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Mary Mary, Hobart CBD

Paul
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Mary Mary, Hobart CBD

HOBART | Mary Mary is a cocktail bar hidden at the rear of the Tasman Hotel, inside (and named for) the heritage-listed former St Mary’s hospital. Walk through the historic sandstone exterior and you’re greeted with a intimate space. Low lit with a low ceiling, exposed sandstone walls, brass, dark timber panelling and furniture, and leather couches.

The drinks list showcases the best of Tasmania, with a focus on local spirits and ingredients. There’s also interesting and rare drops from further abroad. Mary Mary’s cocktails revolve around the classics, reimagined with a Tasmanian twist, incorporating local fruits, seeds, vegetables and native herbs.

Led by Bar Manager Gabriel Da Rocha and Head Sommelier Michael Fisher, cocktails include things like the Apiarist’s Manhattan – a blend of beeswax, house rum blend, and port; and the Corpse Reviver N°2B, which combines Three cuts gin, lillet, dry curaçao, lemon.

To eat, Mary Mary’s food menu features a selection of Italian small plates like meatballs, salumi, pizza fritta, and crostini.

Mary Mary

2A Salamanca Place
Hobart
Tasmania 7000
Australia

Telephone: (03) 6240 6057
E-mail: [email protected]
Website

Open
Sun – Wed: 5:00pm to 10:30pm
Thu – Sat: 4:00pm to 12:00am

Sleepy’s Cafe And Wine Bar, Carlton North

Paul
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0
Sleepy’s Cafe And Wine Bar, Carlton North

MELBOURNE | Sleepy’s Cafe and Wine Bar is one of those venues that Melbourne does so well. It’s the kind of place that slips under the radar, but is beloved by locals and those who know what’s up, it’s the kind of place that you take people from out of town to when you want to give them an example of what makes eating and drinking in Melbourne so great.

Sleepy’s is a cafe by day, wine bar by night in Carlton North, headed up by Sydneysider turned Melburnian Steve Chan. It’s a place where Steve, who only started cooking professionally in 2022, throws out the rule book, creating food that is part ‘very now’ and part informed by his Shanghainese and Cantonese heritage. The result is Modern Australian-Chinese food that’s exciting and delicious.

During the day, you might find a toastie filled with mi goreng noodles and cheese, or breakfast congee with assorted toppings and chilli oil. Perhaps breakfast dumplings, filled with bacon, egg, and chives, topped with chilli oil, is more your thing. To drink, there’s a full selection of espresso and filter based coffee, along with juice, tea, and a few other things.

At night Sleepy’s transitions into wine bar mode, and the offering is switched up. There’s reasonably priced wines, about half of which are available by the glass, on a list that leans local and funky. Cocktails riff on the classics, and beers are crafty and local.

The dinner menu a snack-heavy affair that defies categorisation. The ubiquitous anchovy on toast is made with egg and chive, with toast being swapped out for you tiao (Chinese donuts). It’s one of the best things that I’ve eaten this year. Mushroom and cabbage dumplings are intense in flavour, dressed with chilli oil and spring onion. Umami laden Hokkien noodles, laced with doubanjiang, parmesan, and butter, are heavenly.

Sleepy’s would be a place worth visiting if it wasn’t doing anything particularly different, thanks to Steve’s genuine kindness and hospitality, and love for the local community. Add his next level food to the mix, and you’ve got a spot that should be high on your list.

Sleepy’s Cafe and Wine Bar

787 Nicholson Street
Carlton North
Victoria 3054
Australia

Telephone: 0422 452 288
E-mail: n/a
Website

Open
Mon – Tue: 7:30am to 3:00pm
Wed – Fri: 7:30am to 3:00pm, 5:00pm to 10:00pm
Sat: 8:00am to 3:00pm, 5:00pm to 10:00pm
Sun: 8:00am to 3:00pm

Sunbear Coffee, Hobart CBD

Paul
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0
Sunbear Coffee, Hobart CBD

HOBART | Sunbear Coffee is a cosy dual-family run cafe in Hobart’s CBD that’s become become a beloved spot for locals since opening in 2019. The aim of owners Brooke, Ben, Dee, and Merlin is a simple one – to create a space that welcomes and embraces the local community, that allows travellers to taste a slice of Tasmania and to host their guests in a cosy, calm and safe environment.

This warmth is apparent when you walk into the venue. It’s a very welcoming space, with a personal feel. The menu is a simple one. To drink it’s coffee and tea, homemade chai, turmeric lattes and sodas etc. For food, it’s a rotating selection of around 10 simple, small plates, plus quiche, sandwiches, and pastries.

Seasonality and supporting local, independent producers is a big part of the ethos at Sunbear, and as much as possible is made on site from scratch. Expect things like fried eggs on toast; broccoli with ricotta, chopped saurkraut, herbs, garlic, and bread crumbs; and cheesy English beans with garlic toast.

Sunbear Coffee

145 Collins Street
Hobart
Tasmania 7000
Australia

Telephone: n/a
E-mail: n/a
Website

Open
Mon – Fri: 7:30am to 3:00pm
Sat: 8:00am to 2:00pm

Blasta Collective, Burswood

Paul
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0
Blasta Collective, Burswood

PERTH | Blasta Collective is a new venue from Blasta Brewing Co, located 80 metres up the road from the original brewery (which is now home to the Perth outpost of Fox Friday Brewing). It’s several distinct space in one, and a much more ambitious undertaking than the original space.

With 1,400 seats over 3800-square-metres, you’ll find a gastropub, beer hall, cafe, kids’ area, florist, patisserie and bottle shop. It’s the culmination of and idea that owner Steve Russell has had brewing in his head for a while, and allows for a venue that will appeal to more than just beer drinkers.

Executive chef Jay Tesorero has put together a food menu that focuses on contemporary Australian food, with nods towards the British isles, and Steve’s Scottish history. In the gastropub, it’s things like asparagus with Jerusalem artichoke cream, hemp seeds, and yuzu gel; wild Scottish Langoustine with, truffle roe fraîche, and candied citrus peel; and Frankland River Pork cajun tomahawk with potato gratin, spiced, apple purée, and jus.

If it’s more typical pub food you’re after, then the beer hall has you covered, with options like burgers, wood-fired pizzas, and fish ‘n’ chips.

On the beer side of things, there’s Blasta’s full range on tap, from core range favourites the Chainbreaker IPA, rotating and seasonal releases. If beer isn’t your thing, there’s a small but decent selection of mostly Western Australian wines, all available by the glass, and a cocktail list that spans from the classics, to creative creations, a few of which incorporate Blasta’s beer.

Blasta Collective

102 Goodwood Parade
Burswood
Western Australia 6100
Australia

Telephone: 0428 291 562
E-mail: [email protected]
Website

Open
Sun: 11:00am to 10:00pm
Mon – Wed: 11:30am to 9:00pm
Thu: 11:00am to 10:00pm
Fri – Sat: 11:00am to 12:00am

Edward & Ida’s, Northbridge

Paul
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0
Edward & Ida’s, Northbridge

PERTH | Edward & Ida Beeby, the duo founded the Patch Theatre in 1939, and were known for their passionate support of the arts and outgoing personalities. The heritage listed Northbridge building which housed the theatre is now home to bar, Edward & Ida’s, named in the duo’s honour.

The bar is from Dimitri Rtshiladze (Foxtrot Unicorn, Nieuw Ruin), and continues his run of opening venues with a great vibe, service, food, and drinks. Edward & Ida’s is inspired by the classic pubs of Australia, leaning into a retro vibe with plenty of nostalgic posters, fittings, and fixtures. There’s a long wooden bar at the front of the narrow space, with stools and tables giving way to a rear section, and then an outdoor courtyard. Head downstairs, and you’ll find a cosy speakeasy-like space, with a second bar, comfy couches and a very impressive selection of vintage alcohol bottles displayed on the walls.

On tap you’ll find Aussie craft beer along with old favourites like Weihenstephaner Hefe and Guinness. There’s a small wine list of around 12 bottles covering a variety of styles, most of which are available by the glass. For cocktails, it’s fun creations and twists on the classics. Try the ‘Riot Punch’, which blends Alize, Hennessey VS, lychee, lemon, and lemonade.

For food, it’s chef . Pub-focused far with a twist is what the food menu is all about, with executive chef Blaze Young taking care of the menu. A scotch egg is perked up with curry spice and served with black walnut aioli, while a riff on the Fillet-O-Fish features Patagonian toothfish and chunky tartare. The beef an Guinness pie, served with a bone marrow chimney, Guinness gravy, and chips, is a must order.

Edward & Ida’s

269 William Street
Northbridge
Western Australia 6003
Australia

Telephone: n/a
E-mail: [email protected]
Website

Open
Mon – Thu: 4:00pm to 12:00am
Fri – Sun: 12:00pm to 12:00am

PaChan, Melbourne CBD

Paul
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0
PaChan, Melbourne CBD

MELBOURNE | PaChan opened as an Asian dessert spot late last year, down buzzing Katherine Place. It’s a collaboration between Busarin “Rin” Rojkarnwong and Sapol “Pol” Deoisares from Rosslyn Thai Cafe, and Jean Hrair Wehbe and Tukta Saelim of Snow Moon. I recently paid them a visit for What’s On Melbourne.

Desserts like pandan toast cups; Thai sticky mango rice bingsu; and durian ice-cream, with jackfruit and sago on waffles are what PaChan has become known for during the short time it’s been open. Last week, however, the next evolution of the venue took place, with the launch of a full savoury offering. It’s this side of PaChan that you probably don’t know about yet, and you should.

With an impressive CV behind the team, including times spent cooking with David Thompson at Long Chim, and several other Melbourne restaurants, it should come as no surprise that the food at PaChan is the real deal. Like the dessert menu, it’s Thai flavours and dishes that form the core of the offering, with a few other Asian influences sprinkled throughout.

There’s classics like pad kaprao, in this case a chicken mince version; chicken or prawn pad Thai, and Thai green curry with grilled beef. There’s also things like spicy, garlicky pork and green bean stir fry with rice; and a fusion of Northern Thai chicken hung lay curry that’s served with Italian-style spaghetti.

On the non-Thai front, there’s Japanese-style combination plates with your choice of protein, along with rice, pickles, soup, salad, and radish paste. The large, dense, saucy pork meatball is a great choice, as is the Tasmanian A5 wagyu, which you cook to your preference at the table.

For something sweet, there’s the full range of desserts that PaChan has already become known for. My personal recommendation is the Thai mango sticky rice bingsu. It’s a lighter take on the already light classic Thai dessert, served atop a bingsu base.

To drink, it’s a selection of South East Asian drinks, with a focus on Thai-inspired cocktails and mocktails.

PaChan

19 Katherine Place
Melbourne
Victoria 3000
Australia

Telephone: 0422 963 599
E-mail: [email protected]
Website

Open
Mon – Sun: 10:00am to 10:00pm

Desinental, Prahran

Paul
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0
Desinental, Prahran

MELBOURNE | Often, the ideas that set you on a new path come at the most unexpected of times. In the case of Desinental, the idea of opening an Indian fried chicken and burger joint came to Delhi-born chef Gurvinder “Gary” Sandhu while out for dinner with friends one fateful evening.

Gary had years of experience cooking all kinds of cuisines in kitchens around Melbourne, and knew that he wanted to open his own Indian spot, but didn’t want it to be more of the same. While eating Korean fried chicken, the idea struck. Fried chicken is a popular street food in India, with countless vendors serving up their own Indian takes on the favourite. Melburnians love fried chicken and Indian food, so why not introduce the combo into the city. Ditto for Indian burgers, which are also very much a thing in India.

Desinental is a portmantua of “desi”, a person of South Asian birth or descent who lives abroad, and “nental”, referring to continental Europe. The name reflects the fusion of flavours and influences that Gary and his wife Samara are serving up to customers at their restaurant. It’s food that’s inspired by culture and memory.

Fried chicken is a centrepiece of the menu at Desinental. Gary’s version is inspired by the crunch of papadums, and took months to perfect at home during lockdown. Chicken wings, drumettes, and tenders are marinated for 24 hours before being tossed in coating of turmeric, spiced potato, and rice flour, before being double fried. It’s some of the crunchiest fried chicken you’ll find in Melbourne.

Fried chicken is served with a side of coleslaw mixed with bhel puri, and your choice of sauces like butter chicken, gochujang spiked date and tamarind chutney, and a fiery “Dhamaka” hot sauce. Where possible, all of the sauces and condiments are made from scratch.

For burgers, it’s creations like a Desi masala beef chopped cheese burger, the Delhi tikka fried chicken burger, and Goan trance burger. One thing that’s very apparent when you’re eating Gary’s food is that he doesn’t hold back on flavours. Fragrant herbs and spices, balanced heat, and big flavours come through with each bite. Be sure to accompany your burger with a side of spiced Masala fries with a spicy mayo inspired by Louisiana hot sauce and vindaloo, or some loaded lamb keema kara fries.

To drink, it’s local and Indian beer, Indian inspired cocktails created by Samara, and house-made lemonade with flavours like rose, and chilli green mango.

Going forward, the menu will be expanding to reflect more of the ‘memory’ part of Gary’s plans for Desinental. Pictures of his family and ancestors line the walls as you make your way through the distinct rooms of the restaurant – samooh, yaad, and pataka. The new dishes are a work in progress, but Gary gave me a try of a fried rice biryani-ish but not really dish, inspired by a family favourite that his grandmother used to cook for him. It’s a cracker, and an exciting sign of where the menu is headed.

Desinental

475 High Street
Prahran
Victoria 3181
Australia

Telephone: (03) 9193 9486
E-mail: n/a
Website

Open
Mon – Sun: 10:00am to 10:00pm

Bar Copains, Surry Hills

Paul
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0
Bar Copains, Surry Hills

SYDNEY | Bar Copains is a small, 20 seat wine bar in Surry Hills with a focus on small plates and interesting wines. It’s from experienced hospitality duo Nathan Sasi and Morgan McGlone, and is the kind of relaxed, confident, unpretentious neighbourhood spot that ticks all of the boxes.

Sit inside, or grab a seat outside and watch the world go by while enjoying one of the many wines, the bottles of present and past lists of which you’ll see lined against the banquet seating inside. Bar Copains’ wine list rotates regularly, and includes several selections from Morgan and Nathan’s personal collection. There’s a great selection of wines by the glass, along with very limited bottles, cocktails, beer, and spirits.

For food, it’s small dishes that you can enjoy as a snack with your drink, or combine into a full meal. It’s a broadly French and Italian-inspired menu, in line with the bar à vin vibe of the venue. There’s things like pig’s head fritti with sauce gribiche, leeks cooked in a bag with brown butter vinaigrette, and a zesty crumbed King George whiting fillet sandwich.

Bar Copains

67 Albion Street
Surry Hills
New South Wales 2010
Australia

Telephone: n/a
E-mail: [email protected]
Website

Open
Mon: 4:00pm to 11:00pm
Thu: 4:00pm to 12:00am
Fri – Sat: 12:00pm to 12:00am
Sun: 1:00pm to 11:00pm

Peasant’s Paradice, Northbridge

Paul
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0
Peasant’s Paradice, Northbridge

PERTH | Originating as a pop-up in 2018, owner/chef Dwight Alexander’s restaurant, Peasant’s Paradice, is an ode to his background influenced by family recipes, and ingredients not typically seen in Perth restaurants.

Dwight was born in Zimbabwe, with South African, Indian, and Portuguese heritage. He grew up there, and spent his teens in New Zealand before moving to Perth. It’s this diverse, multicultural background that informs Dwight’s food, which is close to his heart, and doesn’t follow the rules.

On the menu, you’ll find ingredients like tripe, trotters, and okra being used to great effect in an elevated manner. Dishes include things like injera with vegetarian doro wat, green mango pickle, and eggplant lemon dip; sweet and sour cauliflower with derere, curry leaves, and fried Jerusalem artichoke; and South African cape Malay beef mince curry with hummus, currants, toasted pine nuts, and pomegranate dressing with toast.

One of my favourite things on the menu, is a dish inspired by Dwight’s mum’s pickled fish rillette recipe. It’s a zesty dish featuring said rillette, spiced pineapple yoghurt, fennel and radish slaw, and toast. It’s the embodiment of what makes Peasant’s Paradice such a unique Perth dining experience.

A handy glossary at the bottom of the menu provides an explanation of many of the ingredients and terms that diners might not be aware of, and Dwight and the team are happy to explain any of the dishes to you, whether that be a particular ingredient, or the story behind the dish.

To drink, it’s a sharp selection of Western Australia alcoholic and non-alcoholic beverages, including interesting cocktails that draw from the same inspiration as the food. Wines are fun and interesting, with a focus on minimal intervention drops.

Be sure to keep an eye on Peasant’s Paradice’s socials. Dwight runs special nights semi-regularly throughout the year. You can expect things like themed curry nights, and cajun crab boil sessions.

Peasant’s Paradice

197 Brisbane Street
Northbridge
Western Australia 6000
Australia

Telephone: (08) 6113 8959
E-mail: n/a
Website

Open
Wed – Thu: 5:00pm to 8:30pm
Fri – Sat: 12:00pm to 2:00pm, 5:00pm to 9:00pm

Askal, Melbourne CBD

Paul
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0
Askal, Melbourne CBD

MELBOURNE | Before the pandemic hit, Filipino-Australian chef John Rivera dreamt of opening his own contemporary Filipino restaurant. The pandemic put these plans on ice, but gave Melburnians (and soon Sydneysider) the silver lining of Kariton Sorbites, which might otherwise have never existed. Fast forward to today, and that contemporary Filipino restaurant has just opened. It’s called Askal, and is a place you’ll want to check out.

Askal is owned by John, who is also the culinary director, along with executive chef Dhenvirg Ugot, restaurant manager Carlos Consunji, mixologist Ralph Libo-on, and builder turned restaurateur Michael Mabuti. It’s a gun team, and their experience and passion is already shining early on.

Named after the stray street dogs of the Philippines, Askal is about serving up “unadulterated Filipino food”, and showing Melburnians what Filipino food is all about. It taps into the city’s increasing desire to learn more about the cuisine, driven by other recent openings like Chibog, Serai, and CEERE. The food at Askal is traditional at heart, but elevated and playful at the same time.

John’s questioning of why certain ingredients and techniques form part of a culinary tradition comes through in the food. He has the lens of his culture, and the food that he grew up with, but also the lens of a classically trained fine dining chef, and someone who has eaten a lot of great food from other cultures.

Sigsig, for example, contains pork jowl, balanced with sliced abalone, fermented rice, and salted chilli. It’s served with lettuce leaves to be eaten as cups. Doughnuts are filled and topped with kare-kare (a thick stew with peanut sauce), while tutong silog features wonderfully intense black garlic fried rice with salted duck egg and longganisa hamonado. Chargrilled king prawns with crab fat alavar, finger lime, kamias, and curry leaf are another must order – be sure to get the optional miso caramelised onion piaya to scoop up the sauce.

For dessert, there’s a light take on halo halo, featuring late season stone fruit, ume, chrysanthemum, and almond. For something richer, try the creamy leche flan with blackened vanilla and Tanduay caramel.

To drink it’s house beer, fun wine, and cocktails that draw from the same inspiration as the food. While awaiting final approval on their liquor license, there’s a selection of mocktails on offer. Already a crowd favourite is the kawawa colada, a mix of coconut half and half, mango nectar, durian, lime, and non-alc aperitif buko foam. Speaking of drinks and snacks, keep an eye out for Askal’s rooftop bar which is slated to open soon.

Askal

167 Exhibition Street
Melbourne
Victoria 3000
Australia

Telephone: (03) 9650 6543
E-mail: n/a
Website

Open
Tue – Sat: 5:30pm to 10:30pm

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