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Boilermaker House, Melbourne CBD

Paul

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5 July 2015

Boilermaker House Melbourne is the newest venture from Speakeasy Group, the team behind Eau De Vie Melbourne, Sydney and The Roosevelt. The interior is unrecognisable from its prior incarnation as Greek restaurant Medallion. The bar takes it visual cues from the blues bars of America’s south and everything has been stripped back to reveal exposed bricks, wood and concrete. The lighting is low, and there are a variety of seating options – booths, tables and stools at the bar. Staff are appropriately attired to complete the look.

While cocktails are on the menu, the main focus here is whiskey and craft beer. There are over 700 whiskeys on offer, arranged on the menu by flavour profile, and the staff somehow manage to have an almost encyclopaedic knowledge of the flavour profiles of each one. The 12 beer taps contain a rotating selection of craft beers and there are a 50 different bottled beers to choose from if what’s on the taps doesn’t tickle your fancy. There’s also a focused wine selection on offer.

Also offered are “Boilermakers”, which are a matching of whiskey and wine (not in the same glass) and a small bite, all designed to compliment each other. We tried the “Black Forest”, which consisted of Aberlour 16 year old, 8 Ball Stout and a bite of dried figs and chocolate. We also tried the Devil’s Smokehouse, which paired bacon bourbon with Moon Dog’s Black Lung IV and some crispy bacon. Both were delicious and more than just a novelty – the beer and whisky combinations really did compliment each other. Alas we tried these on our second visit to Boilermaker House and our camera was not at hand.

Food is anything but an afterthought at Boilermaker House, with a small menu of small dishes and mains along with a very extensive selection of cheeses and charcuterie. You can order cured meats like San Daniele prosciutto and jamon iberico in 40g portions, along with any number of the cheeses on the menu individually, or opt for one of the boards, which come in a variety of sizes and contain a range of charcuterie and cheese along with pate, rillettes and other similarly appropriate goodies.

Chicken Liver Pate, Vermouth Jelly, Salt & Vinegar Crisps ($14.00)

We loved the chicken liver pate which was beautifully creamy with a mellow flavour. The pairing of the pate with salt & vinegar crisps was an interesting choice, and not something I’ve seen on a menu before. Interestingly, we tried this pairing and espoused its virtues on Instagram a few months back. Coincidence?

Venison Burger ($20.00)

The venison burger is served with tomato, lettuce and pickles on a brioche bun with your choice of Gorgonzola, Camembert or Swiss Gruyere. It’s a delicious burger, and the simplicity of ingredients allows the gamey flavour of the venison to really shine through. Several of our group ordered it both times that we visited Boilermaker House and there were no complaints around the table.

Pork Sausages, Clams, Red Pepper Sauce, Creamy Polenta ($27.00)

The final main that we tried were the pork sausages, and they were another winner. The sausages were quite lean and tender and very flavoursome. This was one of those dishes where everything worked well individually or together. I personally found that the combination of sausage, a bit of polenta and some sauce was the tastiest way to eat the dish.

Large Ploughman’s Platter ($74.00)

On our second visit we tried the large ploughman’s platter (3 cheeses, 4 meat, pate, pickles, rillettes). It was on the pricey side but was definitely enough to fill up 2 of us without the need for any extra food. Some extra bread wouldn’t have gone astray but everything on the plate was very tasty. The exact cheese and meats on the board differ depending on the day and stock levels. You’ll have to excuse the camera phone quality on this photo.

Chocolate Stout Cake, Mascarpone, Almond, Raspberry ($11.00)

While the large ploughman’s platter was more expensive than we would have liked, the dessert (1 of only 3 on the menu) was very well priced. There’s nothing fancy going on with this dessert, just a great combination of classic flavours that go well together. Texture wise, the cake was really moist and the dessert worked best with a bit of everything in each mouthful. Dark chocolate and raspberry might be playing things safe, but we’re completely cool with that when the result tastes this good.

Eau De Vie is one of our favourite bars in Melbourne and given the high bar that it has set, we had big expectations for Boilermaker House. Thankfully these expectations were met. The food, while on the pricey side, is great, the drinks selection is very impressive and the atmosphere is fun and sophisticated. On our first visit there were some issues around slow service however the place had just opened up. We had such a great time that we visited again 2 weeks later and it was clear that the staff had found their groove – service was attentive and the staff were very knowledgeable about everything on the menu. We’ll be back.

Boilermaker House

209 Lonsdale Street
Melbourne
Victoria 3000
Australia

Telephone: 0424 270 082
Email: n/a
Website: Facebook

Open
Mon – Wed: 4:00pm to 3:00am
Thu – Sun: 12:00pm to 3:00am
Sun: 12:00pm to 11:00pm

Truffle Recipe Ideas

Lauren

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4 July 2015

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Once a year, come truffle season, I start thinking about truffle recipe ideas. Once upon a time truffles were a thing of myth. They were considered a delicacy that was limited to the wealthy in the northern hemisphere. These days truffles are still somewhat taxing on the wallet however they are no longer limited to the northern half of the world. To our delight there are now 160 truffle (French Périgord) growers in Australia which are spread throughout the country.

By far the most popular kind of truffle grown in Australia is the French Périgord (Tuber melanosporum) with flavour profiles differing between regions. Western Australian truffles are strong and rich, Tasmanian truffles taste of oak, Victorian truffles are sweet and earthy while New South Wales truffles are smoky and robust. No matter your flavour preference, these “diamonds of the kitchen” have the ability to elevate any dish from great to amazing.

Australian truffles are available around 8 magical weeks every year spanning from the end of June until the beginning of September. During this short season, there are a range of dishes that can be created to showcase their flavour. Additionally, there are a few simple tricks to make sure this tasty fungi can be extended as much as possible without losing the flavour. You don’t need much either. The truffle we purchased this year weighed 33 grams and was used to produce everything you featured here. Here are a few of our favourite truffle recipe ideas.

Truffle Butter

125g salted butter, softened
3g truffle, shaved

Cut the truffle into thin slices.
Mix the butter and truffle together.
Wrap the truffle butter in a piece of plastic wrap.
Form into a log and refrigerate for at least three days.

Serve with a crusty loaf of bread, melt it over freshly popped corn, or stir it through risotto.

Truffle Salt

25g sea salt flakes
1g truffle, shaved

Cut the truffle into thin slices.
Mix the salt and truffle together.
Place in a glass jar for a least two days to allow the truffle flavour to impart into the salt.

Use this instead of plain sea salt flakes to provide an extra punch of flavour to any dish.

Truffle Popcorn

125g popcorn kernels
20g truffle butter, melted
sprinkle of truffle salt

Pop the popcorn.
Pour the butter oven the popcorn and mix well.
Sprinkle with salt and enjoy.

Truffle Infused Egg

2 eggs
1 truffle

If you place the eggs in a glass jar with your truffle, the flavour will slowly transfer through the porous egg shell. It is incredible how much the flavour imparts into the egg. It is one of the rare occasions that adding additional truffle is not required however more truffle never harmed anyone. To infuse the eggs, I normally leave them in the truffle jar for 4 to 5 days. Post infusion, I would suggest poaching or scrambling the eggs to make the most of the truffle flavour.

Serve the eggs atop some crusty bread or a savoury muffin with shavings of truffle on top.

Macaroni & Cheese

Adding truffle to our classic macaroni & cheese recipe gives it a nutty, earthy tasty which adds more depth to the dish. This is one of my favourite ways to use truffles. I slightly alter our classic macaroni & cheese recipe. I add truffle salt instead plain salt, leave out the bacon and stir 3g of truffle throughout the dish.

Gorgonzola Arancini

Add truffle salt and fresh truffles to our Gorgonzola arancini to make a delicious starter.

Mushroom and Thyme Risotto

Add truffle salt, truffle butter and fresh truffles to our creamy mushroom & thyme risotto for a heavenly winter meal.

Soft Egg, Goats Cheese & Tarragon Butter Ravioli

Add truffle salt and shaved fresh truffle to our soft egg, goats cheese & tarragon butter ravioli to make an amazing dish spectacular.

I hope you make the most of this glorious time of year and if you have any interesting recipes to highlight truffles we would love to share them here on The City Lane – let us know in the comments section below!

Discovering Victoria’s Mornington Peninsula

Paul

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3 July 2015

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Melbourne. It consistently tops tables around the world as being one of the most liveable cities on this planet. One of the contributing factors to Melbourne’s popularity is its excellent and vibrant food and drink scene. Melburnians love to dine out and there is no shortage of quality eateries and bars at all price points, offering a range of cuisines from all around the world to satisfy those looking for a bite to eat and a beverage to drink.

Along with the food and drink scene, Melbourne is also famous for the easily accessible escapes that are only a short distance from the city centre. The Yarra Valley, Heathcote, and the Mornington Peninsula are some of the most well-known weekend escapes that can be enjoyed by locals and tourists alike. We are particularly fond of the Mornington Peninsula. It’s only 80 kilometres from Melbourne but feels a world away with its natural beauty, beaches, plenty of outdoor activities, plus some of the best food and drink in Victoria.

Getting to the Mornington Peninsula is easy, and you can travel in style by chartering a private jet from a reputable, well regarded company such as Chapman Freeborn, who have been chartering jets since 1973.

There’s a lot to do in the Mornington Peninsula, here are a few of our favourites.

Visit A Winery

The Mornington Peninsula has been known for its wines ever since the first grapevines were planted there in the 1970s. Historically known for its new world Pinot Noir and Chardonnay, the increased understanding of the varying microclimates and terroir of the area mean that the region is now also known for its excellent Pinot Grigio and Shiraz.

With over 50 cellar doors operated by over 200 vineyards, offering a great variety of wine and food, the Mornington Peninsula is a wine and food lover’s paradise. Our favourite is Port Phillip Estate which is set in an architecturally striking building atop a hill, overlooking several of the region’s vineyards. The food served up by head chef Stuart Deller’s kitchen is outstanding, and uses fresh, local, seasonal produce with a technique often reserved for fine dining restaurants.

Visit A Brewery

Craft beer has taken off massively in Australia in recent years, and Victoria is the state that’s embraced it more than any other. Two of Victoria’s best breweries are based in the Mornington Peninsula – Red Hill Brewery and Mornington Peninsula Brewery. Both breweries offer a range of year-round beers plus a constantly rotating selection of seasonal beers and one offs. The focus is on quality ingredients and flavours which are in tune with the back to nature ethos of the area.

Red Hill Brewery is set in an old house with both and indoor and outdoor area overlooking nature, while Mornington Peninsula Brewery is in a giant warehouse shed in an industrial part of town. Both have very different vibes but are similarly fun and welcoming places with great tasting beer and fine food.

Discover The Region’s Produce

There is a lot of produce that comes out of the Mornington Peninsula. The area’s growers and artisans have really embraced the trend towards hyper-local, seasonal, and community based production, and as a result are producing some of the best quality produce and products around. Along with the many cafes and restaurants who source as much of their produce as possible from the region, there are also a number of farms that you can visit to purchase directly from the source. Whether it’s raw honey from 2 Macs Farms, fruit and vegetables from Benton Rise Farm, cheese from Blue Bay Cheese, or sweets from Mornington Peninsula Chocolates. You won’t be short in finding places which to get an excellent feed for the finest foods in the area.

For more substantial meals, two of our favourites are D.O.C Mornington and the Terminus at Flinders Hotel. D.O.C Mornington comprises a pizza restaurant and mozzarella bar, gourmet deli and produce shop, and serves up some of the most authentic Italian food around. The Terminus offers a French inspired fine dining experience with flourishes of North African influences. As much as it’s possible, the ingredients are sourced locally and the results are outstanding.

Whether you’re travelling as a family, a couple, with friends, or are just on a solo retreat, the Mornington Peninsula has all that you need to have an excellent break. If you’re in Melbourne and want to experience one of Victoria’s best regions, then the Mornington Peninsula should be on your list. Of course if you’re not in Melbourne but want to visit, you could always charter a private jet for an extra luxury experience to pop down and say hi.

The Cupping Room, Civic

Chris

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3 July 2015

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The Cupping Room is a cafe located on University Avenue in the North of Canberra, just north of Acton and of the many hotels in the area. Like anywhere in the city, it has the challenge of trying to appear old and rustic, while at the same time being on the ground floor of an apartment building.

I visited The Cupping Room while attending a conference at one of the hotels down the road and I chose the café for three reasons that may be important to you. Firstly, it is a very easy walk, say around 5-6 minutes from the heart of Acton, secondly, it had a website full of images of coffee, and finally, it was open from 7am, which for a business traveller was a big plus. On arrival a little after 7am the café was already bustling and I realised it wasn’t the only one who had this last reason in mind.

The Cupping Room has a fairly heavy-duty coffee setup. There are bags of beans everywhere, should you desire take away, and what appeared to be an area devoted almost entirely devoted to coffee making. I ordered a latte, which I’ll admit is probably the safest of all coffees, but I was surprised when the wait staff informed me that for a milk-based coffee, I could only choose the type of coffee beans (single origin, etc) and not the style. It being just after 7am, and with my desire for caffeine outweighing my capacity for argument, I chose not to question it further.

The House Blend Milk Coffee ($3.50)

The coffee arrived in the style of what I think was a latte, albeit in a cappuccino cup. The coffee was great, even if the flavour was mildly indistinctive, but I wondered if I had been given the latte because I had asked for it, or whether this was how all their coffees would appear. While having a few quirky takes on the traditional fare, the food menu was largely similar to other cafes, so I ruled out the idea of attempting to match the coffee with the food. In the end, it still remained a mystery. Maybe the one-size-fits-all model is expected in Canberra?

Smashed Avo ($18.00)

After looking over the menu, I decided, with a little assistance from the excellent wait staff, to go with the ‘Smashed Avo’, which consisted of toast, poached eggs, avocado (obviously), goat’s cheese, and pomegranate. I’m not ashamed to admit that I’ve become a recent convert to the cult of avocado and so this combination sold me pretty quickly. The smashed avo arrived in the traditional gourmet style: a tower.

Which, given its impracticalities, I quickly turned it into something more manageable.

After a few bites, I was hooked. While the toast could use a little softening, the combination that looked so good on paper really did translate to success on the plate with he poached eggs and the goats cheese making this enjoyable and mildly healthy for a morning meal. Meanwhile, the pomegranate, that may have seemed the outsider on the ingredients list, proved to be pivotal in building a balance and zest that can sometimes be lacking in avocado-heavy dishes.

The Cupping Room is one of Canberra’s most popular cafes and I can see why. It is accessible for both the business crowd and the Lycra-clad exercise crowd, and the decor offers a pleasing combination of wood and tiles, giving it a feeling of style without pretentiousness. While I was annoyed to be given only one choice of coffee style, the smashed avo went out of its way to be exceptional.

The Cupping Room

1/1-13 University Ave
Canberra
Australian Capital Territory 2601

Phone: (02) 6257 6412
Email: [email protected]
Website: www.thecuppingroom.com.au

Open
Mon – Fri: 7:00am to 4:00pm
Sat – Sun: 8:00am to 3:00pm

The Melbourne Craft Beer Bar Nap List

Chris

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2 July 2015

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Those of you who have been listening to the Collective would be aware than on the spectrum of drunks, Jeff sits squarely in the “sleepy drunk” category (unless the beer list is out of date, in which case he swiftly becomes an “angry drunk”). Practices vary across the globe but standard operating procedure in bars in Australia is to immediately eject patrons who are asleep/falling asleep (in contrast, most pubs in London will happily leave a sleeping person alone). Whilst a sleeping person does not usually cause a disturbance or inconvenience, this stance is understandable.

However, often it transpires that one is simply tired rather than overly intoxicated and is in need of a short break before powering on into the night. If you, like Jeff, are prone to such episodes then a list of Melbourne Craft Beer Bars where you will be given a short window to recuperate it is essential – the Brunswick Beer Collective is therefore proud to present the “Nap List”.

1. The Alehouse Project, 98-100 Lygon St, Brunswick East

In brief: The premier craft beer establishment in Melbourne and the second (or arguably the first) living room of and recording studio for the Brunswick Beer Collective. All three of us are regulars and Jeff in particular has paid their hallowed taps a visit on at least a weekly basis since the day they opened in 2012. The couch at the back is long and wide and as a result ideal for those days when you have one too many Russian Imperial Stouts in the first hour.

Best sleeping spot: Red couches in the back area, near the Buck Hunter machine.

2. The Great Northern Hotel, 644 Rathdowne St, Carlton North

In brief: One of the classic old inner-north pubs, the GNH reinvented itself as a craft beer pub a number of years ago. Jeff is a former tap champion at this venue, having imbibed a pot of beer from each tap in a single session in early 2012. The couches in the dining area are particularly low and soft and many a food and/or beer coma has been spent sinking into them.

Best sleeping spot: Couches on the side of the dining area.

3. The Raccoon Club, 145 Plenty Rd, Preston

In brief: Located just south of the “line of demarcation” at Bell Street that defines the northern boundary of the area of Melbourne that is acceptable to visit, the Raccoon Club is a classic locals’ bar. Friendly owners and staff, free pool table and board games and craft beers are the highlights. This is where Jeff started his craft beer odyssey and earned a plaque bearing his name on the bar after a session where he started at opening, fell asleep and then pushed through to past closing after rising from the ashes.

Best sleeping spot: In the corner near the pool table.

4. Eydies, 86 Lygon St, Brunswick East

In brief: A cool little cocktail bar in the Brunswick section of Lygon Street, Eydie’s specialises in cocktails and also has a small but decent craft beer selection. On the occasions where the espresso martini isn’t enough of a pick-me-up, there is an area which is separated from the main bar that is both quiet and comfortable enough to get some kip.

Best sleeping spot: Couches on the other side of the wall just past the bar.

Spiced Pear Rum Old Fashioned: Recipe

Paul

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2 July 2015

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The Noble Experiment in Collingwood is one of our favourite discoveries of 2015. The food at this bar/eatery is very good and the drinks are excellent. Spirits and cocktails are the main focus here, with an extensive range of both on offer. What’s really interesting when it comes to the cocktails is the barrel aged cocktails that are on offer. Linus Schaxmann, head cocktail maker at The Noble Experiment explained to us the philosophy behind barrel ageing cocktails.

There is nothing quite like barrel aging cocktails. It softens the harshness of the alcohol and lets all the different flavours of the spirits mingle together, so you don’t know where one flavour starts and the other ends. The result is a complex, smooth drink, with a greater depth of flavour than you find in most cocktails.

A lot of the top bars have recognised this and may have a barrel aged cocktail on their list. However none of them have embraced it to the extent as we have. We now have 23 cocktails in our barrel aged program , have our barrels custom made and are about to move to larger 50 litre barrels, to keep up with demand.

We’ve tried a few barrel aged cocktails on the occasions that we’ve visited the Noble Experiment and can confirm that the harshness of the alcohol is indeed softened. The flavour profiles are really quite complex and different that one would expect.

To showcase their cocktail making skills, we decided to team up with The Noble Experiment to design a collaboration cocktail. We provided a list of flavours that we were looking for, and on overarching theme for the cocktail. Linus took this and created an amazing spiced pear rum old fashioned – the perfect drink for this winter! It might not be barrel aged, but it’s damn tasty. If you want to try making it at home, here’s the recipe.

Ingredients

The Pear Syrup

1 pear, peeled and quartered
1 cup (250ml) water
½ cup white sugar
1tbsp (20ml) lemon juice
1 cinnamon stick
½ vanilla pod, sliced lengthways

The Old Fashioned

60ml Appleton Estate 12 year old rum
15ml spiced pear syrup
2 dashes Angostura bitters

Method

The Pear Syrup

Ass the sugar, lemon juice, cinnamon and vanilla to the water.
Simmer in a sacuepan for 10 minutes, then add the pear.
Gently simmer for another 10 minutes.
Cool the mixture then strain it through a fine sieve, using a large wooden spoon to press the pear and extract all of the flavour.
Sealed and refrigerated, the syrup will keep for up to 1 month.

The Old Fashioned

Pour all of the ingredients into a mixing glass or a large glass.
Stir over ice and pour into a large “rocks” glass full of ice.
Garnish with an orange twist.

Notes

You can use any type of dark rum to make this, however we think that the Appleton Estate 12 year old has the best flavour profile to match the other components.

Interview With Craig Hollywood, Short Back & Sidewalks Founder

Interviews

Paul

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1 July 2015

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A few weeks ago we stumbled across a project being run in Perth called Short Back & Sidewalks that, at its core, gives those who are homeless and in need, the opportunity to receive a free style haircut. When we discovered what founder Craig Hollywood was doing we knew we to find out more. Craig was kind enough to donate some of his time to talk to us and here’s what he had to say.

Tell us a bit about Short Back & Sidewalks.

Short Back & Sidewalks is a project based in Perth that offers haircuts to those in need. Free of charge and free of judgement. Regardless of social status or acquired wealth, an individual truly stands a lot taller when they have received a fresh haircut.

What inspired you to start Short Back & Sidewalks?

The concept came at time where a few of our team were volunteering at various helping organisations around Perth. We felt that alongside being provided with a place to go and have a hot meal, people would benefit a huge deal with the option of having their personal appearance looked after too. A new haircut is sometimes an unaffordable luxury to people in need, so we felt that it was time to try and change that.

Were there any challenges with getting sponsors to come on board?

At the moment the only sponsors we have on board are the groups involved who generously give up their time to ensure that the needy are being provided the chance to get a cut. Without the likes of Westons Barbershop, Australian music producer Ta-ku*, Juicebox Creative, Perth photographers Ian and Erick Regnard, Hart Black brand experts and Babooshka Café, the whole thing simply wouldn’t be able to run.

How did you find the first guys to get haircuts under the initiative?

The cutting events operate with close contact with local service providers such as The Salvation Army, St. Bartholomew’s House, Uniting Care Australia, RUAH & Tranby. The clients are notified a few days before the cutting event via personal invites handed out to come along and get a fresh new haircut, on the house, at a set location somewhere close to the CBD.

A constant theme seems to be the increased confidence that a new haircut gives the guys. Have there been any “success stories”?

We think every single haircut can be its own success story. We just really love being able to see the changes that something so simple as a free haircut can make. From when the guys come in to when they leave it can really be quite an astounding transformation.

Are there any plans to take Short, Back & Sidewalks nationwide?

We are currently operating at a local level in WA, but that’s not to say the Short Back & Sidewalks project can’t be rolled out Australia wide at some point in the near future. In the mean time you can follow our project on Instagram (short_back_and_sidewalks) to keep up to date with our next cut.

Have you got any words for the general public?

We are now living in a world that’s increasingly dominated by things such as the number of friends we have on Facebook or how many likes we get on a specific photograph we’ve posted, which is pretty much how our project was able to happen. If you are in a community where this is the case and you want to help, then use it to your advantage. Get your friends together and involve yourself in a situation that with just a few angles of input, is able to create something that can make a real difference to people’s lives.

We think that Short Back & Sidewalks is a brilliant project and it’s great to see that so many local businesses and charity organisations have gotten involved. If you’re reading this and want to get involved in some capacity please head to the Short Back & Sidewalks website and get in touch with Craig. All contact details are provided on the website.

*The photos used in this article of Brad getting his haircut were taken by Ta-ku.

Creamy Mushroom & Thyme Risotto: Recipe

Lauren

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30 June 2015

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My creamy mushroom & thyme risotto recipe gets used a lot at this time of year. Mushrooms are everywhere, they are flavoursome and ready to be the star of any dish, especially in a good risotto. Mushroom risotto is one of my favourite ways to use mushrooms in winter. Risotto takes about 15-20 minutes of constant stirring and will give your arm a good workout however this creamy creation warrants the effort. It tastes great and will warm you to the soul on a cold winter’s day.

Oh and as you can tell from the picture below, it works wonderfully with black truffles, which are also in season at the moment.

Preparation: 15 minutes / Cooking Time: 25 minutes / Serves 4