Melbourne Foodie

SYDNEY: Pancakes on the Rocks

2009-03-31T11:56:00.001+11:00

Another sickly sweet indulgence I sometimes enjoy when travelling to Sydney is a visit to Pancakes on the Rocks. I personally think their pancakes are a lot better than those of say, Pancake Parlour in Melbourne and they are really good value as well, with most options under $12, and extra pancakes available for $2 each.

To eat - Hot n Troppo ($10.95): Buttermilk pancakes with grilled banana, walnuts, cream, chocolate ice cream and home made chocolate sauce. Delicious - though I did feel a little sick for the rest of the day after all of the chocolate and cream which I am not really used to. Certainly not a healthy choice but I guess a little indulgence is OK sometimes.

Pancakes on the Rocks have four locations throughout Sydney, with long trading hours 7 days a week. They serve reasonable meals including ribs and steaks as well as a tempting selection of sweet and savoury pancakes and crepes. If you haven't been before Pancakes on the Rocks is a great place to try. Not somewhere to visit every week, but I guess it can certainly be a nice indulgence every now and then.

www.pancakesontherocks.com.au

SYDNEY: Marque Restaurant

2009-03-31T08:04:00.004+11:00

Unfortunately this is not going to be the full blown review that I originally intended, but instead a small synopsis and some photos of what would have to be one of the best constructed meals I have had in Sydney, since the original Rockpool experience some years back. I dined at Marque, in Sydney late last year enjoying the obligatory surprise degustation, with each course announced upon arrival and a menu presented upon completion of the meal. Unfortunately I had already seen a sneak peak of the menu online prior to my visit so I guess I only got part of the experience, but it was pretty darn special all the same.

Marque is all about the food. The dining room is cosy and modern, but tables are very close and there is no real wow factor to report on. The service, whilst professional is possibly a little stiff. I only wish it exhibited the same quirkiness as the food. On that note however the food was rather amazing on most counts. Some of the dishes absolutely sublime. Here is a little look at what Marque is all about. Enjoy!

Amuse - Chaud-Froid Free Range Egg: A deconstructed play of textures: warm yolk, cold froth: sweetness and saltiness all in one dish. Certainly enlivens the taste buds for what is about to come.

Almond Jelly with Blue Swimmer Crab, Almond Gazpacho, Sweet Corn & Herring Roe:
A mix of more subtle flavours to begin with. Flawless ingredients, immaculately presented. Nice idea and well enjoyed; together the dish works without really blowing me away.

"Fish Floss" with Spring Bay Scallop, Apple and Green Mango:
The only course of the evening which really does not quite hit the mark for me. The scallop slices are so thin they barely taste of anything, the fish floss so overpowering and salty I cannot stand the smell let alone the taste. The fresh apple and gel helps to balance the dish and it is all finished off with a 'nicotine tuille' which is sweet, crisp and perhaps a little weird. Sorry to dissapoint, but I'm not addicted to this one.

A slightly subdued start, however from here on things start getting pretty serious with some truly sensational dishes to come.

Cured Ocean Trout with Coleslaw, Lemon & Dill Jelly:
A sweet delicate strip of ocean trout gently rests upon a crisp, creamy coleslaw. Atop the trout rests a layer of juicy salmon pearls, all finsihed with a slightly sweet, tangy jelly strip which gives the whole dish another dimension. I had fun deconstructing this course and playing around with the different flavour combinations on their own and together.

Duck Ham with Duck Liver, Peas, Parmesan and Mustard Cress:
I cannot even begin to tell you how incredible this dish was. One of the most sublime courses I have ever eaten. The duck liver is rare, but warm and literally melts away in your mouth with a gentle gamey flavour, the house-smoked ham (if you can call it that) is sweet and smoky with delightful hints of hickory present. The parmesan custard is creamy and not at all overbearing and everything just comes together in a perfect symphony. A triumphant dish!

Roast Jurrasic Quail with Green Lip Abalone, Chocolate Feuilletage and Celeriac:
Succulent quail breast rests upon a light, flaky chocolate pastry accompanied with a creamy celeriac puree and finished with crispy shreds of abalone and a sweet jus. Another wonderful dish.

Poached Veal Loin with Eggplant, Coppa and Tuna Butter:
Perfectly cooked, tender veal that is not messed about with too much. The eggplant crisps give the dish an added textural element and the "tuna butter" provides a little saltiness and acidity to make the course more interesting. It all comes together very well.

Sauterne Custard with Caramel:
It is sticky, rich and very sweet as it should be; however I question the placement of such a dish straight after a selection of heavy mains. A lighter palate cleanser may have proved more refreshing.

Poached Strawberries with Raspberries, Liquorice, Yoghurt Sorbet and Vermouth:
A lovely mix of elements: fresh raspberries, lightly macerated strawberry slices and a clever light yoghurt sorbet which is not too sweet at all. Light, refreshing and pretty as a picture.

To finish - Salted Caramel Chocolates & Campari Bon Bons:
Very classy. Both have liquid centres that burst once they enter the mouth. The salted caramel chocolates are just divine and the bitter-sweet bon bons a clever way to conclude the meal.

Overall the food at Marque was exciting and really did deliver in nearly all of the courses. I tasted two of my favourite dishes of the year here: the amazing duck liver/ ham duo and the quail with salty, sweet crispy abalone shreds - both rather unbelievable.

The eight course degustation is a great way of seeing what chef Mark Best's cooking is all about. It is available for $145 plus wines and is compulsory on Friday and Saturday evenings. Whilst the service and setting did not dazzle me Marque is definitely worth a visit if you are serious about trying creative, impeccably crafted food which takes you on a journey and really does "wow".

MY RATING: 17+/20 - Food: 9+/10 Ambience: 4/5 Service: 4/5

www.marquerestaurant.com.au

The secrets to weight loss and getting healthy!!

2009-03-30T19:18:00.004+11:00

Just a quick entry here, but for those of you who don't know me I have changed a lot, physically and otherwise, over the last year. I have lost a good 50kg and have become a much fitter, healthier being with a new found spring in my step. A lot of people have asked me how I have done it and what the secret to losing weight quickly and getting healthy is. This post is basically an answer to those people - I am here to say there is no secret: just two easy steps - eat healthy and exercise.

It really is that simple: if you burn off more calories than you consume the weight will start melting away. For those who say I have tried everything but it doesn't work you are kidding yourselves. I made excuses for a long time but when I finally got serious about changing my ways the results were quickly noticeable. So if you want to lose weight start off by getting your ass of the couch and going for a bit of a walk or jog, bike ride or doing something active. Cut out the junk food, soft drinks and sugars. Snack on fresh fruit, drink lots of water/ herbal teas and enjoy a balanced diet with lots of vegetables, fish and lean meat. Seriously - try it for a few weeks, coupled with around 20 minutes a day of exercise and you will be amazed. Keeping a food diary is also a great idea as you can see exactly what you are consuming and adjust your ways if need be.

I probably went to the extreme for many months barely touching a gram of fat or sugar, cutting out alcohol, caffeine and doing lots of exercise but even smaller changes can see big results. I have personally slacked off a bit over the last 6 months and indulged a bit, but I'm tightening back up now - I want to lose another 10kg to reach my goal and I will do it.

SO.... Honestly there are no secrets to losing weight. You don't need pills or diet companies - just a commitment to make a change, a bit of hard work and plenty of perseverance and you will get there.

Best wishes everyone. Hope this is of help to some of you. Some restaurant-related posts will be published shortly.

xoxo

Updates.... Vue de Monde and more!!

2009-03-25T00:06:00.004+11:00

Hi there followers,

OK - I know its been a long time everyone but I am still alive and Melbourne Foodie is far from finished. Just had a look at my dashboard and I have over 10 posts that I've started and never finished - unfortunately many will be abandoned but I promise I will complete a few soon including some Sydney stuff. I have just been so busy with work and personal issues that Melbourne Foodie has been pushed right to the side. I will however try my best to be a better blogger and post a lot more. There is so much I'd love to say but unfortunately so little spare time.

Something particular to report on is a special dinner I had tonight at Vue de Monde - a Gourmet Traveller readers' dinner featuring UK chef superstar Sat Baines. A great evening which I will be reporting on soon.

I also want to give special thanks to my loyal readers for your ongoing visits, emails and support. I'll try and post a lot more frequently for you all over the coming months.

xoxo, Jon!

SYDNEY: Noodle Markets

2009-01-04T10:27:00.000+11:00

On a recent trip to Sydney I joined what seemed to be the whole of Sydney for the last night of the SMH Good Food Month Nightly Noodle markets.

Crowded to the hilt I stumbled upon the markets (located at Hyde Park) rather accidently, intrigued by why there were so many people gathered. Much to my surprise it was a foodie event and naturally I could not keep away. There were dozens of stalls set up serving various Asian fare from noodles to stir-frys and Japanese pancakes: many of Sydneys leading eateries and restaurants had their own stalls set up serving some great food at prices accessible to all. Booze was also available for sale around the place, albeit at highly inflated prices.

Turns out that it was a lot of fun with live Chinese lion dancing and celebrations thorughout the evening. Queues for food were long, but that was part of the fun. The buzz around the places was great. And I loved watching the stall-holders stressing out cooking and serving as fast as they could.

My dish of choice - BBQ Singapore King Prawn Chao Quo Tiao: For $12 there is a seriously huge amount of yum factor going on here. Standing at the stall watching them cook up fresh batches to order was great.

A great experience and definitely a Sydney event I look forward to exploring deeper in the future.

SYDNEY: Lindt Cafe

2008-10-28T14:33:00.010+11:00

What more can I say? Like, hurry up and open one up in Melbourne already.

A trip to Sydney, no matter how short or long is never complete for me without at least one (or two) visits to the Lindt Cafe. Featuring a sensational selection of beverages and treats, the Lindt Cafe is much more than it seems and is surely a must visit destination for any serious chocolate lover. Heck, they even serve lunch and have various specials throughout the day including half-price take-away beverage between 4-5PM.

Whether it is a slice of cake or one of the decadent chocolate truffles made using the finest Lindt chocolate, you are sure to be impressed with your selection. Or of course you could indulge in the famous hot chocolate. Just look at those vessels of melted chocolate patiently churning away throughout the day.

My guilty indulgences:

Famous Hot Chocolate: Available in milk or dark chocolate. A little caraffe of melted chocolate is presented along with a jug of foamy hot milk. ($6.50/ mug).

Opera Cake: This luxurious cake is made from thin layers of chocolate ganache, coffee butter cream and almond sponge that has been soaked in coffee syrup. The dark chocolate topping is adorned with a 24 carat gold leaf. Pure indulgence and oh so pretty. ($11/ slice).

Connoisseurs' selection truffles: Available individually from the display cabinet or gift boxed. I enjoy four varieties: The multi-layered Lindt VIP, Chilli Chocolate, Dark Chocolate and Pistachio. They work out to be about $2 each - worthy of every last cent. ($16/ 100 grams).

The Lindt Cafe also serves a range of excellent macaroons, ice-creams and various other sweet treats. And with three locations throughout Sydney (and Melbourne plans underway?) why not check it out for yourself.

www.lindt.com.au

The Palmerston Hotel: Melbourne's best parma?

2008-10-21T22:34:00.006+11:00

The Palmerston Hotel is a place with a reputation. A reputation for serving the best chicken parmies in Melbourne that is. Holding the number one spot on superparma.com (now defunct) for quite some time, the Palmerston promises a top quality parma, and friendly service from the staff behind the bar.

After talking about trying the Palmerston with friends so many times but never getting around to it I was in the area the area last week and took the opportunity to stop by and finally sample the famous parma for myself. Served within minutes of ordering, what you get is a big, thick parmagianna made from real chicken breast (no processed meat here) topped with a really good tomato and basil sauce (though unfortunately not much of it), thin Virginia ham and heaps of mozzarella. The crumbing is thin and crisp, though soft underneath, and the accompanying sides are good; chips that are thick and crunchy and a crisp salad of lettuce, cucumber, red onion and carrot. You also have the option of veggies and mash if you prefer.

The big question: Is this Melbourne’s best parma? Well, I suggest you visit the Palmerston soon and figure out the answer for yourself. One thing is for sure though - at $16 a serve you are unlikely to leave disappointed or hungry.

The Palmerston Hotel is located at: 51 Palmerston Crescent, South Melbourne, just on the corner of Kings Way.

Sho Noodle Bar @ Crown - Bloggers Dinner

2008-10-17T00:47:00.016+11:00

Tonight, us Melbourne food bloggers once again came together for a special dinner. The venue for this occasion: the newly opened Sho Noodle Bar at Crown. Located nearby the Atrium entry on the main gaming floor within the forbidden temple itself, Sho is the latest addition to the Crown restaurant portfolio, promising authentic Asian cuisine and fabulous hand made noodles by Master Chef Pin Tan. It is a more casual dining experience, which takes place in a beautiful setting, designed by leading interior design firm Bates Smart, the same people responsible for the Rockpool fit out. A whopping $6 million has been invested in the restaurant and there is attention to detail throughout the establishment from the dark wood finishes and custom-made furniture right through to the tea-sets and menus; hand carved from bamboo. Featuring a dedicated tea station, as well as table seating and a large u-shaped bar overlooking the completely open kitchen, there is an honesty about everything at Sho, which can be enjoyed in many different ways. A great evening was enjoyed by all with good food, wine and a unique offering of Chinese teas; all courtesy of the Crown media department. Yes, this was a "freebie".

Upon arrival I am warmly welcomed and before I know it a Chinese tea ceremony is underway. Pictured below is this hand carved tea-serving station. There is a whole process which is carefully explained to us by restaurant manager Annie. The small pouring teapot is heated inside and out with hot water. The tea is then prepared and the first brewed pot is poured out, with the following pot being served to all in the gorgeous dual-layered glasses with any residual tea being tipped out on the board, over the frog statue for good luck. The more tea you poor over the frog the better luck you have we are told. Such an exciting and elaborate presentation, and certainly a unique way of beginning the evening.

Just moments later we get to see the Chinese kung Fu tea master in action; He doesn't speak a word of English but it doesn't matter because he certainly knows what to do with tea undertaking years of training in his native China: firstly preparing tea for us in the original ceremony and consequently dancing around with this long spouted tea pot, perfectly pouring tea from all sorts of directions. Not something you see everyday.

After this we get to see another special demonstration. This time it is Master Chef Pin Tan hand spinning noodles (made simply from wheat flour and water) - quite an amazing site to watch as he turns a pile of dough into perfect fine strands of noodles in just a matter of minutes - all by hand: the only way to do it really. These demonstrations take place twice nightly Tuesday to Saturday and are a great oppotunity to see what the chef does best.

After all this fun we are escorted over to the bar for our meal. A fabulous place to be sitting as it overlooks the kitchen and enables a front-hand view of all of the action. Gone are the days of restaurant kitchens being closed behind doors: it is now all about transparency and allowing diners to see how their food is being made. I'm a big fan, especially when its a kitchen as special as this.

The meal:

We begin things with a beautiful Dim Sum selection: Siu Mai Pork, Prawn Har Gow and Vegetarian dumplings: very clean flavours and better than any Yum cha I've eaten in quite some time.

Next up is a selection of Chinese roasts: Duck, Char Siu Pork and Soya Chicken with plum and hoi sin sauces. Each of them cooked well and enjoyed.

To follow we are presented with one of the chefs specialties - Wok-fried crayfish with honey chilli and spring onion: Unfortunately the lobster meat is somewhat over done losing its sweet and subtle flavour and texture. The sauce also doesn't do a lot for me: marred by excessive artifical sweetness.

We then have a beautiful Deep-fried baby barramundi with chilli oyster sauce, coriander: nicely executed and a pleasure to eat. The fish has been portioned, then cooked and re-assembled for presentation. It is always a joy to eat fish in this way, getting to taste the flesh, skin, head and wings. It would be such a shame not to have these. The beauty of Asian cuisine: nothing is wasted.

Next is a Malaysian style beef rendang with jasmine rice: no better or worse than what you would find at most other Asian restaurants. The meat could probably have been braised slightly longer for a more tender texture. A very typical rendang with a nice balance of heat and aromatics; star anise and chilli being the dominant flavours.

Wok-fried chicken with dried chilli: Featuring diced chicken and imported Chinese chillies the dish is once again quite decent, but like some of the others slightly marred by excessive sweetness.

Wok-fried kailan with garlic: This popular Asian green is simply given the wok treatment, retaing a nice crunch.

The last dsh is Sho's Char kway teow with prawns and Chinese sausage: A good version of this classic dish, using clean fresh ingredients. At the end of the day though its not something that you couldn't find elsewhere. It would have been nice to finish with a hot noodle soup and really enjoy the noodles that chef Pin Tan is famous for. After all this is a noodle bar: the one thing almost emmited from our meal.

We conclude with a dessert trio: Creamy mango ice-cream with fresh lychee, mango jelly pudding and fresh cubed mango. A nice refreshing way to end the meal, with mangos being so very good at the moment.

Sho offers a small wine list, and a unique tea selection of 24 of the worlds best teas from China and Taiwan. I get to sample a number of offerings, finishing with a very special tea: Pu'Er "35 Years Standing". This tea, aged for 35 years, has a unique silky texture and a very smooth finish. Like wine, fine teas are said to become smoother and more balanced with age. The Pu'Er proves this true with a completely different finish to anything I have experienced before. I like it a lot.

Overall Sho offers a good dining experience that I really enjoyed. The food was all of a good, reliable standard with little to complain about, served in an exciting venue made all the more interesting with the tea and noodle demonstrations. Sho is a welcome addition to the Crown complex, and a cut above the other gaming floor dining options - something however which will likely appeal to casino players, but probably won't draw a large audience from outside this area.

A unique experience, with good value meals (most under $20) and an impressive hand-seleced tea selection, designed to compliment the food and enhance the whole experience. Certainly a venue worth watching.

Vue de monde: as good as it gets

2008-09-28T19:17:00.008+10:00

I could easily go on for hours reliving the joys of eating at Vue de monde. Instead I'm taking the easy option and going to make it simple by saying that this is Melbourne's best restaurant. The service is amazing, the setting like no other and the food and experience in general largely transports you to another world. Everything about Vue de monde is world class and completely refined. I have eaten at numerous 3-hat restaurants accross Australia over the years and Vue remains my number one. The food is highly creative and their presentations are ever-evolving. If you haven't been to Vue de monde salivate over the pictures and descriptions, save some dollars (or get a credit-limit increase cos it certainly aint cheap) and get your backside down there to see why this is Melbourne's best restaurant.

Here's a summary of one of my recent meals at Vue.

Amuse Bouche: Pea and jamon soup with a jamon tartare served with a confit quail yolk on a lettuce raft. A classy way to tickle the tastebuds.

SALADE DE JICAMA ET ORMEAUX
Jicama, braised abalone and crab salad with yuzu noodle and Sterling caviar. A very luxurious dish, carefully presented so each element can be enjoyed.

LINGUINI AUX TRUFFES
Linguini cooked in cep stock served with freshly shaved Manjimup truffle. In the mood for truffles I am presnted with this duo. A perfect linguini dish, finished with our exquisite Western Australian Manjimup truffles, dug up just days earlier. And a risoni of sorts, with fresh truffle gratings and some jellied cep spots.

PAIN PERDU ACCOMPAGNÉ DE FOIE GRAS
French toast, green apple purée and foie gras flavoured with eight spice and jamon Serrano Gran Reserva. Another indulgence. The idea being to re-construct the elements, making little sandwiches. Fantastic fun.

TRUITE POCHÉE
Poached coral trout with spring onion, parsley purée, mandarin and spices. A lighter dish: this delicate poached fish was just perfect; with numerous condiments allowing one to enjoy the course in a number of different ways.

POULET AUX CHAMPIGNONS
Poached breast and confit leg of chicken with handmade Brussels sprouts and mushroom reduction. Not one of the standout dishes: rather a good, clever chicken presentation. The "crackling" and brussels sprouts are very clever though - a reconstruction idea where a creamy brussels sprout filling is wrapped with the outer leaves making them look like the real thing. The crackling idea is also a bit of fun, and the chicken is well cooked but overall the dish does not excite me.

LIÈVRE POCHÉ
Poached loin of hare with a garlic purée, chestnut, yeast air and bread lattice. I'm lucky to be presented with this rare-breed hare dish towards the end of hare-season. The delicate meat is a joy to eat, just a shame the portion is so very small.

DÉCLINAISON DE BOEUF
Four textures of beef, checkerboard of white polenta and beef shin, crispy chilli intercostal, confit of sirloin and flank with a pumpkin and yuzu stuffed baby squash. To end the meal I insist upon some good wagyu and am presented with this creative dish of grade 9+ Blackmore's wagyu done 4-ways. Each presentation has its own texture; the chilli intercostal not working so great for me tasting slightly overcooked. The other portions: a simple showcase of some rather special meat.

PETITS-FOURS
The meal is concluded with a selection of miniature teacakes. Scaled down from previous heights to more appropriate proportions this selection of petits fours includes a campari panacotta of sorts, a miniature meringue and a chocolate-coated raspberry sorbet sphere, providing a perfect end to a faultless evening.

Whilst I certainly have not visited them all I think that Vue de monde is probably Melbourne's best and most creative dining room. Dinner at Vue is a special experience and well worth the month or so you may have to wait for table. If you can think of a better place to eat in Melbourne I definitely want to know about it.

Vue de monde has been elevated back to three hat status in the 2009 Age Good Food Guide receiving a score of 18.5 out of 20.

MY RATING: 19.5/20 - Food 9.5/10 Service 5/5 Ambience 5/5 - A near perfect dining experience.

The Point - Albert Park

2008-09-26T07:40:00.010+10:00

The Point is a restaurant, which certainly has a lot going for it. A great location with some of the most picturesque views in Melbourne, overlooking Albert Park lake. The views however are certainly not the only drawcard: the amazing food, stellar wine list and polite, professional service all make The Point one of Melbourne's premier dining destinations.

On Thursday night I dined at The Point for the first time and was mighty impressed with the entire experience. Upon arrival I am promptly presented with iced water, rather than being pressured into buying still or sparkling - something that should be standard. The room itself is very welcoming: temperature set to a pleasant level; a smart, modern dining room with nicely dressed tables and stunning views over Albert Park lake. Attention to detail is high. One comes to appreciate the fact that linen has been pressed and that stemware and crockery are of a high quality including steak knives by Laguiole. The fine dining elements all exist at The Point with amuse bouches and gueles provided as standard, all in an environment that is casual and classy at the same time. A mixed crowd of suits, alongside yuppies in jeans and thongs: everyone seems to fit in.

The service team is also a mixed bunch of young and old and they do a good job of guiding guests throughout the evening and ensuring that the experience is a good one. There is very little for one to quibble about: an observation however that the slick silver service standards are not completely universal across all staff. Skimming the place over with a fine toothcomb I did notice expensive wine being poured at a nearby table with the label being covered during service and without twisting at the end resulting in drippage. Little things that could be perfected amongst all staff, particularly when most are getting it right. Credit must also be paid for the rather impeccable timing with the wait staff personalising service and ensuring a leisurely dining experience with each course arriving at just the right moment: something that I appreciate is not always easy to control.

Moving onto the food there is much to be said. The menu reads very well and everything I tried certainly lived up to my expectations. Throughout the evening warm crusty bread rolls and good olive oil are provided, and to whet the palette a refreshing ceviche is offered as an amuse, which showcases the kitchens ability to meld fresh flavours together with a light touch.
Amuse Bouche: Salmon and Marron ceviche, with fresh blood orange and salmon pearls.

Onto entrees I decide upon one of the lighter sounding options: a spanner crab tortellini assortment, which does not disappoint. On the plate we have a perfect tortelli cylinder filled with a smooth spanner crab farce, coupled with two plump scallops, the freshness of which cannot be understated along with some steamed greens, salmon pearls, fresh lemon balm (a subtle mint-like herb) and a light crayfish scented foam. The plate is finished with a light lemon oil that provides another flavour dimension to the dish and a slight tangy contrast. Highly successful.
Spanner Crab Tortellini, seared scallops, crayfish air and baby lemon balm ($24).
To drink: 2007 Sancerre Le Pierrier – Loire Valley ($14/gl)

For mains The Point has a good variety of meat and seafood, but it is the selection of steaks that they are most famous for. At the upstairs entrance to the dining room a display case exists, showcasing each of the beef cuts on offer for the diners' inspection. They all look great and with an individual choice proving tough I opt for the Beef Tasting plate, which provides a generous sampling of five of their best. The top of the plate houses Grade 8 300-day grain fed wagyu porterhouse slices from Yambinya, NSW. The wagyu has been finished with a sweet red wine jus and is topped with some fried onion crisps. The unmistakable meatiness and gelatinous texture of wagyu immediately comes across and it is amongst some of the best I have tried; cooked and rested to a perfect medium rare.
Across the plate lie four other cuts of beef. From left to right sit: pasture fed eye fillet from King Island and porterhouse from Longford, Tasmania then grain fed eye fillet and porterhouse from Yambinya. Each of the cuts has its own flavour and texture. The eye fillet with its amazing tenderness and the porterhouse with its distinct meaty flavour. As an observation I am somewhat surprised that the grain fed beef proves superior to the pasture fed. The colour, flavour and tenderness all reign supreme; particularly with the porterhouse, where the grass fed cut lacks the robust flavour and softer texture of its grain fed counterpart. The beef is served with a small presentation of crisp coleslaw topped with a julienne of fried black seaweed, as well as a syrupy red wine jus, and a selection of mustards, which I do not deem necessary. I am urged to try each of the different cuts on their own before pouring on the jus. This is an excellent way to compare the differences of each portion and appreciate the true flavour of the meat. On its own the beef was slightly under seasoned but a small grinding of salt perfected that. To accompany my steak I am offered a French pinot as a wine matching: going with a lighter style to enable one to better taste the differences between the steaks without overwhelming the tastebuds with a heavier style: definitely a good idea. Needless to say, I enjoyed the entire selection and I am congratulated on my accomplishment at the end of the journey.
For the quality and serving of steak on offer the pricing is very reasonable, particularly given the inclusion of such high grade wagyu on the plate.
Beef Tasting Plate: individual portions of wagyu, grain and pasture fed beef ($49).
To drink: 2005 Joseph Drouhin Rully Rouge – Burgundy ($18/gl)

A crisp, cos based (Caesar-like) salad proves itself a good side dish.
Baby gem lettuce, crisp pancetta, white anchovies and charred sourdough ($9).

After dinner a refreshing amuse guele follows.
Pineapple jelly with pina colada sorbet. Sublime.

After this feast I don't really have room for dessert but am determined to try one of the enticing options before parting. After a sufficient gap, enabling my stomach to settle, my waiter recommends ordering something I haven't had in a while. He mentions that his wife is French and that she loves the tart tatin, finding it as good as those she has experienced at home. With this sought of endorsement I cannot say no and am sure glad that I didn't. There is a noticeable French technique amongst much of the cooking, particularly in the deserts department and whilst I cannot personally compare it to the real thing in France, the tart tatin was definitely the best dessert I have had in some time. A sensational flaky crust with soft apples, sticky caramel and a creamy, spiced ice cream melting away alongside the light as a feather vanilla espuma; both of which make perfect accompaniments. To go with dessert I am also provided with an obligatory pouring of sauternes - a gesture I am most thankful for.
Apple tart Tatin, star anise and cinnamon ice cream, praline crumbs and vanilla espumas ($18).
To drink: 2005 Romieu Lacoste Sauternes

To conclude the journey I enjoy an invigorating ginger and lemongrass tisane before parting ways with The Point until next time. I enjoyed every moment of the dining experience and believe this is a restaurant that probably isn’t receiving the credit that it deserves, somehow being overlooked for a hat in this years’ Age Good Food Guide.

The Point received a score of 14.5 out of 20 in the 2009 Age Good Food Guide.

MY RATING: 16.5/20 - Food: 8.5/10 Service: 4/5 Ambience: 4/5

ezard: pre-theatre tasting menu

2008-08-06T09:40:00.002+10:00

ezard has definitely got to be one of my favourite restaurants in Melbourne. I love the style of food presented at this contemporary Mod Oz restaurant and every dish is always a delight to look at and consume. I recently visited ezard before heading off to see Wicked at the Regent and was lucky enough to sample the pre-theatre menu and a couple of glasses of excellent wine to match.

The pre-theatre menu starts off with a beautiful light course of kingfish sashimi. It is served thinly sliced, layered with a small quantity of creamy sesame custard and a julienne of fresh pears. The plate is finished with a lime dressing and some droplets of sticky caramel. Delightful textures and pretty as a picture. I can't complain about this course.

The next course is this stunning presentation of wild mushroom tortelli. The single pasta cylinder rests upon a rectangle of sweet wagyu salami and the construction is completed with a soft herb salad and a crisp deep fried lotus root chip. The smell is amazing as the dish is finished with real truffle oil and an intense mushroom jus. The pasta is perfect. When broken into a filling of finely diced mushrooms is revealed and together with the truffle oil and salad elements it really is a delight to eat.

The main course presentation is the sichuan peppered duck. Served with a slight pinkness the meat is perfectly tender and has beautifully rendered skin. The accompaniments are some wok-tossed silkmelon, an amazing coconut rice that I probably enjoy a little too much and its all finished with a sweet, sticky coconut and tumeric dressing. The dish has not changed a lot over the past few years, but like a couple of the other menu stalwarts it has been tweaked a little to remain interesting.

The series ends with a light dessert option. A sphere of refreshing granny smith apple sorbet with some apple crisps and a gingerbread crunch crumbled around the plate. A nice way to cleanse the palette and end an excellent meal.

The pre-theatre menu at ezard regularly changes and costs $65 for four courses, which represents fair value. The courses are degustation sized as opposed to what you may receive if you order a la carte and you will consequently leave satisfied, rather than stuffed. All done with impeccable timing as well leaving you with plenty of time to get you to your show.

ezard reamins one of my favourite places to eat. The service is amongst the best in the business, the food is creative and original and the experience is one which I always thoroughly enjoy. Quite possibly my favourite restaurant in Melbourne. Consistently excellent.

MY RATING: 18/20 - Food 9/10 Service 4.5/5 Ambience 4.5/5 - Hard to fault in almost any aspect. Definitely one of Melbourne's best.

Ezard has previously been comprehensively reviewed by Melbourne Foodie here

Chocolate Truffles: much easier than you think

2008-08-02T12:04:00.009+10:00

I've been cooking quite a lot lately. Whilst I am being good myself steering away from all of the bad foods I still enjoying making these items and witnessing the enjoyment that others get from them. One place where I really get to see other people enjoying my cooking is at work. It seems that I am making something rather delicious for my team just about every week so I thought I might as well start sharing some of these cooking experiences with you. Below is my recipe for chocolate truffles. They are so simple, but taste so very good. I start off with a basic ganache recipe that can be tweaked to make any variety of truffle you like. I must warn you that these truffles are particularly popular with the ladies and tend to lead to marriage proposals whenever I make them. They really are quite good and you certainly don't need to be a whizz in the kitchen to give them a go.

BASIC GANACHE RECIPE: Makes about 50 truffles
I choose to use a mix of dark and milk chocolate, but you could use all dark chocolate if you prefer. I feel this mix gives a milder, creamier result.

250g good quality dark Belgian chocolate
250g good quality milk Belgian chocolate
Approx 400ml Pure/ Double Cream (45% fat content)

Break up the chocolate pieces and put into a stainless steel or glass bowl over a double boiler on a medium heat. When partially melted add in the cream and constantly mix until smooth. Chill in fridge until set to a malluable texture (about an hour or 2).
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MAKING THE TRUFFLES:

Here are a few ideas for some truffles you may like to try.

CLASSIC: For the classic variety simply use the basic ganache mixture. Roll the set mixture into balls and dust with some fine cocoa.

MACADAMIA: For the macadmia variety I add a nip of Frangelico to the ganache mixture along with some finely diced macadamia nuts and finish them by rolling in crushed macadamias.

JAFFA: For the jaffa variety finely grate some orange zest and add it to the basic ganache mixture. To spice it up I also add a nip of Cointreau. I choose to finish these by rolling in flaked dark chocolate.

CARRIBEAN: For the carribean variety I add in a nip of Malibu and some soft flaked coconut to the basic ganche mixture and roll the balls in flaked coconut.

The truffles really are that easy to make. Just have a little bit of patience and you can make these delicious little treats with very little time or effort. So give them a go and let me know if they are a success. This recipe also works just as well if making a half/ reduced quantity. Simply adjust the measures.

Rockpool Bar & Grill (re-visited)

2008-08-02T11:17:00.001+10:00

There has been a lot of buzz about the Crown restaurant precinct as of late and its with good reason I would suggest. The complex now houses many of the big names including: Nobu, The Brasserie, Guiseppe Arnaldo & Sons, Bistro Guillaume and of course, Rockpool Bar and Grill. Craving a good piece of steak, and having not eaten any red meat for many weeks I really could not think of a better place to visit. So I made a booking and wandered down to Rockpool with great anticipation.

I must firstly comment that service seems to have really stepped up since my prior visits earlier in the year. I was warmly greeted and well looked after throughout the entire evening. There seems to be a bit more finesse than there has been in the past and I did not notice any arrogance from the staff, which is definitely an improvement from what myself and others seem to have previosuly experienced.

As I have mentioned before Rockpool Bar & Grill is a large restaurant, seating 150 guests, and more in the bar. The emphasis is on the freshest, best quality produce: featuring house aged steaks hung in a cool room at the front of the premise, live seafood and shellfish kept in tanks and prepared "espresso" to your order. Fish that is dry filleted to maintain freshness and much more. It is all the real deal here, and you can taste it in the food.

On the night I dined I begun with the scallops ceviche ($32): four live scallops, served on the shell with a tangy citrus dressing and a range of the most finely diced condiments including chilli, ginger and cilantro. There is no denying that these were the freshest scallops I have ever had the pleasure of eating, and they certainly provided a sublime tasting experience.

After the sensational scallops I soon received what I had come here for: my steak fix. I decided upon the New York cut ($60) after observing other diners eating this on my last visit and moaning with delight. It proved to be a beautiful piece of meat, which had been aged for 45 days and served cut, along with the bone. Cooked rare, the meat was most enjoyed: tender, full of flavour and perfectly seasoned. Along with a wonderful harissa condiment and the ultra fluffy bernaise and horseradish cream this was a first class meal. I savoured every mouthful.

To go with this special piece of meat I ordered the boiled greens dressed with lemon and extra virgin olive oil ($8). I was a bit skeptical that they were boiled, rather than steamed but I need not have been. What I got was a perfect bowl of brocolini, cabbage and leek, each with a wonderful crunch and subtle coating of olive oil. A really nice side to the steak.
I should also mention that all of the sides I have had here are exceptionally good: the gratins, mushrooms and salads are each worthy of praise in their own right.

With no room for dessert, and trying to keep the meal moderately healthy I part ways with Rockpool and have my coat retrieved for me; something which has not occured in the past and I leave rather impressed having enjoyed a seemingly simple meal, that was certainly up there with the best that I have had in recent times. I have also decided that whenever I feel like a good steak Rockpool is going to be my first point of call: after all life is way too short to be eating bad meat.

Rockpool Melbourne seems to be going from strength to strength and its success has been proven, with plans well under way for another Rockpool Bar and Grill set to open shortly in Sydney. It takes a lot of work to get a restaurant of this size running well and it looks like Melbourne's Rockpool is just about there.

Rockpool Bar and Grill has previously been reviewed by Melbourne Foodie here

MY RATING: 17/20 - Food 9/10 Ambience: 4/5 Service: 4/5

REVIEWS AND UPDATES COMING SOON!

2008-07-15T15:48:00.002+10:00

Hi all,

My apologies for not having posted for quite some time. I have been extremely busy with work and so many other things in my life. On a positive note I am now a much happier, healthier person. I've changed my lifestlye and can proudly say that I have lost about 30kg over the past 4 months and feel like a different person.

And on another positive this weekend I will be putting aside a day to work on the blog, fix up errors and most importantly post some more reviews for you all to read.

I thank everyone for continuing to visit this blog and for your comments and emails and I look forward to posting plenty more reviews and maybe even some recipes and pics of my cooking for your enjoyment.

Bistro Guillaume: dinner @ the bar

2008-05-18T15:32:00.003+10:00

A few weeks back I decided to hit the city with friends Robert and Kat. Originally planning on having dinner at GA&S we didn't feel like waiting around, so strolled along the riverfront looking for other options. Rockpool was one possibility but it was also full so I decided that the Bistro Guillaume bar might be nice, so off we went occupying one of their snazzy leather booths. I won't go on much further about the setting as I have already reviewed the restaurant and bar before, but its just so well fit out and comfortable. Yes, its dark but its intimate, with soft lighting, wood tones and mood music. Its definitely the sort of place you could relax in all night, and the fact that the full menu is available is definitely a positive.

We begin the evening with some cocktails, which are good, but not in a league of their own. For great coktails (and food) I think Longrain is definitely a standout.

I order the Gin Sin, which is rather fruity and does not kick a punch at all. The other two cocktails, the names of which I cannot recall were significantly better with more dimensions and creativity.

For food we start off with some of the tapas to share, going for the six choice option ($33): choosing two plump oysters with a shallot and red wine vinegar, a double serve of the excellent house smoked salmon with creme fraiche and toasted brioche, a double serve of the steak tartare, which is spicy and well seasoned, but not as fine as that which I sampled on my last visit; and finally the rabbit terrine, which is not really a terrine at all, but more of a chunky pate that is really not that good on its own, lacking the sweet mango chutney, which accompanied it so well on my last visit.

For mains I simply cannot go past the now famous Bistro Guillaume fish and chips - whole whiting with pommes Pont-Neuf and beurre maitre d'hotel ($45): This is quite possibly Melbourne's best whole fish. Others have spoke about overly thick crumbing in the opening weeks. This one has a very light crumb layer and is cooked perfectly. The resulting flesh is super tender and breaking away and the accompanying maitre d'hotel butter absolutely delightful - the herbs and garlic complimenting the fish perfectly. The pedestal of fat chips were also good, but lacked the crunch and flavour of those from Bistro Vue. The fish though made up for it. I can tell you that there wasn't much left on the plate after I had dissected it from every angle, determined to get value. After all this was a $45 fish. And a glass of wine from the uber expensive list set me back another $20.

Duck confit with Brussels sprouts, speck and mustard sauce ($35): Kat's dish. A well cooked leg of duck sits atop a creamy concoction of brussels sprouts and speck. The duck has been confit perfectly and falls right off the bone. As a dish it seems very good: but probably no better than you would get at other restaurants of this level.

Steak frites, sauce a la bordelaise ($35): Again, good steak, cooked well with a nice sauce. Its tender and everything you expect a steak to be. Robert proclaimed that it was one of the best steaks he had eaten. I probably wouldn't go that far. The accompanying frites were rather average: still unsure as to whether they were freshly cut or frozen.

Desserts were omitted, opting for gelato later in the evening.

Overall Bistro Guillaume provides an excellent dining experience and I particularly love the atmosphere of the bar. Service was once again fairly slick and it was difficult to find too much fault with the evening.

MY RATING: 17.5/20 - Food: 8.5/10 Service: 4/5 Ambience-bar: 5/5 (My view may be biased, but I just love the bar setting)

www.bistroguillaume.com.au

Bistro Guillaume has also been reviewed by Melbourne Foodie here and here

Tempura Hajime: A very special experience

2008-04-26T18:16:00.014+10:00

It has been quite a few weeks now, but Thursday the 24th of April was a night I had marked on the calendar for quite some time. The opportunity to eat at a very special restaurant, that restaurant being Tempura Hajime, hidden away on Park Street, South Melbourne. I must admit that this was not an easy place to find. After strolling along the wrong side of the road for ten minutes I gave the restaurant a phone call and was promptly guided to the door by one of the wonderful hostesses.

Tempura Hajime is no ordinary restaurant. It is a 12 seat bar, where patrons sit, interact and enjoy the food of chef Daisuke Miyamoto, a man very passionate about his cooking and ingredients, happily showing off a range of produce, including the cooking oils he uses. There is a genuine interaction between chef and diner, Miyamoto happily sharing stories of the Japanese lifestyle, and how common such establishments as his are in Japan, often with as little as six seats. There is a great level of honesty and integrity about everything that is done at Tempura Hajime. Despite having only 12 seats, there is still only one sitting each evening with guests being asked to arrive at different times to ensure he can maintain consistent quality across all food. The restaurant no longer accepts large bookings either, the maximum being six for this very reason. All of these things alone make the dining experience sensual and unique, but it is the food quality that Hajime is renowed for.

Things start off with a sashimi set. The sahimi preseneted is as good as any I have eaten before: three presentations: soft, fatty ocean trout, a firmer red emperor and spanking fresh kingfish. Each taste like they have come straight from the sea. There is also a small kobachi (appetiser) of what I am told is called nano hana (a Japanese green), containing miso and a creamy dressing which was just wonderful and helps to whett the palette.

After finishing appetisers the tempura courses soon follow. The emphasis is on prime quality ingredients cooked with care. Chef regularly visits Prahran market and other sources to get the freshest ingredients for every sitting. The oil he uses is a blend of 90% soy oil, from Japan along with 5% tea oil from America and 5% sesame oil from Japan, resulting in the perfect balance for his tempura. Miyamoto carefully tests the oil before cooking each morsel, adjusting the heat and adding oil where necessary. Once it is at the perfect temperature each item is quickly cooked in the oil, constantly being pronged with his chopstick like cooking tongs. Once cooked it is drained of any residual oil, rested and sliced.

The first item to arrive is a magnificent king prawn: "king prawn, thank you, king prawn". A huge, incredibly fresh prawn with the lightest, crispiest coating. It is quality that you are simply not going to find elsewhere. From here on in I just know that everything is going to be amazing. Chef follows with a perfect spear of asparagus and continues to alternate with seafood, followed by vegetable, until the later courses. A tempura sauce and fresh lemon also sits at the table for use with each course.

Here is a brief summary of everything else I am presented with. This is spanking fresh produce, prepared simply with amazing results. Each item is savoured as much as the last. I apologise for the particularly poor photos: it seems that my camera was not having a good night.

Fresh scallop stuffed with seaurchin: We are told how the scallop itself has a very mild taste, and that the intensity of the seaurchin works well as a contrast. Bang on, this was an amazing combination.

Sweet Potato: Not the usual Western variety though, this is an intensely creamy purple variety, which I believe is known as okinawan. Chef pre-cooks the potato and then quickly fries it off before serving resulting in a crispy coating, contrasting against a creamy, chestnut-like texture.

Mushroom stuffed with prawn: Incredibly moist, and once again the combinations work together so very well.

Fresh baby corn: The cooking method really highlights the crispness and freshness of the produce. I'm not usually a fan of baby corn, but this piece was very good.

King George whiting fillet: Simply battered and served. Once again you would be hard pressed to get a more natural tasting piece of fish anywhere.

A refreshing salad of mixed lettuce, seaweeds, tomato and avocado.

Eggplant stuffed with minced chicken. Perfectly executed.

Eel with a teriyaki sauce: the fresh eel had a slightly smoky flavour and the sweet, sticky teriyaki contrasted against the flesh perfectly.

John Dory fillet, sliced and finished with pickled plum. Another succesful dish, the fish is perfectly cooked and the flavour of the plum works well to provide another element to the simplicity of fresh fish.

Oyster, fresh from the shell, cooked tempura style. Perfect with a drizzle of lemon juice.

Kakiagedon: Mixed vegetable and seafood tempura atop steamed rice, finished with a sticky Teriyaki sauce. A fitting way to end the savoury courses.

The meal concludes with a small dessert: a simple panacotta with a reduced moscatto syrup and some orange segments. So much better than the typical offering of green tea ice cream served up at most Japanese restaurants.

A meal at Tempura Hajime really is a very special experience, and at $72 it represents great value for what you get. This is important to the chef, who says he likes money but this is not about money. It is about his passion for food and cooking. Its a family run business: Miyamoto cooks, while his wife and friend act as the service staff; always there when you need them, and happy to discuss their life and background after dinner. Chefs wife studied agriculture in Japan, and when she moved to Australia started working on farms, but was rather appauled with some of the treatment of animals. She later moved into restaurant waitressing, where she met Miyamoto and they have been together ever since. It is so nice to be able to have these intimate conversations, which are simply not possible in the big restaurants.

The chef is so modest and proud of his ingredients, happily speaking of his morning trips to Prahran market and the burbs, pulling out his produce for everyone to see. The set up is simple and intimate and service cannot really be faulted: there when you need it, away when you do not. An evening at Tempura Hajime is so much more than a meal. It is an experience, and a very special one at that.

MY RATING: 16.5/20 - Food 8/10 Service 4.5/5 Ambience 4/5

The Brasserie by Phillipe Mouchel

2008-04-26T18:01:00.001+10:00

With all the recent buzz at Crown including the opening of Bistro Guillaume it is very easy to look past the Brasserie; one of the more established restaurants located riverside at Crown. Headed by the famous Phillipe Mouchel, a chef well regarded in Melbourne food circles, the food here is well thought out, clever and delicious.

In my opinion it is one of Melbourne's premier French restaurants serving up refined food of the highest calibre. I have dined here a number of times over the past few months, enjoying some of the best dishes I have eaten anywhere, including a sublime tartare of tuna and beetroot, which is probably my dish of the year to date. The food seems to be evolving every time I visit as well. I no longer regard The Brasserie as merely good - it is outstanding.

I won't bore you with to much detail on the decor and service as I have reviewed the restaurant before. The set up is simple but classy, staff are friendly and efficient and the dining experience as a whole is first class. The restaurant is definitely a place I will continue to visit on a regular basis.

Some of the excellent things I have recently enjoyed:

Spanner Crab Cocktail ($22): A rather classy starter. In the bottom of the cocktail glass sits a cucumber jelly, follwed by the crab meat and a custard, served with some fried brioche croutes. Perfect flavours, and an excellent way to start a meal along with a glass of French.

Yellowfin tuna and beetroot tartare ($22): Absolutely sensational. Sashimi grade tuna diced, with beetroot chunks, fresh herbs and lime oil. It is sweet, delicate and certainly one of the best starters I have enjoyed this year.

Pan-roasted beef tenderloin with porcini cream and sautéed potatoes, beef jus ($37.50): Unforunately the picture doesn't do this dish justice. A perfect fillet of grass fed beef sits atop soft cubed potatoes, which have been sauteed in a porcini scented cream. The plate is finished with a rich beef jus, and some crispy potato crisps. Perfect.

Traditional topside wagyu steak tartare, French fries (150gr) ($35): One of the less attractive looking versions of tartare but the taste is amazing. So creamy and delicious. Served with a side of mesculun on the plate and a dish of excellent hand cut frites.
In the background: sauteed mushrooms with parisienne gnocchi ($8) - an excellent side dish.

Chilled green beans and tomato salad ($8.50): with a creamy dressing, boiled egg quarters and anchovies. Served chilled it makes an excellent side dish.

Desserts at The Brasserie are always a joy as well, especially when they involve chocolaate.

One offering I had to try was the Chocolate and raspberry macaroon with raspberry sorbet: I must firstly say that it wasn't as good as Duncan's amazing macaroons, but I definitely enjoyed it nonethless. It is the biggest macaroon I have seen and is well constructed with a raspberry creme as well as fresh berries. The accompanying sorbet is nice, though quite melted.

I should also mention that The Brasserie has one of Melbourne's best value lunch specials: $38.50 for two courses and a side dish. This allows you to choose any courses from the full a la carte menu, with the exception of a few premium dishes such as lobster and wagyu. The offer is valid daily, including weekends making it all the more attractive. Final words for a well chosen wine list, with a good, varied selection available by the glass.

The Brasserie receives a score of 15 out of 20 and was awarded one chefs hat in the 2008 Age Good Food Guide.

My score: 17/20 - Food: 9/10 Service: 4/5 Ambience: 4/5 - I think it is one of our best and it really deserves to be rewarded with two hat status in the upcoming guide.

The Brasserie has previously been reviewed by Melbourne Foodie here

Giuseppe Arnaldo & Sons (revisited)

2008-04-26T17:23:00.002+10:00

Last week I returned to Giuseppe Arnaldo and Sons for another casual dinner, eager to try more of the menu. Unfortunately I made the mistake of turning up just before 7PM (it seems that this is a little late to get a table at GA&S). I am initially offered a seat at the bar, but turn it down opting to wait for a table. I am told they would have something within 30-45 minutes. Well - come 8:30PM I am finally seated and once again look forward to my meal. I understand that restaurants cannot really predict how long each guest will stay for, so I don't hold this against them, but it is something to bare in mind if you plan on eating here as they do not take bookings.

I start the meal off with some of the amazing salumi: this time I choose the enzo ($10), another soft variety that is one of the best I have eaten. The slices are generous and the meat just melts away in the mouth and has such a beautiful mild flavour. Every last bite is savoured. I am surprised that more guests are not trying the range of cured meats: the quality is sensational; something you simply cannot pick up at your local deli.

For mains it was a tough choice whether to order meat, or a pasta. I decided on the latter option and go for the Papardelle with a wild boar ragu ($23): The pasta is cooked al dente (although probably a tad too firm for my liking) and the ragyu is rich with tender pieces of braised boar meat. It has a fairly simple composition, but is a good dish, finished well with a shaving of fresh pecorino. The dish is indicative of the general theme here: simple food that is done really well. The sort of stuff you may be able to cook yourself, but don't have the time or patience to do so.

I have it on good authority that the crumbed pork cutlet, and eggplant "parmigiano" are both very good. I plan on trying both on my next visit. I am also still waiting to try the "Zuppa Inglese" as well, which is only available to be shared amongst two or more. I was set to return with friends earlier this week, but not in the mood to wait around we decided to head down to the Bistro Guillaume bar, where we enjoyed a stunning dinner.

To finish the meal at GA&S my waiter recommends some of their chocolates ($10). Happy to be surprised I let him choose. I receive a chocolate and hazelnut block which is extra smooth. Far superior to most of the commercial chocolate we consume in this country. Along with a good espresso it was a very pleasant way to end the meal.

The overall experience at GA&S is a really good one, with reliable home-style Italian cooking at prices reasonable enough to keep its punters coming back for more. I am adjusting my score a little though as service can nod on and off when busy. My waiter must be given full credit though for doing his best to attend to everyones needs, whilst clearly run off his feet. It was also a little dissapointing to see empty tables remain uncleared for over 20 minutes, knowing that there was a long queue of people outside eager to eat.

MY RATING: 15/20 - Food 7.5/10 Ambience 4/5 Service 3.5/5

Giuseppe Arnaldo & Sons has previously been reviewed by Melbourne Foodie here

So many restaurants, so little time to write about them!

2008-04-24T07:05:00.003+10:00

Just letting you all know there are plenty of reviews to come. I've recently been working 7 days, finding it hard to make time to write about the places I have been eating at.

Its not all bad news though. I do have this weekend off (the whole LONG weekend) so there is plenty for me to post about.

I have recently returned to Giuseppe Arnaldo & Sons, which is becomming more popular by the day. I also went back to the Bistro Guillaume bar on Tuesday for a full dinner with friends, which was sensational, especially the fish. I also have plenty to say about the other big French name at Crown, the Brasserie by Phillipe Mouchel, which I feel is better than ever. Tonight I am visiting Tempura Hajime so you can be expecting a review on that experience, and if time persists I may also write up some of my local restaurants.

Until later, happy eating!

Bistro Guillaume (the bar)

2008-04-17T23:31:00.015+10:00

Tonight I decided to re-visit Bistro Guillaume. Unable to get a booking in the restaurant proper I decided to eat downstairs in the bar/ lounge. I must admit that I found the downstairs setting sensational. Its dark with tall lamps and soft mood lighting. Decked out with black walls and timber panels, plush leather booths and lounges: its uber comfortable and gorgeous. I personally prefer it greatly to the main dining room.

In the bar patrons have the option of ordering from the full a la carte menu or a more limited bar tapas menu. I choose the latter option and sample all of the items on offer. You can choose 4, 6 or 8 items) at $22, $33 or $44 respectively, which is reasonable value for the outstanding quality of food you consequently receive.

After a modest wait everything is brought out on a large platter, and the food really is excellent. Clockwise from the top are: In house smoked salmon on an excellent toasted brioche, a quinelle of rabbit meat with mango chutney (a substitution for the terrine du jour), Beetroot with fresh goat's cheese and a cumin vinaigrette, Steak tartare, Two freshly shucked Tasmanian oysters with shallots and red wine vinegar, Mini blue swimmer crabmeat and coriander mayonnaise sandwiches, Chicken and duck foie gras parfait with sauterne jelly and Jamon Iberico and toasted sourdough bruschetta.

Everything was enjoyed but my standout would have to be the chicken and duck foie gras parfait which was incredibly indulgent; the creaminess of the parfait complimenting the sweetness of the jelly so perfectly. The little bruschetta of jamon and pickled vegetables was amongst the best I have tasted; and the steak tartare was almost as good as it gets finished so beautifully with two perfect potato crisps.

Service throughout my sitting was strong. There was never a moment where drinks needed re-filling and the staff seem to have seamlessly settled in to the environment.

I can strongly recommend the bar at Bistro Guillaume in its ownright. It is the perfect setting for a comfortable evening of cocktail sipping. The sort of place where you could sit down for a drink and easily stay all night nibbling on the tapas, or staying on for a full meal. Some may find the space too dark but for me it is perfect - check it out now while you can. Highly Recommended.

MY RATING: 17/20 - Tapas 8/10 Ambience (bar) 5/5 Service 4/5

The Bistro Guillaume restaurant has also been reviewed by Melbourne Foodie here

Attica is Amazing!

2008-04-11T07:29:00.013+10:00

There is something rather special about eating really good food. The emotions that it creates and the "high" that follows is like no other. Attica certainly gave me that high last night. I left the restaurant uplifted, whistling and wading along the streets, and no it was not the wine talking - I didn't drink a thing. Put simply, Attica is amazing. The food is described as a contemporary approach to Australian cooking with subtle leanings to the East. It is creative, artfully presented and most importantly tastes sensational. Well worth the drive out to Ripponlea.

In the style of restaurants like Fenix and Interlude the menu at Attica is written based on the ingredients of the dish. Most of the dishes have a deconstructed composition, showcasing all of the ingredients in their raw form. I got to experience this in full capacity last night, enjoying the tasting menu: a selection of eight courses that altogether create a dining experience to savour. I have it on good authority that Tuesday nights are another opportunity not to be missed; with chef Ben Shewry (Gourmet Traveller's best new talent, amongst other things) presenting a five course experimental tasting menu, showcasing a range of his newest creations. The cost of this experience: $69 - good value for the sort of food that one ultimately gets to experience. This is certainly something I look forward to trying in the future.

The dining room at Attica is intimate and well set out with soft lighting, banquets along the walls and a comfortable feel to the place. There is a bar station and seating near the entrance, and two separate main dining rooms. Service is seamless and professional in every way. There is never a moment when drinks need filling; and every dish is presented with a thorough explanation by the servers. The passion is evident, and all whom I come across are well informed and enthusiastic about their jobs, happily servicing the requests of all patrons. They are a true asset to the restaurant.

With all this being said its time to talk about the food. Almost everyone in the dining room was ordering the spice-crusted lamb, which did look sensational. I however wanted the full experience and proceeded with Attica's tasting menu ($110) - an eight-course extravaganza, each course as memorable as its predecessor.

To start off with bread is presented: a choice of sourdough or multigrain. Shortly after I receive an amuse guele, which immediately whits the palette making me yearn for more.

amuse guele: leek and squid ink veloute: A creamy leek flavoured puree; squid ink added for its incredible colour. It is finished with the creamiest egg yolk creme and some crispy fried shallot to garnish. Very classy.

cauliflower cheese, yellow plum, clove oil: A deconstructed dish. The bottom of the plate is layered with fromage blanc, on top of which sit the tiny florets of roasted cauliflower, a fine dice of yellow plum, crunchy Sardinian bread crumbs and hand foraged herbs. The combinations work so well together.

red and white radish, yellowfin tuna, hand picked spanner crab, grapefruit, tarragon: A rather sensational course. The dish starts with some thin sheets of shaved red and white radish, the white sheet being cured in ginger syrup, whilst the red sheet is stained with beetroot ink. On top of the sheets sit some perfect cubes of yellow fin tuna along with chunks of the sweetest, most delicate crab meat. In between we have a tiny dice of grapefruit, crispy puffed wild rice and pickled beetroot segments. The dish is ultimately finished with generous amounts of avruga caviar and some micro tarragon leaves. The prime ingredients and contrasting textures make this a rather stunning dish.

smoked trout broth, sorrel oil, crackling, fresh smoke: This dish is first presented at the table covered with a bowl. When lifted the fresh smoke escapes, resulting in a beautiful woody aroma. In the bowl sits three perfect cubes of Confit ocean trout, along with pieces of pork crackling and the sorrel oil. To this, the broth is added from a beaker: a smoky concoction full of baby basil seeds. This is a very creative dish. The trout meat just melts away in the mouth and the broth has a delightful smoky flavour.

quail breast, almond custard, slow cooked carrots, myrtus berries, salt and vinegar crackers: This is another course that has been put together exceptionally well. The star of the show is a perfect rare roasted quail breast. The accompaniments include slow roasted baby carrots, Tasmanian myrtus berries, salt and vinegar "crackers" and a silky almond custard acting as the sauce component. The dish is finished with some nasturtium flowers and micro tarragon leaves, and once again proves to be an incredible course.

poached harpuka, smoked mussel butter, stems, leaves and roots of vegetables, grilled baby squid: A more delicate dish with such a great deal of care taken throughout. The bottom layer of the plate includes a range of "leaves and roots of vegetables" including finely sliced radish, spring onion, seaweed and squash. The piece of fish itself is gently cooked using sous-vide and the result is juicy fall-apart flesh, flavoured by a smoked mussel butter. Also on the plate are puffed rice balls and well-seasoned pieces of tender grilled baby squid flesh. Perfect ingredients cooked with great care. The result: another near-perfect dish.

twice cooked glenloth pigeon breasts, jerusalem artichoke, fresh peanuts, coffee, crispy saltbush: As the name suggests the pigeon breast is cooked twice: firstly using sous vide, then quickly pan fried resulting in crispy skin and tender, rare meat. The breast sits upon segments of warm smoked beetroot and the smoothest artichoke puree. It is all finished off with a sprinkling of coffee grinds, warm peanuts and "crispy saltbush" - deep fried native herbs, which provide an additional textural element to the dish.

That brings us to the end of the savoury courses; after which two incredible, creative desserts arrive.

sauternes custard with plum bits and pieces: From bottom up the glass is lined with a silky sauterne flavoured custard. On top of this sits a scoop of plum/citrus sorbet and the glass is filled with a sweet plum foam. Its all closed off with a toffee tuille dusted with dehydrated black NZ doris plum dust. Wow - Need I say anymore?

pineapple in caramel, licorice, coconut, lime; The final course: Caramelised pineapple finished with micro coriander shoots. On top sits a quenelle of licorice scented ice-cream, finished with an intense lime/citrus foam. To the side of the plate are perfect little licorice pearls, coconut cream and licorice dust. The bitterness of the lime foam provides a refreshing backdrop to the sweet pineapple and creamy ice-cream. Its a wonderful dessert, and has once again been very cleverly planned out.

Overall, Attica is a dining experience not to be missed. The food was magnificent and the degustation serves quite generous. I find it greatly difficult to criticise any aspect of the experience and can thoroughly recommend Attica for a special dining experience.

MY RATING: 18/20 - Food 9.5/10 Ambience 4/5 Service 4.5/5 - Attica is certainly one of Melbourne's best.

www.attica.com.au

Bloggers Banquet 2: the write up

2008-04-05T18:08:00.016+11:00

Just returned from BB2 - another fabulous meet up of Melbourne food bloggers. Many thanks to Ella & Furry for their hospitality and providing the venue for this occasion. The use of their holiday home in Dromana provided a more intimate setting than the first bloggers banquet, and I think everyone felt a lot more comfortable. Again, some delicious food and conversation was had and it was good to meet some new faces, and catch up with others.

All things food and travel were discussed, including stories of PGs childhood and her mothers horrid cooking. She told us that her mothers "cat vomit stew" was the only ever recipe to be pulled from Chowhound for being so bad and went on to claim that her mother is the worlds worst cook. Sadly, the family still has to endure the suffering every Christmas, with a feature being pre-cooked microwaved turkey roll with thick gravox gravy. Ella, on the other hand is an excellent cook, even if she does allow the kids the occasional "marathon dim sim", which disgusted some members of the group. We all had a good chuckle at our good and bad eating habits.

On a more delicious note, here are some pictures of the wonderful food we enjoyed. Everything was excellent, and it was an afternoon well enjoyed by all.

With much of the group starving there was great excitement when Cindy arrived; her tofu balls were the first item we got to enjoy.

Tofu "Soy Bombs": These were so good with everyone demanding more. The accompanying Chinese BBQ sauce was also stunning - by Cindy - Where's the beef

Poor Mans Potatoes: Thanh's rendition of the Movida dish: very yummy - I Eat Therefore I am

Smoked Salmon Bagels: Freshly prepared, with cream cheese - Agnes - Off the Spork

Caramalised onion and feta tarts: Beautiful crust and just delicious - Agnes - Off the Spork

Tart of caramalised onion, blue cheese, figs, balasamic reduction and herbs: A lovely combination with a flaky filo crust - Ella - A Goddess in the Kitchen

Wood-fire oven roasted Rutherglen lamb stuffed with sun dried tomatoes, anchocies and fetta cheese - Perfectly tender, stunning meat - by Ella - A Goddess in the Kitchen

White Chocolate Coconut Butter Cake: A very decadent and delicious cake - by Thanh - I Eat Therefore I Am

Chocolate & cream cheese Brownies - they looked wonderful - by Michael - Where's the beef

Oblatna - A Yugoslav treat of wafer layers, filled with a chocolate, walnut, butter, condensed milk filling: like my grandma makes and just as delicious - Vida - Vida at Penthouse 2

Layered freeform cheescake with stewed cherries, rhubarb and macadamia brittle - Just wonderful; sweet, creamy and the brittle gave it a lovely crunch - Claire - Melbourne Gastronome

The worlds best macaroons: rose and violet - They were seriously sensational - by Duncan - Syrup & Tang

My chocolate tarts - Melbourne Foodie

Many thanks to all who attended for your wonderful food and company. It was a great afternoon.

Bloggers Banquet 2: This Saturday

2008-04-03T16:17:00.003+11:00

Just another shout out that the Bloggers Banquet 2 is on this Saturday, hosted by Purple Goddess at her holiday home in Dromana. I am very excited about the event. Everything, except the drive that is.

Today I decided that I would get cracking on my contribution. I was originally planning on a chicken and rice dish (kind of like an oven roasted risotto), but lacking time I have sttled on some simple chocolate tartlettes, made with a mix of dark and milk Belgian chocolate and a hint of orange zest. Hopefully they will go down well.

For all the details visit: A Goddess in the Kitchen and email PG herself. I hope to see many of you there.

Giuseppe Arnaldo and Sons (Crown, Southbank)

2008-04-02T22:06:00.013+11:00

Well, well, well - another fantastic restaurant has opened up at the Crown complex. From the iconic sydney establishment Icebergs, Maurice Terzini has opened up Melbourne's hottest new eatery, Giuseppe Arnaldo and sons. And the restaurant fits in perfectly to the Melbourne dining scene - beautiful setting, excellent food and good value for money - I will definitely be eating here on a regular basis, and cannot wait to try more of their wonderful dishes.

Inside, the restaurant has an informal, yet classy feel about the place. It has been designed very well; broken into subsections with table seating, bars and benches. They have made use of the (large) space very well. Tables are wooden and set with menus, a single sheet, which also acts as a placemat. There are bulit in slots which house the cuttlery, olive oil and salt and pepper grinders. Service is friendly from the moment you arrive and I am promptly escorted to my table, and welcomed to the restaurant by Maurice.

Upon entering one is quickly drawn to the salumi showcase. A mark that the restaurant is really serious about its cured meats. All of them look fantastic. Local prodcuts of the highest quality, prepared using traditional Italian methods are proudly hung here for the diners to ponder at. It would be hard not to start with something from this selection.

I arrive early, luckily as the restaurant is completely full by 7PM. Melbournians have learnt of this place and have quickly embraced it. The restaurant is casual enough to go to for a quick dinner, yet stylish enough for those seeking a more formal experience. This is present throughout my sitting with a number of patrons simply enjoying a quick pasta, whilst others sampled a variety of dishes. One thing is for sure though: everyone left with a smile on their face, for good reason. This is excellent Italian cooking: simple and fresh - I wouldn't want it any other way.

Table setting:

To begin complimentary bread is served. The restaurant features a bread wall and chopping station, where bread is sliced fresh for each table. I receive this plate featuring four different varieties including foccacia and salted grissini.

Next I simply must order some of that fabulous salumi and after reading Jack's reviews I am compelled to try the "Caciatore" Salumi ($12): Nine petite slices of the best salami I have tried. This particular salami is a soft cured variety and is the ultimate in cured meats with a mild flavour and beautiful texture.

Before I know it the "Gambaretti" arrive - Oregano dusted baby prawns served with lemon and aioli ($18): These prawns are just wonderful. Small and fresh they are fabulous eaten whole with a squeeze of lemon. It was a shame to see others dissecting them. They are so full of flavour when they are this small and have a beautiful crunchy coating. The accompanying aioli is also very good and the dish is a standout.

For mains the pasta options seem the best way to go. I decide upon Chittara "Arrabbiata" ($24) - Spaghetti of crab meat, tomato and chilli baked in a paper bag. It is simple and delicious. I look forward to sampling all of their pasta e risotti - a saffron and pork sausage risotto at a neighbouring table looked divine.

Insalate: Pea, Shallots, Mint, Basil, Air Dried Ricotta ($9) - Fresh and perfect. These ingredients work so well together.

As much as I would have liked to sample the dolci there was simply no room left after enjoying all of this, though the Zuppa Inglese (trifle to share) has definitely got my attention and is on my must try list.

Giuseppe Arnaldo and sons is a fabulous new venue to eat, drink and socialise. I will be coming back soon with friends and it is sure to become a regular haunt for myself and many others. The restaurant does not take bookings so get in now, get in early and enjoy.

MY RATING: 16/20 - Food 8/10 Service 4/5 Ambience 4/5 - Its good value and the sought of place I definitely want to visit again soon.

Website: www.idrb.com/giuseppe_main_flash.html

Trunk Restaurant & Bar

2008-04-01T00:39:00.006+11:00

Tonight I attended a Gourmet Traveller Readers Dinner at Trunk Restaurant. A wonderful six course dinner was served, plus appetisers and matched wines from Mac Forbes. A fabulous experience with an emphasis on simple, clean flavours and quality produce. A fantastic restaurant and a very enjoyable night.

For now here are the food pics. ==REVIEW TO FOLLOW==

Beef carpaccio, watercress and shaved sovrano:

Campagna buffalo mozzarella, tigerilla and black Russian tomatoes, capers: (a tomato dish even Ed would be proud of)

Spaghettini, smoked eel, garlic, chilli and pangrattato:

Grilled blue eye cod, Puglian porcini mushrooms and orzo:

Slow cooked Rutherglen lamb and fresh borlotti beans:

Trunk's Cassata: