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Wilo Pizza, Richmond

Wilo Pizza Richmond is a new addition to the take away scene. Located on Church Street near the intersection with Swan Street this little pizza place will fill the void if you feel like a takeaway pizza that delivers on quality and taste.

wilo pizza richmond menu tasting review

I have to be honest, I’m a bit of a pizza snob, I often find that take away pizza is greasy, heavy and fills you with regret a few hours later. Thankfully this is not the case with Wilo Pizza, the pizzas are light, full of fresh ingredients and tasty. Brothers Ollie and Will Thorne have designed a creative menu which ranges from classics like Margeherita and Hawaiian pizza to a range of really interesting flavours such as salted beef, pork belly and pork sausage.

Ollie and Will invited us to sample their menu and wanted to make the most of the menu options, so we decided to try two half/half pizzas and a side.  The first option was margherita and salted beef while the second pizza was BBQ chicken and Pork Belly.

wilo pizza richmond review

The pork belly pizza was a stand out. The combination of crispy pork scratchings, chipotle sauce, pork belly, onion, coriander, salsa picada, tangy mayo, fresh chilli and mozzarella worked really well together. Textually this pizza was great, the crispy scratchings contrasted nicely with the juicy soft pork belly and thin crust which was all rounded out by a nice spicy kick.  This pizza and the short ribs with tamarind sauce shows the brothers affinity for Asian flavours.

wilo pizza richmond menu tasting review

Next we tasted the BBQ chicken pizza which is exactly what we would want in this style of pizza: sweet, tangy yet smoky on a thin crunchy crust.  Absolutely delicious.

Moving on to the salted beef and margherita pizza, we had mixed feelings. In theory the salt beef pizza should have been perfect; crushed tomato, salt beef, mushroom, red cabbage, dill pickle, mustard mayo and mozzarella however it fell short. I fell like it needed a little more acid may that be in the form of extra dill pickles or mustard mayo. With a few adjustments, this could be a real winner.

Our problem with the margarita pizza is that we were expecting an Italian style pizza with shredded mozzarella on a beautiful tomato base. Instead it contained a crisp base covered in a layer of cheese. As such it felt the most like junk food. I was not sold on this dish however Paul suggested it tasted better the following day.

To finish we decided to try the side of beef short ribs in a sweet tamarind sauce. These were great. The ribs were sweet and tangy and the meat fell off the bone. Give me bowl full of these and I would be a very happy woman.

wilo pizza richmond menu tasting review

wilo pizza richmond menu tasting review

If you are looking for a good take away pizza and Don’t want to splurge, you are guaranteed to have a great meal from Wilo pizza. They also offer delivery to nearby suburbs.

Wilo Pizza

440 Church Street
Richmond
Victoria 3121
Australia

Telephone: (03) 9427 1744
Email: n/a
Website: http://wilopizza.com.au/

Open
Mon – Sun: 4:00pm to 10:30pm

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Southgate Moveable Feasts: Launch

Southgate, an unappealing destination for Melbourne locals who tend to dismiss this area on the banks of the Yarra as being a place that’s full of tourist traps. But what if we’re wrong, what if there are places worth checking out in this part of town? We were invited to check out the 2015 edition of Southgate Moveable Feasts and were very interested to see what exactly this Melbourne dining destination had to offer.

To start, our small group was taken to Pure South, a restaurant that’s dedicated to promoting the best of Tasmania. From the outset I was impressed by the food that we were served. These guys have been around for over 10 years and throughout have been dedicated to showcasing the freshest seasonal produce from ethical farmers, fishermen and artisan producers in Tasmania, King Island and Flinders Island. We had a few dishes, including a cheese and black truffle filled doughnut but my favourites were the sea urchin and the smoked salmon, both pictured below. The quality of the ingredients was apparent with each bite.

southgate moveable feasts review

southgate moveable feasts review

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Next we moved on to Waterfront where we had the choice of a variety of mains courtesy of the Zampelis family, who have  been in hospitality in Melbourne since 1902. I went for the slow roasted beef cheek and was not disappointed. The meat was beautifully tender and the whole dish was no-nonsense, allowing the flavour of the beef check and accompanying mashed potato and carrots to come through. A real winter warmer that was all about the produce.

southgate moveable feasts review

One of the diners in our group went for the tuna and clams and was equally impressed with her selection.

southgate moveable feasts review

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To finish the night we visited The Deck for dessert. I couldn’t go past the chocolate ganache with fresh mandarin and milk crumb. The flavours were spot on – not overly sweet and quite complex texturally. A great way to finish a great night of eating.

southgate moveable feasts review

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I was really happy that I accepted to invitation to try out some of the offerings at Southgate Moveable Feasts. I’ve not made an effort to visit this part of town for dining before and I must say that I was impressed. The 3 venues we visited all offered really tasty food and I ended the night very satisfied. Consider me a Southgate convert.

Southgate Moveable Feasts

When: Sunday 14 June 2015 – Monday 3 August 2015

Entry: $65.00 or $85.00 (includes 3 courses, a glass of wine and tea & coffee)

Where: Southgate Restaurant and Shopping Precinct, Melbourne

David Bowie is Comes To Melbourne

Bowie Melbourne. Yes you heard right. If you haven’t seen the posters plastered all around Melbourne let us explain. From Ziggy Stardust to the Thin White Duke to the Goblin King, with costumes, lyrics, and all things in-between, ACMI is bringing a celebration of David Bowie to Melbourne.

Coming from the Victoria and Albert Museum (V&A) in London, and following previous residencies in Berlin, Paris and Chicago, the David Bowie is exhibit takes visitors through the entirety of the artist’s career from his early days, right through to his work with puppets (we hope) and beyond, telling the story of the legendary artist through costumes, lyric sheets, interviews, album artwork, and much more. As a bonus, every ticket buyer gets a free Bowie album download thanks to Google Play.

Adding to this is Bowie Late Nights, a series of free performances open to the public, although priority is given to exhibition ticket holders, on Thursday and Friday evenings. These performances, beginning at 6pm, host a diverse range of artists from DJs to Australian bands such as The Bombay Royale, Immigrant Nation, and funk and soul singer Kylie Auldist. Check online closer to the date for more information.

Were really excited about this one, and w’ll be covering the exhibit in-depth when the doors open, but if it isn’t already part of your winter survival plan, it definitely should be. In the meantime, you can enjoy an excellent hand-drawn celebration of every David Bowie hairstyle thanks to illustrator Helen Greene.

David Bowie is

When: Thursday 16 July 2015 to Sunday 1 November 2015
Mon – Wed, Sat – Sun: 10:00am to 6:00pm
Thu (with DJ): 10:00am to 9:00pm
Fri (with Bowie Late Nights): 10:00am to 9:00pm

Entry: Full – $25.00; Concession – $19.00; Child – $15.00

Where: Australian Centre for the Moving Image (ACMI). Federation Square, Flinders Street, Melbourne

Entry is timed at every 30 minutes from 10:00am and you need to choose this when you book. Visitor can stay as long as they wish, but there are no pass outs. You can also get a priority access ticket for $40 which allows you to enter the exhibit at any time. See the ACMI website for conditions.

Image Credit (from event website): Album cover shoot for Aladdin Sane, 1973. Photograph by Brian Duffy. Photo Duffy © Duffy Archive & The David Bowie Archive.

Mornington Peninsula Brewery and 8 Wired Brewing: Fools Down the Back

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Fools Down the Back is a collaboration between Mornington Peninsula Brewery and 8 Wired Brewing. It is listed as a Brett IPA at the Alehouse and as a session IPA Untappd, but with an ABV of 6.4%, we think this would make for a very short session. If you’re wondering, Brett is short for Brettanomyces, a type of yeast. We didn’t know that either, but either way, we weren’t big fans of it.

I’m guessing that the weird flavour that wasn’t quite doing it for me was the Brett… not a fan of the Brett.

– Paul

I get a bit of that farmhouse flavour about it … if you told me it was a saison, I would believe that … it’s not my favourite.

– Jeff

It’s interesting and it’s different, but it’s not something I would really choose to drink fairly often.

– Chris

Fools Down the Back, a collaboration between Mornington Peninsula Brewery and 8 Wired Brewing, was featured in Season Two, Episode One.

S02E01 – Season 2, Episode 1

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PODCAST | In episode one of season two, Chris goes on a month-long search for Brewcult’s fabled Milk and Two Sugars sweet coffee stout, Jeff gets the last plate of American BBQ on the fourth of July but fails to fill up on wings, and Paul reveals his obsession with bubble-tea infused cocktails. The Collective also tests their singing skills to the full extent of their ‘talent’.

We also talk about Jeff’s banned list and his band t-shirts and the risk of confusing the two, and are perplexed by a beer that calls itself Brett.

Featured beers: Fool’s Down Back by Mornington Peninsula Brewery in collaboration with 8 WIRED BREWING and Hardtail Henry by Panhead Custom Ales.

Panhead Custom Ales: The Hardtail Henry

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From New Zealand’s Panhead Custom Ales comes the Hardtail Henry, a stout delivered with an ABV of 8%. We were very mixed on this, with wildly different scores all around in our review. Your view of this will really depend on your own taste and your interest in moderately high alcohol stouts.

It’s a stout, 8%. It tastes stouty and 8%. I quite like it. For an 8%, it’s reasonably smooth.

– Jeff

It’s one of those deceptive 8 percent beers … Yes, people are finding a lot of different things in this, and they are probably in there, but none of them are dominant in this. To me, I taste more of the alcohol than I taste of other things.

– Chris

Compared to other beers, it would probably be a 4, but compared to other stouts, it’s probably a 3.75.

– Paul

The Hardtail Henry by Panhead Custom Ales was featured in Season Two, Episode One.

Creamy Marsala Spaghetti: Recipe

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We used to make this creamy marsala spaghetti recipe all of the time but in recent months it’s fallen off our list of things that we cook. Our fridge was looking quite barren one day when we were trying to decide what to cook for dinner as we hadn’t done our weekly grocery shop yet. It soon dawned upon us that we had all of the ingredients we needed to make our old creamy marsala spaghetti recipe and it tasted as good as we remembered. It won’t be another few months until we cook this one again.

creamy marsala spaghetti recipe


Preparation Time: 15 minutes          /          Cooking Time: 40 minutes        /          Serves 4 – 6


Ingredients

  • 125g mascarpone
  • 6 tomatoes
  • 500g spaghetti
  • ½ brown onion, diced
  • 1 garlic clove, crushed
  • 1 tbsp (30ml) olive oil
  • 1 tbsp Muscat/Topaque
  • parmesan cheese
  • salt & pepper to taste

 

 

Method

  1. Preheat your oven to 200°C fan forced.
  2. Place the tomatoes on a lined baking tray. Drizzle with the olive oil and bake in the oven for 25 minutes.
  3. About 5 minutes before the tomatoes are ready, heat a saucepan with a little bit of oil and add the garlic and onion. Cook for about 6 minutes until they have caramelised.
  4. Add the tomatoes to the onions and garlic. With a wooden spoon break apart the tomatoes. Add the mascarpone and Muscat/Topaque and reduce for 10 minutes on a medium heat.
  5. While the tomatoes are cooking, boil a pot of water, add a dash of oil and a pinch of salt. Once the pot reaches a boil add the pasta and cook as per the instructions on the packet.
  6. Once the pasta is ready , drain and add the pasta to the sauce. Mix well and season to taste.
  7. Put the pasta onto plates, shave some parmesan atop each dish and serve.

 

Notes

It’s best to use a fleshy sauce tomato like Roma or San Marzano for this dish but if you can’t get your hands on either, any good quality tomato variety will do.

Smoky Oven Baked Sweet Potato Chips: Recipe

These smoky oven baked sweet potato chips were something that I whipped up when I came home to find some sweet potatoes amongst my fruit and vegetables. Why did I not know that I had sweet potatoes in the apartment? Well Lauren and I were overseas and a friend of our was house sitting for us. This friend is from New Zealand and if you didn’t know, people from New Zealand love Kumara, which is what they call sweet potato (it’s a Maori word).

I had a few ideas of what to do with them, the first being to make something sweet but if I’m honest with you, I couldn’t be bothered. I had some meatballs leftover from the previous night to heat up for dinner and needed something to accompany them, and that was when the idea hit me. These chips are super easy to prepare and even easier to cook – perfect for anyone who feels like chips but wants a healthier option. They’re also gluten free so practically anyone can enjoy them.

smoky oven baked sweet potato chips recipe


Preparation Time: 10 minutes          /          Cooking Time: 45 minutes        /          Serves 4


Ingredients

  • 2 sweet potatoes (~500g)
  • 2 tablespoons (60g) extra virgin olive oil
  • 2 tablespoons (60g) smoked paprika
  • ½ tsp (7.5g) sea salt

 

Method

  1. Preheat your oven to 200°C fan forced.
  2. Peel the sweet potatoes and cut them in half crosswise.
  3. Cut the sweet potato halves lengthwise into approximately even 1.5cm wide chips.
  4. Put the sweet potatoes, olive oil, paprika and salt into a bowl and mix it all together with your hands until the sweet potatoes are completely coated.
  5. Place the sweet potatoes evenly onto a baking tray lined with aluminium foil and bake for 45 minutes. The chips should be soft on the inside and crunchy, slightly charred on the outside.

 

Notes

If you don’t like smoky flavours, you can use regular paprika instead of smoked paprika.

If you don’t mind waiting, you can soak sweet potatoes in water in the fridge for a few hours after you’ve cut them into chips. This will remove some of the starch and help them keep their shape.

Stoke Bar + Kitchen, Melbourne CBD

Stoke Bar + Kitchen Melbourne is the newly transformed downstairs area of Stokehouse in Melbourne’s CBD. Most of us are well aware for the horrible incident that occurred at Stokehouse St Kilda, the sea side landmark which was destroyed by fire. A few months later Stokehouse reopened on Albert Place near the Parliament end of Collins Street. The new venue still followed in the foots steps of Stokehouse St Kilda by providing fine dining in a light airy venue.

A year after launch, Stokehouse has decided to change things up and offer a casual, laid back setting downstairs whilst retaining its fine dining area upstairs. With the aid of designer Rabindra Naidoo downstairs has been transformed from a bright venue into an dark moody setting, fitting for the CBD location. The new warm, intimate setting has been enhanced by the ombre black walls that look like they have been singed by fire – a homage to the Stokehouse St Kilda perhaps?

stoke bar + kitchen melbourne review stokehouse

stoke bar + kitchen melbourne review stokehouse

stoke bar + kitchen melbourne review stokehouse

The menu has also undergone significant alternations. Head chef Sam Webb has created a menu that focuses on small share plates, with options catering for those after a small snack or a substantial meal. We were invited to sample the menu at the launch of Stoke Bar + Kitchen and were interested to see what was on offer.

Charred Cucumber Migonette

To start we were served delicious fresh local oysters served with a charred cucumber mignonette. Simple but delicious.

stoke bar + kitchen melbourne review stokehouse

Jose Juilos Tequila Cocktail

Not long after the oysters were served, venue manager Bryce Hughes tempted us with Stoke Bar’s signature cocktail – a Jose Julios tequila cocktail infused with chilli. This cocktail packs a punch however it strangely leaves you wanting more. For those who are not cocktail drinkers there is a large selection of wines and a few beers on offer. 

stoke bar + kitchen melbourne review stokehouse

Oysters Kilpatrick with Tomato Butter & Chorizo

These oysters are a little different to the normal Kirkpatrick oysters you have seen in the past, with the crumbled chorizo provides a nice kick as a finishing note.

stoke bar + kitchen melbourne review stokehouse

Beef Tartare, Tomato & Dehydrated Egg Yolk

The beef tartare with dehydrated egg yolk is a clever play on a classic tartare. The tartare itself is incredibly flavoursome while the dehydrated egg yolk adds a nice crunch to a dish that can quite often be textually boring. I have to say that Paul and I both enjoyed this dish immensely, and we may have stalked the waitress so that we could have a second serving.

stoke bar + kitchen melbourne review stokehouse

Salt Cod & Speck Croquettes with Romesco Sauce

The salted cod and speck croquettes are a lovely combination of flavours. Great as bar snacks.

stoke bar + kitchen melbourne review stokehouse

The Stoke Burger with Pickles, Pancetta & Truffled Bechamel

The Stoke Burger was one of our highlights of the night. Quite simply, this is want you want a burger to be. The combination of a slightly toasted bun, juicy patty, crunchy pickles, pancetta and creamy truffled bechamel is perfect and each bite melts in your mouth.

stoke bar + kitchen melbourne review stokehouse

Salt & Szechuan Pepper School Prawns with Spicy Mayo

School prawns are one of those dishes that people either love or hate. The idea of eating a whole prawn makes some peoples stomach churn however those who are partial to eating these tasty crustaceans will definitely enjoy this dish. The prawns are crisp and non-greasy while the spicy mayo adds a creamy contrast . This is the type of dish I would order as a bar snack paired with a lovely pinot gris. I was not the only one in favour of this dish, with the plate emptying as soon as it was placed on the table.

stoke bar + kitchen melbourne review stokehouse

Roasted Beetroot Risotto with Horseradish, Walnuts & Sorrel

The beetroot risotto is a surprising creation. Everything about this dish screams that it shouldn’t work however somehow Sam Webb has created a dish that harmonises beautifully. The risotto is light with the roasted beetroot adding a sweet compliment to the peppery, earthy flavours provided by the horseradish and the sorrel. I tried the risotto without the walnuts however Paul suggested the walnuts added a pleasant textural element to offset the smooth creamy rice.

stoke bar + kitchen melbourne review stokehouse

Roast Cauliflower, Cheddar & Panko

The roasted cauliflower covered in cheddar and panko made me think about the trick parents play on children. If you hide cauliflower in enough cheese you will mask its flavour and make it tolerable. This dish felt a little like that, it was nice enough however in comparison to the other dishes we were served it wasn’t one of the highlights.

stoke bar + kitchen melbourne review stokehouse

Smashed Pav, Coconut Ice Cream & Mandarin

The smashed pav is a light summery dessert which is perfect is you want to finish your meal with something sweet but don’t want anything heavy.

stoke bar + kitchen melbourne review stokehouse

stoke bar + kitchen melbourne review stokehouse

The new Stoke Bar + Kitchen is welcome addition to the CBD’s casual dining scene. It’s a great venue if you are looking for somewhere new for a few drinks after work, lunch or a more substantial dinner.  You are guaranteed a  delicious meal that wont break the bank as all dishes on the menu are under $30.

Stoke Bar + Kitchen

7 Alfred Place
Melbourne
Victoria 3000
Australia

Telephone: (03) 9525 5555
Email: [email protected]
Website: http://stokehouse.com.au/stoke-bar-kitchen/

Open
Mon – Sat: 12:00pm to late

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Inside The Former US Embassy In Tehran, Iran

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1979. The year that the (now former) US embassy in Tehran was stormed by revolutionary students and several Americans, mostly diplomatic staff, were captured and held hostage (52 of them for 444 days). The Iran hostage crisis, also known in Iran as the Conquest of the American Spy Den, led to the end of US-Iran relations and to this day, the effects of what happened at the former US embassy are still being felt (US legal action resulting in economic sanctions against Iran commenced during this time and still continue today).

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

After the last of the hostages were released on 20 January 1981, the former US embassy building (otherwise known as the “Den of Espionage”) was used as a training centre for Iran’s Revolutionary Guard. These days the buildings acts as office space for several Iranian student organisations. A section of the main building remains relatively untouched from its embassy days, apart from anti-American propaganda and murals, and since 2001 has housed a museum and book store. The museum is closed to foreigners and rarely open to Iranians, however we “knew a guy who knew a guy” and, after parting with a nominal amount of cash, were able to get inside.

The building itself is a 2-story brick building, built in 1951, and similar to many US high schools built during the 1930s and 1940s. In fact, its nickname amongst embassy staff was “Henderson High”, referring to Loy W. Henderson, who was America’s ambassador to Iran at the time.

inside former us embassy tehran iran 1979

You can skip ahead if you want to get straight to the embassy part of this article, but I think it’s important to talk a bit about the history of US-Iran relations to get a full appreciation of context.

The best way to describe US-Iran relations is by saying “it’s complicated” and, unsurprisingly oil is at the centre. Nothing I say here can truly capture this complicated history, however, I’ll attempt to give you a high-level overview. During World War II, Mohammad Reza Pahlavi, with the support of the occupying Allied powers, took over the throne from his father to become the Shah of Iran. After the war, the majority of Iran’s oil was controlled by British Petroleum, which at that time was owned by the British government.

The democratically elected Prime Minister, Mohammad Mosaddegh, was engaged in a power struggle with the Shah. At the time the Shah wanted more power while Mosaddegh thought that Iran should be entitled to a share of profits made from Iranian oil. There was a lot of poverty in Iran at the time, and Mosaddegh believed that oil revenues should be used to help Iranians. In 1953, Mosaddegh led a general strike in the country, and sought damages for lost revenues from the British. Soon after, the US and Britain supported a royalist coup against Mosaddegh and helped to depose the prime minister.

inside former us embassy tehran iran 1979

The Shah appointed himself absolute monarch and, with continued US support, took complete control of the government. The Shah used his CIA-trained special police, SAVAK, to stamp out free speech and dissent. Unsurprisingly, life for everyday Iranians didn’t get any better. As you can imagine, after 25 years of this, most Iranians were pretty annoyed with both the Shah and the US and on New Year’s Eve 1977, when US President Jimmy Carter was seen on TV toasting the Shah and giving a speech about how beloved the Shah was by the Iranian people, enough was enough. A few months later, Iran’s Islamic Revolution began and things reached a flashpoint when on 4 November 1979 the US embassy was taken over by students loyal to revolutionary leader Ayatollah Khomeini, who considered the US to be the “Great Satan”.

inside former us embassy tehran iran 1979

Here we are in 2015, and to say that relations between Iran and the US are still strained is an understatement. Recent talks between US President Barrack Obama and Iranian President Hassan Rouhani have given everyday Iranians some hope that relations between the 2 nations will one day be normalised, and that crippling sanctions will be lifted. However, there are extremists on both sides who, whether it be out of ignorance, personal or financial reasons, do not want peace.

Yes there are Iranians who, with the encouragement of the Iranian government, shout “Death To America” and burn American flags but there are also US Senators who think that the US should “bomb Iran back to the Stone Age”. These represent extreme views on both sides and are not representative of everyday people. Meet an average Iranian on the streets of Iran and what you’ll soon realise is that most in the country are ordinary people who just want to live their lives in peace. They don’t hate the US, they aren’t terrorists and they aren’t extremists. Politics and agendas, however, get in the way and as has been the case in Iran since World War II, the ones who suffer are the ones who don’t deserve to.

inside former us embassy tehran iran 1979

At the entrance to the main embassy building is a replica Statue of Liberty, the caged doves representing “the suppression by the US of the freedom of its citizens”. Ironic indeed in a country where over 50% of the top 500 visited websites in the world (including Facebook and Twitter) are banned. Because of these restrictions, the use of VPNs amongst the tech-savvy Iranian people is very high – we met a lot of Iranians and saw a lot of ads for businesses with Facebook accounts for example.

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

The walls of the stairwell that lead to the main part of the embassy are covered with murals covering the period from the 1979 revolution through to September 11. Unsurprisingly, the Illuminati and Israel feature prominently in the conspiracy-heavy propaganda. Our guide, when explaining the mural below, was convinced that 9/11 was an inside job.

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

Not the first or last time we saw this slogan. The Farsi writing translates as “Death to America”. Walking through the door where this floor mat sat led to a series of rooms that made it very apparent that this was not your regular embassy. It became very clear that the US used this building for a lot more than just embassy work. It felt more like walking through MI6 headquarters circa Roger Moore-era James Bond.

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

We were taken through the embassy not by a guide, but by one of the government employees who works in the building, along with our friend and guide Vahid who acted as translator. We were told that the “Glassy Meeting Room” was used by the CIA for interrogations and secret meetings as, at the time, its plexiglass walls were impossible to hear through, and the room was incapable of being bugged.

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

The embassy still contains a lot of the original equipment that was there back in the day. CIA, NSA – it’s all here. I was astounded at how high tech some of this equipment was and what it was capable of give its 1970s vintage. Given what we already know from WikiLeaks and the Edward Snowden NSA leaks, I shudder at the thought of what technology the various spy/security agencies must have today.

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

The next room we saw contained bombs covered with posters featuring some of the expected government favourites – George W Bush Jr and Snr, Bill Clinton and Saddam Hussein. The pipes coming out of the bombs were attached to a “doll” of a baby. Our guide, ever the open-minded individual, was convinced that the real reason for the US being in Afghanistan was so they could murder children and harvest their organs for Israel. With a straight face he claimed “Isn’t it obvious why Israel has such a great record when it comes to operating on sick and injured children?” It was as if I was listening to the Iranian version of Sean Hannity imparting his wisdom.

inside former us embassy tehran iran 1979

Something that surprised me was just how free we were to do what we wanted when inside the embassy. We were allowed to take photos of anything that we wanted, and on several occasions I split from our small group and explored rooms by myself that didn’t form part of the “tour”. Curiously, the guy showing us around was accompanied by a “friend” who we were told was checking out the embassy for the first time, You say he’s just a friend but…

inside former us embassy tehran iran 1979

This was one of the most fascinating parts of the embassy. This very solid door could only be opened by passing a retina and fingerprint scan. Once inside, the individual would put any printed message in a slot and leave.

inside former us embassy tehran iran 1979

In a completely separate and equally secure room, the message would fall through to this box where it would be retrieved. The person who received the message would know nothing about who it was that sent the message, and vice versa. Clearly not the kind of security required for standard embassy work.

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

I wasn’t kidding when I said that a lot of what we saw was relatively untouched. It really did feel like stepping back in time.

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

We were told that this room is where fake passports and documents were created. We were also shown a book full of documents that had been reconstituted by students after the embassy takeover. Reconstituted, because the top secret documents were in the process of being shredded to pieces by embassy staff when it became apparent what was going on. Supposedly, the documents outlined how the CIA was planning to plant spies at all levels of the Iranian government, covertly taking over the country if you will. True or not, I’ll leave you to decide but it is curious that to this day that these documents remain classified by the US government. We were told we would be given copies so that we could decide for ourselves, but the promised copies never came.

inside former us embassy tehran iran 1979

inside former us embassy tehran iran 1979

I’m pretty sure this wasn’t part of the original decor. When in this conference room of sorts, our guide gave us another gold quote. As he spoke, an Iranian friend who was with us rolled her eyes and said “I’m sorry you have to hear this, these views really don’t represent the views that most of us hold”. Curious to know what he said, we turned to Vahid, who told us, “What the guy just said is actually quite beautiful and poetic in Persian, and no matter how I try to say it in English, it’s not going to sound right.” Vahid paused and thought for a while before continuing “What he said was that Iran has no problem with Jews, but if Israel dares to try anything with us, we will destroy every city in their land to the level of sand”.

inside former us embassy tehran iran 1979

While in this room, our guide proudly told us about the time that Iran captured a US drone and sold it Hezbollah, which Hezbollah promptly put to work for several hours in Israel before it was shot down.

inside former us embassy tehran iran 1979

On 3 July 1988, the US Navy guided missile cruiser Vincennes erroneously mistook passenger airline Iran Air Flight 655 for a F-14A Tomcat fighter. The incident took place in Iranian airspace, over Iran’s territorial waters, and on the flight’s usual flight path. The incident triggered very little coverage by the Western mainstream media and, despite a 53-page Pentagon report finding that almost all of the immediate details given of the shooting-down were erroneous, the officers and crew were absolved of all responsibility.

A 1996 International Court of Justice settlement between Iran and the US included the statement “…the United States recognized the aerial incident of 3 July 1988 as a terrible human tragedy and expressed deep regret over the loss of lives caused by the incident…”, however the US has not admitted legal liability for the incident and has never formally apologised.

inside former us embassy tehran iran 1979

It’s easy to see why many in the West find it easier to portray, to this day, Iran (and Iranians) as the bad guy rather than admit to the truth of what they helped create. Storming embassies and violating international rules of diplomatic immunity is certainly wrong, but so is overthrowing democratically elected governments. Like I said, it’s complicated. What’s for certain is that the Iranian people are the ones who have consistently been given the short end of the stick. First they were screwed by the British, then by the US, and then by the leaders of the Islamic Revolution who have proceeded to govern quite differently than most Iranians had hoped.

The embassy is a fascinating place to visit and an interesting part of history that’s very rarely seen by foreigners or Iranians – the views presented in the museum are extreme, and not at all representative of what the majority of Iranians think. It’s important, however, to know that they exist.