gram magazine issue 53 // august 2015
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Gram magazine is owned by Rothesay Media Pty Ltd and published by Jess Hourigan. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content.
ON THE COVER: SPICES
A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavouring, colouring or preserving
food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavouring or as a garnish.
Many spices have antimicrobial properties. A spice may have other uses, including medicinal, religious ritual, cosmetics
or perfume production, or as a vegetable. (Source: Wikipedia)
advertising@grammagazine.com.auinfo@grammagazine.com.auwww.grammagazine.com.au
CAB AUDITED
Editor
JESS HOURIGAN
Cover Design
ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au
EATING OUT
LIKE MINDED PROJECTSAmber De Luca – Tao
THE WOODHOUSE BENDIGOHannah Bambra
COLLECTIVE ESPRESSOLauren Bruce and Georgia Haynes
WILO PIZZAI’m So Hungree
ACLAND ST CANTINAMy Fair Melbourne
REGULARSFEATURE COOKING
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12BAKED EGGS With Tomato and FennelLauren Bruce and Georgia Haynes 28
CONTRIBUTORS
NEWLY OPENED
AROUND THE TRAPS
THINGS WE LOVE
REVIEWS
OUT AND ABOUT
THE DIARY
DISTRIBUTORS
GRAM DIRECTORY
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CONTENTS
A SAMPLE OF SOPHISTICATIONMegan Osborne and Phebe Schmidt
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CONTRIBUTORS
HANNAH BAMBRA
Hannah is a passionate young journalist
with a solid interest in food, design and
quality grog. Cooking with her partner,
Eddie, Hannah is able to take a love for
fine-dining home. Over the years she has
developed and alarming addiction to
chilli and her kryptonite is smoky single
malt whisky.
bambrahannah@gmail.com
ON THE BANDWAGON
Trev spends most weekends drinking
craft beer, playing guitar really loud while
drinking craft beer and eating as much
amazing food as he can stomach – whilst
drinking craft beer. He founded Bendigo
Beer to legitimise his addiction and hang
out with some awesome people. Loves a
chat.
TWITTER: Onthe_bandwagon
INSTAGRAM: Onthe_bandwagon
LA DONNA DEL VINO
La Donna del Vino is the pseudonym
of this young lady from Melbourne who
worked in wineries throughout Australia
and Italy. After years of gallivanting she
returned to Melbourne to market wine
and share her love of all things vinous.
In her spare time she enjoys cooking,
gardening, drinking good vino and is
a self-confessed Neb Head (someone
really into Nebbiolo).
ladonnadelvino.com
TWITTER: ladonnadelvino
FACEBOOK: la-donna-del-vino
GEORGIA HAYNES
Georgia Haynes is a designer and
passionate photographer, bringing her
design knowledge and skills to her
images. She works in food, music and
fashion photography and knows the
impact of a great photo.
geostudio.tumblr.com
INSTAGRAM: geostudio__
MY FAIR MELBOURNE
My Fair Melbourne is written by
Melbourne lawyer and freelance writer
Melissa Lirosi whose daily life involves
slurping steaming coffee on her way to
work, shovelling pink sashimi into her
mouth before her 2pm teleconference
and plucking plump dumplings from
bamboo steamers on Friday nights. MFM
compiles Melissa’s views and reviews on
the glorious food, fashion and events in
her fair city.
myfairmelbourne.wordpress.com
INSTAGRAM: myfairmelbourne
TWITTER: MyFairMelbourne
DEAN SCHMIDEG
A professional photographer and
copywriter with an interest in fashion
and design, Dean is known as one of
Melbourne’s coffee addicts and foodies,
regularly seeking out new and interesting
cafes and bars. He shares these and the
things he prepares at home across social
media. His posts celebrate the produce,
the people he meets and places he goes
to, telling a story with the aim of enticing
the reader and bringing people together.
FACEBOOK: imagesds
INSTAGRAM: dsimages
TWITTER: imagesDS
EMAIL: deany76@gmail.com
MEGAN OSBORNE
Megan Osborne is a freelance writer, but
more importantly, a foodie. How can you
not be living in a city like Melbourne?
Every day holds an opportunity to find
a new gem, and in between uploading
photos of her cat on Instagram and
generally making a mess in the kitchen,
she’s on the lookout for the next tummy-
satisfying diamond. Or goldmine—she’s
not fussy.
meganosborne.com.au
TWITTER: foodiewritings
INSTAGRAM: foodiewritings
I’M SO HUNGREEI am a Melbournite with a penchant
for sweets, eating my way around
Melbourne (and the world!). I love good
food and photography. I also suffer from
‘Oooh Shiny Thing!’ syndrome. My blog
is my pretty eating diary and focuses
on eating out experiences. I hope you
all enjoy reading as much as I enjoy
sharing!
imsohungree.blogspot.com.au
FACEBOOK: imsohungree
TWITTER: imsohungree
INSTAGRAM: imsohungree
LAUREN BRUCE
Lauren started her writing career as
a communications adviser before she
realised she couldn’t ignore her passion
for food and the arts any longer. She
gave up the world of state politics to
concentrate on freelance writing and
styling. She has since contributed to
Spook, Paper Sea and Junkee and is a
regular contributor to GRAM Magazine.
laurendarcybruce.wordpress.com
INSTAGRAM: haynesandbruce
AMBER DE LUCA-TAO
Hi! My name is Amber De Luca – Tao. I am a second year business and journalism
student. I am half Italian and half Chinese. I have a passion for lifestyle magazines
and an obsession with Melbourne breakfast cafes. In my spare time I love to exercise,
take photos and update my blog.
ambershalfieworld.wordpress.com
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NOW OPEN
WATERSLIDE BAROPENED: July 9, 2015
Southgate has announced an exciting new addition to the precinct, the Waterslide Bar, inthe prime corner location opening onto the spiral staircase overlooking the Princes Bridge and city skyline.
Waterslide Bar pays tribute to the colourful area once known as “near Princes Bridge”.Favoured as a circus location and outdoor playground since the 1870s, Princes Bridge wasMelbourne’s entertainment hub until well into the 20th century. Just metres from Southgate’s spiral staircase, adventure seekers used to hop into a water chute taller than the skyscrapers of the time. They would then be propelled down a wooden waterslide, fully dressed to the nines!.
SOUTHGATE AVENUE SOUTHGATEsouthgatemelbourne.com.au
LÛMÉOPENED: July 2, 2015Located on Coventry Street, Lûmé will offer an 18-course (no, that’s not a typo) degustation tasting menu, featuring fresh, seasonal produce.The dream team behind the venture (which has been fitted out by Studio Y) is headed up by Shaun Quade (Royal Mail Hotel, Biota, Quay and Bar Nacional) and John Paul Fiechtner (Le Chateaubriand in Paris and Bo Innovation in Hong Kong) in the kitchen, and renowned Sommelier, Sally Humble.
226 COVENTRY STREET, SOUTH MELBOURNErestaurantlume.com
instagram.com/restaurant_lume
GOZ CITYOPENED: June 9, 2015A favourite at South Melbourne Market for many years, Goz City has expanded to include a new CBD store; 50 Lonsdale St, ‘Madame Brussels Lane’. “We never expected to have such a positive response when we first opened Lt Collins,” said Goz founder, Taylan Aksoy. “The Lt Collins St store is only small, so we outgrew it very quickly,” he continued. The new Lonsdale St store stays true to the gozleme we already know and love but also features a rotating roster of soups and salads as well as a liquor license.
50 LONSDALE ST, MELBOURNEgozcity.com.au
facebook.com/gozcitycbd | twitter.com/GozCity
SALUMINISTIOPENED: June 11, 2015
Saluministi was born from a love of making salami! Frank Bressi and Peter Mastro followed their dreams of bringing to the public the old-school Italian foods they grew up with.Already award-winning salami makers, the duo have converted an old warehouse space in North Melbourne and fitted it out with three large stainless steel tables for communal dining. The menu consists of simple Italian food served in traditional stone baked ciabatta rolls.
8 ATKIN STREET, NORTH MELBOURNEsaluministi.com.au
facebook.com/saluministi
instagram.com/saluministi
THE NEFF MARKET KITCHEN AT SOUTH MELBOURNE MARKETOPENED: July 2015The Neff Market Kitchen is now the new home of the South Melbourne Market’s hugely successful and extremely popular cooking school. Offering a range of classes at differing levels of skill and price point, The Neff Market Kitchen brings together some of Melbourne’s best chefs with people who are passionate about cooking, in an innovative new culinary space.Classes are run by some of Melbourne’s most esteemed and admired chefs including Jesse Gerner (Bomba, Green Park, Añada), Nicky Riemer (Union Dining), Tony Twitchett (Taxi Kitchen), Joe Grbac (St Crispin), Adam D’Sylva (Coda, Tonka), Luke Croston (The Press Club) and Dai Duong (Uncle St Kilda). Intimate class sizes allow plenty of opportunity to converse with the chef and learn about their areas of specialisation.
STALL 90, CECIL ST, SOUTH MELBOURNE MARKETsouthmelbournemarket.com.au/cooking-school/the-neff-market-
kitchen
DIN TAI FUNGOPENED: June 2015Din Tai Fung, arguably one of the world’s most popular dumpling joints, has opened its first restaurant outside of NSW, and its biggest in the country, located on level four of the Emporium Melbourne.
The 235-seat restaurant includes three private dining rooms - another first for the brand. Like its sibling venues, the Emporium Melbourne site will boast a glass-enclosed dumpling kitchen where diners can see their meals being prepared.
Putting the dumplings aside, other menu options include spicy shrimp and pork wonton noodle; fried rice with crumbed chicken fillet; triple mango crushed ice and the signature lychee mint freeze.The Emporium Melbourne site is open for lunch and dinner seven days a week.
LEVEL 4, 287 LONSDALE STREET, MELBOURNEdintaifung.com.au
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AROUND THE TRAPSFOOD FOR THOUGHT LAUNCHES FOR 2015Over the last few years, Opportunity International Australia have seen supporters just like you host meals in September as part of their Food for Thought campaign, raising much-needed funds for families living in poverty. For the first time ever, they would love to share a special meal with you and the rest of the Opportunity family to kick off this year’s
campaign.
DATE: Wednesday 19 August 2015
TIME: 7pm. Join us for a sumptuous Indian feast.
VENUE: Babu Ji, 4-6 Grey Street, St Kilda, Melbourne
COST: $120 per person. Ticket prices include GST and are not tax-
deductible.
The new home of South Melbourne Market’scooking school, The Neff Market Kitchen
brings together some of Australia’s best chefs with people who are passionate about
cooking, in an innovative new culinary space.
JOIN US FOR A DELICIOUSLY GOOD NIGHT OUT.
BOOK NOW southmelbournemarket.com.au
OFF THE PAGE AND ONTO THE MENU: THE REUBEN BURGER HITS HUXTABURGER
The Hanoi Hannah, Saigon Sally and Tokyo Tina empire will soon expand once again, with operators securing a site on Ormond Road, Elwood.
Head to Hanoi Hannah website for your chance to vote for which sister you’d like to see in Elwood.
hanoihannah.com.au
To celebrate the release of Daniel Wilson’s brand-new cookbook, The Huxtaburger Book (The Art and Science of the Perfect Burger), all Huxtaburger stores across Melbourne will feature a handpicked selection of the book’s burger recipes for a limited time only. On Monday August 3, it all starts with the Reuben Burger. The Reuben Burger is a tastebud tempter, with piles of warmed corned beef, melted Swiss cheese, sauerkraut and thousand-island dressing on a lightly toasted bun. The Reuben Burger will be on the menu at Huxtaburger Hawthorn, Prahran, Collingwood and CBD stores from August 3 for one week only.
HANOI HANNAH SECURE NEW SITE IN ELWOOD
APPLICATIONS NOW OPEN FOR MASTERCHEF SERIES 8Applications are now open for the next series of MasterChef Australia, so if you’re passionate about food and cooking, this is your chance to shine. The aprons are ready - all that’s left to do is put your name on one of them.
tenplay.com.au/channel-ten/masterchef
HUXTABURGER MEETS JIMMY GRANTS
Chefs George Calombaris and Frank Camorra together with iconic Melbourne burger joint, Huxtaburger, will be opening eateries at Melbourne’s new Eastland shopping complex.
Calombaris will introduce Jimmy Grants Deluxe a new dining
concept from his line of popular modern Athenian souvlaki
bars featuring an extended menu and table service.
The first stage of the development will launch in late 2015,
with stage two due for completion in mid 2016.
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WORDS AND PHOTOGRAPHY AMBER DE LUCA-TAO
LIKE MINDED PROJECTS41 - 49 Smith Street, Collingwood
Dreaming of a chilled out, refined sugar-free, clean eating, vegan heaven?
Well if you would like to make that dream a reality, Like Minded Projects on
Smith Street can hook you up.
Like Minded Projects (LM1) is an eatery comprised of three different
businesses operating under the same roof. The businesses are unlike one
another but all have the same intention, to provide you with wholesome,
delicious and good-for-you foods. Fred Gets Friendly supply salads, soups
and baked goods, Supreme Coffee Roasters provide caffeine and Ace
Cookies and Milk create cookies.
Upon entering the LM1 space you will notice that it is as fresh and clean as
the food they serve up. Glass panels line the shopfront allowing the entire
area to be lit generously by sunlight. The space is brought alive with quirky
indoor succulents potted in brightly painted ceramic beds. A visit to LM1 on
your own poses no problems, credits to the three communal tables you can
choose occupy to enjoy your meal. You’ll never be short of company.
If you’re looking to fill an afternoon with delicious, wholesome foods, Like
Minded Projects will take you all the way from lunch through to afternoon
tea.
Round one of three, Fred Gets Friendly has you covered for lunch with a
daily selection of freshly prepared salads with a mix of raw and roasted
veggies. If you’re also feeling like something a little more filling they have
a range of baked goods that can easily be heated in the griller. The usual
suspects are savoury scones, brown rice paper rolls, polenta tarts and more.
For that pestering sweet tooth, Fred has an assortment of sweet treats to
satisfy. Carrot cake, strawberry and cashew muffins and banana bread – just
to name a few.
Stop number two, Ace Cookies and Milk, is just what the doctor ordered...
according to your inner cookie monster. You can opt for a baked cookie
sandwich or if you want to sink your teeth into something a little more
indulgent, then a raw ice-cream sandwich might be the way to go. Deciding
on which cookie combination to order is not an easy feat, but a difficult and
timely one. Especially when your options are apple pie, triple chocolate, PB +
J and salted caramel. Just when you thought you had it all planned out, you
have to choose between berry beet, pistachio or honeycomb Zebra Dream
Coconut ice-cream (an organic vegan coconut ice cream alternative).
In only a few short moments I lay sight on my ice cream sandwich. Both
cookies are perfectly circular and the ice cream squished inside is so frozen
it has not melted a single bit. It takes two hands to grasp the sandwich. You
can taste the rawness of the cookies in their grainy yet smooth texture. It
contrasts the creaminess of the ice cream. It is a delicious combination.
And now with a stomach that is twice as full and triply satisfied, it is time
to make your way out. But not without a cup of takeaway frothy caffeine
you’re not. True masters in brewing a cuppa joe that is right on point, the
baristas at Supreme Coffee Roasters will chat to you all things coffee while
you wait, which might just convince you to stay at LM1 to drink your last
hurrah.
Indulgence has never been lighter and salads have never been tastier.
LIKE MINDED PROJECTS
41 - 49 Smith Street, Collingwood
likemindedprojects.com
thelikemindedprojects@gmail.com
instagram.com/fredgetsfriendly | instagram.com/ace_cookiesandmilk
instagram.com/likemindedprojects
EATING OUT COLLINGWOOD
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WORDS HANNAH BAMBRA
THE WOODHOUSE BENDIGO101 Williamson Street, Bendigo. Ph (03) 5443 8671
Around 220 kilometres north of Melbourne lies the Barmah National Park,
part of the largest river red gum forest in the world. Limbs of this blood
coloured wood are foraged from the surrounding 100 acres of farmland to
fuel the unique red gum grill in Bendigo’s only steakhouse. “It just gives the
meat that extra flavour,” says The Woodhouse’s owner and head chef, Paul
Pitcher. “I can’t even replicate it at home.”
Paul shows me the huge char grill with an enormous amount of pride. The
earthy colour of his sustainably sourced red gum stands out instantly in the
sterile and unlikely location of a commercial kitchen. As it burns and cooks
the meat, a tray of tomatoes is smoked above. There’s a sense that nothing
is wasted and everything is considered.
The Woodhouse buy all the main cuts from Everything Wagyu, a family farm
in Cohuna who only kill one animal a fortnight. “We try and take as much
as possible because it is hard for a farmer to sell all of a cow,” he explains.
Paul’s unique position as both owner and chef allows him to preference local
produce and quality food. Old breed pork comes from McIver Farm Foods,
just an hour away in Tooberac, and B&B Basil’s microherbs are picked fresh
in East Bendigo.
Telling the story of the region and its producers is an intrinsic part of the
venue’s ethos. Three years ago, when Paul and his wife were renovating the
space and installing their grill, the owner of Inglewood Beef walked through
the door. “To be honest we helped build each other’s businesses after that,
we market him as much as we can and he gives us great dry-aged beef.”
The educational approach has been adopted by a few retailers in Bendigo
as visitors want a taste of the region and locals want to reconnect. The
hugely popular fine dining spot, Masons of Bendigo, also has a suppliers list
at the bottom corner of their menu and local cocktail bar, The Dispensary
Enoteca, champions produce such as La Luna’s Holy Goat’s cheese to craft
some spectacular dishes to complement their craft drinks. “There’s a few of
us now,” says Paul about the positively burgeoning food scene in Bendigo.
“We need to be here and we need to be consistent.”
Having received a score of 14.5 (the highest of any steakhouse) in this year’s
Age Good Food Guide, The Woodhouse’s considered approach is clearly
getting recognised. The barn-like interior is warmed by a big natural fire in
winter and a covered outdoor area has been added for summer. Events such
as roast collections and wagyu and wine matches are also drawing crowds
and engaging locals.
Harnessing the general public’s interest in where food comes from and what
regional Victoria has to offer, The Woodhouse is continuing to produce
a consistent offering of quality woodfire pizzas, local wine (Heathcote,
Harcourt and Nagambie all within driving range), craft beer, organic lamb,
pasture-fed porterhouse and wood-smoked wagyu.
What stands out above all else is Paul’s passion for his red gum grill and the
locally butchered, quality meat that he cooks on it. “I still get up every day
and I always want to come to work,” he says with animation. “My love for
beef has sent me in this direction.”
THE WOODHOUSE BENDIGO
101 Williamson Street, Bendigo
thewoodhouse.com.au
facebook.com/thewoodhousebendigo
twitter.com/TheWoodhouseBGO
EATING OUT BENDIGO
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Combining Melbourne’s vibrant design culture with an appreciation
of high-quality produce, has never looked so good. SAMPLE
is a beer that’s targeted towards today’s design conscious and
discerning individuals, offering a premium product as an alternative
to commercial beer.
Aptly titled; Fine Beer, the classy brews are developed through
experimentation and refinement. Working hand in hand with
Melbourne’s emerging designers and talent, you’ll find SAMPLE
not only at some of the city’s sweetest spots, but also at gallery
openings, design exhibitions, and fashion launches.
Ex-architect and Founder Vedad Huric launched SAMPLE in 2013,
creating a unique product, with the aim of design becoming an
inherent component. And if you’ve checked Instagram, magazines,
TV, even (bless), Facebook lately, you’ll see it’s not too big a leap
at all. ‘At no other time in history has food and beverage been
so aestheticised and perfected’, says Ennis Cehic, responsible for
SAMPLE’s brand direction.
This correlation between beer and design culture is interposed
from inception, not just with some snazzy labels (oh, and they
are snazzy). With small recipe experimentation—one could almost
say, concept development—in Collingwood, then full production—
roll out—at the state-of-the-art Mildura Brewery (totally the letter
pressing equivalent of a printer).
WORDS MEGAN OSBORNE PHOTOGRAPHY PHEBE SCHMIDT
A SAMPLE OF SOPHISTICATION
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All SAMPLE batches are brewed under the Reinheitsgebot, because
let’s face it, Germans smash design. Oh? That’s not what that means?
Well, sort of. The Reinheitsgebot is an old German purity law from the
15th century, stipulating a strict ingredient list of barley, hops, water
and yeast, ensuring the product results in being as natural as possible.
SAMPLE is pushing those purity boundaries even further, with every
bottle being unfiltered, unpasteurised, and preservative and additive
free. Again, like great design, it’s about pure, undiluted talent, in… you
know, a bottle.
Purity is a huge component to the SAMPLE ethos. ‘You could say our
beers are as pure as the face of Andrej Pejic.’ Says Cehic.
Through the initial experimentation in Collingwood, the SAMPLE team
endeavour to uncover new flavours. These are released in the form of
limited edition batches, on a regular basis, setting them apart from the
stagnant stout scene. These special SAMPLEs are always ‘challenging
the status quo’, says Cehic, ‘to make sure we don’t always remain
in boring lands’. To do this, SAMPLE collaborates with like-minded
individuals (designers, duh) such as Mathery Studio, to explore the
ethos and representation behind each beautiful brew.
SAMPLE’s visual direction is a result of collaboration with art
photographer Phebe Schmidt, and inspired by a William S Borroughs
quote, ‘When you cut into the present, the future leaks out’.
With two current flagship products that reflect today’s design-affluent
society, try one of SAMPLE’s Pale Ale or Gold Ale, and see what the
aesthetic fuss is all about. An up and coming Lager will be launched
in September, too.
You may just be after a Sunday sipper, or you may want a push in
the right direction to get those creative juices flowing. SAMPLE beers
are designed not only to be simple brews, but for those who value
the combination of taste, quality and design. Aiming to encourage the
exploration of ideas, this is no plain-Jane beer folks. ‘If you’re sitting in
your studio trying to give birth to the next big thing, have a SAMPLE.
We’ve made it to inspire you.’ Says Huric.
So where do you go when you’re craving a creative epiphany in the
form of liquid loveliness? SAMPLE currently stock around Melbourne,
‘in all the good places’, says Cehic. Meaning, Green Park, Coda, The
Panama Dining Room, Tonka, Auction Rooms, Sweetwater Inn and
many, many more.
Where are they going to be stocked? ‘ We offered a couple of cases
to the Mars One project’, says Huric. ‘Haven’t heard back yet but we’re
hopeful about having SAMPLE up there with a whole new colony.’
The next inspiring idea from SAMPLE—apart from, you know, work rest
and play—is that the final stages are underway for their most recently
planned release. A new age Lager will be added to their select offering,
179 Weston Street,East Brunswick(03) 9388 1825jackhorner.net
223 - 231 Brunswick Rd Brunswick VIC 3056T: 03 9387 4455 F: 03 9387 4140
cedarsales@cedarhospitality.com
cedarhospitality.comSteelite Craft
possessing ‘one of the most sought-after hops in the market’, says
Cehic. With a year spent getting the recipe right, the SAMPLE team
is pretty excited to see your reactions.
Currently hunting around Collingwood to bring a physical
manifestation to the slick streets, SAMPLE are also aiming to open
up a bar, brewery and experimental design platform to realise their
full ambitions, and yours of course. Their ultimate goal? To inspire
ideas in people, through always being exciting, fresh, and ambitious.
This writer is sober and already feeling inspired.
SAMPLE BREW
PO Box 1016, Collingwood,
info@samplebrew.com.au
samplebrew.com.au
instagram.com/samplebrew
facebook.com/samplebrew
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EATING OUT CAMBERWELL
If you’re forever searching for a place beyond the northern suburbs or the
CBD that combines consistently great coffee, poached eggs and service,
we may have your answer. Collective Espresso, a small but ever-busy café
in Melbourne’s leafy Camberwell, is one such establishment.
A favourite among locals and a delightful surprise among newer visitors,
this lovely little hub is scoring major foodie points for an oft-overlooked
suburb.
Owner Julien Moussi and his sister Monique bought the popular café two
years ago. They are no strangers to the evolution of the Camberwell area,
with Moussi owning many of the suburb’s best establishments – My Other
Brother, the newly opened Legacy, and Boss Pizzeria, with more opening
soon. It’s clear Moussi knows café culture, which is reflected in the quality
fare and service at Collective.
“Collective is and always has been a fun place to go to. It’s not just about
the coffee and food – the atmosphere, vibe, tunes and our great staff set
it apart,” Moussi says.
The menu changes seasonally with on-trend staples that include smashed
avocado, acai bowls, hotcakes, house-cured fish, herb-crusted schnitzel
with Asian slaw, tempting house-made doughnuts and small batch coffee.
We should reveal at this point that Collective Espresso is our local, so we’ve
eaten our way through much of the menu. These are our favourites:
Crunchy, golden cauliflower fritters with tomato chutney, goat’s cheese
and avocado. These fritters aren’t floury and dry but gooey in the middle,
providing a worthy vessel for the avocado, creamy cheese and lashings of
sweet, smoky chutney. Add a burst of yolk from a properly poached egg
and voila! Instant joy.
The porridge on offer is made with chia seeds, coconut and oats, the
combination rendering this more a light breakfast dessert than your
classic gluggy porridge. Cranberry and orange-poached pear, strawberries,
blueberries and passionfruit give a refreshing aspect to this dish, and the
edible flowers provide a cheery aesthetic appeal.
We know, we know, smashed avocado has been done to death. But
Collective’s version of this combines fetta and avocado with lemon, dill and
mint which haven’t been mashed into a grey sloppy mess, so each creamy
element maintains its structure atop crunchy sourdough toast.
Collective Espresso is one of Melbourne’s brighter stars and, guaranteed to
change the minds of Melbourne’s most notorious northsiders, is well-worth
a visit to Camberwell.
Collective Espresso is open everyday until 4pm.
COLLECTIVE ESPRESSO
1/3 Cookson St, Camberwell
(03) 9882 8995
facebook.com/pages/Collective-Espresso
WORDS LAUREN BRUCE PHOTOGRAPHY GEORGIA HAYNES
COLLECTIVE ESPRESSO1/3 Cookson St, Camberwell Ph: (03) 9882 8995
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GRAM FEATURE
THINGS WE LOVE
Leading German kitchen appliance brand
NEFF Australia and South Melbourne
Market announce an exciting new
partnership that celebrates their shared
passion for food and culinary excellence.
The Neff Market Kitchen is now the new
home of the Market’s hugely successful
and extremely popular cooking school.
Offering a range of classes at differing
levels of skill and price point, The Neff
Market Kitchen brings together some of
Australia’s best chefs with people who are
passionate about cooking, in an innovative
new culinary space.
Classes are run by some of Melbourne’s
most esteemed and admired chefs
including Jesse Gerner (Bomba, Green
Park, Añada), Nicky Riemer (Union
Dining), Tony Twitchett (Taxi Kitchen),
Joe Grbac (St Crispin), Adam D’Sylva
(Coda, Tonka), Luke Croston (The Press
Club) and Dai Duong (Uncle St Kilda).
Intimate class sizes allow plenty of
opportunity to converse with the chef and
learn about their areas of specialisation.
Join us for a deliciously good time.
Book now: southmelbournemarket.com.au
To celebrate the launch of The Neff
Market Kitchen, we’re very excited to be
giving one lucky person the chance to
WIN a Neff oven valued at $4,299!
For the chance to WIN, enter at
southmelbournemarket.com.au
or complete an entry form next time
you’re at the Market.
Competition closes 31 August.
THE NEFF MARKET KITCHEN, SOUTH MELBOURNE MARKET
QUALITY MOBILE COFFEE IN MELBOURNE
Serving locally roasted, award winning coffee, Mercy
is a small independent business focused on providing
a quality product with locally minded ethics. Using
milk from Jonesy’s Dairy in country Victoria and
beans from local not-for-profit STREAT Coffee,
Mercy believes in supporting local industry while
using the very best ingredients.
Mercy is available to cater any event, big or small.
Highly experienced baristas serve quality espresso,
cold brew and filter coffee. Home made baked
goods and other locally made sweet treats are also
available, along with cold and seasonal drinks such
as hot spiced apple cider. Contact Rhiannon for a
quote.
0410 449 288
MERCYCOFFEE.SQUARESPACE.COM
21
Find us onFind us on
298 Nicholson Street Fitzroy Victoria 3065
www.hotelagencies.com.au
Visit our Superstore at
Visit our Website at
T 03 9411 8888 F 03 9411 8847customerservice@hotelagencies.com.au
HOTEL AGENCIESIS A LEADING IMPORTERAND SUPPLIER OF CROCKERY,FOODSERVICE EQUIPMENT,GLASSWARE, CHEFWARE,DINNERWARE, SERVINGWARE AND CLEANING PRODUCTS TO THEHOSPITALITY INDUSTRY.
HOSPITALITY, CATERING &RESTAURANT SUPPLIESSINCE 1947
OUR FAMOUS BRANDS INCLUDE DUDSON,SCHOTT ZWIESEL AUSTRALIAN FINE CHINA,CARLISLE AND MAXWELL & WILLIAMS.
Contact Us
Find us on
Coffee Caboose is a pop up espresso bar/mobile coffee cart that is available for
hire. We will come to you at your trade show, corporate event, conference, prod-
uct launch, birthday, wedding or special event - and provide you with specialty
coffee, fresh and stylish catering, drinks and cocktails - all served by our profes-
sional and dynamic staff.
‘Exceptional coffee and food and impeccable service for every event in every
location’.
• Hiring a coffee cart couldn’t be easier.
• Our coffee carts are versatile to fit and run from anywhere
• Delivered and set up by professional technicians
• Tagged and Tested to meet industry standards and safety.
• Covered by a $10m public liability insurance policy.
Coffee Caboose can also provide a delicious selection of Noisette pastries and
cakes, gourmet sandwiches and rolls, authentic Spanish paella and tapas cooked
onsite, elegant cocktails and speciality tea and cold drinks to compliment your
your coffee cart hire.
Our carts are also available for ‘ hire only’ For trained operators who wish to
make their own coffee.
Coffee Caboose can customise your event
with unique styling and hand painted/
printed branding or merchandise.
WWW.COFFEECABOOSE.COM.AU
SERVING ESPRESSO WITH STYLE
22
23
EATING OUT RICHMOND
When Brad and I first started dating, pizza was a fortnightly occurrence
for us, with regular deliveries from Crust to our door.
However, as we’ve gotten older, pizza’s come up less in our monthly diet
(for a whole range of reasons), so when we do go treat ourselves with
some, it’s completely and utterly savoured.
Especially on this particular night; as I stepped off the train at East
Richmond station (I managed to find a train that goes there, amazing!) I
realised that I hadn’t really eaten all day, so I was cold, shaking and light
headed. My fingernails were turning blue!
Sustenance was needed fast, and fortunately, it was found at Wilo Pizza.
Opened by brother duo, Ollie and Will, the brightly lit, bright green space
is takeaway focussed, with only a couple of counter seats inside the shop,
and a couple of outdoor seats. But this doesn’t mean they’ve skimped out
on the menu at all. From standard classics, Hawaiian’s and margarita’s, to
some pretty crazy meat and seafood combinations, chilli chicken, spiced
lamb or maybe some prawn and chorizo?
I also loved that the regular size pizza is a 10 inches, meaning it’s a perfect
sized dinner for one, and a little softer on the wallet, the regular sized
standard flavours just $10, and the regular sized meat and seafood options
ranging from $13 to $14.
But what also caught my eye? The sides. Does one get the beef short ribs
with sweet tamarind sauce? Or the hot and salty chicken wings?
After some discussion with Ollie, our meal for the night consisted of a
mushroom pizza with creme fraiche, seasonal mushrooms, mixed herbs,
truffle oil and fresh mozzarella, a pork belly pizza with chipotle sauce,
onion, coriander, salsa picada, tangy mayo, fresh chilli, scratching and fresh
mozzarella, as well as a serve of the chicken wings and corn cobs with
tangy mayo and pecorino.
Phew.
Brad said we weren’t going to get through it all.
I told him to watch me.
And we promptly devoured it all.
The chicken wings were six golden and surprisingly meaty pieces of
chicken, a lot bigger than I had expected (and such a steal for $7!). These
were seasoned well, with a touch of heat, and were delightfully moreish. If
I wasn’t so hungry, these alone would be a pretty damn decent meal.
The corn cobs were sweet, juicy and generous with the mayo which I’m
always okay with.
For our pizzas, we got one with a gluten free base, and one with a regular
base to compare, and both were great, the gluten free base in particular
had a super crunchy crust, which I couldn’t get enough of. I liked that it
was also sturdy enough to take all the toppings and not get soggy too.
Both of the pizzas came well dressed, with just a nice balance of enough
flavour without being over done. The pork belly pizza was my favourite of
the two that evening, with the pork belly sliced to thin slivers. I particularly
loved the addition of chilli, so bright, so fun, so tasty!
I also felt after eating the pizzas that I didn’t feel heavy, they weren’t very
oily and all the toppings looked bright and fresh. All good things.
WILO PIZZA
440 Church St, Richmond
(03) 9427 1744
wilopizza.com.au
facebook.com/wilopizza
instagram.com/wilopizza
WORDS I’M SO HUNGREE PHOTOGRAPHY SEAN MCDONALD PHOTOGRAPHY
WILO PIZZA440 Church St, Richmond. Ph: (03) 9427 1744
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25
ACLAND ST CANTINA 2 Acland St, St Kilda. Ph (03) 9536 1175
WORDS MY FAIR MELBOURNE
Walking through the doors of Acland St Cantina is a bit like
being slapped in the face. One minute you’re outside in the
cold darkness of residential Acland Street, the next you’re hit
with a frenetic buzz. It’s all colour, noise and clinking margarita
glasses - St Kilda’s answer to a classic cantina minus the
mariachi band. With loud groups laughing, drinks spilling and
fingers mopping up the last of the guacamole, it’s obvious
we’re here for more than just the food. I’m not surprised.
Cantinas have traditionally been places for people to drink
and relax while enjoying tasty snacks. It was time to bring on
the tequila!
Our super friendly waitress was only too happy to offer
cocktail recommendations. Thankfully, she was bang on. Skip
the long list (it’s too loud and you’ll be having too much fun to
bother reading it anyway) and stick with the classic margarita.
Fresh, crisp and citrusy, it had us warmed from the inside and
settling comfortably into our seats for a fun evening.
The menu is broken up into small snacks, tacos from their
26
Haynes&Bruce_AD 2.pdf 1 25/06/2015 12:01 pm
‘Acland St Taqueria’, meats to share and natural dishes like mussels with
toasted cornbread or the Peruvian style kingfish ceviche. For $45 you can
save yourself the indecision and have the chef choose for you. It’s more
food than you can eat but that’s a good thing.
The tortilla chips were a solid start. Served with the Cantina guacamole and
a Serrano chilli salsa they were super thick and crunchy - a fabulous match
with my boozy margarita. Our buffalo milk burrata was a happy surprise
and not something I would have ordered. Perched on a salad of heritage
tomatoes, plump figs and fresh basil the cheese had a smooth, mild flavour
setting off the sweetness of the fruit beautifully.
Baja style fried fish tacos come out dripping with chipotle mayo and
topped with jalapeño slaw. The soft, floury tortillas made this dish but I
would have preferred a little less mayo. Cheerful arepas are presented in a
WALKING THROUGH THE DOORS OF ACLAND ST CANTINA IS A BIT LIKE BEING SLAPPED IN THE FACE. ONE MINUTE YOU’RE OUTSIDE IN THE COLD DARKNESS OF RESIDENTIAL ACLAND STREET, THE NEXT YOU’RE HIT WITH A FRENETIC BUZZ. IT’S ALL COLOUR, NOISE AND CLINKING MARGARITA GLASSES
27
basket alongside various fillings for ‘do-it yourself’ assembly. We created
crunchy arepa sandwiches by pulling the fried flatbread apart, stuffing it
with Berkshire pulled pork and finishing it off with sweet and sour pickles.
It was a delicious, dripping dish with the punchy pulled pork my highlight
of the night.
The BBQ corn dressed with jalapeño sour cream and topped with oregano
was sweet and juicy but it was missing the smoky flavour and char grilled
texture I was hoping for. We finished off with the fundido - a classic party
dish kind of like a Mexican fondue with meat. Eaten with tortillas, both the
soft and crunchy variety, this dish is all the rage right now but it was not the
stand-out dish of the night for me.
The dessert menu deserves a mention but we were just too full to go there.
I’ll be trying the salted caramel ice-cream churros taco on my next visit. I
love a relaxed drinking spot with fun dishes and Acland St Cantina fits the
bill perfectly. It’s all about messy, dripping, sticky fingers food - best enjoyed
with a margarita in hand.
ACLAND ST CANTINA
2 Acland St, St Kilda
Ph (03) 9536 1175
aclandstcantina.com.au
facebook.com/AclandStCantina
twitter.com/aclandstcantina
instagram.com/aclandstcantina
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29
COOKING WITH EGGS
This dish is pretty damn easy and makes for a delicious
brunch, lunch or dinner if you’re an egg freak (like me).
The secret to this dish is the amount of time you cook
the tomato sauce and the eggs - make sure the sauce is
cooked for enough time for the flavours and the texture
to intensify, and that the eggs aren’t overcooked so
that your yolks are runny to dip the bread in.
PLEASE NOTE: I’ve been very conservative with the
herb estimates in this recipe. To be honest, I love the
savoury flavour of fennel seeds and I sprinkle way
more liberally than just two teaspoonfuls when I cook
this – so knock yourself out.
WORDS LAUREN BRUCE PHOTOGRAPHY GEORGIA HAYNES
BAKED EGGSWITH TOMATO AND FENNEL
METHOD
1. In a medium saucepan, sauté the onions and garlic
in olive oil. Add salt and sugar and cook until soft and
slightly golden.
2. Add the fresh and crushed tomatoes, passata,
butter, herbs, fennel seeds, anchovies and stock and
cook for 45 mins on medium heat. Stir occasionally
so that sauce doesn’t stick to the bottom of the
saucepan. Season with salt and pepper.
3. Transfer sauce to a medium frypan and spread
evenly across the base. Crack eggs so the yolks are
even across the sauce in the pan.
4. Cook for 2 minutes or until whites are just set on
top (you can put a lid on top to cover if the whites
aren’t setting). Make sure you continue to watch the
eggs, as the perfect egg for this dish is runny yolk with
just-set whites.
5. Sprinkle parmesan on top and remaining chopped
parsley, and serve straight from the pan with warm
crusty bread loaded with butter.
INGREDIENTS
2 onions, roughly chopped
3 cloves garlic, crushed
2 tbsp olive oil
2 tsp brown sugar
2 fresh tomatoes, roughly chopped
1 can crushed Italian tomatoes
1L passata
2 tbsp butter
1/2 cup chopped parsley
2 tsp dried oregano (preferably still on the stem –
much nicer than from the packet)
2 tsp fennel seeds (or more)
3 oil-packed anchovies, chopped
1 cup stock (I used chicken)
4 eggs
½ cup chopped parsley, to garnish
1 cup parmesan, grated
Salt and pepper, to taste
Crusty bread and butter, to serve
30
It was only a matter of time before I wrote about one
of my favourite coffees. But the intention is twofold
because it is this coffee that also started my relationship
with GRAM Magazine. At the end of 2013 on one of my
first visits to Piccolo Espresso in High Street Prahran,
I ordered my usual macchiato and lying in the window
was a copy of issue 35. I decided to use the signature
kaleidoscope cover as a background for my instagram
photo and the rest is history. Over a year later and I
am now writing this review and still drinking delicious
Campos Coffee at Piccolo.
Owned and run by Nat and Sam Osborne and Nat’s
sister Bridgette Kokkinos, this little space near Chapel
St is always busy with locals and a hub for the students
who study at Swinburne Uni across the road. What I
love about this cafe is not only the coffee but the
sense of family, with another sister, their cousin, and
Bridgette’s boyfriend Sam there too, helping to make
sure the place runs smoothly. Also running smooth and
fast is the coffee, with the Superior blend from Campos
being used here from the beginning. Will Young and Raf
Bartkowski who started Campos in 2002 in Newtown
Sydney believe strongly in ‘direct trade’ meaning they
buy straight from the growers eliminating the need for
a middleman. Adapting the blend depending on the
season means that each bag of their flagship blend or
as they like to call it ‘a project’ can continue to bear
the name Superior. The three primary producers are
located in Papua New Guinea, El Salvador and Rwanda
and by combining these the result is a very rich coffee
with sweet butterscotch tones and a slightly fruity
cherry taste. It’s punchy as an espresso and equally
solid when combined with milk.
I have sampled this coffee extensively in Melbourne,
Sydney and on the Sunshine Coast in Queensland and
I love the fact that every time I drink it I am rewarded
with a coffee that is consistent, satisfying and truly
superior.
Piccolo Espresso - 149 High St Prahran
Campos Coffee - 144 Elgin St, Carlton
Mister Close - Shop 13 Midtown Plaza 246 Bourke St CBD
Rouge - 14 Beatty Ave, Armadale
Fifteen Pounds - 21 Railway Pde, Fairfield
Crabapple Kitchen - 659 Glenferrie Rd, Hawthorn
Fuel Coffee + Food - 2 Gore Pl, Geelong
REVIEWS
WORDS AND PHOTOGRAPHY DEAN SCHMIDEG
WORDS AND PHOTOGRAPHY ON THE BANDWAGON
PIRATE LIFE THROWBACK IPA
CAMPOS COFFEE - SUPERIOR BLEND
Pirate Life Brewing burst on to the Australian beer
scene earlier this year with three canned hoppy beers
(Imperial IPA, American Pale Ale and Throwback IPA)
accompanied by some very polished branding. In days
gone by, the more suspicious beer lover would have
reacted with “They’re trying to fool is with their fancy
pictures and slick advertising!”, but what Red, Jack
and his dad Michael managed to do was establish
brand integrity from day one. It might have something
to do with Red and Jack having brewed at Brewdog
in Scotland (every beer berds wet dream) or it may
have been Michael’s years of brewery marketing and
distribution experience. Whatever it was, beer drinkers
have instantly fallen in love with these guys and their
impressive line-up.
Some of you might remember me saying late in 2014
that session beers would be a trend in 2015. Now to
be clear, I’m not here to say I told you so, rather to pay
respect to the beer industry folk much smarter than I
for letting me in on the inside knowledge! There are
many session beers to choose from right now, but none
have yet to slake my thirst for hops quite like this one.
At 3.5%, this beer delivers exactly what it says it will.
It’s hoppy, it’s well balanced and it’s sessionable. You
may experience what I experienced, which was a citrus,
melon aroma with a sexy pine finish (did I mention I
love hops?). I think my fridge will be well stocked with
Throwback IPA once the footy finals / Spring racing
carnival party season hits. After all, it’s a marathon not
a sprint.
PIRATE LIFE THROWBACK IPA
ABV: 3.5%
Style: Session India Pale Ale
Serving Temp: 4-6 degrees
Origin: Adelaide, South Australia
Food pairing: Hot, spicy BBQ wings
Price (RRP): 4 x 330ml $20
Buy it here: piratelife.com.au
camposcoffee.com
melbourne@camposcoffee.com | 03 9347 7445
31
ON INSTAGRAM THIS MONTH
SOME OF THE BEST SNAPS WE SPIED THIS MONTH.
@symmetrybreakfast @breakfastinmelbourne
@themelbournekitchen
@wine.republic @southmelbournemarket
@citysquaretrader
It is winter, it is blooming cold and sometimes you just need
a red wine to make everything okay. Enter the Austrians and
their medium-bodied red grape varieties like Zweigelt and
Blaufrankisch. The best thing about these two grapes (apart from
the fact that you sound like you can speak German when saying
it phonetically) is that they marry perfectly together, which is
what brings us to Pitti - a wine made from a blend of those two
grapes from the winery Pittnauer.
This style of wine is for fans of light to medium-bodied red
wines and those that would not shy away from a glass of
French Beaujolais or even Italian Dolcetto. The Pitti has more
fruit substance than those two, but it sure as hell has the same
juiciness and a fruity note that you get with some carbonic
maceration. Fruit-wise we are looking at things like blood plums,
pomegranates, blood oranges with a slight hint of iodine and
violet.
I have enjoyed all the Austrian red wines I have come across thus
far. Not only do they appease a blistering cold winters night, they
also go with a wide range of dishes due to the decent fruit body
but lack of overbearing tannins. They also put me in a great state
of mind where I’ll dream of hiking in the Alps, sing songs from
The Sound of Music and reenact Arnold Schwarzenegger...all in
the same evening. Oh dear...
Stockist: Prince Wine Store, South Melbourne
RRP: $23.00
WORDS AND PHOTOGRAPHY LA DONNA DEL VINO
PITTNAUER Pitti 2013 Burgenland, Austria
32
OUT AND ABOUT
WHISKY AND BARBECUE DINNER AT THE KILBURN
Barbecue extraordinaires Bluebonnet Barbecue and whisky experts The Kilburn joined forces to present a match made in heaven: Whisky and Barbecue. Hosted at The Kilburn’s beautiful heritage-listed bar, the Whisky
and Barbecue dinner paired premium whiskies from global whisky leader Diageo with hearty American barbecue dishes that warmed you from the inside out.
ST KILDA BURGER BAR LAUNCH
Convenience and quality are the focus of Saint Kilda’s newest takeaway attraction – the Saint Kilda Burger Bar (STKBB), which opened on June 15 in the Grosvenor Hotel drive-through. The first of its kind to be situated in a pub drive through in Melbourne, the STKBB will serve a range of burgers, including a vegetarian
option (Mr Fun Guy) and a junior burger, all served on Lievito milk buns and priced from $12 - $15. Their signature burger – TheGrosvenor - was created by Head Chef Paul Tyas, and features his grandma’s ketchup recipe and a secret white sauce.
33
August 7, 8, 9BENDIGO WRITERS FESTIVALVarious venues around Bendigo
Bendigo Writers Festival gives you time out to tune in to the important things in life. This year’s festival theme is The Good Life, and that covers everything from delicious ideas for eating well to getting the most out of reading and writing, as well as ethics, politics, caring for nature, for yourself and for others.
Five different venues will be running hour-long sessions simultaneously throughout the day. Between sessions, you can catch up with a favourite author in the Festival Hub and browse the bookshop!
There are also Consult an Expert sessions in Dudley House on Saturday, and poetry readings there on Sunday.
With a super-value festival pass, you can browse it all, for one day or across the weekend. For those with limited time, a Capital Theatre single ticket makes it easy.
Whichever way you experience Bendigo Writers Festival, you’ll be very welcome.
bendigowritersfestival.com.au
THE DIARY
August 27A TASTE OF KOREA @ RED SPICE QVRed Spice QV, 37 Artemis Lane Melbourne
Enjoy the delicious flavours of Korea with eight dishes and authentic Korean sides - for one night only!
Delight in the unique spices and depth of flavour found in Korean cuisines - Enjoy a taste of Hanguk!
$69pp banquet only | $99pp banquet plus beer, wine and softdrink | 6.30pm
Bookings essential via (03) 9603 1601redspiceroad.com
August 12SAKE MELBOURNE WHISKY AND BEER SESSIONMelbourne, Hamer Hall Arts Centre - 100 St Kilda Road
Learn all you need to know about the classic drinking pairing that is making a very popular come back – the Whisky and Beer Boilermaker! Sake Melbourne Bar Manager and passionate whisky lover John Ross-Jones will explore a unique Japanese twist on this classic drink pairing as part of an interactive masterclass.
Enjoy three craft beers matched artfully to acclaimed Japanese whiskies as you share in a tale or two from John’s time exploring the great distilleries and breweries of Japan.
Wednesday 12 August from 6:30pmIncludes three Japanese Boilermaker pairings with shared bites.6:30pm – 7:30pm$75pp
August 7, 8, 9 MELT AWAY CHOCOLATE FESTIVAL MELBOURNENewQuay Piazza, 1/401 Docklands Drive, Docklands
Two full days of chocolate indulging moments and activities; from chocolate drinks, chocoholic tours, giveaways by smooth FM, tasting bars, kids entertainment and the chocolate fair at The NewQuay Piazza (paid entrance) to educational Workshops and Master-classes at The Library at The Dock (reserve your ticket in time).
Friday 7 Aug | 6.30pm - 9.00pmSaturday 8 Aug | 10.00am - 10.00pmSunday 9 Aug | 10.00am - 9.00pm
meltawaymelbourne.com
August 27SMALL BUSINESS BIG MARKETINGThe Melbourne Convention & Exhibition Centre, Plenary 2 - 1 Convention Centre Place, South Wharf
Get inspired, connect with other small businesses and learn about new marketing trends at this premier event of Small Business Festival Victoria 2015. This half-day event is dedicated to improving marketing practices across the small business sector and is a must for all small business owners and operators in Victoria.• Be inspired by world-class presenters as they share their experiences, insights and expert advice.• Receive practical, take-home tips about the latest marketing trends and techniques.• Explore the marketing services exhibition to find out what products and service are available to you and your business.• Make valuable connections during the dedicated networking session.• Access specifically tailored advice through the Small Business Mentoring Service.
$45 - $60
business.vic.gov.au
August 22PINOT NOIR WINE TASTING AND CHEESE MATCHING323 Lygon Street, Carlton
The most original and extraordinary cheese paired with eight different Pinot Noir wines from around Australia. Get ready to embark on new tastes you have never experienced before.
1pm - 4pm | Ph 9500 9307 for bookings
August 13MOLES & PIPIANS: MEXICO’S FAMOUS SAUCESThe NEFF Market Kitchen, South Melbourne Market
If you are a lover of authentic Mexican cuisine this is an experience not to be missed. Join Mal for spicy cactus tostadas; step-by-step red pueblan-style mole with grilled pork chops and pickled vegetables; green pipian chicken with rice, beans and tortillas; and a surprise warming wintery dessert.
About the chef: Mal Williams, Chef,
French trained, Mal has worked and travelled extensively including to Mexico where his enthusiasm for this exciting cuisine became his passion.
southmelbournemarket.com.au
34
BLOCK PLACE Brown Sugar CaféCafé SegoviaIs Ollo@ 32Café e Biscotti
BOURKE STREET Alijsen RamenBottega RestaurantCa De Vin (Mall)Café EuroCafé On BourkeCafé TonoCafenaticsCarlton ClubDonatos CaféEarl CanteenElephant and WheelbarrowFlorentino BarGloria Jean'SImperial HotelIto Noodle CaféIzakaya HachbehLanes Edge BarLangleys CaféMovida TerrazzaNandosNashiOmbraPellegrinis Romano'sRoyal Melbourne HotelSalidaSelf PreservationSempreShuji SushiSociety RestaurantSpaghetti TreeSpleen BarStreet CaféThe BundThe Mess HallTuscan Bar Grill
CENTRE PLACE
Issu
COLLINS STREETBistro D'OrsayBlue BagBox On CollinsBrooks (Basement)Charles Dickens TavernCollins QuarterCrema EspressoEgons Café BakeryFeeling FruityGloria Jean'SKartel (Rear)Koko BlackLindt CaféMacchiato Sushi Bar
MamasitaMorganNashiNashiParis End CaféPlane Tree CaféPurple Peanuts Japanese CaféRoozerveltsSheni'S CurriesSilk RoadState Of GraceStrozziThe Mug HouseThe Sherlock HolmesTreasury Rest & BarTutti In PiazzaZuffa
DEGRAVES STREETBarber On DegravesCafé AndiamoDegraves EspressoGrilldLittle CupcakesSea SaltThe QuarterTofwd Deli
DRIVER LANEPenny Blue
ELIZABETH STREETCafé ScallettiCafé VictoriaCiti Noodle CaféCoffeaEquinoxFood IncGloria Jean'sHudsons CoffeeJasper KitchenRocket FriesSnitzSpigaThe Garden CaféTropicana
EXHIBITION STREET 180665 Degrees CaféB'n'B GuetteCoopers InnDecoy CaféEs-X-CaféEuropean Bier CaféFair Trader LocandaMore Than FreshSushi BurgerThe Maj CaféTrunk Bar and Café
Urban Deli
EXPLORATION LANE League Of Honest CoffeeFEDERATION SQUAREBeer DeluxeCafé L’Incontro
FEDERATION WHARFRiverland Bar
FLINDERS LANE 10 Ounce 101 Café BarBambu BluestoneBrunetti (City Square)Bull and Bear TavernBull RunCafetanicsCecconisCherry & TwigsChin ChinCoda Bar RestaurantCoffee EclipseCrema Espresso BarCumulusGrainstoreIl Cubico CaféJournalKclLot 7 Lustre LoungeMeatballs Nightcat BarOverdraft CaféPapa GooseTazio Birraria PizzariaTerra RossaThe TrustTom ThumbYak Bar
FLINDERS STREETDesi DhabaFour Seasons HouseKikoo SushiLa StazioneNandosPress ClubT.Roy BrownsThe ForumTower SushiWaterside Hotel
HARDWARE LANEAffogatoAloi NaBasic BitesCampari HouseCharlies BarCreperie Le Triskel
Khokolat BarMax Café BarPop Restaurant and BarThe Mill
HOSIER LANEMistyMovida
LA TROBE STREETBasement @ 350 LatrobeCafé NostimoCafenatics On LatrobeClub ChefCoffee AcademyDuke Of Kent HotelFrescatis Fine FoodsKanda Sushi Noodle BarKlik Food and DrinkLatrobe CaféMahn DooOriental SpoonSpicy Noodle CaféWilliam Angliss Bistro
LITTLE BOURKE STREETBar HumbugBrother Baba BudanCafé 600 (Hotel Ibis)Du Nord Ishiya Stonegrill DiningKorchiKorean Bbq BuffetKri KriLa Di DaLevelsLittle BLongrainMezzo Bar and GrillMrs ParmasPlus 39 PizzaPunch LaneSaigon FusionScugnizzoSmxl CaféSushi & Bon ApetitThe Apartment
LITTLE COLLINS STREETBagel WorksBottom End Café De TuscanyCaffe E TortoChestnut Exchange CaféExchange CoffeeFamish'dGills DinerGordon's Café & BarGreen PressHairy CanaryHairy Little Sister
Hometown Hudson'sIrish Times PubLupino Mammas BoyMar LourinhaMarrooMenzies TavernOriental Tea HouseOrtigia PizzeriaPolepole BarQuists CoffeeSaki Sushi BarStellini BarTengo SushiTerrace Deli
LITTLE LONSDALE STREET1000 Pound BendAngliss RestaurantCafé 111DicksteinsDolan Uyghur Don TooFathers DenFeroyGianni LuncheonGiraffe CaféHorse BazaarLa La LandShop 7 EspressoStrikeThe FringeTroika BarWaterflame Ways and MeansWorkers
LONSDALE STREETBabboClub RetroColonial HotelDegani Café BakeryDemi TasseEmerald PeacockEncore Café BarJ Walk CaféKalamakiKenny's BakeryLattelove CaféLe TraiteurLegals Café BarMadames Nishika Health Hut Touche Hombre Wheat Restaurant Bar
MEYERS PLACELily BlacksLoopWaiters Restaurant
QUEEN STREET Chaise LoungeDegani Café BakeryGroove TrainMercat Cross HotelMichaelangeloMuleta'sNourishSpeckZouki
QUEENS LANECafé Deco
RANKINS LANE Manchester Press
RUSSELL PLACE Bar Ampere
RUSSELL STREET Blu Point CaféCafé Little HutChina BarCrazy Wing Eden Izakaya Den - BasementJames Squire BrewhouseMihn X Uiong N's Satay Postal HallRed HummingbirdSeoul HouseThe Portland HotelWon Ton House
SPENCER STREET Pensione Hotel
SPRING STREETCafé 201City Wine ShopElms Family HotelFederici CaféHudson'sLime Café BarLost AngelThe European
ST KILDA ROAD606 CaféAroma On St KildaAromatic EspressoCafé 409Café 434Café AllegraCafé NewsCafé PromenadeCafé SafiCafé SaporoCafeteriaCBD Café & Foodery
GRAM IS AVAILABLE AT 1000+ VENUES AROUND
MELBOURNE AND VICTORIACBD DISTRIBUTOR LIST
35
CinnamonsCommodity Café Gloria Jean'sHunters Kitchen Il LocaleIn a RushIzumi KraveLime CaféMovoNGV Gallery KitchenOrient EastPurple CaféThe Blue Moose CaféTimes CaféVillage Melbourne
SWANSTON STREET 3 BelowCafé ChinottoClaypot KingDruids Café BarGigi Sushi BarGogo SushiHi Fi Bar and BallroomMelbourne Town HallMr Tulk (State Library North)Nando'sNelayan IndonesianOxford ScholarSoul CaféStarbucksSushi SushiTaiwan CaféThe LoungeThe OrderTime Out CaféTransportYoung and JacksonsYour Thai Rice NoodleYoyogi
TATTERSALLS LANE Section 8
THE CAUSEWAYThe Grasshoppers Feast
WILLIAM STREET Illia Café and BarLa Stradda CaféMetropolitan HotelNashiSlateThe Mint
WILLS STREETOperator 25
BENDIGO TOURISMPHONE: (03) 5434 6060bendigotourism.com
CEDAR HOSPITALITY223 - 231 Brunswick RoadBrunswickPhone: 03 9387 4455cedarhospitality.com
CHEF’S HAT131 Cecil StSouth MelbournePhone: 03 9682 1441chefshat.com.au
COFFEE CABOOSEPHONE: 0407 864 068coffeecaboose@gmail.comcoffeecaboose.com.au
GISBORNE PEAK WINERY69 Short Rd, GisbornePHONE: 5428 2228gisbornepeakwines.com.au
HAYNES AND BRUCEhello@haynesandbruce.comhaynesandbruce.com
HOTEL AGENCIES 298 Nicholson StreetFitzroy PHONE: 03 9411 8888 HOTELAGENCIES.COM.AU
MATCHA MAIDENhello@matchamaiden.commatchamaiden.com
MERCY COFFEErhiannon@mercycoffee.netPHONE: 0410 449 288MERCYCOFFEE.SQUARESPACE.COM
SOUTH MELBOURNE MARKETCorner of Coventry and Cecil Streets, South MelbournePHONE: 03 9209 6295SOUTHMELBOURNEMARKET.COM.AU
SPIRAL FOODSUnit 12, 51 Moreland Road CoburgPHONE: 8616 7800spiralfoods.com.au
SQUARE sales-au@squareup.comsquareup.com/au
YARRA VALLEY DIARY70-80 McMeikans Rd, Yeringyvd.com.au
THE GRAM DIRECTORY
1 0 0 % S T O N E G R O U N D G R E E N T E A P O W D E R
MEET YOUR
MATCH(A)!
Matcha is pure green tea leaves ground into a powder. Unlike regular
green tea, you consume the whole tea leaf (not just brewed water)
getting up to 137 x the antioxidants! Matcha can help boost metabolism,
energy, focus and wellbeing. It is also super versatile and can be added
to smoothies, breakfasts, salad dressings, desserts, face masks,
everything! It's a match(a) made in heaven!
Buy online at www.matchamaiden.com or try it out in one of our500+ stores and cafes (members of the matcha family listed on the website)
GET INSPIRED WITH ALL THE GREEN GOODNESS ON OUR INSTAGRAM @MATCHA_MAIDEN
THE GRAM DIRECTORY
PROMOTE YOUR BRAND IN GRAM FOR AS LITTLE AS $120 (+GST)
CONTACT US TODAY TO FIND OUT HOW
ADVERTISING@GRAMMAGAZINE.COM.AU
ADVERTISERS DIRECTORY
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