Eat (almost) Anything at Least Once

2008 Melbourne Specialist Cheese Show - Results

2008-08-17T18:05:00.003+10:00

Grand Champion Cheese
Heidi Farm, Raclette

Gold Medals

Category 1 - Fresh Curd Soft

Udder Delights, Ashed Cheese
Capra Cheese Company, Allegro

Category 2 - Fresh Curd Textured

Vannella Cheese Company, Buffalo Bocconcini

Category 3 - Fresh Curd Matured

Red Hill Cheese, Paradigm Log
Holy Goat, La Luna

Category 4 - Fresh Curd Marinated

Tarago River Cheese Company, Marinated Goat Cheese
Udder Delights, Marinated Chèvre

Category 5- White Mould

Capra Cheese Company, Velvet
Tasmanian Heritage, Traditional Camembert

Category 6 - Blue Mould

Red Hill Cheese, Mountain Goat Blue
Tarago River Cheese Company, Strzelecki Goat Blue

Category 7 - Washed Rind

Woodside Cheese Wrights, Vigneron
Milawa Cheese Company, King River Gold

Category 8 - Cheddar

Mafra Cheese Company, Maffa Cloth Cheddar
Pyregana, Pyregana Cheddar
Ashrove Cheese Company, Traditional Cloth Cheddar

Category 9 - Semi-Hard Cooked Style

Heidi Farm, Heidi Raclette
Woodside Cheese Wrights, Figaro

Category 10 - Hard Cooked Style

Donnybrook Cheese, Pastorello

Dinner @ Matteo's

2008-08-10T22:26:00.001+10:00

We're joining Elle and Al for dinner and one of their (and our) favourite spots - Matteo's. As usual, we've gone the degustation route.

From left to right: Semi-cured Hiramasa Kingfish, prawn remoulade sauce, Oyster Shot with mirin & sake, Oyster Natural with Tom Yum Jelly, Soy glazed smoked Eel, rice crusted tofu, pickled plum and bonito mayonnaise
To drink: 2007 Ocean Eight Pinot Gris and instead of the listed 2001 Coldstream Hills Fizz, we enjoy our it with the champagne we'd ordered

As Elle isn't too found of oysters, her dish came with a fantastic Mushroom Chawanmushi

We've had elements of this dish in previous visits but I will never tire of eating that kingfish - it's just a knockout. We were also very impressed with the Oyster Shot, you could seriously enjoy a half dozen of these!

Left: Paillard of Petuna Ocean Trout with shiso breadcrumbs, fennel and avocado salad, ponzu dressing; Right: Pan-fried rice noodle "raviolo" filled with eggplant and miso bechamel, sweet soy and sesame dresssing
To drink: 2007 Pieropan Soave and 2005 Yarraloch Chardonnay

I especially enjoyed the consistency and texture of the rice noodle raviolo.

Left: "Osso Bucco" of braised lamb shank rolled in zucchini with bone marrow dumpling, parsnip puree, slow roasted cherry roma tomato; Right: Seared Wagyu beef rump, teriyaki glazed field mushroom, tempura okra, chilli and black bean sauce
To drink: 2005 Majella Merlot and 2004 Brini Estate Shiraz-Grenache

The "osso bucco" was made using meltingly soft lamb shank, moulded to form a circle and then wrapped with zucchini.

From left to right: Caramelised Apple Confit with Marsala Zabaglione, Coconut Milk Gelato, Warm, dark chocolate fondant pudding
To drink: 2006 Cookoothama Darling Point Botrytis Semillon

As usual, we're certainly very happy campers by the end of the meal - a perfect combination of excellent food and wine with friendly service.

The Details:
Matteo's
533 Brunswick Street, Nth Fitzroy
Phone: 9281 1177

Open:
Lunch: Sunday-Friday from noon
Dinner: 7 days from 6pm

web:
www.matteos.com.au

Spanish Wine Lunch @ Bistro Vue

2008-08-09T15:22:00.001+10:00

When we found out that Vue de Monde's Sommelier Raúl Moreno Yagüe was hosting a Spanish Wine Lunch at Bistro Vue, we knew that it would be a perfect opportunity to learn a bit more about these wines.

The first wine is a NV Bodegas Argüeso Manzanilla Clasica San Leon San Lúcar de Barrameda - made from 100% Palomino grapes

It was matched to the canapé - Pumpkin Consommé with tomato confit spherical ball, goat's cheese croutons

More Vue de Monde than Bistro - it was a deceptively simple dish. A real surprise was the pumpkin consommé - served just warm, it was pure pumpkin flavour.

The second wine was a 2006 Marques Del Riscal Blanco Limousin Rueda - made from Verdejo Sauvignon Blanc grapes.

It was paired with the entrée of Polenta "sardines on toast"

4 perfect sardine fillets sat upon the crisp square of polenta - they were topped with a soffritto of sorts and served with the Bouillabaisse sauce (from Vue de Monde)

The next wine was the 2005 Coto de Hayas Garnacha Selecciíon Especial Fagus Campo de Borja - made with 100% Grenache

It was matched to our Plat Principal - Denver pepper leg Venison, sautéed cabbage and chocolate sauce.

As an extra treat, Raul shared with us his own bottles of the 2002.

Last wine is the 2006 Gandia Moscatel Fustanova Valencia

and it was matched with the stunning Crèpe Suzette Soufflée, served with Vanilla Bean Ice cream and cointreau sauce.

The details:

Bistro Vue
430 Little Collins Street
Entrance via New Chancery Laneway

Phone: 9691 3838

Open:
Monday-Saturday: 11am until Late

web

Event @ Chateau Yering

2008-08-03T16:43:00.003+10:00

With Australian truffles in season, Yarra Valley’s Chateau Yering’s Executive Chef, Mathew Macartney, and Interlude’s Executive Chef, Robin Wickins, are preparing a Truffle Degustation Lunch at the Chateau Yering Historic House Hotel. Join Mathew and Robin for an exclusive six course unforgettable truffle taste sensation, each course matched with the prestigious Domaine Chandon Wines, on Sunday 3 August.

Source: Australian Truffle Grower's Association

We found out about this event at Interlude and it provided us with a great excuse to return to Chateau Yering and to enjoy more of this seasons truffles.

All the truffles for this meal have been sourced from Tasmania.

A wonderful truffle aroma filled the room - the source, the discs of truffle butter on every table

The meal began with a brief talk by a representative of the Truffle Growers Association. This year the Australian industry will produce 2 tonnes of truffles - half from WA, a quarter from Tasmania, with the remainder coming mostly from NSW. Victoria is only a small player at the moment with truffles coming from the Yarra Valley, Gippsland and the Otways. This year Victoria expects a yield of 5-6 kilograms.

To accompany our glasses of Chandon Vintage Brut 2005, an amuse

Jerusalem artichoke veloute topped with shaved truffle - a warm, creamy, earthy, light and fluffy mix - a perfect combination to begin the meal.

Black truffle pasta, cauliflower, parsley juice
Chandon Vintage Brut 2005

This was a dish by Robin. The black truffle pasta was actually a black truffle jelly formed from a black truffle puree and cut to resemble pasta - it was served on cauliflower puree, topped with julienne truffle. To the sides are orbs of warm truffle foam accompanied by dots of parsley oil.

Smoked Bluefin Tuna Belly, Japanese Egg Custard, truffle vinaigrette
Domaine Chandon Sauvignon Blanc 2008

This was a dish by Mathew.
The tuna belly was first cured and then smoked - very thinly sliced it is served on the base of the plate. It is topped with a cube of truffled Japanese egg custard onto which has been placed, tiny cubes of marinated tuna. Above this is a frisée salad dressed with a truffle vinaigrette and topped with slices of fresh truffle.

Blue eye cooked in truffle jelly, roasted pumpkin puree, quinoa, girolles
Domaine Chandon Barrel Selection Yarra Valley Chardonnay 2006

This was a dish by Robin.
Using low temperature, the blue eye is poached inside truffle jelly. It is served simply with a puree of roasted pumpkin, quinoa and seared girolles.

It was sad to see people scraping off the jelly to eat the fish!

Roasted Yarra Valley quail, foie gras farce, truffle linguini, sauce perigord
Domaine Chandon Barrel Selection Yarra Valley Pinot Noir 2006

This was a dish by Mathew.
A strip of beetroot paste runs the width of the plate. The quail was partially boned and stuffed with a maple syrup marinated foie gras and truffle farce, served alongside are fresh linguini in a truffle sauce, roasted beetroot and sauce perigord. A sprinkling of beetroot dust finishes the dish.

Black Beauties

This is what 500 grams of truffle looks like.

Rare-seared loin of Yarra Valley Venison, winter fruit, Jerusalem artichoke and truffle gallette, chocolate jus
Domaine Chandon Barrel Selection Yarra Valley Shiraz 2005

This is also a dish by Mathew.

The venison rests upon a celeriac puree and sautéed black cabbage. To the side roasted winter fruits and a thin slice of Jerusalem artichoke and truffle gallete. A chocolate jus is drizzled over the plate. The venison is topped with truffle slices.

In my case, a very large slice of truffle!

Chocolate ganache, hazelnut, truffle honey
Chandon Cuvée Riche

We end with a dish from Robin.

A ribbon of chocolate ganache is decorated with roasted hazelnuts, balsamic vinegar meringues, chocolate toffee, slivers of truffle, chocolate puffed rice, dots of white chocolate and a drizzle of truffled honey.

A seriously stunning way to end a remarkable meal.

With coffee to finish, plates of petit fours.

The details:

Eleonore's Restaurant at Chateau Yering
42 Melba Highway, Yering
Phone: +61 3 9237 3333

Open:
Dinner - every evening from 6.30pm
Lunch - Saturday and Sunday from 12pm - 3pm

Web
Eleonore's Restaurant

Interlude
211 Brunswick Street, Fitzroy
Phone: 9415 7300

Open:
Lunch: Tuesday to Friday 12-3pm
Dinner: Monday to Saturday 6.30pm to late

web:
www.interlude.com.au

Event @ Church Street Enoteca

2008-07-30T23:59:00.004+10:00

Receiving an invitation to attend Bass Phillip's launch at Church Street Enoteca was an offer to good to refuse.

On tasting tonight, 17 wines over 5 courses which include Pinot Rosé, Chardonnay, Gamay and Pinot Noir.

Before dinner we mingled with glasses of 2004 and 2007 Pinot Rosé

and enjoyed spoon starters of Bultarra saltbush lamb tartare with wild mushrooms

Before long it was time to take our seats in the dining room

Wines for the first course - left to right - 2001 Estate Chardonnay, 2004 Estate Chardonnay, 2007 Estate Chardonnay, 2007 Premium Chardonnay

2001/2004 had full malolactic fermentation (MLF) while the 2007 had inhibited MLF. The 2007 Premium was bottled 4 weeks ago while the 2007 Estate was bottled in (I think) May.

Tasting as is without food, we would both pick the 2001 simply because it had all those wonderful rich, buttery and creamy characteristics that we like to see in Chardonnay. The 2007 Premium had a richness of fruit but with a mineral bite to it.

It is interesting, in the course of tasting through the night, to observe the effects of the vineyards movement into bio-dynamic viticulture on the wines in the 2007 vintage. As Philip Jones puts it, the wines are much more vibrant in the bottle.

Roasted quail and shiitake mushroom terrine, duck foie gras, roasted scallop, cauliflower puree

While we loved the 2001 to drink by itself, it didn't seem to work when combined with the flavours of this particular dish and we both found that the 2007 a much better match.

Wines for the second course - left to right - 2004 Gamay, 2007 Gamay, 2007 Crown Prince Pinot Noir

All three of these wines were rich in fruit flavours with the 2004 also showing mineral elements.

Hand prepared guanciale and prosciutto, Joselito Jamon Iberico Gran Riserva, house made rye, Manjimup truffle

With these richly flavoured reds, no better match is found then in the company of cured meats - meltingly soft guanciale, supple prosciutto and a sweet nutty jamon. The toasted slices of rye were daubed in manjimup truffle butter.

Wines for the third Course - left to right - 2004 Estate Pinot Noir, 2005 Estate Pinot Noir, 2006 Estate Pinot Noir, 2007 Estate Pinot Noir

The 2004 is described as having subtle feminine flavours while the 2005 has higher tannins and minerals. 2006 is combination of intense fruit and long tannins while once again, the 2007 has a vibrancy to its fruit.

Roasted duck breast, confit duck shank, celeriac puree, porcini, orange

Wines for the Cheese Course - left to right - 2003 Premium Pinot Noir, 2004 Premium Pinot Noir, 2007 Premium Pinot Noir, "Mystery Wine"

2003 had ripe plum flavours while the 2004 exhibited a gentler and more subtle palette but with more lingering flavours. The 2007 was bottled only 10 days ago but like the rest of the 2007 vintage was very much showing good fruit flavours.

Touree de l'Aubier, apple jelly, rosemary lavosh

The final course of the evening is cheese - Touree de l'Aubier - a surface-ripened washed rind cheese made with pasteurised cows milk from the Normandy region of France. An absolutely spectacular cheese.

If you are reading this and thinking phooey I missed out, well don't despair - this dinner is being repeated on Monday 4th August so contact the restaurant and make a booking.

The details:
Church Street Enoteca
527 Church Street, Richmond

Phone: 9428 7898

Restaurant Open:
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late

Web:
www.churchstenoteca.com.au

Lunch @ Les Boucheries Parisiennes

2008-07-27T21:29:00.003+10:00

On a cold and rainy Sunday, we've sought comfort in the company of some good French food.

As we are close to the kitchen, Paalo captures a candid shot of our meals

For starters:

I've chosen the scallops with mushroom risotto - a dish that we both loved on our previous visit.

Seriously good scallops, barely cooked to retain their tenderness, sweet and succulent they would be perfect just by themselves. However they have a wonderful companion in the form of a creamy mushroom risotto.

Paalo opts for the Crispy skinned pork belly served with a quince and sultana chutney and an Apple reduction

With our meals we are thoroughly enjoying this bottle of 2005 Alto Moncayo Veraton Grenache.

A little treat from the kitchen is next - a sampling of their duck liver parfait with a fig and sultana chutney. An incredibly light texture combines with that distinctive flavour of duck liver. The hint of smoky cinnamon in the chutney and the sweetness of the figs helps round out the flavours.

For the mains:

we order the Beef Rib Eye for Two (the photo shows one plate) and it is served with slow roasted cherry tomatoes and shallots. A choice of sauces are available, red wine or béarnaise - we both went for the béarnaise

With a choice of pommes frites or Truffle Mashed Potatoes - the mashed potatoes easily won that battle.

We also ordered a side of greens beans served with almond butter.

An excellent piece of beef - tender, juicy, flavoursome and cooked beautifully rare.

With the rain still coming down we extend our stay with dessert

I have the French Apple Tart - a thin circle of buttery pastry is topped with equally thin slices of apple. Baked until golden it is served with vanilla ice cream and dried apple slices.

Paalo enjoys the blackberry, rhubarb and apple crumble topped with a hazelnut crust and served with vanilla mascarpone. Baked in its staub pot it arrives hot from the oven.

A highly satisfying way to spend Sunday - good food, good wine and good conversation.

The details:
Les Boucheries Parisiennes
268 Toorak Road, South Yarra

Phone: (03) 8256 1636

Open:
Lunch - Tuesday to Sunday: 12pm to 2.30pm
Dinner - Tuesday to Saturday: 6pm to late

Web:
www.lesboucheries.com.au

Lunch @ Enoteca Sileno

2008-07-20T22:17:00.003+10:00

Time for our Italian fix.

As always we begin with an assortment of assaggini

Fritelle de baccala con insalata di puntarelle di campo - salt cod and potato fritters with a salad of field chicory

Assaggini of the day - pork tongue with mustard fruit, Prosciutto San Daniele with parmigiano and kingfish sashimi

Pesciolini fritti in carpione - Fried Whitebait in Scarpece

Onto mains:

Paalo ordered the Venison loin with braised vegetables and local Apollo Bay Truffles. These are some of the best local truffles we've enjoyed - highly aromatic with a good depth of flavour

I go the simple route and enjoy a traditional Veal Costoletta - crumbed veal rib eye

There's also time to enjoy some cheese - gorgonzola and tallegio

and to follow dessert:

I have the Diplomatica con cremosa al cioccolato - chocolate and nut cake served with soft dark chocolate cream. The cake was dense and soft and quite rich.

Paalo has a much lighter option - Tortino di cioccolato al caffee colante - a soft-centered coffee and dark chocolate pudding.

The details:

Enoteca Sileno

920 Lygon Street, Carlton
corner of Lygon and Richardson Streets
Phone: 03 9389 7070

Open:
Monday: 8am - 4pm
Tuesday - Saturday: 8am - Late
Sunday: 9am - 5pm

web:
http://www.enoteca.com.au

Event @ Interlude

2008-07-17T13:58:00.008+10:00

Tonight Vogue Entertaining and Travel and the Champagne Information Centre is holding a Champagne Dinner at Interlude. Al and Elle have joined us for this event and for their first visit to Interlude.

I'll get the annoying part of the evening out of the way first. When booking we were told "6.30 for 7" and most of the diners tonight can tell the time and arrived when they should except for a self-absorbed 10 who decided it was far more important to be fashionably late and arrived close to 7.20pm. If that wasn't bad enough these people during the course of the night proved to also be loud and obnoxious - I personally don't believe banging your cutlery together is appropriate behaviour for adults - perhaps it is more indicative of their mental age of two.

The restaurant was in a difficult position, they couldn't start as scheduled and the room was left drinking sparkling water. Unfortunately, the delay also affected the scheduling of the courses with a way too long break between the amuse and the first course. Maybe they should apply "theatre rules" in the future - don't show up on time, you get locked out.

With that said, time for the food.

The amuse...

we were told to eat these from left to right and first up are a white chocolate, lycee and caviar bonbon - next was a breaded cube of macaroni and cheese and lastly, a beetroot surprise.

The beetroot surprise was a liquid beetroot filled raviolo topped with braised mince that you must place fully in your mouth before biting - it's quite the surprise as the beetroot shoots out.

Because of the tardy ones there's a long gap between the amuse and the first course.

Olive our Twist
Served with NV Boizel Brut Reserve

The Brut Reserve is a blend of Chardonnay, Pinot Noir and Pinot Meunier (30:55:15) and was served from Magnums. This is very much a perfect aperitif style champagne and easily handles the robust salty flavours of the dish.

Olive our Twist is a dish we've enjoyed before - a twisted strand of olive jelly, studded with olive oil shards, dots of roasted capsicum and olive paste, toasted herbs crumbs, rosemary and anchovies.

Alphabet Soup
Served with NV Drappier Val des Demoiselles Brut Rosé

This is a 100% Pinot Noir Champagne sourced from one plot, the Val des Demoiselles. It is made using the traditional saignée method which we were told is rather unusual these days. Most Rosé is made by adding red wine to the champagne to ensure a constant colour. With the saignée method the colour is obtained by leaving the skins in contact with the juice - unfortunately this makes getting a "brand" colour difficult.

The Alphabet Soup is a signature dish and as it was served on a glass plate we could now work out what was holding the letters in place - they are set on a low-temperature parmesan jelly that dissolves as the rich tomato broth is poured over. Interestingly, the letters harden on contact with the hot broth.

Interlude Sushi
NV Agrapart Terroir de Champagne Blanc de Blancs

A 100% chardonnay champagne that showcases the mineral elements of its regions soil.

This was served with a new dish which is still evolving - Interlude Sushi. The premise is to reinterpret the flavours of sushi. At the base of the bowl was a "creamed rice" fleckled with a scattering of pink pearls of pickled ginger and a dusting of wakami powder. Slices of Marinated Tuna and Seared Kingfish were draped across the top.

An exciting dish and one we look forward to trying again.

Pork, Smoked Potato, Truffle
NV Jacquesson No.732

Two textures of pork - slices of pork loin and a slab of slow cooked pork belly. The pork belly was tender and gelatinous and was everything you expect from a well cooked pork belly. The smoked potatoes added an earthiness to the dish that was well complimented by the truffle and mushrooms.

Lighting isn't easy so please don't complain about the photos - Paalo has cleverly resorted to using the menu to direct light onto our pre-desssert

A lovely mouthful of mint ice-cream on a buttery berry friand

Last course of the night -

Rhubarb Crumble and Custard
NV Duval-Leroy Pink Lady Dry

Duval-Leroy also uses the Saignée method to produce their rosé and it proved to be an excellent match to the rhubarb crumble. Cylinders of rhubarb ice cream lay interspersed between moulds of thick custard and crumble topping.

I have no trouble convincing Elle to come here for the dessert degustation after this dish!

Apart from the issues mentioned earlier, we did enjoy the evening.

The details:

Interlude
211 Brunswick Street, Fitzroy
Phone: 9415 7300

Open:
Lunch: Tuesday to Friday 12-3pm
Dinner: Monday to Saturday 6.30pm to late

web:
www.interlude.com.au

Dinner @ Koots

2008-07-15T23:56:00.002+10:00

I am loving this "truffle war". There's truffle on the menu at Koots!

The approach is simple but classic - two egg omelette filled with truffle and served with a leaf salad

No guessing that this was my starter. This is such a good way of serving truffle and really helps to show the truffle at its best. There's truffle slices on the inside surrounded by that still soft egg and the ones on the top are warmed by the omelette to help release their aromas - the scent as it is placed before you just makes you want to smile.

Paalo opted for the twice-baked Fourme d’Ambert blue cheese soufflé with caramelized shallots. Fabulous flavour and feather light.

For mains

Paalo chose the Roasted barramundi fillet with a king brown mushroom carpaccio & celeriac purée. The mushrooms had been slightly pickled.

I had the slow braise of Milawa free-range chicken with autumn mushrooms, chestnuts, scallions and glazed carrots. Tender meat, excellent flavours - I was particularly enamoured with the chestnuts and how well they combined with the mushrooms.

We decided that it had been too long between cheese platters so we indulged in the Cheese Platter to share

It is seriously one of the best cheese platters around.

With our coffees we also ordered the petit fours

which consisted of the traditional Cannelés Bordelais, paper thin tuilles and a still warm madeleine that was devilishly good.

The details:

Koots
479 Glenferrie Road
Kooyong

Phone: 9822 3809

Open:
Lunch: Tuesday - Friday
Dinner: Tuesday - Saturday

web

www.koots.com.au

Lunch @ Il Bacaro

2008-07-12T16:51:00.004+10:00

During our meal at Il Bàcaro Paalo looks at me and asks "Why haven't we been here before?" "Well" I reply "when we come to the city we always go to Vue!"A true enough statement but I'm pretty sure we'll be finding our way back here in the future.

Il Bacaro is located on Little Collins Street near Russell Street - quite a compact space the room is dominated by a central bar area. Paalo is particularly enamoured by places where the waiters speak Italian - moreso since I can understand what they are saying - but it's all part of making you feel like your back in Italy.

Quite a few specials augmented the regular menu - some of which found their way into our starters

Paalo had two of the specials - the Brushetta of the day - this was topped with salted cod and potato puree and roasted capsicum

and the grilled Coffin Bay Scallops on the shell with garlic, thyme and celeriac puree

I also have one of the specials - freshly made Tagliatelle with oven roasted wild onions, cherry tomatoes, goat cheese and wagyu slices that have just been drapped over the top of the pasta.

For mains:

Paalo has the braised Abacchio (lamb) finished with a generous serving of truffle pecorino

I have the Grappa marinated suckling pig served with roasted baby fennel and braised chicory. This was deliriously good pork and you can see how small the pig was by the size of its ribs - it is a true suckling pig. The skin was also crisp without being too crunchy - it doesn't shatter when you bite into it.

We also ordered a side of baby beans with goat cheese and olives.

We decide to finish our wine with cheese

we choose taleggio - it's served with bread, muscat grapes on the vine, sliced pear and a fig conserve.

Finally, time for dessert

Paalo couldn't go past the Pannacotta with rosewater soaked donuts

and I ordered the chocolate and hazelnut tart with poached pear and mascarpone ice cream. The tart was ultra light which was a pleasant surprise.

The details:

Il Bàcaro
168 Little Collins Street, Melbourne

Phone: 9654 6778

Web
www.ilbacaro.com.au

Lunch @ Interlude

2008-07-10T16:49:00.002+10:00

Shh, don't tell anyone but we've ducked out for lunch.

Two options are available - limited choice a la carte (2 courses/$30 3 courses/$40 with a glass of Punt Road Wine) and a five course tasting menu. Just to be different we've opted for the a la carte option.

We both couldn't go past this dish for our starter:

Wagyu Tartare, Smoking Cinnamon

A dish where its presentation equals its taste. The cinnamon smoke doesn't flavour the beef, it rather just perfumes the air. The cubes in the tartare are fried potato and a savoury jelly.

A little treat courtesy of the kitchen comes out next

Pumpkin Risotto with Perigord Truffle - even without the truffle this would be a perfect risotto. Creamy rice and sweet pumpkin this is extremely moorish.

Onto mains:

Paalo has the slow cooked lamb shank, roasted potato, brussels sprout leaves, celeriac puree. The meat just dropped off the bone, lusciously tender and full of flavour that only time can bring out.

I have the Venison loin, red cabbage puree, roasted pear and potato. The red cabbage puree is an eye-opener especially with it's underlying vinegary tang.

The venison certainly deserves a close up - you really couldn't prepare it any better than this.

Another lovely surprise from the kitchen, this time Pierre has a pre-dessert for us to enjoy

Rye bread tuille, pear sorbet and cinnamon meringue - this has all the flavours of a pear crumble and brings all those elements of comfort you would associate with this combination of flavours.

We both ordered the same dessert which was the broken plum friand with pistachio, jelly and creme anglaise.

Once again, it is another stunning dessert from Pierre. Seriously we must come here for the dessert degustation!

Petit Fours - balsamic meringue, bergamot truffle, caraway marshmallow, chocolate coated griottines

If you're looking to kill a few hours over a superb meal then head over to Interlude, you won't be disappointed.

The details:

Interlude
211 Brunswick Street, Fitzroy
Phone: 9415 7300

Open:
Lunch: Tuesday to Friday 12-3pm
Dinner: Monday to Saturday 6.30pm to late

web:
www.interlude.com.au

Dinner @ Church Street Enoteca

2008-07-04T23:50:00.004+10:00

It's the 4th of July - a good enough excuse to go out for dinner.

There's always something new to try on the menu but there's the added bonus tonight - truffles! As Alastair informs us, there's a truffle war on at the moment. Hurrah! Three cheers for the truffle war. With so many truffles entering the market from Tasmania, Victoria and WA, the laws of supply and demand come into play and we the consumers are the winners.

Tonight, the restaurant is offering a $15 truffle supplement - truffles will be added to whatever course you like. I really don't have to say that we took up this offer - opting for a double dose of truffles.

To get us started, the kitchen sends out a little treat

wafer thin slices of in-house made speck served on their own rye bread. I just love the smokiness you get combined with the moistness of the flesh.

Onto starters:

I have one of the specials of the day - poached veal served with prosciutto wrapped pin-wheels

Paalo has the Beetroot Carpaccio with whipped Meredith dairy goats cheese, aged balsamic and horseradish.

Onto mains:

This is one of the serves of truffle - which is destined for Paalo's main.

Paalo ordered the Bisteca Fiorentina and here it is with the truffles placed upon it. The heat of the streak really brings out the truffle aroma - this is one of the better ways of enjoying truffle.

I have a truffle free main of roasted duck breast rolled with prosciutto and foie gras, duck leg cannelloni and parnsip puree.

We also order the side dish of wild and gathered mushrooms that has been topped with another serving of truffle. If you only order one serving of truffle then opt for this one. Unlike the beef this came out with the truffle scattered over the top and so had really started giving off those great aromas.

For dessert -

It's textures of chocolate for me and vanilla bean pannacotta for him.

My advice - hurry in for truffles while the war is on! One world of advice - please don't eat them off the plate put them on your food and let them get some temperature into them.

The details:
Church Street Enoteca
527 Church Street, Richmond

Phone: 9428 7898

Restaurant Open:
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late

Web:
www.churchstenoteca.com.au

Lunch @ Eleonore's Restaurant

2008-06-28T16:45:00.003+10:00

After our successful trip into the "country" a few weeks back, Paalo is in a traveling mood. We aren't venturing quite as far, just the Yarra Valley. Initially we had plans to possibly revisit Cucina Rossa at Bianchet but the rather large sign heralding "Friday Curry Night" and "Devonshire Teas" really put us off that idea. Our next choice was closed so third time being the trick, we found ourselves at Chateau Yering.

There are two dining options here and we opted for their signature restaurant - Eleonore's.

Not a bad view to enjoy during your meal. It is a pretty impressive dining room -

more so when you realise it was built only 11 years ago!

It certainly was built in a sympathetic style to the original home.

We both enjoyed the oven fresh olive rolls served wonderfully warm.

For starters:

My choice: Crisp parcel of Persian Fetta, shaved beetroot and black truffle, beetroot jelly

We are in the country so the serves are generous. This is a dish you'd gladly eat anywhere. You first get that wonderful aroma of white perigord truffle, cut through the crisp warka pastry and you find a luscious semi-soft ooze of persian fetta, a mix of creaminess and saltiness. The beetroot in its various forms, raw, jelly and paste highlights different elements of the beetroot -its earthiness, sweetness and tang.

Paalo's choice: Tataki of Wagyu, Wasabi panna cotta, crisp sushi rice, black bean vinaigrette, beer air.

When Paalo's eyes rolled back into his head as he took the first bite of wagyu I knew it just had to be good.

Onto mains:

My Choice: Sirloin on the Bone with Potato dauphinoise, bearnaise sauce and forest mushrooms.

Another excellent piece of beef - a classic combination of flavours.

Paalo's choice: Slow cooked Lamb Loin, Lambs fry and onion pie, carrot puree and rosemary jus

We probably didn't need it but we ordered the cheese course to share:

Once again, it's a country sized serve!

If we didn't need to have the cheese, we really didn't need to have dessert

Paalo's Choice: Steamed Lemon Pudding; hot vanilla anglaise, grand marnier creme, lime jellies, kaffir lime ice-cream

My choice: Roast Hazelnut Torte - feuilletine crunch base, caramel mousse centre, mocha marshmallow, coffee and kahlua ice-cream

We've been really impressed with the quality of the dishes that we've had today and will certainly be adding this to our must revisit list.

The details:

Eleonore's Restaurant at Chateau Yering

42 Melba Highway, Yering
Phone: +61 3 9237 3333

Open:
Dinner - every evening from 6.30pm
Lunch - Saturday and Sunday from 12pm - 3pm

Web

Eleonore's Restaurant

Dinner @ Interlude

2008-06-26T23:59:00.009+10:00

It's taken much longer than we had planned to return to Interlude and with the end of the financial year approaching, why not celebrate it in style.

The photos are not the best, low lighting is the culprit so I can only say that if you want to see the full glory of the food - head off to interlude and experience it for yourself.

Olive Our Twist
NV Manzanilla Sanluca de Barrameda, Barbadillo "Solear"

We tasted this dish as part of the Capaldi dinner here - this is a starter that is full of strong flavours, the salty robustness of olives and anchovies team with the rich sweet notes of roasted capsicum and olive oil toffee shards. This is a dish to not only grab hold of your taste buds, but slap them around and make sure that they won't be missing any nuances from the dishes to follow.

Yam Chowder, Smoked Tofu, Char Grilled Squid
2006 Kabinett Riesling, Selbach-Oster

At the base of the bowl in a piece of smoked tofu - the tofu is actually made in-house and does a great job of being a flavour carrier. The chowder is silky and thick and is complimented by the tender squid.

Fish out of Water
2006 Rias Baixas Albarino Lusco do Mino

With this next dish you get the chef himself coming out to pour the broth and explain the components. A separate bowl of "fish food" comes with this and it's a mix of wakame and flavourings that you get to sprinkle over your broth.

Wrapped around the breadstick straw is whiting which has been seared.

It is a fun dish as you use the straw to draw up the broth and even if you take bites off the fish end it doesn't affect its ability to work as a straw.

Rabbit, Lentis, Liquorice Beignets
2006 VDP Collines Rhondaniennes, Syrah Y Cuilleron "Sybel"

Slices of gently cooked rabbit are placed amongst two liquorice beignets - the jelly set into the base of the bowl just dissolves in the heat of your mouth, filling it with the flavour. The final touch is the mustard which just cleans the palate.

Oyster, Horseradish, Passionfruit - Inspired by the Fat Duck
2006 Toscana, Teruzzi & Puthod "Terre di Tufi"

A most interesting dish - the passionfruit walks on that fine line of tartness but never crosses, it's pulled back into place with the horseradish shards and the salty creamyiness of the oyster. Basil seeds are also used to mimic the passionfruit seeds.

Blue Eye, cooked in Roast Chicken Jelly with Trimmings
2005 Pyrenees Chardonnay Dalwhinnie Moonambel

Part of the trimmings are real baby asparagus of the type you just never see in the markets - there's also some fresh chanterelles and baby carrot. The blue eye is surrounded in a roast chicken flavoured jelly which works wonderfully with the fish - the jelly also has a low melting point to dissolve in your mouth.

Lamb, Coffee, Redcurrant, Fennel
2004 Rioja Palacio Remondo "La Montessa"

There are two types of lamb here - the lamb sirloin and a slow cooked lamb neck, the coffee takes its place in a coffee couscous.

Rhubarb, Rosewater
2007 Barossa Valley, Tobreck "The Bothie"

The pre-dessert is a study in pink - two quenelles of ice cream, the darker one at the bottom is rhubarb ice cream, the lighter one is a delicate rosewater ice cream. Rosewater can be a bit overpowering but the innate tartness of the rhubarb helps to pull in the rosewater.

Chestnut, Hazelnut, Rosemary, Gianduja
2001 Wachau Auslese Gruner Velrliner, Weingur Knoll

One of my favourite desserts - hazelnut, chocolate and the haunting flavour of rosemary, certainly not a herb you'd usually associate with a dessert but it works so well here.

Chocolate, Beetroot, Coffee, Pannacotta
NV Muscat Campbells

Ever since I first tasted beetroot jellies back in Fenix, I was a convert to beetroot being used in dessert and this dish keeps me firmly in the beetroot camp.

Banana, Golden Syrup, Coconut, Pinenuts
2003 Sauternes, Chateau Roumieur-Lacoste "Leon Dubourdieu"

It's the coconut that brings a lovely freshness to this final dish of the evening.

To finish a selection of petit fours.

It's been another fascinating evening with dishes that satisfy all the senses - they can challenge orthodoxy but they can also bring a touch of whimsy to the table. Each plate is a study that shows not only the quality of the ingredient but the quality and care of the people in the kitchen and those on the floor.

The details:

Interlude
211 Brunswick Street, Fitzroy
Phone: 9415 7300

Open:
Lunch: Tuesday to Friday 12-3pm
Dinner: Monday to Saturday 6.30pm to late

web:
www.interlude.com.au

Lunch @ Pizza e Vino

2008-06-22T15:10:00.014+10:00

Luca Lorusso, the man behind Cafe Latte has opened a more casual spot just a few doors down from the cafe called Pizza e Vino.

Table decoration is fairly basic with the menu stamped on the placemats - a small selection of daily specials compliment the menu.

We decide to start with a pizza to share:

Pizza with Potato, Sage and Rosemary

Simply cut into four, this really is the type of pizza you expect to find in Italy. Simple, pure flavours with a thin base.

For mains:

I have the Pappardelle with Duck Ragú - the pasta was very good but I would have liked a little more depth of flavour in the duck ragú, the sauce needed to be cooked for a little longer.

Paalo has one of the specials - a wine marinated lamb shoulder with potatoes and rosemary. A hearty dish, the lamb perfectly tender.

Onto dessert:

Paalo goes it alone with the Tiramisu - it's a good version and although it looks like a large serve it's quite light.

The details:

Pizza e Vino
517 Malvern Road, Toorak

Phone: 03 9826 8815

Open:
Tuesday - Sunday: Noon - 3pm; 5.30pm - 10pm

Lunch @ La Luna Bistro

2008-06-21T16:30:00.001+10:00

It's been a while so we're heading back to La Luna for lunch.

For starters:

I have the Confit Duck, Mushroom and Goat Cheese Filo Tart served on endive, roasted red pepper and semi-dried tomato

This is a most impressive dish - the filling was really thick and unctuous and chock full of flavour - the salad providing a pleasant balance.

Paalo had the Lamb Sausages with potato aioli and a parsley and red onion salad

A good chunky grind, moist and still a little pink - they ticked all the right boxes for Paalo, with the jus proving to be utterly irresistible.

Onto mains:

I have the Crackling wrapped roll of Roast Pork, Tuscan style cabbage and Potato Puree

This was a thick slice of roast pork - the crackling cooked to perfection - not too crisp that it shatters, not too soft that its just too chewy.

Paalo has the Rump with mash, roasted swiss brown mushroom and red wine jus - ordered rare, it came out as requested.

For dessert, we decide to have

the Mezze for Two

Mandarin Sorbet, Creme Brulee, Lemon Curd with Strawberries, Brownies, Almond Bread with Saffron Ice-cream and Amaretto Ice-cream and Coffee Pannacotta

It may well be winter, but I just loved the flavour of that mandarin sorbet.

The details:
La Luna Bistro
320 Rathdowne Street, North Carlton

Phone: 03 9349 4888

Open:
Lunch: Tuesday - Friday: noon-3pm
Dinner: Tuesday - Sunday: 6pm - 10pm
Brunch: Saturday - Sunday: 11am - 3pm

Web:
www.lalunabistro.com.au

Dinner @ Charcoal Grill on The Hill

2008-06-18T22:21:00.003+10:00

Paalo was channeling his inner carnivore and decided he'd like to have some beef for dinner - as none was in the fridge, he suddenly remembered that we hadn't been to Charcoal Grill on The Hill for want seems like an eternity - so with an ideal opportunity arising we promptly headed off.

Besides the good beef, this place is equally as well known for its wine list. Dejan Derbogosijan has a passion for wine and maintains a massive cellar and on the night we dined, Phillip Jones from Bass Phillip was hosting a wine dinner upstairs.

Tonight we'll be enjoying our meal with an excellent Italian - a 1993 Flaccianello della Pieve.

Menu wise - this is a place for beef lovers - you can get chicken breast though I'd be prone to say why bother. There's excellent grass feed eye fillet, sirloin, porterhouse and rump as well as some wagyu versions of same. The standard main serve is 300 grams but you can request larger - the menu also lists the "meat eating champions" - I cannot believe one person ate over 3 kilos of sirloin in one siting!

To begin:

Paalo has the chevapi sausage - 3 fat fingers of their speciality sausage - roughly minced it remains moist on the inside with a good level of spice - the simplest of presentation but the flavour speaks for itself.

I have the duck sausage - it's actually a lot fluffier than I had imagined and it is served with Broccolini that have also been grilled.

Onto mains

We both opt to have the sirloin - cooked rare and it is served with bowls of fries and vinegared coleslaw.

As we are eating, I ask Paalo if he think he could eat 10 of these to try for the record. He sadly conceeds that he couldn't and I really don't know how anyone could.

Our steaks were perfectly prepared - coming off the grill as we ordered, wonderfully rare.

After mains, the waiters come around with the cheeseboard to tempt the diners - more often than not they are successful. I think being able to see the cheese certainly is a great enticement to have it.

Naturally enough, we don't need too much enticement to have cheese and we make a selection of 3 from the 9 or so on offer

a French washed rind, Gorgonzola dolce and a French camembert

For dessert

Paalo has the Sticky date pudding

and I have the lemon and lime tart with brûlée topping

If you are in the mood for some really good red wine and top-quality steak then Charcoal Grill on The Hill is a place you should visit.

The details:
Charcoal Grill on The Hill
289 High Street, Kew

Phone: 03 9853 7535

Open:
Friday: 12 - 3pm
Monday - Saturday: 6pm - 11pm

Lunch @ Tea Rooms of Yarck

2008-06-14T18:12:00.000+10:00

It was a spur of a moment decision but Paalo likes to do spur of the moment things and as he does the driving, we're off to Yarck for lunch at the Tea Rooms of Yarck.

Unfortunately our estimated 2 hour drive turned out to be more like 2 and a half hour drive - mental note made - do spur of the moment things earlier in the morning!

The Tea Rooms are owned by Pietro Porcu who also runs Da Noi here in Melbourne.

The Tea Rooms are housed in what looks like a normal country house of the area. You can order a la carte or you can leave it up to the Chef and enjoy a degustation. No surprise really but we opt for the degustation complete with wine matches.

We begin with glasses of Bellussi Prosecco

The first dish

is a simple Mixed Mushroom Pizza - this is probably the closest we've gotten to a real Italian pizza - misshaped with an extremely thin base, topped sparingly - we get misty eyed with memories of Rome over it.

Next up:

A trio of dishes

Pheasant Salad

a blurry photo of pork terrine

and pepperonata - this tastes like my mother made it and once again I'm wondering why I don't make it that much anymore.

Two more dishes join the table:

red wine marinated octopus - that is a carrot sitting atop the octopus pieces and it has actually absorbed but the flavour and texture of the octopus. The octopus is a pleasure to eat - tender, not at all rubbery.

house-cured trout with herbed curd quenelle

Onto the pasta course:

Gnocchi with Mushrooms - while the gnocchi are bigger than I'm used to they are tender and taste of potato so I'm very pleased.

Next course - seafood

Seafood Platter - Crab, mussels, baby octopus, vongole in a spicy rich tomato broth

This dish certainly had the heads of the other patrons turning - and for very good reason too.

Last savoury course - pork

Pork Ragù with caramelised fennel and Polenta

It takes time to make a ragù as good as this - the pork was full of flavour, deeply coloured, dense and rich.

By this stage we were the only ones left in the restaurant so the staff started setting up a table so they could have their meal - while we enjoyed our desserts

a lovely set of three

pastry cream filled profiteroles with chocolate sauce and strawberries

quince and chocolate cake with red wine poached pear

and a semifreddo

To end the meal, coffee and these biscotti

The drive home took a little longer as we were caught in this

there were emergency vehicles and what looked like diversions but by the time we got moving again we actually couldn't see any trace of what had caused the delay.

When comparing Da Noi to Tea Rooms, we both agreed that we enjoyed the Tea Rooms more - while the food is similar the atmosphere is more conducive to the enjoyment of the meal. It's a bit of a drive but the destination is more than worth it.

The details:

Tea Rooms of Yarck
6585 Maroonday Hwy, Yarck

Phone: 03 5773 4233

Open:
Friday: 5.30pm-11pm
Saturday-Sunday: 12pm - late