GRAM Magazine ISSUE 54 // September 2015
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Transcript of GRAM Magazine ISSUE 54 // September 2015
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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: FIGS
Ficus carica is an Asian species of flowering plants in the mulberry family, known as the common fig. It is the source of
the fruit also called the fig, and as such is an important crop in those areas where it is grown commercially. Native to
the Middle East and western Asia, it has been sought out and cultivated since ancient times, and is now widely grown
throughout the temperate world, both for its fruit and as an ornamental plant. (Source: Wikipedia)
[email protected]@grammagazine.com.auwww.grammagazine.com.au
CAB AUDITED
Editor
JESS HOURIGAN
Cover Design
ELEVATOR CREATIVE [email protected] www.elevatorcreative.com.au
EATING/DRINKING
FEASTS OF MERITSarah Holloway
FRIENDS OF MINELisa Holeman
NEW WORLD WHISKY DISTILLERYHannah Bambra and Eric Jong
KATHERINE PLACEJess Hourigan
REGULARSFEATURE COOKING
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EGGPLANT LASAGNELauren Bruce and Georgia Haynes 28
CONTRIBUTORS
NEWLY OPENED
AROUND THE TRAPS
THINGS WE LOVE
REVIEWS
OUT AND ABOUT
THE DIARY
DISTRIBUTORS
GRAM DIRECTORY
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CONTENTS
I WANT TO RIDE MY BICYCLE
A Guide to Melbourne’s Bike
Friendly Cafes
Megan Osborne
GRAM GUIDE
12A GUIDE TO BEEF
Charley May
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CONTRIBUTORS
SARAH HOLLOWAY
Sarah is a mergers and acquisitions
lawyer turned entrepreneur following the
unexpected success of Matcha Maiden –
the health food company she and her
partner founded late last year. As a die-
hard foodie, this was a natural albeit
overdue shift in focus for Sarah who now
spends even more time café-hopping
and eating everyone out of house and
home.
spoonfulofsarah.com
INSTAGRAM: spoonful_of_sarah
GEORGIA HAYNES
Georgia Haynes is a designer and
passionate photographer, bringing her
design knowledge and skills to her
images. She works in food, music and
fashion photography and knows the
impact of a great photo.
geostudio.tumblr.com
INSTAGRAM: geostudio__
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: [email protected]
MEGAN OSBORNE
Megan Osborne is a freelance writer, but
more importantly, a foodie. How can you
not be living in a city like Melbourne?
Every day holds an opportunity to find
a new gem, and in between uploading
photos of her cat on Instagram and
generally making a mess in the kitchen,
she’s on the lookout for the next tummy-
satisfying diamond. Or goldmine—she’s
not fussy.
meganosborne.com.au
TWITTER: foodiewritings
INSTAGRAM: foodiewritings
LAUREN BRUCE
Lauren started her writing career as
a communications adviser before she
realised she couldn’t ignore her passion
for food and the arts any longer. She
gave up the world of state politics to
concentrate on freelance writing and
styling. She has since contributed to
Spook, Paper Sea and Junkee and is a
regular contributor to GRAM Magazine.
laurendarcybruce.wordpress.com
INSTAGRAM: haynesandbruce
LISA HOLMAN
My name is Lisa, an Aussie girl currently
based in Melbourne. After spending most
of my early years in Adelaide, I moved to
Melbourne in my early 20s and a few
years later moved to the big smoke in
London.
I started my blog, lisaeatsworld.com, to
share my two big passions in life – food
and travel.
My aim is to “eat the world” one inch
at a time and explore as many different
cuisines and cultures as possible.My
current country count is 35 and hope to
reach 50 by the end of 2015.
lisaeatsworld.com
TWITTER: lisa_eatsworld
INSTAGRAM: lisaeatworld
FACEBOOK: lisaeatstheworld
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
HANNAH BAMBRA
Hannah is a passionate young journalist with a solid interest in food, design and
quality grog. Cooking with her partner, Eddie, Hannah is able to take a love for fine-
dining home. Over the years she has developed and alarming addiction to chilli and
her kryptonite is smoky single malt whisky. - [email protected]
CHARLEY MAY
Charley May is a biologist by training and a wine communicator by profession.
When she’s not at the tasting bench or crafting silky words, you’ll find her on a river
somewhere pursuing her other great love... Fly-fishing.
Follow her on Twitter: @charleymay1
EATEATLIVELIVE
WELLWELL
SHOPSHOP
Join us for a week-long celebration of well-being Sat 5 - Sun 13 September. Lots of FREE activities!
southmelbournemarket.com.au 5-13 SeptWeekMarket
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NOW OPEN
SABAIOPENED: June 30, 2015Sabai is located on Church Street in Richmond and offers locals charming Thai cuisine with a contemporary twist. Including Thai-style sliders and their personal favorite, Sabai’s take on hot dogs. The modern menu is supported by classics such as the deliciously tender, slow cooked lamb shank Massaman curry and amazing wine list.
The menu is guided by the four points of the ‘Thai food compass’, a combination of hot, sweet, sour and salty flavors. With these elements in mind, Sabai has constructed a menu which we believe perfectly balances these crucial flavors, local tastes and a level of authenticity.
Sabai’s menu is partnered with wine list featuring over 20 quality wines from Australia and New Zealand, carefully selected to complement the flavors and style of their dishes.
460 CHURCH STREET RICHMONDsabairichmond.com.au
facebook.com/sabaiatrichmond
instagram.com/sabairichmond
SLOW DINING AT HIGHPOINTOPENED: June 30, 2015Highpoint Shopping Centre continues its redevelopment with the opening of a new casual dining and urban entertainment precinct on Level One. AJISEN RAMEN - founded in Japan in 1968, Aijesen Ramen specialises in traditional ramen and tonkotsu soup.DUMPLINGS PLUS - Dumplings Plus opens its second restaurant in the centre with a range of hand-made dumplings, noodles and regional Chinese specialities.NENE CHICKEN - Mouthwatering, crunchy-fried chicken freshly prepared every day from 100 percent natural ingredients.
ROTI ROAD - Footscray’s much-loved Roti Road takes influence from South East Asia, offering Malaysian food infused with Chinese flavours, including dumplings, noodles, soups and of course roti canai.SAIGON SQUARE - featuring fresh and tasty Vietnamese cuisine, with a range of pho and other zesty delicacies on the menu.TINA’S NOODLE KITCHEN - The spice masters and owners of Dainty Sichuan are also behind Tina’s Noodle Kitchen, offering adventurous Sichuan style snacks and delicious noodle broths.
LEVEL 1, 120-200 ROSAMOND ROAD MARIBYRNONGhighpoint.com.au
FOOD JUSTICE TRUCKOPENED: August 12, 2015An ethical, award-winning mobile grocer, the Food Justice Truck launched in Melbourne in August in an effort to tackle food insecurity for the state’s 10,000 asylum seekers.
The world’s first mobile retail model that supports asylum seekers is a social enterprise by the Asylum Seeker Resource Centre (ASRC) and offers asylum seekers locally sourced produce at a 75% discount and market-rate prices for the general public. This community-led approach means shoppers are positively and directly impacting the secure provision of affordable fresh food for asylum seekers.
The truck, which was designed and constructed by CobaltNiche and funded by a 900 strong crowdfunding campaign that was launched by ASRC Ambassador and founder of Carman’s Fine Foods, Carolyn Creswell, and Nam Quach, Mayor of Maribyrnong.
Every Tuesday, 3–6pm at Thomastown Primary School, Spring St, Thomastown. Enter via High Street or Stewart StreetEvery Wednesday from early September, 12-6pm in front of Wesley Church Melbourne, 148 Lonsdale StEvery Friday, 3–6pm at Footscray Primary School, cnr Geelong Rd and Barkly St
asrc.org.au/foodjustice
MY BOOKSHOP BY CORRIE PERKINOPENED: June 30, 2015My Bookshop Toorak is the second venture for journalist Corrie Perkin whose print career spans 30 years and includes a stint as Melbourne editor of Good Weekend magazine, Melbourne editor of Harper’s Bazaar, and arts and books editor of The Sunday Age. Corrie has teamed up with daughter Francesca for this project and both hope the shop will become a place where booklovers meet, work, discuss, debate, be entertained, and share the many great ideas that are so often represented in books.
Tea, coffee and small bites are available at the in-house ground-floor café where patrons can order food and beverage, then head upstairs to the communal space for some quite time with a book or magazine, or a working session with their laptops. The north-facing upstairs mezzanine is an ideal daytime work-hub for students or business people, where they can tap into the free WiFi and enjoy the surrounding contemporary art exhibitions.
513 MALVERN ROAD TOORAKmybookshop.net.au
facebook.com/MyBookshopByCorriePerkin
SAINT.URBANOPENED: July 21, 2015Team up hospitality heavyweights Martin Pirc and Daniel Schelbert (Punch Lane) and you are pretty much guaranteed you’re onto a winner. The kitchen is led by chef Daniel Schelbert and the menu is comprised of classic share and relax style dishes - oysters, cheese platters and charcuterie will keep the hunger pangs at bay while you peruse the carefully selected wine list of Australian and European wines.213 SWAN STREET RICHMONDsainturban.com.au
facebook.com/SaintUrbanMelb
instagram.com/sainturbanmelb
twitter.com/sainturbanmelb
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AROUND THE TRAPS
RED SPICE ROAD - PEOPLE’S CHOICE
The first Age Good Food Guide People’s Choice Awards has been awarded to local favourite Red Spice Road in Melbourne.
More than 16,000 passionate diners voted for their favourite restaurants,
cafes and bars across Victoria in the Guide’s first annual people’s poll.The People’s Choice Awards announcement is a prelude to the hospitality industry’s night of nights, The Age Good Food Guide Awards presented by Vittoria Coffee and Citi, on September 21, before the release of the 36th edition of The Age Good Food Guide 2016 on September 26.
The top 10 favourite restaurants includes five Asian-style restaurants, two Italian restaurants, a contemporary Australian classic, a long-running regional fine-diner and even a vegan establishment.
Top 10 Victorian restaurants as voted by diners: 1. Red Spice Road, Melbourne 2. Lake House, Daylesford 3. David’s, Prahran 4. Chin Chin, Melbourne 5. The Grand Hotel, Richmond 6. Vivace, Brighton 7. Rice Paper Scissors, Melbourne 8. Rockpool Bar & Grill, Southbank 9. Smith & Daughters, Fitzroy 10. Longrain, Melbourne
IMPRESSIVE LINE UP FOR TASTE OF MELBOURNE ANNOUNCED
It’s time to start exercising your tastebuds in preparation for the greatest restaurant line up Taste of Melbourne in partnership with Electrolux has ever seen.
For the first time, highly acclaimed chef Andrew McConnell showcases his fabulous Supernormal (2015 Restaurant of the Year) at Taste alongside his ultra-modern French brasserie, Luxembourg; bringing a tempting mix of flavour and textural complexity to Taste.
Victoria’s picturesque Grampians will be represented when The Royal Mail Hotel and
chef Robin Wickens come to town sampling deliciously aromatic and regional food
from that bountiful area of Victoria. Back in the city and joining the new restaurant
throng is Pastuso, where Peruvian native Alejandro Saravia offers tastes from mountain,
sea and jungle; Argentine San Telmo will have you dancing the Tango, thanks to their
glorious grill offerings, and then there is Pei Modern Mark Best’s modern, hip and very
desirable eatery.
How could Taste of Melbourne exist without the other masters? 2015 will see the return
of Frank Camorra’s institution, the sublime and authentically español - MoVida, and while
we’re speaking Spanish, the equally authentic and spicy Mexican taqueria Mamasita. St
Kilda’s establishment dining destination Circa, The Prince is back after many years with
its take on contemporary Australian cuisine - and don’t forget MasterChef judge, and
foodie celebrity, George Calombaris and his Grecian creation, Gazi.
TASTE OF MELBOURNE 2015
Thursday November 12 – Sunday November 15
Pelican Lawn, Albert Park Lake
Tickets start from $25.00 from Ticketek, on sale Monday 24th August Audi Platinum
Lounge presented by Riedel tickets from $135
223 - 231 Brunswick Rd Brunswick VIC 3056T: 03 9387 4455 F: 03 9387 4140
cedarhospitality.comSteelite Neo
Geppettos Restaurant239 - 241 High St, Kew
(03) 9852 7744kew-geppettositalian.com.au
Renato Chilelli - Owner
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WORDS AND PHOTOGRAPHY SARAH HOLLOWAY
FEAST OF MERIT117 Swan St, Richmond. Ph (03) 9428 8480
When whispers started to trickle down the foodie grape vine about a
proposed new venue that would combine exquisite dining with social
enterprise, my immediate reaction was that these two concepts were
mutually exclusive.
Being one of the most voracious foodies around town, I was hearing these
whispers straight from friends at the source, who divulged full details of the
heavy hospitality hitters who would be helping get the place off the ground
–including head chef Ravi Presser, of former Cumulus and Circa fame and
expert restaurateurs Mark Filipelli (Il Fornaio, Brighton Schoolhouse) and
Alby Tomassi (The Banff, Jimmi Jamz) – and yet still, I was somewhat
sceptical.
My visions of a confused silver service soup kitchen situation were very
quickly extinguished when I first visited Feast of Merit just after its opening
in early 2014. More than a year later, it is still one of my favourite places in
Melbourne. Unsurprisingly, most of Melbourne feels the same way, and this
beautiful Swan Street space never stops buzzing. Of five boxes – flavour,
presentation, service, surroundings, story – Feast of Merit ticks them all.
The story behind Feast of Merit is as beautiful as the place itself (which has
won multiple design awards for its unique artistic blend of sustainability and
style). The name is drawn from a tradition in Nagaland, in northeast India,
where a community member who comes into wealth can invite everyone
in the village to a festival to enjoy a huge meal and share in the good
fortune. The festival lasts until all the person’s assets are shared amongst
the community. This altruistic philosophy is echoed in the values of YGAP,
the charitable organisation that owns and runs the restaurant (one talented
co-founder, Elle Critchley, of whom was in fact the award-winning designer.)
All Feast of Merit profits directly support YGAP’s growing movement
of impact entrepreneurs around the world. Pursuing its vision of a world
without extreme poverty, YGAP finds and supports community leaders
who are changing lives – as of mid-2015, YGAP impact entrepreneurs have
measurably improved the lives of 91,956 people living in poverty. To allay
any concerns about the transparency and accountability of charities, I can
personally vouch for this one having been privileged to accompany YGAP
to the Ntenyo School in Rwanda where I witnessed the work of YGAP
impact entrepreneur, David Mwambari, first hand. In two weeks, we built
two classrooms and shared in amazing developments like the school’s first
introduction to tablet devices. Yes, that does mean Feast of Merit is close
to my heart. No, it does not affect my (un-sponsored, unsolicited) review in
any way.
In fact, that’s one of the most unique features of Feast of Merit. Whether
or not it is a social enterprise makes no difference to the superb dining
experience. To some, the fact that eating there can have a positive social
impact is merely incidental. You can engage in its beautiful story if it
interests you, but you can equally dine there in a state of complete oblivion.
Its elaborate story could even lead you to think the food takes a back seat.
EATING OUT RICHMOND
THE DELICIOUS MIDDLE EASTERN INSPIRED MENU AND ATTENTIVE SERVICE BELIE THE LOCAL, ETHICAL AND SUSTAINABLE PHILOSOPHY BEHIND THE OPERATION. MELBOURNIANS, MORE THAN ANYONE, DEMAND QUALITY, INNOVATION AND FLAVOUR IN THEIR FOOD AND FEAST OF MERIT DELIVERS.
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But, proving my initial scepticism was entirely misplaced, Feast of Merit is at
once a social enterprise and an exquisite dining venue.
The delicious Middle Eastern inspired menu and attentive service belie the
local, ethical and sustainable philosophy behind the operation. Melbournians,
more than anyone, demand quality, innovation and flavour in their food
and Feast of Merit delivers. Carefully crafted, creative and flavoursome
dishes incorporating the finest Victorian seasonal produce are available for
breakfast, lunch and dinner with an also locally sourced drinks list. My sole
grievance is that the menu changes each season (as it should), and the
creature of habit in me reluctantly farewells my favourite go-to dishes only
to be appeased by delightful replacements.
While the menu is not overly extensive, breakfast offers a decent range of
options including sweet, savoury, lighter or heartier dishes. The “harvest” is
my usual – a spread of seasonal vegetables beautifully spiced and roasted
to caramelised perfection with avocado and an egg. Lunch and dinner are
vegetarian-friendly based on a range of filling salads with optional protein
additions. Lunch could be a choice of two or three of six exotic Ottolenghi-
style salads. Dinner is nothing short of game-changing – think organic
12-hour slow cooked lamb shoulder accompanied by fried cauliflower,
blackened onions, hung yogurt, and sour cherries. And you can top it all off
with a delectable dessert – mine was a beautiful mandarin and pistachio
topped crème brûlée. I highly recommend a visit to this gem.
FEAST OF MERIT
117 Swan St, Richmond
(03) 9428 8480
feastofmerit.com
The sun is starting to shine again, and Melbourne foodies no longer
have to rug up and risk the frosty weather in search of mulled wine
and hot chocolate. Spring is here, and cyclists are out in force,
frequenting Melbourne’s many popular bike tracks. Thanks to being
a relatively bike friendly city, Melbourne understands that with
great tracks, comes great hospitality. Here are some of Melbourne’s
best bike friendly cafes, with Lycra optional, but great coffee non-
negotiable.
Bayside riders have plenty of options on where to get their salt-
scented sips. Riding alongside the beach is a popular choice for
those working out, or just after a weekend wander. A popular spot
on Marine Parade in St Kilda is CAFE RACER. They offer all day
breakfast with traditional faves, plus a few scrumptious extras such
as the beetroot eggs, with house made relish, goats cheese, rocket
and some pretty poachies. What’s even better is you can enjoy it
while overlooking the waters of Port Phillip Bay. Home to many true-
blue bike lovers, any time you pop by Cafe Racer you’ll be sure to
enjoy the warm community feel—after you’ve navigated through the
jungle of tyres, spokes and high-tech locking devices, that is.
WORDS AND PHOTOGRAPHY MEGAN OSBORNE
A GUIDE TO MELBOURNE’S BIKE FRIENDLY CAFES
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Another Bayside beauty is Hampton based
BROWN COW, where you can get Brown
Cow branded cycling kits. Bike racks aplenty,
and a close beach location, Brown Cow aptly
hail themselves as the cycling hub of the
south eastern suburbs. Open for breakfast,
lunch and even dinner, you’ll often see some
shiny lycra populating the outdoor seating
throughout spring, and on particularly cold
days, maybe even catch a glimpse of some
super keen cyclists warming themselves by
the toasty indoor fireplace.
But Melbourne’s best bike tracks aren’t all by
the bay. Studley Park and Yarra Bend Park in
Kew are great places for a scenic cycle, and
the STUDLEY PARK BOATHOUSE is a great
stop for a caffeinated chat. So close to the
city you’d never expect this scenic oasis, but
make like it’s a holiday and join the hoards
of bike riders as they enjoy bike paths and
coffee alike.
A jump, skip and pedal away is THREE
BAGS FULL in Abbotsford, which is the
number one choice for many hues of lycra
wearers. It’s no wonder why, when their
menu is both hearty and healthy. Riders can
stop for a quick veggie juice, or sit down
with fellow cyclists for something a bit more
adventurous, like their Eggs in Hell dish with
grilled polenta, spicy chorizo ragu, poached
eggs, fior de latte and basil. Their sweet
treats are awfully tempting too, and if you’re
hopping back on that bike afterwards, why
not sneak in a few extra calories?
While a lot of cyclists hit the roads as
weekend warriors or hobbyists, a lot of eco
friendly and #fitspo individuals utilise their
fancy fixies for day to day travel. The city
and surrounds is full of cafes, but how bike
friendly are they really? And how much are
you willing to risk the security of that extra
limb—err, bike? SEVEN SEEDS in Carlton is
a great stop for inner-city riders, fitted out
complete with an indoor bike rack. So you
can get your quality coffee fix whilst not
being too far from your one true love.
Richmond riders will want to cut through
to new cheeky hideaway DENIS THE
MENACE on Chestnut Street, Cremorne.
Headed by Adam Wilkinson (previously St
Edmonds), Denis the Menace is not only
bike friendly with an undercover storage
space for your wheels, but also designed
with consideration across the board for
environmental sustainability. Wilkinson
tells us that ‘every single piece of timber in
the building is recycled timber’, along with
many of the fittings, decorations and design
focussing on recycled material.
So if you’re already doing your bit to help
out the environment by riding your bike
(and saving money while you’re at it),
then you’ll feel right at home at Denis the
Menace, where they believe it’s too big
a problem for one person to fix(ie), but
collectively it’s possible to make a difference
to environmental sustainability. The menu at
Denis the Menace is quite health conscious,
with an emphasis on seafood and nutritional
information in abundance—but don’t get
your knickers in a twist. It’s not all green and
lean, Wilkinson assures us. ‘You can still go
in and have your burger and your benedict,’
he says.
Whether you ride for fun and leisure, or
you compete with fellow lycra lads and
lasses. You’re a practical A to B-er, or a self-
proclaimed vegan eco-warrior. Melbourne
has a bike friendly cafe, just waiting for you
to ride on in singing the sounds of Queen.
October 10 - 11
HEATHCOTE WINE AND FOOD FESTIVALHethocote Showgrounds
Meet passionate wine makers and food producers. Taste over 50 different Heathcote wines, regional foods and produce, in one central location over a great weekend.
BENDIGO BLOOMSIN SPRING
A GRAM SPECIAL FEATURE
October 9 - 10
BENDIGO HERITAGE UNCORKEDEight venues around Bendigo
A special opportunity to celebrate Bendigo’s local wine and food. Meet Bendigo’s winemakers while experiencing Bendigo’s grand gold rush buildings. Taste great wines paired with gourmet food by Bendigo’s chefs.
Every Saturday
FOOD FOSSICKING TOURBendigo CBD
Meet the passionate food heroes who showcase local produce and be treated to food and beverage tastings, a goodie bag and the food secrets only local will know. You will visit an artisan chocolate shop, a sourdough bakery,an Italian delicatessen, a wholefoods fun emporium and an uber cool restaurant.
October 31
BIG HILL FOOD AND WINE FESTIVALBig Hill Vineyard, Bendigo
The normally serene and tranquil surroundings of Belvoir Park Estate will come alive to food, wine and live entertainment at this intimate, friendly and relax festival.
October 31
VEGECARIAN FESTIVALThe Great Stupa
Vegecarian Festival is an annual event with the theme of ‘Love food, love animals, love life.’ There will be cooking demonstrations, vegetarian food stalls, veggie gardening workshop, animal care stalls, dog and animal training stalls, yoga sessions and more.
November 5 - 8
BENDIGO BLUES AND ROOTS FESTIVAL
The whole city will be buzzing with four days of Blues and Roots performances and workshops throughout Bendigo venues. There will be more than 170 artists performing cross more than 45 venues, including the brand new Ulumbarra Theatre and the Blues Tram.
September 19
HARVEST MOON FESTIVALDai Gum San Chinese Precinct
The Bendigo Chinese Association host their Annual Harvest Moon Festival with a day of workshops, parades and performances.Throughout the world many cultures celebrate the Harvest or Moon Festival, giving thanks for the food, which has been produced, future prosperity, health, families and friends.
BENDIGO’S ARTS, FOOD, WINE, MUSIC, FASHION AND FLOWERS IN FULL BLOOMAs the warmer days and clear skies appear, over 30,000 of Bendigo’s famed-tulips open to brighten the beautiful heritage streets. A sunny glow beckons you outdoors to enjoy the array of springtime events. While in Bendigo, explore these streets to discover the heart of Bendigo.
Dine at award-winning restaurants and cafés , enjoy our arts and culture led by the acclaimed Bendigo Art Gallery, unearth unique fashions and collectables. Relive the gold rush by visiting our world-class attractions,
and taste quality local wines, craft beer and produce from markets, nearby farms, and surrounding vineyards. There are a range of events and experiences welcoming you to Bendigo this Spring.
For more information on our events and spring program, or to book your accommodation, freecall the Bendigo Visitor Centre on 1800 813 153 or visit www.bendigotourism.com
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EATING OUT RICHMOND
Any brunch addict in Melbourne would be well acquainted with the banana
bread at Richmond’s brunch institution Friends of Mine. But what’s the
secret to their banana bread which has hordes of hungry brunch lovers
coming back for more week after week? I found out on my latest visit to
Friends of Mine.
Look for the crowds on this busy corner on the industrial end of Swan Street
and you’ll no doubt find Friends of Mine, a beautifully whitewashed building
draped with sunflower yellow canopies.
There are plenty of tables and chairs outside to soak up some Vitamin D
on a sunny day or to rest your weary legs with your furry friend. But my
favourite seats are inside in this beautifully decorated space, strewn with
whitewashed and exposed brick walls.
The venue is full of personality and quirky charm. True to its name, much
of the décor and furnishings at Friends of Mine, have been sourced from
friends and local contacts.
Friends of Mine is cleverly divided into spaces which have a unique
personality of their own. There’s the front counter and often crowded
takeaway space, which is filled with delectable sweet treats and savoury
snacks, and let’s not forget the canary-yellow La Marzocco which churns
out countless coffees to caffeine hungry patrons. The light filled front room
with school chairs and long window bench is a direct contrast to the dining
room which has a more formal vibe with Bentwood chairs, linen draped
tables and classy chandeliers.
The menu isn’t one for the indecisive, featuring a mouth-watering array of
all-day breakfast and lunch options. Friends of Mine strive to serve mostly
organic, free-range and local produce as much as possible.
On the ‘favourite friends’ menu there’s a sumptuous selection of
contemporary takes on breakfast classics. Think golden folded eggs with
goats cheese on grain, house smoked salmon with sweet corn pikelet and
a smashed avocado with thyme buttered mushrooms.
If you’re looking to linger longer over lunch, there’s some delicious ‘lunchy
things’ like the crispy skin barramundi, or for something meatier the wagyu
beef burger with kewpie mayonnaise.
The drinks menu is equally impressive with a great range of smoothies,
milkshakes and fresh juices. If you’re nursing a hangover you’lll be well
looked after with a glass of Berocca, or, even better their Bloody Mary which
comes with a shot of organic cucumber vodka. Coffee is from All Press. My
flat white was top-notch, full-bodied with great coffee art.
The toasted banana bread deserves all the hype it receives. The picture
perfect stack of banana bread rests in a shallow bath of sweet berry
compote, which is punctuated by pops of fresh blueberries. Sandwiched
with a generous layer of maple syrup mascarpone, fresh banana and berries
the dish literally bursts with flavour on every mouthful.
The smashed avocado is another crowd favourite, served with buttery
thyme mushrooms, marinated feta and torn basil, on toasted grain toast.
A delicious bowl of bircher muesl is perfectly presented, served with
rhubarb, craisins and diced apple. It is strangely similar to my favourite
muesli I make at home with the addition of honey yoghurt and pistachio
and vanilla compote to pack a further flavour punch.
The eggs benedict is not your average ‘benny’. Two perfectly poached eggs
are paired with smoked ham hock terrine, baby herbs and an apple cider
hollandaise sauce – a great accompaniment to cut through the richness of
the hock.
Friends of Mine, you will definitely be a friend of mine in years to come.
FRIENDS OF MINE
506 Swan St, Richmond
(03) 9428 7516
friendofmine.com.au
instagram.com/friendsofminecafe
facebook.com/FriendsOfMine1
twitter.com/friendsofmine_
WORDS AND PHOTOGRAPHY LISA HOLMAN
FRIENDS OF MINE506 Swan St, Richmond Ph: (03) 9428 7516
18
GRAM FEATURE
THINGS WE LOVE
Leading German kitchen appliance brand
NEFF Australia and South Melbourne Market
announce an exciting new partnership that
celebrates their shared passion for food and
culinary excellence.
The Neff Market Kitchen is now the new
home of the Market’s hugely successful and
extremely popular cooking school. Offering a
range of classes at differing levels of skill and
price point, The Neff Market Kitchen brings
together some of Australia’s best chefs with
people who are passionate about cooking, in
an innovative new culinary space.
Classes are run by some of Melbourne’s
most esteemed and admired chefs including
Jesse Gerner (Bomba, Green Park, Añada),
Nicky Riemer (Union Dining), Tony Twitchett
(Taxi Kitchen), Joe Grbac (St Crispin), Adam
D’Sylva (Coda, Tonka), Luke Croston (The
Press Club) and Dai Duong (Uncle St Kilda).
Intimate class sizes allow plenty of
opportunity to converse with the chef and
learn about their areas of specialisation.
Join us for a deliciously good time.
Book now: southmelbournemarket.com.au
THE NEFF MARKET KITCHEN, SOUTH MELBOURNE MARKET
MT MARTHA VILLASFREE WINE FOR GRAM READERS!
If you’re looking for inspiration for your special weekend
getaway, look no further than Mt Martha Villas.
Located at 538 Esplanade, directly opposite North Beach,
Mt Martha Villas consists of two separate suites, each with
one king size bed. Ideally located between the Mornington
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right near the heart of the Mornington Peninsula.
Whether you are planning an overnight stay for a special
event, a weekend away or would like a longer stay, Mt
Martha Villas welcomes you at any time of the year.
To book phone Duncan McIntyre 0414 323 063
MENTION “I READ IT IN GRAM” FOR A COMPLIMENTARY BOTTLE OF WINE!
MTMARTHAVILLAS.COM.AU
19
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 [email protected]
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.
Contact Us
Find us on
Coffee Caboose is a pop up espresso bar/mobile coffee cart that is available for
hire. We will come to you at your trade show, corporate event, conference, prod-
uct launch, birthday, wedding or special event - and provide you with specialty
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sional and dynamic staff.
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Coffee Caboose can also provide a delicious selection of Noisette pastries and
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SERVING ESPRESSO WITH STYLE
20
THE FIRST STAMPEDE
Cattle were first brought over to Australia in
1788. Five cows and two bulls were picked up
in Cape Town before the first fleet dropped
anchor in Botany Bay. Things got off to a bad
start though when these animals escaped into
the bush. Presumed dead, these escapees were
then discovered a couple of years later and had
multiplied to 60. Luckily for us, farming improved
over time.
The early herds were based on a few British
breeds that were complemented later by other
American and European breeds in the 1930s and
1960s respectively. These introductions increased
breed diversity and meant farmers could select
animals that were suited to different parts of
Australia. As a result, new areas that were initially
too hard to farm became suitable and today we
have a plethora of breeds and a national herd of
29 million beef cattle.
COW CHOW: GRASS OR GRAIN
While diet affects the flavour of the beef, it’s worth
noting that one type of beef is not necessarily
better than the other, they’re just different.
Grass-fed beef feeds exclusively on pasture and
as a result of its lower energy diet takes much
longer to mature and fatten. Generally grass-fed
beef is leaner, deeper red in colour and earthier
in flavour compared to its grain-fed equivalent.
It addition, the colour of the fat will be creamier
yellow in colour.
Grain-fed beef comes from cattle that have been
fed predominantly on a nutritionally balanced,
high-energy diet. This lifestyle lets them gain
weight quickly and because they’re not roaming
around the paddock all day their meat has a
more consistent texture and is marbled with
more fat. The ultimate grain-fed beef comes
from the famous Japanese Wagyu breed that is
fed a specific grain diet to produce intensely fat-
marbled meat.
When it comes to making a choice, how you
decide to roll comes down to personal preference.
If you’re after meat that’s soft and juicy try grain-
fed and if you want something that’s more ‘beefy’
and dense try grass-fed.
Sometimes you would be forgiven for thinking
that porterhouse, scotch and fillet steaks were
the only cuts on the cow. But after speaking
with Adam North, beef expert and supplier to
Australia’s top restaurants, it might be time to
expand your horizons:
COULD YOU GIVE US A RUN DOWN ON THE
CUTS OF BEEF?
Every country in the world butchers and names
the various cuts of the animal differently. However,
here in Australia there are 11 primal cuts from
which we prepare a larger range of retail cuts
such as oyster blade, topside, rump and brisket
to name a few.
Australia is renowned for producing top quality
beef. Our cattle are free from all major epidemic
diseases and our farming standards are among
the best in the world, so you can feel confident
that your juicy steak isn’t going to drive you mad.
But beyond the plate, the world of beef can be
a little confusing… Grass-fed vs. grain-fed, dry
aged vs. wet aged, blade steak vs. brisket and the
list goes on. So here we’re going to stroll through
the paddocks and then chew the fat with an expert
to give you the low down on beef with no bull.
A GUIDE TO BEEF WORDS CHARLEY MAY
21
GRAM GUIDE BEEF
WHAT ARE THE DIFFERENCES BETWEEN THE
VARIOUS CUTS OF BEEF?
Meat is a muscle and because these cuts come
from different parts of the animal they differ in
tenderness and texture as a result of how much
‘work’ they do. Cuts that come from the animal’s
back are the tenderest whereas those that come
from hard working regions like the shoulder or leg
are extremely tasty but a little tougher.
SO RUN US THROUGH SOME OF THE CUTS
AVAILABLE AT THE BUTCHER?
The cuts can be broken down into what we call
prime cuts and secondary cuts. Prime cuts or
loin cuts are the ones people are most familiar
with and include things like porterhouse, rib eye,
scotch and fillet steak. Secondary cuts include
things like oyster blade, hangar steak, rump cap
and brisket and at a time when our purses are
under more pressure offer heaps of value.
ARE SECONDARY CUTS DIFFICULT TO PREPARE
AND COOK?
No, they just require a bit of time and love.
Many of the secondary cuts are layered with
interconnective tissue that when cooked low and
slow become deliciously juicy, gelatinous and
tender – beef brisket being a classic example.
However, two of my favourite cuts, oyster blade
and hanger steak, are perfect for quick cooks too.
Oyster blade can be grilled and served medium
rare just like any other steak – you just need to
give it a long resting time. Hanger steak is super
tasty and works well finely sliced in Mexican
cuisine but it needs to be cut against the grain
and cooked rare.
WHAT IS THE DIFFERENCE BETWEEN WET
AND DRY AGED BEEF?
Dry aged beef hangs in special conditions to help
tenderize and add flavour to it. Whereas wet aged
meat is vacuum packed in plastic to help prevent
moisture loss and preserve it longer on shelf.
I love dry-aging because it dramatically affects
both the flavour and texture of the beef (in
a good way!). It’s got to be done at the right
temperature and humidity otherwise things can
go pear shaped. During the dry-aging process the
natural enzymes of the meat start to act on the
muscle fibres making them softer and tenderer
and some of the moisture in the meat evaporates
which really helps concentrate the flavour.
Due to the fact it takes time and results in some
weight loss, dry-aging is an expensive process
so you’re very unlikely to come across it at the
supermarket. But you can find dry-aged beef at
good butchers and meat suppliers. It isn’t cheap
but in my humble opinion I reckon it’s worth it.
SO WHERE CAN WE LEARN MORE ABOUT
BEEF AND HOW TO COOK WITH IT?
I believe the key to cooking with confidence is
learning what to do through hands on practical
experience and this is something I can help with.
Not only do I supply premium Angus beef from
the Grampians in Victoria, I run masterclasses for
consumers to understand how to utilize the entire
animal. The format of these classes is pretty
flexible and I can run them in people’s homes,
businesses or restaurants. For me, I just love
sharing my knowledge so everyone can eat well
and enjoy great beef regardless of their budget.
GIVE IT A GO
If you and your mates fancy learning how to
cut and cook a cow then check out Adam on
Instagram @Adamhenrynorth for the sizzle on
his meat masterclasses or drop him a line at:
23
In a galaxy far far away (20 minutes from Melbourne’s CBD) the team
at New World Whisky Distillery are crafting some of Australia’s most
innovative spirits.
New World, best known for Starward whisky, inhabits an ex-aeroplane
hangar painted black to trap the heat into what is an already smouldering
building come summertime. “When you think about distillery locations, it’s
easy to imagine a remote island somewhere and get a lovely and romantic
image of isolation in your head,” says Paul Slater. But the quintessential
remote distillery, which Scotland has led us to believe to be the norm, would
be highly impractical for staffing, distribution and material reconnaissance
in Australia.
New World’s unassuming location near Melbourne’s central airport
significantly contributes to the taste of their hand-crafted spirits. The heat,
Slater explains, considerably quickens the ageing process. As a result,
Starward whisky only needs to stay in the barrel for two years. This goes
against the preconception that the longer something is aged for, the better
it is. It is also a positive as the boys behind the booze would probably get
bored if they were kept waiting any longer. “Our ethos has always been
forward-thinking. We’re very aspirational,” says Slater.
You can see New World’s ambitious spirits rapidly absorbing notes of wood
and dried fruit from the Australian ex-pinot and Apera (Australian sherry)
casks which line the walls of their Essendon distillery. During the working
week, these frame a production line in full swing. On Fridays from 6pm and
Saturdays from 2, however, you can pay $10 to wander through the rows
and see the complete process yourself; from breaking down locally grown
and malted barley husks to fermenting, ageing and bottling the spirit. When
we popped in, steam was rising from a new batch of barrels that needed
cleaning out. The drama of seeing age-old traditions in such a drastically
modern setting is profound.
Naturally, the visit culminates in a tasting. Sniff, swirl and sip Starward’s
two signature styles before moving on to some of the more ambitious
offerings from New World Projects. At any time, they might have a short
run of homemade ginger beer distilled into a firey single cask, a “New
World Ale” made in collaboration with a local brewer or even a pumpkin-
spiced seasonal gin. Several bottles and nips of these limited releases are
only available behind the bar. You can sample what the team make onsite
atop a tasting bench made from 75 year old French Oak. “When you work
in a distillery, you develop an affinity for wood,” says Slater with a smile. A
ginormous 30,000 litre brandy vat has been broken down and repurposed
to make the rich wooden bench, which sits at more than twelve metres
in length. To illustrate the barrel’s scale, its supersized metal hoops hang
above the tasting area as custom light fittings with an extraterrestrial glow.
Since first opening in 2009, New World has continued to be ambitious and
push the boundaries of design, production process and how they market
themselves to whisky’s burgeoning demographics. Founder, David Vitale,
began as a keen micro-brewer and later learnt about whisky from Bill Lark
in Tasmania. Vitale self-funded the Essendon distillery, which is growing day
by day. In this year alone they’ve added 40% to their production, increased
to five production staff and opened their bar to the public twice a week.
From where we see it - Starward can’t stop, won’t stop. They’re aiming for
the stars.
NEW WORLD WHISKEY DISTLLERY
181 Larkin Street, Essendon Fields
newworldwhisky.com.au
WORDS HANNAH BAMBRA PHOTOGRAPHY ERIC JONG
NEW WORLD WHISKY DISTILLERY
181 Larkin Street, Essendon Fields.
24
WORDS JESS HOURIGAN
KATHERINE PLACEYou have a vision - a dream, a little foodie haven
to call your own. So in the cut throat world of
the Melbourne food scene, what is it like to
open a small business in a new precinct? What
are the greatest challenges, and what advice do
these owners have to others wanting to chase
their food dreams? This month, GRAM sat down
with Charan Singh (Delhi Streets) Kerry and Jeff
Chew (Hunter’s Roots) and Dan Chrystal (Stand
Up Cafe) to discuss what life has been like since
opening their own small businesses in one of
Melbourne’s newest food precients; The Archway
in Katherine Place.
CHARAN SINGH - DELHI STREET
What have been the greatest challenges you’ve
faced?
Our greatest challenge has been shifting the
customers’ preconceived idea of what ‘Indian’
food is. Indian food is synonymous with curries
and rice and our goal has been to showcase a
more diverse selection of Indian style foods such
as ‘Chaats’, Thalis and wraps - For us, this is what
we know to be true Indian foods. With such a
great response so far, we believe Melbournians
are expanding their knowledge and palate on
various types of tastes and flavours we have to
offer.
And the highlights?
We’ve had a tremendous response on our food
and décor by our customers. Receiving that kind
of positive feedback has been very satisfying.
We have been fortunate enough to be published
in Broadsheet, The Age Cheap Eats, The Age
Good Food Guide, Gourmet Traveller, Herald
Sun, Urban List, and various food blogging
websites. We have also been offered to be part
of Melbourne Night Noodle Market in November
2015, which we have accepted.
What’s your speciality offering?
The Pani Puri is a hit amongst the foodies. They
are puffed hollow pastry balls stuffed with
potatoes, chickpeas, tamarind chutney, mint
chutney and sweet yoghurt. It’s served alongside
spiced water (Pani), which you pour in the hollow
ball (Puri) and eat the Puri as whole and you can
taste the diverse flavours in your mouth from
sweet, spicy, tangy and salty all in one shot. The
Aloo Tikki is our staff favourite though
Do you use technology to assist in running your
business?
We use a software called Square which is a POS
system that sits in our Apple mini iPads. Square is
a great piece of software that allows my staff to
take orders directly onto the iPads, which sends
the tickets to the kitchen. All the analytical data
is available to be to viewed anywhere from the
PHOTO: ITSUKA STUDIO
25
Square Dashboard App, which I can access any-
time anywhere when I’m away from the restaurant,
all in real time. The technical support and service
is fantastic from the Square team and I couldn’t
be happier. Thanks Josh and Charlie from Square!
How do you promote Delhi Streets?
We are on Instagram, Twitter and Facebook. We
also have a great publicity team from Harvey
Publicity who manage our marketing material as
well.
The Melbourne food scene can be a tough one
to break into; do you have any advice for those
considering opening a hospitality business here?
The three key points to focus on is food quality,
staff and restaurant atmosphere. Being a foodie
capital, if you can master these categories, you
have a good chance if fitting right in. Location
should not be a factor as we have learnt in
Melbourne; foodies are willing to travel to
anywhere where great food is available.
DELHI STREETS
delhistreets.com.au
KERRY AND JEFF - HUNTER’S ROOTS
What have you found to be the toughest elements
to opening a new business?
Getting everything ready to open our cafe on
schedule! We originally envisioned to open by the
beginning of summer 2014, but so many delays
popped up along the way, pretty much whatever
could go wrong did go wrong! Being first time
business owners we probably did a lot of things
the longer and harder way, but many people we
know who had been in similar situations just told
us to enjoy the moments before the shop opened,
as things would be pretty crazy afterwards!
Looking back it was also a good thing we had
a bit of extra time to fine tune our recipes and
source for unique handcrafted items for the cafe .
It’s all worth it once those doors finally open
however - we recently found out that our interior
design has been shortlisted for “Best Cafe Design”
at this year’s Eat Drink Design Awards. That was
pretty awesome news to end our week with - it
was announced on a Friday so celebrations were
definitely in order!
Did you choose to open Hunter’s Roots in this
area of Melbourne for a reason?
We loved the ideal of being located in a laneway.
Our great neighbours and everyone’s unique
offerings has made Katherine Place a must visit
for any respectable foodie! There is a real sense
of a community spirit - most of us are first time
business owners and the amount of help and
advice being shared around is so cool! We are
all passionate about what we do and bring a real
hands-on attitude to making our food and drinks
offerings an absolute top notch food experience.
What do you do better than anyone else?
Hunters’ Roots began with a frustration that there
weren’t really any places in Melbourne CBD that
you could find simple, fresh, healthy foods and
yet also sit down and escape from the hustle
26
and bustle of the daily grind. Having lived and
worked in the city for many years, we wanted a
cafe where we could eat wholesome foods that
also tastes great. You’ll find our menu is an every
changing selection of light breakfast and lunch
options that are all made in-house, feature local
organic produce and has a nod to our Asian
heritage. An example of our salads would be our
signature black rice with tofu, edamame, shiitake
mushrooms, radish, snow pea shoots with a
ginger tamari dressing.
Are you on social media?
Social media platforms like Instagram and
Facebook are what we mainly use to promote our
business. It is true that people eat with their eyes
first, sharing images of our latest colourful salads
and smoothies are a fantastic way to reach out to
customers and like minded groups. We have also
helped out with local businesses such as yoga
studios and start up schools for any events and
functions, which is always fun and a great way to
spread our name out there.
What advice do you have for others hoping to
pursue their foodie ambitions?
The hospitality industry is not very glamorous
behind the scenes, the hours are extremely long
and besides a passion for food and cooking, we
also have had to stay on top of other aspects
such as marketing, book keeping and customer
service management (not to mention see each
other many hours a day!).
Having access to cloud based technology such as
Xero and Square, to help manage our finances and
point of sale has been a worthwhile investment.
Most of all, always remember why you decided to
start this journey and to surround yourself with a
good network of mentors.
HUNTER’S ROOTS
huntersroots.com
DAN CHRYSTAL - STAND UP CAFE
What have been the greatest challenges?
Stand Up Cafe’s greatest challenge has been
increasing exposure to new customers. Being so
small and hidden we have capitalised on word-
of-mouth advertising and have been effectively
driving business through regular customers.
However, through constantly serving high quality
coffee we have been able to get our name out
there in the local area quicker than I ever imagined.
Another challenge is Stand Up Cafe’s limited
storage, which is an ongoing predicament as the
place is so small. However through building great
relationships with other local businesses we’ve
been able to utilise their bigger spaces to help
our storage limitations.
Did you choose Katherine Place for a reason?
The recent Archway Development has rapidly
been increasing foot traffic to the region. With
new and exciting operators opening up we’ve
been able to help each other create a hospitality
focused community that benefits all locals and
businesses in the area. The opportunity to do
something slightly unique and different was the
selling point for opening up Stand Up Cafe on
Katherine Place.
How does technology play a role in your small
business?
I believe that with all the challenges of running
and owning your own small business, it is
important to use technology in order to simplify
your life. When I came across Square Register I
immediately adopted the software in Stand Up
Cafe. The size of the cafe means a traditional
computer based POS was practically never going
to work, so running a POS the size of an iPad was
imperative. It’s still powerful enough to allow me
to accurately keep track of all sales and inventory.
They also make back office accounting easy
through their integration with programs such as
Xero.
How do you get the word out?
Word-of-mouth is our biggest marketing tool.
Through constantly serving high quality coffees
with good customer service we’ve been able
to attract new customers daily while, and just
as importantly, keeping all existing customers.
On top of this keeping up to date Instagram
and Facebook accounts is a valuable tool for
increasing exposure.
Final advice to others thinking about starting
their own small business?
If an opportunity presents itself, just go for it. I
believe if you’re passionate and motivated you’re
never too young to dive into the hospitality
industry, even in Melbourne’s competitive
environment. Operating a small business is
difficult and takes a lot of hard but the pride
and sense of accomplishment that you get from
building a business up from nothing is definitely
well worth the effort.
STAND UP CAFE
standupcafe.com.au
28
WORDS LAUREN BRUCE PHOTOGRAPHY GEORGIA HAYNES
EGGPLANT LASAGNE
INGREDIENTS
2 eggplants, sliced to 1cm thick rounds
1 tbsp olive oil
2 brown onions, diced
6 cloves garlic, crushed
500g pork spare ribs
2 cans crushed tomatoes
2 cups chicken stock
1L passata
1 tbsp dried oregano
1 tbsp fresh basil, chopped
1 tbsp fennel seeds
1 tbsp butter
½ cup flour
3 cups milk
1 cup cheddar, grated
1 cup Parmesan, grated
½ cup mozzarella, grated
12 lasagna sheets
This is one of my favourite dishes to cook for dinner parties because it’s easy to make and there’s lots to go ‘round.
The flavour of the pork ribs cooked down into the tomato sauce makes this especially delicious.
29
METHOD
1. Preheat the oven to 180C.
2. Spread the eggplant slices on a greased tray
and season. Roast in the oven for 10 minutes, turn
over and roast for another 5 minutes. Set aside.
3. FOR THE TOMATO SAUCE: In a large saucepan,
sauté onions and garlic in olive oil until soft and
translucent. Add the pork ribs and cook for 3
minutes. Add the tomatoes, passata, oregano,
basil, fennel and chicken stock. Season to taste
and simmer for 1 hour.
4. FOR THE BÉCHAMEL: in a small saucepan, melt
butter and mix in flour until completely combined
and there are no lumps. Turn the heat to very low
and had the milk a little at a time, making sure
the mixture absorbs it and there are no lumps
(you can use a whisk to make this easier). Add
the cheddar and Parmesan and stir until cheese
is melted into the sauce. Season with salt and
pepper and thin out with a little water if necessary.
5. TO ASSEMBLE THE LASAGNE: spread a thin
layer of the tomato sauce over the base of a large
tray. Place a layer of pasta sheets on the bottom.
Spread a thin layer of the tomato sauce, then a
layer of the baked eggplant rounds, another
thin layer of the tomato sauce and then a layer
of the béchamel sauce. Sprinkle a small amount
of the mozzarella on the béchamel layer. Repeat
this process one more time and on the last layer,
sprinkle the remaining mozzarella on top.
6. Bake the lasagne in the oven for 30 minutes or
until the top is golden and the pasta is cooked
through. Serve the lasagne with vegetables or a
salad and enjoy!
TIP: This lasagne goes really well served with
steamed green beans dressed in butter and
vinegar.
30
Everyone is looking for that little extra something in
their lives. One day while walking down Balmain St
Richmond, I turned the corner into Church Street and
found mine. Opened just over a year ago by Morris
Nervo, Little Somethin Somethin is one man’s big jump
into the world of hospitality. The first time I visited he
sat and told me about his past life as a landscaper, but
what I later discovered was that when the weather wasn’t
conducive to running an outdoor landscaping business
he moonlighted as a barista to indulge his love of coffee.
This cafe is the product of someone taking their passion
and hobby and turning it into a fully fledged business.
Based on what he did previously, Morris is a guy who
isn’t scared of hard work and knows how to deal with
situations that may not be perfect but where the client
still expects perfection.
Enter Daniel Schwef from Community Roasters with over
20 years in the industry and with the same values system
and aim of giving his clients and their customers exactly
what they want. The cafes deal directly with him and the
roasters. They get taught about speciality coffee and
what needs to be done with it to achieve the best results
so the customer receives the intended experience. The
beans are delivered not by drivers but by skilled baristas,
that way output can be monitored and any issues the
cafes may have with the coffee can be dealt with instantly.
It also means consistency can be maintained with every
cup going out as good as the last.
This was my very experience with their Mamma’s Honey
blend the three times I sampled it at Little Somethin
Somethin, each one made by a different barista. Named
because it is sweet, soft and embracing with notes of
dried apricot, strawberries and honey, Morris and his
team pull each shot as a double ristretto, bringing out the
sweetness and punch and to balance out the fruitness.
As with any specialty coffee Daniel adjusts the beans
and origins of this blend seasonally to maintain the same
flavour profile, ensuring that Morris’ loyal customers keep
comin’ back to Mamma for that little somethin’ somethin’.
If you want a taste of Mamma’s Honey, you’ll find some at:
Little Somethin Somethin: 561 - 563 Church St, Richmond
Cote Terra: 17 Station St, Oakleigh
Chapter Too: 3/110 Canterbury Rd, Heathmont
Rumour Mill: 22 McAdam Sq, Croydon
Jiminy’s Kitchen: 260 Como Pde West, Parkdale
Verb Cafe: 336 Racecourse Rd, Flemington
REVIEWS
WORDS AND PHOTOGRAPHY DEAN SCHMIDEG
WORDS AND PHOTOGRAPHY ON THE BANDWAGON
HAWKERS PALE ALE
COMMUNITY ROASTERS - MAMMA’S HONEY BLEND
In a craft beer world where breweries produce weird and
wonderful styles in an attempt to be the latest cool kid
on the block and appeal to the 5% of a total beer market
which have developed advanced lupulin thresholds and
short attention spans almost concurrently, the simple
approach from Hawkers is making serious headway.
Hawkers began earlier this year, founded by Lebanese
brewer Mazen Hajjar (961 Beer) and chef Joseph Abboud
(Rumi, Moor’s Head) armed with some serious investment
and high-tech equipment. It reflects Mazen’s optimism
for better beer becoming a larger part of the mainstream,
which is the lager dominated 95% of the beer market. But
for that to happen, the beer needs to be accessible, it
needs to avoid scaring potential converts away while still
providing a different (dare I say it, “better”) experience
than what the TV tells them they should drink.
While the best thing about craft beer is all the choice
of styles and individual breweries’ take on them, for
sustained growth in this country, I believe people like
Mazen and the team at Hawkers are the future. Their
beers don’t have weird names, they taste exactly how it
should every time and it’s reasonably priced. They’re not
fighting other tiny breweries for a slice of the 5% pie, they
are trying to make the pie bigger. Simple.
Hawker’s National Sales Rep is well-known beer identity
Mik Halse. I had a chance to catch up with Mik over a
beer and talk about Hawkers, and their Pale Ale. I asked
him what had been the public’s reaction to Hawkers.
“Hawkers Beer and our pale ale, have been really well
received, we launched at the Great Australian Beer
Festival in February and won People’s Choice as best
beer, so we started pretty well. Since then our Pale
won medals at the AIBA’s and popped up on some of
Victoria’s coolest beer taps, and made it to the shelves of
some of the state’s best bottle shops.”
It’s easy to see why. This Pale Ale (an American Pale Ale)
is very well made with a vibrant citrus and piney aroma
that seems to have got a bit more out of the hops than
most pale ales. There’s a slight malt backbone there
which lets you order more than one pint of this beer.
Delicious, just like their IPA, Pilsner and Saison.
Over the next few months, expect to see more Hawkers
on taps around Victoria and for the beer nerds out there
(bless ‘em) Hawkers will be releasing some seasonal
beers and some cracking collaboration brews!
communityroasters.com.au
[email protected] | 03 9017 3545
ABV: 5.2%
STYLE: American Pale Ale
SERVING TEMP: 4 degrees
ORIGIN: Reservoir, Melbourne
FOOD PAIRING: Thin crust pizza or gourmet
burger
PRICE (RRP): $8 33oml, $69 carton
BUY IT HERE: www.hawkers.beer
31
ON INSTAGRAM THIS MONTH
SOME OF THE BEST SNAPS WE SPIED THIS MONTH.
@tom_nuts @msihua
@teeroybrowns
@specialtycoffeehighlights @missrunawayfoodie
@spoonful_of_sarah
Introducing Dormilona Cabernet Sauvignon - a wine made from
a blend of two biodynamic and organic vineyards in Yallingup in
the famed Margaret River region.
The label is pretty eye-catching on this one. I thought that seeing
a bag of bones asleep under a tree on a front label would be
confusing enough.
“Is the wine so boring it will put me to sleep?” I thought.
Or mind the pun, but “Does it lack body?”
Suffice to say that after a wee tasting, those two questions were
put to rest.
This medium-bodied wine excites with an intensely fruity nose
of raspberry and pomegranate with elements of nettle and
chocolate on the side. The palate is vibrant and balanced with
very fine and gentle tannins.
In the end I was not able to work out the relation of the skeleton
to the Dormilona wine. Had it been me, I would have imagined a
voluptuous woman in its place to emphasise the fruitful fleshiness
of the wine. I suppose he does look poised and at peace, which
about sums up how I felt after a couple of glasses with dinner.
Perhaps therein lies the point.
Stockist: McCoppins Wine and Beer store, Fitzroy
RRP: $32.00
WORDS AND PHOTOGRAPHY LA DONNA DEL VINO
DORMILONA Cabernet Sauvignon 2014 Margaret River, Western Australia
32
OUT AND ABOUT
BAR/D UP HARD LAUNCH
Last month Dean Schmideg and Lochlan Tangas, the boys behind BAR/D UP hosted a Hard Launch party at Nieuw Amsterdam in Hardware Lane in collaboration with Fire Drum Vodka, The West Winds Gin, Tequila Tromba, Feral Brewing Co., CAPI, Golden Axe Cider, Paul Louis, Luxe Wine + Spirits, Maidenii and Alquimie. Their simple and engaging video website which launched in
June is designed to help Melburnians find great places to drink, promoting quality venues and brands without the reviews. They are heading interstate soon to get the other capitals BAR/D UP, follow them on social media and check out their site - www.bardup.com.au
FOOD JUSTICE TRUCK LAUNCHES
An ethical, award-winning mobile grocer, the Food Justice Truck took to the streets of Melbourne Wednesday, August 12 in an effort to tackle food insecurity for the state’s 10,000 asylum seekers. The world’s first mobile retail model that supports asylum seekers is a social enterprise by the Asylum Seeker Resource Centre (ASRC) and offers asylum seekers locally
sourced produce at a 75% discount and market-rate prices for the general public. The Food Justice Truck will be open for business each Wednesday from 3.00 p.m. to 7.00 p.m. at Wesley Uniting Church, 148 Lonsdale St, Melbourne.
33
September 8LA MANUFACTURE WITH BENJAMIN LAROCHEGrosvenor Hotel
Join us over a four course dinner as Benjamin Laroche showcases some of his favourite La Manufacture wines from the Chablis region.
With a family history that spans centuries in Chablis, Laroche brings his intimate knowledge of the region to unearth unique gems to be included under his label. Guided by the ethos of hand crafted excellence, only the highest quality fruit from the most passionate vineyards and cellars are selected.
Starting the night with Pont l’Eveque croquettes and enjoying dishes such as pork ballotine and mustard dressing, Head Chef Paul Tyas has created a menu perfectly complementing the wines and taking you on a journey through the four levels of appellations within the region.
$145pp | 7pm | grosvenorhotel.com.auPlease email [email protected] for more information and tickets
THE DIARY
September 13MANSFIELD SPRING GRAZEMansfield District Racing Club, Midland Highway
Mansfield Winemakers are proud to partner with local executive chefs, artisan producers and gourmet providers to bring you the inaugural Mansfield Spring Graze - a shared local banquet feast with handcrafted wine from the cool climate of Mansfield in the Upper Goulburn Wine Region Victoria.
$125pp all inclusive | 12pm - 4pmmansfieldwinemakers.com.au
September 3WILD VS FARM RAISED MEAT…ARE YOU GAME?Meat Fish Wine, 31 Artemis Ln, Melbourne
On Thursday 3 September Fowles Wine are teaming up with Meat Fish Wine to host a degustation that explores the differences between wild game and farmed meat through delicious dishes and matched wines.
Hunter gatherer Matt Fowles will be up against beef expert Adam North from Hopkins River Beef as they battle it out to present the delicious qualities of meat from the wild and the farm. Covering everything from hanger steak to Hare, you’ll get the low down on getting hold of and enjoying high quality meat with no bull.
The teams have worked closely with the talented chefs at Meat Fish Wine to develop a six course degustation that lets the different tastes and textures of the meat really shine alongside our wine. The party will start with a glass of Fowles new release Stone Dwellers Sparkling Pinot Noir and a selection of canapés before sitting down to the main event.
$125 per person (inclusive of wine) | Call (03) 8660 6333 to book tickets
September 18 - 27HOPTOBERFEST 2015Hophaus
Oktoberfest 2015 or as we like to call it Hoptoberfest! We will get this party started on Friday 18 September at 6pm with the Tapping of the Keg and celebrations will continue until Sunday 27 September 2015. So dig out your Dirndl and Lederhosen and come and join in the festivities.
Friday 18 and 25 SeptemberWe will Tap the Keg at 6pm to get the bier flowing and a DJ playing German Haus to get the party started.
Saturday 19 September – The Official Opening Day of ‘Hoptoberfest’10.30am, Teckelrennen – The running of the Wieners – Inaugural Dachshund Race in the Podium Courtyard, SouthgateMidday, Tapping of the Keg in Hophaus1pm, Annual Sausage Eating Competition in Hophaus2pm, Live German Music ‘Hans Schunkel Trio’7pm, Live German ‘Oompah’ Music
Saturday 26 September2pm, Tapping of the Keg in Hophaus2pm til 10pm, Live German Music ‘Black Forest’
Sunday 20 and 27 September Sundays bring the whole family with face painting for the kids 1-4pm2pm, Live German Music ‘Django Rhythm’
Book now for lunch or dinner and be part of the biggest festival in the worldPh 9682 5900 or email [email protected].
September 13THE MISSION FOODS MEXICAN FESTIVALFederation Square
Melbourne’s top Mexican chefs, artists and musicians are preparing to take food and culture lovers across the states of Mexico when the Mission Foods Mexican Festival hits Melbourne to celebrate Mexican Independence Day on Sunday September 13 at Federation Square.
Explore the country’s different regions, from the rainforest state of Tabasco to the hustle and bustle of Mexico City, and get a true understanding of the intricate flavours, sights and sounds that make Mexican cuisine and culture so special.
The Festival, organised by Mexfest and Anzmex, attracted over 40,000 people to Federation Square in 2014 and this year, the free event is expected to be even more delicious, entertaining and immersive offering a window onto Mexico’s gastronomy, tourism, art, music and traditions.
11.30am-8pm | mexfest.com.au
September 22STONE AND WOOD SMOKED FEASTFancy Hanks - 456 Queen Street Melbourne
Fancy Hank’s and Stone & Wood have joined forces to bring together two of life’s great joys - BBQ and beer. We’ve curated a menu of Hank’s best cuts, including a smoked beef cheek special.
Each food offering has been specifically paired with a different Stone & Wood beer. We’ll have four different varieties of Stone & Wood, including their signature Pacific Ale, along with their Garden Ale, and special edition Smoky Jasper and Brown Ales Book today, spots are limited!
$80pp | fancyhanks.comTickets via eventbrite.com.au
34
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 BarCreperie Le Triskel
Khokolat 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 CanaryHairy 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 BlacksLoopWaiters 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 SaporoCafeteriaCBD Café & Foodery
GRAM IS AVAILABLE AT 1000+ VENUES AROUND
MELBOURNE AND VICTORIACBD DISTRIBUTOR LIST
35
CinnamonsCommodity 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
BENDIGO TOURISMPHONE: (03) 5434 6060bendigotourism.com
CEDAR HOSPITALITY223 - 231 Brunswick RoadBrunswickPhone: 03 9387 4455cedarhospitality.com
CHEF’S HAT131 Cecil StSouth MelbournePhone: 03 9682 1441chefshat.com.au
COFFEE CABOOSEPHONE: 0407 864 [email protected]
HEATHCOTE WINEGROWERSPO Box 446, Heathcoteheathcotewinegrowers.com.au
GISBORNE PEAK WINERY69 Short Rd, GisbornePHONE: 5428 2228gisbornepeakwines.com.au
HOTEL AGENCIES 298 Nicholson StreetFitzroy PHONE: 03 9411 8888 hotelagencies.com.au
MATCHA [email protected]
MT MARTHA VILLAS538 Esplanade, Mt Martha(03) 5974 8799mtmarthavillas.com.au
SOUTH MELBOURNE MARKETCorner of Coventry and Cecil Streets, South MelbournePHONE: 03 9209 6295southmelbournemarket.com.au
SPIRAL FOODSUnit 12, 51 Moreland Road CoburgPHONE: 8616 7800spiralfoods.com.au
SQUARE [email protected]/au
YARRA VALLEY DIARY70-80 McMeikans Rd, Yeringyvd.com.au
THE GRAM DIRECTORY
1 0 0 % S T O N E G R O U N D G R E E N T E A P O W D E R
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MATCH(A)!
Matcha is pure green tea leaves ground into a powder. Unlike regular
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getting up to 137 x the antioxidants! Matcha can help boost metabolism,
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to smoothies, breakfasts, salad dressings, desserts, face masks,
everything! It's a match(a) made in heaven!
Buy online at www.matchamaiden.com or try it out in one of our500+ stores and cafes (members of the matcha family listed on the website)
GET INSPIRED WITH ALL THE GREEN GOODNESS ON OUR INSTAGRAM @MATCHA_MAIDEN
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PROMOTE YOUR BRAND IN GRAM FOR AS LITTLE AS $120 (+GST)
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