Woody P – When In Rome…

When In Rome

Inside Woody P

Kitchen at Woody P

Inside Woody P

Table Setting

Bolle Sparkling Water

Peach Mocktail

Panisse Chips, Truffle, Taleggio, Cauliflower

Spinach & Ricotta Gnudi, Tomato Sugo, Ricotta Salata

Chargrilled Grass-Fed T-Bone (500gm), Salsa Verde

Spinach & Ricotta Gnudi, Tomato Sugo, Ricotta Salata

Broccolini, Grilled Onion, Honey Mustard

Gamberi Pizza – Tiger Prawns, San Marzano Tomato, Chilli, Garlic, Salsa Verde

Gamberi Pizza – Tiger Prawns, San Marzano Tomato, Chilli, Garlic, Salsa Verde

Roast Potato, Truffle & Persian Fetta Tortellini, Cauliflower, Cavolo Nero_

Roast Potato, Truffle & Persian Fetta Tortellini, Cauliflower, Cavolo Nero_

Chocolate & Giandujua Budino, Crème Fraiche, Sour Cherry Ice Cream

Chocolate & Giandujua Budino, Crème Fraiche, Sour Cherry Ice Cream

Menu:

It was a Friday night date night and we decided to eat in the city. I remembered hearing about a new restaurant that had opened up called Woody P. It was earlyish – around 6:30pm so we decided to see if we could get a table without a booking. We were able to score some high seats by the window with a view looking into the kitchen area and were told that when a table becomes available they would move us. Perfect!

Woody P is located on Flinders lane in the heart of the Melbourne CBD – with neighboring restaurants such as Chin Chin, Coda and Cumulus Inc. Woody P is brought to us by Pierre Semaan and Robert Rae who previously owned Fashion Lounge – the nightclub – which is the very place that Woody P has taken over.

Woody P has such an interesting space which has been designed by Eades and Bergman (who have also designed Kong and The Meatball and Wine Bar). As you are about to enter the restaurant – you know you are at the right place when you see a neon blue W sign out the front – and if you look down – the WOODY P name made out of small tiles.
The venue spans over two floors complete with a combination of exposed brick walls, wooden floors, blond wood and marble – what a combination! The restaurant is artfully sectioned off into distinct areas – separated by exposed brick beams on one side and indoor suspended greenery (planter boxes) on the other side. The front section is for casual walk-ins, with a semi private area just behind it, followed by a marble bar with mosaic tiles for cocktails and towards the back overlooking the kitchen – high table seating. I love the brightly lit blue neon sign “When in Rome” which works beautifully against the exposed brick wall which catches your eye as you walk towards the bar. There is also a terrace for outdoor seating to dine al fresco once the sun comes out in Melbourne!

The menu has both Italian and Mediterranean influences and has been created by head chef Clinton Camilleri (Eleonore’s, The Lake House, The Royal George Hotel). The menu pretty much has something for everyone – from White Anchovy, Caramelised Onion, Puff Pastry starters to 48-hour Slow Cooked Beef Rib, Roast Onion, Gremolata to a selection of Pizzas and Pastas. The menu is split into 8 sections – Piccolo (Entrees), Salumi, Pizza, Grande (Mains), Pasta, Sides, Formaggi and Dolce (Dessert). You can select the “Time to Feast” menu for $55 per person for groups of four or more.
The Pizza menu can either be Eat In or Take-Away and to view the list available to choose from you simple flip over the menu given to you. There are 7 pizzas to select from including Margherita, San Daniele, Gamberi, Funghi, Patatina, Zucca and Porchetta.

N and I were seated at the high tables and were given the menus in case we wanted to have some snacks whilst we waited for our table. We were also asked if we wanted sparkling water which we said yes to. The sparkling water was from Bolle Stille and was better than any of the sparkling waters I have tasted around. Before deciding on what snacks/entrees we wanted we decided to order a drink. I asked what mocktails they had available and the friendly waitress informed me that there were two options – I ended up going with the Peaches & Cream. I have never come across a place that does a Peach mocktail so I was very interested to see what this was all about. The mocktail came out and just like the drink had peachy tones completed with a wedge of lemon – and tasted spectacular – exactly as you would imagine peaches and cream to taste like – slightly sour with a great creamy after taste! Delicious and definitely highly recommended!

It was time to decide what food to eat – we ordered the Panisse Chips, Truffle, Taleggio, Cauliflower to start while we thought about what we wanted for our mains. I had never heard of Panisse before so was intrigued to see what it was like – essentially it is reminiscent of polenta and comes served in fingers which resemble fries. The exterior was crumbed perfection with the inside reminding me of custard – I would have liked a bit more seasoning to the flavour such as salt and pepper but overall it was an interesting dish.

For mains I decided to go with the Spinach & Ricotta Gnudi, Tomato Sugo, Ricotta Salata and N went with Chargrilled Grass-Fed T-Bone (500gm), Salsa Verde. We also decided to get the Broccolini, Grilled Onion, Honey Mustard as a side – we absolutely love Broccolini and were interested to try the honey mustard flavouring.

My Spinach & Ricotta Gnudi, Tomato Sugo, Ricotta Salata was a beautifully presented dish – the Tomato Sugo oozed brightness at the base of the dish where the Spinach & Ricotta Gnudi were placed upon and finished with Ricotta Salata and Basil leaves. Gnudi is essentially a type of round gnocchi and Woody Ps take on it was smashingly delicious. The Gnudi balls were generous in size and quite dense in texture with the taste perfect. The Tomato Sugo was rich and complemented the ricotta and spinach fantastically. Overall a good tasting dish.
N’s T Bone was styled simply – the steak pieces cut up into bite sized pieces with the salsa verde dressed on top and finished with half a lemon. N thoroughly enjoyed his dish so much so that he didn’t even realise he was eating 500grams of meat!
The Broccolini was such a simple dish with bursting flavours that I loved. The Honey Mustard combined with the grilled onions meshed really well with the Brocollini. I think we will definitely be trying to replicate this dish at home!

As you all know I cannot leave a place without sampling the dessert menu. It was a tough choice to make but in the end I went with the Chocolate & Giandujua Budino, Crème Fraiche, Sour Cherry Ice Cream – and boy am I glad I did. I was raving about this dessert weeks later! This dessert isn’t just for all Chocolate lovers – but for anyone! Giandujua for those of you who don’t know is a sweet chocolate hazelnut spread and a Giandujua Budino is an Italian pudding made with this spread. This was served with quenelles of chocolate ganache as well as Sour Cherry Ice Cream. The combination of the rich chocolatey goodness combined with the sourness of the ice cream was brilliant. I could actually eat a bowl full of Sour Cherry Ice Cream on its own as well – it was simply divine!

On a different occasion (when I went to Woody P for lunch) – I ordered the Roast Potato, Truffle & Persian Fetta Tortellini, Cauliflower, Cavolo Nero. This would have to be my favourite dish from Woody P so far (aside from the delicious Chocolate dessert of course). The dish is immaculately presented – with the cauliflower puree at the base of the dish with the three tortellini placed in a triangle on top – finished with sultanas and Cavolo Nero. It was almost too pretty to eat…almost! From the first bite I was in Tortellini heaven – the combination of potato, fetta and perfectly made pasta was delicious – there was the right amount of seasoning and combined with the smooth creamy cauliflower puree. I am not usually a sultana fan but it really worked in this dish and added a sweetness to the dish which complemented all the other flavours. My only gripe would be that it too small – I would have like maybe 1 or 2 more tortellini – but I guess that’s only because the dish was DELICIOUS! On the same occasion C ordered the Gamberi Pizza – Tiger Prawns, San Marzano Tomato, Chilli, Garlic, Salsa Verde. I was lucky enough to sample a piece and it was quite good as well! When the pizza came out it came served with a little dish that had extra salt, herbs and chilli which I thought was a great idea as usually I have to ask for extra chilli on the side. The base of the pizza was thin, fresh and crispy on the edges with the ingredients all working well together.

Woody P is up there with one of my favourite restaurants of 2015 and one that I recommend to people when they ask me for a place to eat in the city! Service is brilliantly friendly and the vibe is welcoming and homely – it is a great place for Friday night drinks or just to have a quiet date night. The music is great and really allows you to let your hair down!
Also something to note the Woody P team are still deciding what their downstairs basement space will be transformed into. So stay tuned for something like a relaxed cocktail and wine / cheese bar come next summer.

Rating : 4.5 Pandas
Price: $$
Menu – Refer to https://thegrazingpanda.files.wordpress.com/2015/08/bd409-woody-pmenujune2015.pdf or refer to pictures above
Fullness: 100%
Atmosphere / Ambience: Funky, Vibrant, Relaxed and Welcoming. Great for Friday Night drinks or Date Night. Alternatively it is also a great place to grab lunch during the week.
Standout Dish: Roast Potato, Truffle & Persian Fetta Tortellini, Cauliflower, Cavolo Nero
Service: Friendly, Attentive and Helpful
Online Booking: Yes via this link
Restaurant Details and Location:
http://www.woodyp.com.au/
121 Flinders Lane, Melbourne
Tel No: 9654 5000

Opening Hours:
Monday to Sunday: 12:00pm to 12:00am

Facebook: https://www.facebook.com/woodypmelb

Instagram: woodypmelb

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Sogni d’Oro ‘Aperitivo Danzante’ – ACT 1 – Two Italian Boys, Brunetti & White Rabbit Entertainment

Two Italian Boys Prosecco

Two Italian Boys

Chefs at Work

The Crowds

I Love Mozzarella

That’s Amore Cheese

Guests

Drink List

Keeping the drinks going

Apertif Gelato

Guests

The Crowds

Wood Fire Pizza

Getting the food ready!

Two Italian Boys, Brunetti and White Rabbit Enterntainment were behind the brilliant idea to create a series of events with the main aim of bringing people together to experience the real Italian Dream. The nights will run as a series of Acts (3 in total) beginning with Act 1 – Sogni d’Oro ‘Aperitivo Danzante’.

Unfortunately I wasn’t in Melbourne for Act 1 – which took place on Friday October 17, 2014 and was complemented with Italian food, drinks and dancing. However, I have seen many pictures, read the official media releases and heard a lot about the night from people lucky enough to have attended so thought it would be a great idea to mention it here at Grazing Panda – after all there are another 2 more Acts for everyone to experience and enjoy!

The name Aperitivio Danzante comes from the tradition of pre-dinner drinks which are accompanied by appetizers (Aperitivio) and ‘to dance’ (Danzante) – essentially translated to mean come for the appetizers but stay for the dancing fiesta! In Italy this generally means between the hours of 7pm – 9pm, followed by dinner …. and dancing!

On the night Two Italian Boys (Michael Pillon and Nick Guglielmino) launched a 2013 vintage Prosecco DOC which was produced in Valdobbiadene,Treviso- Italy’s best Prosecco making region. This new Prosecco wonderfully complemented the array of food on offer from the new and delicious Brunetti menu designed by Michele Circhirillo and Alessandro Violi. Some of dishes included pasta, wood-fire pizza and beautifully prepared tasting plates or stuzzichini – all of which were served throughout the night, so no guest was ever hungry or looking for food.

A live demonstration of mozzarella making by Australia’s best maker of Italian cheese, the ‘Maestro of Mozzarella’, Giorgio Linguanti (That’s Amore Cheese) gathered large crowds. The chef showcased his talent, experience and artisian skills whilst making round balls of mozzarella which had a taste to match the look.

Another highlight was the introduction by Burnetti of a specially developed range of alcohol infused Apertif gelato by by Chef Gelatiere Alessio Tavella, including Aperol and Campari Spritz, Prosecco – which is a first in Australia.

Brunetti is a Melbourne institution that has been around for years – since 1985 when the original store first opened up in Faraday Street – and is well known for its Italian style coffee as well as intriguing and huge variety of cakes. Brunetti is bringing a bit of Rome to Melbourne in an authentic fashion, and events like this clearly showcase its capability to do so.

The venue was divided into three sections and was recreating the timeless style of Federico Fellini’s film ‘La Dolce Vita.’ The rear section housing the DJ (where some funky Italian tunes were played) and a small bar, the middle section consisted of the Trevi Fountain (one of my absolute favourite places to visit in Rome) which aided to recreate the famous scene in the film, as well as a large wall painting and comfy seats. For added fun guests were invited to make a wish while tossing a coin into the fountain (just as you would if you went to visit the real Trevi Fountain), with all the proceeds going to Make –A-Wish Foundation. Such a brilliant idea and for such a great cause! The front section consisted of another bar as well as the gelato display and shelves which stocked traditional Italian good to welcome the guests.

From the pictures you can tell that everyone there had an extremely fun night that represented the true Italian way of celebrating. Both food and drinks were in abundance thanks to the waiters/waitresses walking around ensuring guests were always being looked after. The mix of the crowd – both of the younger and older generations – was clearly seen with mingling happening throughout the night.

Act 1 was clearly a hit amongst everyone that attended – especially after reading some glowing reviews – I cannot wait to see what the team has in store for Acts 2 and 3. Act 2 is set to take place on December 4^th at Brunetti Carlton, with Act 3 to following on January 23^rd at Brunetti City Square. Stay tuned for more information!

Mister Jennings – Come & Meet the Great New Guy in Richmond

Inside Mister Jennings

The Amazing Bar Stools

Mister Jennings

Seating at Mister Jennings

Love these posable manequins

Inside Mister Jennings

Inside Mister Jennings

My Awesome Mocktail

Boudin Blanc/Dagwood Dog

Frozen Kangaroo, Wasabi, Nashi

Leeks, Brown Butter Bechamel

Snapper, Warrigal Greens, Tendons

Close up of Crab, Salmorejo, Chilli, Black Pepper

Close up of Crab, Salmorejo, Chilli, Black Pepper

Pork, Lime Pickle, Silverbeet

Pork, Lime Pickle, Silverbeet revealed

Duck, Satay, Turnips

Cavatelli, Pumpkin, Goats Cheese

Whole Baby Barramundi, Lemon Parsley

Whole Sand Flathead, Caper Beurre Noisette

Chocolate, Cardamon, Crunch

Jaggery Cake, Apricots, Double Cream

Banana, Hazelnuts, Rum

Menu:

Mister Jennings is a newly opened restaurant located in Bridge Road in Richmond by owner and head chef Ryan Flaherty. Flaherty has previously worked at The Fat Duck (UK) and El Bulli (Spain), returning home to build up institution The Estelle (Northcote) before leaving last November. Fast forward to 2014 and Mister Jennings is Flaherty is his first solo project and he has enlisted the help of sous chef Jack Ingram in the kitchen, Malcolm Singh (Pei Modern) as restaurant manager and sommelier Lincoln Riley to create the spectacular wine list.

Mister Jennings – named after his favourite childhood author: Paul Jennings as well as his favourite school teacher – can seat 36 guests and additionally has a private dining room that can seat 16.
The venue itself has a Swedish minimalist feel to it complete with ash blonde tables together with key blue feature items on display in the form of wooden posable artists’ drawing models that cling to various places around the restaurant in cheeky positions, navy plumbing pipes, shelving and light blue plates on top of the tables. You can tell that during the day the space will be drenched with lots of natural light and would create a light and airy feeling. Two things I love – the random addition of a blue chair amongst the ash blonde chairs and the wooden bar above the main strip of seating that creates a trapeze like effect for the wooden posable models. Another feature highlight is the spectacular artwork by Mike Pelletier which features a man that looks like he has been carved out of gold.

The bar is visual spectacle complete with hexagonal mirror panels set against a navy blue backdrop in a honeycomb pattern, finished with stunning looking stools that have an ash coloured wooden top with dark metal rods forming the base (which were designed by local designer Lauren Garner).

The menu reads like one of experience and ingenuity- dish after dish of interesting and clever combinations, surprises and innovations. Essentially split into four sections – Starters, Entrees, Mains and Desserts – Mister Jennings wants you to be able to pick and choose what type of meal you want to have – be it drinks and snacks or a hearty meal of steak and chips. There is also the option to order the 5 course tasting menu ($80) if you want the chef to pick for you.
The Starters include dishes such as Oysters (there are two varieties to choose from – Coffin Bay or Cloudy Bay), Fuet Anis (which I learnt was a type of Salami) as well as the highly popular and known dish Boudin Blanc/Dagwood Dog.
The Entrée section is where the star dish from Mister Jennings can be found – Frozen Kangaroo, Wasabi, Nashi. Other dishes include Smoked Eel Parfait, Bread & Beets, Ocean Trout, Barley & capers, Foie, Rhubarb & Caraway Streusel.
The Mains include a Pasta dish, a Pork dish, a Duck dish, two selections of Fish dishes (Whole Baby Barramundi or Whole Sand Flathead) as well as two options of Sirloin (250g or 350g).
Dessert presents five options including a Cheese option – all of which sound extremely enticing.

We had organised one of our usual work catch-up dinners and had a booking for 8pm. Unfortunately due to a crazy busy work period going on I only arrived around 9:45pm – so I missed out on the “entrees” that the table had ordered.
They had ordered the Boudin Blanc/Dagwood Dog – a battered and deep fried boudin blanc (a white sausage made of pork liver and heart meat with pork rice dressing) served with homemade tomato ketchup with smoked paprika.

The Frozen Kangaroo, Wasabi, Nashi was another dish they had ordered. This dish is all about the mastery and ingeniousness – thinly sliced peppery kangaroo carpaccio is served frozen and only defrosts in the warmth of your mouth. It is served with Nashi pear, pickled onions, red wine, veal jelly together with an avocado and wasabi puree – creating hot and cold accents around your palate. My friends were left a little underwhelmed with this dish but did enjoy certain aspects of it.

The Leeks, Brown Butter Bechamel dish was also ordered. The roasted leek is hidden amongst the béchamel sauce which has the extra added flavouring of brown butter and topped with olives, parmesan and breadcrumbs. V said she really enjoyed this dish and the flavour combinations.

The last dish they ordered was the Snapper, Warrigal Greens, Tendons – the pan-seared snapper fillet sits at the base of the dish, amongst a soup of jus and covered with warrigal greens and finished with beef tendons that are reminiscent of a prawn cracker – as it has the same crispy coating and texture.

When I arrived the waitress we had was very helpful and talked me through the menu as well as answering any questions that I had. She even gave me suggestions as to what dishes she would recommend. As I was starving I ordered both an entrée and a main – she was nice enough to get me the entrée in quick time to ensure that my main came out at the same time everyone else at the table did. Love the service!

For the Entrée I ordered the Crab, Salmorejo, Chilli, Black Pepper to start. When the dish appears you can’t help but utter “oohs” and “ahhs”. There is vibrant orange colour of the Salmorejo that your eyes are immediately drawn to with a fresh green leaf placed delicately on top. Under this leafy green is the hidden mound of crab goodness. The crab was fresh mixed with celery and a mayonnaise type sauce. The Salmorejo was a brilliant mix of pepper, tomato and creaminess and together with the crab was one delicious dish. A must try.
For my main I ordered the Cavatelli, Pumpkin, Goats Cheese on recommendation from our friendly waitress – and am I glad she did. I had asked her what Cavatelli was and she replied with the perfect description – “If gnocchi and a tortellini had a baby – cavatelli is what you would get” – and she was entirely correct. The flavours of this dish were simply divine – the creamy pumpkin sauce with a hint of spice coupled with the silky goats cheese and the crunchy texture of the pine nuts. The cavatelli was not entirely soft but added the perfect addition to the smoothness of the other ingredients. This was my first cavatelli experience and boy was it an enjoyable one!

C ordered the Pork, Lime Pickle, Silverbeet dish. When the dish arrives you are greeted with a shroud of fresh green silverbeet and the anticipation builds up of what is underneath. Once you peek under you are greeted first by the bright orange baby carrots which sit atop of the pork. The nettle puree acts as the base together with the lime pickle. C got thru his dish in a ridiculous amount of time – clearly enjoying the dish A LOT!

V ordered the Whole Baby Barramundi, Lemon Parsley and H the Whole Sand Flathead, Caper Beurre Noisette. Both dishes were simply presented – allowing the fish and their flavours to speak for themselves. The fish was placed on the plate alongside half a lemon and topped with parsley and capers respectively. They both enjoyed the freshness and simplicity of the flavours which allowed the natural fish flavours to shine.

L ordered the Duck, Satay, Turnips. Once again the element of surprise was used in the plating up of this dish – with thin slices of turnip topped with peanuts, providing cover for the duck that was shielded underneath, sitting in a satay flavoured sauce. L thought this dish was average – and found that the overall flavouring of the dish somewhat masked the flavours of the duck.

A few of us still had room for dessert. I ordered the Jaggery Cake, Apricots, Double Cream. The dish came out looking nothing like what I had imagined. My first thoughts was that it looked like something I would find at the beach – sea sponge with green dustings of seaweed. However once you start eating this dessert your mind will be blown –the jaggery cake is crunchy and fluffy billows of sponge made with prune sugar, topped with cream. But wait there’s more – semi dried apricots appear hidden underneath added additional sweetness and tang to the dish. A unique dessert that you definitely won’t find anywhere else.

C ordered the Chocolate, Cardamon, Crunch – which was described to us “Chocolate Chocolate Chocolate” – and that is exactly what it was. The dessert is presented to you and then followed by rich chocolate sauce being drizzled out of a copper pot. There are bursts of citrus through the chocolate biscuit and creamy yet light chocolate moussed with a mix of hot and cold sensations – pure awesomeness!

The staff are superb – friendly and very helpful – they make the running of a restaurant despite the crowds look easy. The menu is a mix of adventurous and simple dishes – both of which are simply done well. The look and feel of the place is cheeky whilst maintaining a welcoming and relaxed vibe. Mister Jennings is definitely a place that I would recommend to anyone looking for a great food and flavour journey – and one that I will be returning to!

Rating : 4.5 Pandas
Price: $$$
Menu – Refer to picture
Fullness: 100%
Atmosphere / Ambience:
Standout Dish: Cavatelli, Pumpkin, Goats Cheese
Service: Fantastic! Super friendly, helpful and knowledgeable as well as being relaxed, warm and welcoming.
Online Booking: No
Restaurant Details and Location:
www.misterjennings.com.au
142 Bridge Road, Richmond
Tel No: 9078 0113

Opening Hours:
Tuesday to Thursday: 5:00 pm – 11:00 pm
Friday & Saturday: 12:00 pm – 11:00 pm
Sunday: 12:00 pm – 6:00 pm

Facebook: https://www.facebook.com/MisterJenningsRichmond
Twitter: @_MisterJennings
Instagram:_misterjennings

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

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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

San Paolo Solarino – Sicilian in the City

Pasta Dishes at Solarino

Solarino

Inside Solarino

Inside Solarino

Bread at Solarino

Rigatoni with Aurora Style Pork Bolognese and Ricotta

Gnocchi Napoli Oven Baked and Topped with Grilled Mozzarella

Penne with Garlic, Mushroom, Chilli, Onion and Fetta

I stumbled across San Paolo Solarino one day whilst out shopping in the lane ways of Melbourne in my lunch break. P and I were looking for a place to have lunch with another friend and I suggested Solarino.

Solarino is a contemporary Italian restaurant / bar that is located in Howey Place – a laneway off Little Collins Street – and nestled between stores such as Oroton, FCUK and the recently opened Phillipa’s. Solarino is brought to us by chefs Grant Phelan (Il Solito Posto, Ca De Vin) and Jade Amenta. It offers authentic and stays true to the Nonna style of cooking in presenting a modern twist on your traditional Sicilian food – and is open seven days a week for Breakfast, Lunch and Dinner.

From the moment you walk inside – Solarino has a real sophisticated and elegant feel to it coupled with a air of casualness and comes complete with wooden tables and a swanky front bar. A highlight is the white washed walls with the name Solarino written in lights. The front counter hosts a silver coffee machine which pumps out delicious tasting coffee as well as cakes and a variety of desserts.

Their breakfast menu consists of the usual suspects such as Eggs any way you like it including Benedict, Florentine, Poached, Scrambled and Omelette. There is also Toast, French toast, Muesli and Crumpets available. Their lunch menu consists of Antipasti followed by Primi, Insalata and finishes with Speciali. There are around 7 different pasta dishes to choose from under the Primi heading – including Spaghetti, Fettuccine and Linguine. Insalata dishes include Calamari fritti and a variety of salads to choose from. Specials include Soft Shell Chilli Crab Salad, Sizzling Prawns, Veal as well as a Claypot Lamb.

I ordered the Penne with Garlic, Mushroom, Chilli, Onion and Fetta. The pasta was fresh and cooked to perfection. The flavour combination of the earthy tones from the mushroom paired with the garlic, and the caramelisation of the onion was simply divine. This was one fantastic mouth watering dish!

P ordered the Gnocchi Napoli Oven Baked and Topped with Grilled Mozzarella which came served out in a mini hot plate pan. P let me try some of her gnocchi and it was literally a melt in your mouth experience – heaven! The flavour combination of the Napoli and mozzarella worked together well. If you are a fan of gnocchi you have to try this dish out!

T ordered the Rigatoni with Aurora Style Pork Bolognese and Ricotta and said that he quite enjoyed the dish and the flavours. The dish looked fresh, vibrant and delicious.

Solarino is a fantastic venue that makes you feel comfortable and welcomed. It serves traditional Italian food with a modern twist – the dishes are a tad pricier that you would normally expect – but once you experience the flavours and freshness the price is simply an afterthought.

Rating : 4 Pandas
Price: $$$
Menu:
Refer to the following for Breakfast: http://www.solarino.com.au/public/menus/solarino_breakfast.pdf
Refer to the following for Lunch: http://www.solarino.com.au/public/menus/solarino_lunch-dinner.pdf
Refer to the following for the wine list: http://www.solarino.com.au/public/menus/solarino_wine.pdf
Fullness: 100%
Atmosphere / Ambiance: Stylish, Elegant, Classy and Comfortable
Standout Dish: Any of the Pasta dishes!
Service: Friendly and Warm
Online Booking: Yes via website – http://www.solarino.com.au/
Restaurant Details and Location:
http://www.solarino.com.au/
Howey Place
279 Little Collins St, Melbourne
Tel No: 9663 2636

Opening Hours:
Monday to Sunday: 6:30am – 10:30pm

De Mad Hatter – Breakkie Invite with Alice

De Mad Hatter Breakkie Selection

Other Bloggers

Latte at De Mad Hatter

Coffee and Home Made Bircher Muesli

De Mad Hatter Breakkie Selection

Home made Birchers Muesli topped with Yoghurt and Fresh Fruit

Home made Birchers Muesli topped with Yoghurt and Fresh Fruit

House made Pancakes topped with Fruit Compote and Ice Cream

DMH Signature – Fried Egg, Chorizo, Oven Baked Cheesy Tortilla and Topped with Fresh Tomato and Bean Salsa

Alice’s Brunch – Corn fritters, Tomato, Avocado and House Made Tomato Chutney

I had the privilege along with a host of other bloggers such as Brunch Addict, The World Loves Melbourne and Forksake to attend a breakfast at De Mad Hatter. Having worked in the Docklands area for the last couple of years I had previously been to De Mad Hatter for many our team lunches, as well as for coffee and ice coffees.

You can refer to my previous blog post for De Mad Hatter at https://thegrazingpanda.wordpress.com/2012/12/06/de-mad-hatter-alice-in-wonderland-style/

De Mad Hatter is located at the bottom of the recently opened Collins Square and is owned by the same people as Beanstalk Café – located just up the road from De Mad Hatter. De Mad Hatter’s low ceilings were the inspiration behind the Alice in Wonderland theme carried out throughout the venue and the menu. They change their menu twice a year according to the varying seasons.

As we were seated at our tables – the menu was laid out as well as the first dish for our breakfast which was the House Made Bircher Muesli topped with Yoghurt and Fresh Fruit. The muesli was presented in a glass- so you could see the layers of the different ingredients. The flavour was refreshing and the textures worked well together

Coffee is sourced from Degani and De Mad Hatter uses a flavour that is only exclusive to them – I ordered a Latte – which was full bodied, nutty and strong.

For the main dish selection of our breakfast – we got a choice of Homemade Pancakes topped with Fruit Compote and Ice Cream, Alice’s Brunch (Corn Fritters, Tomato, Grilled Bacon, Avocado & House made Tomato Chutney), Prosciutto and Asparagus Bruschetta (with Rocket, Olive Oil, Poached Egg and Parmesan Flakes) or the DMH Signature (which was Fried Egg, Chorizo, Oven Baked Cheesy Tortilla and toped with fresh Tomato and Bean Salsa).

Having a love of fritters – I of course selected the Fritters dish sans the grilled bacon. The dish came out with the fritters – there were around 4-5 fritters – on the base topped with the tomato, rocket and finally the avocado. The fritters were deep fried and as a result were crunchy on the outside. The inside was soft and cushion like, with the addition of the corn to create the juiciness. As a whole the dish was good but not great – I felt that the fritters could have been a bit bigger in size, therefore having a bit more of a filling to them. The house made tomato chutney was quite tasty and had a mix of sweetness and smokiness to it.

It was a great opportunity to not only meet my fellow food bloggers, but a chance to try out their breakfast menu, as a pose to their lunch menu which I have done many times. De Mad Hatter has a great vibe and serves good tasting coffee and food – if you are in the area check them out. Who knows maybe you will find stumble upon Alice herself or even the White Rabbit.

Also a point for all my Muslim readers – their Chicken is Halal. Their Chicken Parmigiana’s are ridiculously large and taste amazing. There are around 6 different types to choose from.

Rating : 4 Pandas
Price: $$
Menu – A la Carte as well as food served in Bain Marie’s, as well as a selection of salads, foccacias, baguettes etc.
Fullness: 90%
Atmosphere / Ambience: Quirky and fun
Online Booking: No – you are best to book a table for lunch if you have more than 4 people
Restaurant Details and Location:
https://www.facebook.com/d3madhatt3r
797 Collins St, Docklands
Tel No: 9620 2226

Opening Hours:
Monday to Friday: 6am – 5pm

Gasolina – Motorcycles, Pizza and Good Food

Entrance to Gasolina

Gasolina Bar Area

Gasolina Menu

Gasolina One Drop Lunch

Sitting Area

Transformer Robot

Menu:

I was in charge or organising a team lunch around our work area and I had previously been to Gasolina and really liked the space and thought they did pretty good pizzas – so decided on trying this place again. Right from the start the staff were very helping as I needed for them to send through a menu and needed to pre-order food as well. I think I must have called them at least 5 times, and yet they were still so patient and helpful in answering my questions with regards to various dietary requirements. A big tick for customer service.

Gasolina is located in Docklands and is part restaurant, part bar and part motorcycle garage and workshop – all located conveniently in a shed at South Wharf. The cuisine is traditional Italian complete with wood fire pizzas, grilled meats and the variety of the homemade pasta’s. The space is vast and has kept its warehouse/shed feel with the bar splitting up the dining area to the right and a lounge area with lounges, tables and Robot art. You also have direct access to the garage next to Gasolina which houses customer motorcycles and a few automobiles. To keep with the theme – there are motorcycles scattered around the restaurant / bar area too. What is also very unique and a huge point of difference is that there are Transformer robot replicas around the place – there was a mini one located on the bar and a HUGE robot located in the loungey area. I loved it!

Gasolina serves traditional Italian food such as wood fire pizzas, daily made pasta as well as grilled meats. The menu’s are rather funky as well and resembles a block of wood with a bolt to tie back to the workshop. Something new that they are trailing is a menu called a One Drop Lunch – which costs $25 and comes with a house wine, beer or a soft drink. What it is, is essentially 3 courses all served in “one drop” in a tray that resembles a Thali that some Indian restaurants use. You get an entrée, main and dessert as well as bread with olive oil and whipped butter and the best part – a tablet that looks like a refresher mint – but is actually a wet towel once you have completed your meal. You simply drop this table into water and voila it becomes a towelette. Very cool hey!

You get to choose out of three options for each of the courses and there are also vegetarian and gluten free options available. Refer to the menu above to see the options.

For my One Drop lunch – I got the Insalata, The Mushroom Risotto and the Chocolate Mousse. The Insalata caprese came with vine tomato, pesto, buffalo mozzarella, ligurian olive, balsamic, and was quite refreshing. The ingredients were fresh and juicy. The Mushroom risotto was served with marscapone and truffle oil and was quite filling and really tasty. The risotto rice was cooked perfectly. The Dark Chocolate mousse came with poached pear and cookie crumbs – and had a rich taste which paired well with the sweetness of the poached pears.

I really like this concept and think it’s a great and novel idea!

Rating : 3.5 Pandas
Price: $$
Menu – Refer to the thumbnails above – there is a Pizza, Pasta, Sides, Salads, Starter, Dessert and One Drop Lunch Menu
Fullness: 100%
Atmosphere / Ambience: Warehouse feel and inviting
Service: Great and very friendly!
Online Booking: Yes via website – http://gasolina.com.au/gasolina-restaurant-bar/
Restaurant Details and Location:
http://gasolina.com.au/gasolina-restaurant-bar/
25 Dukes Walk, South Wharf Promenade
Ph: 03 9696 1169

Opening Hours:
Monday to Sunday: 11am – Late
Kitchen open from 12PM Daily

Rosa’s Kitchen – Sicilian Homely Treat

Rosa’s Kitchen

Calamari with Potatoes

Morton Bay Bug Sphaghetti with Breadcrumbs

Lamb with Spinach and Potatoes

Canoli

It was time for another one of our regular catch ups for A and I and this time our destination was Rosa’s Kitchen. As we were going to watch King Kong after dinner at the time of booking I told the restaurant that we needed to be out by a certain time which worked well with their sitting times.

Rosa’s Kitchen is located in Punch Lane – a wonderful side street in the heart of the Melbourne CBD – and is a venture by Rosa Mitchell (ex-Journal Canteen), David Mackintosh and Peter Bartholomew (Coda, Movida Group, Pei Modern). The venue itself is quite dark yet warm thanks to the soft glow of the lanterns, cosy and playful at the same time – this is evident with the mismatched and colourful chairs at the mix of timber and black plywood tables. There are polished concrete floors together with a whitewashed brick wall to match and there is a red glow through the whole venue.

What is strikingly different from any other place is that there is no menu given to you to decide what you want to eat – you have to look at the blackboard along the sides of the walls as well as above the bar/kitchen area and decide what you want there. Specials are spoken out to you by the friendly staff. The way the menu works is that it rotates fortnightly – all depending on the ingredients which come from Mitchell’s 140 acre farm near Yandoit – keeping with the fresh produce theme that Mitchell wants to achieve. The cuisine is Sicilian influenced in the form of homely and comforting dishes by Lucy David (ex-Coda, Pei Modern) and consists of four pastas and five mains generally, such as Orecchiette alla Trapanese which has a Sicilian-style pesto with almonds sauce or Meatballs with fresh tomato sugo. There is also a great drinks list which has been put together by sommelier Lazlo Evenhuis (ex-The Crimean), as well as snacks menu to go with the drinks.

We ordered the Calamari with potatoes and herbs for “entrée” but really this dish could have been a main on its own. There was a tangy taste combined with the soft and crunchy in parts potato which served as a wonderful combination. I ordered the Bugspasta which was cooked beautifully with the combination of oil, garlic and parsley and topped with toasted breadcrumbs which added texture, flavour and crunch. The Bugs were cooked perfectly and really complemented the other flavours of the dish. My friend A ordered the lamb special which she enjoyed but couldn’t finish due to the generous serving size. The lamb she said was soft, tender and full of flavour.

We were running out of time and were both quite full so decided to share the Canoli as I had heard that this was a must try. And I can see why. The Canoli had crispy pastry casing which was filled with whipped ricotta and combined with honey, sugar and lemon zest and finished with toasted and crushed pistachios on the outside.

The food at Rosa’s Kitchen is rustic and really does feel like you are in a Sicilian town eating food that has been created with a feeling of love and happiness. They don’t try to make the dishes overly complex – just simple home style cooking at its best. Try it out for yourselves.

Rating : 3.5 Pandas
Price: $$$
Menu – The food menu – http://www.rosas-kitchen.com/Rosas%20Kitchen%20Full%20Menu.pdf
The drinks menu – http://www.rosas-kitchen.com/Rosas%20Kitchen%20Drinks%20Menu.pdf
Fullness: 100%
Atmosphere / Ambience: Warm, Homely and Cosy
Standout Dish: Spaghetti with Breadcrumbs, Parsley and Garlic
Service: Friendly and Accomadating
Online Booking: No
Restaurant Details and Location:
http://www.rosas-kitchen.com/
22 Punch Lane, Melbourne
Tel No: 9662 2883

Opening Hours:
Tuesday to Saturday: 12:00pm – 11:00pm

The Mess Hall – Favourite Seafood Pasta!

I had been to The Mess Hall years ago – prior to me ever starting this blog and remembered that the food here was pretty good. So on the night of the Stereophonics concert, I needed a place for food and The Mess Hall happened to be near where they were playing. The Mess Hall is quirky and funky looking place complete with wooden tables and interesting accents in the form of decor around the place. The staff are friendly and welcoming. The food served is Italian style and they are open for breakfast, lunch, dinner as well as for snacks.

The Mess Hall is a rustic and intimate menu and despite being simple is a great place to visit for a romantic occasion with its soft lighting. The menu is short and simple, with many dishes catching my eye but I settled on the Black & White Tagliatelle with Mussels, Prawns, Clams and Salmon. I have to say this has been on my favourite seafood pasta dishes ever! The pasta was perfectly cooked and the flavours were simple yet delicious. The Seafood was fresh and all cooked to perfection with each separate component complimenting each other. The serving size of the dishes are just as great as the actual food and are quite generous.

I did also get to try out their coffee which was nutty and creamy. As we had to rush off to the concert, I didn’t get a chance to check out their dessert menu but from the sounds of it – it sounds delicious! I definitely do want to come back and try out some of their other dishes for dinner – but high on my list is to come here and try out their breakfast menu – the corn fritters sound great.

Rating : 4 Pandas
Price: $$
Menu: http://www.themesshallmelbourne.com/ – you can find all the Menus under the Menu heading
Fullness: 100%
Atmosphere / Ambience: Comfortable, Casual and Cosy. Really great for a dinner date with that special someone.
Service: Friendly and Welcoming
Online Booking: No
Restaurant Details and Location:
http://www.themesshallmelbourne.com/
51 Bourke Street, Melbourne
Tel No: 9654 6800

Opening Hours:
Monday to Friday: 7:30am – 10pm
Saturday & Sunday: 8am -10pm