Public Inn - Castlemaine

The Public Inn, Castlemaine, oozes style and grace and boasts many luscious dishes to get you excited.  On a drizzly Saturday afternoon I make the voyage on the train for a delightful lunch.  After perusing the sophisticated menu, that uses some divine local produce, I select from the ‘in & out lunch menu’.  The ‘in & out’ menu deal is two courses and a glass of wine from the barrel wall for $35.

For entree I ordered the ‘white almond gazpacho with croquette of Tuki Springs lamb.’  The croquette complemented this delicious foamy soup beautifully.  I wanted more, more, more!

White Almond Gazpacho

Main course was the ‘pan seared gnocchi, charred zucchini, white anchovy, peas, anchovy caramel’.  This dish was a terrific balance of flavors and texture combining the saltiness of the anchovy with the sweetness of the peas on perfectly cooked tiny soft pillows of gnocchi.

Gnocchi

It’s easy to never want to leave the Public Inn when you settle into the deep leather couches by one of the captivating open fireplaces.  The wine barrel wall is also a feature, holding local wine specifically made for the venue.  Opt for a glass (½ or 1 litre decanter also on offer) from the wall or a craft beer or cider and you won’t be disappointed.  Couple your beverage of choice with a fine cheese board and you are set for the afternoon.

It’s clear that the Public Inn prides themselves on excellence and have created their reputation in the growing Castlemaine food and wine scene by delivering a high quality product.  The decor is stunning with a rustic modern feel, the staff knowledgeable, the menu intelligent and the beverages distinct.  What more could you ask for?

Food – 8/10

Service – 7/10

Ambiance – 9/10

Public Inn

Criterion Corner – Barker & Moysten Streets, Castlemaine, Victoria.

(03) 5472 3568

www.publicinn.com.au

Open Monday – Thursday from 4pm and

Friday – Sunday lunch & dinner & in between.

Seasons Mildura

Seasons Restaurant in Mildura, northwest Victoria, is somewhat of an institution.  As the owners, Andy and Mandy Williams, go into their seventh year of trade it’s clear that their mission is not waning.  Prior to opening they believed that there was a gap in the market between cafe style dining and fine dining in Mildura so they decided to create a place where diners could enjoy a great affordable food, wine and service experience.  They wanted their guests to feel like they were returning to an old friend with the comfort of a warm and relaxed but quality atmosphere.  This set the scene and created the original foundation for their restaurant.

I have dined at Seasons several times over the years and something that remains constant is the passion and professionalism of Andy and Mandy. It’s possibly the reason they are still staying firm and strong in the competitive and sometimes difficult game of owning a restaurant. It is clear that their values are instilled in their team.  You can see that they get on with their job with that same passion and professionalism. 

From the moment of arrival at Seasons you are greeted with open arms and big smiles as you are whisked to your table with the warmest welcome.  The Seasons beverage list is comprehensive, thoughtful and smart.  Andy is to be credited for this.  He has a wide and varied knowledge and understanding of any beverage that might tickle your taste buds.  So if you find it too difficult to make a decision leave it to Andy – you won’t be disappointed.  On this particular night Andy treated the table beside me to a spectacular performance where he conducted ‘sabrage’ with a 'sabre'.  This is the traditional French way to open a bottle of Champagne by slicing the top of the champagne bottle open with a sword.  It was fabulous and the entire room was impressed.

This is what you get to understand about the Seasons menu when you open it – ‘we believe that food in season is food that is best.  When sourcing our produce we give priority to locally grown food, we know the best suppliers, where it comes from and when it’s in season.  This is our privilege.  Our seasonal menu salutes the diversity in Australian cuisine.  The menu is a fusion of modern Australian influences.  Join with friends to share our passion’.  A perfect introduction to the dishes you are about to experience.

Andy's Choice

The menu is broken up into sections – the introduction, the in between, the main event and the sweet afters.  There is also an amazing daily specials board to compliment the delicious seasonal menu.  Kids, vegetarians, gluten free are all really well catered for.  The other area they cater for so wonderfully are the people like me.  The ones who sometimes don’t want to make a decision.  Leave it up to Andy or Mandy and they will arrange something perfect for you from the kitchen.

If you are in Mildura you need to dine at Seasons. Or if you are after a prime steak from the grill Andy and Mandy also run the adjoining restaurant ‘The Spanish Bar and Grill’.  Either way you will be well taken care of and you will enjoy an excellent night.  Make sure you tell Andy and Mandy that I sent you!

Food – 8/10

Service – 8/10

Ambiance – 8/10

Seasons Restaurant

Corner Langtree Avenue and Seventh Street, Mildura.

Phone – 5021 2377

www.seasonsmildura.com.au

The Sweetest Thing - Part 7

Amanda’s Double Sweetness

Amanda is the sweet baby of the family.  She is also a newly wed.  She recently married a wine maker.  We are really happy with her about that!

When I asked our honeymooner for her favorite sweet delight she initially gave me her ‘Caramel Cups’ recipe.  It’s as certain as death and taxes that for any family event where Amanda is required to bring a sweet dish she will bring her ‘Caramel Cups’!  Everyone loves them, especially the kids.

Then a few weeks ago Amanda decided it was essential that she share with us her very favorite and amazing ‘Chocolate Brownie’ recipe that she got from one of her friends.

So I think it would be totally remiss of me not to share both recipes with you. 

Double thanks sweet Amanda. 

Caramel Cups

What you need:

Butternut snap biscuits

Nestlé caramel top 'n' fill (in a tin like sweetened condensed milk)

(Quantities are your own choice)

What you do:

Place biscuits on patty cake tin tray and heat in moderate oven for approximately 5 minutes or until soft.

Remove from oven and press biscuits with back of spoon to make small hollow. Cool on rack.

Heat caramel in microwave or saucepan until smooth and runny (heat in short bursts if microwaving and stir in between, low heat if using stovetop).

Fill each biscuit with caramel. Place in fridge to set. Can top with whipped cream if desired.

Enjoy with a glass of Riesling – I say.  I highly recommend a Riesling from Austria.

Chocolate Brownies

What you need:

150 grams butter

350 grams dark cooking chocolate

1 ½ cups brown sugar

3 eggs

1 teaspoon of vanilla extract

¾ cup of plain flour

¾ cup dark chocolate chips

½ cup of fresh cream

¾ cup chopped macadamia nuts

What you do:

Melt the butter and dark cooking chocolate in a saucepan over low heat, when melted leave to cool for 10 minutes.

Then stir in brown sugar, eggs, vanilla extract, plain flour, dark chocolate chips, fresh cream and chopped macadamias.

Spread into lined pan.  Bake in a moderate oven for about 35-40 minutes, so it’s nice and gooey!

Amanda says - don’t stress if it’s quite wet when you take it out of the oven because it'll firm up when it cools.  She also covers it with foil half way through cooking so the top doesn’t burn.

I say – enjoy this with a big glass of Shiraz.  Anything from the Barossa Valley or McLaren Vale will do.

Enjoy friends!

Maha Bar & Grill

Shane Delia is everywhere for me at the moment.  He’s all over every media form there is. You see his happy face on TV cooking and morning shows.  He’s savvy in social media and there’s plenty of stories and reviews about him in the print media. It’s easy to see why once you have been to the Middle Eastern magic at his semi underground restaurant that is Maha Bar and Grill in Bond Street, Melbourne.

Innovative, creative, passionate, cheeky are all words used to describe Shane Delia and at just 32 years of age he has certainly ticked some boxes in the culinary world.  Winning Chef’s Hats, rave reviews, multiple awards, writing cookbooks and opening a second restaurant ‘St Katherine’s’ in Kew.

Last month I went to my first ‘Problogger’ Event – a food and wine blogging dinner and I briefly met Shane Delia. He was polite, cheery, approachable and genuine about his love for food and the hospitality industry.  Most true hospitality people are all of those things, but what I really liked about Shane was this glow he radiates when he speaks of his food and the menu we were eating from on the night.  The other thing I admired was that none of this amazing success that he is experiencing, and has experienced at a young age, has gone to his head.

Maha is simply exquisite. Everything about it shines.  From the moment you step inside you feel welcome by the staff and the Arabian ambiance.  There were around 100 people at the dinner I attended and we were all seated and treated like kings and queens for the evening.  The menu was shared plates and a perfect way to experience the Mediterranean mystic of Maha’s kitchen delights.

Sahen zghir – first course

Black cardamom broth, braised beef and shimiji mushrooms

Local olives in fel fel

Roasted apricot kernels, Aleppo pepper and laban

Shaved salad of broccoli, cauliflower, carrot and tahini mayonnaise

Wine match – 2011 de bortoli ‘la boheme’ act three, point gris and friends, yarra valley vic

Sahen kbeer - second course

Pan friend trumpeter, freekah, crunchy quinoa with chargrilled spring onions and paprika vinaigrette

Corn fed chicken tagine, broken egg, corn bread, saffron, Iranian figs, sujuk soil

12 hour roasted mt. leura lamb shoulder, pistachio and green olive tabouleh

Mouabalet, sides

Lentils and spinach, burghul pilaf

Fattoush, Lebanese bread salad

Wine match – 2011 de bortoli ‘vinoque’ roundstone vineyard, gamay noir, yarra valley vic

Helwayet – sweets

Sticky date pudding, peanut ice cream truffle, roasted peanut nougatine with salted caramel sauce

Coconut milk and water jelly, coconut foam, spiced strawberry and sumac pearls, strawberry powder

Turkish delight filled doughnuts, rosewater honey, candied almonds

Wine match – 2008 de bortoli ‘noble one’ botrytis semillon, bilbul nsw

I can’t tell you what my favourite dish was or which flavors were the best because it was all amazing.  The food was clean, delicious and flawless.  The wines complimented each course impeccably.  Staff were slick and the service was thoughtful throughout the evening. 

I insist you go to Maha the next time you want to dine out in the city of Melbourne.  You won’t be disappointed.

Maha Bar and Grill

21 Bond Street, Melbourne.

Phone – 03 9629 5900

http://mahabg.com.au/

*Due to my Maha experience being a pre-planned set menu event I will not score it as I normally would in a restaurant review.