Vol. 3 No. 6 June 2015
GOURMET
THE
AUSTRALIA
TIMES
®
PLATFORM
ESPRESSO
a vibrant cafe on the right track…
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Images with kind permission of Noosa International Food and Wine Festival
BRANCHING OUT
Blends are the New Black'
Josef Chromy
Vineyard restaurant
TO EVERY
STORY
Two Sides
The Press Club
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3
GOURMET
I’m in Tasmania and yes, it is damned
cold! Luckily from you, we have a
heap more winter warmers to help
you get through the rest of June.
Why not try the delicious laksa
from Katie or learn how to make the
perfect poached egg.
Warm yourself up with a visit to
Josef
Chromy
Vineyard Restaurant, find
out if the Merrywell’s burger of the
year winner is up to scratch, what’s
happening in the foodie world at the
moment and more.
We have lots of wine this issue and
a look into Glen Iris local Platform
Espresso. Something for everyone.
Make yourself a hot chocolate, curl up
in front of the fire and enjoy!
Connie Lambeth
Kristie Giblin
Connie Lambeth
Kerrie Howell
Siahna Forward
Amy Foyster
Katie Gwynne-Hannagan
Katie Gwynne-Hannagan
Platform Espresso .................................................8
Branching Out ......................................................22
Two Sides To Every Story - The Press Club ....... 30
Melbourne Sommelier - Mark Protheroe .......... 42
Josef Chromy Vineyard Restaurant ................... 46
Very Well, Merrywell ............................................ 54
How to Perfectly Poach Eggs Every Time .......... 58
Macadamia Spread – A game changer ............. 60
An Easy Homemade Laksa ................................ 62
Noosa International Food & Wine Festival ......... 66
Foodsploration .................................................... 82
What’s been happening on Instagram
this month ........................................................... 90
Calendar of Events for Food Lovers ................... 92
EDITORS
DEPUTY
CONTRIBUTORS
COVER IMAGE
NOTE
EDITOR
Independent Media Inspiring Minds Independent Media Inspiring Minds
GOURMET
The GOURMET magazine is all about celebrating food in all its glory. From
where produce comes from, to swish restaurants, delicious recipes and
general food musings, we plan to cover it all.
We aim to create a discussion about the role food plays in our lives.
Whether it be sharing a meal with friends, to sitting down watching a
cooking show with your family or dining out on a special occasion- food is
a big part of our culture.
We want this online space to be somewhere where everyone can share
their thoughts, tips and tricks and ideas about food and cooking. You will
find recipes, restaurant reviews, food ideas and information about new
ingredients and food programs that you may never have heard of before!
It is all very exciting.
We welcome all sorts of feedback and suggestions and if you’d like to get
involved and share your foodie knowledge with Australia, please get in
touch with us.
Thanks and happy eating!
Welcome
NOTE
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PLATFORM
ESPRESSO
a vibrant cafe on the right track…
By Connie Lambeth
Images by Platform Espresso/Connie Lambeth
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“Melbourne is to coffee what coffee
is to Melbourne”
is a favourite saying of
the pair behind Glen Iris’s favourite local,
Platform Espresso
, aptly named with the
railway station just a few steps down the
line. Though Patty Karakostas and Pete
Elston are committed to serving up a
stellar brew designed to clear the headiest
morning fog, they believe there are three
important elements in running a cafe:
“food, coffee and service”
. ‘
Platform
’,
tagged affectionately by locals, kicked off
at the start of 2013, immediately filling
a gap in the area the couple were keen
to redress. With one or both owners on
the floor seven days a week, maintaining
quality is assured.
“Simply put, Platform Espresso exists
to provide for the lovers of great food
and coffee”.
A key to training staff to the desired level
of expectation, is to explain the equal
standing of food, coffee and service. The
duo also like to encourage wait staff to treat
people the way they would like to be treated
when at a cafe. Patty’s background in PR
and Marketing means that playing host
comes naturally, her upbeat personality
setting a positive tone for the place.
Patrons appreciate the prompt attention
and welcoming atmosphere, returning
regularly for a takeaway coffee on the way
to the train, or a weekend brunch with
friends. As head barista, Pete’s easy
Simply put, Platform Espresso
exists to provide for the lovers of
great food and coffee.
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going style with people, while working
the
La Marzocco Espresso Machine
with
dedicated precision, promotes a sense of
calm and stability amongst the buzz. Each
with their own distinct brand of ensuring
the cafe runs smoothly, the duo’s passion
for their craft is a uniting force.
There’s no question that Melbourne is a
city which takes the business of coffee
very seriously, and
Platform Espresso
is
no exception. After a lot of research and
originally going with another Melbourne
roaster, the pair opted to swap to The
Maling Room
, a speciality coffee micro-
roaster in Canterbury. They are more
than happy with the switch to a roaster
with accolades including Winner of Best
Boutique Roastery 2013 (The Age Good
Food Guide). They mention that it’s all
about understanding the roasting and
bean process, with Andrew at The
Maling
Room
offering exceptional support. The
couple agree that 1-1 with the roaster is
the key to getting the best coffee out to
the consumer.
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“Seasonally blended speciality coffee
roasted in Melbourne, compliments our
menu or does our menu compliment
our coffee? You decide”.
‘The art of making good coffee’ is one
way to put it when thinking of a skilled
barista turning out the perfect cup with
creative flair, however for some, there’s
a degree of science involved too. Pete, a
former engineer, has long held an interest
in anything pertaining to the field, so
naturally science beakers come to play
for components of their speciality coffees.
The contemporary fit out successfully
blends ‘hip’ with ‘chill’, and the science
paraphernalia, along with assorted coffee
gadgetry, combine to add a dash of ‘quirky’
to the decor.
There are two distinct groups of patrons
heading through the door, with
Platform
popular during the week with the business
crowd, while on weekends the locals mob
the place for brunch. Even Year 12 students
stop for a coffee after school to get
through hours of study, with Patty wisely
acknowledging the youth as “
patrons of
the future
”. There is a definite sense of
community, a ‘loving my local’ feel about
Platform
, which has evolved as a result of
genuine passion, hard work and a focus
on good service.
Most of the staff employed at the cafe are
drawn from the local area and only leave
for good reason, such as completion of
their studies. The duo have a discerning
approach to selecting new people,
particularly wait staff, who have to be a
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‘good fit’ for their cafe. Characteristics
they look for include someone who ‘has a
warm and friendly personality, is ‘on the
ball’, plus has a willingness to learn’.
Though Patty and Pete initially intended
to open on week days only, they soon
realised how much the locals needed
a place to hang out on weekends,
somewhere they could get good food
and coffee, therefore the seven day week
keeps everyone satisfied! Last Christmas
they even decided to open on Christmas
morning, as ‘The Iris’ grapevine revealed
that people were begging for a caffeine
rich brew to kickstart their festivities. Sure
enough, the queue snaked out the door
and up the footpath, with patrons waiting
to grab coffee and pastries before heading
off to family festivities!
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The couple, who have been together
for ten years and both still just twenty
seven, went travelling overseas for six
or so months before opening
Platform
Espresso
. During this time they both came
to the conclusion that a cafe venture would
be one way of seeing each other, as Pete’s
engineering job involved a fair bit of travel.
Experiencing Europe inspired the pair and
helped their ideas evolve, and while in
London, they completed Barista training
at the renowned
Prufrock
.
Food and Beverage courses were far from
a novelty for the self-confessed foodies,
with courses undertaken in earlier years,
including pizza making at
400 Gradi
,
where they “
learnt from the master
of pizza chefs…the only person in
Australia with a degree in pizza making
and with awards for the Best Pizza in
Australia
”. They also completed a Salumi
course, and hung out on the Mornington
Peninsula learning how to create their
own sparkling wine at
Foxeys Hangout
.
This early genuine interest in food and
beverage, as well as a quiet determination
and intelligence, has no doubt contributed
to their understanding of the importance
of quality and consistency.
They never imagined the business would
fail, in fact it was bound to succeed, as each
went in with low expectations! Patty does
mention that her parents were ‘scared for
them’, which isn’t surprising considering
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their tender age at the time, combined
with untested waters as new cafe owners.
However once
Platform Espresso
was
up and running, parental support has
continued resolute. It’s one thing to be a
foodie and quite another to open a cafe
without prior experience, although Pete
had done hospitality in secondary school
and worked in cafes during uni. Even so,
it takes a degree of courage and self-
belief to step into the unknown. They were
surprised just how quickly the cafe was
embraced by the community, reinforcing
that this pocket of Glen iris was begging
for a local haunt which served up great
food and coffee.
Patty acknowledges there was plenty of
family support, particularly in the planning
and early stages of setting up their cafe.
Her brother-in-law runs several food
businesses and is an excellent mentor, as
well as coming up with the brilliant name…
Platform Espresso
says it all so succinctly!
Her sister helped with the design of the
original interior and her mother sewed the
cushions for the bench seats, the textiles
balancing well with the light timbered
finishes. Meanwhile a tiler friend shared his
skills, while an artist friend crafted creative
blackboard mounts. A revamp over the
summer break was pretty much done by
the couple, who second time around felt
experienced enough to tackle the project
minus their support crew. The effect is a
mix of understated sophistication with a
personal and inviting feel. There are plenty
of seating options for singles, couples and
small families, while larger groups are
catered for in the handsome room at the
rear, which also plays host to christenings
and weddings.
An intimate room at the back
plays host to small weddings
and christenings
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Patty is of Greek heritage, and in the early
months of opening the doors at
Platform
Espresso
, her cultural background
influenced the menu somewhat. Getting a
feel for what dishes were popular and the
kind of eatery the suburb was craving for,
led to their decision to lean more to the kind
of cafe they describe as “
very Melbourne
”.
Picking up the right cues is obviously a
smart move, with a regular energetic buzz
the clear indicator of a cafe having ‘found its
groove’.
They have been fortunate in finding good
chefs who are up to speed in creating on
trend dishes, with the duo insistent on
attention to detail. They expect a chef to
have their finger on the pulse, describing
their menu as “
traditional with a twist.
”
There are three chefs dishing up the ‘food
talent’…a head chef, second chef and
apprentice chef. The apprentice is a female,
which reinforces Patty’s belief in “
making
sure girls get a go
”, describing herself as a
bit of a “
feminist
”.
The partners share with Gourmet their Top
Three
Platform
Dishes, expressing that “the
seasons dictate the menu, while the regional
produce inspires sumptuous, innovative
breakfast and lunch creations”:
• Avocado, Minted Peas, Marinated Feta
with Poached Egg and Fresh Herbs on
Pesto Toast
• Beetroot and Zucchini Fritters with
Minted Yoghurt and Green Harissa
• Pulled Chicken Salad with Lentils,
Quinoa, Grilled Vegetables ad Lime
Yoghurt Dressing
Avocado, Minted Peas,
Marinated Fetta with
Poached Egg & Fresh
Herbs on Pesto Toast
Catering Sandwiches
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We put Pete and Patty through their paces to glean a bit more on what
they’re about! Here’s what they came up with:
Favourite Cafe?
Prufrock
in London where we did our Barista Training
Favourite Restaurant?
Cumulus Inc
(Melbourne)
Favourite Area?
Anywhere near the beach
Who Cooks at Home?
Mostly Pete
Days Off?
Consist of more food experiences, trying out the newest cafe or
restaurant. Or good old bookwork!
Talk Shop at Home?
All the time!
Hardest Part about Running a Cafe?
Early starts…especially getting up at 5.30 for a 6.30 start to be
ready for 7am opening
Keeping up with Trends?
Checking out other cafes and eating out in general. Travelling
interstate and overseas. Our 6 months travelling around Europe had
a significant influence here
The Future?
Platform Espresso
is our ‘baby’ and we just love what we do. We may
get onto some kind of food-related project this year as well.
Catering?
Yes this is a regular happening, catering for businesses and
hospitals in the area when there’s a meeting or event
And advice to anyone thinking of starting up a cafe?
• Be adaptable, flexible and open to change
• Encourage continual evolvement
• Roll with the punches
• Put on your ‘happy face’
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This is one accomplished pair definitely on track to keep on providing “for the lovers
of great food and coffee at Platform Espresso”.
Check out the following websites if keen to know more:
The Maling Room
206 Canterbury Rd
Canterbury Vic 3126
03 9836 9889
www.malingroom.com.au
Breakfast & Brunch Restaurant
Boutique Roaster
Prufrock
23-25 Leather Lane
London EC1N 7TE
United Kingdom
+44 20 7242 0467
www.prufrockcoffee.com
400 Gradi
99 Lygon St
East Brunswick Vic 3057
03 9380 2320
(other locations)
www.400gradi.com.au
Johnny Di Francesco
(Pizzaiolo/Chef/Restaurateur)
First Australian ever trained in Naples to
the Association Veracendizza Napoletana
VPN rules
The Association’s Australasian Principal
Foxeys Hangout
795 Whitehill Rd Red Hill Vic 3937
03 5989 2022
www.foxeys-hangout.com.au
Space for larger groups
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We look forward to Patty Karakostas and Pete Elston sharing their knowledge and expertise on
all matters pertaining to coffee in an upcoming issue of Gourmet.
Platform Espresso
create such
great coffee that last year they were asked to be part of a Coffee Book, and can be quoted as
saying:
“We always seek a memorable coffee. If it can be confused with, or tastes like ten others
then we wouldn’t choose it”.
Platform Espresso
1529 High St. Glen Iris Vic 3146
ph: 03 9886 0951
www.platformespresso.com.au
Speciality Coffee/Breakfast & Lunch
Open 7 Days
The Speciality Coffee Book: Victoria
by Jonette George and Ethan Jenkins
Smudge Publishing 2014
www.smudgepub.com.au
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Shout.
JUST DO-NATE.
ShoutForGood.com
Shout.
JUST DO-NATE.
ShoutForGood.com
Shout.
JUST DO-NATE.
ShoutForGood.com
Shout.
JUST DO-NATE.
ShoutForGood.com
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22
BRANCHING OUT
Blends are the New Black
By Kerrie Howell
Images courtesy of MONA/Remi Chauvin,
Moorilla Estate, Tasmania
MONA/Rémi Chauvin, Image Courtesy Moorilla, Tasmania, Australia
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Winter is here. Usually this is the time for
cracking open the reds. This month I am
focussing on blends. In fact, I would even go
so far as to say “blends are the new black”.
There you go, I just quoted myself. What I
love about drinking a good blended wine
is the comfort and harmony of them. They
can be great value for money too, and that
certainly doesn’t mean they are all of poor
quality. In fact, I enjoyed “Brokenwood
Cricket Pitch cabernet/ shiraz/ merlot/
petit verdot” blend for around the $15
mark. I found there to be lots going on in
my glass. There were lovely berry nuances
and a whiff of violets, as well as a little
eucalypt and some vanilla oak. The oak
didn’t overpower the palate, rather was
balanced by red berries and a little bit of
plum with enough acidity to round out the
experience.
As I am a new contributor
who is trying to build up
a solid reader base, (and
not get anyone offside)
I am yet again going to
address sauvignon blanc
in this column. As I have
mentioned before, it is
my intention to get you
all trying and enjoying OTHER varieties
(hence the name of my column). As such,
I have come up with a solution if anybody
feels that time away from their kiwi savvy
blanc is getting all too much. Here it is.
Pack a passionfruit in a brown paper bag. If
you start to feel any twinge of uneasiness,
inhale deeply. This action has a dual
purpose. It will calm your nerves whilst
administering that passionfruity hit that
you are craving. Right, let’s get on with it.
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This was really pleasant to drink. In fact-
and I don’t encourage this exactly, but you
really don’t need to have any food with
this at all. This wine was lovely just on it’s
own. I find that this happens frequently
with blended wines. There is enough to
be gained from the glass as you taste the
best parts of the different varieties. This
is what I meant by harmony. With a really
special blend, harmony and balance really
comes to the fore. Example, and I know I
have spoken about these people before,
but Moorilla do an outstanding example
of blended wines in their “cloth label
“range. The cloth label range is from their
St Matthius estate, north of Launceston. A
few months back I interviewed Conor van
der Reest, the Chief Winemaker there. In
our chat, we were discussing the terrible
rap that blended wines often get. Conor
said that much of this came about “based
on a business decision made decades
ago”. Conor is referring to the way in which
some winemakers bottle the left-overs
from different varieties together under the
one label and sell it at a discounted price.
The slops, so to speak. Unfortunately this
practice has tarnished the reputation of
some very purposefully blended wines.
Speaking of purposeful blending, the 2012
Moorilla cloth label red contains pinot noir,
shiraz, cabernet sauvignon, cabernet franc
and Riesling. Yes you read that correctly- a
white in amongst the reds. Wine educator
Sophie Otton’s description found in the
‘Cloth Label Series’ by Moorilla booklet,
of the final addition of Riesling in this
particular blend is “it binds the different
tannins of the
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Conor van der Reest, Moorilla
winemaker photographed in the
Moorilla vineyard at Mona.
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red varieties: the velvet tannin of
the pinot to the astringent t annin
of the cabernet. The Riesling acts
as a conduit between the various
reds, harmonising the finished
wine”. This reminds me of when I
am making a sauce. At the end, I
will add a knob of butter for sheen
and to amalgamate it, bringing
it all together. When I viewed the
blending in this light, it made sense
to me.
Conor, having spent a good deal
of time studying oenology and
viticulture in France, mentions just
how common blending is there,
particularly in the Rhone valley
where blending grapes is not only
commonplace, but celebrated.
Think Chateuneuf –du—pape, in
all its blended glory. Oh, whatever
France, we can do it too! So Conor
is bringing with him his knowledge
of blending to the antipodes, bless
him! He is expanding our minds
with his wine-making talents.
Cloth Series
This is where I found things to get
particularly interesting. Usually
when I think blended I think red.
Shiraz viogner or grenache shiraz
mouvedre, or as we Aussies
affectionately call it GSM. I rarely
think white. The Moorilla 2012
cloth label white contains pinot
gris, riesling, sauvignon blanc,
chardonnay, gewürztraminer, pinot
noir. I found this description (again
in Sophie Otton’s words) of Conor
van der Reests handling of the wine
making process utterly fascinating.
“by the end, , van der Reest has
six separate barrels of wine which
are then skilfully blended, such
that no variety is dominant but
nuances of all are discernable in
the culmination”. Hmmm. Slops in
a bottle? I think not! More like van
der Reest being the Conductor of a
beautiful , complicated symphony.
So, get out there and try a blend. If
the French are doing it, we can do
it too.
Conor van der Reest, Moorilla
winemaker photographed in the
Moorilla vineyard at Mona.
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TO EVERY
STORY
Two Sides
The Press Club
Kristie Giblin and Siahna Forward
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30
TO EVERY
The ResTauRanT
When we arrived at the grand
entrance door to The Press
Club, I was bursting to get
inside and finally experience a
restaurant which I had heard so
much about and was eager to
experience for myself.
The long thin restaurant was
very intimate with small cream
leather booths lining the
walkway. Along the left hand
side was a long thin window into
the kitchen, allowing diners to
gaze upon the delicacies which
were heading their way.
The low lighting and rich colour
scheme made for a warm
environment of which I was
happy to spend the next three
hours of my night.
We dined on a Tuesday which
meant that we had the 5 course
sharing style menu. This was
an excellent option for us as we
are both really bad at making
decisions and especially so
when it comes to delicious food.
We also got the accompanying
beverage journey to match.
The Press Club has been on our
hit list for a while and when the
opportunity arose, we jumped
at the chance to see George
Calambaris’ creations in action.
We went on a Tuesday night
and on arrival were pleasantly
surprised that we went on the
perfect night to try the sharing
menu, which is a Tuesday only
treat.
The restaurant was small and
decorated in vintage style booth
décor, which made the dining
experience even more fun.
The small space means there
are limited places and every
person is given a more personal
experience.
Kristie Siahna
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FiRsT CouRse
The first course looked mammoth and
I wasn’t sure how we were supposed to
continue eating for four more courses
after it!
We started with the delicate chicken
consume which had a lemon jelly and
edible flowers. The complexity of the
flavours really shocked me as the tasty
broth was so delicious I wanted to pick
up the cute little bowl and drink it straight
down. Instead I ate like a lady with the
ridiculously tiny spoon. The jelly was a
surprise as the strong flavour really tore
through the soup. I never would have
thought to pair it, but it really did work.
Next we moved onto the brioche roll
which was stuffed with sweet onion and
proiscutto. The bread melted in my mouth
and the balance of sweet and salty was
perfect. This could be easily sold off as
street food
Next we tried the roasted pumpkin with
hommus, nuts and cream. It was very
moreish and the smooth pumpkin with the
nuts created a great textural composition.
Finally we broke the warm bread which was
enjoyed with lashings of butter, possibly
my favourite part.
First course was an array of nibbles like
soup with chicken and a tart jelly, as well
as homemade bread with prosciutto.
Each element on the sharing board
complimented each other while still
managing to hold its own with the array of
competing aspects of the dish. Everything
was hearty and felt substantial, but still
left plenty of room for the many courses
of fun still to come.
Kristie Siahna
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seCond CouRse
This was one of the best things I have ever
eaten. I have always been a great lover of
potato and this was essentially potato four
ways. This dish was served by the chef who
stirred the silky potato cheesey sauce and
poured it over the top whilst explaining the
composition of the meal.
The large baked potato had the perfect
amount of crunch, the soft potato in the
skin was so fluffy and I was in a wonderful
potatoey heaven.
Potato is the greatest food of all time. I am
so confident of this assertion that I am
willing to go to great lengths to prove my
point. It’s versatile and delicious in every
from that it takes. The Press Club decided
to give me some ammo in my argument
with the second course. It was potato four
ways, each way being as delicious as the
last. Deep fried blocks, creamed potato
and everything in between to fill you with
potato delight. Anyone who doubts the
credibility of potato should probably look
into tasting this dish before they give up
on the ways of the potato.
Kristie Siahna
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ThiRd CouRse
Did the waiter just say scallop doughnuts?
Oh yes he did! These were such a highlight
of this course that I was easily able to
overlook the extremely confusing thyme
jelly. I know that adding a jelly is supposed
to add texture as well as flavour but I’m just
not a fan of jelly in general. This one had
a very strong flavour and really confused
me.
But back to the doughnut. This is an
invention which should be shared with the
world. The delicate fish (which was meant
to be the main element of the dish) was
perfectly juicy and flaked with the touch of
my fork. Get rid of the jelly and I’d eat this
all day.
Third course was fish with scallop
doughnuts. The dish was overall a really
nice combination of flavours, but it was
the scallop doughnut that really made
my heart skip a beat. The moment the
waiter place the plate on the table, I knew
something special was about to be tasted.
The scallop was so juicy and melt-in-the-
mouth good, all because of the delicious
savoury doughnut casing which sealed in
the heavenly flavours.
Kristie Siahna
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FouRTh CouRse
Pies are a good time in my opinion and
topped with a beautifully caramelised
onion, this take on the traditional meat pie
certainly tickled my taste buds. I struggled
through this course as I had so readily
devoured the last three, my stomach was
starting to protest.
I enjoyed the crumbly pastry and robust
meaty filling, it would make a welcome
substitution to the usual football canteen
offerings.
When the fourth course was brought to
the table it look like an odd mushroom
creation. Turns out it was a pie with
caramelized onions on top. It was at this
stage that our stomachs were getting full
and each bite was becoming more and
more of a struggle. Consequently this dish
does not get the credit it deserves. The
flavours were hearty and had that woody
essence about them. If I had the space
it would have filled my stomach up quite
nicely.
Kristie
Siahna
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FiFTh CouRse
I was so full that I thought I was going to lie down in the booth and have to take a little nap.
Therefore this next course was as if it never existed. As gorgeous as it was presented in a
little pumpkin where they had scooped out the flesh and mixed it with hand peeled and
crushed chestnuts then returned the mixture into the skin, we barely tasted it. This was
accompanied by a blanched pea and kale mixture which was quite nice. I ate more of this
than anything as it was so light, I barely noticed it adding to my ever expanding stomach.
We were guilted into trying at least a little of the pumpkin mixture before the plate was
retrieved from our table.
Kristie
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sixTh CouRse
As the waiter placed this chocolate delight
down in front of us, he made a point to
draw our attention to the dehydrated
chocolate shards on the plate. He was
right in letting us know that these were
the highlight of the dish with their Milo
like flavour. The chocolate brownie was a
delight and everything had its place on the
plate. I was so pleasantly surprised that I
was able to fit anything more in but I am
so glad I pushed myself to devour just a
little more.
Sixth course was dessert course and boy
did we make room for this one. The dish
had various chocolate elements on the
plate. It was the dehydrated chocolate
that kept us talking though, with the taste
and texture being reminiscent of Milo,
some very fancy Milo. I love a good dessert
at the best of times, but this dessert was
something else. My biggest qualm when
it comes to desserts, usually relates
back to them being too rich and sweet.
This dessert had the perfect balance and
meant it didn’t overwhelm the palette and
remained delicious with every bite.
Kristie Siahna
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dRinks
I was a bit apprehensive about the
ouzo which we started our beverage
journey with, but I powered on
through and was pleasantly
surprised with the rest of the
matches. I especially enjoyed the
reds where the fuller body of the
wine seemed to make the food really
shine. Exactly as they should.
We chose to get the accompanying
wines for the meal, which was a
wise choice. Each wine perfectly
complimented the flavours and
textures of the dishes perfectly. The
wines choices enabled our meal to
be enjoyed to the fullest and brought
out the best in both the wine and the
food.
Kristie
Siahna
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Final ThoughTs
I am so satisfied that I have now ventured
to such a prestigious restaurant. Although
I wish I had more room to have enjoyed the
second half of the evening as much as the
first, overall it was an excellent experience
where I certainly left more than satisfied.
From the chefs to the waitstaff and the
luxurious bathrooms in the back, they all
worked together like a well oiled machine
to make the evening thoroughly enjoyable.
The Press Club was a small and intimate
setting that enabled the best atmosphere
for an enjoyable meal. The waiters knew
every detail about the dishes and wine
and were eager to share their depth of
knowledge. I left The Press Club feeling full
and satiated, which at the end of the day is
all you can ask for.
The Press Club
72 Flinders street
Melbourne, VIC
03 9677 9677
http://www.thepressclub.com.au/
Kristie Siahna
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Mark Protheroe is one of Melbourne’s top
sommeliers, having worked in many of
Australia’s chef hatted restaurants and for
some of the world’s most famous culinary
icons.
Protheroe‘s original interest in the
profession of sommelier was the link
between winemaking and agriculture.
“My origins are in the Riverina and the
ability to return the story to farmers and
the base ingredient is something I find
quite provocative,” explains Protheroe.
Before Protheroe travelled the globe,
working with some of the world’s top
restauranteurs, he started his career in
Beechworth, Victoria.
The
Parlour and Pantry
in Beechworth
Melbourne Sommelier -
Mark Protheroe
Text and images by Amy Foyster
was a one chef hat venue at the time
and according to Protheroe, had a great
collection of local and imported wines.
After three years he headed to Melbourne,
with his first role at Melbourne institution,
Brunetti
, as the Trattoria manager, before
moving to
Vue de Monde
to take on a
commis sommelier role.
After he left
Vue de Monde
, Protheroe went
to Sails in Noosa to take on the Sommelier
role before getting married and moving
to the UK, to further his wine studies in
London.
“While I was in the UK I did a seven
week contract at the
International Wine
Challenge
helping to run the back of
house,” says Protheroe.
“I was the Commis Sommelier at
Gordon Ramsay’s three Michelin
starred
Royal Hospital Road
.
“At another stage I was the wine
department supervisor at
Valvona
and Crolla
in Edinburgh and also
the manager at
WoodWinters
Wines and Whiskies
in a town
called Bridge of Allan.”
After returning to Australia,
Protheroe spent a few years
working at
Charcoal Grill on the
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Hill
before taking his role with
Grossi
Restaurants
five years ago.
Last year, Protheroe competed in the
inaugural
Australia’s Best Sommelier
Competition
.
He says that the event was a nerve wracking
one, with the competitors tasting, theory
and practical skills all being tested.
“It was a great honour to make the finals
where once again we had to show our
skills in the three previously mentioned
categories, however this time it was on
stage in front of other competitors and
spectators at
Ormond Hall
in St Kilda.
“I was very happy to finish in the top three
with Franck Moreau, who was crowned a
worthy winner.”
Since starting with the
Grossi restaurants
,
Protheroe has honed his already
impeccable skills in Italian wine and food
matching.
He says that Italian wine has a broad
ranging style and for him, this is the most
unique aspect of Italian wine.
“I am particularly fond of the two regions
with active volcano’s- Sicily and Campania.
The way their dishes and wines have been
fine-tuned over centuries is something we
can’t replicate yet in Australia.”
In addition to wine, Protheroe is also a beer
expert. Some of his favourite Australian
beers at the moment include the
Bridge
Road Brewery
beers from Beechworth.
Another is
Costa at La Sirene
.
“He has taken a different route to most
focusing on Saison’s,” says Protheroe.
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“His love for exploring the world of yeasts
active in beer making is contagious.”
Protheroe says he is lucky to work with a
plethora of top producers and professionals
who inspire him on a daily basis.
“To see someone work on crafting an
authentic, high quality product that
possesses a real story is worthy of celebration
in my eyes. From an industry perspective,
people like Patrick Walsh, Grant Van Every
and Ben Edwards who helped to forge a
career path for Sommeliers in Melbourne,
deserve a lot of praise. They have laid down
great foundations for the current breed of
Sommeliers coming through.”
And what are Protheroe’s favourite wines
and beers? He describes himself as having
“some sort of attention deficit disorder for
both”.
“I would be very happy to drink a different
type each day. For me they are often a
Amy treks around
Melbourne checking out the
latest culinary trends. To
read more interviews with
industry experts and find out
the latest foodie news visit:
www.tradingplates.com.au
reflection of my mood and what I am
eating.”
Protheroe’s top tips for
amateurs when choosing
wines:
“Go to a good wine store or cellar door
and seek the advice of someone who is
knowledgeable. Be clear on your budget
and have a bit of an idea about what you
are serving it with.”
“I tend to look for intensity and texture
as my main guides for achieving a great
match with food. Contrary to most beliefs
flavour profile matching is not always the
most important thing to think of.”
“The quality and diversity that is currently
on offer from the Australian wine industry
is awe-inspiring. There are so many
wineries doing great things I would implore
more people to get to one of our local wine
regions and give them
a chance to share their
stories.”
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Josef Chromy
Vineyard restaurant
By Kristie Giblin
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It has become an expectation
that if you have an award
winning vineyard, you
would also have an equally
as spectacular restaurant
attached to it.
Josef Chromy
vineyard are
certainly living up to this
stereotype.
Set in the picturesque Relbia, just
outside of Tasmania’s largest
northern city, Launceston, you
can see why so many have
been choosing to have their
weddings here. Surrounded by
rolling patchwork hills, many
vine laden paddocks and a
wonderful big lake, it really is a
peaceful place to relax.
While you’re relaxing, with wine
in hand of course, why not also
enjoy a bite to eat at the
Josef
Chromy
restaurant.
As you enter, you walk along the
kitchen’s pass, able to ogle the
delights which lay ahead. The
hall then opens out into a large
open plan dining area lined
with floor to ceiling windows
enabling you to enjoy the view
while you eat.
The menu selection is smaller
than most and therefore, quite
refined. Each item also shows
Sticky Pork Pierogi
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the best wine match to enjoy
with your meal. Perfectly set
out to showcase the main
attraction of the venue, the
wine.
We were presented with a lovely
board of still-warm-from-the-
oven walnut bread and large
chunks of butter sprinkled with
sea salt.
This was a sign of what was
to come and I was extremely
excited. The bread was
delicious, the walnuts added
great crunch and with ample
amounts of butter, I could have
eaten just that all day.
For mains I had the
Sticky
Pork Pierogi
which included
‘Brussels ferment, pork
scratching, white cheese and
warsaw sour apple cream’.
It was quite a light meal and
didn’t look like it was going to
fill me, but I was pleasantly
surprised by all that was
hidden beneath the large piece
of perfectly crunchy crackling
atop my plate.
The pork was perfect.
Nestled inside the little polish
dumplings (pierogi), sprinkled
with cheese and brought out by
the apple. Each mouthful saw
me discovering more and more
elements of the dish. I was in
foodie heaven.
Sauvignon Blanc
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Pasture Fed Black Angus
Scotch Fillet 250g
Slow Cooked Pork Shoulder
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Even the ceramic wear which
the food was presented on had
something to uncover, having been
custom made to suit the
Chromy
aesthetic.
With most of the food, locally
sourced and of course, perfectly
matched with wine, this was a place
you could definitely take someone
to impress.
We had the Sauvignon Blanc which
you can read about in last month’s
issue of Gourmet Magazine.
Baked Market Fish
Osaka Street Food
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Frozen
Salted Chestnut Doughnut
Carrot Cake
Everyone else’s meals looked equally as appealing to
and dessert certainly wasn’t going to be any different,
as I devoured the Salted chestnut doughnut which was
set alongside ‘slow baked quince and labneh’.
As beautiful as it looked, I found it a little dry with the
combination of the tart quince and doughnut, more
labneh was needed. Still enjoyable, nonetheless.
Overall, I had a very pleasant experience at
Josef Chromy
Vineyard and would love to return to sample more off their
menu, especially as they are offering a two course lunch
special for $45 on weekdays until September.
If you ever find yourself in northern Tasmania, a visit to
Josef Chromy
is highly recommended for the perfect
combination of food, wine and beautiful scenery.
Josef Chromy
370 Relbia Road
Relbia TAS 7258
http://www.josefchromy.com.au/
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Very Well
Very Well
The word has spread far and wide of the deliciousness that is produced within the walls
of
Merrywell
. For good reason too, its credentials are impressive and extensive, including
winning ‘Melbourne’s best burger’ in 2012 and 2013. However, a lot has happened on
the Melbourne Burger scene since 2013, with the competition snapping at their heels,
can
Merrywell
still confidently hold the mantle?
Heading into the Crown location, the restaurant still seems as popular as ever, with
a spare table proving to be a real commodity. The ordering dilemma was taken away
from me, as I was obviously going to have to try the infamous burger of the year aptly
named “The Merrywell”. And anyone who knows me, knows I will always purchase the
side of chips, and I also opted for an Oreo milkshake.
When it comes to burgers, my tastes are simple. A well cooked and succulent patty,
fluffy and soft bun, with the rest of the add-ons being a compliment to the patty, is all
I need to enjoy a burger. “The Merrywell” had bacon, cheese, pickles, lettuce, tomato,
onion, special sauce, ketchup and mustard as well as a beef patty, all contained in a
bun.
Reading the ingredients, everything seems to add up to a delicious burger, but it was too
much. There was a lot of burger and everything was vying for my taste buds attention.
The beef patty was cooked well and lived up to expectation, but it was the rest of the
burger that slightly let it down.
The Oreo milkshake was just that, a milkshake with Oreo in it. That in itself is always
MERRYWELL
MERRYWELL
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MERRYWELL
MERRYWELL
By Siahna Forward
going to be delicious, but it never really went beyond a good milkshake.
The biggest drawback would probably be the copious amounts of
whipped cream on top, which didn’t enable me to saviour the
Oreo deliciousness, but rather spent my time avoiding the
whipped cream.
It was the chips that emerged as the real hero of the meal.
They were crisp, fluffy and everything you could want
from deep fried potato. I could have eaten them all day.
I had these grand expectations of everything the
Merrywell
could be and it just didn’t quite live up to what I was
hoping for it to be.
Merrywell
restaurant and bar was a
delicious and enjoyable
experience, but never
reached that top tier
I was hoping for.
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Since learning how to perfectly poach
eggs in the comfort of my own kitchen,
I’ve found that treating myself to a home-
cooked breakfast is much more satisfying
than your typical boring bowl of cereal or
dry piece of toast with a smear of vegemite.
With a couple of handy tips and techniques,
you’ll be free from the dreaded rock-hard
yolks and watery, undercooked whites,
and can look forward to plump, runny,
golden-yolked poached eggs that come
out perfectly every time.
What you’ll need:
• Two fresh, free-range eggs
• A small saucepan, filled about a third of the
way up with water
• White vinegar
• A slotted spoon
• A couple of small cups or ramekins to crack
your eggs into
• Paper towel
How to Perfectly
Poach Eggs Every Time
How to Perfectly
Poach Eggs Every Time
By Katie Gwynne-Hannagan
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What to do:
•
Bring your water to the boil, and add in a
good splash of vinegar. The vinegar helps the
egg white to coagulate once it hits the water,
meaning you’ll get a much rounder and more
evenly shaped poached egg.
• Crack your eggs into a separate cup or
ramekin, rather than directly into the boiling
water. This allows you to drop the egg in much
closer to the surface of the water, rather than
from a great height, which means there is
less chance of the yolk breaking and of your
egg setting in a weird, disjointed shape.
• Before you drop your eggs into the water,
create a sort of whirlpool with your slotted
spoon. Once you’ve got steady movement,
drop your eggs into the water. This will help
your eggs to wrap around themselves and
form a nice, round shape.
• Make sure your water remains at a simmer
and doesn’t start to bubble up over the edge
of the saucepan. You want to be as gentle as
possible.
• The perfectly runny poached egg will only
take a couple of minutes to cook, so check
your eggs by lifting them out of the water with
the slotted spoon. You want the egg white to
be opaque and the yolk to have a little bit of
give when you press it with your finger.
• Remove the eggs and gently dab off any
excess water with a bit of paper towel. You can
also remove any straggly bits of egg white that
may be hanging around.
• Serve immediately on toast with whatever
accompaniments you desire.
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Macadamia Spread –
A game changer
Macadamia Spread –
A game changer
By Kristie Giblin
Nutella
, you’ve got some competition!
There’s a new deliciously nutty chocolate
spread in town and it’s vying for your
crown of ‘most addictive spread to eat
straight out of the jar with a spoon’.
World, meet
Macabella
choc-macadamia
spread crunch ‘a cocoa & macadamia
taste affair’.
A scrumptious chocolatey spread with
just the right amount of crunch. Perfect
for spreading on your toast, or of course
eating straight from the jar (as I am right
now).
Many would argue
that
Nutella
is so
damned good
that you just
couldn’t beat it,
but
Macabella
is pretty much
on par in the
nutty-goodness-
which-I-am-now-
addicted-to stakes.
Although the nut
chunks may make the
spread appear a little less visually appearing
than its smooth rival, it adds a crunchy peanut
butter like element which I just can’t knock.
Boasted to be better for you nutritionally as
‘macadamias are a nutrition powerhouse
and contain many nutrients including heart-
friendly monosaturated fatty acids’, I really
can’t find a negative aspect to this tasty treat.
I probably wouldn’t go melting it in warm milk
for a chocolate winter drink as the chunks of
nuts are unlikely to make for the best surprise,
but I definitely would try it in the recipe below.
Macabella
is now available at Coles and
Woolworths supermarkets.
Macabella Turn Overs
Makes 4
Ingredients:
•
Macabella
choc-macadamia spread
crunch
• 1 x Puff Pastry sheet
• ¼ cup Milk
• Cream/ice cream to serve
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Method:
• Cut pastry sheet into four squares
• Place a teaspoon of
Macabella
into the
centre of each square
• Fold pastry to make a triangle
• Seal sides with a fork to make a
patterned edge
• Brush the top with milk to ensure
pastry browns
• Put into a preheated 180 degree oven
for 15-20mins or until golden
• Serve with cream and/or ice cream
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By Katie Gwynne-Hannagan
When you think warm, comforting Asian noodle soups, most people
gravitate straight towards the big names like Vietnamese pho or Japanese
ramen, which are having an undeniable moment in the culinary spotlight.
But for me this Winter, there’s simply nothing more satisfying than a big bowl
of traditional Malaysian Laksa - a spicy curry noodle soup with a coconut
base, topped with a variety of fresh herbs and vibrant, textural garnishes.
I love making Laksa at home, and for the sake of convenience, I usually use
a good quality, store bought Laksa paste, which tastes great and does the
trick.
But you just can’t deny the delicious complexity and depth of flavour you get
when you make your own curry paste from scratch, with fresh ingredients.
The majority of home made Laksa paste recipes I found seemed tedious
or complicated, and called for some pretty unusual ingredients such as
dried shrimp heads, galangal and candlenuts, many of which are not readily
available from your local supermarket or green grocer.
So I decided to simply take the most essential components of a Laksa paste,
blitz them up in a food processor, and I found that you can still achieve that
balance of salty, sweet, sour and spicy that makes a great, gutsy Laksa,
without the fuss.
As long as you include shrimp paste, plenty of traditional Malaysian herbs
and spices, and fresh chili for a kick, you can’t really go wrong!
Serves 4
AN EASY
HOMEMADE LAKSA
AN EASY
HOMEMADE LAKSA
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Ingredients:
Laksa paste
• 1 large fresh chili
• 1 large stalk of lemongrass, trimmed and
chopped
• 3 cloves of garlic, peeled
• 3cm knob of ginger, peeled and chopped
• 3 French shallots, peeled and roughly
chopped
• A large handful of coriander
• 1 tbsp. shrimp paste
• 1 tbsp. soy sauce
• 1 tbsp. olive oil
• 1 tsp. each dried cumin, turmeric and
paprika
Other ingredients
• 400g chicken thighs, chopped into bite
size pieces
• 1 brown onion, finely chopped
• A head of broccoli, separated into florets
• Two medium potatoes, chopped into bite
size pieces
• A handful of green beans, topped and
tailed
• 1 litre of chicken stock
• 1 400ml can of coconut milk
• 500g thin rice noodles
• Olive oil
• Kaffir lime leaves
• Fresh chili, beansprouts, coriander, lime
wedges and thin slices of pineapple and
cucumber, to serve.
Method:
1. To make the Laksa paste, combine all
of the ingredients in a food processor,
and blend until a smooth paste has
formed.
2. Fry off the paste over a medium heat
in two tablespoons of olive oil for a
couple of minutes until fragrant, then
add in the onion and chicken thighs.
3. Continue to cook for a couple of
minutes until the onion and chicken
begin to brown.
4. Add in the coconut milk, kaffir lime
leaves and chicken stock, and reduce
heat to a simmer for 10-15 minutes.
5. While the laksa is simmering, steam
all of the vegetables until they are
just cooked, then add them into the
Laksa to finish cooking and absorb all
of the flavour.
6. Cook the rice noodles according to
their packet directions, then drain
and add a handful of noodles to four
soup bowls.
7. Remove the kaffir lime leaves, pour
the laksa over the noodles to fill the
bowls and serve immediately, topped
with the fresh garnishes.
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From humble beginnings to
international recognition…
From humble beginnings to
international recognition…
By Connie Lambeth
Images with kind permission of Noosa International Food and Wine Festival
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“I’m so excited and humbled that so many
of Australia’s and the world’s best chefs
and winemakers are joining us for the
2015 celebrations in Noosa. It’s been an
amazing journey that goes from strength to
strength!”
Jim Berardo
- Festival Director
Noosa has long been a favourite with southerners
looking for that perfect winter escape. Located
within easy reach of the Sunshine Coast Airport,
Noosa’s natural beauty, laid-back lifestyle, plus an
abundance of sunshine to caress jaded souls, is
attraction enough. Combine that with a
Food & Wine
Festival
of international repute, and the excitement
is palpable!
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A four day weekend in
May welcomed over 200
invited chefs, winemakers,
producers and media,
who mingled happily with
foodies who had travelled
from both interstate and
internationally to join the
throng of locals in Noosa
“
to celebrate and enjoy
the good things in life”
.
Anyone who is familiar
with this region will know
that attractions range from
beaches, lakes and rivers,
to forests, mountains and
hinterland. This is one
festival that spreads well
beyond four walls, enabling
patrons to soak up a great
deal more than sunshine.
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“Noosa has long been
regarded as a premier
regional culinary destination”.
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Pepe Saya
Cultured
Butter
2013
The Festival has an interesting
history, starting out as Noosa Hot
and Spicy Festival. The region is
a food bowl rich in quality and
diversity, providing an abundance
of seafood, speciality vegetables,
hydroponic herbs, Asian greens,
exotic fruits and quality cheeses.
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“Noosa’s Hot and Spicy Festivals confirmed the changing Australian palate while
restaurateurs Jim Berardo and Greg O’Brien recognise the trending of culinary tourism,
conceiving the Celebration of Australian Food & Wine Noosa Style.”
Foodies around Australia, as well as food professionals, came to Noosa to “
taste, talk, dine,
debate, learn and indulge whilst celebrating produce, chefs and wine. There was no
equivalent event in Australia.
” It became so successful that the festival later evolved into an
international event, with renowned food personalities and top ranked chefs joining the celebration.
With its new tag,
The Celebration of Australian Food and Wine Noosa Style
launched in 2003. The
inaugural year attracted the likes of Stephanie Alexander, Peter Doyle, Matt McConnell and Luke
Mangan, with the creative twist of having food critics such as John Lethlean cook for the guests!
An example of the calibre of this festival was demonstrated in an event which encouraged debate
on the future direction of Australian food, while indulging in a 7 course degustation matched with
the best of our country’s wines, followed by a tour to a goats cheese farm in the hinterland!
By 2008 the festival had evolved to the point of being recognised in The Australian’s Travel &
Tourism Awards as “
one of the best food experiences in the country
”.By 2009 the name
changed to the
Noosa Food & Wine Festival
, and in 2012 another name change to include
‘International’, reflected the keen interest of both Australian and International chefs, foodies and
celebrities.
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Gary from Masterchef at the Westpac
Premier International Degustation -
Berardos 2015
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Events in this ‘ever-evolving program’ over the years, have included:
• Growers Markets
• Food and WineTasting Stands
• Celebrity Chefs’ Food Stations
• Asian, Mediterranean and Seafood Trails
• Queensland Wine Expo and Celebration Awards
• Qantas Best Dinner in the World
• Session on Masterchef Phenomenon
• a 1960’s Beach Party complete with Drive In Theatre and favourite 60’s
foods
Author’s pick: The Cook, The Chef & The Orchestra featuring Maggie Beer,
Simon Bryant, Jane Rutter and the Queensland Arts Orchestra with Guy
Noble (2012)
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One small community’s quest to celebrate and enjoy the best in food and wine, while
showcasing all their region has to offer, has influenced foodies around our country
and beyond. “From humble beginnings, the Noosa Food and Wine Festival has grown
into Australia’s supreme gourmet event.” (Elizabeth Merriment News Ltd).
Footnote: It happens the author knows a thing or two about the beautiful Noosa
region, having lived in the area for many years, including the heady late 80’s and early
90’s! She has fond foodie memories, including slurping mangoes for a 7am breakfast
on Little Cove beach in Noosa National Park, then a few hours later scoffing down the
original and best Big Breakfasts at Cafe Le Monde…served on whopping plates well
before big plates were fashionable! Then there were a couple of ‘Orphan’s Christmas’
celebrations in the family’s tropical garden at the rear of their old Queenslander,
with international chefs amongst the table of revellers, each with the shared bond
that comes with living thousands of kms away from family…the kind of chefs who
brought their home-made Brandy Sauce, a tankard of Mulled Wine at odds with the
sub-tropical heat, or a classic European dessert…oh yes! During almost two decates
of residence on Queensland’s Sunshine Coast, the entire family became immersed
in both employment and leisure in their town’s stunning 5 star resort hotel, a
favourite destination in its hey day for The Australian’s executive lifestyle columnist,
Susan Kurosawa, as well as some well known celebrities and rockers including the
legendary Jimmy Barnes. Nor should we forget to mention there were a few joyous
excursions to the The Noosa Hot and Spicy Festival! along the way!
www.noosafoodandwine.com.au/
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By Connie Lambeth
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By Connie Lambeth
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The Good Food & Wine Show/real Chocolate and Full Cream Milk -
delicious new product from The Coach House Dairy
Foodservice Australia 2015/Eire Pies
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June was a full on Foodie Adventure for the TAT Gourmet
team. We ran between
Foodservice Australia 2015
at
Melbourne’s Exhibition Buildings and T
he Good Food
& Wine Show
at Melbourne’s Convention & Exhibition
Centre. Sampling food and beverages and viewing new
products and equipment, was all very exciting, however
it was really about the people we met along the way. It
was great fun hanging close to a couple of exceptionally
talented young chefs competing for the ‘Unilever Food
Solutions Chef of the Year’. Here’s a sampler of photos to
tempt the taste buds. We invite you to check out future
issues of Gourmet, as we will be featuring some of the
exhibitors and their sensational products, including Zoi
and Stephen from Eire Pies in Adelaide, plus hoping to
get a scoop from chefs Chloe and Leslie. Stay tuned!
Foodservice Australia 2015/Eire Pies
The Good Food & Wine Show/
Colette Liu from Chocolette
The Good Food & Wine Show/
Colette Liu from Chocolette
www.eirepies.com
www.chocolette.com.au
www.salumi.com.au
www.ganache.com.au
www.nulacfoods.com
(The Coach House Dairy)
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Foodservice Australia 2015/Blue Cheese Truffles created
by Master Chocolatier, Arno Backes from Ganache
Foodservice Australia 2015/Creative Cakes
Foodservice Australia 2015/Chloe Donaldson finalist in
Unilever Food Solutions Chef of the Year
Foodservice Australia 2015/Leslie Chan finalist in
Unilever Food Solutions Chef of the Year
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Foodservice Australia 2015/Chloe Donaldson finalist in
Unilever Food Solutions Chef of the Year
Foodservice Australia 2015/Chloe Donaldson competing
in the Unilever Food Solutions Chef of the Year
Foodservice Australia 2015/Leslie Chan finalist in
Unilever Food Solutions Chef of the Year
Foodservice Australia 2015/Ezy-
Aussie Prawn Peeler - available
Kitchen stores and online
The Good Food & Wine Show/
Lonza - Italian Smallgoods product
from Salumi Australia
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What's Happening On
Stay up to date and follow
@TATGourmetMag on Instagram and Twitter.
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for Food Lovers
by Connie Lambeth
Images with kind permission of Darwin Festival/Elise Derwin
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QLD
Colombian Street Festival
Saturday 18th July 11am to 10pm
Fortitude Valley’s Annual Latin Street Festival
www.visitbrisbane.com.au
Christmas in July in the Country
Saturdays in July 6-10.30pm
Abbey of the Roses
Warwick Qld
www.abbeyoftheroses.com
3 course traditional dinner, 4 hour beverage pack, activities
N.S.W.
Aroma Festival
1st - 31st July 2015
The Rocks
The biggest coffee festival in the Southern Hemisphere!
www.therocks.com/whats-on/aroma-festival
Festival Park Food Vendor /Darwin Festival
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The Amphitheatre/
Darwin Festival
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The Good Food & Wine Show (Sydney)
7th - 9th August 2015
Sydney Showgrounds
N .T.
The Darwin Festival
6-23rd August 2015
Book flights early
Plenty of food/arts/culture and sunshine!
W.A.
The Good Food & Wine Show (Perth)
10th - 12th July 2015
Perth Convention & Exhibition Centre
goodfoodshow.com.au
S.A.
Winter Red Cellar Door Weekend
26th -27th July 2015
www.adelaidehills.org.au
A .C.T.
The Truffle Festival
21st June - late August 2015
festival.com.au
18 days of food/arts/culture
VIC
Barrel Tasting Weekend in the Bendigo Wine Region
4th - 5th July 2015
ph: 1300 656 650
bendigowine.org.au
Discover the mystery and romance of winemaking with
exclusive barrel tasting sessions at participating wineries
Montalto Abundance Olive Festival
33 Shoreham Rd
Red Hill South Vic 3937
ph: 03 5989 8412
www.montalto.com.au
Join Montalto as they celebrate the 2015 olive harvest,
their 13th annual weekend celebration
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Ballarat’s Best Pie Competition
1st - 31st July 2015
ph: 1800 446 633
www.ballaratwinterlude.com.au
Eat your way around Ballarat and sample the range of gourmet pies made in
house at local restaurants and cafes (matched to Coopers Pale Ale).
Richard Cornish from The Age and writer/chef Suzi Fitzpatrick will guest judge
which pie is overall winner at the Mining Exchange on 31st July (Coopers Pie and
Pale Gala)
Christmas in July at the Cuckoo
Mt. Dandenong Tourist Rd
Olinda Vic 3788
1st to 31st July 2015
ph: (03) 9751 1003
www.cuckoorestaurant.com.au
Carols, decorations and delicious Christmas fare all month
TAS
Chocolate Winterfest
9th August 2015
Gilbert St, Latrobe
www.chocolatewinterfest.com.au
Soweto Gospel Choir/
Darwin Festival
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The Fisherman’s Table/
Darwin Festival
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