gram magazine: december 2013 // edition 35

MELBOURNE ISSUE 35 FREE

gRaM.NEt.aU

Gram is a free monthly publication dedicated

to promoting the exciting and diverse food

culture Melbourne is renowned for.

Each issue features a compilation of food

and drink based blogs taken from the

blogosphere and published in magazine

format for our readers to enjoy. By utilising

Microsoft® Tag technology, readers can easily

switch between print and web.

Gram magazine provides a snapshot of articles, opinions and reviews

that have been published online by local food bloggers, bringing the

online world into the physical world.

Although each featured blogger has their own unique style and flair,

one thing that remains constant is that they all seek to put a positive

spin on Melbourne’s food and drink scene. We thank the bloggers

that have been involved in this issue. Danielle Gullaci, Editor

Food factsIn season from summer to

autumn, figs are soft, pear shaped

fruits that can be eaten fresh or

dried. They range in colour from

green to dark purple, with pink to

orange flesh. Pick figs when fully

ripe as they stop maturing once

removed from the tree.

This monthInside this issue, read reviews of Bomba, Uncle, Woods Bar & Kitchen,

Theic Tea Bar, No. 8 by John Lawson, Gypsey and Musquito, Magic on

Ferrars and Wooga, along with our monthly wine reviews and a recipe

for delicious stewed rabbit ravioli.

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cab auDiteD

SCAN TAG FOR MORE INFO ON

BOMBA TApAS BAR & ROOFTOp

(DETAILS ON PG. 3)

5

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

There’s a new Spanish kid in town.

Actually, there’s an old kid who has reinvented itself in town.

So there’s a new old kid in town. Am I making sense yet? Maybe not. But

what does make sense is that the old Aylesbury has undergone some

transformation and refurbishment and given itself a new name.

Bomba! To all of those who are multilingual and able to speak in Malay, Bomba

does not mean Fireman. Instead, Bomba can literally mean several things. A

quick Google search tells me that Bomba in Spanish can mean pump, bomb,

hot air balloon or something to do with drinking. So I think the closest link

would be “to get drunk”.

So what does this mean for us (and you)? Bomba Tapas Bar & Rooftop is

a Spanish style workers’ bar where you can come to have a quick bite or a

lovely drink overlooking a magnificent view.

Headed up by Jesse Gerner (Añada, Moro, River Café) and Andrew Fisk fresh

back from his food tour of Spain (Añada, Cumulus Inc) as were we if I might

say so myself, Bomba specialises in delicious tapas fare at prices closer to

that of Spain than Melbourne (think $3-$7 for patatas bravas and saladas).

Not everything is priced the same as the Spanish lands with paellas $32-$36

and main courses $16-$25.

On the night that we were there, Azzie, Mazzie, Alan and friend, The Boy and

I had an amazing amount of food to try. Armed with six hungry tummies we

BomBa Tapas Bar & roofTop

103 Lonsdale Street, Melbourne. Ph: 9077 0451

ABOuT MS I-HuA ANd THE BOyA collaborative blog between the Boy and Ms I-Hua on their eating and travelling

adventures in Melbourne.

www.MSIHuA.COM

Words and photos by Ms I-Hua and The Boy

Come and see what’s happening in Coburg.

We have a range of over 70 Victorian craft beers rotating on tap and a Mauritian

influenced menu prepared by awarded head chef Jocelyn Riviere.

Let your mind wander as you sit in our stunning hard wood rustic front bar, indoor/outdoor garden room or restaurant which is

sure to remind you of your childhood...

84-88 Sydney Road, Coburg, Victoria, Australia 3058 | 03 9384 1122

[email protected]

The Wood LAndS hoTeL

6

managed to start off with a lovely mix of entrée items from the Apertivo,

Charcuterie, Tapas and Montadidos sections of the menu.

Everything we tried was delicious and well seasoned. I have a great fear of

over salted Spanish fare in Melbourne and was happy to note that this was

not the case with the food at Bomba.

Particular favourites for us all at the table and worthy of honourable mentions

were the chicken, manchego and smoked paprika croqueta, charcoal grilled

lamb T-bone and quail with pistachio and buckwheat.

The croquettes were beautiful and golden on the outside and soft and gooey

on the inside. The lamb – OMG. It had such a lovely charred smokey texture

and tender juicy succulent flesh to feast on.

A few others at the table were still capable of eating so we ordered a few

more dishes to go round. A notable dish was definitely the wagyu rump.

I heard an audible gasp (quite the feat as it was quite noisy) from everyone

eating it at the table.

The paellas were not quite what I expected and were wetter versions of what

I’ve tried before in Melbourne. It did remind me of the ones served at Valencia

which were soggier and wetter.

We also tried the rather interesting sounding salad of freekah and cauliflower

with pine nuts, sumac, pomegranate and mint. It was good!

Of course we couldn’t leave without tasting dessert. As a group we

decided to share a few of the desserts around as we were stuffed. We

tried the chocolate croquetas with custard and hazelnuts, turron parfait,

goat’s curd sorbet with rhubarb and pistachio, churros with chocolate and

Portuguese tarts.

The best out of all these desserts were the chocolate croquettes. The least

enjoyed were the churros.

I can’t wait to return to Bomba as it seems to be the closest in terms of food,

quality and affordability to what we experienced in Spain on our honeymoon.

Ms I-Hua & The Boy attended as guests of Bomba Tapas Bar & Rooftop.

*Disclaimer: All food ratings and review are purely based on my own

experiences and how I feel about the service, food and quality at the time

of visit.

Food/ Cuisine: Spanish

Dining Style: Restaurant

Opening Hours:

Downstairs Monday to Saturday, 5:00pm – late (*Bomba will be looking at

lunch service soon); rooftop Monday to Sunday, 3:00pm – late.

www.chefshat.com.au

Everything a great Chef needs for every occasion

BRING THE BANG TO YOUR PARTY


UNClE(DETAILS ON PG. 3)

9


When I hear the phrase Vietnamese food, I usually think of getting rather

rowdy at Binh Minh on Victoria Street in Richmond. Last time I went

there, I was even given a mouse hat by the staff, but that is a tale for

another day. Now when I hear Vietnamese food, I want to go to Uncle

in St Kilda. They really know how to do it. Only recently opened, being

eaten out of all their ingredients day in and day out, they are serving up

fresh authentic Vietnamese cuisine in a beautiful setting.

Downstairs you’ll find a dark cocktail bar, and upstairs, a light, wood

filled restaurant space that has yellow touches and stunning handmade

crockery from Fork Ceramics.

We tried many things, most in mini form and it was fun.

The lime cured hapuka, coconut, pomegranate and chilli on betel leaf

was fresh and light.

Another light and fresh dish was the free-range chicken slaw with

fragrant herbs, bean shoots, chilli and nuoc chum.

I also had my first pho experience at Uncle. I know, better late than

never. It was a mini beef pho and was warming with a slight sweetness

to it. I think I might be on the pho bandwagon. Just like everyone else.

One of the heartier dishes circulating was the fried rice, filled with small

sausage pieces that had a lovely sweet touch to them.

We ended with a tiny little sweet creation. It was banana, sorbet and

coconut cream of some sort. Delicious and oh-so-cute.

I want to head back and order some of the other menu items like the

sweet potato fries with black salt (maybe not so authentic), the Ha Noi

fish banh mi with turmeric, dill and mayo and the soft shell crab with

butter lettuce, avocado and herbs.

PS. Look at that crockery, stunning!

Uncle188 Carlisle Street, St Kilda. Ph: 9041 2668

ABOUT AMy’S TOWNI am a freelance food and drink writer by night, a foodie PR professional by day, and

a blogger in between. I am a tragic foodie and a lover of all things cocktails. If I’m not

eating and drinking I’m probably writing about it.

WWW.AMySTOWN.WORDPRESS.COM

Words and photos by Amy’s Town

Corner Coventry & Cecil Streets, South Melbourne southmelbournemarket.com.au

Real food. Local life.

Wed 8am – 4pmFri 8am – 5pmSat 8am – 4pmSun 8am – 4pm

Extended trading hoursfor Cecil Street restaurants

FESTIVE SEASON EXTRA TRADING

Mon 23 Dec 8am - 4pm*Tue 24 Dec 6am - 2pm*Christmas Day Closed* Tue 31 Dec 8am - 2pm*New Year’s Day Closed*

*or until sold out

10


Summary

Since 2011 this place has been known as The Woods of Windsor

and has had a reputation on Chapel Street for its whisky menu and

knowledgeable bartending staff. In recent months they’ve tweaked

their agenda slightly, untucked their shirts and gone a little more casual.

They’re still producing great food to complement the smoky/woody

characteristics of whisky (you can’t argue that meatballs and burgers

don’t go with whisky), but they now call themselves The Woods Bar

& Kitchen. Co-owned by the same people that brought you Yellowbird

just down the road, these whisky and music connoisseurs know when

a good thing is working. As if we needed an excuse to go to a bar. We

sat down and ordered some drinks and the Gippsland Beef Burger that

came with a BLT garnish, tomato relish, tasty cheese and hand cut fries.

The Woods Bar & KiTchen108 Chapel Street, Windsor. Ph: 9521 1900

ABOUT THE BURGER ADVENTUREThe Burger Adventure is a blog that reviews the best burgers from

Australia and around the world. Created by four guys with a passion

for beef, buns, cheese, lettuce, tomato, onion, egg, bacon and sauce.

WWW.THEBURGERADVENTURE.COM


THE WOODS BAR & KITCHEN(DETAILS ON PG. 3)

Words and photos by The Burger Adventure

Burger: ServietteS: dreSS code: SleepineSS: would we recommend: price:

Gippsland Beef Burger 1 Smart Casual 14 minutes Definitely $19

D – This thing came out all piping hot, fat and juicy and I may have

forgotten to breath while inhaling it in record time. The beef was

cooked right; enabling just enough time to form a nice char on each

side while remaining a perfect colour of pink on the inside and trapping

in all the great juice. Atop the crumbly beef was a nicely contrasting

salty rasher of bacon hidden under a pile of tasty cheese. The lettuce

and tomato gave it a great crunch and the big fluffy bun did its best to

keep everything under control. Lovely venue, great atmosphere, ideal

for first/tinder dates as there are plenty of drinks to choose from and

it’s very dark and everyone looks good under candlelight.

G – With no trace of the superficialness I’m normally accustomed to

seeing in most Chapel Street bars/restaurants, I instantly fell in love

with this place. It possessed a real sense of casualness with great table

service and friendly staff. The burger had one of the most beautifully

cooked, smoky patties I’ve had this year, combined with great melted

cheese coverage and some tasty creamy mayo. What brought the

whole burger together for me though was how simple it tasted, with no

particular dominant flavours, and how easy it was to bite into. The hand

cut fries were good too. Would I go back? Been there twice already.

Z – Boy did this have a decent kick of pepper to it. A burger this smoky and

peppery would be a beautiful accompaniment to almost any alcoholic

drink I could think of. It was a well-crafted, beautifully balanced burger.

The ingredients all complemented one another perfectly – so I thought

I’d dissect them to see if there were any leaks on what appeared to be

a pretty tight ship. After biting into a little bit of cheese here, a little bit

of beef there and picking at some pickle, I realised they were all just as

great individually as they were when working together. If I had to pick

a favourite child here it’d be the cheese, with beef a close second. The

cheddar was salty, full bodied and tasted like gold for some apparent

reason – all around awesome.

A burger this smoky And peppery would be A beAutiful AccompAniment to Almost Any Alcoholic drink i could think of. it wAs A well-crAfted, beAutifully bAlAnced burger. the ingredients All complemented one Another perfectly.

SCAN TAG FOR MORE INFO ON ThEIC TEA BAR

(DETAILS ON PG. 3)

13


Opening hours: Weekends 10am until 4pm

Cuppings: Wednesday to Thursday 6pm until 8pm; Wednesday to Friday,

trade by appointment only.

Theic is a much kinder word than alcoholic, although they essentially mean

the same thing. The only difference is the former refers to an addiction to tea,

the latter an addiction to booze. Given this information, it’s fair to say I should

be a member of TA (Theics Anonymous). The word ‘Theic’ was introduced

into my vocabulary following the opening of Theic Tea Bar, hidden away in

Insitu Furniture in the back streets of Collingwood.

Nathan Wakeford is the tisane-obsessed man behind the specialty café. You

may remember him from such brands as Somage Fine Foods, specifically the

Chamellia tea range. Nathan is the real deal. He doesn’t do things by halves,

as evident from his strict vegan diet and weekly two hour drives up to Donna

Buang where he collects the purest spring water for his perfectionist brews.

This is the kind of place you can sit for hours, chatting to the knowledgeable

and friendly staff without feeling rushed. You sigh deeply to yourself, without

realising. I imagine a cigarette has a similar effect on a smoker. The only

stressor here is choosing a cuppa from the tea bible before you. Green, white,

black, oolong, blooming, fruit, iced – it’s no easy feat. Thankfully you can tell

your waiter what you like or what you fancy and they’ll do all the hard work

for you.

I visited with Daisy from Never Too Sweet. She ordered the green tea latte

with soy milk, commenting – as her blog name would suggest – that it

wasn’t too sweet. This allowed the matcha flavour to shine, while the hints

Theic Tea Bar77 Cromwell Street, Collingwood. Ph: 0433 214 938

ABOUT POPPET’S WINDOWI’m not the kind of gal who’s lost for words very often. When I’m not copywriting for

clients or scribbling down feature stories, I’m eating. Sometimes I do both at the same

time. By combining my passion for prose, my fascination with food and my fervour for

photography, I hope to leave an impression on more than just your taste buds.

WWW.POPPETSWINDOW.COM

Words and photos by Poppet’s Window

14

of saccharine were attributed to panela sugar, carrying caramel undertones.

After much debate, I opted for the persimmon leaf tisane from Korea. Despite

its light, fruity aroma, there was a deeper essence to this tea that reminded

me of a baked winter dessert. It’s worth noting that the $8.50 price tag won’t

be everyone’s cup of tea, but if you’re a sucker for the finer things in life, it’s a

small price to pay. You’ll also score a couple of infusions, which means you’re

really only paying $4.25 for the privilege anyway.

We were also treated to a sample of the chai latte; the waitress had made

some for herself and decided to share the love. One sip revealed the disparity

between your average café chai and this one, infused with cinnamon, clove

and cardamom.

Food here is 100 per cent vegan and comes courtesy of Chinita Desserts,

Loafer Bakery, Proud Mary and Botanical Cuisine. The Loafer toast crisps on

the sharing plate would have seriously upset anyone with expensive dentures,

but the vegan dips – creamy dill ‘cheese’, vibrant carrot and fennel pate, and

an earthy mushroom and truffle pâté – were divine.

Our ordering knows no boundaries, which is why we split a serving of granola

once we’d licked the dip dishes clean. It arrived divided into two glasses

without us having to ask. Hits of honey somersaulted with the crunch of

roasted almonds and sugary bursts from dried fruit, all fused together with

the nutty sweetness of soy milk.

Of course we ordered dessert. At Theic, desserts are raw, vegan and just

about as ethical as food comes. I couldn’t go past the Snickers Ball: a health

nut, gym junkie vitality ball rolled with cacao (not cocoa), peanuts, coconut

and dates.

The only coffee you’ll find at Theic comes in the form of a mocha fudge

brownie bite, made using Proud Mary beans. I actually preferred the coconut-

laced treat to the popular Snickers Ball, with its lovely pliable texture that

took a perfect mould of our teeth, in stark contrast to the share plate toast.

The coconut chai porridge also caught our eye, but we’ll have to save it until

next time.

Theic isn’t the kind of place you go to stuff yourself stupid. Visit if you’re

craving a meditative atmosphere, a refined beverage crafted with the utmost

care and dessert that’s entirely guilt-free. Besides, specialty coffee is so 2012.

we split a serving of granola...it arrived divided into two glasses without us having to ask. hits of honey somersaulted with the crunch of roasted almonds and sugary bursts from dried fruit, all fused together with the nutty sweetness of soy milk.


NO. 8 by JOhN LAwSON(DETAILS ON PG. 3)

17


No. 8 is one of those restaurants I have always walked past at Crown,

wondering what it was like inside. My parents had been there a few years ago

and raved about how good it was, which made me want to go even more.

Executive Chef, John Lawson, uses traditional cooking techniques,

contemporary combinations of flavours and brings together some very

unique, specially grown ingredients to the restaurant. With Milawa free

range poultry and Barwon River lamb being specially farmed just for him,

you can guarantee when you dine at No. 8, you won’t be getting the same

dish elsewhere. Sunflower micro greens from Flowerdale farms and specially

crafted artisan breads baked daily from EDS breads make for a truly unique

dining experience.

I dined as a guest as part of a special blogger night put on by the great team

at Media Moguls. We were treated to a full dinner, with matching wines, as

well as a loaf of my new favourite bread to take home.

This bread had me swooning. Just ask anyone at the table. Caryn had

confessed to eating a whole loaf in one sitting (sorry for publicly naming and

shaming you!)… and I tell you what, I could have eaten a whole loaf in one

sitting too. The texture of the bread was so incredibly soft and fluffy, with an

excellent aroma. Slather the seaweed butter onto a warm piece of bread and

slip off into a happy place. Something about the potato reacts with the yeast

to make it so unbelievably good. So good.

Okay, enough about the bread. Although I could write a short novel on it.

We started with a Flowerdale Farm salad. The wheat berries were something

I’ve never had before, being sort of al dente to chew on, with the mushrooms

having an almond flavour to them. I must admit I didn’t really notice the

almond flavour, but I think it was purely because I was too busy gasbagging.

Others noticed the distinct almond flavour.

The Portland Black and Blue Tuna is the signature dish at No. 8. It’s a play on

words; one side of the tuna is charred, while the other side is left raw.

It was a well balanced dish with the yuzu, black garlic and aged soy all

working in harmony to complete the dish.

The lamb and the duck are farmed specially for John, and not available

for purchase by the public, only served at the restaurant. I chose the duck,

but actually preferred the lamb. Both dishes were perfectly seasoned and

worked well. Meat was cooked to perfection and just melted in the mouth.

Just looking at the lamb photo makes me want to dive into my computer

screen and eat it again.

Before long it was time for dessert. The plates arrived at the table, but

we were polite and waited until everyone had theirs, but all gushed with

excitement that there would be a pourable element, a lovely syrup. Cameras

were at the ready.

Nothing like freeze dried raspberries, fresh mango, grapefruit and berries to

go with your yoghurt at the end of a meal is there?

There was also the choice of a take on the banana split, which was amazing!

Then we finished with coffee, tea and a petit four, before rolling out the door.

No. 8 by JohN LawsoNRiverside at Crown, 8 Whiteman Street, Southbank. Ph: 9292 7899

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

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

macarons, meatballs and ribs. Also has an obsession with buying cookbooks. On weekends

you’ll usually find me stuffing my face with something delicious!

WWW.IRONCHEFSHELLIE.COM

The TexTure of The bread was so incredibly sofT and fluffy, wiTh an excellenT aroma. slaTher The seaweed buTTer onTo a warm piece of bread and slip off inTo a happy place. someThing abouT The poTaTo reacTs wiTh The yeasT To make iT so unbelievably good. so good.

Words and photos by Iron Chef Shellie

We l ve ...

For information on being featured in our monthly ‘We Love’ section, please contact Lisa Guglielmino on 0425 145 806 or email [email protected].

Competition... For your chance to win a copy of The Karen Martini Collection, visit our website at melbourne.gram.net.au and enter the code word MARTINI. Entries close at 5pm (AEDT), 20 January 2014.

WIN‘THE KAREN

MARTINI COLLECTION’ COOKBOOK

ALLURE BLUEBERRY YOGHURTNewly released Allure real blueberry yoghurt by Tempo is made to a traditional ‘pot set’ European recipe, using

fresh milk, live culture and succulent Australian blueberries.

Great for breakfast or as an all day snack, Allure blueberry yoghurt is one of eight unique flavours, all made to the

highest quality and extremely delicious, creamy and paired with mouth‑watering fruits and flavours. The entire

range is gluten free, non‑GM, and made from fresh hormone‑free milk.

Tempo is a growing boutique company, and although its operations have expanded, the acute attention to detail

and quality has not changed one little bit. The company still creates all of its products as if they were made in a

home kitchen, using only fresh milk – there are never any milk powders or modified solids added. “When they say

‘real’ they mean real!” For more information, please visit WWW.TEMPOFOODS.COM.AU or email

[email protected].

THE ORGANIC MEAT SPECIALIST (T.O.M.S)The Organic Meat Specialist (T.O.M.S) is home to an amazing array of

certified organic meats – from Milawa chicken to Cherry Tree lamb.

Owner Tom Niall is passionate about the provenance of meat. He

set up shop at South Melbourne Market with his wife Jane to offer a

premium organic butcher that also provides much needed education

to consumers.

His home‑made, genuine free‑range pork Cumberland sausages and

organic lamb and rosemary basil burgers are ideal for a barbeque with

friends. For something extra special, try the organic bush spice and

beer butterflied lamb. Partridge, quail, goat, venison and pheasant

are also available if you’re feeling game. The store is located at South

Melbourne Market, Stall 30 in the Deli Aisle. For more information,

please visit WWW.SOUTHMELBOURNEMARKET.COM.AU.

CONDORELLI PANETTONECondorelli Panettone is an authentic Sicilian pleasure, continuing to abide

by traditional methods and techniques since it was established in 1933.

Products are manufactured using the finest quality raw materials.

The most prestigious product in the range is Il Panettone Del Cavaliere,

which is flavoured with orange blossom, coated with rich, dark chocolate

and sprinkled with chopped, toasted Sicilian almond flakes. Other

products include Panettone Classico, which is coated with an irresistible

hazelnut glacé and enriched with Sicilian almonds; Il Panettone al

Moscato is flavoured by the exclusive Passito Moscato di Pantelleria; Il

Panettone Agli Agrumi features Sicilian citrus fruits and a creamy filling;

and Il Panettone di Pistacchio has a creamy pistachio filling. Condorelli

Panettone is distributed in Australia by Genobile Brothers. The range

is available at D.O.C Mornington and D.O.C Delicatessen. For further

information, please visit WWW.DOCGROUP.NET.

What’s On

TweeT, TweeT!@tamvyn: Just discovered @GRAMmagazine! Truly a #Melbourne #foodie’s dream.

> 22 December 2013 Aperi-Cena at DOC Deli

330 Lygon Street, Carlton

More info:

www.facebook.com/docpizza

> 24 December 2013 Christmas Eve Dinner at The Point

Aquatic Drive, Albert Park Lake

More info:

www.thepointalbertpark.com.au

> 03 January 2014 Myrtleford Bush Market

Myrtleford, Victoria

More info: www.visitmyrtleford.com

> 01 February 2014 Great Australian Beer Festival

Geelong Racecourse

More info: www.gabfgeelong.com.au

> 02 February 2014 All in The Pot cooking class

South Melbourne Market

More info:

www.southmelbournemarket.com.au

> 24 February 2014 Opera in the Market

Queen Victoria Market

More info: www.qvm.com.au

> 27 February 2014 Aeolian Dinner

$77 per person

Enoteca Sileno, Carlton North

More info: www.enoteca.com.au

For more upcoming events, please

visit melbourne.gram.net.au.

Lavazza a moDo mio espressGoLavazza has introduced a new mobile Lavazza A Modo Mio espresso

machine, EspressGo. The compact and sleek device works with 12V

power supply, meaning users can make a coffee on the go with ease.

Simply connect the power cable to a vehicle’s 12-volt cigarette lighter,

unscrew the filter holder, pour in the water using the supplied measuring

cup, insert a Lavazza A Modo Mio capsule, close the filter holder and

press ‘on’. When the machine beeps three times, the user disconnects

the power supply and presses the espresso button. Lavazza’s EspressGo

won this year’s Coffee Innovation Award in Germany.

For more information, please visit store.amoDomio.com.au.

tabLets by orDermateOrderMate’s most recent module has been designed to

enhance the complete Point of Sale solution. It is a new

industry standard for handhelds on the market – in short, a

mini terminal on the go.

Tablets by OrderMate allows staff to go from table to table to

take orders, upselling drinks and dessert, calling mains away

and requesting bills to print which will ultimately enhance the

overall customer experience.

Through this ‘digital notepad’, staff can also hop online to

tweet and post about daily specials to loyal customers, while

simultaneously staying in control of reservations.

For more information, please call OrderMate on 1300 667 067 or visit www.orDermate.com.au.

La Genuina FusiLLi aL Limone pastaThis new lemon fusilli from artisan pasta house La

Genuina could be the ultimate summer pasta. The

hard durum wheat dough is infused with fragrant

lemon essence before being hand-rolled around

a ferretto (a tool similar to a knitting needle) to

create the traditional spiral shape. Fusilli al Limone

won’t need much dressing or condiment. Simply

serve with a little extra virgin olive oil or butter. It

is also ideal with fresh shellfish and molluscs, or

fresh ricotta and herbs. Available from Enoteca

Sileno, 920 Lygon Street, Carlton North. For more

information or to purchase online, please visit

www.enoteca.com.au.


GypSEy ANd MuSquITO(DETAILS ON PG. 3)

21


It’s always amusing when talking to people, who might not be from Australia,

about the fact that we seem to be quite comfortable with eating the animals

on our coat of arms. Are we really one of the only countries to do that?

Honestly I think it’s all cool really, since kangaroo is pretty tasty and

especially if it is a more sustainable source of protein than some of the other

livestock that we keep currently. I’ve read some conflicting research, so I’m

not making a solid statement on that one, but I’d like to believe it’s more on

the positive side.

But having said all of that, you don’t really see it much in our vibrant dining

out scene do you? Or maybe I’m just not going to all the right places.

Regardless, I was quite excited to see some native produce on the menu

when Brad and I visited Gypsey and Musquito (after giving up on the hour

long wait for Touchwood), even if we could only get a tiny table squeezed

in by the window because the place was so busy.

I loved how cosy and homely the space was, there were even dog biscuits

to buy to take home for the beloved canines, amongst all the sweet treats

for the more humanoid sort.

Brad’s coffee was graced with a swan, and I swapped out my usual chai

for something a little greener. While I do love my chai, I’ve been enjoying

switching up my drinks a bit more lately.

I got a green concoction of Warrigal greens, kale, banana and desert

lime which is also made with coconut water. I totally sucked all this up so

quickly. So cool and so refreshing, I absolutely loved the coconut water in

Gypsey and Musquito382 Bridge Road, Richmond. Ph: 9939 9314

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

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

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

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

WWW.IMSOHuNGREE.BLOGSpOT.COM

I got a green concoctIon of WarrIgal greens, kale, banana and desert lIme WhIch Is also made WIth coconut Water. I totally sucked all thIs up so quIckly. so cool and so refreshIng.

Words and photos by I’m So Hungree

BRING IN SUMMER WITH A BBQ!

www.organicbutchermelbourne.com

Shop 515 Prahran Market, 163 Commercial Road, South Yarra | Ph 03 9826 0815

•��Specialising�in� Saltbush�Lamb

•��6-8�week�aged� Black�Angus�Beef

•��15�Varieties�of� Home�Made�Sausages

•�Butterflied�Legs

•��Marinated� Lamb�Shoulder

•��Aged�Sirloin,�Rib�Eye� & T Bone

At Gary’s�Quality�Meats we have our own purpose built cool room where you can actually see the beef being

aged through a glass wall. We use only the very best free range and organic beef and age it for the optimal time.

We supply many of Melbourne’s finest restaurants, as top chefs know there is no substitute for properly aged beef.

Taste the difference.FREE RANGE

AND NO

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ADDED

FEATURED ON MASTERCHEF

22

this, just the thing to pick you up at the start of your day.

The dish I wanted was originally supposed to be served with camel sausage,

but since they ran out, they were happy to replace it with an emu sausage. It

was neatly served with organic sourdough (which I had replaced with gluten

free bread), beetroot and wild raspberry jam, sautéed Warrigal greens,

Jacks Reserve cheddar, crispy happy bacon and a free range poached egg.

I hadn’t really had much emu before, and really enjoyed this sausage. It

reminded me a bit of lamb, with a nice dense texture that was relatively

lean for a sausage. I naturally died over the beetroot and raspberry jam and

very much enjoyed all the flavours going on here in general. Not too big of

a breakfast, but just big enough.

Brad got the Tasmanian farmed wallaby sausages with slow roasted Adelaide

tomatoes, mushrooms, wilted spinach, crispy free range bacon with a

poached egg, riberry confit and stone ground wheat wattleseed damper.

His dish was much prettier to look at, and I cooed over the pretty pink

colours. The wallaby sausages were a little oilier than the emu sausage,

but still very tasty and very well seasoned, the sweetness balancing out

the savoury nicely. I was surprised how much I liked the damper, which

had a lovely light texture and definitely reminded me of camping during

one of my high school camps… although it was much better than whatever

we made.

It’s actually quite amazing how many options were available at Gypsey and

Musquito, with two pages of breakfast and a wide assortment in the fridge,

so whatever you’re craving, you’re likely to find here. The native produce

options are also very unobtrusive and an easy introduction to the various

proteins, for those who haven’t tried them and are keen to.

Although the weekends are packed out, I’d be quite happy to pop by again,

and maybe actually get those camel sausages on my plate next time.

I hadn’t really had much emu before, and really enjoyed thIs sausage. It remInded me a bIt of lamb, wIth a nIce dense texture that was relatIvely lean for a sausage. I naturally dIed over the beetroot and raspberry jam.

hIs dIsh was much prettIer to look at, and I cooed over the pretty pInk colours. the wallaby sausages were a lIttle oIlIer than the emu sausage, but stIll very tasty and very well seasoned, the sweetness balancIng out the savoury nIcely.

PRESERVE THE GOOD TIMES THIS SUMMER WITH THESE ANNA GARE BEVERAGE DISPENSER AND RETRO

TUMBLER JARS.

www.chefshat.com.au

Enrich your coffee experience

Peter Stathos has spent much of his long association with the coffee

industry flying under the radar. A modest and dedicated worker,

Peter has been an instrumental part of the Mocopan family for over 25

years, so we were thrilled Peter had his time in the limelight when he was recognised as this year’s Cafetto Hall of Fame recipient at

the 2013 Golden Bean Awards. On behalf of the entire Mocopan team,

congratulations Peter, you are a truly worthy recipient.

Mocopan is dedicated to supplying

consistent quality coffee to our customers. This comes from our commitment to quality at every step in our roasting process. Our company is HACCP certified and winner of the 2011 Outstanding Large Low-Risk Company at the

Australian HACCP Awards.


MAGIC ON FERRARS(DETAILS ON PG. 3)

25


Cuisine: Organic breakfast/brunch, coffee

Overall impression: 8/10

A new café darling of South Melbourne, Magic on Ferrars is all about

exceptional service, coffee and food.

After starting the café nine months ago, Ashley Kniveton and his wife Verlyn

have devoted all their energy into developing Magic. Bringing dedication and

a wealth of professional experience from working in other cafés in Melbourne,

the result is a delightful café which makes the community feel at home with

unpretentious dishes and friendly staff.

The menu is reasonably priced, fresh and goes by the ethos of using seasonal

produce sourced from Victoria. The food served by the kitchen ranges from

well-loved breakfast favourites to hearty lunch items.

The coffee is sourced from award-winning St Ali coffee roasters. The coffee

offering has already proved popular, with customers ordering multiple cups

of coffee and relishing in the quality caffeine hit.

I ordered a cappuccino to get my caffeine fix for the day, and as expected,

it contained a perfect layer of silken froth, complete with a flawless rosetta,

and tasted terrific.

Organic muesli with Shulz yoghurt, fresh fruit and poached apricots – the

muesli was fresh, delicious and a healthy option. The poached apricots were

a beautiful addition.

The Smasher – two perfectly poached eggs were accompanied by a creamy

mash of feta and avocado. It was a simple and delightful dish.

Mother Fritter – With their crunchy golden brown exterior, these corn fritter

nuggets of deep fried batter and succulently sweet corn kernels will certainly

bring pleasure to your taste buds. The smoked salmon was fresh and the egg

was perfectly poached.

Magic’s big breakfast – Two perfectly fried eggs were succulently seasoned

with rashers of smoked bacon and chorizo. These were accompanied with

juicy roasted tomatoes and mushrooms. The highlight of the dish was the

grilled bread which had a remarkably crunchy yet chewy crust. In all, this dish

was a respectable assembly of breakfast essentials.

Magic on Ferrars also offers delectable cakes and baked goods delivered

daily by pastry chef Matt Forbes.

These golden puffs were stunning. Ethereal in texture, the doughnuts were

cinnamon-sugar coated and jam-packed with delicious fillings. The salted

caramel filling was beautifully creamy and decadent. The cherry filling on

the other hand was fragrant, fruity and had the perfect tartness. We had

difficulty picking a favourite.

Ashley and Verlyn have certainly brought some magic to South Melbourne.

With exceptional service, great food coupled with some of Melbourne’s

best coffee in a relaxing environment, Magic is a quintessentially Melbourne

coffee hot spot.

Gastrology bloggers dined courtesy of Magic.

Magic on Ferrars286 Ferrars Street, South Melbourne. Ph: 0414 991 556

ABOuT GASTROLOGy Gastrology is a Melbourne-based blog about food and other deliciously related things.

They travel around Melbourne and sometimes beyond, enjoying food and wine along

the way and reporting back to their readers.

WWW.GASTRO-LOGy.BLOGSpOT.COM.Au

Words and photos by Gastrology

With their crunchy golden broWn exterior, these corn fritter nuggets of deep fried batter and succulently sWeet corn kernels Will certainly bring pleasure to your taste buds. the smoked salmon Was fresh and the egg Was perfectly poached.


WOOGA(DETAILS ON PG. 3)

27


I had cousins visit us from Indonesia in July and as well as showing them a

thing or two about Melbourne, my brother and I took them to some of our

favourite dining spots.

The plan was to meet at Melbourne Central at 5:45pm one rainy Friday

evening. Unfortunately, my cousins brought jam karet with them to

Melbourne and subsequently did not show up until close to 7pm. This

meant that a lot of restaurants within walking distance were unable to

accommodate a group of six people at the very last minute.

The weather gods may not have been on our side that night but Lady

Luck must have been because Wooga, one of my brother’s favourite

Korean restaurants, had a table big enough to fit six crazy Indonesians.

Not bad given that they’re usually booked out, especially on Friday and

Saturday nights.

Like most Korean restaurants in Melbourne, Wooga specialises in Korean

barbeque so you select your raw meat from the menu and watch it cook

in front of you. At Wooga, several combos are available and we chose

Combo D ($119), the largest combo of them all. In addition to various cuts

of beef (rib, topside, Scotch fillet and tongue), we also got two seafood

dishes, a pork dish, a soup and four portions of rice (which was more than

enough given all the protein we were getting).

Gotta love free-flowing banchan.

My cousins love their meat well-done while my brother and I prefer ours just

cooked. Thus, coordinating the cook took some getting used to – especially

after all the plum wine we had just drank.

We were given spicy pepper sauce and garlic oil to dip our meat in. They

were great but the meat was so flavoursome that we probably would have

been fine without the sauces.

‘Slaw was provided but for some reason, it mostly remained untouched.

It wasn’t because it was awful (in actual fact, it was fine) but because my

cousins love their meat so much.

The seafood pancake was very well done. In addition to being decently-

sized, it was also dense and packed with generous doses of octopus, prawn

and calamari.

Our pan-fried squid was also delicious with the right amount of spiciness

to appease my sambal-loving cousins. While other Korean restaurants tend

to make this dish a bit too sweet, I thought that this version was just right.

Yesss, more meat.

My cousin Jess loves pork so we ordered pork belly ($14) as an extra dish

even though we were pretty much verging on full at this stage.

Oh, not to mention that we still had to finish the cooked pork dish that

came with the combo. The menu said that it came with bok choy but that

green stuff ain’t bok choy! Anyway, it may not have been the best dish of

the night, but it was nevertheless still good to eat a meat dish that didn’t

have to be cooked on the barbie.

Our final dish was a heart-warming spicy soup containing prawns, squid

and those really nice and chewy disc-shaped rice cakes. Unlike the pan-

fried squid, the soup wasn’t overly spicy which was fine and all – in fact, I

liked the delicate tangy broth.

Given that Wooga’s Combo D banquet comfortably fed six people, it was

a pretty cheap meal. And while I liked it, my cousins couldn’t stop talking

about it for days on end – I’m not sure if it’s because they’re easily pleased

or because of the lack of good Korean restaurants in Jakarta. Either way,

they definitely want to return to Wooga the next time they’re back. As for

me, I can definitely see myself coming here for dinner after work given that

it’s not too far from the office. Hell, I’d come here for lunch if the jam karet

concept applied at work and we didn’t have to rush back to our desk.

Wooga270 Victoria Street, North Melbourne. Ph: 9328 1221

AbOUT LIbbY MARGOLibby is a lover of all things nice (foie gras, truffles and Dr Loosen Riesling) and all things downright nasty

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

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

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

WWW.THEvERYvERYHUNGRYCATERpILLAR.COM

Words and photos by The Very Very Hungry Caterpillar

28


My dad is not a man that is readily impressed, particularly when it comes

to food. Raised on an amazing Calabrian diet of generous portions lovingly

prepared by my nonna, and cooking professionally for almost 45 years, the

man’s seen it all. He is a human encyclopedia on food, wine and restaurants.

So you may appreciate that when dad remarks on a meal, I take note.

His face lit up when he shared his experience of a meal he enjoyed on a

Slow-Food tour of Sicily. On this tour, my parents were equipped with a map

marked with local restaurants and osterias, ancient cellars and vineyards, and

bid adieu on a self-driven treasure hunt of traditional foods prepared in their

original style.

I love the way that this dish is paired with a sweet buttery carrot mash, rather

than a sauce. It focuses your palate on the texture of the mince, the richness

of the stewed rabbit lifted by the herbs and vegetables, and the freshness of

the pasta. The dish dad had was simply drizzled with olive oil. I opted to pour

Recipe: Stewed Rabbit Ravioli

ABOUT ELESBURy CORNER STOREI’m Chiara, and Elesbury Corner Store is where I peddle my passion for all things edible.

Perpetually inspired by the tastes, sounds, colours and smells of Melbourne’s food

scene, I share my reviews and creative recipes that can be recreated from your kitchen.

www.ELESBURyCORNERSTORE.wORdpRESS.COM

Recipe and photos by Elesbury Corner Store

29

a little of the stewing jus as I felt wasteful discarding all that liquidised flavour.

We are so fortunate that Melbourne understands that Italian food is not about

bready pizza bases topped with pineapple or pastas drowning in cream. In

my experience, Italian food is about letting good produce shine. A typical

lunch at my grandparents’ would feature pasta tossed with olive oil, broccoli

and broad beans from their garden, crunchy parmesan crumbed chicken, a

fresh salad with gigantic home-grown tomato and cucumber, home-brewed

wine, fresh salamis and chunks of crusty bread.

There is nothing quite like fresh pasta and it is really not as laborious or

impressive as it seems – flour, water, egg, knead, rest, roll, cut, boil. Done.

Okay, the rolling process requires some elbow grease, but start with small

portions and see how you go. At least you won’t have the added pressure of a

parent critiquing your every move and incessantly calling the rabbit, ‘wabbit’

a la Elmur Fudd.

Aside from the rabbit, I had everything in my pantry for this recipe. I picked

up the rabbit for a modest $10 from my local butcher. The warm aroma of the

stewed rabbit swirling around the kitchen is worth the effort alone.

Go on, you can do this.

InGrEDIEnTs

For the filling

1 rabbit, roughly chopped

3 bay leaves

1 carrot, finely chopped

1 onion, finely chopped

1 celery stick, finely chopped

¾ cup white wine

½ tsp nutmeg

1 cup vegetable stock

For the carrot mash

500g carrots

2 tbsp butter or olive oil

For the pasta

200g flour

2 eggs

METhOD

For the Mash

Peel the carrots, chop roughly and place them in some salted boiling water

until soft.

Combine the carrots and butter in a processor or mash by hand until smooth.

season with salt and pepper.

For the ravioli filling

heat a few tablespoons of olive oil in a saucepan. Add the carrot, celery

and onion, and sauté until soft. Add the rabbit and fry until the rabbit is just

golden brown.

Add the wine, bay leaf, salt and pepper and cook until the wine has almost

evaporated. Add the stock and stew on low heat for about half an hour.

strain out the vegetables and the rabbit, reserving the stock, and set aside to

cool. Once cooled, remove all of the meat from the rabbit. return the bones

to the stock (for flavour) and let it simmer for a further 20 minutes.

Process the rabbit and vegetables to a fine mince (or chop very finely by

hand) with a few tablespoons of the jus or olive oil to get a moisture level

you are happy with.

For the pasta

Flour your work space. Mound the flour on your workspace and create a well

in the centre. Beat the eggs and place in the well. Gradually combine the

flour, eggs and a little water with your hands and knead until the dough is

silky and elastic. shape the dough into a ball, cover in plastic wrap and set

aside for at least half an hour at room temperature.

On your floured workspace, roll out the dough as thinly and evenly as possible.

Cut out circles about 12cm wide, ensuring that they are large enough to

fold over a decent amount of filling (I used a small bowl to cut my shapes).

Transfer the pasta circles onto a floured tray.

Place about 1 tablespoon of the filling on each pasta circle. Brush the

circumference of the circle with a lightly beaten egg. Then, fold the circle in

half, making sure that there are no air pockets, and press the edges of your

ravioli with a fork.

Add the ravioli to a large pot of salted boiling water. They will be ready when

they rise to the surface.

Dish the carrot mash onto a plate with two or three of the ravioli, drizzle with

the jus and sprinkle with a little leftover ravioli filling.

31


SILENT WAY Chardonnay 2012

Macedon Ranges, Victoria. RRP: $38.00

Many moons ago I used to go to a winery for work wearing the standard gear

of Hard Yakka pants, Blundstone boots and perhaps a flannelette shirt. It was

a charming look, to say the least. One day, I was requested by my winemaking

boss to spend a weekend up at his farm in the Macedon Ranges to help

plant a vineyard. I was keen as a bean to give it a go, as I had never had that

experience. I thought it was another accolade I could put on my resume: Has

planted vineyard – tick! Had I known the amount of exertion involved, I’m not

sure I would have held the same level of enthusiasm. How it worked was that

a tractor would start at the beginning of the vineyard row and move along

ramming holes into the soil and filling it with water. My job was to follow

with the vine cuttings and ram them roots down into the hole and stuff it

with earth. Then I would move to the next hole… and the next. Hundreds of

cuttings later, instead of walking up and down the hill, I was crawling on my

hands and knees from the fatigue. Oh such cherished memories.

Silent Way Chardonnay is made from these vine cuttings. It is a project run

by dear friends, Matt and Tamara Harrop. The name, Silent Way, pays homage

to a record by jazz genius Miles Davis. The label design includes symbols of

love and connecting with the earth and was in fact used in their wedding

invitations. While I should probably hold some bitter feelings towards this

wine for all the knee and back pain it caused, I can’t help but sing its praises.

This Chardonnay is surprisingly flavoursome for a wine of relatively young

vine age. It has good character with aromas of white peach, yellow nectarine

and pine nuts. The palate offers gentle flavours of honeydew, lemon wedge

and a hint of parsley with a smooth, creamy texture that is balanced by

the typically taut Macedon acidity. This acidity is lovely and fresh on the

front palate, and then mellows out at the finish. All elements are in balance,

something that was probably assisted by the use of 100 per cent old French

oak barrels to not overpower the natural Chardonnay flavours.

Stockist: King & Godfree in Carlton.

COBAW RIDGE Lagrein 2008

Macedon Ranges, Victoria. RRP: $60.00

My partner Jess and I were recently travelling through the Lancefield

countryside on a lazy Sunday. We decided to take a shortcut to the town of

Macedon by venturing through the serious dirt roads of the Cobaw Forest

in our new 4WD. At one point, I had the bright idea of getting our manic

blue heeler Billie out and running beside the car. As usual, she ran berserk

through pools of water along the road and kept pace with the car most of the

way. Towards the end, Billie began to lag behind. We came around a corner

and saw a large pool of murky water ahead but naively assumed it would

be shallow and drove straight through. Suffice to say that we did not make

it out. Instead, the car sunk deep into the sloppy slurry that crept right to

the base of the car doors. I looked out my window to the rear of the car to

see if we could reverse back. At the same time, Jess revved the engine and

splashed a bucketload of beige goodness inside the car and all over myself.

I squealed with surprise and Billie just stood there looking bemused. We got

out of the car so Jess could try and build sticks around the wheels to get out

while I ran for help. We had only run 100 metres when I came across a sign

that read ‘Cobaw Ridge winery – Open’. Tractors! I thought.

I turned right and pelted up the long dirt track and arrived breathless at the

empty cellar door. After ringing the bell several times I was finally greeted

by the gracious owner, Nelly Cooper. She saw my panic-stricken face and

wandered into the vineyard to grab her husband Alan. He kindly stopped

kangaroo-proofing his fence and jumped into the tractor with a chain and

pulled our newly christened vehicle out. In order to say thanks, we decided

to head back to the cellar door and try some of their wines.

The 2008 Lagrein was one of a couple of bottles we bought. It is Alan’s

homage to the red grape of the Trentino-Alto Adige region in Northern Italy.

The Lagrein has an admirable deep inky hue followed by seductive Italian-like

aromas of black cherries, plums and hints of violets. The wine is incredibly

moreish with intense flavours giving way to super supple medium-bodied

tannins and texture that peters out to a smooth finish. Lagrein tends to be

drunk young and can be underestimated because of its medium-bodied-

ness, but it can be just as fresh and delicious with 5-10 years of bottle age.

Stockist: The latest vintage is available directly from the cellar door.

DIRTY THREE Pinot Noir 2012

South Gippsland, Victoria. RRP: $43.00

“Wine is all about the dirt – from the vineyard soil, to the dirty purple hands of

the winemaker.” This is the ethos behind the Dirty Three lads, Marcus Satchell,

Stuart Gregor and Cameron Mackenzie, who work together to create this

Pinot Noir out of fruit from South Gippsland, 150km south east of Melbourne.

The purity and silkiness of this vivid red Pinot Noir were what captured me. A

collection of aromas jump out of the glass, including green plum, black cherry

and kola nut. There is a charry cocoa note as well from the 11 months in French

oak. The pomegranate-like acidity is youthful and keeps the wine crunchy on

the palate. This light to medium-bodied Pinot finishes all class with its silky

texture and finely grained tannic finish. If you can hold off finishing the bottle

in one sitting, try it the next day for an even more mellowed version.

Stockist: Prince Wine Store in South Melbourne.

Wine revieWs

ABOuT KRYSTINA MENEGAzzOLa 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).

WWW.LADONNADELvINO.COM

Words and photos by Krystina Menegazzo

FOR ADVERTISING ENQUIRIES, PLEASE CALL Lisa Guglielmino on 0425 145 806 or email [email protected]

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LITTLE LONSDALE STREET1000 Pound Bend166 Espresso BarAngliss RestaurantCafé 111Café 18Don TooEquinioxGianni LuncheonGiraffe CaféHorse BazaarIl VicolettoLa La LandKoukos CaféMatchModo Mio CaféOddfellows HotelRue BebelonsShop 7 EspressoStrikeTroika BarYork Café

LONSDALE STREETAspro BleBabboBaguette ClubBarakiClub RetroColonial HotelDegani’sDemi TasseEmerald PeacockEncore Café BarHikari SushiJ Walk CaféJapanese Pub ShogunKenny's BakeryLatte Love CaféLe TraiteurLegals Café BarMadame Kay'sUrban DeliWheat Restaurant Bar

MELBOURNE PLACESaint Peters Bar & Restaurant

MEYERS PLACELily BlacksLoopWaiters Restaurant

NEWQUAY PROMENADEFish BarLive BaitMecca Bar

QUEEN STREETBellini (ANZ Building)Chaise LoungeDeganiMercat Cross HotelMichaelangeloMuleta'sNashiNourishRomano'sSegafredoSpeck

RUSSELL PLACEBar Ampere

RUSSELL STREETBean RoomBlu Point CaféCafé Little HutChilli CaféChill On Ice LoungeChina BarHawkers CaféInfinity Café BarIshikai Japanese CaféIzakaya Den (Basement)James Squire Brewhouse

King of KingsPostal HallRed HummingbirdSeoul HouseSyn BarTeppansanThe Portland HotelTwo FingersWon Ton House

SPENCER STREETCarron TavernPensione Hotel

SPRING STREETAppitizer KubklamCafé 201City Wine ShopElms Family HotelFederici CaféHudson'sLime Café BarThe European

ST KILDA ROAD606 CaféAroma on St KildaAromatic EspressoBalencea BarBelgian Beer Café BluestoneBiteCafé 409Café 434Café AllegraCafé DecoCafé EquestaCafé NewsCafé PromenadeCafé SafiCafé SaporoCafeteria LoungeCBD Café & FooderyCinnamonsCitroDaily CoffeeGloria Jean’sHeavenIl LocaleIzumiKraveLime CaféMetrop CaféMovoMod Oz MovoNGV Gallery KitchenPurple CaféThe Blue Moose CaféThe St Kilda Rd Boulevarde CaféTimes Café

SWANSTON STREETBeer DeluxeCafé ChinottoCafé L’IncontroCafé MimoCiti EspressoClaypot KingCrown Café BakeryDruids Café BarEasy Way TeaGigi Sushi BarGogo SushiHi Fi Bar and BallroomMelbourne Town HallMr Tulk (State Library North)Nando'sNelayan IndonesianOld TownOxford ScholarSoul CaféStarbucksSushi SushiThe LoungeThe OrderThree DegreesTime Out CaféTransportYour Thai Rice NoodleYoung and JacksonYoyogi

TATTERSALLS LANESection 8 (Chinatown)

ThE CAUSEWAYGrasshopper’s Feast

WILLIAM STREETIllia Café and BarLa Stradda CaféMetropolitan HotelNashiSlateThe Mint

WILLS STREETOperator25

There are approx. 1000 distributors throughout Melbourne. For the full list, visit our website at melbourne.gram.net.au.

MELBOURNE ISSUE 35 FREE

GRAM.NET.AU

gram magazine: december 2013 // edition 35

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