Wednesday 31 October 2012

Love song's & Dedications

Warm day, summer breezes and hump day can only bring you to ponder how great it would be to be relaxing outside the walls of your office trying to meet your dead lines, assisting customers and everything else that could bring a doom and gloom to your day.

Happily walking out at 4pm and doing the rounds of being a taxi collecting hubby and a friend we cruise to the dynamic and fresh Radio Mexico, located just meters from Ackland street St Kilda.

No reservations taken, so another one to get in early is almost full by 5:30pm and full to the brim in seconds that follow. Radio Mexico screams 'Arriba' with it's bright festive colours, cactus' and unique styling. Service is fast, friendly and efficient feeling welcomed and easy to talk to.

The evening started off with beers in the boy's hands and the ice fresh salt rimmed Margarita. No better way to unwind over a hard days work. A sweet pineapple flavour with sprigs of fresh rosemary was fresh and tasty and was only highlighted even more with the salted rim.

Sitting back with a catch up is great but their was something missing to get our evening started....... what could possibly go hand in hand with our drinks? Nacho's of course. Almost going with the selection from the menu we were drawn to the nights specials which were encased in more spices and succulent flavours. Each nacho chip was crisp and crunchy yet coated in sauce and finished with the glorious guacamole and sour cream. Finger licking good flavours made for a powerful beginning to even more spices that are headed our way.

Soft shell tacos were a treat with each bite. Hand sized soft tortilla shells laid with juicy fresh ingredients to tantalise your taste buds and make them have a fiesta in your mouth. My choice of Prawn coated with chipotle sauce and finished with a fresh slaw. The heat smacks you quiet hard and chilli sweats are instant but amazingly good. Cooling down with a mellow second round of the BBQ Hanger steak topped with cream, lettuce and salsa. Smooth and nourishing, great choice for the kids if your trying to look for the safe option.

You could get carried away just enjoying the soft taco's, cheap and come individually you can order a second round or work your way through the list. It will be more than a main meal if you did, but so worth the adventures. But don't forget the other extraordinary flavours that are hidden in the rest of the menu.

Headed to the succulent Pork Belly with pineapple salsa and served with green rice, was a great dish to share. Golden crisp crackling only started a journey to the mouth watering melt in your mouth pork. The meat fell apart as you glided your knife through and accompanied with a sweet sauce and rice it was truly delicious. And as you can tell, I do like to put 'Pork on my fork' it's my favourite choice.

Enjoying further tastes of some grilled corn on the cob and a bite of Paul's Quesadilla with chorizo, corn and potato was starting to fill me to the brim or as my Nan always says "up to dollies wax".

The atmosphere was so enjoyable and the food so fresh and tantalising I didn't want to finish my evening like this. Their is only 1 way I can finish a great night out, and that's to finish it on the sweet side of things.

A tower high Meringue covered with crema, macerated strawberries and coconut syrup. Light fresh and perfect for the warm weather. It was eye catching and almost too good to eat, but something looking so tasty should never go to waste. The crema is similar to a creme fraiche so it has a slight kick to it, but do not be alarmed, it is supposed to be like this. It hit the sweat tooth's perfectly and I was definitely one happy camper.

The boys although hesitant to order dessert was convinced to try the coconut ice-cream sundae. They were not disappointed and the bowls licked clean. I grabbed a quick try before it was devoured and my golly, it was perfect. Creaminess melted away as the coconut lingered. A great option for both young and old.

With everything so fresh and tasting so great, their is only one thing to do now. Go Back. I'm waiting for my chance to dine in the alfresco area during the summer season, chilling back with some of those tacos and some more margarita's. Whether it be to unwind after a work day or not, you could make any excuse you want, but it will be worth it no matter what type of day.


Radio Mexico
11 - 13 Carlisle Street
St Kilda
9534 9990

Radio Mexico on Urbanspoon

Sunday 21 October 2012

$2 can make the difference


Have you ever dined out somewhere or sipped your latte and pondered on your thoughts of those who are hungry, those without homes and how you wish you could do something about it?

Well your opportunity has a reality with StreetSmart being only days away from beginning there $2.00 donation DineSmart appeal.

StreetSmart is an organisation that has been well developed since 2003 by Founder Adam Robinson. Now a national campaign and recognised by the Federal Government to encourage the increasing fight against Homelessness.

Australian Leading Restaurants will take part in this amazing campaign for 6 weeks leading to Christmas, where a simple $2.00 is offered to be added onto your bill and proceeds will go to the charities and agencies with little fund raising but are the critical workforce assisting the homeless.

In previous results this simple campaign has seen vast developments in fund raising with it's first year launch in 2003 raising $16, 574 to last year seeing a a tremendous increase to $335, 160.

Adam Robinson explains that these proceeds will make a huge difference to another's world from bed's having new sheets, more increased regular meals at shelters and for the children, playground equipment at the women's refuge.

This year we see more than 150 restaurants joining this grand appeal with their aim to beat last years record, and with the Governments attempt to half the amount of Homelessness every little bit will help in making this come true.

You may sit there thinking that you will never become homeless, but what happened if it did, what would you do? If funding was not available for Charities or organisations to assist you where would you go? It's a harsh reality that one never wants to face, and I feel for those who face it today.

StreetSmart runs 2 events through the year DineSmart and CafeSmart and both are increasingly getting more and more supporters to give back to their communities and help those in need.

Everyone needs food to survive and this is a fantastic way for others to realise how much the Hospitality Industry are prepared to get on board to ensure everyone is looked after, because We Care! Our endless service to you extends further behind the scenes, with some of us even giving end of day produce to soup kitchens such as left over bread etc.

So it's simple that we ask that you help contribute for the supporting Restaurants to become involved and donate that $2.00 that is floating around the bottom of your bag or weighing your pockets down.

If you would like to venture to a DineSmart Restaurant follow the link (http://www.streetsmartaustralia.org/findrestaurant) and make your booking.

If your a restaurant or cafe who wants to become a supported in this grand appeal their is still time (http://www.streetsmartaustralia.org/becomerestaurant)

Surly you can provide this small donation and being a lead into Christmas you can ensure that you are giving someone else a smile.







Saturday 20 October 2012

Taking Centre Stage

I am one to enjoy being Wow'd and Amazed with food and arts, but when the two are combined together I become somewhat speechless.

An evening at the Art's Centre Melbourne was enjoyed launching their new image in capturing not only spectacular performances but to bring our dynamic food industry within. To ensure all aspects of the Arts centre is elegant in every level possible.

Beginning our evening in the Commonwealth Bank lounge, tailored with low ceilings and amazing lead lit walls and pillars, set for a remarkable effect as we sipped champagne, enjoyed delicate canapes and being welcomed to the evening of the launch.

Executive chef Sean Keating placed together some nourish treats to begin with my favourite being the Victorian Duck breast, five spice and compressed watermelon. Other canapes were the Spring Lamb loin, aromatic herbs and spices on a toasted sourdough with hummus and garlic milk as well as individual Parmesan dusted tartlets with whipped Meredith goats cheese and crispy puffed rice.

To follow we were introduced to their Culinary Consultant Jan Gundlach (Michelin star recipient) and presented with glasses of Sangria along with some extraordinary dishes of Sushi Royale with beetroot cured ocean trout, wild rice salad, avocado mousse and ocean trout caviar. Both fresh and unique filled with some cured vegies to bring another depth and flavour.

The other tasty dish bought another depth of flavour with a Rare yellow fin tuna trofie with shitake, spring onion, red wine and vinegar powder. Both pleasant and individually different, with it's stand alone presentation capturing the eye.

Whisked away to the ANZ Pavilion where we tantalise out taste buds with pots of Creamy Chicken and saffron soup with Sour cream pastry pillows and some rich Orecchetti with porcini cream, swiss browns and parmigiano, while we shown the adaptions that the Arts Centre has taken on board.

The Arts Centre Melbourne placed all revenue created from there food and beverage sales which has developed a range of artistic development programs and initiatives. With it's new development's they have offered 180 jobs so that they could develop the food and beverage to in-house. The arts Centre has created their own Signature Series where they have crafted their own range to showcase throughout the Centre.  The series include Genovese's coffee, Yering station's bespoke and indulgent Yarra Valley chocolates made from the Yarra Valley Chocolate Compant.

Into the Riverside Bar we are treated with some charming piano, whilst meeting the people behind the Signature Series as well as tasting the canape boxes hand crafted by Nicolas Poelaert.

The Canape Boxes were presented in gold designed box's which would be presented to theatre patrons to give them a culinary discovery to highlight their experience. A treat box of puffed rye pillow with goats cheese and thyme, Steamed bread, yoghurt, radish and cured kingfish, Smoked ham, gruyere cheese, smoked tomato chutney and to finish delicate pear frangipane tart.

After relaxing for a brief while we tour into the  Truscott Lounge. The Truscott room is laid out in Emeralds and golds to showcase the Oscar trophies of John Truscott. But it is not here that we finish our evening, it is on the stage of the newly developed Hamer Hall stage.

Hamer Hall brings back memories of my school years and there award nights. Looking back to the red velvet interior and it's overall romantic setting is a spectacular end to the evening.

A table is decked with desserts that your heart desires, but each having a unique spin. Glasses of sheep's milk panna cotta with beets and a shiraz sorbet, leaves for a desired taste with it's earth tones.

 Ivory and thyme chocolate bars with salmon pearls were creamy and melt in your mouth with bursts of roe. Not one for most people but those foodies who are living on the edge would love them.

Shards of dark chocolate with pea and avocado mousse and silver leaf and Confit garlic bulbs coated in chocolate with coffee salt and olive oil were ones that some avoided, but me a risk taker went for both with the garlic being one of my more favourites of the evening. weird I know and hard to explain, but all I can say is that if you like garlic and like chocolate then you really cant go wrong.

Jan Gundlach showcased the final dessert of a Pistachio pavlova, Turkish delight and black sesame tasting table finished with gold leaf and roses. The spread was a delight as you scooped your spoon through the pavlova, sorbets and creams with enchanting zing from citrus flavours and mild favours of the black sesame to break through. So tasty that I think I went back for a third spoon (no double dipping I promise).

The overall evening was delicate and the elegance shone through the evening. The Art's Centre Melbourne has developed a creation to continue what they explain is a love story through the Arts and food.  To entwine the two together to make an experience exceptional through out the restaurants and bars and into the theatre itself.

The evening showed our there developed professionalism through both the back of house and front of house teams. They gelled together and the night ran smoothly with no hic-cups that the audience could see. On each step of the way the team were there hand and foot serving us beverages. Not once was there a room where waiters weren't there before us. The team has worked hard and the efforts should be rewarded.

The Arts Centre Melbourne is endeavouring to bring us wider culinary and arts experiences through out the year with upcoming events such as the Festival of food where programs will be held like 'An Obsession with chocolate morning tea', ' Master classes' and a 'Festival of Food Hawkers Market'.

The development is truly going to marriage the Arts and Food together and I hope all Melbournians get involved more with their Art's Centre and enjoy the Culinary experiences they are delivering us.

Sunday 14 October 2012

Fun in the Bun

Burgers have begun to be a vast growing craze through Melbourne. The famous 2 all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun will linger on in our minds whilst we crave a fresh burger full of juicy flavours. But it is not the infamous food chains I am wanting to recognise, it's the places who stand alone and present us with unique combinations like no other.

The Bottom End tucks away just a hop skip and a jump from Southern cross station on Little Collins. This dim lite pub is not to scare you with it's large flickering candles at the entrance or the darkness of which you sit, but sets a great mood for some amazing grub. Booth and table seating which extends across 2 rooms, leaves for a great catch up for after work bevies, or for you late night party goers on Friday and Saturday nights, perhaps a late night/ morning snack with it's doors being open til 1am on Fridays and 4 am on Saturdays.

I was bought to The Bottom End for a Burger Degustation organised through Agenda City (http://www.agendacity.com/), one of Melbourne growing daily email magazines, where they introduce the outstanding, vast growing establishments which they have sourced and tested for us. 

Who couldn't refuse though a Burger Degustation........ I don't think their would be too many hands raised if I was to ask round.

The Bottom end has recently been voted the Best New Hotel at the Bartender Awards, and rightfully so. This quirky stand alone menu of Cocktail's and Burgers should be more recognised for us Melbournians. It's full of great flavours and even better names to match, ones to make you smile whilst ordering it, or saying it proudly knowing your going to get the best damn cocktail ever.

So let us begin in a journey of scrumptious mouth watering burgers and matching cocktails.

To begin we start with the enchanting martini glass with "A Fucking Marvellous". Raspberry Vodka, Creme de Mure, Berry puree and Lemon juice. I must say this was a great kick off to our evening. Berrylicious flavours, smooth and nourishing. The hint of essence from the fresh mint leaf left for a pretty marvellous cocktail and would be the favourite of the evening.

This cocktail highlighted the Bingle Burger. A potato chip crumbed chicken pattie, red eye mayo and shredded lettuce.  This tender juicy chicken patty was prefect with it's golden crumbed coating crispy and delicious. The red eye mayo is not what you first believe it would be. I thought, chilli that would give this massive intensity but this is incorrect. Their is no real heat at all just creamy goodness.  Coming from the south and similar to their Red eye Gravy this mayo was smooth and added kicks of sherry vinegar, coffee and  a mild chilli sauce. This burger may seem simple, but their is something that really  connects to you while you devour bite after bite. Is it the golden crispy coating or the fact that the chicken is so juicy and falls apart, or is it the bun that holds it together?

Second round and we are presented with "A single Mother" a tremendous blend of Southern Comfort, Red wine, Ginger beer, Orange and nutmeg. Similar to the Spanish Sangria but has kicks of spices shining through. The touch of ginger beer is what won me over. I can see myself sitting on the back porch with a pitcher of this.

Together with a Classic Cheesy Bacon burger which had layers of Grilled beef pattie, Gruyere and Monterey Jack cheese, Bacon, Pickle, Tomato, lettuce and fry sauce just oozes delicious within itself.  This smokey grilled flavours enhanced the cheesy goodness. The fry sauce of a combination of tomato sauce and mayo finished off this burger perfectly. A hit with the crowd, and a combination of 2 meats and two cheeses is destined to be the perfect burger.

Third round and headed for the half way mark was a can of tomatoes...... actually no I lie. A "Signature Bloody Mary" served over ice in a can with all the trimmings. I am not to fond of the Bloody Mary, and the Bottom End's concoction truly embraced that kick of spice in it. If you are a Bloody Mary fan then you will enjoy one of their alternate choices from a Bloody Caesar (Vodka & Clamato), Bloody South East Asian (Vodka & Tom Yum), Bloody Mexican (Tequila & Chipotle) or a Bloody Beefy (Bourbon & BBQ Sauce).

The Plato's Burger  of spiced Lamb pattie, Taramasalata, Saganaki, Lettuce, Tomato, Tzatziki and cucumber was a towering all Greek inspired bun of joy. Fresh flavours combined with tender juicy lamb was delicious and the hint of taramasalata (fish roe from cod or carp) highlighted the true Greek style and of course the saganaki added the salty cheese goodness that it required.

A pot of Kirin Beer refreshed our palates for the fourth burger, although our stomachs are beginning to balloon out after eating 3 burgers already. But deep breaths and a slight stand up to shake all that food down we embrace the recently featured in 'the Age' burger. The Famous Mitsubishi burger. No we are not eating a car, but it is a Japanese inspired delight. I have never had anything like this before and hopefully this will remain to be only available here at the Bottom End.

A Katsu chicken pattie, Wakame and Wabasbi Mayo was rather enjoyable. I'm not too sure what the Katsu crust was but looking through some things, I could only suggest that perhaps it was a rice crust, but none the less it was once again a golden crisp coating of a tender chicken pattie, topped with cured seaweed and creamy Japanese mayo. A unique flavour within itself and truly like no other I have tasted. Now you may think it strange that seaweed lies beneath 2 soft buns and on top of a chicken pattie, but it works. You truly can't knock it until you try it, and if you are a fan of the Japanese flavours then give it a whirl.

To finish the evening we head for the last and final burger accompanied by a shot of heart warming Rye Whiskey. The Williamsburger of tender grilled Wagyu beef pattie, Double yellow cheese, pickle, lettuce, ketchup and mustard. Yes you are thinking the right thing, is this the well respected similarity to a Big Mac? Well the smells surly do take you bake to that burger we have all had but I must admit, the freshness of this burger does taste so much different than the food chains. The wagyu beef brings out so much more tender meaty flavours and made for a fantastic finisher to the evening.

This was a fantastic night to try their inspiring American menu, of which still continue to have more delicious treats that have not yet been ventured. So it is without question that I will be back to get my hands on things like the Mexico City Cheese Burger or the Chicken Five -o or even just some good old Buffalo wings.

The Bottom end stays true to the American cuisine and brings as some bold and tasty flavours. the atmosphere is superb and sets a great Pub Diner feel with it's eclectic style.

It leaves for a great social gathering, with booze, burgers and music I don't think I could think of any other way to enjoy those evenings out with friends.



The Bottom End
579 Little Collins Street
Melbourne
9629 3001

The Bottom End on Urbanspoon

Thursday 4 October 2012

The Sharing House's one & only Mark Briggs

Introducing... Mark Briggs

The Age 2012-13 Young Chef of the Year from The Sharing House. 


Mark brings an inspiring, fun menu that showcases well known comfort foods that are deliciously elegant and have a quirky twist to them. Those of who that have been there know what I'm talking about.

Celebrate Mark's hard work and achievements and see for yourself why he has won such a prestigious title.

On Wednesday October 24th, The Sharing House, together with West Winds Gin, will be hosting their inaugural 5 Course Degustation Dinner. The evening will highlight the magnificent dishes created  there and will be accompanied with complementing wines that have been hand selected by Sommelier, Sophie Johnston.

Start your evening off over tantalising Canapes and a refreshing Gin Cocktail while you get acquainted with some like minded gourmets. Get involved in and mix up a storm yourselves with The West Winds Cutlass Gin and unique mixers. Who knows, you may stumble on something fresh and delectable, becoming Melbourne's newest sort after mixologist.

This evening screams delicious fine cuisine and should not be missed. 




Cocktails and Canapes

Chatham Island Blue Cod cured in The West Winds Gin with textures of Rockmelon

Terrine of Partridge and Chanterelle Mushrooms, Merlot Vinegar 
and charred Onions served with toasted Brioche

Wagyu Short Rib, braised Celery, Truffle Jus 

Violet and Honeycomb Crumble


Bookings are essential, so please contact the Sharing House on 9245-9800 to ensure your place is set for an evening you will never forget.


Details of the event:
Wednesday October 24, 2012
6:30pm for 7:00pm start
$140.00 pp (inclusive of matched beverages)
The Sharing House
35 Dukes Wharf
South Wharf Promenade
(03) 9245 9800

Monday 1 October 2012

I think I'm Fonda you

Who wouldn't want to dine somewhere that describes themselves to be a 'family's home when it is opened up to passers by as an unofficial restaurant.'? Fonda Mexican in Richmond has based themselves around this colloquial phrase, and I am even more excited to read that when in Mexico you see a sign saying 'Fonda' I can walk right on in and be fed with a meal straight from their kitchen.

With travels to Mexico in the distance of 2013, I am getting more and more involved with the cuisine and it's array of spices, and the drinks that can cool me down quicker than I can blink. So when you find out about new Mexican places popping up in conversations it does urge me to get a peddle on and try them all, but my list is growing rather fast with the Mexican cuisine becoming more and more popular compared to the day where your choice of Mexican was just Taco Bill.

Not that I am here to complain, these new places hitting the Melbourne scene, are fresh and not microwaved produce which is ideal to anyones diet. Perfect fresh bold flavours the way that Mexican food is served and of course enjoyed.

Fonda Mexican based in Richmond has splashes of fiesta colours on the frames and stools but keeps a cool tone in general, so it is not overwhelming but very modern in it's layout. If you're one to take in the scene completely before getting into your meals, check out the detail in the roofing and the magnificent red wired chandelier that hangs over the communal wooden table.

Filled with those who are after a quick casual lunch that has a great upbeat atmosphere with powering music over head to get everyone bopping their heads to the beat was a great way to spend my Sunday afternoon. It was great to see the staff having fun behind the counter but at the same time being fast and efficient with the service of meals.

Drinks on the table within minutes of sitting back at the table from their counter service was somewhat impressive, but what was more impressive were the jar styled presentation of drinks. One thing that Melbourne has begun to take on as the new in thing in restaurants. Not that I'm complaining..... being served a large Vegemite sized jar of horchata is nothing to frown at nor at $4.50 per jar. More like grinning from ear to ear.  This cooling rice milk based drink with hints of cinnamon is something I'm looking forward too each time I drink one. Laying back on the Mexican coast line with this in hand could be anyones dream, but I'm going to enjoy it more when it's reality. The Margaritas in more slender tall jars were just like alcoholic tropical slushies with passionfruit shining through. Very easy to drink and very tasty.

To get us started for the day we nibble some pork scratchings and chips smothered in some kick ass chipotle mayo. The pork scratchings were similar to the prawn crackers in Chinese restaurants but of course with a pork flavour. Somewhat unusual, this light unusual cracker I guess you could call them were different but had flavour. Served with good old guacamole it got the palate going.

The golden fries are always a winner at anyones table and with the burst of burning chipotle flavours through the mayo got your chilli sweats going instantly. However once you have one, you can't bare to stop going back for more. Nourish is really all you could say.

For our main dishes we got our hands around a Goat taco and their quesadilla, whilst friends went for the buritos. The Goat taco served in a soft shell was tender and juicy. This small tasty handful of taco was fresh and burst with natural flavours. I would have loved this to be a bigger meal itself as it was too delicious, but defiantly a great snack or starter. Noting was too over powering and was just smooth on the palate.

Quesadilla's were amazing and highly recommended. Going out on a limb I went for the cactus whilst Paul headed for the Chorizo. The pickled cactus was accompanied with spiced black beans and queso fresco (cheese) and served with a salsa on the side. Cactus is something that I can't really explain unless you try it. I guess textually it's like eating something like a cooked pepper, the flesh smooth but skin has this king of squeak to it. Not a powerful flavour at all so it's something easy to try even if you just do it once. With the salsa on the side, it did tend to go a little soggy, but I enjoyed it all the same - the crispier ends better though.

The chorizo smacked full of flavour, bold and powerful. Almost not getting a taste of this one as Paul was enjoying it so much I had to battle him for the last mouthful. Lucky I was to taste it, magnificent is how I guess both of us would put it. Simple flavours of chorizo, queso fresco, jalapeno and salsa roja  yelled chilli lovers delight. If you are after strong flavours and chilli hits I wouldn't go think any further, this is perfect for you. Crisp tortilla bread filled with this concoction was delicious.

The buritos were over flowing with fillings, but was asked to make mention that they state 12" in size. Now after great discussion we believe that when flat out on the bench these tortillas could in fact be 12",  however when rolled up and filled then served it is not a 12" anymore, but about 9-10". They are however so huge almost unable to fit them in your mouth because they are jammed to the brim with ingredients, I wouldn't shy too far away from enjoying one.

We had a great afternoon and enjoyed the atmosphere immensely, so it's sure to be expected for my return. With them not taking reservations, it's only sure to be expected that evenings can get quiet full and weekends continuous. But with their service being so fast, you wouldn't need to wait too long for a table to become available.

I will be sure to make myself at home at Fonda and relax with a ice cold horchata in the summer months. They say the Mi Casa Su Casa and I am looking forward to it being more so.


Fonda Mexican
248 Swan Street
Richmond
9429 0085

Fonda Mexican on Urbanspoon