Among us food blogger wanksters, there is a lone figure. She does not blog but is one of the most cookie-foodie and eatie-foodie persons I’ve had the pleasure to meet. Her name is Anna. A while back she organised for thirty of us to go to Old Kingdom on Smith Street and have the duck ‘three ways’. There was duck, there was BYO and there was barhops after.
It got messy.
But when Anna asks if you’re interested in a second duckfest, how can you refuse? Okay, okay, I mean me. I jumped at the chance to see what duck offerings would be shovelled our way when we suggested a few of us go to Quanjude in the city. Quanjude has a clean, elegant fitout and is huge. The service is attentive, bordering on ingratiating.
A word of warning: I do think that the staff here will generally upsell. If you ask them “Is this enough food for us?” they will indeed say no and encourage you to order squillions of things. This is how we found ourselves with an array of entrées before duck smashing antics could occur. Dear Penny of Addictive and consuming was given the task of selecting for our group of fifteen or so. Below are her selections for us.
The scallops were probably my favourite – juicy and delicate in flavour. They also looked gorgeous in the shells.
Pan-fried dumplings are a sure crowd-pleaser. Not ground-breaking, but still, can’t go past a good dumpling.
Laugh if you must, but I really liked the sesame toast even though Billy of Half-Eaten had suggested it as a joke and looked momentarily mortified when it arrived. It was all in good fun!
Pinot-quaffing on this evening was a good deal more…staid than the previous duckfest Anna had organised. Again, I’d advise you to be careful because the staff did seem intent upon encouraging us to have more bottles than we seemed interested in.
Then the duck arrived. They wheel it over so you can watch as they carve it at your table. A little gruesome, yes, but very impressive.
The condiments served to make up your Peking duck pancakes are very attractive. I’ve never seen thinly sliced cucumber look quite so elegant.
Or the chilli soy sauce – everything seems sliced with such care.
Even the duck meat is made to look good when it’s served to you though I fear the dish used hints at an existential crisis waiting to happen.
The Peking duck here definitely had more thought in regards to preparation, but a few of my fellow diners remarked that the hoisin was not as nice as at Old Kingdom, and they charged us extra for asking for additional pancakes! This would be okay except that they did not serve any of us the accompanying soup as promised with the ‘duck set’ the cost of which Anna wasn’t really sure of as it seemed to change depending upon with whom she spoke when trying to make a reservation.
To sum up, the food is great and it’s a little expensive and I probably wouldn’t return unless my folks asked me to recommend a flashy Peking duck joint (some oldies don’t appreciate the ‘rustic’ touch of places like, say, Old Kingdom). If you want to do Peking duck in style, it’s definitely worth checking out.
The week before last was a ridiculously beery week. The Local Taphouse celebrated the second birthday of its monthly beer tasting sessions ‘Ale Stars’ and the folks from Mountain Goat Brewery were there to help out in fine form. A bunch of beer writers met up at Mrs Parma’s for parmas and good brew and left having given birth to the Australian Beer Writers’ Guild.
Then there was a more formal beer-and-food matched dinner at the Swanston Hotel on Swanston Street (despite its easy-to-reach location in the CBD, the venue made it horrendously difficult to secure a spot to said dinner) where food was served under the helm of chef Ross Chapman and beer was provided by the Bridge Road Brewers from Beechworth.
It was a bit of a clusterfuck to make it and when I arrived, my dear partner Tristan was shielding the vultures from the appetiser of chicken liver parfait and confit vanilla pear on crostini.
This was served with a glass of the Chevalier Saison. Oh baby, you were better than I remembered. Refreshing and sustaining, this makes me long for summer, and I loathe summer. Thank you dear staff for serving me a glass! Due to my lateness, I didn’t really get to experience the parfait and Saison together.
Already on the table was the first proper course – a spicy scallop salad with mango and coriander. When the chef came out to chat to us about his menu, he said that the scallops were lightly poached in aromats. The scallops were succulent and the coriander just grand, but the mangoes didn’t quite work in this dish, being far too sweet.
This dish was served with the Bavarian wheat beer. The first time I had Bridge Road’s hefeweizen, I admit, I wasn’t a fan. I’ve said before it’s not a style I like generally. After having it on subsequent occasions, I seem to enjoy it more (for instance, the beermen.tv Hair of the Dog breakfast). The coriander in the dish went well with this beer, though it’s not as ‘wheaty’ as some of the wheat beer I’ve had, at least not to my palate, which probably still needs to develop lots.
Ben Kraus, the head brewer at Bridge Road, informed us that the first two beers we had were yeast-driven, and that the following two would be malt-driven, both of which I’ve had quite recently.
A course of confit pork belly with baked apple purée and apple balsamic was matched to the Bling India Pale Ale. As amply noted by a fellow diner on my table, the crackling wasn’t quite crunchy enough, but that aside, the pork was the perfect balance of velvety fat and meat.
As soon as Ben started talking about the Bling IPA, I was all ears, not realising that not only are hoppy beers good with spicy food, but also oily and greasy fare because of the hop resins. Bling was maltier than I remembered it – when I first had it on tap, it seemed really hoppy though not bitter. This time its malt characteristics seemed more evident on the nose and to taste. In addition, the deeply aromatic hops seemed floral, like they did at previous tasting.
Incidentally, this was my favourite beer-and-food pairing. There you have it – pork belly kicks arse with hoptastic beer.
The last savoury dish was the fillet of beef, sticky ‘porter’ braised cheek, pomme mousseline and shallot tarte tatin. The beef cheek was braised for several hours in the accompanying beer, the Robust Porter.
I don’t like that I love red meat so much but I just can’t bloody help it…this was my favourite dish of the evening. The meat was tender, the mash divine and I wish the shallot tarte tatin was larger because it was fantastic and gave the dish that extra ‘edge’. If I were a bogan, I might say that it was the X-factor element. Oh alright, if you’ve met me in person, you have my permission to call me a bogan *wink*.
Given a good hunk of the above dish was cooked using the Robust Porter, it seems obvious that it would be the beer paired with the dish. The first time I had this (on tap), I think I may have drunk it without giving it an adequate chance to warm up and thus its flavours were muted. Such is the life of a pisshead. On this occasion, no such issues – drinking it warmer revealed roasted malt with burnt characteristics and a bitterness reminiscent of coffee. Quite robust. There was still a slight hop presence too, which pleasantly surprised me.
Now to dessert – a caramel tart with chocolate mousse and ‘BDG’ beer ice cream. While some fellow diners objected to the ‘vegetables’ on the ice cream containing the Bière de Garde, I thought it an excellent contrast. Yep, the ice cream really does have beer and it was fantastic. The caramel tart tasted more like toffee to me – rich, gooey and very sweet. Almost too sweet but not quite!
There doesn’t appear to be an accompanying picture for the beer – the Chevalier Bière de Garde. It comes in a similar to the Chevalier Saison and they are quite similar styles – again, one brewed for the peasants to drink in the summertime. Bridge Road’s version has notes of ginger and star anise, the latter giving the beer some liquorice characteristics. If this was meant to match with dessert then my palate wasn’t sophisticated enough to detect it though it did help to dilute the sweetness and richness of the caramel tart.
There was one surprise left up the Beechworth brewers’ sleeves. Femme Fatale Ales’ Nardia McGrath brought along a wee tipple of her brand new and very special brew – a braggot which is a beer and mead hybrid. This braggot, named Megachile Pluto after the world’s biggest bee is 10% ABV (straight from the brewer’s mouth), has Beechworth honey (red stringybark) and Cascade hops. At first, it smells like fortified wine with spice – nutmeg and cinnamon. You need to let it warm up to get the nutmeg scent and taste, as well as the hop presence.
If you want to try this beauty, it is available (at the time of writing) on tap at the Royston Hotel in Richmond, and Biero Bar in the CBD. Red Hill Brewery were in Melbourne recently and posted this delightful Twitpic of the braggot on tap at Biero Bar.
(original image can be viewed here and used with kind permission from the folks at Red Hill Brewery)
One quibble I have is with the venue: they approached Bridge Road with the idea of this dinner and marketed it as the ‘ultimate’ beer dinner. So why would you offer to replace beer matching with wine (if you click on the link to the venue advertising the event, you can see this)? This seems a bit stupid given the event is supposed to be about showcasing a Victorian brewery and its pairing with food. I probably wouldn’t go to this venue again, but my main interest was in learning more about Bridge Road up close and personal – hard given they are so far away from Melbourne. Another point of note was that the event, while organised by Cocoon Bar in the hotel, was not actually held at the bar but in a separate space altogether. Perhaps I’m just sore about that because I got confused? The staff were really nice and did a fantastic job and I left neither a drop of beer in my glasses or a crumb of food on my plate!
Beer and food matching is not quite at the same level as that of wine and food, but it’s becoming more popular with both foodies and beer lovers. Indeed, there were a few similar events on recently – the Mountain Goat one at the Royal Mail Hotel in Spencer Street, Melbourne, and the specialist beer bar the Local Taphouse had a medieval feast – both of these just last week.
After numerous times trying to hit up Supermaxi with fellow food blogger wankster Alex from The MSG, we finally made it. We kept postponing due to forgetting, insomnia, brokearsedness, work – you name it, it happened. In case you’re not aware, The MSG is having a pizza battle and seeing as Supermaxi is sort of out my way, I asked Alex if I could tag along when he was planning to eat there.
You can’t tell from the outside at all what lurks inside North Fitzroy relative newbie Supermaxi – its exterior is modest to say the least, verging on hidden, even. It is easy to get to as it’s located along the 112 tram route that heads to West Preston. Inside, it’s sleek, sterile and spacious (how’s that for alliteration!).
When I arrived, there were some complementary lupini beans for nibbling. Tasty but trickier buggers than edamame. Of course Alex ate them with more grace than I did and I believe they are enjoyed in Arab countries too.
To drink, I chose a beer from a local (Melbourne) brewery – the Hawthorn amber ale. Malty and very sessionable. Sorry the photo is so…flashy. I have since found out that the Hawthorn brewing premises are located in Mildura, near the NSW-Vic state border. Not so local after all…?
Alex tried a Kooinda pale ale, also a (physically) Melbourne-based brewery. I think he probably would have enjoyed the amber ale more as the Kooinda can be bitter for those who don’t generally drink beer.
Time for pizza choices. I went with the special offered on the evening which had smoked mozzarella, basil and prosciutto on a tomato base. Cheese, cured meat and a beer. My holy trinity of vices. You could actually taste that the cheese was smoked but the meat detracted from that a little. A nice thin base but a little soggy towards the middle. I think I might have liked a little more basil and less prosciutto so that the smoked cheese flavour would linger more. Don’t get me wrong – it was delicious and I finished it.
Alex chose the Sicilian – a distinctly different pizza from mine – which had tuna, onion, capers, basil, parsley, mozzarella, lemon and chilli and is not tomato-based. I’m pretty opposed to fish on a pizza but I have to concur with Alex – he got the superior pizza. Really bloody good. Wouldn’t mind a tad more chilli on it. Definitely give this pizza a go even if it sounds a bit odd. I’m very glad I got to try it as it’s not something I would have chosen.
Alex was fancying dessert and even took pity on my Dickensian status to make sure I got some too which was very kind. I selected the chocolate pannacotta with raspberry sauce. I would have preferred the pannacotta to be a tad creamier, but it was otherwise quite good and chocolate always goes well with tart fruit sauces.
Alex went for the fried custard with honey and vanilla ice cream – the texture of the fried custard was trippy! It was like baked cheesecake with a crunchy crust.
Definitely a solid gourmet pizza experience to be had here but there are certain…idiosyncrasies in the service. Initially when one of us waved over a waitress, she told us that she could not take our order because we were not sitting in her section. Um, what? Oooookay. If you want to stick to that ‘rule’ and make your establishment look difficult, then fine: just remember that not all diners are going to be so forgiving. Our main waitress who was allocated to service our area did an excellent job and chatted a little about the local beers on offer, making a point of mentioning that Kooinda was a Melbourne-based brewery. Is beer’s profile as a drink to have alongside dining rising? One can hope…
If you want to see how Alex has got on with the MSG’s epic pizza battle (seriously, these food blogger wanksters have it hard! They eat and eat and eat and eat just so they can tell you where all the cool places are! *wink*) here’s the link to heat one.
