I started with a vieux carré; Buffalo Trace bourbon, Remy VS Cognac, Rosso Antico, Yellow Chartreuse, Orange & Rhubarb bitters, a grapefruit twist. But this whole creole contraversy was shaken and stirred when @burgermary started calling the authenticity of My Mexican Cousin’s creole credentials into question. Is short the restaurant, which is attached to and with it’s Six Degrees fitout jars with the Melbourne Recital Centre, is named after the most popular dish on the St Ali menu (corncakes) and is a joint venture with a stack of other bar owners and DJs. Maurice Esposito, best known for seafood and his sustainable approach, was in charge of the food. Salvatore Malatesta, who owns St Ali, being Salvatore decided it was a smart move to hire @burgermary to make the menu authentic. Esposito exits stage left. And the chefs in the kitchen are left a tad grumpy to say the least. But as a team they pulled of an amazing Fringe Food Festival dinner earlier this week. However much you can argue about the above events, unless you are vegetarian you can’t argue with our starter of praline bacon – thin strips of Kaiserfleish candied with brown sugar and pecans, as praline would be made in the south. Naturally, there has been a PoBoy on the menu, a fat baguette stuffed with fat deep fried prawns, mayo, cos lettuce and creole seasoning. With the boudin fritters, BT’s gumbo, the pulled pork and cornbread skillet, pecan pie and beignet (basically doughnuts with salted caramel dipping sauce) it was a huge amount of food. Despite a couple of misses among the hits, I liked it as a casual sort of food. If I was living locally or attending a concert I’d drop in for a PoBoy and a glass of wine at least. It was a ballsy move to bring in a blogger/tweeter with some fall out. But publicity wise it is genius. This year we’ll see many more people from social media becoming involved with restaurants myself included.
Posts Categorized: Arts precinct
The Lobster Cave and the confusions of confusions
by Pam and Ed Imagine you were going to spend $330 on a meal for two. You could go for a four course a la carté at Vue de Monde for $150 a head (subject to the day and time of the week). You may bust your[...]
The great food blogger witch hunt
I've updated this post as more information came in from Sharky. If anyone else wishes me to update anything, please let me know. I am attempting to be as accurate as possible here.You'll see the updates app[...]
Enter the Lara salami competition
I hope that grabbed your attention. The Lara Food and Wine Festival is holding an amateur competition for home made Jamon, prosciutto and other smallgoods on 23 March. If you are not familiar with the hi[...]
One Dualit toaster. Loved by owner. Despised by girlfriend.
The answer to whether one should love or hate the Dualit toaster is a debate about toast. Are you the kind of person that wants light brown and, in my view, limp toast? Or do you want dark browned, crisp to[...]
- Truffle dinner number 2You asked for it – seems like I better give it I guess. We’ve pressed Scott Pickett into service on another of his nights off to cook more truffles for us on the 15th July. What: Truffle dinner featuring truffles from around Australia with matched wines and giveaways.When: 6:30pm for a 7pm start Tuesday 15th JulyWhere: Estelle 243 High […]
- Truffle Dinner: MenuChef Scott Pickett has put his fingers to the keyboard and has sent me through the menu, We have a few tickets left, so if you’ve already booked, let your friends know. (And if you haven’t booked – get a wriggle on, this will sell out!) What: Truffle dinner featuring truffles from around Australia with matched […]
- Madame Estelle’s Fringe (yes – TRUFFLE TIME!)Fringe Food is four truffle season old. Can you believe it? This year sees us back collaborating with Madame Truffles and we’ll be returning to Estelle in Northcote, home of one of my personal favourite truffle dinners so far. We’d better outdo that one I guess! What: Truffle dinner featuring truffles from around Australia with matched […]
- Lunch at Movida Aqui – Seaweed SalonI’ve just been sent the menu for our Seaweed Salon on 3 May and I have to say that it looks like a stand out. And we’ve confirmed that it can be adjusted to pescatarian friendly (we will substitute the beef course) What: Lunch featuring seaweed and sea plants, matched wines and education. When: 12:30pm […]