Broadsheet Melbourne Food
       
     
Circa Sticks a Fork in It
       
     
Saxe Opens in the CBD
       
     
Green Man's Arms vegetarian pub replaces the Roving Marrow
       
     
50 Next Generation Top Aussie Chefs
       
     
Calombaris Buys Yo-Chi
       
     
Colours by Atlas
       
     
 Merah brings Malaysian flavours to Northcote
       
     
Crunching more than the numbers: 99th Monkey
       
     
Frank Camorra Opens Bar Tini
       
     
Transforming Australia's Best Restaurant
       
     
A Fishy Situation
       
     
From Belarus to Balaclava
       
     
Algerian Food Made Personal at Camus
       
     
Inside Pascale: Melbourne’s Newest Hotel Restaurant
       
     
77 Years On, Andrew’s Unveils Second Store
       
     
New Pub Delivers Affordable Euro Pleasures (Despite the Chandeliers)
       
     
Chalawan Opens With Thai Cocktails Fit For A Crocodile
       
     
Garden State Opens on Flinders Lane
       
     
Australian Capers take bloom
       
     
Broadsheet Melbourne Food
       
     
Broadsheet Melbourne Food

What to Eat and Where to Get It

Author: Tim Grey

We’re excited by food in this town. This year, we’re celebrating it in a new way.Broadsheet Melbourne Food takes you inside the city's incredible bakeries, delis, markets, butchers, bottle shops and much more to create the essential guide to incredible produce. Full of inside knowledge and tips, we've crossed town to cover everything from household names to hidden gems.

Over 140 beautifully-designed pages, the book shows you exactly where to find Melbourne's best, while sharing the ingredients, people and places that make eating and cooking such a joy.

Striking photographs evoke the vital part that food plays in our culture, and some of our favourite locals guide chapters on everything from stocking your pantry to kid-friendly dinner parties. We’re truly excited to launch a new book for anyone who loves making the most of what Melbourne has to offer.

 

This book isn’t about who has the best fit-out or the biggest buzz. Rather, it’s a handbook filled with secrets to the city. We’ll show you where to source the same fish as Australia’s best restaurant, and where to buy the knife to slice it with.

Where can you go for the largest range of sake? Who bakes the best sourdough in Melbourne? Which shop stocks that random cooking implement you need for that recipe you’ve been meaning to try? We’ve got you covered.

Broadsheet Melbourne Food is also about the stories of some of our city’s most reliable, consistently impressive suppliers and cooks, from a literal cheese scholar to the fishmonger who shuttles 15 tonnes of seafood each week between restaurants such as Attica and Estelle.

Take Olivia Sutton, who grew up on King Island – a pretty handy start for anyone entering the cheese industry. But she also spent time working in Dublin’s exemplary Sheridans Cheesemongers in Ireland before founding Harper & Blohmin Melbourne. Her pretty Essendon shop is filled with a range of mouldy wonders, from Red Hill blue to raw-milk creations from Bruny Island.

Theo Zahos, meanwhile, left the Greek island of Euboea in 1960. He set up Aptus Seafood shortly after. You can still spot Zahos behind the counter of this South Melbourne Market stalwart from time to time, but his son Angelo now runs the show, bringing in Tasmanian salmon, live abalone and sashimi-grade tuna to loyal customers both long-time and new.

In fact, many of our best providores began life someplace else. Giorgio Linguanti was raised in the Sicilian town of Syracuse. It wasn't until he got a job in a cheese factory when he arrived in Australia that he discovered his great love: bocconcini. At his Thomastown shop That’s Amore, the little white globules are available fresh, hand-pulled and hand-moulded using the morning’s milk. 

You’ll also find grocers, delis, bakeries, butchers and bottle shops, which all have their own specialities and stories. Another section covers cook and tableware, and still another deals with Melbourne’s best markets and which stalls to visit when you get there. 

There’s also help for when you get that produce home. Jamie and Loren McBride of GilsonPrimo and Mammoth offer tips on how to make a stress-free lunch for friends, even if there are kids in the mix; the owners of Nora, Jean Thamthanakorn and Sarin Rojanametin share their perfect breakfast at home, complete with cooking tips.

“I don’t really eat out,” says Rojanametin. “I just love cooking at home because: one, I get to cook different stuff and two, it’s just nice. It’s relaxing for me.”

Broadsheet Melbourne Food will ensure your own home-cooked meal is the best it can be. And, that no matter where you are in the city, you’ll be eating the best of the best. 

Broadsheet Melbourne Food is available now at shop.broadsheet.com.au, along with Broadsheet Sydney Food, and in your local bookstore soon.

 

Circa Sticks a Fork in It
       
     
Circa Sticks a Fork in It

Broadsheet

After almost 20 years at the top of Melbourne dining, the restaurant and kitchen that brought us Andrew McConnell, Matt Wilkinson, David Moyle and Ben Shewry is closing for good.

Read

Photo: Kristoffer Paulsen

Saxe Opens in the CBD
       
     
Saxe Opens in the CBD

Broadsheet

Chef Joe Grbac has opened his first solo venture – a two-storey restaurant that’s refreshingly old school – in Melbourne’s legal district.

Read

Green Man's Arms vegetarian pub replaces the Roving Marrow
       
     
Green Man's Arms vegetarian pub replaces the Roving Marrow

GoodFood/The Age

One of Carlton's iconic corner pubs, briefly known as the Astor with the Roving Marrow dining room, but better known before that as Percy's, has been reborn yet again as a meat-free party.

Read

Photo: Eugene Hyland

50 Next Generation Top Aussie Chefs
       
     
50 Next Generation Top Aussie Chefs

FoodService Magazine

FoodService magazine scoured the country for our most talented rising stars in the foodservice industry. Introduced by the legendary Alla Wolf-Tasker, the 50 Next Generation Top Aussie Chefs aims to identify and honour those who have demonstrated success and leadership, as well as are helping define the future of Australia's culinary landscape through their flair and creativity.

Read

Calombaris Buys Yo-Chi
       
     
Calombaris Buys Yo-Chi

Broadsheet

George Calombaris is determined to start this year better than he finished the last. To that end, Calombaris’s restaurant group, Made Establishment has announced the acquisition of Yo-Chi, the Melbourne-born frozen-yoghurt brand.

Read

Colours by Atlas
       
     
Colours by Atlas

Broadsheet

Charlie Carrington’s had it up to here with hamburgers. “I can’t stand it,” he says. “In the last two months, two burger shops have opened within 200 metres of each other. Someone’s got to come out with all guns blazing and say that this is a fucking joke.”

Read

Photo: Haley Benoit

 Merah brings Malaysian flavours to Northcote
       
     
Merah brings Malaysian flavours to Northcote

GoodFood/The Age

Merah: it's Malay for red. It's also what you'll see when you visit this new Northcote eatery and try the fiery hand-mixed sambal. Taking a minimum of eight hours to prepare, Merah's spicy sauce is soaked overnight with a fragrant blend of candlenut and lemongrass.

Read

Crunching more than the numbers: 99th Monkey
       
     
Crunching more than the numbers: 99th Monkey

Australia Post

Sheridan came to the food business via an unusual route. He trained as a journalist and had a career as a sports writer at the Age, when he discovered he needed a change of scene.

Read

Frank Camorra Opens Bar Tini
       
     
Frank Camorra Opens Bar Tini

Broadsheet

It’s been a while between drinks for MoVida. But Frank Camorra and Andy McMahon are back with a new venue, and they've brought those drinks.

Read

Photo: Holly Engelhardt

Transforming Australia's Best Restaurant
       
     
Transforming Australia's Best Restaurant

Broadsheet

After taking over complete ownership 18 months ago, Ben Shewry is ready to bring the restaurant’s aesthetic in line with his personal vision.

Read

A Fishy Situation
       
     
A Fishy Situation

Broadsheet

A well-known fish-and-chip shop is accused of selling catfish as dory. The real scandal is that's perfectly legal.

Read

Photo: Nikki To

From Belarus to Balaclava
       
     
From Belarus to Balaclava

Broadsheet

Two Jewish refugees use physics to make what might be Melbourne’s best loaf of rye.

Read

Algerian Food Made Personal at Camus
       
     
Algerian Food Made Personal at Camus

Broadsheet

Pierre Khodja’s new 100-seat High Street diner draws on his Michelin-star background, and the recipes of his mother.

Read

Photo: Hayley Benoit

Inside Pascale: Melbourne’s Newest Hotel Restaurant
       
     
Inside Pascale: Melbourne’s Newest Hotel Restaurant

Broadsheet

Fun but a bit brash, QT’s new restaurant raises the bar on hotel dining.

Read

77 Years On, Andrew’s Unveils Second Store
       
     
77 Years On, Andrew’s Unveils Second Store

Broadsheet

Don’t expect any bloody brioche, mate.

 

Read

 

Photo: Hayley Benoit

New Pub Delivers Affordable Euro Pleasures (Despite the Chandeliers)
       
     
New Pub Delivers Affordable Euro Pleasures (Despite the Chandeliers)

Broadsheet

A new venue from the owners of Bouzy Rouge is over-the-top in just the right ways.

Read

Chalawan Opens With Thai Cocktails Fit For A Crocodile
       
     
Chalawan Opens With Thai Cocktails Fit For A Crocodile

Broadsheet 

From a galaxy far away to a bar in Collingwood.

Read

Garden State Opens on Flinders Lane
       
     
Garden State Opens on Flinders Lane

Broadsheet

They weren’t kidding when they said this pub would be big.

Read

 

Photo: Gareth Sobey

Australian Capers take bloom
       
     
Australian Capers take bloom

Australia Post

Until a few years ago, 100 percent of capers were imported into Australia. But, with small growers like Mansfield’s Long Lane, local capers are coming into their own.

Read