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Flat out or time out? How Melbourne chefs are playing lockdown 5.0


Flat out or time out? How Melbourne chefs are playing lockdown 5.0
Emma Breheny
Photo: Eddie Jim
Lucy Whitlow hasn t been in a restaurant kitchen for more than a week, but she s still kept to a strict schedule. The pastry chef at Osteria Ilaria in Melbourne s CBD is also a budding cheesemaker and COVID lockdown means more time to hone her craft. 
Mornings are spent making new cheeses, which takes about four hours, then in the afternoon she checks on those already draining in one of four refrigerators. Others might need brushing with brine to stop them drying out. Later, it s time to make her clabber – a term for fermented milk that behaves in a similar way to sourdough culture. Whitlow must feed the clabber 12 hours before she wants to make her next batch of cheese. ....

Christopher Hopkins , Lucy Whitlow , Ali Currey Voumard , Victor Liong , Osteria Ilaria , Campbell Burton , Nicholas Chia , Almay Jordaan , Simon Denman , Lee Ho Fook , French Alps , Bar Liberty , Old Palm Liquor , Brunswick East , Neighbourhood Wine , Good Food , Public Wine Bar , Chef Ali Currey Voumard , Fitzroy North , Public Wine Shop , கிறிஸ்டோபர் ஹாப்கின்ஸ் , ஒஸ்தேரிய இல்ரிய , கேம்ப்பெல் பர்டன் , நிக்கோலஸ் சியா , சிமோன் டென்மேன் , லீ ஹோ பூக் ,

More Australian octopus set for restaurant menus


More Australian octopus set for restaurant menus
Richard Cornish
Photo: Richard Cornish
Move over, calamari. The pale octopus is set to take its place on more restaurant plates in Sydney and Melbourne.
Thirty years ago calamari was caught as bait, says Victorian Fisheries Authority director Dallas D Silva. Now it is one of the most highly valued seafoods in the nation. We re hoping the pale octopus can do the same, capturing the imagination of Australian seafood lovers while giving a good return to our commercial fishers.
D Silva refers specifically to the species
Octopus pallidus. In the past, the medium-sized octopus has been a bycatch of lobster and scallop fishing and was sometimes used as bait in lobster traps. Found in waters around southern Australia it has a pale, sandy colour which helps it blend into sea floors. ....

Port Welshpool , Lakes Entrance , New South Wales , Karen Martini , Osteria Ilaria , Andrew Zapantis , Michael Milkovic , Andreas Papadakis , Tony Pudd Pollard , Victorian Fisheries Authority , Sydney Fish Market , Love Fish , Good Food , Octopus Teacher , Little Bourke , South Gippsland , Melbourne Fish , போர்த் வெல்ஶ்‌பூவூல் , ஏரிகள் நுழைவு , புதியது தெற்கு வேல்ஸ் , கரேன் மார்டினி , ஒஸ்தேரிய இல்ரிய , விக்டோரியன் மீன்வளம் அதிகாரம் , சிட்னி மீன் சந்தை , காதல் மீன் , நல்ல உணவு ,

Meet Surly's, the emerging bar sure to be your new High St local


Meet Surly’s, the emerging bar sure to be your new High St local
Words by Tammy Walters
Whether you’re just keen on a beer after work, or down for a weekend sesh, Surly’s Bar is the new hotspot for you.
Paying homage to the ever-grumpy and cynical
Simpsons’ Duff Beer mascot, Surly Duff, Surly’s Bar is a welcome spot for locals to wet their whistle.
The brainchild of Preston locals, Matt Evans and Sarah Russell, Surly’s showcases the partnership’s shared 15-year hospitality expertise, creating a bar that prides itself on its intimacy and intrinsic familiarity. ....

Osteria Ilaria , Matt Evans , Nick Obrien , Tammy Walters , Sarah Russell , Don Antonio , Rose Hotel In Fitzroy , Simpson Duff Beer , Surly Duff , Rose Hotel , Stray Neighbour , Bistro Gitan , Mountain Goat Brewery Bar , High Street , Anthony Hamilton Smith , Long Play , Nicko Brien , Facebook Marketplace , ஒஸ்தேரிய இல்ரிய , மேட் எவன்ஸ் , நிக் ஓபிறீேன் , தம்மி வால்டர்ஸ் , சாரா ரஸ்ஸல் , தாதா அன்டோனியோ , உயர்ந்தது ஹோட்டல் இல் ஃபிட்ஸ்‌ராய் , சிம்ப்சன் டஃப் பீர் ,