Product/Flavour Reviews:

Triple Vanilla

Elato’s Triple Vanilla ice cream is a celebration of creamy textures and eggy richness, infused with vanilla pod seeds that add both visual appeal and an authentic taste. Each scoop is a journey into the heart of a vanilla wonderland, where every bite showcases Elato’s dedication to natural and genuine flavours. It’s downright yummy.

Dark Chocolate Truffle

Elato’s Dark Chocolate Truffle ice cream is a sensory treat, offering a rich and decadent taste akin to a homemade dark chocolate mousse. The texture is velvety, and the added dusting of cocoa powder enhances the overall experience, leaving a delicate finish that chocolate enthusiasts will relish. Like a rich chocolate gelato ice cream, Elato’s Dark Chocolate Truffle manages to trump many of its Italian counterparts with a smoother texture and more complex depth of flavour.

Cold Brew Decaf Cafe Latte

Elato’s Cold Brew Decaf Cafe Latte ice cream is a smooth, deep espresso-flavoured indulgence for coffee aficionados. The distinct and deep cold brew coffee taste stands tall as an ice cream indulgence on its own; however, it is also a perfect canvas for complex desserts and milk drinks, adding the delightful espresso kick of freshly ground and extracted beans.
While it’s a decaffeinated product, we simply could not pick it. There’s no need to make an affogato; just dip your spoon into the tub!

Fig Ripple

Elato’s new Fig Ripple flavour presents a surprising punch with its combined ingredients of dried figs, cinnamon, ginger and cardamom, which is generously folded throughout as a mouth-watering jam. This offers a homemade gourmet ‘hatted restaurant’ style ice cream that continues to present more complex flavours with each spoon. The jam was developed in collaboration with SisterWorks, a Melbourne-based not-for-profit Social Enterprise that provides entrepreneurship and employment training and work placement to migrant, refugee and asylum-seeking women in Australia. Elato’s Fig Ripple was recently awarded Best Ice Cream at the 2023 Melbourne Royal Australian Food Awards and, from all reports, is selling fast wherever it’s stocked. We had trouble sourcing the product for our review due to its popularity.

Supporting a Good Cause

Elato is not just about great ice cream; it’s about making a difference with proceeds from each tub supporting OzHarvest, a non-profit organisation rescuing surplus food from landfills and providing it to those in need. Elato has already contributed to the equivalent of over 10,000 meals.

Where to buy:

Elato ice cream is now available at over 600 Woolworths stores – the Fig Ripple flavour is sold in 400 Woolworths stores. It can be delivered via Uber Eats and MILKRUN. For more information, visit https://elato.com.au

Blacksmith Grill focuses on flame-grilled steaks carefully selected from Melbourne’s renowned meat and game specialists, Gamekeepers. Each steak is expertly prepared over an open flame, producing a charred and smoky flavour that elevates the dining experience.

The menu at Blacksmith Grill has been reimagined to feature the best Victorian produce, creating contemporary Australian dishes that celebrate the local flavours and ingredients. When you enter the restaurant, you are greeted with a light-filled space adorned with warm timbers, sea glass tiles, and copper fixtures, creating an inviting ambience.

The à la carte menu offers an array of enticing options, including the show-stopping 1.2kg tomahawk steak, served with two delectable sides that perfectly complement the main attraction. For a succulent and flavourful experience, indulge in the herb-crusted bone-marrow accompanied by sourdough. The tender porterhouse steak comes with six sauces, allowing you to perfectly customise your dining experience. Additionally, the menu features eye fillet, Angus T-bone, and Angus bone-in rib eye steaks aged for 130 days, ensuring a melt-in-your-mouth tenderness and unparalleled flavour.

At Blacksmith Grill, dining is about savouring delicious food and immersing yourself in a relaxed and inviting atmosphere. The venue provides generous-sized tables and a variety of soft furnishings, creating a comfortable and enjoyable space for business lunches or after-work drinks at the poolside bar. For the ultimate dining experience, enjoy al fresco rooftop terrace seating and take in the vibrant cityscape.

The menu extends beyond steaks to incorporate the best of Australian produce. Queensland’s rich and juicy banana prawns, local vegetables from Victorian grocers, and herbs from the restaurant’s rooftop terrace garden all feature in the culinary offerings. Delight in the mouth-watering vegetable Wellington, a twist on the classic dish, served with a soft blue cheese sauce and quince puree. The vegan-friendly wild mushroom risotto is a rich and flavourful option that caters to diverse palates.

To complement the exceptional culinary creations, Blacksmith Grill offers an impressive selection of wines sourced from the best vineyards in Victoria and renowned regions in France and New Zealand. Whether you prefer whites, reds, or rosés, there is a wine to suit every preference and enhance your dining experience.

Blacksmith Bar & Grill is more than just a restaurant; it is a gathering place where good company and great food come together. The ‘JUST FEED US’ set-sharing menu is designed to unite people, offering a curated selection of five delicious dishes showcasing the restaurant’s culinary expertise. From house-made baker’s bread to a mouth-watering grain-fed porterhouse steak with fries and broccolini, this set menu is perfect for sharing and indulging in a feast.

The dessert menu at Blacksmith Grill is equally enticing, featuring a decadent house-made cheesecake with Oreo cookies, cream, and strawberries—a perfect treat to conclude a delightful meal. For those with a penchant for sweets, the ginger waffle split with banana peanut butter ice cream, caramel, and nuts is an attractive option to be shared with someone special.

Blacksmith Bar & Grill’s transformation has been guided by a commitment to showcasing the best of local produce and collaborating with Victorian businesses. The restaurant’s partnerships with Gamekeepers and other local suppliers ensure that every dish tells a story of quality and passion. Immerse yourself in the flavours of perfectly flame-grilled steaks complemented by the fine produce selection, all while enjoying the stunning views of Melbourne’s cityscape.

Blacksmith Bar & Grill
30 Timothy Lane, Melbourne, Victoria
Tel 03 9122 5540
blacksmithbarandgrill.com

South Melbourneians have something new to shout about with this contemporary light-flooded daytime eatery painted in warm cream and salmon tones, natural timbers, sea glass tiles, curved walls and windows and copper fixtures – think 1950s oceanliner influenced architecture, open plan with share tables, pendant clusters and friendly vibes. Culinary influences (Europe, Asia, the Americas) are new-world takes on old favourites and are well thought out, impeccably presented and, at times, seriously decadent.

Under the guidance of Chef David Yuan, Clementine presents a relaxed and convivial eating space serving all-day breakfast and brunch from around 7am-3pm on most days. The Reuben sandwich made with kangaroo pastrami is a flavoursome and clever/simple ingredient tweak that just works. And the duck with waffles, candied walnuts and truffled Waldorf salad looks fresh and inviting but is also a well-balanced flavour-packed offering that supports a protein-rich and nutrient-dense start to your day, all in a beautifully plated package.

We started our visit with Crisps and Coffee – sea salt potato crisps with a side of Duke’s coffee foam. For a sweeter bite and an elegant texture, try the Breakfast Soufflé – a meringue-formed Japanese pancake accompanied by house-made vanilla ice cream, fresh strawberries, Nutella rice crisps, and a sprinkle of raspberry dust that’s both eye-catching and palate-teasing with its many textures. The Cured Salmon Mille-feuille, a delicate creation of layered puff pastry adorned with creamy cheese foam, briny capers, Spanish onion, and candied lemon, takes these classic savoury flavours to a new level; and the Lobster Florentine – showcasing poached lobster, free-range poached eggs, pillowy brioche and a rich mushroom ragu is possibly Melbourne’s most outstanding new breakfast offering. Topped with a velvety ‘amped-up’ Thermidor hollandaise, this is a unique alternative to the ‘breakfast of champions’.

Even the traditional Scotch Egg gets a mighty lift with Clementine having delivered an appealing pork chilli con carne interior wrap (upon opening in April), and now offering a Wagyu beef Bourguignon version for the cooler months. Both are coated in a crispy panko crumb and expertly cooked, golden on the outside and with just slightly runny yokes on the inside. For meat lovers, the charred, 24-hour slow-cooked Beef Short Rib is a no-brainer, read unbeatable. Sides of kimchi, fried egg-topped fried rice, scallion, and tangy fermented turnip complete the magic.

Clementine offers organic Arabica coffee beans from Dukes Coffee Roasters (Flinders Lane, Melbourne) and a selection of juices, smoothies, and virgin cocktails. For those on the go, the venue provides decent bakehouse pastries (we can’t go past good almond croissants), cakes and slices from Söt by Mörk, and a rotating assortment of toasties, soups and salads, all made in-house, of course.

In the coming months, Clementine will introduce a curated selection of wines, champagne, and cocktails, making it an ideal spot for boozy brunches, long lunches, and teatime indulgence. The collaboration between Bagnara and Fortis brings a refreshing culinary offering to this underserved nook in South Melbourne. The second venue, Castlerose – a lavish underground supper club below will open later the year.

Open:
Mon-Fri, 7:30am-3pm
Sat-Sund, 8am-3:30pm

Clementine
67-69 Palmerston Crescent,
South Melbourne, Victoria
Tel 03 9122 5540
clementine3205.com.au

The menu comprises cleverly designed hot and cold snacks, sourdough pizzas, grazing platters, outstanding wine and cocktail lists, plus a no-brainer ‘Feed Me’ menu that provides a tremendous all-round tasting experience. On it, a range of flavour-rich indigenous-themed delights makes this choice unique. For example, the Stoneground Sourdough Flatbread with warrigal greens pesto, burnt pumpkin hummus, dukkah, and Mount Zero chickpeas is heartwarming and moreish.

The dainty Portarlington mussel crumpets with nduja, cultured cream, kelp soy butter and sea herbs succeed brilliantly in balancing umami with salty-sea and earthy flavours. The wonderfully textured Hand-Stretched Burrata with roasted eggplant demonstrates dedication, and the brightly coloured Halloumi cubes painted in a warm persimmon and quandong compote, topped with macadamia nuts and bush honey, add a level of finesse to turn these tiny bites into sweet, salty and sour modern food masterpieces.

The venue’s key to success is sourcing ingredients that amplify the depth and wide range of food flavours sourced in Victoria, including a long list of indigenous tastes. So there’s the creative use of wild rosella flowers (Hibiscus sabdariffa used for dressings), wattleseed (used in sourdough bread), Davidson plum (for sources and jam), as well as warrigal greens, saltbush, foraged coastal plants and a tempting range of native spices.

Executive chef Telina Menzies explains: ‘I’ve always had a love for native ingredients and a passion for using them – I feel we should showcase and educate people about them. There are many beautiful stories behind each ingredient, and we like to make sure we’re supporting indigenous-owned and operated businesses.’

Regarding proteins and lesser indigenous exotics, a long list of Victorian suppliers are also showcased, including products like Port Arlington hot smoked barramundi, Murray cod, Yarra Valley truffles, farmhouse cheeses, honey and fresh vegetables. But it’s what the kitchen team does in terms of mindset, time spent and consideration of ingredients that sets the menus apart.

‘The concept was always going to be centred around Australian ingredients and telling that story’, Telina continues. ‘But we ended up using all Victorian products, including the enormous range of spirits and drinks from Victoria, ultimately complementing the food and going further to showcase the local farms’ artisan producers. And produce is treated very simply, as the quality is so high, like cooking mushrooms in tempura batter and serving them immediately.

While the name Botanica could easily be dismissed as a visual theme only, the venue’s title truly represents its proximity to the land and coastal environment. Indigenous flavours on offer lead diners’ along a gentle tasting journey around Victoria. Showcasing just how rich and diverse Victoria’s indigenous food history is, sampling a few plates at Yarra Botanica is both an education and a pleasure.

The Southbank pontoon bar and eatery, from Melbourne-based hospitality group Australian Venue Co, opened in March this year and has been a popular destination for Melbournians and tourists ever since.

Entry into Yarra Botanica is free, and now the venue is open seven days a week, all year round; bookings are recommended, walk-ins possible.

Yarra Botanica
Southbank Promenade, Southbank, Victoria
Tel 03 8840 4824
yarrabotanica.com.au

As chocolate lovers, let their sweet tooth reign today, Thursday, July 7, GODIVA will be giving away their world-famous Soft Ice Cream, a twist on the frozen treat experience that offers authentic and premium Belgian chocolate in an Australian-made waffle cone dipped in decadent chocolate sauce and sprinkled with almonds, making each bite uniquely fresh and satisfying.

The giveaway will take place at Chadstone, Emporium Melbourne, Highpoint Shopping Centre and Westfield Doncaster from 12-4pm or until sold out.

GODIVA Retail Manager Haley Koo said the team is looking forward to offering Melburnians a free sweet treat as the perfect pick-me-up or a particular moment of indulgence in their week.

‘Our highly coveted Double Chocolate Soft Ice Cream is a pure labour of love, and we can’t wait to share it with Melburnians this Thursday,’ she said.

‘World Chocolate Day is the perfect excuse to indulge, so we’re inviting chocolate enthusiasts across Melbourne to take time to join us in savouring a piece of self-love.’

‘We’re always seeking different ways to tell our story, experimenting with new recipes and perfecting old ones, and this delicious Soft Ice Cream is no different. We know Melburnians will love it – but they’ll need to get in quick if last year’s turnout is anything to go by,’ said Haley.

Established in Brussels in 1926, GODIVA came from humble beginnings, with founder Pierre Draps meticulously crafting pralines from his home kitchen. Since then, GODIVA has risen to become the official chocolatier of the Belgian Royal Court, gaining a reputation for mastery across the globe.

To get your free Soft Ice Cream, head to one of the four GODIVA locations in Melbourne and sign up to their e-mail list – yes, there’s a catch, but that’s cool – from 12-4pm or until sold out.

For more information or to reserve yours, visit:
godiva.com.au/pages/world-chocolate-day

Witches Falls 2021 Provenance Rosé

Pouring with a delightful peach/blush colour in the glass, Witches Falls Provenance Rosé is a quality offering from Tamborine Mountain’s (Gold Coast hinterland) only working winery. Produced in a classic Provençal style, it’s made from two varietals Mataro (aka Mourvèdre) and Grenache. The blend has created an attractive dry style wine with lifted floral aromatics and a slightly spice-driven palate depth. Like most rosé wines, it’s best not to over-chill this wine, as when it’s slightly under room temperature, it presents a much broader range of fragrances: peach blossom, strawberries, melon and rose petal. A crisp fresh acidity delivers freshness to the front palate. An otherwise round mouthfeel is delightful and finishes with a surprising extended depth of berry flavours – luscious. A class act from one of the Gold Coast region’s most talented winery teams.

4.5 stars
$26
witchesfalls.com.au

2021 Field Blend Rosé P-Series by Patrick of Coonawarra

Bright and fresh aromas of strawberries and floral hints make a clean and refreshing presentation of a pleasingly uncomplicated wine. The blend of Limestone Coast vineyard fruit has produced a delicate wine with a lean palate and light acidity. In the winery, the crushed grapes were left on skins for eight hours to build a vibrant colour. An easy-drinking, low-to-mid-priced, all-rounder that’s worth every penny.

4 stars
$20
patrickofcoonawarra.com

Rochford Victorian Rosé 2021

A delightfully detailed floral bouquet of peach blossom weighted with crushed strawberries and a hint of sage makes this wine one of the forerunners in this group. In my book, aromatics are an essential part of wine enjoyment. And with its well-balanced acidity, there’s a cleanliness and freshness that transports one’s mind to that of a garden’s abundant harvest of strawberries and raspberries filling the air with their scent; it’s a neat trick for the mind.

The palate is equally impressive with rich flavours that are gently balanced with acidity, adding a front palate bite to an otherwise voluptuous round, pillowy mouthfeel.

Exceedingly good value drinking at only $15.
4 stars

rochfordwines.com.au

Edenvale Rosé NV – Alcohol Removed

Featuring a fresh, sweet nose of strawberry jam, red currants and hints of floral aromas, there’s much to like about this non-alcoholic wine. Similar in taste to the Russian fruit drink Mors, a stewed summer fruit compote made by boiling berries with sugar or honey and lemon juice, Edenvale rosé is a flavour packed, pleasurable affair.

The wine is crisp and refreshing on the palate, with a well-balanced acidity that sharpens the bite of the elegant summer fruit berry flavours.

How is the alcohol removed?

Wineries do this by processes known as reverse osmosis (membrane filtration) or spinning cone columns. Another method is to use heat to remove the alcohol. Alcohol boils at 78.5 deg C, so careful heating of wine can cause alcohol to evaporate with little change to the taste.

Edenvale’s label explains that ‘advanced alcohol extraction technology’ is used; therefore, we suggest that reverse osmosis is used. This method is more likely to not affect the health benefits of the juice; in this case, Edenvale notes that ‘antioxidants and vitamins within the juice are retained’. The total alcohol percentage is less than 0.5% – ‘similar to the average fruit juice’, apparently. It is promoted as a tremendous celebratory drink to toast a new pregnancy. It’s undoubtedly a fun-packed wine/drink in an attractively designed bottle.

3.5 stars
$9.98
edenvale.com.au

The Hidden Sea Rosé

A wine that ‘saves the sea’ is the pitch. Removing and recycling ten plastic bottles per rosé bottle sold is the promise. But, considering this is such a feel-good purchase, does it also deliver a feel-good drinking experience? The short answer is yes.

While this Coonawarra, South Australian wine, has good intentions, it’s a touch less delicate on the palate than other wines reviewed here. Instead, a depth of fruit aromas from a mix of varietals slightly muddles its bouquet: sweet strawberries and cream, dried floral elements, and an almost caramelised toffee backbone is heavier than expected. While this might be attributed to varying ripeness of harvested fruit within the blend, the overall balance in flavour is good.

Maybe not the best wine of the bunch but a high-quality offering that’s well designed to pair with a pizza and good times.

3.5 stars
$98 (case of 6)
thehiddensea.com.au

About Essentials’ Wine Ratings
We judge a wine on how drinkable and memorable it is – just as you probably do at home. To simplify things, we rate them using a maximum of five stars.

This is how we see it:

1 star: Extremely poor and could be considered rat poison. (But you’ll never find one in Essentials.)
2 stars: Unpleasant, not worth trying (or mentioning).
3 stars: Decent basic wine, suitable for a simple midweek dinner.
3.5 stars: Things are looking up. A decent drop we’d share with friends over a casual meal.
4 stars: Nice stuff with class. We’d happily buy a case of this.
4.5 stars: Now you’re talking. This is a damn good wine with that extra bit of character that makes you stop and think, ‘Wow!’
5 stars: Wonderful! This is as good as it gets. A special bottle for special occasions, gifts, or laying down for your child’s graduation.

A stellar return of festival favourites will underpin the chef lineup this year. In addition, a fantastic group of new hospitality personalities will join in on the action, spicing up the vibrant and evolving culinary program. Delivering an array of masterclasses, signature dinners and highly memorable food and beverage experiences across the idyllic far North Queensland resort destination, the official list of culinary talent and beverage specialists for this year (2022) includes:

New South Wales

Aaron Ward – Shell House – Sydney
Anthony Puharich – Victor Churchill, TV presenter, Author
Colin Fassnidge – Kitchen Nightmares – Sydney
Manu Feildel – My Kitchen Rules – Sydney
Samantha Payne – Wine Consultant, Communicator and Sommelier

Queensland

Alastair Macleod – TV Presenter & Chef – Queensland
Ben Williamson – Agnes, Bianca – Brisbane
Dominique Rizzo – Putia Food, Presenter, Author – Brisbane
Jake Nicolson – Blackbird, Donna Chang – Brisbane
Spencer Patrick – Harrisons – Port Douglas

South Australia

David LeMire – MW Shaw + Smith – Adelaide
Tasmania
Massimo Mele – Grain of the Silos, Peppina – Tasmania

Victoria

Adam D’Sylva – Lollo, Coda & Tonka – Melbourne
Adrian Richardson – Good Chef Bad Chef – Melbourne
Jerry Mai – Pho Nom – Melbourne
Raymond Capaldi – Industry Legend – Melbourne
Bente Grysbaek – Off the Grid Catering, Pope Joan – Melbourne
Shane Delia – Providoor, Maha – Melbourne

Since 2013, Co-Founders Reina and Spencer Patrick of Harrison’s (within the Sheraton Mirage) complex have been committed to championing and celebrating Australia’s culinary landscape, and in its sixth year, Taste Port Douglas continues to draw Australia’s most prominent hospitality personalities and talents to Tropical North Queensland.

‘It’s a great privilege to collaborate with Australia’s diverse and talented culinary community each year. They are the key ingredient to the festival’s reputation as one of Australia’s most celebrated and dynamic gourmet weekends of the year,’ says Spencer.

‘Culinary events of this scale contribute to skill-sharing and fostering interstate relationships in the hospitality community, providing unique opportunities to connect key players to the region’s suppliers, growers and producers and a hungry audience of local chefs, budding cooks and interstate and overseas travellers.’

Heading up the sourcing and engagement of drinks experts from across Australia, Renia Patrick explains: ‘For those thirsty for more drinks experiences, we have a flowing and diverse beverage program across the festival grounds with a talented list of local and Australian producers, growers, winemakers, merchants, distillers and craftspeople ready to pour and share their expert knowledge.’

Festival Key Events:

The Sheraton Festival Village: Gourmet Lawn on shores of Four Mile Beach

Day one celebrates a feast of pop-up food stalls with a host of guest chefs and local favourite eateries at the helm; while day two switches up to a coal-fired Fat Mango BBQ festival featuring six top chefs (Jake Nicholson, Ben Williamson, Jerry Mai, Aaron Ward, Bente Grysbaek) bringing their flame game to the grill and roving conversations with industry experts (Colin Fassnidge and legendary butcher Anthony Puharich) who will be there to answer you fire cooking questions on BBQ styles and philosophies.

Chef Collaboration Series

The highly anticipated Collaboration Series is a dynamic round-up of Australia’s most inspiring culinary talent working with the region’s most popular eateries and local legends. Joining forces with local haunts will be Manu Felidel, Colin Fassnidge, Adrian Richardson, Raymond Capaldi and Adam D’Sylva.

Sunset Sounds

Sunset Sounds is an evening lineup of the region’s best drinks producers, DJs, performers and live entertainment. Sip and sway the night away to chilled-out house tunes and enjoy a grazing feast of chef-prepared snacks and stations

Early Starters with Dominique Rizzo

Early starters will enjoy pre-noon tipples and a taste of Sicily over a seaside long brunch hosted by Chef, Author and Presenter Dominque Rizzo.

Premium Drink Events

A robust new beverage program will elevate the festival, serving up sunset sipping soirees, barefoot bars, crafty pop-ups by local distillers and brewers and a long list of pairing, mixing, and tasting masterclasses presented by nationally esteemed drinks and industry experts, producers, makers and growers.

About Taste Port Douglas Co-Founder Spencer Patrick

With a career spanning more than 30 years, London-born, award-winning chef Spencer Patrick brings his culinary expertise and two decades of Michelin star experience as Founder and Director of Taste Port Douglas.

In the early years of his career, Patrick was part of the ambitious brigade working alongside esteemed chef Marco Pierre White to bring the Michelin Guide’s highest accolade to London’s The Restaurant in the mid-1990s. Over seven years, he also worked as Head Chef in Marco’s London restaurants Mirabelle (Mayfair) and Quo Vadis (Soho), retaining their Michelin Stars and The Cafe Royal (Piccadilly), where at the tender age of 26, he was the youngest chef in the UK awarded a Michelin star.

Arriving on the shores of Australia in 2005, Patrick worked with Raymond Capaldi at Fenix in Melbourne before making the journey to Port Douglas and opening Harrisons Restaurant in 2007. With a contemporary Australian approach to English classics and a distinct regional North Queensland influence, he quickly gained national acclaim securing a Chef’s Hat in Queensland’s Good Food Guide that is still maintained today.

About Taste Port Douglas:

Taste Port Douglas presented by the Sheraton Grand Mirage Resort, is one of Australia’s premier culinary events, showcasing the region’s best produce over a four-day, action-packed program of exceptional cooking, highly memorable dining experiences and the opportunity to learn from some of the industry’s most talented chefs and producers across Australia.

From 11 – 14 August 2022, visitors to Taste Port Douglas will be able to feast on a diverse range of cuisines to satisfy any budget, with more than twenty leading food and drink focussed events to be spread across the weekend. With Four Mile Beach providing an idyllic festival backdrop, a mix of large and more intimate celebrations will be returning, including the famous and vibrant festival village, the highly-anticipated long sea-side luncheon, non-stop live cooking demonstrations, dedicated activities for junior foodies, an intimate cocktail-sipping soirée, gin-lovers masterclass and a premium chef-hosted golfing gourmet adventure.

Book your ​tickets to the Taste Port Douglas four-day program online at tasteportdouglas.com.au with special deals for pre-purchased General Admission tickets and VIP packages expected to sell out fast!

When: 11–14 August 2022
Where: Sheraton Grand Mirage Resort Port Douglas QLD 4877, Australia
tasteportdouglas.com.au

The pub’s exterior has recently been given a much needed, modern facelift with sandblasted brickwork, floor to ceiling windows and rough-sawn mountain timber beams that place it harmoniously within its mountain surroundings. There’s an assortment of outdoor eating areas shaded by pergolas and sun umbrellas – just perfect on a sunny day in the High Country. The dining entry door is constructed from recycled wine barrels. Concertina windows extend the fireside lounge views, often stretched open to allow the afternoon sunlight to flood in. But on cooler days, expect the windows to be closed and an open fire roaring.

Upon our arrival, we were greeted with steaming hot glasses of gluhwein – mulled wine with orange, star anise, cinnamon, clove and cardamom – the aroma is intense, and the flavour and temperature just right. Our waiter paired the wine with a simple yet well-curated charcuterie board of chargrilled sourdough, salami, prosciutto, green mammoth and Kalamata olives plus two local Milawa cheeses: Milawa Camembert and Milawa Aged Blue, served fireside with a smile.

Unlike any other regional Victorian hotels we’ve visited, one of the defining features of the Punka Pub is the awe-inspiring views that directly face Mount Buffalo’s epic Gorge. On the day of our visit, cascading waterfalls were seen beneath clear blue skies.

The main bar/restaurant is an open plan design where Victorian ash dining tables are partnered with French provincial style timber and rattan chairs. Sections of distressed interior walls expose the original 1950s brickwork, and newly polished concrete floors reveal a beautiful aggregate stone. Extending the urban industrial theme, the main bar has been constructed from poured concrete and is panelled with more recycled wine barrel timber segments. The balance between industrial textures and warmer elements, incorporating carved antique teak pillars sourced from Jodhpur in Northern India, framed historical photographs and wrought iron and timber bar stools, combine to craft an intriguing, entertaining space.

The food is pub grub done right, with a menu that provides a family-friendly offering ranging from delicate bites to pub classics and more hearty gastro-pub meals. On the lighter side, the Medditerainin style flatbread with pesto, marinated capsicum, olives, and fetta is an excellent choice. Equally, the hand-rolled prawn dumplings with soy, crispy shallots and coriander leaf are totally moorish. The ultra-crispy crackling topping the slow-cooked pork belly makes this little piggy a quality main. It’s garnished with fresh garden snow pea tendrils that provide a light and fresh-fragrant palate cleanser finish. A rich aromatic tomato and red wine sauce is a well-balanced base to a very tender lamb shank, perfectly cooked with the meat falling off the bone.

Need to pair your meal with a craft ale or cocktail? The Punka Pub has the most extensive choice of on-tap drinks we’ve seen, including beers: Richmond Brewery Mountain Goat’s ‘Goat’ – a lager made with Australian Galaxy and Ella hops, 4 Pines American Pale Ale, Bright Brewery’s Blowhard Pale Ale and Alpine Lager, Wolf of the Willows (Mordialloc, Vic) IPA, Brick Lane Brewing’s (Dandenong South, Vic) Lane One Love IPA and Balter Brewing’s (Currumbin, Qld) full-flavoured low alcohol beer Captain Sensible. Then, of course, there are the usual suspects (plus more), including Asahi, Peroni, Estrella Damm, Great Northern, Carlton Draught, Furphy and Brookvale Union Ginger Beer.

Our group enjoyed sampling the Lexington Hill on tap cocktails: Espresso Martini, Margarita and Sangria. Each hit the spot, but don’t worry; we did drink responsibly (well, reasonably), having prearranged a designated driver.

If you’ve indulged a little too much, a post-lunch stroll via the Porepunkah River Walk starting at the Riverside Park adjacent to the hotel is recommended. Then, cross the Ovens River at the old Porepunkah Bridge and continue walking along to the suspension bridge crossing back to the north side of the river. Next, the walk continues on the Murray to Mountains Rail Trail; you can return to Riverside Park via the Rail Trail.

Where

Porepunkah is 1 hour south of Wangaratta in North East Victoria or approx 2 hours from Bairnsdale along the Great Alpine Road.

When

Winter and mid-Spring are some of the most exciting times to visit Porepunkah, with views of snow-capped peaks all around, roaring fires lit in mountain accommodation and often the best range in weather conditions with a decent number of ultra-sunny blue sky days paired with ice-cold mountain air, complimented with snowdrifts on cooler days.

Late Spring is for wildflower blooms, long rides and hikes and flyfishing, right from the snowmelt flows streaming below the Porepunkah road bridge. And thanks to an excellent community environmental program that has managed to clean up and divert wastewater runoff and protect the river from contaminants, the environment is again pristine. As a result, local platypus colonies have returned to the area.

Summer is for aviation, rock climbing, water activities with the kids, general fun in the sun. Autumn is for colour, food festivals and end of harvest celebrations, and it’s all focused around a tiny place that locals are proud to call home.

Why

Come for adventure, grand views, great food and drink and affordable family fun.
Onsite hotel rooms are available from $160.

The Porepunkah Hotel (Punka Pub)
13 Nicholson Street, Porepunkah, Victoria
Tel 03 5756 2111
porepunkahpub.com.au

Held in a warm, welcoming environment in the heart of Daylesford, Victoria and hosted by award-winning author and Essentials/The Age Good Food journalist Richard Cornish (Brain Food, My Year Without Meat, Mo Vida), the course is wholly immersive, as it provides intensive flavour training, in-depth study of classic texts, creative and technical writing exercises, morning tea and lunch each day, a Japanese sensory dinner and a unique paddock-to-plate-component based around a visit to a local working farm.

Richard explains that the course ‘explores how food is best written about in literature to convey status, history, memory, and identity.’ Participants will analyse a series of food reviews and later create their very own review of Daylesford’s Kadota (Japanese) Restaurant after sampling a seasonal kaiseki meal and selection of specially brewed floral teas, sake, and wine.

Understanding where food comes from is a tenet of modern food writing, and participants will visit a working farm, Brooklands Free Range Farm, to see where their breakfast is grown. They will meet the owners and learn their unique holistic way of regenerating the soil and raising rare breed animals.

Daylesford and its surroundings have a rich local culture, history, and cuisine, forming part of the experience. Every lunch and morning tea will be catered by Spade to Blade, a local chef who only uses local fruit, meat, and vegetables. One of the lunches will contain house-made bull boar sausages, a recipe unique to Daylesford and recognised by Slow Food Ark of Taste. Participants will have a choice of writing about various elements of local food culture. After the last day, participants will be given several days to finish their pieces. They will be assessed, and feedback is given.

Essentials recently spoke to Richard Cornish about the event…

Who is the food writer masterclass best suited to?

Anyone with a hungry mind and a love of food and stories: You could be a chef, own a food brand or simply be a lover of literature. This course gets to the heart of how we understand food and why it is important to us in storytelling.

Do you need to be an expert foodie or cook to try your hand at food writing?

Having a basic knowledge and understanding of food, cooking, food culture, and basic techniques would put you in a place for better learning outcomes, yes. But do you need to be a cooking expert or have a diploma in writing? No.

Does it take years to learn how to correctly describe and write about food well, or are these ways of jumping the queue?

There is no substitute for experience, but there are many dead ends in this game. From the Plate to the Page is a course that will set you on the right path, tailored to you.

What are some common mistakes made by rookie food writers, and how will the masterclass support this?

Letting ego get in the way of the authentic story and using prescribed language to describe an experience instead of ‘being in the moment’ and allowing your mind to search your brain for the right collection of words is a common fault that we’ll address.

What are some future work outcomes from perfecting your hand at food writing?

Better storytelling. Attendees could be working for a winery, a big company or a little restaurant, or simply be working toward improving their food writing skills. So, this course helps people find the correct stories to tell and arms them with a set of skills to present the content well.

From the Plate to the Page will be held at a large, secluded private studio with hydronic heating and off-street parking. The cost covers generous and delicious morning tea and lunch both days, dinner at Kadota with drinks on Thursday night, and an on-farm breakfast at Brooklands Free Range Farms on Friday morning. The two days will be long and intense, so participants are advised to arrive with hungry minds, a thirst for knowledge, and a passion for words. Accommodation is not provided; however, the booking team Discover Daylesford offers exclusive discounted rates for attendees to the event.

Hero image of Richard Cornish by Adrian Lander

From the Plate to the Page
Thursday 29th and Friday 30th July 2021
$850 per person inclusive of the above
Maximum ten attendees

To register your interest, please visit:
richardcornish.com.au/blog/from-the-plate-to-the-page

From pairing them with a smooth tomato and basil broth to adding them to hot pots, the sustainable seafood is looking to be this year’s winter go-to. Ex-chef and manager of South Australia’s Eyre Peninsula Seafoods, Richard Longden, says the 2021 crop was tracking to be one of the best yet, with the mussels about 30 percent larger than some previous years. They are expecting to see about 45 mussels per kilo this year – a bumper crop.

Just like your standard wheat or vegetable crop – aquaculture, including mussels, benefit hugely from high rainfall and sunlight hours. The mussels are also grown in the Eyre Peninsula near tuna and kingfish farms, where they can feed off a high concentration of sea-based nutrients. These conditions have a significant impact on their flavour.

Mussels are also one of the most sustainable seafood choices on the market, as mussels play an essential part in keeping our oceans healthy.

Essentials spoke to Andrew Puglisi, director of Eyre Peninsula Seafoods, about the finer details on what makes his EP Seafoods winter harvest so inviting.

Are the EP Seafoods mussels a particular species type?

The Blue mussel that we grow here in Australia is the Mediterranean blue mussel, Mytilus Galloprovincialis.

What makes mussels sweeter, juicier and softer in winter?

In the wintertime, mussels prepare themselves to spawn their spat (juvenile mussels). The mussel meat is much more plumper and is a creamier, sweeter flavour. This premium mussel time of the year is from March through to November.

This winter, why are mussels growing 30 percent larger than previous years?

EP Seafoods’ growing techniques have been refined over the last 15 years. Our efforts accompanied by a drier rainfall season and increased nutrient upwellings from the southern ocean have combined to produce a larger and fuller meat mussel.

From what are the sea-based nutrients that the mussels are benefitting? Is it introduced food or all-natural?

Our mussels are filter feeders which rely on what the natural environment produces for them to eat. They eat microscopic Diatoms, Dinoflagelates, Plankton that feed on the natural nutrients in the water column. Additionally, the increased nutrient levels produced by feed based aquaculture in the Eyre Peninsula is balanced by mussel filtration. Tuna and Kingfish farming within the growing area creates elevated levels of nutrients, so we’re pleased that our mussels can balance out the ecosystem.

Why are mussels one of the most sustainable seafood choices?

Our mussels are a naturally occurring species. We collect wild spat, juvenile mussels in our growing area, naturally produced in the southern end of our growing season, from large naturally occurring Broodstock mussel beds. Also, they balance the nutrient levels in the ecosystem and filter 20 litres of seawater a day.

Why and how does the sea play such a dominant role in the flavour?

Our Mussels have a unique flavour that is sweet and slightly smoky, different from mussels grown on Australia’s east and west coasts. The taste can only be attributed to the unique growing conditions of this growing area. We have the Great Australian Bight adjacent to our growing region and large upwellings on the continental shelf south of this growing area.

Where to buy

Eyre Peninsula Seafoods has recently released its microwavable hot-pots as an easy gateway for people looking for healthy and convenient lunches with sustainability in mind.

Andrew explains, ‘Mussels are the cheapest complete protein on the market at about $9 a kilo with benefits for hair, skin, immune and general wellbeing. They are jam-packed with protein, omega 3 fatty acids, B2, B12, phosphorus, iron, selenium and iodine to name a few.’

Eyre Peninsula Seafoods’ fresh product is also available in Coles in Western Australia, New South Wales, Queensland and South Australia, and Woolworths in Western Australia and New South Wales.

Eyre Peninsula Seafoods’ winter warmer hot pots are available in Woolworths across Victoria, South Australia, Western Australia, and Drakes in South Australia.