Fox in the Corn

Fox in the Corn is the manifestation of Joshua Murnane and Josh Bayne’s dream. Being both from Millgrove Pasta (a small gourmet food company producing snap frozen and fresh cut pasta supplying some of the biggest pasta bars in Melbourne) it only seemed natural to open their very own.

With a love of coffee between them, the Millgrove boys combed through all of Melbourne and carefully selected Monk Bodhi Dharma as their boutique micro-roaster, for their direct trade, seasonal and mostly single estate coffee.

Fox in the Corn showcases the finest in small batch brewing available through 8 taps and a plethora of bottled beers.

The space has been designed for beer lovers to sit and enjoy a personal connection to the master brewers of the world. 

Buffalo Mozzarella Salad w cherry tomatoes & rocket 

Fox in the Corn showcases the Millgrove boys’ pasta and love of local produce. Importantly, they let the pasta do the talking.

Beef Ravioli with Vegetable Broth with fresh veg, peas & spring onion

The menu is simple. Pick your pasta then choose a sauce. The sauces range from very light (like the above vegetable broth)…

Spinach & Ricotta Ravioli with Slow Cooked Beef Ragu w spring onion

…To heartier options like the hearty beef ragu to heavier creamy pasta options.

Fox in the Corn is certainly a welcomed addition to Footscray’s ever evolving dining scene.

Location: 4 Droop Street, Footscray

Phone: 9362 7858

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

Gastrology bloggers dined courtesy of Fox in the Corn.

The Easey Street Smoke Out

Gastrology bloggers dined courtesy of Easey Street Smoke Out.

Ironbark Barbecue has teamed up with Australia’s first communal motorcycle
workshop, Kustom Kommune, to reveal Easey Street Smoke Out.

The
unique venue offers the best American style barbecue, in a real motorcycle workshop
complete with welding, sawing and revving. The Kommune is also a fully equipped motorcycle workshop where members self-service their own bikes. They can access tools, knowledge and facilities from the Kommune community.

The bar and restaurant opened in February
2015 at Kustom Kommune, where the
team serves up succulent cuts of ethically
sourced Victorian meats, smoked on site
from 5am, for dinner service starting at
6pm. The results are mouthwatering, tender, juicy, hot, smoked meats courtesy of using time old techniques which involve long processes.

The drink offerings are impressive with beers from local brewers in Thornbury, 3 Ravens, which was named Champion Small Australian Brewery at the Australian International Beer Awards and also picked up Best British Ale for its slightly tweaked English Ale.

Ironbark's passion for real American style food is palpable. Coupled with the sourcing high quality meat, it is a compelling proposition. The quality meat offerings include prime Victorian beef brisket, free range pulled pork shoulder, succulent Victorian lamb ribs, spicy thick sausages, the American classic, Texas chilli, as well as delicious salads and sides.

The Slow Smoked BBQ boasts a great selection of meats a- all of which are smoked with different woods to impart specific flavours and are prepared using dry rubs. We loved our platter of beef brisket, pulled pork, lamb ribs and thick sausages.

The lamb ribs were stunning - Tender, falling off the bone, juicy and packed with flavour. Prepared in the Southern tradition, we loved the smoky flavour imparted from being smoked for hours. The beef brisket was another  standout. Particularly noteworthy for its fragrant and complex beefy flavours which were enhanced by being marinated prior to being smoked for numerous hours. The meat was both soft and delicate.

The accompanying red slaw salad was our favourite. It was an enlivening salad with bold tastes and textures. A mixture of red chilli, red cabbage,  radish, capsicum and cumin, the salad was a beautiful and fresh addition which went well with the meats.

The Easey Street Smoke Out is the best place in Melbourne for the 3 Bs (barbecue, beers and bikes), delighting patrons with authentic American BBQ meats which are slow-smoked over real hard woods and delicious side dishes.

Location: 25 Easey St, Collingwood

Phone: 03 9417 5123

Link: http://ironbarkbbq.com.au/

Cuisine: American, BBQ

Chicken N Beer

Gastrology bloggers dined courtesy of Chicken N Beer.

At Chicken N Beer, eating chicken is a serious ritual. The chicken focused menu is impressive - ranging from battered and fried to glazed and baked. You can even indulge in a marinated whole chicken baked with a beer can stuffed inside it. Seriously, there is something here for every chicken lover.

In fact the menu goes above and beyond what you would expect given the name of this eatery, with healthy options like a playful quinoa salad for those not so chicken-inclined. However, you really can't go past the impressive sharing platters which offer serious bang for your buck. 

Tasting platter - 3 x spare ribs, delights, buffalo wings and skinny potatoes. Served with popcorn chicken and 8 deep fried spare ribs, medium chips and spicy sauce.

The platter was very impressive and we loved tucking into every corner of it. The popcorn chicken was fried perfectly golden. While the American-style skillet-fried chicken spare ribs were delectably crunchy on the outside and extremely tender and juicy in the centre. The buffalo wings were sticky and moreish. Just. Yum.

And just so happens that everything pairs magnificently with beers...

From left: Toff salad; Quinoa salad

We enjoyed both our quinoa and tiff salads. The quinoa salad in particular was a stand out. An enlivening salad of quinoa, cucumber, tomato, capsicum, red onion, corn, parsley and spinach and brought together with a spiced olive oil dressing, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.

Vegetarian cornballs

The vegetarian cornballs were another delicious addition. We loved dipping them in the Spicy Korean sauce which was hot enough to enliven the taste buds but sweet enough to keep us coming back for more.

CNB Sandy Burger

The CNB Sandy Burger was an almighty burger filled with crispy chicken breast and served with guacamole, sliced cheese, baby spinach, red onion rings and sliced tomato and then slathered with spicy mayo and CNB sauce. The result was a balanced combination of flavours, with all ingredients working in perfect harmony to highlight the real star of the show - the crispy chicken.

Whole marinated beer can chicken

The signature whole marinated beer can chicken was divine. The chicken was covered with a beautiful herb rub while the inside had been bathed with steamy beer, to keep the chicken meat wonderfully moist. The result was exquisitely tender, falling-off-the-bone meat, encased in salty, herby, crispy skin. 

Doughnut balls served with raspberry coulis and crème anglaise

These golden puffs were stunning. Ethereal in texture, the doughnuts were cinnamon-sugar coated and tasted delicious with the slightly tart coulis and velvety crème anglaise.

Warm up your winter with mouth-watering chicken at Chicken N Beer. Located in the heart of Richmond, it’s the perfect place to settle in for the night and enjoy the irresistible combination of expertly cooked chicken washed down with craft beers.

Location: 297 Bridge Road, Richmond, Melbourne

Phone: 03 9428 0580

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

Cuisine: Tapas, Bar Food, Chicken

 

Brother Burger opens second restaurant on Chapel Street

Gastrology bloggers dined courtesy of Brother Burger and the Marvellous Brew.

Adored Fitzroy burger destination, Brother Burger and the Marvellous Brew, has crossed the river to open its second restaurant on Melbourne’s iconic Chapel Street. Taking over the site formerly home to Café Greco, Brother Burger is part of the new guard of Chapel Street hangouts.

We loved the atmosphere and social vibe of their new haunt. Owner, Marcelo Tummino, who in a former life worked in advertising as an art director, has filled the industrial inspired space with pre-­‐loved items he personally collected. Recycled materials complement the nostalgic ambiance of the venue, which boasts a receding courtyard entrance framed by New York loft-style windows, large red semi-circle leather booths, a wall panelled in deconstructed metal shelves, tennis court lighting and over 800 vintage meat grinders.

The menu focuses on producing authentic, high quality food. You can expect a few tweaks to the original menu you know and love, but we can confirm there is no deviation from the timeless flavour combinations which are all made by hand, from scratch. 

We enjoyed the Hot Stuff burger - an almighty burger with a large 100% wagyu grilled beef patty, smoky double bacon, melted cheese, house-made pickles, mustard-mayo and chilli jam all squeezed into a fresh, toasted brioche bun. It was the small details that set it apart - from the slightly crispy edges of the pattie to the subtle smokiness of the bacon. Yum!

For something a little different from the beef patty, we recommend their Hey Ewe! burger which is filled with beautifully spiced lamb, beetroot, lettuce, preserved lemon and minted yoghurt and house-made pickles. A clever and pleasingly complex combination of flavours that we loved. 

Their fries were beautifully crisp on the outside and fluffy on the inside while their onion rings had us doing it Gollum style - fighting for the last ring. They were deliciously sweet, soft, sticky and encased by incredibly crispy batter (highly recommended).

And while you're there, don't leave without having a look at their ever changing dessert specials. We loved indulging in their very decadent chocolate ganache tart.

Showcasing a menu that maintains the integrity of premium produce and an impressive 15 tap beer selection, Brother Burger combines the winning combination of juicy burgers with independent craft beers. We will be back. 

Location: 560 Chapel Street, South Yarra

Phone: 03 9041 1393

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

Cuisine: Burgers, Bar, Bar & Grill

Munich Brauhaus

Gastrology bloggers dined courtesy of Munich Brauhaus.

Munich Brauhaus is where Munich meets Melbourne. Bringing to life a traditional Bavarian bierhaus, the restaurant is the land where Oktoberfest never ended. A place to dine, drink and party in a state-of-the-art waterfront venue which seats over 900 people.

The space embodies the heart and soul of Munich and boasts three distinct bars: The Wundabar; Jäger Bar; and Über Bar. Each perfect for after-work or casual weekend steins.

The generous menu has something for everyone from light lunch options to weekend dinner feasts to nibbles from the deli menu and share plates out in the Bier Garten.

We particularly loved the emphasis on all things pork on the menu which included schnitzels, sausages, pork belly and pork knuckle, as well as suckling pig (all sourced locally from Rivalea). 

We adored Munich Brauhaus' impressive Bier list which features the restaurant’s own signature Munich Lager alongside a series of exclusively imported Bavarian Biers. The Biers are brewed using only the finest source water, purified for over 40,000 years and in accordance to the strict Bavarian Purity Laws (Reinheitsgebot) of 1516 and comprise of just four natural ingredients – malt, hops, yeast and water. 

Waldpilz Flammenbrot

We loved the earthy taste of the Waldpilz mushrooms intertwined with luxurious goat’s cheese and pecorino. The flammenbrot (Bavarian pizza) was well made, flat and as thin as a tortilla we loved its firm texture.

Goulaschsuppe - Spicy Goulash Soup

The spicy goulash soup was hearty, well-seasoned and had beautiful flavours.

Munich Schmankerlplatte - Munich Tasting Platter 

The Munich Tasting Platter was the showstopper to what was a fabulous dinner. It comprised of a respectable assembly of Crackling Pork Belly, Artisanal Haus-made and Smoked Sausages, Crisp Roasted Pork Knuckle and Schnitzel as well as sides and sauces (Sauerkraut, Red Cabbage, Apple Compote, Mashed Potatoes and Bier Jus). 

The guys at Munich Brauhaus have truly mastered the art of pork roasting. The pork belly was succulently roasted to retain a porky juiciness, achieving a healthy layer of melt-in-the-mouth fat in the process. The pork knuckle was yet another memorable item on the platter which combined flawless texture with equally superlative flavours. Each moreish morsel was tender. 

The feature item on both the knuckle and the belly, the crackling, possessed the ultimate crunch and acted as the ideal partner for the tender pork meat. 

The bier jus on the other hand had a delightful sweetness to accompany the various items while the traditional German side dish, the Sauerkraut was an absolute must-have, with tangy notes cutting through the richness of this meaty platter.

Rinderfilet - Beef Fillet 

The Beef Fillet met our expectations admirably – a light searing ensured that it was lined with a thin crisp layer packed with caramelised beef flavour.  The meat was intense with a deep earthy richness and texturally it was sublime with a decadent melt in the mouth, almost buttery, consistency.  

From left: Black Forest Cake; Krapfen (German doughnuts)

Our visit to Munich Brauhaus concluded with desserts and a couple of shots of schnapps from Munich Brauhaus’ impressive schnapps list.

Munich Brauhaus offers patrons the opportunity to experience Oktoberfest 365 days of the year in the heart of Melbourne’s bustling South Wharf.

Location: 45 S Wharf Promenade, South Wharf

Phone: 1300 686 424

Link: http://www.munichbrauhaus.com/

Cuisine: German, Bavarian, Craft Beers