Addict Food + Coffee – Mushroom Delight!

Latte at Addict

Long Black at Addict

Pranna Chai at Addict

Breakkie at Addict

Black Beans, Chorizo + Otway Pork served with garlic crumbs + a poached egg

Potato Hash + Mushrom Duxelles with roasted field mushroom, poached egg + caramelised onion

Potato Hash + Mushrom Duxelles with roasted field mushroom, poached egg + caramelised onion

Menu:

Addict Food and Coffee had been on my list since they opened earlier this year. Located in Fitzroy on Johnston Street, between Brunswick Street and Smith Street and right on the corner of Gore Street, Addict is owned by two couples – Greg and Brooke Brassil (who used to own a coffee roastery back in Shepparton) together with Joe and Brooke Ventura (who run the floor here at Addict). Ex-St Ali chef runs the kitchen –  Steve Hogan – with barista Greg Brassil pumping out Clement and Market Lane coffee in both espresso and filter.

Addict is medium in size is light filled and airy thanks to the windows that wrap around the corner positioning of the store. The décor is minimalist complemented with wooden tables that have black top, black chairs which can seat parties of two or four. There is also a communal table at the front for larger parties. Colourful flowers in jars together with pot plants hung up with macramé nets together with a sneeky picture that seems to have taken inspiration from the Gorillaz further add style and charisma to the venue.

The menu created by Boyd not only includes regular breakfast dishes you would expect to see but also some intriguingly created dish combinations. The breakfast menu runs all day together with a six dish lunch menu. Crumpets are supplied from Dr Marty, butter from Pepe Saya with Little Bertha supplying the delicious cakes, slices located at the front counter. The breakfast menu consists of dishes such as Wholemeal Buttermilk Pancakes served with a dollop of mascarpone and poached quince, Cumberland Sausage + Black Pudding, Northern Beans (with tarragon parsley, confit tomatoes, poached eggs, garlic croutons), House Cured Smoked Salmon and your usual breakkie dishes with a difference such as Eggs Benedict served with smoked Ham Hock + Tarragon Hollandaise, Porridge with Bananas, Walnuts + Butterscotch Sauce.

The lunch menu covers all dietary bases with offerings of a Pulled Pork Burger, Chicken Breast with Kipfler Potatoes, Confit Duck, Salad of Quinoa & Roasted Root Vegetables and Olive Bread with Avocado, Baby Tomatoes, Basil Pesto, Haloumi Crumbs & a Poached Egg.

Aside from coffee you can find Mork Hot Chocolate, Prana Chai as well as a great selection of Teas and juices. Bonsoy and Almond Milk are also available.

We arrived on a Saturday around 11am and the place was buzzing and quite packed – we were asked to put our name down for a table for two with a 10 -15 minute wait, however within 5 minutes we had a table.

I ordered a latte to start whilst I decided what to order for breakfast and N ordered a long black. N’s long black came served with sparkling water – and he said it was perfectly flavoured and crisp. My latte was full bodied, rich and whilst no particular flavours stood out it was a well-rounded and balanced coffee.
During my meal I also ordered a Prana Chai which comes served on a wooden board; with the chai in a silver pot to allow it to brew longer. You can then pour cup fulls yourself when you are satisfied with the length of time that it has been brewed. The chai was delicious – warm with just the right hint of spice added.

Deciding on a breakfast dish was hard – I was tossing up between the Buttermilk Pancakes, Corn Fritters or the Potato Hash + Mushroom Duxelles. I decided to go with the Potato Hash + Mushroom Duxelles (with roasted field mushroom, poached egg + caramelized onion) due to my hankering for mushrooms that won over my sweet cravings. N ordered the Black Beans, Chorizo + Otway Pork served with garlic crumbs + a poached egg.

My only complaint for the day would be that the wait time for food was a tad over the top – we waited around 50 minutes for our meals to arrive – and I had to ask twice how long our meals would be. I am not quite sure why it took so long for two dishes to come out, I mean there seemed to be turnover of patrons quite regularly and other dishes seemed to come out with a much shorter period of time – lost order perhaps? We weren’t really offered an explanation – but just an apology for the long wait.

My dish was perfectly plated – the finely chopped and mixed garlic flavoured mushroom mash which provided a stable base for the crisp and deep fried deliciousness that was the potato hash on top, followed by a whole roasted field mushroom and finished off with a perfectly poached egg. It was not only art perfection but flavour perfection. The mix of earthiness and butteriness paired with the crunchy-on-the-outside-yet-soft-on –the-inside potatoes was divine. The caramelised onions added an element of richness and sweetness which rounded the dish brilliantly. A winner of a dish and a must try!

N’s dish was presented well as well – with the stewed black beans and chorizo mix taking up most of the plate with a thick slice of Otway pork sitting on top and finished with a poached egg – garlic crumbs added an element of flavour and crunchy surprise. N said that his dish was luke warm and bordering on cold and that there wasn’t that many pieces of chorizo. Maybe it was their off day but this dish has the opportunity to be better.

The staff here are quite friendly and really know their dishes when you ask them to explain a component you hadn’t heard of before. Dishes are beautifully presented with appealing dishes and the coffee is great on the palate. The place is warm, inviting and makes you relax. A pity about the wait time for our food – but hopefully many don’t encounter this – some would say the wait could be forgotten once you taste the dishes. Try it out for yourself.

Rating : 3.5 Pandas
Price: $$
Menu – Refer to pictures above
Fullness: 100%
Atmosphere / Ambience: Relaxed, Welcoming and Chilled out. Great light filled space, which is great to meet friends for a catch up
Standout Dish: Potato Hash + Mushrom Duxelles with roasted field mushroom, poached egg + caramelised onion
Service: Friendly and Knowledgeable
Online Booking: NoRestaurant Details and Location:
http://www.addictmelbourne.com/
240-242 Johnston Street, Fitzroy
Tel No: 9415 6420

Opening Hours
Monday to Friday: 7:00 am – 4:00 pm
Saturday & Sunday: 8:00 am – 4:00 pm

Facebook: https://www.facebook.com/addictmelbourne
Twitter: @addictfitzroy
Instagram: addictfoodandcoffee

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St Ali Masterclass – Madame Truffles, Pasta Classica & Pepe Saya

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I follow St Ali North on Instagram and saw a post about a Truffle Masterclass being held– it was to be hosted in collaboration with Pasta Classica, Pepe Saya and Madame Truffles. Pasta making, Butter making and learning all about truffles were to be covered and Entry was Free – so I decided to RSVP and check it out.

I arrived at St Ali – this was my first time to St Ali North, I have previously been to St Ali in Carlton – and there were quite a few people already present. The fit out was very modern – complete with an array of windows and wooden ledge seating. I can just envision what it would look like during the day – for breakfast and lunch – with the light streaming into the venue and enveloping the entire venue in a positive and relaxed vibe. The masterclass was carried out in the main dining area – situated past the main counter/bar. Chairs were set up in order to sit and enjoy the show.

Before the show you got the chance to enjoy some free canapés – which included a Stuffed mushroom and Sourdough as well as Bread with Truffled butter – both of which were delicious! You also got the chance to chat to “Madame Brussels” and learn as well as ask questions about the wonderful world of truffles. She showed us different truffles from around the country and explained the difference in smell between the truffles that come from the varying states. She also gave out ideas of how you could use truffles in everyday cooking such as topping your breakkie eggs, using them over a linguini mushroom pasta or even mixing it with butter and serving it with some lovely sourdough. Madame Truffles also informed us that they were experimenting with the use of truffles in the sweet world. They had white chocolate and truffle macaroons for sale on this night to purchase and sample. Since the Masterclass , more experiementing has been done and I have seen that they have created Monte Carlos using truffles as well (via their Instagram) – I cannot wait to see what else they experiment and create. You can follow their updates by following their Instagram at madametruffles.

The Masterclass started off with a talk from Madame Truffles enthusiastically telling everyone about the wonderful world of Truffles as well as interesting facts about them – such as it can take up to 10 years to grow truffles and in order to track down and find Truffles they use dogs! Another thing to note about truffles is that the bigger the aroma, the better the truffle and the more expensive the truffle will be. She then passed around different types of truffles for us to smell. Later I learnt that the price of truffles (on that day) was upward of $3.50 per gram! Expensive indeed, but when you taste the unique flavouring you start to understand why. Madame Truffles’ are freshly harvested each weekend and sourced from the very best truffleres in New South Wales, Western Australia, Tasmania and around Victoria. SHOP?

Following on from Madame Truffles – was a hands-on demonstration by Pasta Classica’s Daniel Tonin on the art of making pasta. Tonight the star of the show was the Tortelloni (Tortellini are the smaller size pasta parcels, whilst Tortelloni are the larger variety).
Tonin informs the class that in order to make pasta all you need is two ingredients – 400g Italian “00” flour (or plain flour) and 13 egg yolks (no whites!) – you may also want to add a pinch of salt as your liking for taste. I never knew that making pasta could be so easy! The egg yolks are what give the pasta its colour and flavour.
The technique to create the pasta is to place the flour on a clean bench and make a hole in the centre – here you place the 13 egg yolks. Then using muscle power, knead the mix through. If you rather you can use a Kenwood mixer instead.
Tonin then showed us how the correct way to pass the pasta through a pasta machine in order to get the right thickness of pasta. After this he then shows the class how to make the tortellini shape once we have rolled out our pasta. After each stage in the pasta making process, Tonin passes around the pasta to allow us to touch and feel the texture that it is meant to be – I find this to be very useful as you get a better understanding for when you try and make it at home.
Tonin also gives us a recipe for the filling inside the tortelloni – this filling consists of Potatoes, Pepes’ Butter, Parmesan Cheese, Tallegio Cheese, Thyme, Garlic with Pepper and Salt for taste. We are told that we will be sampling some of Tonin’s handmade pasta later on. Yum!

Next up in the Masterclass is Pepe Saya who takes us through a butter-making demonstration. Saya starts off with giving us back ground into the butter making process. The butter making process commences with the use of sour milk, to this you add the bacteria Lacto Bacilis and let it ferment. The result of this is crème fraiche. If you keep crème fraiche for around 3 weeks and then scrape the mould – the end result will be Buttermilk. Buttermilk is mostly commonly used in pancakes – and it is what gives the pancakes its fluffiness as a result of its reaction with the yeast.

I never realised that it was it was quite an easy process to make butter at home if you wanted to. You can start off by using bought Crème Fraiche from the supermarkets, mixing this in a Kenwood mixer. You will start to see butter forming after a few minutes – this is what is called butter in the popcorn state – as it resembles kernels of popcorn. You will find that Buttermilk is also produced – and this is what the Popcorn State butter will be sitting in. You will need to wash the Buttermilk out with Filtered Cold Water. Once you have the popcorn state butter on its own – you can knead it together and serve it up. You may also want to put some salt in for taste, unless of course you are after unsalted butter.
We then got to taste the butter that Saya had just made – it was creamy and very fresh!

After the formal part was over, we got a chance to mingle and listen to the great voice of Natasha. You can check out her website at www.natashamusic.com.au or follow her on Twitter @natashamusic_, Instagram – natashamusic_
This girl can sing and her voice is amazing! On the night she had only the backing of guitarist Mat Fagan – which allowed her true vocal skills to shine. Definitely go and check out where she will be performing next.

I met some really fun and food loving people and learnt a lot from this Masterclass. Pasta Classica had their products for sale and I bought the Ravioli with Feta, Parsley and Lemon Myrtle. Danny told me a simple way to cook with this pasta is to toss it in some oil and grate zucchini over the top and you have a really great dish. This is what I did and true to his word – it was delicious! The combination of the lemon myrtle was a real highlight and worked fantastically with the sourness of the feta and flavours of parsley. I will definitely be checking out their store to see what other unique and interesting flavours they have. It’s really great to know of a place that makes pasta fresh daily – in a variety of flavours that cater for any dietary requirements.

I will definitely be keeping an eye out for more Masterclasses organised by St Ali in the future and would recommend everyone try this one!

Madame Truffles
Madame Truffles winter shop opens for six week during the peak of the Australian truffle season.

Dates: Thursday 3rd July to Saturday 9th August, 2014.
Days: Thursday, Friday and Saturday
Time: 9am to 5pm

Location: 17 Yarra Place, South Melbourne
Tel No: 0430 017 480

Website: http://madametruffles.com.au/
Email: truffles@madametruffles.com.au
Twitter: @MadameTruffles
Instagram: madametruffles
______________________________________________________________

Pasta Classica – Retail Store
Location: 352 Smith St, Collingwood VIC 3066
Tel No:9419 2366

Pasta Classica – Factory
Location: Factory 9/ 25 Hocking St, Coburg, VIC
Tel No: 9350 6736

Website: http://www.pastaclassica.com.au/
Email: sales@pastaclassica.com.au
Twitter: pastaclassica
Facebook: https://www.facebook.com/Pasta.Classica
Instagram: dannypasta

_____________________________________________________________

Pepe Saya

Location: Factory, Unit 4, 3 Wood Street, Tempe, NSW
Tel No: 9559 1113

Phone: 02 9559 1113 (leave Message)
Mobile: 0401 191 896 (Speak to Pepe)
Website: http://www.pepesaya.com.au/
Email: info@pepesaya.com.au
Twitter: pepesaya
Facebook: https://www.facebook.com/Pepesaya
Instagram: pepesaya

_____________________________________________________________

St Ali North
Location: 815 Nicholson St, Carlton North
Tel No: 9380 5455

Website: http://www.stali.com.au/
Twitter: @ST_ALI
Facebook: https://www.facebook.com/stali
Instagram: stalinorth

Hooked – Delicious Tasting Healthy Seafood

Outside Hooked

Inside Hooked

Inside Hooked

Counter at Hooked

Inside Hooked

Seating at Hooked

Interesting Saying

Seating at Hooked

Sauces at Hooked

Drinks at Hooked

Box For One – 1 House Fish, 6 Calamari with Rice & Asian Greens

Drinks we had at Hooked

Superfood Salad – Qunioa, Broccoli, Rocket, Spinach, Semi Dried Tomatoes, Peats, Mint, Toasted Pumpkin, Sunflower & Sesame Seeds finished with a drizzle of yoghurt lemon dressing with Grilled Fish

Box For One – 1 House Fish, 6 Calamari with Rice & Asian Greens

Superfood Salad – Qunioa, Broccoli, Rocket, Spinach, Semi Dried Tomatoes, Peats, Mint, Toasted Pumpkin, Sunflower & Sesame Seeds finished with a drizzle of yoghurt lemon dressing with Grilled Fish

Menu:

Hooked is the brainchild of Ray Good and has been around for a while now serving healthy seafood – in three different branches – Fitzroy, Windsor and its newest branch in Hawthorn. I was lucky enough to be invited to try out their latest branch.

The fit-out is exactly what you would expect to find beach-side with a modern twist – white rustic wooden panels combined with white washed exposed brick walls. There is a large communal table at the centre of the venue, surrounded by wooden tables which largely seat parties of two. To the right along the wall are sailor striped booth style seats and a lifebuoy with the inscription – Hooked – In Cod we Trust – further adding to the seaside vibe. Painted on the brick wall as you walk in is a mural of a blue grenadier, further on the wall is a painting of a diver complete with a diving suit – something for you to admire whilst you await your food. These extra touches, together with the friendly smiles of the staff behind the counter complete the warm and welcoming feel.

The menu is located on top the counter which you order from – which is reminiscent of a your local fish and chip store. There are a plethora of selections to decide from. There is a Seafood section from which you can order House Fish (either Grilled or Lightly Tempura Battered) or Calamari (Grilled or Salt & Pepper Battered) both served with either Hand Cut Chips OR Rice & Asian Greens OR Salad. There are Boxes available – Box for One (1 House Fish, 6 Calamari), Box for Two (2 House Fish, 8 Calamari, 2 King Prawns) and a Kids Box (Fish Bites or Calamari with Rice or Mini Chips and Juice Box or Water – with a side salad). The two Boxes also come with the same option of Hand Cut Chips, Rice & Asian Greens or Salad.

There are also 3 different burgers to choose from – Hooked Fish Burger, Seared Tuna Burger and a Veggie Burger. If you are feeling like something different maybe you can try out their Taco and Burrito Menu (Fish Burrito) – with two selections of tacos – Baja Fish and Grilled Prawn. If Salads is more your thing – there are three delicious sounding salads to choose from – The Hooked Salad, Superfood Salad – think quinoa, broccoli, spinach, sunflower seeds etc and an Asian Slaw.

There are also specials that you can have during Lunch hours, as well as a Fisherman’s Soup all for $10.95. You can also buy Extras if you want to add to your meal – such as Chips, Prawns, Scallops. In addition to this are their Home Made Sauces – Dill & Caper Tartare, Sambal, Salsa Verde or Sweet Chili. What’s great is that they give you a recommendation as to which sauce works well with a particular dish. For example the Sambal is delicious with grilled fish with rice or salad. There are also Gluten Free options available. Drinks include the usual soft drinks, Charlies range of fresh juices as well as Phoenix New Zealand Organic drinks.

I decided to order the Box for One – and chose Grilled Fish and Salt & Pepper Calamari, as well as Rice & Asian Greens, with Sambal sauce on the side (I went with the recommended salsa – but was keen also to try the sauce). The dish comes out served on a large white round plate, with the seafood on the one side and the rice and Asian greens on the other with the salsa and a slice of lemon in the middle of the two. The house fish they serve is blue grenadier – the fish was fresh, white, fleshy and cooked to perfection and tasted absolutely delicious – you really don’t need the addition of anything else. The fish remained succulent and juicy which was another win. The rice has a mix of sweet and savory flavours – thanks to the combination of soy, kecap manis together with a dash of sesame oil. The grains are separate – just the way I like my rice. The Asian Greens are blanched and lightly sautéed – keeping in theme of being healthy whilst being the perfect accompaniment to the rest of the dish. The Calamari was another standout – I loved the lightly battered salt and pepper tempura flavouring. There wasn’t a thick layer of batter rather a light covering, which allowed you to enjoy the freshness of the calamari and also made for a less greasy dish overall.

S ordered the Superfood Salad (Quinoa, Broccoli, Rocket, Spinach, Semi Dried Tomatoes, Peas, Mint, Toasted Pumpkin, Sunflower Seeds & Sesame Seeds finished with a drizzle of Yoghurt Lemon Dressing) with a side of House Fish together with the Salsa Verde sauce. We shared our dish with each other so I got to sample some of her Superfood salad. Once again the salad had a combination of refreshing flavours and crunchy textures which was finished off well thanks to the yoghurt lemon dressing. S liked the salad so much that since then she has tried to replicate this at home. The Salsa Verde sauced packed a punch of flavours with coriander being the main character and was quite delicious.

Hooked prides itself on producing healthy food with the key factors being highlighted – low in fat and cholesterol, high in protein and rich in Omega 3. This is thanks to the use of cholesterol free cottonseed oil in all their cooking. Their chips are freshly hand cut from Gippsland potatoes each and every day, and cooked from scratch using cottonseed oil. A fun fact to note is that Hooked will not serve any flake – after all it isn’t a fish!

Hooked has created a modern day healthier version of your local fish and chip shop – which includes an inviting ambiance and vibe that makes you feel like you have just spent a day at the beach. Together with friendly and warm service, delicious tasting food and funky décor – it should be next on your list to visit!

Note: Students can receive a 10% discount (Monday to Thursday 11:30am – 5pm)
Another thing to note is that the Fitzroy and Windsor branches are fully licensed, with the Hawthorn Alcohol License coming soon!

Rating : 4 Pandas
Price: $
Menu – Refer to above pictures or check out http://www.hooked.net.au/menu/
Fullness: 100%
Atmosphere / Ambience: Casual, Warm, Inviting and Beach-like
Standout Dish: House fish & Calamari, Superfood Salad
Service: Friendly and Welcoming as well as prompt – we were surprised at how quickly our food came out, despite being quite full.
Online Booking: No
Restaurant Details and Location:
http://www.hooked.net.au/contact/hawthorn/
669 Glenferrie Road, Hawthorn
Tel No: 9939 4412

Opening Hours:
Sunday to Wednesday: 11.30am-9.00pm
Thursday to Saturday: 11.30am-9.30pm

Other Branches
http://www.hooked.net.au/contact/fitzroy/                                                               http://www.hooked.net.au/contact/windsor/
384 Brunswick Street, Fitzroy                                                                                         172 Chapel Street, Windsor
Tel No: 9417 7740                                                                                                               Tel No: 9529 1075

Opening Hours:                                                                                                              Opening Hours:
Sunday to Wednesday: 11.30am-9.00pm                                                                      Sunday to Wednesday: 11.30am-9.00pm
Thursday to Saturday: 11.30am-9.30pm                                                                       Thursday to Saturday: 11.30am-9.30pm

                                                                                                     

 

Stagger Lee’s – Vintage Cool

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Menu:

It was a long awaited catch-up for the four of us – G, J, M and myself – and we decided to stick to something that was central between the four of us. This place happened to be Stagger Lee’s – located on Brunswick Street in Fitzroy.  I have heard many good things about this place ever since it opened up and was keen to check it out for myself.

Stagger Lee’s is brought to you by the people of Proud Mary – it is a collaboration between Proud Mary owner Nolan Hirte, former Proud Mary general Manager Monica Chhay, Head Chef Chris Hamburger (ex The Aylesbury, St Ali North) and Mun Soon of MGS Architects and owner of Krimper Cafe (refer to https://thegrazingpanda.wordpress.com/2013/08/26/krimper-cafe-hidden-warehouse-style-treasure/ for my blog review of Krimper Cafe).

Stagger Lee’s is named after a pimp / bad-ass from St Louis – he infamously shot a cell mate in the 1900s for stealing his red Stetson hat and since this time over 400 musicians have retold the story of Stagger Lee. Here at Stagger Lee – this story reinforces the fact to “stick to your guns” and to “stand up for yourself” and most importantly are being the “bad-ass” of Ftizroy when it comes to great coffee and ingenious food.

The vibe is typical of what you would expect of the Brunswick / Fitzroy area – but with a whole lot more fun and excitement. There are exposed brick walls, concrete floors and huge glass windows which let the morning sunlight stream in. It’s a bit industrial, a bit indie – but rest assured feels welcoming and warm. There are wooden slatted tables for parties of varying sizes, as well as two large communal tables at the front – paired with metal chairs. There is both inside and Outside Street seating as well – they utilise their space well in terms of catering as many seats as possible without being too squishy. There are splashes of green thanks to the weatherboard effect around the kitchen window at the back of the venue, as well as the salt and pepper grinders placed on the tables and the coffee cups by the coffee machine. There are the usual filament lights that hang for lighting that I love as well.

The coffee here is a little bit different – they do not serve blends – only single origin espresso and filter coffees are being offered – and are pumped out of the stark white Synesso machine. They also use a EK 43 grinder which means they are getting the best extractions possible for the customers – allowing them to deliver some of the best coffee in town. I ordered a latte which was full bodied, strong and nutty and was perfect to wake me up first thing in the morning. The creamy after taste thanks to the fresh milk was also great. The decision not to blend comes from the work Proud Mary has been doing with the farms in Brazil and the quality of the single origin beans that work well with the milk without needing to be blended – and from my experience with their coffees this is working fantastically.

Another difference from Proud Mary is that they have a liquor license and look to open a few nights a week down the track.  They serve up wine, local and international beers and specially made cocktails – there is even one that contains cold drip coffee! Aside from specialising in coffee – they do also have an interesting list of juices, smoothies and milkshakes – with interesting names to match. Juices include Lance Armstrong (Carrot, Beetroot, Lemon, Ginger) and The Regulate (Apples, Strawberries, Coconut Water), there is a milkshake called Gangsta Milkshake, Crooks ‘n’ Creams – which is of course based on cookies and cream.

The food menu designed by Chris Hamburger (what a cool name!) is described as simple and sexy comfort food – and it really does comply.  The menu is split into a breakfast and lunch menu – both of which are available all day and there are gltuten-free, vegan and vegetarian options. There are dishes that covers all the main protein dishes that you would want to eat including lamb, bacon, beef, quail, chorizo and ham hock. From reading the menu you might not think these dishes really cut it – but trust me they do! There are your usual suspects such as Toast, Fruit Toast, Bircher Muesli, Granola and Porridge – but what makes it unique is the offerings that come with these basics. For example the porridge is buckwheat porridge together with chia, banana and honey. The first dish that caught my eye was the Coco Pop and Salted Caramel French Toast – I mean they had me at Coco Pop! The four of us quickly decided to share this amongst ourselves, thereby reserving some space for a proper savoury breakfast (and trying out more of the menu – win!). There are also dishes such as Shrooms ‘n’ Truffles which comes with Truffled Polenta, Poached Egg and Pepito, a Roasted Cauliflower and Quail dish, a Roasted Lamb dish that comes with Humms, Raisins and Toast as well as a Stacked Burger that comes with croquettes and greens.

When we arrived on this Sunday morning (around 10:30am) Stagger Lee’s was packed out already and we had to wait about 10 minutes for a table for the four of us. Initially we were given an area on the communal table all in a row – which would have made it hard for us to chat. However the staff had miscounted the number of seats and promptly moved us to a table which suited us better – making it easier for us to chat. Most of us ordered coffees to start and G ordered a juice whilst we decided what we wanted to eat. G ordered the Nice Pear – Apple, Pear, Mint, Lime. Juices come served in a generous size jar, with two big fresh mint leaves for more flavour- the juice was refreshing, tangy and produced a great flavour combination. M ordered the Frank ‘n’ Beans – Saffron Baked Beans, Smoked Ham Hock, Chorizo, Soft Poached Egg, Herb and Garlic Crumb Toast. The dish comes out presented well – the saffron baked beans together with the ham hock are at the base of the dish, with the poached egg and chorizo placed on top and finished with the garlic crumb toast. The Garlic Crumb Toast smelt and looked delicious – crispy on the outside and soft and filled with flavour on the inside. M seemed to enjoy her dish and the flavours – the poached egg was cooked to perfection with golden gooey goodness.

G originally ordered The Mexican – Soft Shell Corn Tortillas, Charred Corn, Lime and Tomatillo Salsa, Avocado, Fried Eggs, Creme Fraiche, Herbs. However, she has an allergic reaction to sesame seeds and some nuts, and although I don’t think that this dish had any of that, she started to get a reaction and therefore had to order something else. The dish came plated out with two tortillas, with the fried egg placed in side and topped with the charred corn, lime and tomatillo salsa and avocado, and finished with crème fraiche. The flavours were typically Mexican and the addition of the fried egg with its gooey runny yolk gave it the breakfast element.

J ordered the Smoked Trout Salad – House Smoked Ocean Trout, Grilled Asparagus, Soft Poached Egg, Butter Poached Potatoes, Shaved Fennel, Preserved Lemon Aioli and Green Goddess – which was quite the colourful dish thanks to the salmon colour of the ocean trout, purple colour of the radicchio, green colour of the salad and the white colour of the poached egg and lemon aioli. J did enjoy this dish and rated it better than The Mexican – the smokiness of the trout, together with the grilled asparagus and brilliance of the poached egg was a winner.

I ordered the The Fitz Royale – Grilled Asparagus, Cashew Cheese, Avocado, Fresh Herbs, Pea Tendrils and Citrus with a Poached Egg. The dish comes out with the fresh herbs being the centre of attention on the plate – the other components – toast, cashew cheese, avocado, grilled asparagus hidden underneath. The poached egg and the lemon slice are placed to the side. My favourite part of this dish was the cashew cheese which was placed like a spread on the toast – it was tangy and creamy all at the same time. Together with the subtle flavours of the asparagus and the softness of the avocado the flavours worked in perfect harmony. A great dish for asparagus lovers.

The last dish that we all got to sample was the Coco Pop and Salted Caramel French Toast – Coco Pop Cream Pat, Vanilla Ice Cream, Honeycomb and Raspberry Crumb. I don’t think much explaining needs to be done to understand how good a dish it really was. The plating wasn’t as clean as I had expected, as the Coco Pop Cream Pat resembled a messy blob, but I guess the consistency and texture of it didn’t help. I loved the mix of textures from the softness of the toast, cream pat and ice cream mixed together with the harder and grittier textures in the form of the tangy raspberry crumb, sweetness of the honeycomb and the pop of the cocoa pops sprinkled around. Overall I thought the flavours worked well together (I would have liked more raspberry crumb) – and was a great colourful dish that was the perfect way to end our meal at Stagger Lee’s.

The staff are quite accommodating and helpful, but are hard to get a hold of due to the sheer number of people they have to cater for. However, the wait to get their attention wasn’t too long. If you get a seat near the back of the venue – you can peer into the kitchen window and watch the chefs busily keeping up with the incoming orders. Even with the volume of orders –they keep a cool, calm and collected exterior and get on with the job.

There are also sweet treats that you can purchase from the counter – lamingtons, cupcakes, tarts and friands just to name a few.

Stagger Lee’s is a great addition to the grungy Fitzroy area and brings a somewhat homely and funky venue here. The vibe is buzzing, the place is warm, the menu is simple and unique and the staff friendly and always with a smile. Get down this weekend and check it out for yourself. The next time I come back – I am definitely trying the Shrooms ‘n’ Mushrooms.

Rating : 4 Pandas
Price: $$
Menu – There is an all day breakfast and lunch menu – refer above to the pictures or look at http://staggerlees.com.au/food/
Fullness: 100%
Atmosphere / Ambience: Funky, Casual and Welcoming – a great place that you can spend of your day in.
Standout Dish:
Service: Friendly, sometimes it can be hard to their attention.
Online Booking: No
Restaurant Details and Location:
http://staggerlees.com.au/
276 Brunswick Street, Fitzroy
Tel No: 9419 5564

Opening Hours:
Monday to Friday: 7am – 4pm
Saturday & Sunday: 8am – 4pm

Little Creatures Dining Hall – Simple Food – Simply Delicious!

Fresh Cut Chips, Garlic Aioli

Prawn, Salsa Verde, Mozzarella

Pumpkin, Spinach, Dukkah, Goats Cheese

Spiced Lamb, Sweet Potato, Tzatziki, Mozzarella

Glazed Carrots, Silverbeet, Sesame Seeds

I have been to Little Creatures many a time before and have always enjoyed it – both the food and the atmosphere. It is definitely a place that you find yourself coming back to because it is just that great. There is a chilled, relaxed and welcoming vibe attached to it and the food is simple yet memorable and tasty.

Little Creatures Dining Hall is located in Brunswick on Johnston Street and is a large venue – and I don’t lie when I say large – it can seat up to 200 people! The way in which this open, expansive space has been sectioned off is quite smart. There is a somewhat cosier room located at the front which overlooks the street, another casual drinking area with tables and high bar stools and the main large dining area (located at the rear of the space) together with the open kitchen located at the back this area.
There are booth styles seats as well as wooden tables in this area – these can seat from two people right up to larger numbers depending on your party size. The look and feel is warehouse industrial chic complete with exposed brick walls and steel roof beams. There is a lengthy bar stocking Little Creatures on tap (as you would expect from the name). There are nice vintage touches on tables in the form of grouped brown bottles with a twig of flowers and finished with a candle for the light aspect of things. There are other splotches of colour laced through the venue as well which further add warmth and cosiness.
There is also a loft area which holds bikes which you can hire to ride around the area if you wish. Pretty cool I must say.

The menu is designed to go well with beers and consists of some snacks “to start” off with such as chorizo, peanuts, fries and breads with dips, followed by a “to share” section – which include dishes such as mussels, spiced lentil dip with bread, jamon and salaami board. Then there is a “side”s section, followed by a “pizza” section, a “fly solo” section (if you aren’t in the mood to share) and ends with a sweets section. There are 10 pizzas to choose from which consist of toppings such as kipfler potato, spiced meatball, salami just to name a few.

There were three of us on this night and we decided to share some snacks and order pizzas for our mains.

The first dish to arrive was the Fresh Cut Chips, Garlic Aioli. These were seriously the best chips I have EVER TASTED! They were absolutely amazing and writing about them now is making me wish I had some in front of me right now. These chips were literally potato pieces that had been cut up directly from the farm – there were bits of skin still left on which added a rustic edge to them – and lightly fried. Add the garlic aioli with a dusting of salt and you have a dish made in heaven.

We also ordered the Glazed Carrots, Silverbeet and Sesame Seeds – another dish that blew my mind. When you are reading this dish on the menu it sounds very simple but the taste is mind blowingly delicious. The dish had a sweet element to it in the form of honey in which it was laced with. This worked well with the crunch and juiciness of the carrots. Another really great dish!

The three of us ordered a pizza each for our mains. N ordered the Spiced Lamb, Sweet Potato, Tzatziki, Mozzarella, T ordered the Pumpkin, Spinach, Dukkah, Goats Cheese and I ordered the Prawn, Salsa Verde, Mozzarella. The pizzas are very generous in size and after seeing them come out – I knew I wouldn’t’ be able to finish the entire pizza (especially since I ate most of the chips *drool*). The pizza crust was thin and somewhat crispy on the outside – which is the way I like my pizza.

My pizza had a generous serving of prawns which had been flavoured well. I would have liked a bit more of the salsa verde on the pizza but overall it was a great tasting pizza – the coriander in the salsa verde worked well with the cheese and the prawn combination. I would have also liked a hint of chilli added.

The pumpkin pizza had large soft chunks of pumpkin which dominated the pizza amongst the spinach and cheese. The mix of the dukkah and the pumpkin were well suited to each other. The lamb pizza which had lamb in the form of mince was generously placed, with thin slices of sweet potato and tzatziki around the lamb. N said the lamb needed a bit more flavour – perhaps more salt – but overall it was quite tasty.

The staff is fantastic – and despite the many different areas to service and the large space they need to cover  – it isn’t a hassle to get their attention. They are friendly and helpful in anywhere possible.

Little Creatures is a great place with equally delicious food and is great for any celebration – small or big! There are other locations – Fremantle (where it all started) and Geelong (only the brewery) as well. Get down to Little Creatures and if you had to eat just one thing – get their Fresh Hand Cut Chips or the Carrot Side. You cannot go wrong!

Rating : 4.5 Pandas
Price: $$
Menu – Refer here for the Food Menu https://littlecreatures.com.au/system/venue/food_menu/0000/0002/Melbourne_menu.pdf
Refer here for the Drinks Menu
https://littlecreatures.com.au/system/venue/drink_menu/0000/0002/stash_list_august13.pdf
Fullness: 100%
Atmosphere / Ambience: Cosy, Chilled and Funky. Great for any function or celebration, also great for drinks or food or both!
Standout Dish: Fresh Cut Chips, Garlic Aioli AND Glazed Carrots, Silverbeet and Sesame Seeds
Service: Fantastic – Friendly and always with a smile
Online Booking: No – they don’t take bookings
Restaurant Details and Location:
www.littlecreatures.com.au
222 Brunswick St, Fitzroy
Tel No: 9417 5500

Opening Hours:
Monday to Thursday: 10:00 am – 11:00 pm
Friday: 10:00 am – 12:00 am
Saturday: 8:00 am – 12:00 am
Sunday: 8:00 am – 11:00 pm

Hortus x Seven Seeds – Bringing Green to Docklands

 

Melbournians are always on the lookout for great coffee and where I work at Docklands we are always on the look out for places serving up delicious coffee. Enter Hortus café brought especially to Docklands from Seven Seeds.  It is an initiative by The City of Melbourne and Places Victoria designed to give the residents and folk of Docklands a place to meet.

Hortus which means “garden” in Latin is a new temporary pop-up space complete with greenery and coffee, located near the famous “Cow in a tree” by the water at Docklands. The café is a collaboration between Carlton Seven Seeds and art/architecture studio Utopian Folk. This pop-up venue is in the form of a greenhouse which features a garden that showcases native and edible plants from local artist Lauren Berkowitz and can seat up to 50 people – both indoors and outdoors. The theme is light, airy and welcoming – thanks to the streaming of fresh light and the lightly coloured wood used.

Hortus is run by Jake Sullivan who is head barista at Seven Seeds, and is predominantly here for its great coffee. Coffee consists of Seven Seeds espresso blend, alongside rotating single origin coffees. There is also room to play around with different coffee varieties, extraction methods and machinery. There are some foodie treats such as sweets from Matt Forbes’ famous Yarraville Cobbs Lane and sandwiches etc from Fitzroy’s Rustica bakery.

I ordered a latte which was perfectly made and had a crisp and punchy flavour. The creaminess and softness of the milk made for a delicious combination. It is fantastic to be able to sit outside, enjoy a great cup of coffee whilst overlooking the waterfront. A great addition to the Docklands area.

Rating : 4 Pandas
Atmosphere / Ambience: Great view of Melbourne’s Waterfront and great to just chill out.
Restaurant Details and Location:
131 – 141 Harbour Esplanade, Docklands

Opening Hours:
Monday to Sunday: 7am – 4pm

Place Holder – Pop-Up Coffee

Front of Place Holder

Front of Place Holder

Art work at Place Holder

Inside Place Holder

Coffee Making at Place Holder

Coffee Making at Place Holder

Coffee Making at Place Holder

Sweet Treats at Place Holder

Sweet Treats at Place Holder

There are many pop-up venues arising around Melbourne and the arrival of Place Holder – located in Smith Street – is another one to add to the list. Place Holder is all about coffee and great coffee at that. It has been brought to the lucky people of Melbourne by former baristas – Sam King (Seven Seeds) and Sonam Sherpa (Top Paddock).

Place Holder is located in the foyer of Neometro’s Number Nine Smith Street building – and will be around for about a year until construction on a new development begins. The end result for Place Holder will be a not for profit gallery out the back by Slopes as well as a community garden by 300Acres. Such a great idea and concept for this funky space.

Coffee is of course the main premise of Place Holder, but there are small bites on offer as well in the form of cookies, cakes, lamingtons as well as small pots of muesli from Silo by Joost (Refer to my blog post at https://thegrazingpanda.wordpress.com/2012/10/12/a-healthy-but-delicious-green-option-silo-by-joost/ ). Coffee is from Seven Seeds and Small Batch with single origin specials from Market Lane, Everyday Coffee and Top Paddock will be rotated seasonally.

The fit out is simple and they have made use of the space they have with little wooden tables and stools to sit an enjoy your coffee. There are also some higher stools overlooking the coffee machine to make you feel part of the creation process somewhat. It is a very intimate space with the fresh sunlight streaming in – nothing better than the combination of smell of fresh coffee and sunlight.

I ordered a latte – which to put simply was delicious – there was a balanced fruity acidity coupled with the creaminess of the milk which resulted in a great taste left on your palate. Really does make you want to have more than one coffee at a time. Check it out for yourself. Who knows they might even be popping up elsewhere after the year or so of being at Smith Street ends.

Rating : 4 Pandas
Atmosphere / Ambience: Casual and Relaxed. Especially gareat on a sunny day!
Restaurant Details and Location:
http://www.placeholdersmithstreet.com/
9 Smith Street, Fitzroy

Opening Hours:
Monday to Friday: 7am–3pm
Saturday and Sunday: 8am–3pm

Supernormal Canteen – Another McConnell Gem!

Supernormal Canteen

The funky lanterns

Inside Supernormal Canteen

The Tables

Vietnamese Ice Coffee

Roasted Peanuts

Bonito Sashimi, Dashi, Radish and Seaweed

Fried Mussels, Egg Mayo and Lettuce

Lobster Roll

Grilled Ox Tongue, Tomato, Yuzu and Potato

Steamed Snapper, Ginger adnd Corriander

Steamed Snapper, Ginger adnd Corriander

Steamed Snapper, Ginger adnd Corriander

Menu:

T and I were heading out to dinner and decided to check out Andrew McConnell’s latest venture and temporary pop-up in Gertrude Street, Fitzroy. The name of his new place, which is located right next door to Cutler and Co. is called Supernormal Canteen – which is due to open in March next year at its permanent location in Flinders Lane in the heart of the Melbourne CBD.

As you walk in you are greeted with an open space filled with wooden communal and individual tables with Japanese characters saying “Suupaanoormaaru” (Supernormal) all along the table top. To the left is a white washed brick wall with its name – half in neon red lights. The centrepiece is the hundreds of lanterns complete with googly eyes that line the ceiling. Spectacular. The design gurus Projects of Imagination are to thank for the design here. The whole vibe of the place is relaxed and fun and has a food and drink menu to match. There are two main dining areas, as well as some seating out the front.

Supernormal Canteen was launched in November as part of The Age Good Food Month and was only meant to be open until December 21^st, but due to its overwhelming popularity was extended till the beginning of March. Supernormal Canteen serves Japanese/Chinese food together with sake and Asahi beer, and gets packed by about 6:30pm – where you would then expect a wait for a table.

The menu consists of about 18 dishes to share which vary in size, as well as 4 different desserts. The dishes range from Wood Grilled Cabbage, Pepper Cured Blackmore Brisket, the famous Lobster Roll, Chicken & Prawn Dumplings and Szechuan Lamb just to name a few.

T & I decided to order some dishes to share. For drinks I ordered the Iced Coffee – which comes with a little aluminium cup with extra sugar syrup for you to add when you feel like it. The coffee was strong but delicious and I loved the addition of the extra sugar syrup for later. We were also given some roasted peanuts (in place of where most restaurants would give out bread) to nibble on whilst we waited for our dishes to arrive. They were deliciously flavoured – and you had to stop yourself from eating the whole bowl in one go.

The first dish we got was the Bonito Sashimi, Dashi, Radish & Seaweed. The dish comes with the Kingfish at the bottom of the plate with the radish on the next layer and finished with the seaweed on top. The Kingfish was fresh, thick and just perfect, paired with the dashi and the crunch of the radish and seaweed it really was quite delicious. A really great combination.

Our next sharing dish was the Fried Mussels, Egg Mayo, Lettuce. The sauce was interesting as on the bottom there was chilli and the egg mayo was placed on top – so when you dunked in the mussels you got a combination of both the sauces – really great! The Fried Mussels itself were delicious and the first time that I was eating mussels this way! The mussels were crisp on the outside and just still moist and juicy on the inside. The way you were meant to eat it was to wrap the mussels in the lettuce and dip it into the sauce. Any which way you eat it – this dish is just fantastic and I would highly recommend it.

Next up I ordered a Lobster Roll – I mean how could you not order one especially if you have tried one before (I had my last one at Golden Fields). The bun was sweet as was he lobster and combined with the tang of the mayo was just delicious. It definitely kept me wanting more. I would have loved a bit more lobster in my roll though.

We went with some of the larger dishes as well with T ordering Grilled Ox Tongue, Tomato, Yuzu & Potato for her and we also ordered the Steamed Snapper, Ginger, Coriander. T said the Ox tongue was cooked well and she did enjoy the flavours. The Steamed Snapper dish came out with the snapper being buried under the coriander and radish – you had to push that all aside to reveal the snapper. The snapper was perfectly cooked – not too soft, not too tough – and the flavours of ginger, spring onion together with the fresh coriander was quite good. It smelt great and tasted Just as it smelt – it was also a very generous serving.

Even though I was quite full I had to have dessert – and lucky I didn’t skip it as it turned out to be the yummiest and one of my most favourite desserts ever. I ordered the Yoghurt Cream, Lychee & White Chocolate. When it comes out it looks like berries and lychees have been buried in a powdery snow like substance – and it really doesn’t look like much. Just wait till you dig into the dish. The powder was an awesome texture and as you dig further you get the hit of the white chocolate. Combined with the freshness and tang of the berries and the “yoghurt”, sweetness of the lychees and the white chocolate – the result is absolutely divine! I really do hope they keep this dessert on the menu when they move to Flinders Lane.

I really enjoyed the vibe and the atmosphere at Supernormal Canteen. They serve really delicious, casual Asian inspired dishes and have a great drinks menu to go with it. The staff are super friendly and very knowledgeable about the food. There are rumours that when the new permanent venue opens up it will also house a karaoke bar – for extra added fun! I for one cannot wait to see the permanent venture opened.

 

Rating : 4.5 Pandas
Price: $$$
Menu – Menu consists of shared dishes and a great drink menu – refer to above section for Menu
Fullness: 100%
Atmosphere / Ambience: Fun and Relaxed
Standout Dish: Yoghurt Cream, Lychee & White Chocolate
Service: Friendly and very knowledgeable

http://supernormal.net.au/

Supernormal Canteen will be opening in Flinders Lane sometime around March 2015

Mixed Business – Relaxed & Delicious

Mixed Business

Gorgeous Centrepiece at Mixed Business

Coffee at Mixed Business

Latte at Mixed Business

Inside Mixed Business

Inside Mixed Business

Free Ranged Poached Eggs on Sourdough with Potato and Rosemary Rosti, Avacado and House Relish

Free Ranged Poached Eggs on Sourdough with Sweet and Sour Cabbage and House Mustard

Applie Pie Waffles – Buttermilk Waffles with Maple Baked Apples, Pecan Crumb and Vanilla Bean Ice Cream

Garden at Mixed Business

Menu:

N and I were heading out to breakkie on a Saturday morning and decided to try out Mixed Business. This cute café is located in Clifton Hill (neighbouring Northcote) and comes to you by Lauren Bieber and Tom Crowe. The look and feel of the place is casual and relaxed thanks to the light and airiness nature of the venue, complete with an outside sitting area amongst the back garden. There is a combination of vintage and retro touches throughout the venue which includes old tea towels used as curtains over cupboards, wooden tables with mismatched colourful chairs as well as the feature piece which is huge workbench which doubles as the coffee counter, cake serving area and payment station. There are also old school vintage signs which are attached to the walls. It really does pay homage to the venue’s former life of a second hand furniture store.

It was a typical Melbourne day – rain one minute, sunshine the next. When we walked in the place was quite busy so we were offered a table in the back garden and the friendly waitress told us that it was under cover if that Melbournian rain happened to come back. Sitting in the back amongst the pot plants, trees and herbs was really pleasant and I feel like this is one of the best tables at the venue. You get to enjoy the brightness and be surrounded like you are in your very own back garden – even on a rainy day! The centrepiece of the table would automatically brighten anyone spirits – it was a colourful duck shaper pot holder which house a striking cactus. Really cute and chirpy – I want one for my place!

Once we were seated we ordered our coffees and proceeded to look at the menu. I already had decided that I wanted something sweet so reading the description of the waffles had me sold. I like how they have a selection of combinations that can come with the free range poached eggs such as pork belly and sausage, potato and rosemary rosti or smoked salmon, pickled beetroot, dill and creme fraiche. Most places just pick one or two selections that come with poached eggs. The coffee by Seven Seeds was delicious and was a welcome necessity for this morning.

When my waffles came out they looked delicious and I could barely spend enough time photographing them as I wanted to devour them straight away. They looked fresh and the aroma was enticing. There were three pieces of waffles arranged at the bottom and topped with the apple, blueberries and pecan crumb with the ice cream off to the side. The pecan crumb was absolutely delicious and the coating literally melted in your mouth. The combination of the warm waffles coupled with the spiced apple and cold ice cream was fantastic. Definitely a dish I would recommend.

From the other dishes that were ordered I got to try out the potato and rosemary rosti and the picked cabbage. The potato and rosemary rosti tasted even better than it looked – when it came out it looked glossy, crispy and accented with the perfect amount of rosemary – it was delicious, crispy on the outside and soft and aromatic on the inside. The house made relish had a smoky and spicy hit to it as well and was quite nice. The pickled cabbage was another win – don’t let the bright pink colour put you off – the flavour is amazing.

It’s not always simply about the great food and customer service, but the little additional touches – like the colourful duck pot holder – and the simplicity of the back garden seating that truly do make the experience at a place not only memorable, but recommendable. Mixed Business is definitely one of these places.

Rating : 4.5 Pandas
Price: $
Menu – Refer to the Menu above
Fullness: 100%
Atmosphere / Ambience: Casual, Relaxed and Welcoming – great chill out place!
Standout Dish: Applie Pie Waffles – Buttermilk Waffles with Maple Baked Apples, Pecan Crumb and Vanilla Bean Ice Cream and Free Ranged Poached Eggs on Sourdough with Potato and Rosemary Rosti, Avacado and House Relish
Service: Friendly and Helpful – although we never did get asked if we wanted another round of coffee after we had finished our first coffee’s.
Online Booking: No
Restaurant Details and Location:
486 Queens Parade, Clifton Hill
Tel No: 9468 1606

Opening Hours:
Tuesday to Saturday: 7:30 am – 5:00 pm
Sunday: 8:00 am – 5:00 pm

Gelato Messina – A Bit of Italy in Fitzroy

Gelato Messina

Crowds at Gelato Messina

Full Menu at Gelato Messina

Pricing Menu at Gelato Messina

Flavours at Gelato Messina

Cakes at Gelato Messina

Gelato at Gelato Messina

Gelato at Gelato Messina

Making of the Gelato

Making of the Gelato

Gelato at Gelato Messina

Sorbets at Gelato Messina

Voila!

Gelato Messina has come to Melbourne and taken everyone by storm. Newly opened in Smith Street, Fitzroy it has received a warm welcome with lines snaking out of the door and along Smith Street. Gelato has been a long love affair for many Melbournians especially people that frequent Lygon Street in Carlton. There are many different Gelato stores which serve up the classic traditional Italian style of ice cream but none quite like Gelato Messina. The main difference is that Gelato Messina pushes the boundaries when it comes to the rules of Gelato in the sense of being more inventive with flavours and combinations, combined with old-school techniques to maintain the integrity of the original gelato recipe. The Gelato Artisians or Gelartisans as they are fondly referred to as, have created flavours that have your mouth drooling just from reading what’s contained in each flavour.

Gelato Messina began in 2002 by by Nick Palumbo and is now co-owned by Donato Toce, Declan Lee, Danny Palumbo and John Stephens. Nick Palumbo comes from an Italian Messina background and it was visiting his grandparents in Messina that brought on his connection and love for gelato. Gelato Messina has many different locations around Sydney and even has one opening up in Hangzhou, China! It is no wonder that they have won many awards for their amazing Gelato. Just recently at the Melbourne Gelato World Tour they won first prize for a flavour called Cremino – salted caramel, gianduia (hazelnut chocolate), fresh meringue and amaretti.

What makes Gelato Messina different to other traditional Gelato stores is that they use real ingredients to make the gelato and it is hand churned on site. Everything is made fresh on the day without the artificial colours. The chocolate mint flavour uses actual mint leaves, the apple pie flavour consists of baked apple pies – and the list goes on. There is a list of about 40 permanent flavours and weekly specials. New daily flavours appear and they are constantly inventing bigger and better combinations to keep things intriguing. There are also fruity sorbets and dairy-free options for people who are in need of these. How great is it that they cater for one and all! Additionally, Gelato Messina makes ice cream cakes which are displayed in store as well – the infamous toadstool cake is present!

What is great about Gelato Messina is the connection that they have with the consumers – they have a huge online following and allow for people to submit and suggest different flavours. Allowing this personal interaction makes people wanting to keep coming back and trying out the different flavours and best of all bringing friends along to share in the experience.
Another great fact is that all the Gelartisans have a wealth of experience and knowledge in the world of Gelato making – like Simone Panetta (who is a partner in the Melbourne store) who has been making Gelato since he was 11 and was chosen to be a “Gelato Pioneer” at Carpigiani University in Bologna. They have recently put out a cookbook called Gelato Messina which can teach you how to make Gelato!

When you walk into the Melbourne store, the fit out has been done to keep in with the Fitzroy theme – there are exposed brick walls to give it a somewhat warehousey feel, together with colourful graffiti style wall mural by Jeremy Neale and a somewhat modern pressed metal enclosure which encases the gelatos. There is also a window where you can view the Gelartisans creating the many flavours on sale. You get to get a brief glimpse of the colourful and fresh gelato amongst the masses of the crowds. The staff are friendly and always have a smile on their face despite having to face an overwhelmingly large crowd throughout the day. Whilst waiting to order we are handed menus which was a good idea as after reading each flavour you are confused as to which one you want as they all sound sooo great. There is a list of special flavours on the wall (the same flavours get released in Sydney and Melbourne on the same day) – where as they get sold out a sign is placed to let people know until a new batch is made up. After much deliberation I decided to go with the Salted caramel and white chocolate as it was their biggest seller. N got the Mango Sorbet and Mint Chocolate Chip and M got the Twixed flavour.

You can either select if you want the gelato to come in a cup or a cone – I went with the signature green and orange cup for my scoop of gelato. The result was smooth and creamy consistency with accents of salted caramel and textured bits of white chocolate. The mix of the saltiness and the sweetness of the chocolate combined beautifully and this is the reason why it is their best selling flavour. I did get to try N’s mango sorbet which was tasted just like a mango in creamy smooth form and the chocolate chip mint gelato had a minty hint that I have never tasted before – in a great way! You can tell that fresh ingredients were used. The Twixed flavour was phenomenal – it was wholesome chocolaty goodness all in one scoop – rich and mouth watering! It also had shortbread and caramel mixed through it. I want to go back and try out the Cremino, Pistachio and Coconut & Lychee flavours – just to start..and eventually work my way through all the flavours! =p

Gelato Messina has so many flavours (in fact about a 900 flavour catalogue) to try out and with summer just around the corner there is no better time to try. I think Melbourne is lucky as it is currently their largest store to date which means more flavours to try out! Bring on summer and the year of Gelato!

Rating : 4.5 Pandas
Price: $
Menu – Refer to the attachment above. Also look at http://www.gelatomessina.com/flavours/ and http://www.gelatomessina.com/flavours/our_top_10_flavour_combos/

Also refer to http://www.gelatomessina.com/ for the different Gelato Cakes which are made to order
Fullness: 100%
Atmosphere / Ambience: Funky, Chilled Out and Fun
Standout Flavours:
● Salted caramel and white chocolate (their biggest seller)
● Chocolate fondant
● Pandan and coconut
Service: Despite the long lines and queues, the staff are friendly and always have a smile on their face
Restaurant Details and Location:
http://www.gelatomessina.com/
237 Smith St, Fitzroy

Opening Hours:
Monday to Thursday: 12pm – 11pm
Friday to Saturday: 12pm – 11.30pm
Sunday: 12pm – 11pm