Dex2rose Nitrogen Gelato

Gastrology bloggers dined courtesy of Dex2rose.

Dex2rose is a welcome addition to Melbourne’s frozen desserts scene.

Specialising in premium made to order gelato (using liquid nitrogen), the café sets itself apart from the existing plethora of take-away gelato/ice-cream vendors by offering (as well as encouraging) patrons to chill out at the venue with their delicious coffee and cold pressed juices and soon to be introduced pastries. 

Their menu changes every fortnight and features interesting flavours combinations not available anywhere else.

Whilst cold drip coffee has become a staple in the Melbourne coffee scene, Dex2rose have gone several steps further with an Australian first - nitro brew infused with apple and cinnamon. The end result is a complex, smooth, full-bodied brew with a bright juiciness, low acidity and caramel finish.

Honey Stash

The Honey Stash was our favourite flavour. Made from top quality Italian ingredients, this Pistachio and Honey gelato surprises with hidden honeyed nut clusters. Topped with a light fresh Raspberry cream, this gelato was to die for. 

Left: Lazy Dinner (Sage, Burnt butter & Caramel)

Right: It's a Match-AH (Matcha, crunchy peanut powder)

Pink Flamingo (Peach & Rose Moscato)

Another favourite was the Pink Flamingo. A vegan, dairy-free and gluten-free wonder, this peach and rose moscato sorbet was the perfect treat for a steaming hot Melbourne summer day. We loved the refreshing flavour of the sorbet which combined beautifully with the airy coconut cream which boasted just the right hint of rosewater.

Using a time-old technique of churning ice cream with liquid nitrogen, the result is cool, smooth ice cream in interesting flavours like Lazy Dinner (Sage, burnt butter & Caramel) and Rockkaido (Rock melon & Hokkaido Milk Tea powder).

Location: Access Through Racing Club Lane 377 Little Bourke St  Melbourne,

Phone: 03 9078 0784

Link: http://www.dex2rose.com.au/

Cuisine: Ice Cream/Gelato

Spice Av

Gastrology bloggers dined courtesy of Spice Av.

Having only been open for less than 3 months, Spice Av is already winning the hearts of Port Melbourne locals. 

The restaurant serves classical Indian dishes with a fresh twist, focusing on using local produce and fresh ingredients. Fresh, light and full of the spices is the name of the game and it is easy to understand why the restaurant is almost always bustling and full to the brim. 

Chicken Tikka 

The Chicken Tikka was a delicious starter. The boneless pieces of chicken were tender, having been roasted to perfection in a traditional clay oven.

Cumin Crusted Scallops and Prawns 

The scallops and tiger prawns were beautifully fresh and simply seared in cumin infused olive oil. The subtle spices allowed the natural sweetness of the seafood to shine. 

We adored the curries we had. The Goa Fish Curry was a beautiful yellow curry made from ground coconut, tamarind and whole spices. It was a crowd favourite which had us fighting for the last morsel. The Lamb Vindaloo on the other hand was exceedingly tender and drenched in a heavier, full flavour-laden curry, courtesy of being cooked in a myriad of delectable spices while the Eggplant & Potato curry was a vegetarian curry yet another enjoyable dish. The flavours were strong and were a great pair with the fluffy naan and beady basmati rice.

The dessert menu features a selection of popular Indian treats. We particularly enjoyed the blueberry edged Kulfi which was rich, creamy, and amply sweet. The addition of the frozen blueberry layer added a slight tartness which worked wonders with the kulfi.  

Spice Av presents a vivid illustration of Indian cuisine of today in India’s diverse regions. Led by Sarita, an experienced restaurateur, Spice Av focuses uniquely on sophisticated Indian gastronomy, seasoned with subtle yet complex marinades using time honoured Indian culinary methods.

Location: 381 Bay Street, Port Melbourne

Phone: 03 9077 7830

Link: http://www.spiceav.com.au/

Cuisine: Indian

Product review: LUI HON Tea

Established under the umbrella of LUI HON - a pioneer in the Australian fashion industry, the LUI HON Tea is a unique tea blend and a personal favourite of the designer. An aromatic mix of traditional and contemporary ingredients - the consumption of this tea provides a peaceful, salubrious experience.

Infused with Dried Chrysanthemums, Lo Hon Kuo, Koji Berry, Dried Hawthorn, Rose Flowers, and Dried Longan- each ingredient is hand picked to ensure a lovely tea drinking experience.

The tea is currently stocked at the Crown Hotel Melbourne & Spa and in the process of expanding its avenues further so watch this space!

Flavours of Asia @ Sportingbet Blue Diamond Stakes [28 February 2015]

Gastrology bloggers dined courtesy of Melbourne Racing Club.

Melbourne Racing Club has proudly partnered with the Melbourne Food and Wine Festival to bring a colourful Asian street food market to their popular Sportingbet Blue Diamond Stakes Day on Saturday February 28, 2015.

Coinciding with Chinese New Year celebrations, the Flavours of Asia Market Festival will be one of the first events on the Melbourne Food and Wine Festival calendar. Offering a range of delicacies from across the continent, cooking demonstrations and live entertainment, the newly created market space will serve as the ultimate relaxation zone for racing enthusiasts and foodies alike.

With a tantalising menu featuring the best cuisine that Melbourne’s Asian food scene has to offer, curators for the day include Hammer & Tong, Hoy Pinoy, Wonderbao, Overdosa, Lankan Tucker, Uncle, Gogi and Eat the Chicken.

Gastrology recently enjoyed a sneaky peek of what will be on offer from Hammer & Tong, Hoy Pinoy and Wonderbao.

We began with a range of grilled skewers by Hoy Pinoy. We enjoyed both the Inihaw Na Manok (BBQ Chicken) and the Inihaw Na Baboy (BBQ pork belly). On the whole, the skewers were sufficiently seasoned and flavoursome and boasted the perfect amount of outer charring, having benefited from just the right amount of time on the grill .

Wonderbao, a Melbourne street kitchen featuring authentic Chinese steamed buns and Taiwanese Gua Baos served beautifully made baos. Our favourite bao was the Pork belly Gua Bao. Featuring the tried and true flavour combination of cucumber, carrots and hoisin sauce, it contained a generous piece of good quality, tender pork belly. The wonderbao offerings really hit the mark!

Hammer & Tong's famous Soft shell crab burger was delicious. The soft shell crab burger's lightly toasted buttery brioche buns were the perfect canvas for the beautifully crispy and juicy soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. With a touch of fresh coriander and a myriad of spices, it was simply superb. 

Our preview dinner concluded on a sweet high with a stunning little ice cream gua bao by Wonderbao. The brioche-like golden fried baos were filled with luscious sesame seed ice cream and topped with crunchy nuts - YUM.

With Melbourne’s weather at its best in late February, the Flavours of Asia Market Festival will kick off the Melbourne Food and Wine Festival in style – quality food in atmospheric alfresco areas and great views of premium sporting and musical entertainment.

What: Sportingbet Blue Diamond Stakes Day – Flavours of Asia Market Festival

When: Saturday 28 February 2015, 12pm – 6pm

Where: Caulfield Racecourse, Gate 22, Station Street, Caulfield

Cost: Adult $20

For more information about Flavours of Asia visit www.mrc.racing.com

Raffa & the Fox

Gastrology bloggers dined courtesy of Raffa & the Fox.

Raffa & the Fox is an exciting addition to Albert Park’s Food Precinct. The menu has loose connections to a Middle Eastern palette which sets it apart from the other restaurants in the area.

Owners Christian (Fox) and Jay Raffaele (Raffa) have a combined total of 30+ years in the industry working in all manner of venues. Together, they opened Raffa & the Fox in July of 2014 with the aim of providing patrons with a relaxed vibe restaurant that served quality food at an affordable price.

Jay’s impressive resume includes stints at Bistro Verdi in Mount Eliza and Woodman Estate on the Mornington Peninsula under the watchful eye of Executive Chef David Sarfaty.

Sweet potato & chickpea falafels w/ maple infused hummus

The Sweet potato & chickpea falafels were beautifully made. Wonderfully crisp and combined with maple infused hummus to provide a delicious salinity and sweetness to the dish. It was a simple dish executed perfectly.

Za’atar calamari w/ pomelo, dried kumato & black olive crumbs

Tender ribbons of lightly battered calamari were enhanced by dried kumato and black olive crumbs. The calamari was perfectly seasoned with Middle Eastern spices.

24 hour coffee lamb w/ carrot puree & black garlic

The lamb was exceedingly tender. When eaten together with the coffee jus and coffee puree, the dish was full of flavour.

Swordfish, Chickpeas, watercress

The quality of the swordfish was exemplary. The flesh was delicate and moist. It was a fresh dish that allowed the natural subtle sweetness of the fish to be enjoyed.

Roasted carrot, olive & sultana salad w/ harissa pomegranate dressing

This seemingly simple salad was not only complex with layers of flavour, it was also perfectly balanced.  The wonderfully cooked carrot matched beautifully with the sweetness of the sultana. The fruity acidity of the pomegranate dressing provided balance. It was a delightful side dish

Deconstructed pineapple and lime cheesecake

Continuing the trend for the evening, the cheesecake was beautiful. Each component on the plate worked well together. The tartness of the lime perfectly counterbalanced the richness of the cheesecake mousse.

Coverture chocolate tart 

Beautifully rich, the chocolate tart was a decadent end to our evening.

What Raffa & the Fox do, they do very well. We adored their take on slick, contemporary cuisine served within a casual environment.

Location: 181 Victoria Ave  Albert Park

Phone: 03 9696 9389

Link: http://raffaandthefox.com.au/

Cuisine: Cocktails, Modern Australian, Wine Bar

Southgate Fiesta at Melbourne Food and Wine Festival [28 February - 1 March 2015]

From 12pm-6pm on Saturday 28 February or Sunday 1 March, Southgate will be serving up $15 tasting platters at some of their fantastic restaurant which includes entry into the boutique wine tasting area on Southgate’s promenade.

Taste your way through a range of boutique Australian wineries as you enjoy live music and entertainment on the banks of the Yarra River. 

The Southgate food and wine Fiesta is part of the opening weekend of the Melbourne Food and Wine Festival, also featuring specially designed tasting platters at Southgate restaurants.

What: Southgate Fiesta at Melbourne Food and Wine Festival

Where: Promenade / Southgate Melbourne

When: Feb 28 & March 1st 2015

Time: 12-6pm

Get more information here.

Our top tasting plate picks...

Red Emperor

Red Emperor will be serving it's "Entrée Platter" of Steamed prawn dumpling, Steamed prawn, coriander & water chestnut roll, fried rice paper prawn roll and spicy salt & pepper calamari.

Read more about Red Emperor here.

Hophaus Bier Bar Grill 

Hophaus presents the "Taste of Hophaus" which features it's delicious Pulled Pork, Sausage Marinated Herring, Corned Salt Beef, Toasted Rye, House Pickle.

Read more about Hophaus here.

Tutto Bene

Iconic Italian restaurant, Tutto Bene will be putting on something special for the sweet tooths out there with a sample of 3 desserts created by Head Chef Nathan Scarfo – including peanut butter semifreddo with caramel popcorn, eton mess with blackcurrant marshmallows and chantilly cream and our new upcoming dessert... so you can discover something new.

Read more about Tutto Bene here.

La Cucina di Sandra

Gastrology bloggers attended the class courtesy of La Cucina di Sandra.

Gastrology recently visited La Cucina Di Sandra in Richmond for a delightful Italian cooking class and meal at Italian chef Sandra’s stunning warehouse home and kitchen facility.

Sandra was born in Italy in Pescara, Abruzzo and developed a passion for Italian food from an early age. Along with a successful corporate career, over the last 20 years Sandra has indulged her passion for regional Italian cooking, spending hours in her Zia's kitchen in Italy, collecting hundreds of recipes from Italian friends and family. 

Since opening La Cucina Di Sandra in August 2014 turning a lifelong dream into a reality, the cooking school has been extremely popular with Melburnians from groups of friends to corporates. 

With rave reviews on social media this is a unique and rewarding Melbourne foodie experience. 

The theme for the night was pasta and began with a delicious Pennette al sugo di salsiccia di Toto. We loved the simplicity of the dish which was highlighted by the quality produce (a theme that runs through all of Sandra’s recipes). 

A seafood entrée of Bianco e nero di Carbonara di Mare (Black and white seafood carbonara) was next. It was a luxurious seafood pasta which featured squid ink for a beautiful depth of flavour and magnificent colour.  

Our main course was a hearty Rigatoni al ragu bianco, con mandorle e cream (Rigatoni with white meat ragu, almonds and cream).  We adored the addition of almonds for texture and the harmony of the flavours. The use of white meat coupled with the natural creaminess of the almonds were further enhanced by the thickened cream and extra virgin olive oil.

The evening ended on a decadent high with a deconstructed cannoli (Cannolo Siciliano un po scomposto). Absolutely scrumptious, the interplay of sweet, sour and texture was exceptional. It was an absolutely beautiful dessert that was equally appealing to the eye. 

We were pleased to receive (as do all attendees) a full set of recipes and extensive tips on how to successfully cook the same delicious dishes at home. 

The class is inspiring and will certainly aid all those looking to explore more of la Cucina Italiana.

Location: 56-62 Lyndhurst St  Richmond

Phone: 0419 503 805

Link: http://www.lacucinadisandra.com.au/

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

Cost: $90 per person and includes starters, 3 course meal and a full set of recipes and extensive tips 

Cuisine: Italian