The Australia Times

Cocktail & Menu Taste Night at StoryVille

13 September 202210 October 2017 by Connie Lambeth

Tastings at Melbourne’s StoryVille

Words by Kate Taylor

Images supplied

Kate chalked up a night of fine offerings as well as ‘a flight of fantasy’ at StoryVille on the weekend.

We welcome her to the Melbourne team, pleased to see she is a ‘word nerd’ and loves a culinary adventure!

Saturday evening’s cocktail and menu tasting at Melbourne’s StoryVille boasted four story-themed cocktails, three canapés, and a Gatsby-esque enthusiasm for the indulgent. Champagne flowed, cameras flashed, pacy music persisted, while a sparkling mermaid blew scented smoke-filled bubbles into the reaching crowd.

Entering StoryVille is like crossing a threshold. It’s a backstage pass to the fanciful – the return to a travelling carnival that previously only existed in your childhood dreams.

The night kicked off when a tray of glowing cocktail tasters floated around the room, skilfully weaving through the throng.

First Cocktail: Polyjuice (Harry Potter) – kiwi, lime, basil, gin and a dash of ginger liqueur – first on the menu and first in my mouth. Harry Potter tells us Polyjuice Potion enables the consumer to assume the physical appearance of another person – a fitting first drink for those of us entering StoryVille for the first time. You might say that Polyjuice is the altered form of the classic Southside; a refreshing and fun new twist on a timeless cocktail.

Next came a tray of mouthwatering canapés – Lavosh crackers supported delicate pieces of Fourme d’Ambert (cow’s milk blue cheese) atop pickled baby figs, with a dollop of peach and muscatel chutney. A highly recommended combination if you’re in the mood for an exciting cheese platter.

Second Cocktail: Through the Looking Glass – a foggy cocktail crafted with berries, cream tea and white rum, was poured from teapots and sipped from teacups. In Alice in Wonderland we fall upon the Mad Hatter’s tea party rather accidentally, but in Alice Through the Looking Glass we make a knowing step with Alice into a strange and mysterious world. This is a sweet cocktail with a strong rum flavour, and a nurturing backbone to carry you comfortably through to the other side.

StoryVille’s food menu is dominated by their humbling and perfectly toasted white bread jaffles, leaving me to happily savour two: Three Blind Mice and Cinderella’s Ride.

Three Blind Mice is a three cheese, Dijon mustard and red onion dream, as you can imagine. Although the cheeky tang from the mustard and the onion remind you you’re an adult, you can’t help being drawn back to the melted cheese toasties of your childhood.

Cinderella’s Ride is the accidental hero of the food menu. A roast pumpkin, Meredith goat’s cheese and spinach, golden toasted memory from the depths of your grandma’s love for you – with a little sriracha kick. Subtle and sweet with surprising bursts of earthy flavour, crunchy on the outside, soft on the inside, and everything you ever wanted in a jaffle. Share this and Three Blind Mice with your best friend and you won’t be disappointed.

If you missed the candied bacon cocktail phase a few years ago, slow your worries because it’s back! On StoryVille’s cocktail list is Mr Pilkington’s Neighbour (Animal Farm). This is sweet and salty bacon-washed Bulleit bourbon, with spiced apple syrup, and comes with a side of candied maple bacon. While not for the faint of heart it is however, a complicated drink for a complicated comrade!

More trays of cocktail tasters moved around the bar. A standout was a Chinese rice tea infused vodka martini with a twist of lemon. This one doesn’t appear officially on their menu, so it doesn’t have a name yet. I’d like to suggest the Jekyll and Hyde – civilising tea, and fraying vodka. A contradiction of concepts; a perfect storm.

The lasting ‘after taste’ of the soft savoury tea was a great nightcap, and slowly roused a gentle reality. It was time to wake up.

https://www.storyvillemelbourne.com.au/

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Connie Lambeth – The Australia Times News

Editor – GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

MORE pics from StoryVille TASTE Night…

Saké’s New Spring Dishes

13 September 20223 October 2017 by Connie Lambeth

Words by Connie Lambeth

Images Supplied/Dessert Image Connie Lambeth

If there’s such a thing as a ‘riff of dishes’, the tastebuds were fairly singing during our recent lunch at Saké Restaurant and Bar Flinders Lane, Melbourne.

With a reputation for creative Japanese food, this sophisticated, award-winning restaurant was set to showcase a selection of their new Spring dishes, designed by Saké Restaurants’ Executive Chef, Shaun Presland. Presland recently returned to the Rockpool Dining Group after travels in New York, London and Tokyo, where he won the silver prize at the Washoku World Challenge 2016, now leading the ‘culinary vision, innovation and execution for the whole Saké brand’.

www.theaustraliatimes.com/welcome-back-to-sake-shaun-presland

Executive Chef of Saké Restaurants — Shaun Presland, Executive Chef Saké Restaurants

The semi-private dining space with view of the restaurant, was the ideal spot to observe chefs calmly working their magic in the open kitchen, while guests sipped Lychee inspired cocktails, keen to take on ‘traditional Japanese food with a contemporary twist’.

Welcomed by Presland and the Executive Chefs of Saké Flinders Lane and Saké Hamer Hall, brothers Yosuke Hatanaka and Shimpei Hatanaka, it was time to settle down to some serious feasting.

Yosuke & Shimpei Hatanaka — Yosuke Hatanaka – Saké Flinders Lane & Shimpei Hatanaka – Saké Hamer Hall

Our Spring lunch turned out to be a feast of ten inspirational dishes, crafted with a depth and balance of flavours which can only be achieved through a high degree of technical expertise, along with the inclusion of several distinctive ingredients, some unique to Japanese cooking. Textural differences were significant, from ‘silk and velvet’ to ‘pop and crunch’ and all things in-between.

Selection of Saké Spring Dishes

so many palate pleasers, a bundle of personal highlights…no particular order!

king brown mushroom – Totally hooked on this yakitori, with the firm fleshy texture of the ‘hero ingredient’ elevated with the sour hit of sudachi. Seriously good.

agedashi tofu – While tofu is often tagged as ‘bland’, the bean curd takes on a whole new dimension when a professional takes up the challenge. This dish was both tasty and delightfully textural. With silken tofu covered in sweet potato starch and seaweed, then lightly deep fried, the end result presented as delicate, pretty on the plate. The crunchiness, biting down to the creamy heart, was satisfying to say the least. Served with asian mushroom and tentsuyu dip.

chicken – Another awesome yakitori with all the gratification of edging succulent morsels off a skewer! Meat marinaded in shio koji, the dish was accompanied by spicy daikon oroshi. The crunch of the Japanese radish, with a hint of sweet and slight note of spice, worked really well in this dish.

octopus – So meaty, so succulent. A richness of flavour ramped up beautifully with the chili oil and konbu. Still thinking about this flavour-packed dish, while the kitchen team are likely still discussing the size of the tentacles of this whopping catch!

miso glazed ‘glacier 51’ toothfish – when Shaun Presland mentioned this fish was actually caught on a glacier, a ‘glacier to plate’ image sprang to mind, evoking thoughts of wild caught/pristine/fresh/icy. There was something quite special about this dish. A ‘sweetish’ white fish, delicate, with a degree of flavour complexity, served as the best fish should be…minus the interruption of bold flavours. Use of a traditional miso glaze was an excellent choice.

**more info on glacier 51 toothfish: glacier51toothfish.com

chirashi salad – There was little chance of easing to a stop when the last savoury course presented as a pile of perfect salad greens…perhaps the deep fried chicken bites peeking through the leaves proved just too tempting! Either way the plate was (almost) wiped clean. The smack of crunchy chicken and tang from the yuzu vinaigrette splashed over leaves, turned out to be a real palate cleanser and quite the moreish little number.

**further savoury dishes included a sashimi chirashi salad, kingfish, 2 pork dishes, and a beef tataki

chef’s choice dessert – What a treat when dessert was delivered in a traditional bowl with a lid; a surprise package exuding mystery, a definite conversation starter. Designed in part for special occasions, a lidded bowl certainly has the effect of making a diner feel special. Lid off, the visual appeal was striking. Though this deconstructed tofu cheesecake aroused plenty of comment, less than a mouthful later all had succumbed to the spell of the lush blend of silken tofu, marscapone, and cream cheese, shrouded in mandarin coulis with fresh fruit segments and edible flowers. As a guest noted: ‘nothing quite beats the light, fresh taste of a fruity dessert to finish off a meal’, with the tang of the citrus lifting this dish to another level.

A superb end to an impressive dining experience at Saké Flinders Lane.

With Saké Restaurant & Bars in Melbourne, Sydney and Brisbane, kick a few of your ‘must try’ restaurant goals this Spring.

*Thank you to chefs and kitchen team, Nicole and wait staff for our wonderful day!

www.sakerestaurant.com.au

**Please Note: Menus vary in individual Saké Restaurants

Buta no kakuni - braised pork belly — Buta no kakuni – braised pork belly

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**Connie was a guest of Rockpool Dining Group

This is an independent account – Saké Restaurant & Bar Flinders Lane – 22nd September 2017

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

Yakitori selection varies at individual Saké Restaurants

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READ ON to see Yakitori Menu at Saké Flinders Lane and Saké Hamer Hall, Spring menus for Shaun Presland lunch, plus additional pics from Saké Restaurants…

SLEEK AND STYLISH: MELBOURNE’S NEW DIESEL BAR

13 September 202229 September 2017 by Connie Lambeth

Words by Kelly Sargent

Images Courtesy of Carly Ravenhall

Melbourne’s newest CBD Bar, Diesel, is as ‘Melbourne’ as it gets; that is, an inconspicuous facade with plenty of action on the inside.

Located at 202 Little Lonsdale St and part of Melbourne Central, the new Diesel Bar and Eatery is a spacious three level venue which could be dismissed as another heritage brick building should you miss the sign. Diesel boasts a stylish fit out; a classy bar perfect for after work drinks, or a lively night out.

The entry door opens to the middle floor, revealing a long room and open kitchen where you can watch the chefs in action. There’s a friendly vibe, with both reasonably priced and fine wine options. It’s not too often ‘friendly and stylish’ go together, but the middle floor at Diesel bar makes it work. Couldn’t get enough of the tenderised beef bites and tasty spring rolls, topped off with a drop or two of sparkling!

The sleek downstairs powder room hosts both girls and guys…yes they’re unisex toilets! Apparently this is an increasing trend in inner city bars, and if you thought this was due to lack of space, that’s not the case at Diesel.

Upstairs you’ll hear city beats pumping across a chic, industrial space. There’s a sizeable central island bar with booths on one side, great for socialising, or perhaps you’d prefer to slink into a private space. The romantic lighting and warm atmosphere make this an excellent date night choice, or a great spot for an intimate catch-up with the girls.

The outdoor area is part of the rear laneway, offering a smoking area only. This is fine given all that’s happening inside, typically Melbourne once again.

With a slick interior of various dynamic spaces, along with fine food and wine, Diesel Bar and Eatery has quickly earned the reputation as one of Melbourne’s most sought after bars.

www.dieselbar.melbourne/

**Kelly was a guest of Helen Reizer hrpr

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Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

MORE PICS OF DIESEL BAR & EATERY HERE…

PIZZA MASTERCLASS AT FRATELLI FRESH – MELBOURNE – Saturday 14th October

13 September 202228 September 2017 by Connie Lambeth

Pizza Masterclass Fratelli Fresh Location: Fratelli Fresh, 7 Alfred Place, Melbourne When: Saturday 14th October 3pm-5pm Cost: $99 Learn the art of making pizza dough, how to stretch and toss it like an expert pizzaiolo, then top it with your favourite ingredients and have it cooked in our wood fired oven. After the class, guests … Read more

FINE FOOD AUSTRALIA 2017

13 September 202227 September 2017 by Connie Lambeth

SYDNEY…

Fine Food Australia took place in Sydney at the ICC between 11 – 14 September, and will return to Melbourne in 2018

Words by Daria Kill-Smith

A fine day in Sydney found this correspondent at Darling Harbour International Convention Centre for the equally Fine Food Australia Expo, with exhibitors from around the world.

Stands represented:

Turkey (dried fruits – of course); the USA (yes, they had S’mores); Belgium (the best beers); Fiji (smoked fish); Austria (the Trade Commission AND horseradish?); Germany (beer, sauerkraut and gherkins – we’re in heaven now), Thailand (coconut and rice based products, naturally); an untold amount of provinces in China (with EVERYTHING); Pakistan (collared the market on dates!); Korea (instant coffees and teas); Vanuatu (pure water); Taiwan (candies and snacks – insert WASABI PEAS); Samoa (tropical fruit jams and spreads); Canada (that liquid gold – maple syrup); India (pickles, pastes and chutneys); Spain (the preserve of preserves); Cyprus (haloumi, sooo much haloumi); Niue Island (vanilla bean); Italy (the best goddam sexy hot wine, coffee, pasta, gelato stands – as only the Italians can). And that’s without getting to PNG (coffee), Solomon Islands (ngali nut), Mexico (more coffee), Greece (currants and olive oil), Peru (faro), and from INNER MONGOLIA…sunflower and pumpkin seeds!

What about Australia? Well, Australia had … EVERYTHING! The range of products included Seaweed cleverly turned into fettucini…Phettucine, paired with herbs and spices and used like dukkah…Pukkah, and SeaC’s (seaweed chips).

Milks: camel, almond, walnut, pistachio, soy, dried, and full-cream full-fat. Phew.

Rice: black, red, gluten-free pasta rice; as well as spirits, wines, juices, and smoothies. Coffees: organic cold brew, turmeric infused, or with coconut.

Teas: chai, black, green, white, chai, oolong, rooibos, fruit, chai, exotic, herbal & organic. Did I mention chai?

And the enduring favourite – COCONUT – all kinds of coconut: oils with vanilla, chilli or garlic; chipped, grated, powdered and floured; water and cream; even coconut vinegar!

Oh … SO. MANY. STALLS.

But wait, there’s more: exhibitors catered for supermarkets, hotels, bars, restaurants, cafes and airlines. Equipment stands showed off juice presses, waffle irons, coffee machines (dozens of coffee machines), packaging and containers, industry specific clothing and shoes, crockery and cutlery, point of sale equipment – everything but the jumbo was there. And who knew sushi came out of a machine?? There were not for profit organisations, logistics organisations, marketing and sales organisations, importers, exporters and distributors.

So the season’s next big thing? Matcha tea, beetroot chai, limoncello gelato. And coffee is going nowhere. Don’t know how the pizza cheese flavoured fish snacks, activated charcoal wafers, or green tea almond spread will go; but I hear the glow in the dark vodka energy drink is already a hit! Yes, you can get it all. But no, I didn’t get to sample it.

947 exhibitors. No wonder this was a 4 day expo.

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Images Courtesy of Diversified Communications Australia & Daria Kill-Smith

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

READ ON FOR THE WRAP UP OF FINE FOOD AUSTRALIA 2017 and additional pics…

AFL FOOTY FESTIVAL: GRAND FINAL FUN FOR THE WHOLE FAMILY FROM THIS WEDNESDAY!

13 September 202225 September 2017 by Connie Lambeth

MELBOURNE – GRAND FINAL FUN FOR THE WHOLE FAMILY FROM THIS WEDNESDAY!

The AFL’s free Footy Festival brings together the best of Melbourne’s food with ‘Taste of Football’ food trucks and pop-ups, music, kids activities, and of course, footy in a four day celebration! Wednesday 27th September until Toyota AFL Grand Final Day, Saturday 30th September.

Located at Yarra Park, outside Gate 3 of the MCG, the festival will be packed full of some of Melbourne’s favourite food trucks, Australia’s first UberEATS restaurant, pop-up bars, local DJs and plenty of activities for the kids. Culminating in a live broadcast of the Grand Final on the big screen, this has to the best place to get amongst the action outside the MCG.

Members of the public are encouraged to buy a Premiership Cup Pin from the Ladder (with support of Public Transport Victoria (PTV)) stall, with all sale proceeds supporting Ladder’s work tackling youth homelessness.

FOOTY FESTIVAL 2017 PRECINCTS:

The Footy Festival will be held across three areas outside Gate 3 of MCG at Yarra Park.

FESTIVAL TIMES:

Wednesday 27th September 10am-6pm

Thursday 28th September 10am-6pm

Friday 29th September 9am-6pm

Saturday 30th September (Grand Final Day) 9am-6pm

TOYOTA AFL GRAND FINAL LIVE SITE

The entertainment hotspot and the heart of the Footy Festival site, the Toyota AFL Grand Final Live Site will host free activities for the whole family including interactive displays, prize giveaways and the chance to meet the players.

From Wednesday to Friday, past AFL matches will be shown on the Big Screen, along with award-winning AFL360, the ever-entertaining Bounce and the 2017 Toyota AFL.

Grand Final Parade

On Grand Final Day itself, things will really heat up. The atmosphere is sure to be electric when the 2017 Toyota AFL Grand Final and pre-match entertainment is broadcast live from the festival’s Big Screen. Fans will be able to hear the crowd roar, and join in, from their seat on the Yarra Park lawn. This is the place to head for anyone who doesn’t have tickets to the match.

At the 2016 Fox Footy Festival Live Site, Yarra Park, Melbourne. September 28th 2016. Photo: Daniel Pockett

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Information & Images Courtesy of Kate & Co – Claudia Hackworth

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

Follow us on Instagram: https://www.instagram.com/tatgourmetmag/

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READ ON FOR PROGRAM OF EVENTS INCLUDING TASTE OF FOOTBALL & KIDS ACTIVITIES…

The Cliveden to Serve up ‘Footy Lovers Buffet’ on Grand Final Day

13 September 202221 September 2017 by Connie Lambeth

MELBOURNE – The Cliveden Bar & Dining – Saturday 30 September Watch the action on 64-inch TV screens! A stones throw away from The G, hear the roar of the crowd and echo of the sirens, whilst enjoying classics like: • ‘The G Roast Roll’ – a tribute to the classic MCG Beef Roll … Read more

THE TEXAN BURGER RAISES $ FOR HURRICANE HARVEY RELIEF EFFORT

13 September 20227 September 2017 by Connie Lambeth

The Texan Burger Raises $ for Hurricane Harvey Relief Effort Burger Project has introduced a new Limited Edition Burger to its menu, The Texan, which will help raise money for the Hurricane Harvey relief efforts. The Texan is the first of a series of Limited Edition burgers that will change every six weeks. Until Sunday, … Read more

‘THE GREEN EVOLUTION’ AT MARLFIELD HOUSE

10 December 20223 September 2017 by Connie Lambeth

IRELAND

A Luxury Country House Hotel in County Wexford…

Words by Sindy Chan/Images Courtesy of Troy Nam

Sindy Chan is a ‘travelling gourmand’, sharing her international culinary adventures with readers!

Dining Irish is sumptuous and tasty, yet with a hefty focus on meat. Four-star hotel Marlfield House, has taken a giant step forward, creating balanced Irish meat dishes in palettes of home-grown herbs, vegetables and edible flowers from the kitchen garden, which I’ve labelled ‘The Green Evolution’.

After our pre-dinner tour of the edible garden, with Margaret Bowe, from the ‘owner family’, we were ready to sip on a cocktail! There were a variety of choices, all refreshing and appetising, with one aptly named Peacock Mimosa, inspired by ‘George’ the resident peacock. There’s also a Gin Special – Cocktail of the Month.

Historic Marlfield House has two dining options – the fine-dining Conservatory Restaurant and our choice of the casual dining at The Duck Terrace Restaurant both offering a diversified menu.

Main Course

The Duck Terrace Restaurant’s signature dish Magrat Duck Breast, sauté baby potato, wilted spinach, balsamic mushrooms & Raspberry jus (€32) features sweetness of duck meat with the tastiest spinach.

Chef’s successful twist of ‘fish & chips’ in oriental flavour Tempura of Haddock, Asian carrot, & lime slaw, house fries, tartar sauce (€16) is a very popular choice. (See pic below)

Mildly flavoured Irish meat dish Slaney Valley Rump of Lamb, turmeric, vegetable and pea couscous, tomato salsa, feta cheese (€26) perfectly blends with freshly-picked home-grown produce.

Wine pairing

Seafood or meat, the two recommended French wines worked very well either way.

Irish coffee

After dinner, Hotel Manager, Greg Murphy, walked us to the hotel main house where we watched young Lorcan O’Shea preparing authentic Irish coffee for us – coffee and whiskey in the right proportion were mixed, then a floating layer of silky Irish cream was added.

chansindy.cd@gmail.com

Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Events

www.theaustraliatimes.com/news

literallyconnie@gmail.com

Follow us on Instagram: @tatgourmetmag

Read on for additional information on Marlfield House and region, plus more pics…

Keti Shines a Light on Durif and Muscat from the Winemakers of Rutherglen

12 September 202231 August 2017 by Connie Lambeth

Durif and Muscat – Winemakers of Rutherglen

**Last week Keti Kezunovic headed to ‘Rutherglen in the City’ to taste and learn more about the iconic Rutherglen wine region’s unique wine varietals. As co-owner of the Melbourne Bars Pawn and Co., 29th Apartment and the soon to be opened StoryVille, Keti knows a thing or two about wine, and couldn’t wait to meet a few of the winemakers and discover more about Durif and Muscat.

Words & Photos by Keti Kezunovic – Caption Image by Georgie James

‘Rutherglen in the City’ showcased sparkling reds, primarily Shiraz and Durif, as well as a range of alternative whites. We were keen to discover more about Durif and Muscat, which seem to be the champion wines of the Rutherglen region, which provides the perfect environment for these particular grape varieties, primarily as a result of the long Autumn allowing a prolonged ripening process.

Muscat

Chris Pfeiffer, winemaker and owner of Pfeiffer Wines (pfeifferwinesrutherglen.com.au), considers this variety as ‘Australia’s most unique contribution to wine’, adding:

“No other region in Australia has Muscat’s at this champion level”.

History is the key for this variety, as the minimum cellaring is 6-10 years ageing, through to over 100 years. Such long cellared batches are basically for the next generation to nurture and continue the process. The flavour profile consists mainly of a pronounced raisin taste, and is very sweet on the palate. The older the muscat, the more complex the flavour profile, where notes of toffee emerge.

Paul Squires from Buller Wines (bullerwines.com.au), had a tip for an unbeatable dessert, suggesting to pour muscat over vanilla bean ice-cream. Interestingly, Pfeiffer had a more eclectic suggestion of pairing this wine with a tomato based carpaccio. Now there’s two hot tips from for the kitchens of the winemakers!

Durif

Warrabilla Wines (warrabillawines.com.au), chief winemaker, Andrew Sutherland Smith, calls his 2014 Reserve Durif , ‘The Mother of all Durifs”. At a whopping 16.5% alcohol, it certainly is!

Although this wine is strong and rich on the palate, with big bold flavours, the grapes are very thin skinned, making this variety difficult to grow. Great skill and precision is needed to ensure that this variety of red wine grapes make it to harvest time. Smith is a fifth generation winemaker, so has a substantial degree of experience to draw on.

Durif is tipped to be the new upcoming variety, with other Australian regions starting to release their own versions. However the Durif growers from Rutherglen seemed to have really cornered the market on this particular variety.

**At the recent ‘Rutherglen in the City’, Melburnians showed great interest in both Durif and Muscat – two distinct varietals that flourish in the Rutherglen soils and represent both the region’s tradition and innovation. Revered world-wide for its fortified wines, the Winemakers of Rutherglen are trying new ways with Muscat, with a range of Muscat cocktails on offer…think Muscat Coolers, Muscat Sangria and Muscat Espresso Martinis.

The Winemakers of Rutherglen are an inspiring collective of 19 wineries from one of Australia’s most historic and iconic wine regions, boasting more than 150 years of winemaking history.

Check out more online or head to the cellar door this weekend!

Instagram & Facebook: @winerutherglen

www.winemakers.com.au

Additional Information & Images Courtesy of Winemakers of Rutherglen/Jarryd Pentony – Little Big MarketingPR/Photographer Georgie James

Connie Lambeth – The Australia Times Gourmet News – Food/Wine/Hospitality/Events

Follow us on Instagram: @tatgourmetmag

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Keti Kezunovic:

29th Apartment – www.29thapartment.com.au

https://www.facebook.com/29thapartment/

@29thapartment

Pawn and Co. – pawnandco.com.au

https://www.facebook.com/PawnAndCo/

@pawnandco

**Keti’s last collaboration with TAT Gourmet News:

Gourmand’s Celebrate Williamstown’s Wine and Cheese Festival

www.theaustraliatimes.com/magazine/gourmet/issue/411/#46

Additional pics…

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