Welcome to Melbourne Foodie. The blogspace of a young foodie with a passion for cooking, fine dining and quality food and produce.
Melbourne Foodie, along with the other sources I write for is my way of casually expressing and recording some of the experiences I have had for others to enjoy. I always welcome any feedback,
comments or restaurant suggestions you may have and would love to hear from you soon.
MUST VISIT SOON: Livingroom, Hare & Grace
MOST RECENT FEASTINGS: Pei Modern, Sarti, PM24, Vue de Monde
BLOG OF THE MOMENT: I Eat Therefore I Am
Happy eating,
Jon!
Monday, September 24, 2012
READER COMPETITION: Win Tickets to Taste of Melbourne 2012!
Thanks to the marketing team at Taste, Melbourne Foodie now has 2 double-passes to give away to this years Taste of Melbourne festival at Albert Park. How good is that?
Want to join the party on us?
All you have to do to enter is leave a comment under this post telling us about a great foodie experience you've had, or what it is that gets you get excited about food, and a double pass could very well be heading your way.
Winners will be announced on Melbourne Foodie on Sunday 28th October. Winners will also be notified by email and tickets will be mailed out well before the event, so get interactive, post a comment and you could be joining us for free.
Labels: Competitions, Foodie Events
Sunday, September 23, 2012
Taste of Melbourne 2012.... Coming soon!
I don't know about you, but as a passionate foodie the thought of good food and wine probably excites me more than anything else in life. And living in Melbourne I think we are blessed to have some of the worlds best produce, restaurants and passionate kitchens all around us.
I am fairly privileged that I am able to eat at amazing restaurants almost every week and spend much of my free time cooking great food at home, thinking about food, going through my galleries of "food porn" and planning my next little foodie soirée.... Obsessed? Yes, but it is a passion and its what I love; and apparently its now become cool to be a foodie.
Having such a love though does present me with many challenges. Do I try something new this week or return to somewhere I love? How am I ever going to get through my long list of must-try places, and keep up with all the new buzz? So many questions, so many options and so little time....
With all this excitement about food, you can only imagine the pleasure I had in attending the media launch for Taste of Melbourne on Tuesday. Lets just say this years Taste event is going to be massive.
Now in its fifth year, Taste of Melbourne has moved outdoors and this years event will be held at Albert Park, which I am personally thrilled about. The aim is to "bring a new fun-in-the-sun dimesion to the party". Taste has always had some great food and exhibitors, but I think the outdoor setting this year, and the huge open space is a massive appeal; a lot better than being restricted to the insides of an exhibition centre.
Taste is the city's premium restaurant festival and best of all a great selection of Melbourne's latest, greatest and hottest restauranters will be in attendance cooking up a storm for us to try. This is accompanied by over 100 of Australia's leading gourmet food and drink producers. It's a great chance to access a "taste" of what some of our best restaurants are producing whilst enjoying a fun day out.
I was lucky enough to experience a 'taste of taste' on Tuesday and to mingle with some amazing chefs and restauranters.
I was lucky enough to experience a 'taste of taste' on Tuesday and to mingle with some amazing chefs and restauranters.
Whilst I would love to share more I won't, but here are a just a few little teasers of what I got to enjoy, and what we can expect to see and eat @ Taste of Melbourne this November:
All about the freshness - The Point - "kingfish crudo, horseradish and pommes pailles".
Rose Ang, from Sake does an amazing "wagyu tartare".
Not quite a paella, Movida showcases a medley of seafood in their "fidua pasta".
Scott Eddington from Mamasita serves up his "elotes callejeros" - the hawker style grilled corn.
The queen of deserts herself, Philippa Sibley from Albert St Food & Wine treats us with her "mini lemon tarts".
Pretty as a picture is The Botanical's "yuzu cloud, coconut peral, guava sorbet".
Taste of Melbourne comes to Albert Park this November for four action-packed days from Thursday the 15th to Sunday the 18th of November.
With a massive line-up of restaurants cooking for us at the event, as well as a range of demonstratios and specialty areas from a picnic garden, through to a wine theatre and champagne/ cider and desserts bars there is someting there for every foodie. Taste is producing what should be a spectacular event this year and further aiming to cement its position as being the world's greatest restaurant festival, celebrating here in Melbourne as one of the world's greatest fod cities.
Fingers crossed Melbourne can get its sun out and the weather gods behave for the weekend. I look forward to attending what will no doubt be a great festival, where I can celebrate my love of food with thousands of likeminded others.
For more information including some of the featured restaurants presenting see the postcard below, which inlcudes a special reader offer for discounted tickets and visit the official Taste of Melbourne website at:
http://www.tasteofmelbourne.com.au/
Taste of Melbourne 2012: 15th to 18th November - Standard Entry: $25
Taste of Melbourne 2012: 15th to 18th November - Standard Entry: $25
 |
| Melbourne Foodie readers - Quote "POSTCARD" when booking to receive 2 tickets for $40 - a saving of $10. |
Labels: Foodie Events, Taste of Melbourne
Friday, October 17, 2008
Sho Noodle Bar @ Crown - Bloggers Dinner
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.
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.
Labels: Foodie Events, REVIEWS: Casual Dining, Sho Noodle Bar
Saturday, April 5, 2008
Bloggers Banquet 2: the write up
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.
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.
Labels: Foodie Events
Wednesday, February 27, 2008
Oyster Little Bourke
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
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
Labels: Foodie Events, Oyster Little Bourke, REVIEWS: Fine Dining
Saturday, February 23, 2008
Out of the Frying Pan – Melbourne Food and Wine Festival!
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!
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!
Labels: Foodie Events
Monday, November 12, 2007
The Bloggers' Banquet (Vegout St. Kilda)
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!
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!
Labels: Foodie Events
