The signature dish at Bar Zeruko is La Hoguera - The Bonfire. Served on a mini bbq of smoking coals, you’ll cook the tender sliver of cod yourself. Served with herb mayonnaise and a test-tube shot of liquid salad. We tucked into pintxos here whilst waiting for a spot at Bar Nestor. Also try the zucchini flowers stuffed with cheese and creamy sea urchin.
WIDE OPEN ROAD | Brunswick, Victoria
Killer coffee, industrial charm, terrazzo tiles and punchy food. What's not to love about Wide Open Road.
Sake Donburi Bowl on a bed of rice w grilled salmon, mixed veggies, edamame, seaweed and wasabi mayo. Side of gruyere potato cakes and avocado w lemon and basil.
Coffee roasted in house
Bacon Sandwich w provolone, smoked mozzarella, apple and chilli relish
#MFWF | CONSCIOUS DELICIOUSNESS - GRUB FOOD VAN
A hive of six chefs came together to celebrate pollination to plate on a chilly Sunday night at Grub during #MFWF.
Grub is an eccentric urban oasis in Fitzroy dotted with bric-a-brac, plants and gnomes. Grub serves up an all-day menu and is a hotspot for breakfast goers. With Head Chef, Scott Blomfield, at the helm, Grub likes to do things a little differently with strong roots in sustainability and farm to plate.
Conscious Deliciousness shone the spotlight on Melbourne's best sustainability focused chefs and produce suppliers. With ethical farming practices and sustainability at the forefront, each dish was created to ensure little wastage across the board.
Collaborating chefs:
* Scott Blomfield - Head Chef Grub
* Alejandro Saravia – Owner / head chef at Pastuso Restaurant
* Jesse Gerner – Owner executive chef Anada, Bomba, Green Park Dining
* Daniel Giraldo – Head Chef Maha Restaurant
* Pierre Roelofs – Pastry Chef and creator of the Dessert Evenings
* Thiago Miranda – Finalist on Electrolux Appetite for Excellence and former head chef at Church Street Enoteca
* Paolo Tancredi – Chef and creator of Speak as you Eat
* Cam Smith (3RRR – Eat It) - MC
Kangaroo Tartare - Scott Blomfield
Chickpea clouds, spinach pollen - Alejandro Saravia created ever so light 'clouds' using the Butterfly in the Thermomix
Airdried Hirmasa kingfish, smoked pepper, preserved lemon and native green - Daniel Giraldo
Carnaroli risotto, cime di rapa, green peppers and grilled scallions - Paolo Arlotta
Tea smoked eggplant with white miso, furikake, rice crisps, mushroom dashi and burnt eggplant puree - Scott Blomfield
Gippsland natural beef bud aged in hay for 30 days - Alejandro Saravia
Underrated veggies - Alejandro Saravia
Chocolate, lemon, avocado and raspberry - Pierre Roelofs
Eating up a storm for Thermomix as the Melbourne Food & Wine Festival Insider.
☕️☕️ | LITTLE NAP COFFEE STAND (TOKYO, JAPAN)
Each morning in Tokyo we would rise early, grab an onigiri (or two) and set off in search of the perfect coffee. Him a flat white, me a batch, filter or cold drip.
Little Nap Coffee Stand kept popping up in the foodie blogs and has been going strong since 2011. Owned by music lover Daisuke Hamada, you'll find a great playlist and even better coffee. Grab a coffee and small bite to eat and take your goods across the road to take in all that Yoyogi Park has to offer.
#MFWF | A TASTE OF THE OCEAN
It's not often you hear you'll be enjoying tail to fin. This rollicking seafood feast was hosted by seafood guru and author John Susman. Bringing together chefs Josh Niland (Saint Peter, Sydney), Brent Savage (Cirrus, Sydney) and Ben Williamson (Gerard’s Bistro, Brisbane) for a communal long table feast celebrating hand dived, sustainable and wild caught seafood.
Eating up a storm for Thermomix as the Melbourne Food & Wine Festival Insider.
#MFWF | CARNAVAL - PASTUSO
Chef Alejandro Saravia’s love affair with Thermomix began 10 years ago in Paris. When opening Pastuso in Melbourne, a Thermomix was number one on the kitchen equipment list. Today his trusty Thermomix allows him to create anything from a Peruvian take on pannacotta called Algarrobina to the sauce for Escabachel, an acidic fish marinade.
Pastuso is a modern Peruvian grill, cevicheria and pisco bar located in ACDC Lane. You can follow Chef and his love for local Gippsland produce and Peruvian culture and cuisine on @chefalejandrosaravia.
During Melbourne Food & Wine Festival, Pastuso was transformed for 'Carnaval'. A celebration of Peruvian cuisine, inspired by the art and culture of the coast, the Andean highlands and the Amazon. Peru's past was channelled through cuisine, traditional dancers and contemporary art. Festival food adventures off to a cracking start!
Peru's signature cocktail - the Pisco Sour! Create your own using this recipe in your Thermomix. Perfect for your next dinner party or Saturday night in.
Want to know more? Uncover the history of this drink on the Pisco Trail.
Choros Escabechados - Spring Bay mussels, escabeche sauce and flat bread
Locro de Zapella - Roasted pumpkin crips, burnt pumpkin puree and black garlic, crushed pumpkin seeds and huacatay oil
Trucha de Rio - Goulburn River trout, dill, fennel, garlic drops and cucumber sauce
Pastel de Choclo - Charred sweet corn, goats cheese, stir fried baby corn asparagus, spring onion and alfalfa
Cordero al Palo - Milk fed lamb, slow cooked Andean style with salt bush leaves
Andean Grains - Selection of Andean grains, Peruvian olives and almonds and almonds
Remolacha Asada - Roasted beetroot, pickled baby onion and sour cherry vinaigrette
Huargueros de Manjarblanco - Peruvian pastry stuffed with creamy caramel
Mil Hojas - Layers of puff pastry, rice pudding mousse and preserved sour cherries
Algarrobina - Peruvian panacotta, cinnamon sponge and caramalised white chocolate
Pie de Limon - Peruvian style lemon pie
Eating up a storm for Thermomix as the Melbourne Food & Wine Festival Insider.
#MFWF | HOAXED - THE PRESS CLUB
A samosa in a Greek restaurant? April fools!
You’ve been hoaxed by The Press Club! On Saturday night for Melbourne Food & Wine Festival The Press Club was transformed. A touch of Bollywood, saris and Indian inspired cuisine merged with George Calombaris' acclaimed Greek fare. From mango lassi or curry infused whiskey cocktails to samosas and paneer disguised as haloumi, it was a feast for the senses.
Spanakopita Samosa
Prawn Saganaki Puri Puri
Crab Lime Corn
Fava and Naan
Horiatiki, Tandoori Paneer
Cod, Apple, Curry Butter
Knives engraved with old Greek proverbs rolled out with our mains. My darling roommate translated over text: I have it engrained in my history to offer knives, to people whom I not only respect but distinguish from the rest. In other words... I trust what you will do with this knife - it's only given to the chosen ones.
Flinders Island Lamb Thali
Yoghurt, Apple, Cardamom
Coconut, Coriander, White Chocolate
Eating up a storm for Thermomix as the Melbourne Food & Wine Festival Insider.
#MFWF | MELBOURNE FOOD & WINE FESTIVAL
An abundance of exceptional food adventures across ten days with World's 50 Best smack bang in the middle of it all. Melbourne Food & Wine Festival takes over Melbourne from 31 March to 9 April. The world's greatest chefs, restauranteurs from near and far, food journalists from all corners and food lovers will gather, eat and drink their way through the #MFWF program.
I'm thrilled to working with Thermomix as the #MFWF insider! I'll be getting behind the scenes, attending masterclasses, chatting to chefs and getting the scoop on what's hot, trending and why the pros can't live without their Thermomix. Oh and did I mention I'll be eating up a storm?! Can't wait to share it with you via Insta-stories on both @lauramaymoseley and @thermomixaus.
Thermomix offers a helping hand in commercial kitchens across Australia - it's the sous chef that never answers back! Follow hashtag #ThermoKitchenStars for a celebration of kitchens and chefs who love Thermomix.
EAT | NELSON THE SEAGULL (Gastown, Vancouver)
Often whilst travelling cravings for a no-fuss-could-have-made-this-at-home breakfast kick in. When these urges hit, we scoured Instagram for simpler plates and stumbled across Nelson the Seagull.
Open yet homely, Nelson the Seagull is a bakery, coffee house and cafe and a favourite amongst locals. Avocado on sourdough toast allowed a nice break from the waffle-laden menus of Vancouver. Rare roast beef and a miss mash of breakfast sides was a gamechanger. Great coffee and freshly baked sourdough - you can't go wrong here.
315 Carrall Street, Gastown
Vancouver, V6A 0A7
+1 (604) 681 5776
Instagram
Open: Mon-Fri 8am - 5pm
Sat - Sun 9am - 5pm
EAT | ATTICA (Ripponlea, VIC)
There is fine dining and then there is Attica. Words won't do it justice. The end.
Cook's Leaves
Aged Santa Claus Melon
ETTNTB
Smashed Avo on Toast
Smoked Pork
An Imperfect History of Ripponlea
Gazza's Vegemite Pie
Baby Corn
Chewy Carrots
Lance Wiffen's Mussel
Black Cucumber
Beef on the Bone
Aromatic Ripponlea Broth
Butter for Wattleseed Bread
Brown Rice Cracker
Salted Red Kangaroo and Bunya Bunya
Marron Quandong and Pearl
Jumbuck, Waxflower Oil and Dessert Oak
Pineapple and Anise Myrtle
Whipped Egg with Sugar Bag
Attica Cheftales
EAT | YOUNG LOVE MESS HALL (Northbridge WA)
This venue is now closed.
aperol, lillet blanc and grapefruit soda
bread and schmaltz butter
crispy cuttlefish with butternut hummus
Japanese succotache with zucchini, eggplant, nori and edamame
carrots with soft curd and candied fennel
crispy pork with fermented chilli
🍞 🍩🍰 | CHU BAKERY (Mount Lawley, WA)
Glossy Boston cream doughnuts, matcha choux puffs and pillowy chocolate eclairs. Oh Chu Bakery you can truly do no wrong! Inspired after travels through bread-obsessed Tokyo, saw owners Ryan and Seren Chu (self-taught bakers no less!) open up this little corner of pastry heaven opposite Hyde Park. Don't forget to try the open sandwich with avocado, sriracha, whipped feta, and toasted seeds. Grab baked delights and soak up the sun across the road.
🍩🍩 | MARY STREET BAKERY (Perth, WA)
Mary Street Bakery is easily my favourite Perth haunt for breakfast but many journey to the Highgate and West Leedy digs for its donuts.
Lemon Maple Pecan
Pistachio & Rosewater
Lemon Maple
Lamington
🥐🥐 | PO'S ATELIER (Tai Ping Shan, Hong Kong)
Po's Atelier is a boutique bakery focusing on artisan breads and sweet treats. Oh that divine aroma of baking wafting through the air... bliss! From baguettes to brioche, palmiers to madelines and all sorts of pastry and wonder. Enjoy it fresh outta the oven and don't forget to take some back to your hotel for later.
EAT | INDUSTRY BEANS (Fitzroy, Melbourne)
Set on the corner of Rose Street in Fitzroy, Industry Beans is fast becoming one of my go-tos.
Apparently bacon and eggs is the 'world's best breakfast' (cough *boring). I beg to differ.
Crispy Beans and Quinoa served with chilli pickle, avocado. tomato, poached egg and cured salmon.
That egg porn.
EAT | PILLAR OF SALT (Richmond, VIC)
EAT | GRACE (Fitzroy, Melbourne)
You'd never know it was once a brothel. Despite its seedy past, Grace on Rose Street in Fitzroy shines with cosy decor, staff with smiles and a no-fuss wholesome brunch offering.
BARRY (Northcote, Melbourne)
From those clever cats that unleashed Pillar of Salt on Melbourne brunch goers, comes BARRY. A good mix of fresh power breakfasts and unctuous butter drippers to start your morning right.
Benedict eggs, slow braised free range, ham hock, apple cider hollandaise, granny's apples, potato hash
Scrambled red chilli eggs, bacon, spring onion, parsley, parmesan, toast
Zucchini, pea and mint fritters, zucchini, salad, poached egg and minted yoghurt. Bacon added for good luck.
EAT | THE WANG'S TREASURE HOUSE (Morley, WA)
Sundays usually means a hangover and yum cha always does the trick. Had to have a little chuckle at the restaurant title. I'll just stick with Treasure House. Pretty good eating and nice to get outta the mayhem of Northbridge.
EAT | LITTLE BIG SUGAR SALT (Abbotsford, VIC)
Victoria Street in Abbotsford is known for its smattering of Vietnamese restaurants. Little Big Sugar Salt popped up in 2013 much to the delight of brunch go-ers. Hip fit-out and every dish is oh so Instagram worthy. Definitely worth a visit next time your in Melbourne.
Crumpets the Overstayer | Clinging on well beyond their initial welcome still changing every other day to keep everyone on their toes. So please, ask your water 'what's goin on?'
Governor R. Swanson | Melbourne's toughest Croque Madame stickers around for another term: egg, slow braised hock, ham, swiss cheese, leek bechemel and pickle. 4 more years!
Breakfast for Juan | Smaller than Texas, but certifiably more healthier: sweet corn, quinoa and black bean salsa, pickled green tomatoes, coriander and pomegranate and brocomole and a fried egg, all on a corn tortilla.
