional Parma and Pot” for just $10. Coupled with free parking as a Crown member (dare I say it) this was an offer to good to miss out on.

The Pub at Crown is a relaxed establishment with comfortable banquet seating and a nice ambience to the place. At lunchtime there is always a decent crowd of people here, but it is not too busy or noisy. The evenings can be quite different though and can go right off, becomming insanely busy and noisy, with resident DJs ensuring the venue stays alive until the early hours of the morning.

We however came to take advantage of the special at lunchtime, which is an absolute bargain. For a mere $10 you get a good sized parma served with shoestring chips and a nicely dressed salad. The parma is a good size and of a decent quality, with a chunky napoli sauce, shaved ham and mozzarella cheese. Included in the price is a pot of draught beer, or a soft drink.

The menu is full of typical pub/ bistro offerings and is reasonably priced with most main meals at around $18. There is also a daily special which is published on their website.

After enjoying our parmas we order a dessert to share, after reading the simple, but tempting dessert list. We decide to go with the warm chocolate mud cake with chocolate sauce ($7.50), which is very good. We receive a generous portion of moist, rich cake smothered in chocolate sauce, served alongside a scoop of vanilla ice-cream and fresh strawberries, finished with a couple of fresh mint leaves. This was greatly enjoyed and proved to be a nice way to end the meal.

The Pub at Crown is a good spot to enjoy an informal lunch or dinner, or to catch up with friends for a casual meal or a few drinks.

Food: 6/10 – Tasty and good value for money, especially the daily specials. Recommended.

www.thepubatcrown.com.au

Bistro Vue (City)

2007-11-26T13:01:00.000+11:00

Saturday night calls for another visit to a “must try” restaurant. This weeks’ choice is Bistro Vue, the little brother of Shannon Bennett’s famous Vue de monde. Like the flagship restaurant, Bistro Vue is located in Normanby chambers on Little Collins Street, a fantastic location in Melbourne’s business district.

Bistro Vue has been trading for some twelve months, but until now I have always managed to neglect it, in favour of its big brother. The Bistro however proves itself to be a fantastic alternative, at a price that makes it much more accessible than Vue de monde, not to mention the fact that getting a booking is a lot more achievable as well. Service at this establishment remains exceptionally strong, and the restaurant has a great feel to it with a focus on old French bistro styling including raw wooden tables, red velvet covered chairs and banquettes, antique cutlery, floral plates and shabby-chic elements coming through in the restaurants’ decor and use of crockery, such as the mismatched tea cups and saucers. There has been a lot of attention to detail in the planning here, and everything appears to have been done in very good taste. Informal, yet elegant at the same time.

The menu also reads quite simply and is written in the old French style with hors d’oeuvres as entrees and entrees as mains, consequently broken up into poissons (fish) and viandes (meat). There is not a lot of room here for vegetarians though, with a largely meat inspired menu. The wine list is included in the same document as the menu, and is a concise, but well chosen list of three pages comprising exclusively of Australian and French options, with a limited by-the-glass selection. I choose to start with a glass of Lilet Blanc ($7) – a French regional wine-based aperitif, which is unfortunately not easily accessible, with limited restaurants offering it. I consequently order: the terrine as my starter and a steak for my main.

After ordering, bread is brought over to the table, in a cloth bag and hung on a hook at the side of the table. How interesting! Inside the bag is a crusty baguette. House-baked of course. Excellent French packaged butter also sits at the table.

Hors D’oeuvre: “Chicken & foie gras terrine” $22 – This is not your typical terrine offering, but rather the sort of thing that one would expect to be served at Vue de Monde. Presented on a wooden board is a lovely rich offering, made up of five layers. My waiter drops off the dish and tells me to try each layer, proclaiming that he will return shortly to test me on them :). My performance was rather average. From the top the layers are: pistachio cream, followed by chicken, jamon, foie gras and ultimately confit carrot. The layers have been heavily pressed though so the flavours have blended somewhat. That’s my excuse for not guessing two of them correctly anyway. The terrine is served along with some toasted croutons, and the five flavours work together to create a wonderful taste experience. A very enjoyable, and pretty, way to start the meal.

Entrée: “Chargrilled 250gm grain fed Wagyu rump cap” $34 – This is one of the two steaks on offer, the other being a fillet of grass fed beef. On the plate you are presented with a thick piece of steak cooked to your liking. I order it medium rare and the steak arrives perfectly rested and pink throughout. It is so often the case that steaks are overcooked, or not rested. This one had neither problem and was perfect. Accompaniments include your choice of sauce: pepper, diane or béarnaise, a plump roasted garlic head, a few salad leaves and a cone of wonderful pommes frites, cooked in goose fat. These chips bare no resemblance to the frozen things, which probably come with the steak at your local. My choice of sauce, the béarnaise was also excellent, so much so that I smeared a little of the residual on a slice of bread. Overall it is a rather substantial meal, which represents great value for money for the quality on offer. It was nearly as good as the amazing steaks at Rockpool, which are close to double the price.
To drink: 2004 Domaine du Colombier Crozes-Hermitage Cuvee Gaby (Rhone Valley) - $19.50/glass. An excellent French wine to go with an excellent French meal.

Dessert: “Soufflé au chocolat” ($12): This is a dessert that certainly attracted a lot of attention. The smell that drifted across the restaurant was amazing and there were guests swooning all over the place. After a 20 minute wait, the time taken to prepare the dessert, the masterpiece arrives. On a board sits the chocolate soufflé in a cast iron pot. In a separate dish sits a scoop of vanilla bean ice cream and in a jug to the side is the wonderful chocolate sauce. As the dessert is placed in front of you the waiter creates a hole in the middle of the soufflé and pours in the chocolate sauce. The traditional idea of a soufflé being more of a pudding is embraced here, and the end result certainly does not disappoint. This is one of the lightest and most indulgent soufflés I have eaten, and at $12 it certainly beats most other desserts around the city on taste, value and ultimate satisfaction. A lot of people in the restaurant were ordering this, and many of those who had not couldn’t help but glance over with big eyes and comment on how wonderful the dessert looked and smelled, trying to convince their partners that they should order one (next time).

The coffee of choice is Illy – only the best of course, and some lovely petit fours are presented for one’s enjoyment.

Overall Bistro Vue was a very satisfying dining experience. The food really was excellent. Service was exceptional from the moment I arrived to the moment I left. I was even presented with a complimentary box of hand-made Vue chocolates, which I would have thought were reserved for Vue de monde guests. Upon leaving they also had my coat ready for me, and the doors opened as I was departing. That is real hospitality. I will have to make sure I return very soon, especially seeing that the menu will be changing this week with a number of new creations to be expected, including a modern take on duck a l’orange.

For those seeking a bargain Bistro Vue also offers a plat du jour (main course, salad and a glass of wine) for only $32. A great deal!

In its early days Bistro Vue was criticised to some extent in the media as simply being another way of Shannon Bennett cashing in on the suceess of the Vue de monde name. This is certainly not the case now and the restaurant is a fantastic success in its own right.

Bistro Vue received a score of 14 out of 20 in the 2008 Good Food Guide.

My score: 17/20 - Food 8.25/10 Service 4.75/5 Ambience 4/5
An excellent restaurant for all occasions. Highly Recommended.

Tutto Bene (Southgate)

2007-11-20T16:00:00.000+11:00

Everybody loves a lazy day. Wednesday was that day for me, pay day, and a day off. The perfect combination. So what did I do? Head on up to the city of course for a little shopping and more importantly some dining.

For dinner I wanted to try something new. Choosing a new restaurant is always a hard decision, especially when you are searching for something last minute. It is often the case that when you finally make a decision the restaurant is "fully booked". This was nearly the case for me, but luckily I managed to snag a prime-time booking at Tutto Bene, recommended along with others by Vida, and a place that I have wanted to try for a while now, but have always put it off. For the record the restaurant was full after I arrived, hence I really was lucky to get the booking.

Tutto Bene is described as a risotteria. Most people come here for one thing - risotto, and not just any old risotto, but the best risotto, created by master risotto chef Simon Humble, who has trained extensively in the art of risotto in Italy. I must confess that I am somewhat obsessed with risotto and cook it every week, often for my colleagues at work, some of whom tell me it is the best risotto they have eaten. So I do consider myself somewhat of an expert on the dish, and must say that unlike the stuff served at many other establishments the risotto at Tutto Bene is the real deal and compares favourably to any others that I have tried before.

With a selection of 15 on offer choosing just one risotto is a difficult task. So difficult that I opt to order two. One as an entrée, and the other as a main. That’s fair enough isn’t it? Before I go on to review the signature offerings though, I will give you a bit of commentary on the restaurant.

Tutto Bene is located on the mid level of the Southgate complex, just opposite Flinders Street Station, beautifully overlooking the restaurant. It is a fair sized establishment seating about 40 diners inside, plus more on the outdoor deck. I am seated inside along the window. The views should be fantastic, but are somewhat obscured as a result of the dirty blinds that are pulled down. The restaurant has a real buzz to the place though and is jovial, albeit rather noisy, in a good way. It has a traditional feel with unclothed wooden tables and chairs, and a genuine rustic charm to the place.

After a few moments bread arrives along with the signature Tutto Bene olive oil, which is so good that I almost bought a bottle. I had to resist though, as I already have some great oils at home.

To start with I am offered some olives ($5.50). These are an excellent way to begin the meal here. Tagglasche olives served warm, mixed through with rosemary and roasted almonds. There is enough in one dish for the table, and they are so tasty that you will continue to munch on them until the food arrives.

After a short wait the first risotto course arrives. It should be noted that Tutto Bene does serve many other dishes, which sound and look fantastic but it is largely the risotto that the punters are attracted to, myself included. To start with I have one of the chef's specialties.

"Al Presidente - a unique combination of 2 year old parmigiano and balsamic vinegar, produced from a 1912 mother must, created by our chef for the Italian President visiting Australia" ($19):

This is an excellent combination and not the sort of thing you are going to try everyday. Surprisingly the parmigiano is not at all overpowering, but rather mild and stringy with a slight richness to it. The rice is, as expected, cooked perfectly. The dish is finished with a swirl of balsamic reduction, which adds an extra dimension to the plate and provides a suggestion of sweetness and fullness to an already good dish. Unfortunately the serving plates were not wiped properly before serving, a little slack on the kitchens part. The texture and preparation of the risotto itself is perfect though.
To drink: Leeuwin Estate Prelude Chardonnay

Second Risotto: “Anatra, funghi e salvia – braised duck, porcini mushroom and sage” ($21):
This is more like the kind of risotto that I cook, and it was really good. A creamy, smooth risotto, with a nice, pungent flavour. The aroma of the porcini mushroom was very appealing, as was that of the sage, which was perfectly infused into the sauce. The plate is finished with a drizzling of olive oil and is served steaming hot, unlike the former, which was merely warm. Excellent, classic style risotto cooked perfectly.
To drink: Darling Park Pinot Noir

Shortly after finishing this dish the dessert menu is presented. I am rather contempt already, but have heard many good things about the house made gelato and decide that I must try it. The menu lists a selection (three scoops) for $13.50. I ask for a reduced serving ($4.50/ scoop), and the waiter happily obliges presenting a lovely scoop of limoncello, which is sweet and tart at the same time, with a perfect gelato texture. After a good espresso it is a refreshing way to end the meal.

Tutto Bene is a pleasant, informal style restaurant with friendly service, a nice atmosphere and very good food. I highly recommend it if you are looking for a really good bowl of risotto at a reasonable price. Some may like to know that water is priced at the upper end of the scale at $9.50 for a 750ml bottle, but tap is always an option.

Tutto Bene received a score of 14 out of 20 in the 2008 Age Good Food Guide.

My Score: 14.5/20 - A really enjoyable dining experience.
Food 7/10 (Very good) Service 4/5 (Friendly, efficient) Ambience 3.5/5 (Relaxed, traditional)

And guess what, tomorrow is lazy Wednesday so the adventures must continue. I’m thinking a leisurely lunch in the city would be a perfect way to enjoy the afternoon. Where? I guess I will decide tommorow!

The Brasserie by Philippe Mouchel (Southbank)

2007-11-20T15:12:00.000+11:00

The Brasserie by Philippe Mouchel is a restaurant that I have a soft spot for. I used to dine here almost every Sunday for lunch, then unfortunately work got in the way so I do not get a chance to eat here all that often these days. With food this good though, I really should make time.

The Brasserie is located along the Yarra River in Southbank and is part of the Crown entertainment complex. Don’t let that put you off though. Crown is becoming Melbourne’s premier dining precinct, and this restaurant is one of the best in that precinct. The Brasserie is a modern French restaurant, headed by famous chef Philippe Mouchel, who has trained and worked at many famous restaurants across the world with notable examples in France, Hong Kong and Australia. His resume includes names such as the Michelin starred Hotel Frantel in Bordeaux and restaurant Roger Verge in Mougins. He has also opened restaurants for the legendary Paul Bocuse across the globe, as well as opening Restaurant Paul Bocuse in Melbourne and working at a number of famous restaurants across the nation before settling at Crown in 2004. The Brasserie is a slightly less formal establishment and ultimately aims to serve a diverse range of simplified, perfectly cooked dishes, which will satisfy even the most discerning of diners.

The restaurant looks great as well. A modern fit out with the dining room split into two lower floor sections, as well as an outside terrace, and a mezzanine level, used primarily for private functions. Tables are draped in thick white linen and the cutlery, glassware and serving ware are all of a very high quality, as you would expect from such an establishment. The views from the restaurant are great as well. Looking directly onto the Yarra, and during the evening you get the added spectacle of the hourly flame shows put on by Crown.

The meal starts with good bread, Jindi olive oil and a house made dukkah. Soon after your selections arrive. The menu is diverse and divided into sections: Entrees, plats de résistance, piece de boeuf, poisons, garnitures etc. Dishes are written in English and also have a French translation, which is nice to see. On this occasion I order a couple of dishes, which I know will be good. I start with the salmon gravlax as and entrée and decide on the duck as a main.

Tasmanian cured salmon, spelt blini, crème fraîche and condiments ($19.00)
Gravlax de saumon de Tasmanie, blini d'épeautre, crème fraîche et condiments:
This is an excellent starter and the presentation of the dish is immaculate. Covering the plate is the thinly sliced cured salmon. It has a really fresh taste to it and just a hint of saltiness. The salmon is then drizzled with a house-made parsley infused oil, which I am told is made with truffle oil and infused parsley to create a wonderful aromatic dressing for the fish. Rimming the salmon is a wonderful combination of flavours including diced egg, capers, shallots, parsley and dill and in the middle of the plate is a quenelle of thick crème fraîche, which adds an extra dimension to the dish, and a soft blini, which has the texture of a fluffy omelette. A sensational starter. Quite generous and very satisfying. I could eat this every day.
Wine Pairing: 2007 Carlei Green Vineyards Pinot Gris ($12) - A sensational white that matched with this dish perfectly.

Duet of roasted duck breast and braised leg, figs, spiced jus ($38.50)
Salmis de canard en bigarade jus aux épices:
Another stunningly presented plate of food. On one side of the plate is the sliced duck breast and on the other is a round of slowly braised leg meat. The accompaniments include slow roasted fig, and onion compote. The dish is then finished with a sweet jus and the dish is topped with some crispy potato chips. The duck breast is cooked perfectly. It is slightly pink on the inside, with perfectly rendered crispy skin on the outside. It saddened me to see a nearby diner cutting away and discarding all the skin from their duck – what a waste of amazing flavour :(. The leg meat was also well cooked and seasoned, and the fig served as a nice accompaniment. This was again an excellent dish that I really enjoyed.
Wine Pairing: 2005 Louis Jadot Pinot Noir, Burgundy ($16.50) - Any excuse for a French red will do. This one was fairly good.

Side dish: Potato and leek gratin ($6.50)
Gratin de pomme de terre et poireaux:
Simple, creamy and well made. Soft potato discs and leek with a cheesy top. It is not as good as the gratin at Rockpool, but is acceptable enough for me to finish most of it :).

After a short break I decide that I should order dessert and being the chocolate fan that I am there is a dish that immediately stands out.

Kennedy & Wilson chocolate degustation – chocolate fondant, spicy ganache, ice cream ($17.00)
Assiette de chocolat tart, ganache épicée, crème glace:
This dish was chocolate, chocolate and more chocolate – literally. The dessert comprised of three different chocolate items: a rich chocolate tart, with a perfect short crust, topped with gold leaf. A chocolate ganache sauce spiked with what seemed to be cinnamon and clove; and a creamy, rich chocolate ice cream that was unfortunately quite melted by the time it reached the table. This was good, but possibly a chocolate overload. What am I talking about – there’s no such thing as too much chocolate. Is there?

The Brasserie is a great overall dining experience with excellent service, well prepared food and a nice modern fit out. They also have a fantastic lunch special, as does neighbouring restaurant, Number 8, another favourite of mine. At lunchtime you can choose any two courses plus a side dish for only $37.90, or three courses for $43.90, about half what you will pay to eat here at dinner. The fantastic thing about this special is that you can choose just about anything from the menu, except for a few premium items such as lobster or Wagyu so what are you waiting for? Head on up to Southbank and enjoy a leisurely lunch at one of Melbourne’s best French restaurants at a price that will make you want to come back.
(I believe they have just this week raised the lunch price to $42.90 - 2 courses, $48.90 - 3 courses, which is still good value.)

The Brasserie receives a score of 15 out of 20 and was awarded one chefs hat in the 2008 Age Good Food Guide.

My score: 16.5/20 - Food: 8.5/10 Service: 4/5 Ambience: 4/5
HIGHLY RECOMMENDED!

More reviews on the way!

2007-11-18T08:59:00.000+11:00

Thank-you to all of my loyal visitors and fellow bloggers who visit this site. Two new reviews will be posted shortly. The Brasserie by Philippe Mouchel @ Crown and Tutto Bene @ Southgate. I am in the process of writing these up and will endeavour to post them by tomorrow.

Happy eating, Jon!

The Bloggers' Banquet (Vegout St. Kilda)

2007-11-12T23:30:00.001+11:00

Tonight was the Bloggers' Banquet, organised by food writer and blogger Ed Charles from Tomato. The event was held at the wonderful Vegout Community Gardens in St. Kilda and was a fantastic opportunity for bloggers and aspiring bloggers to catch up, meet each other face to face, try each others food and celebrate a common passion, food.

Vegout is located just opposite Luna Park and is a communal garden patch with a fantastic covered area up the back including a large wood fired oven, barbecue, tables and kitchen area. A perfect spot to meet up, cook and relax for a few hours. It was a great opportunity for myself to put faces to names, and also meet a few new bloggers and learn about culinary sites I have yet to explore.

Anyhow this is just a quick entry, with photos of some of the food that was prepared for the night. Thanks to Ed for arranging the gathering and to everyone who attended for their excellent food and company. It was an enjoyable experience on all accounts. If I had to award a dish of the night it would go to Stickyfingers. Her roasted barramundi was incredibly tender and sensational, as was the perfect porcini risotto and those wonderful roasted tomatoes that accompanied it. My chocolate truffles weren’t too bad either.

It was a great evening overall and it was delightful to see how friendly and down to earth everyone was. Can't wait until the next gathering.

Here are a some photos of the food. For more photos see the album that has been created on Flickr:
http://www.flickr.com/groups/bloggersbanquet/

Above: The woodfire oven @ Vegout

Above: Delicious selection of bread and dips.

Above: Delightful little parcels of haloumi cheese and roasted capsicum baked in the woodfired oven (by Vida).

Above: Amazing spicy barbecue prawns (by Neil - At My Table).

Above: Perfectly grilled vegies:- including pumpkin, asparagus, eggplant and capsicum.

Above: "Mac & Cheese" - with mushrooms - creative and delicious (by Cindy - where's the beef), who also made some lovely little cashew-ginger chocolate drops which I didn't get a picture of.

Above: One of the many pizzas from the woodfired oven.

Above: My humble little offering of pork dumplings/ wontons and some chevapi bites.

Above: The amazing Barramundi by Stickyfingers, sitting on top of a bed of porcini risotto, surrounded by perfectly roasted tomatoes all cooked in the woodfired oven.

Above: Asparagus wrapped in prosciutto and finished with goats cheese, and vine ripened tomatoes stuffed with a green olive, garlic and roast capsicum pesto (by goddess). Yum!!

Above: Fresh garden salad.

Above: Strawberries, with a cream and balsamic glaze by Goddess.

Above: A lovely, moist chocolate cake made by Vida.

Above: My Chocolate ganache truffles, dusted in cocoa.

Happy eating all.

Cheers, Jon!

Fenix Restaurant (Richmond)

2007-11-10T06:43:00.002+11:00

If I had to describe Fenix in a word I think it would simply be "WOW". It is an incredible restaurant and I cannot believe I waited so long to dine here. Needless to say I will be returning soon. Very soon. The thing that truly puzzled me throughout the evening I dined here was why the place was so empty. I dined here on Thursday night (Oaks Day) and the restaurant had approximately 15 guests at the peak of the night. Admittedly it was probably a quiet night, and I am told Oaks Day is always quiet. That being said I tried to get a late booking at two other restaurants before calling Fenix; both with the standard response "fully booked". So why is it that the punters are not completely embracing this place? I really do not know.

Getting straight to the point here I must proclaim that Fenix is simply incredible. The food, the location, the views, the ambience, the impeccable service, the Riedel stemware, the Villery and Boch cutlery, the stylish servingware and the general commitment to excellence make this restaurant close to perfect in every possible way. Watch out Vue de monde, you may have some real competition here. Fenix seems to be continually evolving and I have a feeling the best may yet to have arrived.

From the outside Fenix is an architectural delight. A stunning, raised building overlooking gardens and the Yarra river. On the inside it is comfortable, modern and stylish after recently undergoing an expensive facelift, that make this one of Melbourne’s most comfortable dining rooms, with large, well spaced tables and uber comfy lounges as seating. It is not just about style here, but absolute comfort, and taking the extra little measures in ensuring guests feel special for the couple of hours they are likely to spend here.

From the moment you step foot into Fenix you are in another world. You are escorted to your table, coats taken, drinks and the menu are offered and a little discussion about the menu concepts begins. Your waiter will explain the preparation of the dishes to you and make you feel completely comfortable before the food arrives. Genuine, professional service with the extra refinement that most of its peers lack.

A customary beginning of bread is as good as anywhere else in Melbourne. Freshly baked ciabatta or multigrain slices, hot from the oven, crunchy outside and soft inside. Really good bread.

Amuse: It is incredible how the meal begins here at Fenix. In front of you the waiters walk out with a bowl full of dry ice and a cylinder containing a sweet, refreshing fruit/ citrus mousse. A small amount is sprayed into the bowl of dry ice and worked with by the waiters who meld it into a round shape. The dry ice helps to work as a setting agent and leads to the creation of this delightful little marshmallow. A wonderful way to activate the palette and get you ready for an amazing meal to follow.

First Course: "Spring/Summer - Cucumber, Yoghurt Mozzerella"
This was a simple, fantastic way to begin the meal. Three large pieces of mozzerella, house made with natural yoghurt sit atop a cucumber gazpacho sauce with some finely diced pieces of cucumber and an assortment of delicate herbs. This is a wonderful range of flavours with a delightful lightness to the dish. The mozzerella is ever so creamy and the cucumber sauce and herbs provide a refreshing backdrop to the centre of the dish. The wine pairing for this dish was a crisp Riesling which went very well, as did my aperitif, Gin and Tonic, surprisingly. The cucumber in the dish matched well with the aromatics of the gin and the fizziness of the tonic water. Who would have thought.
Wine pairing: Riesling - Crisp, citrus, refreshing. Pairs well.

Second Course: "Pork Belly - Coconut noodles, fish coral, laksa"
Another sublime dish. There was so much happening on the plate, but all in good balance. The star of the show is a piece of slow roasted pork belly. Incredibly tender and gelatinous with a perfectly crisp crackling. This sits opposite a mound of 'coconut noodles' - silky white strands of white, coconut scented "noodle" topped with a range of fresh herbs, alongside a sweet, tomato jelly. To finish the plate are three rounds of mousse, atop of which sit some crunchy sea coral pieces. I am told that this is made with some sort of seafood puree which is shaped and fried. The attention to detail in such a dish is impeccable.
Wine pairing: Chardonnay - Great with this dish. Light woodyness without too much sweetness - good choice with the soft pork.

Pallete cleanser: "Lime Pith"
A nice refreshing break after such an incredible dish. This is a simple salad of moist lettuce leaves and shaved radish, sitting atop some warm broad beans and finished with a light drizzling of lime, olive oil and what appear to be some nasturium flowers.

Third course: "Blue eye - Chorizo, re-hydrated potato, citrus pith"
Another sensational dish. On one side of the plate sits a fillet of perfectly cooked fish - completely moist with a nice crispy skin and a slightly sweet jus. On the other side are the elements that make this dish so creative. There are two re-hydrated potatoes: perfectly textured potato spheres that are solid, but as soft as mashed potato, only much more intriguing. Also on the plate is a chorizo sausage dust, a petite grapefruit jelly and a sweet date paste. All these elements work well with the fish and ensure that your palette remains excited throughout the whole course. The plate is finished with some fresh Summer herbs and the interesting elements just work together so well to create an amazing and memorable dish.
Wine pairing: Pinot noir - light and mellow, without overpowering. Good match.

Fourth Course: "Lamb Rump"
The best dish of the night, and with the competition on offer that is not a light statement to make. Sitting on the plate is a perfectly cooked tender piece of lamb, but this barely the beginning of the dish. The lamb sits on top of a mouselline and is sided by some fantastic morsels. Crispy fried sweet breads that are simply yum, some perfect roasted potato wedges, sauteed spring onions, a crumbly black sand for colour and texture finished with a light jus. I just closed my eyes, gazing as I was eating this, being transported to another world. An absolute triumph!!
Wine Pairing: 2001 Shiraz - Smooth, soft tannins that made it easy to drink without being overwhelming. Worked well with the lamb.

Dessert: "Violet Crumble - Chocolate, honeycomb, almond, bubbles"
Here's an interesting dessert if you ever did see one. Fenix' interpretation of the classic violet crumble. Underneath the collection of toffee bubbles sits a creamy slice of chocolate mousse sitting in a sweet, sherry sauce. A very sweet dessert that suits a sweet tooth like myself perfectly. The wine matching with this dish proved to be a little bit of an overload. On its own the sherry was fantatstic but with dessert I think there was just too much sweetness, with the flavours in the sweet sherry sauce and the Pedro Ximenez being so profoundly similar.
Wine pairing: Pedro Ximenez Sherry

Petit Fours: An excellent selection that I have only seen rivalled by Vue de monde and Rockpool (Sydney). The plate contains some pineapple popsicles, a raspberry jelly, salt and vinegar chocolate sticks and a delightful caramel filled, chocolate truffle. Along with a really good Espresso they are the perfect way to end a fine meal.

To top things off I enjoyed this meal at a bargain price. Normally a very fair $100 for 5 courses or $145 with matching wines (other options available), I scored the latter option for just $85. Understanding that fine dining can be too expensive for everyone to enjoy, Raymond Capaldi and the team at Fenix are offering blog readers the 5 course chefs' menu with wines for only $85. Simply mention the "blog offer" and dine between Monday to Thursday throughout November to take advantage of this special. Thanks to Esurientes for posting about this.

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Fenix received a score of 15.5 out of 20 and was awarded one chefs hat in the 2008 Age Good Food Guide. A classic case of the Age writers not fully appreciating the amazing talent of the chefs and wait staff here, all of whom are professionals of the highest calibre in their fields.

My score: 18/20 - Near perfect in all accounts.
Food: 9/10 - Creative, interesting, sublime! Raymond Capaldi and Stuart McVeigh's delvings into molecular gastronomy have paid off big time.
Service: 4.5/5 - Polite, professional, informed and not at all pretentious. Near perfect.
Ambience: 4.5/5 - Soft music, comfortable setting, great views inside and out.

Special thanks to Christian for a wonderful evening and for your brilliant service and approach.

www.fenix.com.au
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Unfortunately, Fenix has recently closed its restaurant to concentrate on its events and conferncing business (ie. not enough punters). A sad loss to the Melbourne dining scene. I hope that they will re-open some time in the near future.

Laksa Me (City)

2007-11-08T07:39:00.000+11:00

Last night I had a wonderful pre-theatre dinner at the groovy, new, Laksa Me, a Malaysian restaurant located on Liverpool Street, one of Melbourne's little laneways in the Bourke Hill precinct. This restaurant was recommended to me by a work colleague, who recently dined here, and found the quality of food and value for money hard to beat. It was a good recommendation. Laksa Me serves excellent quality, authentic style Malaysian food at ridiculously modest prices. I honestly don't know how they stay afloat, unless the place is packed to the rafters every night.

Upon entering the appearance of Laksa Me is one of a partially renovated warehouse space with concrete floors, an open ceiling and a fresh, funky feel to the place. It does appear to be unfinished though - money may well have been an issue. But at the prices they are charging one need not worry too much about such things. Luxury is not what the restaurant is trying to achieve here. Rather their ambitions seem to be to provide good quality, authentic cuisine at prices that will keep the punters regularly coming back for more.

The whole place has an informal feel to it. Waiters do not wear uniforms, but are attired in jeans and casual tops. Tables are not dressed. You don't get napkins and the menu is a laminated A3 sheet, with a small drinks list including a number of beers on the back. It should be noted that I am not offered a wine list, and do not ask as I have previously read that they do not sell wine and that BYO ($10 corkage) is the only wine option. This is not true. Toward the conclusion of my meal some gentleman at a nearby table request and are offered a wine list, containing a small number of selections available by the glass or the bottle. If only I had known this earlier. Never mind - The excellent Jasmine tea and mineral water were sufficient.

So that’s my introduction, but it is the food that you come here for and taking value for money into consideration it would be difficult to be disappointed with the offerings. I opt to order a starter (available by the piece), entree, main and dessert. This by the way is far too much food. I left behind half my main and dessert. I loved the dishes but portion size was over the top, and that says a lot coming from a big eater like myself.

To start with I order the Grilled Thai Sausage ($3.50), described as "a Northern Thai origin with a hint of Spanish twists". What you receive is a beautiful little parcel containing minced pork and jasmine rice, accentuated by the addition of garlic and a tiny hint of chilli, wrapped up in a cornhusk, grilled, and presented like a sausage. The little parcel is finished with finely diced cucumber pieces, crushed peanuts and a tangy plum sauce. The dish has all of the elements of South East Asian cuisine, all perfectly balanced to provide a sensation that truly appeases the palette. An excellent way to start the meal.

Next up comes the entree of Grilled Calamari, Jellyfish and Cucumber noodles ($8): This is an excellent and very generous starter. I cannot believe they can serve a dish like this for just $8. For this princely sum you are presented with a large bowl full of thin cucumber strips (the noodles), strips of fresh calamari, and some small slivers of raw jellyfish all finished with coriander, shallots, toasted peanuts, sesame seeds, a hint of chilli and a light dressing which combined all of the Thai elements: sweet, sour, salty and hot in one. On their own each ingredient in this dish tastes very good, but eaten together the ingredients and flavours meld to create an exceptional dish and a true taste sensation. WOW!

For the main course it was a tough decision whether to order a noodle/ laksa dish or a main meal. I ultimately decide to go for the laksa. It is, after all, what the establishment is named after, and is their signature dish. It should also be noted that mainstream reviewers tend to neglect the laksa offerings so I decided that I should definitely try one. There are three different laksa dishes on offer as well as a number of other noodle courses. I go for the Laksa Lemak ($10), a seafood based laksa with fine rice vermicelli noodles and an assortment of items including: fish dumplings, a prawn, half a hard boiled egg, fried tofu puffs, shredded cucumber, and coriander in a fragrant, creamy laksa stock. It is really quite good and the balance of flavours is just right. This is not sweet or adjusted to suit Western tastes but is the real deal laksa. A huge bowl full of delicious broth, noodles and seafood. It has just the right balance of chilli as well. Hot enough to give the dish a great level of power and flavour (not for the chilli shy), but not so hot as to leave your mouth burning for an hour afterwards. I really liked this, though I would probably recommend trying the "My Mum's laksa" which has thicker noodles and a greater combination of ingredients.

The other mains also look great with offerings such as: Pork Ribs, Red Duck Curry and Three Flavour Fish (average main: $22) as well as classical offerings such as Phad Thai or Curry Noodles.

For dessert I ask the waiter to choose me a great dessert. He says he will bring me something the chef really likes. Dessert time comes and a bowl is placed in front of me along with, "here you go". Asking for a description of the dish I am told its black sticky rice pudding with a coconut cream sauce. The orange pieces on top - "I dont know what that is today, pumpkin maybe". Interesting, I think it was, definitely was not papaya tonight as Mr Lethlean and others' reviews proclaim. The dessert is fairly good: sweet, creamy and moorish. One bowl of this is probably enough for two to share. Desserts are $8.

Laksa Me received a score of 13.5 out of 20 in the 2008 Age good Food Guide.

My Score: 13/20 - Definitely worth a visit for the great food & excellent value for money.
Really good, creative food with some standout dishes 7/10
Service is friendly enough, but needs refinement 3/5
Ambience- informal but nice with soft background music and comfortable seating 3/5
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After dinner it was off to the Regent Theatre to see Priscilla - a great show - Amazing costumes and music, and a lot of good humour. I definitely recommend seeing it if you get the chance.

The Bloggers Banquet is coming!

2007-11-07T06:48:00.000+11:00

Just a reminder to all the bloggers out there that the Bloggers Banquet arranged by food writer and blogger Ed Charles from Tomato is coming up this Monday the 12th of November.

This will be a fantatsic opportunity for all of us foodies to meet each other and try some of each others creations.

I am still not completely sure what I will be bringing. Was thinking of an oven baked risotto and a sweet dessert, but as I am commuting the former may be difficult. Will certainly try and bring something yummy along though.

Anyhow, I am looking forward to this event, and meeting a whole bunch of likeminded people coming together to share a common passion - food.

Where: Vegout community garden: Cnr. Shakespeare Grove & Chaucer Street, St Kilda.

More information: www.tomatom.com

Bar Lourinha (City)

2007-10-29T23:00:00.000+11:00

On Saturday night Nick, Lana, Robert, Kat and myself had dinner at Bar Lourinha, located at the top end of Little Collins Street. It was a great choice by Nick, who found it in a deck of cards of Melbourne's restaurants secrets, as I have been wanting to try this place for a while. After my recent enjoyment at MoVida a few nights earlier I was certainly in the mood for more Spanish, even though Bar Lourinha is actually a Portuguese restaurant, I have now found out.

Having read mixed blog reviews including those by Thanh (neutral) & Serenity (positive) I was not completely sure what to expect but had generally high expectations. I must say though that I feel both reviews were accurate in their own ways. I generally do not tend to compare the dishes at one restaurant directly to another, but it is hard not to here after having such amazing dishes at MoVida which make some of the dishes here seem quite underwhelming. ***These two places are very different beasts though, with different food styles and different aims, hence they really should not be compared in this way and my comments will basically reflect my enjoyment of the food in a restaurant context, rather than the bar that Bar Lourinha is.

In my opinion the food at Bar Lourinha was good, but just that, not excpetional and not the sort of stuff that I would be rushing back for, especially when I can have a superior meal at MoVida for the same price. Anyhow, I am not in any way bagging Bar Lourinha, as my score will reflect. It is a good place to eat (if uncomfortable) that serves tasty food in a cosy little space, with astute and informed service to match. The seating in my opinion though is not the best - the bar stools on the communal tables are hard and uncomfortable, but that could just reflect my state at the time, looking for a better way to relax after a long day at work.

Bar Lourinha is a small establishment that is not fussed about with in its design or otherwise. There is a small lounge area at the front, long bar along the back and a couple of large communal tables; all with a view into the kitchen. A cosy place with a good feel about it, but it is so noisy that having a conversation with the person next to you can be a real challenge.

***I have now done some more research on Bar Lourinha, and must thank Stickyfingers for her comments and should report that Bar Lourinha is really that, a tapas bar, rather than a formal restaurant and hence the experience is suppose to feel this way. Its suppose to be a way to begin the evening, rather than a formal night out. In my opinion though this is not how the place is used with most guests seeming to make a night of it at Bar Lourinha.

Anyhow it is the food that you want to hear about so I will cut to the chase. We tried 10 different dishes of varying success and value. Some were reasonably good value, whilst others could be seen as a complete rip off such as the special of "lamb skewers" which at $13 each were chewy and not worth half the price.

Heres a summary of our dishes. I did enjoy most of them, the same cannot be said for all my dining companions though, but you can't please everyone.

Yellow tail kingfish 'pancetta' & lemon oil ($14) - Fresh pieces of kingfish very thinly sliced, seasoned and finished with a light lemon scented oil. A good dish but no great range of flavours. Still succeful nonetheless.

Salted cod croquette ($15) - A special - Hot, crunchy croquettes with a well seasoned, soft cod centre. Finished simply with some herbs and a tartare sauce. I enjoyed this item. We are served five pieces instead of the usual four.

Jamon ($15) - A small plate containing a few thin slices of this air dried Spanish ham, drizzled with a little olive oil. Good flavour, particulalrly the fatty bits which were gelatinous and excited the tongue, as it is not something you get to try everyday.

Lamb skewers ($26 for two) - Probably the most dissapointing dish of the night, especially given the price. The lamb was chewy and had very little flavour apart from a little olive oil and corainder. $13 per stick was not justified at all.

Grilled piri piri chicken winglets ($14) - Once again good but not great. They are basically just little wings with a spicy basting, chargrilled and finished with coriander and mint. Similar to the wings at Nandos really, but much smaller.

Twice cooked octopus and pickled cucumber ($16) - I enjoyed this. Tender pieces of octopus sat atop some slices of fresh cucumber with an acidic dressing (sorry you cannot call that pickled). This dish is once again finished simply with some corainder, and the combination of the cucumber, bitter dressing and salty octopus went together very well.

Wagyu 'carne cruda' & shaved horse radish ($15) - This is more or less a spanish interpretation of beef tartare. The difference being that it lacks all of those wonderful things added to the beef that make tartare so enjoyable. This is more or less a ball of finely chopped beef (lacked the sweetness and marbling generally associated with wagyu), with some horseradish shaved over the top, served alongside a simple salad. The meat was of a decent quality but the dish lacked additional flavour, a little bland as it was not seasoned and could thus not be enjoyed at its best. I still liked it though, which is more than could be said for the rest of the table.

Roasted mushrooms and garlic cream ($13) - Yum! I really liked these mushrooms, which were cooked perfectly, and the garlic cream sauce was absorbed by the mushrooms and tasted really good. Sorry, we dug in before the picture.

House made chorizo and apple cider ($15) - A reasonable dish but nothing exciting or special. The sausages were well made and cooked, but did not do a lot for me, nor did the sauce made from apple cider, paprika and a few cubes of apple.

To finish - Churros with a caramel sauce ($8) - A great way to end the meal. Crunchy, soft centred Spanish style doughnut sticks rolled in a cinamon sugar with a sweet caramel sauce. Really good, and priced appropriately as well. Sorry, we didn't get a picture of this one.

Bar Lourihma received a score of 14.5 out of 20 in the Age Good Food Guide. I think that is being a bit too generous here.

MY SCORE: 13.5/20 - Recommended
Overall good food: 7/10 Knowledgable service 3.5/5 Ambience 3/5 - Noisy, uncomfortable stools and paper napkins are all turn offs. This is a tapas bar though, to be expected I guess.

Thanks to stickyfingers for your comments and helping me to see Bar Lourinha in a different way. Stopping by for a glass of sherry and a couple of tapas plates before a formal dinner could be a great way to enjoy this little gem :-)

www.barlourinha.com.au

Bhoj Indian Restaurant (Docklands)

2007-10-28T22:01:00.000+11:00

On Friday night myself, along with friends Robert & Kat had dinner at Bhoj restaurant, located along the New Quay strip at Docklands. Bhoj is a really good Indian restaurant, in a great location with stunning views, good service and a nice feel to the place.

After pondering the menu we opt to go for one of the banquet menus, which appears to be good value at $40 per head for a selection of entrees, mains, sides and dessert. It turns out that it is even better value than we had originally bargained for - we left so full - more on this later.

Overall it is a great Indian restaurant that is fitted out nicely and is very well priced, especially in the banquets. The quality that you get in most dishes is a cut above what you will find at most other Indian places so Bhoj is definately worth a visit. PS. Sorry about the food pictures - the camera flash was way too bright :-(

Here is a summary of the dishes we enjoyed in our banquet:

After the customary begining of papadums and raita, our entrees are presented. Each of us receive a mixed plate with four different starters including: excellent samosas - a particulalry large, vegetable variety that is done very well here. Chicken and lamb tikka - again very good: tender pieces of meat that are covered in a lighter style tandoori coating, very thoughtful of the chefs to start this way so your tastebuds are not overwhelmed before the curries arrive. The last offering on this plate is Vegetable Bhajia - an excellent crunchy fried, unstructured croquette, that is soft in the centre. A great combination of flavours overall, and the accompanying sweet sauce on the plate helps to add an additional element to the croquette item.

Shortly after our entrees the mains are presented: 2 meat curries, 2 vegetable dishes, saffron rice (made with real basmati), as well as garlic and plain naan breads.

Chicken butter cream: A very good version is served here. Tender pieces of chicken breast are presented in a mild, thin, creamy sauce. Yes, it is just another version of butter chicken - but a good one.

Beef Vindaloo - Another classic dish. We get a large pot of this. Large chunks of slow cooked, tender beef in a spicy gravy style sauce with a real kick. A very moorish offering, and quite a spicy one.

Palak Paneer - One of the vegetable dishes: Presented is a nice bowl full of ricotta cheese cubes in a thin sauce made from pureed spinach. I enjoyed this, although a little more seasoning (salt) would have improved it, perhaps a personal preference thing.

Mixed vegetable Korma - I really liked this dish - A range of vegetables including potatoes, peas, carrots and corn cooked in a creamy sauce with mild spices, coconut and yoghurt. Unfortunately there is an overwhelming amount of sauce in all the dishes which make it difficult to see a lot in the photos.

Saffron rice: Steamed Basmati rice with flecks of saffron infused rice mixed through, finished with some cumin seed and spices.

Naan bread (garlic and plain) - A really good version (most fresh naan is), heated before serving in the tandoor oven, and you can taste the difference, it is authentic bread.

There is so much food here, but about half way through is when we figure out the value for money here is even better than we had bargained for. We were running low on rice, and decided to order another serving. After this is brought out the waiter asks what else he can get us, explaining that the banquet includes unlimited rice, naan and curries. Oh my goodness - we end up getting an extra butter chicken as this dish was the only one we could finish and ultimately ate so much food that walking back to the car, which was parked a few minutes away was a real effort.

After mains we receive some light desserts - nothing particularly exciting or different in these offerings. A dumpling dish served with ice-cream is OK, as is a good version of mango ice-cream.

Final words for a good wine list that is well structured and reasonably priced with a good selection of wines by the glass.

We ultimately pay the bill ($40 each), plus wine and leave with big smiles raving about the value for money we have received.

With such a large spread of dishes on offer there are bound to be plenty of dishes to suit everyones tastes, and as mentioned the value for money is excellent, especially for an establishment that has been proclaimed as Melbourne's best Indian many times.

Bhoj received a score of 13.5 out of 20 in the 2008 Age Good Food Guide.

MY SCORE: 14/20 - Recommended
Good Food 6.5/10, Service 3.5/5, Ambience: Comfortable, informal, great views, not too noisy - nice 4/5

Recommended - great value for money - you will leave satisified. Just make sure you skip lunch and have plenty of room so you can fully enjoy all the dishes.

www.bhoj.com.au/docklands/