Glovers Station. Its simply, well done.


Sometimes I like new things – other times they all seem a little too good to be true.  New venues open every day of the week as other close, all because they forget the basics.

Glovers Station in Elsternwick is a new thing, and they have the basics absolutely, positively right. A warm sincere greeting, coffee that is bloody good, quick and delicious.  Water is topped up and comes from a central watering station built in to the wall and serves as a sensible divider for the wall of banquettes that line the edge of the interior. The staff know what they are doing, and they do it very well.

All the more impressive is that this is day one. The doors opened this morning and the place is popping… From the people that changed the Bentleigh main drag with Little Tommy Tucker, this is surely going to be a hit in this part of town.  The room is busy, as are the team.   Jim Marinis and Mary Jane Daffy are greeting friends and new customers alike with the same warmth and genuine enthusiasm for being here.

The fit out of this space is great and suits the style of the business model – open, bright and airy. White tiled walls surround banquettes with modern, stylish and practical tables and chairs, all dotted around a large central service and coffee space.

The open kitchen will hide no sins, although none are expected. Chef Brett Hobbs, who joined Marinis and Daffy to open Little Tommy Tucker, leads a small kitchen team. He has good chops – formerly of The Millswyn, Woods of Windsor and Morris Jones.

The venue is very much of its geography. Monday lunchtime and I have spotted hipster beards, a twin set and pearls, smart young things who are at ease in the autumn sun in the outdoor dining space, matrons and mums, regular Joe’s and Jolene’s – it seems everyone wants to be a part of day one at Glovers Station.

Marinis on the floor is like the Everready bunny, as always. Buzzing and bouncing across the floor, inside and outside, upstairs in the mezzanine dining space and down, he seems unable to stop. I am not sure if Jim is a control freak or more like a kid in a candy store who wants to try everything – I think its the latter only because businesses are rarely successful when control freaks are allowed to run free.

Back to the basics… its easy to trick up food to be more fancy, but quite often, the simpler items play second fiddle.  The food is organic, in season and free range where possible.  A veggie patch at the back of the cafe supplies herbs and leaves. My simple brunch is faultless and its a testament to the ability to do all things well.

Flatware and silverware is not overdone – nothing in the venue looks like they have tried too hard which is always a good thing. Its tough coming in on day one where hiccups are to be expected, but it has been seamless. Its simple, but oh so very smart.

This place will do well – the commentary on tables either side hint that it will suit young mums dropping off at the child care centre across Glen Eira Rd, as well as the lunch set, and those with more time on their hands.

As long as the basics remain done well, Glovers Station will flourish.



Another birthday comes around


It seems as I get older, birthdays become more frequent – they happen much quicker than they used to.  I remember as a kid the wait between birthdays or Christmases seemed like it was forever.  I sometimes wish that things moved at that pace again.

Birthdays are fun days and I am recovering from a whole weekend of fun, and perhaps one too many martinis on Saturday night.  But it also gives me pause to reflect on all of those people around me who are sick, or have loved ones who they are caring for – and who would welcome another birthday or a another festive gathering – just to set as a milestone.

I think back to when my father was dying from cancer – a nasty brain tumour that took him from us at just 60 years of age,  My dad was a pretty selfless guy who thought of others first, and the welfare of my Mum and his brood of children always came first.  He was a bloody good man, he had great ethics and cared deeply for us all. When he was dying, he set milestones. There were two weddings – two of my brothers – that he hung on for and was present at.  There were smaller get togethers and festive events that he was around for as well.

I miss him today – more than most days.  I miss that call, very early in the morning.  It was one of those things my Dad did. A birthday couldn’t start without that call.  For 20 odd years, I have missed that call early in the morning, and I miss my Dad every year – on his birthday, his and Mums wedding anniversary, and Father’s Day.

I am now setting milestones of my own in some ways – as my Mum’s light fades a little more each time I see her, I wonder how much longer we have to share with her.  We have been grieving for a few years now as her condition worsens.  She has dementia and has gone from a strong and proud woman, to a small, little old lady.  It has been incredibly hard to watch and see what an insidious and cruel disease dementia is. But we have had so much time to prepare ourselves.

Back to the milestones… My partner and I just bought a house.  It was not something I thought would happen but it has and we are thrilled.  Now we have time to settle in and think about a new wall colour here, and a little renovation there. It will be great to set these milestones and think about what might come next, and how lucky I am to be able to set them all.

Today, as I moan about another creak in my bones and complain about being a bit older and a bit less spritely, I am reminded that I am lucky to have all that I have, and so much to look forward to.

Another birthday comes around and I have many to come and so much more to look forward to. Its time to be thankful for what I have and the milestones I can look forward to.





Heston Blumenthal to fly ‘the duck’ south to Australia

The world’s most recognisable chemist, Heston Blumethal, will close the Fat Duck in Bray in December 2014, transport the team, warts and all, to Crown Melbourne, to open in 2015.  In his first International foray outside of the UK, Blumethal announced the move to assembled media at Crown Melbourne earlier today.

Following the six month sojourn, where the entire award winning Fat Duck team from Bray in the UK will be in Australia, along with some of the other identifiers from the restaurant, the restaurant will evolve in to Dinner by Heston Blumenthal.  Under the guidance of Group Executive Head Chef Ashley Palmer-Watts, Dinner will maintain lasting ties with Australia and with Crown.

Blumenthal said of the move; “This is an incredible opportunity and I am thrilled that it has worked out the way it has. The Fat Duck is part of a Grade II listed building, so I always knew there would come a time when it would need a little attention and the building itself would require a bit of modernisation – after all, it was built in 1640. I just couldn’t bear the thought of closing for an extended period, though. When we first started conversations with Crown, I saw the potential of the situation and really began to hope. I couldn’t have asked for a better outcome.”



As a self confessed ‘hestonophile’, I could not be happier.  I have tried on numerous occasions to divorce Heston from my life via twitter, thanks to his association with the prices are down people.  But to no avail. I am sure that the experience that they can replicate that of the Fat Duck in Bray, as best as possible.  Its hard to take something that is so iconic from the other side of the world and make it happen in a venue like Crown, however I am sure many Australians will be delighted to see Heston in Australia – there are some who feel that they know him already.

Blumenthal came to prominence with dishes like snail porridge and bacon and egg ice cream,  and is one of the most recognised faces in the culinary world.  With a penchant for taking viewers of his TV program on journeys of great culinary adventure, often creating the unimaginable from the unrecognisable.

Blumenthal is only a few years older than I am, and maintains a remarkably youthful visage for someone who is so busy.

Join him and I this Saturday from 1pm on Cravings on JOY 94.9 – listen live in Melbourne or elsewhere in Australia and the world at our live link. 


Dont cry for me…

I know, I know… its far too obvious but in this heat it is quite possible that I am lacking imagination!

Argentina is the next line of that song from the musical, Evita.  Attending an event at True South in Black Rock as part of the 2013 Melbourne Food and Wine Festival reminded me of Argentina… mostly because the chef at True South, Mauro Cagliari is Argentinean and the dinner he prepared with fellow Argentine Martin Molteni of Pura Tierra was a feast of magnificence.

Pura Tierra is translated, from my crappy Spanish, to Pure Earth, and given Eva Peron is buried in the cemetery across the road from Molteni’s restaurant in Buenos Aires, I am sure I can be forgiven for the musical references that will be peppered throughout this missive.


It was a beautiful night – as the sun set over the ocean across the road from the restaurant, diners were treated to a rare experience. Five courses of simple ingredients, melded together to create something that my fellow diners and I could not fault.


True South is a brewery as well as a restaurant, and we were greeted with a house made cider, which on this night of 1000 stars and high temps, was a welcome start. Crisp, tart and just delicious. We snacked on some roasted beetroot and the most delicious cheese pastries.  I had to have three of those and it was a challenge to stop at just three.


A great lump of house made bread, studded with rosemary and apparently baked with pig fat was delivered to the table, crusty and warm, and we hoofed it down with gusto!



What followed were five incredibly well executed courses, matched with either beer or wine – beers made in house and the wines imported from Argentina.  It is rare that I am willing to offer such extraordinary praise but this was all but faultless. The few things I could comment on were a delay in the first course coming and a dessert that was not to my taste, but it had been an already arduous day and I may be just being ridiculous.


A ceviche of kingfish was Paco 1 – and it was great – raw fish marinated in citrus, sliced raw baby beets and radish, fines herbes… just lip smackingly good.


The next course challenged me… corn, pumpkin, beef all melded together in a sweet sauce, and topped with meringue.  Not usually to my taste but the house made chili beer served with it was clever – hoppy and malty and pulled the sweetness apart on the palate. I loved it.


Next up.. the offal course. Sweetbreads cooked in another sweet tinged sauce, on a superbly soft mash, with a collection of mushrooms. Again, deftly handled and for non offal lovers, they taste just like chicken! Another house made beer, this one bigger and bolder than the last and again, supremely matched – they know their stuff these Argentines.


Resident chef Mauro showed off his skills on the dance floor with a display of the tango, before he let the professionals take over, and folks, dinner and a show!  How could I complain.  He is quite the soft shoe shuffler and it was a ice break to prepare us for the next course… Rib Eye of beef.


This was incredible – slow roasted and served with chimmichurri, roasted kipfler potatoes, i sliced it with the butter knife. There were at least 80 people in the room and I know that every piece of beef that was eaten was amazing. A glass of Malbec on the side, one of the most popular and widely grown grape varieties in Argentina, made for the right mate for this dish.


Dessert was not to my taste as mentioned but I wont let this dampen my enthusiasm… Pumpkin, corn, chocolate and passionfruit- an interesting mix and none of it too sweet – was devoured by those around me so I know it was also very good.


I tend to be somewhat critical as a rule but I was so pleasantly surprised at how well everything was done. The staff were super attentive – we did not have to ask for anything.  Water kept coming, glasses were taken care of, and napkins rolled the moment any one as much as moved from their chairs.  The food was plated in front of us allowing no room for error and none could be found!

Mauro and Martin are a brilliant combination of talent, personality and bravado and I was thrilled to be a guest at this event. It proved yet another triumph for the restaurant and they deserve a hearty congratulations from myself, the guests around me and the gathered.  I am going to have to head back – I hear the suckling pig is a ripper.





I dined as a guest of True South and the Melbourne Food and Wine Festival, however, that does not form my opinion nor have they received favourable comment in exchange for my attendance.

I am off to the convent.

Now before you start with the alarm bells… I have not had an epiphany and no I am not becoming a nun. As fetching as the nuns habit looks and given the multitude of sins it might hide, I just don’t think I could carry it off.  One must be willing to pledge one’s troth to god, and quite frankly, the only pledging I  am willing to make is that I pledge to remain an atheist, I pledge not to try and ruin other people’s lives with my outmoded ideas (i.e.- religion) and I pledge my soul to hedonism until I fall of this mortal coil and am no longer.


However, Bursaria – a Melbourne based event and catering company, run a lovely space at the Abbotsford Convent – home to slow food, an arts and culture precinct, restaurants, health and wellbeing  and other noble pursuits. The convent was in danger of becoming apartments and the Abbotsford Convent Foundation have fought jolly hard to stop that happening and preserved the space that has been the home of the Sisters of the Good Shepherd for many years.


Lunch was to be a simple, 2 course affair, showcasing the talents of Studley Park Wines, located just 500m from the convent.  I was blindly unaware the wine was being made just 4km from the Melbourne GPO and made as well as it is.  The rose served pre luncheon and through out lunch, was terrific. They also served a cabernet (a tad too on the juvenile/acidic side of the scale for my taste) and a bright young chardonnay. I was very pleasantly surprised.

There were speeches from Allan Snaith, the man, who with his wife Lizette, are the people behind Warialda Belted Galloway Beef  and a fine job they are doing producing incredible steers for slaughter, and the owner of Studley Park Wines, Andrew Clarke who gave us some history of the wines he produces.  The area on which he grows the vines (before the wines are masterfully crafted by Llew Knight of Granite Hills), has been an agricultural site in the Kew region for over 100 years, and is a flood plain on the shore of the Yarra River. We also heard from Maggie McGuire, CEO of the Abbotsford Convent and Alison Peake of Slow Food Melbourne.

We gathered on a beautiful sunny Melbourne lunchtime in the courtyard of Rosina Room – it once housed older women penitents who had been placed with the Sisters of the Good Shepherd by the courts. Its appropriate that a horde of hedonists arrived to sully it up on a Sunday. A glass of the aforementioned rose and some canapes became the order of the day.


The room was beautifully put together for our arrival, and we were seated at tables overflowing with herbs, a selection of house baked breads and other interesting pots of things.  A sizeable chunk of waiting gave us plenty of time to mingle and mosey with those others on the table and catch up on some goss with buddies – regaling tales of what has been a busy start to the 2013 Melbourne Food and Wine Festival.


Mr and Mrs Snaith’s Warialda Belted Galloway slow braise arrived with some semolina polenta and some greens.  Simple Sunday fare clearly the order of the day.


A  vanilla and rose panna cotta followed, with some pomegranate syrup, pistachio and biscotti – as rich as one would hope for and a pleasant dessert.. I waddled out of this event I think!


A quick wander around the gardens at the Abbotsford Convent is a must on any sunny Melbourne day and that’s exactly what a fellow luncher and myself chose to do – basically the long route back to the car, revealing beautiful buildings and stunning gardens.  One can only be pleased that the apartments idea simply never eventuated.  The Bursaria team were able hosts and popped together the perfect nosh for Sunday lunch, showcasing some local producers and introducing a new audience to the wonders of the convent – more to the point, how they can be interacted with on an almost daily basis.

Now, time for a lie down before I get up again to eat!


Playing with some meat on St Kilda beach

Now that I have your attention!

I joined some other very keen folk on St Kilda beach on a Saturday morning (after a reasonably committed Friday long lunch) for a bit of learning.  The sun was shining, the water lapping at the sand and in the background, I observed two hours of someone’s yoga class that I could have done without. However, along with my fellow BBQ lovers, I took part in this masterclass from one of Australia’s most noted grillers – BBQ king, Chris Girvan-Brown.  This was all part of the Redheads BBQ festival, another mini festival in the orgy of indulgence that is  the 2013 Melbourne Food and Wine Festival.


Its fair to say that, until a recent interview with Chris on my radio show, I was not clued in to the ever emerging BBQ scene in Australia and that we are taking our lead from the fanatic American grilling madness.  I wasn’t aware, for example, that the Jack Daniels Invitational was a feature on the US BBQ scene. But it is, and so now you are informed as much as I am.

Smoking and BBQ are not something I would normally do on a Sunny Saturday morning in Melbourne.  I tend to reserve these activities for an hour when it is considered civilised to drink beer – but there I was.  As the sun started to develop a bit of a sting, we were treated to a masterclass filled with tips to make your BBQ experience something to boast about.  There were no snags and pre purchased burgers here please – no sirree!

Rib eye, lamb racks, brined chicken wings, pork fillets that had been marinated in apple juice, a lamb shoulder cooked overnight for 8 hours and literally falling off the bone, chicken breast injected (by us) with a very fancy syringe machine to add flavour and boost the moistness and the piece de resistance, a chicken curry cooked in a coconut (that I had to saw in half) in a BBQ.  It was delicious, and I am not one to blow my own trumpet, but for something that took myself and the BBQ master about 4 minutes to prepare, it tasted pretty darned good to me.

There were a few moments through the 2 hour presentation that would have done well on an episode of Benny Hill (and I do blame myself for these).  There was a particular moment when a syringe with holes in the side was used to inject a nice plump chicken breast  with some marinade (from the inside so it did not burn).  This turned in to some giggles about syringes on St Kilda beach and the lack of novelty in that, but again I digress.

I walked around the BBQ festival as the hordes began to arrive and I am assured the remainder of the day was as successful as our own masterclass.  The aroma remained with me all day (in my hair and clothes) and I was constantly reminded of the fun that was had in these two hours.


If I was a grunter, I would have had some Tim Allen moments looking around at some of the exceptional machines that were littered in stands around the festival – something for every taste and skill level among the grills, roasters, smokers and assorted BBQ paraphernalia.  I enjoyed learning some more about this emerging trend among Australians and am glad we have a new 4WD to hitch around the new appliances that are on my wish list now.

The World’s Longest Lunch

Its not every day that one can boast that lunch’s menu was loving designed by the Grand Dames of the Australian Culinary Landscape .. Maggie Beer and Stephanie Alexander. Normally my lunch menu is lovingly designed by 2 slabs of bread, some sort of smoked pig and a lump of cheese.  But, I digress.

Stephanie Alexander and Maggie Beer need little introduction, and the Melbourne Food and Wine Festival, now in its 21st year  I am sure was thrilled that Maggie and Stephanie could offer their services to prepare the menu.


A casual 1230 people sat down at tables laden with fresh produce, pots of fruit, vegetables and flowers, and all fitted with white linens and wine, ready for us to devour.  It was a beautiful setting, as the sun peeped through the trees, and the tables snaked their way along the path through the magnificent Fitzroy Gardens in Melbourne.


Scattered with consumers, media, lovers of fine food and beverages, and sponsors, the guests were treated to three courses – the first two designed by Stephanie Alexander and the dessert by Maggie Beer, but all with the thread of fresh, seasonal produce and a great deal of love.

The World’s Longest Lunch has become a tradition for me now – I think this may have been the 8th year where I have wiped a friday afternoon off my diary and enjoyed some amazing food, with thousands of lovely people in some iconic Melbourne locations.

Oh and what did we eat and drink? We kicked off with a tidy glass of Yarrabank Cuvee sparkly, or White Rabbit Ale beer for those in the mood.

Turkey prosciutto with figs, watermelon pickle, and fior de burrata -with a glass of Yering Station 2010 Village Chardonnay


Saffron marinated roasted lamb rump, with farro, spinach and mint and slow cooked sweet peppers. Washed down with Yering Station 2010 Village Shiraz Viognier


And in true Maggie Beer style, a baked vejuice custard with glace cumquats and granola crunch. A glass of pink Yarrabank Creme de Cuvee paired nicely.


Another World’s Longest Lunch to add to the bank that I have and another wonderful celebration of food, beverage and old and new friends.