All posts tagged: restaurants

It’s Single’s Night to Shine

Single this year? Do not worry, we have your cover. No need to sit at home and swipe left and right this Valentine’s dAy as all single girls and guys  you have been watingin to connect with will be in one and only room for the one night, Following it last year success, Australia’s favourite social network application BUMBLE are hooking up again this year  and playing matchmaker with their “Single Mingle” party. Don’t be jealous of all those couples on boring dates with their set menu and roses; Hawker Hall will be the place to be this Valentine’s Day with epic food and drinks on offer, speed dating, and if that doesn’t make you buzz already DJ CC Babcock taking love song dedications and getting the dance floor started. The event kicks off at 6:30pm with a one-way ticket to love just $55, which includes entry and food, drinks are available to purchase from the bar. Single minglers can look forward to some of Hawker Hall’s most popular dishes including, popcorn chicken, tofu fries, …

A new Fitzroy, food & cocktail pairing

Long-time Fitzroy cocktail institution Polly recently formed a one-of-a-kind collaboration with ‘anti-restaurant’ project, Chee-Boh, the creative culinary side-project brought to life by Executive Chef Matthew Tine, and the results so far have been pretty magical. Polly Manager, Dave Whitehead is pretty excited about the collab, ‘we’re pretty excited to be working side by side with an experienced restaurant team, the combination of an established cocktail bar and a restaurant is actually quite rare and we feel that this really could be a niche that the people in Melbourne are looking for.’ He went on to say, ‘there are quite a few venues already that play in the space of food and cocktail pairings, but the bar is normally created to complement the restaurant offering, in this instance, the Polly / Chee-Boh concept is really more like two strangers, coming together with great ideas.’ Chee-Boh (Cibo – Italian word for food), has already hit the ground running with a fresh, balanced and affordable menu, which was designed to perfectly complement the impressive cocktail menu, and premium …

Fonterra Proud to Be A Chef

Interview: Buddha Lo of Matteos

What does it take to become a head chef of a renowned Melbourne restaurant? For Head Chef of Matteos, Buddha Lo, it was plenty of passion and dedicated industry training. Starting his culinary  journey at the young age of 14, he later went on to complete his apprenticeship through the Fonterra Proud to be a Chef program, before heading off overseas to work in international kitchens. Now completing a full circle, Buddha is one of the mentors for this year’s Fonterra Proud to Be a Chef program alongside another industry legend, Huxtaburger’s Daniel Wilson. We caught up with Buddha Lo to discuss his training and how the program helped him to get to where he is today. Can you tell us was it always your dream to become a chef? Yes, ever since I was 12 years old. I worked with my parents at their restaurant when I was 9 on weekends and my dad asked me to flip an omelette on the wok one day and I flipped it perfectly – from then on I …

Supernormal Welcomes Chef Perry to the Kitchen

This month, Supernormal welcomed a new Head Chef to the kitchen,  Perry Schagen, bringing with him years of culinary experience. Formerly Executive Chef at the Graham in Port Melbourne, Schagen has a long-standing friendship with Andrew McConnell, having worked together at Circa the Prince. Perry has introduced some delicious new additions to the winter menu, which we can’t wait to try! We took a few minutes to chat with Perry about his background, inspiration and favourite winter foods. Can you tell us a bit about your background and your journey to becoming the new head chef at Supernormal? Originally from Perth, I moved to Melbourne in 2000 and since have worked at Circa, Taxi Dining Room and a stint at The Graham before taking a few months off to wait for the right job to come along.  Throughout the years has your inspiration and influences changed with your approach to food? Yes, 15 years ago fine dining consisted of overworked food and luxury ingredients. Now I prefer to work with simple, super fresh, seasonal, local produce as …

Tromba Tequila Dinner at Red Spice Road

If your only memory of tequila is slamming it down with salt and lime, this July your thoughts about tequila are set to change. On July 24th, Red Spice Road are teaming up with Tequila Tromba  to bring you a Tequila Tromba Dinner. Sip on a delicious range of Tromba Tequilas cocktails perfectly married to the fresh south-east asian flavours cooked up by Head Chef Dylan McCormack. When: Thursday, July 21. Where: Red Spice Road. Visit the website here.

Academy Kitchen & Bar

Walking into Academy Kitchen & Bar, we were warmly greeted by the friendly waitresses and informed that we would be seated at one of the best tables in the house. It was a cooler Thursday evening and we were there to try out the new Autumn menu.  We had a choice of either picking our own dishes or leaving it up to the masterful hands of head chef, Will Manning. We of course love surprises so went for the latter. The first dishes to come out were the pumpkin gnocchi with butternut pumpkin sauce, pickled shimeji and crispy onion rings, and the salmon terrine with dill creme fraiche, saffron aioli, caperberries and sorrel.  The pumpkin gnocchi was light and  flavoursome, and coupled with the creamy butternut sauce topped with the crunchy onion rings, it felt like the perfect winter indulgence dish. In tasting the salmon, it was the saffron aioli that stood out for us and had us wanting more. Both considerable sized dishes, we were surprised that these were just part of the ‘snacks …

Get Messy at House of Crabs

Tucked away under the Newmarket Hotel, House of Crabs St Kilda is a blink and you almost miss it, hidden gem in the southside. Originally from Sydney, the crab shack’s rockabilly pub style vibe with band on stage is a stark contrast to the more modern, clean, upmarket restaurant upstairs. The menu is a mix of Southen-style seafood “boils” in delicious sauces (think crabs, mussels and prawns) alongside meats such as chicken and ribs on the grill, and side snacks to go with it. To wash down your seafood feast, there’s also the most delicious and mouthwatering traditional cocktails you can get your hands on. We tried the lageritas, peach cobblers and Alabama Slammas and we can guarantee you that they’re some of the most interesting cocktails we’ve tried in Melbourne. And in case you were wondering, if it’s a go-to date venue –  The answer is yes! To soak up that crab splatter, you’ll get a bib (and gloves) to wear, which is a grade A talking point for when things get awkward on a …