Suntory Whisky Hibiki Japanese Harmony Launch | Suntory Whisky Pop Up Returns

Gastrology were delighted to attend he launch of Hibiki Japanese Harmony whisky, the latest masterpiece from the award-winning House of Suntory, available in the Australian market from June 2015. 

We joined Mike Miyamoto, Global Brand Ambassador to enjoy a night of tasting and bespoke cocktails alongside modern canapes.

Hibiki Japanese Harmony is a meticulous and refined blend that offers a symphony of more than 12 malt and grain whiskies from Suntory’s Yamazaki, Hakushu and Chita distilleries, developed by third-generation Master Blender Shingo Torii and fourth-generation Chief Blender Shinji Fukuyo. 

Hibiki Japanese Harmony, thoughtfully presented in the classic 24-faceted glass bottle symbolizing the 24 seasons of the old Japanese lunar calendar, pays tribute to the original Hibiki blend. 

Fukuyo meticulously used the exact malt and grain whiskies that went into the first Hibiki blend; American White Oak malt whiskies form a solid base, which are accentuated by the rare Mizunara (Japanese oak) and Sherry malt whiskies. 

These exceptional malt whiskies are the backbone of the award-winning Hibiki range – Hibiki 17yrs, 21yrs, 30yrs and now, Hibiki Japanese Harmony. Grain whiskies from Suntory’s Chita distillery act as the “dashi” or broth, to complete the personality of the malt whiskies and enhance the overall harmony of flavour of Hibiki. 

Hibiki Japanese Harmony is a blend that reflects the expert craftsmanship and delicate nature of the Japanese, and it is at once pure and complex. There is a transparency of taste that allows this whisky to reveal all of its complexities simultaneously. More than 12 malt and grain whiskies are blended together to create an enveloping harmony of flavours and aromas. 

The newest member of the House of Suntory is extremely versatile, recommended to be enjoyed neat, blended with water, mixed as a cocktail, or served with a hand-carved ice ball for the ultimate Japanese whisky experience, and enhances any dining experience. 

Suntory Whisky Pop Up Returns!

Following a successful 2014, and to celebrate the launch of Hibiki Japanese Harmony, The House of Suntory Exclusive Takeover is returning to Hihou next week.

A six course and three course menu paired with whiskies will be available and guests will also experience the popular whisky highball and whisky on hand-chipped ice balls that are currently experiencing huge interest from whisky conoisseurs across Australia.

What: The House of Suntory Exclusive Takeover Melbourne

When: Every Wednesday night in July

Where: Hihou Japanese bar lounge and dining Melbourne, First Floor 1 Flinders Lane

Bookings essential via info@hihou.com or on The House of Suntory Exclusive Takeover Facebook page.

Gastrology bloggers attended the event courtesy of  Suntory.

Bond Melbourne

The new Bond Melbourne set to shine as the city’s most glamorous event space and entertainment venue.

The venue recently received a $5 million facelift which has resulted in a luxurious venue complete with decadent gold-coloured brass curtains, gold-studded lounges and gold lighting, curated by leading design company Hachem. 

Devoid of dark corners but with its own mysterious edge, Bond Melbourne’s unique design space is completely curved, from the bars and fittings, to the walls, roof and retractable curved glass door, creating a flowing space that can be opened up as one area or elegantly divided into seven private and intimate sections.

We loved toasting to the end of another working week at Bond Bar in one of their booths where waiters and waitresses, elegantly dressed in black wafted around the moodily lit area delivering seamless service.

One of the main highlights from our evening at Bond Bar was indulging in their Liquid Nitrogen cocktails. A new menu feature, the Liquid Nitrogen cocktails are a first for the drinks industry in Melbourne. 

Mixologist extraordinaire Jack Coombes entertained us with his skilful making of the classic Amaretto Sour but with a liquid nitrogen twist. 

We enjoyed the theatre of clouds of smoke overflowing from the bucket, quickly revealing a “sorbet” of sorts. 

The proof really is in the tasting - it was delicious. 

We also enjoyed delicious canapés throughout the night of our visit. Hammer & Tong caters exclusively for major events at Bond while an array of rotating restaurants offer catering for the weekly Friday Bond Unwind sessions.

A new Melbourne institution, unlike any seen before. Bond Melbourne brings a new level of luxury with mix of LA-style service and Dubai-style glamour.

Location: 24 Bond St, Melbourne

Phone: (03) 9629 9844

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

Gastrology bloggers visited courtesy of Bond Melbourne.

Images courtesy of Meagan Harding, Rosanna Faraci and Shania Shegedyn.

#GastrologyInGranada - Breath-taking view of the Alhambra @ Mirador de Morayma

Restaurant Mirador de Morayma
boasts the most breathtaking view of the Alhambra. 

The menu features a variety of local cuisine, as well as a wide range of wines.

We particularly enjoyed their ecological wine produced at Alquería de Morayma, a country estate in the Alpujarra region. Of the different types of red wine grape grown, the estate produces primarily Tempranillo, (51%), notable for its short growing cycle and early ripening fruit. The Merlot grape comprises 15% while the Syrah grapes constitutes 30% of the blend while Carbernet Franc and Cabernet Sauvignon make up the remainder. The result is a fruity and approachable wine that is perfect with food.

Mirador de Morayma provides the perfect setting to recover your energy after touring the monumental city of Granada.



Location: Calle Pianista García Carrillo, 2, 18010 Granada, Spain

Phone: +34 958 22 82 90

Link: http://miradordemorayma.com/en/



Gastrology bloggers dined courtesy of Mirador de Morayma.

Baotime

Baotime is a Richmond eatery dedicated to the “bao”. While many restaurants in Melbourne serve the bao, Baotime’s variety are a cut above courtesy of being handmade resulting in a fluffy, soft and delicate bun.

We were delighted to meet owner and founder of Baotime Jes Lau who explained to us that Baotime was created with the vision to provide warm meals and childhoods to children in need, offering hope and love to the less fortunate kids in the world. 

We loved her energetic passion which has translated into a compelling business model - offering patrons with a top notch dining experience. 

The menu, much like the venue is kept small but packs a punch with gourmet bao fillings, delicious drinks and a selection of mains.  The gourmet fillings and mains draw from Jes’ Malaysian background.  Growing up in Malaysia (Asia’s cultural melting pot), Jes has been exposed to many different interesting flavours. These flavours evoke childhood memories and these are the very flavours she seeks to share with her customers. 

From left: Air Mata Kuching - fruity longan juice; Honey Lemon drink

We started with a couple of heart-warming drinks. Both the Air Mata Kuching and Honey Lemon drinks were delightful and especially comforting on an unseasonably cold Melbourne evening.

Captain Bao 

The Captain Bao was filled with Succulent braise pork belly garnished with crushed peanuts. Featuring the tried and true flavour combination of braised pork in soy sauce, we enjoyed the generous morsels of tender pork belly. It really hit the mark!

Cuckoo Bao

The Cuckoo Bao was another winner. We loved the oozy mozzarella cheese which was lifted by the slight kick from the chilli.

Farmer Bao

The Farmer Bao impressed with beautifully roasted pumpkin and tofu garnished with mushrooms. We loved the contrast of textures between the mellow tofu and the robust pumpkin and earthy mushrooms. It was a delightful vegetarian bao that would which would appeal to even the most carnivorous individuals.

Chilli Crab Bao

The Chilli Crab Bao was outstanding. The batter was ethereally light and crispy. The soft shell crab which sat within the batter was fresh and most memorable. The bold chilli broth was the perfect accompaniment with its wonderful punchy flavours, synonymous with Malaysian curries.

Mini Bao platter: Lobster Bao; Tempura Prawn Bao; Aburi Scallop Bao

The Mini Bao Platter similarly impressed. We enjoyed the mini version of the luxurious Lobster Bao in particular which was filled with Moreton bay bug dressed in mayo and a refreshing pineapple salad.

Kahwin Bao 

Our dinner concluded on a sweet high with a couple of sweet baos starting with a stunning little Kahwin Bao filled with housemade kaya jam and butter, and a side of coconut ice cream. The brioche-like baos were filled with kaya jam and worked perfectly with the side of coconut ice cream.  

Durian Bao 

The Durian Bao (strictly for Durian lovers ONLY), was a stand out. The decadent durian ice cream was a welcome departure from the usually weak flavours and instead was vibrant, creamy and absolutely moreish while the Durian Bao itself was wonderful and filled with rich durian flesh - YUM.

Baotime pleases with unique and flavoursome baos satisfying the demand of Melbournians for delicious Modern Asian cuisine. 

Location: 342 Bridge Road, Richmond, Melbourne

Phone: 03 9942 7608

Link: http://baotime.com.au/

Cuisine: Asian

Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.

Christmas in July at Sovereign Hill [27 June - 12 July]

With a full day of fun and family activities topped off by a magical Wonderlights show, the whole family will love Christmas in July at Sovereign Hill.

During the day, Sovereign Hill will ring to the tune of traditional carols, with Christmas trees and colourful decorations lining Main Street. ‘Hands-on' activities for children, a full theatre program, faux snow falls and delicious treats will bring Christmas cheer to all.

By night, as the sun sets and the snowflakes fall, Main Street will be transformed by sparkling grand-scale images and bright Christmas Wonderlights dancing along its familiar façades.



You can even enjoy a variety of dining experiences from food on the streets to a tasty two-course Christmas Dinner.

Read our blog post about our weekend away for Christmas in July at Sovereign Hill here.

#GastrologyInSeville - Beyond tapas @ La Azotea

Gastrology bloggers dined courtesy of La Azotea.

More than 6 years on, La Azotea is going strong. Locals will tell you it's the best tapas bar in town, making queues common place for a coveted seat at the restaurant or its bar.

The menu is unconventional but approachable and most of all has a playful sense of adventure. Each of our numerous plates were executed to perfection.

The restaurant is expanding with new locations but the emphasis on quality remains, with every one of the restaurants serving high quality food using seasonal produce. The result is an ever-changing menu which keeps regulars interested and coming back for more.

Rice paper triangles stuffed with cheese, prawns and leeks 

The eye catching rice paper triangles were a delicious start. The combination of the crispy rice paper pastry and the fresh tender cheese, prawns and leeks was a textural delight. It was a beautiful amalgamation of sweet and salty flavours which tingled the senses.

Carabineros shrimp "cocktail" with an aged sherry sabayon

A dish of complex but well balanced flavours, the shrimp was perfectly cooked and bursting with natural flavour, a flavour further enhanced by the subtle sweetness of the aged sherry sabayon. The fruity acidity of the sherry introduced further layers of complexity. It was a magnificent dish.

Large grilled squid with avocado and green ali oli

We adored the presentation of this dish and loved the flavours even more. The quality of the squid was exemplary. The perfectly cooked squid was adorned with slightly tart and refreshing avocado and green ali oli.  A Mediterranean dish which allowed the natural sweetness of the squid to shine.

Fresh hake served with a carrot and pumpkin cream, passionfruit and shrimp tartare

This dish was a wonderful mélange of different textures, natural sweetness and acidity. The hake was cooked to perfection and embellished with delicate shrimp tartare while the addition of passionfruit added the final touch to an enlivening combination of ingredients.

Beef tenderloin with potatoes

The beef was perfectly cooked. Boasting a deep pink, the meat was intense with characteristic matured beef notes and a deep earthy richness. It was texturally sublime with a decadent melt in the mouth, almost buttery, consistency.

Braised pork cheek in a red wine sauce, goat cheese gratin

Our final savoury dish continued the trend of excellent dishes which it followed. The braised pork was an excellent homely dish. Incredibly tender, it fell away easily with the weight of our forks. Coated with the earthy braising sauce, it was most enjoyable when eaten with the decadent layer of goat cheese gratin.

Chocolate fondant with vanilla bean ice cream

Desserts at La Azotea are similarly well devised. Our dessert of chocolate fondant was well made with a rich billowing chocolate centre and a slightly crisp cake exterior, this dessert would delight any chocolate lover. The vanilla bean ice cream which accompanied the fondant matched it well and was refreshingly light and fragrant.

Join the La Azotea team on a culinary journey to discover the magic of Spanish flavours which goes above and beyond traditional tapas.

Location: Calle Jesus del Gran Poder, 31, 41002 Seville, Spain

Phone: 01134955116748

Link: http://www.laazoteasevilla.com/

Cuisine: Spanish, Tapas