Fish Depot Toowoomba UPDATE

If you go to my previous review of the Fish Depot Toowoomba you'll see that I said some good things about the place, although I really gave the calamari a bagging.  I couldn't help myself.  My disappointment of discovering the best calamari in town had be defiled and abused was almost too much for me.

Well it's nearly the end of the year and a friend convinced me to give it another try.  And I did.  Twice.  The first time I couldn't believe that the calamari was so good.  It must have been a fluke, so I waited a couple of weeks and purchased another serve for lunch.  This was no fluke.  The good people at Fish Depot had turned the whole calamari business around and were now serving perfectly cooked golden brown delicious portions of calamari.  Thank (insert deity of choice). 

I am so happy.  I have to add that while I waited for my beloved calamari to cook, I checked out the rest of the shop.  The fish on display couldn't look any fresher with beautiful clear eyes and a smile on their faces.  The place smell fresh.  The shop is immaculately clean and the staff are so friendly I wanted to take one home.

I can't take any credit for the calamari turn around, but it does go to show the power of public demand.  I'm not the only person who noticed the calamari crisis and spoke up.

So, just because you are a couple of hours drive from the ocean, it doesn't mean you can't get fantastic seafood in Toowoomba.  The prices are comparable with shops on the coast and so is the quality and service.  The Fish Depot at the Red Edge on James Street Toowoomba is my favourite Darling Downs fish monger, so give it a try and it might become yours too.  Congratulations Fish Depot, you've made a lot of people very happy.  Keep up the good work.

Karl

Sofra Turkish Cuisine Restaurant

164 Margaret Street, Toowoomba, Queensland.

Ph. 07 - 4638 0044

We get a lot of recommendations from friends to review restaurants and it’s always difficult to get to them all.  Recently a friend did a wonderful job of convincing me to book a table at Sofra.  She explained that one of her favourite places on earth to eat was Istanbul Turkey.  She has a family connection with Turkey and has spent a lot of time there enjoying the food.  My friend guaranteed me that the food at Sofra was absolutely authentic and delicious and the décor was something straight out of an Istanbul bazaar.  Well, I was sold.  Sounded like a Food Trek to me.

We arrived early to have a look around before the crowds.

Upstairs tent style dining area. Very cool.

An opportunity came up for us to visit Toowoomba on a Tuesday night so I phoned in our booking thinking that it’ll be nice and quiet on a Tuesday.  Wrong.  By 6.30 pm the place was packed and buzzing with happy foodies.  I asked our waitress if it was this busy every Tuesday and she said it was this busy every night of the week.  And I know why.

It's hard to take pictures when there is a lot of customers.  We usually arrive early to avoid offending people with the flash going off as I snap away with the old Nikon.

The food is absolutely amazing.  It’s one taste sensation after another.  Wood smoked Babaganush (smoked egg plant and garlic dip) with Turkish bread for starters.  Followed by strips of pan fried Haloumi cheese, and then a mixed kebab tasting plate with Adana lamb (char grilled on flat skewers), chicken and beef kebab meat (heavenly spiced) melting in your mouth.  Washing it all down with Turkish sour cherry nectar that was so good I had to have two. 

The main dining area is wonderfully decorated, including woven table cloths.  

The restaurant is spotlessly clean. 

Of course we had to save room for dessert and that meant we had to try everything.  We each ordered a tasting plate of five fantastic Turkish desserts.  A rose flavoured baked rice pudding, smooth semolina helva, a cream filled Turkish pastry (Its name escapes me), the most spectacular Baklava, and of course seductive Turkish delight. Every dessert is a master piece.

The service is exceptionally friendly, the atmosphere fun and exotic, the food was superb, and the prices were breathtakingly realistic.  For all of our food and drinks, the night cost me $88.  How good is that?  Kelly and I will be back soon because there is so much on the menu we want to try. No, we NEED to try.  It’s that good.  If you can get to Toowoomba and you want a fair dinkum great food experience, you have to go to Sofra.  But book first.  This place is so popular you probably won’t get a table if you just walk in.

Karl 

Grossi Florentino

80 Bourke Street, Melbourne, Victoria

Cue the theme music to The God Father.

Chef Guy Grossi’s Florentino Restaurant has such a good reputation in Melbourne and right across the rest of Australia, and well deserving it is too.  The main restaurant is upstairs from the Florentino Grill and Spaghetti Cellar Bar on the ground floor.  The décor in the Grill is classic dark wood and mirrors with lighting that creates a wonderfully warm Italian mood.  Yes I said Italian because on the walls, the old photos of the 1930’s Florentino café and staff in Italy, along with the liveried waiters wearing aprons and the smell of garlic and herbs transports you there.  Mama Mia!  Looking around Florentino Grill, I almost expected to see the cast of Wise Guys or the God Father 1, 2 & 3.  And believe me, there were a few people enjoying the food who looked like they could have auditioned for a part in a mob movie.  (I mean no disrespect.)

 

We ate in the Grill and not up stairs for several reasons.  For a start, the place looks expensive, the Rolls Royce and Mercedes Sports parked in front is a bit intimidating.  Not only that, but it was only lunch time and we didn’t want to blow our budget just yet. 

We felt a bit out of place when we walked in but the staff was really friendly and did every thing they could to make us feel at home.  The table was immaculately set with linen so starched I was scared I might cut myself on the serviette.  No sooner had we sat down when an oil, salt and bread board appeared, along with fresh baked bread sticks.  A big bottle of ice cold Italian mineral water soon followed, and then we were ready to order.  Man that bread and bread sticks dipped in oil and salt, washed down with the sparkling mineral water was so good, I would have been happy with that for lunch, but I think that would have been bad form and might have gotten me rubbed out.

It was a hard choice to make, but we settled on the whole fish and scallops.  It was everything you would expect from such a classy restaurant.  The seafood was perfectly cooked and subtly seasoned.  To tell the truth, I was expecting heavy on the garlic and herbs to push the Italian theme, but the fish was the hero flavour.  The chef displayed total respect for the produce.  And oh boy it was good.  Badda boom badda bing.

The place was a buzz of conversations and the tables all go quiet when their food arrives.  I watched as other patrons slurped up their pasta and cut into their scaloppini with a look of total ecstasy on their faces.  There was laughter and joy in the room.  This is what eating out is about.  Eating great food cooked just right, fellowship of good friends and loved ones, and having fun.  We were having a great time.  That’s what this place does, it makes people happy and it was infectious.  We both had smiles ear to ear.

Unfortunately we didn’t get to meet Chef Guy Grossi this time around, maybe next time.  He has created something special with his Florentino restaurant and we’re looking forward to discovering other amazing dishes and being carried away by the charming atmosphere when we hit Melbourne for another fantastic Food Trek.  What a great experience.
Bon Appetito
Karl

My Favourite Chef

My wife is into cooking.  Not the same way that Julia Child was but she still has a pretty fair love of the art.  She watches many of the popular cooking shows, has a nice collection of cook books, and even collects recipes that she tears out from magazines (from doctors waiting rooms).
She’s not one of those cooks who use a pinch of this and a handful of that.  She’s a lot more scientific about it.  Specific measuring devices are used for every ingredient, thermometers, scales and timers to ensure exact precision.

And to her credit, she has created and re-created many fabulous dishes.  Like most successful house wives these days, she also holds down a job.  Yes, it’s in one of those fancy schmancy kitchen supply stores you see in nice shopping centres around the country.  So, she is also an expert on the latest and greatest pots, pans, appliances and gadgets that will make your cooking life more efficient, delicious and fashionable.

She loves it and I am one lucky son of a gun because of her devotion to food.  But that doesn’t mean I have a live-in chef who caters to my every whim.  On the contrary, she’s only human and the pressures of life get to us all from time to time.  That’s when we hear the immortal words “slack tea” shouted as she staggers in the door from a hard day of peddling Faberge egg timers and diamond coated frying pans.

Slack Tea means every man for himself at dinner time and it’s very rare for us to buy take away food because we would rather spend our money at a good restaurant than at Maca’s or World of pizza.  Slack tea is fine for my son and me as we both enjoy cooking occasionally.  Something elegant and simple like microwave meat pies or baked beans on toast.

Of course there are those days when she isn’t feeling well but still feels the responsibility and need to put something on the dinner plate for us.  Last time this happened she had a cold and felt miserable.  On her way out of the shopping centre after work she stopped at the fresh chicken shop and bought dinner in a bag.  It was a sealed foil bag containing Spanish style chicken and rice.  Just throw it in the oven and in 40 minutes or so voila, gourmet cuisine for the whole family.

She was exhausted and sick but wouldn’t leave the kitchen until the bloody thing was finished.  She tore open the bag and there were some raw chunks of chicken surrounded by savoury rice floating in under-cooked chicken juice.  Oh the devastation.  I shuffled her off before the tears started to flow, to have a nice hot shower and get into her PJ’s and to relax on the lay-z-boy until I came up with something.  Out came the frying pans.  One pan was for the chicken, and one pan for the rice.  I got both sizzling along nicely and then I hit the chicken with a liberal shake of Kentucky fried chicken seasoning, my secret weapon.  It had been sitting in a can in the pantry for months.  I stopped stirring the rice once I thought it was cooked through and just left it there to get a bit of a crust on the bottom.
 
The old fry up never fails and we all enjoyed my rescued fried chicken and rice.  It doesn’t really matter how well I come to the rescue, it’s always a delight when my talented wife puts the apron back on and serves up something fabulous for dinner from her Jamie Oliver cook book, or something from Margaret Fulton, Julie Goodwyn, Gordon Ramsay, George Colombaris, Heston, or any other of her beloved food idols.

When it comes to cooking technique, I think she is a celebrity chef impersonator.  And that’s probably the best compliment any of them can ever get.  Maybe I should send them all the good news and let them know how lucky I am that their recipes are being cooked by Kelly, my very own celebrity chef.
Karl

Dracula's Theatre Restaurant

100 Victoria Street, Melbourne.

Sorry, no photography inside.

 I’ve got to tell you that I had my doubts about a theatre restaurant with a horror theme but I got the surprise of my life.  This was a really excellent night out.  The entertainment was an amazing mix of musical comedy, cabaret, burlesque, rock and roll, rhythm and blues and music hall all rolled into a non stop hand clapping toe tapping sing along good time. 

3 million customers and counting. 

 The theatre is run like a well oiled machine as guests are greeted and led through a house of horrors décor to the bar, complete with glass floor with a body in a coffin under your feet.  You are then invited to ride the in house ghost train.  The atmosphere is Halloween fun with shrieks and screams from party loving patrons.  As we were ushered into the main theatre towards our table by Elvira Queen of Darkness, a rhythm and blues band of vampires blew everyone away from the stage. 

The makeup and costumes is first class, equalled only by the amazing musical talent of the performers.  The vampires teeth are so well done, I started to wonder if they really were vampires treading the boards for their next pint of the red stuff.

Now, let’s talk about the food.  It was ok.  That’s it.  That’s all I can say about it.  It was just ok.  These guys put out three courses to hundreds of people with military precision.  Everyone gets each course within the same couple of minutes, which is pretty impressive.  The desert is a mass produced chocolate coffin filled with cream.  Cute, but ho hum.  The other dishes were fairly pedestrian but at least they arrived hot.

Even the street hawkers outside are entertaining.



This is where you have to think about what constitutes a good time.  Is it great food above atmosphere, or the other way around?  The way I look at our night at Dracula's is this.  We were treated to a world class show of dancing singing and amazing special effects, something that would sit well in Vegas, Broadway or London.  We didn’t go hungry or thirsty, and we totally enjoyed ourselves for about 80 bucks each.  Thats a bargain.

So I can honesty say to all of our wonderful readers that a night out at Dracula’s in Melbourne is worth every cent and a wonderful way to spend an evening.   
Karl (Count Karl the un-dead foodie)

The Smoke. Smokehouse Restaurant.

New Farm, Brisbane, Queensland.

Formally Blue Smoke, this restaurant has been featured on a few TV shows and that’s where I first heard about it.  The idea that an authentic American smoked BBQ rib joint was operating in Brisbane was music to my ears.  The TV informed us about the ex-pat American rib expert who mopped the slow cooked hickory smoked ribs with his secret BBQ sauce while on the grill until they were glazed to perfection.  Drool was running down my chin.

Having enjoyed the pleasures of smokehouses in the USA and being bitterly disappointed in what passes for BBQ ribs here in Australia, it became a priority for us to trek on out to New Farm and give the Blue Smoke a go.  Of course life gets the better of you, as it does sometimes, and it took over a year before we found the time to drive the two and a half hours to rendezvous with the pork of our dreams.

It was a lovely spring Saturday lunch time when we arrived in Brisbane and drove around to find the restaurant.  We couldn’t find it, so we parked close and walked around where we thought it was until finally I asked a security guard if he knew.  He surely did and pointed us in the right direction.  We kept missing it because it’s not only tucked away amongst a bunch of other shops, but it’s changed its name to “The Smoke.” The place had obviously changed hands while I wasn’t looking.



Now this is where my dream of a great big rib eating frenzy started to turn into a sad day for the salivating pork lover.  We stepped inside of what looked like a café and were less than warmly greeted by a waiter asking if we wanted a table.  I wasn’t quick enough to think of something witty to say other than yes please.  We had to wait while they cleared the debris off the nearest table / half booth to be seated. 

The menu had one of my favourite southern style comfort foods, BBQ chicken wings with blue cheese sauce.  And of course we had to have the ribs.  Something wasn’t right about the place.  The best I can figure is that rib joints are all about feeling comfortable, tying on a big old bib and burying your face in unbelievably delicious meat.  This place was stuck up and cold.  They confuse themselves between a second rate rib joint and a fine dining venue.  The extraordinarily high prices and lousy atmosphere, service and decor attest to this.

Ok, so we wait nearly half an hour for our order and when it comes I don’t recognise anything.  The chicken wings weren’t big Buffalo wings but little wing dings with some sauce.  They really weren’t anything to write home about, and the blue cheese sauce was watery and bland.  The ribs looked like dinosaur ribs.  Some thing Fred Flintstone would eat.  If memory serves me right, properly slow cooked BBQ ribs are hard to pick up because the bone slides out of the meat, that’s how tender they are.  I had to take a knife to these things and carve the meat off.  It reminded me of a slab of pork belly with some beef rib bones inserted.  Nothing could be further than the real American rib experience.

Honestly folks, if you want to experience the real deal, save your money up and fly to Decatur county Alabama and visit Big Bobs famous BBQ rib joint, or any one of a thousand genuine smokehouses in the southern states of American.  You’ll be hooked.  You’ll never forget the amazing flavour and you’ll never lower your standards and eat at a dive like The Smoke at New Farm in Brisbane.  Tell your friends.  Like you, they deserve to be warned.
Karl

Settlers Inn Hotel, Toowoomba, Queensland.

If you stand too long on the corner of James and Ruthven Streets in Toowoomba in the middle of winter, you’re in danger of hypothermia and being struck deaf by the traffic noise.  I was invited to lunch at the Settlers Inn by some work colleagues and jumped at the chance of some good and hot pub grub to warm my soul.

The building is 140 years old and the outside has had a nice paint job to give it a cared for look, unlike a lot of these old pubs that are allowed to decompose over the years.  It was a pleasant surprise to discover that the inside has been totally renovated in a modern colonial style befitting this grand old structure. 

New carpet, comfortable chairs, leafy green indoor plants, large sandstone blocks and a corrugated iron ceiling all add to the modern charm that captures its colonial roots.  Another obvious surprise besides how warm and cosy it is, was how quiet it is in the dining room.  I couldn’t say for sure but I bet they’ve installed double glazing.

The menu is typical pub fair and the service is friendly and fast.  Our order of fish and chips and salad, chicken parmagan, and a mixed grill were all fresh, well cooked and delicious. 

 

 

 









Three of us had lunch and a beer for only $56.00.  There isn’t the distraction of noisy poker machines either.  What else could you ask for, clean warm, comfortable and great food at a good price.  We all agreed that the Settlers Inn is worth coming back to again. 
The Settlers advertise many great meal deals during the week and a 200g rump steak for only $2.00 on Sundays.  This is a very family friendly restaurant so why not put the Settlers Inn Hotel on your list of places to visit in Toowoomba.
Karl

Chef Grant Calvert

One of the most exciting rising stars of the culinary scene in Queensland this year is 24 year old Grant Calvert.   The young Executive Chef of McNevin’s Gunyah Restaurant in Warwick is fast making a name for himself for his delicious interpretation of contemporary Australian dishes and dedication to local Darling Downs produce.

Inspired to cook as a child by his adored Nan, Grant has always enjoyed cooking and baking for his family and friends at home and at school.  Fate took one of those unexpected twists when Grant took on a fitter and turner apprenticeship, but he never lost his passion for food.  It was after he qualified as a fitter that a chance opportunity came Grant’s way that would change his life forever.
 
The chance to apprentice under the celebrated Chef Beverly Ruskey at the Spring Creek Mountain Café and Resort opened the door for Grant to a world that he was meant to be part of.   His passion grew into a love of the food arts and sciences.  The development of essential techniques, and the design and creation of flavours and textures under the guidance of Beverly Ruskey has given Grant the experience to expand his knowledge well beyond his years.

His education continued when he finished his apprenticeship and became the Commis Chef at the luxury Spicers Peak Lodge on the beautiful scenic rim of South East Queensland.  It was here that Grant honed his five star skills and after only six months was approached to to become Sous Chef at Rupert’s Restaurant in Warwick. 
Good news travels fast in the food world and before his first year at Rupert’s was out, Grant was made an offer he couldn’t refuse by the McNevin’s Motel Group.  They wanted him to come on board as the Executive Chef of the one hundred seat Gunyah Restaurant, with complete creative control of the menu.

Following the seasons and presenting the best produce the region has to offer, with delicious honest cooking has locals talking up the chance of Warwick getting its first “Chef’s Hat” restaurant.  The reviews are very positive indeed and the popularity of the restaurant is at an all-time high.  The Gunyah is fast becoming the most fashionable dining destination in the region due to the wonderful food, live music and excellent service.

“I’m really happy here at the Gunyah, and I’m very proud of my team” says a quietly spoken Grant as he preps for that night's service.  “It’s an amazing feeling to see happy customers who love eating my food as much as I love cooking it.”

McNevin's Gunyah Restaurant.
Warwick, Queensland.
Ph. 07-4661 5588

Asian House Restaurant & Enjoy Inn Restaurant

Fortitude Valley, Brisbane, Queensland

There’s just so much I enjoy about visiting China town.  Any China town in fact.  I’ve wandered all over China town in San Francisco and in New York City, Sydney, Melbourne and Brisbane, and when we eventually take off on our European Food Trek we’ll visit China town where ever we end up.  And one day we’ll even visit China.  In China Town I just love the vibe and the buzz that surrounds the market places and vendors stores that have an exotic atmosphere no matter what time of day it is.
Being a Queensland resident, China town in Fortitude Valley Brisbane is some where we love to visit for our fix of wonderful Asian food.  The Brisbane China town is probably the smallest of the three major cities Chinese precincts but it has a lot to offer.  There are a number of Asian grocery stores that are great fun to wander around and browse the many imported exotic goods that you don’t see in main stream supermarkets, from bottled coconut juice, canned abalone, and salted plum confection to medicinal teas and heaps of chilli products.  The list goes on and on and the prices are surprisingly reasonable as well.  Most weekends you will find a street market offering fashion items as well as interesting art and many unusual items.  They have live music and entertainment and the atmosphere is a lot of fun and you can grab a bargain

Our favourite place to have lunch in Brisbane’s China town is called Asian House and it’s always full of happy diners.  Asian House is a very humble little restaurant with very modest furnishings and simple décor, but that’s half the charm of the place.  The menus are in both Chinese and English and most of the customers are Asian which tells us this is where the locals eat.  The service is very friendly and very fast.  Our favourite dishes are the salt and pepper soft shell crab which is just delicious and crunchy and only about $20 for a huge serving.  Another of my favourites is the deep fried whole flounder with chilli and fresh herbs.  My mouth is watering while I write this.  The sweet white flesh of the fish is perfectly cooked and the crunchy herb and chilli crusted skin is so yummy I end up sucking on the bones and the waitress just about has to wrestle the empty plate from me.  Yet another bargain, it’s only $20 for the whole fish.  The meal is finished off with a complimentary plate of freshly cut fruit that appears at your table as if by magic.  We always totally enjoy our experience at Asian House and we will definitely be back, very soon.

You wouldn’t believe it but right next door to Asian House is the Enjoy Inn Restaurant. This place is a bit more flash with fancier décor and live fish on display in large tanks.  Enjoy Inn boasts being a multi award winning restaurant and the awards are on display through out the dining area. 

Unlike next door at Asian House, the waiters wear uniforms but they’re not as warm and friendly.  The food was comparable in price to Asian House but I wasn’t too sure of the quality.  The atmosphere didn’t feel welcoming.  It was as if they wanted us to hurry up and eat and leave.  Where as Asian House makes us feel like we can stay for as long as we like. 
There are heaps of good places to eat at China town and it’s a great place to just explore and discover for yourself.  So next time you visit Brisbane, don’t forget to drop into the “Valley” and check out the wonders of China town. 
Karl 

Anna’s Restaurant

Corner Wallangarra Road & O’Mara Terrace, Stanthorpe, Queensland
07 – 4681 1265

Before I could write a word about Anna’s restaurant I had to go back again and make sure I wasn’t dreaming.  The first time Kelly and I dined at Anna’s I was stunned by the amazing quality of every dish in the Italian buffet and the wonderful atmosphere of the venue.  Perfect pasta’s, stuffed mushroom, veal scaloppini that melts in the mouth, poached muscles in tomato sauce, silky tortellini, tender and soft gnocchi, an array of antipasto, just to mention a few and of course the Italian cakes and Cannoli are to die for. 

The Friday and Saturday Italian buffet nights are so popular that the beautifully appointed Queenslander is packed with visitors and locals who are seduced by the fabulous smells as soon as they come through the doors.  I lost count of the number of awards this restaurant has been honoured with, but I did take notice of their high standard, including a number of Queensland Restaurant and Catering Excellence Awards     
The head chef of this family run business is Mrs Domenica Pompetti who with her husband Don has created this welcoming Italian family atmosphere since 1981.  I believe the reason Anna’s is such a booming success is because Mr and Mrs Pompetti offer genuine home made authentic Italian recipes, that are prepared with the love and experience that only an Italian Mamma can possess.

  
I’m not embarrassed to admit that as I sat spellbound tasting each dish, I became quite emotional and was nearly overcome with the moment.  This is what all Italian chefs aspire to.  This is the result of decades of practice and generations of cooking heritage passed down from Mother to Daughter. 
Anyone with a shred of feeling who visits Anna’s is in very real danger of becoming nostalgic and home sick because of the warm even loving hospitality shown to every patron.  It’s as if you’ve been invited to a real Italian family’s home for dinner as a special honoured guest.  Nothing is too much trouble and you never feel rushed.
The restaurant is open Tuesday to Sundays with the menus being updated frequently.  The Friday and Saturday Gourmet Italian Buffet is on from 6pm and only cost $38 per person which is such a great bargain.  Anna’s has a huge wine list and a very nice selection of beers. 

I’ll be back again and again (probably until I’m as big as Pavarotti).  So, if you want to indulge in some authentic Italian cuisine and be treated like a King, make plans for a food trek to Stanthorpe and enjoy an unforgettable evening that you’ll be telling all of your friends about for a long time to come.    
Karl

Food Trekking by the seat of your pants

Most of the time our food treks are highly planned and organised right down to the last detail.  Restaurants and chefs are researched and menus are downloaded if they are available.  We usually know what we are going to order before we set foot in the door.  All the travel plans are nutted out, even the tram numbers, routes and cost of airport transfers are factored into the scheme.  Nothing is left to chance.

That made me stop and think, what would happen if we did leave everything to chance?  It’s an interesting idea and I decided one cold and rainy Melbourne morning while Kelly hung around the hotel, to give it a go.  Armed with my camera and trusty umbrella, I set off on foot down Bourke Street and into the mall.  The cold wind and constant rain doesn’t scare off Melbourne people from crowding the city streets.  Even the buskers are in full swing as I just meander in and out of arcades and lanes taking in the wonderful sights, sounds and smells. 

There really is something to be said for the atmosphere of Melbourne in the winter.  The fashionistas are dressed to kill in the latest winter woollen and leather creations.  High boots and colourful warm scarfs, skinny jeans and leather jackets seemed to be everywhere.  Luckily I’m dressed well enough to blend in.  I wouldn’t want to stick out like a Queenslander tourist.  I was really enjoying myself as I pushed my way through the crowded alleys and arcades around Little Collins Street and Flinders Lane.  The number of cafes and restaurants is mind boggling and the smell of cooking food absolutely mouth watering. 

The architecture and decorative façades on the streets and in the arcades make Melbourne one of the most photogenic places in Australia.  It was a delight to just snap away at impressively domed ceilings and stain glass windows, beautiful mosaic flooring and colossal stonework.

Eventually I found myself walking up Flinders Street towards the corner of Swanston Street, where situated on the corner is the iconic Young and Jacksons Pub.  It was nearly noon so I thought this was a great time to have a beer and check out this historic building from the inside.  I walked in and asked where the famous painting of Cloe is and was directed upstairs. 

The luxury and opulence that greeted me was staggering.  Plush chesterfield lounge chairs and couches were arranged around the splendid room where patrons relaxed and chatted with the view of Flinders Street station and Federation square just outside the huge windows.  Opposite the bar hangs the floor to ceiling painting of the nude woman known as Cloe.  Apparently the model has a sister named Zoe who was also immortalised by the artist in 1875 and that piece of art now hangs in a bar in London.  One day I’d like to have a beer at that pub and compare nudes.  I think I started to feel a bit embarassed about staring because she seems so young.  The painting of Cloe is priceless and the security surrounding her is very subtle, even though I did get close I didn’t dare try to touch it for fear of being scooped up by fierce armed guards who must be hidden away here somewhere.  It really is a magnificent piece of Melbourne history.  You'll have to do a google search for the artist because I forgot to ask who painted it.  Pretty silly of me I know.

Cloe needs no introduction.

After inspecting the many different beers on tap I decided to have a pint of Young and Jacksons own pale ale.  It was actually only a half a litre not a pint but that’s still a large glass of beer.  The ale is cold and crisp and infused with a hint of cloves.  It’s not too sweet and is absolutely delicious.  I’m not sure what the alcohol content is but by the time I had finished the glass, I had a big smile on my face.

Cloes Bar at Young and Jacksons Pub.  Craft Beer at it's best.

While I sat sunken and snug in the plush leather of a chesterfield, I enjoyed the atmosphere and décor and noticed that behind the bar area is a Tapas bar.  The menu looked quite extensive and the smell was captivating but I was thinking about something a bit more adventurous for my lunch, and so headed off to continue my not so planned adventure.
I left the pub and walked down Swanston back towards Bourke checking out every nook and cranny.  I came to a very interesting arcade that caught my eye as it had an intricately domed lead and glass ceiling that was very definitely art deco in design.  As I walked into the arcade I came to some elevators that confirmed my suspicions about the age.  Large brass lettering spelled Nicholas Building above the doors and brass framed tenants boards stood on each side.  This was really lovely so I started taking lots of photos.

Art Deco Beauty. Nicholas Arcade, Swanston Street.

 

That’s when I heard one of the elevators opening and as the door was half opened I realised that someone was actually pushing it open.  Also I saw that the floor of the elevator was still a foot too high.  That’s when I was so surprised to discover an older lady at the controls driving this thing down level with the floor.  I couldn’t believe it.  This was a manually operated lift with an operator to control it.  I didn’t think elevator operators still existed so I just had to introduce myself and bombard this poor woman with questions.

              Joan having a break in Tims lift

Joan and Tim.  Last of the Mohicans.

The operator is a lovely lady named Joan who had been operating this lift for over thirty years.  The inside of her lift is covered with photos, cards and other memorabilia of her career at the helm of the Nicholas Building Elevator number one.  The second lift arrived with a young man at the controls.  His name is Tim and he hasn’t been at it for very long and according to the pair it will all come to an end very soon.  It seems that the old lifts aren’t very reliable and are due to be replaced with automatic lifts sometime in 2012.  That will be the end of an era as the very last elevator operators in Melbourne either retire or find other employment.  It’s hard to find out for sure but I’m pretty sure Joan will be the last of her kind in the whole country. 

She took me for a ride up the eight stories in her lift and told me that she once had a job before this one.  Joan had worked as an elevator operator for the famous Buckley and Nun department store for fifteen years.  Well that sealed it for me.  She is an absolute legend and I was so lucky to have bumped into her when I did.  I felt like I was chatting with a real live museum piece that people will only be able to read about in history books.  Joan’s not sorry though.  She’s looking forward to her retirement and doesn’t see the progress of automatic elevators as such a bad thing.  I bid her farewell and headed off to see what other unexpected treats this city had for me.

It didn’t take too long to find out either.  Just a little ways down Swanston Street I noticed groups of young people going into a doorway that I first took to be a yoga centre.  On closer inspection I saw that it was actually some sort of restaurant called Crossways Urban Yoga.  The sign said it was the best value vegetarian food in town and so I had to investigate.  I went up the stairs and on the first level was a large dining room with a serving station at one end.  A sign informed me that main, dessert and drink were $7.50 for all you can eat or $5.50 if you have a healthcare or pension card.  I quickly surveyed the crowded room and saw that this wasn’t some charity soup kitchen by the look of all the suits and designer clothing that was wrapped perfectly around the diner’s bodies.  This was something special. 

I was intrigued by the atmosphere and dazzled by the smell of the beautiful food, for by now I was starving and I just had to join the line to the servery. When I got to the end of the line I paid my money and was given a huge plate of vegetable curry topped with a large pile of poppadums, a bowl of sweet semolina pudding with custard and directed to the fruit juice dispenser at the end of the counter.  I took my feast to a table where there was just enough room for me to sit after receiving smiles from all those present and joined them for lunch.  The curry was by far the best vegetarian dish I have ever eaten.  The curry was tasty with a hint of spices and the texture of the vegetables was perfect.  The Pudding was also delicious and the best thing was, it was all you can eat, so I did.  After the second helping I could hardly move but it was worth it.  The community atmosphere was delightful.  Everyone was friendly and polite and the dining room was clean and bright with an uplifting vibe.  If I lived in Melbourne, this is where I would probably have all of my lunches.  A young fellow I was sitting next to told me I had to take my plate to a scullery bench, scrape and stack it, if I was finished eating.  No problem, after all that’s what we do at home after we eat and for $7.50 all you can eat I’d even wash it, but that wasn’t necessary.  The Crossways is run by the Hari Krishna organisation and they do a marvellous job too.  I was surprised that I wasn’t given any religious pamphlets or approached by anyone evangelising or harassed in the slightest.  I felt comfortable and safe and I recommend having lunch there to everyone.  It’s not just cheap food.  It’s really good quality vegetarian food.

From the people at my table I learned that folks from all walks of life come to the Crossways for lunch, Uni students, shop assistants, travellers and professionals, you name it and people come together to enjoy each others company and to enjoy the meat free cuisine. 

So, now I feel that my ad hoc food adventure is almost complete and I should probably head back to the hotel for a nap.  After all we have reservations at some high end expensive restaurant for dinner where we’ll probably eat some ridiculously small portion of something ridiculously expensive and think it’s wonderful.   Off I go down Swanston Street once more where I find a café selling the most heavenly smelling pizza for only $1.50 a slice.  I couldn’t resist.  I staggered back up Bourke Street under the weight of two helpings of vegetarian curry and two slices of yummy pizza in my belly.

I really had a fabulous day just opening my eyes and finding little hidden treasures tucked away in the folds of this wonderful city.  A priceless piece of art, the last link to the good old days when elevators were operated by people who smiled and asked how your day was going, an amazing vegetarian restaurant, a unique and delicious boutique beer and some fantastic arcades and buildings.  In future when we plan a Food Trek, I’m definitely going to slot in a day here and there for exploring and letting the natural flow of the city take me on an amazing adventure.  Flying by the seat of your pants is sometimes better than following the best laid plans of mice and men.
Karl

Fenix, North Richmond, Melbourne, Victoria.

680 Victoria Street, North Richmond, Victoria. 3121
03-9427 8500
www.fenix.com.au

This isn’t my first attempt to write a review of our visit to Fenix.  I’ve had a couple of goes at it and the result has been a long rambling stack of words that were more about the tram trip to the restaurant and less about how I really felt about the place.  I think it's because I really wanted to be impressed but the truth is, I wasn't.  So, this time I’m determined to be as honest and candid about the experience as I possibly can.

Firstly, I've got to apologise, it’s been a week since I have posted anything on Food Trek Reviews because life sometimes hits you like a monster wave and you’re flat out just getting up at 4am each morning.  My day job has had me driving two and a half hours each way for some special projects and working my arse off in between the drives, and on top of that I’ve been chewing down pseudoephedrine like M & M’s just so I don’t drown in snot.   Yesterday I was so sick all I could do when I got home was eat chicken soup with a movie on the box to cheer me up.  Not thinking straight, I chose Schindler's List and cried my eyes out.   Well that’s enough self-pity, now on with the review.

I’m posting a couple of photos of the night so you can properly appreciate my point of view.  I’ve had a good chat with Kelly and she totally disagrees with many of my opinions on Fenix.  Kelly absolutely loved it, where as I was a bit disappointed, but everybody has different tastes, right?
We were really excited about eating at Fenix because we like Chef Gary Mehigan so much.  On his TV show “Masterchef”, he comes across as a genuinely nice bloke.  Gary is always polite and supportive of the contestants (as are the other hosts, George Calombaris and Matt Preston, with their “build them up, don’t tear them down” approach) and Gary’s down to earth personality makes him easy to relate to as a working class success.  So, naturally our expectations were high.
  
The main entrance which is off Victoria Street North Richmond, just before the bridge over the Yarra River has large red neon letters above the door spelling Fenix, so of course we thought this was the entrance to the restaurant.  It was in fact the entrance to Fenix’ large function rooms above the main restaurant, and we very nearly ended up crashing someone’s wedding reception.  We figured it out before embarrassing ourselves and were directed by a waiter to the stairs which led us down to the restaurant.  I should add that we had a very early reservation because we had a show to catch that night, and so, for a while we were the only patrons in the restaurant.  It was really cold outside so it was nice to be seated next to the fire place.  Unfortunately we were jammed into a corner with Kelly at a nice booth style bench and me with my back up against a concrete pillar.  This seemed a bit strange to me as there were plenty of better tables, in fact they could have seated us anywhere, the place was empty.  Oh well, Kelly was comfortable and warm and I didn’t want any fuss.  

If I was writing an advertisement for the restaurant I would describe it like this: “The décor is much like the personality of the chef himself, relaxed, unpretentious, with a fresh modern take on dining.  There is a lovely bar situated centrally and the diners experience wonderful views of the river during the day and the lights of the surrounding area at night through the huge floor to ceiling glass window that sweeps around the dining room.  The staff is equally relaxed and friendly and not liveried up in starched uniforms with a rod up their backs.  The smiling waiters and waitresses all wear bibbed aprons and speak to you like a friend who has come over for dinner.”  And from Kelly’s point of view, this description is completely accurate.  From my point of view the décor is stark and cold.  There are no table cloths on the café style tables.  The light coloured tiled floors and white ceilings and bar area against the dark glass wall that completely surround the dining room give the place an impersonal hollow feel.  What comes to mind is a food hall at an airport or the function room at a funeral home.  Is that too harsh?  Well that’s bad luck.  Sometimes I think decorators are so fixed on being hip and modern, they drain all the humanity out of the design. 

I can’t fault the wait staff.  They were wonderful and friendly, and very attentive.  By the time we were served our entrée, other patrons were arriving and the place started to feel alive.   Our entrée for two was a Duck Pastilla that was chosen by Kelly because I am not a big fan of duck; however, I’m all turned around on the taste of duck after trying this dish.  It was superb to say the least.  I think I described my reaction in more detail in my article “Follow that Duck”.  The duck meat was shredded and squeezed between two slices of crisp pastry.  It was so good we almost ordered another.     

Like all good restaurants, Fenix offers a very large selection of wines by the glass and bottle, and craft beers.  Our waiter suggested an Australian beer called ‘Ranga Red Ale,’ where a percentage of the proceeds go towards saving the endangered Orang-utan.  Nice idea, nice beer.
For our main course, Kelly ordered the Pork belly with crackling, savoy cabbage, pancetta, and apple gravy.  I ordered the Spaghettini with fresh crab, chili, garlic, coriander and pangritata.  Of course we share our meals and enjoyed tasting both.   The pork was fabulously tender and the crackling wonderfully crisp.  The flavours were perfectly balanced with the cabbage, pancetta and apple gravy. 

The Spaghettini with crab was a nice idea for a dish however we both thought the crab didn’t get a big enough part in the show.  The pasta was a bit dry and needed something to bring it all together like a sauce.  I know I’m being a bit picky but this is how I felt and I’ll stand by it (show me the crab!!!).  By this time the restaurant was starting to fill up with patrons and I saw many wonderful looking dishes were arriving at people’s tables.  Everyone looked to be very happy with their meals and I wished I had ordered the beef cheek which would have been perfect in this weather.
Our dessert was excellent, a strawberry and white chocolate cheesecake sundae with short bread biscuit.  I’m sorry to say I’d had enough of Fenix by this time and didn’t order a dessert for myself.  I tasted Kelly’s cheese cake and nearly changed my mind.  It was excellent.

Beauty truly is in the eye of the beholder.  Kelly’s experience at Fenix was something she will always remember and my experience is something I would rather forget.  The food and atmosphere wasn't quite what I would expect from a high end restaurant, but the hospitality was welcoming and friendly.
 

There is definitely something missing from the atmosphere of the place and I hope they figure it out before my next visit.  I remain a fan of Gary Mehigan and I will return to Fenix one day and hopefully meet the man himself.  Maybe he’ll want to punch me in the nose or maybe he will appreciate my honesty.  Whichever response will make a great story.
Karl

Kelly's Take - Fenix.

Having just read Karl's review on Fenix, I must say I am shocked.  It seemed to me at the time that he totally enjoyed himself.  For my part I found Fenix to be very homey and comfortable. I did not miss table cloths at all; I always spill something on them!  The whiter and crisper they are the more nervous I get about showing up what a clumsy slob I really am!

I may be easily impressed but give me bright red booth seats next to an open fire and gorgeous food and I am sold.  The standout thing for me on the night was the dessert. Let me say right now, I did NOT want to share it, not even one mouthful!  If you want dessert get your own and let me try it too by the way!

I am not kidding, that strawberry and white chocolate cheesecake was something else and I hope to try it again.  I think I will order two!
Kelly

P.S. from Karl. 
I always totally enjoy a night out with Kelly, no matter where we are or what we eat.  And have you noticed how Kelly likes to use exclaimation marks all over the place? Thats just another reason why I love her so much!!!!

McNevins Gunyah Restaurant, Warwick, Queensland.

07-4661 5588
warwick@mcnevins.com.au
www.mcnevins.com.au
We had heard rumours about how good the food was at the Gunyah restaurant at the McNevin’s motel in Warwick and decided now was the time (no kids for the evening) to investigate.  As soon as we walked in the door we felt the warmth of the fire place and the atmosphere provided by the live music playing in the back ground.  Our hostess led us to the bar and lounge area where we were made comfortable and given food and wine menus to browse as we ordered drinks.

The décor is absolutely 80’s retro with lots of exposed brick work, leadlight windows and timber highlighting the subtle patterned wall paper.  The bar is padded with leather and framed with hanging glasses.  The key feature in the bar area is an attractive circular glass and enamelled fireplace.  The whole dining room, bar and lounge areas are spotless, bright and fresh.   We immediately felt at home. 

While we sat and enjoyed the drinks around the fireplace, the guitarist played soft sixties and seventies numbers that added to the retro feel of the night.  I found out from our hostess that Grant Tilbrook was the resident musician and a big part of the Southern Downs Jazz Community.   The Gunyah have regular jazz evenings with menus for the night specially designed by Chef Grant Calvert. 

Once we were ready, our hostess took our order and led us to our table.  They have a really nice wine list and I’m pleased to say a very good selection of beers all at $6 each, which is quite reasonable considering most good restaurant are charging around $10 for a beer now days.

Our entrees arrived in good time and we decided to share them both.  Kelly ordered the tea smoked duck (I knew she would) and I ordered the pumpkin and ricotta tortellini with pine nuts and sage butter sauce.  Now, if you’ve read my article on duck you will know that I’m not a big fan, but this duck was different and quite delicious.  The outside was chargrilled and really smoky, while the inside was juicy and tender not unlike lamb.  Kelly absolutely loved it and I am very impressed with the technique, presentation and flavour (not bad for someone who doesn’t like duck).   The tortellini was to die for.  The silky pasta with the rich nutty sauce came together perfectly.  As an entrée, it did its job stimulating our appetites completely.  I could have eaten this dish until it came out of my ears.  I was seriously tempted to lick the plate.  Wow.

Like all well run restaurants, the service was timed perfectly to allow us just enough time to enjoy a drink, each other’s company and soak up the atmosphere between courses.  Grant Tilbrook had now taken up the tenor ukulele and was singing along beautifully as he demonstrated what wonderful sounds he could create with this unusual instrument.  Most of the patrons were captivated and were really enjoying themselves. We certainly were.
The main courses we ordered was roasted lamb rack with semi dried tomato cous cous, tzatziki, steamed greens and balsamic glaze for Kelly, and Gremolata crusted Barramundi with sautéed kipfler potato, bean and almond salad with zingy lemon syrup for me.

As you would expect from such an experienced chef, the lamb and the barramundi were cooked perfectly.  The genius of the dishes is the remarkable combination of flavours that brought out the true character of the hero of each dish.  The cous cous and asparagus with the tender lamb was a beautiful marriage of textures, and the explosively tangy lemon sauce balanced out and carried aloft the fresh flavour of the fish with the saltiness of the potato and salad.  The execution and presentation of these dishes is first class and because of this we know that Chef Grant Calvert is at the top of his game.

The portions are quite generous and we took some time to relax before we were ready for dessert.  That’s just fine at the Gunyah because the culture of the venue is to stay as long as you like and relax.  Guests come to the Gunyah to just have a drink in the lounge and enjoy the music.  It’s this no rush relaxed atmosphere that has developed a regular clientele who appreciate such an enriching and enjoyable experience.
Chef Grant makes all of the desserts himself and one of his masterpieces is a study in chocolate caramel indulgence.   The dark chocolate and salted caramel tart with Chantilly cream and berry coulis is so rich and delicious that I had a hard time getting Kelly to give me a taste.  It’s a chocoholics dream.  It tasted positively wicked, one spoonful and I felt my bum get bigger.  Kelly was in heaven, she had that look on her face that could only be love.  The only cure was to try the coffee cheese cake, also with Chantilly cream and berry coulis.  That didn’t help because we have never tasted such a silky smooth full flavoured cheese cake, ever.  The crust just melted as the rich caked popped your eyes and put a huge smile on your dial. 

We both look at each other and we both had the same questions on our lips.  Does Warwick know what an amazing chef they have here?  Do they know what a brilliant restaurant this is?  We feel like we have discovered a hidden treasure.  This was an unbelievable meal and wonderful experience, and the bill only came to $130 including drinks, which is such good value.
It will be no surprise to you to read that we are talking about going back to the Gunyah very soon to enjoy the food, the atmosphere and the music.  The jazz afternoons with a $10 cover charge are definitely on our list, as is the “Jumpers and Jazz in July” concert with the ‘Clem Four’ which is on the 28th July from 6pm at only $59 per person with a special menu for the day.  If you can make it to Warwick for the winter festival, be sure to put the Gunyah Restaurant on your list of places to visit.  I’ve included the links here and on my links page to make it easier for you to research.  Bon Appetit.
Karl