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Estelle Bistro, Nortcote

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Estelle Bistro Northcote is one of those places that’s been on our list of “places to try” for a long time. Friends have been and raved about it, and we’ve never heard a bad thing about the place but for some reason we never got around to visiting until now. As you can imagine our expectations were very high, especially given our excellent experiences at owner Scott Pickett’s other restaurant, Saint Crispin.

What was Estelle up until late last year is now in fact 2 restaurants. The casual Estelle Bistro occupies the space that housed Estelle for the past 4 years with the fine dining moving next door to become Estelle by Scott Pickett.

The space is much more modern than it used to be, with the dated tiles and colour scheme making way for exposed-brick walls and recycled timber finishes. It’s dark and moody inside and opens up outside into a small, welcoming courtyard.

estelle bistro northcote review

estelle bistro northcote review

Compared to the fine dining, set menu of Estelle by Scott Pickett, Estelle Bistro is a causal affair with a range of simple modern dishes available either individually or as part of a set course. If you’re not in the mood for an entire meal, there is also an extensive range of snacks and charcuterie on offer. The food is simple, seasonal and accessible, with the occasional fancy flourish here and there.

While a decent range of craft beers, spirits and other drinks are available, the highlight at Estelle Bistro is undoubtedly the wine selection, which has an extensive but not overwhelming selection of wines from Australia and overseas.

estelle bistro northcote review

When we visited as part of a group of 10 on a Sunday, instead of choosing to dine from the menu we instead went for the Seasonal Sunday lunch. These lunches started last year and offered diners the chance to experience a seasonal inspired menu of 3 courses along with a glass of wine for $50. These were hugely successful and have thankfully continued at Estelle Bistro.

Bread & Butter

Writing about bread and butter might seem frivolous however a restaurant’s attitude towards the bread and butter that it serves at the start of a meal often speaks volumes about the food to come. In the case of Estelle Bistro, the bread was a combination of white and grain sourdough which was light and fluffy with a crunch crust. The attention to detail in the way the bread was presented was a great touch, as was the option of ? along with butter.

estelle bistro northcote review

estelle bistro northcote review

Ham Hock Terrine with Pickled Vegetables & Peach Puree

The pork hock terrine was exceptional. It was very dense and flavoursome and balanced nicely with the pickled vegetables and peach puree. The best way to eat this was to get a little bit of each component in each mouthful. A very complex dish in both flavour and texture.

estelle bistro northcote review

Crispy Pork Jowl

There was nothing fancy going on here. Just a wonderfully cooked piece of roast pork with fat so tender that it melted in the mouth. The crackle was extremely addictive, as crackle often is and the wholegrain mustard jus added a subtle kick to the already flavoursome roasted pork. The caramelised cauliflower puree was creamy without being heavy and added yet another dimension to the dish.

estelle bistro northcote review

Roast Vegetables

The pork came with gravy and a side of perfectly roasted vegetables. Proper Sunday roast stuff.

estelle bistro northcote review

Quinoa Salad

One of the diners in the group had a gluten intolerance and was served up a tasty quinoa salad with labne, herbs and spices. Sometimes the off-menu options provided to people with food intolerances are less than adequate but not in this case.

estelle bistro northcote review

Vanilla Panna Cotta

Dessert was vanilla panna cotta with poached pears, yoghurt sorbet & a crumb. Each component worked individually, as well as combined with the others. A dish that was both simple and complex at the same time.

estelle bistro northcote review

estelle bistro northcote review

estelle bistro northcote review

We might have missed out on the chance to dine at the old Estelle but we were mighty impressed with the meal we had at Estelle Bistro. The staff were excellent, balancing fun and engaging banter with professionalism and keen attention to detail. The food was outstanding with the Seasonal Sunday lunch representing excellent value. There were several things that we saw coming out onto the tables of others in the restaurant that we will be coming back for, and we also have another restaurant to add to the list of places to try, next door’s Estelle by Scott Pickett.

Estelle Bistro

243 High Street
Northcote
Victoria 3070
Australia

Telephone: (03) 9489 4609
Email: [email protected]
Website: http://estellebistro.com/

Open
Mon – Thu: 6:00pm to late
Fri – Sun: 12:00pm to 3:00pm; 6:00pm to late

Estelle Bistro on Urbanspoon

Sydney Film Festival Gourmet Cinema: Upcoming Event

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sydney film festival gourmet cinema

2015 sees the return of Sydney Film Festival Gourmet Cinema, a coming together of 3 independent food related films matched with dinners from 3 of Sydney’s top restaurants along with Eden Road wines and beers from Little Creatures.

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The first film, FUCKING PERFECT, is about chef Sergio Herman who shut down his three Michelin-starred Dutch restaurant Oud Sluis in December 2013 at the peak of its success. It’s about how long hours, and a constant quest for perfection has an effect on all facets of one’s life. The screening of FUCKING PERFECT will be followed by a 4 course dinner and cheese course with matched wines at The Bridge Room, headed by Sydney Morning Herald Good Food Guide “Chef of the Year 2014” winner Ross Lusted.

sydney film festival gourmet cinema

The second night sees the Australian premiere of Foodies, a new documentary about the somewhat obsessive world of the highest echelon of food bloggers. Foodies will be followed by a 3 course dinner with matched wines at Japanese fine dining restaurant Azuma.

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On the final night, Good Things Await will be shown, a feature-documentary about biodynamic farming in Denmark, which follows an eccentric organic farmer (and supplier to NOMA) as he goes about his work and comes up against Danish authorities. Good Things Await will be followed by a 3 course meal with matched wines at modern Australian restaurant The Governors Table, located on the site of Australia’s first government house.

For tickets and full details, visit the official site.

Sergio Herman: FUCKING PERFECT and The Bridge Room

When: Tuesday 9 June 2015, 6:30pm

Tickets: $145

Where: Dendy Opera Quays & The Bridge Room, Sydney

Foodies and Azuma

When: Wednesday 10 June 2015, 6:20pm

Tickets: $140

Where: Dendy Opera Quays & Azuma, Sydney

Good Things Await and The Governors Table

When: Thursday 11 June 2015, 6:30pm

Tickets: $125

Where: Dendy Opera Quays & The Governors Table, Sydney

Mexican Corn Fritters: Recipe

It’s been a big few weeks at The City Lane with Melbourne’s Good Food & Wine month creating no shortage of opportunities to eat out. While the food and events have been amazing, we’ve tried to eat lighter options when at home to balance out all of the indulgence.

Lauren loves the challenge of creating healthy options that still taste brilliant and this vegetarian Mexican corn fritters recipe really fits that bill. They go down a treat any time of the day and are high in fibre and low in fat.

mexican corn fritters recipe


Preparation Time: 10 minutes          /          Cooking Time: 25 minutes         /          Makes 24 small fritters


Ingredients

  • 4 corn cobs (~500g of corn off the cob)
  • 30g coriander, finely chopped
  • 180g plain flour
  • 5g baking powder
  • 40ml full cream milk
  • 40g chives
  • 3 large (57g) eggs
  • Guacamole (see Slow Cooked Osso Bucco Taco Recipe)

 

Method

  1. Cut the corn off the cob.
  2. Bring a pot of lightly salted water to the boil. Add the corn and cook for 5 minutes.
  3. While the corn is cooking, sift the flour and baking powder into a large bowl.
  4. Add the eggs, milk and whisk until smooth.
  5. Drain the corn and it to the batter along with the chives and coriander. Mix well.
  6. Heat a non-stick pan and place tablespoon sized dollops onto it once hot.
  7. Cook for 3 to 4 minutes per side. Ensure both sides are golden brown.
  8. Repeat until you have used all the mixture
  9. Top each fritter with a good sized dollop of guacamole.

 

Notes

When cutting the corn off the cob, it’s a good idea to cut the cob in half first. This provides a stable base and reduces the risk of you cutting yourself!

If you don’t want to bother with making guacamole, a dollop of crème fraiche atop each fritter also works nicely.

Interview With Tristan Ludowyk, HopeStreet Recordings Label Manager

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At The City Lane we love independent music from all over the world, especially so when it comes from our own backyard. HopeStreet Recordings is a Brunswick, Melbourne-based independent record label that is trying to “capture the crusty analog soul and funk sound of a bygone era with a hungry new generation of artists”.

Hot off the heels of Record Store Day, we spoke to co-founder and label manager Tristan Ludowyk about HopeStreet Recordings, Australia’s independent music scene, and got some behind the scenes insight into running an independent record label in Australia.

tristan ludowyk hopestreet recordings

Most of those working at HopeStreet, including yourself are also members of the bands whose records you produce. How does this help the creative process?

I suppose this is more of a reflection of where the label began (as an artist run/produced venture) although while we didn’t set it up this way explicitly to help the creative process it definitely means that we see eye to eye with artists we’re working with, whether there are HopeStreet people playing on the records or not.  In the early days the label really was a vehicle for us to produce the projects we were working on (with the exception of The Cactus Channel) but these days we’re not exclusively doing things this way.

Are there any downsides to this type of arrangement?

The only real downside is that if we only produced bands that we’re associated with we have a limited (but great) pool of artists to draw from, however there’s a lot of great talent in Melbourne.   Like I said, we’re definitely looking outside our own backyard for future signings.

What are your thoughts on the independent music scene in Australia, and Melbourne in particular, at the moment?

That’s a big question. I think Australia is really making a mark on the world stage, and Melbourne has a very prominent role in that.  There’s a lot of artists figuring out how to make their own way in the world, and there’s been some really significant releases from Australia.  In these web 2.0 days it’s much easier to create recordings and communicate them, but the industry is obviously changing, like many industries are.  No doubt, record sales are down on the past and there’s a lot more records, but in the past most bands wouldn’t have a chance of getting signed and so no one would ever hear them outside of their own town.  Who knows, in those days, the bands that have launched careers out of Melbourne might never have been noticed?

How has the scene changed since you first started HopeStreet?

One thing that’s changed is that when we started pressing vinyl it wasn’t nearly as ubiquitous as it is now.  We created vinyl releases because it’s a format that is close to our hearts, and the music we were producing has a strong group of fans and aficionados that are looking for great music on vinyl.  Today, there’s a lot more indie artists and even commercial artists pressing vinyl.  The main difference is that CDs have fallen by the wayside, at least in younger demographics.  Vinyl has picked up the slack since it’s a nicer product.  However I heard the other day that Miley Cyrus has a vinyl release, which I think isn’t good for anyone!

What are some of the challenges of running an independent record label in Australia?

Where do I begin? Of course running a small business in the arts is hard, but I think some of the Australia-specific things that are difficult for us are difficult for many Australian businesses, and that is that we’re competing with countries that have much larger and denser populations.  Doing business around Australia can be hard since taking a band on the road is a big expense due to the distance involved, and there’s not a lot of high value shows to do.  It means that a lot of cities and towns in Australia miss out on touring artists, at least for larger format bands like some of those on our label.

It’s also hard working internationally, and there’s been a lot of this in the news lately with issues around Australian’s paying more for content than our overseas counterparts.  It’s a tricky situation, especially when it comes to digital since you could argue that the delivery costs are the same everywhere, however it’s not as simple as that, since to release a record in any country takes time and money, and those costs are generally higher in Australia, plus the market is smaller.  We have the opposite problem too where we’re creating records here and then selling them in the US where things just go for cheaper, and it’s really hard to make enough margin on them.  One thing we’ve always been proud of was that fact that we can make a bit of noise overseas with our releases and start building international profiles for our artists, so we navigate all these issues with their swings and roundabouts.

What do you prefer, playing music or producing it?

That’s an interesting one.  I’ve been playing music live for a while now, and in the studio about half as long, but I think I have to say that these days producing music is a bit more rewarding. Mainly it’s because there are so many things that go towards making a great record, and while I might enjoy playing one part in a band, it’s the big picture stuff that is the most important.  Producing music and listening to a lot of music has informed me both as a producer and as a performer – the way I approach different parts when I’m playing now is more about “what is my role in this song and what do I need to do to help the whole thing work” rather than thinking more independently about my playing.

It’s exactly the same way I’d think about how all the parts in a record fit together – it’s less about making your mark with what you’re playing and more about the whole being greater than the sum of it’s parts, and just being content to be one of those parts.  I still like playing live but now that I’m managing the label and producing a lot more, I don’t do that so much these days.  It’s a whole different game really.

The releases on HopeStreet to date have had a very vintage, soul/funk, eclectic flavour to them. Do try to actively stick to this sort of music or are you open to producing/releasing something completely different in the future?

Funny you should ask that.  We’ve put out a lot of that kind of sound since it’s what we were exploring as producers when we started the label, and it was a sound and vibe we found hard to get on recordings we’d been involved with in the past.  Like my partner in the label [Bob Knob] said recently, he wanted to “make records that sounded like what hip-hop tracks sampled” which I think we’ve done to a large extent.

Having said that, there’s an overarching aesthetic that is more fundamental and not necessarily a vintage/soul thing at all. That era and genre really captured the aesthetic well (and much better than a lot of contemporary recordings) but it’s something that we’re still working out how to describe – definitely something we’ll be exploring in the future.

What can fans expect from HopeStreet in the coming months?

We’re about to hit the studio with San Lazaro for their debut album, but in the meantime we’re working on new releases from The Public Opinion Afro Orchestra, who have an album in the works. There are a few other things coming too which I’m going to keep as a surprise!

S01E06 – Season 1, Episode 6

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PODCAST | In this episode we all try to act like we’ve prepared for the recording, talk about our weekend bar crawl South of the Yarra river, Chris complains about having hiccoughs for the first time in ten years, and we delve into The Continuous Daryl, a beer created in a collaboration with The Alehouse Project and Mornington Peninsula Brewery.

Featured Beers: English Ale from Mornington Peninsula Brewery, Matt’s Burning Rosids from Stone Brewing Co.

Matsumoto, Brunswick East

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Matsumoto Brunswick East is a stalwart in this part of town. Open since 2003, we have driven past countless times but have never gone in for a meal. One Friday evening we found ourselves at home, tired and hungry for something so decided to give this local Japanese restaurant a try.

After visiting Japan twice last year, our ideas about what Japanese food is have changed quite a lot. Japan does, in many ways, “ruin Japanese food” outside of Japan simply because the standards and quality are so high over there. It is important then, when reviewing a Japanese restaurant outside of Japan to compare it to the food of the city in which the restaurant is located.

When eating at Matsumoto, we used our favourite Japanese restaurants in Melbourne as a point of comparison, not our favourite Japanese restaurants in Japan. What is also true, however is that what Melburnians demand from Japanese food in this city has changed immensely since 2003.

The space itself is minimalist and uses a lot of wood with clean lines. It’s very much in tune with the Japanese aesthetic. Food wise the menu is quite extensive, with a good selection of sushi and sashimi along with a variety of favourites like Tonkatsu, Yakitori, Teppenyaki and Karaage. A small range of teas, non-alcoholic Japanese drinks and Japanese beer, sake and other alcoholic drinks are offered.

At the start of the meal a small plate of pickles is brought to the table. This is very common in Japan but still not very common in Australia and was a nice touch.

matsumoto brunswick east review

Takoyaki ($8.00)

Takoyaki is one of our favourite Japanese dishes. A typical street food option, Takoyaki are octopus pancake balls topped with Japanese BBQ sauce, Japanese mayonnaise and bonito flakes. The flavour of Matsumoto’s takoyaki was spot on, with each ball tasting just the way it was supposed to. Unfortunately they were relatively cool when they came to our table and instead of being soft and oozing like they should be, these takoyaki had quite a dense, crunchy batter.

matsumoto brunswick east review

Tonkatsu ($19.00)

This dish was great value, as it contained two quite large pieces of pork but unfortunately didn’t hit the mark as much as it should have. The pork was dry, the crumbing was not light like it should be with a tonkatsu and the second pork cutlet was simply put on top of the other, which meant that it was quite soggy. I’ve never had a tonkatsu in Australia that came close to what I had in Japan however even by Melbourne standards this was disappointing. There wasn’t any shredded cabbage on the side either, which really should be included whenever tonkatsu is served.

matsumoto brunswick east review

Jyo Sushi ($26.00)

The Jyo sushi was by far the highlight of the night. Exposed to the dining room was the sushi counter, and it was clear to see that all of the sushi was being made fresh to order.

The Jyo platter contained flame seared scallop & salmon, tuna, eel, prawn, tobiko & surf clam sushi rolls. The seafood was of very good quality and the rice was at the perfect temperature for sushi – not too cold as is often the case in Australia. each mouthful went down a treat.

matsumoto brunswick east review

matsumoto brunswick east review

Our experience at Matsumoto was a mixed one. The space was nice and service was very good. Food wise there was no excusing the tonkatsu however the sushi was much better than we had expected and went a long way towards redeeming the meal. Our tip if you visit then, is to skip the cooked options and go straight for the sushi. Diner’s expectations have changed since 2003, and Matsumoto needs to adapt if it wants to be considered one of the best.

Matsumoto

48 Lygon Street
Brunswick East
Victoria 3057
Australia

Telephone: (03) 9380 9288
Email: n/a
Website: http://matsumoto.com.au/

Open
Lunch
Mon – Sat: 1:30am to 3:00pm
Dinner
Sun – Thu: 5:30pm to 10:30pm
Fri – Sat: 5:30pm to 11:00pm

Matsumoto on Urbanspoon

Triplet Falls In The Otways

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Triplet Falls in Victoria’s Great Otway National Park (The Otways) is a beautiful site that anyone visiting Victoria should make an effort to visit. As a Western Australian I was completely ignorant about the fact that Victoria even had rainforests. I’d heard of the Otways and the Great Ocean Road but didn’t really know much beyond that.

Imagine my surprise when driving from Adelaide to Melbourne along the Great Ocean Road when, instead of keeping to the coast, Lauren and I drove slightly inland and were greeted by the majestic sights of a lush, majestic, ancient rainforest. Driving towards the Otways, you are greeted with a stunning vista but despite this, it’s still a surprise to discover what’s inside the rainforest.

triplet falls the otways

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The Otways contain a variety of things to do – camping, tree walks, forest walks, coastal walks, picnicking and mountain bike riding to name a few. Lauren and I only had half a day that we could dedicated to the area so, being based in Apollo Bay that night and heading back to Melbourne, we decided that a visit to Triplet Falls was our best option.

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triplet falls the otways

Triplet Falls consists of 3 waterfalls nestled amongst a portion of rainforest that consists mostly of mossy glades of tree ferns shadowed by Mountain Ash and Myrtle Beech.

The Triplet Falls walk is 2km long and takes approximately 1 hour to complete. The walk is signposted and teaches visitors about the history of the rainforest, the native flora and fauna as well as the logging that occurred in the area for about 20 years in the early 1900s.

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triplet falls the otways

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triplet falls the otways

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Some remnants from the logging era have been retained in the area. It’s hard to imagine that such a peaceful, beautiful part of the world was subject to such destruction less than 100 years ago.

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triplet falls the otways

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triplet falls the otways

If you’ve got the time, there’s an alternative route, The Little Aire Walk, which is 4.5km long and takes approximately 2.5 hours to complete. This walk takes visitors along the old logging line and provides views of not just the Triplet Falls, but the Little Aire Falls also.

Markets In May 2015: Upcoming Event

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markets in may 2015 sydney

Here’s an event for all of you Sydneysiders that we heard about the other day and had to share with you. Markets In May is a community initiative that encourages market organisers around Sydney to offer free interactive events during the month of May. The initiative aims to promote the benefits of shopping locally and to collectively build awareness around the importance of markets in the community.

Local Market Guide produced Markets In May last year and are doing so again in 2015. Events will include farmer talks and workshops, market tours, masterclasses and kids activities. The whole thing kicks off on 30 April with the ‘Taste & Talk’ Market at the Martin Place Amphitheatre.

The’Taste & Talk’ Market will showcase 12 top local producers, sharing their stories and representing the increasing number of artisans and food producers who trade at local markets. In addition Australian Nutritionist and author of the ‘The Happy Cookbook’ Lola Berry will be on stage cooking up healthy and tasty treats as well as talking with each of the stallholders.

For more information, check out the official site. In the meantime, here are the profiles of the stallholders who will be showcasing their wears at the ‘Taste & Talk’ Market.

Ferment It
James and Bel from Ferment It are the creators & producers of this raw, 100% organic, pre & probiotic fermented gourmet range. Their passion, culinary and educational experience has helped to deliver these delicious condiments containing lactobacillus strains. The fermented foods help replenish beneficial intestinal flora and promote a healthy lifestyle.

Spice Vine
A family owned, multi award winning (Sydney Royal Food, Royal Hobart Fine Foods, Food Magazine) business, Spice Vine prides itself on using local produce (fresh herbs and extra virgin olive oil) and quality spices to create FRESH marinades, stir-fry pastes and simmer sauces. Small batch production with minimal processing, no preservatives, colourings or flavourings ensures integrity of ingredients and depth of flavour. Products keep fresh for up to six weeks refrigerated. The resulting products enable seasoned or novice cooks to quickly and effortlessly create delectable, nourishing and interesting meals at home.

Sydney Salt Co
Sydney Salt Co. is a salt, spice and tea merchant unique in its offering of over 40 different types of artisan salts from Australia and abroad. They have extensive in-house expertise in cookery and tea science; called upon when sourcing and developing its premium range of pure spices, spice blends and teas.

The Bagel Shop
Straight from New York, these bagels are made using quality ingredients and traditional methods to bring Sydneysiders a real, authentic, New York-style water bagel. Hand rolled, kettle boiled and baked with tons of love.

Bačka Smallgoods
Bačka Smallgoods are made in the traditional Eastern European way. They are air cured and fermented using time and high quality ingredients. All Bačka products are preservative and gluten free, this means no nitrates or nitrites. We smoke our products using REAL Australian hard woods.
Our range of products include traditional Italian Salami and pepperoni, Hungarian Salami, traditional Chorizo, Italian cacciatore, sliced prosciutto, pork and beef Kulin, Mettwurst, speck and our famous Beef Jerky.

A. Retief Wines
A.Retief is a boutique wine label made by Wagga-born and bred Alex Retief, which, since inception in 2008, has carved out a niche as a hand crafted, adventurous label that specialises in the cool climate regions of southern New South Wales. The fruit for A.Retief is carefully sourced from vineyards in Tumbarumba and the Hilltops as well as the Retief family vineyard in the Gundagai wine region of NSW.

Chunky Dave’s Peanut Butter
Chunky Dave’s Peanut Butter is handmade in Sydney Australia. He only uses Australian peanuts grown in Kingaroy, Queensland and makes each batch one jar at a time. The peanuts are double roasted, salted, and ground to perfection. Then he bottles and labels each jar. Chunky Dave makes two types of Peanut Butter – Original and Chilli. gluten free, no animal products, preservatives, colours, emulsifiers, stabilisers, or sugars, Chunky Dave’s Peanut Butter is 100% awesome. No added rubbish.

Herbisaurus
Herbisaurus is a small family business making nourishing vegan food. We specialise in savoury meals and it’s our aim to prove meatless products are not only tastier but are more cost effective, better for your body, better for the planet and make you feel healthier. We currently run market stalls, we home deliver and cater functions. Herbisaurus – veganising your favourite meaty meals to help bring nutrition and health to you and your family.

Di Bella Coffee
At its very heart, the Ultimate Coffee Experience can only be achieved if we are able to deliver a consistently excellent cup of coffee from each of our signature blends. This is why we employ our own green bean buying specialist. Tasked with travelling the world’s coffee growing regions in search of the finest green beans has resulted in long-term, reciprocal and supporting relationships with farmers around the world; allowing us constant access to the premium quality green beans we need. Sourcing beans directly from the farmer gives us the unique ability to match green bean origins to our blend profiles, mitigating seasonal coffee variations, and delivering consistent signature blends year round.

markets in may 2015 sydney

Markets In May ‘Taste & Talk’ Market

When: Thursday 30 April 2015, 12:00pm to 4:00pm

Entry: Free

Where: Martin Place, Sydney

Gu-E, Brunswick

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Gu-E Brunswick caught our eye a few months ago while driving up Sydney Road. Despite the increase in restaurants and bars in Brunswick over the past few years, on thing that has remained the same is the lack of good Asian food in the area. When we saw that a Korean restaurant had opened up, we knew we had to check it out.

Walking inside, the fitout is very on trend with exposed brick and metal, concrete walls and large Korean prints on the walls. The atmosphere is funky and friendly, with a diverse crowd ranging from younger and older groups to singles and families.

gu-e brunswick review

gu-e brunswick review

Gu-E is a Korean term that is used to describe grilled dishes that contain meat as their primary ingredient. Unsurprisingly, grilled meats feature heavily on the menu which contains a mixture of familiar Korean dishes such as bulgogi, kimchi and bibimbap as well as dishes like steamed buns, grilled skewers and stews.

There are a number of alcoholic and non-alcoholic drinks on offer, including a quite decent list of wine and cocktails. One of the surprises of the night were the home made non-alcoholic fruit ales, such as this lightly carbonated grape-ade that was made fresh and contained real grapes.

gu-e brunswick review

Mushroom Buns ($13.00 for 2)

The mushroom buns were one of the favourite things that we ate at Gu-E. The steamed buns were light and fluffy and there was just the right proportion of filling to bread. The filling contained stir fried king oyster, shitake mushrooms & fried kimchi with a great balance of flavours.

gu-e brunswick review

K.F.C. – Korean Fried Chicken ($18.00)

The Korean fried chicken is something that’s become quite popular in Melbourne over the past year and we were intrigued by Gu-E’s offering of 3 different kinds of fried chicken. It was the coating, rather than any sauce which distinguished the 3 flavours – sweet chilli, garlic soy & original.

Our favourite was the sweet chilli, which had a great flavour to it. The garlic soy was also quite nice however the original fell flat and really did require a sauce of some kind. The chicken itself was moist and tender and the coating was crispy and not too greasy.

gu-e brunswick review

Traditional Kimchi ($2.00)

The traditional kimchi was very tasty and had the nice pickled flavour that we like in a good kimchi however we were surprised by the lack of heat. It had a slight kick to it, but wasn’t particularly hot.

gu-e brunswick review

Beef Bulgogi ($18.00)

The beef bulgogi was really tasty with a combination of beef with broccoli, onion, carrot, bean shoots & red capsicum. It came to our table still sizzling and steaming and when the time came to eat it, the sweet marinade and the slightly charred bits of meat combined beautifully. Stir this dish if you order it – at first we were disappointed at the lack of beef but then realised that most of it was at the bottom and had gotten stuck to the pan due to stone pot cooking process. These bottom bits were actually the tastiest!

gu-e brunswick review

gu-e brunswick review

gu-e brunswick review

While Gu-E might not serve up the best or the most authentic Korean food that we’ve tried in Melbourne, the food was nonetheless tasty and our experience pleasant, making Gu-E a welcome addition to the area.

Gu-E

51 Sydney Road
Brunswick
Victoria 3056
Australia

Telephone: (03) 9380 9555
Email: [email protected]
Website: http://brunswick.gu-e.com.au/

Open
Mon – Sun: 7:30am to 9:00pm

Gu.E Brunswick Korean Bistro on Urbanspoon

S01E05 – Season 1, Episode 5

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PODCAST | In this episode Chris wonders where the Italian craft beers are and is immediately shot down for ignorance, Paul talks about the former pharmacy turned Pirate Bar he discovered in Perth, and Jeff chronicles his insatiable and unsuccessful search for beef ribs in Melbourne. Chris also learns about the existence of a Berliner Weisse style of beer, and we all attempt to find the words to describe a pink beer.

Featured Beers: Miss Pinky by Boatrocker, Honey Pot Saison by Modus Operandi Brewing Co.