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Welcome To The Brunswick Beer Collective

Introducing, The Brunswick Beer Collective, A somewhat-weekly podcast devoted to the world of craft beer and the fun and stupidity that surrounds it.

From the same fine people who brought you The City Lane, this podcast was born out of, somewhat fittingly, a drunken conversation on Australia Day this year around what we now realised had become an at-times unhealthy obsession with craft beer and everything around us.

But first, let’s talk about us: The Brunswick Beer Collective is Jeff Chee, Paul Kristoff, and Chris Shorten. You can see more about us on the About page, but perhaps the most important thing to know is that we’re craft beer lovers, not experts. We just know what we like.

This is a show that’s not really about hops or grains or anything you would expect to hear about at a brewery tour. Instead, we record at our local, The Alehouse Project in Brunswick East, choose 2 new craft beers, discuss their merits in a language everyone can understand, and give them a rating out of 5. How do we extend that for 24 minutes? Well you’re just going to have to listen to find out. But just know that our working title was “Top Beer”, a name we thought was apt until we realised it might result in a cease and desist letter.

Season One started recording in March and Episode Seven just went live today. We held the recordings back until we felt the time was right to unleash this disaster onto the world and now that time has come.

And just like on The City Lane, we want you to feel part of this little community so if you have any comments or suggestions for what we should do, or maybe you just want to say what you think of this podcast, let us know in the comments below each podcast, or even in your Untappd beer comments. We’ll read them, and we might even read them out on the next episode.

You can find the all the episodes of the Brunswick Beer Collective Podcast for download or streaming on this website, or you can subscribe to us on iTunes and have the next episode sent directly to your device.

Happy drinking,

Jeff, Paul, and Chris
The Brunswick Beer Collective

Bao Bun Burger: Recipe

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The City Lane recently spoke to brothers Mike and Josh Greenfield about their new show Brother’s Green EATS!, which premieres worldwide on MTV this week. You can read the interview here and, if you’re feeling adventurous, you can try making this crazy New York City Chinatown inspired Bao Bun Burger that Mike and Josh created and shared with us.

Bao Bun Burger recipe


Preparation Time: 20 minutes          /          Cooking Time: 30 minutes         /          Serves 2


Ingredients

Bao Burger:

  • 4 cloves garlic
  • 2 fresh red chillies
  • 1.3cm slice fresh ginger
  • 5 spring onions
  • ½ cup (115g) coriander
  • ¼ white onion
  • 225g cubed pork shoulder
  • 225g beef chuck
  • 225g peeled, de-veined prawns
  • 225g chicken thighs
  • 1 wonton wrapper (for assembly, optional)

Buns/Filling:

  • 1 pork tenderloin (150g)
  • ½ tbsp (7.5g) salt
  • 1 tbsp (15g) 5-spice powder, divided in half
  • ¼ cup (58g) soy sauce
  • ¼ cup (58g) rice vinegar
  • ½ cup (113g) ketchup
  • 2 tbsp (30g) brown sugar
  • 1 tbsp (15g) Sriracha
  • ½ cup (113g)  molasses
  • 1 tsp (5ml) sesame oil
  • 2 thick brioche (or other) rolls

Veggies:

  • 1 head bok choy
  • 6 shiitake mushrooms
  • 2 tbsp (30g) soy sauce
  • 1 tsp (5ml) sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp (30ml) rice vinegar

Crunch:

  • duck skin
  • 2 wonton wrappers

Method

Bao Burger:

  1. In a food processor, add the garlic, chilli, ginger, spring onion, coriander, and onions and blend.
  2. Once combined, add in all of the meats and blend until you have a nice ground mince.
  3. Get your skillet hot and zip it with oil. Form 6 thin burger patties on baking/parchment paper. Flip them onto the skillet and cook until nice and browned on both sides.

Buns/Filling:

  1. Preheat oven to 210°C fan forced. Get a large skillet hot, zip with oil.
  2. Coat the entire pork tenderloin with salt and ½ tsp of the 5-spice powder. Sear in hot pan until nice and brown. Put the tenderloin in the oven for 20 minutes.
  3. Mix the soy sauce, rice vinegar, ketchup, remaining ½ tsp 5-spice powder, brown sugar, Sriracha, molasses, and sesame oil in a saucepan. Bring to a boil, then let cool.
  4. Chop up pork tenderloin and toss in the sauce. Set aside.

Veggies:

  1. Chop up the bok choy, shiitake mushrooms, and garlic. Add to a hot sauté pan; finish off with a little soy sauce, rice vinegar and sesame oil.

Crunch:

  1. Fry up the duck skin and wonton wrappers until nice and crispy. Drain on paper towels and sprinkle with a bit of salt.

Assembly:

  1. Heat the buns in microwave for 20-30 seconds.
  2. Make a small cut in the side of each bun and gently stuff with the pork tenderloin.
  3. Top the stuffed bun with the cooked burger patties (3 per burger), sautéed vegetables, crunch, and fresh coriander. Zip with hoisin sauce and top with the other stuffed bun.
  4. Now’s the hard part—fitting this beast into your mouth!

 

Notes

Instead of cooking the patties the usual way, try mixing things up and getting a little crazy by putting the patties onto wonton wrappers, folding over the extra ‘paper’ and frying them up.
If you have any leftover mince you can wrap little parcels of mince with wonton wrappers to make dumplings.

Interview With Mike & Josh Greenfield, Hosts Of MTV’s Brother’s Green EATS!

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Brothers Mike & Josh Greenfield, aka The Brothers Green, hit it big with their online YouTube show Midnight Munchies a few years ago. MTV contacted the guys about doing a show and the result is Brother’s Green EATS!, which premieres worldwide on MTV this week. The City Lane got the opportunity to chat with the brothers about the new show, which combines cooking, music, travel & celebrity guests. Mike and Josh also shared the recipe for one of their creations with us, a New York City Chinatown inspired Bao Bun Burger which you can find here.

brother's green eats! mtv

How will Brothers Green EATS! differ from Midnight Munchies?

Josh – Midnight Munchies is part of the show but there are also a lot of different things, seeing us going out in Brooklyn NY and going around the world and trying different foods and then making our own fusion versions, cooking with musicians and funny surprise skits as well.

How important a role does Music play in the kitchen – do you ever match music to food?

Mike – We’ve always enjoyed playing music, it’s a natural collaboration, no specific music structure to the show – whenever we feel like playing music we’ll play a little tune, sometimes we’ll do a little skit and involve music or we’ll cook for artists and play them a song i.e we did a cover of Enrique’s song for him in Malta.

Josh – We’ll also match up artists songs and cover it turning it into a recipe eg. We took the Sam Smith song Stay With Me and taught people how to make hash browns using the tune of the song with different lyrics.

How important has your focus on accessible ingredients and kitchen utensils been to your success?

Josh – It’s big – for us we’ve been exposed to a lot of cooking shows that focused on nicer ingredients and materials – we were in colleague without much money in New York City – it was all about being resourceful, cooking with what you had, looking in the pantry and learning to cook with just one thing, i.e how to cook with scissors, or without a kitchen! So always trying to find new ways i.e. cooking in a hotel with a clothing iron – which we did with David Hasselhoff and Ed Sheeran which you’ll see in the show.

Mike you stated you found passion for cooking during a trip to Australia – tell us more.

Mike – when I was in Australia I took a break from schooling – studying architecture, there were a lot of fresh ingredients in Australia, I had time to explore and cook for my friends and when I came back I started cooking for my friends all the time – it was full on and I was focused on trying to become a better cook by watching food TV, exploring restaurants and going online and trying out new recipes, so it all started with a beach in Australia and experiencing freedom! I lived in the Gold Coast of Australia – beautiful place.

Brothers Green Eats sees you travel around the world, what’s the biggest different between doing a segment on the field compared to your Brooklyn kitchen?

Mike – You have to be a lot more resourceful, a lot of times we’re cooking outside or backstage, so we don’t have many utensils, maybe we have a clothing iron or a coffee pot.
Josh – It really comes down to exploring the culture, trying the local cuisine, and realising that a lot of the musicians we’re meeting don’t have time to go out and try it so we go out and bring them back a cool twisted version of local foods which inspires us to learn new things as well.

You guys are from Philadelphia originally how do you compare the vibe in areas like Northern Liberties and Fishtown to Williamsburg?

Josh – When you live in NY everyone compares things to NYC, and that’s what I hear a lot of about Fishtown, it’s like the equivalent to Williamsburg in Philadelphia. I played a lot of shows down there when I was in a band called Cannon Logic, it seems a little more spread out, Williamsburg is more contained, but there are a lot of cool things going on down there.

Catch Mike and Josh in their brand new show, Brothers Green EATS! premiering on Thursday, 30th April @ 9pm on MTV, Foxtel Channel 124.

Access For All With Guide Dogs Victoria

Did you know that Guide Dogs and dogs in training are legally permitted to accompany their handlers just about anywhere in Australia? This International Guide Dog Day (29 April 2015), Guide Dogs Victoria released research revealing that almost two thirds of Victorian Guide Dog handlers experience discrimination on a regular basis because of their Guide Dog companion.

The City Lane was invited to spend some time with Guide Dogs Victoria in the lead up to International Guide Dog Day, walking around Melbourne’s CBD with Guide Dog client David and his Labrador Oliver and Guide Dog trainer Eddie and trainee Labrador Warren. As dog lovers, and believers in equality for all, we couldn’t pass up this opportunity.

international guide dogs victoria

Eddie is a trainer for Guide Dogs Victoria who is currently putting 16 month old Warren through his paces. This was Warren’s first time in the CBD so he was following the lead of veterans Oliver and David.

international guide dogs victoria

To start our time together, Eddie suggested we have a walk through the CBD, grab a coffee and blindfold Paul on the way back for some first hand experience. As we walked up Swanston Street, David explained some of the tools available to help visually impaired individuals with navigation around the built environment. One of these tools is the use of Tactile Paving, or Tactile Ground Surface Indicators. On footpaths throughout Melbourne are a series of oblong raised markers (Directional or Guidance Tactile) that guide visually impaired people along a route when the traditional cues, such as a property line or kerb edge, are not available.

As we approached an intersection these markers changed to raised dots which indicated a directional decision point. Until David mentioned these markers I was completely oblivious to that fact that this tool existed. There is a common misconception that Guide Dogs are “super dogs” that know where they are going and what to do however the reality is that the handler is an active participant in this relationship. David explained that these markers are tactical tools for the handler rather than the dog as not all the responsibility navigating lies with the Guide Dog. A Guide Dog’s job is to lead its handler to a curb and stop but it is the handler’s decision to cross the road. Whether or not it’s safe, the Guide Dog will follow its handler.

international guide dogs victoria

There is an incredible level of trust and a constant narrative between both parties to ensure that they can safely and easily get from point A to point B. A Guide Dog will remember a route that it has taken in the past and will automatically follow that route once again if in the same location. It is the handlers job however to let the dog know whether or not they are going to take that route or go in a different direction.

As we continued to walk, I inquired about the public’s attitude towards Guide Dogs and current hurdles for those with visual or mobility impairments. A key issue that was raised was accessibility to resources. There are numerous locations in Melbourne, or indeed any city, that are not accessible to those with such disabilities. For example a pathway may be too narrow or there may be an obstacle blocking access to a destination – these factors result in frustration and loss of independence for the individual.

David told us how the Disability (Access to Premises – Buildings) Standards 2010 (Cth) set in place new standards for building design to allow accessibility for all. To see these new standards in practice we decided to walk to Emporium Melbourne. As Melbourne’s newest shopping centre (it opened in 2014) we thought that it would be a great example of the new accessibility standards.

international guide dogs victoria

When I walk into a shopping centre I don’t pay attention to how wide an entry may be or where the information points are located, I just walk in and start browsing the shops. The situation for a visually impaired individual with a Guide Dog however is very different. David needs to consider if the door will be wide enough for both him and Oliver to walk through, he needs to think about the layout of a shopping centre in general, and take into consideration things like the location of lifts and escalators and where the information desk is located in order to ask for directions.

We walked through the large bright entry, past the touch screen information stand to a spacious area containing a manned information desk. At this point we stopped to observe the layout. The information desk was comprised of three high benches with one lower side. The requirement for an accessible desk and information counters formed part of the new building codes. This seemed like a relatively good start until we noticed a white couch situated close to the low bench. The placement of the couch was such that access to the counter for someone in a wheelchair was impossible, and for someone who was visually impaired with a guide dog, difficult. The reason for having a counter that adhered to the code was almost completely obviated by the placement of the couch.

international guide dogs victoria

Next we decided to find the lift up to the 3rd floor food court as we all felt like a coffee and a sit down. As we stepped into the lift I noticed the buttons had raised numbers and Braille. David noted that this was a good example of adherence to code. When the button for the 3rd floor was pressed however, there was no audible indication as to which button had been pressed. When the lift reached the 3rd floor (and later on the ground floor when we went back down), the announcement that the floor had been reached was very quiet. We gradually made our way to the food hall,  bought coffees and continued talking.

Food halls are generally areas that David and Oliver avoid. They are noisy which makes it difficult to orientate oneself, space is often tight and, as there is nobody around to assist, it’s difficult to find a suitable seat. David mentioned that if it was just Oliver and David, Oliver would generally lead David to the first available chair. This chair may be at a table with other people sitting at it which could result in an awkward situation.

As I listened to David discuss the sorts of things that he has to think about when entering a unfamiliar location, including the aforementioned accessibility issues, I was overcome by a sense of fear. In that moment I could in part understand just how easily one could feel helpless. This could deter a visually impaired or a disabled person from wanting to return to a location. Indeed David mentioned that despite Emporium Melbourne being one of Melbourne’s premiere shopping destinations, and stocking many things that he might be interested in, he’d be unlikely to return based on the day’s experience.

After hearing and seeing some of the issues faced by David in his day-to-day life it was time for Paul to be blindfolded and guided by Warren. Speaking to Paul about the experience the first thing he noticed was the unexpected speed of the movement. Although the pace with Warren wasn’t any faster than Paul would normally walk, being blindfolded instantly made things feel a lot faster. I also noticed that Paul was looking around a lot more than he usually does. The blindfold made him pay more attention to his other senses and his looking around despite not being able to see was him paying extra attention to everything that was going on around him.

Paul also mentioned that he was never really aware what direction he was going exactly. He knew that he was walking down Swanston Street towards Federation Square but he was very much relying on Warren to guide him around pedestrians and obstacles. Looking at Paul I could see him being guided around these things by Warren but speaking to him afterwards, it was interesting to note that he never really knew when he was manoeuvring around obstacles – he had to place his trust in Warren. Visual cues combined with audio cues – such as “follow” in conjunction with a sort of underarm bowling motion were crucial to this mutual relationship.

international guide dogs victoria

Finishing up for the day, Eddie told us about a few more challenges faced by visually impaired individuals with Guide Dogs. Accessibility is not the only challenged faced by Guide Dogs and their handlers – there are also problems regarding petting or feeding a working dog. The analogy we were given by David was a good one:

Having someone come up and massage a working Guide Dog is like having someone kick the wheels of a wheelchair.

Having a distracted dog can be very dangerous – it can be the difference between stopping at a red light or being hit by a car. This was evident at the end of our session when Warren had his harness removed and we were allowed to play with him. A couple approached us and started to ask questions about Warren and Oliver. Eddie explained to the couple that they could pat Warren but that a dog with a harness is working and it shouldn’t be interrupted . The man then tried to feed Warren a grape however this was quickly stopped.

Once the couple departed, I asked Eddie how often those kind of encounters occurred. His response was quite often. Education has improved over the years but many people still don’t full appreciate how important it is not to distract a working Guide Dog. Eddie gave us an example that occurs more often than it should, where people come up to a working Guide Dog and say something along the lines of “I know I shouldn’t pat him but he’s so cute and I can’t resist” and then proceed to pat the working dog anyway.

international guide dogs victoria

Other challenges discussed included being refused entry to cafes and taxis. As mentioned before, it really does come down to a lack of awareness. Other challenges that we hadn’t thought of were also raised by David and Eddie. What, for example, happens in the future if all cars on the road are electric and silent? What about the increased prevalence of cyclists, who are also silent and can often be unpredictable?

Paul and I learned a lot about the challenges faced by visually impaired people when it comes to something that most of us take for granted, like a weekend day out shopping and getting coffee in the CBD. There were a variety of things that we wouldn’t have even recognised as being issues until we were made aware of them, many more than we have covered even today. Thanks to Guide Dogs Victoria for giving us the opportunity to get the insight and thanks to David, Eddie, Oliver and Warren for taking the time out of their day to spend the afternoon with us. Hopefully those of you who are reading this have learned something new too.

Remember, by law a person who is blind or vision impaired accompanied by a Guide Dog is permitted to:

Travel on any form of public transport including taxis, buses, trams and trains (Guide Dogs are trained to sit quietly at their handler’s feet and will not disturb or lick the driver)

  • Enter any public place
  • Visit any theatre
  • Eat in any restaurant
  • Shop in any store (including supermarkets and food stores)

It is generally discriminatory and unlawful for anyone to attempt to deny these rights to a blind or vision impaired person solely because he or she is accompanied by a Guide Dog or to treat a person with a vision impairment less favourably because of the fact they possess or are accompanied by a Guide Dog.

If you’re interested in learning more about Guide Dogs, we highly recommend you visit the Guide Dogs Victoria homepage, where you can find a wealth of information around what the organisation does, accessibility issues, services offered, vision impairment and a whole lot more. In closing thought, let us leave you with this quick list of key points around Guide Dog etiquette.

  • The Guide Dog must not be the centre of attention. Please don’t pat, feed or otherwise distract the dog when it is working. A well-intentioned pat can undo months of training.
  • Please don’t grab the person or the dog’s harness. First ask if they need assistance.
  • When you provide guiding assistance, please walk on the person’s opposite side to the Guide Dog.
  • Please make sure your pet dog is on a leash or under control around a Guide Dog. When approaching, it may be polite to let the person know that you have a dog.
  • If you see a loose dog, please contact the local council.
  • According to government legislation, you must allow a Guide Dog to go anywhere that the person working with it can go.
  • Guide Dogs are fully vaccinated and health checked regularly.

A New Direction For The City Lane

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The City Lane Relaunch
Hi everyone,

If you’ve been following The City Lane for a while you might have noticed some changes in 2015, not the least of which has been the move to daily content and a wider scope of coverage in the world of food, travel and culture.

This has all been a precursor to what is, in many ways, an evolution to something much bigger. This is not the first time The City Lane has evolved, but it’s by far the biggest step that it has taken since launching back in 2009.

A little history

The City Lane all started in 2009 as a place for me to show photos to my family and friends back in Perth as I embarked on a 3-month journey around Europe, prior to moving to London.

In London, if my friends wanted to know where to eat and drink, I had the reputation as their ’go to guy’. I had a similar reputation in Perth as well. After a while I started putting together mini guides for friends each time they asked and I realised, maybe I should write these things down instead.

This realisation, and reputation, triggered the biggest change to The City Lane when after writing a set of guides on New York I noticed a sudden spike in traffic. As it happened somebody had posted a link to the guides on TripAdvisor and quite a few people around the world were looking and commenting on it. It’s the first time it dawned on me that maybe there were people other than my friends and family who were interested in what I had to say.

Fast forward to 2012 and with a move to Melbourne, I slowly realised that while Australia’s distance from the rest of the world limited my travel options, I still wanted to write. After a brief hiatus (you’ll notice there is little from 2012 online) I gave the website a new, sleeker look and started blogging again, this time with more of a food focus.

People liked what I was doing and I found The City Lane grew in popularity as the months went by. By the end of 2013 it had already outgrown the redesign and so in January 2014 I redesigned it again into the website you see today. As The City Lane continued to grow in 2014 I expanded the breadth of content to include recipes and interviews with people involved in food, travel and culture. My wife Lauren also started to get involved and indeed it is her who develops the majority of the recipes you find on the website.

What comes next…

I’m one of those people who is always thinking — my brain never stops. As The City Lane has grown I’ve had so many ideas about things that I could do to expand it, both to allow me to indulge my creative side and also to bring better, more constant content to my readers. I want to do more travel guides; I want to visit more places and find interesting things to write about; I want to go behind the scenes and meet the real people at tourist destinations and the hospitality industry; I want to run awesome food events; I want to let you, my readers, know about great events that are happening.

Of course, this is all good and well, but I also work a full time job with all of the stress and often long hours that go with it. Add to that The City Lane which, by early 2015 essentially became a second full time job for me and you can see that something had to change, but pulling back was not an option. I know what this can be, and I think that what it can be is something pretty excellent. The City Lane is my baby and I want it to be as good as it can be. How to move things forward then? The answer to that is what this post is all about – The City Lane’s biggest evolution since it launched back in 2009.

From today The City Lane is no longer just me, but rather a team of like-minded people who share the same vision about what The City Lane can be. We’ve had several discussions on what that is and you can read a lot about it on our ‘About’ page, but basically we want to bring you content about food, travel and culture that is independent, of the highest quality, and above all else, we want that content to remain entirely unbiased. We want to tell stories that others aren’t telling and we want The City Lane to continue to be a name that people know they can trust.

Don’t think that this in any way will turn The City Lane into an impersonal website. I am still the editor-in-chief of this publication and every piece of content that appears here or on social media will be reviewed by me to ensure it meets the standards you have grown to trust over the past 6 years.

All of the contributors coming on board have a lot in common with me but they also have their own personalities and quirks, and over the coming months I want to give you the chance to get to know each one. To that end, I’d like to introduce you to The City Lane’s newest contributors.

Thanks for all of your support over the past 6 years and here’s to the next phase of this adventure!

Paul

Paul Kristoff (Editor In Chief)

paul kristoff gravatarPaul founded The City Lane back in 2009 as a place to share photos of his travels around Europe with friends and family. The City Lane might have changed quite a lot since those early days but one thing that’s remained constant is Paul’s passion for food, travel and culture, and a desire to photograph and write about his experiences.

Paul has a strong inquisitive nature that drives him to look beneath the surface in order to discover what really makes a city and its people tick, and what better way to do this than over a good meal or drink, with a city’s locals, at places that people who live in that city actually frequent. Paul is also a co-host of The Brunswick Beer Collective, a podcast that may or may not actually be about beer.

Lauren Kristoff (Food & Recipes)

laurenprofileLauren has travelled extensively, allowing her to experience different cultures around the world. This has feed her desire to travel and try as many cuisines as possible.

Lauren’s appreciation for food is grounded in the philosophy that food has a unique way of telling a story about family, friends or struggles. She believes food is a way of preserving culture and the stories of the people behind them. This has inspired her to create recipes and design events that ensure food from different cultures is accessible at home.

Chris Shorten (Contributor, Melbourne)

DSCF6867Chris is an editor, writer, and occasional novelist who in a former life published online magazines for a living while working out of obscure coffee shops. He has travelled extensively and has eaten and enjoyed exotic delights ranging from instant ‘just add water’ potatoes while on a Russian train to snails and Brie from a tiny Montreal kitchen.

Chris is a great lover of the experiences around and associated with food and believes the culture of a venue, as quirky or strange as it might be, is just as important as the food it sells. He is also a co-host of The Brunswick Beer Collective, a podcast dedicated to the lighter side of craft beer.

 Jeff Chee (Chief Beer Guy)

jeffprofileJeff is an actuarial consultant whose almost 15 years in the financial industry have left him deprived of an outlet for his creative side. This said, Jeff’s day job has given him the opportunity to travel abroad regularly where his typically Malaysian “eat anything and everything” mentality means that he structures both his work and leisure time around proximity to new and interesting eating establishments.

Over the course of time Jeff has developed an almost fanatic passion for craft beer, American BBQ and spicy food (his ideal meal involves consuming all three at the same time), all of which he offsets through long distance running which is his preferred method for exploring a new city. Jeff is also a co-host of The Brunswick Beer Collective where he is usually engaged in an off-topic extended monologue rather than talking about the beer in hand.

Royce Alido (Contributor, Melbourne)

royceprofileRoyce is a man of many creative talents. He’s a shoemaker by trade and a keen writer, photographer and cook. Royce loves to eat out and is always talking to restaurants and people in the industry to discover what really makes them tick.

Royce loves Melbourne and has a particular knack for getting under the skin of the city. you might think you know what Melbourne’s about, but once you hear the stories that Royce has to share, you’ll realise that there are sides to this city that you never knew existed.

Jean Girdler (Contributor, Sydney)

DSC_0006Based in Sydney, and with over a decade of hospitality experience, Jean has consulted to some of Australia’s top restaurants across a range of facets of their operations. Her love of food knows no bounds, and when deciding where to plan her next holiday it’s the destination’s restaurants that guide her. In fact, Jean has been known to book restaurants before booking flights.

Jean is the friend that will Instagram your meal before you’re allowed to eat it, but you don’t mind as she’s probably the reason why you’ve had many of the best meals of your life in the first place. She loves recommending great restaurants and food experiences to her friends and of course, you the reader.

Jamie Kristoff (Music, Film & Culture)

jamieprofileJamie is a disgruntled journalist and writer with a keen wit and even keener interest in all things aesthetically pleasing. He has a music collection large enough that if he wasn’t insane, he might have given up on keeping it organised some time in 2012. He has an uncanny ability to source a range of music from around the world without ever leaving his room and gets his thrills by digging through obscure samples, soundtracks and the latest releases.

Jamie is always on the hunt for beautiful music, beautiful creations and beautiful spaces and is keen to share his discoveries with you.

Sanjeev Vij (Contributor, Perth)

sanjeevprofileSanjeev has his hands on the pulse of the food, drink and music scenes in Perth. When he’s not running his nightclub or planning his next move in world domination, Sanjeev is busy scouting out the next big thing before anyone knows it’s the next big thing. He’s seen a lot of the world and is always hunting down the best eats and drinks in the cities that he visits.

He separates the good from the bad, the reality from the fluff, and is committed to making sure that you, the reader get the best insider tips on where to eat and drink in Perth and the other cities that he visits.

Amy Woodward (Visual Arts and Creative)

amybioAmy is a Photographer based in Melbourne who works within the documentary, fine-art and editorial sphere. Photographing intimate, fleeting moments within her own city and the places she travels, she seeks to create considered dialogues amongst the visual noise.

Amy’s versatility in the visual arts has lead to varied editorial and commercial projects locally and globally, including involvement with social justice projects in rural Kenya and the outskirts of Nairobi.

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.

sydney film festival gourmet cinema

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.

sydney film festival gourmet cinema

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.