Simon Food Favourites: Magazine

08 May 2011

GRAM: Food Culture Magazine highlighting Local Food Bloggers, Melbourne (4 May 2011)

http://gram.net.au

Food blogs turned into print

GRAM magazine is a monthly compilation of how a city experiences all things food and drink. It does away with traditional magazine formulas, offering instead a snapshot of articles, opinions and reviews, published online by local food bloggers.

Whenever I visit Melbourne it never ceases to amaze me how blown away I get by all the creativity and inspiration I come across. Part of it might be because it's so new and different to what I see day-to-day and take for granted in Sydney but I'm sure there's a cultural edge, acceptance and openness that makes it so inspiring for me as well. I came across the GRAM magazine this week which publishes food blog articles in print form while also providing links to the relevant articles via their user friendly website. Being a graphic designer that specialises in print I can appreciate the printed form of the magazine even though all the information was originally available online as a blog. I think this is the next exciting era of food blog publishing which makes it more accessible to a wider audience in the community than just accessing and reading articles online. Here's a few spreads below but check out the website for all the articles so far published. I hope a Sydney version is in the pipeline unless there's already one which I don't know about.

How it all works

http://theveryveryhungrycaterpillar.com/2011/03/28/mopho

http://www.melbourneculinaryjournal.com/2011/03/seven-seeds.html

http://msihua.com/2011/03/the-atlantic-the-den-crown-casino-melbourne

http://passi0nateab0utlife.blogspot.com/2011/03/top-5-soft-shell-crab.html

http://ieatthereforeiam.blogspot.com/2011/03/luxbite-best-macarons-in-melbourne.html

09 March 2011

GourmetRabbit Issue 2 Launch at Harts Pub, The Rocks, Sydney (8 March 2011)

Corner of Essex & Gloucester Street, The Rocks NSW 2000
http://www.hartspub.com
http://www.gourmetrabbit.com

Congratulations on Issue 2

Thanks to Denea Buckingham from GourmetRabbit for inviting me along to her well-attended launch of the Issue 2 magazine. There's no stopping this self-driven and highly energetic young woman who can bedazzle most foodies with her extensive knowledge of food, wine and beer, including myself. The upper floor of Harts Pub was divided into four tasting areas plus the bar which provided beer tastings and fried nibbles of Kaarage chicken, Cajun spiced crocodile, Goujon (battered fish) and Chorizo sausage. Service was accommodating and friendly and Marnie did an excellent job in providing me all the matching sauce details. I fondly remember the Cajun spiced crocodile from my last visit.

Bartender Sam created lethal tasting Americano and Martinez cocktails made with DIY Sweet Vermouth — I hope the recipe will be coming my way soon as promised. I had to try three to make sure I really liked them so much. Joseph Raineri's table of extremely good cheeses and Italian fine foods was probably the most eagerly visited section. The eye-catching Popcorn with truffle was subtle in flavour but became more noticeable with the more you ate. Nice tasting crushed green olives, grilled artichoke and mixed mushrooms were soon overshadowed by the large barrels of cheeses on display to try. I really enjoyed the lovely tasting Asiago cheese from north Italy. The exotic Truffle pecorino, sharp tasting Parmigiano-Reggiano and flavoursome Testun Occelli al Barolo were all very popular and distinctive in flavour. The smooth and creamy Arnoldi Valtaleggio was noted as a great one for melting. Wafer thin slices of Proscuitto melted in your mouth and a combination of Bresaola with crushed artichoke and white truffle honey was a rich delight of flavours.

New Zealand King Salmon were at Taste of Sydney last year and will be there again this week. Tonight Michael Grinyer and Markus Gerlich prepared a couple of light tasting canapés of the Smoked Salmon Pastrami straight from the packet (how easy is that) and a delightful looking Salmon Tartare with pickled cucumber, salmon crackling, salmon caviar and micro herbs. The balance of flavours worked well and the salmon crackling was apparently made from the skin which added a light crispy crunch. The team from Ettason importers showcased a range from their extensive selection of products including different flavoured Dragon Heart Candy which had a super flaky coating like fairy floss and some Instant Seasame Dessert served with ice cream. To help finish on a sweet note Harts Pub served up some mini Apple turnovers and freshly baked Melted choc chip cookies which were devilishly good.

Other blog reviews:

• GourmetRabbit

Denea officially launches GourmetRabbit Issue 2 alongside Lisa from SpicyIceceam

Beer tasting to start the night off

Americano cocktail: Gin, DIY Sweet Vermouth, Soda

Martinez cocktail: Gin, Luxardo, DIY Sweet Vermouth, Bitters

Bartender Sam

Harts Pub: Kaarage chicken with sesame soy dipping sauce, Cajun spiced crocodile with remoulade, Goujon (battered fish) with homemade tartare sauce, Chorizo sausage with tomato cider chutney