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1. <?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-1992309463547711664</id><updated>2024-03-14T14:39:24.637+11:00</updated><category term="REVIEWS: Fine Dining"/><category term="REVIEWS: Casual Dining"/><category term="Foodie Events"/><category term="REVIEWS: Interstate"/><category term="Reviews: Tasty Treats"/><category term="Bistro Guillaume"/><category term="Ezard"/><category term="**RECIPES**"/><category term="Ashscotts"/><category term="Giuseppe Arnaldo and Sons"/><category term="Lindt Cafe (Sydney)"/><category term="Ling Wah"/><category term="Max Brenner"/><category term="MoVida"/><category term="Number 8"/><category term="Pearl"/><category term="Rockpool Bar and Grill"/><category term="Skinny Dog Hotel"/><category term="The Brasserie"/><category term="Vue de monde"/><category term="$110 Steak"/><category term="Attica"/><category term="Bar Lourinha (City)"/><category term="Bhoj (Docklands)"/><category term="Bistro Vue"/><category term="Chocolate Truffles"/><category term="Circa the Prince"/><category term="Competitions"/><category term="Dig Tree"/><category term="East Ocean (Sydney)"/><category term="Fenix (Richmond)"/><category term="Gung Ho (Sydney)"/><category term="Jia (Chadstone)"/><category term="Koko Black"/><category term="Laksa Me (City)"/><category term="Lenotre Afternoon Tea (Sydney)"/><category term="Longrain"/><category term="Marque IV (Hobart)"/><category term="Mirka at Tolarno"/><category term="Nobu"/><category term="Oyster Little Bourke"/><category term="Palmerston Hotel"/><category term="Pancakes on the Rocks"/><category term="Reviews: Vegeterian"/><category term="Sarti Ristorante"/><category term="Shira Nui (Glen Waverly)"/><category term="Sho Noodle Bar"/><category term="Taste of Melbourne"/><category term="The Point"/><category term="The Press Club"/><category term="The Pub at Crown"/><category term="The Vegie Bar (Fitzroy)"/><category term="Trunk Restaurant"/><category term="Tutto Bene"/><category term="Zaaffran Indian Restaurant (Sydney)"/><title type='text'>Melbourne Foodie</title><subtitle type='html'>An insight into the culinary journeys of a young food lover!</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><link rel='next' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default?start-index=26&amp;max-results=25'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>80</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-1617009785498766294</id><published>2012-09-24T19:59:00.003+10:00</published><updated>2012-09-24T20:06:14.688+10:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Competitions"/><category scheme="http://www.blogger.com/atom/ns#" term="Foodie Events"/><title type='text'>READER COMPETITION: Win Tickets to Taste of Melbourne 2012!</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;
2. Thanks to the marketing team at Taste, Melbourne Foodie now has 2 double-passes to give away to this years Taste of Melbourne festival at Albert Park. How good is that?</div>
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6. <strong><em>Want to join the party on us?</em></strong></div>
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8. All you have to do to enter is leave a comment under this post telling us about a great foodie experience you've had, or what it is that gets you get excited about food, and a double pass could very well be heading your way.</div>
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12. Winners will be announced on Melbourne Foodie on Sunday 28th October. Winners will also be notified by email and tickets will be mailed out well before the event, so get interactive, post a comment and you could be joining us for free.</div>
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15. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHguIp7TcDazv_pofh3h7O-SPN5hYHUBgmhMSXlBFc6nnNtNGGC-uCy9aCDQcVP_qE50Y3d5iYOlKUHK07TflHe-FadKqij_Dh1mdKQM0Q5Z02OKwmgbvrWxiIIyuHw_ClQtqc6kiTA8ar/s1600/taste+banner.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHguIp7TcDazv_pofh3h7O-SPN5hYHUBgmhMSXlBFc6nnNtNGGC-uCy9aCDQcVP_qE50Y3d5iYOlKUHK07TflHe-FadKqij_Dh1mdKQM0Q5Z02OKwmgbvrWxiIIyuHw_ClQtqc6kiTA8ar/s1600/taste+banner.jpg" /></a></div>
16. </content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/1617009785498766294/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=1617009785498766294&amp;isPopup=true' title='12 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/1617009785498766294'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/1617009785498766294'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2012/09/reader-competition-win-tickets-to-taste.html' title='READER COMPETITION: Win Tickets to Taste of Melbourne 2012!'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHguIp7TcDazv_pofh3h7O-SPN5hYHUBgmhMSXlBFc6nnNtNGGC-uCy9aCDQcVP_qE50Y3d5iYOlKUHK07TflHe-FadKqij_Dh1mdKQM0Q5Z02OKwmgbvrWxiIIyuHw_ClQtqc6kiTA8ar/s72-c/taste+banner.jpg" height="72" width="72"/><thr:total>12</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-6527415931011833972</id><published>2012-09-23T17:22:00.001+10:00</published><updated>2012-09-24T21:20:50.332+10:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Foodie Events"/><category scheme="http://www.blogger.com/atom/ns#" term="Taste of Melbourne"/><title type='text'>Taste of Melbourne 2012.... Coming soon!</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;
17. I don't know about you, but as a passionate foodie the thought of good food and wine probably excites me more than anything else in life. And living in Melbourne I think we are blessed to have some of the worlds best produce, restaurants and passionate kitchens all around us.</div>
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21. I am fairly privileged that I am able to eat at <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">amazing restaurants almost every week and spend much of my free time cooking great food at home, thinking about food, going through my galleries of "food porn" and planning my next little foodie soirée.... Obsessed? Yes, but it is a passion and its what I love; and apparently its now become cool to be a foodie.</span></div>
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25. Having such a love though does present me with many challenges. Do I try something new this week or return to somewhere I love? How am I ever going to get through my long list of must-try places, and keep up with all the new buzz? So many questions, so many options and so little time....</div>
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29. With all this excitement about food, you can only imagine the pleasure I had in attending the media launch for <b><i>Taste of Melbourne</i></b> on Tuesday. Lets just say this years Taste event is going to be massive. </div>
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33. Now in its fifth year, Taste of Melbourne has moved outdoors and this years event will be held at Albert Park, which I am personally thrilled about. The aim is to "bring a new fun-in-the-sun dimesion to the party". Taste<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> has always had some great food and exhibitors, but I think the outdoor setting this year, and the huge open space is a massive appeal; a lot better than being restricted to the insides of an exhibition centre.</span></div>
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37. Taste is the city's premium restaurant festival and best of all a great selection of Melbourne's latest, greatest and hottest restauranters will be in attendance cooking up a storm for us to try. This is accompanied by over 100 of Australia's leading gourmet food and drink producers. It's a great chance to access a "taste" of what some of our best restaurants are producing whilst enjoying a fun day out.<br />
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39. I was lucky enough to experience a 'taste of taste' on Tuesday and to mingle with some amazing chefs and restauranters.</div>
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43. <b>Whilst I would love to share more I won't, but here are a just a few little teasers of what I got to enjoy, and what we can expect to see and eat @ Taste of Melbourne this November:</b></div>
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47. <b><i>All about the freshness - The Point - "kingfish crudo, horseradish and pommes pailles".</i></b></div>
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49. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwMmfwX9V5mhB2DayWkdGa-2s7STs3VV7AlEUJovGvvv6xhpTVC7CS0a5kym_kHLYFeCKTtAvcp9SddN2F7NwTQbYVgBXjUjcXkPyMIEjshYeLazRDq4Spjcfvc6eMdcu7fY2O0GQnRire/s1600/taste1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwMmfwX9V5mhB2DayWkdGa-2s7STs3VV7AlEUJovGvvv6xhpTVC7CS0a5kym_kHLYFeCKTtAvcp9SddN2F7NwTQbYVgBXjUjcXkPyMIEjshYeLazRDq4Spjcfvc6eMdcu7fY2O0GQnRire/s320/taste1.JPG" width="320" /></a><b><i></i></b></div>
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82. <b><i>Rose Ang, from Sake does an amazing "wagyu tartare".</i></b></div>
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84. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegbrs1wG4pnVs3gcN94Ty9x1Yw-3L0_VZ6W5XREV2xF7b_hfqZfPBcN7XnjEFarUQy_Oo3CcRd9xjPT19-CiKBItCyUKx0tnobpdp_4u7oTUafmaZ2ZB_qu7lH5ja8MOd3D8m7AhedJ9q/s1600/tastetartar.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegbrs1wG4pnVs3gcN94Ty9x1Yw-3L0_VZ6W5XREV2xF7b_hfqZfPBcN7XnjEFarUQy_Oo3CcRd9xjPT19-CiKBItCyUKx0tnobpdp_4u7oTUafmaZ2ZB_qu7lH5ja8MOd3D8m7AhedJ9q/s320/tastetartar.JPG" width="320" /></a></div>
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88. <b><i>Not quite a paella, Movida showcases a medley of seafood in their "fidua pasta".</i></b></div>
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90. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0FbZZMRjssuFUNn8kdpujww0xPf2-G9Og5alw7Ic2wTsjtyUmgg8gzYUpxBcZpwV7KX__MqRUct3H4qCL_QbV1UvNXuMrNRYKcK_1a0YSxNGK5Z2zRhm1XStJM21keDxN2oV1Widi1Iy/s1600/taste2" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0FbZZMRjssuFUNn8kdpujww0xPf2-G9Og5alw7Ic2wTsjtyUmgg8gzYUpxBcZpwV7KX__MqRUct3H4qCL_QbV1UvNXuMrNRYKcK_1a0YSxNGK5Z2zRhm1XStJM21keDxN2oV1Widi1Iy/s320/taste2" width="320" /></a></div>
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109. <b><i>S</i></b><b><i>cott Eddington from Mamasita serves up his "elotes callejeros" - the hawker style grilled corn.</i></b></div>
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111. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZ6JGomCBCcvKx_I3HJKUjRvVGQwV1oOEbV8WPaV65CSJhLNpSyIlOmQ3X3TgaYvqslAtSlG0ynjYse5jJzwOmVJ_cCzdJ9uDVZPEvR0g7Kn4AM9qSL5EbTqV4BKu1fu_jkRUnL3fl692/s1600/taste3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZ6JGomCBCcvKx_I3HJKUjRvVGQwV1oOEbV8WPaV65CSJhLNpSyIlOmQ3X3TgaYvqslAtSlG0ynjYse5jJzwOmVJ_cCzdJ9uDVZPEvR0g7Kn4AM9qSL5EbTqV4BKu1fu_jkRUnL3fl692/s320/taste3.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmjrAMp_nFrwjM6fccHhht-znHqz6OCfxiRCRJ2vkaSiaDQG4tb10_YiHKvcC-Ve1_wI7gcxJMDv-rkB7YX0Bh3kuqCjl6WiBNYwTj-VRTLzjClVMZ2qTb_TGcm354tsQ2GG9B3JyGie8n/s1600/tastecorn.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmjrAMp_nFrwjM6fccHhht-znHqz6OCfxiRCRJ2vkaSiaDQG4tb10_YiHKvcC-Ve1_wI7gcxJMDv-rkB7YX0Bh3kuqCjl6WiBNYwTj-VRTLzjClVMZ2qTb_TGcm354tsQ2GG9B3JyGie8n/s320/tastecorn.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmjrAMp_nFrwjM6fccHhht-znHqz6OCfxiRCRJ2vkaSiaDQG4tb10_YiHKvcC-Ve1_wI7gcxJMDv-rkB7YX0Bh3kuqCjl6WiBNYwTj-VRTLzjClVMZ2qTb_TGcm354tsQ2GG9B3JyGie8n/s1600/tastecorn.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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159. <b></b><br /></div>
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161. <b></b><br /></div>
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163. <b></b><br /></div>
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165. </div>
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167. <i><b></b></i><br />
168. <br />
169. <i><b></b></i><br />
170. <i><b></b></i><br />
171. <i><b></b></i><br />
172. <i><b>The queen of deserts herself, Philippa Sibley from Albert St Food & Wine treats us with her "mini lemon tarts".</b></i></div>
173. <div style="text-align: justify;">
174. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1tzdJBh4hP0IbtzMTohbLTHlfYzfQKbl6ZiryiGc75TFVdWgdtG4zeSm5TreP5TNYK6qzZoMViMs6g6NiI05PFKXVVGBF3h809Ar9ICNGjJ_lTo-Uf5QA5KsBs_dCALxQ3BQg7_4f9GW/s1600/taste4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1tzdJBh4hP0IbtzMTohbLTHlfYzfQKbl6ZiryiGc75TFVdWgdtG4zeSm5TreP5TNYK6qzZoMViMs6g6NiI05PFKXVVGBF3h809Ar9ICNGjJ_lTo-Uf5QA5KsBs_dCALxQ3BQg7_4f9GW/s320/taste4.JPG" width="210" /></a></div>
175. <div class="separator" style="clear: both; text-align: justify;">
176. <b><i>     </i></b></div>
177. <div class="separator" style="clear: both; text-align: justify;">
178. <b><i>Pretty as a picture is The Botanical's "yuzu cloud, coconut peral, guava sorbet".</i></b></div>
179. <div class="separator" style="clear: both; text-align: justify;">
180. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtThN7gXneGtL8_LM8uLksTR-vVyywuUj-WomLvTBTzEEV1qH_66sZidVjSKlYGdYUktjJ1vMANfyTUDdQwAEKipUSdEM7a4FeLsP90RRhi7nyd8DpbnONV_FchEFNjF20Tm6fpPJ44iLj/s1600/taste6.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtThN7gXneGtL8_LM8uLksTR-vVyywuUj-WomLvTBTzEEV1qH_66sZidVjSKlYGdYUktjJ1vMANfyTUDdQwAEKipUSdEM7a4FeLsP90RRhi7nyd8DpbnONV_FchEFNjF20Tm6fpPJ44iLj/s320/taste6.JPG" width="268" /></a></div>
181. <div class="separator" style="clear: both; text-align: justify;">
182. <br /></div>
183. <div class="separator" style="clear: both; text-align: justify;">
184. <b>Taste of Melbourne comes to Albert Park this November for four action-packed days from Thursday the 15th to Sunday the 18th of November.</b> </div>
185. <div style="text-align: justify;" unselectable="on">
186. <br /></div>
187. <div style="text-align: justify;" unselectable="on">
188. With a massive line-up of restaurants cooking for us at the event, as well as a range of demonstratios and specialty areas from a picnic garden, through to a wine theatre and champagne/ cider and desserts bars there is someting there for every foodie. Taste is producing what should be a spectacular event this year and further aiming to cement its position as being the world's greatest restaurant festival, celebrating here in Melbourne as one of the world's greatest fod cities.</div>
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190. <br /></div>
191. <div style="text-align: justify;">
192. Fingers crossed Melbourne can get its sun out and the weather gods behave for the weekend. I look forward to attending what will no doubt be a great festival, where I can celebrate my love of food with thousands of likeminded others.</div>
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194. <br /></div>
195. <div style="text-align: justify;">
196. For more information including some of the featured restaurants presenting see the postcard below, which inlcudes a special <b>reader offer for discounted tickets</b> and visit the official Taste of Melbourne website at:</div>
197. <div style="text-align: justify;">
198. <br /></div>
199. <div style="text-align: justify;">
200. <a href="http://www.tasteofmelbourne.com.au/">http://www.tasteofmelbourne.com.au/</a><br />
201. <br />
202. <b><i><u>Taste of Melbourne 2012: 15th to 18th November - Standard Entry: $25</u></i></b><br />
203. <strong><em><u></u></em></strong><br />
204. <br />
205. <br />
206. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
207. <tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_4thsPhDeRsl1IXQl3FdFw9KJ7a44yFc5GhYaOM1p-HnhrNRjsboJXdhyphenhyphenv3OtNQGuT8Kkc4FeEys3B-bykszx-vzfKPOO1g9lqg8gTP3cFeKdqiVy8WqXWW_g7tiA-55Gmfjvf1KFgsn/s1600/taste-updatedpostcard.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_4thsPhDeRsl1IXQl3FdFw9KJ7a44yFc5GhYaOM1p-HnhrNRjsboJXdhyphenhyphenv3OtNQGuT8Kkc4FeEys3B-bykszx-vzfKPOO1g9lqg8gTP3cFeKdqiVy8WqXWW_g7tiA-55Gmfjvf1KFgsn/s640/taste-updatedpostcard.jpg" width="640" /></a></td></tr>
208. <tr><td class="tr-caption" style="text-align: center;"><b>Melbourne Foodie readers - Quote "POSTCARD" when booking to receive 2 tickets for $40 - a saving of $10.</b></td></tr>
209. </tbody></table>
210. &amp;nbsp;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/6527415931011833972/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=6527415931011833972&amp;isPopup=true' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/6527415931011833972'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/6527415931011833972'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2012/09/taste-restaurant-festival-coming-soon.html' title='Taste of Melbourne 2012.... Coming soon!'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwMmfwX9V5mhB2DayWkdGa-2s7STs3VV7AlEUJovGvvv6xhpTVC7CS0a5kym_kHLYFeCKTtAvcp9SddN2F7NwTQbYVgBXjUjcXkPyMIEjshYeLazRDq4Spjcfvc6eMdcu7fY2O0GQnRire/s72-c/taste1.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-1299038287651248143</id><published>2012-04-21T08:57:00.001+10:00</published><updated>2012-09-24T20:39:06.239+10:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Ezard"/><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Fine Dining"/><title type='text'>Ezard - The Degustation Experience!</title><content type='html'>&lt;strong&gt;&lt;em&gt;&lt;/em&gt;&lt;/strong&gt;&lt;br /&gt;
211. <div style="text-align: justify;">
212. <strong><em><span style="font-family: Georgia, "Times New Roman", serif;">"Restaurants like ezard change your perception of the dining experience" </span></em></strong></div>
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214. (The Age Good Food Guide).... An old quote, but one that certainly still reigns true today.</div>
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217. <div style="text-align: justify;">
218. Ezard is a restaurant that I will always love. It really is a very special place; special to me, because it was one of the first "hatted" restaurants I had the privelege of visiting when I embarked upon my foodie adventures, back in my teenage years. I remember saving for several weeks back then to build up the funds to go and spoil myself. That first experience was a full degustation dinner, similar to the one I'm going to share with you below.</div>
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220. <br /></div>
221. <div style="text-align: justify;">
222. Since that first gastronimc adventure I have continued to visit Ezard, perhaps three or four times a year; and to be honest not a lot has really changed, nor should it have.</div>
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224. <br />
225. The restaurant has however undergone some minor face-lifts over time and the menu has gradually evolved and become sharper, more creative and more refined than ever before. Like a good bottle of wine, Ezard has become that little bit better with age.</div>
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228. <div style="text-align: justify;">
229. Ezard use to be termed a "Modern Australian" restaurant, a term which is now overused. The cuisine here is creative - it relies upon the freshest local produce, and fuses various differnt cooking styles, techniques and flavour combinations from around the world, to create a unique and memorable dining experience. Today we often term this stlye of food as "Contemporary" but this is so much more.</div>
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233. Chef Teague Ezard describes his food as <strong><em>"Australian freestyle"</em></strong> - a term I love. He says <em>"the most obvious influences are the traditional dishes of the great Asian cuisines, including Chinese and Thai."</em></div>
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236. <div style="text-align: justify;">
237. Ezard showcases true fusion cooking. <em>"Fusion may be an overworked word, but the food it describes is not."</em></div>
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241. <strong><em>I am going to keep this review brief -</em></strong> and instead provide a very brief snapshot of each dish from the current Degustation Menu - needless to say a sublime meal was had. On this occasion we decided against the matched wine flight and chose to enjoy a bottle of Ten Minutes by Tractor "Estate", a luscious "new world" Chardonnay which perfectly matched the early dishes, followed by glasses of a beautiful Cotes Du Rone & Pinot Noir which assisted the enjoyment of the latter "meat" courses.</div>
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244. </div>
245. <br />
246. <div style="text-align: center;">
247. <strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large;">The Degustation Experience (April 2012):</span></strong></div>
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249. <br /></div>
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251. <br /></div>
252. <div style="text-align: left;">
253. <strong><span style="font-size: large;"><em>Japanese inspired oyster shooter: </em></span></strong><br />
254. <em>A signature dish on the ezard menu for many years. Here sits a fresh shucked oyster, in a sweet, but racey flamed off sake/mirin/chilli dressing. To finish a rice-noodle nori roll..... One was simply not enough - so we had another couple each afterwards.</em></div>
255. <div class="separator" style="clear: both; text-align: center;">
256. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI-FxH50_TTdRx-ct5-SyUkAzKLqWsnWCMdpzJU1-iZtGDd6_pL1Jx7vaiBdIAG1KDqcgBwG5JgY-S_xUxi4K-9KNOhkMgdnCR7b6wwdE4utsqF6kUv_rDkbuQtHZG6cRB0TZhcAo6TO0/s1600/EZSHOOT.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="295" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI-FxH50_TTdRx-ct5-SyUkAzKLqWsnWCMdpzJU1-iZtGDd6_pL1Jx7vaiBdIAG1KDqcgBwG5JgY-S_xUxi4K-9KNOhkMgdnCR7b6wwdE4utsqF6kUv_rDkbuQtHZG6cRB0TZhcAo6TO0/s400/EZSHOOT.JPG" title="Ezard - "japanese inspired oyster shooter" and amuse bouche" width="400" /></a></div>
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295. <strong><em><span style="font-size: large;">Vodka and citrus cured salmon, beetroot crisp, finger lime, wasabi aioli and shiso cress:</span></em></strong></div>
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297. <em>Gorgeous, sikly salmon segments, with a creamy aioli, sweet betroot puree and crisp. A very elegently executed presentation.</em></div>
298. <div style="text-align: center;">
299. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPEe3mWVOTFEz51R8b2k67VX4DfWtiE9NAkQHwvXR0YmG6i2PDcH0P4-1kUu2iiYEWLxP_gaU_MWo8iBsKVx4-3-eRzF60Dy5UT-hsOWcEazPXwPtniZ5QlRnr8ht9BLueh6dpAfekvKa/s1600/EZ01.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="298" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPEe3mWVOTFEz51R8b2k67VX4DfWtiE9NAkQHwvXR0YmG6i2PDcH0P4-1kUu2iiYEWLxP_gaU_MWo8iBsKVx4-3-eRzF60Dy5UT-hsOWcEazPXwPtniZ5QlRnr8ht9BLueh6dpAfekvKa/s400/EZ01.JPG" title="Ezard - "vodka and citrus cured salmon, beetroot crisp, finger lime, wasabi aioli and shiso cress" " width="400" /></a> </div>
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339. <strong><em><span style="font-size: large;">Steamed blue swimmer crab dumpling with yarra valley salmon roe, celery cress and tom kha:</span></em></strong></div>
340. <div style="text-align: justify;">
341. <em>By far the most peopular entree on the menu we are told. The description speaks for itself. A pefectly steamed dumpling, filled with a sweet crab meat farce. The plate is filled with beautiful, bustling salmon pearls - which just "pop" in the mouth and finished with a silky, luscious, spiced tom kha broth at the table.</em></div>
342. <div style="text-align: center;">
343. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMMAag8QqRepg1KxGkHqZlOXKOcdiR1_gFp09wb9O6kTiIPtVQymQyfitRXyxDry7CQ-q-8E-LNxQjnp06f3FTQ6eeMnuGKNhqqHSscpKJS7lNFjW7OjbExo4eJ_3IffzAqYpEw3jIfkb/s1600/EZ02.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="315" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMMAag8QqRepg1KxGkHqZlOXKOcdiR1_gFp09wb9O6kTiIPtVQymQyfitRXyxDry7CQ-q-8E-LNxQjnp06f3FTQ6eeMnuGKNhqqHSscpKJS7lNFjW7OjbExo4eJ_3IffzAqYpEw3jIfkb/s400/EZ02.JPG" title="Ezard - "steamed blue swimmer crab dumpling with yarra valley salmon roe, celery cress and tom kha"" width="400" /></a> </div>
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385. <strong><em><span style="font-size: large;">Asparagus, persian feta and witlof salad, poached quail egg, hazelnuts and soft herbs:</span></em></strong></div>
386. <div style="text-align: justify;">
387. <em>A beautiful light salad. Robust goodness from the quail egg, that oh so creamy persian fetta and the dill atop helps balance all the flavours.</em></div>
388. <div style="text-align: left;">
389. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZFl3K1WBDfm8zV1fb39AQZURo7Hld4V4wdS87DeWhEgRqcsg03ebBsTWLPdF6TutIFdBMqj3HiDzAazhVpepdD5jX9Z0GgqOjl1_uxJ6e_lT-MTS9XM9E-nTl0E0xs5gDgq9bcGUVbvd/s1600/EZ03.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="300" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZFl3K1WBDfm8zV1fb39AQZURo7Hld4V4wdS87DeWhEgRqcsg03ebBsTWLPdF6TutIFdBMqj3HiDzAazhVpepdD5jX9Z0GgqOjl1_uxJ6e_lT-MTS9XM9E-nTl0E0xs5gDgq9bcGUVbvd/s400/EZ03.JPG" title="Ezard - "asparagus, persian feta and witlof salad, poached quail egg, hazelnuts and soft herbs"" width="400" /></a></div>
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431. <strong><em><span style="font-size: large;">Coconut grilled ocean trout with asian gazpacho, heirloom tomatoes, creme fraiche, hot and sour salad:</span></em></strong></div>
432. <div style="text-align: justify;">
433. <em>Perfect roasted trout which just falls apart, a light semi-sweet gazpacho, and of course the hot and sourness from the chilli-herb salad balanced with the creamy and refreshing creme fraiche.</em></div>
434. <div style="text-align: left;">
435. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zK_EiQaAT_efhw82i08bOH-5FKjaKwMvC5B4qypGfx_5tGCVUgL3JUwcJCztW2kTm1xIlNE-GFw-whePdoR4PauyprrgKEsb7A4HB9gVhb00bouUns9psFL5IUiraWZ3-ijkP8I1zNtP/s1600/EZ04.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="318" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zK_EiQaAT_efhw82i08bOH-5FKjaKwMvC5B4qypGfx_5tGCVUgL3JUwcJCztW2kTm1xIlNE-GFw-whePdoR4PauyprrgKEsb7A4HB9gVhb00bouUns9psFL5IUiraWZ3-ijkP8I1zNtP/s400/EZ04.JPG" title="Ezard - "coconut grilled ocean trout with asian gazpacho, heirloom tomatoes, creme fraiche, hot and sour salad" " width="400" /></a></div>
436. <div style="text-align: center;">
437.   </div>
438. <div style="text-align: center;">
439.  </div>
440. <div style="text-align: center;">
441. <br /></div>
442. <div style="text-align: center;">
443. <br /></div>
444. <div style="text-align: center;">
445. <br /></div>
446. <div style="text-align: center;">
447. <br /></div>
448. <div style="text-align: center;">
449. <br /></div>
450. <div style="text-align: center;">
451. <br /></div>
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453. <br /></div>
454. <div style="text-align: center;">
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456. <div style="text-align: center;">
457. <br /></div>
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459. <br /></div>
460. <div style="text-align: center;">
461. <br /></div>
462. <div style="text-align: center;">
463. <br /></div>
464. <div style="text-align: center;">
465. <br /></div>
466. <div style="text-align: center;">
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474. <div style="text-align: center;">
475. <br /></div>
476. <div style="text-align: center;">
477. <br /></div>
478. <div style="text-align: left;">
479. <strong><em><span style="font-size: large;">Char-siu quail with mandarin pancake, lime and cucumber salad and roasted rice:</span></em></strong></div>
480. <div style="text-align: justify;">
481. <em>A little bonus for us. Small segments of deboned, roasted quail meat, beautifully sweet and sticky. A rice-paper mandarin "pancake". A tangy salad provides that extra "Asian" element and the roasted rice provides a textural "crunch".</em></div>
482. <div style="text-align: left;">
483. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnbCRbXpCp07W2ZTp3FjwHSAanMzCZePqKB2kIod3VwHSU4uj9Jc2nyN7M9zfp9plmIkYWgWPIdUtxhbD3zxFcigomk37X9LSux_PXR1L4c_YF1wSMj3BPpB7gC01gmVr_nf-ke8h6MVU/s1600/EZ05.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="301" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnbCRbXpCp07W2ZTp3FjwHSAanMzCZePqKB2kIod3VwHSU4uj9Jc2nyN7M9zfp9plmIkYWgWPIdUtxhbD3zxFcigomk37X9LSux_PXR1L4c_YF1wSMj3BPpB7gC01gmVr_nf-ke8h6MVU/s400/EZ05.JPG" title="Ezard - "char-siu quail with mandarin pancake, lime and cucumber salad and roasted rice"" width="400" /></a></div>
484. <div style="text-align: center;">
485.   </div>
486. <div style="text-align: center;">
487.  </div>
488. <div style="text-align: center;">
489. <br /></div>
490. <div style="text-align: center;">
491. <br /></div>
492. <div style="text-align: center;">
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495. <br /></div>
496. <div style="text-align: center;">
497. <br /></div>
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500. <div style="text-align: center;">
501. <br /></div>
502. <div style="text-align: center;">
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512. <div style="text-align: center;">
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516. <div style="text-align: center;">
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518. <div style="text-align: center;">
519. <br /></div>
520. <div style="text-align: center;">
521. <br /></div>
522. <div style="text-align: center;">
523. <br /></div>
524. <div style="text-align: left;">
525. <strong><span style="font-size: large;"><em>Slow cooked bangalow pork belly, apple pudding, fennel, white peach, calvados jus:</em></span></strong></div>
526. <div style="text-align: justify;">
527. <em>Sweet, gelatinous goodness. Apply pudding is your puree and the calvados jus adds some extra richness and "wow" to the dish.</em></div>
528. <div class="separator" style="clear: both; text-align: center;">
529. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23lATqpZYOdzXwjYmPCWDICqpHNMDLHjtQQz7ItTdtzvTv8c2mBZPS8d9tO_YP8alrTiLMUdm4TYs3jQ_-1Gzx0bVIhZVXABDYUptM5RT9EDxv2WlxK3VkTFaPUF5WcrTnxrIdUrkfGzR/s1600/EZ06.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="297" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23lATqpZYOdzXwjYmPCWDICqpHNMDLHjtQQz7ItTdtzvTv8c2mBZPS8d9tO_YP8alrTiLMUdm4TYs3jQ_-1Gzx0bVIhZVXABDYUptM5RT9EDxv2WlxK3VkTFaPUF5WcrTnxrIdUrkfGzR/s400/EZ06.JPG" title="Ezard - "slow cooked bangalow pork belly, apple pudding, fennel, white peach, calvados jus" " width="400" /></a></div>
530. <div style="text-align: center;">
531. <br /></div>
532. <div style="text-align: center;">
533. <br /></div>
534. <div style="text-align: center;">
535. <br /></div>
536. <div style="text-align: center;">
537.  </div>
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539. <br /></div>
540. <div style="text-align: left;">
541. <br /></div>
542. <div style="text-align: left;">
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563. <br />
564. <br />
565. <br />
566. <br /></div>
567. <div style="text-align: left;">
568. <strong><em><span style="font-size: large;">Chinese style roast duck, green chilli and oyster sauce dressing with coconut rice and asian greens:</span></em></strong></div>
569. <div style="text-align: justify;">
570. <em>Another menu stalwart, and one of my favourites which has undergone some minor changes to keep up with the times, but kept the same major elements. Roasted, pink, tender duck breast slices sit atop the oh so sweet coconut rice and lightly wilted greens. Finished with a chilli-asian salad and sweet potato crisps and a light/sweet/spicy dressung the dish is simply a winner - and remains a favourite with regular punters for good reason.</em></div>
571. <div style="text-align: left;">
572. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlCwALf-ScKQ5DIl9LiBvnKO2ouPG7Mr_JZ7n7EMQ6BbrRzyDZazdF77vhp8_Z-TbqfxqZv1VF_-HA2cUL_q0fzoz2jlKRBTSqk3qhjmVR2Uvb2t2fNx5J_AJkldSt8mw4bI7nlFPNdNF/s1600/EZ07.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="300" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlCwALf-ScKQ5DIl9LiBvnKO2ouPG7Mr_JZ7n7EMQ6BbrRzyDZazdF77vhp8_Z-TbqfxqZv1VF_-HA2cUL_q0fzoz2jlKRBTSqk3qhjmVR2Uvb2t2fNx5J_AJkldSt8mw4bI7nlFPNdNF/s400/EZ07.JPG" title="Ezard - "chinese style roast duck, green chilli and oyster sauce dressing with coconut rice and asian greens" " width="400" /></a></div>
573. <div style="text-align: center;">
574.   </div>
575. <div style="text-align: center;">
576. <strong></strong>  </div>
577. <div style="text-align: center;">
578. </div>
579. <div style="text-align: center;">
580. <br /></div>
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595. <div style="text-align: center;">
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597. <div style="text-align: center;">
598. <br /></div>
599. <div style="text-align: center;">
600. <br /></div>
601. <div style="text-align: center;">
602. <br /></div>
603. <div style="text-align: center;">
604. <br /></div>
605. <div style="text-align: center;">
606. <br /></div>
607. <div style="text-align: center;">
608. <br /></div>
609. <div style="text-align: center;">
610. <br /></div>
611. <div style="text-align: center;">
612.  </div>
613. <div style="text-align: left;">
614. <strong><em><span style="font-size: large;">ezard dessert tasting plate to share:</span></em></strong></div>
615. <div style="text-align: justify;">
616. <em>Would you really want to finish off a magical meal any other way. Six sublime deserts including an indulgent chocolate and passionfruit torte, pistachio frangipane and my all-time ezard desert favourite - the oh so delivious "honeycrunch icecream" resting upon a toasted gingerbread snap and finished with a sweet sugar swirl.... Heaven!</em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQyV4V39RxE_MVUjyA-nfhRgpWBdJDLT3O0W2DhEbgO6zgDs8qDWRaUmmyAZaW8D5ma1hJ5itwF-PWLSeG_JbLTzmLklxZBYllU2Fma9n9I9Q1NClHJ-poGmg-JiKJeHAORdY7J33Mbit/s1600/EZ08.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="300" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQyV4V39RxE_MVUjyA-nfhRgpWBdJDLT3O0W2DhEbgO6zgDs8qDWRaUmmyAZaW8D5ma1hJ5itwF-PWLSeG_JbLTzmLklxZBYllU2Fma9n9I9Q1NClHJ-poGmg-JiKJeHAORdY7J33Mbit/s400/EZ08.JPG" title="Ezard - "ezard dessert tasting plate to share"" width="400" /></a></div>
617. <div align="left" style="text-align: left;">
618. <br /></div>
619. <div style="text-align: left;">
620. <br /></div>
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641. <div style="text-align: left;">
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645. <div style="text-align: left;">
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647. <div style="text-align: left;">
648. <br /></div>
649. <div style="text-align: left;">
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651. <br /></div>
652. <div style="text-align: left;">
653. </div>
654. <div style="text-align: justify;">
655. <br /></div>
656. <div style="text-align: justify;">
657. After eating here regularly for the last eight years Ezard remains my favourite dining destnation in Melbourne.... A very special restaurant; and thankfully one I can now access on a more regular basis. The food is always creative and impressive. You always feel comfortable, and the small basements space feels spacious, even if the tables are rather close. Another big drawcard is Ezard's service, which is faultless; perfectly balancing professionalism with passion, knowledge and witt - the ingredients for success.</div>
658. <div style="text-align: justify;">
659. <br /></div>
660. <div style="text-align: justify;">
661. Ezard received a score of 17 out of 20 in the 2012 Age Good Food Guide and was awarded Two Chefs Hats, a status it has held for the last five years, before experiencing three. Its been running strong since 1999 and I think it is worthy of Three Hats, but maybe I'm just a tad bit biased. </div>
662. <div style="text-align: justify;">
663. <br /></div>
664. <div style="text-align: justify;">
665. <strong>MY RATING:  18.5/20 - Food 9/10 Service 5/5 Ambience 4.5/5 - Truly one of Australia's great dining destinations. </strong><br />
666. <br />
667. <a href="http://www.ezard.com.au/">http://www.ezard.com.au/</a></div>
668. <div style="text-align: justify;">
669. </div>
670. &lt;a href=&quot;http://www.urbanspoon.com/r/71/760664/restaurant/CBD/Ezard-Melbourne&quot;&gt;&lt;img alt=&quot;Ezard on Urbanspoon&quot; src=&quot;http://www.urbanspoon.com/b/link/760664/minilink.gif&quot; style=&quot;border:none;padding:0px;width:130px;height:36px&quot; /&gt;&lt;/a&gt;</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/1299038287651248143/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=1299038287651248143&amp;isPopup=true' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/1299038287651248143'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/1299038287651248143'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2012/04/ezard-degustation-experience.html' title='Ezard - The Degustation Experience!'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI-FxH50_TTdRx-ct5-SyUkAzKLqWsnWCMdpzJU1-iZtGDd6_pL1Jx7vaiBdIAG1KDqcgBwG5JgY-S_xUxi4K-9KNOhkMgdnCR7b6wwdE4utsqF6kUv_rDkbuQtHZG6cRB0TZhcAo6TO0/s72-c/EZSHOOT.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-2384948412866171687</id><published>2011-12-20T08:22:00.070+11:00</published><updated>2012-09-24T20:44:24.282+10:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Fine Dining"/><category scheme="http://www.blogger.com/atom/ns#" term="Sarti Ristorante"/><title type='text'>Sarti Ristorante</title><content type='html'>Sarti can probably be described as a very Melbourne restaurant. You walk up a small staircase into a bustling dining room - there&#39;s a bar in the middle of the room, where one can sit and have a drink and tables (inside and out) around the room. Its noisy and buzzing, but still pretty casual; and the service probably reflects this style. Personally I don&#39;t really like being referred to as &quot;mate&quot; or &quot;buddy&quot; by a maitre de when I&#39;m going out for a nice meal, but that withstanding, the staff do know their stuff, and make an effort to please, even if it does involve five different waitstaff throughout the course of a meal. &lt;br /&gt;
671. <br />
672. To be fair I have visited Sarti twice over the past six months or so, and they were two rather different dining experiences - the food on both visits being quite impressive, but I guess the service is what really made the difference; the first episode being far too laxed, whilst the second being simply flawless from start to end. Episode one was also a little hit and miss with some of the food; whilst the second take was completely on the mark - so I guess as long as the mix of variables is right on the evening you are destined to do very well.<br />
673. <br />
674. The menu at Sarti can best be described as modern Italian and is broken into pastas, smaller and larger plates and sweets. From everything I have read and heard about Sarti before and after my visits, the consensus seems to be that the stuzzichini (shared small dishes, like entrees) are the way to go: where you can structure a meal that will deliver on taste. The mains and pastas are consistent enough, but it is these smaller plates that best highlight the kitchens' creativity and these dishes were largely the basis of my experiences. <br />
675. <br />
676. <strong><em>Here's a look at some of the hits you might enjoy: </em></strong><br />
677. <br />
678. <strong>Zucchini Flower:</strong> A gorgeous tempura battered zucchini flower filled with a delicate, shredded crab meat farce - light, crispy pefection.<br />
679. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPeNJ5mQwTafNfsMwZPyi02w0Ltq9R83ZbucOx8vdhaT1Ucnyrl_bYYwOcEpWenKudk7GVYvxt_n8Gsmar57cMVTGs9oF5mf-VVJwhVuij82bPZvuuOL2BYuLA7rO553GnfLOvx2c6VAlO/s1600/Sarti1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5678063332323108434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPeNJ5mQwTafNfsMwZPyi02w0Ltq9R83ZbucOx8vdhaT1Ucnyrl_bYYwOcEpWenKudk7GVYvxt_n8Gsmar57cMVTGs9oF5mf-VVJwhVuij82bPZvuuOL2BYuLA7rO553GnfLOvx2c6VAlO/s400/Sarti1.JPG" style="float: left; height: 294px; margin: 0px 10px 10px 0px; width: 400px;" /></a> <br />
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699. <b>Shallow fried calamari, pickled cauliflower ‘giadiniera’, tartare foam</b>: <br />
700. Beautiful tender pieces of calamari coated with a crispy polenta crust. The fritti sit on a bed of pickled cauliflower shreds and a light tartare foam, providing two different layers of acidity to break up the dish. The only downfall- excessively salty, but still very much enjoyed.<br />
701. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq91hciHvBoEhKc5QEWe-O4f3mpyW-KBj0Lxfl4xs2xLqG9lIgPwPp_ongkLA8rAs-80BaUwJzjJstVhKyOsDIGxqfy7krkJAOgvd6KWx3L9-bg12XNkh7Ql4DR0TTL_JoYcC4EGVv29-C/s1600/Sarti2.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5678063333476831138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq91hciHvBoEhKc5QEWe-O4f3mpyW-KBj0Lxfl4xs2xLqG9lIgPwPp_ongkLA8rAs-80BaUwJzjJstVhKyOsDIGxqfy7krkJAOgvd6KWx3L9-bg12XNkh7Ql4DR0TTL_JoYcC4EGVv29-C/s400/Sarti2.JPG" style="float: left; height: 297px; margin: 0px 10px 10px 0px; width: 400px;" /></a> <br />
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720. <br />
721. <strong>Calabrian Chilli Crab:</strong><br />
722. Crispy pieces of fried crab meat, resting on sweet stewed peppers. Not for the chilli-shy: This one really packed a punch.<br />
723. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kjCki30T4EIRK0twflsJbDxe5-SMVcwbLFRzRc19p1Q3jGdoERxdqZEqJKyK8lqdnUWy8GpB7IcRAh3D5AEp7BncnNbyyH1_jWxytSr-soYqIFESVfxbyrMxkSal_eH2S0P3eXNBJhHD/s1600/Sarti6.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5678063608328352578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kjCki30T4EIRK0twflsJbDxe5-SMVcwbLFRzRc19p1Q3jGdoERxdqZEqJKyK8lqdnUWy8GpB7IcRAh3D5AEp7BncnNbyyH1_jWxytSr-soYqIFESVfxbyrMxkSal_eH2S0P3eXNBJhHD/s400/Sarti6.JPG" style="float: left; height: 299px; margin: 0px 10px 10px 0px; width: 400px;" /></a> <br />
724. <br />
725. <br />
726. <br />
727. <br />
728. <br />
729. <br />
730. <br />
731. <br />
732. <br />
733. <br />
734. <br />
735. <br />
736. <br />
737. <br />
738. <br />
739. <br />
740. <br />
741. <br />
742. <strong>Tempura Crab Claw:</strong><br />
743. Gorgeous, fresh, sweet crab meat served with a chilli-salt- Simple prefection.<br />
744. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5ZZLZwUfdhS_W8cgjFgM6SrmBhbWhc_zsJsTt3GZePrO2B6I6IzNcDtxgKQNlaqM0yBHhsbZYwun98mpQK9CzPWMp6PfGKgsjTjHd52iGVeETRIhskk9-nNCECb6WaDCdTvdtsrwDBj4/s1600/Sarti3.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5678063339275116658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5ZZLZwUfdhS_W8cgjFgM6SrmBhbWhc_zsJsTt3GZePrO2B6I6IzNcDtxgKQNlaqM0yBHhsbZYwun98mpQK9CzPWMp6PfGKgsjTjHd52iGVeETRIhskk9-nNCECb6WaDCdTvdtsrwDBj4/s400/Sarti3.JPG" style="float: left; height: 296px; margin: 0px 10px 10px 0px; width: 400px;" /></a> <br />
745. <br />
746. <br />
747. <br />
748. <br />
749. <br />
750. <br />
751. <br />
752. <br />
753. <br />
754. <br />
755. <br />
756. <br />
757. <br />
758. <br />
759. <br />
760. <br />
761. <br />
762. <br />
763. <strong>Gyoza filled with 'cime di rapa', saute of morton bay bugs, basil seeds:</strong><br />
764. A really nice pasta dish- lots of delicate flavour, perfectly cooked and pretty as a picture. Again, difficult to fault. <br />
765. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwo038QnJAhqkuF7a8kp2pitppCq1UCs1fmXbtsW_H9krKpZc2nQINsSF_iGLdfHfzuzlfmnQoRgsuKed6gerttivv5b7cXlJ0S4V317M_bD5EgSMcY6wqr5JMUr-uGrxjI9aBbqnHku4/s1600/Sarti4.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5678063340521431538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwo038QnJAhqkuF7a8kp2pitppCq1UCs1fmXbtsW_H9krKpZc2nQINsSF_iGLdfHfzuzlfmnQoRgsuKed6gerttivv5b7cXlJ0S4V317M_bD5EgSMcY6wqr5JMUr-uGrxjI9aBbqnHku4/s400/Sarti4.JPG" style="float: left; height: 298px; margin: 0px 10px 10px 0px; width: 400px;" /></a> <br />
766. <br />
767. <br />
768. <br />
769. <br />
770. <br />
771. <br />
772. <br />
773. <br />
774. <br />
775. <br />
776. <br />
777. <br />
778. <br />
779. <br />
780. <br />
781. <br />
782. <br />
783. <br />
784. <strong>Sauteed venison liver with caramalised onions and chickpeas: </strong><br />
785. A dish I should have loved & really wanted to love - but ultimately a failure. The liver was requested rare, but served cooked right through to an unpleasant level. A replacement dish had the same issue and for me was inedible. Apologies were made - and the dish no longer sits on the menu.<br />
786. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUIT9ALRqVfHIHjDgUs1IhfRQ_szAaDtdpnZNi7C39JcBut8vOcwSKpQC-tcmBTg_ImoXKWoEk-hp5b5Zd_kOPy7Yiqj_bh6LLJMwQOFnxhpXEXNbQ3e2JGL0zw9CAwZmr02ajh9ER80c/s1600/Sarti9.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5678063622275674690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUIT9ALRqVfHIHjDgUs1IhfRQ_szAaDtdpnZNi7C39JcBut8vOcwSKpQC-tcmBTg_ImoXKWoEk-hp5b5Zd_kOPy7Yiqj_bh6LLJMwQOFnxhpXEXNbQ3e2JGL0zw9CAwZmr02ajh9ER80c/s400/Sarti9.JPG" style="float: left; height: 291px; margin: 0px 10px 10px 0px; width: 400px;" /></a> <br />
787. <br />
788. <br />
789. <br />
790. <br />
791. <br />
792. <br />
793. <br />
794. <br />
795. <br />
796. <br />
797. <br />
798. <br />
799. <br />
800. <br />
801. <br />
802. <br />
803. <br />
804. <br />
805. <strong>Braised veal cheeks, purple cauliflower cous cous, prosciutto consomme, black rice:</strong> <br />
806. Another dish thats certainly not shy of the sodium, but the flavours were really beautiful. The most tender veal, parcelled and resting atop the toasted rice and other accompanishments, finished with a clear salty prosciutto broth poored at the table. A well executed main plate.<br />
807. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2fi-i4Bvmfk1FGE1CbALxP8OuCpHA5jgkuTZlqrLgn-fDZ4IBQJNIIHHHoy5Nl2CWMLFu2uk1jKMAHdoDngUuok3AphW_tRvqSM-jaSMEpxKisjwTTVRI_E3QxPbVEScs5k6lu_QeSqC/s1600/Sarti8.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5678063610138023730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2fi-i4Bvmfk1FGE1CbALxP8OuCpHA5jgkuTZlqrLgn-fDZ4IBQJNIIHHHoy5Nl2CWMLFu2uk1jKMAHdoDngUuok3AphW_tRvqSM-jaSMEpxKisjwTTVRI_E3QxPbVEScs5k6lu_QeSqC/s400/Sarti8.JPG" style="float: left; height: 294px; margin: 0px 10px 10px 0px; width: 400px;" /></a> <br />
808. <br />
809. <br />
810. <br />
811. <br />
812. <br />
813. <br />
814. <br />
815. <br />
816. <br />
817. <br />
818. <br />
819. <br />
820. <br />
821. <br />
822. <br />
823. <br />
824. <br />
825. <br />
826. <strong>Chocolate and Orange:</strong><br />
827. Frozen candied orange, blood orange granita, chocolate sorbet and so much more - The bitter and sweet elements worked so well against each other to create a dish which was stunning in both aesthetics and taste. A very passionate waiter guided me through the preparation of the dolce, including the granita: house-made from fresh blood orange juice the restaurant imports from Italy.<br />
828. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0QlLDFpOmVefMjETxMffSOMbaERlr-Y2o_hx1EXZ9sXTGilHbwIialbRmfySpSQqhTF8yW6d4xUbU0INBTA9ybHZitaA7GEqbEXMoBpGuC0o97_RvaNsq9bswHyd3XIM7mPVXYicaA__/s1600/Sarti7.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5678063608728011090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0QlLDFpOmVefMjETxMffSOMbaERlr-Y2o_hx1EXZ9sXTGilHbwIialbRmfySpSQqhTF8yW6d4xUbU0INBTA9ybHZitaA7GEqbEXMoBpGuC0o97_RvaNsq9bswHyd3XIM7mPVXYicaA__/s400/Sarti7.JPG" style="float: left; height: 291px; margin: 0px 10px 10px 0px; width: 400px;" /></a> <br />
829. <br />
830. <br />
831. <br />
832. <br />
833. <br />
834. <br />
835. <br />
836. <br />
837. <br />
838. <br />
839. <br />
840. <br />
841. <br />
842. <br />
843. <br />
844. <br />
845. <br />
846. <strong>White chocolate and native pepper cream, vin cotto, peanuts, apples</strong>: <br />
847. After consuming several bottles of vino I can't remember too many intimates about this one- but needless to say it was lighter way to end the meal, and well enjoyed.<br />
848. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrv90RwrqUOuTCvRcVova7cmqfAq83NRwXeKgkXqAdsoG3SM4_9UxeXrAWvRTBLpEERXGYzKXhrZHPtFRzLwZEtdtcpjzWtP4sDOXxYeg3K7G1dmGdMFZeOu-YJl5wzBcSggbZmQrj6YG/s1600/Sarti5.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5678063344145196578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrv90RwrqUOuTCvRcVova7cmqfAq83NRwXeKgkXqAdsoG3SM4_9UxeXrAWvRTBLpEERXGYzKXhrZHPtFRzLwZEtdtcpjzWtP4sDOXxYeg3K7G1dmGdMFZeOu-YJl5wzBcSggbZmQrj6YG/s400/Sarti5.JPG" style="float: left; height: 297px; margin: 0px 10px 10px 0px; width: 400px;" /></a> <br />
849. <br />
850. <br />
851. <br />
852. <br />
853. <br />
854. <br />
855. <br />
856. <br />
857. <br />
858. <br />
859. <br />
860. <br />
861. <br />
862. <br />
863. <br />
864. <br />
865. <br />
866. <br />
867. Overall I think Sarti is undoubtedly a great dining experience, where you can enjoy some excellent food in a casual (and noisy) environment; with service which is knowledgable, but relaxed. You could certainly call it a very "Melbourne" dining experience, but for me I don't quite know whether it is consistent enough to be hat worthy - the first take was miles off, whereas my second visit suggested the restaurant certainly deserves its accolades. I guess more research on my part is definitely necessary before I can make a final judgement - well thats my excuse for wanting to head back soon anyhow.<br />
868. Sarti has been awarded One Chefs Hat and a score of 15/20 in the Age Good Food Guide between 2009-2012. <br />
869. <br />
870. MY RATING (based on both visits): 14.5/20 - Food 7.5/10 Service 3.5/5 Ambience 3.5/5 <br />
871. <br />
872. <a href="http://www.sartirestaurant.com.au/">http://www.sartirestaurant.com.au/</a><br />
873. <br />
874. <strong>update: September 2012</strong> - I have now eaten at Sarti another 5 times and have enjoyed amazing food and good, professional service on every occasion.<br />
875. <br />
876. NEW RATING: 15+/20  - Food 8+/10 Service 3.5+/5 Ambience 3.5/5 <br />
877. <a href="http://www.sartirestaurant.com.au/"></a><br />
878. &lt;a href=&quot;http://www.urbanspoon.com/r/71/761686/restaurant/CBD/Sarti-Melbourne&quot;&gt;&lt;img alt=&quot;Sarti on Urbanspoon&quot; src=&quot;http://www.urbanspoon.com/b/link/761686/minilink.gif&quot; style=&quot;border:none;padding:0px;width:130px;height:36px&quot; /&gt;&lt;/a&gt;</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/2384948412866171687/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=2384948412866171687&amp;isPopup=true' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/2384948412866171687'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/2384948412866171687'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2011/12/sarti-ristorante_20.html' title='Sarti Ristorante'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPeNJ5mQwTafNfsMwZPyi02w0Ltq9R83ZbucOx8vdhaT1Ucnyrl_bYYwOcEpWenKudk7GVYvxt_n8Gsmar57cMVTGs9oF5mf-VVJwhVuij82bPZvuuOL2BYuLA7rO553GnfLOvx2c6VAlO/s72-c/Sarti1.JPG" height="72" width="72"/><thr:total>2</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-8612776798587257345</id><published>2011-11-23T15:22:00.007+11:00</published><updated>2012-09-24T20:47:52.222+10:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Reviews: Vegeterian"/><category scheme="http://www.blogger.com/atom/ns#" term="The Vegie Bar (Fitzroy)"/><title type='text'>The Vegie Bar (Fitzroy)</title><content type='html'>There is always something great about walking into a restaurant where a certain buzz factor exists. It may be the reputation or hype of the venue, or perhaps the presence of a celebrity chef in action. Then again it can be the simple joy of witnessing the smiles on every patrons&#39; face as they sit down conversing and enjoying a good meal in a fun, hip setting. This is definitely the case when you visit the Vegie Bar, where you&#39;ll join an eclectic mix of young and old whom all seem to be loving the food and generally having a blast. The Vegie Bar is a unique venue in a sense, positioning itself as a healthy vegetarian eatery delivering high quality food at low prices. It undoubtedly meets its vision, offering patrons a diverse menu of vegeterian and vegan fare which will surely satisfy vegos, as well as the(normally meat-eating) masses.&lt;br /&gt;&lt;br /&gt;Upon entering, one immediately immediately feels at home as you are greeted by the friendly, casual staff who seem to love their jobs: definitely a good sign. I happily take a seat at one of the large newspaper and magazine scattered communal tables at the front of the the venue and am presented with a menu, and left to ponder for a couple of minutes. The menu is fairly broad with a selection of smaller and larger dishes including a range of Asian-style dishes, pizzas and some more inventive fare.&lt;br /&gt;&lt;br /&gt;I start off with a couple of the small plates. First up is a &quot;Siamese Samosa&quot; which has a warm mushy filling with just a hint of spice. The pastry is flaky without being greasy and it is sided by a fresh tomato dipping salsa. Most enjoyed.&lt;br /&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQ-83VGyWhHbZIr9Yg7sFqm0jxcFDD0XsXF00VUA3VYIgWmR8SAFD9VqCmycWVsSlgvBY-vO3UH3XPhyphenhyphen1dkfeER-B8mTSt0QQzqJXKu2wR95yc5sofquu72u-ejzA8B3y_SsWUsLl928Z/s1600-h/07062009071.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 240px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQ-83VGyWhHbZIr9Yg7sFqm0jxcFDD0XsXF00VUA3VYIgWmR8SAFD9VqCmycWVsSlgvBY-vO3UH3XPhyphenhyphen1dkfeER-B8mTSt0QQzqJXKu2wR95yc5sofquu72u-ejzA8B3y_SsWUsLl928Z/s320/07062009071.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5344757767308106258&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;The other starter I sample is the rice balls. They are just crisp outside with a softer filling made up of white rice and a fine dice of vegetables. The balls are finished off with a peanut satay sauce which provides a nice balance to the dish, as well as a few rocket leaves for crunch. Once again, quite satisfying.&lt;br /&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMNZPg5cOz5kEsYaxs88NDm5uIlTU1J_-AOxU0jEETHLmhFp1kmGB04K4uWa0H9NsToE0PN0uh9O7rHzIk8UeLzvLPRazqE6kOPR7aPSUkZPSI6r-7c6yT4AE7VVHRYM2cqcvxokY4frN/s1600-h/07062009070.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 238px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMNZPg5cOz5kEsYaxs88NDm5uIlTU1J_-AOxU0jEETHLmhFp1kmGB04K4uWa0H9NsToE0PN0uh9O7rHzIk8UeLzvLPRazqE6kOPR7aPSUkZPSI6r-7c6yT4AE7VVHRYM2cqcvxokY4frN/s320/07062009070.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5344757764140186594&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Moving onto mains I probably choose one of the less adventurous options in the &quot;Vegie Roast&quot;, interested to see what their interpretation would be. The dish is presented well and I am not dissapointed in the choice. What you get is not just a pile of vegies that have been baked and thrown on the plate. Each of them has had their own preparation, some exhibiting sweet caramalisation, others having been marinated or gently confit. A selection of root carrots, potatoes, pumpkin and zucchini sit atop a bed of baby spinach and rocket leaves and the dish is finished with a range of seeds for crunch and texture. The accompaniments include a good hummous and some toasted foccacia for dipping. A very generous plate of food, which again I cannot really complain about. If anything though I would have liked a mushie or two to be thrown in the mix.&lt;br /&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMz4wVwy9nYKqdZIh1LmUz7cIu6hHh1gEgCdNa8fpq2NUxg42URLdEzvRmg53QbCNGAfvguKzxo80TLlTWmqejkvwFrISeoyjLAFyiO3nI6TNMKc1neqKB8AuthDJvWz7IM9fQWhVPdkg5/s1600-h/07062009074.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 243px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMz4wVwy9nYKqdZIh1LmUz7cIu6hHh1gEgCdNa8fpq2NUxg42URLdEzvRmg53QbCNGAfvguKzxo80TLlTWmqejkvwFrISeoyjLAFyiO3nI6TNMKc1neqKB8AuthDJvWz7IM9fQWhVPdkg5/s320/07062009074.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5344757775062122354&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;After a short break I decide that I am persuaded into trying one of the house-made cakes to end the meal. There are a range of delectable choices available on displau including a vegan offering in the Chocolate Royale. What I&#39;m presented with is a huge slice of sheer chocolate indulgence. It is rich, moist and oozing with a runny chocolate centre, as well as being smothered with a silky ganche and flaked coconut. It has some serious yum factor, and the one slice will comfortably treat two people after a meal - I personally winded up playing with it after a couple of bites, making a right mess. The soy hot chocolate to accompany my dessert is OK, without being particularly praise worthy. I&#39;d possibly have been better with one choosing an organic chai.&lt;br /&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi94EQHnfz_jL9gFK_o7ztRK4kg0ALmD4YbXUq2v9EQBHBmffK5gdDcaY9xHYcVLZ_aH1yF3M3w3Do6lbPRv3LgFQbRUlqcvhoHgKVaTKbsg1Ti-L5oS0T0U5rukywztlstQavC_itRI3_/s1600-h/07062009079.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 226px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi94EQHnfz_jL9gFK_o7ztRK4kg0ALmD4YbXUq2v9EQBHBmffK5gdDcaY9xHYcVLZ_aH1yF3M3w3Do6lbPRv3LgFQbRUlqcvhoHgKVaTKbsg1Ti-L5oS0T0U5rukywztlstQavC_itRI3_/s320/07062009079.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5344757776076721442&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;The Vegie Bar is located along busy Brunswick Street in Fitzroy and has a diverse menu which is sure to have somehting to please everyone. Cheap, cheerful, casual dining - you really can&#39;t go wrong.&lt;br /&gt;&lt;br /&gt;www.vegiebar.com.au
879. &lt;br /&gt;&lt;br /&gt;&lt;a href=&quot;http://www.urbanspoon.com/r/71/761984/restaurant/Melbourne/Vegie-Bar-Fitzroy&quot;&gt;&lt;img alt=&quot;Vegie Bar on Urbanspoon&quot; src=&quot;http://www.urbanspoon.com/b/link/761984/minilink.gif&quot; style=&quot;border:none;padding:0px;width:130px;height:36px&quot; /&gt;&lt;/a&gt;</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/8612776798587257345/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=8612776798587257345&amp;isPopup=true' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/8612776798587257345'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/8612776798587257345'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2011/11/vegie-bar-fitzroy.html' title='The Vegie Bar (Fitzroy)'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQ-83VGyWhHbZIr9Yg7sFqm0jxcFDD0XsXF00VUA3VYIgWmR8SAFD9VqCmycWVsSlgvBY-vO3UH3XPhyphenhyphen1dkfeER-B8mTSt0QQzqJXKu2wR95yc5sofquu72u-ejzA8B3y_SsWUsLl928Z/s72-c/07062009071.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-4577990795271227526</id><published>2011-11-23T13:18:00.009+11:00</published><updated>2012-09-26T12:08:36.372+10:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Casual Dining"/><category scheme="http://www.blogger.com/atom/ns#" term="Skinny Dog Hotel"/><title type='text'>Skinny Dog Hotel (Kew) - Melbourne&#39;s biggest Parma!</title><content type='html'>The Skinny Dog hotel continues to offer what is one of Melbourne&#39;s biggest Chicken Parmagiannas, and possibly also one of its best.&lt;br /&gt;
880. <br />
881. It has been a couple of years between visits but last weekend called for a lunch trip out to Kew, and how could we go to the Skinny Dog and not order their famous parmie. $25 gets you a gigantic oval plate sized parma - good quality chicken breast, a nice herb crumbing, good napoli sauce, shaved ham, fresh basil leaves and heaps of mozzerella goodness - not fine dining but satisfying nonethless. Chips and salad are served with this beast - but as the picture dominates - its all about the parmie itself, and it was good - leaps ahead of the equally huge beast I remember demolishing a couple of years back. For those not so brave a half serve is available for $15, as well as a range of other menu options. The only thing I worry about is consistency, as friends visit here a lot and from what I here it can range from being average to excellent. Anyway - worth a shot I think.<br />
882. <br />
883. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzT_MokkwmSpKlkQsWFCyQ9-ZTmXIpWP_ya-E95yBsWWfO39BKXI4i_3Lg28yB9-57_s1Yot1f2snHixy2mXfwy0du0kB_sBKOsNiqkWqPDtqv-MEZ31tOwuoLV4k0uPDDv-rDV1dlzoc/s1600/Skinny+Dog+parma.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5678010381439333378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzT_MokkwmSpKlkQsWFCyQ9-ZTmXIpWP_ya-E95yBsWWfO39BKXI4i_3Lg28yB9-57_s1Yot1f2snHixy2mXfwy0du0kB_sBKOsNiqkWqPDtqv-MEZ31tOwuoLV4k0uPDDv-rDV1dlzoc/s400/Skinny+Dog+parma.JPG" style="cursor: hand; float: left; height: 293px; margin: 0px 10px 10px 0px; width: 400px;" /></a><br />
884. <br />
885. <br />
886. <br />
887. <br />
888. <br />
889. <br />
890. <br />
891. <br />
892. <br />
893. <br />
894. <br />
895. <br />
896. <br />
897. <br />
898. <br />
899. <br />
900. <a href="http://www.skinnydoghotel.com.au/">http://www.skinnydoghotel.com.au/</a>
901. &lt;br /&gt;&lt;br /&gt;&lt;a href=&quot;http://www.urbanspoon.com/r/71/761745/restaurant/Melbourne/Skinny-Dog-Hotel-Kew&quot;&gt;&lt;img alt=&quot;Skinny Dog Hotel on Urbanspoon&quot; src=&quot;http://www.urbanspoon.com/b/link/761745/minilink.gif&quot; style=&quot;border:none;padding:0px;width:130px;height:36px&quot; /&gt;&lt;/a&gt;</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/4577990795271227526/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=4577990795271227526&amp;isPopup=true' title='3 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/4577990795271227526'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/4577990795271227526'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2011/11/skinny-dog-hotel-kew-melbournes-biggest.html' title='Skinny Dog Hotel (Kew) - Melbourne&#39;s biggest Parma!'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzT_MokkwmSpKlkQsWFCyQ9-ZTmXIpWP_ya-E95yBsWWfO39BKXI4i_3Lg28yB9-57_s1Yot1f2snHixy2mXfwy0du0kB_sBKOsNiqkWqPDtqv-MEZ31tOwuoLV4k0uPDDv-rDV1dlzoc/s72-c/Skinny+Dog+parma.JPG" height="72" width="72"/><thr:total>3</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-8218334360001809561</id><published>2011-11-22T17:01:00.000+11:00</published><updated>2011-11-22T17:02:00.920+11:00</updated><title type='text'>Melbourne Foodie - back in action soon!!!!!!</title><content type='html'>Just a quick note to let you know that Melbourne Foodie will be back into production &amp; better than every - really soon - so &lt;strong&gt;WATCH THIS SPACE!!!!!&lt;/strong&gt;&lt;br /&gt;&lt;br /&gt;Massive apologies that I have been so very slack over the last 2 years but I&#39;ve had a lot going on and can&#39;t wait to share with you all my new foodie experiences from Melbourne &amp; beyond.</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/8218334360001809561/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=8218334360001809561&amp;isPopup=true' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/8218334360001809561'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/8218334360001809561'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2011/11/melbourne-foodie-back-in-action-soon_22.html' title='Melbourne Foodie - back in action soon!!!!!!'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-309936457054027806</id><published>2011-11-22T16:51:00.003+11:00</published><updated>2011-11-22T17:00:53.639+11:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Interstate"/><category scheme="http://www.blogger.com/atom/ns#" term="Zaaffran Indian Restaurant (Sydney)"/><title type='text'>SYDNEY: Zaaffran Indian Restaurant</title><content type='html'>&lt;strong&gt;A belated dining experience: Zaaffran Indian Restaurant (Darling Harbour, Sydney):&lt;/strong&gt;&lt;br /&gt;&lt;br /&gt;Without any hesitation I would have to say that Zaaffran offers the best Indian food I have ever experienced. Unique flavours unlike anything I have tried before - this is not your typical curry house and really makes all the other Indian restaurants I have tried seem like novices.&lt;br /&gt;&lt;br /&gt;&lt;strong&gt;A snapshot of a meal: Simple looking food, that delivers on so may levels.&lt;/strong&gt;&lt;br /&gt;&lt;br /&gt;SALMON MARINATED WITH YOGHURT, GARLIC, DILL AND MUSTARD; OVEN-ROASTED &lt;br /&gt;WITH BELL PEPPER TOPPING; SPICED MASH; LEMON-TURMERIC REDUCTION; MINT CHUTNEY: &lt;br /&gt;A very subtle flavoured, but elegent dish.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF__vjM29Qe9snqzfntgTwbdbSl1NPoK6NTZnqr9ML4KGtLlWJe5oJEqBYiXwaDM3A7KKn5dnZhsbyJPr7RRMmtRwLxpeQekEJlZ5YeSaxqTuwp5xq9HjDa5PXLbPT2fJyU8EjDVJOZDwX/s1600-h/z1.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 236px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF__vjM29Qe9snqzfntgTwbdbSl1NPoK6NTZnqr9ML4KGtLlWJe5oJEqBYiXwaDM3A7KKn5dnZhsbyJPr7RRMmtRwLxpeQekEJlZ5YeSaxqTuwp5xq9HjDa5PXLbPT2fJyU8EjDVJOZDwX/s320/z1.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262045140836771042&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;LAMB CUTLETS GRILLED WITH GINGER, GARLIC, BLACK PEPPER, CORIANDER AND CURRY LEAF, FLECKED WITH SESAME SEEDS; SEASONAL SALAD; GARLIC CHUTNEY; BEETROOT RAITA; POTATO WEDGES: &lt;br /&gt;A simple looking dish but meet that is so tender it just melts away, with spicing to match.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeyPCpeGUDWJKeMIXUY3cPcwCJ4J0UgzDoUX7Ckaqh6XFuilDDYZGccE6PM-g4ZpZzlt49cXBOJzDkVcr2xatpeV7SnLMidg2h_MYaYATxjf8khgj0QIc4Kvg1YEyh8oaIRtNkLnoWxKq/s1600-h/z2.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 235px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeyPCpeGUDWJKeMIXUY3cPcwCJ4J0UgzDoUX7Ckaqh6XFuilDDYZGccE6PM-g4ZpZzlt49cXBOJzDkVcr2xatpeV7SnLMidg2h_MYaYATxjf8khgj0QIc4Kvg1YEyh8oaIRtNkLnoWxKq/s320/z2.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262045137061230402&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;GARLIC NAAN: the way it should be.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-yQYbEIqJ7_hsLlCPrUVi7MRJmOVgomi0T4qHh2g5s2IYeo2uuSBPQyhEkhKDfcktQgamE4djPA6Lqgex3KKyqAtKhAXx-VWRvrQohtFD6-7EmJDxNSFUuRdirvTPSpeBc5JeMBJTDEt/s1600-h/z3.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 234px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge-yQYbEIqJ7_hsLlCPrUVi7MRJmOVgomi0T4qHh2g5s2IYeo2uuSBPQyhEkhKDfcktQgamE4djPA6Lqgex3KKyqAtKhAXx-VWRvrQohtFD6-7EmJDxNSFUuRdirvTPSpeBc5JeMBJTDEt/s320/z3.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262045126633569602&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;SYMPHONY OF KULFI AND ICE-CREAM: A selection of Aam ki Kulfi - Zaaffran&#39;s version of mango kulfi, Zaafran Sensation - a triumphant blend of pistachio with saffron, cardamon and almond, and Gulab aur Elaichi Kulfi - a sweet kulfi flavoured with rose petals and cardamon.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0mIst5u5oewVg_E5neBvhfF17P4gJqpmGDYfGXa3dO6pfBO_dfRcDx0VyYx74tGPAu1cukjhl_zeJS0VoVbXkBQLMLabIASuWA47nrsKrhXykS9KmkvBMm8qDViibzeHfOiL4lDh7ufG/s1600-h/z4.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 254px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0mIst5u5oewVg_E5neBvhfF17P4gJqpmGDYfGXa3dO6pfBO_dfRcDx0VyYx74tGPAu1cukjhl_zeJS0VoVbXkBQLMLabIASuWA47nrsKrhXykS9KmkvBMm8qDViibzeHfOiL4lDh7ufG/s320/z4.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262045114945292514&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Zaaffran ultimately serves up some of the most unique tasting food of any type you are likely to try and certainly provides a massive &quot;wow factor&quot; in terms of taste. Deliacte spicing and subtle finishes make you yearn for more. It is a restaurant which I strongly look forward to visiting when I return to Sydney, featuring an intriguing menu which I cannot wait to explore further.&lt;br /&gt;&lt;br /&gt;MY RATING: 15.5/20 - Food: 8.5/10  Service: 3.5/5  Ambience 3.5/5&lt;br /&gt;&lt;br /&gt;www.zaaffran.com</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/309936457054027806/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=309936457054027806&amp;isPopup=true' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/309936457054027806'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/309936457054027806'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2011/11/sydney-zaaffran-indian-restaurant.html' title='SYDNEY: Zaaffran Indian Restaurant'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF__vjM29Qe9snqzfntgTwbdbSl1NPoK6NTZnqr9ML4KGtLlWJe5oJEqBYiXwaDM3A7KKn5dnZhsbyJPr7RRMmtRwLxpeQekEJlZ5YeSaxqTuwp5xq9HjDa5PXLbPT2fJyU8EjDVJOZDwX/s72-c/z1.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-8646422393838374573</id><published>2009-03-31T11:56:00.001+11:00</published><updated>2009-03-31T12:00:35.320+11:00</updated><title type='text'>SYDNEY: Pancakes on the Rocks</title><content type='html'>Another sickly sweet indulgence I sometimes enjoy when travelling to Sydney is a visit to Pancakes on the Rocks. I personally think their pancakes are a lot better than those of say, Pancake Parlour in Melbourne and they are really good value as well, with most options under $12, and extra pancakes available for $2 each.&lt;br /&gt;&lt;br /&gt;To eat - Hot n Troppo ($10.95): Buttermilk pancakes with grilled banana, walnuts, cream, chocolate ice cream and home made chocolate sauce. Delicious - though I did feel a little sick for the rest of the day after all of the chocolate and cream which I am not really used to. Certainly not a healthy choice but I guess a little indulgence is OK sometimes.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXBH2cssgH0Nofi6JjkUnlsruNpNjWb89eg-qedoRbh2YRSCVDJr1sUwf-QQ9npH2hwm3Y1winclIfROveKkJzoTMFebtY887Mn6OgrvamxVn7xszwhJszwKvXq2kqmrdGUB7DyvRluOp/s1600-h/hot&#39;n&#39;troppo.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 239px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXBH2cssgH0Nofi6JjkUnlsruNpNjWb89eg-qedoRbh2YRSCVDJr1sUwf-QQ9npH2hwm3Y1winclIfROveKkJzoTMFebtY887Mn6OgrvamxVn7xszwhJszwKvXq2kqmrdGUB7DyvRluOp/s320/hot&#39;n&#39;troppo.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262042278992834322&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Pancakes on the Rocks have four locations throughout Sydney, with long trading hours 7 days a week. They serve reasonable meals including ribs and steaks as well as a tempting selection of sweet and savoury pancakes and crepes. If you haven&#39;t been before Pancakes on the Rocks is a great place to try. Not somewhere to visit every week, but I guess it can certainly be a nice indulgence every now and then.&lt;br /&gt;&lt;br /&gt;www.pancakesontherocks.com.au</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/8646422393838374573/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=8646422393838374573&amp;isPopup=true' title='9 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/8646422393838374573'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/8646422393838374573'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2009/03/sydney-pancakes-on-rocks.html' title='SYDNEY: Pancakes on the Rocks'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXBH2cssgH0Nofi6JjkUnlsruNpNjWb89eg-qedoRbh2YRSCVDJr1sUwf-QQ9npH2hwm3Y1winclIfROveKkJzoTMFebtY887Mn6OgrvamxVn7xszwhJszwKvXq2kqmrdGUB7DyvRluOp/s72-c/hot&#39;n&#39;troppo.jpg" height="72" width="72"/><thr:total>9</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-8076237618088844442</id><published>2009-03-31T08:04:00.004+11:00</published><updated>2009-06-02T13:08:21.699+10:00</updated><title type='text'>SYDNEY: Marque Restaurant</title><content type='html'>Unfortunately this is not going to be the full blown review that I originally intended, but instead a small synopsis and some photos of what would have to be one of the best constructed meals I have had in Sydney, since the original Rockpool experience some years back. I dined at Marque, in Sydney late last year enjoying the obligatory surprise degustation, with each course announced upon arrival and a menu presented upon completion of the meal. Unfortunately I had already seen a sneak peak of the menu online prior to my visit so I guess I only got part of the experience, but it was pretty darn special all the same.&lt;br /&gt;&lt;br /&gt;Marque is all about the food. The dining room is cosy and modern, but tables are very close and there is no real wow factor to report on. The service, whilst professional is possibly a little stiff. I only wish it exhibited the same quirkiness as the food. On that note however the food was rather amazing on most counts. Some of the dishes absolutely sublime. Here is a little look at what Marque is all about. Enjoy!&lt;br /&gt;&lt;br /&gt;Amuse - Chaud-Froid Free Range Egg: A deconstructed play of textures: warm yolk, cold froth: sweetness and saltiness all in one dish. Certainly enlivens the taste buds for what is about to come.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglMRm_a74w_4eHrtmin3dxciIQcW1tXF5Wp47p4jDV2EQRdsoO7BW1Q_Kai2MjcuEICRm6kk-VF96-sucnCAOH-I5g1007qGd2DLSk8tXqy8sYbiRa48g2W-T16OCUAxtx2I4RL7_bnV_G/s1600-h/marque1.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 400px; height: 295px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglMRm_a74w_4eHrtmin3dxciIQcW1tXF5Wp47p4jDV2EQRdsoO7BW1Q_Kai2MjcuEICRm6kk-VF96-sucnCAOH-I5g1007qGd2DLSk8tXqy8sYbiRa48g2W-T16OCUAxtx2I4RL7_bnV_G/s400/marque1.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5261211159392744962&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Almond Jelly with Blue Swimmer Crab, Almond Gazpacho, Sweet Corn &amp; Herring Roe:&lt;br /&gt; A mix of more subtle flavours to begin with. Flawless ingredients, immaculately presented. Nice idea and well enjoyed; together the dish works without really blowing me away.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupwMOcpwCkAtMU_AQb7BdDoy-p8eDSFsxndkoSrPcfJoX3eJVD8aKOH2A4B2q15u3HhJtMPYTsQFvU7SMYvSOmhyDLDPRvYFWT2x3PHsaWXX1o22gTOWMdvyPWDjvNk8lWR2P8ZeMsogZ/s1600-h/marque2.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 400px; height: 292px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupwMOcpwCkAtMU_AQb7BdDoy-p8eDSFsxndkoSrPcfJoX3eJVD8aKOH2A4B2q15u3HhJtMPYTsQFvU7SMYvSOmhyDLDPRvYFWT2x3PHsaWXX1o22gTOWMdvyPWDjvNk8lWR2P8ZeMsogZ/s400/marque2.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5261211155658669746&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;&quot;Fish Floss&quot; with Spring Bay Scallop, Apple and Green Mango:&lt;br /&gt;The only course of the evening which really does not quite hit the mark for me. The scallop slices are so thin they barely taste of anything, the fish floss so overpowering and salty I cannot stand the smell let alone the taste. The fresh apple and gel helps to balance the dish and it is all finished off with a &#39;nicotine tuille&#39; which is sweet, crisp and perhaps a little weird. Sorry to dissapoint, but I&#39;m not addicted to this one.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfIKBs7uAVyCvh6Vb7HIz-U7Db1sl8lWEwd7wpBpAQGQcC26tpYqCXVm2-WIoZUbK7e8B8Xp9jpug7xFtkO-Dx28Qce2WSXtEK4UODrFgDYCru9Yj45WbclZPIknNtA_5_GRRGP1Xtb7m/s1600-h/marque3.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 400px; height: 285px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfIKBs7uAVyCvh6Vb7HIz-U7Db1sl8lWEwd7wpBpAQGQcC26tpYqCXVm2-WIoZUbK7e8B8Xp9jpug7xFtkO-Dx28Qce2WSXtEK4UODrFgDYCru9Yj45WbclZPIknNtA_5_GRRGP1Xtb7m/s400/marque3.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5261211141710730210&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;A slightly subdued start, however from here on things start getting pretty serious with some truly sensational dishes to come.&lt;br /&gt;&lt;br /&gt;Cured Ocean Trout with Coleslaw, Lemon &amp; Dill Jelly: &lt;br /&gt;A sweet delicate strip of ocean trout gently rests upon a crisp, creamy coleslaw. Atop the trout rests a layer of juicy salmon pearls, all finsihed with a slightly sweet, tangy jelly strip which gives the whole dish another dimension. I had fun deconstructing this course and playing around with the different flavour combinations on their own and together.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2qcmxKSdQ57juH2MuvTifoJUoaYxO4nTrCYmKMh0OMU0tpqKB-kIUF3OmgxMoGpqSPYFkUrKBqbrPpAwEnbnWUkQz_9qv_1hEUduNh_HiLT_udhAMCU3wGP92k39ZBVFLigRhdt81See/s1600-h/marque4.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 400px; height: 303px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2qcmxKSdQ57juH2MuvTifoJUoaYxO4nTrCYmKMh0OMU0tpqKB-kIUF3OmgxMoGpqSPYFkUrKBqbrPpAwEnbnWUkQz_9qv_1hEUduNh_HiLT_udhAMCU3wGP92k39ZBVFLigRhdt81See/s400/marque4.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5261211135763237330&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Duck Ham with Duck Liver, Peas, Parmesan and Mustard Cress: &lt;br /&gt;I cannot even begin to tell you how incredible this dish was. One of the most sublime courses I have ever eaten. The duck liver is rare, but warm and literally melts away in your mouth with a gentle gamey flavour, the house-smoked ham (if you can call it that) is sweet and smoky with delightful hints of hickory present. The parmesan custard is creamy and not at all overbearing and everything just comes together in a perfect symphony. A triumphant dish!&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EEsy-Vv_MnaUCljLKYekH79wZQx2dFhJtPCyV30ybCm_NQ4qRGGrKLEqC_gVB29IC0ein83N-X5-lA5sYT2wUk-6nRQUGkicdBS7-UrWclTccpl94U561mC88Ly2kZfDlfSZmUjhYN4t/s1600-h/marque5.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 400px; height: 278px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EEsy-Vv_MnaUCljLKYekH79wZQx2dFhJtPCyV30ybCm_NQ4qRGGrKLEqC_gVB29IC0ein83N-X5-lA5sYT2wUk-6nRQUGkicdBS7-UrWclTccpl94U561mC88Ly2kZfDlfSZmUjhYN4t/s400/marque5.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5261211131017560402&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Roast Jurrasic Quail with Green Lip Abalone, Chocolate Feuilletage and Celeriac:&lt;br /&gt;Succulent quail breast rests upon a light, flaky chocolate pastry accompanied with a creamy celeriac puree and finished with crispy shreds of abalone and a sweet jus. Another wonderful dish.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_Hfoi_FTpebi20FxPQHmlss2GUCx4O1dV5mPNcYCUBXsZWMrDrgQIjzGvW83XsY9DhuGJY6KDnRuiM9XuaoCBQNtbsu5TiIC8og4Oi8aBuybPVZ1APqLuH0D1tMNNjZiwbzZNCJbYLvJ/s1600-h/marque6.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 400px; height: 275px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_Hfoi_FTpebi20FxPQHmlss2GUCx4O1dV5mPNcYCUBXsZWMrDrgQIjzGvW83XsY9DhuGJY6KDnRuiM9XuaoCBQNtbsu5TiIC8og4Oi8aBuybPVZ1APqLuH0D1tMNNjZiwbzZNCJbYLvJ/s400/marque6.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5261207588759444114&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Poached Veal Loin with Eggplant, Coppa and Tuna Butter:&lt;br /&gt;Perfectly cooked, tender veal that is not messed about with too much. The eggplant crisps give the dish an added textural element and the &quot;tuna butter&quot; provides a little saltiness and acidity to make the course more interesting. It all comes together very well.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7imTtmp3HzUl02a6YWweKEykf8zzYuMcVvSaBOfWNtNjGGsD_VoRavaXyL7thTrzWho8lYRgtu_j4vdQdHU6L79MnRwJMR3WJRNCiU9cMOrLPFATEP-3TkhxEDYNol10syiL38yvRvFg6/s1600-h/marque7.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 400px; height: 292px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7imTtmp3HzUl02a6YWweKEykf8zzYuMcVvSaBOfWNtNjGGsD_VoRavaXyL7thTrzWho8lYRgtu_j4vdQdHU6L79MnRwJMR3WJRNCiU9cMOrLPFATEP-3TkhxEDYNol10syiL38yvRvFg6/s400/marque7.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5261207586719518914&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Sauterne Custard with Caramel: &lt;br /&gt;It is sticky, rich and very sweet as it should be; however I question the placement of such a dish straight after a selection of heavy mains. A lighter palate cleanser may have proved more refreshing.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJKm9qBJM262uV1mnAyv-zP4yjwr9GQwQohtp9e5knwYQlFB-dKEGtHdnlHbhY7pJBXwbo7CEV9onmtQTIy6hVgzPsJLUpBp2ciWnBMHuZHADrrx9ZMF5AhuZTqCELEjtSooFVNrG0322/s1600-h/marque8.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 400px; height: 319px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJKm9qBJM262uV1mnAyv-zP4yjwr9GQwQohtp9e5knwYQlFB-dKEGtHdnlHbhY7pJBXwbo7CEV9onmtQTIy6hVgzPsJLUpBp2ciWnBMHuZHADrrx9ZMF5AhuZTqCELEjtSooFVNrG0322/s400/marque8.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5261207580013722322&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Poached Strawberries with Raspberries, Liquorice, Yoghurt Sorbet and Vermouth:&lt;br /&gt;A lovely mix of elements: fresh raspberries, lightly macerated strawberry slices and a clever light yoghurt sorbet which is not too sweet at all. Light, refreshing and pretty as a picture.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0NSjl4lWB-VE81VqqMBOV2X-gH7-ByrMEosbGX-e_hkC4GMdACz9KgXL25ZuiyLEt1_6NurYjKJVZcKxrQKwXfrFkaGsAxesP8El_f0bDhOiwTUZkJp4Gfcpxpg4DSvHakvgrxjFohRo/s1600-h/marque9.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 400px; height: 299px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0NSjl4lWB-VE81VqqMBOV2X-gH7-ByrMEosbGX-e_hkC4GMdACz9KgXL25ZuiyLEt1_6NurYjKJVZcKxrQKwXfrFkaGsAxesP8El_f0bDhOiwTUZkJp4Gfcpxpg4DSvHakvgrxjFohRo/s400/marque9.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5261207567520588162&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;To finish - Salted Caramel Chocolates &amp; Campari Bon Bons: &lt;br /&gt;Very classy. Both have liquid centres that burst once they enter the mouth. The salted caramel chocolates are just divine and the bitter-sweet bon bons a clever way to conclude the meal.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamyTDowzDa3XfHWuJUEZLLJXtO9rnFX9DIQ3WYvDWujOtENk5VUEiQnERyHXHgfGozst85RgbaDOkPyR583fJ2RlvRQppUexcIFe9uNaq_f9oUY_3hNdiJbNxyHn1MfEDaWu-ToNdOMrl/s1600-h/marque10.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 400px; height: 286px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamyTDowzDa3XfHWuJUEZLLJXtO9rnFX9DIQ3WYvDWujOtENk5VUEiQnERyHXHgfGozst85RgbaDOkPyR583fJ2RlvRQppUexcIFe9uNaq_f9oUY_3hNdiJbNxyHn1MfEDaWu-ToNdOMrl/s400/marque10.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5261207553916072258&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Overall the food at Marque was exciting and really did deliver in nearly all of the courses. I tasted two of my favourite dishes of the year here: the amazing duck liver/ ham duo and the quail with salty, sweet crispy abalone shreds - both rather unbelievable. &lt;br /&gt;&lt;br /&gt;The eight course degustation is a great way of seeing what chef Mark Best&#39;s cooking is all about. It is available for $145 plus wines and is compulsory on Friday and Saturday evenings. Whilst the service and setting did not dazzle me Marque is definitely worth a visit if you are serious about trying creative, impeccably crafted food which takes you on a journey and really does &quot;wow&quot;.&lt;br /&gt;&lt;br /&gt;MY RATING: 17+/20 - Food: 9+/10  Ambience: 4/5  Service: 4/5&lt;br /&gt;&lt;br /&gt;www.marquerestaurant.com.au</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/8076237618088844442/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=8076237618088844442&amp;isPopup=true' title='4 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/8076237618088844442'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/8076237618088844442'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2009/03/sydney-marque-restaurant.html' title='SYDNEY: Marque Restaurant'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglMRm_a74w_4eHrtmin3dxciIQcW1tXF5Wp47p4jDV2EQRdsoO7BW1Q_Kai2MjcuEICRm6kk-VF96-sucnCAOH-I5g1007qGd2DLSk8tXqy8sYbiRa48g2W-T16OCUAxtx2I4RL7_bnV_G/s72-c/marque1.jpg" height="72" width="72"/><thr:total>4</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-2703723053664487390</id><published>2009-03-30T19:18:00.004+11:00</published><updated>2009-03-31T08:13:32.261+11:00</updated><title type='text'>The secrets to weight loss and getting healthy!!</title><content type='html'>Just a quick entry here, but for those of you who don&#39;t know me I have changed a lot, physically and otherwise, over the last year. I have lost a good 50kg and have become a much fitter, healthier being with a new found spring in my step. A lot of people have asked me how I have done it and what the secret to losing weight quickly and getting healthy is. This post is basically an answer to those people - I am here to say there is no secret: just two easy steps - eat healthy and exercise.&lt;br /&gt;&lt;br /&gt;It really is that simple: if you burn off more calories than you consume the weight will start melting away. For those who say I have tried everything but it doesn&#39;t work you are kidding yourselves. I made excuses for a long time but when I finally got serious about changing my ways the results were quickly noticeable. So if you want to lose weight start off by getting your ass of the couch and going for a bit of a walk or jog, bike ride or doing something active. Cut out the junk food, soft drinks and sugars. Snack on fresh fruit, drink lots of water/ herbal teas and enjoy a balanced diet with lots of vegetables, fish and lean meat. Seriously - try it for a few weeks, coupled with around 20 minutes a day of exercise and you will be amazed. Keeping a food diary is also a great idea as you can see exactly what you are consuming and adjust your ways if need be.&lt;br /&gt;&lt;br /&gt;I probably went to the extreme for many months barely touching a gram of fat or sugar, cutting out alcohol, caffeine and doing lots of exercise but even smaller changes can see big results. I have personally slacked off a bit over the last 6 months and indulged a bit, but I&#39;m tightening back up now - I want to lose another 10kg to reach my goal and I will do it.&lt;br /&gt;&lt;br /&gt;SO.... Honestly there are no secrets to losing weight. You don&#39;t need pills or diet companies - just a commitment to make a change, a bit of hard work and plenty of perseverance and you will get there.&lt;br /&gt;&lt;br /&gt;Best wishes everyone. Hope this is of help to some of you. Some restaurant-related posts will be published shortly.&lt;br /&gt;&lt;br /&gt;xoxo</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/2703723053664487390/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=2703723053664487390&amp;isPopup=true' title='6 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/2703723053664487390'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/2703723053664487390'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2009/03/secrets-to-weight-loss-and-feeling.html' title='The secrets to weight loss and getting healthy!!'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><thr:total>6</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-6681190736068547929</id><published>2009-03-25T00:06:00.004+11:00</published><updated>2009-03-25T00:19:13.581+11:00</updated><title type='text'>Updates.... Vue de Monde and more!!</title><content type='html'>Hi there followers,&lt;br /&gt;&lt;br /&gt;OK - I know its been a long time everyone but I am still alive and Melbourne Foodie is far from finished. Just had a look at my dashboard and I have over 10 posts that I&#39;ve started and never finished - unfortunately many will be abandoned but I promise I will complete a few soon including some Sydney stuff. I have just been so busy with work and personal issues that Melbourne Foodie has been pushed right to the side. I will however try my best to be a better blogger and post a lot more. There is so much I&#39;d love to say but unfortunately so little spare time.&lt;br /&gt;&lt;br /&gt;Something particular to report on is a special dinner I had tonight at Vue de Monde - a Gourmet Traveller readers&#39; dinner featuring UK chef superstar Sat Baines. A great evening which I will be reporting on soon.&lt;br /&gt;&lt;br /&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXyMMz-QmkAWugOjun03uhmv_GIviCw9JlHR7jofzS1UqLnnp31sDZcuEhSvCN59vxgxzEjphQ4jABo9ZfISn1_HpIW7V5agxIVurQlozYsok96We4JvhK4VS_4ZMGvkIw0yAwZFQxu_Cm/s1600-h/Jon+with+Shannon+and+Sat+at+VDM+240309.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 247px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXyMMz-QmkAWugOjun03uhmv_GIviCw9JlHR7jofzS1UqLnnp31sDZcuEhSvCN59vxgxzEjphQ4jABo9ZfISn1_HpIW7V5agxIVurQlozYsok96We4JvhK4VS_4ZMGvkIw0yAwZFQxu_Cm/s320/Jon+with+Shannon+and+Sat+at+VDM+240309.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5316742906561293394&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;I also want to give special thanks to my loyal readers for your ongoing visits, emails and support. I&#39;ll try and post a lot more frequently for you all over the coming months.&lt;br /&gt;&lt;br /&gt;xoxo, Jon!</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/6681190736068547929/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=6681190736068547929&amp;isPopup=true' title='4 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/6681190736068547929'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/6681190736068547929'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2009/03/updates-vue-de-monde-and-more.html' title='Updates.... Vue de Monde and more!!'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXyMMz-QmkAWugOjun03uhmv_GIviCw9JlHR7jofzS1UqLnnp31sDZcuEhSvCN59vxgxzEjphQ4jABo9ZfISn1_HpIW7V5agxIVurQlozYsok96We4JvhK4VS_4ZMGvkIw0yAwZFQxu_Cm/s72-c/Jon+with+Shannon+and+Sat+at+VDM+240309.jpg" height="72" width="72"/><thr:total>4</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-5684464962793878861</id><published>2009-01-04T10:27:00.000+11:00</published><updated>2009-01-04T10:30:03.522+11:00</updated><title type='text'>SYDNEY: Noodle Markets</title><content type='html'>On a recent trip to Sydney I joined what seemed to be the whole of Sydney for the last night of the SMH Good Food Month Nightly Noodle markets.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWKvpyzbDLlR7tXVJqHIDnilcR6TDTWidnYzDjZVt4X08RkaZwPkN6KqNmD9JHjmhNJZq_JJPql9KXs5yXFx2lKrr2KqSuzmHOufXRzL6o8w8lldA4cXCf-GY7cMb1iTd8_UmNTijk20M/s1600-h/snoodle-1.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 206px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWKvpyzbDLlR7tXVJqHIDnilcR6TDTWidnYzDjZVt4X08RkaZwPkN6KqNmD9JHjmhNJZq_JJPql9KXs5yXFx2lKrr2KqSuzmHOufXRzL6o8w8lldA4cXCf-GY7cMb1iTd8_UmNTijk20M/s320/snoodle-1.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262033403852022098&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Crowded to the hilt I stumbled upon the markets (located at Hyde Park) rather accidently, intrigued by why there were so many people gathered. Much to my surprise it was a foodie event and naturally I could not keep away. There were dozens of stalls set up serving various Asian fare from noodles to stir-frys and Japanese pancakes: many of Sydneys leading eateries and restaurants had their own stalls set up serving some great food at prices accessible to all. Booze was also available for sale around the place, albeit at highly inflated prices.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5W5qnIw7riDBd7Lw8gK-W75-xuyVVBd3gRIlLB28WT0GUlbUD227n2NIusZI6RO5aTYJUQtNKK-P9N-I3v5yevvdBIZjIy11tU7FL2I_-QemJNFlnApZaOhuzcPhfWLzg_bKaxA_K-jc/s1600-h/snoodle5.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 156px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5W5qnIw7riDBd7Lw8gK-W75-xuyVVBd3gRIlLB28WT0GUlbUD227n2NIusZI6RO5aTYJUQtNKK-P9N-I3v5yevvdBIZjIy11tU7FL2I_-QemJNFlnApZaOhuzcPhfWLzg_bKaxA_K-jc/s320/snoodle5.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262032816711840178&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Turns out that it was a lot of fun with live Chinese lion dancing and celebrations thorughout the evening. Queues for food were long, but that was part of the fun. The buzz around the places was great. And I loved watching the stall-holders stressing out cooking and serving as fast as they could.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmuq2HCK2gi26XFLopl2Rt1VFi2z9haS8cs9M3HtjieGoCLbRw21sXeae9GPO89qkqXZSt1G3ZbwOZwPTvvA3caOdPfSXeHDBwtUQjzQDxIinCUe9pfNtJQoErrHr1kB41Zsz_OgozW_2H/s1600-h/snoodle-2.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 240px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmuq2HCK2gi26XFLopl2Rt1VFi2z9haS8cs9M3HtjieGoCLbRw21sXeae9GPO89qkqXZSt1G3ZbwOZwPTvvA3caOdPfSXeHDBwtUQjzQDxIinCUe9pfNtJQoErrHr1kB41Zsz_OgozW_2H/s320/snoodle-2.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262033399586245074&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;My dish of choice - BBQ Singapore King Prawn Chao Quo Tiao: For $12 there is a seriously huge amount of yum factor going on here. Standing at the stall watching them cook up fresh batches to order was great.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3Sq4M1yjeYKeui98HHTAsoIHhSf1wTrxRZG0l9F818TdspsFz4uiR1NzaOT8AunTXNjuTGSM9cPLL-7dO1Ohkv0xE3ZNFzVY45YYdsD1PUBh4BmDxZEQqV97W4wQcIIX6ENJAGbHV410/s1600-h/snoodle-3.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 257px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3Sq4M1yjeYKeui98HHTAsoIHhSf1wTrxRZG0l9F818TdspsFz4uiR1NzaOT8AunTXNjuTGSM9cPLL-7dO1Ohkv0xE3ZNFzVY45YYdsD1PUBh4BmDxZEQqV97W4wQcIIX6ENJAGbHV410/s320/snoodle-3.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5263454555320851938&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;A great experience and definitely a Sydney event I look forward to exploring deeper in the future.</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/5684464962793878861/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=5684464962793878861&amp;isPopup=true' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/5684464962793878861'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/5684464962793878861'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2009/01/sydney-noodle-markets.html' title='SYDNEY: Noodle Markets'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWKvpyzbDLlR7tXVJqHIDnilcR6TDTWidnYzDjZVt4X08RkaZwPkN6KqNmD9JHjmhNJZq_JJPql9KXs5yXFx2lKrr2KqSuzmHOufXRzL6o8w8lldA4cXCf-GY7cMb1iTd8_UmNTijk20M/s72-c/snoodle-1.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-1045916107416029642</id><published>2008-10-28T14:33:00.010+11:00</published><updated>2008-10-28T20:10:51.140+11:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Lindt Cafe (Sydney)"/><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Interstate"/><category scheme="http://www.blogger.com/atom/ns#" term="Reviews: Tasty Treats"/><title type='text'>SYDNEY: Lindt Cafe</title><content type='html'>What more can I say? Like, hurry up and open one up in Melbourne already.&lt;br /&gt;&lt;br /&gt;A trip to Sydney, no matter how short or long is never complete for me without at least one (or two) visits to the Lindt Cafe. Featuring a sensational selection of beverages and treats, the Lindt Cafe is much more than it seems and is surely a must visit destination for any serious chocolate lover. Heck, they even serve lunch and have various specials throughout the day including half-price take-away beverage between 4-5PM.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnU-LJb3Cc4fnHtSCwKFgiERGHRj8LAYhkn8czpI56y7ACMoIwwB3okK1J6HaaUrUkpG8XpINt9QbRzWu-4K5byAATnQ6Pa4M8ZzCd8xWrpu1BU1tMFjdAU36N5kU40enABDLwVVB6IKU7/s1600-h/lindt-shop.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 243px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnU-LJb3Cc4fnHtSCwKFgiERGHRj8LAYhkn8czpI56y7ACMoIwwB3okK1J6HaaUrUkpG8XpINt9QbRzWu-4K5byAATnQ6Pa4M8ZzCd8xWrpu1BU1tMFjdAU36N5kU40enABDLwVVB6IKU7/s320/lindt-shop.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262122581478937122&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Whether it is a slice of cake or one of the decadent chocolate truffles made using the finest Lindt chocolate, you are sure to be impressed with your selection. Or of course you could indulge in the famous hot chocolate. Just look at those vessels of melted chocolate patiently churning away throughout the day.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXse3uzDTcCDyWget1jlewnfv-I0ZNyQ3TB6wzk2M3xFqX4O2AtP3_GOOZHhyphenhyphenu2EhzkNquxj-62hN8TM0Hpvb5BSRB_bGkmmOoq2sJE2P-mJ0LLKm63H_1uCrsJhyphenhyphen7cB75dUiMlJbfB_2/s1600-h/churning-chocolate.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 237px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXse3uzDTcCDyWget1jlewnfv-I0ZNyQ3TB6wzk2M3xFqX4O2AtP3_GOOZHhyphenhyphenu2EhzkNquxj-62hN8TM0Hpvb5BSRB_bGkmmOoq2sJE2P-mJ0LLKm63H_1uCrsJhyphenhyphen7cB75dUiMlJbfB_2/s320/churning-chocolate.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262125018105733122&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;My guilty indulgences:&lt;br /&gt;&lt;br /&gt;Famous Hot Chocolate: Available in milk or dark chocolate. A little caraffe of melted chocolate is presented along with a jug of foamy hot milk. ($6.50/ mug).&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQz2kqhswzfFUuYZnV5nPCYxXJWSgerzEV5P2DMidqRkH5GCsYcGb0HzqgEBwiChrncBrADxfDoLQAhKhZr3t-51-zVuo0OLL_ZPHuGZkdehd2gHCKSUOrpVnqhP3VRo-1UU_idbuoJff/s1600-h/l1.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 250px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQz2kqhswzfFUuYZnV5nPCYxXJWSgerzEV5P2DMidqRkH5GCsYcGb0HzqgEBwiChrncBrADxfDoLQAhKhZr3t-51-zVuo0OLL_ZPHuGZkdehd2gHCKSUOrpVnqhP3VRo-1UU_idbuoJff/s320/l1.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262043651805084994&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Opera Cake: This luxurious cake is made from thin layers of chocolate ganache, coffee butter cream and almond sponge that has been soaked in coffee syrup. The dark chocolate topping is adorned with a 24 carat gold leaf. Pure indulgence and oh so pretty. ($11/ slice).&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xwBaJ0hrUARcF2amjkaVo-cd9-aXTI5zuZfrvN6rlumQNJzMClG0Ny6O4XcSqHmK_GnEMKnUhqKgEwSz00xQjDdGtOzWuiRRN-FcWLqWH94Ab0E8Vlsrwy35ZiWiIgF4x8H4Rt717mHf/s1600-h/l2.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 235px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xwBaJ0hrUARcF2amjkaVo-cd9-aXTI5zuZfrvN6rlumQNJzMClG0Ny6O4XcSqHmK_GnEMKnUhqKgEwSz00xQjDdGtOzWuiRRN-FcWLqWH94Ab0E8Vlsrwy35ZiWiIgF4x8H4Rt717mHf/s320/l2.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262043655055166146&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Connoisseurs&#39; selection truffles: Available individually from the display cabinet or gift boxed. I enjoy four varieties: The multi-layered Lindt VIP, Chilli Chocolate, Dark Chocolate and Pistachio. They work out to be about $2 each - worthy of every last cent. ($16/ 100 grams).&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RTdI1UmbFzb04ULzjJ7eRU-ZnwPPXvdHLYkJ5PFfk_6hJA4i2CyL2xcTy3iqApo0bm-DsMEU8Y0UDjjKWf4ga6kyoLN_o5dPOzBk9HMVLA8e6jzyt1WO66VaSlhK0i8sLiLJUBIWrOY2/s1600-h/l3.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 320px; height: 240px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RTdI1UmbFzb04ULzjJ7eRU-ZnwPPXvdHLYkJ5PFfk_6hJA4i2CyL2xcTy3iqApo0bm-DsMEU8Y0UDjjKWf4ga6kyoLN_o5dPOzBk9HMVLA8e6jzyt1WO66VaSlhK0i8sLiLJUBIWrOY2/s320/l3.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262043667057927234&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;The Lindt Cafe also serves a range of excellent macaroons, ice-creams and various other sweet treats. And with three locations throughout Sydney (and Melbourne plans underway?) why not check it out for yourself.&lt;br /&gt;&lt;br /&gt;www.lindt.com.au</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/1045916107416029642/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=1045916107416029642&amp;isPopup=true' title='13 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/1045916107416029642'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/1045916107416029642'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2008/10/sydney-lindt-cafe.html' title='SYDNEY: Lindt Cafe'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnU-LJb3Cc4fnHtSCwKFgiERGHRj8LAYhkn8czpI56y7ACMoIwwB3okK1J6HaaUrUkpG8XpINt9QbRzWu-4K5byAATnQ6Pa4M8ZzCd8xWrpu1BU1tMFjdAU36N5kU40enABDLwVVB6IKU7/s72-c/lindt-shop.jpg" height="72" width="72"/><thr:total>13</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-4909099698171564575</id><published>2008-10-21T22:34:00.006+11:00</published><updated>2008-10-28T12:46:50.253+11:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Palmerston Hotel"/><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Casual Dining"/><title type='text'>The Palmerston Hotel: Melbourne&#39;s best parma?</title><content type='html'>The Palmerston Hotel is a place with a reputation. A reputation for serving the best chicken parmies in Melbourne that is. Holding the number one spot on superparma.com (now defunct) for quite some time, the Palmerston promises a top quality parma, and friendly service from the staff behind the bar.&lt;br /&gt;&lt;br /&gt;After talking about trying the Palmerston with friends so many times but never getting around to it I was in the area the area last week and took the opportunity to stop by and finally sample the famous parma for myself. Served within minutes of ordering, what you get is a big, thick parmagianna made from real chicken breast (no processed meat here) topped with a really good tomato and basil sauce (though unfortunately not much of it), thin Virginia ham and heaps of mozzarella. The crumbing is thin and crisp, though soft underneath, and the accompanying sides are good; chips that are thick and crunchy and a crisp salad of lettuce, cucumber, red onion and carrot. You also have the option of veggies and mash if you prefer.&lt;br /&gt;&lt;br /&gt;The big question: Is this Melbourne’s best parma? Well, I suggest you visit the Palmerston soon and figure out the answer for yourself. One thing is for sure though - at $16 a serve you are unlikely to leave disappointed or hungry. &lt;br /&gt;&lt;br /&gt;The Palmerston Hotel is located at: 51 Palmerston Crescent, South Melbourne, just on the corner of Kings Way.&lt;br /&gt;&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0YSzam5ctbxx2JQpaFw_D_cnUImVfU4v6aIAdhb2_eqZMyUZuc-NOiZiKibepPvCS9BdQOUVKCS39XiphVkOX5gke5PsP3cVFeY4ZLyLqorfJGJFssomFA1Kj_-DCAT_8RRGFE0_yVZh/s1600-h/palmerston-parmie.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;width: 400px; height: 296px;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0YSzam5ctbxx2JQpaFw_D_cnUImVfU4v6aIAdhb2_eqZMyUZuc-NOiZiKibepPvCS9BdQOUVKCS39XiphVkOX5gke5PsP3cVFeY4ZLyLqorfJGJFssomFA1Kj_-DCAT_8RRGFE0_yVZh/s400/palmerston-parmie.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5262000749862864978&quot; /&gt;&lt;/a&gt;</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/4909099698171564575/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=4909099698171564575&amp;isPopup=true' title='7 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/4909099698171564575'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/4909099698171564575'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2008/10/palmerston-hotel-victorias-best-parma.html' title='The Palmerston Hotel: Melbourne&#39;s best parma?'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0YSzam5ctbxx2JQpaFw_D_cnUImVfU4v6aIAdhb2_eqZMyUZuc-NOiZiKibepPvCS9BdQOUVKCS39XiphVkOX5gke5PsP3cVFeY4ZLyLqorfJGJFssomFA1Kj_-DCAT_8RRGFE0_yVZh/s72-c/palmerston-parmie.jpg" height="72" width="72"/><thr:total>7</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-1071215545193254034</id><published>2008-10-17T00:47:00.016+11:00</published><updated>2008-10-28T12:55:28.461+11:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Foodie Events"/><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Casual Dining"/><category scheme="http://www.blogger.com/atom/ns#" term="Sho Noodle Bar"/><title type='text'>Sho Noodle Bar @ Crown - Bloggers Dinner</title><content type='html'>Tonight, us Melbourne food bloggers once again came together for a special dinner. The venue for this occasion: the newly opened Sho Noodle Bar at Crown. Located nearby the Atrium entry on the main gaming floor within the forbidden temple itself, Sho is the latest addition to the Crown restaurant portfolio, promising authentic Asian cuisine and fabulous hand made noodles by Master Chef Pin Tan. It is a more casual dining experience, which takes place in a beautiful setting, designed by leading interior design firm Bates Smart, the same people responsible for the Rockpool fit out. A whopping $6 million has been invested in the restaurant and there is attention to detail throughout the establishment from the dark wood finishes and custom-made furniture right through to the tea-sets and menus; hand carved from bamboo.  Featuring a dedicated tea station, as well as table seating and a large u-shaped bar overlooking the completely open kitchen, there is an honesty about everything at Sho, which can be enjoyed in many different ways. A great evening was enjoyed by all with good food, wine and a unique offering of Chinese teas; all courtesy of the Crown media department. Yes, this was a &quot;freebie&quot;. &lt;br /&gt;&lt;br /&gt;Upon arrival I am warmly welcomed and before I know it a Chinese tea ceremony is underway. Pictured below is this hand carved tea-serving station. There is a whole process which is carefully explained to us by restaurant manager Annie. The small pouring teapot is heated inside and out with hot water. The tea is then prepared and the first brewed pot is poured out, with the following pot being served to all in the gorgeous dual-layered glasses with any residual tea being tipped out on the board, over the frog statue for good luck. The more tea you poor over the frog the better luck you have we are told. Such an exciting and elaborate presentation, and certainly a unique way of beginning the evening.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3n0aAt04cdGUqrS8wRZUHMbfrcc-yfHTsroYMk0dSmudQrodxE4uJlGXtD4By7NDN2vbUr2cQg1KNDArIXgjCh0A93C3G-bSZsSR3gZc2IHYY0XhuZMoNTYFhS_dyHshyphenhyphenbICRThFMy8Zf/s1600-h/sho1.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3n0aAt04cdGUqrS8wRZUHMbfrcc-yfHTsroYMk0dSmudQrodxE4uJlGXtD4By7NDN2vbUr2cQg1KNDArIXgjCh0A93C3G-bSZsSR3gZc2IHYY0XhuZMoNTYFhS_dyHshyphenhyphenbICRThFMy8Zf/s320/sho1.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257749634070664834&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Just moments later we get to see the Chinese kung Fu tea master in action; He doesn&#39;t speak a word of English but it doesn&#39;t matter because he certainly knows what to do with tea undertaking years of training in his native China: firstly preparing tea for us in the original ceremony and consequently dancing around with this long spouted tea pot, perfectly pouring tea from all sorts of directions. Not something you see everyday.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1F6XLgjuPoYmktDZylSrIf5WiMHMgdBiPyXweVhYqXis8uZ2tK22SeSMu-1GZ-P1OlqKppuEGdhrav8SWtBpgthL0PYk13NMd_k0MEqp1F5xa3n3QIC2GPPo0uJnYTJOpIMsrW7njV2X_/s1600-h/sho3.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1F6XLgjuPoYmktDZylSrIf5WiMHMgdBiPyXweVhYqXis8uZ2tK22SeSMu-1GZ-P1OlqKppuEGdhrav8SWtBpgthL0PYk13NMd_k0MEqp1F5xa3n3QIC2GPPo0uJnYTJOpIMsrW7njV2X_/s320/sho3.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257749639331803058&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;After this we get to see another special demonstration. This time it is Master Chef Pin Tan hand spinning noodles (made simply from wheat flour and water) - quite an amazing site to watch as he turns a pile of dough into perfect fine strands of noodles in just a matter of minutes - all by hand: the only way to do it really. These demonstrations take place twice nightly Tuesday to Saturday and are a great oppotunity to see what the chef does best.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWElrWlvKFDNlGB9e_pzbxR-9OkfbMuhgo_bXFhh5KzEzzxlxtbOdPdQCmPBGaJE9Oi_YhPBUirvzKGyjQ0XNC9TjbwY0cegVcAcAtQQashnWofyTxcGMdeNr7nv3WpaDI-yFAc5jJ4h-/s1600-h/sho2.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWElrWlvKFDNlGB9e_pzbxR-9OkfbMuhgo_bXFhh5KzEzzxlxtbOdPdQCmPBGaJE9Oi_YhPBUirvzKGyjQ0XNC9TjbwY0cegVcAcAtQQashnWofyTxcGMdeNr7nv3WpaDI-yFAc5jJ4h-/s320/sho2.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257749644538484802&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;After all this fun we are escorted over to the bar for our meal. A fabulous place to be sitting as it overlooks the kitchen and enables a front-hand view of all of the action. Gone are the days of restaurant kitchens being closed behind doors: it is now all about transparency and allowing diners to see how their food is being made. I&#39;m a big fan, especially when its a kitchen as special as this.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlB12SJEGCSrTK4XPS48s6oNHxXUR8wSdYPFjPRKLYfJGY0tAk7ERxgN38PeQeXB8zJJOlpYScdoeWKrm4wwh8ccQgCDClojgNTBYHRmOcRU4whm0lYPFCciUcL0DvJxQ8sx3hsRiaydK1/s1600-h/sho-kitchen.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlB12SJEGCSrTK4XPS48s6oNHxXUR8wSdYPFjPRKLYfJGY0tAk7ERxgN38PeQeXB8zJJOlpYScdoeWKrm4wwh8ccQgCDClojgNTBYHRmOcRU4whm0lYPFCciUcL0DvJxQ8sx3hsRiaydK1/s320/sho-kitchen.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257863566897128658&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;The meal:&lt;br /&gt;&lt;br /&gt;We begin things with a beautiful Dim Sum selection: Siu Mai Pork, Prawn Har Gow and Vegetarian dumplings: very clean flavours and better than any Yum cha I&#39;ve eaten in quite some time.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXUnWl3x12BhrLcv2xrjBYmH_hqf9st6kbXRzZAGDqrHV-UkonWAodIcYzegXywSyxVbD68-zamhk5-LM0aA7sd2rEeM_yU9SWDhltZ09Yw-roC5xJqVWqzvqOstLLrOwJYpEI-bVuRwe/s1600-h/sho4.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXUnWl3x12BhrLcv2xrjBYmH_hqf9st6kbXRzZAGDqrHV-UkonWAodIcYzegXywSyxVbD68-zamhk5-LM0aA7sd2rEeM_yU9SWDhltZ09Yw-roC5xJqVWqzvqOstLLrOwJYpEI-bVuRwe/s320/sho4.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257749646623772338&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Next up is a selection of Chinese roasts: Duck, Char Siu Pork and Soya Chicken with plum and hoi sin sauces. Each of them cooked well and enjoyed.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunPLOOS9QDxdqm3vRPeZYM6Z7CN0TM-G6sxFdDHalWvV74aCeCx2IjRgmFEYiauopoBh7SnJAbkN_yJ-_nFA_AOXtx4RPjOdPYkyOxfNQBTjtEbx4l34AiHnlKPl_IGIsSYrfXrmGVNMu/s1600-h/sho5.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunPLOOS9QDxdqm3vRPeZYM6Z7CN0TM-G6sxFdDHalWvV74aCeCx2IjRgmFEYiauopoBh7SnJAbkN_yJ-_nFA_AOXtx4RPjOdPYkyOxfNQBTjtEbx4l34AiHnlKPl_IGIsSYrfXrmGVNMu/s320/sho5.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257748762434890866&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;To follow we are presented with one of the chefs specialties - Wok-fried crayfish with honey chilli and spring onion: Unfortunately the lobster meat is somewhat over done losing its sweet and subtle flavour and texture. The sauce also doesn&#39;t do a lot for me: marred by excessive artifical sweetness.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GDDctBV02G_ga9N78UYwMQLxx1JIzEmqitVmXLMTs5XCDoYJrv-otTDBn_rqUs0dv0m4qJ1ebicGhyphenhyphen8wAgGgP1MngvmvzNDDizHIbORcabhuTwpfC0Ldp9u2SbOtaIP5-yu6Ih8R8UKd/s1600-h/sho6.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GDDctBV02G_ga9N78UYwMQLxx1JIzEmqitVmXLMTs5XCDoYJrv-otTDBn_rqUs0dv0m4qJ1ebicGhyphenhyphen8wAgGgP1MngvmvzNDDizHIbORcabhuTwpfC0Ldp9u2SbOtaIP5-yu6Ih8R8UKd/s320/sho6.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257748767904131762&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;We then have a beautiful Deep-fried baby barramundi with chilli oyster sauce, coriander: nicely executed and a pleasure to eat. The fish has been portioned, then cooked and re-assembled for presentation. It is always a joy to eat fish in this way, getting to taste the flesh, skin, head and wings. It would be such a shame not to have these. The beauty of Asian cuisine: nothing is wasted.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydkeGJx0-1KFlwUCIU7rF_bB1H0ldFD7Ad5gUJTWu3qXxDKYyhVtPSE-EHYTHtFL6INd7uVqOta1W8F1LQ8Un5Dj4KNaiZFV4Ru1s0i1gFw_6Vtg9SdN0DWn530IsAXMRL30doZpYCn2V/s1600-h/sho7.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydkeGJx0-1KFlwUCIU7rF_bB1H0ldFD7Ad5gUJTWu3qXxDKYyhVtPSE-EHYTHtFL6INd7uVqOta1W8F1LQ8Un5Dj4KNaiZFV4Ru1s0i1gFw_6Vtg9SdN0DWn530IsAXMRL30doZpYCn2V/s320/sho7.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257748770226197858&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Next is a Malaysian style beef rendang with jasmine rice: no better or worse than what you would find at most other Asian restaurants. The meat could probably have been braised slightly longer for a more tender texture. A very typical rendang with a nice balance of heat and aromatics; star anise and chilli being the dominant flavours.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTB9MxqybXL-8gKlwJ_E_hovPLhBdQbDc95dfGGZUpNGf8maYEZ4b2ZgDB7t_kSR3dL32Fniby7Z9IXRBFjy-iVcaUfmwOYoIxQZvjVdirhQLJCZqe8gxK4fLRk1ShBbamzBv64lirkjnv/s1600-h/sho8.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTB9MxqybXL-8gKlwJ_E_hovPLhBdQbDc95dfGGZUpNGf8maYEZ4b2ZgDB7t_kSR3dL32Fniby7Z9IXRBFjy-iVcaUfmwOYoIxQZvjVdirhQLJCZqe8gxK4fLRk1ShBbamzBv64lirkjnv/s320/sho8.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257748771026605202&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Wok-fried chicken with dried chilli: Featuring diced chicken and imported Chinese chillies the dish is once again quite decent, but like some of the others slightly marred by excessive sweetness.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpgZHRompYqqezoTanKl1j_2kngOQPa1KS2LeCTOdj7hdt7536Wg7QPTni5W6ZJ3cSrSDTmomwarS2kfy1q3gcAeyHM5aeiBMhawDtqOW1Sxvjjlqjozo0ucpnSST2jIrtZaptAp8DQma/s1600-h/sho10.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpgZHRompYqqezoTanKl1j_2kngOQPa1KS2LeCTOdj7hdt7536Wg7QPTni5W6ZJ3cSrSDTmomwarS2kfy1q3gcAeyHM5aeiBMhawDtqOW1Sxvjjlqjozo0ucpnSST2jIrtZaptAp8DQma/s320/sho10.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257748437227251042&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Wok-fried kailan with garlic: This popular Asian green is simply given the wok treatment, retaing a nice crunch.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFCSSEFuToWR6FOj5KSVsbCzIA0-uvyDK9CmrkAf3kA5PxLxtclI_8IIGm4WdJJNo_s-lo6cUtkyRlaX0w91T4E2b04KntbvJGk9werdHDATu9phUOtBUYb9avYojU42hGWZLCjzosuf8/s1600-h/sho9.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFCSSEFuToWR6FOj5KSVsbCzIA0-uvyDK9CmrkAf3kA5PxLxtclI_8IIGm4WdJJNo_s-lo6cUtkyRlaX0w91T4E2b04KntbvJGk9werdHDATu9phUOtBUYb9avYojU42hGWZLCjzosuf8/s320/sho9.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257748403074035314&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;The last dsh is Sho&#39;s Char kway teow with prawns and Chinese sausage: A good version of this classic dish, using clean fresh ingredients. At the end of the day though its not something that you couldn&#39;t find elsewhere. It would have been nice to finish with a hot noodle soup and really enjoy the noodles that chef Pin Tan is famous for. After all this is a noodle bar: the one thing almost emmited from our meal.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWif_c10xuJKS4wwCRmK-e_cX5ZpuAEJWbf7UuPIfGFUSSZu84C0ojXdBcirUyb2cjSlGw3vfSvEtoXqLR4FnnWx1neY7UNeguvmBr1TDjIArs_yNjp15HW_PR5bVf04XQ4DAWv2hlz5a-/s1600-h/sho11.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWif_c10xuJKS4wwCRmK-e_cX5ZpuAEJWbf7UuPIfGFUSSZu84C0ojXdBcirUyb2cjSlGw3vfSvEtoXqLR4FnnWx1neY7UNeguvmBr1TDjIArs_yNjp15HW_PR5bVf04XQ4DAWv2hlz5a-/s320/sho11.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257748439325880978&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;We conclude with a dessert trio: Creamy mango ice-cream with fresh lychee, mango jelly pudding and fresh cubed mango. A nice refreshing way to end the meal, with mangos being so very good at the moment.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeRZg7C_GGWNA249984t0XIJyyM4f_UUiZSjvYVOc_iFhzLUvWyWQdlKr6wExJ_S1D-6gvrQOh0n44eonmLHfUYwuEHocTYjBqxo4bjIsnPVBC7YxeXwKKRUCIXQzRWnR9weH1eImToou/s1600-h/sho12.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeRZg7C_GGWNA249984t0XIJyyM4f_UUiZSjvYVOc_iFhzLUvWyWQdlKr6wExJ_S1D-6gvrQOh0n44eonmLHfUYwuEHocTYjBqxo4bjIsnPVBC7YxeXwKKRUCIXQzRWnR9weH1eImToou/s320/sho12.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5257748447466235746&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Sho offers a small wine list, and a unique tea selection of 24 of the worlds best teas from China and Taiwan. I get to sample a number of offerings, finishing with a very special tea: Pu&#39;Er &quot;35 Years Standing&quot;. This tea, aged for 35 years, has a unique silky texture and a very smooth finish. Like wine, fine teas are said to become smoother and more balanced with age. The Pu&#39;Er proves this true with a completely different finish to anything I have experienced before. I like it a lot.&lt;br /&gt;&lt;br /&gt;Overall Sho offers a good dining experience that I really enjoyed. The food was all of a good, reliable standard with little to complain about, served in an exciting venue made all the more interesting with the tea and noodle demonstrations. Sho is a welcome addition to the Crown complex, and a cut above the other gaming floor dining options - something however which will likely appeal to casino players, but probably won&#39;t draw a large audience from outside this area.&lt;br /&gt;&lt;br /&gt;A unique experience, with good value meals (most under $20) and an impressive hand-seleced tea selection, designed to compliment the food and enhance the whole experience. Certainly a venue worth watching.</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/1071215545193254034/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=1071215545193254034&amp;isPopup=true' title='5 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/1071215545193254034'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/1071215545193254034'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2008/10/sho-noodle-bar-crown-bloggers-dinner.html' title='Sho Noodle Bar @ Crown - Bloggers Dinner'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3n0aAt04cdGUqrS8wRZUHMbfrcc-yfHTsroYMk0dSmudQrodxE4uJlGXtD4By7NDN2vbUr2cQg1KNDArIXgjCh0A93C3G-bSZsSR3gZc2IHYY0XhuZMoNTYFhS_dyHshyphenhyphenbICRThFMy8Zf/s72-c/sho1.jpg" height="72" width="72"/><thr:total>5</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-6508659259605279623</id><published>2008-09-28T19:17:00.008+10:00</published><updated>2008-10-01T21:02:59.128+10:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Fine Dining"/><category scheme="http://www.blogger.com/atom/ns#" term="Vue de monde"/><title type='text'>Vue de monde: as good as it gets</title><content type='html'>I could easily go on for hours reliving the joys of eating at Vue de monde. Instead I&#39;m taking the easy option and going to make it simple by saying that this is Melbourne&#39;s best restaurant. The service is amazing, the setting like no other and the food and experience in general largely transports you to another world. Everything about Vue de monde is world class and completely refined. I have eaten at numerous 3-hat restaurants accross Australia over the years and Vue remains my number one. The food is highly creative and their presentations are ever-evolving. If you haven&#39;t been to Vue de monde salivate over the pictures and descriptions, save some dollars (or get a credit-limit increase cos it certainly aint cheap) and get your backside down there to see why this is Melbourne&#39;s best restaurant.&lt;br /&gt;&lt;br /&gt;Here&#39;s a summary of one of my recent meals at Vue.&lt;br /&gt;&lt;br /&gt;Amuse Bouche: Pea and jamon soup with a jamon tartare served with a confit quail yolk on a lettuce raft. A classy way to tickle the tastebuds. &lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqrIJcOhWZ8OfnG2dV_d5H0ZeAjL2kTUypQuP_rsQjyDl9v2nCXaJPJSgxPCJvBUEa_gUFf21BqeZx-rnUDNLAYXdKJRXf6PkFkG5toTjgDsxuJk5JivUqhASs9kW8XyMO194tscTJUyz/s1600-h/v1.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqrIJcOhWZ8OfnG2dV_d5H0ZeAjL2kTUypQuP_rsQjyDl9v2nCXaJPJSgxPCJvBUEa_gUFf21BqeZx-rnUDNLAYXdKJRXf6PkFkG5toTjgDsxuJk5JivUqhASs9kW8XyMO194tscTJUyz/s320/v1.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250969592611754818&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;SALADE DE JICAMA ET ORMEAUX&lt;br /&gt;Jicama, braised abalone and crab salad with yuzu noodle and Sterling caviar. A very luxurious dish, carefully presented so each element can be enjoyed.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7HUJZJ8NIKmDtCUOCsC8cc4QL2sVUYQb5xP6XNa_99kNy2GvSfbp05H9imwKz2Nn1hAKBFzqbyFS0KLDxCU4JjSVR0qhywIy1rZR22Fd-xOCHbN9cJtBT03-6sQ7oPUnyAGbiyajtmP9L/s1600-h/v2.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7HUJZJ8NIKmDtCUOCsC8cc4QL2sVUYQb5xP6XNa_99kNy2GvSfbp05H9imwKz2Nn1hAKBFzqbyFS0KLDxCU4JjSVR0qhywIy1rZR22Fd-xOCHbN9cJtBT03-6sQ7oPUnyAGbiyajtmP9L/s320/v2.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250970487322192098&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;LINGUINI AUX TRUFFES&lt;br /&gt;Linguini cooked in cep stock served with freshly shaved Manjimup truffle. In the mood for truffles I am presnted with this duo. A perfect linguini dish, finished with our exquisite Western Australian Manjimup truffles, dug up just days earlier. And a risoni of sorts, with fresh truffle gratings and some jellied cep spots.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtg9YeHJFm3Xlj2QKv-nktVMn3FGC5uY-qzorbp3_uGalFUx-xRbGcfpKUN-CDkjsQo2PIh2oMILJvPBgfVdIQdz29jEM4QrhKdc54DiemEISW6zcReFLOi07X0zvofvuDVqyIugh3cfXS/s1600-h/v3.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtg9YeHJFm3Xlj2QKv-nktVMn3FGC5uY-qzorbp3_uGalFUx-xRbGcfpKUN-CDkjsQo2PIh2oMILJvPBgfVdIQdz29jEM4QrhKdc54DiemEISW6zcReFLOi07X0zvofvuDVqyIugh3cfXS/s320/v3.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250970493886679122&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZsJKZcVn9tSeYaP7kub2H_V_U6IJtwqdY9cu_jHr9DNd3BoGUl924IAAj8q_yZY32KV-roUZpZ8r0L73cq6ni7r44NPvqRYVMHgKmnGDnZ7JhPZVcCIMnPU3YqGuPP32q_gFt1HdA_dN/s1600-h/v4.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZsJKZcVn9tSeYaP7kub2H_V_U6IJtwqdY9cu_jHr9DNd3BoGUl924IAAj8q_yZY32KV-roUZpZ8r0L73cq6ni7r44NPvqRYVMHgKmnGDnZ7JhPZVcCIMnPU3YqGuPP32q_gFt1HdA_dN/s320/v4.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250970493136741362&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;PAIN PERDU ACCOMPAGNÉ DE FOIE GRAS&lt;br /&gt;French toast, green apple purée and foie gras flavoured with eight spice and jamon Serrano Gran Reserva. Another indulgence. The idea being to re-construct the elements, making little sandwiches. Fantastic fun.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7P_nFwaknmsdK7Ee1nEi2rh5-januiukRZwtBi04XhKyyZV0DloJwx34HtwUOgtuZmy6qsJc8Ysbizx6FHcl40NwTv7xtKaPDbt6XZPRWSg2BH7dN4Kmg7EN_Z1-ZLT1Omj14KRM6psV/s1600-h/v5.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7P_nFwaknmsdK7Ee1nEi2rh5-januiukRZwtBi04XhKyyZV0DloJwx34HtwUOgtuZmy6qsJc8Ysbizx6FHcl40NwTv7xtKaPDbt6XZPRWSg2BH7dN4Kmg7EN_Z1-ZLT1Omj14KRM6psV/s320/v5.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250971184835370114&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;TRUITE POCHÉE&lt;br /&gt;Poached coral trout with spring onion, parsley purée, mandarin and spices. A lighter dish: this delicate poached fish was just perfect; with numerous condiments allowing one to enjoy the course in a number of different ways.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMoqAIVQMBe6NtGeTVXl2dW5UFYXwtA_MGPaZjC0LmU2-tGCs7S_dV6y_o-mzMiR7rxpvGS3HUhTm6Uw1loyVe_yctwMw-wAzSHA_gzFlXUaGnMgSl9HV_LK6Tn7tjRDWTApH2W3-rMBR/s1600-h/v6.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMoqAIVQMBe6NtGeTVXl2dW5UFYXwtA_MGPaZjC0LmU2-tGCs7S_dV6y_o-mzMiR7rxpvGS3HUhTm6Uw1loyVe_yctwMw-wAzSHA_gzFlXUaGnMgSl9HV_LK6Tn7tjRDWTApH2W3-rMBR/s320/v6.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250972483679218386&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;POULET AUX CHAMPIGNONS&lt;br /&gt;Poached breast and confit leg of chicken with handmade Brussels sprouts and mushroom reduction. Not one of the standout dishes: rather a good, clever chicken presentation. The &quot;crackling&quot; and brussels sprouts are very clever though - a reconstruction idea where a creamy brussels sprout filling is wrapped with the outer leaves making them look like the real thing. The crackling idea is also a bit of fun, and the chicken is well cooked but overall the dish does not excite me.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwowibxCK9Y_aYzVAdabRU6_SCWW5TpOYCkzRTiY73KMrcvDhlOPPYvaVSugMt3LtU5QeZByahExVtMgoNygXmuqriuiDwDxs6W1zGIquCU18gyRNgg9fMfF2aLGbLw4IWUpNOKhdMRyZ/s1600-h/v7.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwowibxCK9Y_aYzVAdabRU6_SCWW5TpOYCkzRTiY73KMrcvDhlOPPYvaVSugMt3LtU5QeZByahExVtMgoNygXmuqriuiDwDxs6W1zGIquCU18gyRNgg9fMfF2aLGbLw4IWUpNOKhdMRyZ/s320/v7.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250971186262245666&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;LIÈVRE POCHÉ&lt;br /&gt;Poached loin of hare with a garlic purée, chestnut, yeast air and bread lattice. I&#39;m lucky to be presented with this rare-breed hare dish towards the end of hare-season. The delicate meat is a joy to eat, just a shame the portion is so very small.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1AUKmplBSFN-81-bAeoy-9vLGjUurp5Fbk6Qqt1rp9J_OiibJTV37MXdfVw_kvHiBBw1A3LhXm0BOkoppFaD1O7bfoa4laayXFulNNhNzbaBsOnmlwgI92fJhrooADbs-hCbDohJR8rV/s1600-h/v8.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1AUKmplBSFN-81-bAeoy-9vLGjUurp5Fbk6Qqt1rp9J_OiibJTV37MXdfVw_kvHiBBw1A3LhXm0BOkoppFaD1O7bfoa4laayXFulNNhNzbaBsOnmlwgI92fJhrooADbs-hCbDohJR8rV/s320/v8.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250971189986522578&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;DÉCLINAISON DE BOEUF&lt;br /&gt;Four textures of beef, checkerboard of white polenta and beef shin, crispy chilli intercostal, confit of sirloin and flank with a pumpkin and yuzu stuffed baby squash. To end the meal I insist upon some good wagyu and am presented with this creative dish of grade 9+ Blackmore&#39;s wagyu done 4-ways. Each presentation has its own texture; the chilli intercostal not working so great for me tasting slightly overcooked. The other portions: a simple showcase of some rather special meat.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20t9bpR_SQ147zaz1Kr7xfLWF3sTVpESgC3b1JuSxsMq_nNbtbdsIQB_EZsojiJl_DZSAdGOI7bmI1-2mtO7TuFtaJeHmH38JNkEK3MJs2Th2nh3mXBofbXuIkxWCM0-icyp36E0Y74ZY/s1600-h/v9.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20t9bpR_SQ147zaz1Kr7xfLWF3sTVpESgC3b1JuSxsMq_nNbtbdsIQB_EZsojiJl_DZSAdGOI7bmI1-2mtO7TuFtaJeHmH38JNkEK3MJs2Th2nh3mXBofbXuIkxWCM0-icyp36E0Y74ZY/s320/v9.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250971187098522066&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;PETITS-FOURS&lt;br /&gt;The meal is concluded with a selection of miniature teacakes. Scaled down from previous heights to more appropriate proportions this selection of petits fours includes a campari panacotta of sorts, a miniature meringue and a chocolate-coated raspberry sorbet sphere, providing a perfect end to a faultless evening.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIK5ZavKJ6L0CYbdrjUgJBM_xGRKVq3Oj0OoNKpQiL1iXGlxMcL5ywqVPtLpYGWLVUcrojrBLgApIsYgvqdEC9-8RKKdJabThlLVTBhgX3tlSEK_sPfJv0sWsE3xUecjoRsQG1ZYPmGUC/s1600-h/v11.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIK5ZavKJ6L0CYbdrjUgJBM_xGRKVq3Oj0OoNKpQiL1iXGlxMcL5ywqVPtLpYGWLVUcrojrBLgApIsYgvqdEC9-8RKKdJabThlLVTBhgX3tlSEK_sPfJv0sWsE3xUecjoRsQG1ZYPmGUC/s320/v11.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5251000600879766946&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Whilst I certainly have not visited them all I think that Vue de monde is probably Melbourne&#39;s best and most creative dining room. Dinner at Vue is a special experience and well worth the month or so you may have to wait for table. If you can think of a better place to eat in Melbourne I definitely want to know about it.&lt;br /&gt;&lt;br /&gt;Vue de monde has been elevated back to three hat status in the 2009 Age Good Food Guide receiving a score of 18.5 out of 20.&lt;br /&gt;&lt;br /&gt;MY RATING: 19.5/20 - Food 9.5/10  Service 5/5  Ambience 5/5 - A near perfect dining experience.</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/6508659259605279623/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=6508659259605279623&amp;isPopup=true' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/6508659259605279623'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/6508659259605279623'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2008/09/vue-de-monde.html' title='Vue de monde: as good as it gets'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqrIJcOhWZ8OfnG2dV_d5H0ZeAjL2kTUypQuP_rsQjyDl9v2nCXaJPJSgxPCJvBUEa_gUFf21BqeZx-rnUDNLAYXdKJRXf6PkFkG5toTjgDsxuJk5JivUqhASs9kW8XyMO194tscTJUyz/s72-c/v1.jpg" height="72" width="72"/><thr:total>2</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-6496277190603736848</id><published>2008-09-26T07:40:00.010+10:00</published><updated>2008-10-28T12:02:56.727+11:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Fine Dining"/><category scheme="http://www.blogger.com/atom/ns#" term="The Point"/><title type='text'>The Point - Albert Park</title><content type='html'>The Point is a restaurant, which certainly has a lot going for it. A great location with some of the most picturesque views in Melbourne, overlooking Albert Park lake. The views however are certainly not the only drawcard: the amazing food, stellar wine list and polite, professional service all make The Point one of Melbourne&#39;s premier dining destinations.&lt;br /&gt;&lt;br /&gt;On Thursday night I dined at The Point for the first time and was mighty impressed with the entire experience. Upon arrival I am promptly presented with iced water, rather than being pressured into buying still or sparkling - something that should be standard. The room itself is very welcoming: temperature set to a pleasant level; a smart, modern dining room with nicely dressed tables and stunning views over Albert Park lake. Attention to detail is high. One comes to appreciate the fact that linen has been pressed and that stemware and crockery are of a high quality including steak knives by Laguiole. The fine dining elements all exist at The Point with amuse bouches and gueles provided as standard, all in an environment that is casual and classy at the same time. A mixed crowd of suits, alongside yuppies in jeans and thongs: everyone seems to fit in.&lt;br /&gt;&lt;br /&gt;The service team is also a mixed bunch of young and old and they do a good job of guiding guests throughout the evening and ensuring that the experience is a good one. There is very little for one to quibble about: an observation however that the slick silver service standards are not completely universal across all staff. Skimming the place over with a fine toothcomb I did notice expensive wine being poured at a nearby table with the label being covered during service and without twisting at the end resulting in drippage. Little things that could be perfected amongst all staff, particularly when most are getting it right. Credit must also be paid for the rather impeccable timing with the wait staff personalising service and ensuring a leisurely dining experience with each course arriving at just the right moment: something that I appreciate is not always easy to control.&lt;br /&gt;&lt;br /&gt;Moving onto the food there is much to be said. The menu reads very well and everything I tried certainly lived up to my expectations. Throughout the evening warm crusty bread rolls and good olive oil are provided, and to whet the palette a refreshing ceviche is offered as an amuse, which showcases the kitchens ability to meld fresh flavours together with a light touch.&lt;br /&gt;Amuse Bouche: Salmon and Marron ceviche, with fresh blood orange and salmon pearls.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDZ7BKbnZAR43k3HBQWPfqpb6MW5Mw-yvyW3kozmXbP8dUqLrtrRGSYn1Hn-Rt49JOZAjaqNFJMMr-KlfesZsG6h_NDNT_9oEmMtWkPsA2Zu5EM6_4hF5dU_d1-gskN70No919lot7Ypc/s1600-h/point-amuse.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDZ7BKbnZAR43k3HBQWPfqpb6MW5Mw-yvyW3kozmXbP8dUqLrtrRGSYn1Hn-Rt49JOZAjaqNFJMMr-KlfesZsG6h_NDNT_9oEmMtWkPsA2Zu5EM6_4hF5dU_d1-gskN70No919lot7Ypc/s320/point-amuse.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250077725658639202&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Onto entrees I decide upon one of the lighter sounding options: a spanner crab tortellini assortment, which does not disappoint. On the plate we have a perfect tortelli cylinder filled with a smooth spanner crab farce, coupled with two plump scallops, the freshness of which cannot be understated along with some steamed greens, salmon pearls, fresh lemon balm (a subtle mint-like herb) and a light crayfish scented foam. The plate is finished with a light lemon oil that provides another flavour dimension to the dish and a slight tangy contrast. Highly successful.&lt;br /&gt;Spanner Crab Tortellini, seared scallops, crayfish air and baby lemon balm ($24).&lt;br /&gt;To drink: 2007 Sancerre Le Pierrier – Loire Valley ($14/gl)&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-drYUzGU-kx6KndAwckbKF2NXot5eHdiHnt-JfTskgU59UTIyHPljXHgtKwLB7I-qBV5UtAI9Hj0vY8wPPS35fHU41hqaO-hgoKfFERQC786qTgu-Q7K7TAYtepm4pccZrvLby6u950q/s1600-h/point-entree.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-drYUzGU-kx6KndAwckbKF2NXot5eHdiHnt-JfTskgU59UTIyHPljXHgtKwLB7I-qBV5UtAI9Hj0vY8wPPS35fHU41hqaO-hgoKfFERQC786qTgu-Q7K7TAYtepm4pccZrvLby6u950q/s320/point-entree.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250077731126143794&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;For mains The Point has a good variety of meat and seafood, but it is the selection of steaks that they are most famous for. At the upstairs entrance to the dining room a display case exists, showcasing each of the beef cuts on offer for the diners&#39; inspection. They all look great and with an individual choice proving tough I opt for the Beef Tasting plate, which provides a generous sampling of five of their best. The top of the plate houses Grade 8 300-day grain fed wagyu porterhouse slices from Yambinya, NSW. The wagyu has been finished with a sweet red wine jus and is topped with some fried onion crisps. The unmistakable meatiness and gelatinous texture of wagyu immediately comes across and it is amongst some of the best I have tried; cooked and rested to a perfect medium rare. &lt;br /&gt;Across the plate lie four other cuts of beef. From left to right sit: pasture fed eye fillet from King Island and porterhouse from Longford, Tasmania then grain fed eye fillet and porterhouse from Yambinya. Each of the cuts has its own flavour and texture. The eye fillet with its amazing tenderness and the porterhouse with its distinct meaty flavour. As an observation I am somewhat surprised that the grain fed beef proves superior to the pasture fed. The colour, flavour and tenderness all reign supreme; particularly with the porterhouse, where the grass fed cut lacks the robust flavour and softer texture of its grain fed counterpart. The beef is served with a small presentation of crisp coleslaw topped with a julienne of fried black seaweed, as well as a syrupy red wine jus, and a selection of mustards, which I do not deem necessary. I am urged to try each of the different cuts on their own before pouring on the jus. This is an excellent way to compare the differences of each portion and appreciate the true flavour of the meat. On its own the beef was slightly under seasoned but a small grinding of salt perfected that. To accompany my steak I am offered a French pinot as a wine matching: going with a lighter style to enable one to better taste the differences between the steaks without overwhelming the tastebuds with a heavier style: definitely a good idea. Needless to say, I enjoyed the entire selection and I am congratulated on my accomplishment at the end of the journey.&lt;br /&gt;For the quality and serving of steak on offer the pricing is very reasonable, particularly given the inclusion of such high grade wagyu on the plate.&lt;br /&gt;Beef Tasting Plate: individual portions of wagyu, grain and pasture fed beef ($49).&lt;br /&gt;To drink: 2005 Joseph Drouhin Rully Rouge – Burgundy ($18/gl)&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdPuaVLnFpZoC-EbC4ic9yoh_2FUN5EPIu-qHcrMjv9YYQV0R3MqrLQwe1UPdV-aCV5GpESIk35Rhmqot88GW-WKpMiC2SsK7Y5LIGZ6ddinJF7cKu8j-lvEm81nJLuCVjzJ0_MUWuR57/s1600-h/point-beef.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdPuaVLnFpZoC-EbC4ic9yoh_2FUN5EPIu-qHcrMjv9YYQV0R3MqrLQwe1UPdV-aCV5GpESIk35Rhmqot88GW-WKpMiC2SsK7Y5LIGZ6ddinJF7cKu8j-lvEm81nJLuCVjzJ0_MUWuR57/s320/point-beef.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250077735846199074&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;A crisp, cos based (Caesar-like) salad proves itself a good side dish.&lt;br /&gt;Baby gem lettuce, crisp pancetta, white anchovies and charred sourdough ($9).&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-Wlas9FbYqWV86cpvEfewBhmlynpyLRqwfFoRNoilp0BmKcdvSGckeT1DDhuWSEnU8SITohpctjExfXrmfhOQY7EDr9EkVhWqfo5hfaWuJy0h6XV_sxZfu2ksWqIRsdXMlU6KGE1AyWx/s1600-h/point-salad.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-Wlas9FbYqWV86cpvEfewBhmlynpyLRqwfFoRNoilp0BmKcdvSGckeT1DDhuWSEnU8SITohpctjExfXrmfhOQY7EDr9EkVhWqfo5hfaWuJy0h6XV_sxZfu2ksWqIRsdXMlU6KGE1AyWx/s320/point-salad.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250079216129961890&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;After dinner a refreshing amuse guele follows.&lt;br /&gt;Pineapple jelly with pina colada sorbet. Sublime.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLdgVEfwEfCVav099Z6Dusx6pbTvwAYmu6LnuWbQvzS6pMW9Hl6qdmW_Z5UkInzrTXBwqKjRoNl9njAV7o7vYDr16VmHlkEoy34nNipn3FQxegTzIrdX0fQIGwMNoJ3LCW3H0JaoPxGmH/s1600-h/point-bouche.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLdgVEfwEfCVav099Z6Dusx6pbTvwAYmu6LnuWbQvzS6pMW9Hl6qdmW_Z5UkInzrTXBwqKjRoNl9njAV7o7vYDr16VmHlkEoy34nNipn3FQxegTzIrdX0fQIGwMNoJ3LCW3H0JaoPxGmH/s320/point-bouche.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250079227806620386&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;After this feast I don&#39;t really have room for dessert but am determined to try one of the enticing options before parting. After a sufficient gap, enabling my stomach to settle, my waiter recommends ordering something I haven&#39;t had in a while. He mentions that his wife is French and that she loves the tart tatin, finding it as good as those she has experienced at home. With this sought of endorsement I cannot say no and am sure glad that I didn&#39;t. There is a noticeable French technique amongst much of the cooking, particularly in the deserts department and whilst I cannot personally compare it to the real thing in France, the tart tatin was definitely the best  dessert I have had in some time. A sensational flaky crust with soft apples, sticky caramel and a creamy, spiced ice cream melting away alongside the light as a feather vanilla espuma; both of which make perfect accompaniments. To go with dessert I am also provided with an obligatory pouring of sauternes - a gesture I am most thankful for. &lt;br /&gt;Apple tart Tatin, star anise and cinnamon ice cream, praline crumbs and vanilla espumas ($18).&lt;br /&gt;To drink: 2005 Romieu Lacoste Sauternes&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqbTEyDZ-RVQYXOb-T28UALXe6ZdLUXXSBo8OTdKyLgNfKTs4DmGOv2mROhT2G9N4mOXzeVnPFvFn11HeIuF9kgzGvdUvVQ9ROhNhoZ9GOj7te9qNgUKF6g_gONsc0Cfnp8N5GQY1wlVt/s1600-h/point-dessert.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqbTEyDZ-RVQYXOb-T28UALXe6ZdLUXXSBo8OTdKyLgNfKTs4DmGOv2mROhT2G9N4mOXzeVnPFvFn11HeIuF9kgzGvdUvVQ9ROhNhoZ9GOj7te9qNgUKF6g_gONsc0Cfnp8N5GQY1wlVt/s320/point-dessert.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5250079230009721938&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;To conclude the journey I enjoy an invigorating ginger and lemongrass tisane before parting ways with The Point until next time. I enjoyed every moment of the dining experience and believe this is a restaurant that probably isn’t receiving the credit that it deserves, somehow being overlooked for a hat in this years’ Age Good Food Guide. &lt;br /&gt;&lt;br /&gt;The Point received a score of 14.5 out of 20 in the 2009 Age Good Food Guide.&lt;br /&gt;&lt;br /&gt;MY RATING: 16.5/20 - Food: 8.5/10  Service: 4/5  Ambience: 4/5</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/6496277190603736848/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=6496277190603736848&amp;isPopup=true' title='5 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/6496277190603736848'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/6496277190603736848'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2008/09/point-albert-park.html' title='The Point - Albert Park'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDZ7BKbnZAR43k3HBQWPfqpb6MW5Mw-yvyW3kozmXbP8dUqLrtrRGSYn1Hn-Rt49JOZAjaqNFJMMr-KlfesZsG6h_NDNT_9oEmMtWkPsA2Zu5EM6_4hF5dU_d1-gskN70No919lot7Ypc/s72-c/point-amuse.jpg" height="72" width="72"/><thr:total>5</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-9142500241731862400</id><published>2008-08-06T09:40:00.002+10:00</published><updated>2008-08-06T09:45:22.810+10:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Ezard"/><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Fine Dining"/><title type='text'>ezard: pre-theatre tasting menu</title><content type='html'>ezard has definitely got to be one of my favourite restaurants in Melbourne. I love the style of food presented at this contemporary Mod Oz restaurant and every dish is always a delight to look at and consume. I recently visited ezard before heading off to see Wicked at the Regent and was lucky enough to sample the pre-theatre menu and a couple of glasses of excellent wine to match.&lt;br /&gt;&lt;br /&gt;The pre-theatre menu starts off with a beautiful light course of kingfish sashimi. It is served thinly sliced, layered with a small quantity of creamy sesame custard and a julienne of fresh pears. The plate is finished with a lime dressing and some droplets of sticky caramel. Delightful textures and pretty as a picture. I can&#39;t complain about this course.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hVEkCCiDDH27uoD-vw181atQ-EuXRhEofzXP_JEi0ODjdKQy-JUZaImqaawTifhv5XQEFfxYddCjVg2StL_jo-jMzh6XJMeeQW2456kirtoX74glY8j3lrM5HazknnnibmPtrvhabyOg/s1600-h/ezard-sashimi.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hVEkCCiDDH27uoD-vw181atQ-EuXRhEofzXP_JEi0ODjdKQy-JUZaImqaawTifhv5XQEFfxYddCjVg2StL_jo-jMzh6XJMeeQW2456kirtoX74glY8j3lrM5HazknnnibmPtrvhabyOg/s400/ezard-sashimi.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5229765436796246690&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;The next course is this stunning presentation of wild mushroom tortelli. The single pasta cylinder rests upon a rectangle of sweet wagyu salami and the construction is completed with a soft herb salad and a crisp deep fried lotus root chip. The smell is amazing as the dish is finished with real truffle oil and an intense mushroom jus. The pasta is perfect. When broken into a filling of finely diced mushrooms is revealed and together with the truffle oil and salad elements it really is a delight to eat.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifct9JuNRimYCVE8KyePvzoxn48dJJmlw3_O-7WLVEyDbVu9jmjGwJE8dzI4Gx2pNJkZpWbFsm0SJeUonxIpIKeNAi-oNBqXi4RtkcvD39xKaH_urXTP5niFuQt-CNrTy_R_kjAoc2ME2V/s1600-h/ezard-tortelli.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifct9JuNRimYCVE8KyePvzoxn48dJJmlw3_O-7WLVEyDbVu9jmjGwJE8dzI4Gx2pNJkZpWbFsm0SJeUonxIpIKeNAi-oNBqXi4RtkcvD39xKaH_urXTP5niFuQt-CNrTy_R_kjAoc2ME2V/s400/ezard-tortelli.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5229765445051986962&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;The main course presentation is the sichuan peppered duck. Served with a slight pinkness the meat is perfectly tender and has beautifully rendered skin. The accompaniments are some wok-tossed silkmelon, an amazing coconut rice that I probably enjoy a little too much and its all finished with a sweet, sticky coconut and tumeric dressing. The dish has not changed a lot over the past few years, but like  a couple of the other menu stalwarts it has been tweaked a little to remain interesting.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5nkkqL7ky6QI09vI1E7Vlvzn6A3TZE6Rd-uff9DpH6Rt2DGB_hLJAlpOM8GZTfNrf2-2lrvAhi-9tRek_pTGTs3g3nuDiMbNNzqYM3wRpYpbSt6hGFiEGcpE8VBzH6HHAkNt7AUwC9PJ/s1600-h/ezard-duck.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5nkkqL7ky6QI09vI1E7Vlvzn6A3TZE6Rd-uff9DpH6Rt2DGB_hLJAlpOM8GZTfNrf2-2lrvAhi-9tRek_pTGTs3g3nuDiMbNNzqYM3wRpYpbSt6hGFiEGcpE8VBzH6HHAkNt7AUwC9PJ/s400/ezard-duck.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5229765448469429362&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;The series ends with a light dessert option. A sphere of refreshing granny smith apple sorbet with some apple crisps and a gingerbread crunch crumbled around the plate. A nice way to cleanse the palette and end an excellent meal.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzU3GrJjSo3NDWfVp7fO9I4sI02nZcBSMR05TL4aI5NQXYEDb8-r70sS7dMfhxSvF83XDk7XSBOUzgp2x_inV2UmuJov_S87de9NXQnQYCeAT0EDZA8PhOXY1wLvOX8DC8U1p6zLZCUe0P/s1600-h/ezard-sorbet.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzU3GrJjSo3NDWfVp7fO9I4sI02nZcBSMR05TL4aI5NQXYEDb8-r70sS7dMfhxSvF83XDk7XSBOUzgp2x_inV2UmuJov_S87de9NXQnQYCeAT0EDZA8PhOXY1wLvOX8DC8U1p6zLZCUe0P/s400/ezard-sorbet.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5229765459492577858&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;The pre-theatre menu at ezard regularly changes and costs $65 for four courses, which represents fair value. The courses are degustation sized as opposed to what you may receive if you order a la carte and you will consequently leave satisfied, rather than stuffed. All done with impeccable timing as well leaving you with plenty of time to get you to your show.&lt;br /&gt;&lt;br /&gt;ezard reamins one of my favourite places to eat. The service is amongst the best in the business, the food is creative and original and the experience is one which I always thoroughly enjoy. Quite possibly my favourite restaurant in Melbourne. Consistently excellent.&lt;br /&gt;&lt;br /&gt;MY RATING: 18/20 - Food 9/10  Service 4.5/5  Ambience 4.5/5 - Hard to fault in almost any aspect. Definitely one of Melbourne&#39;s best.&lt;br /&gt;&lt;br /&gt;&lt;em&gt;&lt;strong&gt;Ezard has previously been comprehensively reviewed by Melbourne Foodie &lt;a href=&quot;http://www.melbournefoodie.com/2007/12/ezard-city.html&quot;&gt;here&lt;/a&gt;&lt;/strong&gt;&lt;/em&gt;</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/9142500241731862400/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=9142500241731862400&amp;isPopup=true' title='8 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/9142500241731862400'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/9142500241731862400'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2008/08/ezard-pre-theatre-tasting-menu_06.html' title='ezard: pre-theatre tasting menu'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hVEkCCiDDH27uoD-vw181atQ-EuXRhEofzXP_JEi0ODjdKQy-JUZaImqaawTifhv5XQEFfxYddCjVg2StL_jo-jMzh6XJMeeQW2456kirtoX74glY8j3lrM5HazknnnibmPtrvhabyOg/s72-c/ezard-sashimi.jpg" height="72" width="72"/><thr:total>8</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-5839768849918417548</id><published>2008-08-02T12:04:00.009+10:00</published><updated>2008-08-02T13:50:33.721+10:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="**RECIPES**"/><category scheme="http://www.blogger.com/atom/ns#" term="Chocolate Truffles"/><title type='text'>Chocolate Truffles: much easier than you think</title><content type='html'>I&#39;ve been cooking quite a lot lately. Whilst I am being good myself steering away from all of the bad foods I still enjoying making these items and witnessing the enjoyment that others get from them. One place where I really get to see other people enjoying my cooking is at work. It seems that I am making something rather delicious for my team just about every week so I thought I might as well start sharing some of these cooking experiences with you. Below is my recipe for chocolate truffles. They are so simple, but taste so very good. I start off with a basic ganache recipe that can be tweaked to make any variety of truffle you like. I must warn you that these truffles are particularly popular with the ladies and tend to lead to marriage proposals whenever I make them. They really are quite good and you certainly don&#39;t need to be a whizz in the kitchen to give them a go.&lt;br /&gt;&lt;br /&gt;BASIC GANACHE RECIPE: Makes about 50 truffles&lt;br /&gt;I choose to use a mix of dark and milk chocolate, but you could use all dark chocolate if you prefer. I feel this mix gives a milder, creamier result.&lt;br /&gt;&lt;br /&gt;250g good quality dark Belgian chocolate&lt;br /&gt;250g good quality milk Belgian chocolate&lt;br /&gt;Approx 400ml Pure/ Double Cream (45% fat content)&lt;br /&gt;&lt;br /&gt;Break up the chocolate pieces and put into a stainless steel or glass bowl over a double boiler on a medium heat. When partially melted add in the cream and constantly mix until smooth. Chill in fridge until set to a malluable texture (about an hour or 2).&lt;br /&gt;=================================================================================&lt;br /&gt;&lt;br /&gt;MAKING THE TRUFFLES:&lt;br /&gt;&lt;br /&gt;Here are a few ideas for some truffles you may like to try.&lt;br /&gt;&lt;br /&gt;CLASSIC: For the classic variety simply use the basic ganache mixture. Roll the set mixture into balls and dust with some fine cocoa.&lt;br /&gt;&lt;br /&gt;MACADAMIA: For the macadmia variety I add a nip of Frangelico to the ganache mixture along with some finely diced macadamia nuts and finish them by rolling in crushed macadamias.&lt;br /&gt;&lt;br /&gt;JAFFA: For the jaffa variety finely grate some orange zest and add it to the basic ganache mixture. To spice it up I also add a nip of Cointreau. I choose to finish these by rolling in flaked dark chocolate.&lt;br /&gt;&lt;br /&gt;CARRIBEAN: For the carribean variety I add in a nip of Malibu and some soft flaked coconut to the basic ganche mixture and roll the balls in flaked coconut.&lt;br /&gt;&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkiClpm81Jj0q9-vd4TSgxPCC2qwM9IWqLVB7QJp3_qSFIy8ZP-ZaIXiy8OfUSsTKcsvSyv1EpJq_AbPoX7jTq8fTXSb8WOglU_OGAALM0lEXBmL_V0mqZsocFH6-Z45lmOhf5cj-CaEWD/s1600-h/truffles.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkiClpm81Jj0q9-vd4TSgxPCC2qwM9IWqLVB7QJp3_qSFIy8ZP-ZaIXiy8OfUSsTKcsvSyv1EpJq_AbPoX7jTq8fTXSb8WOglU_OGAALM0lEXBmL_V0mqZsocFH6-Z45lmOhf5cj-CaEWD/s400/truffles.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5229739893374183314&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;The truffles really are that easy to make. Just have a little bit of patience and you can make these delicious little treats with very little time or effort. So give them a go and let me know if they are a success. This recipe also works just as well if making a half/ reduced quantity. Simply adjust the measures.</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/5839768849918417548/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=5839768849918417548&amp;isPopup=true' title='5 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/5839768849918417548'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/5839768849918417548'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2008/08/chocolate-truffles-much-easier-than-you.html' title='Chocolate Truffles: much easier than you think'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkiClpm81Jj0q9-vd4TSgxPCC2qwM9IWqLVB7QJp3_qSFIy8ZP-ZaIXiy8OfUSsTKcsvSyv1EpJq_AbPoX7jTq8fTXSb8WOglU_OGAALM0lEXBmL_V0mqZsocFH6-Z45lmOhf5cj-CaEWD/s72-c/truffles.jpg" height="72" width="72"/><thr:total>5</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-4700984762935966566</id><published>2008-08-02T11:17:00.002+10:00</published><updated>2011-12-20T21:24:08.706+11:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Fine Dining"/><category scheme="http://www.blogger.com/atom/ns#" term="Rockpool Bar and Grill"/><title type='text'>Rockpool Bar &amp; Grill (Melbourne, re-visited)</title><content type='html'>There has been a lot of buzz about the Crown restaurant precinct as of late and its with good reason I would suggest. The complex now houses many of the big names including: Nobu, The Brasserie, Guiseppe Arnaldo &amp;amp; Sons, Bistro Guillaume and of course, Rockpool Bar and Grill. Craving a good piece of steak, and having not eaten any red meat for many weeks I really could not think of a better place to visit. So I made a booking and wandered down to Rockpool with great anticipation. &lt;br /&gt;
902. <br />
903. I must firstly comment that service seems to have really stepped up since my prior visits earlier in the year. I was warmly greeted and well looked after throughout the entire evening. There seems to be a bit more finesse than there has been in the past and I did not notice any arrogance from the staff, which is definitely an improvement from what myself and others seem to have previosuly experienced.<br />
904. <br />
905. As I have mentioned before Rockpool Bar & Grill is a large restaurant, seating 150 guests, and more in the bar. The emphasis is on the freshest, best quality produce: featuring house aged steaks hung in a cool room at the front of the premise, live seafood and shellfish kept in tanks and prepared "espresso" to your order. Fish that is dry filleted to maintain freshness and much more. It is all the real deal here, and you can taste it in the food.<br />
906. <br />
907. On the night I dined I begun with the scallops ceviche ($32): four live scallops, served on the shell with a tangy citrus dressing and a range of the most finely diced condiments including chilli, ginger and cilantro. There is no denying that these were the freshest scallops I have ever had the pleasure of eating, and they certainly provided a sublime tasting experience. <br />
908. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCVmD5FTRHtCeb1SzY-hK2t7PdXzBX0i6WpOo-SB0hhLE27j7eFk7NxLlug5q3hJIYk5awO6djr8udKeOZnzLVeI_M0Wm8n2bGGuJnO1FkWMXZXUSfhj0BbfvQhRgv5jWX_YAiEnNKGZu/s1600-h/rockpool-scallops.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5229721564703406242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCVmD5FTRHtCeb1SzY-hK2t7PdXzBX0i6WpOo-SB0hhLE27j7eFk7NxLlug5q3hJIYk5awO6djr8udKeOZnzLVeI_M0Wm8n2bGGuJnO1FkWMXZXUSfhj0BbfvQhRgv5jWX_YAiEnNKGZu/s320/rockpool-scallops.jpg" style="cursor: hand;" /></a><br />
909. <br />
910. After the sensational scallops I soon received what I had come here for: my steak fix. I decided upon the New York cut ($60) after observing other diners eating this on my last visit and moaning with delight. It proved to be a beautiful piece of meat, which had been aged for 45 days and served cut, along with the bone. Cooked rare, the meat was most enjoyed: tender, full of flavour and perfectly seasoned. Along with a wonderful harissa condiment and the ultra fluffy bernaise and horseradish cream this was a first class meal. I savoured every mouthful.<br />
911. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEJUaUvQykyygsI341N6mzVfwXknqqqT0nF5YWsPSG-Vk9UmdGRN5re-zXLSR7KIwaXgR6tCsYz7Vb4888caZSqkjbG0OpwruQ4-0ZoBlkSSrUS6-MMLHx059idl_Dkc6ffVut9MVhrxh/s1600-h/rockpool-new+york+steak.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5201519663859186530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEJUaUvQykyygsI341N6mzVfwXknqqqT0nF5YWsPSG-Vk9UmdGRN5re-zXLSR7KIwaXgR6tCsYz7Vb4888caZSqkjbG0OpwruQ4-0ZoBlkSSrUS6-MMLHx059idl_Dkc6ffVut9MVhrxh/s320/rockpool-new+york+steak.jpg" style="cursor: hand;" /></a><br />
912. <br />
913. To go with this special piece of meat I ordered the boiled greens dressed with lemon and extra virgin olive oil ($8). I was a bit skeptical that they were boiled, rather than steamed but I need not have been. What I got was a perfect bowl of brocolini, cabbage and leek, each with a wonderful crunch and subtle coating of olive oil. A really nice side to the steak. <br />
914. I should also mention that all of the sides I have had here are exceptionally good: the gratins, mushrooms and salads are each worthy of praise in their own right.<br />
915. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEjmDrgIRE60C-vGD01MK_TWXKuFBSvnf-YcqQBF-ROiTMjcFrFrZvoV400NoXxl87syzrQfTZVH0h7isR1F8ueCWy9nD8Sxlm9hvDd6QuwO3k6rN6nsaBZ-BHk_-2POlHqhDpxshVyhw/s1600-h/rockpool-greens.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5201519668154153842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEjmDrgIRE60C-vGD01MK_TWXKuFBSvnf-YcqQBF-ROiTMjcFrFrZvoV400NoXxl87syzrQfTZVH0h7isR1F8ueCWy9nD8Sxlm9hvDd6QuwO3k6rN6nsaBZ-BHk_-2POlHqhDpxshVyhw/s320/rockpool-greens.jpg" style="cursor: hand;" /></a><br />
916. <br />
917. With no room for dessert, and trying to keep the meal moderately healthy I part ways with Rockpool and have my coat retrieved for me; something which has not occured in the past and I leave rather impressed having enjoyed a seemingly simple meal, that was certainly up there with the best that I have had in recent times. I have also decided that whenever I feel like a good steak Rockpool is going to be my first point of call: after all life is way too short to be eating bad meat. <br />
918. <br />
919. Rockpool Melbourne seems to be going from strength to strength and its success has been proven, with plans well under way for another Rockpool Bar and Grill set to open shortly in Sydney. It takes a lot of work to get a restaurant of this size running well and it looks like Melbourne's Rockpool is just about there.<br />
920. <br />
921. <em><strong>Rockpool Bar and Grill has previously been reviewed by Melbourne Foodie <a href="http://www.melbournefoodie.com/search/label/Rockpool%20Bar%20and%20Grill">here</a></strong></em><br />
922. <br />
923. MY RATING: 17/20 - Food 9/10 Ambience: 4/5 Service: 4/5</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/4700984762935966566/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=4700984762935966566&amp;isPopup=true' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/4700984762935966566'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/4700984762935966566'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2008/08/rockpool-bar-grill-re-visited.html' title='Rockpool Bar &amp; Grill (Melbourne, re-visited)'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCVmD5FTRHtCeb1SzY-hK2t7PdXzBX0i6WpOo-SB0hhLE27j7eFk7NxLlug5q3hJIYk5awO6djr8udKeOZnzLVeI_M0Wm8n2bGGuJnO1FkWMXZXUSfhj0BbfvQhRgv5jWX_YAiEnNKGZu/s72-c/rockpool-scallops.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-4109488871029780708</id><published>2008-07-15T15:48:00.002+10:00</published><updated>2008-07-15T16:45:33.729+10:00</updated><title type='text'>REVIEWS AND UPDATES COMING SOON!</title><content type='html'>Hi all,&lt;br /&gt;&lt;br /&gt;My apologies for not having posted for quite some time. I have been extremely busy with work and so many other things in my life. On a positive note I am now a much happier, healthier person. I&#39;ve changed my lifestlye and can proudly say that I have lost about 30kg over the past 4 months and feel like a different person.&lt;br /&gt;&lt;br /&gt;And on another positive this weekend I will be putting aside a day to work on the blog, fix up errors and most importantly post some more reviews for you all to read.&lt;br /&gt;&lt;br /&gt;I thank everyone for continuing to visit this blog and for your comments and emails and I look forward to posting plenty more reviews and maybe even some recipes and pics of my cooking for your enjoyment.</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/4109488871029780708/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=4109488871029780708&amp;isPopup=true' title='10 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/4109488871029780708'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/4109488871029780708'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2008/07/reviews-and-updates-coming-soon.html' title='REVIEWS AND UPDATES COMING SOON!'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><thr:total>10</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-1126518836939126593</id><published>2008-05-18T15:32:00.003+10:00</published><updated>2008-05-18T17:01:37.413+10:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Bistro Guillaume"/><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Fine Dining"/><title type='text'>Bistro Guillaume: dinner @ the bar</title><content type='html'>A few weeks back I decided to hit the city with friends Robert and Kat. Originally planning on having dinner at GA&amp;S we didn&#39;t feel like waiting around, so strolled along the riverfront looking for other options. Rockpool was one possibility but it was also full so I decided that the Bistro Guillaume bar might be nice, so off we went occupying one of their snazzy leather booths. I won&#39;t go on much further about the setting as I have already reviewed the restaurant and bar before, but its just so well fit out and comfortable. Yes, its dark but its intimate, with soft lighting, wood tones and mood music. Its definitely the sort of place you could relax in all night, and the fact that the full menu is available is definitely a positive.&lt;br /&gt;&lt;br /&gt;We begin the evening with some cocktails, which are good, but not in a league of their own. For great coktails (and food) I think Longrain is definitely a standout.&lt;br /&gt;&lt;br /&gt;I order the Gin Sin, which is rather fruity and does not kick a punch at all. The other two cocktails, the names of which I cannot recall were significantly better with more dimensions and creativity.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogE7FcEoMWId4WV6T-dAu07qVU4aoyij2LrYVd4HEJ3RBNyKeo-ZLCPv6cagb7LaFieccilrwMYMT_jjD-WtBuyeX3x0f79iPol5rfm2w9ZekIVBpxchaAOX53wW9gCjYK0moNJtDMNaq/s1600-h/bgbcocktail1.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogE7FcEoMWId4WV6T-dAu07qVU4aoyij2LrYVd4HEJ3RBNyKeo-ZLCPv6cagb7LaFieccilrwMYMT_jjD-WtBuyeX3x0f79iPol5rfm2w9ZekIVBpxchaAOX53wW9gCjYK0moNJtDMNaq/s320/bgbcocktail1.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193483190146489730&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilSvWpyKy0Kh2qVf1NHlOCGLwvMXJTJqaeLTlNQfwnATlVyIMszFB_sDGah0u59Gm1sAnsIH5lmmJrwv-4-UPwfNmpESUWPeZTQUx1A9iSrsotBsknyuMC09y4mAs_pbWxiitvI9cJJjL2/s1600-h/bgbcoktail2.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilSvWpyKy0Kh2qVf1NHlOCGLwvMXJTJqaeLTlNQfwnATlVyIMszFB_sDGah0u59Gm1sAnsIH5lmmJrwv-4-UPwfNmpESUWPeZTQUx1A9iSrsotBsknyuMC09y4mAs_pbWxiitvI9cJJjL2/s320/bgbcoktail2.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193483194441457042&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1dYKGY7y_10a-x7nx-BCujvCYbBKkbogcbEna9-llWGHAtukggh6_G4p01AldBFRgHA4ZE6StM8M0bTnE5X0iX-kER8wUqtV9nzUuis7Eulfv94-yadTFS5nW-RwF6cgMtMx5j23hhrn/s1600-h/bgbcocktail3.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1dYKGY7y_10a-x7nx-BCujvCYbBKkbogcbEna9-llWGHAtukggh6_G4p01AldBFRgHA4ZE6StM8M0bTnE5X0iX-kER8wUqtV9nzUuis7Eulfv94-yadTFS5nW-RwF6cgMtMx5j23hhrn/s320/bgbcocktail3.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193483198736424354&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;For food we start off with some of the tapas to share, going for the six choice option ($33): choosing two plump oysters with a shallot and red wine vinegar, a double serve of the excellent house smoked salmon with creme fraiche and toasted brioche, a double serve of the steak tartare, which is spicy and well seasoned, but not as fine as that which I sampled on my last visit; and finally the rabbit terrine, which is not really a terrine at all, but more of a chunky pate that is really not that good on its own, lacking the sweet mango chutney, which accompanied it so well on my last visit.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNgdH6GpUfdYZkIl0UYvbqSLLAsAPfyv7kATwEbvmhQfPXhvcN5PxEh7rheGntBMfpfTJERP4FXvVOow5C02LvNEW5x99mMpwyyGlfJxy1WCJpKQh6vVwDEj9HYRC19rRn1Xhkg3AcKPV/s1600-h/bgb1.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilNgdH6GpUfdYZkIl0UYvbqSLLAsAPfyv7kATwEbvmhQfPXhvcN5PxEh7rheGntBMfpfTJERP4FXvVOow5C02LvNEW5x99mMpwyyGlfJxy1WCJpKQh6vVwDEj9HYRC19rRn1Xhkg3AcKPV/s320/bgb1.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193480595986242882&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;For mains I simply cannot go past the now famous Bistro Guillaume fish and chips - whole whiting with pommes Pont-Neuf and beurre maitre d&#39;hotel ($45): This is quite possibly Melbourne&#39;s best whole fish. Others have spoke about overly thick crumbing in the opening weeks. This one has a very light crumb layer and is cooked perfectly. The resulting flesh is super tender and breaking away and the accompanying maitre d&#39;hotel butter absolutely delightful - the herbs and garlic complimenting the fish perfectly. The pedestal of fat chips were also good, but lacked the crunch and flavour of those from Bistro Vue. The fish though made up for it. I can tell you that there wasn&#39;t much left on the plate after I had dissected it from every angle, determined to get value. After all this was a $45 fish. And a glass of wine from the uber expensive list set me back another $20.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mqv5tN7PazrfZUs6ZWwqZRaU9qk2BhO1KBhgOnXoXby45BCIAB8ZTnqgYx82nLXyorWTAb2tts34UDz_6OqRx156aDpm-FWO820zdI2nQn37HxQaiSrSADjTn3ZpsnkHz6BqvAeK4xUG/s1600-h/bgbwhiting.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mqv5tN7PazrfZUs6ZWwqZRaU9qk2BhO1KBhgOnXoXby45BCIAB8ZTnqgYx82nLXyorWTAb2tts34UDz_6OqRx156aDpm-FWO820zdI2nQn37HxQaiSrSADjTn3ZpsnkHz6BqvAeK4xUG/s320/bgbwhiting.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193482249548651858&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Duck confit with Brussels sprouts, speck and mustard sauce ($35): Kat&#39;s dish. A well cooked leg of duck sits atop a creamy concoction of brussels sprouts and speck. The duck has been confit perfectly and falls right off the bone. As a dish it seems very good: but probably no better than you would get at other restaurants of this level.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIEJxHwXIKWtYIZQX1aRp9srWF4TwEBfYKa3hHKBKh36UZIV4n_BRp9I8fAiEQAHmc9Q3rTSDYDHaLyfM4j1uqBDBA9ondTjuw0ADhFKx2LgShCYXu-qd-95pqAHg1808aZSO_01uu1l8/s1600-h/bgbduck.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIEJxHwXIKWtYIZQX1aRp9srWF4TwEBfYKa3hHKBKh36UZIV4n_BRp9I8fAiEQAHmc9Q3rTSDYDHaLyfM4j1uqBDBA9ondTjuw0ADhFKx2LgShCYXu-qd-95pqAHg1808aZSO_01uu1l8/s320/bgbduck.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193482258138586466&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Steak frites, sauce a la bordelaise ($35): Again, good steak, cooked well with a nice sauce. Its tender and everything you expect a steak to be. Robert proclaimed that it was one of the best steaks he had eaten. I probably wouldn&#39;t go that far. The accompanying frites were rather average: still unsure as to whether they were freshly cut or frozen.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3t2YtLbhIYTlYa1Q9PXXqKq_DAPd3BVQp7nKfvXUg8gJksaBC7eY_kN2PtJ78j47qlgf2huHf0DWAWsC97dHlUGCMBjO993jMCWHntHl1hMrzkl0ID-1MLhhRiqSSi5UUBYNru421hArH/s1600-h/bgb-steak.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3t2YtLbhIYTlYa1Q9PXXqKq_DAPd3BVQp7nKfvXUg8gJksaBC7eY_kN2PtJ78j47qlgf2huHf0DWAWsC97dHlUGCMBjO993jMCWHntHl1hMrzkl0ID-1MLhhRiqSSi5UUBYNru421hArH/s320/bgb-steak.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193482262433553778&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Desserts were omitted, opting for gelato later in the evening.&lt;br /&gt;&lt;br /&gt;Overall Bistro Guillaume provides an excellent dining experience and I particularly love the atmosphere of the bar. Service was once again fairly slick and it was difficult to find too much fault with the evening.&lt;br /&gt;&lt;br /&gt;MY RATING: 17.5/20 - Food: 8.5/10 Service: 4/5 Ambience-bar: 5/5 (My view may be biased, but I just love the bar setting)&lt;br /&gt;&lt;br /&gt;&lt;a href=&quot;http://www.bistroguillaume.com.au/&quot;&gt;www.bistroguillaume.com.au&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;Bistro Guillaume has also been reviewed by Melbourne Foodie &lt;a href=&quot;http://www.melbournefoodie.com/2008/03/bistro-guillaume-crown-southbank.html&quot;&gt;here&lt;/a&gt; and &lt;a href=&quot;http://www.melbournefoodie.com/2008/04/bistro-guillaume-bar.html&quot;&gt;here&lt;/a&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/1126518836939126593/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=1126518836939126593&amp;isPopup=true' title='3 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/1126518836939126593'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/1126518836939126593'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2008/05/bistro-guillaume-dinner-bar.html' title='Bistro Guillaume: dinner @ the bar'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogE7FcEoMWId4WV6T-dAu07qVU4aoyij2LrYVd4HEJ3RBNyKeo-ZLCPv6cagb7LaFieccilrwMYMT_jjD-WtBuyeX3x0f79iPol5rfm2w9ZekIVBpxchaAOX53wW9gCjYK0moNJtDMNaq/s72-c/bgbcocktail1.jpg" height="72" width="72"/><thr:total>3</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-7230135227837687754</id><published>2008-04-26T18:16:00.014+10:00</published><updated>2008-10-28T12:43:25.681+11:00</updated><title type='text'>Tempura Hajime: A very special experience</title><content type='html'>It has been quite a few weeks now, but Thursday the 24th of April was a night I had marked on the calendar for quite some time. The opportunity to eat at a very special restaurant, that restaurant being Tempura Hajime, hidden away on Park Street, South Melbourne. I must admit that this was not an easy place to find. After strolling along the wrong side of the road for ten minutes I gave the restaurant a phone call and was promptly guided to the door by one of the wonderful hostesses.&lt;br /&gt;&lt;br /&gt;Tempura Hajime is no ordinary restaurant. It is a 12 seat bar, where patrons sit, interact and enjoy the food of chef Daisuke Miyamoto, a man very passionate about his cooking and ingredients, happily showing off a range of produce, including the cooking oils he uses. There is a genuine interaction between chef and diner, Miyamoto happily sharing stories of the Japanese lifestyle, and how common such establishments as his are in Japan, often with as little as six seats. There is a great level of honesty and integrity about everything that is done at Tempura Hajime. Despite having only 12 seats, there is still only one sitting each evening with guests being asked to arrive at different times to ensure he can maintain consistent quality across all food. The restaurant no longer accepts large bookings either, the maximum being six for this very reason. All of these things alone make the dining experience sensual and unique, but it is the food quality that Hajime is renowed for.&lt;br /&gt;&lt;br /&gt;Things start off with a sashimi set. The sahimi preseneted is as good as any I have eaten before: three presentations: soft, fatty ocean trout, a firmer red emperor and spanking fresh kingfish. Each taste like they have come straight from the sea. There is also a small kobachi (appetiser) of what I am told is called nano hana (a Japanese green), containing miso and a creamy dressing which was just wonderful and helps to whett the palette.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXr__-cWMwJWc0lvluQldbtZXmw_EKD9sM0kI-eCRIK1paVDkWBrK_DM8BcURx2Cnas5mcrf7gcmahWKMOeddbLL1x1EcFZavVa_PTQ23AWc0_vY-wMtglwgv81RufDclQGKlKilRPCmKo/s1600-h/tempura1.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXr__-cWMwJWc0lvluQldbtZXmw_EKD9sM0kI-eCRIK1paVDkWBrK_DM8BcURx2Cnas5mcrf7gcmahWKMOeddbLL1x1EcFZavVa_PTQ23AWc0_vY-wMtglwgv81RufDclQGKlKilRPCmKo/s200/tempura1.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193472504267856946&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;After finishing appetisers the tempura courses soon follow. The emphasis is on prime quality ingredients cooked with care. Chef regularly visits Prahran market and other sources to get the freshest ingredients for every sitting. The oil he uses is a blend of 90% soy oil, from Japan along with 5% tea oil from America and 5% sesame oil from Japan, resulting in the perfect balance for his tempura. Miyamoto carefully tests the oil before cooking each morsel, adjusting the heat and adding oil where necessary. Once it is at the perfect temperature each item is quickly cooked in the oil, constantly being pronged with his chopstick like cooking tongs. Once cooked it is drained of any residual oil, rested and sliced.&lt;br /&gt;&lt;br /&gt;The first item to arrive is a magnificent king prawn: &quot;king prawn, thank you, king prawn&quot;. A huge, incredibly fresh prawn with the lightest, crispiest coating. It is quality that you are simply not going to find elsewhere. From here on in I just know that everything is going to be amazing. Chef follows with a perfect spear of asparagus and continues to alternate with seafood, followed by vegetable, until the later courses. A tempura sauce and fresh lemon also sits at the table for use with each course.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzOB443Tt8PNf4s748t04XPOHbc4ueLEb81gxz0qutdTD81DgKQU3Aqg5hht8i4kqw1bwtgoKYyp-2aurVCASpUUVg-THnL4IYTL1KJzWu97BrUpUeU4yrMrMQ1vNs5MY3tkIrmu9S2Rr/s1600-h/tempura2.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzOB443Tt8PNf4s748t04XPOHbc4ueLEb81gxz0qutdTD81DgKQU3Aqg5hht8i4kqw1bwtgoKYyp-2aurVCASpUUVg-THnL4IYTL1KJzWu97BrUpUeU4yrMrMQ1vNs5MY3tkIrmu9S2Rr/s200/tempura2.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193472534332628034&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUnQvS90roUWe323LApIHYmfUV525Q37UfH9Cfn3PyTrnCdMron5bFAi7wDHRT8_ki50Q2RvLanTCwjTxNoAJ3JRBJdc8tofjkI1I9y6obqPCJAjEF5JoyBtGaY2tEAhV_-GYyfoGRUmx/s1600-h/tempura3.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUnQvS90roUWe323LApIHYmfUV525Q37UfH9Cfn3PyTrnCdMron5bFAi7wDHRT8_ki50Q2RvLanTCwjTxNoAJ3JRBJdc8tofjkI1I9y6obqPCJAjEF5JoyBtGaY2tEAhV_-GYyfoGRUmx/s200/tempura3.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193472538627595346&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Here is a brief summary of everything else I am presented with. This is spanking fresh produce, prepared simply with amazing results. Each item is savoured as much as the last. I apologise for the particularly poor photos: it seems that my camera was not having a good night.&lt;br /&gt;&lt;br /&gt;Fresh scallop stuffed with seaurchin: We are told how the scallop itself has a very mild taste, and that the intensity of the seaurchin works well as a contrast. Bang on, this was an amazing combination.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHeT6gaQpkJtC0oc0sQVzjMPbwAF-rHogXbavO4Yct2eVBLJrm-GH4jiWwz1C4WeKDwX1xVGc2I0s5qMRvM4E3mhyphenhyphencgk5qhvol42MJQ0tTx5s79z1m7TePCGx4bbHG3ab3je4BKZnl2aY/s1600-h/tempura4.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHeT6gaQpkJtC0oc0sQVzjMPbwAF-rHogXbavO4Yct2eVBLJrm-GH4jiWwz1C4WeKDwX1xVGc2I0s5qMRvM4E3mhyphenhyphencgk5qhvol42MJQ0tTx5s79z1m7TePCGx4bbHG3ab3je4BKZnl2aY/s200/tempura4.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193472542922562658&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Sweet Potato: Not the usual Western variety though, this is an intensely creamy purple variety, which I believe is known as okinawan. Chef pre-cooks the potato and then quickly fries it off before serving resulting in a crispy coating, contrasting against a creamy, chestnut-like texture.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuNr8-D2SSaxv6J_bVZRaLb_0UfzG7flgp6z4T3m_Wfsi1D5r1_KoRwhiv60xMEYCM5qMFWC_Hj9V7fIJcLErqILkFZFS83ojT0irhHTU9AHMRAzgDMW1atsvDDP9rirZ-tFLA9_134Ku/s1600-h/tempura5.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuNr8-D2SSaxv6J_bVZRaLb_0UfzG7flgp6z4T3m_Wfsi1D5r1_KoRwhiv60xMEYCM5qMFWC_Hj9V7fIJcLErqILkFZFS83ojT0irhHTU9AHMRAzgDMW1atsvDDP9rirZ-tFLA9_134Ku/s200/tempura5.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193472547217529970&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Mushroom stuffed with prawn: Incredibly moist, and once again the combinations work together so very well.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuFADEblEZPpQ3DfDSPdJSj5NJIObruk32FHSqeZHmNYyYB2tOasCHu30nZJJxHkR3UVQGs-qKfpDExxvotkwWJXAKc7sU07ZOCNHAyHQH_CzGrutoe3mg6rGThsftci6lGNOXSZR4bgh/s1600-h/tempura6.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuFADEblEZPpQ3DfDSPdJSj5NJIObruk32FHSqeZHmNYyYB2tOasCHu30nZJJxHkR3UVQGs-qKfpDExxvotkwWJXAKc7sU07ZOCNHAyHQH_CzGrutoe3mg6rGThsftci6lGNOXSZR4bgh/s200/tempura6.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193473801347980418&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Fresh baby corn: The cooking method really highlights the crispness and freshness of the produce. I&#39;m not usually a fan of baby corn, but this piece was very good. &lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5arNQFHaLqXLL5BaIfj_Lbv78gcisUsRlkia2iT9dkeBMtGvAxxpfnMU7FucTcLwtohOrH77QAoNlPxD_IZKDIKthLhSnHno3nhw0bEmbYPfmdAr9iLx_aZmSaTa_i8bsa5QFuPTEXD-F/s1600-h/tempura7.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5arNQFHaLqXLL5BaIfj_Lbv78gcisUsRlkia2iT9dkeBMtGvAxxpfnMU7FucTcLwtohOrH77QAoNlPxD_IZKDIKthLhSnHno3nhw0bEmbYPfmdAr9iLx_aZmSaTa_i8bsa5QFuPTEXD-F/s200/tempura7.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193473809937915026&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;King George whiting fillet: Simply battered and served. Once again you would be hard pressed to get a more natural tasting piece of fish anywhere.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR43LhnW4s4bvAy_FL03ixTTB28ltvq9Vc9N8zxcz76U1apnWk3wwqbKslWgn2RCJP5Fo_YvQYY_q4TRILeRd28r7WZn6c4SMHG4Hw-E7-NE5LdHrz8XZyHeUqSmMUF6FrvWAPTu1VY0qL/s1600-h/tempura8.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR43LhnW4s4bvAy_FL03ixTTB28ltvq9Vc9N8zxcz76U1apnWk3wwqbKslWgn2RCJP5Fo_YvQYY_q4TRILeRd28r7WZn6c4SMHG4Hw-E7-NE5LdHrz8XZyHeUqSmMUF6FrvWAPTu1VY0qL/s200/tempura8.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193473814232882338&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;A refreshing salad of mixed lettuce, seaweeds, tomato and avocado.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnq-qcJkS6LoD2UzM9zecrhtsomw-Ppr-lYGaiUMZkEd1lNwBukPqabpwDtWf8rgqIGDOE2Hv093_0iqxgRahnMsU-xs8TtSs8E3OzVrwY1m_5tHOKC55aqaK348JHvFSL7OgAN4eLqRy/s1600-h/tempura9.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnq-qcJkS6LoD2UzM9zecrhtsomw-Ppr-lYGaiUMZkEd1lNwBukPqabpwDtWf8rgqIGDOE2Hv093_0iqxgRahnMsU-xs8TtSs8E3OzVrwY1m_5tHOKC55aqaK348JHvFSL7OgAN4eLqRy/s200/tempura9.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5201491235470654274&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Eggplant stuffed with minced chicken. Perfectly executed.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX63pZIHThLSrZ8psFINp68BurucJ2uu1_emSjOR3DHQQTQP52njxaQns9BUEsj45UXoohvayhqBPiwA1FQagpYV3V0Y5MMccD2Jf8kaXVVKH0i7AYJwlUe2t7g3x5LEHmtA-bo8FqVYLD/s1600-h/tempura10.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX63pZIHThLSrZ8psFINp68BurucJ2uu1_emSjOR3DHQQTQP52njxaQns9BUEsj45UXoohvayhqBPiwA1FQagpYV3V0Y5MMccD2Jf8kaXVVKH0i7AYJwlUe2t7g3x5LEHmtA-bo8FqVYLD/s200/tempura10.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193473822822816946&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Eel with a teriyaki sauce: the fresh eel had a slightly smoky flavour and the sweet, sticky teriyaki contrasted against the flesh perfectly.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhju1dUa3sSyZxRijDBdFxSuRRrMkR3bl00OmP45TRbySZ8X-jsmQBlFN0-N7tseTPQcPXcRGlXKPQdigKSaJfNdbaamygPsDR5ADSK1OKznCmfiPaITQlEGwocfDw6H7d1XgGfOSCdFktY/s1600-h/tempura11.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhju1dUa3sSyZxRijDBdFxSuRRrMkR3bl00OmP45TRbySZ8X-jsmQBlFN0-N7tseTPQcPXcRGlXKPQdigKSaJfNdbaamygPsDR5ADSK1OKznCmfiPaITQlEGwocfDw6H7d1XgGfOSCdFktY/s200/tempura11.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193475154262678722&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;John Dory fillet, sliced and finished with pickled plum. Another succesful dish, the fish is perfectly cooked and the flavour of the plum works well to provide another element to the simplicity of fresh fish.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVmnr1E5QVjviOtJFgVhBlA2YbQ1Uc_HUejxS8-Y59dkmF1PoJRI1ce_3fHmn0GmyCJr_sc_KB1IFu95UsEpgNoTxbgxdiLilXsPw1CSynTYXTzPE4hJWdIq78kDX8Rnj9ZbVz17yaGjK/s1600-h/tempura12.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVmnr1E5QVjviOtJFgVhBlA2YbQ1Uc_HUejxS8-Y59dkmF1PoJRI1ce_3fHmn0GmyCJr_sc_KB1IFu95UsEpgNoTxbgxdiLilXsPw1CSynTYXTzPE4hJWdIq78kDX8Rnj9ZbVz17yaGjK/s200/tempura12.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193475162852613330&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Oyster, fresh from the shell, cooked tempura style. Perfect with a drizzle of lemon juice.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTO305SE2HqPeD_mipYTMnkoQsn89AN13kOKejUVO42-mRLSlkub4yqzOXLk7f4-xTdp5V3QSyEQAK7qNhHLTPn-SUU_EO61OHDdMAGEwXimYnN2Sppt6P4w5MTu4rQ0IZQu7l_MnP_GMi/s1600-h/tempura13.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTO305SE2HqPeD_mipYTMnkoQsn89AN13kOKejUVO42-mRLSlkub4yqzOXLk7f4-xTdp5V3QSyEQAK7qNhHLTPn-SUU_EO61OHDdMAGEwXimYnN2Sppt6P4w5MTu4rQ0IZQu7l_MnP_GMi/s200/tempura13.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193475167147580642&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Kakiagedon: Mixed vegetable and seafood tempura atop steamed rice, finished with a sticky Teriyaki sauce. A fitting way to end the savoury courses.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7W7RkSt7I4QVIy-wISeH9ipN8kZf8O81w4SrfEZIaqJafZ4r3Vgq9REnlb04c9kHbsUsQiCd7SiNwUbJGDlIqKFL3VSob0_GNgsrgII6g2wCYKix4Hsw0QSbJYJRhGmdKgFRm-g-MFB4/s1600-h/tempura14.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7W7RkSt7I4QVIy-wISeH9ipN8kZf8O81w4SrfEZIaqJafZ4r3Vgq9REnlb04c9kHbsUsQiCd7SiNwUbJGDlIqKFL3VSob0_GNgsrgII6g2wCYKix4Hsw0QSbJYJRhGmdKgFRm-g-MFB4/s200/tempura14.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193475175737515250&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;The meal concludes with a small dessert: a simple panacotta with a reduced moscatto syrup and some orange segments. So much better than the typical offering of green tea ice cream served up at most Japanese restaurants.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRZr_1vp8CM5ax6C-7uvcq5Z2mLQj4sVIFTuryRVaOx8aMCw3qUnFzIahiljmidqpSBx3A_5kufaw4wvTra9ypCz20Rk5higByYzvB0ChIP1FV7O-vERiSr7PaKTgc6UgbAI36oBeoG_c/s1600-h/tempura15.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRZr_1vp8CM5ax6C-7uvcq5Z2mLQj4sVIFTuryRVaOx8aMCw3qUnFzIahiljmidqpSBx3A_5kufaw4wvTra9ypCz20Rk5higByYzvB0ChIP1FV7O-vERiSr7PaKTgc6UgbAI36oBeoG_c/s200/tempura15.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5193475180032482562&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;A meal at Tempura Hajime really is a very special experience, and at $72 it represents great value for what you get. This is important to the chef, who says he likes money but this is not about money. It is about his passion for food and cooking. Its a family run business: Miyamoto cooks, while his wife and friend act as the service staff; always there when you need them, and happy to discuss their life and background after dinner. Chefs wife studied agriculture in Japan, and when she moved to Australia started working on farms, but was rather appauled with some of the treatment of animals. She later moved into restaurant waitressing, where she met Miyamoto and they have been together ever since. It is so nice to be able to have these intimate conversations, which are simply not possible in the big restaurants.&lt;br /&gt;&lt;br /&gt;The chef is so modest and proud of his ingredients, happily speaking of his morning trips to Prahran market and the burbs, pulling out his produce for everyone to see. The set up is simple and intimate and service cannot really be faulted: there when you need it, away when you do not. An evening at Tempura Hajime is so much more than a meal. It is an experience, and a very special one at that. &lt;br /&gt;&lt;br /&gt;MY RATING: 16.5/20 - Food 8/10 Service 4.5/5 Ambience 4/5</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/7230135227837687754/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=7230135227837687754&amp;isPopup=true' title='11 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/7230135227837687754'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/7230135227837687754'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2008/04/tempura-hajime-very-special-experience.html' title='Tempura Hajime: A very special experience'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXr__-cWMwJWc0lvluQldbtZXmw_EKD9sM0kI-eCRIK1paVDkWBrK_DM8BcURx2Cnas5mcrf7gcmahWKMOeddbLL1x1EcFZavVa_PTQ23AWc0_vY-wMtglwgv81RufDclQGKlKilRPCmKo/s72-c/tempura1.jpg" height="72" width="72"/><thr:total>11</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1992309463547711664.post-4852638852061703318</id><published>2008-04-26T18:01:00.001+10:00</published><updated>2008-05-18T16:54:05.099+10:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="REVIEWS: Fine Dining"/><category scheme="http://www.blogger.com/atom/ns#" term="The Brasserie"/><title type='text'>The Brasserie by Phillipe Mouchel</title><content type='html'>With all the recent buzz at Crown including the opening of Bistro Guillaume it is very easy to look past the Brasserie; one of the more established restaurants located riverside at Crown. Headed by the famous Phillipe Mouchel, a chef well regarded in Melbourne food circles, the food here is well thought out, clever and delicious.&lt;br /&gt;&lt;br /&gt;In my opinion it is one of Melbourne&#39;s premier French restaurants serving up refined food of the highest calibre. I have dined here a number of times over the past few months, enjoying some of the best dishes I have eaten anywhere, including a sublime tartare of tuna and beetroot, which is probably my dish of the year to date. The food seems to be evolving every time I visit as well. I no longer regard The Brasserie as merely good - it is outstanding.&lt;br /&gt;&lt;br /&gt;I won&#39;t bore you with to much detail on the decor and service as I have reviewed the restaurant before. The set up is simple but classy, staff are friendly and efficient and the dining experience as a whole is first class. The restaurant is definitely a place I will continue to visit on a regular basis.&lt;br /&gt;&lt;br /&gt;Some of the excellent things I have recently enjoyed:&lt;br /&gt;&lt;br /&gt;Spanner Crab Cocktail ($22): A rather classy starter. In the bottom of the cocktail glass sits a cucumber jelly, follwed by the crab meat and a custard, served with some fried brioche croutes. Perfect flavours, and an excellent way to start a meal along with a glass of French.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOaq8slQIO0cQKDjlA2cp-n2l-meu2QuwzbsQcwa8kUCVPLMDdSzaYaJQfarmdiGAJfaLQk3CfUVgXwUihRw88RlVee9PSZRIN1N181hBW9daED0DTT0f40a-ysNkYC9-iMt1UPLDgVVx/s1600-h/brasserie-crabcc.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOaq8slQIO0cQKDjlA2cp-n2l-meu2QuwzbsQcwa8kUCVPLMDdSzaYaJQfarmdiGAJfaLQk3CfUVgXwUihRw88RlVee9PSZRIN1N181hBW9daED0DTT0f40a-ysNkYC9-iMt1UPLDgVVx/s320/brasserie-crabcc.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5189428612682921202&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Yellowfin tuna and beetroot tartare ($22): Absolutely sensational. Sashimi grade tuna diced, with beetroot chunks, fresh herbs and lime oil. It is sweet, delicate and certainly one of the best starters I have enjoyed this year.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2p4RvWHLyiakbv0S8mUMu1uIvXpV_DxaLJGHl-vUt4tR-EprkGqgUFiitZpcF-FDcxw49Jj9GH_nncvZnycGsI14btGCtXE6FbjTVSe8G16-6ySUPtHqccvNg9E-hJQPPkR8f9dC7I7av/s1600-h/brasserie-tuna+tartare.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2p4RvWHLyiakbv0S8mUMu1uIvXpV_DxaLJGHl-vUt4tR-EprkGqgUFiitZpcF-FDcxw49Jj9GH_nncvZnycGsI14btGCtXE6FbjTVSe8G16-6ySUPtHqccvNg9E-hJQPPkR8f9dC7I7av/s320/brasserie-tuna+tartare.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5189425266903397554&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Pan-roasted beef tenderloin with porcini cream and sautéed potatoes, beef jus ($37.50): Unforunately the picture doesn&#39;t do this dish justice. A perfect fillet of grass fed beef sits atop soft cubed potatoes, which have been sauteed in a porcini scented cream. The plate is finished with a rich beef jus, and some crispy potato crisps. Perfect.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3czTyiWfLS0JYg6GqrUkLv_uy38AqP2LIYsx68Yk1IDzm3t7vh2B59Mr3I3JYe_KV5gQFjokUloG7FtrpDJPhCyPqNaPizbcBYFxOugNExSbdh1oOl43KUgFgdaFWsBmTEEO1-Ulv2diH/s1600-h/brasserie-beef.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3czTyiWfLS0JYg6GqrUkLv_uy38AqP2LIYsx68Yk1IDzm3t7vh2B59Mr3I3JYe_KV5gQFjokUloG7FtrpDJPhCyPqNaPizbcBYFxOugNExSbdh1oOl43KUgFgdaFWsBmTEEO1-Ulv2diH/s320/brasserie-beef.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5189425275493332162&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Traditional topside wagyu steak tartare, French fries (150gr) ($35): One of the less attractive looking versions of tartare but the taste is amazing. So creamy and delicious. Served with a side of mesculun on the plate and a dish of excellent hand cut frites.&lt;br /&gt;In the background: sauteed mushrooms with parisienne gnocchi ($8) - an excellent side dish.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50Tngx-ceklzU27ucVjB3KwtYsfc0dM-K5kfcPUlXPxPcD8-ZefCsUHueUMJ2U0reWsHrhBBhNyAmobR4SzFiYIshRMOrZID8G-m9nayB-wZwbAKHdI3-6vA4AQFTZzSzNDKt_TLY_K17/s1600-h/brasserie-tartare.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50Tngx-ceklzU27ucVjB3KwtYsfc0dM-K5kfcPUlXPxPcD8-ZefCsUHueUMJ2U0reWsHrhBBhNyAmobR4SzFiYIshRMOrZID8G-m9nayB-wZwbAKHdI3-6vA4AQFTZzSzNDKt_TLY_K17/s320/brasserie-tartare.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5189428616977888514&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Chilled green beans and tomato salad ($8.50): with a creamy dressing, boiled egg quarters and anchovies. Served chilled it makes an excellent side dish.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWKXp_FaeIh24FsfdBXY84IdHTonp4Ohh6e3-3t8ORvkDT12k5P_JjKFMGd2n-bNhw0gmsqKACKw9Zfg_lrs410MLOugFjBQHDLb0fPyui6jfMyxRED6M65Df-8XovHLRXZl9vG4z5VqQ7/s1600-h/brasserie-bean+salad.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWKXp_FaeIh24FsfdBXY84IdHTonp4Ohh6e3-3t8ORvkDT12k5P_JjKFMGd2n-bNhw0gmsqKACKw9Zfg_lrs410MLOugFjBQHDLb0fPyui6jfMyxRED6M65Df-8XovHLRXZl9vG4z5VqQ7/s320/brasserie-bean+salad.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5189425279788299474&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Desserts at The Brasserie are always a joy as well, especially when they involve chocolaate.&lt;br /&gt;&lt;br /&gt;One offering I had to try was the Chocolate and raspberry macaroon with raspberry sorbet: I must firstly say that it wasn&#39;t as good as Duncan&#39;s amazing macaroons, but I definitely enjoyed it nonethless. It is the biggest macaroon I have seen and is well constructed with a raspberry creme as well as fresh berries. The accompanying sorbet is nice, though quite melted.&lt;br /&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEIMMBi-fs3Ohqyv67Y3H2I5o9_tw2P_tH31nS2xgOch0jak1VxpWXw2iGOdaADZcD2o6MhijMP8XBeyRp9_SpPphEslCylaQ1EyYGANaP4ruhAHXbDg_8W7_vxFsinSgq1Sqr3mS7rCI/s1600-h/brasserie-macaroon-open.jpg&quot;&gt;&lt;img style=&quot;cursor:pointer; cursor:hand;&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEIMMBi-fs3Ohqyv67Y3H2I5o9_tw2P_tH31nS2xgOch0jak1VxpWXw2iGOdaADZcD2o6MhijMP8XBeyRp9_SpPphEslCylaQ1EyYGANaP4ruhAHXbDg_8W7_vxFsinSgq1Sqr3mS7rCI/s320/brasserie-macaroon-open.jpg&quot; border=&quot;0&quot; alt=&quot;&quot;id=&quot;BLOGGER_PHOTO_ID_5189425279788299490&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;I should also mention that The Brasserie has one of Melbourne&#39;s best value lunch specials: $38.50 for two courses and a side dish. This allows you to choose any courses from the full a la carte menu, with the exception of a few premium dishes such as lobster and wagyu. The offer is valid daily, including weekends making it all the more attractive. Final words for a well chosen wine list, with a good, varied selection available by the glass.&lt;br /&gt;&lt;br /&gt;The Brasserie receives a score of 15 out of 20 and was awarded one chefs hat in the 2008 Age Good Food Guide.&lt;br /&gt;&lt;br /&gt;My score: 17/20 - Food: 9/10 Service: 4/5 Ambience: 4/5 - I think it is one of our best and it really deserves to be rewarded with two hat status in the upcoming guide.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight:bold;&quot;&gt;&lt;span style=&quot;font-style:italic;&quot;&gt;The Brasserie has previously been reviewed by Melbourne Foodie &lt;a href=&quot;http://www.melbournefoodie.com/2007/11/brasserie-by-philippe-mouchel-southbank.html&quot;&gt;here&lt;/a&gt;&lt;/span&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://www.melbournefoodie.com/feeds/4852638852061703318/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=1992309463547711664&amp;postID=4852638852061703318&amp;isPopup=true' title='4 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/4852638852061703318'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1992309463547711664/posts/default/4852638852061703318'/><link rel='alternate' type='text/html' href='http://www.melbournefoodie.com/2008/04/brasserie-by-phillipe-mouchel.html' title='The Brasserie by Phillipe Mouchel'/><author><name>Jon!</name><uri>http://www.blogger.com/profile/06843864454762808594</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='26' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bKEt4tN1flhTVPeClf28HOuvZSpqDCYwnh8WQcjTi9Wq1P8m2cRc4TEmeADrauvyPeoFwU94d3QfVNer6thu02zxQWrpRkssdNT3FBUjRAlf5yCQV-Z0vaTIXlRkws/s220/319524_2343784793982_1230864298_2824473_8299518_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOaq8slQIO0cQKDjlA2cp-n2l-meu2QuwzbsQcwa8kUCVPLMDdSzaYaJQfarmdiGAJfaLQk3CfUVgXwUihRw88RlVee9PSZRIN1N181hBW9daED0DTT0f40a-ysNkYC9-iMt1UPLDgVVx/s72-c/brasserie-crabcc.jpg" height="72" width="72"/><thr:total>4</thr:total></entry></feed>

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