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Tuesday 31 July 2012

Henry & the Fox
Culinary elite inspire at European style city bistro

Another feather in Paul Mathis' cap, Henry & the Fox has found its place in Melbourne's concrete jungle of bistro's and eating haunts alike. Mathis was on hand at this July Age (Melbourne Magazine) Reader dinner event to guide us through head chef, Michael Fox's menu. Fox, was not present, rather at the 2012 Electrolux Appetite for Excellence Awards where he was named runner-up 'Young Chef of the Year'.

Originally planned as a pizzeria, Mathis quickly changed direction to focus on quality produce and accessible dining.  The European inspired menu takes you on a journey from kitchen, to pizzeria to 'sweet larder'.

FOOD
The novelty of the first course won me over instantly. Served in speciality made 'baby food' jars, I rejoiced with every spoonful. Easily the dish of the night, the scallops seared amid the remoulade, puree and pumpernickel. More please! No need for a caffeine hit, the deconstructed dessert hit the mark.

HIGHLIGHTS

First Course
Chicken liver parfait, quince, puffed wild rice, baby sorrel
Curlewis 'Bel Sel' Pinot Noir 2010

Second Course
Seared scallops, apple and celeriac remoulade, caper and raisin puree, pumpernickel
Curlewis 'Bel Sel' Chardonnay 2009


Third Course
Rabbit terrine, rhubarb compote, frisee, brioche
Curlewis Rose 2008

Fourth Course
Crispy pork belly, fennel, dill, orange salad
Curlewis Syrah 2010


Fifth Course
Warm gingerbread, caramelised banana, coffee ice-cream
Campbells Classic Rutherglen Topaque

DRINK
Curlewis wines were matched with each course.

Thursday 26 July 2012

Little Creatures
From hop brewery, this dining hall has real bite

For hoppy beer lovers, Little Creatures Dining Hall is the watering hole for you.Beers are plentiful, but don't worry, ciders and a generous wine list are a welcome alternative. Check out The Beers Are A Changin' for everything you ever need to know about beer. 


The no reservation policy is not to be feared as the dining hall seats many with a clear vantage of the open kitchen from any view.

When in Rome, we kicked things off with one of the house tipples, the Little Creatures Rogers Beer.  Not as sweet as a Belle-vue kriek cheery beer, but more comparable to a Hoegaarden.

Eat: The fresh cut chips were highly recommended and lived up to their praise. Crunchy and french-inspired, I could have downed the whole bowl and two sides of aioli (guilty pleasure) myself. A gold star for the eggplant pizza which surprised with its sweetness and savoury undertones.

Fresh cut chips, garlic aioli (half eaten)

Drink: Little Creatures Rogers Beer.

Little Creatures Dining Hall on Urbanspoon

Sunday 22 July 2012

Yering Station Wine Bar Restaurant
Victoria's first vineyard shines with eclectic cuisine

Fresh regional produce denotes the modern cuisine at the contemporary stoned edifice that is the Yering Station Wine Bar. Head Chef Laura Webb-James culinary experience and journey through the East is influenced her style of cooking, modern. 


The seasonal menu compliments Yering Station wines beautifully. The original vineyard, planted in 1838, makes Yering Station a must see on any Yarra Valley tour.

Eat: The braised beef short rib took you on a journey through Thailand, while the orange glazed duck was the stand out of all three mains.

A real surprise was the side salad. The pomegranate proved a real burst of freshness and complimented the other elements well.


Olive loaf & dukkah
 
Orange glazed duck leg, spiced lamb sausage, pork rillettes, kidney bean cassoulet (Main)

Radicchio, goats cheese, pomegranate, witlof and watercress salad

Also tried, but not pictured, was the coconut cream and coriander braised beef short rib, garlic pomme puree, fried lotus root and lamb with pistachio, pine nut and peppercorn crust, cardamon honey baby winter vegetables. Trust me, it was delicious!
 
Drink: 2010 Yering Station Village Merlot and 2010 Yering Station Village Pinot Noir.
  
Yering Station on Urbanspoon

Tuesday 17 July 2012

UPDATE: The Brix has closed for trading until further notice.
The Brix
Bijou bistro a gem in Fitzroy

For the interior alone, a visit to The Brix is a must. Owners and designers Emma O'Mara and Keir Vaughan have transformed the (rear) Brunswick Street space into a warm bistro with inspired French notes.

Eat: Two dining options awake; a five course set menu or the bistro a la carte menu. We opted for the latter. 
 
Golden slices of brioche were delicately washed down with the evenings selected favourites red and white. The biodynamic and organic components of the Sauvignon were enough of a tease for my fellow dinner to sample. The Languesdoc’s red varietal complimented my duck confit well.
 
Cooked to perfection, the meat slid smoothly off the bone with little effort. The steak frites was perfectly accompanied with potatoes soldier stacks, think jenga, and is evident of head chef Ashley Hicks playful youthfulness. 

This one is definitely off the radar and one to watch.
 

Duck confit; carrot, orange, anise (Main)
Photo: H. Walker

Steak Frites (Main)
Photo: H. Walker

Drinks: 2009 Puzelat-Bonhomme ‘Thesee’ Sauvignon – Loire Valley France and 2009 Senat ‘La Nine’, Grenache/Mataro/Shiraz/Carignan/Ciinsault – Languedoc France.