GRAM Magazine: November 2012 // Edition 22

MELBOURNE ISSUE 22 FREE

Gram magazine is a free monthly publication

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diverse food culture that Melbourne has

become renowned for.

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of the blogging community.

This monthDid you know that although lychees originated in China, Australia

is now believed to have the longest lychee production season in

the world? In this month’s issue, take a look at reviews of D.O.C.

Carlton, Gorski and Jones, Ora Café and Curious Goose to name

just a few. Danielle Gullaci, Editor

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4

SCAN TAG FOR MORE INFO ON D.O.C. CARLTON(DETAILS ON PG. 3)

5

SCAN TAG TO COMMENT ON THIS ARTICLE(DETAILS ON PG. 3)

This post has been a long time coming. The success behind D.O.C. and the

reason why I keep coming back is quite simple: good providore.

I mean… just source each ingredient well and they pretty much speak for

themselves.

Case in point, there’s mozzarella and then there’s mozzarella. Aaaah… you

should’ve seen my wide-eyed look of astonishment when I had my first

bite… *cue: fireworks*

And that ball of milky goodness wasn’t even from the pricier D.O.P.* Italian

buffalo mozzarella. The cured beef wasn’t even necessary, all I wanted was

mozzarella, and more mozzarella!

*D.O.P. translates to Denominazione di Origine Protetta, ‘Protected

Designation of Origin’.

This visit was a bit of a bloggers’ gathering (much to management’s

horror), with Winston, Daisy, Leaf, Yasmeen and some of their partners. It

sort of fell together. D.O.C. had been on most of our wish lists for ages, so

why not dine together there?

The restaurant is casual-stark, exuberant, a little bit gruff, noisy, forthright

and so delightfully Italian.

Dare I say it even felt a little sexy at times? For instance, just take a look

at the daily assortment of selected antipasto ingredients, a sexy platter of

goodness… Yes please!

Because there was quite a big group of us, we split the table into smaller

groups, who then shared a few pizzas among themselves. The next five

pizzas were ordered by my tablemates, so I did not taste them, except for

a slice of the marvellous San Daniele. The pizzas were:

D.O.C. CARLTON295 Drummond Street, Carlton. Ph: 9347 2998

ABOUT BRYANI’m an inquisitive foodie with an Asian palate. I love how food brings people together.

There is a story behind every meal and I’m constantly trying to find it. Please join my

Melbourne-based food journey and let’s get fat together.

WWW.FATBOO.COM

Words and photos by Bryan

Wood Fired Ovens Le Panyol www.lepanyol.com.au

0412 368 664Ph. 0410 410 962

• Since the Roman era, the Terre Blanche de Larnage (“White Earth”) has been highly regarded as the premier oven core material in the world.

• Compared to terra cotta, dense firebrick or cold cast refractory concrete, Terre Blanche offers a faster warm up time, incomparable thermal properties, and outstanding efficiency & durability

• Each Le Panyol oven is 100% organic, hand crafted & unique

“The benchmark in wood fired ovens”

The oven’s design makes it possible for anyone to assemble them in less than 2 hours.

We also offer services from design to full installation.

“Le Panyol ovens have been used in French and European bakeries since 1840”

San Daniele – w/ San Marzano tomato, D.O.P. buffalo mozzarella, D.O.P.

San Daniele Prosciutto ($22.90). I’ll so have to order this next time!

Pizza Tiger Prawns – w/ tomato, mozzarella, endive, fresh chilli ($22.90).

Pizza ai Porcini – w/ wild mushrooms, truffle oil and mozzarella in bianco

with grated D.O.P. pecorino ($19.90). This one also sounds (and smelt)

potentially magnificent.

Pizza Capricciosa Nuova – w/ tomato, mozzarella, leg ham, mushroom,

artichoke and olive ($19.90).

Pizza Salsiccia – w/ Leo’s sausage, crema di broccoli and mozzarella

($20.90).

Okay, okay… so pizzas don’t look that enticing on photographs. But

general consensus from everyone was that the pizzas are excellent, with

an amazing crust and beautiful ingredients.

Fakegf and I shared the classic Pizza Margherita, but using Italian D.O.P.

buffalo mozzarella.

This pizza follows the traditional topping rule of three ingredients only

(sauce included): tomato, mozzarella and basil.

It sounds so Spartan and some of you are probably asking ‘where’s the

meat?’ But because each ingredient is sourced well, this pizza tasted

simple but incredible. The sparseness of toppings also meant that you

could really taste the milky wonderfulness of the buffalo mozzarella.

Gorgeous meal with gorgeous company.

We next ordered the four desserts from the menu and shared it among

everyone (we were too full to go individuals).

Coppa gelato – mixed gelati ($9.90)

Nutella calzoncino – w/ vanilla bean ice cream ($10.90)

Sweet pizza – w/ Belgian white chocolate, fresh strawberries and vanilla

bean ice cream ($11.90)

Sweet goat’s cheese tiramisu – w/ pavesini and montenegro ($10.90)

The mixed gelati was the most unexciting dessert in terms of flavour, I did

not mind the nutella calzoncino and the sweet pizza was too sweet for me.

However, the goat’s cheese tiramisu was very very good.

I used to not be a fan of pizzas because they generally are made so

‘baroque’ in style, with millions of toppings and too much of everything.

But eating at D.O.C. has turned the culinary tables around for me. I would

eat these pizzas. And I think the actual anchor point for this restaurant

is their mozzarella – in their salads, antipasti, pizzas and cheese platters.

Beautifully sourced, hand-torn and served with Italian pride. Yes please!

CASE IN POINT, THERE’S MOZZARELLA AND THEN THERE’S MOZZARELLA. AAAAH… YOU SHOULD’VE SEEN MY WIDE-EYED LOOK OF ASTONISHMENT WHEN I HAD MY FIRST BITE…

For the banana base IngredIents

4 overripe bananas

MetHOd 1. Mash the bananas with a fork. For the banana paint IngredIents 1 overripe banana water MetHOd 1. Mash the banana then add a little water until the banana is of a

consistency that can be brushed up the side of the ramekin.

For the crème patissier IngredIents

250ml milk½ scraped vanilla bean3 egg yolks50g sugar20g plain flour 20g corn flour

MetHOd 1. reserve a little of the milk and place the remainder with the

vanilla in a pan. Bring to the boil.2. Meanwhile, in a stainless steel bowl, whisk the egg yolks and

sugar until light and pale in colour. Add the flour and cornflour as well as the milk that was set aside in step one. Combine all ingredients.

3. Pour the hot milk and cream over the egg yolk mix.4. Place the mix back into a pot and bring to a simmer,

constantly stirring (ensure you do not let the mix get caught on the bottom of the saucepan).

5. remove the mix from the saucepan and allow to cool with a cartouche over the crème patissier.

For the caramel sauce IngredIents 100g sugar100g unsalted butter150g thickened cream

MetHOd

1. Place the cream in a saucepan and begin to heat on the

stovetop.2. Place another saucepan on the stovetop and allow to get hot

before beginning to make the carmel.3. When the saucepan is hot, slowly rain in the sugar allowing

each addition to melt before adding more sugar. When all the sugar is added and the caramel is of the desired colour, add the hot cream. Use extreme care as the mixture will bubble up.

4. remove the mixture from the stovetop and add the butter, stirring to emulsify.

To assemble the soufflé

IngredIents 150g egg whites 60g caster sugar2 tbsp crème patissier 3 tbsp banana base

MetHOd 1. Preheat oven to 190°C.2. Place the egg whites into a Kitchen Aid and whisk on medium

speed, when the egg whites begin to foam, add the sugar and continue to whisk until semi firm peaks form.

3. In a stainless steel bowl, place the crème patissier and mashed banana, mix very well.

4. Place a third of the egg whites into the crème patissier and banana base, whisk very well, ensuring it is incorporated well.

5. gently fold the rest of the egg whites into the mix. 6. Fill the moulds to the top and bake at 190°C for approx. 8 minutes.

By JUstIn WIseExec Chef - The Point, Albert Park

Aquatic Dve, Albert Park Lake, VIC 3206

T 03 9682 5566 F 03 9682 5577

WWW.tHePOIntAlBertPArK.COM.AU

Got to try this at home soon

Scanpan, Anolon

Circulon, Essteele, Creuset,

Mauviel, Swiss Diamond ...

so much choice at

www.chefshat.com.au

Easier in a milk pan

Seen how many wooden spoons are in stock at Chef’s Hat?

Chef’s hat has

every ramekin

known to man

Kitchen aid & accessories all available at Chef’s hat. In every colour too!Got to remember to

sift flour

Ate at The Point last week.

Great meal!

Banana soufflé with caramel sauce

Get everything you need at www.chefshat.com.au 131 cecil street, south melbourne, Vic, 3205, (03) 9682 1441

Must be Chef’s Hat’s new Faria & Bento range of crockery!

sCAn tAg tO vIsIt CHeF’s

HAt WeBsIte

8

SCAN TAG FOR MORE INFO ON

SNOW TREE(DETAILS ON PG. 3)

9


Opening hours: Daily from 7.30am until 8pm

Is it a hairdresser? Is it a chemist? No, it’s a café.

Snow Tree is a totally awesome addition to Footscray. Just opened in

Leeds Street, this cute-as-a-button store serves six flavours of frozen

yoghurt, waffles, espresso coffee and iced tea to the boppy strains

of K-pop.

If you wept for Yoghurt House, weep no longer – Snow Tree serves frozen

yoghurt in such varieties as mango, ‘fourberry’ and our choice, pineapple

and coconut. Toppings (fresh fruit, M&Ms and more) are 50 cents each.

And I am thrilled to report that this short black was excellent, carefully

extracted with no sugar required. Great coffee and frozen yoghurt in

Footscray – colour me happy.

The lovely folks behind Snow Tree are Korean and there are a few unusual

delicacies like bingsu (a ‘sundae’ of red beans, ice, jelly and more, a bit

like Korean ais kacang), Korean rice and cinnamon drinks, as well as ‘pink

lady’ and ‘blue lady’ iced tea.

We loved the house special – light-as-a-feather waffles with tasty, really

fresh fruit, whipped cream and strawberry froyo.

I am thrilled to the back teeth that such a unique little business has

opened in the heart of Footscray. And we *almost* have the late-night

coffee shop we crave – they’re open ‘til 8pm every night.

SNOW TREEShop 12/119 Hopkins Street, Footscray (entrance on Leeds Street)

ABOUT FOOTSCRAY FOOD BLOGFootscary? Please - that is so old. How about Footsavvy, or better still, Footscrummy? I love

Melbourne’s maligned western suburbs and want to reveal them as the treasure trove they really are.

WWW.FOOTSCRAYFOODBLOG.BLOGSPOT.COM.AU

Words and photos by Footscray Food Blog

10


GORSKI AND JONES(DETAILS ON PG. 3)

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Last weekend we had the pleasure of visiting Gorski and Jones on Smith

Street, Collingwood for a lazy Saturday breakfast, the perfect activity

before heading to the farmers’ markets at Collingwood Children’s farm.

The interior is beautifully decked out with vintage light fittings, dark

furniture, mirrors and plants housed in old colanders and farm equipment

that give the restaurant a warm industrial feel. You can tell they have put a

great deal of effort into the detail of their interior by the potato baskets that

spill out into the corridor separating the two eating spaces and the solid

wood bread table that shows off the wonderful loaves of Baker D. Chirico

bread. Good bread goes a long way with me and there is certainly no excuse

for anything less today with so many amazing bakers popping up.

While Gorski And Jones is open for dinner most nights of the week, it

has recently started serving breakfast on Friday, Saturday and Sunday.

The breakfast menu has a range of traditional egg dishes as well as some

interesting variations such as the Italian worker’s breakfast and dishes

cooked in their wood oven such as spinach, ricotta and pine nut filo pie or

baked eggs with tomato sugo and chorizo.

We chose to have wild mushrooms with parmesan, herb butter and

sourdough ($12.90); ricotta hotcakes with lemon curd, blueberries and

mint ($14.90); and a couple of sides…

Crushed avocado with lemon and coriander ($4) and wilted spinach with

garlic and lemon ($4).

Starting with one of their freshly squeezed juices – celery, carrot, beetroot

and ginger – earthy and delicious.

They also have pretty good coffee, using Veneziano beans. Not too strong

but still with depth and a slight hint of chocolaty bitterness.

The wild mushrooms really was the standout dish – a generous serve of

large field mushrooms that tasted like they were roasted with plenty of

butter, seasoning and herbs and served on crunchy grilled sourdough

bread with fine shavings of parmesan. In such a simple dish there is

nowhere to hide so it is important to use only the best quality ingredients

and show the produce respect. They did this well.

GORSKI AND JONES 304 Smith Street, Collingwood. Ph: 9417 7779

ABOUT THE CULINARY LIBRARYThe Culinary Library food blog began in August 2011 as a collaboration between two generations, Prue and Di

Gramp, to explore the history, tools, uses and preparation techniques of the foods man has spent thousands of years

perfecting. Their blog features recipes and restaurant reviews that reflect their passion for food in their daily life.

WWW.THECULINARYLIBRARY.COM

Words and photos by The Culinary Library

specialising in organic & gluten free products

OPEN 7 DAYS176-178 victOriA St, SEDDON(NEStlED bEtwEEN fOOtScrAY & YArrAvillE)

• Meat - Organic, free range & conventional• Poultry • Gluten free, organic & gourmet

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www.mycause.com.au/events/myride

Saturday, December 8th 2012

K I T C H E N • P A N T R Y • S C H O O L

EVENT PARTNERS

Start: 8.00am Crino Cycles, 725 Nicholson St, Carlton NorthFinish: 10.30am Casa & Bottega, 64 Sutton St, North Melbourne

Route:North Carlton to Black Rock return to North Melbourne

Entry Donation $25Concludes with refreshments, presentation and raffle draw at

Casa & Bottega64 Sutton Street, North Melbourne

www.casabottega.com.au

www.myroom.com.aufacebook.com/MYROOMCCC

The ricotta hotcakes were light and fluffy and the lightly stewed

blueberries and lemon curd went exceptionally well together, with a hint

of fresh mint to lift it all.

While being a beautiful dish, the lemon curd was quite tart so an

additional dollop of cream or mascarpone would have balanced out

the flavours and made it faultless, but they really were some of the best

pancakes we have had.

The avocado side was almost a dressed-up-guacamole with red onion,

coriander and lemon and was a refreshing change from the plain

avocado found on most menus. The spinach was well seasoned with

plenty of flavour from the olive oil, garlic and lemon and both sides

went well with the mushrooms.

The staff were friendly, welcoming and attentive and we will definitely

be heading back again soon to sample their lunch and dinner menu

T:9322 4750 e: [email protected] 6 4 S u T T o n S T r e e T n o r T h M e l b o u r n e

facebook.coM/caSaboTTega

Scan To acceSS facebook page

www.caSaboTTega.coM.au

for all your christmas

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needs visit casa & bottega

ginger bread houses & christmas trees, christmas puddings, fruit mince pies, christmas hampers, panettone

a very merrychristmas

and yoursto you

14


ORA CAFÉ(DETAILS ON PG. 3)

15


Opening hours: Weekdays 7am until 4pm, weekends 8am until 4pm

It’s generally a battle to get a seat at Ora Café, a favourite local brunch

spot in Kew. This is most likely because it’s a damn fine example of an

eatery. Their spring menu was introduced a couple of weeks back and it’s

the most original brunch offering I’ve encountered this year, other than

Bayte in Collingwood. I’ve been meaning to write about Ora for a while

now, but it’s always so busy on the weekend that it puts me off visiting.

On Sunday, I decided enough was enough. We called before we left and

one of the staff members (all of them were lovely, but a lady called Alice

was especially darling) said a group of five was about to leave. We waited

for about 10 minutes when we arrived, and sure enough, a table of five

cleared the way soon after. It’s worth noting that an hour later at about

12.15pm, it would have been easy to snag a seat. Thank the food gods we

went; we had a wonderful experience.

Ora offers almost every form of coffee you can think of – filter, siphon,

pour over, French press, aeropress, cold drip, split shot – but it was the

Proud Mary piccolo latte that won me over. The miniature glass was the

best coffee I’ve had all year. I was so impressed I had to order a second

to check it wasn’t all a dream, like the time I was eating at Noma and

then woke up to that horrid iPhone alarm. Thankfully, I was wide awake

and both coffees displayed hints of chocolate and a distinctive walnut

aftertaste.

Our food was beautifully presented. Each dish was quite rich, but the

serving sizes ensured that we didn’t feel sickly. I ordered the haddock

fritters. Three chunky fritters rested on a creamy egg gribiche with capers,

decorated with vibrant green herbs and punctuated with a sprinkling of

Yarra Valley salmon roe.

To my left were three broadbean falafels on a homemade smoked eggplant

dip, served with a colourful grapefruit and quinoa salad. A poached egg

was added to the order, and the whole thing was mixed together until it

roughly resembled compost before being devoured.

The pork and beans was a modest serving of pressed pork belly and pickled

hock on a mound of beans in a tomato base, topped with a couple of fried

quail eggs and fresh herbs. It was tasty enough to impress the 12-year-old,

who was quick to do a meal trade so he could have it all to himself.

He traded his blackboard special, a floury beef brisket roll with mild

mustard and bright pink pickled cabbage, for the pork and beans. There

was nothing wrong with the roll – which was stuffed with sticky meat

and balanced by the cabbage – the youngen simply had a serious case of

food envy.

I too suffered from food envy when I saw the ‘walnut eggs’. Two soft(ish)

boiled eggs were blanketed in a walnut crumb and presented in a bird’s

nest crafted from kafiti pastry, which also held an Asian herb salad. It

ORA CAFÉ 156 Pakington Street, Kew. Ph: 9855 2002

POPPET’S WINDOWI am a freelance journalist and blogger who has been published over a range of mediums. I am

a woman of words and refuse to enter stores that misplace an apostrophe. By combining my

passion for prose, my fascination with food and my fervour for photography, I hope to leave an

impression on more than just your taste buds.

WWW.POPPETSWINDOW.COM

Words and photos by Poppet’s Window

@Gravity_Coffee

Breakfast, brunch & lunch for any

ph: 9686 3444 I www.industricafe.com.au

181 Ferrars St, South Melbourne, VIC 3205

arrived with an Italian tomato kasoundi and a couple of toasted ‘soldiers’.

Even though the eggs were a touch overdone and a piece of toast was

ordered after the light dish was polished off, the flavours and presentation

made the walnut eggs a favourite.

The best thing about light meals is that there’s room for dessert. Ora

has a selection of cakes and slices in a small glass display, all perfectly

matched to that second or third coffee you’re almost guaranteed to order.

We shared a sweet potato cupcake with cranberries throughout its yellow

base and a zesty cake with green pistachio cream and a sugary pistachio

brittle. Both were enjoyed, but the latter was superb.

If you time it right or if you don’t mind the wait, Ora is the perfect

neighbourhood café. It ticks all the boxes: simple and cosy décor, helpful

staff, a delicious and captivating menu, and killer coffee (or Mork hot

chocolate, chai, fresh OJ or specialty tea for those who don’t ‘do’ coffee).

Sure, it’s a little bit trendy, but it manages to be hip without the side of

snobbery. Think of Ora as the lovable nerd at school, with a caffeine fixation.

Fleurage Perfume Atelier280 Park Street, South Melbourne

Limited edition, original perfumes made in South Melbourne. Visit the atelier where the master perfumer who created the 106 original fragrances can personally assist with your selection.

PHONE: (03) 9036 0326 VISIT: www.fleurage.com.au

Chef’s Hat131 Cecil Street, South MelbourneNow who could possibly protect your cookies better than our favourtie kitchen dude Claude?Made from stoneware and with an airtight seal, Claude will keep your cookies safe and fresh.Cheers, from his belly....to yours!

PHONE: (03) 9682 1441VISIT: www.chefshat.com.au

CHRISTMAS GIFT GUIDE

Tea BlossomsIkebana you can drink. Tea Blossoms is a new Australian company that has created a range of blooming teas to combine the best of two worlds: Oriental and Western; the concept and medicinal qualities of the east for the taste buds of the west. Spoil yourself on a truly superior brew. Email [email protected] for a FREE SAMPLE pack.

PHONE: (03) 9528 3098VISIT: www.teablossoms.com.au

Casa & Bottega64 Sutton Street, North Melbourne

For all your Christmas needs visit Casa & Bottega. Ginger bread houses and Christmas trees, Christmas puddings, fruit mince pies, Christmas hampers and panettone.

PHONE: 03 9322 4750 EMAIL: [email protected] VISIT: www.casabottega.com.au

The Peppermill1395 Toorak Road, Camberwell Shop 2, 4-18 Ferguson Street, Williamstown

KitchenAid Artisan KSM150 Mixer – the Christmas present everyone wants. Only $685.00. Contact the Peppermill about available colours. Now available from the Camberwell store as well as the new store in Williamstown.

PHONE: Camberwell (03) 9809 4100 Williamstown (03) 9397 0772VISIT: www.thepeppermill.com.au

18


JOE’S BAR AND DINING HALL(DETAILS ON PG. 3)

19


Joe’s Bar and Dining Hall is a dude food haven with American style diner

food using Victorian produce at a cool junction in St Kilda. A huge revamp,

the masterstroke of owner Rob Gringlas, has seen a change from the

previous Greasy Joe’s – to ‘drop the grease’ and ‘get on the gourmet’. Joe’s

has a talented chef, Katrina, who wows with killer sauces and dude food

winners such as southern fried chicken, awesome sliders, kick butt burgers

and sublime ribs.

I (and my family) was part of a media event at Joe’s on a lazy Sunday

afternoon. The crowds were out and about in St Kilda and there was a festive

tone in the precinct. Joe’s is a great place to drop by for a major meal – or

drinks and a bite with friends. And we discovered it is family friendly with

our kids loving the sliders and ribs in particular.

We began at Joe’s sampling some of the starters including the beer battered

onion rings and some sensational bourbon and maple syrup flavoured nuts.

Yeah baby! Followed by the southern fried chicken which was flavoursome

and juicy and came with several types of sauces.

Joe’s has a retro cool fit out and a great ambience with plenty of space, a

large central bar with modern panelling, chunky timber tables including a

large communal table, chic artwork around a beach theme and large windows

with natural light flooding in. The ambience continues at the outdoor tables.

Joe’s serves up some excellent sliders including the Berkshire pork shoulder

with Joe’s killer barbeque sauce and apple puree. Sublime.

We appreciated the little touches like Australian native flowers on the table.

Joe’s serves up some sensational cocktails, such as The Prairie Cup with

bourbon, creme de peche, apple juice, lemon juice and mint.

Joe’s also delivers on the popcorn prawn sliders, one of my favourites, with

thousand island dressing.

My favourite slider at Joe’s is the braised wagyu brisket slider with beetroot

jam. Great combo of the rich wagyu with the jam.

Another great Joe’s cocktail jug is the Rum-Bucky-Done-Gone with gold

rum, creme de cassis, Angostura bitters, pineapple juice, lime juice and

ginger beer.

After all this we sampled Joe’s killer ribs – the six hour slow cooked pork rib

with Joe’s barbeque sauce and slaw. These are so melt in your mouth kick

butt delicious ribs and contender for best in Melbourne. As Katrina said, “We

are proud of our ribs.”

Another main sampled at Joe’s was the octopus ceviche salad, which I found

refreshing with thin slices of perfectly cooked octopus.

Joe’s also has a reputation for its burgers so despite the extraordinary

amount of food consumed I took on one of their trademark burgers. The

two most popular burgers are the Joe’s Classic and the Habenero.

JOE’S BAR AND DINING HALL 64-66 Acland Street, St Kilda. Ph: 9525 3755

ABOUT DAVID HAGGERDavid Hagger is a self described bald headed man and former punk vocalist with a penchant for finery,

convivial dining and festive culture. Read his fantastic blog, The World Loves Melbourne, which celebrates the

world’s most liveable city. You can follow David on twitter @davidbhagger.

WWW.THEWORLDLOVESMELBOURNE.COM

Words and photos by The World Loves Melbourne

I elected to go for the Habenero as a kind of exotic option.

Joe’s Habenero burger kicks butt with a 100 per cent grass fed patty

(sublime), crispy bacon, lettuce, tomato, sliced red onion, pickles, double

cheese (important and melted wonderfully all over the patty) and mustard

aioli. What I loved was the three sauces involved in this burger – the habenero,

the tomato chutney and the aioli – all home made. The combination is

excellent and this is one sexy burger. I also loved the bun from Dairy Bell

Bakery – not a straight brioche but soft and some sweetness.

Hand cut crispy chips were a great accompaniment to the burger.

Joe’s also serves up some great American style desserts including the Oreo

and chocolate cheesecake, apple fritters and the peanut butter cups.

Joe’s is described by Katrina as “food for everybody”. This approachable

feel to good cuisine was embraced and loved by my whole family. Service

was excellent and engaging. We also enjoyed the live entertainment. Joe’s is

highly recommended for its superb cuisine as well as its ambience.

RESTAURANT

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22

23


What do you do with 15kg of chocolate? Apart from eat it, give it away, eat

some more or hide it so you don’t eat it, the best thing to do is transform

it into something else. This way chomping down copious amounts of

chocolate is justified. Hey, it’s not chocolate I’m eating, it’s chocolate cake

and it’s homemade – so much better for you.

The scenario above is not made up. Yes, Alex and I were once the owners

of 15kg of rejected Cadbury chocolate. 5kg of Picnics, 5kg of Boost bars

and 5kg of Crunchies to be exact. While we thought we were very clever

at the time (“Hey we can get really cheap chocolate, what flavours do you

want? You can’t ask me to choose, get them all!” was how our conversation

went.). Unfortunately we could only stomach so much before we got to

the point of needing to be boosted out of the house having almost eaten

half the weight of a small child in chocolate.

Of course we could not waste the chocolate so we decided to get creative

and combine our favourite bar, the Crunchie, into a delicious cake. (Okay I

admit now that I could have chosen a favourite flavour and ended up with

only 5kg of chocolate.)

The idea of the cake was to combine the flavours of honeycomb and

chocolate. After brainstorming a few ideas we decided that a chocolate

cake, with a buttery icing with Crunchie crushed through it in the middle,

chocolate ganache on the outside and crunchie crumbled on top would

meld together into a delicious representation of a Crunchie bar.

And let me tell you it was delicious. I used this chocolate cake recipe from

one of our favourite blogs, Raspberri Cupcakes. The recipe has been taken

from David Lebovitz’s devil’s food cake recipe. The cake itself was made

with cake flour and cocoa so it has a light fluffy texture without being too

rich. This meant that the icings didn’t make the cake overly sweet.

While the Crunchie bars paired fabulously with the chocolate cake, the

icing in the middle could also be easily adapted to use any other chocolate

bar. Just an idea if you ever have 15kg of chocolate lying around…

Author: Rani, adapted from David Lebovitz’s Devil’s Food Cake

Recipe type: Dessert

INGREDIENTS

9 tbsp unsweetened cocoa powder

1½ cups cake flour (not self-raising)

½ tsp salt

1 tsp baking soda

¼ tsp baking powder

115g unsalted butter, at room temperature

1½ cups granulated sugar

2 large eggs, at room temperature

½ cup water

½ cup whole or low-fat milk

Recipe: cRunchie cakeRecipe and photos by Art of Baking

ABOUT ART OF BAkING Art of Baking is a little blog by Alex and Rani, a 20-something couple from Melbourne, Australia. The

blog explores their baking adventure as they whip up a storm (and mess) baking cakes, muffins,

slices and other delights.

WWW.ARTOFBAkING.NET

24

For the butter icing

125g butter softened

1½ cups icing sugar

2 tbsp milk

Crushed Crunchie bars (quantity is up to you)

For the chocolate ganache

½ cup single or pouring cream

340g finely chopped dark chocolate

METHOD

For the cake

Adjust the oven rack to the centre of the oven and preheat to 180°C.

Butter two 22cm spring-form cake pans (9”x 2”) and line the bottoms with

baking paper.

Sift the cocoa powder, cake flour, salt, baking soda and baking powder in

a bowl.

In the bowl of an electric mixer beat the butter and sugar for about 5

minutes until smooth and creamy. Add the eggs, one at a time, until fully

incorporated.

Mix the water and milk. Stir half the dry ingredients into the butter

mixture, then add the water and milk. Finally, stir in the other half of the

dry ingredients.

Divide the batter into the two prepared cake pans and bake for 25

minutes, or until a skewer inserted into the centre comes out clean.

Cool in the tin for 5-10 minutes and then invert onto a wire rack to cool

completely before icing.

For the butter icing

Beat the butter with an electric mixer until pale and creamy.

Add half the icing sugar and 1 tablespoon of the milk.

Beat until incorporated and smooth.

Repeat with remaining butter and milk.

Stir through the Crunchie pieces.

For the ganache

Place the cream in a saucepan over medium heat and bring to the boil.

Remove from heat and add the chocolate. Allow to melt slightly and

then stir until it is glossy and smooth.

Set aside to cool to a spreadable consistency.

Notes

If using salted butter, omit the salt from the recipe. This is a very fragile

cake. Be careful when removing it from the tin and inverting onto a wire

rack. Wait until it is completely cool before handling to avoid breaking

the cake. If you cannot find cake flour, use plain flour and replace 3

tablespoons of the flour with 3 tablespoons of corn flour. It takes a good

couple of hours for the ganache to set to a spreadable consistency.

26


CuRIOuS GOOSE(DETAILS ON PG. 3)

27


Opening hours: 8am until 4.30pm daily

Payment options: Cash, MC, V, EFT

Transport available: Tram

Parking: Free 2 hour

Verdict: Another family friendly gem to visit in lovely Brunswick.

Brunswick mums and dads are spoilt for choice when it comes to cafés

that are happy to welcome the little ones. New kid on the block, Curious

Goose, goes out of its way to make sure the kidlets are quiet and happy,

so you can enjoy a good coffee and great feed.

Recently opened on Sydney Road, this cool, open space is very ‘goosey’.

Posters of geese on the walls, iced goose biscuits, the soon to open bar

and restaurant next door, Hava Ganda. Curious?

On the three or four occasions we’ve already been, the staff were always

welcoming, holding the door open so you can bring the pram in, bringing

the kids pencils and paper as soon as you sit down.

The kid’s menu is actually on the printed colouring pages, so treats can

be chosen while colouring in. Brilliant! Kiddie options include egg and

bacon on toast, avocado toast, mini muesli, tiger toast, gnocchi and

cheese and tomato toastie.

Little Miss devoured everything she tried, but especially loved the iced

goose biscuit, packaged in its cellophane bag.

With kids fed and amused, the big ones can settle down to a great coffee

and yummy food, which is a step above your standard café fare.

Serves are generous, with a slightly Middle Eastern flavour, particularly

on the lunch menu. The orange and sultana loaf comes with the most

amazing fig jam and the omelette with roasted corn, goat cheese and

beetroot relish is delish.

For sweet treats, there are the gingerbread geese (or people if you

prefer), cupcakes, slices and biscuits. I think I’ll be making my way

through the whole menu.

The large space has plenty of room for prams, there are a couple of

trusty Ikea high chairs and a change table in the massive bathrooms out

the back.

Come summer, the owners are planning to revamp the back carpark to

turn it into a kid-friendly courtyard with tables and toys. This fenced off

area will be safe to let the kids roam while you enjoy a relaxing coffee

in the sun.

For night time when the kids are in bed (or with a babysitter) the mezze

and pide bar, Hava Ganda, next door will be worth a visit.

curious goose307 Sydney Road, Brunswick. Ph: 9380 8287

ABOuT HEy BAMBINIHey Bambini is a comprehensive guide to find Melbourne’s best baby, toddler, child and family friendly cafés and

restaurants. Jolie Morello is the founder and creator of Hey Bambini which was launched in 2008. Jolie reviews and

lists cafés that have facilities especially for children such as highchairs, babycinos, room for the pram, changing

facilities, kid’s menus and kid’s activities.

WWW.HEyBAMBINI.COM.Au

Words and photos by Hey Bambini

Enriching your coffee experience

We partner with our customers to serve great quality coffee every time by delivering on our promises. You can be assured

of consistent quality coffee, locally roasted and supplied at its optimal freshness, supported by a dedicated and

passionate team who have knowledge and expertise developed since 1954.Let us Enrich your coffee experience.

www.mocopan.com.au call us on 1300 730 465

Join us on Facebook

1st DecemberYoung Guns of Wine people’s choice award. 24 wines. Your choice.

1st DecemberNick stocks Age/smH Wine Guide 2012, best of tasting.

8tH Decemberchablis new release 2010 and 2011, great summer drinking.

15tH DecemberPrince Wine store staff picks 2012. tastings of our favourite wines. FREE wine tasting

every Saturday 12-2pm

christmas is here! this year our December christmas mixed Dozen is packed full of all you need for the festive season and, more specifically, christmas lunch. Free DeLIVerY.

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I recently spent a week up in the sun-drenched town of Mildura as an

associate judge for the Australian Alternative Varietal Wine Show. In the

lead up I found myself embracing all things alternative, delicious and

interesting.

OLIVER’S TARANGA VINEYARDS Fiano 2012

McLaren Vale, South Australia

Oliver’s Taranga Vineyards is a family-run property headed by effervescent

winemaker, Corrina Wright, who is a strong supporter of alternative

varieties and their suitability for the McLaren Vale region.

Fiano is a native variety of the southern Campania region in Italy and

produces distinctive wines inland from the city of Naples. This particular

Fiano, produced in McLaren Vale, is part of their Small Batch range that

includes Tempranillo, Sagrantino, Vermentino, Moscato and Grenache.

The Oliver’s Taranga Fiano is a medium-bodied white with aromas of

sweet white florals, citrus fruit and smoked turkey breast. Its zesty acidity

as it touches the palate has an immediate cleansing effect. The follow

through is supported by mid-palate generosity with savoury characters

like sage and minerals, and a chalky texture and yeasty richness at the

finish. Is there really any wonder why my daily drinking is often dotted

with wines from Italian grape varieties? That overriding savoury quality

and texture is just too delicious to pass up.

Stockists: Bottega Tasca, Carlton or online from Oliver’s Taranga

PIKES Premio Sangiovese 2009

Clare Valley, South Australia

Australia is finally witnessing major quality advancements on the local

Sangiovese scene as better vineyard sites are selected and imported vine

material becomes more sophisticated. In 2009 there were over 200 wine

producers of Sangiovese in Australia. Pikes in the Clare Valley was one

of these producers, having planted Sangiovese back in 1991. This Premio

range is Pikes’ seventh release of Tuscany’s most noble grape variety.

The lovely thing about the Premio range is that it is only released in

exceptional vintages. To me, this suggests that it will be a well-made wine

with excellent quality and depth. Suffice to say I was not left disappointed

with a delicious abundance of black cherry, cola and liquorice flavours

teasing my palate. It just so happened that I was seated at the table

drinking my share when the soothing voices of the Four Tops quartet

floated out of my radio speakers singing I Can’t Help Myself. Before I knew

it, the fresh acidity of the Sangiovese grape and that lingering savoury

goodness kicked me into gear and I was shimmying and bopping my

way around the lounge room. While this may not be the exact reaction

everybody will get when they drink this wine, in the case of my whimsical

self, I really just couldn’t help myself.

Stockists: On pour at La Vita Buona, Melbourne or available online through

Bottega Tasca, Carlton

FREEMAN Secco Rondinella Corvina 2008

Canberra District, New South Wales

I never really got on board the Entourage bandwagon, a TV show my

brothers never failed to miss. Yet through osmosis, pop culture has seen

me adopt Ari Gold’s excessive displays of enthusiasm when something

great happens. This particular moment of marvellousness happened

when I was sitting alone at the dinner table, took my first sip of this wine,

slammed my fist on the table and yelled ‘boom!’

Dr Brian Freeman is renowned in Australia as a pioneer for planting

the red Corvina and Rondinella grape varieties in the Canberra District

back in 1999. The natural home of these grape varieties is the Veneto

region in northeastern Italy where they produce the famous everyday

drinking Valpolicella wine or the more seriously structured dried grape

Amarone wine.

As a result of partially drying these grapes, the wine is called ‘Secco’

(Italian for ‘dry’). This drying technique also creates very fine tannins that

weave their way between refreshing acidity, and flavours of sage, red

liquorice, sour plums and spices such as cinnamon, nutmeg and sweet

paprika. It is a complex yet undemanding wine suitable for drinking at

any time and shines a light on yet another delicious bracket of alternative

grape varieties. I just hope my neighbours were able to excuse my quick,

loud burst of enthusiasm.

Stockists: On the wine list at The Aylesbury, Melbourne, or try King &

Godfree, Carlton

wine reviewsABOuT KRYSTINA MENEGAzzOLa Donna del Vino is the pseudonym of this young lady from Melbourne who worked in wineries

throughout Australia and Italy. After years of gallivanting she returned to Melbourne to market

wine and share her love of all things vinous. In her spare time she enjoys cooking, gardening,

drinking good vino and is a self-confessed Neb Head (someone really into Nebbiolo).

WWW.LADONNADELVINO.COM

Words and photo by Krystina Menegazzo

1st DecemberYoung Guns of Wine people’s choice award. 24 wines. Your choice.

1st DecemberNick stocks Age/smH Wine Guide 2012, best of tasting.

8tH Decemberchablis new release 2010 and 2011, great summer drinking.

15tH DecemberPrince Wine store staff picks 2012. tastings of our favourite wines. FREE wine tasting

every Saturday 12-2pm

christmas is here! this year our December christmas mixed Dozen is packed full of all you need for the festive season and, more specifically, christmas lunch. Free DeLIVerY.

cHrIstmAs DrINKING mIXeD DOZeN

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GRAM Magazine: November 2012 // Edition 22