Event @ Vue de Monde

Part of the Melbourne Food and Wine Festival, we're at Vue de Monde for the Master and Apprentice Dinner - Shane Osborn from Pied à Terre and Marcus Eaves from L'Autre Pied.

The dinner will provide an opportunity to explore how this Michelin-starred chef and his protégé have learnt from and inspired each other. The menu will be influenced by local produce, and wines will be provided from Pyrenees vineyards Dalwhinnie and Taltarni.

While we wait for the dinner to begin, we are struck by just how much tension seems to be in the air. It's a sensation we hadn't felt here at least before. We later find out that there has been some last minute changes - the first of which is in the presentation of the canapés. Initially they were to be served as people arrived but instead were served when all were present.

Canapés:



Top row - left to right
Crisp polenta, quail egg, tomato fondue, lardo di colanatta and sage
Sauteed snail, celeriac fondant, sweet potato and balsamic crumb
Bottom row - left to right
Pumpkin and ginger foam, crisp ginger and crystalised sunflower seeds
Beignet of smoked bacon and shitake mushrooms and black truffle
To drink: 2004 Clover Hill

Lucky me, I got two slices of truffle! While Paalo quite enjoyed the pumpkin item, I thought it was somewhat lacking, falling short when compared to its companions.



Oh look, there he is.

Amuse:



Tartare of scallop, avocado, tzatziki and coriander

Another dish that caused some (understandable) tension - it was only added that day to the menu!








Starter:



Caille Rôtie
Roasted breast of quail with clams, peas, broad beans and smoked butter emulsion
To drink: 2008 Lalla Gully Riesling




Middle:



Truite Pochée
Poached Ocean Trout with fennel cream, green olive, vanilla sauce and olive tuile
To Drink: 2004 Dalwhinnie Chardonnay







Main course:



Râble de Lapin
Saddle of rabbit and thyme-crusted leg, roasted carrot oil, braised baby gem and pickled carrot
To drink: 2005 Dalwhinnie Cabernet Sauvignon



Towels are laid over the bench and vast amounts of ice were dumped on it - all to cool down the bench for the dessert





Shane says: Cock-a-doodle doo

Pre-desert:



Ananas et Chocolate au Lait
Pineapple, star anise and milk chocolate

Desert:



Mousse au Caramel
Caramel mousse with roasted banana, beurre noisette and passionfruit
To drink: 2007 Taltarni Brut Taché


The details:
Vue de Monde
Normanby Chambers
430 Little Collins Street
Melbourne
Phone: 03 9691 3888

Open:
Lunch: Tuesday - Friday Bookings:12.00pm-2.00pm
Dinner: Tuesday - Saturday Bookings:6.30pm-9.30pm

web:
www.vuedemonde.com.au

Dinner @ Eleonore's Restaurant

Unlike our previous visits here, we're ordering from the a la carte menu rather than take the degustation option.


We begin with the amuse - Jerusalem Artichoke velouté with Jerusalem artichoke chips

For starters:



Slow-Cooked Rabbit and Jamón
apple purée, confit of celery and apple, smoked eel and rye toast

This was quite a spectacular dish and not what you immediately picture from its description. The slow cooked rabbit and jamon have been layered, mille-feuille style to form a terrine of sorts. This terrine was then sliced and topped with a good piece of incredibly moist and delicately smoked eel.



Poached Loin of Veal
studded with yellow fin tuna and anchovies, salsa verde, tomato and basil terrine

In this dish the veal loin has been stuffed with a yellow fin tuna roll which it in turn has been studded with anchovies - salsa verde rests between the tuna and veal.

For mains:



Roasted Suckling Pig
seared scallops, brawn croquette, celeriac rémoulade, candied grapes

The brawn croquette sits on the left side of the plate and to the right a good thick slice of roasted suckling pig.




Olive-Crusted Lamb Loin
ratatouille tart, roast garlic and sheep’s milk pudding, rosemary jus

The ratatouille tart is freefrom - the ratatouille mix sits between two shards of crisp filo.

Dessert-amuse:



Pomegranate jelly with gold leaf and soured cream

For dessert:



Mango and Coconut Jelly
lemongrass custard wrapped in crisp brik pastry, guava sorbet, tropical fruit salsa

mango and coconut is always a great flavour combination but those brik pastry cigars filled with lemongrass custard where fantastic. They were like the ultimate cannoli.




Apple and Lime Chiboust
cassis ripple ice-cream, cinnamon doughnuts, baby toffee apple

The chiboust is presented as that artistic curve that runs through the plate.

Every time we eat here we leave more impressed than before. The chef has really found his style and groove and the desserts are now as interesting as the savoury dishes on offer.

The details:

Eleonore's Restaurant at Chateau Yering
42 Melba Highway, Yering
Phone: +61 3 9237 3333

Open:
Dinner - every evening from 6.30pm
Lunch - Saturday and Sunday from 12pm - 3pm

Web:
Eleonore's Restaurant

Lunch @ De Bortoli Restaurant

We're taking a very quick one-night break in the Yarra Valley - a day to get away from the phone and relax.

Our first stop before checking in at Chateau Yering is the restaurant at De Bortoli Winery.



There is a choice of a la carte or a 4-course degustation ($65) - as soon as we here that magic word, our choice is easy.

While we wait, I sip on a rather civilised White Peach Bellini while Paalo enjoys a refreshing Red Angus Pilsener


Served with good Italian styled bread is a mix of soft curd cheese and herbs.


Our first course is antipasto - consisting of baked ricotta with herbs, grilled capsicum and slow roasted suckling pork.

We took note of another offering heading to a nearby table - deep fried school prawns, which to our horror where being tackled with a knife and fork. For the love of food, it is positively sinful not to eat the whole thing.



Spaghetti with Prawns, garlic and olive oil - juicy prawns with a pleasant level of garlic and excellent pasta, cooked correctly.




Quail saltimbocca on Sicilian caponata and crispy fried grape leaf

Served in very much an Italian fashion, the meat course isn't overly large, the pasta course easily being the main course of the meal. The quail was excellent - juicy and flavoursome.




Tiramisu - a good version of a classic dessert.

The details:

De Bortoli Winery and Restaurant
58 Pinacle Lane
Dixons Creek

Phone:
(03) 5965 2271

Open:
Lunch - Daily from 12pm
Dinner - Daily from 7pm

Winter trading hours from the 5th May until 30th September 2009 - Restaurant closed Tuesday and Wednesday

Web:
http://www.debortoli.com.au/

Retro Italian Dinner

Taste the influence of Italian cuisine and wine on the Australian dining psyche. From the genesis of Italian cuisine in Australia post World War II immigration, this five-course dinner will journey through the decades exploring the ingredients, dishes and wines that have found their way onto our tables and into our glasses.

The Retro Italian Dinner, part of the Melbourne Food and Wine Festival, was hosted by Church Street Enoteca.



They certainly managed to get the retro feel going with those red check tablecloths and jars of Kraft Parmesan.

As we waiting to begin the dinner we enjoyed Christmont LaZona Prosecco and the following bites:


Caprese - Salad of heirloom tomatoes, white anchovies, fior di latte and 30 year old balsamic, baby basil, Yellingbo extra virgin olive oil


Salami sandwich - mini panino filled with hand made Calabrese salami


Fried Whitebait in Newspaper

First Course:


Aussie Pizza
My version - Fratelli Galloni Prosciutto, torn basil, broken egg, bocconcini
Served with: 2008 Chrismont LaZona Arneis

As with all the food this evening, it is served family style, large platters meant for sharing. A simple pizza but bursting with flavour.


Second Course:


Garlic Bread

I know garlic bread is twee but gosh it does taste good!


Lasagne
Fresh pasta sheets, ragu of pork, veal and pancetta, peas, reggiano
Served with: 2008 Chrismont LaZona Pinot Grigio

This is a Sicilian style lasagne, quite fresh and light.

Main Course:


Chicken Cacciatore
Corn-fed Glenloth chicken pieces cooked in fresh tomato passata with black olives
Served with: 2005 Chrismont LaZona Barbera 2005

A simple green leaf salad was served alongside this dish.

Dolci:


Tiramisu

After dessert we enjoyed chilled glasses of Limoncello di Capri followed by coffee and biscotti.


The details:

Church St Enoteca
527 Church Street, Richmond

Phone: 9428 7898

Restaurant Open:
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late

Web:
www.churchstenoteca.com.au

Dinner @ The Press Club Bar

We're off to see The Watchmen tonight with Elle & Al and finding something open is proving a little difficult. With it being the Sunday before the Labour Day holiday, places that should be opened are closed but luckily we're able to find a table at The Press Club Bar.



We enjoy the following:


BBQ Haloumi, peppered figs

It's presented little bit differently to that found at Hellenic Republic but equally as good.


Stuffed Olives and White Taramosalata with pita wedges



Char grilled Calamari on warmed tomatoes, Chicken skewers and


White Anchovies with Bastourma



Meat balls with Feta - this is one of the larger dishes - meat balls were incredibly juicy



Salt Cod Croquettes



Lamb Lady Fingers with fresh yoghurt



The details:

The Press Club Bar
72 Flinders Street
Melbourne
Phone: 03 9677 9677

Open:
Monday to Friday: 12 to late
Saturday: 5pm to late
Sunday: 4pm to late (food from 5pm)

web
www.pressclub.com.au

Lunch @ Les Boucheries Parisiennes

It's been a while since we last ate here and there's a new menu. As Paalo likes to make as few decisions as possible on his days off, we put the decision making and trust in the capable hands of Chef Paul.

First Course:


Beef Tartare with Quail Egg, garlic croutons and balsamic reduction

We enjoyed a sneak taste of this a little while back so we're really happy to see it has made it onto the new menu.

Second course:


Caramelised Scallop, Potato Blini, Mushroom Duxelle, Horseradish Foam

I do wax lyrical over the scallops and these are as good as the others I've had before but the combination of potato blini, mushrooms and horseradish raise them to another level.

Main course:


Lamb Loin on Savoy Cabbage & Bacon Salad, Minted Gnocchi and Sultana Jus

the minted gnocchi are a very clever way of introducing mint into the dish, the smokey bacon and cabbage is delightful, quickly cooked so there's still some crunch.




Onto desserts:


Coconut Pannacotta, Pineapple Carpaccio, Almond Biscotti



Assiette of:



Passionfruit Jelly

Strawberry Donuts

Caramelised Pear Creme Brulee

The details:

Les Boucheries Parisiennes
268 Toorak Road, South Yarra

Phone: (03) 8256 1636

Open:
Lunch - Tuesday to Sunday: 12pm to 2.30pm
Dinner - Tuesday to Saturday: 6pm to late

Web:
www.lesboucheries.com.au