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Rebel Blue, Windsor

Introducing contemporary Greek cuisine to Windsor, Rebel Blue offers a unique dining experience that takes inspiration from the surrounding suburb’s vibrant history. Cultural innovation is the name of the game here, with the result being a culmination of widespread hospitality experience from co-owners George Loupos, Vinny Diaco and Rody Kaka.

Walking past, it’s hard not to be intrigued by…

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Cirrus Fine Coffee, Port Melbourne

Cirrus Fine Coffee, Port Melbourne

Coffee roasting and environmental sustainability are two concepts that are not frequently associated with each other. Cirrus Fine Coffee is focused on changing this perspective, integrating the production of specialty grade coffee with sustainable business practices within the coffee industry.

Based in Port Melbourne, Cirrus Fine Coffee sources coffee beans from all over the world, and roasts…

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Montibello Pizze & Pasta Bar, Montmorency

Montibello Pizze & Pasta Bar, Montmorency

Following on from the success of their local café, Espresso 3094, husband and wife Alex and Cathy Kamvissis decided to open Montibello Pizze and Pasta Bar. Noticing a lack of authentic Italian cuisine in the area, the couple gathered inspiration from Cathy’s Italian heritage to create their own Australian-Italian venue on an unassuming corner facing the Montmorency train station.

Fronted…

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Red Piggy Rooftop Restaurant & Bar, Melbourne

Red Piggy Rooftop Restaurant & Bar, Melbourne

Sitting on a rooftop, somewhere in the city, on a warm Summer evening… all the while,sipping on cocktails and enjoying the surrounding social atmosphere. Newcomer Red Piggy is all about the cool vibes, with an east meets west theme that shines most brightly through their food and drink menu.

Finding the little pig logo along Little Bourke Street, venture up to level 3 and settle in for a…

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Yarra Valley Cherries, Seville

Yarra Valley Cherries, Seville

Yarra Valley Cherries is Australia’s largest small producer of the seasonal stone fruit, with anywhere between 70 to 100 tonnes of cherries picked, packed and sorted on site on a regular basis.  They grow 40 different varieties of cherry, with the Upper Yarra Valley terroir providing the perfect climate and soil for growing firm, rich-flavoured cherries.

Contrary to what some may believe,…

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Type of Venue: Cafe Cuisine: Melbourne / Australian fusion Recommended: Middle Eastern Breakfast, Coventry Special (crepe)

Joining the iconic South Melbourne Market community, The Coventry is a relatively new cafe embracing the multiculturalism of Melbourne through their innovative menu that retains a sense of familiarity. Fronting the cafe, an openly welcoming exterior paves way for a light-filled, spacious venue that gives off warehouse loft vibes through their exposed brick and natural greenery.

Promoting high quality farm to table food, ingredients are seasonal and locally sourced where possible, with a purposeful finesse applied to their rustic style of plating. The breakfast menu highlights The Coventry’s take on the most popular dishes currently found throughout Melbourne’s cafes. Think things like a muesli, avocado and acai bowl to keep the simple tastebuds happy, whilst the Asian-inspired Korean Fried Chicken & Waffles shakes things up a little.

The Middle Eastern Breakfast is similarly cross-continental without straying too far from the norm. Generously splayed across the plate are sinfully crispy and fluffy toasted pita, a lemon zest, cherry tomato, feta and roquette salad, cubes of smoky bacon, a poached egg, drizzle of citrus oil, and a textural chickpea and paprika smash. Perfectly served to wrap together in a do-it-yourself style, or to enjoy as separate components to show off the quality produce that The Coventry has access to.

Middle Eastern Breakfast ($19.00)

Avocado & Eggs Benedict brings together two of Melbourne’s greatest brunch loves atop toasted sourdough. Two poached eggs are ‘cradled‘ inside a half avocado, smothered in a citrus hollandaise sauce, and sprinkled with smoked bacon and fresh radish. Although exhibiting a refreshing taste, this dish underwhelmed us in terms of the flavour balance, potentially marred by the citrus hollandaise which should have lifted the dish with zing and tang, rather than hindering it with an average flavour profile.

  Avocado & Eggs Benedict ($21.00)

The lunch menu looked to appeal to most cafe punters with a combination of influences from Mexico, Italy, the Mediterranean and Australia, alongside an impressive list of healthy and not-so-healthy side dishes that will keep most people happy.

Not forgetting about dessert, The Coventry offers a varied selection of house made crepes and waffles. Ranging from the Nutella-focused Plain Jane, to the sweet coma-driven Peanut Butter & Jelly, the only requirement here is that you must love sugar! The Coventry Special offers a good mix of healthy fruit and sinful Nutella, with freshly sliced strawberries and banana served atop a thinly-folded crepe, drizzled with Nutella. What’s even better, is that customers can choose any of the flavours to be served as a crepe OR waffle!

Coventry Special – Crepe ($13.00)

Drinks are equally extensive in their list of hot drinks, Kombucha and health-driven concoctions, with smoothies served alongside ‘The Gym Junkies’ options, as well as an option to choose your own ingredients in your fresh juice of choice.

‘The Gym Junkies’ – Mango Manga ($9.00) (mango, honey, matcha, coconut milk)

Coffees specialise in the locally-grown Cote Terra blend, with a signature blend (Flying Dutchman) served alongside a rotating feature of specials written on the blackboard behind the counter. Owner Nick Bourgazas is proud of his cafe’s contemporary style, aiming to reinvigorate Melbourne’s multicultural cuisine with his own take on fusion food. Being a slight departure from his other venues in Glen Waverley (Piatella and Meat in The Middle), The Coventry remains genuine in its unique approach, and similarly provides a memorable dining experience for customers. Although the flavours could use a little oomph on some of their offerings, it remains a popular cafe, benefitting from the abundance of foot traffic found throughout its South Melbourne Market surroundings.

Note: I dined courtesy of The Coventry. The opinions, comments and photos presented in this article belong to the author, and need to be approved before being used by others.

The Coventry Cafe 315 Coventry Street South Melbourne, VIC 3205 Ph: (03) 9696 9028 Email: info@thecoventrycafe.com Hours: Tues-Fri 8am-4pm, Sat-Sun 8am-5pm.

The Coventry, South Melbourne Type of Venue: Cafe Cuisine: Melbourne / Australian fusion Recommended: Middle Eastern Breakfast, Coventry Special (crepe)

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Type of Venue: Gastropub, Restaurant, Bar Cuisine: Modern Australian and Italian Recommended: Southern Fried Chicken Wings, Crispy Gnocchi with peas and chorizo, Bretzel (only available during Oktoberfest), Beers

A modern tap house and brew pub with a difference. Burnley Brewing is an exciting addition to this otherwise quiet end of Bridge Road in Richmond, offering a refreshing perspective on Melbourne’s traditional pub culture. Aspiring to be a local favourite when it comes to drinking and dining out, their inclusive ambience focuses on the convenience of sharing meals to accompany their house-brewed beers, which are produced to be best enjoyed in the company of others.

Distancing themselves from other gastropubs, Burnley Brewing maintain a strong focus on quality and education. Whether it be through beer-focused workshops, group packages or casual banter with the staff and owners, customers are guaranteed to leave with greater knowledge of the brews they just tasted. Towards the rear of the venue, large brite tanks are stacked, encouraging the fermentation process that beers go through. Composed of water and a starch source, the combination is then fermented with a brewer’s yeast, and flavoured with hops to impart the distinct flavours and aromas associated with different beers. Not just your average brewery, these guys are keen on appealing to the ‘forward thinking beer drinkers‘, specialising in bold and distinct beers that break the mould and convey a Melbourne signature on traditional recipes.

Head Brewer, Michael Stanzel, is well known in brewing circles, being the first person outside of Germany to obtain a beer malting certification. This qualification enables him to approach brewing with a unique passion, and a level of skill and precision that is predictably unmatched by most other brewers out there. Focusing on quality above all else, the process is detailed and patient, yet this pays off with the innovation and quality that is produced. Always pushing the envelope, new brew flavours and styles are constantly being created, further evidenced by their recent cucumber brew and Oktoberfest-inspired variations.

Not just inwardly-focused, Burnley Brewing hold strong community values, forming ties with their surrounding groups and clubs. They are a major sponsor of the Head of the Yarra regatta, as well as of the Hawthorn Amateur Football Club. Caring for the environment is also high on their priority list, with their specialty brewing equipment being energy and water efficient, whilst used grains are recycled either in the kitchen, or given to country farms in Victoria. These concepts further support the team’s forward-thinking philosophy.

Previously an Italian restaurant (Romulus & Remus), it’s no surprise that the menu has remained predominantly Italian in cuisine, particularly given the uninterrupted stint of the chefs in the kitchen. Successfully integrating a combination of bar snacks (think, hot chicken wings, sticky lamb ribs and a grazing plate) and main meals (pizzas, pastas, burgers, pub food), you won’t be disappointed. All satisfy the requirement for easy-to-eat, laid-back and finger-licking good food to accompany their delicious brews.

Southern Fried Chicken Wings ($12.00)

Crispy Gnocchi, Peas & Chorizo ($25.00)

Prosciutto, Walntus, Parmesan, Rocket & Fig Jam Pizza ($22.00)

Green Salad ($10.00)

Recently celebrating Oktoberfest, Burnley Brewing joined in on the fun with a selection of German-inspired fare and specially crafted brews that would make the wiener in all of us happy!

Bretzel ($6.50) (house-baked, served with butter) An Oktoberfest special during October only.

Luckily, a mainstay on their drinks menu is the option of choosing 6 of their house-made beers to form a Flight of Beers. Perfect for those who like a variety of flavours, or to share with a mate or two.

Flight of Beers ($18.00)

Constantly testing the boundaries when it comes to beer flavours, aromas and styles, Burnley Brewing promote a fun, thoughtful and refreshing take on the Melbourne gastropub scene. Although the interior makes you feel like you have just walked into a typical, all-American pub with hanging flags and sports splayed across the TV screens, the trendy style of the venue alongside its crowd-pleasing food and drinks menu makes it a bar, pub and restaurant worth catching the tram to.

Note: I dined courtesy of Burnley Brewing. The opinions, comments and photos presented in this article belong to the author, and need to be approved before being used by others.

Burnley Brewing 648 Bridge Road Burnley, VIC 3121 Ph: 9429 3042 Email: hello@burnleybrewing.com.au Hours: Daily 12pm-late.

Burnley Brewing, Richmond Type of Venue: Gastropub, Restaurant, Bar Cuisine: Modern Australian and Italian Recommended: Southern Fried Chicken Wings, Crispy Gnocchi with peas and chorizo, Bretzel (only available during Oktoberfest), Beers

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Type of Venue: Cafe, Pottery, Retail Warehouse Cuisine: Modern Australian with British influence Recommended: Steak and Eggs, Gembrook Potato Chips, on-display muffins and sweet pastries

Robert Gordon remains a household name throughout Australia, with their high quality stoneware holding a place on dining tables, kitchen counters and cabinet shelves across generations. Founded by a family of potters who first began their journey in 1945, Robert Gordon Australia has vastly expanded to become the largest family-run pottery production in the country. Famously known for supplying some of Australia’s top restaurants with their varied range of handmade products, their reputation continues to thrive, with imports to New Zealand and the United States of America recently topping their list of accomplishments.

Given their prestige and in-demand status, it is humbling to discover that their sole production factory operates out of a suburban region of Melbourne, known as Pakenham. Neighbouring a handful of industrial warehouses and local housing, Robert Gordon Pottery + Kitchen offers a unique destination venue for those near and far, with a retail store and cafe attached. Purpose-built to cater to their mass production of pottery, the on-site factory has come a long way from the simple tin shed in which Robert Gordon Australia began. Welcoming visitors into the Robert Gordon ‘family’ as soon as they walk through the door, the down-to-Earth and helpful attitude of the staff enhances the community vibe of this multifunctional site, making everyone feel a part of the Robert Gordon Australia family. Applying this same level of passion and enthusiasm to the undying craft of pottery, there is a reason why this brand remains a quality-assured favourite by many.

A point of difference is the fact that all of their products are hand-made, utilising specialty equipment and tools to create their varied range of products. Involving a 2-week process from start to finish, their skilled craftspeople mould, design, press, fire and glaze each item. High temperatures of 1200+ degrees Celsius ensures that the products are adequately vitrified, with their twice-fired method a catalyst for their products’ added strength, durability, quality finish and avoidance of moisture absorption. The nonspecific style and design guarantees that their products remain timeless, with their product range extending beyond the kitchen, in the form of a soon-to-be released range of bathroom sinks. Although their products are undoubtedly perfected before being placed on retail shelves to be purchased, each item tells a story through their unique individuality arising from the fact that they are not mass-produced by machines, but by human hands.

Their versatility is further demonstrated by the Robert Gordon Kitchen, encompassing an in-house cafe that is open to both customers and visitors. Inspired by British farmhouses that riddled Head Chef Chris Henderson’s childhood growing up in England, the white weatherboard scheme with gentle brown and soft white furnishings accompany the similarly British influence of the all-day menu. Aiming for an approachable variety of breakfast and lunch items to cater to all tastes, the menu draws on local British favourites including “Steak and Eggs” and a “Proper Bacon Sandwich” to contrast the Australian-influenced “Smashed Avocado” and simple eggs on toast cooked to your liking. Sourcing ethical produce from local suppliers, the intentionally simplistic offering on the plate is anything but simple, with every ingredient having a purpose when it comes to flavour. Changing the focus from complexity to quality, Robert Gordon Kitchen offers an unpretentious yet comfortingly memorable experience to accompany their menu style and notable plateware.

In addition to the handful of breakfast choices and sweet pastries, things like a “Poached Pear Brulee” with apple bircher, “Soba Noodles” with roasted eggplant and a full English breakfast entice those with a bit more of an appetite. Predominantly well-balanced in their fusion of Australian and British cuisines, their minor dip into the Asian realm with a couple of menu items suggests slight confusion regarding their approach, though their apparent objective of offering diversity does not go unnoticed.

“Steak and Eggs” ($24.00) (Gippsland beef steak, fried egg, roasted tomato, potato hash croquette)

“Cumin Fried Rice” ($20.00) (with curry roasted cod, poached egg, almonds, chives)

“Gembrook Potato Chips” ($9.00) (malt vinegar mayo)

With fun activities involving kids and families, such as painting your own plate and decorating your own cupcake, Robert Gordon Pottery + Kitchen attracts people of all ages, yet successfully preserves the focus on their quality products handmade just a few steps away.

Note: I visited and dined courtesy of Robert Gordon Pottery + Kitchen. Thank you to all of the staff for their hospitality, in particular Kate Gordon and Aaron. The opinions, comments and photos presented in this article belong to the author, and need to be approved before being used by others.

Robert Gordon Kitchen 114 Mulcahy Road Pakenham, VIC 3810 Hours: Kitchen – Wed-Sun 8am-4pm. Store – Mon-Tues 9am-5pm, Wed-Sun 8am-5pm.

A pottery studio, retail warehouse and cafe: Robert Gordon Pottery + Kitchen, Pakenham. Type of Venue: Cafe, Pottery, Retail Warehouse Cuisine: Modern Australian with British influence Recommended: Steak and Eggs, Gembrook Potato Chips, on-display muffins and sweet pastries

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Type of Venue: Casual, Restaurant, Bar, Function Venue Cuisine: Australian-inspired Greek cuisine Recommended: Saganaki, Hellenic Raw Fish, Lamb Ribs, HH Chicken, Mary’s Moussaka, Hellenic Slaw, Eggplant Souva, Kangaroo Souva

Previously occupied by the local “Willy” hotel pub, the corner of James Street and Ferguson Street is now home to a more contemporary food and drink venue. Recently celebrating their 2nd birthday, Hellenic Hotel is the far west sibling of modern Greek frontrunners Hellenic Republic, Gazi, Jimmy Grants and The Press Club, all of which are owned by the umbrella group, MAdE Establishment. Famously fronted by Celebrity Masterchef judge, George Calombaris, the MAdE Establishment was originally created by a group of food-focused individuals whose shared love for Hellenic cuisine, creativity and innovation brought them together, like a family.

Despite the enviable reputation of restaurants under the MAdE Establishment, Hellenic Hotel’s path to popularity amongst the local Williamstown inhabitants has not always been smooth-sailing. Widely known for their community environment, the suburb of Williamstown favour supporting long-term businesses and fellow locals, over others who are new to the area. Aware of this, Hellenic Hotel has intentionally remained a casual, hotel pub-style eatery, with plenty of family-friendly dishes, weekly specials and souvlaki choices to keep people happy.

Keeping its double-storey setup, seating is dispersed throughout the ground floor, alongside a central bar and open kitchen. Use the stairs or lift to venture upstairs, where further seating is available for customers, or for local sporting groups/functions. The signature blue-and-white colour theme of Hellenic Republic persists at Hellenic Hotel, presumably symbolising the colours of the Greek flag, but also potentially representing the laid back nature of the Hellenic culture. Showing off their open spaced venue, natural light bounces off their ocean-blue tiling lining the bar, as well as their alternating blue and white tables strewn across the dining area.

When it comes to the food, Hellenic Hotel does not stray from the MAdE Establishment group’s philosophy of feeding their customers generously, with the focus remaining on Australian-inspired Greek food based on authentic Hellenic recipes. Emphasising a welcoming concept for all visitors, they can cater to any dietary requirements upon request, including vegan options. They pride themselves on fresh, quality produce sourced from Greece and throughout Melbourne. Promoting an integrative, low key style, this latest venue from the MAdE Establishment hospitality group incorporates a mixture of the best menu items from from their other venues with signature Hellenic Hotel classics.

As a snack or starter, the Saganaki is a must-order for those who love their triangle of cheese bubbling, crispy, stretchy and oozy, all at the same time. Arriving on the table atop a hot plate, a generous cut of kefalograviera is pan-fried and topped with peppered figs and a sweet glaze, resulting in one of the best combinations of saltiness and sweetness that you will ever have tasted.

Saganaki ($15.00)

For a refreshing break, the Hellenic Raw Fish offers thin slices of raw fish, the type of which changes according to the produce of the day. The delicacy of this dish slightly contrasts the more home-style concept of most other dishes on the menu, subtly reminding customers that they aren’t eating at home. Topped with finely cubed and grated raw vegetables, and sprinkled with beetroot powder, the flavours are light and refreshing, though could use a little more zing to counterbalance the slightly overpowering flavour of raw onion that is detected.

Hellenic Raw Fish ($18.00)

A sharing plate that encourages sticky fingers, the Lamb Ribs are moreishly addictive. Incorporating the traditional Cypriot sausage, called Pastourma, the chefs have innovatively coated the lamb ribs in a pastourma spice, coating them in a sticky glaze that perfectly compliments the creamy tahini yoghurt underneath, garnished with coriander for freshness and smoked almonds for that extra crunch factor. Arriving with sufficient meat attached to the bones, the thick layer of juicy fat elevates the rich flavour to a whole another level.

Lamb Ribs ($24.00)

The “HH Classics” are highly recommended for first-timers and regulars alike, with popular items including Mary’s Moussaka, Slow Roasted Lamb Shoulder and the Spanakopita. Showing off their 50-minute spit roast in the back of the kitchen, the HH Chicken does appear to be just your regular roast chicken, though their point of difference is the on-point seasoning, and the freshly tangy gremolata sauce whose various herbs help to lift the flavours. Don’t be afraid if there’s only two of you, as they also serve half serves of this chicken as an option!

HH Chicken ($18.00 for half serve)

Hand-held bundles of fun, the variety of “Souva” available are enough to satisfy both meat-lovers and vegetarians. The Eggplant souva is filled with sticky fried eggplant, hoisin mayo, daikon, cucumber and spring onion; whilst the Kangaroo souva uniquely showcases kangaroo braised to a tender, stringy texture, accompanied by lightly battered onion rings and a quince mayo. Biting into these individual-sized wraps, the combination of flavoursome fillings, fresh ingredients and softly fluff pita bread will offer a comforting warmth that is difficult to surpass.

Eggplant Souva ($14.00)

Kangaroo Souva ($16.00)

Their selection of sides includes their famous Feta Chips amongst other vegetarian-friendly options, whilst their handful of salads includes their famous Cypriot Grain Salad, classic Cos Salad, and the unique Hellenic Slaw, the latter of which features shaved red and white cabbage, golden raisins, slivered prickly pear, balsamic, honey, walnuts and olive oil. Opting for a salad provides a much-needed contrasting freshness to the other richer-flavoured dishes showcasing Hellenic cuisine.

Hellenic Slaw ($13.00)

For dessert, Gazi’s famous Greek Doughnuts make a feature, whilst Yo-Chi Sundae proves that the new relationship between Yo-Chi and the MAdE Establishment group is kicking goals. The HH Pavlova comes highly recommended as a generously sized showstopper, however, for a classic pub-style humble dessert, the Sticky Date Pudding comes with a miso caramel, vanilla ice cream and nut crumb won’t disappoint.

Sticky Date Pudding ($12.00)

A new concept on this side of town, Hellenic Hotel successfully integrates the variation of Hellenic cuisine already found throughout Melbourne, alongside uniquely innovative dishes that cannot be found anywhere else. A hotel pub ambience is maintained through their purposefully casual decor, as well as through their weekday specials highlighting Australian pub favourites such as pies, burgers, steaks and fish & chips, reborn in the style of Hellenic Republic. Adding to the customer experience are a selection of young staff that impart knowledgeable information to customers regarding the menu, and whose local ties to Williamstown encourage Hellenic Hotel’s desire to become a local dining favourite.

Note: I dined courtesy of Hellenic Hotel. The opinions, comments and photos presented in this article belong to the author, and need to be approved before being used by others.

Hellenic Hotel 28 Ferguson Street Williamstown, VIC 3016 Ph: (03) 9207 7477 Hours: Mon-Thurs 5-9:30pm, Fri 5-10pm, Sat 12-10pm, Sun 12-9:30pm.

Hellenic Hotel, Williamstown Type of Venue: Casual, Restaurant, Bar, Function Venue Cuisine: Australian-inspired Greek cuisine Recommended: Saganaki, Hellenic Raw Fish, Lamb Ribs, HH Chicken, Mary's Moussaka, Hellenic Slaw, Eggplant Souva, Kangaroo Souva

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Style of Venue: Cafe, Restaurant, Bar Cuisine: Modern Australian with Asian-inspired twists Recommended Dishes: Paleo Granola, Mr. Ssam Benedict, Slow Cooked Lamb Rib

Offering a fresh take on the Melbourne cafe scene in Box Hill, The Penny Drop is a contemporary all-day eatery concocted by Stephen Liu and Mary Lai, both of whom saw a vacant niche in the area’s local food and drink offering. With an abundance of noodle shops and Asian BBQ restaurants scattered throughout the area, this venue stands apart through its Melbourne brunch classics and evening tapas dishes that retain a cross-cultural soul through its Asian-inspired twists on flavour.

With the potential to seat 100 people in their natural light-filled space, the venue has a stylishly chill vibe in which local office workers can relax during their lunch break. With a predominantly crisp white and copper-brown layout interjected with dark tones, the intrigue of the decor is further enhanced by a circular theme that intentionally symbolises long-term prosperity according to Chinese belief. An appropriate symbology given that the building in which this eatery is located is the Australian Taxation Office. Coincidence? Not likely.

The breakfast menu is more varied than their all-day menu, the latter of which extends into the evening later in the week. However, daily specials are also made available for the late-risers, with choices depending on the chef’s inspiration and produce availability. Given the portion sizes and quality of the food that leaves the kitchen, the value for money is considerably reasonable for most items.

For a fresh start to the day, the “Paleo Granola” shouldn’t deter doubters of the paleo diet, especially given the addictively crunchy texture of the house made nut, grain and seed clusters. Sprinkled with a selection of fresh seasonal fruit and complemented by a side of coconut yoghurt, the tasteful simplicity of this healthy breakfast could potentially be made better by the addition of some milk on the side to help gel all of the ingredients together.

Paleo Granola ($17.00)

Heroing soft shell crab, the “Mr. Ssam Benedict” highlights this perfectly fried seafood atop two rolls of savoury spring onion pancakes, alongside a bean shoot salad, poached eggs and a kimchi hollandaise. A different style of dish that impressively showcases the kitchen team’s creativity.

Mr. Ssam Benedict ($21.00)

For something a little heavier, the “Slow Cooked Lamb Rib” echoes Mediterranean influences with an Asian twist on flavour. The moreishly tender meat pulls off the rib bone extremely easily, whilst the richness of its flavour is mellowed out by softly-cooked cauliflower and baby carrots. Finished with coriander, cumin yoghurt, grilled Turkish bread and hummus, and you have yourself an enjoyably substantial hunger-tamer to get you through the rest of the workday.

Slow Cooked Lamb Rib ($20.00)

Definitely worth a visit for their unique take on the Melbourne dining scene, The Penny Drop serves the eastern suburbs with an urban taste mixed with a classy local feel.

Note: I dined courtesy of The Penny Drop. The opinions, comments and photos presented in this article belong to the author, and need to be approved before being used by others.

The Penny Drop 913 Whitehorse Road Box Hill, VIC 3128 Ph: (03) 9077 7455 Email: info@thepennydrop.com.au Hours: Mon-Thurs 7am-5pm, Fri 7am-late, Sat 8am-late, Sun 8am-4pm.

The Penny Drop, Box Hill Style of Venue: Cafe, Restaurant, Bar Cuisine: Modern Australian with Asian-inspired twists Recommended Dishes: Paleo Granola, Mr.

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At The Beer and Burger Bar, it’s pretty obvious what they specialise in. With a drinks list that equals (or, may better) the food menu when it comes to variety and options, these guys take their thirst-quenching very seriously. For further proof, just look for the dedicated bar space serving craft beers on tap. Burger options also remain abundant, with a changing ‘Game’ burger special written on the blackboard above (Kangaroo was a feature at the time of our visit), and a page of burger and side specials in addition to the regular menu.

Their casual concept is mirrored in their simplistically rustic venue, with wooden benches and countertop seating encouraging a comfortably relaxed ambience. As well as local craft beer on tap or by the bottle, they boast an impressive range of local wines, international beers, ciders, soft drinks and milkshakes.

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Burgers may hero beef, chicken, lamb or pork, whilst vegetarians are also looked after with a couple of meat-free options to choose from. Proudly sourcing their ingredients locally within Victoria, the quality of the burgers is a selling point of TBBB, as is the soft texture of their brioche burger buns.

Championing TBBB’s standard beef burger, the “Beef Burger” is layered with smoked bacon, beetroot relish, Swiss cheese, tomato, lettuce, American mustard, tomato sauce, and aioli. The freshness of the salad ingredients, and the generosity of sauce that sufficiently coat all components of the burger, are the definite high-points. However, the beef patty (in both the “Beef Burger”, and the “B.O.B.” burger below) needed improving, as ours were extremely dry and overcooked, thus bringing down the potential euphoria that this burger could elicit.

Beef Burger ($14.50)

The “Chicken Burger” remains a favourite, with a generous piece of Southern fried chicken, smoked bacon, Swiss cheese, smashed avocado, tomato, lettuce, and chipotle aioli. Once again, freshness and sauciness reign supreme. The chicken was cooked to crunchy perfection, whilst successfully retaining a moreish tenderness within.

Chicken Burger ($14.50) + added Cheese ($1.00)

A hungry carnivore’s pick of the bunch, the “B.O.B.” towers high with a beef patty, Southern fried chicken, double bacon, pineapple, jalapenos, double American cheese, lettuce, tomato, and cola BBQ sauce. Best eaten as separate components given its height, the beef patty was, again, too dry and overcooked to thoroughly enjoy with the other ingredients.

B.O.B. ($17.50)

If you do visit TBBB, you can’t leave without trying their side dishes. On the specials menu, the “Loaded Buffalo Chicken Waffle Fries” are full of flavour from the pulled chicken marinated in buffalo sauce, and copiously doused in the blue cheese sauce with Sriracha chilli oil. Fiery in heat and exciting in texture and taste, this is one you don’t want to miss out on!

Loaded Buffalo Chicken Waffle Fries ($13.50)

The “Mac n Cheese Balls” are also a must-try, perfectly executing the rarely-seen balance between soft macaroni pasta and gooey melting cheese, all within a crunchy fried coating.

Mac & Cheese Balls ($8.00 for a large size, 6pcs)

Although their beef patty doesn’t excite, the presentation of their food and the fresh quality of their ingredients are undoubtedly impressive. This place draws the crowds any day of the week, but particularly so from Thursday through to Sunday, or if there is a footy match on. Given that TBBB are a walking distance to any of the sports stadiums, it provides the ideal pre- or post-match feed.

Note: I dined courtesy of The Beer and Burger Bar. The opinions, comments and photos presented in this article belong to the author, and need to be approved before being used by others.

The Beer and Burger Bar 112 Swan Street Richmond, VIC 3121 Ph: (03) 9429 5934 Email: beers@tbbb.com.au Hours: Sun-Thurs 11am-10pm, Fri-Sat 11am-late.

The Beer and Burger Bar, Richmond At The Beer and Burger Bar, it's pretty obvious what they specialise in. With a drinks list that equals (or, may better) the food menu when it comes to variety and options, these guys take their thirst-quenching very seriously.

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Unique in its name and concept, Ryne offers Melbourne a stylishly relaxed restaurant and bar in the heart of Fitzroy North. Referring to ‘a course that is continuously moving onwards‘, the restaurant’s name has Anglo-Saxon origins that tunefully assimilate with the British heritage of owner and chef, Donovan Cooke. Ryne’s ambiguous definition may refer to a patron’s experience, whereby the diner is taken on a continuous journey from start to finish, bringing to life the chef’s gastronomical creations and ideas; or, it may come from a chef’s perspective, signifying the accumulation of skills and knowledge in the industry, ultimately culminating in a persistent strive for improvement and perfection. No matter which way you look at it, Ryne’s potential is seemingly endless.

Since its opening in October of 2017, Ryne depicts an intended departure from the more upmarket, fine dining restaurants that Donovan has owned and managed over the past few decades throughout Europe, Hong Kong and Melbourne. Aiming to be a local establishment that customers enjoy frequenting every couple of weeks or so, the design and ambience of Ryne is pared back to resemble a venue that people will regularly visit because of the comfortable feel and enjoyable experience that is offered, on top of the quality food, wine and service. Business partner Vicente Montalban is responsible for the interior design and layout of the restaurant, choosing to focus on exposed brick and light-coloured timber to portray an industrial warehouse vibe, along with dark grey cement flooring that simultaneously contrasts yet compliments the fashionably casual tone. Add in a front-room sofa and cushioned chairs amongst the spacious table settings, and customers can breathe a sigh of relief that they won’t need to worry about spilling red wine on white tablecloths… because, there are none.

Encouraging the slightly more relaxed concept of Ryne is the calm and approachable nature of the staff, and in particular, of Krystelle Cooke (Donovan’s daughter). Her knowledge of the wine list is understandably confident given her role as the restaurant’s Sommelier. However, her dedication to the restaurant as a whole is pleasingly observed in her friendly conversations with customers throughout the restaurant, on topics that are not restricted to the wine menu, but also include asking customers how the meal was, offering advice when ordering from the food menu, and openly discussing the restaurant’s concept and inception to those who express interest. It is this genuine interest in customers’ thoughts and opinions that makes them feel valued, and supports Ryne’s intended desire to be an approachable venue for all.

Commencing customers’ experience at Ryne, a centrally-located bar welcomes ‘Happy Hour’ drinks and a bar food menu that challenges the usual sticky finger-friendly options. Prepare for slightly more sophisticated, yet still beer-friendly, items such as Spicy Tempura Prawns with chilli aioli, Wagyu Beef Cheek Croquettes with truffle mayonnaise, or vegetarian-friendly Corn Polenta Chips with harissa, just to name a few. On cold Winter nights, the house-made Mulled Wine is a must-try!

  Upon arrival at the table, the dining menu is presented, listing an intentionally condensed choice of six entrees (‘An Opening…‘), six mains (‘The Main Event…‘) and three sides (‘Accompaniments…‘). Perusing the combination of ingredients listed within each dish, it is seen that ingredients utilised are mostly seasonal, with the current menu showcasing an abundance of Winter-grown produce that appropriately support the meat or seafood main event of each dish, with a couple of vegetarian options available as well. To keep things exciting for both the kitchen team and their regular customers, the menu is rotationally changed every couple of weeks. Inspired by classic French cooking techniques, the menu successfully blends tradition with contemporary, and demonstrates Donovan and fellow business partner, Alex Law,’s fine dining training and expertise through the precise preparation of ingredients, and the purposeful plating consistently presented.

To start the eating, a complimentary amuse-bouche arrives in the form of wallaby tartare with wasabi dressing, half-sitting atop a house-made crisp bread that forms the vehicle for the raw, lean protein. A perfectly delicate glimpse into the style of cooking and cuisine at Ryne.

Amuse-Bouche

House-baked Bread and Butter

As an entree, Prawn Cannelloni arrives impeccably presented, featuring an overwhelmingly tasty prawn mixture wrapped inside a rolled squid ink pasta sheet, served alongside orange marmalade, butter-poached prawn, shellfish foam and baby coriander. The balance between sweet citrus and bitterness in the marmalade compliments the seafood on the plate unbelievably well, whilst the marriage between the shellfish foam and butter-poached prawn elegantly melts away in the mouth. A consistent theme throughout Ryne’s menu is this infusion of unique flavours into sauces and foams to not only complement, but also to enhance, the other ingredients on the plate. A style of Donovan’s cooking that hopefully never disappears.

Prawn Cannelloni ($26.00)

Pan Fried Scallops arrive as a trio, accompanied by crushed apples, beetroot puree, cider foam and a fried pillow of black pudding. Translucent and charred to perfection, the scallops are cleverly balanced with earthy flavours from the beetroot puree and black pudding, whilst the ever-popular flavour of Apple Cider is given a complete revamp through its crafty deconstruction and play on ingredients used.

Pan Fried Scallops ($25.00)

Moving onto mains, Donovan’s signature dish of olive oil salmon has remained on the menu, with his intention being for it to remain a constant, but prepared differently and paired with varying ingredients according to the season. The delicate piece of Olive Oil Confit Ora King Salmon easily flakes away to reveal thin bites of pink salmon, whose rich flavour is toned down by roast curry cauliflower, spiced carrot sauce, apple, and a fino sherry and golden raisin puree.

Olive Oil Confit Ora King Salmon ($36.00)

For the meat-lovers, Braised Wagyu Beef Cheek tenderly pulls away with a gentle prod by the fork, appropriately contrasted by the slight textural resistance of the lightly charred outer coating. Topped with swede, tendon, pickled shimeji, parsley essence, pancetta and smoked butter, the quality of every ingredient in this dish could put it in the running for dish of the year, in my books. My only gripe? The modest serving size of this dish, leaving a desire for more substance on the plate.

Braised Wagyu Beef Cheek ($37.00)

Italian Coleslaw ($9.00) (cabbage, fennel, capers, onion, parmesan)

To finish, the dessert list is similarly compact in its choices, but maintains the theme of contemporary classics through its variety. Valrhona 64 Manjari Souffle intentionally challenges the norm by resembling a cross between dense lava cake and airy souffle, with the coffee anglaise poured into the souffle to create a puddle of chocolatey-coffee goodness. The double cream ice cream and chocolate crumb supplement the dessert, whilst the cubes of Kahlua jelly will give you a sufficiently strong hit of the coffee-flavoured liqueur, thus finalising this clever deconstruction of a Kahlua-spiked espresso martini.

Valrhona 64 Manjari Souffle ($20.00)

Cinnamon Scented Rice Pudding is cooked to a perfectly textural softness with some bite, topped with mulled wine poached Winter fruits, candied pecan nut and a yoghurt sorbet. Light in flavour yet hearty in substance, this is the ideal dessert with which to satisfy that desired hint of sweetness at the end of the evening.

Cinnamon Scented Rice Pudding ($18.00)

Enlivening the dining scene in Melbourne’s inner northern suburbs, Ryne is definitely a restaurant worth visiting for those seeking an enjoyable, and approachable, experience. The desire to steer away from the fine dining market is portrayed through the rustic design of the venue, as well as through the comparative affordability of their a-la-carte dishes, and set menus and degustations. As is the latest trend in Melbourne’s dining scene, serving quality food in a comfortably accessible setting is a reliable selling point for Ryne. Although the meticulous preparation, construction and presentation of the food could still be considered a facet of high class dining, this approach to cuisine is becoming the norm these days, with people happy to experience slightly smaller portions of exceptional quality ingredients, provided the prices are reasonable. Safe to say, Ryne has nailed this one to a tee.

Note: I dined courtesy of Ryne Restaurant. The opinions, comments and photos presented in this article belong to the author, and need to be approved before being used by others.

Ryne 203 St Georges Road Fitzroy North, VIC 3068 Ph: (03) 9482 3002 Email: reservations@ryne.com.au Hours: Dinner – Wed-Sun 6pm-late, Lunch – Sun 12-3pm.

  Donovan Cooke's latest venture: Ryne, Fitzroy North. Unique in its name and concept, Ryne offers Melbourne a stylishly relaxed restaurant and bar in the heart of Fitzroy North.

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Type of Venue: Restaurant, Winery, Wine Cellar Cuisine: Modern Australian Highly Recommended: Sourdough with olive oil butter, Pork Jowl, House made Mortadella, Pine Mushroom, Jerusalem Artichoke, Lamb Rump, Beef Brisket, Poached Apple, Montalto Pennon Hill and Estate wines

Their reputation precedes them, with 14 Chef’s Hats awarded to them by The Age Good Food Guide since they opened their doors in 2002. Following a redesign and concept refocus in late 2017, Montalto has elevated its popularity status even further. Owners John and Wendy Mitchell, along with an exceptionally creative and dedicated team, have introduced a unique concept to the Mornington Peninsula region. Wanting to be more than a dining destination, Montalto provides an unforgettable experience through its breathtakingly scenic views, relaxed ambience and interactive style.

Upon entering the Montalto restaurant, guests are exposed to an uninterrupted view of the estate’s hillside vines, visible from anywhere within the restaurant through the floor-to-ceiling windows. Specially-crafted chestnut tables and chairs fill the spaciously elegant dining room, whilst a stack of firewood and the noticeable absence of tablecloths pare the atmosphere back to a more relaxed and comfortable setting. The adjacent Piazza Cafe offers a slightly more casual experience, with both indoor and outdoor tables ideal for small and large groups, and retractable windows providing an immersive backdrop. On a sunny Autumn Sunday, couples, friends and families with young kids soak in the outdoor experience, wandering through the artistic sculpture-laden garden or perching themselves on the wooden terrace with a glass of wine in hand.

Back in the restaurant, Head Chef Gerard Phelan and his team are busy preparing and plating up dishes that justifiably belong in this fine dining restaurant with a difference. Separating themselves from other finer dining restaurant wineries in the area, the menu at Montalto doesn’t follow the traditional flow of entree, main and dessert. Instead, their intended focus is on a more relaxed style of dining, whereby guests are free to choose dishes that range from small to larger portions, all designed to be shared. This communal style encourages people to focus on the present, to forget about technology for a day, and to enjoy the experience of dining and interacting with others.

Passionate about promoting environmental sustainability, all of the woods, timbers and resources used to construct the Montalto venue comes from recycled materials. The kitchens at both Montalto and their adjoining venue, Tuck’s Ridge, do not use gas for cooking, instead relying on a fire-centred Asado Grill for Montalto, and an open rotisserie for Tuck’s Ridge. In addition, all of the land-grown produce is organically nurtured on-site, and foraged by the staff to help educate them about where the food comes from, and to involve them in the paddock-to-plate process. Staff training is very highly regarded at Montalto, with all staff required to spend time observing in the kitchen prior to working on the floor, thus ensuring that their working knowledge extends beyond the dining room.

Given Montalto is also a winery, it would be remiss not to enjoy a glass of wine with lunch. A fixture at Montalto, winemaker Simon Black successfully showcases the region’s uniquely flavoursome grapes through a wine list that focuses on the Mornington Pensinula, with Montalto Estate and Montalto Pennon Hill varieties offered. His dedication to his craft ensures that everyone can enjoy a glass of wine, no matter what their taste preference or wine-drinking experience level. Their current wine-making facility is in Main Ridge, but potential future plans may involve bringing this facility on-site, to complete the Montalto picture.

2016 Pennon Hill Pinot Noir ($13.00/glass) + 2017 Pennon Hill Tempranillo ($13.00/glass)

To start off the a la carte menu, a carefully curated selection of individually-portioned items show off the current seasonal produce. Oyster is simply served with a cucumber granita, whilst a Pork Jowl is topped and tailed with pickled rhubarb and a mustard leaf, respectively. The pork jowl is delicately cooked to retain a tender, juicy protein, purposefully topped with a gelatinous layer of fat for moisture and flavour. The subtle sweetness of the pickled rhubarb balances the richness of the pork, with customers encouraged to order one serving each to fully enjoy the taste experience.

Pork Jowl, pickled rhubarb, mustard leaf ($6.00)

Sourdough is made in-house, resembling a rye-based wheat that satisfyingly delivers a crusty exterior and fluffy centre. Although you must order these per individual serving (at an uncommonly seen price for bread), the simplistic experience of buttering the salt-sprinkled olive oil butter onto the bread is what customers should come to expect when dining at a higher-class restaurant. If you decide to order the House Made Mortadella as an additional dish, I’d recommend layering these thin slices atop the sourdough as well.

Sourdough, olive oil butter ($3.00)

House Made Mortadella (40g) ($9.00)

Moving onto the smaller sharing dishes, Pine Mushrooms are cooked to a delicately firm texture, retaining woody and earthy tones that denote their freshly-picked status that morning. Served with rapini (Mediterranean variety of turnip), gruyere and tarragon, the complexity of seasoned flavours in this vegetarian dish mostly balances except for a slight tendency towards salt-loving palates (safe to say, I have one of those).

Pine Mushroom, rapini, gruyere, tarragon ($16.00)

Jerusalem Artichoke is another estate-foraged dish that impresses, with the artichoke presented both as crisps and as a puree piped onto the plate. Pairing this vegetable with broccolini and goats curd delivers a light, fresh and earthy qualities that kept me going back for more.

Jerusalem Artichoke, broccolini, goat curd ($16.00)

An array of larger sharing dishes comes next. Proving the compatibility of locally sourced proteins (NB: all meat, fish and fowl are sourced from small businesses in the local area) with open fire, Lamb Rump is cooked to a perfectly pink consistency, served alongside a quenelle of green olives, macadamia and apple, chopped into tiny pieces to retain a crunchy texture. A clever twist on the classic pairing of sweet apple with a gamey protein.

Lamb Rump, green nolive, macadamia, apple ($38.00)

The elegantly rustic nature of cooking proteins over an Asado Grill remains consistent with the Beef Brisket, whose tender strands of rich meat almost fall apart when prodded with a knife and fork. Adding an unforeseen Asian-inspired component, house made XO sauce tops the pieces of brisket, made from a variety of seafood that has been cooked down for three days, then ground together to deliver a taste sensation with a chilli kick, finely marrying flavours of the sea and land into a single dish.

Beef Brisket, X.O., lemon ($36.00)

The Market Fish is a John Dory on the day of our visit, presented as a delicate fillet whose accompaniments of pippies, cos and burnt butter enhance this dish for those who are more inclined to seafood.

Market Fish, pippies, cos, burnt butter ($40.00)

To finish on a sweet note, Poached Apple with creme fraiche, bay leaf and a hazelnut crumb strikes the perfect balance between sweet and salty, with the former presiding just ahead, as most dessert dishes should.

Poached Apple, creme fraiche, bay leaf, hazelnut ($16.00)

For such a diverse venue as Montalto, each of their components merge to produce a cohesive product that enables guests to feel like they are at a single destination, yet are free to choose the type of experience that they desire. Accompanying the Montalto Restaurant and Piazza Cafe, Tuck’s Ridge is a recent addition to the Montalto family, with late 2017 seeing their redevelopment into a neighbouring venue whose contemporary style is made up of a laid back sharing food and drinks menu, an outdoor environment overlooking the Montalto estate, and a live music atmosphere on weekends. Although ridden with wineries and restaurants, the peninsula region has not seen such a passionate and soulful venue as Montalto.

Note: I dined at Montalto courtesy of Montalto. Thank you to all of the staff and management, in particular Blaz and staff Olivia, for their generous hospitality throughout our experience.

Montalto 33 Shoreham Road Red Hill South, VIC 3937 Ph: +61 3 5989 8412 Hours: Restaurant – lunch Friday-Tuesday, dinner Friday-Saturday; Piazza & Cellar Door – 11am-5pm daily.

A multifunctional, chef-hatted restaurant and winery: Montalto, Red Hill. Type of Venue: Restaurant, Winery, Wine Cellar Cuisine: Modern Australian Highly Recommended: Sourdough with olive oil butter, Pork Jowl, House made Mortadella, Pine Mushroom, Jerusalem Artichoke, Lamb Rump, Beef Brisket, Poached Apple, Montalto Pennon Hill and Estate wines

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Need somewhere to treat your mum this Mother’s Day?

Grand Hyatt, famously recognised as a luxury accommodation and entertainment destination, is hosting two specialty Mother’s Day events over the coming weekend. Set inside their award-winning Collins Kitchen restaurant, diners can expect 5-star service, an array of savoury and sweet options, and an elegantly enjoyable ambience overlooking Melbourne’s iconic city streets.

Find the details below on Grand Hyatt’s upcoming Mother’s Day weekend events!

Mother’s Day Living Grand Sunday Lunch Date: Sunday 13th May, 2018 Time: 12:30-2:30pm Details: interactive live cooking stations, local fresh market seafood, gourmet Victorian-sourced deli options, grill, gourmet wood fired pizzas, dessert buffet Price: $175.00 per adult (includes complimentary glass of Sparkling Chandon Rose), $87.50 per child (6-12 years old)

Mother’s Day High Tea in Style by Christina Re Date: Saturday 12th May & Sunday 13th May, 2018 Time: Saturday 12th May – 12:30-2:30pm, 3:30-5:30pm; Sunday 13th May – 3:30-5:30pm Details: delicate pastries and cakes, signature homemade scones, elegant finger sandwiches, hot dish selection including confit duck pithivier, tofu steamed buns and mushroom and cheddar pie, dessert buffet, chocolate fountain, all served on Christina Re designer teaware Price: Saturday 12th May – $85.00 per adult (includes one glass of Sparkling Chandon Rose), $42.50 per child (6-12 years old); Sunday 13th May – $99.00 per adult (includes one glass of Sparkling Chandon Rose), $49.50 per child (6-12 years old)

  Note: I experienced Grand Hyatt’s weekend High Tea in Style by Christina Re courtesy of Grand Hyatt. Thank you to all of the management and staff involved for their generous hospitality throughout our experience.

Collins Kitchen Grand Hyatt Melbourne 123 Collins Street Melbourne, VIC 3000 Ph: (03) 9653 4831 Email: ghmelbourne.collinskitchen@hyatt.com

Mother's Day upcoming events: Grand Hyatt High Tea, Melbourne. Need somewhere to treat your mum this Mother's Day? Grand Hyatt, famously recognised as a luxury accommodation and entertainment destination, is hosting two specialty Mother's Day events over the coming weekend.

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Type of Venue: Cafe, Coffee Roastery, Bakery, Patisserie, Function Venue Cuisine: Modern Australian food Highly Recommended: Korean Veggie Benedict, Peach Cobbler, Tropical Forest Waffle, Chorizo Pappardelle

Striking gold in not only the venue’s aesthetics, but also in the hearts and stomachs of their customers, the CCC Group has spared no expense when it comes to their latest eatery. A business hospitality group of people known for successfully revamping a string of cafes around Melbourne after taking over from previous owners, the CCC Group has decided to take a leap by creating a completely original venue, AU79 Cafe.

Proving that they don’t do things by halves, they have created a large, multifaceted space that offers a cafe, function venue, bakery, patisserie and coffee roastery. A large glass-encased room centres the cafe, housing their impressive coffee roasting system that breaks down beans sourced from farms throughout South Africa and elsewhere, to give their single origin and batch brew concoctions distinctly resonating depths of flavour. The variety of beans that AU79 offers is testament to the level of importance upon which they place their coffee, and ties in with their desire to be a significant player in the coffee roasting industry in Melbourne.

Batch Brew ($4.00)

Their ambitious aspirations also penetrate into the bread-importing industry, with their sourdough and other varieties of bread some of the best in the business. Pastry chefs are observed kneading and making the breads from scratch throughout the day, to supply not only AU79 Cafe, but also the cafes to which they distribute.

Walking into the converted mechanics warehouse, an overwhelming greenhouse vibe emanates from the natural greenery liberally dispersed throughout the 80-seater venue. Combined with stylish Italian furniture, high ceilings and an elegant design, the ambience feels quite comfortable and family-friendly, with a touch of extravagance that is appropriate for the lavish functions and events that they often host.

A new Autumn menu has just been released, with their decision to separate breakfast and lunch items on the menu a result of the needs of their target customers, where a quick and hearty weekday lunch dish is as equally popular as a lazy Sunday brunch. Scrolling through the variety of options on offer, there is nothing that a frequent Melbourne cafe-goer hasn’t seen before… however, the execution of their flavours, as well as generosity in portion size, are definitely things to rave about.

Mango Tango Smoothie ($8.50) (mango, banana, pineapple, coconut milk)

Starting with a healthier version of a traditional dessert, the Peach Cobbler is served within a huggable bowl, with roasted peaches cut into halves, grapes, pomegranates, a house made crumble, creme fraiche and shiso (an east Asian mint). Simultaneously soul-warming, decadent yet light in its delivery, this dish resembles a deconstructed version of the fruit-based dessert. The use of peaches and grapes are appropriate for the current season, however the peaches needed to be cooked further to soften its relatively firm texture. The component that needs no improvement? The house made crumble. Both a biscuit-like crumble and a sponge cake-like crumble are sprinkled throughout the dish, with the latter achieving the most crispy edges and an addictively soft, chewy centre.

Peach Cobbler ($15.00)

A vegetarian favourite, the Korean Veggie Benedict shows off their house made sourdough bread, toasted, and forming the base of a house made kimchi, roasted mushrooms, toasted sesame seeds, herb salad, poached eggs, and gochujang hollandaise. The Korean-inspired hollandaise ties the dish together, whilst differing from other hollandaise sauces through its zingy flavour. With eggs poached to perfection, this version of an eggs benedict eliminates the protein-heavy richness often experienced by traditional meat-based benedicts, whilst leaving you feeling full and satisfied. The kimchi spices are quite tolerable, with a sufficient amount to identify itself as Korean-inspired, without overpowering the other ingredients.

Korean Veggie Benedict ($18.00)

Still classified as a breakfast item, the Tropical Forest Waffle could also come under the dessert category if there was one. House made Belgian waffle is topped with a lemongrass and raspberry parfait (closely resembling an ice cream, yet interspersed with raspberry bits and eliciting a slightly icy texture), a scattering of lychee, fresh berries, meringue and passionfruit puree, and finished with a lemongrass butterscotch sauce that can be poured over the dish to your heart’s content. Nailing the buttery, sweet and salty flavours of the butterscotch sauce, its skilfully delicate consistency pairs well with the lightness of the waffle and the variety of fruits used (albeit, the fruits seem more Summer-inspired, which isn’t quite appropriate to the current season… though, it is potentially a purposeful tribute to the just-come-and-gone season), with its presentation closely resembling a fruit-laden forest floor.

Tropical Forest Waffle ($20.00)

Jumping to the lunch items, the Chorizo Pappardelle is defyingly delicious, showing that the kitchen is also skilled at making pasta. Long, thin and wide strands of pappardelle are coated in a flavoursome butter-based sauce, cooked with chorizo, red peppers, croutons, an egg yolk and plenty of Grana Padano. Chicken and beef burgers, Hiramasa Kingfish and a Pumpkin Linguine also provide sufficient variety for those who are seeking a reliable, lunch-appropriate meal.

Chorizo Pappardelle ($20.00)

With a rotating specials menu additionally on offer, the list of options seems endless. The emphasis on their patisserie, breads and coffee certainly doesn’t go astray with their prominent display throughout the venue, playing to the strengths of this multifunction setting. Unsatisfied with staying stagnant, their business-savvy intellect to stay relevant and exciting may also involve establishing relationships with like-minded businesses in the industry in the coming future, thus proving that AU79 Cafe isn’t just a cafe selling food, but that they are a concept venue that harnesses potential and expands it into something more.

Note: I dined as a guest of AU79 Cafe. Thank you to Wesley, the management and staff for their generous hospitality throughout our experience.

AU79 Cafe 27-29 Nicholson Street Abbotsford, VIC 3067 Ph: (03) 9429 0138 Email: events@au79cafe.com.au Hours: Mon-Fri 7am-4pm, Sat-Sun 8am-4pm.

  A cafe that produces coffee, makes bread, and hosts functions: AU79 Cafe, Abbotsford. Type of Venue: Cafe, Coffee Roastery, Bakery, Patisserie, Function Venue Cuisine: Modern Australian food Highly Recommended:

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Type of Venue: Cafe, Health and Wellness Centre Cuisine: Modern Australian food Highly Recommended: Smoothies (Antioxidant Powerhouse, Naughty & Nice), Energising Bircher Muesli, Happy Gut Bowl, Supergrain Quinoa with Organic Lamb, Immune Boosting Waffles, Anti-inflammatory Turmeric Rosti

Elwood is proving to be the destination for trendy and exciting eateries, that are similarly focused on nutritious offerings. Joining the raw food-focused Combi and creatively inspiring Plain Sailing, a cafe of a different kind also calls this beachside suburb home. This is Life, Family Wellness Emporium is not only a health-conscious cafe and retail store, but it is also a wellness centre offering holistic services such as natural medicine, physical therapies and educational workshops and classes. For more information on what they’re all about, see here for my article on The City Lane.

With a head chef that is a trained nutritionist, you can trust the authenticity of their healthy focus. Where many cafes fall short and place a single vegan dish on their menu to call themselves ‘contemporary‘, This is Life succeeds by creating an entire menu that caters to most dietary preferences, with each of their dishes classified as being either gluten-free, paleo, low FODMAP, vegan and/or vegetarian. Additionally, those with no dietary preferences are catered for in the form of organic bacon, pulled lamb shoulder and sustainably sourced, crispy skin Atlantic salmon.

The extent of their dietary appeal may seem thinly stretched, but their innovative approach to the menu ensures customers remain intrigued and excited to try their offerings, with the use of organic and local produce, the vibrant array of flavours, and the skilful execution of the final product. Ingredients are carefully chosen for their natural healing powers and health benefits, proving that food that is good for your body doesn’t have to taste boring.

A relatively new dish that has been added to their recent Autumn menu, the Supergrain Quinoa with Organic Lamb shows off strands of lamb shoulder that have been rendered down to an incredibly tender consistency, whose expectedly rich flavours are contrasted by lemon myrtle, pomegranates, macadamia and a zingy, mildly-spiced harissa dressing. The addition of quinoa provides extra substance to this hearty salad, in addition to boosting iron levels, magnesium and antioxidants.

Supergrain Quinoa with Organic Lamb ($23.00)

Immune Boosting Waffles arrive as a savoury trio of beetroot and teff waffles, topped with crushed green peas and avocado, finished with leafy greens, roasted tomatoes, cashew cream cheese and finger lime. Boasting vegetarian, vegan and gluten-free elements to this dish, these are some of the fluffiest and lightest waffles you will have tasted, accompanied by a selection of ingredients that work together to enhance rather than overpower the waffles.

Immune Boosting Waffles ($19.50)

Items that have remained on the menu since their Summer inception are the Energising Bircher Muesli and the Happy Gut Bowl, both of which have proven to be favourites amongst their customers. The only sweet option on the menu (aside from the house made muffins and Pana Chocolate bars laid on the countertop), the Energising Bircher Muesli is naturally sweetened with a mixture of seasonal fruits, oats, chia seeds, Byron Bay paleo nut and seed mix, coconut yoghurt and citrus curd. Although potentially benefitting from a little more liquid infusion into the mixture on our second visit, our memory of this dish from our first visit remains relatively intact, encompassing a delicious cross between a crunchy muesli and a soft-textured chia pudding, complimented by the coconut yoghurt and sweet citrus curd binding the breakfast-y dish together.

Energising Bircher Muesli ($16.00)

The Happy Gut Bowl is similarly impressive, showcasing a bowl of brown rice, Asian greens, house-fermented vegetables, avocado and wakamae furikake, finished with a ginger sesame dressing. Presented similar to the on-trend poke bowls making the rounds in today’s cafe scene, the Happy Gut Bowl is loaded with plenty of gut-improving pre- and probiotics, facilitating reductions in stress and anxiety levels that can compound our day-to-day functioning. The cooking of the vegetables is faultless, taking them to the point of being edibly soft with some textural resistance, thus preserving their nutrient-rich properties.

Happy Gut Bowl ($18.50)

Other notable mentions include the Anti-inflammatory Turmeric Rosti (now promoted to being a dish in its own right, rather than as a side option on the previous menu), the Chilli Scrambled Eggs with cauliflower ‘toast’ (no longer on the menu, but positively added some excitement to the regularly-done scrambled eggs), and their Organic Medicinal Smoothies into which customers can add a choice of powder to boost the health benefits even further.

Chilli Scrambled Eggs (no longer on the current menu)

Antioxidant Powerhouse Smoothie ($12.50) (dragonfruit, maqui berry, banana, mixed berries, pea protein, pre and probiotics, coconut milk, coconut water) + Naughty & Nice Smoothie ($11.50) (banana, peanut butter, rice malt syrup, chia seeds, zucchini, coconut milk, coconut water)

Kids also get a weigh-in to the healthy food concept, with an Organic Beef and Vegetable Bolognese, Fluffy Scramble with Avocado, and Chicken Nutrient Bites, giving other kids menu’s a run for their money.

Sweet Potato & Turmeric Rosti (no longer available as a side on the current menu)

In their desire to establish a friendly and welcoming community of like-minded, health-focused individuals, This is Life emulates positivity in everything that they do. Whether it’s the nurturing services offered in their adjoining health and wellness centre, or the creatively inspiring wholefood cafe that initially greets customers upon entering the venue. Not only do they want to educate people on how to look after their bodies, minds and souls, but they also believe in empowering people to make the right choices, without compromising on enjoyment, satisfaction and human connection.

Note: I dined as a guest of This is Life Wellness Emporium. Thank you to the lovely Michaela and her great staff for their generous hospitality throughout our experience.

This is Life, Family Wellness Emporium 109 Brighton Road Elwood, VIC 3184 Ph: (03) 9531 5050 Email: hello@thisislifewellness.com.au Hours: Sun and Tues-Wed 12-8pm, Thurs 12-9pm, Fri-Sat 12-10pm.

Health and wellness is their primary focus: This is Life, Family Wellness Emporium, Elwood. Type of Venue: Cafe, Health and Wellness Centre Cuisine: Modern Australian food Highly Recommended: Smoothies (Antioxidant Powerhouse, Naughty & Nice), Energising Bircher Muesli, Happy Gut Bowl, Supergrain Quinoa with Organic Lamb, Immune Boosting Waffles, Anti-inflammatory Turmeric Rosti

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Type of Venue: Restaurant, Wine Bar Cuisine: Modern European food Highly Recommended: Arancini ‘del giorno’, Baked Meatballs, Mozzarella ‘fiore di burrata’, Ricotta Gnocchi, Squid Ink Spaghettini, Tiramisu Alla Pentola

His reputation precedes him, with many considering him to be a leading proponent in the world of modern Italian cuisine. Following his every creative move with bated breath, long-time fans are always excited to discover what Joseph Vargetto’s next culinary project is. After having worked in some of Melbourne’s best restaurants, and alongside Michelin-starred chefs in Italy, you would expect a feeling of intimidation when being graced with his presence. On the contrary, Joseph’s humble nature and reserved mannerisms portray a man whose hard work and persistent dedication has paid off… traits which parallel the commanding, yet comfortably elegant venue of Massi.

Often introduced as the ‘little brother’ of Mister Bianco in Kew, Massi is beautifully named after Joseph’s second son, Massimo. Inspired by local restaurants and wine bars relatively untouched by tourists in regional Northern Italy, Joseph wanted to bring a piece of that Italian culture back with him to Melbourne. From the rustic wood-panelled surfaces, to the vibrant artwork displayed around the venue, and the perfectly positioned table settings, Massi represents the merging of the old world and the new, within an intimate wine bar setting that caters equally well to a casual lunch as it does to a special occasion.

High ceilings emanate a sense of grandeur that resonates with the 100-year-old heritage listed building in which Massi resides. Unmistakably European in its ambience, the whole concept represents Joseph’s proclivity for testing the limits of Italian cuisine, without losing the essence of his cultural heritage. Supporting the notion that Italians love their wine, the Little Collins Street restaurant and wine bar is lined with wine bottles, both behind the bar and along its surrounding walls. The wine list boasts labels primarily sourced from Italy, with the rest coming from France, the U.S.A. and throughout Victoria and Australia. The cocktails also follow the Italian theme, with the Summery Aperol Spritz and Autumn-friendly Mandarino Spritz both great recommendations by staff.

Mandarino Spritz ($18.00) (Melbourne-sourced Don Giovanni Mandarino Liqueur, Montenegro, soda, mint) + Aperol Spritz ($18.00) (Aperol, Prosecco, soda)

The food menu focuses on Sicilian cuisine whilst subtly introducing flavours and techniques inspired by other regions throughout Europe and Australia. Regional produce is treated with respect in the elegantly-plated dishes, whose hint of organised chaos is detected in the bold flavours and generous servings. As all finer dining restaurants should, an offering of complimentary bread with Il Fiorello olive oil (obviously, imported from Italy) and salt is provided to each customer at the start of the meal.

Complimentary Bread

A large selection of appetisers and entrees showcase ingredients that are in-season, and sourced organically and regionally where possible. Arancini ‘del giorno’ (of the day) are a mingling of eggplant and mozzarella which delivers a subtlety of flavour that melts in with the perfectly cooked risotto, encased within a crisp-fried coating that laps up the accompanying aioli.

Arancini ‘del giorno’ ($4.50 per piece)

A must-order when dining at Massi is Joseph’s signature dish, the Baked Meatballs. Using a recipe that has remained by Joseph’s side over the years, the meatballs tenderly fall apart in the mouth, and are generously doused in a tomato sugo whose balanced seasoning and sharp intensity lingers on the palate, igniting a feeling of admiration that only food of this calibre can generate. The supplementation with couscous, capers, onions, pickled chilli and spiced gherkins may seem simple, but their individual textures and the salty-chilli kick further elevate the flavours of this amazing dish.

Baked Meatballs ($18.00 for 4pcs)

Arriving in the shape of a money bag, Mozzarella ‘fiore di burrata’ retains a meltingly delicate softness, drizzled with the zingy salsa verde, sprinkled with a dusting of olive, and finished with carta de musica (thin, crisp bread) to produce a cohesive dish that puts on display a compilation of ingredients that would normally accompany the hero of a dish, but this time, they are the hero.

Mozzarella ‘fiore di burrata’ ($21.00)

If you only try one main dish from the menu, do not go past their pasta. Ricotta Gnocchi are dainty in size and delicate in texture, interspersed with shredded braised wild rabbit and a deeply rich tomato sugo to bind everything together. The simplistic finish with a single wedge of lemon adds a sharp contrast that simultaneously cuts through the richness whilst also enhancing it.

Ricotta Gnocchi ($29.00)

Squid Ink Spaghettini proves to be the standout dish, filled with medium-sized clams, garlic, chilli and olive oil. Although quite restrained in its level of chilli, the addition of onions contribute to the sauce’s caramelisation, fusing beautifully with the flavours of the sea.

Squid Ink Spaghettini ($29.00)

For a refreshing side dish, the Heirloom Tomato Cesare is paired with olives, croutons and an anchovy dressing, whereby the use of anchovies is nigh undetectable. The level of excitement when eating this salad is partly a result of the mixture of red, yellow and green tomatoes (each of which elicit a uniquely distinctive level of sweetness), and partly due to the fresh, herb aroma of basil sprinkled throughout.

Heirloom Tomato Cesare ($9.00)

For me, no Italian meal is complete without something sweet to finish with. House made Tiramisu Alla Pentola arrives as an individual serving, sitting inside a miniature copper pot. Although I usually prefer an equal ratio of sponge and cream, I thoroughly enjoyed the abundance of cream in this tiramisu variation, as the mascarpone cream’s sweetness is expertly balanced with the flavour of espresso, enhanced by the generous powder of cocoa garnished on top.

Tiramisu Alla Pentola ($16.00)

Cannolo similarly arrives as an individual serving, with a crisp and flaky shell filled to the brim with sweet ricotta, blackberries, white chocolate and freeze dried cherries. A perfect example of a savoury-sweet item, this dessert leans more to the savoury side, which is ideal for those who can’t handle too much sweetness.

Cannolo ($7.00 per serve)

Producing traditional Italian food with contemporary flare, Massi takes modern Italian to the next level. With a dining room that feels spaciously intimate, its humbling to discover that the kitchen in which Joseph and his kitchen team operate is significantly more modest in its confinements. Walk down a few steps to see bright lights above the countertop pass, observe a split-second’s view of Joseph and his team in their element, and feel the kitchen’s hot temperatures, before continuing on to the unisex bathrooms (where the provision of softly folded hand towels and scented hand cream continues the customer’s finer dining experience). Arriving back at the table, I take a second to reflect. It takes a team of people to provide such a memorable and enjoyable lunch experience as I had at Massi on this day. But it takes just one person to have a vision.

Note: I dined as a guest of Massi. Thank you to Jo, and his excellent team on their generous hospitality throughout our experience.

Massi 445 Little Collins Street Melbourne, VIC 3000 Ph: (03) 9670 5347 Email: info@massi.com.au Hours: Mon 11am-4pm, Tues-Fri 11am-late, Sat 5:30pm-late, Sun Closed.

  If you love Italian food, you'll love this place: Massi, Melbourne. Type of Venue: Restaurant, Wine Bar Cuisine: Modern European food Highly Recommended: Arancini 'del giorno', Baked Meatballs, Mozzarella 'fiore di burrata', Ricotta Gnocchi, Squid Ink Spaghettini, Tiramisu Alla Pentola