Good Food Month: Flinders Mixer - St Crispin

As a part of Melbourne's Good Food Month celebrations, popular Collingwood restaurant Saint Crispin celebrated the award winning offerings of Flinders Island. Flinders Island is special due to the strong ocean winds and the salt particles carried in the air. As a result the livestock which graze on its salt covered pastures have a distinctive and more complex flavour. Joe Grbac and his team came up with 5 courses and matching cocktails to honour Flinders Island and its excellent produce.

All the guests were seated together on one communal table in Saint Crispin's beautiful private dining room.

Our first course was the famous Flinders Island Wallaby served as a tartare with beetroot elements and marinated cabbage.  I simply love wallaby, it's best served raw or rare so I thought a tartare was a really good choice. The sweetness of the beets complemented the wallaby very well and the cabbage added great texture and sharpness.

Next was Grilled Garfish, charred asparagus and a smoked oyster mayo. This was my first time having garfish, it turned out to be a very nice, delicate white fish. The asparagus was charred perfectly and very earthy, which went well with the smokiness of the oyster mayo. 

The third course was Lamb shoulder. It wouldn't have been a celebration of Flinders Island without succulent, tender, melt in your mouth lamb. It was served along side some radishes, nettles and parmesan gnocchi. It was such a rich and indulgent dish, I would have been happy to finish with the lamb but Saint Crispin still had more in store for us. 

Our final savoury course was Saltgrass beef, strzelecki pepper and greens. So simple but so good, Flinders Island beef has such a a great umami flavour already, all it needed was a simple sauce and some crunchy greens.

We ended our meal with a beautiful dessert of Mango, tapioca pearls, mint, vanilla and a beurre noisette crumb. A great summer dessert with lots of lovely textures served in a cute little jar.

And of course it's not a mixer without some kick ass drinks. The team at Thomas Olive (Saint Crispin's upstairs bar) whipped up some pretty exciting drinks to go along with our meal, which included some wines, absinthe and even their own little bottled cocktails.

It was a great night. Lots of great conversation and drinks over some spectacular dishes. I can't wait to see what else Saint Crispin does in the future.

Brothl - CBD

Joost Bakker's hardware street cafe Silo has been transformed into BROTHL - the cheekily named soup specialist that is pioneering the 'Zero Waste' philosophy in Melbourne. Brothl takes unwanted organic waste and transforms it into delicious nutrient rich food.

 BROTHL does this by using left over bones provided by Rockpool and Attica combined with rainwater from Monbulk and upcycle them into flavoursome broths, which are perfect for the winter season. On top of being tasty, the broths boast numerous health benefits which includes boosting your immune system, reducing joint pain and even promoting healthier skin and hair.

The 'Zero Waste' philosophy is extremely admirable and that philosophy translates into the entire restaurant as well. The furniture and decor is made from recycled materials, even the bowls are adorable recycled pots - a hipster's paradise. 

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However as much as I like the concept and decor of BROTHL, I was left a bit disappointed after my visit. My waitress at BROTHL must have misheard me and my beef broth was missing a few items including the brisket, which left my inner carnivore unsatisfied. Aside from that, the broth itself was flavorsome and just what I needed to combat the cold Melbourne weather.

I'll be making a second trip to BROTHL very soon to finally get a taste of their brisket and to try out their other broths too. If broths aren't your thing I hear they also do a great chick pea falafel.

But whether you're a hipster who's keen on doing your part for the environment or just wanting to try something different, BROTHL is definitely worth trying out. 

MON – SAT 10AM – 10PM

123 Hardware street, melbourne 3000

PH: 03 9600 0588

E-MAIL: BROTHL@BYJOOST.COM

duNORD - CBD

Originally just a bar serving up little Nordic snacks, duNORD is now a full fledged restaurant and bar.

The dimly lit restaurant/bar is perfect for those wanting to try something a little different or even just for after work drinks. The space itself channels typical Scandinavian style by keeping things simple with subdued colours and blonde wood furnishings.The Scandinavian influence is also present in the food with Chef Matti Fallon (formerly front of house at Touche Hombre & Mamasita) using Scandinavian flavours and ingredients, like juniper, lingonberry and elderflower to create his own unique and inventive menu. 

For starters, we had Ocean trout, dill oil, linseed and caraway crisp with butter milk followed by Swedish meatball croquettes topped with a lingonberry foam. Both starters were excellent, with lovely combinations of flavour and textures. 

For my main, I had duck in a chocolate, lingonberry and blood jus with stone potatoes and foraged leaves. The duck was perfectly pink on the inside and the jus complimented it nicely. The plating was very beautiful - the duck breast was plated amongst foraged leaves and stone potatoes, that resembled smooth pebbles upon the ground.

Our other main was Venison with cacao poached apples, smoked potato puree and sour leaves. The venison was cooked really well, it had a lovely char on the outside whilst the meat was ridiculously tender and melted in your mouth.

To accompany our mains, we had Charred cauliflower in soubise, horseradish and mustard foam. It was a gorgeous cauliflower covered in a rich, creamy sauce with a hint of horseradish and mustard for an exciting kick. A moreish but refined take on your average cauliflower and cheese.

Finally after our meal, we were ready to order dessert. To our delight, our wonderful waiter had informed us that our dessert had already been arranged. Fallon sent us out a very pretty Parsley parfait with pineapple and shortbread. The parsley flavour was very subtle and I loved the gorgeous shade of green. The textures of the dish were fantastic, the creamy parfait  paired well with the crisp and buttery short bread.

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My night at duNORD was excellent. The staff were so kind and attentive and the food is exciting. Fallon has done very well interpreting Scandinavian food into his own individual style without falling into the trap of being too Noma-esque. His creativity and generosity is enough reason to go back. I'm definitely looking forward to the spring Menu and seeing just what ingenious new creations Fallon will come up with. 

367 Little Bourke Street, Melbourne 

ph: (03) 9642 0052
www.dunord.com.au

Mister Jennings - Richmond

After spending time in internationally renowned kitchens such as El Bulli and the Fat Duck, Ryan Flaherty came back to Melbourne and opened the Estelle in Northcote with Scott Pickett. After enjoying success there, Flaherty is taking on his first solo venture with Mister Jennings. Located on Bridge Rd in Richmond, Flaherty along with Jack Ingram (from Bistro Vue) are serving up some beautiful and exquisite food.

That night, we opted for the 5 course tasting menu ($80pp). Before the actual 5 courses, we were given a glimpse of Flaherty's playfulness with an amuse bouche of his take on a Dagwood dog - a little boudin blanc encased in a delicate batter served with a house made ketchup with smoked paprika.

Our first course was a cold dish - a smoked eel parfait with pickled beetroot, toasted sourdough and sorrel. It was deliciously creamy but with great texture and acidity from the beetroot pickles. Perhaps my favourite dish of the night.

Next up was the dish Mister Jennings will most likely be known for, Frozen Kangaroo, wasabi avocado cream, jellied veal jus, raspberry and nashi pear. The kangaroo is peppered and seared on the outside and like a carpaccio, is then frozen so it can be thinly sliced. The idea is to leave the kangaroo slightly frozen so that it melts in the warmth of your mouth, and when eaten together with the other elements of the dish creates an exciting mix of temperature and texture.

Following was duck with radish and peanut. A perfectly cooked piece of duck with radish placed on top of a lovely peanut emulsion. A new flavour combination for me, but one that worked very well.

Our final savoury course was as simple but as good as it gets. A perfect medium rare Rangers Valley sirloin with a side of twice cooked chips and salad. What more could a diner ask for? (apart from more steak, that is) Despite the level of skill and technique that both Flaherty and Ingram possess, it is good to see that they know exactly when to keep things simple.

Dessert was also a highlight of the evening for me, we were given two different types desserts to share amongst the table. Firstly, there was a Jaggery sponge with fennel and apricot. A beautiful dessert of sweet apricots surrounded by an incredibly aerated sponge.

Our second dessert was my favourite - chocolate, cardamom and orange. Orange segments are encased by chocolate ganache, chocolate sorbet and chocolate dust rested upon a chocolate sable biscuit. It's finished off with a drizzle of chocolate sauce right at the very last minute for added chocolatey goodness and just a touch of showmanship. The dessert as a whole is divine and as hard as it is to believe is well balanced and not too sweet at all. The spiciness of cardamom marries all the flavours together.

The small team at Mister Jennings are an inspiring bunch, it was great to receive a small tour from Malcolm Singh (front of house) and chat with the rest the guys in the kitchen. From what I hear, there are a lot of exciting things planned for Mister Jennings including a chef's table in the next year, for which I will be eager to get a seat (there may have been mention of truffles, caviar, foie gras) 

It's been a real pleasure to see the evolution of Mister Jennings unfold and I look forward to seeing this restaurant continue to grow.


142 Bridge Rd, Richmond 
Ph: (03) 9078 0113
www.misterjennings.com.au

Nieuw Amsterdam - CBD

Nieuw Amsterdam located on Hardware street has a distinct old school New York vibe with its dark wood finishes and exposed red brick. Above their dimly lit bar is a stylish restaurant area, where diners can enjoy a selection of mains and sandwiches or something from the Pitt grill, such as their succulent Smoky beef brisket with a carrot remoulade.

For the indecisive diner, the $50 Nieuw Banquet is an amazing deal. You get a ridiculous amount of food (2 entrees, 2 mains, 2 sides and dessert) and it's all decided for you by head chef Nick Stanton (previously at Woods of Windsor). 

Along with the owner, Michael Roszbach (from Cookie) Stanton has created a menu that is undoubtedly American but I detected a slight hint of Asian and French influence. The kingfish ceviche had a light dashi dressing and our grilled eggplant was served with grilled tofu whilst the carrot remoulade helped to cut through the richness of our beef brisket.

We of course had to add their famous chicken and waffle dish to our banquet, rich pate and a chicken terrine atop a waffle with a orange caramel to add sweetness.

Desserts were also a huge hit at the table. We quickly devoured our silky chocolate delice with a liquid chocolate centre topped with sticky honeycomb before promptly tucking into our warm fluffy pumpkin donuts with a Kentucky bourbon cream. Out waiter was kind enough to instruct us on how to best eat the donuts without melting the cream. The trick is to split the donut in half, smother the insides with cream and create a warm, creamy pumpkin donut sandwich of sorts. Brilliant.

The drinks and service were lovely. Our food came out very quickly and I simply adored our waitress. She was very friendly and beautiful inside and out. It was a great place to have a drink, share a meal and catch up with friends.

(special thanks to Rachel Lung for providing some photos) 

Nieuw Amsterdam 

106-122 Hardware Street, Melbourne 

(03) 9602 2111

Hours 

Mon to Wed noon-1am 

Thurs & Sun noon-3am 

Fri & Sat noon-5am

nieuwamsterdam.com.au

Chew Burger - Preston

Chew Burger is yet another burger establishment making a bit of a name for itself in the Melburnian burger scene.

Founded by 3 friends, who are local to the area, Chew Burger is their way of giving back to their beloved community. The place serves quality burgers with house made pickles and sauces whilst their brioche buns are sourced from the nearby Northcote Bakehouse.

The space is a simple combination of exposed brick and deep green tiles, where locals can dine at a table or get a burger to go. The menu has 7 burgers, two of which accommodate for vegetarians along with a small selection of sides including fries or onion rings. The wait for the burgers can get a bit long but it didn't bother me too much.

On that night, it seemed the popular burgers were The Plenty or the 3072, the first being a fully loaded double patty beast and the latter a spicy burger with jalapenos and a sriracha slaw.

As for my burger, the brioche buns were buttery and sweet whilst the wagyu beef was cooked perfectly, having a nice crust on the outside whilst still juicy and pink in the middle. I really like the patty at Chew Burger, as the meat is loosely packed together allowing the meat to just fall away with each bite. On the other hand, eating the whole burger proves to be quite messy but I guess that's all just part of the fun.

Photo taken from Nior Art

Not just a place for burgers, the venue is also a gallery where it's shop windows acts as the canvas for local talented artists. So stop by and admire some gorgeous masterpieces and maybe look at some artwork too. *winkwink*

147 Plenty Road, Preston 

Tue to Wed 12:00 pm - 9:00 pm

Thu to Sat 12:00 pm - 9:30 pm

Sun 12:00 pm - 9:00 pm

www.chew.net.au

Wayo - Flemington

For authentic Japanese fare Flemington isn't exactly the first place that comes to mind but with quality and diversification on the rise in the western suburbs, small but honest places like Wayo are starting to pop up.

A casual Japanese eatery a far stretch from your usual California rolls and seaweed salads. The menu offers a variety of entrees and some wholesome rice dishes. It's mostly self service, where you order your food at the counter and help yourself to the cutlery not unlike Don Don or Hanaichi. The big difference though is the food.

It's definitely a longer wait than ordinary vendors of bento or katsu curries but it is well worth it. Most of the food is cooked to order and you can watch the staff fry up your katsu or cook your teriyaki chicken behind the counter. It takes longer but it somehow feels and tastes more authentic and homey.

The Agedashi tofu was tasty and I polished my katsu curry off at an alarming pace. It was so damn satisfying, especially in this weather. If you're ever in Flemington, skip the usual kebab or laksa and tempt yourself with a teriyaki chicken Don with a poached egg instead.

286 Racecourse Road, Flemington
ph: (03) 9376 5484
Trading hours: Tues - Sat 12pm - 3pm 
5:30pm - 9:30pm

Saint Crispin - Collingwood

Scott Picket and Joe Grbac, combined their impressive restaurant backgrounds and have partnered up to open the restaurant and kitchen they've always wanted. 

At St Crispin it's all about beautiful plates and seasonal ingredients. The menu is comprised of elegant and bold flavours at good value with 2 courses for $50, 3 courses for & 60 and a 7 course chef degustation for $120. If you're lucky they might test some new desserts on you, like the banana souffle I had. 

I always enjoy sitting at the bar. There I can sip on some refreshing cocktails whilst I watch all the action in the kitchen where chefs are serving up some succulent Bannockburn chicken or fresh yellowfin tuna with watermelon and caramelised yuzu. 

A noteworthy dish is their wild mushroom dish with slippery jacks, a hen's egg, wild rise and parmesan. An absolutely luxurious and flavourful creation and undeniable  proof that vegetarian food can taste good. 

You can also go upstairs to their bar, Thomas and Olive for some liquor and snacks.

8bit Burger - Footscray

Footscray isn't just for your usual Pho or Banh Mi fix anymore. Shayne McAllum, Alan Samm and Long Tran are mixing things up with their new joint, 8 bit burger. 

Inspired by vintage video games, the place is a boldly coloured classic diner with old but beloved video game characters scattered throughout. 

The menu includes beef, chicken and mushroom burgers along with your usual accompaniment of hot dogs, shakes and beer bartered fries. I had the 8bit Burger; a classic burger with beef, cheese, red onion, crispy lettuce, pickles and their 8bit sauce sandwiched between soft brioche buns. If you're feeling rather adventurous though, give the Double Dragon burger a try. 

The staff are friendly but take a very long time to assemble a burger. From watching the kitchen, I could tell the staff haven't got an efficient system happening just yet but hopefully they'll find their footing soon. Unfortunately this results in a 30-45 minute wait for the burgers but let's hope that means your burgers are made with precision and care. The burgers are really tasty with a good balance of flavours and texture, so it's definitely worth trying out. If you have spare time and a good friend to talk to, the wait will just fly by.