What is she hiding from you?

In one of Melbourne's prestigious Heritage listed building is a place where you can combine everything you love and everything that makes Melbourne known around the world. Food, Fashion, Music and Art.

A grand glass entrance with a gracious front desk and a pink lite horse floating above you is just the beginning of your night ahead.

I welcome you to Ms. Collins, a place where you gather friends, mingle and enjoy some superb hosted service through the night.

This venue is grand and spacious with closed off rooms, split level and designed with neon luminous lighting to set you into a relaxing ambience.

Something that you may not have realised though is that here at Ms Collins they not only have a grand central bar where people like to mingle at after the working hour, but there is an extraordinary kitchen.

An outstanding menu of street food designed by renowned chefs in Melbourne - Jaques Reymond (80 hatted chef), Daniel Wilson (Huxtable), Paul Wilson (Icebergs) and Riccardo Momesso (Velentino). Now that I've name dropped there is no way you could refuse to eat here right?

Here is a menu that doesn't need s description of the food as with these culinary superstars you can't choose any wrong dish - I'm serious.

Currently Ms Collins is Chowing or should I say Bao-ing down on a Friday night, making for a spectacular start to your weekend with a Bao and wine special. A weekly changing Bao is a great accompaniment with a beverage in the late afternoon or pre dinner snack. With my taste of Waygu beef brisket with pickled cabbage in a soft pillowy bao was a delicious start, and not to heavy either.

Opening the menu showcasing extravagant dishes it is hard to choose, do you select only from 1 chef, mix it up or choose from your favorite culinary star. I say mix it up, that way you can understand the styles of each chef and what they want to showcase.

During my time spent here I was blown away by the Empanadas de Picadillo with mission fig mole. This short pastry melted like heaven and with the rich mole filling and sweet fresh figs I was floating on cloud 9. It was that good I couldn't sit still, I was too excited and started texting people telling them what I was eating and how good it was.

Dessert was a Banana and Ron Zacapa parfait with salted caramel, hazelnut brittle and brulee bananas. What can I say.... this picturesque dessert filled with depth of flavour but not overpowering in sweetness. It is subtle and delicate just like how it is plated.

What I love about Ms Collins is how proud the team is both in the kitchen and those serving and hosting.

Watching the Kitchen I can see the detail taken on every plate and together working in-sync as a unity. It makes me happy when every part of the team are working harmoniously together making for a flawless service to the guest.

Ms Collins is serving there menu from 4pm Tuesday - Saturday and will not fail in delivering your high expectations of what is a grand menu.

By all means book a table and have it for the evening and then continue to stay and get your groove on when the music picks up.

I guarantee that you will be looked after and have your mind blown away by there hidden culinary delights, so much so you will make it your regular place for after work drinks or a friendly catch up in the city with friends.

Ms Collins

425 Collins street

Melbourne

8614 2222

With such Delicadeza

Melbourne is continuing to grow in it's diverse culture of food, and opportunities to try new flavours and seeing Chefs develop amazing cuisines to impress us is just on the rise up. To compete in this trade is hard as those who are amongst it would know, but when Chefs stay true to the produce and respect the individual flavours and match it perfectly with something else it's a true marriage.

Today was the day to be in the city, with Adriano Zumbo making his way to Federation Square promoting his book and selling his tantalising Zumbarons. His remarkable inventions of flavours are ones that I have admired as they are unique to their own and I find most often people are to scared to play with or sometimes even worse try.

An inspiration to the development of the food world and never scared to attempt new adventurous flavours, combining them and making something so divine. Tantalising our taste buds with his Zumbarons today was just the sweet temptation anyone would want on a Sunny Sunday.

Sweet combinations of: Salted Butter Popcorn, Peach Iced Tea, Passionfruit Tonka, Blackened Vanilla,  Salted Butter Caramel, P B & J, Maple Syrup Pancake and Raspberry Shortbread are what was bringing the Melbournians pleasure today.  Although not able to test out the Raspberry Shortbread the rest are slowly making their way to my taste buds, indulging and grasping each flavour as it takes me on an outstanding journey of flavours.

All I can say is that when you finally have the chance to meet someone who has inspired you, you can't wipe that smile off your face.

On a high on just an amazing Sunday morning but nearing to lunch it was an opportunity to finally make our way to Movida for some fine Spanish Tapas. A quaint modern tapas restaurants down the ever so colourful and artistic Hosier Lane. Structured in traditional Spanish flavours and tapas dishes, it was truly perfect for a lunch time treat.

Our waiter was friendly and attentive through out, with tables filling quickly into the afternoon. Helpful in suggestions and also surprising me with a dish as I couldn't decide didn't fail and shows that this team really know the dishes and if you're ever unsure, revert to your waiter for assistance.

Starting our lunch with some of their individual tapas dishes I was intrigued to go with there signature dish of the Anchoa: Hand filleted anchovy served with smoked tomato sorbet on a thin crouton. Not a fan in general of this ever so salty fish, but gave it a shot. I must say that if someone was to introduce me to the anchovies for the first time, this is how they should do it. Incredible balance of flavours, delicate and tantalising. The sorbet itself just took away the saltiness of the anchovy and made it for a rather pleasurable dish.

My dish that I was surprised with from our waiter was the Caballa Ahumado: Cold smoked Spanish mackerel with a pine nut gazpacho sorbet. Presented to the table and the lid of this pot was removed enchanting us with smoked flavours which you can only breath in capturing hidden essences of the dish. Through out the time spent here you could smell this smoke from surrounding tables and it only continues to make your mouth water as you inhale. Very delicate in flavours this dish hit the spot and was greatful it was chosen for me.

Something that was truly tantalising and took me on a complete different journey was the most amazing Croquetas de Choco en su Tinta: Squid ink croquette with cuttlefish. Wow is how I can truly sum this little gem up really. Such delicate croquette hold a golden crunch and filled with such silky ink and accompanied by tender cuttlefish, is truly a delicacy and I was blown away.

Expanding our adventurous minds we move towards the larger sharing dishes of the Esparragos: white asparagus with 63c egg, almond and bread crumb. Subtle fresh flavours are richened by the 63c egg.

The Cecina: Air dried Wagyu served with a poached egg and truffle foam was powerful and a must have. Being a fan of both wagyu and truffles this dish was everything I hoped for. Melt in your mouth slices of wagyu were matched with the strong essence of truffle and yet calmed down with the egg. Truly a marriage of flavours that leave your taste buds singing for more as you wipe the plate with fresh bread.


With the Wagyu flavours the Bistec tartar de wagyu: Spicy steak tartare of wagyu beef could only but accompany the flavours of the Cecina. Served with crisp wafer thin croutons, this melt in your mouth spiced beef was a treasure. Unfortunate to currently have sore lips where the heat of the spices caused a little discomfort I refused to give in and ensured each mouthful was enjoyed. Delicate flavours once again I have to say and not over powering with the spices matching with such a tender beef.

Pate de Paro: Duck liver parfait with Pedro Ximenez foam was the last of our main dishes. Powerful flavours combined once again to make something so delicate and intreiging. The Foam was so light, even lighter than a marshmallow but similar textures and sweetness, but with the rich duck parfait beside it on the toasted brioche it was magnificent.

To finish our Sunday adventures of flavours we were only but tempted into trying  the Chocolate, Bread and olive oil sorbet as well as the St James Tart served with an Almond milk sorbet.

Both exquisit in flavours and for the first time I think in a long time I have been stumped with choosing a favourite.

The chocolate, bread was like a warm chocolate pudding almost served between crisp salted bread and silky olive oil sorbet. If you are an avid fan of the salty chocolate this will hit the spot perfectly.

The St. James Tart exploded with almond, and hints of citrus flavours and truly incredible. A renowned Spanish dessert that has been developed into  a fantastic fondant with creamy almond sorbet.

It truly was an incredible day today, full of fantastic flavour adventures and I can't wipe my smile off my face on how perfect it has all been. The only thing that would top off my day after a fantastic time at Movida & meeting an inspiration of mine, would be that these Zumbarons were a never ending supply. 

Wheres the Genie lamp when I need one?

Movida Bar de Tapas

1 Hosier Lane

Melbourne

9663 3038

It's good manners to share

Growing up my Mum and Dad always told me that I had to share, to share with my sister, to share with the family and to share with my friends. Not that I'm complaining, it's a great chance to socialise and to also see what your friends may have had in their lunch box's that's better than yours and possibly share that too.

After all this sharing, the cuisine of Tapas came into my life and it was the new found love. It's a great opportunity to gather your friends and or family, and get into multiple dishes and have a relaxing evening or afternoon whilst you graze you time away.

I have recently stumbled across a new unique and quirky Tapas restaurant in South Wharf, Melbourne that is sure to be a hit with you all. The Sharing house has an amazing modern European cuisine and of course their name says it all, Sharing! With a layout that signifies its individuality with its Lego bar, a blocked wooden wall and a semi open kitchen with it's blocked white walls signifying a Lego building look. It's casual but modern with low hanging lights and something quirky around the waiter stations along with great staff, makes for a warm and welcoming environment.


There are two ways where you can graze and share whether you are just a table of two or a gathering at the Sharing House, and your waiters are happy to walk tyou through it all. There are small sharing options averaging about $15.00 a dish and are a great way to start your evening or just a quick graze over a vino or beer in the afternoon.

A dish of steak tartare or as they like to call it "Raw meat " a new spin on the traditional steak tartare where the egg sits on top and you enjoy it straight or spiced and usually served with some bread. Here they place egg yolk on the outside of the meat of which has a beautiful creamy light texture that just melts in your mouth. Not served with bread but with chips, although unusual the golden crispy blocks of potato can be cut into baton sized pieces and goes great with the dish.

Not feeling so adventurous then head for the fun and rather tasty "Rabbit and Cauliflower popcorn". Served with a creamy aioli this bag full of light crispy mixture is a fun way to get into your dishes. Neither of the two are over powering but are a perfect match together and seasoned with goodness. I think this dish was the one I was most excited about. It set a great theme to the restaurant and a great conversation starter on the presentation! Served it a paper bag with a dish of aioli is far different from the norm.

Another couple of small dishes that got us started was their "Surf and Turf" which was interesting with a combination of spanner crab and sweetbreads on a light gnocchi. We would have proffered a touch more surf on the dish but the combination was rather tasty. Advised by our waiter to eat a piece of gnocchi with a bit of surf and a bit of turf all together will really enhance the full experience. It was a well balanced and full flavour combination and if you are a fan of rich tastes this could be the dish for you to try. The marinated olives are always a dish that could either be a yay or a nay and usually I'm the one who says nay. Not a fan on the salty fruit but the Sharing House has turned me. Marinated beautifully and a combination of black and green these were actually small and sweet, and a winner.

Our starters were not forced upon us all in one go which was great, it gave us an opportunity to value each dish on there own and not have our mouths confused in all the flavour combinations.

After a small break we head towards the larger sharing dishes which are enough for two people to share and a main meal or a smaller/ medium size portion for four and averaging about $48.00 (remember it shares for 2). The Beef Wellington was a great choice for a winter warmer served with hearty roasted artichoke and heirloom carrots this perfectly cooked medium rare Wellington was amazing. For those who don't know a Wellington or know it as a gumboot and nothing else, it's a beautiful top cut steak usually an eye fillet with mushroom and spinach then rolled in a pastry and baked, sometimes also a touch of pâté for extra richness.

A bouillabaisse was a dish for Kings, served in a stunning large bowl with warm bread, gruyere cheese and saffron aioli to accompany. Serve and dig in yourselves with an ocean filled bowl of mussels, red mullet, prawns the works. It could have been slightly hotter but this dish is an eye catcher and looks and tastes magnificent.

Another couple of dishes to go for are the 6 inch pizzas and the salads. The porcini mushroom was as my friend puts it was  "one sexy pizza". It's a stunner with all focus on the mushroom having the porcini and some brown mushrooms finished with goats cheese and lemon and thyme, it's delicate and intense. A thin crust that I think was either char grilled or done at least over an open flame gave it a further earthy tone that took you to heaven and back. The Mâché salad was a nice touch too with mâché lettuce and watercress with a simple hazelnut dressing went perfectly with everything. Light and nutty we couldn't believe how something so simple could be so amazing. Paul and I know we are returning for the raw meat, the porcini pizza and the mâché salad for sure.

But what is missing to make this the most glorious evening? The dessert of course, I knew you all knew me by now not to go missing on the sweets (I'm sure to be needing a check up at the dentist sometime soon).

A mini cornetto bar selection was my sweet ender to the night, something light and not intense. It is a gentle finisher and palate cleanser of assorted ice creams for you to devour and enjoy, my favourite was the wild strawberry and lemoncello. The other choices by others was the sticky date that was modernised into a style of a Swiss roll, and a very sticky sauce to pour over til your hearts content. It was stunning in presentation and was also a nice light meal ender with its mild caramel flavours. For those who like to intensify the completion of their meals, maybe go for the chocolate delice. A rich chocolate mousse and salty caramel with a hidden surprise of popping candy for you to enjoy. It just adds into the entire experience of this gem of a restaurant.

It was an exciting night out with great dishes and fantastic service. I love the syle and the stand alone quirky design. Who would have known that a restaurant would encorporate Lego as the feature.

The Sharing House

35 Dukes Walk

South Wharf, VIC

9245-9800