GOURMET
Aaah… Nothing warms the
cockles like a big fat glass
of shiraz. Well, except
maybe cognac. Any who,
I can discuss both. I find
choosing what to drink
is every bit as seasonal as
choosing what to wear.
The formula for me is
usually something like,
cold night + bed socks and
turtleneck = shiraz/cognac
or
balmy night + plunging
neckline and leafy salad =
pinot gris/sparkling
On these bone-chilling imagine there are those mind, as these days it is
nights of late, I have been occasions for other people. mostly about dressing for
indulging in a little quaffer Sadly such occasions comfort. Back to the wines.
that my husband and I for me are about as
buy by the case. It comes frequent as hubby’s tax The first was Dalwhinnie
in at a very modest $11 a return. I am very happy Moonambel Shiraz, 2006.
bottle. Annie’s Lane Shiraz. to say however, that I This is produced in the
It‘s a Clare Valley Wine, attended a special dinner Pyrenees region of Victoria.
and without going into very recently and was Can I just say, I was already
too much detail, it has a able to partake in some on a natural high being at a
lovely balance of oak, fruit spectacular wines and restaurant that didn’t have
and astringency. Can’t they were both shiraz. So plastic cutlery, but when
complain at all at that there was a variation in this shiraz train came to
price point. Sometimes, my formula that night. I the station, this mamma’s
you need to have did not wear bed socks to whistle blew all by itself.
something on hand when the restaurant, although Dark berry notes, a whiff of
you just want to drink, eat the thought did cross my beetroot and tomato bush,
your spag bol, and watch
‘The Voice’ re-runs.
There are those occasions
however, when only
the best will do. Well, I
Independent Media Inspiring Minds 51
THE TIMESAUSTRALIA®
and the flavour was so Or, find a husband with at about the $58 mark,
mellow, but had layers and a bigger tax return? No. and should last you about
length. Cherries, soft vanilla, I really like the husband I a month. SHOULD. I just
and just a hint of spice. have currently. Besides, if I have a wee dram before
didn’t grow accustomed to bed. Completely warms
Then, out came a 2005 my bed sock quaffers, how the insides with nutty,
Mount Langi Ghiran would I really appreciate caramelly/marzipan-like
Shiraz. Still Victoria, this the Dalwhinnies when I got goodness. More cost-
time from the Grampians. them? (I would SO learn). effective that a heater and
Same length and level of way more fun.
complexity. I did not find it So, a favourite food
as mellow as the previous match of mine for a gutsy Happy
shiraz, but equally shiraz is a roast chook Winter
excellent. Just a little bit with goose fat potatoes Everyone!
of a departure from my and green beans.
regular bed sock wines.
Now, I did say earlier I
If I want to keep drinking would discuss cognac.
wines of this calibre, and, The one I usually have
I REALLY do, I’d best push on hand is Hennessy.
on with this writing gig. Very reasonably priced
52 Independent Media Inspiring Minds
Southgate
Moveable Feasts
Yosuke Furokowa, Miyako, Lynda Buckley Fuller PR
Southgate is located adjacent to
the Arts Centre on the Yarra River,
opposite Flinders Street Station
Last days to experience a ‘moveable
feast’, an opportunity to ‘savour the
melting pot of flavours Melbourne has
to offer’.
Sunday lunches and Monday dinners...
finishes Monday 3rd August.
Miyako Japanese Cuisine is one of several
quality eateries participating in Southgate
Moveable Feasts. On offer are three courses
at three riverside restaurants, with a host
guiding the journey to each establishment.
Stories behind Melbourne’s ‘eclectic world
of eateries’ are bound to be discovered
along the way!
Participating Cost: Choose $65pp or
Restaurants include: $85pp dining options
Miyako Online Bookings Only: www.
Artusi southgatemelbourne.com.au
BearBrass
Blue Train Information and Images kindly supplied
Hophaus by Lynda Buckley/Fuller PR
Pure South
Red Emperor Miyako Japanese Restaurant and Head
Tutto Bene Chef Yosuke Furokowa
Waterfront
The Deck Restaurant Look out for chef Yosuke’s great little
La Camera Southgate salsa recipe which the TAT Gourmet
Lindt Chocolate Cafe team can’t wait to make!
P.J. O’Brien’s Irish Pub
Teppanyaki Seating at Miyako
©Fuller PR/Miyako
THE TIMESAUSTRALIA ®
Miyako
Japanese
Restaurant
Southgate
Miyako Miyako’s stunning upper level location offers
beautiful views over the Yarra River and
Japanese Cuisine & Teppanyaki city skyline, with an expansive balcony
section making it ‘the place to be’ for Japanese
Upper Level Southgate (UR2) dining on warm Melbourne nights. In the
Southgate Melbourne Teppanyaki room chefs juggle utensils,
Southbank Vic 3006 command high flames and entertain fun
Phone (03) 9699 9201 seeking families and groups of adults,
www.miyakocuisine.com.au flipping fried rice into bowls…or laps!
Marketing manager Vivian Siu began
Originally opening in 1997, Miyako moved to a working at Miyako as a waitress ten
larger space in 2005 complete with a ‘boast- years ago and has seen her share of
worthy’ Teppanyaki section accommodating teppanyaki terrors.
fifty. Two traditional Tatami Rooms are recent “I remember noticing three handsome
additions, where guests receive top class men walking in the door; I didn’t know
service from waitresses dressed in traditional who they were. One of them missed
geisha kimonos. There is also a sushi and catching his fried rice, and it went all
sashimi bar, where diners watch chefs over his white shirt. It was Brett Lee – the
expertly slice raw fish delicacies ‘right in front famous fast bowler!”
of their eyes’!
56 Independent Media Inspiring Minds
GOURMET ©Fuller PR/Yosuke
Furukawa/Miyako
Q&A
with Head Chef
at Miyako: Yosuke
Furukowa
(Connie Lambeth in liaison with Yosuke
Furukowa)
Why did you decide to become a chef? Head Chef Yosuke Furukawa
I started my career in hospitality as a bartender.
Then I found that people enjoy drinks with nice Why did you choose to come to Australia?
food and I was jumping in to the kitchen to learn My wife had visited here before we got married. She
cooking. As things ended up, I felt more comfortable fell in love with Melbourne and convinced me how
working as a chef. great Melbourne is and I followed along (and am
How many years have you been a chef? How many glad I did!)
years as Head Chef? What do you love about Australia?
Ive been a chef for 18 years and a head chef for over People, nature, food, culture
10 years What do you miss about Japan?
Earliest food memories as a child? Family and friends
Pancakes! Do you cook at home?
Influence of Home Country? Only if I have to!
Manga (comics) Most popular dish on Miyako menu?
Two people who have inspired your passion for Yuzu grilled salmon fillets, served with soba noodle
food? What advice would you offer anyone thinking of
My Mum and the first Sous Chef I worked with in becoming a chef?
Japan Find a good head chef to learn under
What makes a good chef? Food Trends? What do you see is the future
Never give up! direction of dining in Australia?
3 key ingredients used in Japanese cooking? It would be bipolarisation - Finest dining or daily
Fresh and tasty vegetables, broth made of kombu, casual eateries
kelp and soy sauce
What do you enjoy about being Head Chef at
Miyako?
Southgate is such a scenic and fantastic location in
Melbourne and of course I enjoying making great
meals for our guests
What was your chef role at Izakaya Den?
Head Chef
Independent Media Inspiring Minds 57
Recipe:
©FuFruullkearwPaR//MYoiysuakkeo Shichimi
Chilli Salsa Sauce
4 serves
Recipe Courtesy of Yosuke Furukawa/Head Chef Miyako
Shichimi is also known as 7 Spice Powder and
commonly used in Japanese cooking
Truss tomato 200g (without seed) Chop the above ingredients and
Red onion 100g add Salt & White Pepper
Cucumber 100g
Add 1 tablespoon Extra Virgin
Recommended with Olive Oil
grilled seafood, grilled
pumpkin, family Add 1/4 - 1/2 teaspoon Japanese
vegetable dishes etc. Shichimi Chilli Powder
Great to add some
chopped mint for a Add 2 tablespoons Lemon juice
summer BBQ. Add 1 tablespoon Honey
©By june29
We serve this
sauce with
crispy
soft shell
crab with
blanched
broccoli
Mobile Service
We come to you!
Ȉ Ȉ
Ȉ Ȉ
Ȉ ǡ Ȉ
Ȉ
Ȉ
Ȉ
Ȉ
Ȉ
To book an appointment visit our website
or call Caitlin on:
0433 319 609
www.inbalancesportstherapy.com
Two Sides To
Every Story:
The Source
by Kristie Giblin and Siahna Forward
GOURMET
The Restaurant
Siahna- Kristie –
The Source was everything you would Set on the beautiful MONA grounds in
expect from a MONA restaurant. Berridale, Tasmania, the grand building
It was clean, crisp and beautifully in which The Source is situated looked
like I was checking into a very fancy hotel.
designed. The large windows gave a With floor to ceiling windows and grand
magnificent view of the water and
heavy doors, the wonderment began
glimmering Hobart lights. before we had even entered the building.
The wait staff were so incredibly I’d love to head back during the day to
accommodating and I found myself check out the view which was a sea
saying thank you so many times for of twinkling lights in the evening. The
all the unnecessarily lovely things restaurant was all white table cloths and
brown leather chairs with comfortable
they provided for us. They took arm rests. The wait staff were fantastic
effort in providing those extras like
information on the chef’s background, in not only their knowledge but
and gave us numerous factoids about making us feel special and holding a
all elements of the evening. They were conversation. Although the restaurant
friendly and chatty, but knew when to was relatively full, it felt like they always
let you enjoy your meal, which a lot of
restaurants find difficult to master. had time for us.
Independent Media Inspiring Minds 61
THE TIMESAUSTRALIA ®
First Course –
Bread, Tomato Doughnut, Salad of
carrot, celery, anchovy, puffed red rice.
Siahna- Kristie –
As the first course of the degustation, the The tomato doughnut was the start of a
aim of this dish was to cleanse the palate very powerful degustation. The flavour was
and whet the appetite for the rest of the astounding as the intensity of tomato, texture of
doughnut and creamy basil mousse combined. I
deliciousness to come. The salad was knew we were in for a meal with a difference.
visually rather simple, with it consisting of
what appeared to be just raw vegetables. I had the light rye bun which was so soft and
However, appearances can be deceiving. pillowy in the middle and with the addition of
The different levels and layers of flavours the ridiculously delicious Normandy butter,
were extraordinary. Every element of the I really would have been satisfied with a few
salad had a role to play and it made for a more rounds of this. They kept coming back and
offering us more and it took all of our combined
delightful mystery tour. self restraint to resist and save room for the rest
Before the salad was presented to us, we of our courses.
were given what can only be described as a
tomato doughnut. It was a savoury doughnut The salad was a surprise for me. Never having
with tomato jelly and basil mousse. It was thought I was a fan of anchovies and with
like nothing I have ever eaten before, with
relatively raw vegetables adorning the plate, to
it having an odd texture and the flavours say I was sceptical was an understatement. But
were rather powerful. But it did allow for an of course the chef had completely thought out
the dish and every single element had its place.
intense flavour to start the meal.
The parmesan grated over the top, perfectly
Even the bread was wonderfully different. I brought it all together and dare I say that the
had the charred bread, with the burnt crust
anchovy was the best bit!
creating a subtle level of flavour that was
unexpectedly delish. However, it was the
butter that really won my heart. The waiter
proudly proclaimed that it was imported
from Normandy and it was so worth the
travel, it was the best butter I have ever
tasted and I am in no way exaggerating.
62 Independent Media Inspiring Minds
GOURMET
Second Course –
Moreton Bay bugs, apple,
wasabi and lime
Siahna- Kristie –
I’m pretty confident that the title of It was too early on into the degustation
this dish is a sufficient review of the for me to have learnt to trust the chef
meal. Moreton Bay Bug, apple, wasabi
and therefore I was again sceptical
and lime all in the one sentence is about the wasabi. As if it wouldn’t
never going to be wrong. When the overpower the delicate flavours of
second course was presented to us, I the Moreton Bay Bug. Of course, it
had a momentary mental shut down, didn’t. The apple and lime evened out
there were too many visual cues. The the flavour until it was just a slight
plate was a work of art and the food tingling on the back of my tongue.
looked incredibly intriguing. Then the
waitress proceeded to describe the The gorgeous presentation and plate
dish. It is at this point my mind had a made me want to delve in and I wish I
slight power failure and was unable had taken a photo of the inside to show
to maintain a socially accepted façade just how much delicious Moreton Bay
until I had consumed the delectable Bug was packed inside the little casing.
creation in front of me.
It was so fresh and crisp, with the
apple perfectly complimenting the
Moreton Bay bug. Whilst the wasabi
was subtle, it still managed to wake
the tastebuds enough to be heard.
Independent Media Inspiring Minds 65
THE TIMESAUSTRALIA®
Siahna-
Third course was the most confusing to
me, good confusing, but still confusing.
The waitor described the dish as “scallop
gnocchi, made from scallops, egg and
cream”. This concept had me perplexed for
the entire eating process. It was the main
topic of conversation, but I guess that’s the
sign of a good dish.
The scallop gnocchi had spinach and a yuzu
puree/foam. Yuzu is a Japanese citrus fruit,
which consequently gave an acidic hit to
the dish. It was the contrast between citrus
flavour and smoothness of the gnocchi
which fascinated and captivated me about
the dish.
Kristie –
I think that everyone was lying to me
because there was definitely cheese in those
gnocchi! I could not move past trying to
figure out how there wasn’t any cheese.
Nonetheless, they were extremely delicious
with the citrus cutting through the cream
and the spinach leaf adding a bitter element.
This was quite possibly my favourite dish
of the evening as it made me question
everything I thought I knew about gnocchi
and was rather enjoyable all the same.
Third Course –
scallop gnocchi,
yuzu puree, spinach
and ponzu
66 Independent Media Inspiring Minds
GOURMET 67
Fourth Course –
duck, bitter lemon
marmalade,
curried daikon,
pickled turnip,
lemon glazed date
Siahna-
I have never been game enough to have
duck medium rare (and yes that pun was
very much intended) but it was truly
delicious and well worth the loss of comfort
zone. The simple accompaniments were
perfect, with each simple element adding to
and enhancing the rich duck flavours.
Kristie –
I love duck. I think it’s the delicious fat
to meat to skin ratio that does it for me
and the two delicate pieces I received
demonstrated exactly this. It was a nice
surprise to have it quite pink and was
really enjoyable with the hit of the spice
rub from the skin.
I loved the accompaniments as well. The
lemon marmalade packed a punch, the
pickled turnips were so cute, the curried
daikon had me reminiscing over mum’s
curried sausages and the juicy date
just rounded the whole thing out. I was
slipping quietly into an extremely happy
food coma.
Independent Media Inspiring Minds
Fifth Course –
Siahna-
I was lucky enough to be taken to this
beautiful restaurant for my birthday.
The restaurant then presented me
with a dessert of chocolate and
raspberry cake with ‘Happy Birthday’
exquisitely written on the plate.
The cake itself was divine, the
different chocolate elements were
all smooth and not too rich, which is
always a worry for me with chocolate.
The raspberry also helped to cut
through the richness. I was warned
by the waitress, that the raspberry
element had a tendency to stain ones
lips, but I was luckily already wearing
a berry shade of lipstick.
Kristie –
I had the locally grown berries with
almond tulle for my dessert. The tulle
covered half of my plate and was
probably my favourite part of the dish.
Although I was rather jealous of
Siahna’s chocolate delight, the simple
strawberry juice and the light citrus
foam made for the perfect end to my
amazing dinner.
GOURMET 69
Drinks-
Matched Wine and
Moorilla Estate
Cloth label
Siahna-
I decided to opt for the matching wines
menu and there was not a single regret
about that decision. I have always been
curious to find out if the matching wine
thing was actually that beneficial to the
dining experience or just a case of having
nice wine with nice food.
The wines chosen at The Source showed
me once and for all that it can indeed
enhance the experience. They were always
brought out slightly before the food
which meant I could have a sip and gain a
preliminary understanding of the flavours.
However, it was not until the food came
out that I truly tasted the fullness of all
the wines. The food brought out different
flavours of the wine and vice versa, to help
enhance the taste of each other.
Kristie –
I had to drive and was therefore deprived
of indulging in the wine matching for the
degustation. I instead chose to sample one
of the Moorilla Estate Cloth Label Series
which was served in the most gorgeous
glass and still managed to compliment my
first three seafood dishes. Find out more
about Moorilla Estate’s Cloth Label Series in
the June issue of Gourmet Magazine.
Independent Media Inspiring Minds
Final Thoughts
Siahna- Kristie –
For a Melbournian, going to Hobart is MONA has really changed the way
a special occasion, but going to MONA in which the rest of Australia views
is a pretty big deal. Going to the MONA Tasmania. It has enhanced Tassie’s
restaurant for one's birthday and desirability and I think that once
having a five course degustation with people venture into the Moorilla/Moo
a surprise happy birthday dessert at Brew Bar and then upstairs into The
the end, is a mind blowing experience Source Restaurant as well as visiting
which will remain a highlight in the the museum, our secret won’t be safe
memory reel. for long.
The food was intriguing and more I would love to go back and try the
importantly delicious, the wine was other 4 courses of the degustation and
perfect, the wait staff were incredibly some of the a la carte options at a later
accommodating and nice, and the
restaurant was beautiful. It gave me date, as the food really opened my
an excuse to dress up and feel pretty. eyes to some different techniques and
What more could you want from a
flavour combinations.
dining experience?
The Source
MONA Museum
Berriedale, TAS
http://www.mona.net.au
Melbourne's New
Cocktail Fun:
Waterslide Bar
by Kelly Sargent
©Photographer: Warren McColl Jones
THE TIMESAUSTRALIA®
©Photographer: Warren McColl Jones
New Waterside Bar is a fusion No first date could be attention. Enjoying a cocktail
of old and modern, creating recorded as a dud in this by the river side and city
the pleasant impression atmosphere and sights; lights is to observe Melbourne
of being somewhere take a turn along the wrap- at its finest.
familiar yet new. The dark around balcony to get the full
timber, and yellow hues impression. The tantalising The tantalising continues
paired with modern decor sights will flirt for your into sensory overdrive with
creates a stylish (if homely)
atmosphere that blends well ©Photographer: Warren McColl Jones
into the historic surrounds of
Southgate Melbourne.
The name Waterslide Bar
doesn’t quite capture this
sophisticated vibe (screaming
kids at a lawn party, no?)
yet there was something fun
about the bar.
Waterslide Bar has many
attractions – the most
prominent being a sweeping
view of the Melbourne City
skyline. Oh my. That. View.
74 Independent Media Inspiring Minds
GOURMET
©Photographer: Warren McColl Jones Typical to Melbourne bars
you’ll find hidden alcoves,
the cocktails themselves. in a tea cup with just the booths and high table bars
Delicious concoctions, and perfect trace of Gin to be so all sorts can lounge, hide,
rightly so, as they’re the result very enjoyable. You just or be different and enjoy the
of owner Tim Wastell joining cannot go past the Grace glittering view.
with the Black Pearl’s Fred Kelly – 20 Hendricks Gin,
Siggins to create an incredible fresh pressed pear juice, Waterslide Bar is a fun,
cocktail menu. Earl Grey, honey, cinnamon much-awaited signature
syrup, dehydrated apple cocktail bar that will have
French bubbly and fun-size garnish, all served in a tea 9-5ers and good timers alike
pre-bottled cocktails kicked cup; thank you very much. enjoying themselves on the
off the night. The Johnny riverbank. It’s not another of
Walker Gold Whiskey and Yell ©Photographer: Warren McColl Jones Melbourne’s typical best kept
Peach Punch is liquid gold secret-bars; rather, it’s out
that’s sure to impress any there for everyone to enjoy,
and wanting to be enjoyed;
bringing some sophisticated
and delicious fun to the south
side of the river.
Waterslide Bar is located
mid level of Southgate near
Princes Bridge. You can view
their website, or connect with
them on Facebook.
connoisseur; while the Gin
and Lavender Gimplet Punch
was a therapeutic herbal
mixture you could easily
pretend you were doing
yourself goodness with.
The Blood Orange Americano
Highball is indulgent and
refreshing, including orange
jelly balls which add texture
to the full flavour.
Without doubt the signature
cocktail of the night came
Independent Media Inspiring Minds 75
THE TIMESAUSTRALIA®
SaloonMagic Mountain
by Amy Foyster
Magic Mountain Saloon is element, inspired by its shabby “I have a close relationship with
the latest addition to the Toff, chic, bohemian interior." our suppliers, which helps me to
Cookie, Revolver Upstairs and keep informed of seasonal shifts.
Boney family – all well-loved “Whilst Boney’s menu is a I also like to source organic and
stalwarts of the hip Melbourne juxtaposition to its nightclub sustainable produce when possible.”
food and nightlife scene. feel, blending healthy food
concepts mixed with a multi Batson’s background in the
The head chef, Karen cultural diversity. Then came kitchen was based around
Batson, says Colonel Tan at Magic Mountain, a fusion of my Italian food, so she says when
Revolver Upstairs was the 13 years working with the Thai she was approached to put
catalyst for setting up Cookie community, blurring the lines of together a Thai menu it was
and then Magic Mountain Anglo and Thai elements.” the beginning of a huge
was a natural progression journey of discovery.
into further exploring the When Cookie first opened,
diversity of Thai flavours. Batson says they struggled to
source some of the speciality
“Cookie was our foundation ingredients like betel leaves,
stone discovering Thai food pomelo, saw tooth coriander
from its home roots, but then and holy basil.
came the Thai Tapas of the
Toff which is reflective of the Her solution was to make
smaller dishes in a smaller contact with suppliers in
dining space of the carriage,” Footscray and Springvale that
says Batson. had connections with farms
in the Northern Territory,
“Colonel Tan has a Thai diner hence they were able to source
ingredients for themselves.
76 Independent Media Inspiring Minds
fact that not all people work
9am till 5pm and they want to
cater for everyone.
“The breakfast menu and
cocktail list can revive those
ending or beginning their day,
then from midday the menu
defines itself, from its classical
concepts of dining to shared
plates… there are no hard and
fast rules!
“I work closely with my Thai staff. “It is a Son-in-Law Egg of “We have a casual respect for
They will cook dishes for me that Thailand blended with English providing an environment
will come from the family region Scotched Egg topped with where people are comfortable
and we then work out ways for it Tamarind sauce & Beer Battered to enjoy food, wine and
to become part of the menu." Onion Rings and goes well with music. The ambience of our
a Radeberger German Pilsner.” venues is paramount to ones
“I often try to visit different experience and that is our
regions of Thailand where I will Magic Mountain is open from point of difference.”
find new dishes and ingredients." 7am till 3am every day.
62 Little Collins St,
“When I return to the kitchen Batson says their belief is that Melbourne VIC 3000
we then go through a process of it is important to respect the (03) 9078 0078
translating my experiences onto http://magicmountainsaloon.com.au/
the menu.“
Cocktails and spritzer have
become important players on
Magic Mountain’s bar menu,
but the list is also enhanced
with an extensive list of
non-alcoholic cocktails such
as Chrysanthemum Syrup,
Trendy Slacks or a Cuban
Creaming Soda.
On the food side of the fence, the
Cured Kingfish, Green Prawns,
Bitter Melon, Mint and Green
Chilli are popular and Batson
says they go perfectly with a Dry
Gin Martini.
“The Scotched Egg is a signature
dish because it is a classic blend of
east and west,” explains Batson.
THE TIMESAUSTRALIA®
ThWe iGnaoenoSddhFoowod
Melbourne Style
by Connie Lambeth
Images supplied with kind permission of The Good Food & Wine Show/Connie Lambeth
80 Independent Media Inspiring Minds
The crowd was attachment to fine fare was fact that this event is the
sizeable and the the pace set by food lovers largest consumer exhibition
mood lively at The striding for the queue, at in Australia, and known as a
Good Food and Wine The Melbourne Convention “one-stop-shop for food and
Show last month. The and Exhibition Centre over wine lovers” no doubt plays
early indicator of this city’s the June long weekend. The a huge part in its popularity.
A reasonably priced ticket balancing a wine in one hand to those in need of a more
invited generous sampling and lunch in the other. We substantial eat, with several
of food and beverage and observed quite a spectacle, food trucks selling various
obviously struck a chord with in-between sampling and foods to suit all palates.
people, perhaps a little like juggling ourselves! We walked, we ran, we ate,
paying upfront for a cruise It’s no wonder this event is we drank, we savoured the
then indulging without a care! embraced by Melbourne excitement and energy of
Some patrons appeared well foodies, with such an a vast space full of like-
practised, as they masterfully extensive program of events, minded foodies!
juggled a ‘show jeep’ full activities and exhibitor stalls, However, best of all we met
of gourmet delights, while including Cheese Alley, some amazing individuals,
Artisan Square, the Cellar families and groups of people
Door, the Beer & Cider Hall from boutique brewers and
and several Masterclasses wineries, to dairies, patisseries
held throughout the weekend. and Italian smallgoods
The Laucke Creative Kitchen manufacturers, just to name
entertained and informed a few. We even discovered
home cooks, with chefs Smooth FM’s brilliant concept
creating simple meals in handing out free hot
inspired by show products. chocolates to the ‘food show
The Good Food Theatre weary’ waiting for their mini
this year hosted the likes of massage by the 3 Minute
Ainsley Harriott, Adam Liaw Angels. We will be lining up
and Sarah Wilson, attracting for that special little number
large crowds. Meanwhile next year!
the Grazing Garden catered
THE TIMESAUSTRALIA®
84 Independent Media Inspiring Minds
We will be sharing the stories
of some of the wonderful
exhibitors we met at The
Good Food & Wine Show
in upcoming issues of TAT
Gourmet. We hope you enjoy
reading this month’s article on
Colette Liu from Chocolette
Patisserie.…Her macarons are
something quite special and
make for the perfect entree for
our ‘exhibitor series’.
THE TIMESAUSTRALIA®
Quick Review:
Millstone Patisserie,
Melbourne
by Katie Gwynne-Hannagan
10a Claremont Avenue
Malvern, 3144
millstonepatisserie.com.au
If you find yourself craving mouth-watering, French- goats cheese, or a decadent
a coffee or a bite to eat in inspired desserts (which salted-caramel brioche
Melbourne’s south-eastern always sell out), baked french toast.
suburbs, look no further fresh daily by Melbourne
than Millstone. born, Paris trained You’ll also find plenty of
Pâtissier Alice Wright. takeaway options like
This cosy little cafe-cum- fresh pastries and scrolls,
patisserie is nestled in Not in the mood for seasonal salads and toasties.
among the leafy streets sweets? There’s also a
of Malvern; the perfect tempting breakfast and In an area where average
distance from the crazy lunch menu which has just coffee and uninspiring
hustle and bustle of been updated for Winter, meals are far too prevalent,
Glenferrie Rd. including baked eggs with Millstone makes a welcome
chorizo and tomato sugo, addition to the slowly
Millstone’s main draw is its zucchini and corn fritters expanding cluster of quality
impressive array of glossy, with beetroot relish and eateries in the area.
88 Independent Media Inspiring Minds
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Independent Media Inspiring Minds 89
DaFrewstivinal
by Connie Lambeth
Images with Kind Permission of Darwin Festival/Photographer: Elise Derwin
w w w. d a r w i n f e s t i v a l. o r g . au
6th to 23rd August 2015
Darwin is a captivating city
many of us in southern states
are yet to explore. With winter
temperatures in the early
thirties, ‘Australia’s only tropical
capital city’ has much to offer
visitors, located on a picturesque
harbour with sweeping views
overlooking the Timor Sea. The
region is rich in natural beauty,
including the World Heritage
listed Kakadu National Park and
the Tiwi Islands.
THE TIMESAUSTRALIA®
With a long, intense wet
season, the short dry
spell promotes a whirl
of activities locals are
keen to embrace, not to
mention the annual Darwin
Festival. The Festival is
known as “Australia’s
most northern
and only tropical
arts festival”, and has
interesting historical roots.
After Cyclone Tracey’s
devastation of the city in
1974, some saw the need
for a festival to unite a
fractured community.
“In 1977, Northern Territory
director of health Dr
Charles Gurd suggested
celebrating the town’s
revival with a Festival that
would draw the community
together and reflect the
optimism of those who had
returned to rebuild”.
Darwin’s first festival was program of cultural Indigeneous communities
staged the following year, activities for the population and Asia Pacific cultural
tying in with the first of Darwin. groups were encouraged
anniversary of the granting to participate at a greater
of self-government for the “In the 1990’s, the festival level, in a community event
Northern Territory. It was shifted its focus towards that eventually became
thought that a floral festival community arts, celebrating known as the Darwin
would be one way to multicultural aspects of the
promote the beautification unique Darwin lifestyle, Festival, “to reflect its
of a city which had largely with a vision of becoming
been destroyed, hence a cultural focus for the international status
the Bougainvillea Festival region”.
kicked off an intensive in the arts”. The
92 Independent Media Inspiring Minds
GOURMET
vibrancy of the Festival’s Food is never far away
extensive program draws from the minds of the TAT
enthusiastic crowds keen Gourmet team! While we
to absorb the eighteen days have some awareness
of events, which include of the diversity of this
outdoor concerts, theatre, northern city’s cuisine, we
dance, music, comedy, decided to further explore
cabaret, film, and visual the various food options
arts, with performers available for 2015 festival
extracted from both local patrons, as well as looking
and touring groups. at the general dining
options around the city.
Independent Media Inspiring Minds 93
THE TIMESAUSTRALIA®
Most festival events, such Mindil Beach Sunset Markets run on Sundays
as the comedy act starring Markets are open six days and offer some great
‘Legally Brown’s Nazeem a week, as well as a couple taste experiences for food
Hassain', have food and of nights, with a diversity lovers. Fish and Chips and
beverage choices, often in of cuisine at affordable ‘a stroll along the Nightcliff
the form of gourmet tasting prices. The Nightcliff Jetty’ is recommended, as
plates, with a selection of
top wines to purchase at
the bar before the show
starts. The most well-
known stomping ground
on the festival dining circuit
would have to be Festival
Park. This licensed venue
opens nightly from 5pm
till late, with a great range
of multicultural food stalls
encouraging relaxed dining
in an attractive tropical
setting. There’s plenty to
eat down on the Darwin
Wharf precinct at any time,
with a great choice of cafes,
restaurants and takeaways
to suit all budgets. The
94 Independent Media Inspiring Minds
GOURMET
are ‘sunset drinks at the Author’s Pick: sensational Saffrron and
Casuarina Coastal Reserve’. memorable Pee Wee’s!
For the more organised,
the George Brown Darwin Meanwhile The Pitchfork is one specifically designed
Botanic Gardens provide foodie event during the Darwin Festival, with Duncan
a stunning setting for a Welgemoed’s Pop-Up restaurant. He is touted as the
picnic, or there’s Eva’s
Botanical Gardens Cafe "superstar head chef from south
open during the day. Then Australia’s hottest restaurant
there’s the abundance of Africola… a culinary celebration of
eateries along Mitchell Street the best and boldest fare”…a theatre of
in Darwin’s city centre,
cooking promising a feast for all the senses.
’unforgettable’
Darwin is a must see kind of a
fine dining at Pee Wee’s at place, with such an interesting
the Point, or head to the history and rich diversity. Darwin
cute suburb of Parap for Festival is an outstanding event
staged in an informal, fun-
a “tasting tour of loving city. We can promise some
the local region, memorable culinary adventures if
Indian style” at a winter getaway is on the menu!
Saffrron.
Holiday in the NT Pee Wee’s at the Point
www.travelnt.com peewees.com.au
Tourism Top End Eva’s Botanical Gardens Cafe
www.tourismtopend.com.au https://www.facebook.com/
botanicgardenscafe
Northern Territory
Visitors Bureau Mindil Beach Sunset Market
www.northernterritory. www.mindil.com.au
visitorsbureau.com.au
Nightcliff Markets
Saffrron Restaurant www.nightcliffmarkets.com.au
www.saffrron.com
Independent Media Inspiring Minds 95
THE TIMESAUSTRALIA®
DaWrinkterMFoeafsot
by Kristie Giblin
Images Courtesy of MONA/Rémi Chauvin and Kristie Giblin
Ithas always set ups complete with half related to MONA, this
been assumed drum BBQs, stoked by the event is also weird,
that Tasmania main fire in the middle of with street performers
is cold. To some, the circle. roaming around, the
it is believed that this is burning of the evil spirits,
all year round. During Inside the Elizabeth Pier and many out of the
the winter months, this is Shed were long tables, ordinary art works and
definitely the truth. scattered with candles performances.
and packed full of hungry
David Walsh has diners enjoying the live As always, the food at
transformed the way in music cascading down the Winter Feast was
which the rest of the states from above. outstanding. From Cape
view Tasmania, and in Grim Wallaby Nuggets
winter, it is now a desirable If you’ve ever been to The to Bruny Island Cheese
place to go. We have never Taste of Tasmania (the Company fondue, Coal
lied about the cold, but now 2014/15 event you can Valley Warm Salted
we are embracing it! read about in January Caramel Cider, Lamb
edition of Gourmet), Cutlets with Chimichurri
If you’re going to be you’ll know what a and DIY S’mores, I can’t
outside, at Australia’s most food event is like in this fully describe what a
southern tip, you want giant shed. Communal sensually appeasing event
there to be fire. This year’s tables and community it was.
Dark Mofo event contained atmosphere really make it
lots of it. something different to the Take a look at our photo
food events which I have gallery and make sure
With a Mad Max theme, attended in other states. that whatever you do,
the Hobart foreshore was next June, you’re in
littered with stick huts and Exactly as you would Hobart for the Dark Mofo
fire drums. With circular expect from something Winter Feast.
96 Independent Media Inspiring Minds
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©Kristie Giblin
©Kristie Giblin
©Kristie Giblin
Independent Media Inspiring Minds 97
©Kristie Giblin ©Kristie Giblin ©Kristie Giblin
©Kristie Giblin
©Kristie Giblin ©Kristie Giblin
©Kristie Giblin ©Kristie Giblin ©Kristie Giblin
©Kristie Giblin
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