T by Luxbite – All About the Tarts!

Kuma Bear

Kuma Bear

Inside the Kuma Bear

Wang Wang Panda

Wang Wang Panda

Wang Wang Panda

Menu:

I am a huge sweet lover and when LuxBite first opened, I made the effort to get from the Melbourne CBD on a train to check out the beautifully presented desserts they had to offer. So when I heard about their new venture – T by Luxbite (the T stands for Tarts) – I couldn’t wait to check it out.

The creators of South Yarra patisserie – LuxBite – Bernard Chu and partner Yen Yee opened their latest venture last year – T by LuxBite – located in the Melbourne CBD at the new CBD development – The Archway (near the Spencer Street end of Flinders Lane) making them neighbours with Altius Coffee Brewes and 5 & Dime Bagels. Unlike at LuxBite where you can experience macarons and cakes, T by Luxbites main focus is on tarts, emulating their classic French technique and quirky Asian influence – hence the name.

The store itself is small, modern and cosy – with only take away available. Each day there will be 10 different tarts available on offer. The main showcase is the tarts on display along with signage stating the name and the ingredients of each tart – which allow you to understand the Asian flavour combinations which are certainly interesting. Macarons are also available to be purchased and the larger macaron cakes can be ordered. Some tarts are shaped to look like a common character – such as Gingy from Shrek, Rilakkuma and most recently a Panda to support Earth Hour.

The Kuma Tart – Cookie, Mork Hot Chocolate, Strawberry, Banana, White Chocolate Milkshake Mousse, Caramel, Chocolate Tart (and is Nut Free). This tart is way too cute to eat but after one mouthful you will soon get over that and want to keep eating more and more of this tart. The Banana flavour wasn’t too strong, which was what I was worried about and the other ingredients really did work well together. The Caramel was the hero of this tart along with the mousse and chocolate base.

The Wang Wang Tart – Sour Cherry Jelly, White Sesame Caramel, Black Sesame Panna Cotta filled Chocolate Tart, Coffee and Hazelnut Praliné Mousse, White Chocolate Glaze. I love the fact that they made this tart to support Earth Hour – such a great cause to support! Once again I was a bit apprehensive of the Black Sesame flavouring being too overpowering – but it wasn’t. The sourness from the jelly together with the sweetness of the panna cotta and the mousse worked really well together.

The tarts are colourful, vibrant and bursting with Asian flavours. Tarts are only sold in takeaway boxes. Dessert lovers will definitely enjoy this store – check it out now!

Rating : 4 Pandas
Price: $$
Menu – Refer to Picture above or at http://tbyluxbite.com.au/ and select Tart Collection
Atmosphere / Ambience:
Service: Friendly and Helpful
Online Booking: No
Restaurant Details and Location:
tbyluxbite.com.au
Shop 2, 517 Flinders Lane, Melbourne
Tel No: 9629 9662

Opening Hours:
Monday to Sunday: 8:00am – 6:00pm

Facebook: https://www.facebook.com/TbyLuxBite
Twitter: @TbyLuxBite
Instagram: tbyluxbite

Pop Up Scroll – Bringing Scrolls Back Into Fashion!

Menu:

Amongst the entire Doughnut, Cronut, Dossiant, Cruffin hype comes the latest craze – SCROLLS! Enter Melbourne’s first new scroll boutique – Pop Up Scroll – located in Smith Street, Collingwood. Serving up freshly baked swirls of goodness made each morning alongside some delicious, carefully prepared coffee – which has been supplied by Coffee Supreme. Coffee and scrolls – a perfect combination to kick off your early morning start or for an afternoon treat.

Pop Up Scroll was created by trained cook, baker and now full time pastry chef Julian Chew together with his wife Tammy Chew. They are both not new to the food industry, having previously owned the popular Lip Café in Ivanhoe. Julian has previously apprenticed under Matt Moran (of famed restaurant Aria) and done stints at Loafer Bread and Da Noi – firmly cementing his niche as a pastry chef.

Here, the focus is on coffee and scrolls only and they do it very well. The idea came about when Julian used to prepare Cinnamon and Cream Cheese scrolls for his former café and he was finding that he would be selling out of these delicious goodies on a regular basis. People would come from near and far to sample these tasty scrolls. Due to its increasing popularity both Julian and Tammy thought it would be a good idea to expand the concept and invest in this idea further – and Pop Up Scroll was born!

Pop Up Scroll has a philosophy to take customers back to their childhood by producing beautiful, fresh scrolls in unique flavour combination by utilising some of the lost arts of cooking. Each scroll is made using techniques that Julian has learnt throughout his impressive fine dining pastry training and is made free of any chemicals and additives, and with the use of organic ingredients.

Eat a Scroll bake two batches of scrolls daily – one in the morning for the pre-work rush and another in the afternoon for the afternoon tea & coffee crowd. Currently there are six different flavours on offer – Traditional Cinnamon Bun with Cream Cheese Frosting, a Malaysian inspired scroll of Shredded Coconut and White Chocolate, Peanut Butter and Banana, Chocolate and Caramel as well as a Chocolate and Custard flavour – all of which are on a brioche base. The brioche base scrolls come in two sizes – large and mini – with certain special flavours available as well – the day that I went there was the Cherry, Cream Cheese & Gingerbread. There are also flavours available that are baked using a croissant base (similar to an escargot) – these are Pistachio and Cherry or Apple and Frangipane, Traditional croissants and almond croissants are also available for your eating pleasure.
There are the traditional coffees available as well as Affogato, Ice Coffee and House Blend Chai (which can be served Hot or Iced) served with Bonsoy & Coconut Milk if needed.

The vibe is blissfully charming, complete with a retro fit-out. I love the pastel shades that are used along with cute retro style girl and boy doll decals on the main wall, together with the words EAT A SCROLL and DRINK COFFEE. Simple yet effective styling. There are two mint green cabinetry units – one which displays packets of Callebaut Chocolate and King Island Coconut Milk Creamer, along with coffee cups and the other displaying Parker’s bottled drinks – Ginger Beer, Cola etc along with an old school radio. There is minimal seating available (seats around 15 people)– in the form of small round tables, as well some seating along the window, overlooking the main street. The simplicity together with the playfulness works well together.

When it came to ordering I decided to order a mini original cinnamon and cream cheese scroll and was tempted into getting the Gingerbread, Cherry & Cream Cheese scroll as well. I mean just have a look at the picture – how can you say no?

I had the mini original scroll as well as a latte to eat in and decided to take the bigger scroll home for later. The coffee was delicious – creamy, nutty and strong all at the same and really did make my day. The scroll was absolutely divine – the dough is moist, light and fresh and is of the perfect sweetness. The cinnamon flavoured rolls are topped with cream cheese frosting and infused with cinnamon and brown sugar. It really does feel like you are biting into the softest pillow and are light and airy, allowing you to have more than 2 and still keep you wanting more. You really need to try one to understand the pure indulgent feeling you get.

Pop Up Scroll is a great addition to not only the Collingwood area but to Melbourne in general. They bring together the simple concept of sentimental baking together with great coffee and delicious, light fluffy scrolls. One visit here and you will definitely be coming back for more.

As the name suggests, Pop Up Scroll is only around for a short time (until May 2015) but there are already big plans in the pipeline for the next project due to open straight after the pop up closes its doors. EAT A SCROLL will be located just around the corner from the current location and will be a more permanent scroll house.

Rating : 5 Pandas
Price: $
Menu – Refer to pictures above
Fullness: 100%
Atmosphere / Ambience: Charming, Classic, Retro and Welcoming.
Standout Dish: Seriously any of the scrolls!
Service: Friendly and Warm
Online Booking: No
Restaurant Details and Location:
http://www.eatascroll.com.au/
86 Smith Street, Collingwood
Tel No: 0433 849 281

Opening Hours:
Monday to Friday: 8:00am–4:00pm
Saturday: 9:00am–4:00pm

Facebook: facebook.com/Pop-Up-Scroll
Instagram: popupscroll
Twitter: @EatAScroll

Pana Chocolate – Raw, Healthy, Handmade & Guilt-free!

Wall of Quotes

Wall of Quotes

Decor at Pana Chocolate

Inside Pana Chocolate

Cabinet of Goodies

Row of Desserts

Row of Chocolates

Close up of Fresh Mint & Raspberry

Pana Pop and Fresh Mint & Raspberry

Pana Pop

Inside the Pana Pop

Lamington Take Away

Close up of Pana Pop and Fresh Mint & Raspberry

Pana Chocolate was founded by Pana Barbounis – who is passionate about raw and slow-cooked food – and following on from the success of his 45 gram raw, vegan chocolate bars has opened his first standalone raw-dessert shop.

Pana Chocolate is a wonderful addition to the Church Street, Richmond area and serves up healthy handmade raw, delicious tasting and looking desserts, as well interestingly flavoured chocolate bars. Pana Chocolate uses natural, vegan and organic ingredients like cacao, nuts, coconut and 100% pure essential oils to create wonderful and unique flavour combinations – which include Fig + Wild Orange, Sour Cherry + Vanilla, Rose and Mint just to name a few.

Prepare to be overwhelmed with the number of selections here which leaves you wanting to try out one of each. As mentioned before no desserts are made or sweetened with sugar but are all natural and made from plant-based, organic ingredients sourced from all around the world. Cacao beans come from the Amazon, Coconut Oil has been cold pressed in the Philippines,  Dark Agave Nectar comes from Mexico, Cinnamon is organic and certified from Sri Lanka (where I am from!!), Cacao Butter is organic, cold pressed and fair trade from Peru and organic carob comes from Spain.

The space is simple and clean – with most of its offerings for takeaway patrons – however if you did want to eat in there is a row of seats available by the window looking out onto Church street. I love the décor of Pana Chocolate – there is an entire wall that is covered with clipboards that have cute, inspirational quotes and sayings on them. This adds color, brightness and wow factor in such an easy and simple manner. Such an awesome idea – Love it!

There are 10 different types of chocolate bars to choose from– Eighty (80 % Cacao), Raw Cacao, Orange, Coconut + Goji, Fig + Wild Orange, Rose, Sour Cherry +Vanilla, Cinnamon, Nuts and Mint. All chocolates are low in GI, have no dairy or soy, are Gluten Free and are handmade. In fact they are all handmade in a small scale kitchen located at the back of the shop. A major difference with these chocolates is that you can envision and see the love and care that has been placed into each bar of chocolate or dessert for that matter – down to the packaging and wrapping of each individual piece – it has been done by hand and provides a human connection.

I have tried the Sour Cherry + Vanilla, as well as the Fig + Wild Orange flavours. Between those two the Sour Cherry + Vanilla would have to be my favourite – the chocolate is smooth, silky and not overly rich and literally melts in your mouth – with the sour cherry adding a great tangy sensation that glides over your tastebuds. The Fig + Wild Orange was also great – the combination works brilliantly together and if you are into the citrus flavours this would be one for you to try.

The piece of resistance at Pana Chocolate is the cabinet of goodies. The first row is full of their raw cheesecake / desserts of the day which are in a slice format, that can range from Raspberry Ripe (their version of a Cherry Ripe), Chocolate Strawberry & Rose, Spiced Apple, Blueberry & Ganache, Banana & Chocolate – these range from $6.50 to $8.50.
Their second row has smaller bite sized treats such as Lamingtons, Lemon Slice (this is new!), Pana Pop (more on this later), Brownie, Vespa Wheel (their version of a Wagon Wheel – complete with a buckwheat wafer biscuit and a soft coconut marshmallow centre encased in a gooey raspberry chia jam and dipped in cacao) and Fudge just to name a few – these range from $3.50 to $5.50.
The third row is full of individual raw chocolates like hazelnut mousse, coconut barrels and truffles – in flavours such as Coconut & Mint Cream, Rose & Pistachio, Hazelnut Praline, Sneakers (yep spelt like this), Lavender & Macqui, Mango & Salted Caramel and Coconut Barrel – there are more flavours in store!
At the very bottom of the cabinet are their chocolate bars in all the 10 flavours mentioned above for sale ($6.50).
There are also other healthy goodies for sale – from coconut water, coconut + cacao balls to their very own hot chocolate sealed with the pana heart of approval.

After marvelling at the cabinet of goodies and spending a good 5 minutes oohing and aahing I decided to ask the friendly staff member of what she thought would be good try out and settled on the Pana Pop as well as the Fresh Mint & Raspberry slice.

The Pana Pop – was a white chocolate cheesecake with a berry centre coated in delicious cacao – represented a mini Magnum. From the very first bite you could tell this would be a memorable treat – the soft textured coating coupled with the creamy white chocolate cheesecake and zing from the berries worked perfectly together. You could almost eat the entire Pana Pop in one mouthful – but I would advise against this and instead treasure every mouthful; or you could just order another Pana Pop!

The Fresh Mint & Raspberry slice was another winner. There were three distinct layers – the bottom layer being a combination of cashew and brazil nuts, the centre layer being the mint and the top layer representing raspberry. The consistency of all layers was dense yet smooth – with the perfect level of sweetness across all three layers. I couldn’t really taste the mint flavour that strongly – although the strip of green at the very top held quite the minty flavour. I love the use of the fresh raspberries through the raspberry layer which not only added texture but extra flavour. The base was wholesome and added further texture and flavour bringing the whole slice together.

I enjoyed my time thoroughly at Pana Chocolate – I actually perched myself in a corner seat by the window and enjoyed these treats whilst working away on my laptop. On my way out I ordered a lamington to take away (as I had been told by a friend that these were simply superb!) which was packed away in a takeaway bag and sealed with a massive heart sticker – the Pana symbol – which I thought was really cute.

Whether you are into healthy eating, have certain dietary requirements or not – Pana Chocolate is definitely a place to check out. It produces great tasting chocolate that have been lovingly prepared using quality ingredients for anyone and everyone to enjoy.

Rating : 5 Pandas
Price: $$
Menu – The dessert menu changes daily but no doubt whatever dessert treat you get it will be delicious!
Fullness: 100%
Atmosphere / Ambience: Simple, Cosy and Enticing
Standout Dish: Pana Pop
Service: Very very friendly and helpful (especially when you are overwhelmed with choice and don’t know what you want)
Restaurant Details and Location:
panachocolate.com
491 Church St, Richmond

Opening Hours:
Monday to Friday: 10:00am – 5:00pm
Saturday: 10:00am – 4:00pm

Facebook: https://www.facebook.com/panachocolate
Twitter: @pana_chocolate
Instgram:pana_chocolate

Magnum Pleasure Store – Make Your Very Own Magnum!!

My Magnum – Milk Chocolate Coating with Pistachios, Rose Petals, Dried Strawberries and Vanilla Crumble

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Menu:

Calling all Ice-Cream lovers – there is a Magnum Pleasure Store  that has opened in Melbourne – located at the newly opened Emporium right in the heart of the Melbourne CBD.

Magnum Pleasure Stores have already been a massive hit in the likes of Sydney, Paris, Shanghai, Amsterdam and New York. The idea behind this store is to “Make My Magum” – where in six easy steps you can create your very own Magnum according to what your favorite flavorings are. It gives you room to create up a flavour that you might have thought would work well with the creamy and chocolaty Magnum ice creams that already exist. You select everything from the chocolate coating, to an array of toppings and even down to the final drizzle of chocolate on your Magnum. These are all constructed and made by your very own personal, pleasure maker! How awesome!

The “Make My Magnum” process firstly involves lining up to place your order – just to note there is a line no matter what time you go, ranging from 10 mins right up to 1.5 hrs!!! – It sure is mighty popular! The first step is to choose the base for your Magnum – Vanilla or Chocolate (also something to note is that they have limited stock of the Chocolate flavour). From there you can select what chocolate coating you want – you have a choice of White, Milk and Dark Chocolate.

Next step is where the fun really begins – you get a choice of 3-4 toppings from a list of 18 different toppings. These include Roasted Hazelnuts, Pistachios or Cashews, Milk Chocolate Flakes, White Verimicelli, Dark Cookie Chunks, Vanilla Crumble, Honeycomb Pieces, Diced Strawberries or Pineapple, Coconut Flakes, Mixed Chocolate Crispearls, Mocha Chips, Blackberry Chips, Gingernut Biscuit Crumble, Rose Petals or Salted Pretzels.

Once those tough decisions are out of the way – you can watch as your personal pleasure maker creates your Magnum of choice. The last two steps are to decide which drizzle of Magnum chocolate you would like – White, Milk or Dark and finally a finishing touch of a chocolate button marked with a Magnum “M” logo– again you can select from either a White Chocolate or Milk Chocolate flavouring. And voila you have your very own Magnum right in front of you to devour and cherish. All this deliciousness and uniqueness for just $8.

So get down to Emporium and enjoy this highly desirable feat of making your very own Magnum by visiting the Magnum Please Store. The store will be open to all dessert, ice cream and chocolate lovers till August 10^th 2014.

Rating : 4 Pandas
Price: $
Menu – Refer to above picture
Service: Friendly
Location Details:
Emporium
1st Level
287 Lonsdale Street, Melbourne
Tel No: 8609 8221

Opening Hours:
Saturday to Wednesday: 10am – 7pm
Thursday & Friday: 10am – 9pm

Long Shot – Superb Coffee & Delicious Sweet Treats

Front of Long Shot

Front of Long Shot

Front of Long Shot

Inside Long Shot

Inside Long Shot

Inside Long Shot

Inside Long Shot

Inside Long Shot

Sweet Treats

Sweet Treats

Lights at Long Shot

Inside Long Shot

Chocolate Brownie and White Chocolate and Macadamia Milk

Latte and Chocolate and Coffee Cake topped with Meringue_

Chai Latte and Chia Pudding

Chia Pudding

Cappuchino and Latte

Long Shot Café is located in the newly opened Collins Square located in Docklands. The Walker Evans Baker Restaurant Group (Lang Walker, Pete Evans, Gavin Baker) together with Executive Pastry Chef Shaun Quade (Quay in Sydney, Biota in Bowral, Urbane in Brisbane), and Jo Barrett (MoVida) are responsible for this green and white themed cafe.  Joshua Willis (previously of Proud Mary) is Head Barista, pumping out the St Ali coffee for both filter and espresso coffees.

Long Shot makes use of the limited space it has really well. It is designed by a collaborative design team – Emily Pedersen of Walker Corporation, Anna Drummond and Trish Turner of Colab Design Studio. There are black and white checkered floors, with timber tables and window seating complete with tiny wooden stools. The centrepiece would have to the overhanging green and white light shades which are reminiscent of blooming flowers. It feels like the perfect setup for a afternoon tea party. There is seating both inside as described, as well as outside – here there are high bench tables, as well as some lower tables with cushioned seating. There is a grab-and-go window for patrons that are in a hurry. The atmosphere is casual, relaxed and has that feeling that makes you want to come back again and again.

As you enter you are greeted by the barista station to the right and the impressive cabinet filled with sweet treats and savoury delights – think baked pastries, gourmet sandwiches, freshly made salads. All the baked good are made in house, courtesy of renowned pastry chef Shaun Quade and Jo Barrett. There are also bottled fermented sodas, flavoured milks (flavours such as white chocolate and macadamia, strawberry) in cute pint sized bottles that can be bought. Each day there is a new sweet treat available and if you follow them on instagram (long__shot) they post up what is available for the day mostly – these can include things like their take on a classic éclair, a decadent strawberry and pistachio cake, or a frangipane tart. They also serve Iced Coffees and teas from Byron Bay leaf teas.
For those who want something other than coffee, Long Shot also has a single tap stocking crisp German Wheat beer as well as a variety of wines by the glass.

The coffee is from St Ali and doesn’t need to be stated for it to be known that it was great tasting coffee. I ordered a latte which had a strong, nuttiness to it. The creamy aftertaste added a nice finishing touch.

Whenever I go there to get a coffee – be it sit in or take away – I am always drawn into getting a sweet treat. I will just mention a few that I have tasted.

The Chocolate and Coffee Cake topped with Meringue – was mind blowing! The combination of chocolate and coffee in liquid form would be a mocha – but to have it in a solid form was amazing. There was a richness thanks to the robust coffee – when combined with the bitter yet sweet chocolately goodness – the result was one of brilliance. The meringue was crunchy on the outside, and gooey on the inside and added a different type of sugary sweetness to complete the dish.

I have also tried the Chia Pudding with Berries and Almonds. The Chia Pudding was fresh and had bursts of flavour – the addition of the berries added a sweetness and tang that was needed to spruce up the normally plain tasting chia. I really enjoyed eating this treat – and it being considered healthy was a double upside.

Long Shot’s take on the typical chocolate brownie was interesting as well – it comes in a ball shape covered with chocolate, coconut and almond flakes. It was a bit tough initially to crack into – you need to use two hands – one to hold the ball in place and the other to attack with your spoon. The chocolate brownie was dense, rich and oh so yum! The coconut and almonds bits on the outside broke up the sweetness which was good. This is definitely one for the chocolate lovers!

Aside from the coffee – what I also enjoyed are their flavoured milks – the flavour that I had was the white chocolate and macadamia. I loved the texture of this “milk smoothie” – it was coarse due to the crushed macadamias. The flavour combination of the nuts and the white chocolate was really tasty and would be one that I recommend trying – the sweetness was just right! I am looking forward to sampling the other flavours that they have.

Long Shot is a great addition to the Docklands area – and is the place that I go to most afternoons to get my sweet hit when it gets around to 3:30itis as I work in the area. It is bringing great coffee to all the office workers in this area, as well as some great tasting house made food and sweet treats, The atmosphere is welcoming and the coffee feels like you are receiving a warm hug.

Rating : 4.5 Pandas
Price: $
Menu – Selection of sweet treats such as chocolate brownies, chocolate eclairs and more, as well a selection of pastries, baguettes and fresh salads. Teas from Byron Bay Leaf Teas, Ice Coffee, Fermented Sodas, Flavoured Milk Smoothies, Tap Beer, Wine – Refer to http://long-shot.com.au/menu/ You can follow them on Instagram (long__shot) to get updates of what their latest foodie treats are
Fullness: 100%
Atmosphere / Ambience: Casual, Fun, Relaxed and has an Alice in Wonderland feel to it
Service: Friendly
Online Booking: No
Restaurant Details and Location:
http://long-shot.com.au/
727 Collins Street, Docklands
Tel No: 9252 7979

Opening Hours:
Monday to Friday: 7am – 5pm

Om Nom Dessert Bar – Creations of Art

The Entrance to Om Nom

Inside Om Nom

The Entrance to Om Nom

Funky Lolly Seat

The Entrance to Om Nom

The Horse Sculpture

The Bar at Om Nom

Om Nom

Lychee inspired Mocktail

Lavendar Gin Lemondate – Gin, Lemon Juice, Lavendar Syrup

Mango Inspired Mocktail

Raspberry Field – Raspberry, Lychee, Meringue, Rosewater

Caramlised Scallops, Asparagus, Light Curried Coconut Broth & Lemongrass Oil

Pan Seared Duck Breast, Duck Confit, Apple Cider Jelly, Galangal Honey Suace, Celeriac Puree and Celery Coulis

Pan Seared Duck Breast, Duck Confit, Apple Cider Jelly, Galangal Honey Suace, Celeriac Puree and Celery Coulis

Wagyu Sliders with Caramelized Onion, Cornichons, Perigreux Sauce and Shoe String Fries

Tea with Jack Rose – Apple Jack, Fruit Melange Tea Syrup, Lemon Juice & Whiskey Bitters

Raspberry Field – Raspberry, Lychee, Meringue, Rosewater

Raspberry Field – Raspberry, Lychee, Meringue, Rosewater

Raspberry Field – Raspberry, Lychee, Meringue, Rosewater

Basil Garden – Dark Chocolate, Vanilla, Olive Oil, Honey, Basil, Lime, White Chocolate & Meringue

Basil Garden – Dark Chocolate, Vanilla, Olive Oil, Honey, Basil, Lime, White Chocolate & Meringue

Basil Garden – Dark Chocolate, Vanilla, Olive Oil, Honey, Basil, Lime, White Chocolate & Meringue

Mango Alfonso – Choux Pastry, Shiso, Coconut, Kalamanzi, Lemongrass, Ginger & Caramelised White Chocolate

Mango Alfonso – Choux Pastry, Shiso, Coconut, Kalamanzi, Lemongrass, Ginger & Caramelised White Chocolate

Mango Alfonso – Choux Pastry, Shiso, Coconut, Kalamanzi, Lemongrass, Ginger & Caramelised White Chocolate

Chocolate Souffle – Guayaquil 64% Chocolate, Mandarin Marmalade, Kalaminsi Sorbet, Milk Foam

Chocolate Souffle – Guayaquil 64% Chocolate, Mandarin Marmalade, Kalaminsi Sorbet, Milk Foam

Banana Flambe – Rum, Cinnamon, Rosemary, Chocolate Sponge, Vanilla and Caramelized White Chocolate Ice Cream

Banana Flambe – Rum, Cinnamon, Rosemary, Chocolate Sponge, Vanilla and Caramelized White Chocolate Ice Cream

Peppermint Tea

Pack your Own Lollies

Terranium

E was swapping Australia for Canada so four us decided to celebrate by checking out Om Nom Dessert Bar before she left.

Om Nom is located at the Adelphi Hotel (that also houses Ezard in its lower level) at Flinders Lane. For Om Nom you need to go up the stairs and head towards the back area of the main foyer / lift lobby area. From the moment you step in you are greeted by the modern, elegant, French themed fit out. From the life size mesh sculpture of a horse to the seating that is in shapes of hard lollies. As you make your way towards the main seating – there are little areas of seating complete with a black plush sofa swing and colourful cushions – and some cushions in the shape of a bowtie lolly. Abstract art in the shape of a face further adds colour to this mostly black and white colour scheme. Om Nom seats 40 and you will definitely need to book in advance to secure your spot.

There are two chefs behind Om Nom. They are head chef Christy Tania who arrived from France two years ago to work at Sake and has also worked at Vue de Monde and Jacques Reymond. How’s that for experience! As well as Pierrick Boyer who is currently behind the spectacular creations at Le Petit Gateau.
Tania used to previously work at IBM in Singapore and quit her job there, folded her business (she had a side business of baking wedding and birthday cakes) to fly to France to get trained in the world of pastry and more. She has worked under world renowed chefs such as Alain Ducasse, Michel Roth and Sebastien Serveau. Currently she has also launched an online cake business – C’est Bon.

I had already looked at the menu before coming here and had made sure that I didn’t have anything sweet all day as I knew I wanted to do the Dessert Degustation. The Dessert Degustation is $55 and allows you to try 3 different desserts. The desserts are mini version of the actual desserts – but it was nevertheless still great to sample and try. I think this is a great idea as it allows you to hone in what dessert you like the best and come back and have the full size version next time!

The first dessert that came out as part of the degustation was the Raspberry Field – raspberry, lychee, meringue, rosewater. I had already seen pictures and heard a lot about this dessert so I was really looking forward to seeing it in real life and seeing how the flavour combination worked. The presentation was fantastic and really adorable – so much so that you don’t really want to touch it or break anything to eat it. I think I took about 50 photos, in all sorts of angles of this dish. As my Raspberry Field was part of the degustation I only got one smaller toadstool, whereas the main dessert dish had two larger toadstools. As E was leaving and they knew this – they had sweetly written ‘Bon Voyage’ on her dessert – nice touch!

The main toadstool is made of a crunchy meringue base that acts as the stalk of the toadstool, and topped with a tangy and smooth raspberry sorbet that has white chocolate pieces dotted on it. Surrounding this toadstool is the “forest floor” of fresh lychees, rosewater bursts, fresh raspberries and finished with white chocolate sand. I really did love each element. Anything with lychees for me is heaven – in fact whenever I order a mocktail and they ask me what flavours I want, my first go to is always lychee. The sorbet was perfectly tangy and complemented the sweetness of the meringue. I loved the rosewater burst – added more texture and fun-ness to the dish!

The next dessert to arrive was the Basil Garden – dark chocolate, vanilla, olive oil, honey, basil, lime, white chocolate & meringue. Once again the presentation of this dish was magnificent. It literally looked like a little potted plant complete with chocolate soil. The “pot” is made out of chocolate and filled inside with vanilla, olive oil and honey ice cream and topped with lime, basil and white chocolate. The finishing touches were some vibrant purple flowers and green leaves. The result was quite a light dish, with plenty of refreshing flavour combinations and the added texture of the chocolate soil. It definitely looks too pretty to eat but once you start you won’t be able to stop.

The last dessert that I ordered was the Mango Alfonso – choux pastry, shiso, coconut, kalamanzi, lemongrass, ginger & caramelised white chocolate. This dessert consisted of mang0-cream filled profiteroles which has been topped with bright, glossy fondant icing as well as a chocolate disc. On top of this chocolate disc, there is a ball of shiso and mango. There was also kalamanzi (this is a citrus fruit –sometimes called the Phillipine lime) sorbet as well as coconut spheres that pop with fillings of coconut cream, as well as a coconut and lemongrass foam. As part of the degustation menu – you get one profiterole but the main sized dessert you get two profiteroles layered carefully on top of each other. The pastry is crunchy and together with the mango cream inside was delicious. Paired together with all the elements it made for a really interesting dish – the pairing of mango and coconut work really well together. There were some great textures and interesting flavours in this dish – especially the addition of lemongrass.

S is a massive chocolate lover and therefore settled on getting the Chocolate Souffle – Guayaquil 64% Chocolate, Mandarin Marmalade, Kalaminsi Sorbet, Milk Foam. We sampled the soufflé and it was indeed brilliant – complete with a gooey centre. The Milk Foam pairing worked well and made it reminiscent of drinking cocoa before bed – which further added to the “close your eyes and savour the moment” feeling.

C ordered the Banana Flambe – Rum, Cinnamon, Rosemary, Chocolate Sponge, Vanilla and Caramelized White Chocolate Ice Cream. This dish had the wow factor with the flambé being lit in front of us and gave the most amazing aroma of cinnamon. It really was brilliant to watch. C however thought the dish did look better than it tasted and was almost let down by this dish.

Each dessert is made with love, care and attention and is literally a piece of art. They are simply amazing to look at and a treat to the palate. There are interesting combinations of flavours, textures to create a truly memorable experience.

Om Nom doesn’t only do dessert – they do have quite a great sounding savoury menu as well – albeit the main focus being on dessert. There are dishes like caramelised foie gras with goat’s curd and fig, a summer pear salad, wagyu slides to pan seared duck breast just to name a few. S and E ordered some of the savoury dishes. First up was the Caramlised Scallops, Asparagus, Light Curried Coconut Broth & Lemongrass Oil – the scallops were seared perfectly and as a result had the right texture and softness to it. The thai flavours paired with the asparagus was a winner as well with the flavouring complementing the scallops. Next up was the Pan Seared Duck Breast, Duck Confit, Apple Cider Jelly, Galangal Honey Suace, Celeriac Puree and Celery Coulis. E loved the way the duck was cooked – literally melting in her mouth. There were many interesting components and flavours in this dish as well that the palate got to experience. The Celery Coulis was really interesting – very fresh and invigorating. Lastly C ordered the Wagyu Sliders with Caramelized Onion, Cornichons, Perigreux Sauce and Shoe String Fries – you get two sliders which were flavoured well and came with a side salad.

Om Nom also does High Tea on Sundays from 12pm till 4pm. The cost is $65 per person and there is a minimum of 2 guests required. You get a selection of savoury and sweet dishes that include vol au vents with asparagus and mushroom, vegetable tempura, two different gateux’s and the pineapple verrine. This comes with tea/coffee as well as a macaron. Just check their website for an updated menu.

The drink menu is quite extensive and there is a section called “Liquid Desserts” as well that have some great sounding drinks such as Cookies and Cream to Cherry Ripe. Their list of cocktails is also impressive and one labelled Earl’s Punch comes with a macaron – fancy! There are also the usual drinks of wine, beers and spirits as well as tea and coffee. The tea serving is quite generous – a whole pot which was enough for three of us to have two cups each!

Om Nom is a must try for everyone that loves desserts –it definitely has the “ooh and aah” factors involved in terms of presentation and taste. I can’t wait to see any new additions that will be added to the menu. The place is classy, elegant all the while staying comfortable and relaxed. The staff are friendly, knowledgeable and very helpful.When leaving you can grab a little take away lolly bag filled with mints if you wish as well!

Rating : 4 Pandas
Price: $$$
Menu – There is the breakfast, high-tea, dinner, dessert, drinks and function menus available here – http://www.adelphi.com.au/hm_features.pl?id=1
Fullness: 100%
Atmosphere / Ambience: Classy, Elegant and has a WOW factor. You almost feel like you are transported to another land for your time spent here.
Standout Dish:  Raspberry Field – raspberry, lychee, meringue, rosewater
Service: Knowledgeable and Helpful. If there is a special occasion and you let them know – they can customise your dessert!
Online Booking: Yes via website – http://www.adelphi.com.au/hm_features.pl?id=1
Restaurant Details and Location:
http://www.adelphi.com.au/index.shtml
Level 2,
Adelphi Hotel
187 Flinders Lane Melbourne
Tel No: 8080 8888

Opening Hours:
Monday to Saturday:
Breakfast from 7am to 12 midday
Dinner & Desserts
6pm until 12am

Monday to Saturday Snack menu is available in between those hours

 

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

Collective Espresso – Breakkie with a Difference

Collective Espresso

Inside Collective Espresso

Coffee Counter at Collective Espresso

Latte at Collective Espresso

Beetroot and Basil Cured Kingfish, Potato Rosti, Kim Chi, Seasame Fried Egg

Collective Sigh of Relief – Poached Eggs, Spinach and Kale, Thyme Garlic Mushrooms, Toast

Coffee Counter at Collective Espresso

Communal Table at Collective Espresso

Beetroot and Basil Cured Kingfish, Potato Rosti, Kim Chi, Seasame Fried Egg

Menu:

P and I decided to catch up at a place that was central to both of us and that happened to be Collective Espresso located in Camberwell – right opposite the train station. Collective Espresso was opened by a group of friends with business partners Mark Jacobson, Graham Babbs and Duncan McCrane.

Where Collective Espresso resides now used to be a boutique store and the group has done the fitout themselves and the results are impeccable. The space is light, airy, open, inviting and welcoming – the centre piece is the large high wooden communal table which takes up most of the venue space together with quirky art work adding vibrancy and colour. . There are bars seats along the window and near the kitchen. The look is simple yet charming and comfortable.

Collective Espresso is named as such as it was the “collective” experience and knowledge they gained from working at Las Chickas and Galleon café that allowed them to create this café. The menu consists of Breakfast, Lunch as well Rolls and Subs and there are daily specials available as well. The breakfast menu has some really interesting combinations such as grilled zucchini and squash omelette; sesame fried eggs as well as the usuals such as Bircher Muesli and Baked beans and sausages. Their cold drinks menu is varied and interesting – they have slushies as well as white chocolate Tim Tam shakes.

Collective Espresso offers a house espresso blend and a changing daily single-origin coffee. The coffee is from Five Senses and the latte that I ordered was really quite delicious. The flavour was rich and had noes of caramel and paired with the perfectly frothed milk. They really do some of the best coffee.

We were seated at the end of the communal high table – I really do like the high tables at cafes – especially when the space is smaller. It gives a great sense of space and allows you to peer behind the counter if you wish. There was a bit of a mishap with our coffee orders – even though the coffee orders were taken before we ordered food – we only received the coffees after our food.

I ordered the Beetroot and Basil Cured Kingfish, Potato Rosti, Kim Chi and Sesame Fried Eggs. This dish came out on a wooden board, with the components of the dish being centred on the board. I quite liked the fact that normal plates weren’t used – it tied into the surroundings of the place as well as being different. The dish looked like a piece of artwork – with each component displayed artfully. The Sesame Fried Eggs were delicious and the sesame coating on the outside was an interesting addition. The egg was really a poached egg which had been fried and coated in sesame – the poaching was done perfectly and had the gooey yolk. The Beetroot Cured Kingfish was another difference that I haven’t had before and together with the other components really did work well together. The potato rosti was crispy and crunchy on the outside and soft and gooey on the inside. The kim chi added an extra tang and spice for flavour and brought the whole dish together.

P ordered the Collective Sigh of Relief – Poached eggs, Spinach and Kale, Thyme and Garlic Mushrooms, Spiced Beans and Toast minus the Kaiser Fleisch. Her dish came out on a board as well with each ingredient placed in an expressive manner. One thing missing though was the spiced beans from the dish. There was many different parts to this dish and as a result it was quite a large size dish. P did enjoy her food and especially liked the mushrooms.

Collective Espresso serves delicious and simple food with a twist and has great coffee in a convenient and easy to access location especially for people going to the train station. It is welcoming and cosy and you can really spend half your day soaking up the atmosphere.

Rating : 3.5 Pandas
Price: $
Menu – Refer to pictures above
Fullness: 100%
Atmosphere / Ambience: Casual, Welcoming and Light/Airy – great for a weekend catchup!
Standout Dish:
Service: Overall service was friendly – just a few stuff ups with the coffee coming with our food and missing some ingredients as part of the dish.
Online Booking: No
Restaurant Details and Location:
3 Cookson St, Camberwell
Tel No: 9882 8995

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

Saint Crispin – Heavenly Dishes

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Menu:

It was time for our regular work catchup dinners and Saint Crispin was the venue of choice. We had to see what the recently awarded “Best New Restaurant” by The Age Good Food Guide 2014 was all about. Saint Crispin is located on Smith Street in Collingwood and has taken over where Cavallero used to reside. Saint Crispin is named after the patron saint of cobblers, tanners and leather workers and also ties in with the buildings original use as a cobbler’s workshop.

Scott Pickett (The Estelle) and Joe Grbac (ex-The Press Club) form a partnership to create this one hatted restaurant. As you walk in through the strong wooden doors which are flanked by cast iron black lattice you enter a classy yet casual venue. There is an exposed brick wall on one side and the long marble bar on the other side. Towards the back is the open kitchen, where you can see chefs creating each of the dishes that go out. The tables are strong wooden non polished tables and I like this – adding to the rustic feel which links it to the surrounding area – paired with leather comfortable seating on one and wooden chairs on the other with cushioning. There is seating at the bar as well on high stools which allows you view the kitchen from a better vantage point. The interior was designed by Leah Hart.

The menu is centred around using seasonal and fresh local produce and covers a variety of types – there are seafood, food, chicken, pork and vegetarian dishes on offer. There is also Alba White Truffle available for an extra $40 a serving which we were told was flown in that morning. The way the menu is designed is that there is a selection of three a la carte combinations. There is the two course ($50), three course ($60) and the chef’s tasting menu ($120) – which comprises of seven courses – five savoury courses and two desserts. There is also the option to order Little Bites and Sides. The Little Bites consist of charcuterie. Crudites, Oysters, Eel Croquettes and an interesting named dish called Snap, Crackle and Pop (which I learnt was the Pork Crackling in a Prawn Cracker format).

There for four of us and three of us decided to go for the three course menu and one person did the two courses.  Before deciding to order – we were given small starters that arrived on a wooden circle piece of wood. On this day we had Chickpea squares with Marshmallows. The squares were really delicious bite sized morsels and the marshmallow provided a sweet palate and was very soft and cloudlike. Once we had ordered our food we were served bread which came with a serving of butter and the yummiest Caramelised Onion and Cream Cheese spread. It really is a spread that makes you go ‘WOW’ and my only qualm would be that we received too little of the spread.

What I do like about Saint Crispin is when each dish is placed down they explain what each dish is and what is in it. I like this personal touch. For entrée I ordered the Sand Flathead, Mussels, Sea Vegetables and Crème Fraiche. I was interested to know what Sea Vegetables were and when I asked the waiter – he didn’t offer much of an explanation other than “things that you find by the sea shore.” The fish is the centrepiece of the dish, with the sea vegetables around and on top of the fish with the mussels on the side. The Crème Fraiche comes in a separate little jug which the waiter then pours on top of the fish for you. The fish was cooked just right and came in two pieces – however I felt that it could have been seasoned a bit more as I couldn’t eat the fish on its own – it needed the addition of the Crème Fraiche. As a whole the dish with all its elements especially the mussels, worked well together and the Crème Fraiche was delicious and perfectly seasoned. The sea vegetables were interesting and I am still not quite sure what each of them were called.

The others ordered the Atlantic Salmon, Shaved Calamari, Oyster, Squid Ink and Saffron for their entrées. I was lucky enough to try some of their dish. The dish was an extremely colourful dish set against the backdrop of a large black plate. The Salmon was cured and poached and as a result was tender and flavoured very well. There was shaved calamari and an oyster which was hidden underneath the salmon, together with a crisp tapioca coloured with black squid ink placed on top of the salmon which gave an added crunch. The combination of all the elements together with the saffron sauce and squid ink sauce created a truly magical dish.

After our entrees we were asked if we wanted more bread and how could you resist more of the Caramelised Onion and Cream Cheese spread – sadly however this never came.

For mains I ordered the Swordfish, Maloolabah Prawn, Nicola Potatoes and Kohlrabi. The swordfish came out beautifully presented. The piece of swordfish was thick and juicy and wasn’t dry at all – which is a sure good sign of a fish being cooked well! The addition of the balsamic sauce really made the dish and paired really well with the fish. The potatoes were creamy and smooth and added further compliments.

The others ordered the Bannockburn Chicken, Kalamata Olive, Cos and Spring Garlic. This was essentially chicken done in three ways – a popcorn chicken style – with crumbed and fried chicken which they all enjoyed, a coiled piece of chicken and a large thick seasoned piece of chicken with crispy skin. They seemed to like the dish but not love the dish and said elements needed to be worked on  or a different combination of ingredients added.

With our mains we ordered Sebago Potato Crisp, Seaweed Mayonnaise which was as expected really delicious. I did love their take on the seaweed mayonnaise – and it worked well with the crispy and crunchy potatoes.

Next up was dessert – which is the part of the meal that I look forward too. There were really great options to choose from but I opted for the Mango, Coconut, Vanilla and Verbena on recommendation from the waiter. He informed me that it was a pannacotta – and that was all he had to say to have me order this dish. I LOVE PANNACOTTAS. This dessert came out in a bowl and had a wafer like biscuit on the edge which looked like a spoon which I thought was quite funky. The Mango, foamy Coconut and other elements which included pretty pink and purple verbena flowers sat on top of the pannacotta. There were additional white chocolate balls which added crunch and texture. As a whole the dish worked really well together – I love the combination of mango and the creaminess of the pannacotta – it really is a great summery dessert. My one gripe though was for me there were too many white chocolate balls – and it made the dish too sweet for me, so towards the end I had to avoid eating them and just enjoy the other parts of the dish.

V ordered the Blood Orange Parfait, White Lemon, Yoghurt and Mandarin which I must say was the best dessert of the night. The dish when it came out looked fantastic – the presentation was amazing. – the rectangular parfait was topped with a colourful array of ingredients all placed on top of a white lemon smear. The parfait was creamy and smooth and had a really tasty cake crumb at the bottom and together with the acidity of the blood orange and the mandarin was the perfect balance of flavours. It was one of these desserts that you could eat a lot of and still not get sick of.

C ordered the Chocolate, Earl Grey, Milk and Ginger – which once again was nicely presented. This dessert was a chocolate mousse slice which was rich but light and airy just as a mousse should be. The Earl Grey ice cream was a great combination and worked well the rich and creaminess of the chocolate and really was the perfect addition. As a whole a really great dish for any one that loves chocolate.

As we were seated near the kitchen area, for most of the night we heard the head chef yelling out for the orders and telling the staff when the dishes were ready, which made it harder to keep a conversation going with people on the table. However, it did showcase the efficiency of the kitchen. To finish as we were waiting for the bill a wooden box made to replicate The Bible was placed on our table with a set of sweets inside – on this night we had a nougat – which had the perfect amount of stickiness and tasted delightful. It was a great way to finish off a good meal.

Saint Crispin delivers good food, presented exceptionally and provides great atmosphere. They provide interesting combination of ingredients together with some hidden surprises and familiar flavours. Desserts are definitely their strong point, as well as entrees following suit. I would like to see what dishes they serve up in the next menu change.

Rating : 3.5 Pandas
Price: $$$
Menu – Refer to the menu in the link above. You can also look at http://www.saintcrispin.com.au/menu.pdf. There is a choice of a Two Course ($50), Three Course ($60) and a Chef’s Tasting Menu – 7 courses ($120)
Fullness: 100%
Atmosphere / Ambience: Relaxed yet classy and very enjoyable. Great place for a catch-up dinner with friends or family.
Standout Dish: Atlantic Salmon, Shaved Calamari, Oyster, Squid Ink and Saffron and  Blood Orange Parfait, White Lemon, Yoghurt and Mandarin
Service: Friendly and Attentive although sometimes forgetful?
Online Booking: No
Restaurant Details and Location:
http://www.saintcrispin.com.au/
300 Smith Street, Collingwood
Tel No: 9419 2202

Opening Hours:
Tuesday to Thursday: 6pm – Late
Friday to Sunday: 12pm -3pm and 6pm – Late

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