The Australia Times

MELBOURNE’S TUTTO BENE WINS BEST ITALIAN RESTAURANT

19 November 20229 December 2017 by Connie Lambeth

TUTTO BENE – MELBOURNE

It’s been a big year for multi award-winning Italian restaurant and gelateria, Tutto Bene. Melbourne’s beloved risotteria has again won the respected Best Italian Restaurant at the 2017 Restaurant & Catering Australia (R&CA) Awards for Excellence.

This is the sixth time Tutto Bene has won this award, cementing its position as one of Melbourne’s most consistently applauded eateries. The award adds to a successful run for the restaurant, which launched a series of sell-out risotto masterclasses over winter and completed a major renovation and expansion in 2015.

Owners Luis Pampliega and Tamara Volkoff have run Tutto Bene since it first opened in 2004.

“We feel very lucky that we’re continuing to be recognised by our industry. After twelve years in business, it’s not easy to maintain this level of regard and we couldn’t be more proud of the entire team – a true reflection of the hard work and passion they bring on a daily basis,” says Luis.

“But of course it’s what our customers think that matters most. We would not be successful without our amazingly loyal clientele.”

Tutto Bene’s menu, which is always an impressive mix of classic and seasonal Italian dishes, is full of new creations thanks to Head Chef, Nathan Scarfo’s, recent trip back to his family roots in Italy.

“I’ve returned from my trip inspired. My family have a little farm in the south of Italy. Cooking there is simple, raw and uncomplicated. Every piece of produce has a million uses,” he says.

This approach has brought about an array on new dishes that incorporate Tutto Bene’s no-wastage approach. New seasonal dishes are incorporating every element of produce, with highlights including freshly shucked oysters with peach Bellini granita, carrot arancini with edible soil, lemon spaghettini with blue swimmer crab, basil pesto and pistachio and fried zucchini flowers with roast pumpkin, peppitos and mustard fruit. Everyone’s favourite risotto dishes remain on the menu, with some varieties campaigned for by customers resulting in four risottos never leaving the menu since opening in November 2004.

The Italian summer cocktail menu includes a range of signature aperitifs such as the Tutto Bene Mule (vodka, lime juice, Nonnina grappa, ginger ale and mint) and Terrazza Campari (Campari, orange and pink grapefruit juice). These delicious cocktails are only $10 during happy hour (3pm-5:30pm daily) and $15 all other times.

Excitingly, Tutto Bene’s award winning gelato is transforming for the holidays with festive gelato flavours including ginger bread, pavlova and trifle, available from 1-27 December.

The Tutto Bene restaurant is open seven days, until late. Bookings can be made by calling the restaurant on 03 9696 3334. Bookings for Christmas and New Year’s functions are filling fast, call or email admin@tuttobene.com.au to ask for a function pack.

**information & Images Courtesy of Tutto Bene/Fuller PR

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

W: editorcsl.com

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

Read on for info on Hosting End of Year Functions, New Year’s Eve etc…

Chapel Street’s Resto Bobo

23 October 202225 November 2017 by Connie Lambeth

Resto Bobo – Melbourne

Words by Kate Taylor

Images Courtesy of Eugene Hyland

Resto BoBo at 110 Chapel St, Windsor. Picture: Eugene Hyland

Nestled right in trendy Windsor, adjacent to Mr Miyagi, and squeezed in close to Hawker Hall, sits the stylish French casual diner, Resto BoBo.

Offering beautifully surprising and delicate share plate options in an award-winning French-style art deco interior, you and your besties will be taken away from the noise and bustle of Chapel St to enjoy the food, the drinks, and the seriously French, surprisingly friendly, wait staff.

Thing is, Resto BoBo offers something you won’t find anywhere else in Melbourne: the many flavours of their signature dish, tarte flambée.

Tarte what? Tarte (tart) flambée (flom-bay). Literally, a hot tart.

It’s a traditional French-style pizza from the Alsace and surrounding regions (North East France, Southern Germany), made with a very thin bread dough base, presented as a rectangle and cut into smaller rectangular pieces. Super easy to eat that way. Trust me. They story goes, the French used to cook the bread to test the heat of the ovens, and then share the bread with the whole village.

Resto BoBo creator and owner (and ex-engineer) Dan Xerri, fell in love with the generous community spirit and traditional flavours of the French country-side after spending some time living and working as an engineer in Strasbourg. Back home in Australia, Dan brings Melbourne just a small piece of that discovery.

I was so lucky to have dined at Resto BoBo this week. As Dan began to explain the cocktails, and patiently answer all my questions, I scribbled like a maniac to make sure I got everything down. Not having had a chance to really study the menu before my arrival, I asked Dan to surprise me.

In fact, one of the menu items is the Feed Moi!!! – get it? Can’t decide what you want? Let the people who know this stuff choose for you.

I began with an aperitif. Based on the Kir Royale, these fresh, summery champagne cocktails all come with a twist, and are all served on ice. I tasted the Strasbourg Spritz; a Frenchified Aperol Spritz – Orange Colombo liqueur, Pere Bertrand Triple Sec, Cremant d’Alsace. Incredibly balanced flavours, and perfect for summer.

Now let’s talk food. I tasted one item from the Bites section of the menu, two items from the Plates section (and my favourite of the night), and three unforgettable flavours of the tarte flambée.

The Chorizo Butter Bread Tartine is two quenelles of a bright red paste made of chorizo and coriander, strongly flavoured and served with small slices of bread. Take the paste spread it on the bread. Go for it. This is a great starter – and the bread won’t spoil you for the flambée, so don’t worry about that.

The Garlic & Chive flambée was so full of flavour, so rich and so luxurious, you’ll feel a little guilty, but not guilty enough to stop. It’ll make you angry that you didn’t know it existed until now. It’s something you thought of doing yourself, but you don’t have the necessary skills to make it. The base of the flambée is that thin, slightly crispy dough, with a layer of white sauce. This particular flavour, a twist on a traditional tarte flambée, is emmental (Swiss) cheese, onion, smoked bacon, confit garlic and chives. The cheese is perfect, the flavour is incredible.

If a whole flambée is looking to take up valuable stomach space, and you want to try more flavours, you and your table can order slider versions. Try them all!

From the cheese section of the flambée, ladies and gentlemen:

La Belle Vie #2. Bleu d’Auverigne cheese, fresh julienne pear, onion and pecans. Like the cocktails, the lovely balancing act of the flavours means that you can taste every element – nothing is overpowered by the other. A perfect sharing of flavours.

The Salmon Piquante. From the meat flambée choice list, this is little chunks of fleshy salmon covered in fresh julienne apple and mint, on a base of chilli cream sauce. It’s as refreshing as it sounds. You’ll talk about the flambée for quite a while. That is, until you try your next dish.

Lastly for me, but by far not the least, was the Seared Black Angus Steak & Greens, which was served to me with the Frenchified Mac & Cheese.

Are you ready for this?

The carved steak is served on a long plate, and is presented in bite-size squares, with little visible salt flakes just around its edges. Extremely tender, and wonderfully juicy, flavours of garlic are subtle and pair gently with simple seasonal greens. Your table will need this one.

And finally, the pièce de résistance for my evening, the mac and cheese. Housemade Spaetzle (Alsatian pasta), pan fried in duck fat, and served with a multi-cheese sauce. A light paprika sprinkle for colour. Duck fat. Pan fried. The pasta is soft, but with a beautiful crisp touch, and cheese sauce is rich, thick and is basically the best mac and cheese in Melbourne. I said it.

You won’t want to miss this little place. You’re in for a traditionally long French evening of friends, bread, butter, cheese, herbs and sparkling cocktails.

Fin.

http://www.restobobo.com.au

**Kate was a guest of Resto Bobo/Zilla & Brook PR – Deveta Patel

Connie Lambeth – The Australia Times News

Editor GOURMET – Food/Wine/Events

E: literallyconnie@gmail.com

E: connie.lambeth@theaustraliatimes.com.au

W: editorcsl.com

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

MORE SWEET PICS FROM RESTO BOBO…

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

OKTOBERFEST Returns to Hophaus Southgate Sat 16th Sept – Annual Dachshund Race Saturday 23rd September

13 September 202211 September 2017 by Connie Lambeth

MELBOURNE

OKTOBERFEST AT HOPHAUS SOUTHGATE

16th September to 22nd October

Teckelrennen Annual Dachshund Race Saturday 23 September

Time to don your dirndl and lederhosen, as Oktoberfest returns to Melbourne at Hophaus Southgate from Saturday 16 September to Sunday 22 October

With over six million people predicted to attend the 207th anniversary of Oktoberfest in Germany, Hophaus Bavarian Bier Bar Grill will transport Melbourne to Munich with a five-week program of festivities and events from 16 September to 22 October 2017.

Hophaus’ Oktoberfest 2017 will see the return of a cult favourite calendar event: the Teckelrennen Annual Dachshund Race on 23 September. Short dog legs will race with fury and fanfare for the third annual event that draws swarms of fest and dog lovers alike. Dog costumes are expected to increase in creativity as competition for Best Dressed Dachshund becomes ever more fierce.

The official Opening Day on Saturday 16 September will see former Melbourne Football Club Captain, David Neitz, trade his football jersey for Lederhosen and take over official duties as Hoptoberfest’s Mayor for this year’s festivities. With his German heritage proudly on show, Neitz, also the founder of Brewmanity Beer Company, will welcome guests to the fest launch at Hophaus with the traditional Tapping of the Keg at midday and free bier frothing until the keg runs dry.

The most paw-pular event on the spring racing calendar, Hophaus’ Annual Dachshund Race is co-presented by Southgate Melbourne and My Dachshund Online, and will raise money for Dachshund Rescue Australia.

‘The dog race that stops the nation’ is held in the Southgate Podium Courtyard with heats starting at 11am followed by finals. Witness the four-legged frenzy as the dachshunds make a mad dash down the 15-metre racetrack in the bid for the top prize.

Hophaus is proud to have raised over $6200 for Dachshund Rescue Australia over the last two years, with over 150 sausage dogs having taken part.

The dogged Costume Parade will be held at midday. Watch pampered pooches strut their stuff down the ‘dogwalk’ for the coveted prize and then continue the festivities at Hophaus with a refreshing German lager, German food and plenty of entertainment with one of Melbourne’s best German bands the Black Forest Trio playing into the night.

For more information and to view the full Hophaus Oktoberfest 2017 program of events visit hophaus.com.au.

What: Oktoberfest 2017 at Hophaus Southgate

When: Saturday 16 September – Sunday 22 October 2017

Hoptoberfest Opening Day Saturday 16 September

Location: Hophaus Bier Bar Grill, Mid Level, Southgate Melbourne, 3 Southgate Avenue Southbank

Where: Hophaus Bier Bar Grill, south end of the mid level overlooking the Yarra River, Southgate Melbourne. Southgate is located opposite Flinders St Station, on the Yarra River adjacent to the Arts Centre.

**The Dachshund Race will be held in the Southgate Podium Courtyard, outside St Johns Church.

www.hophaus.com.au

https://www.instagram.com/hophausbar/

https://www.facebook.com/Hophausbar

https://twitter.com/HOPHAUSBAR

@HOPHAUSBAR

>#HophausDachyRace

Bookings: Bookings are advised for Lunch or Dinner throughout Oktoberfest. Get in early and Book your table online, call 03 9682 5900 or email prost@hophaus.com.au.

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Information & Images Courtesy of Hophaus Southgate/Fuller PR

Connie Lambeth – The Australia Times GOURMET News – Editor – Food/Wine/Events

E: literallyconnie@gmail.com

Follow us on Instagram @tatgourmetmag

READ ON FOR OKTOBERFEST PROGRAM OF EVENTS/FOOD & BIER AT HOPHAUS SOUTHGATE

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‘LAUNCHING’ AT THE CLIVEDEN!

10 December 20224 September 2017 by Connie Lambeth

THE CLIVEDEN BAR AND DINING

Words by Celeste Iuliano

Images Courtesy of Thomas Bindley, The Cliveden Bar & Dining/Kate & Co.

Last week’s Launch Event at The Cliveden Bar and Dining kept the cocktails flowing, as the crowd moved between tables of tempting bites. Charcuterie? Freshly shucked oysters anyone? Plenty of action at the bar too, with my personal fave a flamboyant passionfruit cocktail, aptly tagged ‘Flaming Passion’, chartreuse alight! This is one beverage designed to end an impressive meal, or kick off a night on the town!

The Cliveden offers guests a ‘new way to buffet’. There are 5 different buffet menus, influenced by Mediterranean and European flavours, all with a focus on fresh ingredients and artisanal food. Between charcuterie, perfectly cooked meat and seafood, and delicate desserts, you’ll enjoy quantity and quality.

While you’re at The Cliveden, be sure to spend some time in the lounge. With 116 seats and a relaxing vibe, it’s the perfect spot to enjoy your Espresso Martini! The bar boasts European and local craft beers, ciders, a selection of the best Australian wines, and signature cocktails such as the Bloody Aussie Negroni, a creation of Four Pillars Shiraz Gin (Vic), Red Økar Amaro (S.A.), and Maidenii Sweet Vermouth (Vic).

The Cliveden Bar & Dining is part of Pullman Melbourne on The Park’s $6 million makeover. Conveniently located a stone’s throw from the MCG, it is based on the site of the original 1887 mansion. In early Federation Melbourne, The Cliveden was a popular social club, and host to several balls and garden parties. Today it retains the original stained glass panelling and restored woodwork, however the bar and dining area has been given a modern makeover. The combination of classic and contemporary elements makes for a classy, intimate space.

Love an imaginative Cocktail, flavour packed dining choices, and a beaut spot to chill?

Head to the Cliveden!

The Cliveden Bar & Dining Pullman Melbourne On The Park 192 Wellington Parade
East Melbourne VIC 3002

Reservations: thecliveden@accor.com

Website: www.theclivedenbaranddining.com.au

Instagram @thecliveden
Facebook @theclivedenbaranddining

**Celeste was a guest of The Cliveden Bar & Dining and Kate & Co.

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Additional Information Courtesy of The Cliveden Bar & Dining/Kate & Co. – Hayley Edwards

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

E: literallyconnie@gmail.com

Follow us on Instagram @tatgourmetmag

Looking for more pics from the Launch? Read on…

THE CLIVEDEN OPENS IN EAST MELBOURNE

13 September 202230 August 2017 by Connie Lambeth

The Cliveden Bar & Dining opened this week. A fitting tribute to an 80s and 90s restaurant icon…

The Cliveden Bar & Dining in East Melbourne, showcases a ‘new way to buffet’, with a keen focus on local and artisan produce and beverages, across an impressive 1000 square metre space.

The Cliveden Bar & Dining (phonetically pronounced Cleev-den) is situated on the same site as one of Melbourne’s most exclusive fine dining restaurants of the 1980s and 1990s – The Cliveden Room – where A- listers such as Barry Humphries, Bert Newton and Jeff Kennett were amongst its famous clientele.

Executive Chef John Ross has curated five unique buffet menus for the restaurant. Concepts include European and Mediterranean cuisine, fresh seafood, comforting roasts, and weekend brunch featuring seafood and pancakes. Separate to the buffet menu, guests can enjoy afternoon share plates, high tea (launching in October), and a charcuterie offering.

The oversized Cliveden Bar shines as a focal point of the space, animated by mixologists shaking up Insta-worthy cocktails, including the Bloody Aussie Negroni made with Four Pillars Bloody Shiraz Gin (Vic), Maidenii Sweet Vermouth (Vic) and Red Økar Amaro (SA), served on a sphere of ice with burnt orange zest. Guests can snuggle into a cosy nook, perch at the bar, or gather at low-set round tables, and enjoy live oyster shucking (selected days).

The wine list showcases some of Victoria’s best wines from producers in the Yarra Valley, Mornington and Bellarine Peninsulas, as well as European varietals. There will be a particular focus on craft beer and cider, plus a range of European brews – both bottled and on tap – and signature spirits (a bespoke spirit range is in development), perfect for pre and post drinks after major sporting events at the MCG and surrounding stadiums.

The Cliveden Bar & Dining Pullman Melbourne On The Park 192 Wellington Parade
East Melbourne VIC 3002

Reservations: thecliveden@accor.com Website: www.theclivedenbaranddining.com.au Instagram @thecliveden
Facebook @theclivedenbaranddining

Information & Images Courtesy of The Cliveden Bar & Dining/Kate & Co. – Hayley Edwards

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

E: literallyconnie@gmail.com

Follow us on Instagram @tatgourmetmag

Read on for additional info and Pics on The Cliveden…

FEAST ON A MIDDLE EASTERN THEMED MENU AT TRUNKTOWN

13 September 202221 August 2017 by Connie Lambeth

New Middle Eastern themed menu launched recently at Melbourne’s Trunk Restaurant & Bar…

Trunk

275 Exhibition Street, Melbourne

The new Middle Eastern themed menu at Melbourne’s Trunk Restaurant and Bar is going down a treat with Melbourne food lovers, with founding owner, Nick Kutcher, predicting this ancient cuisine as about to have a renaissance.

“It’s clear Middle Eastern food is picking up momentum in 2017. International chef, Yotam Ottolenghi, visited Australia this year, and there was a lot of interest around his use of Middle Eastern flavours – it really pushed the cuisine into the spotlight. Places like Tulum are further putting the spotlight on Middle Eastern food.”

“Modern day Middle Eastern food is inspired by so many different countries – it’s incredibly diverse and many people might not realise this. Morocco, Jordan, Egypt, Turkey, Lebanon, Iran, and Israel, all play a part in the kaleidoscope of flavours found in Middle Eastern food.”

“It’s been a fascinating cuisine to explore at Trunk Restaurant and Bar. The colourful Persian jewelled rice, served with pistachio crusted chicken is such a pretty dish; it’s definitely one of my favourite additions,” said Kutcher.

Other highlights from the Middle Eastern menu include tuna tartare with sashimi grade tuna, burghul, pomegranate, taramasalata, quail egg, and crisps; Bastilla with confit duck, dates, walnuts, cinnamon, radicchio and beetroot salad; and char grilled octopus with merguez, smoked paprika, potatoes, peppers and walnuts.

For dessert, try the highly Instragrammable Arabian Pavlova, a rosewater meringue piled high with pistachio semifreddo, halva, Turkish delight, and berries.

For a more casual offering, Trunk Diner – located adjacent to Trunk Restaurant – serves American-style breakfast, lunch, dinner, and drinks 7 days a week from a stand-alone kitchen and bar. Trunk Diner seats 60.

And it’s not all about the food; guests from the restaurant, bar and diner spill out into the CBD’s biggest outdoor beer garden – Trunk Beer Garden – with 14 tap beers, 30 speciality cocktails, and more than 100 different wines on offer.

Kick off the night with an indulgent Espresso Martini, with 5 creations, including the Ferrero Rocher (Frangelico, Wyborowa vodka, cold-drip coffee, choc-hazelnut wafer, chocolate floss) and the Salted Caramel, (house-infused caramel vodka, Kahlua, caramel, cold-drip coffee, chocolate pretzel rim). For a Middle Eastern twist, try the Rose Martini (Melbourne Gin Company gin, grapefruit, lemon, eau de rose, and pistachio crumb).

A private dining option is also available at Trunk’s Rintel Room – an intimate event space hosting up to 60 guests. The Restaurant and Bar, Diner, Beer Garden, or the entire venue can be reserved for events.

Restaurant and Bar: Open every day 12.00pm until late

Trunk Diner and Trunk Beer Garden: Open weekdays 7.30am until late; Weekends 8.00am until late

Trunk

Ph: 03 9663 7994

E: info@trunktown.com.au

W: www.trunktown.com.au

Instagram @trunktown

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Information & Images Courtesy of Trunk/Kate & Co – Hayley Edwards

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

Follow us on Instagram @tatgourmetmag

Read on to check out the back story of Trunk…

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