Tag Archives: melbourne

HOT: Ladro Greville,162 Greville St, Prahran

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I’ve previously stated that Fitzroy’s Ladro makes one of my favourite pizzas in Melbourne and until now I’ve not veered away from Ladro Gertrude to visit its sister restaurant Ladro Greville in Prahran.

Ladro Greville is a bigger, glossier version of the original restaurant. The antipasti/pizza/pasta/roast menu is familiar, as is the easy conviviality of the dining room and the friendly staff. Ladro Greville has the advantage of a much larger courtyard area and more space and thus is more suitable for children and large gatherings – plus of course more seating means less of a wait for a table.

I was invited to sample Ladro’s new menu by Italian chef Niko Pizzimenti. The owners hunted for over 7 months for the right person to come along – they wanted someone brought up in Italy and obviously with a passion for the cuisine. While his menu is firmly rooted in his home country and his family’s traditions, it uses ingredients which are 75% sourced locally and 25% imported, in keeping with the owners’ philosophy of using local produce where possible (they even have beehives on the roof!).

We started with antipasti with a modern twist – wagyu bresaola with walnuts, horseradish and orange oil ($15.50), an artful pile of creamy 16 month aged San Daniele proscuitto paired with a sweet rockmelon jam ($15.50) and cold smoked bufala mozzarella the size of your fist ($15.50). Can’t go too wrong with good quality cured meat and cheese but I recommend saving your appetite for other things.

The calamari fritti ($13.50) used to be fried with a traditional breadcrumb batter but after so many requests from customers the kitchen have perfected a gluten-free flour mixture, making them a hit with the gluten-intolerant. The calamari is caught from Port Phillip Bay and it was tender, the casing light and perfect dipped in the lime and garlic aioli.

Our last small-sized dish was in the form of a juicy chargrilled Moreton Bay bug tail resting on a pool of thick Tuscan and tomato bread soup ($12.50).

As always, Ladro’s pizzas were excellent. I particular favour their chewy, bubbly charred crusts and the toppings, though simple, are allowed to shine. No ‘super supreme meat lover chicken teriyaki’ horrors here and each pizza is made to order – it takes one minute to make one pizza using a team of 3 people.

Case in point – the chef’s favourite is the Bianca which is brazenly simple. Sliced onion, bufala, fior di latte and proscuitto – nowhere to hide. The bufala from Carlton’s La Latteria is so fresh that sometimes it arrives in the kitchens the same day it is made.

My favourite pizza is topped with fat slabs of fresh porcini, snap frozen and air freighted from Italy, the earthiness of the mushrooms heighted by the smoked bufala ($21.50).

For those who are gluten intolerant all the pizzas can be made with gluten-free bases. The bases are made every second day using a mixture of soy, rice, corn and tapioca flour and are proved, risen and rolled in a way similar to traditional bases. The kitchen is completely cleared out when the gluten-free bases are made and stored in a separate area to minimise the risk of contamination.

Given that I only ever order pizza at Ladro I was blown away by the pasta. The filled pastas are made fresh every day by Niko’s Zia Piera – an exacting Italian lady who works 5 days a week to turn out the pasta for the two restaurants.  The dish of the night for me was the basil tortellini filled with fresh blue swimmer crab, fragrant basil, cherry tomatoes and a hint of chilli ($26.50). Also try the baked gnocchi al forno (alla Sorrentina) which is the chef’s family recipe, the sort of thing eaten at a Sunday gathering ($23).

To finish off we were offered two of the menu’s stalwart dessert dishes – bomboloni and pannacotta (both $11). As I’ve said before, Ladro’s lightly fried bomboloni with vanilla bean ice cream and blood orange syrup are not too be missed.

The perfect orbs of sugared fried dough are the kind of dish that would cause a riot if ever removed from the menu. Such is its iconic status that even the excellent pannacotta with salted caramel and poached pear pales in comparison.

Finally, make sure you take a bathroom break! Co-owner Ingrid Langtry used to design bathrooms and I loved the white diagonal tiling (apparently a joke on having too much wine and seeing things lopsided) and hand-spun metal basins from a foundry in Coburg. I felt daft taking my camera into the loo with me so you’ll just have to go see it for yourself!

Ladro Greville,  +


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HOT: The Hatton Hotel, 65 Park St, South Yarra

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Sometimes a break from the routine is a good thing for the soul.

So even though I live, work and play in Melbourne I relished the opportunity to take a weekend break at The Hatton Hotel thanks to my friend K.

The Hatton is a 20-room boutique hotel located near the Botanical Gardens in South Yarra, which I guess the equivalent of a foreign country when you live in the gritty inner north and rarely head south of the river these days. The hotel is housed in a historic Italianate mansion complete with an entrance of tiled marble steps, grand pillars and elegant arched stained glass doorways. Apparently it was a hotel back in the 1900s, then turned into a boarding house and was converted back into hotel accommodation about 10 years ago.

Photo by The Hatton Hotel

One of the lovely things about staying in a small hotel is the personalised service. The reception is located in the bar/breakfast area and is manned by a single person who also carries your bags and takes you through the rabbit warren of softly carpeted corridors and unexpected patches of street art and Chinoiserie on display.

Photo by The Hatton Hotel

Photo by The Hatton Hotel

I stayed in a Superior room ($240-$295 a night). Despite being on the lowest flower Room 4 was light and airy and it was furnished with a king bed (which I later discovered was two singles put together, so watch out for the gap if you’re sleeping solo!) , a spacious bathroom decked out in fluffy white towels, bathrobes and L’Occitane toiletries, a small dining setting, a hidden-away kitchenette complete with sink, microwave, fridge, crockery, cutlery and kettle plus French shutters leading out into my own private shaded courtyard. Bliss.

Continental breakfast is included as part of the room tariff and can be taken in the sunny reception lounge, the front balcony or the roof deck.

The rooftop is a really special location – it offers a spectacular vista of the city and the view is crisp and bright by day, romantic and twinkling at night.

The breakfast buffet offers an array of Brookfarm muesli, cereal, toast, cheese, yoghurt, fruit, juice and tempting pastries from Prahran’s Amici Bakery. Over breakfast I lingered over the weekend papers while lolling about in the leather chair but you can also go online with the free wifi.

The Hatton is easily accessible from the city via a very pleasant stroll through the Botanical Gardens and the Number 8 tram stops right outside the door. From my room I didn’t hear any tram noise but if you’re concerned then request a room away from the street. Also, for those noise-sensitive sleepers I suggest asking for an upper level room – the rooms’ floorboards means that footsteps from other guests above you can sound thunderous in the dark of night.

The Hatton is also within walking distance to the cafes and shops on Domain Road and Toorak Road so there’s lots in the neighbourhood to keep you occupied.

I recommend The Hatton if you want to stay somewhere that’s intimate and cosy with a bit of personality, well-appointed in all its details and located outside the hubbub of the CBD but not too far away.

The Hatton Hotel, +61 3 98684800


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HOT: Tomboy, 356 Smith St, Collingwood

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As a person who loves eating food at any time of day, I make no real distinction between ‘breakfast food’ ‘lunch food’ and ‘dinner food’.

So I think it’s perfectly fine to eat fish tacos and a huge brownie for breakfast. And you should too if you visit Tomboy!

This handsome cafe displays one of my favourite interpretations of Melbourne’s ubiquitous ‘industrial chic’  look that I’ve encountered in recent memory.

I love their huge, high communal table that used to be a carpenter’s workbench, complete with original vices turned convenient bag hooks. The juxtaposition of hard and soft with the addition of a tall flower arrangement in the centre of the table.

I love the menu written on the huge dangling reel of butcher’s paper. The amazing lamps held aloft by thick metal links and heavy hooks. The vintage milk bar sign beckoning you towards the coffee and treats in the cabinet and the old school speakers set into the brickwork.

Finally, I love their interpretation of a butcher’s apron which all the trendy, good-looking and friendly staff wear. Apparently the aprons were made by one of the owner’s mums but really I think they should sell them :–)

Now to the food. The cafe offers an all-day breakfast/brunch/lunch menu so it contains the expected toast, muesli, eggs and then segues into the tart of the day, open sandwiches and those fish tacos.

As I’ve said, I’ve never shied away from bold flavours first thing in the morning so I’m immediately drawn to the digestive kickstart of an avocado and jalapeno puree and chipotle aioli. The tacos come out on two soft tortillas piled with fishy nuggets, the aforementioned sauces and a generous handful of red cabbage and coriander. Ignore the proffered cutlery and get into these with your hands!

I enjoyed the fresh, fiery combination of flavours though I would have preferred more chilli in my taco. That’s a matter of personal preference though so perhaps they could offer some hot sauce (I think I spied some on the shelf) or extra dressing for those whose taste buds like more heat.

If you come to Tomboy make sure you don’t miss out of the gluten-free brownies ($4). The cafe has been set up by the folks behind  Box Brownies and every day they bake fresh combinations (they sell out too). The huge slabs are rich without being heavy, very chocolatey without being cloying and very, very addictive. While I have been known to scoff down a whole brownie after a gym session (!) I think these baked wonders are better shared between two. Enjoy them with a coffee made with Seven Seeds blends on a Synesso machine.

Tomboy‘s attention to detail in the decor and dining has me listing them as one of my latest neighbourhood favourites. How can you resist a window display like this??

Tomboy, +61 

Tues to Sat 7:30am–4pm
Sat 8am–4pm
Sun 9am – 4pm


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HOT: The Finders Keepers, Royal Exhibition Building, 9 Nicholson St, Carlton

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The fabulous twice-yearly market The Finders Keepers is back in Melbourne today!

Inside the vaulted halls of the beautiful Royal Exhibition Building you will find a delightful array of independent and local artists and artisans – cute, handmade, whimsical, colourful is the name of the game.  There’s so much to see that it’s actually a bit daunting so here are my picks.

My favourite clothing stall was by North Fitzroy local Mariska Thynne under the label The Professor’s Daughter. She makes brightly hued tailored garments with a retro, glamorous feel. A very Mad Men / vintage airline hostess look which can still be styled in a modern way.

I loved her clothes so much that I bought a winter wool coat from her – I don’t care that summer’s coming, I didn’t want to miss out!

Marina from Marcue handmakes every shoe in her collection according to your size and in any colour combination you desire. Actually, I loved the shoes that Marina was wearing most of all!

Everyone on my Christmas list is getting a personalised Christmas ornament from Kylie Johnson of Paper Boat Press from me this year – imagine them as reuseable gift tags for boxes of home made baked goodies. This is Brisbane-based Kylie’s first Melbourne market, so show her a grand Southern state by visiting her stall.

This custom-made kid’s deckchair from Brunswick’s fable baby & nursery wins the cutest item award.

I really liked these berry baskets and paint-your-own Matryoshka dolls from Blank Goods. In fact, I liked a lot of their other crafty items too such as twine, miniature wooden pegs and washi tape.

The sculptural accessories by Renee Saliba of Maple and Gray were a departure from the general cuteness and whimsy on show.

My favourite stall set up was by Angus and Celeste. Their elegant hangings along the Swiss chalet border perfectly showcased their delicate handpainted work.

The Finders Keepers Melbourne Spring/Summer 2012 market, The Royal Exhibition Building, 9 Nicholson Street, Carlton
Friday 19 October 6pm – 10pm
Saturday 20 October 10am – 5pm

HOT: David’s Restaurant Weekend Yum Cha, 4 Cecil Place, Prahran

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David’s Restaurant has previously been voted one of Melbourne’s favourite yum cha destinations. They’ve recently revamped their interior design and menu to incorporate a more homely, country Shanghai style. That translates to a beautiful space awash with white and light (a modern interpretation of a Shanghaiese river cottage) accompanied by a menu of family favourites.

The relaxed ambience is reflected in their DIY approach to cutlery, crockery, drinking water, vinegar and soy (by the way, good to see that they use the brand of vinegar and soy that my mother stocks in her kitchen!).

I was invited to try their new weekend lunch offering – all-you-can-eat yum cha for $35 a head (children eat free). There are two sittings 11:30-1:30pm and 1:30pm – 3pm and the savoury food comes out as soon as you are seated, with desserts around 45 minutes before the end of the sitting. We arrived at 12pm and there was only one dish repeated during our time there, so there’s plenty of variety.

David’s  is a bit different from your usual yum cha experience in that you’re likely to encounter non-traditional dim sum. In fact most of the dishes are not Cantonese in origin as they stem from the main menu of Shanghaiese dishes. Some definitely fall into the fusion category.

My top dish is the Peking Duck pancake – thin flour pancakes encasing a generous slab of meaty duck and traditional hoisin, spring onion and cucumber filling. Other unmissable items include pan-fried spring onion pancake, the small pots of sticky pork belly, the fluffy buns, glutinous rice (which includes prawn, unusually) and finger-lickin’ good fried chilli chicken.

As for dumplings I suggest going for those with the translucent skins such as the fresh scallop dumplings, as my sampling of the other type of dumplings such as the xiao long bao were that in the main they were too heavy for my taste.

The desserts are unusual and definitely not traditional, incorporating Western ingredients such as chocolate. If you have room try to squeeze in a serve of white chocolate glutinous rice balls.

The other way in which David’s differs from your usual yum cha experience is that the food is carried out on trays by friendly, helpful staff who are happy to explain ingredients, a far cry from the surly non-English-speaking trolley madam. It also means that for some dishes you don’t have to commit to a whole plate or a whole steamer – you can just have one morsel. It’s a good way to try new things, as if you don’t like it there’s not as much wastage.

Note that on weekends it’s a popular destination for families with young children so noise levels can be boisterous. I think it’s a winner for a multi-generational family lunch – a place where everyone can eat what they like, when they like. We’ll be back!

David’s Restaurant Weekend Yum Cha,  +

Mon-Wed 12pm-3pm & 6pm-10pm
Thu 12pm-3pm & 6pm-10.30pm
Fri 12pm-11pm
Sat 11.30am – 11pm
Sun 11.30am-10.30pm


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HOT: Goldilocks Lunch box delivery

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Who would have thought that eating lunch at your desk could actually be a pleasurable experience?

Thanks to every Wednesday (between 10am – 12pm) a beautifully packaged and freshly made lunch is delivered straight to your door, courtesy of Goldilocks aka Chrissy.

There’s something so thrilling about having your lunch come gift-wrapped. You never know what delights are stored inside the string-tied recycled box but you can be assured that every lunch box comes with something big, something small and something sweet. It’s ‘just right’ as old Goldie would say. Every week the menu changes and there’s a meaty version and a vegetarian version. Chrissy can also cater for any dietary requirements or dislikes. I just told her ‘no artichokes please!’.

On my first order I received a soft Babka casalinga sandwich spread with a local salami, chorizo and
chevre mixture with organic salad greens, a homemade spinach, ricotta and feta tartlet, two huge chocolate dipped strawberries and a honey joy! That little childhood crackle of sweetness was enough to bring a smile to the rest of my workday.

Boxes are $15 each or 4 weeks for $55 (go on, it’s worth it and delivery breaks are no problem). I was going to wait for all 4 weeks of lunch boxes to arrive before I posted it but I think the concept is so cute and well done that they deserve a HOT now. I’m already looking forward to Wednesday!

currently deliver on Wednesdays to Fitzroy, Collingwood and Carlton and you have to order by Monday 6pm for that week’s delivery. It’s such a great concept that I’m sure it’ll be expanding to other areas soon, so to keep up to date with developments.

or phone

HOT: The Meatball and Wine Bar, 135 Flinders Lane, Melbourne

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Vegetarians, look away now.

There should be no confusion about what is on offer at The Meatball and Wine Bar – meat, wine along with their best friends cheese and bread. If you are vegetarian and accompanying your carnivorous friends to The Meatball and Wine Bar you can still eat but your choices are limited to a veg ‘meat’ ball, the cheeses and five side salads – though I guess you could compensate by drinking loads of wine and hoeing into an ice-cream Whoopie Mac.

Fortunately I have no such dietary restrictions so I was happy to be invited to taste a meaty selection of the menu.

First up was a charcuterie board laying out four meats (three Australian made, one Italian) and warm focaccia ($24). You can’t go too wrong with a plate of cured meats with me and my favourite was the melt-in-the-mouth Capocollo followed by the earthy truffle salami.

The natural partner of charcuterie is cheese and the cheese board presents a fior di latte, diavoletta (smoked cheese with olive and tomato) and mozzarella di bufala ($24). I highly recommend the mozzarella with its creamy squeakiness heightened by some piquant freshly-cracked pepper.

The highlight item on the menu is of course the meat balls, described tongue in cheek as ‘balls & sauce’ ($14) and ‘balls & all – something for your balls to sit on’ ($18). Basically this means three decisions – 1. choose your meat (or veg) balls 2. Choose your sauce from a red Italian tomato, white sauce and green salsa verde; and 3. Choose an accompaniment – Italian beans, polenta, potato smash, pasta or something green.

We were offered tastings of the pork balls containing Kurobuta pork whole fennel seeds, sage and orange, free range chicken balls with pistachio, muscatels and parmesan, an indulgent béchamel, the lighter pesto sauce, al dente sheets of homemade pasta and a creamy cheesy polenta.

All the flavours are designed to work in whatever combination of balls, sauce and sides you choose but my vote goes for the pork balls with the polenta and if you can stand the richness, folding through the white sauce.

Each serving comes with three balls and even though it may not look substantial it’s definitely the right quantity for one, making it great value for a hearty under-$20 meal.

We also tried the beef balls – made from pasture-fed Angus beef, a little bit of tomato, onion and garlic – within cute trio of sliders (3 for $15).  I didn’t enjoy them as much as the main meals – I thought that more sauce was needed as each mouthful was on the dry side, though admittedly it’s difficult to balance such proportions  correctly given that you don’t want to make the brioche bun soggy. And as a non-pickle eater generally I must say I really enjoyed the homemade green tomato pickles inside the burger – I’d even say more pickle please!

The only dessert item on the menu is a Whoopie Mac ($11.50) – a huge ball of ice-cream sandwiched between two macaron shells. I’ve never encountered a Whoopie Mac before so I can’t say whether these are great exponents of the dish or not but it was an ice-cream sandwich of positives and negatives. Positive – a huge ball of awesome ice-cream! The vanilla was studded with vanilla seeds, the chocolate was rich and smooth and coffee was strong without any bitterness. Negative – every mac shell was of a can’t-talk-I-have-to-concentrate-on-chewing density. The sticky toffee texture was unlike every French-styled macaron I’ve ever eaten and frankly a bit uncomfortable to eat.

I think The Meatball and Wine Bar will do well in its Flinders Lane location. Care has gone into sourcing quality ingredients and in general the food is well-made, hearty and with comforting home-style touches. The space is funky yet warm and you can choose to have a quick meal at the bar or settle down and make an evening of it at the booths or communal tables.

The Meatball and Wine Bar, 135 Flinders Lane, Melbourne +

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HOT: Aka Siro, 106 Cambridge St, Collingwood

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Could Peel Street be the start of a Little Tokyo in Collingwood?

First Tokyo Bike cycle shop, then Aka Siro lunch spot and recently Mina-no-ie cafe from the folks behind Japanese-style cafe and shop Cibi (also in Collingwood).

Part the door curtains and step into cosy Aka Siro and you really could be in a backstreet neighbourhood joint in Japan. The bustling kitchen prepares home-style Japanese food along one wall while the seating is squeezed in narrow rows along the length, with Japanese cushions lining the wooden benches.

Aka Siro’s selling point is authentic, simple Japanese cuisine that will nourish your soul and your stomach. There’s no hidden trickery here – the stoves are there to inspect and fresh produce is presented as part of the decor.

The menu lists eleven teishoku meal sets ie a hot dish served with rice, salad and home-made miso soup which they clearly state is not packet-based. What a difference in taste too!

I tried the San Sai Teishoku ($16) which is merely described as three different types of dishes including a Japanese omelette. My three dishes turned out to be three vegetarian items that I couldn’t identify other than ‘beans’,  ‘tofu’ and ‘vegetables’ (so if someone could help me, I’d be grateful). Regardless, the plate held simple, honest flavours which combined well with the rice and soup to make a healthy, filling meal which I could imagine my non-existent Japanese grandmother serving me for my well-being.

B had the fragrant soup ($12) with minced chicken balls and a mix of daikon, Chinese cabbage and mushrooms. As denoted by the fiery red colour the soup was spicier than you’d expect Japanese food to generally be and with the dumplings I guess you could consider it the Japanese equivalent of comforting matzo ball soup.

There are many other teishoku I would like to try on the menu so I’ll definitely be returning…if I can get a seat.

Aka Siro,  

Tue-Sun, 11am to 4pm


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HOT: Munsterhaus, 371 St Georges Rd, Fitzroy North

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Apparently, the highest day for gym attendance is Monday. It makes sense – after a weekend of excess you wake up vowing that the beginning of a new week means the beginning of the new, healthier you.

I wonder if the same trend applies to vegetarian restaurants? Because certainly on my lunch visit to Munsterhaus the place was surprisingly full for a Monday.

It probably helps that the cafe is located in the gentrified hipster enclave of North Fitzroy, that the food is fresh and flavoursome, the portions are generous and the staff are friendly. The handsome interior is fitted out like a retro Art Deco cafeteria, with functional laminate topped wooden tables parked with classroom chairs, window seats for singles and an expanse of glassed-in wooden bench which showcases a smorgasbord of vegetarian and vegan dishes, mostly with Asian flavours.

You then select the plate size you want – small, medium, large – and the server will pile up your plate with as many items as you can cram in (one size takeaway is also available). Or you can choose to have a whole bowl of brussels sprouts if you like!

My choices included a too-dry brown rice slice, honey/soy/sesame tempeh crisps with broccoli, a mildy spicy chilli jam fried tofu, some quinoa salad, a chickpea, cucumber, spinach and feta salad which I’m going to try and replicate at home and my favourite, an Asian sweet potato noodle salad bouncing with peanuts, carrots, bean sprouts and shiitake. You can also select some home made dips to top off your plate and the waitress recommended the tofu dip which was similar to a cream cheese in flavour.

As you can see, even the $10 small plate/bowl is generously proportioned so I recommend that size unless you’re sharing with someone else. Fill your stomach with that much tofu, quinoa and brown rice, wash it down with help-yourself filtered water, and I guarantee that you’ll be rolling out the door.

However, in the name of research I also tried the poached pear and raspberry tart ($6) which came with a dollop of yoghurt or commercial vanilla icecream. There was a very faint hint of an undefinable spice which lifted it beyond a standard cake, and certainly after such a large slice I was ready to loosen my belt.

I’ll definitely return to Munsterhaus – can’t go wrong with a place that serves fresh, healthy food in whatever combination you like, in whatever quantities you like. For vegetarian/vegan food served with a similar concept, try The Tofu Shop International in Richmond.

Munsterhaus, +
Mon-Thu 9am-4.30pm
Fri-Sat 9am-8pm


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HOT: Spud Heaven – Amazing Tasmanian Potatoes, LG Kitchen Cooking School, South Melbourne Market, Shop 90 Cecil St, South Melbourne

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Who knew that there could be more to the humble spud than a white potato?

I love potatoes but I’m not knowledgeable about them – I just know that there are some potatoes which are better for roasting and some are better for mashing. So I was excited to receive an invitation from Georgie’s Harvest, a South Melbourne Market specialist potato, root vegetable and herb seller (her stall’s tagline is ‘All that’s good from the ground’), to attend a cooking class at the South Melbourne Market’s LG Cooking School to learn all about the potato.

Similar to the Electrolux Cooking School at Queen Victoria Market and the Essential Ingredient Cooking School, the South Melbourne Market’s LG Cooking School runs demonstration classes and hands-on Master Classes with Melbourne and Australia’s leading chefs. Compared to the other two cooking schools the South Melbourne Market cooking classes are held in a more intimate space, giving everyone a great view of the activities in the kitchen and with lots of interaction between participants and the teacher. And based on my experience with this class, you leave with a very, very full stomach.

This particular class was unique because it was run with chef Emma Mackay in conjunction with Georgie Dragwidge, owner of Georgie’s Harvest. While Emma prepped in the kitchen, Georgie gave a brief talk about the differences between a Dutch cream, Blue Zhar, Pink Eye, Viking, Nicola, Pink Fur Apple Potato, Desiree and the white potatoes you often find in the supermarket.

Basically, it’s all about flavour, colour and texture – there are different spuds for different purposes. For instance, Nicola potatoes are good all-rounders which are neither waxy or floury and are normally presented brushed to distinguish them from Dutch creams (which can sometimes be sold as Nicolas depending on supply). Dutch creams are similar in texture to Nicolas but are more yellow and sweeter in flavour. It’s often called the King or Queen of potatoes because it is so flavourful and versatile and is Georgie’s number 1 seller. Compare these potatoes to the Pink Fir Apple Potato, which are interchangeable with kiplers (the German variety of the same fingerling potato). It has a slight tinge of pink and is very waxy so it’s the kind of potato that you can boil dry and it won’t turn to mush.

Emma then started work at a cracking pace, demonstrating an ambitious number of recipes over two hours (and in fact, the class ran over time by an hour and we never really got to the skordalia recipe). Emma had two general tips about cooking potatoes 1. always boil potatoes whole with the skin on so they’re not waterlogged and you retain the flavour; and 2. as soon as finish prepping potatoes put them in cold water or the sugars will turn the potato brown. The longer you leave them in water the more they will lose flavour and starch, so she didn’t recommend peeling potatoes and leaving them to soak for hours on end.

We started off with a French-style seafood chowder using Pink Eye potatoes. This was a hearty, creamy soup with a base consisting of semi-mashed chunks of potato, fennel, white onions (apparently quite hard to find) and a variety of seafood. It was the perfect luxurious winter starter (or a meal in itself with lots of crusty bread) and the reason I eat in restaurants – so I don’t have to deal with all the pesky prepping myself!

For a more summery dish, Emma demonstrated her twist on the classic nicoise salad. A handful of Pink Fir Apple potatoes, boiled, peeled and confit, was presented with a colourful melange of blanched green beans, cherry tomatoes, anchovy fillets, boiled eggs, black olives and a white balsamic and olive oil dressing.

Instead of including the tuna in the salad they were featured as a side of tuna patties using Dutch cream potatoes. A really delicious way to dress up canned tuna if you’re not so keen on eating it straight from the can.

My favourite dish of the night was the gnocchi with napoli sauce. While most of the class was spent watching Emma in the kitchen, there was a fun activity when we each learnt to make gnocchi using Blue Zhar and Viking potatoes. Given that ten different pairs of hands made the gnocchi it was really interesting to compare the difference in the end result when the dough had been overworked or underworked as well as the difference in flavours and textures due to the different varieties of potato (Blue Zhar gets my vote for better gnocchi).

The gnocchi was paired with the simplest Napoli sauce ever – a bottle of good quality sugo, two cloves of crushed garlic, brown sugar, fresh basil and grated parmesan. An easy and warming meal and a recipe I’m going to try to replicate at home.

By now we were all groaning about being too full but still managed to sneak in a couple of mouthfuls of lamb moussaka using sliced and blanched Nicola potatoes and a bechamel infused with bay leaf, clove and shallots. Again, a filling dish perfect for a cold winter’s night, though quite time consuming to prepare.

If all that food wasn’t enough, we each received a jar of Georgie’s grandmother’s skordalia to take home. This extremely garlicky concoction is made with Blue Zhar potatoes and Kolymvari Extra Virgin Olive Oil which Georgie considers the best olive oil you can get in Australia other than olive oil pressed from olives grown from your grandmother’s tree! The skordalia is perfect on toast.

I will definitely be returning to South Melbourne Market’s LG Cooking School – the class I attended is normally $85 and I think it’s great value for the enjoyment of the experience, the chefs tips and tricks, all the food you get to sample and then all the food you get to take home!

To find out more about potatoes and Georgie’s Harvest, check out this blog post.

Spud Heaven – Amazing Tasmanian Potatoes, LG Kitchen Cooking School, South Melbourne Market, Shop 90 Cecil St, South Melbourne