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

Pana Chocolate - Richmond

Admittedly my blog wouldn't be described as being very vegan or vegetarian friendly, or even nutritious to say the least. If something tastes good, I'll just eat it despite encountering slight repercussions on the scales later on.

However Pana Chocolate has just popped up on my radar and I'm very intrigued. Pana Chocolate is a simply decorated and small shop in Richmond with a single glass cabinet filled with gorgeous looking sweets and treats. In addition to being delicious, their sweets are handmade, organic and 100% vegan.

I tried their Chocolate Cheesecake Pop and their Vespa wheel and I was really surprised. I'd never tried vegan chocolate but it was absolutely divine and tasted as  rich and luxurious as regular chocolate. In addition because they use raw cacao, it's higher in antioxidants so you can still eat healthy without giving up those little indulgences that make life worth living. If you're a dark chocolate lover like I am, you can really appreciate the rich cacao flavour without having any added dairy or refined sugars to alter the taste.

You can also purchase small blocks of flavoured chocolate that you can take home and share. The size of it is rather small for the price I paid but that's always the case with organic and handmade products. Nonetheless I can't wait to pick up my next guilt free treat from Pana Chocolate.

Kong BBQ - Richmond

Chris Lucas (of Chin Chin and Baby) has transformed Pearl Cafe into the new and highly anticipated Kong BBQ restaurant, where BBQ Pit Master Briggs prides himself on using only natural chemical-free charcoal and sustainable Australian hardwood. Inspired mostly by Japanese and Korean food, Lucas is turning kimchi, every Korean's staple side dish into one of Melbourne's newest "food trends".

The menu is packed with bold Asian flavours where you can start with a small dish of raw fish or beef tartare, follow it with some buns or wings and then move onto a larger tray of some tasty BBQ.

The best way to try a bit of everything is to order the Kong Bossam tray, where you can sample all of the beef, chicken and pork. The kimchi is also much better than the kimchi I had at the pop up on Collins. 

The pork belly in particular was my favourite. Thick cuts of melt in your mouth pork belly wrapped in lettuce with just a touch of walnut ssamjang and kimchi is simply sensational; The added crunch of the crispy crackling just completes it.

If you can muster enough room for dessert, try the coconut sago with passionfruit and pineapple. It combines all of my favourite flavours in one gorgeous trifle. If not end your meal with something from their extensive drinks list. A smooth glass of umeshu on the rocks perhaps? 

Top Paddock - Richmond

After walking past the construction site 3 times a week for about 9 months now, Top Paddock has finally arrived. Proudly brought to you by the same masterminds behind Three Bags Full and Two Birds One stone, Top Paddock is their new baby located in Richmond (and fortunately next door to my work)

My first visit was unfortunately after 3 o'clock so their kitchen was already closed but I was able to order from their tapas menu. I went for White Anchovies on Toast.

An extremely simple dish that packs a punch. The anchovies were delicate and flavorsome and just a dash of oil gave it a real zing!

Soon after, the cakes cabinet beckoned my name and before I knew it a gorgeous Vanilla and Lemon curd cupcake was placed before me. The fluffy vanilla and lemon curd center was the perfect treat with the addition of an incredibly light and creamy frosting on top.

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For my second visit I made sure I came before 3 o'clock, with a few girlfriends and starving! 

We had such an pleasant time sitting outside and enjoying the sunshine all whilst having a fantastic lunch.

I decided to try their Soft Shell QLD Mud Crab with dill, fennel and lime mayonnaise on Brioche. I've heard a lot of good things about this dish and thankfully it did not disappoint. A very unique but tasty burger made with brioche from MoVida Bakery that is to die for. A fluffy and buttery heaven!

Photo courtesy of  Carmen

My sister ordered Gin and lime cured trout, poached eggs, potato galette with a feta and beetroot relish. I got a serious case of food envy when this was brought out. I of course stole a bite and it was divine, such simple and clean flavours. A very refreshing and suitable lunch for such a hot and sunny day.

Photo Courtesy of  Ngoc

My friend had their signature Top Paddock breakfast. It looked so beautiful, I'm definitely getting one ALL to myself next time. 

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After some gossip and drinks, we decided it was dessert time.

I chose their Chocolate Ganache tart with Raspberries. A gorgeous and rich tart with the bonus of being gluten free for the celiacs reading this blog! 

Photo Courtesy of Ngoc

My friend had this revelation of a Chocolate cheesecake brownie! It was highly recommended by all the staff and our waiter couldn't help but mention it was "life changing" as he placed it down and boy, was he right!

I had a small bite and it was absolutely mind blowing. It's as rich and chocolatey as a cheesecake but somehow is so light and creamy it melts in your mouth before you can even feel guilty! My only fault is that I did not order this myself. 

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 With a spacious design and floor to ceiling windows that let in the summer breeze, Top Paddock is the ideal cafe for any typical Melburnian looking to sloth it out in comfort and style in this summer heat. 

Chef Jesse McTavish ensures that all the ingredients used are of the highest quality, so you know you'll be eating nothing but the best as you're trying to decide which coffee to try from their huge selection.

I'm most definitely going to become a regular, so keep an eye out for me! 

Top Paddock
658 Church st, Richmond 3121
Ph: 03 9429 4332