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GRAMMAGAZINE.COM.AU

MELBOURNE ISSUE 49 FREEPLEASE

TAKE ME HOME

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Gram magazine is owned by Rothesay Media Pty Ltd and published by Jess Hourigan. The opinions expressed in this publication, including the opinions expressed by the authors of the individual online reviews and articles, and other pieces, are not necessarily the opinions of the publisher. The publisher has adopted an Editorial Policy which governs and dictates the manner in which online content from third parties is reproduced in GRAM. All photography in GRAM is copyright and may not be reproduced in whole or part without the prior consent of the publisher. Speed of access to online content is dependent on the individual service offered by your internet service or mobile telephone provider. The publisher takes no responsibility for failure to access any online content.

ON THE COVER: CHOCOLATE

Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds,

roasted and ground, often flavoured, as with vanilla. It is made in the form of a liquid, paste or

in a block or used as a flavouring ingredient in other sweet foods. Cacao has been cultivated

by many cultures for at least three millennia in Mesoamerica. (source: Wikipedia)

advertising@grammagazine.com.auinfo@grammagazine.com.auwww.grammagazine.com.au

CAB AUDITED

Editor

JESS HOURIGAN

Art and Design

ELEVATOR CREATIVE hello@elevatorcreative.com.au www.elevatorcreative.com.au

EATING OUT

MÖRK BREWHOUSE150 Errol Street, North MelbourneMy Fair Melbourne

CHOCOHOLIC TOURSDecisive Cravings

CIRCA2 Acland St, St KildaHaynes and Bruce

REGULARS

GRAM GUIDE

COOKINGINTERVIEW

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30 CHOCOLATEFrom Bean to BarWhat’s in a Name?Buy Local This Easter

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WAWA CHOCOLATIERJade AndersonMonique Bayer

12 AVOCADO AND DARK CHOCOLATE CHUNK COOKIESMegan Beatrice Jackson and Scott Rose

VEGAN CHOCOLATE BARSMegan Beatrice Jackson and Zac Bird

DOUBLE CHOCOLATE TIM TAM NO-BAKE CHEESECAKEMegan Beatrice Jackson

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CONTRIBUTORS

NEWLY OPENED

AROUND THE TRAPS

THINGS WE LOVE

REVIEWS

OUT AND ABOUT

THE DIARY

DISTRIBUTORS

ADVERTISERS DIRECTORY

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CONTENTS

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CONTRIBUTORS

MY FAIR MELBOURNE

My Fair Melbourne is written by

Melbourne lawyer and freelance writer

Melissa Lirosi whose daily life involves

slurping steaming coffee on her way to

work, shovelling pink sashimi into her

mouth before her 2pm teleconference

and plucking plump dumplings from

bamboo steamers on Friday nights. MFM

compiles Melissa’s views and reviews on

the glorious food, fashion and events in

her fair city.

myfairmelbourne.wordpress.com

INSTAGRAM: myfairmelbourne

TWITTER: MyFairMelbourne

ON THE BANDWAGON

Trev spends most weekends drinking

craft beer, playing guitar really loud while

drinking craft beer and eating as much

amazing food as he can stomach – whilst

drinking craft beer. He founded Bendigo

Beer to legitimise his addiction and hang

out with some awesome people. Loves a

chat.

TWITTER: Onthe_bandwagon

INSTAGRAM: Onthe_bandwagon

MONIQUE BAYER

Monique Bayer owns Walk Melbourne

Tours, where she share Melbourne’s

stories while sharing food. Her walking

tours focus on the things that locals love

– coffee, dumplings, rooftop bars and our

laneways and arcades.

She loves exploring her hometown with

visitors and uncovering its treasures for

them. She says that “if you haven’t seen

Melbourne on foot, you have missed the

best bits”.

Monique’s first book ‘Devouring

Melbourne: uncovering a delicious city’

contains six self-guided food and drink

themed walking tours of Melbourne with

stories of the people and places you’ll

meet along the way. Her upcoming book,

‘The Glutton Guide to Melbourne’ will be

published in May 2015.

She also writes a blog (sporadically)

about food, coffee and other goods

things.

Mostly in Melbourne. Sometimes beyond.

She is the winner of the 2014 Victorian

Tourism Award for Youth Achievement.

walkmelbourne.com.au

INSTAGRAM: moniquebayer

TWITTER: walkmelb

FACEBOOK: walkmelbourne

LA DONNA DEL VINO

La 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).

ladonnadelvino.com

TWITTER: ladonnadelvino

FACEBOOK: la-donna-del-vino

DEAN SCHMIDEG

A professional photographer and

copywriter with an interest in fashion

and design, Dean is known as one of

Melbourne’s coffee addicts and foodies,

regularly seeking out new and interesting

cafes and bars. He shares these and the

things he prepares at home across social

media. His posts celebrate the produce,

the people he meets and places he goes

to, telling a story with the aim of enticing

the reader and bringing people together.

FACEBOOK: imagesds

INSTAGRAM: dsimages

TWITTER: imagesDS

EMAIL: deany76@gmail.com

HAYNES AND BRUCE

With many years combined

communications experience in the realm

of music, food, fashion, design, politics

and beyond, Georgia Haynes and Lauren

Bruce have worked on photo shoots,

event photography, written and taken

photos for various media outlets, written

ministerial speeches, managed media

at high profile events and much more.

Together, they have produced feature

articles, managed social media for a

range of clients, and continue to work on

creative projects focused on community

development.

haynesandbruce.com

INSTAGRAM: haynesandbruce

TWITTER: haynesandbruce

DECISIVE CRAVINGS

Decisive Cravings is a food review and

recipe website categorised by cravings.

It is also the labour of love of Melbourne

foodie, Jen Curcio. Find local breakfast,

lunch and dinner spots that have stood

the test of time, including vegetarian,

allergy-free, kid’s food, cookbook reviews

and overseas recommendations.

decisivecravings.com.au

TWITTER: DecisiveCraving

FACEBOOK: decisivecravings

www.chefshat.com.au

E V E RY T H I N G A G R E AT C H E F N E E D S F O R E V E RY O C CA S I O N

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NOW OPENBOY & CO.OPENED: March 12, 2015Newly opened in Malvern, the kids at Boy & Co have created a space dedicated to best in sweet and salty; milkshakes and fries. One of a growing number of niche foodie outlets to open up in our fair city, Boy & Co’s menu features five classic shake options as well as six ‘pimped’ offerings with names such as Hansel and Gretal and Britney Spearmint. On the fries front, you’ve got a selection of sweet potato or regular and their loaded options include gravy and cheese and our personal favourite, chili cheese. 224 GLENFERIE ROAD MALVERNfacebook.com/boyandcoshakes

NORTH EAST PRECINCTOPENED: Early April, 2015Naked Espresso are at it again, this time setting up shop in Bentleigh East. Husband and wife team, Jason and Cherise Berley have teamed up with like-minded Melbourne hospo, Ron Haver, to create a cafe offering speciality coffee with a range of alternative brewing options as well as a delicious and healthy all day food menu.Set to open early April, if North East Precinct is anything like Naked Espresso, then Bentleigh East should be getting excited. 892 NORTH ROAD, EAST BENTLEIGHfacebook.com/NorthEastPrecinct

twitter.com/NEPrecinct

CROMPTON COFFEEOPENED: Early April, 2015Victoria Street Richmond will welcome a new tenant in early April, with the arrival of Crompton Coffee. While there is no doubt the coffee will be a stand out (headed up by Cameron Green - ex Seven Seeds), this new venue is actually all about bread...or to be correct, toast. Inch thick toast to be exact. Inch thick toast, made from local bread and topped with hazelnut cocoa butter, figs and honey or buffalo mozzarella avocado and tomato, just as an example. Let’s face it, who doesn’t love toast? 380 VICTORIA STREET RICHMONDwww.cromptoncoffee.com

facebook.com/cromptoncoffee

THE KILBURNOPENED: March 20, 2015Leading the ignition of Hawthorn’s emerging bar scene, The Kilburn is set to bring an extensive range of premium whiskies, craft beers and cocktails to Melbourne’s quality-hungry inner-east. Hawthorn’s hottest new venue is already taking its role as the suburb’s drinking ambassador very seriously. An entire room, catering to up to 30 people, will be dedicated solely to whisky tastings. Offering sophisticated bar food and a comprehensive spirits list, six days a week with a 3am license, the opening of The Kilburn marks the next stage of the Glenferrie Road precinct’s cultural revival. 348 BURWOOD ROAD HAWTHORNthekilburn.com.au

facebook.com/TheKilburn

580 BENCHOPENED: March 18, 2015Slater St Bench has a little brother, with the opening of 580 Bench earlier this month.Touted as ‘less, but better’ by the Slater St boys, 580 Bench is everything you expect, and more, from the creative, but minimalist team. The coffee is amazing, the food uncomplicated and the design aesthetic of the interior makes the heart skip a beat.580 Bench is simplicity meets luxury at it’s very best, with some damn fine coffee to boot. 348 BURWOOD ROAD HAWTHORNinstagram.com/580bench

TRANSFORMER FITZROYOPENED: March 19, 2015There is a new vego joint hitting Fitzroy, with Transformer having open mid-March. Transformer, from the owners of Brunswick Street favourites Vegie Bar and Rice Queen, is headed up by Luke Florence in the kitchen and boasts a sophisticated vegetarian menu with items such as ricotta and rye gnocchi with pumpkin mousse and blueberry compote and king oyster mushroom with confit garlic and pine-nut puree and smoked shallot. 99 ROSE STREET FITZROYtransformerfitzroy.com

BAHARIOPENED: March 10, 2015Tassie duo, chef and restaurateur Philip Vakos (Masterchef second season) and friend Stell Kaponas, have combined their experience to present a fresh, funky and ‘gringlish’ (Greek/English) vibe in the heart of Richmond with their new restaurant Bahari. The new space showcases their quality interpretations of classic Greek dishes and desserts, whilst also their flare for balancing spices and flavours; by constantly reinventing the way Greek food is enjoyed by their customers.

179 SWAN ST RICHMONDbahari-richmond.com.au

9427 7898

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AROUND THE TRAPS

DC COFFEE TO LAUNCH RETAIL BRAND

Local coffee roaster, DC Coffee is set to launch a retail offering in mid-April. Having made a name for themselves in Melbourne and surrounds with their outstanding coffee blends, semi-trailers and half pipes at coffee expos and their passionate support of local music through DC Tunes, DC’s retail launch allows the everyday punter to enjoy their amazing blends in the comfort of their own home.

All-City Espresso, District Espresso and Northside Espresso will all be available in 250g packs and the trio will be accompanied with the brand’s first foray into drinking chocolate, with Pretty Sweet Chocolate added to the offering. Stay tuned.

CLOSED ANZAC DAY SATURDAY 25 APRIL

FRI 3 APRIL CLOSED

SAT 4 APRIL 8am-4pm

SUN 5 APRIL 8am-4pm

NORMAL TRADING RESUMES

FRI 27 MARCH 8am-5pm

SAT 28 MARCH 8am-4pm

SUN 29 MARCH 8am-4pm

WED 1 APRIL 8am-4pm

THU 2 APRIL 6am-4pm * 6am fresh food opens, 8am general merchandise opens.

Enjoy 2 hours FREE parking on Market days

ALL-CITY ESPRESSOOrigins: Colombian Anei and Sumatra Mandiri Co-op beans.Taste: Strong, rich body with toffee, honey and vanilla notes.Strength: 8/10

DISTRICT ESPRESSOOrigins: Ethiopian Sidamo, Oromia Co-op.Taste: Medium, silky body with a chocolate and blueberry flavour, with hints of almond and dry cocoa.Strength: 3/10

NORTHSIDE ESPRESSOOrigins: Brazil, Dos Costas Boa EsperançaTaste: Mild, smooth body with delicate notes of caramel, hazelnut and a milk chocolate finish.Strength: 5/10

PRETTY SWEET CHOCOLATE (400g)Made from: Premium organic cacao, organic coconut sugar and a hint of vanilla.

Philippa Sibley and Jason M Jones have parted ways, closing the doors on their much celebrated Melbourne establishment, Prix Fixe. The concept restaurant, which was only meant to be around for 12 months, will be replaced by Entrecote City in mid-May. Entrecote City is the brother of Jones and Adam North’s South Yarra steakhouse, Entrecote.

Entrecote, which only opened two months ago, has already made a name for itself, serving up classic yet simple Parisian style steak frites with Hopkins River Beer being the showcase on the menu.

ONE DOOR CLOSES, ANOTHER OPENS

Iconic Melbourne restaurant Chin Chin has won the award for Tastiest Pork Dish in Asia at the Chowzter Asia Awards 2015, beating a strong field of pork dishes from across Asia. The caramelised sticky pork dish has been a sensation with diners at Chin Chin ever since it appeared on the menu when the restaurant opened.

Being nominated is an honour”, said Executive Chef Benjamin Cooper, “but to win is amazing. We’re chuffed!”

Chowzter is based out of London and with its 150 foodie “experts” or Chief Chowzters in each city covers a social media reach of over a million. The website at www.chowzter.com celebrates fast feasts from all over the world. Chowzter also features destination (fine) dining restaurants on its website.

MELBOURNE RESTAURANT WINS TOP HONOURIN ASIA

Mo Wyse and Shannon Martinez, who have transformed vegan dining in Melbourne through their outstandingly successful restaurant, Smith & Daughters, are branching out, set to open a New York style deli, complete with groceries, takeaway sandwiches and more of their wonderful home-style food.

Smith & Deli will offer a deli-style grocer and sandwich shop in Fitzroy, with a launch day due around mid-April. The new space will be designed for ‘grab-and-go’ passers-by as well as regulars, with pre-made lunchboxes, smoothies fresh made, New Yorki deli style sandwiches and salads all available.

The groceries component will include house made vegan cheese, fresh pasta and fruit and vegetables, amongst much more!

SMITH AND DAUGHTERS BRANCHES OUT

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I HAVE A THING FOR OPEN FIRE PLACES.

I find them comforting. It’s not just the flickering

amber flames or the raw heat emanating

from glowing embers, it’s the scent. The smell

of burning wood swirling from a fire place

immediately takes me back to chilly winter

afternoons at home with my siblings. We would

sit by the fire after school, gulping our hot drinks

and watching the rain fall onto my mother’s

garden. It was grey against green out there, but

we were warm from deep within our bones. For

us, it was the ultimate feeling of security. That

sense that nothing could touch us. Walking into

Mörk’s Chocolate Brew House, that same feeling

of childhood comfort returned. Perhaps it was

the smell of smoked beech lingering from my

cup, or the unmistakable scent of chocolate as

we poured it, hot and thick, into our glasses.

I guess for everyone, these aromas conjure up

something different. The key is to close your

eyes, take a whiff and forget where you are - just

for a moment.

I was so happy to hear of the opening of Mörk’s

new café and concept store.  When I interviewed

Kiril and Josefin a few months back they spoke

with such passion about their product that I

couldn’t help but get excited with them. Mörk’s

Chocolate Brew House is the couple’s newest

150 Errol St, North Melbourne Ph: (03) 9328 1386

WORDS AND PHOTOGRAPHY MY FAIR MELBOURNE PHOTOGRAPHY STEPHANIE SOMEBODY

THE HOUSE THAT MÖRK BUILT

EATING OUT NORTH MELBOURNE

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venture and an Australian first. The café is

dedicated solely to the art of drinking chocolate,

with Mörk’s signature dark blends taking centre

stage. Now, when these guys say it’s just about

the chocolate they are serious. With not a single

coffee on the menu, you couldn’t get a skinny

latté even if you dropped to your knees, balled

your fists and begged.

Josefin, the master chocolatier behind the

cult drinking chocolate brand, has pushed the

boundaries to bring some unexpected chocolate

beverages to the Mörk menu. I went along to

visit the store on a sunny Sunday afternoon and

founds lines of people snaked out the door. A

sure sign they are doing something right.

The menu is simple to navigate. We were there

for drinking chocolate and there are nine on offer

as well as a couple of water based chocolate

beverages. You can choose from Mörk’s house

hot chocolate range like the original dark

70% cacao, or go for one of the more creative

signature drinks. There are a few sweet snacks

available too – think fluffy brioche smothered

in dark chocolate spread and house made

marshmallows. 

We began our afternoon with Josefin’s

recommendation, the Chocolate Soda. 

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Presented as a simple glass of bubbly soda

water, this one might appear as a mistake

when it first arrives at the table. But wait a

few moments and the performance begins.  It

starts with a couple of spritzes of citrus mist

to prime the soda before a generous dose of

flowing milk chocolate is poured right in. The

result was a little startling. The drink is light and

frothy without compromising on those rich milk

chocolate flavours. Who knew a chocolate drink

could be refreshing and creamy without a heavy

milk base? I liked it. Actually, I loved it.

The drama is taken up a notch with Mörk’s now

famous ‘Campfire Chocolate’. This one comes

in four parts: a jug of dark drinking chocolate, a

marshmallow on a stick, a sprinkling of smoked

salt and an overturned, stemless wineglass

encasing some seriously divine-smelling smoke.

We were encouraged to really savour the scent

of the smoke captured in the glass as we first

overturned it, and then again once we had

poured the chocolate into it. This drink was more

about the smells than the taste. I was intrigued

with how the scent of the smoke deepened and

developed when the dark drinking chocolate

was added. The grilled marshmallow on the side

was a nice touch, adding a bit of nostalgia to a

drink already reminding me of my younger years.

Those who spent their formative years slurping

chilled chocolate milk will love Mörk’s grown

up version. The ‘layered chocolate’ is a simple

offering made from Mörk’s signature dark

drinking chocolate swirled with chilled milk and

topped with a hot and creamy custard. The idea

is for diners to relish the delicious dichotomy of

hot and cold. But for me it was the melding of

the delightfully bitter dark chocolate against the

super sweet topping that made this dish shine. The

custard is noteworthy in itself. Wonderfully thick

and with a hint of citrus flavour we devoured

it by the spoonful and longed for more. 

In a city where caffeine reigns supreme some

might consider Mörk’s ‘no coffee’ Brew House

an abomination. But the lines out the door and

groups sprawled on Errol Street’s grassy median

strips tell a different story. I overheard someone

say that Mörk’s Brew House will be the Gelato

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223 - 231 Brunswick Rd Brunswick VIC 3056T: 03 9387 4455 F: 03 9387 4140

cedarsales@cedarhospitality.com

cedarhospitality.com

“”

The staff at Cedar provide excellent assistance and always do so with a smile.

I have been shopping with Cedar Hospitality since it was recommended

to me as an apprentice and now I recommend it to mine.

Daniel BriggsHead Chef

599 Church St, Cremorne VIC 3121(03) 9427 1307

Messina of the cooler months, and that sounds about right. But

Zernell’s own ambitions are a little different, “everyone grows

up with sweet hot chocolate from childhood, and we wanted to

push the boundaries” she said. “If we could get as excited about

drinking chocolate now as when we were kids, wouldn’t that be

a wonderful thing?” Well, I’m not going to argue with that.

MÖRK BREWHOUSE

150 Errol St, North Melbourne

03 9328 1386

morkchocolate.com.au

facebook.com/MorkChocolate

twitter.com/morkchocolate

instagram.com/morkchocolate

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Ever thought of mixing blue corn with blueberries? What about lavender

and honeycomb? Jade Anderson of Wawa Chocolatier has and lucky for

us she is blending these delicious flavours through European coverture

chocolate for our eating pleasure right here in Melbourne.

Jade is from country Western Australia (hence Wawa) but has adopted the

big smoke of Melbourne as her home. She came here looking to find “what

she would do for the rest of her life” and became somewhat enchanted

with the craft of cake decorating.

Her plan was to learn some great skills in Melbourne and then take them

back to WA and decorate cakes. But two things threw a spanner in the

works. Firstly, love – she met her partner and they have set up home in

Carlton. Secondly, during her adventures in cake decorating, she found

herself drawn to all the aspects that let her work with chocolate. She soon

figured out that really, that was her passion.

While Jade has been messing about with flavours for about four

years, in 2014 she worked with a designer to create the right look and

feel for her packaging and then launched Wawa Chocolatier at the

Coburg Night Markets. This young business has some of the most

interesting flavours mixed through chocolate that you will see anywhere.

Jade’s favourite is the milk chocolate with lavender, honeycomb and cacao

nibs. I asked her why. “Honeycomb!” was her immediate and enthusiastic

response, but then upon a bit of reflection she offers that the lavender

they use is from a town in Western Australia, near to where she grew up,

so there’s a connection to home there as well.

Crazy, huh? Jade says that the inspiration for the interesting fillings, or

‘inclusions’ as she calls them, come from the ingredients themselves.

“I have worked backwards. The project has been on the radar for two or

three years. I’ve come across ingredients that I’ve liked and then tried to

make things with them. It’s often not just the product, but the people

behind it as well. Being in Melbourne and reading about the food scene

you just think ‘I love what they are doing!’ For example think about

Melbourne City Rooftop Honey and Baker di Chirico. Essentially, it was the

ingredients that inspired the product”. She really goes out of her way to

include some of those loves.

“The blueberries are a real labour of love. I only wanted to use Moondarah

blueberries (a family owned and operated farm in Gippsland), but they

don’t provide a dehydrated product. I hand chop and dehydrate each one

of the berries myself”.

Jade also hand makes the honeycomb using Melbourne City Rooftop

Honey. In fact, she prepares all the fillings herself.

During out chat, I asked Jade if there are ever been flavours that just don’t

work? “I had a play with wasabi for a while and although the wasabi and

peanut in white chocolate wasn’t bad, I wanted to create flavours that

people would enjoy and come back for. This was one of those ones you try

for the experience but you’ll never be sitting on the couch craving it again.”

Currently Jade hand makes all of her chocolates in her home kitchen.

Something she considers to be perfectly normal, but she was interested

to discover that some people are unsure about the idea. She is quick to

reassure them. “We are a kid, pet and meat free household and the council

reviews my records and conducts regular inspections just like any other

food premises.”

But what about her home looking and feeling like a chocolate factory?

“It actually doesn’t take a lot of space because I make small batches of

30 bars at a time of each flavour. My tank is six litres and I have a slab of

marble that is great for tempering (my girlfriend’s Dad found in his shed!)

Although I’d like to find a space outside of the house eventually, I don’t

want to use tempering machines. I spend a day producing the fillings and

then have a moulding day where I mix them with chocolate.”

“We actually don’t need to eat a lot of chocolate, so I’d like to encourage

people to pay a little more for good chocolate, but eat less of it.” This

kind of enlightened thinking surfaces again when I ask Jade about her

vision for the company. Her answer has nothing to do with chocolate. “I

want to create a good little business culture. It’s not just about chocolate.

I’ve worked so many places and seen how to do things and not to do

things. A lot of workplaces don’t take enough care to keep staff happy

and motivated and learning. I want to create something where people will

come to work and love it”.

But its early days and right now, Jade has created something that we’ll all

be coming back for and loving it.

WAWA CHOCOLATIER

wawachocolatier.com.au

info@wawachocolatier.com.au

0409 107 469

facebook.com/wawachocolatiermelbourne

instagram.com/wawachocolatier

WORDS MONIQUE BAYER PHOTOGRAPHY TIMOTHY HERBERT

wawachocolatier.com.au

WAWA CHOCOLATIER

INTERVIEW WAWA CHOCOLATIER

EATING OUT MELBOURNE

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03 5472 4274 info@michelsfinebiscuits.com.auwww.michelsfinebiscuits.com.au

Michels Fine Biscuit Co. bake small traditional batches in our commercial kitchen in Castlemaine, sourcing the very best fresh ingredients — including berries from the Yarra Valley, free range eggs from Great Western, Victorian butter and fl ours, and the worlds best Belgian Couverture Chocolate. Our biscuits are sought after by cafés across Melbourne and regional Victoria. Contact us for details of our full café range.

Anzac Triple Chocolate

Coconut � Lemon Cream• Fresh Passionfruit Cream Macadamia � White Belgian Chocolate Pistachio � White Belgian Chocolate Anzacs � White Belgian Chocolate

Ginger � Almond � Lemon MyrtleRoasted Hazelnut � Dark Belgian Chocolate

Melbourne is internationally renowned for

its food and its laneways – brought together

in a delightfully sweet way by the team at

Chocoholics Tours.

Founded in 1995 when Suzie Wharton

realised her vision of a chocolate and desserts

walking tour while working at the Melbourne

Convention and Marketing Bureau, today

Chocoholics Tours operates seven days a

week offering a range of different tours for

those with a sweet tooth.

Whether you’re more partial to organic, fair

trade chocolate; only consume chocolate

of the darker variety or profess to be a

chocolate lover of any kind, Chocoholic Tours

has got you covered.

We took their Bittersweet Chocolate tour for

a test walk one Sunday and did a lot more

than just consume chocolate.

The two-hour tour kicked off with a briefing

session from tour guide Sue who first

explained that the majority of chocolate

produced in Australia is made from cocoa

sourced overseas, with the exception of

Daintree Estate, Australia’s first cocoa

plantation based in Far North Queensland.

We were invited to feel, smell and taste

different stages of the Daintree Estate

journey “from plantation to plate” including

a cocoa pod which has no scent and looks

like a percussion instrument. Each pod takes

five to seven months to grow on the trunk

of the cocoa tree and once they are ripe, are

harvested by hand.

Cocoa beans are removed from the pod by

hand, fermented and dried in natural sunlight.

While similar in colour to chocolate the beans

themselves smell quite unpleasant!

Before we set off Sue gave us a few tasting

tips: don’t just eat the chocolate. Look at it.

Smell it. Snap it. Press it against the roof of

your mouth. Experience the different flavours.

Equipped with our “I’m a chocoholic” badges,

a tour map of our stops - Cacao Lab, Alison

Nelson’s Chocolate Bar, Koko Black, Haigh’s

Chocolates and Ganache Chocolate - and

a complimentary bottle of water we hit the

laneways of Melbourne.

With her brown “Chocoholics Tours” balloon

overhead, Sue lead our procession to Cacao

Lab in Driver Lane where she explained the

finer details of becoming a master chocolatier.

We discovered that anyone trying to open

a chocolate lounge in Europe without their

Masters in Chocolate Making is considered a

fraud and can be fined!

chocoholictours.com.au

MELBOURNE CHOCOHOLIC

TOURS

WORDS AND PHOTOGRAPHY DECISIVE CRAVINGS

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Cacao Lab produces Belgian chocolate combined with locally sourced,

all natural ingredients such as fruit and nuts, and no artificial colours or

flavours.

On to our first tasting – a beautifully decorated Café au Lait coffee caramel

ganache chocolate which we learnt take three days to make due to their

complex three step process. First cream and cacao is combined to make

ganache and left to cool, then the ganache is rolled and piped into pieces,

on day three the chocolates are rolled in chocolate and finally decorated

– certainly makes you appreciate fine chocolate even more after hearing

all that!

Second stop on our tour, Alison Nelson’s Chocolate Bar is located in one

of Melbourne’s newest shopping destinations, The Emporium. Originating

in New York, the bar’s menu is based on the New York version but has

been given a local twist. Particularly intriguing were the ‘Flavours of

Asia’ featuring Sticky Rice, Green Tea with Ginger and Yuzu Caramel. The

Melbourne store is one of only three locations outside the US with the

others located in Qatar and Dubai.

Starting to feel the chocolate endorphins kicking in, we marched onto our

next destination.

Including its flagship ‘salon’ in the beautiful Royal Arcade, Koko Black now

has 14 locations around Australia and recently opened in Christchurch,

New Zealand. The salon’s Master Chocolatier, Vincent Kwek, happened to

be on site the day we visited, so in addition to tasting a delicious mango

and vanilla dark chocolate (my favourite of the tour) we were also given

the opportunity to try some freshly made raspberry chocolate ganache

from Vincent himself!

Next stop: Haigh’s Chocolates in the Block Arcade. This year Australia’s

oldest family-owned chocolate business celebrates 100 years in business

and is now run by fifth generation family members. Haigh’s Chocolate is

made from the family’s own secret recipe - only known by three people

within the business – which gives their product its own unique flavour.

Their chocolate pastilles, which literally melted on the tongue, were

followed up by a slightly more ‘challenging on the teeth’ Almond Vanilla

Nougat, but was equally delicious.

What better way to end a tour for chocoholics? With more chocolate

of course! A quick wander over Collins Street and we reached our final

destination, Ganache Chocolate, where we were greeted by owner and

Master Chocolatier Arno Backes.

After presenting us with a beautiful Hazelnut Chocolate Layer Cake for

afternoon tea, Arno made us all feel a little better about our indulgent day

with the revelation that he consumes at least one kilo of chocolate per

week.

With a full belly and a happy heart, it’s safe to say that this chocolate lover

had her cake and ate it too.

CHOCOHOLICS TOUR

chocoholictours.com.au

17

18

GRAM FEATURE

THINGS WE LOVE

GET A TASTE FOR FARM TO TABLE WITH FOWLES WINE

Fowles Wine - the world’s first winery to craft wine to match

with wild game meat - are due to launch a new wine range

designed to match with farm fresh meats called Farm to

Table.

As farmers and winemakers with significant experience

growing their own grass fed sheep or sourcing game from

the wild, Fowles Wine have identified the different qualities

of farmed and wild meat and understand how to blend wine

to match its profile. With Farm to Table, Fowles Wine have

modified the way they make the wine to match the more

‘open’ fibre, ‘softer’ texture and higher fat content of farm

reared meat.

With this in mind, their Farm to Table wines are underpinned

by fresh acidity but have slightly fleshier fruit and a firmer

tannin structure (when compared with their ‘wild food’

wines) to complement the characters of farmed meats.

Like all of Fowles Wine’s ‘food wines’, Farm to Table is driven

by their hunger to get closer to the source of food and wine,

and build an understanding of how to hunt, grow and blend

it to create harmonious taste experiences.

Available from 28 February, Farm to Table wines retail at

$14.95 and are exclusive to Fowles Wine Cellar Door. The

Farm to Table range includes: Sauvignon Blanc, Chardonnay,

Pinot Noir, Shiraz and Cabernet Merlot.

For more information or to order Farm to Table wines online

head to: WWW.FOWLESWINE.COM or call the Cellar Door

on: (03) 5796 2150

If you’re looking to surprise someone with the perfect gift,

look no further than Noch Luxury Hampers. Mandy and the

team have a hamper for all occasions and the best part

is they specialise in delivering hampers that surprise and

delight. Don’t expect wine and biscuits when you open a

Noch hamper, instead expect something complete unique

and luxurious.

Their most popular hamper at the moment is the “Love

Your Tea Time” hamper, which includes a beautiful love

heart cushion, Crabtree and Evelyn Hand Cream, Rebalance

Me Tea, Côte Noire Candle and Dunbar Sloane Soap – talk

about indulgence!

Every hamper is hand packed here in Melbourne and

delivered (free of charge if delivering to Australia’s eastern

seaboard) in a beautifully designed and crafted hamper

box. All hampers include a personalised message that the

sender can craft for the recipient, and corporate hampers

can even be arranged to include the company newsletter

or message.

With Noch’s easy to use website, all you need to do is

jump online, choose the perfect luxury hamper and then

let Mandy and team take care of the rest for you. Surprise

your loved one, friend, family or co-workers with the perfect

Noch Luxury Hamper.

NOCH.COM.AU

19

Promised Land Coffee (PLC) was founded in 2014 by former specialist

barista and barista trainer Jonathon Sciola, who started supplying beans

and support to speciality cafes, and has now created an innovative idea

that’s changing coffee in Melbourne. THE PLC team brew up the coffee

into their specially designed airpots and deliver them daily to your office,

café or event.

Sourcing speciality green beans, PLC roasts lighter than traditional

roasters, yet fully develops the flavour. They then grind the freshly

roasted beans using an EK-43 which grinds the best of the beans

by performing uniform particle separation. Each airpot holds

15 cups of coffee and keeps the coffee hot (or ice cold) all day.

You simply pour and serve. This truly is a product that warms you during

winter and keeps you cool and caffeinated through summer. Cafes/offices

also can purchase the beans for use on their espresso machines.

Delivery is anywhere in the CBD or pick-up from their brew bar in

Collingwood with the service expanding to suburbs later this year.

The PLC team are offering GRAM readers 50% off when you take up

a two week trial. Contact the team today on 0466 418 990 or by email

info@promisedlandcoffee.com

WWW.PROMISEDLANDCOFFEE.COM

WIN A SEAFOOD FEAST!

South Melbourne Market are giving you the chance to WIN one of two $250 seafood feasts, courtesy of South Melbourne Seafoods and Aptus Seafood.

For your chance to WIN, enter online or complete an entry form next time you visit the Market.

SOUTHMELBOURNEMARKET.COM.AU

PROMISED LAND COFFEE

COMPETITION CLOSES SUNDAY 12 APRIL. GOOD LUCK!

Find us onFind us on

298 Nicholson Street Fitzroy Victoria 3065

www.hotelagencies.com.au

Visit our Superstore at

Visit our Website at

T 03 9411 8888 F 03 9411 8847customerservice@hotelagencies.com.au

HOTEL AGENCIESIS A LEADING IMPORTERAND SUPPLIER OF CROCKERY,FOODSERVICE EQUIPMENT,GLASSWARE, CHEFWARE,DINNERWARE, SERVINGWARE AND CLEANING PRODUCTS TO THEHOSPITALITY INDUSTRY.

HOSPITALITY, CATERING &RESTAURANT SUPPLIESSINCE 1947

OUR FAMOUS BRANDS INCLUDE DUDSON,SCHOTT ZWIESEL AUSTRALIAN FINE CHINA,CARLISLE AND MAXWELL & WILLIAMS.

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20

THE GRAM GUIDE TO CHOCOLATE

21

STEP 1: HARVESTING

The process begins with harvesting, which

usually occurs twice a year. Because the trees are

too fragile to climb, harvesting is accomplished

by workers on the ground. Once the pods are

cut down the pods are cut open with machetes

and the white pulp containing the cocoa beans

is scooped out.

STEP 2: FERMENTATION

The beans are placed in earthen pits or wooden

bins and covered with banana leaves and left

to ferment for five to seven days. Fermentation

is the first step in developing the flavour of

the chocolate, meaning the individual farmer

often have a direct impact on the quality of the

finished chocolate.

STEP 3: DRYING

Once fermentation is complete the beans

must be dried. This is often done by laying the

beans out flat under the heat of the sun. Some

manufacturers try to speed this process along

by drying the beans over a fire, which gives them

a smoky, inferior flavour. From here, the beans

are bagged and shipped around the world.

STEP 4: ROASTING

Upon arrival at the manufacturing facility, beans

are roasted to bring out the intense chocolate

flavours and colours. The time and temperature

of the roasting depends on the type of beans and

their relative moisture levels, and the chocolate

makers themselves.

STEP 5: CRACKING AND WINNOWING

After roasting, the beans are transferred to a

winnower that removes the shells of the beans

and leaves the “nibs”—the essence of the cocoa

bean that’s full of cocoa solids and cocoa butter.

STEP 6: GRINDING

The nibs are then ground to a thick, rich

paste called chocolate liquor or cocoa mass

(a somewhat misleading term, as it actually

contains no alcohol). This liquor is the foundation

for all chocolate products and contains both

cocoa solids and cocoa butter. The cocoa butter

is extracted from the chocolate liquor using a

hydraulic press, leaving behind a powdery disc.

When pulverised, this Presscake, as it is known,

becomes common cocoa powder. The extracted

cocoa butter is used by manufacturers to give

their chocolate a smoother, glossier texture.

STEP 7: CONCHING

To further refine the texture of the final product,

and to really bring out the flavour, the mixture

then goes through the process of conching. This

process can take anything from a few hours to

a few days depending on the quality of the final

product.

This process affects the chemical structure of the

chocolate, as well as the particle size and thus

has a huge impact on the flavour notes in the

finished chocolate. Deciding exactly how long to

conch for is part of the chocolate maker’s skill.

It’s during the conching process that sugar,

milk powder (for milk chocolate) and other

flavourings are added to the chocolate.

STEP 8: TEMPERING

When you break a piece of chocolate off, you

should be met with a good ‘snap’ –the quality of

snap is often a sign of the quality of the chocolate,

and this is refined during the tempering process.

The process is essentially a controlled process

of raising, lowering and raising the temperature

of the chocolate to form exactly the right kind

of crystals. Untempered chocolate is crumbly

and soft, and not anything like what we know as

chocolate today.

STEP 9: MOULDING

The final step in the chocolate creation process

is to pour the finished chocolate into a mould.

Melted chocolate is poured into plastic moulds

and agitated to remove air bubbles. Large scale

operations rely on machines and conveyors

to complete this process, while many smaller

chocolatiers still complete this process by hand.

FROM BEAN TO BAR HOW CHOCOLATE IS MADE

22

MILK CHOCOLATE

A combination of cocoa solids and milk (either

fresh milk, milk powder, or condensed milk) and is

the world’s most popular forms of eating chocolate.

Milk chocolate is less widely used for cooking, and

generally contains 20-30% cocoa solids.

DARK CHOCOLATE

A form of chocolate that has little, to no added

milk and a minimum of 35% cocoa solids. Dark

chocolate is produced by added fat and sugar to

cocoa and is enjoyed widely for both eating and

cooking.

SEMISWEET CHOCOLATE

Frequently called for in recipes, this is a dark

chocolate that contains a lower sugar level than

conventional dark chocolate.

UNSWEETENED CHOCOLATE

Often difficult to find, baking chocolate as it is also

know, contains nearly 100% cocoa solids and has a

bitter flavour. Bakers and dessert cooks opt for this

type of chocolate when they wish to control the

sugar levels in their creation.

DRINKING CHOCOLATE

A powered mixture of cocoa powder and sugar that

is combined with hot milk to make hot chocolate.

Good-quality drinking chocolate can also contain

grated dark chocolate.

White Chocolate: Technically this is not really

chocolate as it doesn’t contain any cocoa solids –

just cocoa butter, milk and sugar.

GIANDUJA CHOCOLATE

The name given to a European style of chocolate

made from chocolate and nut paste. Hazelnut

paste is most common, but gianduja can also be

made with almond paste.

BITTERSWEET CHOCOLATE

This chocolate type has less sugar and more

chocolate liquor than semisweet chocolate, but

the two are interchangeable in cooking. This is also

often referred to as couverture chocolate.

COUVERTURE CHOCOLATE

Used mainly for chocolate confectionery and

dessert making in professional kitchens, couverture

chocolate is expensive to buy but is the finest

quality when it comes to chocolate. It has a high

percentage of cocoa butter that gives it a glossy

appearance.

COCOA POWDER

Available as either natural or Dutch-process, cocoa

powder is what is left when all the cocoa butter

has been extracted from the roasted and ground

cocoa beans. Natural cocoa (look for unsweetened

cocoa powder) is lighter in colour than Dutch

process, but has a strong chocolate. Dutch-process

cocoa is processed with an alkali to neutralise its

natural acidity and give it a rich, dark brown colour.

WHAT’S IN ANAME?CHOCOLATE AND ALL IT’S FORMS

23

C r eat i v e - SINCE 2005 -

BURCH AND PURCHESE SWEET STUDIO

Owner/Chef Darren Purchese produces exquisite

and extravagant sweet creations, he skillfully

balances flavour and texture by thoughtfully

combining delicious components.

647 Chapel Street, South Yarra

burchandpurchese.com

COCAO FINE CHOCOLATES AND PATISSERIE

Cacao are operators of four retail stores

throughout Melbourne and is headed up Master

Chefs Laurent Meric and Tim Clark the award

winning team.

cacao.com.au

SISKO CHOCOLATES

Founded by chocoholic Christina Tantsis, Sisko

Chocolate specialises in artisan small batch

chocolates, and is know around Melbourne

for the artistic and quite stunning, chocolate

sculptures.

330 Auburn Road, Hawthorn

siskochocolate.com

LIEFJE

Handmade in Melbourne from all natural

ingredients and the finest fairly-traded Peruvian

organic raw cacao couverture, Liefje chocolate

is free from dairy, gluten, cane sugar, soy and

preservatives.

liefje.com.au

PANA CHOCOLATE

Pana Chocolate is a raw, organic chocolate that

is handmade in Melbourne, Australia. It contains

only natural ingredients such as raw organic

nuts, organic goji berries, organic coconut flakes

and pure 100% essential oils.

panachocolate.com

MONSIEUR TRUFFE

Single-origin chocolate-chocolate that captures

the various, distinct flavours of the regions we

source from- is what motivates us, and sharing

our passion and knowledge with our community

is one of our most essential intentions.

monsieurtruffechocolate.com

THE MINISTRY OF CHOCOLATE

The Ministry of Chocolate had humble beginnings

during 2008 at farmers markets around

Melbourne and is committed to producing high

quality chocolates and cakes by using the finest

couverture chocolate from Belgium and France

as well as fresh ingredients and innovative

flavours, all from their Malvern shop.

1361 High Street, Malvern

ministryofchocolate.com.au

KOKO BLACK

Koko Black started after found, Shane Hills

traveled Europe in search for chocolate’s

essence, something he felt was not being fully

expressed. Fast forward 14 years, and Koko

Black’s name is now synonymous with chocolate

in Melbourne. Now employing over 350, Koko

Black’s handcrafted artisan chocolates are the

finest in luxury chocolate.

kokoblack.com

CHOCOLATE IN MELBOURNE BUY LOCAL THIS EASTER

24

25

Among the larrakin culture typically found along Acland St, St Kilda, there

is an unexpectedly dignified establishment: Circa at The Prince.

With over 15 years since its inception, Circa has reinvented itself in a number

of incarnations over the years; but a few characteristics have remained

the same in each venture – beautiful space, beautiful food, and a high

pricepoint (this is not cheap-eats-on-the-go kind of fare, so be prepared!).

Now owned by the Melbourne Pub Group and with head chef Ashly Hicks

at the helm since 2013, Circa has entered a new era, while remaining

committed to exploration and ingenuity in the realm of food.

Haynes&Bruce chose to eat our way through the degustation because,

quite frankly, the Circa menu boasts so many intriguing offerings that we

couldn’t choose.

From the starter to the dessert, each dish was presented with aesthetic

flair and bursts of colour reflecting the seasonal and local produce of early

autumn. There were a few standouts:

The young turnips with potato and quail broth was an unexpected dish,

with the turnips the hero rather than the quail (the only trace of which was

the rich broth poured over the vegetables). The delicate, sweet turnips, the

roasted potato and the heavenly broth were a lesson in good cuisine: you

don’t have to have an abundance of meat on the plate for it to produce a

memorable dish.

The king mushrooms with bay bug and perigord truffle was a flavour

combination I certainly wasn’t expecting to enjoy, opting for subtler

flavours with my seafood. But the rich mushroom consommé was poured

gently over the bug, melting the lovely, earthy shavings of truffle on top,

and the combination made for good eating. The freshness of the bug

worked well with the deeper flavour of the other ingredients, and there

was an added romance when our waiter explained it was the first autumn

dish to hit the menu for 2015.

Pork with Josephine plum, kohlrabi and lovage was one of the best pork

dishes I’d experienced in a long time. The amalgamation of unique flavours

worked exceptionally well with the tender meat of the pork and most

importantly, the crispy skin that shattered like glass.

The wagyu with rocket, mustard and onion juice was probably the best

dish of the night and some of the finest quality meat to ever pass my

lips. The sher wagyu was like meat-flavoured butter that falls apart and

melts on your tongue, and the mustard and the meat and onion reduction

served inside caramelized slices of onion made this dish a revelation.

The mimolette with rye, walnut and avocado was no exception to the

surprising flavours and textu res introduced throughout the meal. The

mimolette - a hard French cheese that is flavoured with South American

annatto seeds – went very well with avocado puree and shavings of

walnuts atop rye toast. The dish had a distinct umami flavour, which is no

surprise given the mimolette is apparently the chef’s ode to Vegemite on

toast.

Right to the very end, dishes that challenge the palate just kept on coming.

The dessert of chocolate mousse with beetroot and espresso boasted

salty espresso chocolate biscuit crumbs, fresh blueberries, a light, velvety

valrhona chocolate mousse, beetroot gel, beetroot biscuit and confit

beetroot. Interestingly, the combination of chocolate and salt prevailed

over any sweetness, but it still managed to satisfy this sweet tooth.

Circa does food that pushes the limits of what a dish is “supposed to be”,

taking its cues from ingenuity rather than acceptability. Combined with a

relaxed atmosphere, elegant decor and knowledgeable staff, it’s definitely

worth a visit.

CIRCA facebook.com/Circatheprince

2 Acland St, St Kilda twitter.com/circatheprince

circa.com.au instagram.com/circatheprince

2 Acland St, St Kilda Ph: (03) 9536 1122

WORDS AND PHOTOGRAPHY HAYNES AND BRUCE

CIRCA

EATING OUT ST KILDA

26

27

INGREDIENTS

1 large ripe avocado

1/3 cup coconut oil

1 cup coconut sugar

1/2 cup coconut water

1/2 cup Canadian maple syrup

1/2 cup coconut flour

1/2 cup chickpea flour

1 tablespoon cacao powder

2 cups organic raw dark chocolate chunks

1 tablespoon vanilla bean paste

1/2 teaspoon sea salt

METHOD

In a large bowl, bring togetherthe avocado, coconut oil, vanilla bean

paste, Canadian maple syrup and coconut water. Mix together well.

In another bowl, add dry ingredients together: coconut sugar, coconut

flour, chickpea flour, cacao powder and sea salt.

Combine both bowls together and add in the dark chocolate chunks.

With your hands, roll out the batter into small balls, placing each 2cm

beside each other on a coconut oil greased tray.

Lightly press down on each ball with a fork and bake in the oven until

your house smells like chocolate chunk cookie heaven (around 20

minutes at 250 degrees).

Optional but, recommended: Deliciously dip these cookies with a glass of

almond milk!

AVOCADO AND DARK CHOCOLATE CHUNK COOKIES

RECIPE AND PHOTOGRAPHY MEGAN BEATRICE JACKSON AND SCOTT ROSE

COOKING WITH CHOCOLATE

28

INGREDIENTS

1 cup chopped cacao butter

3/4 cup coconut oil

1/2 cup cacao powder

1 tablespoon maca powder

1 tablespoon lucuma powder

6 tablespoons of Canadian maple syrup

1 teaspoon vanilla bean

dash of salt

OPTIONAL FILLINGS:

Cherry Ripe: 200g Glacé cherries blended with a tablespoon

of melted margarine, 1/4 cup sugar, mixed with 1 cup shredded

coconut and red colouring

Bounty: Toast 200g cashews and 150g coconut before throwing

in food processor to make butter and layering this with the choc

mix and semi-moist coconut

Ferrero Roche: Toasted and chopped hazelnuts

Minty Aero: Peppermint essence, 200g cashews, dash of water,

maple syrup and green colouring

METHOD

In a large bowl sitting in hot water add 1 cup chopped cacao butter

and 3/4 cup coconut oil together to melt until it is completely

translucent.

Next, add 1/2 cup cacao powder, 6 tablespoons of maple syrup, 1

teaspoon vanilla bean, salt, 1 tablespoon maca and 1 tablespoon

Lucuma powder and stir.

Layer this with filling of choice, adding each layer to your

container/ice cube tray and freezing for 10 minutes before the

next.

VEGAN CHOCOLATE BARS CHERRY RIPE, BOUNTY, FERRO ROCHE AND MINT AERO

RECIPE AND PHOTOGRAPHY MEGAN BEATRICE JACKSON AND ZAC BIRD

INGREDIENTS

1 package of your favourite Tim Tam’s

1 package cream cheese

1/2 cup coconut sugar

1/2 cup raw brown sugar

1/2 cup almond milk

300 grams shaved dark cooking chocolate

1/2 cup coconut oil

3 tablespoons cacao powder

1 tablespoon vanilla bean paste

1 carton fresh strawberries

2 to 4 Hipster Jars

METHOD

In a large bowl, add cream cheese, coconut oil, almond milk and

vanilla bean paste together and mash together with a wooden

spoon.

In a separate bowl, mix coconut sugar, raw brown sugar, cacao

powder and shaved dark chocolate.

Next, combine both bowls together and mash until it is smooth

and creamy and then with a spatula, put filling into a piping bag.

Place Tim Tams in a sealed bag and bash them with a heavy

object (I used a coconut).

Slice strawberries to make little round discs and place aside.

Gather your hipster jars and layer the magic as you please.

DOUBLE CHOCOLATE TIM TAM NO-BAKE CHEESECAKE

RECIPE AND PHOTOGRAPHY MEGAN BEATRICE JACKSON

30

Ever wondered what a smooth hazelnut chocolate

bar would taste like if it was a beer? Ladies and

gentlemen I give you, La Sirene Praline, a chocolate

Belgian ale that makes Willy Wonka look like a hack.

I first had the pleasure of sampling this beer along

with thousands of other beer lovers at the Great

Australian Beer SpecTAPular during Good Beer Week

in May 2014. For those of you that don’t know, GABS

as it’s more affectionately known, is like the Eurovision

of beer with over 100 weird and wonderful brews to

sample and savour. Praline took that event by storm,

taking out the coveted People’s Choice Award and

gave La Sirene’s Costa Nikias the confidence to

release Praline commercially.

La Sirene are well known for their complex French and

Belgian style ales made with the utmost care, respect

and passion. And it’s with this in mind that I can safely

say La Sirene’s Praline is a brilliant way to introduce

more women of the wine or cider persuasion to

interesting, flavoursome beer. I know, weird. Most

would expect me to suggest a nice, crisp pilsner or a

moderately hopped pale ale, but it is widely accepted

that women have a more sensitive palate and a

sharper sense of smell. I’m not saying hops are not for

the ladies or that all guys should steer clear of Praline,

but of course, I’m speaking in generalities. Now if you

don’t mind, I’d like to start back-filling this hole I just

created for myself.

Those of you that have attended one of the many

beer talks I’ve given over the years would have heard

me say “Good beer deserves its place on the dinner

table”. The fact that this beer comes in a 750ml bottle

only enhances the proposition of sharing, enjoying

and discussing, although I must admit I struggle with

the sharing aspect. It’s perfectly balanced chocolate,

hazelnut, vanilla combination will have you in awe.

A dessert beer for the ages.

You can get La Sirene from most good bottle shops

and beer friendly restaurants. Oh, and Good Beer

Week / GABS is on again during 16-24 May. Check out

www.goodbeerweek.com.au

LA SIRENE PRALINE

ABV: 6%

Style: Belgian Specialty Ale

Serving Temp: 8 degrees

Origin: Alphington, Melbourne

Food pairing: Dessert platter

Price (RRP): 750ml, $23

Buy it here: lasirene.com.au

REVIEWS

WORDS AND PHOTOGRAPHY ON THE BANDWAGON

WORDS AND PHOTOGRAPHY DEAN SCHMIDEG

PROUD MARY COFFEE - HUMBLER BLEND

LA SIRENE PRALINE

Coffee aficionados in Melbourne know Proud Mary in

Collingwood, however ones living south of the city

love finding places a little closer to home where they

can get their Proud’s fix. For those around Elsternwick,

a new cafe has popped up in the past month featuring

their beautiful coffee. Next of Kin in Glenhuntly Rd is

owned by Nick Cocker who has run his other business

Cafe Gaia in South Yarra for seven years. Lance is in

the kitchen putting out great food, with Evi and Lee

behind the Synesso Sabre pumping out the coffee. If

you prefer a V60 or pour over, have no fear, these are

available too and the Mocca Master is always ready to

go with a delicious filter of the day.

There are rotating single origins to enjoy but I chose

to sample the Humbler blend as a double espresso.

Drinking it black there were bright citrus notes,

while still being very well balanced. I added a little

milk and although the brightness still cut through,

I got more of the rich chocolate and molasses tones.

Comprising beans from Colombia, Brazil, Ethiopia

and Indonesia, Proud Mary has designed the blend to

please both black and white drinkers without being

one dimensional or boring in any way.

Sourced from community driven regional lots, this

blend is the result of Proud Mary’s broader more

modest approach to looking for coffee. It’s supplied

to the cafe in a big black bucket, with no pretension

or disguise, and so really there is nothing closer to the

truth and no better name than Humbler.

Drink your cup at:

Next of Kin - 546 Glenhuntly Rd Elsternwick

Liar Liar - 90 Kinkora Road, Hawthorn

Badger vs Hawk - 333 La Trobe Street, Melbourne

Red Door Corner Store - 70 Mitchell Street, Northcote

Four Elms - 451a Melbourne Road, Newport

proudmarycoffee.com.auus@proudmarycoffee.com.au9005 6912

31

ON INSTAGRAM THIS MONTH

SOME OF THE BEST SNAPS WE SPIED THIS MONTH.

@ofkin @shortstopmelb

@chapelprecinct

@zaccharybird @thetrendybarista

@industrybeans

Google “The Aeolian Islands”. Go on, I dare ya!

I myself have not ever been, but the images are

enough for me to know that I would like to spend

some time on a yacht sailing around this archipelago

off the coast of Sicily…if I win the lottery, of course.

Should you find me on a yacht one day, you

would perchance find me sailing towards Salina, a

beautifully green island filled with grapes, olives and

capers. Nestled in this landscape one finds a very

small producer called Virgona who craft delicious

wines from their native grapes. Surrounded by

greenery and clear blue water, they make this white

wine called Salina Bianco from a blend of three

grapes: Malvasia, Inzolia and Catarratto.

Malvasia is the more aromatic of the three grapes,

which provides the generous nose that opens with

aromatics of apricot skin, apple, cinnamon and

jasmine. The palate is crisp with punchy acidity that

is balanced generously with the apple and apricot

flavours. There is also a slight salty effect that I like

to think is attributed to the fact that the vines are

grown so close to the sea. Wonderfully dry to the

finish, this would actually be a great accompaniment

to fatty charcuterie as well as the more obvious

choice of fish cooked with butter and capers.

Stockists: Enoteca Sileno, Carlton North

WORDS AND PHOTOGRAPHY LA DONNA DEL VINO

VIRGONA SALINA BIANCO 2013

www.chefshat.com.au

4

OVER 100 BOOKS ON ALL THINGS FOOD

32

OUT AND ABOUT

DAY TRIPPING Championing Asian street food south of the Yarra, Hanoi Hannah, Saigon Sally and Tokyo Tina - along with Docklands’ Ba Noi - took a day trip to St Kilda’s St. Hotel, hosting a day-long festival of hawker food. The hungry hordes enjoyed flavours from Japan,

Vietnam and Thailand, including favourites such as Saigon Sally’s famous tira-mi-sally, while getting a chance to explore St Kilda’s most talked about new venue.

WILSON VWILSON

Ms Collins hosted a food battle of epic proportions during the Melbourne Food and Wine Festival, with Daniel Wilson (Huxtable) going head to head with Paul Wilson (Icebergs) going head to head. In the end there could only be one winner, with Paul Wilson bring crowned the winner.

SOUTHGATE FOOD AND WINE FESTIVAL

Southgate hosted one of the first events in the Melbourne Food and Wine Festival with the weekend long, Southgate Food and Wine Festival.

33

April 29STREET FEUDThe Deck at The Prince2 Acland Street, St. Kilda

In the mood to feud?! Melbourne’s original street food festival, Street Feud, returns to The Deck at The Prince.

Join us for the second annual stand-off between some of Melbourne’s sticky finger specialists, as they vie for the coveted ‘Street Feud Supreme’ trophy.

At this festival-style event, each vendor will have their own marquee from which they will serve one dish. Who will impress the polling public? Scoff and score all six dishes to determine who takes home the people’s choice trophy.

7pm | $49 per person | monthoftheprince.com.au

April 5STRATEGEM BENDIGO WINEMAKERS FESTIVALCastlemaine Botanical Gardens, 2 Walker Street, Castlemaine

The annual Strategem Bendigo Winemakers Festival is on Easter Sunday every year. Meet the winemakers of the region, sample the best Bendigo wines and enjoy live music in a tranquil garden setting of the stunning Botanical Gardens in Castlemaine.This event has become a favourite for wine enthusiasts. With more than 20 wineries represented, in many cases by the winemakers themselves, this is a great chance to hear about the latest vintage firsthand. Free buses will operate between Bendigo and Castlemaine.

11am | $35 per personbendigowine.org.au

THE DIARY

April 19CHILLI FESTImmigration Museum, 400 Flinders Street, Melbourne

Chilli Chilli Bang Bang, test your pain threshold as Autumn heats up with Chilli Fest at the Immigration Museum this April.

With a reputation that has brought tears to the eyes of many brave souls and an ancestry that delves deep into ancient central American history, the Chilli is a favourite addition to many multicultural dishes throughout the world. As part of North South Feast West, the Immigration Museum continues to explore the world of food with Chilli Fest.

Watch as the courtyard is transformed into a hot and spicy mouth-watering bearbecue courtesy of Burn City Smokers in addition to some daring chilli cocktails and Hot Sauce market set to pack a punch.

A Chilli Cocktail Workshop with Fred Siggins will also be available on the day for an additional cost.

10am | $15 per personmuseumvictoria.com.au/immigrationmuseum/tickets/chilli-festival/

April 24WHISKY POP UP BAR AT OLD MELBOURNE GAOLOld Melbourne Gaol - 377 Russell Street, Melbourne

The Old Melbourne Gaol will be transformed into a pop up gin bar from 6pm-9pm on Friday 24th April 2015.

All areas of the Gaol will be accessible whilst a band plays. The ticket price of $40 includes two drinks from a selection of whisky, wine and beer. Food will be available for purchase on the night and there will be a stall for the purchase of tokens for additional drinks. All additional drinks including a cocktail are $8 each. Bring your business cards for a fantastic door prize of tickets to our next pop up bar for you and three of your friends valued at $160 .

6pm - 9pm | $40 per person Masterclasses every half hour from 6pm - 8.30pm | $10nattrust.com.au

April 12 and 13PINOT GRIS VS PINOT GRIGIOMilk the Cow - 323 Lygon Street Carlton and 175 Fitzroy St, St Kilda

Spend an evening tasting the most original and extraordinary cheeses, expertly paired with the finest Pinot Gris and Pinot Grigio varieties.

This unique tasting experience will see guests sample four glasses of Pinot Gris, know for its rich, full-bodied flavour and four glasses of Pinot Grigio, an Italian style, lighter-bodied wine full of vibrant fruit notes.

Each glass will be artfully paired with the absolute best cheese selection Milk the Cow has to offer.

You’ll discover new taste sensations, from cheeses which are distinctly nutty and salty, to others that are sweet, creamy and complex.

7-10pm | $75 per personmilkthecow.com.au | Booking essential 9500 9307

April 20RIVER COTTAGE AT HAWTHORNCrabapple Kitchen, 659 Glenferrie Rd, Hawthorn

Together with Hugh Fearnley-Whittingstall, Paul West – television presenter, farmer, self-sufficiency activist and chef – set about bringing the River Cottage approach to Australia, beginning in NSW. At this exclusive evening event in Victoria, West will share tales and recipes from the latest River Cottage endeavour.

April 12SPEAK AS YOU EAT EP 1 SEASON 2Kinfolk Cafe - 673 Bourke St, Melbourne

Speak as you eat is back with a new incredible season! This year we are mixing things up and introducing food workshop to emphasise the importance of tradition through the history of food.

The first event is a Kimchi workshop with a three courses dinner served during the workshop with interesting wine match, we will show you through the course of the night different stages and flavours matching of Kimchi.

7-10pm | $100 per person (including a two-course meal, wine and a signed first edition of River Cottage Australia)readings.com.au

7-11pm | $85 per personkinfolk.org.au

April 7HANK MEATS: MIAMIFancy Hanks - 456 Queen St, Melbourne

After the huge success of our sold out Mardi Gras dinner, Hank is at it again. This time around we’re heading to Miami for a dip in the melting pot of southern Florabean cuisine. The star of the menu is the slow smoked Lechona suckling pig

stuffed with rice, beans and some more pork for good measure. Served alongside we have daggy 80s prawn cocktails, jalapeno Seviche, Cubanos toasties, Tostones (fried plantains for us ozzies) and a tropical dessert to finish.For drinks we’ve got a couple of Havana Club cocktails complete with parasol popped in the top. And just to made this whole trip feel like a cruise ship journey straight to the Florida Keys we’ll be breakin out the shuffle board.

7-10pm | $50 per person | fancyhanks.com

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BLOCK PLACE Brown Sugar CaféCafé SegoviaIs Ollo@ 32Café e Biscotti

BOURKE STREET Alijsen RamenBottega RestaurantCa De Vin (Mall)Café EuroCafé On BourkeCafé TonoCafenaticsCarlton ClubDonatos CaféEarl CanteenElephant and WheelbarrowFlorentino BarGloria Jean'SImperial HotelIto Noodle CaféIzakaya HachbehLanes Edge BarLangleys CaféMovida TerrazzaNandosNashiOmbraPellegrinis Romano'sRoyal Melbourne HotelSalidaSelf PreservationSempreShuji SushiSociety RestaurantSpaghetti TreeSpleen BarStreet CaféThe BundThe Mess HallTuscan Bar Grill

CENTRE PLACE

Issu

COLLINS STREETBistro D'OrsayBlue BagBox On CollinsBrooks (Basement)Charles Dickens TavernCollins QuarterCrema EspressoEgons Café BakeryFeeling FruityGloria Jean'SKartel (Rear)Koko BlackLindt CaféMacchiato Sushi Bar

MamasitaMorganNashiNashiParis End CaféPlane Tree CaféPurple Peanuts Japanese CaféRoozerveltsSheni'S CurriesSilk RoadState Of GraceStrozziThe Mug HouseThe Sherlock HolmesTreasury Rest & BarTutti In PiazzaZuffa

DEGRAVES STREETBarber On DegravesCafé AndiamoDegraves EspressoGrilldLittle CupcakesSea SaltThe QuarterTofwd Deli

DRIVER LANEPenny Blue

ELIZABETH STREETCafé ScallettiCafé VictoriaCiti Noodle CaféCoffeaEquinoxFood IncGloria Jean'sHudsons CoffeeJasper KitchenRocket FriesSnitzSpigaThe Garden CaféTropicana

EXHIBITION STREET 180665 Degrees CaféB'n'B GuetteCoopers InnDecoy CaféEs-X-CaféEuropean Bier CaféFair Trader LocandaMore Than FreshSushi BurgerThe Maj CaféTrunk Bar and Café

Urban Deli

EXPLORATION LANE League Of Honest CoffeeFEDERATION SQUAREBeer DeluxeCafé L’Incontro

FEDERATION WHARFRiverland Bar

FLINDERS LANE 10 Ounce 101 Café BarBambu BluestoneBrunetti (City Square)Bull and Bear TavernBull RunCafetanicsCecconisCherry & TwigsChin ChinCoda Bar RestaurantCoffee EclipseCrema Espresso BarCumulusGrainstoreIl Cubico CaféJournalKclLot 7 Lustre LoungeMeatballs Nightcat BarOverdraft CaféPapa GooseTazio Birraria PizzariaTerra RossaThe TrustTom ThumbYak Bar

FLINDERS STREETDesi DhabaFour Seasons HouseKikoo SushiLa StazioneNandosPress ClubT.Roy BrownsThe ForumTower SushiWaterside Hotel

HARDWARE LANEAffogatoAloi NaBasic BitesCampari HouseCharlies Bar

Creperie Le TriskelKhokolat BarMax Café BarPop Restaurant and BarThe Mill

HOSIER LANEMistyMovida

LA TROBE STREETBasement @ 350 LatrobeCafé NostimoCafenatics On LatrobeClub ChefCoffee AcademyDuke Of Kent HotelFrescatis Fine FoodsKanda Sushi Noodle BarKlik Food and DrinkLatrobe CaféMahn DooOriental SpoonSpicy Noodle CaféWilliam Angliss Bistro

LITTLE BOURKE STREETBar HumbugBrother Baba BudanCafé 600 (Hotel Ibis)Du Nord Ishiya Stonegrill DiningKorchiKorean Bbq BuffetKri KriLa Di DaLevelsLittle BLongrainMezzo Bar and GrillMrs ParmasPlus 39 PizzaPunch LaneSaigon FusionScugnizzoSmxl CaféSushi & Bon ApetitThe Apartment

LITTLE COLLINS STREETBagel WorksBottom End Café De TuscanyCaffe E TortoChestnut Exchange CaféExchange CoffeeFamish'dGills DinerGordon's Café & BarGreen PressHairy Canary

GRAM IS AVAILABLE AT 1000+ VENUES AROUND

MELBOURNE AND VICTORIACBD DISTRIBUTOR LIST

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Hairy Little Sister Hometown Hudson'sIrish Times PubLupino Mammas BoyMar LourinhaMarrooMenzies TavernOriental Tea HouseOrtigia PizzeriaPolepole BarQuists CoffeeSaki Sushi BarStellini BarTengo SushiTerrace Deli

LITTLE LONSDALE STREET1000 Pound BendAngliss RestaurantCafé 111DicksteinsDolan Uyghur Don TooFathers DenFeroyGianni LuncheonGiraffe CaféHorse BazaarLa La LandShop 7 EspressoStrikeThe FringeTroika BarWaterflame Ways and MeansWorkers

LONSDALE STREETBabboClub RetroColonial HotelDegani Café BakeryDemi TasseEmerald PeacockEncore Café BarJ Walk CaféKalamakiKenny's BakeryLattelove CaféLe TraiteurLegals Café BarMadames Nishika Health Hut Touche Hombre Wheat Restaurant Bar

MEYERS PLACELily BlacksLoop

Waiters Restaurant

QUEEN STREET Chaise LoungeDegani Café BakeryGroove TrainMercat Cross HotelMichaelangeloMuleta'sNourishSpeckZouki

QUEENS LANECafé Deco

RANKINS LANE Manchester Press

RUSSELL PLACE Bar Ampere

RUSSELL STREET Blu Point CaféCafé Little HutChina BarCrazy Wing Eden Izakaya Den - BasementJames Squire BrewhouseMihn X Uiong N's Satay Postal HallRed HummingbirdSeoul HouseThe Portland HotelWon Ton House

SPENCER STREET Pensione Hotel

SPRING STREETCafé 201City Wine ShopElms Family HotelFederici CaféHudson'sLime Café BarLost AngelThe European

ST KILDA ROAD606 CaféAroma On St KildaAromatic EspressoCafé 409Café 434Café AllegraCafé NewsCafé PromenadeCafé SafiCafé Saporo

CafeteriaCBD Café & FooderyCinnamonsCommodity Café Gloria Jean'sHunters Kitchen Il LocaleIn a RushIzumi KraveLime CaféMovoNGV Gallery KitchenOrient EastPurple CaféThe Blue Moose CaféTimes CaféVillage Melbourne

SWANSTON STREET 3 BelowCafé ChinottoClaypot KingDruids Café BarGigi Sushi BarGogo SushiHi Fi Bar and BallroomMelbourne Town HallMr Tulk (State Library North)Nando'sNelayan IndonesianOxford ScholarSoul CaféStarbucksSushi SushiTaiwan CaféThe LoungeThe OrderTime Out CaféTransportYoung and JacksonsYour Thai Rice NoodleYoyogi

TATTERSALLS LANE Section 8

THE CAUSEWAYThe Grasshoppers Feast

WILLIAM STREET Illia Café and BarLa Stradda CaféMetropolitan HotelNashiSlateThe Mint

WILLS STREETOperator 25

DIRECTORY OF ADVERTISERSCEDAR HOSPITALITY223 - 231 Brunswick Road, BrunswickPHONE: 03 9387 4455CEDARHOSPITALITY.COM

CHEF’S HAT131 Cecil St, South MelbournePHONE: 03 9682 1441CHEFSHAT.COM.AU

FOWLES WINES1175 Lambing Gully Road, AvenelPHONE: 03 5796 2150FOWLESWINE.COM

HOTEL AGENCIES 298 Nicholson Street, Fitzroy PHONE: 03 9411 8888 HOTELAGENCIES.COM.AU

MICHEL’S FINE BISCUITS36 McGrath Street, CastlemainePHONE: 03 5472 4274MICHELSFINEBISCUITS.COM.AU

MELBOURNE PUB GROUPinfo@melbournepubgroup.com.auPHONE: 03 9536 1135MELBOURNEPUBGROUP.COM.AU

NOCH LUXURY HAMPERSinfo@noch.com.auNOCH.COM.AU

PINK LADY SUPERFINE CHOCOLATESFyna Foods Australia Pty Ltd70-74 Star Crescent, Victoria, Australia 3803PHONE: 03 9215 4200PLCHOCOLATES.COM.AU

SOUTH MELBOURNE MARKETCorner of Coventry and Cecil Streets, South MelbournePHONE: 03 9209 6295SOUTHMELBOURNEMARKET.COM.AU

http://plchocolates.com.au