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Introducing contemporary Greek cuisine to Windsor, Rebel Blue offers a unique dining experience that takes inspiration from the surrounding suburb’s vibrant history. Cultural innovation is the name of the game here, with the result being a culmination of widespread hospitality experience from co-owners George Loupos, Vinny Diaco and Rody Kaka.

Walking past, it’s hard not to be intrigued by…

Cirrus Fine Coffee, Port Melbourne

Coffee roasting and environmental sustainability are two concepts that are not frequently associated with each other. Cirrus Fine Coffee is focused on changing this perspective, integrating the production of specialty grade coffee with sustainable business practices within the coffee industry.

Based in Port Melbourne, Cirrus Fine Coffee sources coffee beans from all over the world, and roasts…

Yarra Valley Cherries, Seville

Yarra Valley Cherries is Australia’s largest small producer of the seasonal stone fruit, with anywhere between 70 to 100 tonnes of cherries picked, packed and sorted on site on a regular basis.  They grow 40 different varieties of cherry, with the Upper Yarra Valley terroir providing the perfect climate and soil for growing firm, rich-flavoured cherries.

Contrary to what some may believe,…

Previously occupied by the local “Willy” hotel pub, the corner of James Street and Ferguson Street is now home to a more contemporary food and drink venue. Recently celebrating their 2nd birthday, Hellenic Hotel is the far west sibling of modern Greek frontrunners Hellenic Republic, Gazi, Jimmy Grants and The Press Club, all of which are owned by the umbrella group, MAdE Establishment. Famously fronted by Celebrity Masterchef judge, George Calombaris, the MAdE Establishment was originally created by a group of food-focused individuals whose shared love for Hellenic cuisine, creativity and innovation brought them together, like a family.

Despite the enviable reputation of restaurants under the MAdE Establishment, Hellenic Hotel’s path to popularity amongst the local Williamstown inhabitants has not always been smooth-sailing. Widely known for their community environment, the suburb of Williamstown favour supporting long-term businesses and fellow locals, over others who are new to the area. Aware of this, Hellenic Hotel has intentionally remained a casual, hotel pub-style eatery, with plenty of family-friendly dishes, weekly specials and souvlaki choices to keep people happy.

Keeping its double-storey setup, seating is dispersed throughout the ground floor, alongside a central bar and open kitchen. Use the stairs or lift to venture upstairs, where further seating is available for customers, or for local sporting groups/functions. The signature blue-and-white colour theme of Hellenic Republic persists at Hellenic Hotel, presumably symbolising the colours of the Greek flag, but also potentially representing the laid back nature of the Hellenic culture. Showing off their open spaced venue, natural light bounces off their ocean-blue tiling lining the bar, as well as their alternating blue and white tables strewn across the dining area.

When it comes to the food, Hellenic Hotel does not stray from the MAdE Establishment group’s philosophy of feeding their customers generously, with the focus remaining on Australian-inspired Greek food based on authentic Hellenic recipes. Emphasising a welcoming concept for all visitors, they can cater to any dietary requirements upon request, including vegan options. They pride themselves on fresh, quality produce sourced from Greece and throughout Melbourne. Promoting an integrative, low key style, this latest venue from the MAdE Establishment hospitality group incorporates a mixture of the best menu items from from their other venues with signature Hellenic Hotel classics.

As a snack or starter, the Saganaki is a must-order for those who love their triangle of cheese bubbling, crispy, stretchy and oozy, all at the same time. Arriving on the table atop a hot plate, a generous cut of kefalograviera is pan-fried and topped with peppered figs and a sweet glaze, resulting in one of the best combinations of saltiness and sweetness that you will ever have tasted.

Saganaki ($15.00)

For a refreshing break, the Hellenic Raw Fish offers thin slices of raw fish, the type of which changes according to the produce of the day. The delicacy of this dish slightly contrasts the more home-style concept of most other dishes on the menu, subtly reminding customers that they aren’t eating at home. Topped with finely cubed and grated raw vegetables, and sprinkled with beetroot powder, the flavours are light and refreshing, though could use a little more zing to counterbalance the slightly overpowering flavour of raw onion that is detected.

Hellenic Raw Fish ($18.00)

A sharing plate that encourages sticky fingers, the Lamb Ribs are moreishly addictive. Incorporating the traditional Cypriot sausage, called Pastourma, the chefs have innovatively coated the lamb ribs in a pastourma spice, coating them in a sticky glaze that perfectly compliments the creamy tahini yoghurt underneath, garnished with coriander for freshness and smoked almonds for that extra crunch factor. Arriving with sufficient meat attached to the bones, the thick layer of juicy fat elevates the rich flavour to a whole another level.

Lamb Ribs ($24.00)

The “HH Classics” are highly recommended for first-timers and regulars alike, with popular items including Mary’s Moussaka, Slow Roasted Lamb Shoulder and the Spanakopita. Showing off their 50-minute spit roast in the back of the kitchen, the HH Chicken does appear to be just your regular roast chicken, though their point of difference is the on-point seasoning, and the freshly tangy gremolata sauce whose various herbs help to lift the flavours. Don’t be afraid if there’s only two of you, as they also serve half serves of this chicken as an option!

HH Chicken ($18.00 for half serve)

Hand-held bundles of fun, the variety of “Souva” available are enough to satisfy both meat-lovers and vegetarians. The Eggplant souva is filled with sticky fried eggplant, hoisin mayo, daikon, cucumber and spring onion; whilst the Kangaroo souva uniquely showcases kangaroo braised to a tender, stringy texture, accompanied by lightly battered onion rings and a quince mayo. Biting into these individual-sized wraps, the combination of flavoursome fillings, fresh ingredients and softly fluff pita bread will offer a comforting warmth that is difficult to surpass.

Eggplant Souva ($14.00)

Kangaroo Souva ($16.00)

Their selection of sides includes their famous Feta Chips amongst other vegetarian-friendly options, whilst their handful of salads includes their famous Cypriot Grain Salad, classic Cos Salad, and the unique Hellenic Slaw, the latter of which features shaved red and white cabbage, golden raisins, slivered prickly pear, balsamic, honey, walnuts and olive oil. Opting for a salad provides a much-needed contrasting freshness to the other richer-flavoured dishes showcasing Hellenic cuisine.

Hellenic Slaw ($13.00)

For dessert, Gazi’s famous Greek Doughnuts make a feature, whilst Yo-Chi Sundae proves that the new relationship between Yo-Chi and the MAdE Establishment group is kicking goals. The HH Pavlova comes highly recommended as a generously sized showstopper, however, for a classic pub-style humble dessert, the Sticky Date Pudding comes with a miso caramel, vanilla ice cream and nut crumb won’t disappoint.

Sticky Date Pudding ($12.00)

A new concept on this side of town, Hellenic Hotel successfully integrates the variation of Hellenic cuisine already found throughout Melbourne, alongside uniquely innovative dishes that cannot be found anywhere else. A hotel pub ambience is maintained through their purposefully casual decor, as well as through their weekday specials highlighting Australian pub favourites such as pies, burgers, steaks and fish & chips, reborn in the style of Hellenic Republic. Adding to the customer experience are a selection of young staff that impart knowledgeable information to customers regarding the menu, and whose local ties to Williamstown encourage Hellenic Hotel’s desire to become a local dining favourite.

Note: I dined courtesy of Hellenic Hotel. The opinions, comments and photos presented in this article belong to the author, and need to be approved before being used by others.

Hellenic Hotel 28 Ferguson Street Williamstown, VIC 3016 Ph: (03) 9207 7477 Hours: Mon-Thurs 5-9:30pm, Fri 5-10pm, Sat 12-10pm, Sun 12-9:30pm.

Since its opening in October of 2017, Ryne depicts an intended departure from the more upmarket, fine dining restaurants that Donovan has owned and managed over the past few decades throughout Europe, Hong Kong and Melbourne. Aiming to be a local establishment that customers enjoy frequenting every couple of weeks or so, the design and ambience of Ryne is pared back to resemble a venue that people will regularly visit because of the comfortable feel and enjoyable experience that is offered, on top of the quality food, wine and service. Business partner Vicente Montalban is responsible for the interior design and layout of the restaurant, choosing to focus on exposed brick and light-coloured timber to portray an industrial warehouse vibe, along with dark grey cement flooring that simultaneously contrasts yet compliments the fashionably casual tone. Add in a front-room sofa and cushioned chairs amongst the spacious table settings, and customers can breathe a sigh of relief that they won’t need to worry about spilling red wine on white tablecloths… because, there are none.

Encouraging the slightly more relaxed concept of Ryne is the calm and approachable nature of the staff, and in particular, of Krystelle Cooke (Donovan’s daughter). Her knowledge of the wine list is understandably confident given her role as the restaurant’s Sommelier. However, her dedication to the restaurant as a whole is pleasingly observed in her friendly conversations with customers throughout the restaurant, on topics that are not restricted to the wine menu, but also include asking customers how the meal was, offering advice when ordering from the food menu, and openly discussing the restaurant’s concept and inception to those who express interest. It is this genuine interest in customers’ thoughts and opinions that makes them feel valued, and supports Ryne’s intended desire to be an approachable venue for all.

Commencing customers’ experience at Ryne, a centrally-located bar welcomes ‘Happy Hour’ drinks and a bar food menu that challenges the usual sticky finger-friendly options. Prepare for slightly more sophisticated, yet still beer-friendly, items such as Spicy Tempura Prawns with chilli aioli, Wagyu Beef Cheek Croquettes with truffle mayonnaise, or vegetarian-friendly Corn Polenta Chips with harissa, just to name a few. On cold Winter nights, the house-made Mulled Wine is a must-try!

  Upon arrival at the table, the dining menu is presented, listing an intentionally condensed choice of six entrees (‘An Opening…‘), six mains (‘The Main Event…‘) and three sides (‘Accompaniments…‘). Perusing the combination of ingredients listed within each dish, it is seen that ingredients utilised are mostly seasonal, with the current menu showcasing an abundance of Winter-grown produce that appropriately support the meat or seafood main event of each dish, with a couple of vegetarian options available as well. To keep things exciting for both the kitchen team and their regular customers, the menu is rotationally changed every couple of weeks. Inspired by classic French cooking techniques, the menu successfully blends tradition with contemporary, and demonstrates Donovan and fellow business partner, Alex Law,’s fine dining training and expertise through the precise preparation of ingredients, and the purposeful plating consistently presented.

To start the eating, a complimentary amuse-bouche arrives in the form of wallaby tartare with wasabi dressing, half-sitting atop a house-made crisp bread that forms the vehicle for the raw, lean protein. A perfectly delicate glimpse into the style of cooking and cuisine at Ryne.

Amuse-Bouche

House-baked Bread and Butter

As an entree, Prawn Cannelloni arrives impeccably presented, featuring an overwhelmingly tasty prawn mixture wrapped inside a rolled squid ink pasta sheet, served alongside orange marmalade, butter-poached prawn, shellfish foam and baby coriander. The balance between sweet citrus and bitterness in the marmalade compliments the seafood on the plate unbelievably well, whilst the marriage between the shellfish foam and butter-poached prawn elegantly melts away in the mouth. A consistent theme throughout Ryne’s menu is this infusion of unique flavours into sauces and foams to not only complement, but also to enhance, the other ingredients on the plate. A style of Donovan’s cooking that hopefully never disappears.

Prawn Cannelloni ($26.00)

Pan Fried Scallops arrive as a trio, accompanied by crushed apples, beetroot puree, cider foam and a fried pillow of black pudding. Translucent and charred to perfection, the scallops are cleverly balanced with earthy flavours from the beetroot puree and black pudding, whilst the ever-popular flavour of Apple Cider is given a complete revamp through its crafty deconstruction and play on ingredients used.

Pan Fried Scallops ($25.00)

Moving onto mains, Donovan’s signature dish of olive oil salmon has remained on the menu, with his intention being for it to remain a constant, but prepared differently and paired with varying ingredients according to the season. The delicate piece of Olive Oil Confit Ora King Salmon easily flakes away to reveal thin bites of pink salmon, whose rich flavour is toned down by roast curry cauliflower, spiced carrot sauce, apple, and a fino sherry and golden raisin puree.

Olive Oil Confit Ora King Salmon ($36.00)

For the meat-lovers, Braised Wagyu Beef Cheek tenderly pulls away with a gentle prod by the fork, appropriately contrasted by the slight textural resistance of the lightly charred outer coating. Topped with swede, tendon, pickled shimeji, parsley essence, pancetta and smoked butter, the quality of every ingredient in this dish could put it in the running for dish of the year, in my books. My only gripe? The modest serving size of this dish, leaving a desire for more substance on the plate.

Braised Wagyu Beef Cheek ($37.00)

Italian Coleslaw ($9.00) (cabbage, fennel, capers, onion, parmesan)

To finish, the dessert list is similarly compact in its choices, but maintains the theme of contemporary classics through its variety. Valrhona 64 Manjari Souffle intentionally challenges the norm by resembling a cross between dense lava cake and airy souffle, with the coffee anglaise poured into the souffle to create a puddle of chocolatey-coffee goodness. The double cream ice cream and chocolate crumb supplement the dessert, whilst the cubes of Kahlua jelly will give you a sufficiently strong hit of the coffee-flavoured liqueur, thus finalising this clever deconstruction of a Kahlua-spiked espresso martini.

Valrhona 64 Manjari Souffle ($20.00)

Cinnamon Scented Rice Pudding is cooked to a perfectly textural softness with some bite, topped with mulled wine poached Winter fruits, candied pecan nut and a yoghurt sorbet. Light in flavour yet hearty in substance, this is the ideal dessert with which to satisfy that desired hint of sweetness at the end of the evening.

Cinnamon Scented Rice Pudding ($18.00)

Enlivening the dining scene in Melbourne’s inner northern suburbs, Ryne is definitely a restaurant worth visiting for those seeking an enjoyable, and approachable, experience. The desire to steer away from the fine dining market is portrayed through the rustic design of the venue, as well as through the comparative affordability of their a-la-carte dishes, and set menus and degustations. As is the latest trend in Melbourne’s dining scene, serving quality food in a comfortably accessible setting is a reliable selling point for Ryne. Although the meticulous preparation, construction and presentation of the food could still be considered a facet of high class dining, this approach to cuisine is becoming the norm these days, with people happy to experience slightly smaller portions of exceptional quality ingredients, provided the prices are reasonable. Safe to say, Ryne has nailed this one to a tee.

Note: I dined courtesy of Ryne Restaurant. The opinions, comments and photos presented in this article belong to the author, and need to be approved before being used by others.

Ryne 203 St Georges Road Fitzroy North, VIC 3068 Ph: (03) 9482 3002 Email: [email protected] Hours: Dinner – Wed-Sun 6pm-late, Lunch – Sun 12-3pm.

Their reputation precedes them, with 14 Chef’s Hats awarded to them by The Age Good Food Guide since they opened their doors in 2002. Following a redesign and concept refocus in late 2017, Montalto has elevated its popularity status even further. Owners John and Wendy Mitchell, along with an exceptionally creative and dedicated team, have introduced a unique concept to the Mornington Peninsula region. Wanting to be more than a dining destination, Montalto provides an unforgettable experience through its breathtakingly scenic views, relaxed ambience and interactive style.

Upon entering the Montalto restaurant, guests are exposed to an uninterrupted view of the estate’s hillside vines, visible from anywhere within the restaurant through the floor-to-ceiling windows. Specially-crafted chestnut tables and chairs fill the spaciously elegant dining room, whilst a stack of firewood and the noticeable absence of tablecloths pare the atmosphere back to a more relaxed and comfortable setting. The adjacent Piazza Cafe offers a slightly more casual experience, with both indoor and outdoor tables ideal for small and large groups, and retractable windows providing an immersive backdrop. On a sunny Autumn Sunday, couples, friends and families with young kids soak in the outdoor experience, wandering through the artistic sculpture-laden garden or perching themselves on the wooden terrace with a glass of wine in hand.

Back in the restaurant, Head Chef Gerard Phelan and his team are busy preparing and plating up dishes that justifiably belong in this fine dining restaurant with a difference. Separating themselves from other finer dining restaurant wineries in the area, the menu at Montalto doesn’t follow the traditional flow of entree, main and dessert. Instead, their intended focus is on a more relaxed style of dining, whereby guests are free to choose dishes that range from small to larger portions, all designed to be shared. This communal style encourages people to focus on the present, to forget about technology for a day, and to enjoy the experience of dining and interacting with others.

Passionate about promoting environmental sustainability, all of the woods, timbers and resources used to construct the Montalto venue comes from recycled materials. The kitchens at both Montalto and their adjoining venue, Tuck’s Ridge, do not use gas for cooking, instead relying on a fire-centred Asado Grill for Montalto, and an open rotisserie for Tuck’s Ridge. In addition, all of the land-grown produce is organically nurtured on-site, and foraged by the staff to help educate them about where the food comes from, and to involve them in the paddock-to-plate process. Staff training is very highly regarded at Montalto, with all staff required to spend time observing in the kitchen prior to working on the floor, thus ensuring that their working knowledge extends beyond the dining room.

Given Montalto is also a winery, it would be remiss not to enjoy a glass of wine with lunch. A fixture at Montalto, winemaker Simon Black successfully showcases the region’s uniquely flavoursome grapes through a wine list that focuses on the Mornington Pensinula, with Montalto Estate and Montalto Pennon Hill varieties offered. His dedication to his craft ensures that everyone can enjoy a glass of wine, no matter what their taste preference or wine-drinking experience level. Their current wine-making facility is in Main Ridge, but potential future plans may involve bringing this facility on-site, to complete the Montalto picture.

2016 Pennon Hill Pinot Noir ($13.00/glass) + 2017 Pennon Hill Tempranillo ($13.00/glass)

To start off the a la carte menu, a carefully curated selection of individually-portioned items show off the current seasonal produce. Oyster is simply served with a cucumber granita, whilst a Pork Jowl is topped and tailed with pickled rhubarb and a mustard leaf, respectively. The pork jowl is delicately cooked to retain a tender, juicy protein, purposefully topped with a gelatinous layer of fat for moisture and flavour. The subtle sweetness of the pickled rhubarb balances the richness of the pork, with customers encouraged to order one serving each to fully enjoy the taste experience.

Pork Jowl, pickled rhubarb, mustard leaf ($6.00)

Sourdough is made in-house, resembling a rye-based wheat that satisfyingly delivers a crusty exterior and fluffy centre. Although you must order these per individual serving (at an uncommonly seen price for bread), the simplistic experience of buttering the salt-sprinkled olive oil butter onto the bread is what customers should come to expect when dining at a higher-class restaurant. If you decide to order the House Made Mortadella as an additional dish, I’d recommend layering these thin slices atop the sourdough as well.

Sourdough, olive oil butter ($3.00)

House Made Mortadella (40g) ($9.00)

Moving onto the smaller sharing dishes, Pine Mushrooms are cooked to a delicately firm texture, retaining woody and earthy tones that denote their freshly-picked status that morning. Served with rapini (Mediterranean variety of turnip), gruyere and tarragon, the complexity of seasoned flavours in this vegetarian dish mostly balances except for a slight tendency towards salt-loving palates (safe to say, I have one of those).

Pine Mushroom, rapini, gruyere, tarragon ($16.00)

Jerusalem Artichoke is another estate-foraged dish that impresses, with the artichoke presented both as crisps and as a puree piped onto the plate. Pairing this vegetable with broccolini and goats curd delivers a light, fresh and earthy qualities that kept me going back for more.

Jerusalem Artichoke, broccolini, goat curd ($16.00)

An array of larger sharing dishes comes next. Proving the compatibility of locally sourced proteins (NB: all meat, fish and fowl are sourced from small businesses in the local area) with open fire, Lamb Rump is cooked to a perfectly pink consistency, served alongside a quenelle of green olives, macadamia and apple, chopped into tiny pieces to retain a crunchy texture. A clever twist on the classic pairing of sweet apple with a gamey protein.

Lamb Rump, green nolive, macadamia, apple ($38.00)

The elegantly rustic nature of cooking proteins over an Asado Grill remains consistent with the Beef Brisket, whose tender strands of rich meat almost fall apart when prodded with a knife and fork. Adding an unforeseen Asian-inspired component, house made XO sauce tops the pieces of brisket, made from a variety of seafood that has been cooked down for three days, then ground together to deliver a taste sensation with a chilli kick, finely marrying flavours of the sea and land into a single dish.

Beef Brisket, X.O., lemon ($36.00)

The Market Fish is a John Dory on the day of our visit, presented as a delicate fillet whose accompaniments of pippies, cos and burnt butter enhance this dish for those who are more inclined to seafood.

Market Fish, pippies, cos, burnt butter ($40.00)

To finish on a sweet note, Poached Apple with creme fraiche, bay leaf and a hazelnut crumb strikes the perfect balance between sweet and salty, with the former presiding just ahead, as most dessert dishes should.

Poached Apple, creme fraiche, bay leaf, hazelnut ($16.00)

For such a diverse venue as Montalto, each of their components merge to produce a cohesive product that enables guests to feel like they are at a single destination, yet are free to choose the type of experience that they desire. Accompanying the Montalto Restaurant and Piazza Cafe, Tuck’s Ridge is a recent addition to the Montalto family, with late 2017 seeing their redevelopment into a neighbouring venue whose contemporary style is made up of a laid back sharing food and drinks menu, an outdoor environment overlooking the Montalto estate, and a live music atmosphere on weekends. Although ridden with wineries and restaurants, the peninsula region has not seen such a passionate and soulful venue as Montalto.

Note: I dined at Montalto courtesy of Montalto. Thank you to all of the staff and management, in particular Blaz and staff Olivia, for their generous hospitality throughout our experience.

Montalto 33 Shoreham Road Red Hill South, VIC 3937 Ph: +61 3 5989 8412 Hours: Restaurant – lunch Friday-Tuesday, dinner Friday-Saturday; Piazza & Cellar Door – 11am-5pm daily.

Elwood is proving to be the destination for trendy and exciting eateries, that are similarly focused on nutritious offerings. Joining the raw food-focused Combi and creatively inspiring Plain Sailing, a cafe of a different kind also calls this beachside suburb home. This is Life, Family Wellness Emporium is not only a health-conscious cafe and retail store, but it is also a wellness centre offering holistic services such as natural medicine, physical therapies and educational workshops and classes. For more information on what they’re all about, see here for my article on The City Lane.

With a head chef that is a trained nutritionist, you can trust the authenticity of their healthy focus. Where many cafes fall short and place a single vegan dish on their menu to call themselves ‘contemporary‘, This is Life succeeds by creating an entire menu that caters to most dietary preferences, with each of their dishes classified as being either gluten-free, paleo, low FODMAP, vegan and/or vegetarian. Additionally, those with no dietary preferences are catered for in the form of organic bacon, pulled lamb shoulder and sustainably sourced, crispy skin Atlantic salmon.

The extent of their dietary appeal may seem thinly stretched, but their innovative approach to the menu ensures customers remain intrigued and excited to try their offerings, with the use of organic and local produce, the vibrant array of flavours, and the skilful execution of the final product. Ingredients are carefully chosen for their natural healing powers and health benefits, proving that food that is good for your body doesn’t have to taste boring.

A relatively new dish that has been added to their recent Autumn menu, the Supergrain Quinoa with Organic Lamb shows off strands of lamb shoulder that have been rendered down to an incredibly tender consistency, whose expectedly rich flavours are contrasted by lemon myrtle, pomegranates, macadamia and a zingy, mildly-spiced harissa dressing. The addition of quinoa provides extra substance to this hearty salad, in addition to boosting iron levels, magnesium and antioxidants.

Supergrain Quinoa with Organic Lamb ($23.00)

Immune Boosting Waffles arrive as a savoury trio of beetroot and teff waffles, topped with crushed green peas and avocado, finished with leafy greens, roasted tomatoes, cashew cream cheese and finger lime. Boasting vegetarian, vegan and gluten-free elements to this dish, these are some of the fluffiest and lightest waffles you will have tasted, accompanied by a selection of ingredients that work together to enhance rather than overpower the waffles.

Immune Boosting Waffles ($19.50)

Items that have remained on the menu since their Summer inception are the Energising Bircher Muesli and the Happy Gut Bowl, both of which have proven to be favourites amongst their customers. The only sweet option on the menu (aside from the house made muffins and Pana Chocolate bars laid on the countertop), the Energising Bircher Muesli is naturally sweetened with a mixture of seasonal fruits, oats, chia seeds, Byron Bay paleo nut and seed mix, coconut yoghurt and citrus curd. Although potentially benefitting from a little more liquid infusion into the mixture on our second visit, our memory of this dish from our first visit remains relatively intact, encompassing a delicious cross between a crunchy muesli and a soft-textured chia pudding, complimented by the coconut yoghurt and sweet citrus curd binding the breakfast-y dish together.

Energising Bircher Muesli ($16.00)

The Happy Gut Bowl is similarly impressive, showcasing a bowl of brown rice, Asian greens, house-fermented vegetables, avocado and wakamae furikake, finished with a ginger sesame dressing. Presented similar to the on-trend poke bowls making the rounds in today’s cafe scene, the Happy Gut Bowl is loaded with plenty of gut-improving pre- and probiotics, facilitating reductions in stress and anxiety levels that can compound our day-to-day functioning. The cooking of the vegetables is faultless, taking them to the point of being edibly soft with some textural resistance, thus preserving their nutrient-rich properties.

Happy Gut Bowl ($18.50)

Other notable mentions include the Anti-inflammatory Turmeric Rosti (now promoted to being a dish in its own right, rather than as a side option on the previous menu), the Chilli Scrambled Eggs with cauliflower ‘toast’ (no longer on the menu, but positively added some excitement to the regularly-done scrambled eggs), and their Organic Medicinal Smoothies into which customers can add a choice of powder to boost the health benefits even further.

Chilli Scrambled Eggs (no longer on the current menu)

Antioxidant Powerhouse Smoothie ($12.50) (dragonfruit, maqui berry, banana, mixed berries, pea protein, pre and probiotics, coconut milk, coconut water) + Naughty & Nice Smoothie ($11.50) (banana, peanut butter, rice malt syrup, chia seeds, zucchini, coconut milk, coconut water)

Kids also get a weigh-in to the healthy food concept, with an Organic Beef and Vegetable Bolognese, Fluffy Scramble with Avocado, and Chicken Nutrient Bites, giving other kids menu’s a run for their money.

Sweet Potato & Turmeric Rosti (no longer available as a side on the current menu)

In their desire to establish a friendly and welcoming community of like-minded, health-focused individuals, This is Life emulates positivity in everything that they do. Whether it’s the nurturing services offered in their adjoining health and wellness centre, or the creatively inspiring wholefood cafe that initially greets customers upon entering the venue. Not only do they want to educate people on how to look after their bodies, minds and souls, but they also believe in empowering people to make the right choices, without compromising on enjoyment, satisfaction and human connection.

Note: I dined as a guest of This is Life Wellness Emporium. Thank you to the lovely Michaela and her great staff for their generous hospitality throughout our experience.

This is Life, Family Wellness Emporium 109 Brighton Road Elwood, VIC 3184 Ph: (03) 9531 5050 Email: [email protected] Hours: Sun and Tues-Wed 12-8pm, Thurs 12-9pm, Fri-Sat 12-10pm.

His reputation precedes him, with many considering him to be a leading proponent in the world of modern Italian cuisine. Following his every creative move with bated breath, long-time fans are always excited to discover what Joseph Vargetto’s next culinary project is. After having worked in some of Melbourne’s best restaurants, and alongside Michelin-starred chefs in Italy, you would expect a feeling of intimidation when being graced with his presence. On the contrary, Joseph’s humble nature and reserved mannerisms portray a man whose hard work and persistent dedication has paid off… traits which parallel the commanding, yet comfortably elegant venue of Massi.

Often introduced as the ‘little brother’ of Mister Bianco in Kew, Massi is beautifully named after Joseph’s second son, Massimo. Inspired by local restaurants and wine bars relatively untouched by tourists in regional Northern Italy, Joseph wanted to bring a piece of that Italian culture back with him to Melbourne. From the rustic wood-panelled surfaces, to the vibrant artwork displayed around the venue, and the perfectly positioned table settings, Massi represents the merging of the old world and the new, within an intimate wine bar setting that caters equally well to a casual lunch as it does to a special occasion.

High ceilings emanate a sense of grandeur that resonates with the 100-year-old heritage listed building in which Massi resides. Unmistakably European in its ambience, the whole concept represents Joseph’s proclivity for testing the limits of Italian cuisine, without losing the essence of his cultural heritage. Supporting the notion that Italians love their wine, the Little Collins Street restaurant and wine bar is lined with wine bottles, both behind the bar and along its surrounding walls. The wine list boasts labels primarily sourced from Italy, with the rest coming from France, the U.S.A. and throughout Victoria and Australia. The cocktails also follow the Italian theme, with the Summery Aperol Spritz and Autumn-friendly Mandarino Spritz both great recommendations by staff.

Mandarino Spritz ($18.00) (Melbourne-sourced Don Giovanni Mandarino Liqueur, Montenegro, soda, mint) + Aperol Spritz ($18.00) (Aperol, Prosecco, soda)

The food menu focuses on Sicilian cuisine whilst subtly introducing flavours and techniques inspired by other regions throughout Europe and Australia. Regional produce is treated with respect in the elegantly-plated dishes, whose hint of organised chaos is detected in the bold flavours and generous servings. As all finer dining restaurants should, an offering of complimentary bread with Il Fiorello olive oil (obviously, imported from Italy) and salt is provided to each customer at the start of the meal.

Complimentary Bread

A large selection of appetisers and entrees showcase ingredients that are in-season, and sourced organically and regionally where possible. Arancini ‘del giorno’ (of the day) are a mingling of eggplant and mozzarella which delivers a subtlety of flavour that melts in with the perfectly cooked risotto, encased within a crisp-fried coating that laps up the accompanying aioli.

Arancini ‘del giorno’ ($4.50 per piece)

A must-order when dining at Massi is Joseph’s signature dish, the Baked Meatballs. Using a recipe that has remained by Joseph’s side over the years, the meatballs tenderly fall apart in the mouth, and are generously doused in a tomato sugo whose balanced seasoning and sharp intensity lingers on the palate, igniting a feeling of admiration that only food of this calibre can generate. The supplementation with couscous, capers, onions, pickled chilli and spiced gherkins may seem simple, but their individual textures and the salty-chilli kick further elevate the flavours of this amazing dish.

Baked Meatballs ($18.00 for 4pcs)

Arriving in the shape of a money bag, Mozzarella ‘fiore di burrata’ retains a meltingly delicate softness, drizzled with the zingy salsa verde, sprinkled with a dusting of olive, and finished with carta de musica (thin, crisp bread) to produce a cohesive dish that puts on display a compilation of ingredients that would normally accompany the hero of a dish, but this time, they are the hero.

Mozzarella ‘fiore di burrata’ ($21.00)

If you only try one main dish from the menu, do not go past their pasta. Ricotta Gnocchi are dainty in size and delicate in texture, interspersed with shredded braised wild rabbit and a deeply rich tomato sugo to bind everything together. The simplistic finish with a single wedge of lemon adds a sharp contrast that simultaneously cuts through the richness whilst also enhancing it.

Ricotta Gnocchi ($29.00)

Squid Ink Spaghettini proves to be the standout dish, filled with medium-sized clams, garlic, chilli and olive oil. Although quite restrained in its level of chilli, the addition of onions contribute to the sauce’s caramelisation, fusing beautifully with the flavours of the sea.

Squid Ink Spaghettini ($29.00)

For a refreshing side dish, the Heirloom Tomato Cesare is paired with olives, croutons and an anchovy dressing, whereby the use of anchovies is nigh undetectable. The level of excitement when eating this salad is partly a result of the mixture of red, yellow and green tomatoes (each of which elicit a uniquely distinctive level of sweetness), and partly due to the fresh, herb aroma of basil sprinkled throughout.

Heirloom Tomato Cesare ($9.00)

For me, no Italian meal is complete without something sweet to finish with. House made Tiramisu Alla Pentola arrives as an individual serving, sitting inside a miniature copper pot. Although I usually prefer an equal ratio of sponge and cream, I thoroughly enjoyed the abundance of cream in this tiramisu variation, as the mascarpone cream’s sweetness is expertly balanced with the flavour of espresso, enhanced by the generous powder of cocoa garnished on top.

Tiramisu Alla Pentola ($16.00)

Cannolo similarly arrives as an individual serving, with a crisp and flaky shell filled to the brim with sweet ricotta, blackberries, white chocolate and freeze dried cherries. A perfect example of a savoury-sweet item, this dessert leans more to the savoury side, which is ideal for those who can’t handle too much sweetness.

Cannolo ($7.00 per serve)

Producing traditional Italian food with contemporary flare, Massi takes modern Italian to the next level. With a dining room that feels spaciously intimate, its humbling to discover that the kitchen in which Joseph and his kitchen team operate is significantly more modest in its confinements. Walk down a few steps to see bright lights above the countertop pass, observe a split-second’s view of Joseph and his team in their element, and feel the kitchen’s hot temperatures, before continuing on to the unisex bathrooms (where the provision of softly folded hand towels and scented hand cream continues the customer’s finer dining experience). Arriving back at the table, I take a second to reflect. It takes a team of people to provide such a memorable and enjoyable lunch experience as I had at Massi on this day. But it takes just one person to have a vision.

Note: I dined as a guest of Massi. Thank you to Jo, and his excellent team on their generous hospitality throughout our experience.

Massi 445 Little Collins Street Melbourne, VIC 3000 Ph: (03) 9670 5347 Email: [email protected] Hours: Mon 11am-4pm, Tues-Fri 11am-late, Sat 5:30pm-late, Sun Closed.