THE
AUSTRALIA
TIMES
®
GOURMET
Vol. 3 No. 7 July 2015
Eire Artisan Pies
Memories
of Penang
(English and
Chinese)
Chocolette
Patisserie
Two Sides To Every
Story - The Source
08
19
34
60
Feature
GOURMET
GOURMET
WHAT’S INSIDE?
Editor's Note 05
Eire Artisan Pies 08
Memories of Penang
(English and Chinese) 19
Chocolette Patisserie 34
Guest Recipe Contributor:
Colette Liu from Chocolette Patisserie 46
How To Make an Authentic
Roman Carbonara 48
Branching Out 50
Southgate Moveable Feasts 54
Two Sides To Every Story - The Source 60
Melbourne's New Cocktail Fun:
Waterslide Bar 72
Magic Mountain Saloon 76
The Good Food and Wine Show:
Melbourne Style 78
Quick Review:
Millstone Patisserie, Melbourne 88
Darwin Festival 90
Dark Mofo Winter Feast 96
What’s been happening on
Instagram this month? 106
Food Lovers Calendar 109
CONTRIBUTORS:
David Frenkiel
Luise Vindahl
Katie Gwynne-Hannagan
Kerrie Howell
Connie Lambeth
Kristie Giblin
Siahna Forward
Amy Foyster
Liz Young
Maureen Clifford
COVER IMAGE:
By Siahna Forward
Happy Second Birthday to The Australia Times and
next month to Gourmet Magazine. We have come
leaps and bounds since we first begun and I'm excited
to present to you this fantastic issue to showcase what
we have become.
With a great mix of feature articles, interviews,
recipes, pictorials and events, I love when the
articles all start rolling in at deadline and I get to
read the fantastic work which our writers come
up with.
This month also sees the end of the Two Sides
to Every Story series. A year of delicious food
shared with a good friend, I've been very lucky.
TAT Gourmet wishes Siahna all the best as she
moves to London, we can't wait to read about
some British adventures in the near future.
Be sure to check out Emily's story in both
English and Chinese about her rich heritage
and be sure to try the delicious recipe she has
included as well.
Learn how to make the traditional cabonara,
bake some delectable macarons, get caught up
in the imagery from The Melbourne Good Food
and Wine Show, Darwin Festival, Dark Mofo
Winter Feast and more.
I said it was a big issue!! Enjoy :)
Kristie
Editor's
Note
Deputy
Editor
Connie Lambeth
We offer both veteran and undiscovered writers the opportunity to get published.
Have something to
COMMUNICATE, or an OPINION to state, we are your voice!
Want to
join a like-minded community in a great project?
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!
EXHIBITOR AT
FOODSERVICE
AUSTRALIA 2015
T
he popularity of
pies rarely wanes,
as bakers, cooks
and chefs around
the country cater to the
assorted demands of pie-
lovers. There is nothing
quite like the harmonious
match of a well crafted
pastry with a juicy cracker
of a filling, especially of the
savoury variety.
Some of us are old enough
to remember packing the
footy oval on a Saturday
afternoon, in the damp chill
of a Melbourne winter.
Though snugger than a
marshmallow wallowing in
hot chocolate, parka-clad
fans sporting their team
beanies never quite got
into the game, no matter
how good the scoreboard
was shaping up. However
footy fan passion soon
accelerated once the Four’N
Twenty pie man dished
out his bags of steaming
pastry. "Carn the Pies”
quickly became the catch
cry around the stands!
Connie Lambeth
Images kindly supplied by Eire Artisan Pies/
Zoi Kokoti & Stephen Lowrey
The humble pie has its
origins in ancient Egyptian,
Greek and Roman history
and was a fare well-loved,
similar to a few of the
reasons it remains popular
today, including taste,
nutrition and versatility.
Plus pies were reliable as
a food source and could
be easily transported.
We’ve come a long way
in our desire for more
gourmet tastes these days,
ditching the stodgy, spice-
less modes of cooking of
our past and embracing
a rich, multicultural
contemporary cuisine, that
is music to the bellies of
foodies across the nation.
Fortunately there are chefs
ramping up the quality
of pies, creating a variety
of gourmet fillings in line
with our 'quest for the best'
in all matters pertaining
to food. Here we look at a
top Chef turning pie crusts
and fillings literally on
their heads, creating new
taste sensations exciting
Adelaide pie fans big time!
Promoting Eire Artisan
Pies in Supermarkets
©Eire Artisan Pies
An excursion to
Foodservice Australia 2015,
in Melbourne's Exhibition
Buildings a few weeks
ago, unearthed a magical
discovery for a pie devotee
who thought the best pies
were already well and truly
discovered. So begins the
story of Eire Artisan Pies…
”hand-made Australian
Artisan pies with French
finesse and an Irish heart
and soul…”
Eire co-owner Stephen
Lowrey grew up in
Ireland and qualified
as a professional chef,
specialising in French
cuisine, all the while
dreaming of “far
away places that offer
opportunity for those who
are brave and willing to
toil”. Toil he did, gaining
experience in ‘Galways
finest hotels’, while
competing in National
Cooking Competitions,
before rising to Head Chef
in his early twenties. In due
course Stephen followed
his dream, working in
restaurants and hotels in
Melbourne, before meeting
his partner Zoi Kokoti.
Eventually they relocated to
Adelaide for family reasons,
wondering how they were
going to ‘make a crust’. From
such thoughts, Eire Cafe
was born.
Stephen’s talents as
Executive Chef of Eire
Cafe, along with co-owner
Zoi pouring her skills and
effort into the marketing,
PR and administration side
of the business, soon saw
their cafe flourish. Well
perhaps not initially, as one
disgruntled customer was
so unimpressed that Eire’s
menu was ‘pie-less’, that
Stephen said he stated in
no uncertain terms that:
“unlesss savoury meat
pies were put back on the
menu, his new business
was sure to fail”. Stephen
appeased the situation by
suggesting he “come back
this time tomorrow and I’ll
have a pie made especially
for you”. Reports are that
this is exactly what this
customer did, returning
many times since!
Stephen Lowery
& Zoi Kokoti
at Eire Cafe
Adelaide
THE
AUSTRALIA
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Independent Media Inspiring Minds
14
pies as”made by hand,
from the pastry casing
to the sauce, and real,
hearty ingredients that
fill them”. Nevertheless
the couple were thrilled
with the outcome,
especially as it was their
first year entering such a
competition. “Coming home
from the trade show with
medals was a great thrill,
particularly given that
our pies were up against
so many other gourmet
pies from all around the
country”, Stephen said.
Their winning pies?
• The Eire Vegan Chickpea
& Lentil Pie won a Silver
Medal (the highest
award given in this
category)
• The Eire Steak & Potato
won a Bronze Medal
Eire Artisan Pies are not
the only winners in this
story. Eire Cafe won the
2014 Telstra Best Start-
Up Business Award S.A.
(Both Zoi and Stephen are
Directors) .
Congratulations
Zoi and Stephen…
sounds like a win-
win situation!
Footnote: Rumours of the
author heading back for
a second helping of the
flavour-packed Vegan
Chickpea and Lentil Pie
are true!
“Stephen drew on
his chef training
and natural flair
for comfort food
and made a pie
by hand, the likes
his pie loving
customer had
never seen or
tasted before”.
Eire Pies were recently
judged as some of the
best Artisan pies in the
country. There were more
than six hundred entries
in “Australia’s Best Pie”
Competition, at Foodservice
Australia. This success is
no surprise considering
the high bar that Stephen
and Zoi set for their
products, describing their
Telstra Business
Awards 2014/Best
Start Up Business
Award S.A
Sweet Rhubarb Pies
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GOURMET
Eire Artisan Pies
www.eirepies.com
Eire Cafe
www.eirecafe.com
Foodservice Australia
foodserviceaustralia.com.au
Footnote: Eire pies are available in
the cafe, as well as selected Foodland
stores in Adelaide’s metropolitan
area. Eire Cafe is located in the
gourmet Adelaide suburb of
Clapham and turns out a variety of
sensational dishes celebrating “fresh,
quality, seasonal, Australian produce
with a unique French/Mediterranean
influence”. Lucky Adelaide!
As for FourN' Twenty...this is a
company that kicked off in the late
1940's! (now owned by Patties)
Memories of
Penang
(English and Chinese)
Emily Cheng Khim Yong
Sydney writer,
Emily Cheng
Khim Yong,
shares her
rich heritage
centred around
memories of
food and life in
Penang
Tourist Spot Penang
MEMORIES OF PENANG
Emily Cheng Khim Yong
All images by Emily CK Yong
I have very fond memories growing up as the youngest in the family.
Unlike most kids today, I grew up in a home with very few toys for
entertainment. It sounds pitiful, but when I looked back at my childhood
time, I felt grateful that I did not have Barbie dolls or even Lego toys that
my own kids have today. With less opportunity to play with all kind of
toys, I considered myself fortunate that my mother generously passed
me her old cooking utensils – there I went with my treasured ‘toys’;
pretend play with pots and pans, dried leaves, soil and sand. I was
having fun, though sometimes a slight nuisance to my mother, playing
‘pretend cook’ using our house’s mail box! Occasionally if I was lucky
enough, I would find earthworms, pretending to fry all the ingredients
in the letter box, mimicking my mother in the kitchen. When it was
raining, my mother would find her letters all soaked in mud with bits
of leaves, sticks and ‘still alive wiggling worms’! That was my cue to
keep a low profile the whole day to avoid a good scolding.
I grew up in Penang, also known as ‘The Pearl of the Orient’, a small island
located on the northwest coast of Peninsula Malaysia. I recalled those
golden days as a nine year old, when my father brought me to cleanse
my feet with sea water in Gurney Drive, after having our Bah Kut Teh
on most Sunday mornings. This was a heavy breakfast of rice and a rich
soup cooked with aromatic Chinese herbs and soft pork bones. Pork is
used a lot in traditional cooking, including kidneys and stomach, which
are considered to be important ingredients in some dishes.
A teapot of free refill hot Chinese tea, especially Tie Guan Yin, is the
most common Chinese tea served in Penang. I’m not sure whether
Penang kids learned to drink Chinese tea during Bah Kut Teh dine
out, however for me, I did. For younger kids without much interest in
the soup and mixed ingredients, they still enjoy the food, especially
Independent Media Inspiring Minds
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GOURMET
the fried shallots in oil, with yam and rice. During the 80’s, Gurney
Drive in Penang was famous for this morning breakfast, with Bah Kut
Teh our so called ‘Sunday Family Day’ back in the golden days. During
weekdays, as most Bah Kut Teh eateries had spacious seatings, they
were meeting points for most Chinese business owners, known as Tau
Keh, meaning ‘boss’, in the local dialect. Chinese Tau Keh enjoyed chit-
chatting over a warm hearty breakfast, together with the free flow of
Chinese tea. Then off they went to start their fresh day. Most Chinese
bosses ran different kind of wholesale businesses in Penang back in
the old days. They had a very good relationship with most Bah Kut Teh
owners too. Now most of these kinds of eateries along Gurney Drive
have turned into other types of food stores, with most Bah Kut Teh
stores losing their identity.
A hawker’s style trumpet-like horn, made with a hollow rubber
attached at one end, was the most common tool/horn that was used
by portable hawkers in Penang…when the hollow rubber pressed, the
horn produced the ‘choo-choo’ sound. I remember there was an Indian
old hawker who travelled around in his four-wheeled rickshaw, (also
known as portable hawker), selling sweet delicacies in Malaysia. He
also sold the most famous fish broth noodle soup, called Penang Laksa,
using his own secret recipes. He started his business back when the
residential area in my home town was first developed, and was a hawker
for many years. Rewinding my childhood memories, most kids in the
housing area remembered this hawker as very kind and approachable.
Another famous sweet delicacy in Malaysia, called kaya, is a kind of
Malaysian jam made with eggs, coconut and sugar. Kaya means ‘rich’ in
the Malay language. Although kaya is a Malay term, this deliciously rich
coconut egg jam is very popular among Chinese and Indian ethnics in
Malaysia. Indians used to make buns known as roti. It is a bit confusing
using the term roti, as we used to do in Malaysia, along with the term roti
that we have in Australia. Roti as we know it in Australia, is the buttery
crisp version that has gone through the manual processes of flattening,
squashing and patting. However the term roti in Malaysia refers to
different kinds of bread loaves, such as breads with thick skin on the
THE
AUSTRALIA
TIMES
®
Independent Media Inspiring Minds
22
Wet Market
Modern Retail Food Store located
in Pulau Tikus, Penang. Stocked
with dried core ingredients for
Asian cooking. Also supply hotels
and restaurants.
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GOURMET
top, or, buns that are very popular spread with kaya. Indian kaya looks
rather orange in colour and is a very velvety smooth jam, tasting more
like sweet potato jam:
Whereas kaya that is popular among the Chinese ethnic population,
in Malaysia or even in Singapore, have a variety of cooking methods.
Toast spread with kaya and butter, and eaten with half-boiled eggs
along with coffee, has become very popular in Singapore, where there
are many franchise outlets. In Penang, kaya toast can be found in local
eateries that we call Kopitiam. The two most popular kaya among
Malaysian Chinese, are one that is slightly greenish in colour and the
other that is more of a brown colour. The green kaya does not have
caramelised sugar added at the last part of the process. It stays with
its pandan leaves juice colour. For commercial kaya off the shelves,
some green colouring is added.
Fast forward my memories. I had the opportunity to help in the kitchen
when my father passed away. Being a stay-at-home mum with five
kids, my mother used to be very busy with house chores including food
preparation, therefore hardly had the chance to teach us special cooking
skills in the kitchen . However she never stopped us from standing
beside her or involved in any cleaning, washing or cooking activities.
I was lucky to be able to learn some simple methods of cleaning pig
stomach, chopping soy duck, soy chicken and roasted pork. With my
interest to be involved in kitchen work, I had the chance to de-scale
fish and carve pineapples since I was as young as thirteen.
During our old good times, my mother used to cook her own traditional
dishes. In Malaysia, most Malaysian-Chinese cooking was influenced by
Malay or Indian food, with the occasional addition of Malay or Indian spices
to our home dishes. Therefore our tastes broadened and we considered
ourselves very lucky in having the opportunity to enjoy a variety of
authentic food in Malaysia. My family members were influenced by our
father’s food preference, which is Teochew, one of the ethnic groups
originally from China.
THE
AUSTRALIA
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Growing up in a food business family, we used to discuss food taste,
texture or ways of food creations, especially during Chinese New Year
time. Our conversation on the first three days of Chinese New Year is
usually flourished with food terms; meanwhile mum’s kitchen is full
of good food smells that I could not resist myself from imagining, even
though I am now far away from my hometown.
My interest in handling food started when I became a teen, and my
cooking passion grew after I married my husband, who has little interest
in food. The most challenging part in my food creations comes from
cooking for my two young kids. My daughter ‘indulges’ herself in my food,
on the other hand my son has little interest as yet. My daughter builds
my confidence, while my son challenges me to be a creative home-cook
mum! My ‘cooking-genre’ has been tremendously influenced by different
cultures since I first came to Australia in 1997, to pursue my university
degree in Computer Science at Monash University.
I used to think that cooking is actually an artistic endeavour, which
included lots of technique, skills, feeling, and most importantly, passion.
I used to feel that creating food and composing music are similar,
inter-relational in ideas, with the layering of taste just as good as the
layering of musical sound, yet mutually-exclusive.
During my food writing journey I aim to share my food discoveries
and creations with like-minded people who are looking for a healthy
lifestyle through a balanced diet, as well as exploring the endless
possibility of preparing meals from ingredients available from the
shelves of Australian supermarkets. I would also like to share my food
prep ideas with busy parents, as well as beginners who are looking for
‘easy-to-follow’ ideas in preparing food.
Follow me on my food journey as there’s so much we
can learn together!
Independent Media Inspiring Minds
25
GOURMET
Penang Food/Some
Dishes I Cooked
THE
AUSTRALIA
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®
Independent Media Inspiring Minds
26
Penang Food/Some
Dishes I Cooked
Penang Asam Laksa from
Equatorial Hotel Buet, Penang
My dish of Roast Pork
Entrance to Wet Market (very
popular in 80's)
'Lor Mee' - a very popular hawker
food in Penang - Braised Pork
and Chinese 5 Spices etc cooked
in special aromatic soup gravy
The Good Food & Wine Show provides an excellent platform
for a fledgling business. At the Melbourne show in May, we
were thrilled to discover Colette Liu’s Chocolette Patisserie stall,
lured by the decadent offerings and fresh rose displays. A brief
conversation amidst the throng, alerted us as to how important
such expos are for business, and by far the best way to connect
with customers and remain ‘on-trend’.
The Good Food
&
Wine Show
Connie Lambeth
Images courtesy of Chocolette Patisserie and The Good Food & Wine Show
Sugar Art Work Macaron
“Food Events are fun, challenging and
great exposure for my business. Meeting
lovely people, including both customers
and people in the industry, has always
been a highlight. Best of all, Chocolette
Patisserie’s presence at Expos and Markets
is keeping my business moving forward
and up to date”.
Colette launched her patisserie venture
two and a half years ago, the tag a
word play on her name. She set about
creating Madeleines, tartlets, cupcakes,
novelty cakes and macarons, with the
popularity of the macaron quickly taking
hold. ‘Macaron’ comes from the Italian
word ‘macaroni’, meaning ‘fine dough’
and is basically created from just three
ingredients - egg whites, sugar and
almond meal.
The macaron had a humble start in life,
originally created by an Italian chef
cooking for the noble set, before wowing
*French royals. Macarons soon excited the
Parisians, with fillings becoming ever more
extravagant, and of course contemporary
versions of these little gems are now
universally favoured. Colette’s start-up
was modest, commencing her first market
with six flavours, gradually increasing
to the current offering of sixteen unique
taste sensations, including Durian for
the courageous! Unsurprisingly, Salted
Caramel is a best seller, while Colette’s
personal ‘palate-pleaser’ is Peanut Butter
and Jelly. In her early baking days, she
produced around three hundred macarons
in eight hours, with her current record
sitting at around seven hundred!
Colette and Friends at Expo
©Chocolette Patisserie
THE
AUSTRALIA
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With such an exotic range of flavours,
ever changing and under constant
experimentation, it is no surprise to find
out that this bright and energetic young
woman has a food science degree. Such
training means she can afford to be highly
creative and know the result will prove a
success. Colette explains that the science
of baking with the three macronutrients:
Carbohydrates, Protein and Fat, means
that
“I can make by feel and
touch and can easily adjust
the ratio from the mistakes
I’ve made. Therefore I am
very comfortable making
my macarons with real
fruit and nuts”. She loves to
swoop on her parents garden when she
can, seeking various herbs and fruits to
use in her baking, and tells us that her
cultural background growing up in Asia
has influenced not only her love of quality,
fresh produce, but set her up with a solid
work ethic.
Wedding Bombonniere
©e Good Food & Wine Show 7/6/15
©Chocolette Patisserie
Macarons Tower
“As an overactive, second eldest child in
a family of eight, I always managed to
wake up at 5am and go fresh fruit and
veg shopping with my grandma and my
parents when I was a kid”.
She also adds that she helped in the kitchen
a lot, which included her fair share of
dishes! Colette remembers her parents
inviting friends over on weekends. Family
friends were usually called ‘Aunty’ and
‘Uncle’, even though they were not blood
related, and loved showing her how to
prepare their signature dish! Meanwhile
her mother and grandmother created large
quantities of food on the day, therefore
weekends evolved into ‘big feasts’!
“This is the foodie environment I grew
up in, always getting to learn new things
from different people, and especially
from my grandma”.
Colette’s family background has played
a significant role in who she is today,
as well as influencing the flavours used
in her baking. “I was brought up as a
vegetarian, hence all the ingredients I
use are vegetarian, friendly - no gelatin
used. Secondly, growing up with an Asian
background, we never like anything overly
sweet. Therefore my macaron shells have
15% less sugar than the usual macarons. I
would love to cut out more sugar, but due
to the science of macaron baking, 15% less
is still within the acceptable range”. She
particularly loves to use Asian ingredients
not commonly used in Australian bakery
items, such as “Assam Black Tea from
Malaysia, Pandan Leaves (Asian Vanilla),
Kaya (Coconut Jam), also some ingredients
that I learnt from travels around Asia,
such as Japanese Green Tea from Kyoto”.
Chocolette Patisserie’s inclusion of several
Asian flavours, as well as the use of quality
food colourings from France and natural
food colours from America (for custom
orders), ensures a range of ‘superior,
highly individualised flavours’.
Colette has worked earnestly to promote
her business, starting out at suburban
markets and now including the Federation
Square Designers Market, and Food Fairs
and Exhibitions such as The Good Food
and Wine Show, The Melbourne Cake Expo,
and Finders Keepers. Macarons are her
main focus, as she realised there was a gap
in the market a few years ago. Although
the market is now a lot more competitive,
very few rank in her ‘gourmet’ category. A
former pastry chef, Colette eventually tired
of gruelling eighty hour weeks and headed
for a three month break in Malaysia a few
years back. It was during this sojourn that
she formulated her ideas for setting up a
patisserie business, and has been hard at
it ever since, with regular exposure slowly
growing her bank of customers.
“Yesterday is history,
tomorrow is a mystery,
and today is a gift…that’s
why they call it present” is a
favourite quote of Colette’s…
“I feel really blessed with the ‘present’ I
have today. Since my business started two
and a half years ago, I never imagined
how far I could go and how I would do it.
However I’ve learnt to enjoy and live every
moment, sweat, tears or joy. I believe the
mindset attracts the right people coming
along to support and guide me, to inspire
me to do better”.
Colette Liu is one savvy, delightful and
industrious young woman, and we look
forward to following her sweet sweet
journey with Chocolette Patisserie.
Macarons Cake
©Chocolette Patisserie
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GOURMET
Chocolette Patisserie’s Macaron Flavours:
Vanilla &
Raspberry Jelly
Rose & Raspberry
Lychee
Banana Choc Pandan Kaya
Mocha & Red Bean Passionfruit Choc Salted Caramel Pistachio
Milk Choc Freckles Peanut Butter & Jam Choc Mint Strawberry
Blueberry
Cheesecake
Bittersweet Choc Jaffa Ferrero Rocher
*There are also some limited edition flavours such as Durian, known as the “king of
fruits” by many in southeast Asia and known for its powerful odour…at least until
Colette bakes it into something quite special! Then there’s Teh-Terik, created with a
filling made of Assam Tea, Caramelised White Chocolate and Condensed Milk.
Custom Macarons
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GOURMET
For Information & Direct Orders
Colette Liu at Chocolette Patisserie:
Phone: 0411 619 938
Email: colette@chocolette.com.au
Website: www.chocolette.com.au
Facebook: https://www.facebook.com/
ChocolettePatisserie
Chocolette Patisserie has a custom order
service for parties and celebrations,
corporate and special events, wedding
bombonnieres, and also supplies wholesale
orders. Colette Liu’s full range of macarons
is now stocked at Black Flat Coffee
Brewers in Glen Waverley.
Dessert Table
©Chocolette Patisserie
Author's Note:
We have chosen to use the word
'Bombonniere', which is the
Italian spelling, rather than the
French 'Bomboniere'. This is in
keeping with the version used by
Chocolette Patisserie
History Lesson:
The Italian Chef in question, cooked
macarons for the Italian-born French
Queen and Regent, Catherine de Medici,
who was married to to King Henry 11 in
France. She had 10 kids, so macarons
may well have helped get her through
the day!
The Perfect Macaron:
A light, crunchy shell, yet light and
chewy inside
Macaron Filling:
Usually a flavoured ganache or jam
Storage:
Colette’s tip is that if macarons are stored
correctly they can last for up to a month
in the freezer, without compromising
texture or flavour
Check out the Chocololette Patisserie
exhibit at:
Check out the Chocolette Patisserie Stall at
The Top Shelf Boutique Drinks Festival at
The Royal Exhibition Buildings Melbourne
8
th
-9
th
August
Chocolette Patisserie’s full range of
Macarons are stocked at:
Black Flat Coffee Brewers
Shop 6/39 Kingsway
Glen Waverley Vic 3150
How To Make an
Authentic Roman
Carbonara
I’ve been an avid fan of pasta
carbonara since I was a little
girl, but after returning from
a trip to Rome last year where
I experienced what a true
carbonara should be, I’ll never
look at it the same way again.
The word carbonara is derived
from carbonaro, the Italian
word for charcoal burner, and
the dish is believed to have
originated in Rome where
it became a popular meal
for Italian coal miners and
charcoal workers.
A traditional carbonara
should contain just four basic
ingredients - eggs, parmesan,
some variety of cured pork
(usually guanciale), and plenty of
black pepper.
However, English and US
adaptations have resulted
in several alterations to the
original intended recipe, most
notoriously, the use of cream,
which was how I had become
accustomed to eating it.
In Italy, each and every plate
of carbonara I tasted was rich,
flavoursome and incredibly
moreish, but there was no cream
to be seen.
When carbonara is prepared
the way the Romans intended,
the addition of cream becomes
redundant and actually changes
the whole dish, diluting its true
flavour and making it much
heavier than it needs to be.
Even though there are only
four ingredients involved, each
Katie Gwynne-Hannagan
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48
Branching Out
Tis the season….
by Kerrie Howell
Aaah… Nothing warms the
cockles like a big fat glass
of shiraz. Well, except
maybe cognac. Any who,
I can discuss both. I find
choosing what to drink
is every bit as seasonal as
choosing what to wear.
The formula for me is
usually something like,
cold night + bed socks and
turtleneck = shiraz/cognac
or
balmy night + plunging
neckline and leafy salad =
pinot gris/sparkling
On these bone-chilling
nights of late, I have been
indulging in a little quaffer
that my husband and I
buy by the case. It comes
in at a very modest $11 a
bottle. Annie’s Lane Shiraz.
It‘s a Clare Valley Wine,
and without going into
too much detail, it has a
lovely balance of oak, fruit
and astringency. Can’t
complain at all at that
price point. Sometimes,
you need to have
something on hand when
you just want to drink, eat
your spag bol, and watch
‘The Voice’ re-runs.
There are those occasions
however, when only
the best will do. Well, I
imagine there are those
occasions for other people.
Sadly such occasions
for me are about as
frequent as hubby’s tax
return. I am very happy
to say however, that I
attended a special dinner
very recently and was
able to partake in some
spectacular wines and
they were both shiraz. So
there was a variation in
my formula that night. I
did not wear bed socks to
the restaurant, although
the thought did cross my
mind, as these days it is
mostly about dressing for
comfort. Back to the wines.
The first was Dalwhinnie
Moonambel Shiraz, 2006.
This is produced in the
Pyrenees region of Victoria.
Can I just say, I was already
on a natural high being at a
restaurant that didn’t have
plastic cutlery, but when
this shiraz train came to
the station, this mamma’s
whistle blew all by itself.
Dark berry notes, a whiff of
beetroot and tomato bush,
Independent Media Inspiring Minds
51
GOURMET
and the flavour was so
mellow, but had layers and
length. Cherries, soft vanilla,
and just a hint of spice.
Then, out came a 2005
Mount Langi Ghiran
Shiraz. Still Victoria, this
time from the Grampians.
Same length and level of
complexity. I did not find it
as mellow as the previous
shiraz, but equally
excellent. Just a little bit
of a departure from my
regular bed sock wines.
If I want to keep drinking
wines of this calibre, and,
I REALLY do, I’d best push
on with this writing gig.
Or, find a husband with
a bigger tax return? No.
I really like the husband I
have currently. Besides, if I
didn’t grow accustomed to
my bed sock quaffers, how
would I really appreciate
the Dalwhinnies when I got
them? (I would SO learn).
So, a favourite food
match of mine for a gutsy
shiraz is a roast chook
with goose fat potatoes
and green beans.
Now, I did say earlier I
would discuss cognac.
The one I usually have
on hand is Hennessy.
Very reasonably priced
at about the $58 mark,
and should last you about
a month. SHOULD. I just
have a wee dram before
bed. Completely warms
the insides with nutty,
caramelly/marzipan-like
goodness. More cost-
effective that a heater and
way more fun.
Happy
Winter
Everyone!
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Independent Media Inspiring Minds
52
Southgate
Southgate is located adjacent to
the Arts Centre on the Yarra River,
opposite Flinders Street Station
Last days to experience a ‘moveable
feast’, an opportunity to ‘savour the
melting pot of flavours Melbourne has
to offer’.
Sunday lunches and Monday dinners...
finishes Monday 3rd August.
Miyako Japanese Cuisine is one of several
quality eateries participating in Southgate
Moveable Feasts. On offer are three courses
at three riverside restaurants, with a host
guiding the journey to each establishment.
Stories behind Melbourne’s ‘eclectic world
of eateries’ are bound to be discovered
along the way!
Yosuke Furokowa, Miyako, Lynda Buckley Fuller PR
Moveable Feasts
Miyako
Artusi
BearBrass
Blue Train
Hophaus
Pure South
Red Emperor
Tutto Bene
Waterfront
The Deck Restaurant
La Camera Southgate
Lindt Chocolate Cafe
P.J. O’Brien’s Irish Pub
Participating
Restaurants include:
Cost: Choose $65pp or
$85pp dining options
Online Bookings Only: www.
southgatemelbourne.com.au
Information and Images kindly supplied
by Lynda Buckley/Fuller PR
Miyako Japanese Restaurant and Head
Chef Yosuke Furokowa
Look out for chef Yosuke’s great little
salsa recipe which the TAT Gourmet
team can’t wait to make!
Teppanyaki Seating at Miyako
©Fuller PR/Miyako
Miyako’s stunning upper level location offers
beautiful views over the Yarra River and
city skyline, with an expansive balcony
section making it ‘the place to be’ for Japanese
dining on warm Melbourne nights. In the
Teppanyaki room chefs juggle utensils,
command high flames and entertain fun
seeking families and groups of adults,
flipping fried rice into bowls…or laps!
Marketing manager Vivian Siu began
working at Miyako as a waitress ten
years ago and has seen her share of
teppanyaki terrors.
“I remember noticing three handsome
men walking in the door; I didn’t know
who they were. One of them missed
catching his fried rice, and it went all
over his white shirt. It was Brett Lee – the
famous fast bowler!”
Miyako
Japanese Cuisine & Teppanyaki
Upper Level Southgate (UR2)
Southgate Melbourne
Southbank Vic 3006
Phone (03) 9699 9201
www.miyakocuisine.com.au
Originally opening in 1997, Miyako moved to a
larger space in 2005 complete with a ‘boast-
worthy’ Teppanyaki section accommodating
fifty. Two traditional Tatami Rooms are recent
additions, where guests receive top class
service from waitresses dressed in traditional
geisha kimonos. There is also a sushi and
sashimi bar, where diners watch chefs
expertly slice raw fish delicacies ‘right in front
of their eyes’!
Miyako
Japanese
Restaurant
Southgate
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Why did you decide to become a chef?
I started my career in hospitality as a bartender.
Then I found that people enjoy drinks with nice
food and I was jumping in to the kitchen to learn
cooking. As things ended up, I felt more comfortable
working as a chef.
How many years have you been a chef? How many
years as Head Chef?
Ive been a chef for 18 years and a head chef for over
10 years
Earliest food memories as a child?
Pancakes!
Influence of Home Country?
Manga (comics)
Two people who have inspired your passion for
food?
My Mum and the first Sous Chef I worked with in
Japan
What makes a good chef?
Never give up!
3 key ingredients used in Japanese cooking?
Fresh and tasty vegetables, broth made of kombu,
kelp and soy sauce
What do you enjoy about being Head Chef at
Miyako?
Southgate is such a scenic and fantastic location in
Melbourne and of course I enjoying making great
meals for our guests
What was your chef role at Izakaya Den?
Head Chef
Q&A
with Head Chef
at Miyako: Yosuke
Furukowa
(Connie Lambeth in liaison with Yosuke
Furukowa)
Why did you choose to come to Australia?
My wife had visited here before we got married. She
fell in love with Melbourne and convinced me how
great Melbourne is and I followed along (and am
glad I did!)
What do you love about Australia?
People, nature, food, culture
What do you miss about Japan?
Family and friends
Do you cook at home?
Only if I have to!
Most popular dish on Miyako menu?
Yuzu grilled salmon fillets, served with soba noodle
What advice would you offer anyone thinking of
becoming a chef?
Find a good head chef to learn under
Food Trends? What do you see is the future
direction of dining in Australia?
It would be bipolarisation - Finest dining or daily
casual eateries
Head Chef Yosuke Furukawa
©Fuller PR/Yosuke
Furukawa/Miyako
Independent Media Inspiring Minds
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GOURMET
Truss tomato 200g (without seed)
Red onion 100g
Cucumber 100g
Recipe:
Shichimi
Chilli Salsa Sauce
4 serves
Recipe Courtesy of Yosuke Furukawa/Head Chef Miyako
Chop the above ingredients and
add Salt & White Pepper
Add 1 tablespoon Extra Virgin
Olive Oil
Add 1/4 - 1/2 teaspoon Japanese
Shichimi Chilli Powder
Add 2 tablespoons Lemon juice
Add 1 tablespoon Honey
We serve this
sauce with
crispy
soft shell
crab with
blanched
broccoli
Shichimi is also known as 7 Spice Powder and
commonly used in Japanese cooking
Recommended with
grilled seafood, grilled
pumpkin, family
vegetable dishes etc.
Great to add some
chopped mint for a
summer BBQ.
©Fuller PR/Yosuke
Furukawa/Miyako
©By june29
Ȉ
Ȉ
Ȉ ǡ
Ȉ
Ȉ
Ȉ
Ȉ
Ȉ
Ȉ
Ȉ
Ȉ
To book an appointment visit our website
or call Caitlin on:
0433 319 609
www.inbalancesportstherapy.com
Mobile Service
We come to you!
Two Sides To
Every Story:
The Source
by Kristie Giblin and Siahna Forward
e Restaurant
Siahna-
The Source was everything you would
expect from a MONA restaurant.
It was clean, crisp and beautifully
designed. The large windows gave a
magnificent view of the water and
glimmering Hobart lights.
The wait staff were so incredibly
accommodating and I found myself
saying thank you so many times for
all the unnecessarily lovely things
they provided for us. They took
effort in providing those extras like
information on the chef’s background,
and gave us numerous factoids about
all elements of the evening. They were
friendly and chatty, but knew when to
let you enjoy your meal, which a lot of
restaurants find difficult to master.
Kristie –
Set on the beautiful MONA grounds in
Berridale, Tasmania, the grand building
in which The Source is situated looked
like I was checking into a very fancy hotel.
With floor to ceiling windows and grand
heavy doors, the wonderment began
before we had even entered the building.
I’d love to head back during the day to
check out the view which was a sea
of twinkling lights in the evening. The
restaurant was all white table cloths and
brown leather chairs with comfortable
arm rests. The wait staff were fantastic
in not only their knowledge but
making us feel special and holding a
conversation. Although the restaurant
was relatively full, it felt like they always
had time for us.
Independent Media Inspiring Minds
61
GOURMET
First Course –
Bread, Tomato Doughnut, Salad of
carrot, celery, anchovy, pued red rice.
Siahna-
As the first course of the degustation, the
aim of this dish was to cleanse the palate
and whet the appetite for the rest of the
deliciousness to come. The salad was
visually rather simple, with it consisting of
what appeared to be just raw vegetables.
However, appearances can be deceiving.
The different levels and layers of flavours
were extraordinary. Every element of the
salad had a role to play and it made for a
delightful mystery tour.
Before the salad was presented to us, we
were given what can only be described as a
tomato doughnut. It was a savoury doughnut
with tomato jelly and basil mousse. It was
like nothing I have ever eaten before, with
it having an odd texture and the flavours
were rather powerful. But it did allow for an
intense flavour to start the meal.
Even the bread was wonderfully different. I
had the charred bread, with the burnt crust
creating a subtle level of flavour that was
unexpectedly delish. However, it was the
butter that really won my heart. The waiter
proudly proclaimed that it was imported
from Normandy and it was so worth the
travel, it was the best butter I have ever
tasted and I am in no way exaggerating.
Kristie –
The tomato doughnut was the start of a
very powerful degustation. The flavour was
astounding as the intensity of tomato, texture of
doughnut and creamy basil mousse combined. I
knew we were in for a meal with a difference.
I had the light rye bun which was so soft and
pillowy in the middle and with the addition of
the ridiculously delicious Normandy butter,
I really would have been satisfied with a few
more rounds of this. They kept coming back and
offering us more and it took all of our combined
self restraint to resist and save room for the rest
of our courses.
The salad was a surprise for me. Never having
thought I was a fan of anchovies and with
relatively raw vegetables adorning the plate, to
say I was sceptical was an understatement. But
of course the chef had completely thought out
the dish and every single element had its place.
The parmesan grated over the top, perfectly
brought it all together and dare I say that the
anchovy was the best bit!
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Second Course –
Moreton Bay bugs, apple,
wasabi and lime
Siahna-
I’m pretty confident that the title of
this dish is a sufficient review of the
meal. Moreton Bay Bug, apple, wasabi
and lime all in the one sentence is
never going to be wrong. When the
second course was presented to us, I
had a momentary mental shut down,
there were too many visual cues. The
plate was a work of art and the food
looked incredibly intriguing. Then the
waitress proceeded to describe the
dish. It is at this point my mind had a
slight power failure and was unable
to maintain a socially accepted façade
until I had consumed the delectable
creation in front of me.
It was so fresh and crisp, with the
apple perfectly complimenting the
Moreton Bay bug. Whilst the wasabi
was subtle, it still managed to wake
the tastebuds enough to be heard.
Kristie –
It was too early on into the degustation
for me to have learnt to trust the chef
and therefore I was again sceptical
about the wasabi. As if it wouldn’t
overpower the delicate flavours of
the Moreton Bay Bug. Of course, it
didn’t. The apple and lime evened out
the flavour until it was just a slight
tingling on the back of my tongue.
The gorgeous presentation and plate
made me want to delve in and I wish I
had taken a photo of the inside to show
just how much delicious Moreton Bay
Bug was packed inside the little casing.
Independent Media Inspiring Minds
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GOURMET
ird Course –
scallop gnocchi,
yuzu puree, spinach
and ponzu
Siahna-
Third course was the most confusing to
me, good confusing, but still confusing.
The waitor described the dish as “scallop
gnocchi, made from scallops, egg and
cream”. This concept had me perplexed for
the entire eating process. It was the main
topic of conversation, but I guess that’s the
sign of a good dish.
The scallop gnocchi had spinach and a yuzu
puree/foam. Yuzu is a Japanese citrus fruit,
which consequently gave an acidic hit to
the dish. It was the contrast between citrus
flavour and smoothness of the gnocchi
which fascinated and captivated me about
the dish.
Kristie –
I think that everyone was lying to me
because there was definitely cheese in those
gnocchi! I could not move past trying to
figure out how there wasn’t any cheese.
Nonetheless, they were extremely delicious
with the citrus cutting through the cream
and the spinach leaf adding a bitter element.
This was quite possibly my favourite dish
of the evening as it made me question
everything I thought I knew about gnocchi
and was rather enjoyable all the same.
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66
Fourth Course –
duck, bitter lemon
marmalade,
curried daikon,
pickled turnip,
lemon glazed date
Siahna-
I have never been game enough to have
duck medium rare (and yes that pun was
very much intended) but it was truly
delicious and well worth the loss of comfort
zone. The simple accompaniments were
perfect, with each simple element adding to
and enhancing the rich duck flavours.
Kristie –
I love duck. I think it’s the delicious fat
to meat to skin ratio that does it for me
and the two delicate pieces I received
demonstrated exactly this. It was a nice
surprise to have it quite pink and was
really enjoyable with the hit of the spice
rub from the skin.
I loved the accompaniments as well. The
lemon marmalade packed a punch, the
pickled turnips were so cute, the curried
daikon had me reminiscing over mum’s
curried sausages and the juicy date
just rounded the whole thing out. I was
slipping quietly into an extremely happy
food coma.
Independent Media Inspiring Minds
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GOURMET
Siahna-
I was lucky enough to be taken to this
beautiful restaurant for my birthday.
The restaurant then presented me
with a dessert of chocolate and
raspberry cake with ‘Happy Birthday’
exquisitely written on the plate.
The cake itself was divine, the
different chocolate elements were
all smooth and not too rich, which is
always a worry for me with chocolate.
The raspberry also helped to cut
through the richness. I was warned
by the waitress, that the raspberry
element had a tendency to stain ones
lips, but I was luckily already wearing
a berry shade of lipstick.
Kristie –
I had the locally grown berries with
almond tulle for my dessert. The tulle
covered half of my plate and was
probably my favourite part of the dish.
Although I was rather jealous of
Siahna’s chocolate delight, the simple
strawberry juice and the light citrus
foam made for the perfect end to my
amazing dinner.
Fih Course –
Drinks-
Matched Wine and
Moorilla Estate
Cloth label
Siahna-
I decided to opt for the matching wines
menu and there was not a single regret
about that decision. I have always been
curious to find out if the matching wine
thing was actually that beneficial to the
dining experience or just a case of having
nice wine with nice food.
The wines chosen at The Source showed
me once and for all that it can indeed
enhance the experience. They were always
brought out slightly before the food
which meant I could have a sip and gain a
preliminary understanding of the flavours.
However, it was not until the food came
out that I truly tasted the fullness of all
the wines. The food brought out different
flavours of the wine and vice versa, to help
enhance the taste of each other.
Kristie –
I had to drive and was therefore deprived
of indulging in the wine matching for the
degustation. I instead chose to sample one
of the Moorilla Estate Cloth Label Series
which was served in the most gorgeous
glass and still managed to compliment my
first three seafood dishes. Find out more
about Moorilla Estate’s Cloth Label Series in
the June issue of Gourmet Magazine.
Independent Media Inspiring Minds
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GOURMET
Final oughts
Siahna-
For a Melbournian, going to Hobart is
a special occasion, but going to MONA
is a pretty big deal. Going to the MONA
restaurant for one's birthday and
having a five course degustation with
a surprise happy birthday dessert at
the end, is a mind blowing experience
which will remain a highlight in the
memory reel.
The food was intriguing and more
importantly delicious, the wine was
perfect, the wait staff were incredibly
accommodating and nice, and the
restaurant was beautiful. It gave me
an excuse to dress up and feel pretty.
What more could you want from a
dining experience?
Kristie –
MONA has really changed the way
in which the rest of Australia views
Tasmania. It has enhanced Tassie’s
desirability and I think that once
people venture into the Moorilla/Moo
Brew Bar and then upstairs into The
Source Restaurant as well as visiting
the museum, our secret won’t be safe
for long.
I would love to go back and try the
other 4 courses of the degustation and
some of the a la carte options at a later
date, as the food really opened my
eyes to some different techniques and
flavour combinations.
e Source
MONA Museum
Berriedale, TAS
http://www.mona.net.au
Melbourne's New
Cocktail Fun:
Waterslide Bar
by Kelly Sargent
©Photographer: Warren McColl Jones
New Waterside Bar is a fusion
of old and modern, creating
the pleasant impression
of being somewhere
familiar yet new. The dark
timber, and yellow hues
paired with modern decor
creates a stylish (if homely)
atmosphere that blends well
into the historic surrounds of
Southgate Melbourne.
The name Waterslide Bar
doesn’t quite capture this
sophisticated vibe (screaming
kids at a lawn party, no?)
yet there was something fun
about the bar.
Waterslide Bar has many
attractions – the most
prominent being a sweeping
view of the Melbourne City
skyline. Oh my. That. View.
No first date could be
recorded as a dud in this
atmosphere and sights;
take a turn along the wrap-
around balcony to get the full
impression. The tantalising
sights will flirt for your
attention. Enjoying a cocktail
by the river side and city
lights is to observe Melbourne
at its finest.
The tantalising continues
into sensory overdrive with
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©Photographer: Warren McColl Jones
©Photographer: Warren McColl Jones
the cocktails themselves.
Delicious concoctions, and
rightly so, as they’re the result
of owner Tim Wastell joining
with the Black Pearl’s Fred
Siggins to create an incredible
cocktail menu.
French bubbly and fun-size
pre-bottled cocktails kicked
off the night. The Johnny
Walker Gold Whiskey and Yell
Peach Punch is liquid gold
that’s sure to impress any
connoisseur; while the Gin
and Lavender Gimplet Punch
was a therapeutic herbal
mixture you could easily
pretend you were doing
yourself goodness with.
The Blood Orange Americano
Highball is indulgent and
refreshing, including orange
jelly balls which add texture
to the full flavour.
Without doubt the signature
cocktail of the night came
in a tea cup with just the
perfect trace of Gin to be
very enjoyable. You just
cannot go past the Grace
Kelly – 20 Hendricks Gin,
fresh pressed pear juice,
Earl Grey, honey, cinnamon
syrup, dehydrated apple
garnish, all served in a tea
cup; thank you very much.
Typical to Melbourne bars
you’ll find hidden alcoves,
booths and high table bars
so all sorts can lounge, hide,
or be different and enjoy the
glittering view.
Waterslide Bar is a fun,
much-awaited signature
cocktail bar that will have
9-5ers and good timers alike
enjoying themselves on the
riverbank. It’s not another of
Melbourne’s typical best kept
secret-bars; rather, it’s out
there for everyone to enjoy,
and wanting to be enjoyed;
bringing some sophisticated
and delicious fun to the south
side of the river.
Waterslide Bar is located
mid level of Southgate near
Princes Bridge. You can view
their website, or connect with
them on Facebook.
Independent Media Inspiring Minds
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GOURMET
©Photographer: Warren McColl Jones
©Photographer: Warren McColl Jones
by Amy Foyster
Saloon
Magic Mountain Saloon is
the latest addition to the Toff,
Cookie, Revolver Upstairs and
Boney family – all well-loved
stalwarts of the hip Melbourne
food and nightlife scene.
The head chef, Karen
Batson, says Colonel Tan at
Revolver Upstairs was the
catalyst for setting up Cookie
and then Magic Mountain
was a natural progression
into further exploring the
diversity of Thai flavours.
“Cookie was our foundation
stone discovering Thai food
from its home roots, but then
came the Thai Tapas of the
Toff which is reflective of the
smaller dishes in a smaller
dining space of the carriage,”
says Batson.
“Colonel Tan has a Thai diner
element, inspired by its shabby
chic, bohemian interior."
“Whilst Boney’s menu is a
juxtaposition to its nightclub
feel, blending healthy food
concepts mixed with a multi
cultural diversity. Then came
Magic Mountain, a fusion of my
13 years working with the Thai
community, blurring the lines of
Anglo and Thai elements.”
When Cookie first opened,
Batson says they struggled to
source some of the speciality
ingredients like betel leaves,
pomelo, saw tooth coriander
and holy basil.
Her solution was to make
contact with suppliers in
Footscray and Springvale that
had connections with farms
in the Northern Territory,
hence they were able to source
ingredients for themselves.
“I have a close relationship with
our suppliers, which helps me to
keep informed of seasonal shifts.
I also like to source organic and
sustainable produce when possible.”
Batson’s background in the
kitchen was based around
Italian food, so she says when
she was approached to put
together a Thai menu it was
the beginning of a huge
journey of discovery.
Magic Mountain
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“I work closely with my Thai staff.
They will cook dishes for me that
will come from the family region
and we then work out ways for it
to become part of the menu."
“I often try to visit different
regions of Thailand where I will
find new dishes and ingredients."
“When I return to the kitchen
we then go through a process of
translating my experiences onto
the menu.“
Cocktails and spritzer have
become important players on
Magic Mountain’s bar menu,
but the list is also enhanced
with an extensive list of
non-alcoholic cocktails such
as Chrysanthemum Syrup,
Trendy Slacks or a Cuban
Creaming Soda.
On the food side of the fence, the
Cured Kingfish, Green Prawns,
Bitter Melon, Mint and Green
Chilli are popular and Batson
says they go perfectly with a Dry
Gin Martini.
“The Scotched Egg is a signature
dish because it is a classic blend of
east and west,” explains Batson.
“It is a Son-in-Law Egg of
Thailand blended with English
Scotched Egg topped with
Tamarind sauce & Beer Battered
Onion Rings and goes well with
a Radeberger German Pilsner.”
Magic Mountain is open from
7am till 3am every day.
Batson says their belief is that
it is important to respect the
fact that not all people work
9am till 5pm and they want to
cater for everyone.
“The breakfast menu and
cocktail list can revive those
ending or beginning their day,
then from midday the menu
defines itself, from its classical
concepts of dining to shared
plates… there are no hard and
fast rules!
“We have a casual respect for
providing an environment
where people are comfortable
to enjoy food, wine and
music. The ambience of our
venues is paramount to ones
experience and that is our
point of difference.”
62 Little Collins St,
Melbourne VIC 3000
(03) 9078 0078
http://magicmountainsaloon.com.au/
Amy treks around Melbourne checking out all the latest
culinary trends. To read more interviews with industry
experts and nd out the latest foodie news,
visit: http://tradingplates.com.au/
233 Coolart Road,
Tyabb VIC
Ph: 0417 523 173
The Good Food
and
Wine Show
by Connie Lambeth
Images supplied with kind permission of e Good Food & Wine Show/Connie Lambeth
u
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80
T
he crowd was
sizeable and the
mood lively at e
Good Food and Wine
Show last month. e
early indicator of this city’s
attachment to ne fare was
the pace set by food lovers
striding for the queue, at
e Melbourne Convention
and Exhibition Centre over
the June long weekend. e
fact that this event is the
largest consumer exhibition
in Australia, and known as a
“one-stop-shop for food and
wine lovers” no doubt plays
a huge part in its popularit y.
A reasonably priced ticket
invited generous sampling
of food and beverage and
obviously struck a chord with
people, perhaps a little like
paying upfront for a cruise
then indulging without a care!
Some patrons appeared well
practised, as they masterfully
juggled a ‘show jeep’ full
of gourmet delights, while
balancing a wine in one hand
and lunch in the other. We
observed quite a spectacle,
in-between sampling and
juggling ourselves!
It’s no wonder this event is
embraced by Melbourne
foodies, with such an
extensive program of events,
activities and exhibitor stalls,
including Cheese Alley,
Artisan Square, the Cellar
Door, the Beer & Cider Hall
and several Masterclasses
held throughout the weekend.
e Laucke Creative Kitchen
entertained and informed
home cooks, with chefs
creating simple meals
inspired by show products.
e Good Food eatre
this year hosted the likes of
Ainsley Harriott, Adam Liaw
and Sarah Wilson, attracting
large crowds. Meanwhile
the Grazing Garden catered
to those in need of a more
substantial eat, with several
food trucks selling various
foods to suit all palates.
We walked, we ran, we ate,
we drank, we savoured the
excitement and energy of
a vast space full of like-
minded foodies!
However, best of all we met
some amazing individuals,
families and groups of people
from boutique brewers and
wineries, to dairies, patisseries
and Italian smallgoods
manufacturers, just to name
a few. We even discovered
Smooth FM’s brilliant concept
in handing out free hot
chocolates to the ‘food show
weary’ waiting for their mini
massage by the 3 Minute
Angels. We will be lining up
for that special little number
next year!
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We will be sharing the stories
of some of the wonderful
exhibitors we met at The
Good Food & Wine Show
in upcoming issues of TAT
Gourmet. We hope you enjoy
reading this month’s article on
Colette Liu from Chocolette
Patisserie.…Her macarons are
something quite special and
make for the perfect entree for
our ‘exhibitor series’.
Quick Review:
Millstone Patisserie,
Melbourne
by Katie Gwynne-Hannagan
If you find yourself craving
a coffee or a bite to eat in
Melbourne’s south-eastern
suburbs, look no further
than Millstone.
This cosy little cafe-cum-
patisserie is nestled in
among the leafy streets
of Malvern; the perfect
distance from the crazy
hustle and bustle of
Glenferrie Rd.
Millstone’s main draw is its
impressive array of glossy,
mouth-watering, French-
inspired desserts (which
always sell out), baked
fresh daily by Melbourne
born, Paris trained
Pâtissier Alice Wright.
Not in the mood for
sweets? There’s also a
tempting breakfast and
lunch menu which has just
been updated for Winter,
including baked eggs with
chorizo and tomato sugo,
zucchini and corn fritters
with beetroot relish and
goats cheese, or a decadent
salted-caramel brioche
french toast.
You’ll also find plenty of
takeaway options like
fresh pastries and scrolls,
seasonal salads and toasties.
In an area where average
coffee and uninspiring
meals are far too prevalent,
Millstone makes a welcome
addition to the slowly
expanding cluster of quality
eateries in the area.
10a Claremont Avenue
Malvern, 3144
millstonepatisserie.com.au
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GOURMET
Darwin
Festival
by Connie Lambeth
Images with Kind Permission of Darwin Festival/Photographer: Elise Derwin
www.darwinfestival.org.au
6
th
to 23
rd
August 2015
Darwin is a captivating city
many of us in southern states
are yet to explore. With winter
temperatures in the early
thirties, ‘Australia’s only tropical
capital city’ has much to offer
visitors, located on a picturesque
harbour with sweeping views
overlooking the Timor Sea. The
region is rich in natural beauty,
including the World Heritage
listed Kakadu National Park and
the Tiwi Islands.
With a long, intense wet
season, the short dry
spell promotes a whirl
of activities locals are
keen to embrace, not to
mention the annual Darwin
Festival. The Festival is
known as
“Australia’s
most northern
and only tropical
arts festival”, and has
interesting historical roots.
After Cyclone Tracey’s
devastation of the city in
1974, some saw the need
for a festival to unite a
fractured community.
“In 1977, Northern Territory
director of health Dr
Charles Gurd suggested
celebrating the town’s
revival with a Festival that
would draw the community
together and reflect the
optimism of those who had
returned to rebuild”.
Darwin’s first festival was
staged the following year,
tying in with the first
anniversary of the granting
of self-government for the
Northern Territory. It was
thought that a floral festival
would be one way to
promote the beautification
of a city which had largely
been destroyed, hence
the Bougainvillea Festival
kicked off an intensive
program of cultural
activities for the population
of Darwin.
“In the 1990’s, the festival
shifted its focus towards
community arts, celebrating
multicultural aspects of the
unique Darwin lifestyle,
with a vision of becoming
a cultural focus for the
region”.
Indigeneous communities
and Asia Pacific cultural
groups were encouraged
to participate at a greater
level, in a community event
that eventually became
known as the Darwin
Festival,
“to reflect its
international status
in the arts”. The
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vibrancy of the Festival’s
extensive program draws
enthusiastic crowds keen
to absorb the eighteen days
of events, which include
outdoor concerts, theatre,
dance, music, comedy,
cabaret, film, and visual
arts, with performers
extracted from both local
and touring groups.
Food is never far away
from the minds of the TAT
Gourmet team! While we
have some awareness
of the diversity of this
northern city’s cuisine, we
decided to further explore
the various food options
available for 2015 festival
patrons, as well as looking
at the general dining
options around the city.
Independent Media Inspiring Minds
93
GOURMET
Most festival events, such
as the comedy act starring
‘Legally Brown’s Nazeem
Hassain', have food and
beverage choices, often in
the form of gourmet tasting
plates, with a selection of
top wines to purchase at
the bar before the show
starts. The most well-
known stomping ground
on the festival dining circuit
would have to be Festival
Park. This licensed venue
opens nightly from 5pm
till late, with a great range
of multicultural food stalls
encouraging relaxed dining
in an attractive tropical
setting. There’s plenty to
eat down on the Darwin
Wharf precinct at any time,
with a great choice of cafes,
restaurants and takeaways
to suit all budgets. The
Mindil Beach Sunset
Markets are open six days
a week, as well as a couple
of nights, with a diversity
of cuisine at affordable
prices. The Nightcliff
Markets run on Sundays
and offer some great
taste experiences for food
lovers. Fish and Chips and
‘a stroll along the Nightcliff
Jetty’ is recommended, as
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are ‘sunset drinks at the
Casuarina Coastal Reserve’.
For the more organised,
the George Brown Darwin
Botanic Gardens provide
a stunning setting for a
picnic, or there’s Eva’s
Botanical Gardens Cafe
open during the day. Then
there’s the abundance of
eateries along Mitchell Street
in Darwin’s city centre,
’unforgettable’
fine dining at Pee Wee’s at
the Point, or head to the
cute suburb of Parap for
a
“tasting tour of
the local region,
Indian style”
at
Saffrron.
Author’s Pick: sensational Saffrron and
memorable Pee Wee’s!
Meanwhile The Pitchfork is one specifically designed
foodie event during the Darwin Festival, with Duncan
Welgemoed’s Pop-Up restaurant. He is touted as the
"superstar head chef from south
Australia’s hottest restaurant
Africola… a culinary celebration of
the best and boldest fare”…a theatre of
cooking promising a feast for all the senses.
Darwin is a must see kind of a
place, with such an interesting
history and rich diversity. Darwin
Festival is an outstanding event
staged in an informal, fun-
loving city. We can promise some
memorable culinary adventures if
a winter getaway is on the menu!
Holiday in the NT
www.travelnt.com
Tourism Top End
www.tourismtopend.com.au
Northern Territory
Visitors Bureau
www.northernterritory.
visitorsbureau.com.au
Saffrron Restaurant
www.saffrron.com
Pee Wee’s at the Point
peewees.com.au
Eva’s Botanical Gardens Cafe
https://www.facebook.com/
botanicgardenscafe
Mindil Beach Sunset Market
www.mindil.com.au
Nightcliff Markets
www.nightcliffmarkets.com.au
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GOURMET
It
has always
been assumed
that Tasmania
is cold. To some,
it is believed that this is
all year round. During
the winter months, this is
definitely the truth.
David Walsh has
transformed the way in
which the rest of the states
view Tasmania, and in
winter, it is now a desirable
place to go. We have never
lied about the cold, but now
we are embracing it!
If you’re going to be
outside, at Australia’s most
southern tip, you want
there to be fire. This year’s
Dark Mofo event contained
lots of it.
With a Mad Max theme,
the Hobart foreshore was
littered with stick huts and
fire drums. With circular
set ups complete with half
drum BBQs, stoked by the
main fire in the middle of
the circle.
Inside the Elizabeth Pier
Shed were long tables,
scattered with candles
and packed full of hungry
diners enjoying the live
music cascading down
from above.
If you’ve ever been to The
Taste of Tasmania (the
2014/15 event you can
read about in January
edition of Gourmet),
you’ll know what a
food event is like in this
giant shed. Communal
tables and community
atmosphere really make it
something different to the
food events which I have
attended in other states.
Exactly as you would
expect from something
related to MONA, this
event is also weird,
with street performers
roaming around, the
burning of the evil spirits,
and many out of the
ordinary art works and
performances.
As always, the food at
the Winter Feast was
outstanding. From Cape
Grim Wallaby Nuggets
to Bruny Island Cheese
Company fondue, Coal
Valley Warm Salted
Caramel Cider, Lamb
Cutlets with Chimichurri
and DIY S’mores, I can’t
fully describe what a
sensually appeasing event
it was.
Take a look at our photo
gallery and make sure
that whatever you do,
next June, you’re in
Hobart for the Dark Mofo
Winter Feast.
Dark Mofo
Winter FeastWinter Feast
by Kristie Giblin
Images Courtesy of MONA/Rémi Chauvin and Kristie Giblin
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GOURMET
©Kristie Giblin
©Kristie Giblin
©Kristie Giblin
©Kristie Giblin ©Kristie Giblin ©Kristie Giblin
©Kristie Giblin
©Kristie Giblin
©Kristie Giblin
©Kristie Giblin
©Kristie Giblin
©Kristie Giblin ©Kristie Giblin ©Kristie Giblin
©Kristie Giblin
©Kristie Giblin ©Kristie Giblin ©Kristie Giblin
©Kristie Giblin
©MONA/Rémi Chauvin ©MONA/Rémi Chauvin
©MONA/Rémi Chauvin
©MONA/Rémi Chauvin
©MONA/Rémi Chauvin ©MONA/Rémi Chauvin
©MONA/Rémi Chauvin
Check out the
AUGUST
issue of Gourmet,
where we chat
with talented Head
Chef from ARTUSI
Italian Restaurant:
Nicola
Romano
GOURMET
What's Happening On
View our top rated Instagram posts this month. For more food
porn, follow @TATGourmetMag on Instagram and Twitter.
Calenda
Food Lovers
by Connie Lambeth
From Festivals, to Food Shows, to Fabulous Feasts Across the Country
TAT Gourmet have you covered over coming weeks…
Images Courtesy of e Good Food & Wine Show
QLD
Good Food Month
9th July - 9th August
Great food events and
special menus
www.goodfoodmonth.com
A Craft Beer & Food
Journey
Tuesday 11th August 5-9pm
Newstead Brewing Co.
Brisbane
www.eventfinda.com.au
NSW
Aroma Festival
1
st
- 31
st
July 2015
The Rocks Sydney
The biggest coffee
festival in the Southern
Hemisphere!
www.therocks.com/whats-
on/aroma-festival
The Good Food & Wine
Show (Sydney)
7th - 9th August 2015
Sydney Showgrounds
www.goodfoodshow.com.
au
N.T.
The Darwin Festival
6-23
rd
August 2015
Book Flights Early
Plenty of food/arts/culture
and sunshine!
S.A.
Murray Bridge Farmers
Market
Every Saturday morning
Featuring the best produce
of the region
www.southaustralia.com/
events/food-and-wine-
events.aspx
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A.C.T.
The Truffle Festival
21st June - late August 2015
festival.com.au
18 days of food/arts/
culture
VIC
Zest Fest/1st to 8th August/
Mildura West - The Murray
Mornington Farmers Market/
Saturday 8th August
A Taste of Truffles/Sunday 9th
August/Wattle Flat Goldfields
Jazz & Shiraz at Jackson’s
& Co/Sunday 16th August/
Ballarat
Grand Afternoon Tea at
the Vue Grand/Sunday 23rd
August/Queenscliff
Icecream Appreciation
Masterclass/Saturday 29th
August/Carlton
www.visitvictoria.com
Southgate Moveable
Feasts
Sunday lunches and
Monday dinners FINISHES
3RD AUGUST!!
www.southgatemelbourne.
com.au
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
If you know of a food or
beverage related event
happening in your city,
town or region…please
drop us a line so we can
include in our Food Lovers
Calendar:
connie.lambeth@
theaustraliatimes.com.au
