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Beat Eats

Posted 19 Dec 2014 @ 10:55am

One of Melbourne's favourite food trucks, Mr Burger, will open their permanent Brunswick Street store this weekend.

 

To celebrate the opening, the store will be dishing out free burgers throughout the day. Customers can choose between a free Mr Burger or Mr Veg, with a range of sides – including the store's famous 'trucker fries' – available for purchase. 

Posted 18 Dec 2014 @ 5:03pm

A food truck heaven is coming to the northside. 

 

Mr Burger co-owner Daragh Kan is transforming the vacant concrete lot at 520 High St (on the border of Northcote/Thornbury) into a food truck park and bar. The al fresco space will be named Welcome To Thornbury, and will be able to accomodate at least four trucks at once, ranging from burgers to burritos, Chinese to Mexican, and...

Posted 10 Dec 2014 @ 11:37am

Sunday seshes just got a whole lot cooler with the announcement that the Adelphi Hotel has opened its rooftop pool bar for the summer. 

 

Open from December until March, the Flinders Lane rooftop will host a barbecue and pop up pool bar featuring a range of specially curated retro cocktails like the 'Adelphi Wallbanger,' 'Nice Melons' and 'No Sex on the Pool Deck.' 
 ...

Posted 5 Dec 2014 @ 2:20pm

Sugar Mountain have revealed the specially curated food and bar offerings for 2015, featuring no food chains and all local vendors.

 

Punters will be able to chow down on a unique variety of Melbourne's best selections while watching the likes of Nas, Ariel Pink, Odesza, Kim Gordon, SWANS, Twerps and King Gizzard and The Lizard Wizard. Food partners include Hammer & Tong,...

Posted 2 Dec 2014 @ 6:36pm

When a restaurant receives a One Hat rating from the coveted Good Food Guide, the conception is, generally, that it’s stuffy and expensive. Executive Chef and general manager of The Town Hall Hotel Harry Lilai wants very much to debunk that assumption and make sublime bar food accessible to foodies and non-foodies alike.  

 

“People think that because it’s a One Hat restaurant...

Posted 2 Dec 2014 @ 6:34pm

Dani Zeini looks exhausted, and it’s no surprise. Since opening his new burger joint, Grand Trailer Park Taverna last week, lines, even at lunch time, have been consistently out the door and around the corner.

 

It’s a bit of a change of pace from his family-operated and acclaimed Dandenong Pavilion. Spearheading the gentrification of the area, Dandenong Pavilion has for eight...

Posted 2 Dec 2014 @ 6:31pm

Ice cream’s nostalgic for a lot of people, what special place does it hold for you?
It holds special childhood memories of my mother and I making kulfi ice-cream as a treat during the sweltering summer days. We would prepare and mix all the ingredients together and I was given the important task of pouring the mixture into the ice-cube trays. My impatient brother and I would continuously...

Posted 2 Dec 2014 @ 6:30pm

 

You guys seem pretty new on the market, how long have you been operating?
We’re really new, we’ve been operating for a few months now at a couple of events but have had plenty of experience at creating and eating dogs.
 
What makes Franklins the best dogs in town?
Franklins’ dogs are the best in town because we make all our toppings from scratch with authentic...

Posted 2 Dec 2014 @ 6:28pm

 

What’s the process involved for cooking Paella?
The main part of it is getting yourself the onions and capsicum, but the real magic comes from the Mojo – saffron and sweet paprika. That’s the real Canary Island way of doing it. It takes 45 minutes to an hour.
 
How long have you been cooking it?
I’ve been doing it for about six years; I started doing big paella...

Posted 2 Dec 2014 @ 5:25pm

Next February 5,000 fruit-chucking fanatics will descend on the Flemington Racecourse to fling 300,000 pounds of roma tomatoes at one another. Seriously.

 

Tomato Battle will make its debut in Melbourne next year, and marries the traditions of Spain’s La Tomatina tomato-throwing festival and Germany’s Oktoberfest. 
 
Alongside the torrential tomato tossing, there will...

Posted 20 Nov 2014 @ 2:02pm

The anticipation for the fifth Coburg Night Market is building, so we’ve taken the opportunity to get to know some of the vendors you’ll likely be emptying your wallets for come Friday November 28. Jade Anderson of Wawa Chocolate makes chocolate, and Sarah Fitzpatrick of Assembly Design designs the packaging. The pair sat down with us to talk about their collaborative journey before their...

Posted 20 Nov 2014 @ 2:00pm

 

So, where does your ginger ale come from?
Our ginger ale is artisan crafted in Brooklyn, New York. Made in small batches using 100% fresh ginger, it’s commercially carbonated so it’s not alcoholic.
 
What beneficial properties does ginger have?
Medicinal benefits of ginger have been known for more than 2,000 years. It’s a rich source of antioxidants, has anti-...

Posted 18 Nov 2014 @ 3:54pm

 

How would you describe the food of Argentina?
Argentina is well known for the Parrillada o Asado: a gargantuan grill of local cuts of beef, pork, chicken, and chorizo. I met my first vegetarian in the late ‘80’s.
 
What are the main ingredients of Argentinean cuisine?
Beef. We cook all parts of the animal. Chimichurri, the Argentinean magic flavour, is the sauce...

Posted 12 Nov 2014 @ 3:22pm

Following the recent success of the inaugural Coburg Drive-In Food Truck Festival, the drive-in will now host some of Melbourne's finest food trucks multiple nights each month. 

 

Moviegoers will have the chance to choose from some of Melbourne's favourite food trucks while Interstellar, Let's Be Cops, John Wick, Gone Girl and Hunger Games: Mockingjay show across the drive-in's...

Posted 30 Oct 2014 @ 1:28pm

Summer and meat are the perfect combination, and this January and February they will come together for four days of festivities at the Queen Victoria Market.

 

The Melbourne Barbecue Festival is all about meat, smoke, summer and good times. The inaugural event will involve a delicious four-day program of classes, competitions and entertainment that will all end with a huge...

Posted 29 Oct 2014 @ 12:59pm

Mmmmm. Australia Day weekend is about to get a whole lot tastier when the inaugural International Street Food Festival takes over town.

 

Designed to celebrate and showcase multicultural Australia, the two-day carnival will feature some of the best street food from around the world, music from top-notch artists, market stalls, celebrity chefs, rides and amusements. The full...

Posted 16 Oct 2014 @ 3:25pm

 

If you find yourself moseying on down Sydney Road one fine arvo, evening or early morning (which is typical occurrence with this place), you'll be sure to stumble upon The Brunswick Hotel. This place contains one of the best beer gardens the suburb has on offer – the massive space, which features a brand-spanking new outdoor bar, regularly plays host to a free selection of live music...

Posted 16 Oct 2014 @ 3:25pm

 

The Yarra Hotel is widely considered as the veteran pub of Abbotsford amongst locals. While the pub itself is probably older than your grandmother and grandfather combined, the new owners, who took over the joint in 2012, have worked tirelessly to recreate the pub as it originally stood all those years back.  Thankfully for us, they've managed to do exactly that, and the Yarra...

Posted 16 Oct 2014 @ 3:19pm

 

Walk down through the slightly shabby but charming carpeted foyer, past the main bar on the left and step out into the delightful space that is The Retreat’s beer garden. Surrounded by astro-turf and decking, it’s truly magical, especially when the cherry blossom is in full bloom.
 
An unwavering Sydney Road favourite and the home of live music on the strip, The Retreat...

Posted 16 Oct 2014 @ 3:13pm

 

Once upon a time, Footscray was one of those suburbs you always thought was much further away than it actually is. Made famous – or infamous, we can’t figure it out – by Franco Cozzo, Foot-a-scray has more recently been touted by smooth-talking real estate agents as one of Melbourne’s up-and-coming suburbs and the place is freaking buzzing. But we already knew how great it is because...

Posted 16 Oct 2014 @ 3:06pm

 

We like venues that don’t beat around the bush. The Fitzroy Beer Garden is exactly what it sounds like, and is an integral part of the Gertrude Street tapestry. Of course, it’s a place for this special we could simply not ignore for rather obvious reasons. Red paper lanterns hang overhead and bamboo shoots surround you as you share a jug of Pimms and lemonade or sip on a pint of...

Posted 16 Oct 2014 @ 3:03pm

Who is this Penny Black? What’s her deal? Research (pff, OK, one Google search and a Wikipedia page later) tells us she wasn’t a real person, but the name given to the world’s first adhesive postage stamp used in the public postal system. What has this got to do with beer then? You’d be surprised, plus we’re sure you enjoyed the random bit of trivia. It is, in fact, a cheeky nod to this famed...

Posted 16 Oct 2014 @ 3:01pm

 

Victoria Street Richmond is not typically the place you would venture to for a sophisticated drinking and dining experience. An awkward-turn-boozy dinner at Binh Minh with your estranged high school friends, sure, but not really the place you’d expect to find great, refined-but-not-pretentious pub food and bartenders who really know their shit. You poor, naïve little soul.
 ...

Posted 23 Sep 2014 @ 4:25pm

 

When I was a kid, I felt genuinely hard-done-by when Mum said I wasn’t allowed to have a Mr. Whippy. We can call it the original food truck, but Melbourne’s pallet, like with most of our cuisine these days, has become a heap more sophisticated. These food trucks are popping up absolutely everywhere. At last check, the Australian Food Truck Directory (yes, it exists) has 149 active...

Posted 23 Sep 2014 @ 4:23pm

 

Chris Terlikar knows a thing or two about meat. With a background in fine dining, a chance encounter in Brooklyn with Hill Country barbeque food in Brooklyn altered his path into the smoky depths of slow cooking. After being guided by pit boss heavyweights in Texas and stints as a pop-up chef at The Beaufort and Grub Van, Chris has planted his feet in Collingwood with a Bluebonnet to...

Posted 23 Sep 2014 @ 4:19pm

 

We're not going to go on about the juiciness of the patty, the sweetness of the bun or the gooiness of the cheese: would you just look at this thing? The beloved Spotted Mallard’s menu is evolving to err on the simpler side with Executive Chef Sam Grose stripping it back and focusing on what foodies venture to The Mallard for the most: the burgers. Set in the homely, unassuming...

Posted 18 Sep 2014 @ 5:01pm

Ding Dong Lounge is one of the most well-known fixtures on Melbourne’s live music landscape – its combination of the best local and international bands, along with late night parties and the best rock DJs in Melbourne makes it world famous. Since its redesign two years ago under helm of Melbourne rock doyen Billy Walsh (former drummer of Cosmic Psychos), Ding Dong has boasted a cocktail bar...

Posted 18 Sep 2014 @ 12:09pm

The Curtin has announced that Huxtaburger will be first to take the reins on its new Kitchen in Residence program.

 

Kicking off next month, the program will feature a rotating kitchen of a bunch of favourite Melbourne eateries. Huxtaburger's pop-up restaurant promises to be there for at least six months and will provide gig-goers with some much needed late-night fuel for The...

Posted 2 Sep 2014 @ 12:27pm

Ding Dong Lounge’s newly opened Cajun and Creole restaurant Girl with the Gris Gris is set to welcome Australian soul sensation and leading lady of The Bamboos, Kylie Auldist and her five-piece funk soul orchestra The Glenroy Allstars, for a very special night of music and soul food as part of Mo’ Soul.

 

Join Kylie Auldist and The Glenroy Allstars with support from Fulton Street...

Posted 12 Aug 2014 @ 1:50pm

The Yarra Hotel has everything that is good about a classic pub. It’s got good music, a great beer garden and amazing food.

 

In line with the venue’s down to earth style and commitment to freshness, the deep fried dishes on the menu are cooked in Cottonseed oil that is changed three times a week and it has a high smoke point so the food is fried at a higher temperature, ensuring...

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