crazy food combinations

Saturday morning in Melbourne where the skies are blue, the sun is shining can only inspire every coffee and breakfast lover to roll out of bed earlier and embrace this delightful day. With the early morning rays over head and the peaceful back streets of Fitzroy brought me to Industry Beans. I have been following them for the past few weeks on social media and every day with out fail I envy anyone who was dining and enjoying there when I wasn't. Glutenous food porn photos only edged me more and more to be a fellow patron and discover the inspirational flavours along with a silky cup of joe. An Industry Charcuterie was a luscious serve of delicate meats with Jamon Serrano (Spanish cured ham) and Duck bacon served with Manchegro cheese croquette, Pedro Ximenez soaked prunes, tea marbled egg with a salt cured yolk and a celeriac remoulade. What a sensational starter for grazing the morning away in the sunshine. Rich but delicate flavours of the Duck bacon blends so well with the prun...

Fairly new to the scene and making a significant entrance would be Ascot Food Store. A perfect possie for anyone wanting an explicit menu followed by outstanding service, all with smiles and grace. There is nothing on this menu, that I wouldn't want to eat. Every dish is exciting within itself, and for me it's like a kid in a lolly shop who can't decide whether to get the 5 mates for 5 cents or some musk sticks. It's not a standard affair for breakfast dishes, it's bold luscious flavours intwined together to lift and gage the love of food that everyone is on the hunt for. Wild pine mushrooms, with parsley garlic butter on a toasted brioche, delicate pecorina and finished with a rich duck egg sets a new standard to just mushrooms on toast. Soft toasted brioche slice soaks the juices from the grilled mushrooms, and combined with a duck egg that has a runny golden yolk, truly takes you away from your morning blues. Mix it up with a little side of pork belly instead of ...

The salt waves are rapidly hitting the shores of Half moon bay, and I'm sure you have read that in the last week that part of their pier has been washed ashore, but this shouldn't deter you from venturing down to Cerberus Beach house for an impeccable meal. Cerberus is an outstanding family restaurant that is here to separate themselves from the surrounding competition and deliver something so mouth watering, that you will be in an awe of amazement and happiness. Today I had the honour of meeting Cerberus's new Head Chef James Blight. Impressive talents have been brought to us from UK Michelin kitchens and years experience through the Private Dining RACV club. Speaking with James I was able to get in touch with his inspiration and how Cerberus Beach House will create the best dinning experience you could ask for. To be able to separate themselves from the basic calamari and chips that most of the Brighton - Moordialloc coast restaurants show on there menu's, Cerberus co...

Some may think that Pizza is all about the double cheese thick oily base, and that the best time to enjoy it is lounged back at home in front of the T.V.  However it has not always been the case. For years we have continued to change the recipes and given us the perception that this is how it should be. This perception is wrong. I was shown today the true balance that should be recaptured to each of you to how a true Pizza should be. Naples, Italy invented the pizza 200 years ago where it was to be a nutritious and healthy meal. That's right I said Healthy. Now when you think about all your places where you eat pizza I am fairly certain you can not place a healthy label on them. Melt, located in Windsor has brought us an outstanding Wood fire pizzeria. Everything is made to order in a walk the line environment where you can happily choose a Classic pizza variety or go crazy and design your own. Dough that is no oil, fat or sugar is made on site from a recipe that was taught to owne...

I figured that with all the addiction going towards Mario Cart 8, and also me becoming engaged with the world of Nintendo games for the first time at the age of 30+ (shameful I know) there is nothing better than to discuss the wonders of 8 bit. 8Bit, located in Footscary has become a rapid hit on the burger front with the inspiration of incorporating the game world into the food culture. Now don't judge me, but not being a gamer myself I seemed very vague and didn't understand the titles of the burgers, but my wonderful partner in crime, Paul has since educated me into the world of Nintendo. Not saying that I didn't know who Donkey Kong or Mario was, but the games themselves was something I didn't get into growing up. So know that I have been drawn into this society of WiiU I feel even more excited to speak about 8 bit with the enthusiasm that you feel when you hit your opponent with a red shell, or you get that boost to push you over the line to come first. Accentuated...

Pho is beginning to be this years trend and I can see why. Something that can be so simple but capture a perfect balance of flavours and is easy on the pocket, who wouldn't be craving Pho. Coming into winter all the Pho kitchens of Melbourne will soon be having lines out the door. But it's not always just about the Pho, although a big factor. It's the little extras you can enjoy on the side. The spring rolls, rice paper rolls and the Banh Mi's. Recently I was invited down to enjoy dinner with a group of fellow Pho lovers at Pho 24, located on the corner of Little Bourke and Spencer Street, of which I was blown away with their Pho-nominal (pardon the pun) menu. Starting our evening with delicate rice paper rolls filled with Barramundi, Prawn or Chicken, and choosing between the traditional Hoisin sauce as the accompaniment or changing the pace with beautiful homemade chilli oil or my favourite satay chilli oil. For those who love a kick of chilli and the acidic lemon div...

In the 1900's somewhere in the land of America a man by the name of Louis Lassen created the brilliant creation of a Hamburger. A sandwich holding 1 or more cooked meat patties served usually with a conjunction of lettuce, bacon, pickles, tomatoes, cheese and finished off with a condiment such as mustards, tomato sauce or relishes. Over time we have played and created our very own version of the perfect burger. Adding in beetroot, pineapple, egg, onion rings, hash-browns, the works.It never ceases to amaze me how we create something that no longer fits delicately in your mouth like a sandwich. You need to either dislocate your jaw to get it in, in one bite or dare I say it use a knife and fork to eat something that should always be held in your hands TLBC other wise known as The Local Burger Co has just been listed in Melbourne's top 10 burger bars, and I must admit they are goooooood. Located on Rathdowne street, Carlton this small little Burger bar is becoming a hit to many l...