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   For the best      WOOD FIRE PIZZA  

  Il Maestro 

 Worth any trip, Il Maestro restruant is located at 16 Burlington Street Oakleigh.

 Great wonderful delious food, thoughtful service and a charming atmosphere - on top of which there are many nooks and court yards to explore and enjoy your meals. We just loved it. Open seven nights a week, you can Book the Court Yard setting for Private Functions which is fantastic for families with small children. I enjoyed being served out on the footpath tables with the relaxed and informal locals passing by and the warm pleasant manner of the place. Including the Radio playing!  T 9563 1190  F 9568 0092The

 the Wood Fire Pizza King

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- - Best Restaurants of Australia Restaurant RSS feed - De Bortoli Cheese Exploration. Cheese ¿affineur¿ Richard Thomas will take you on a journey through the fascinating world of cheese, expertly matched with De Bortoli wines. $49pp every Thursday in Oct. Timings vary
- Romantic dinner for two in our award winning restaurant for only $160 for two. Inclusive of a glass of Moet Imperial Brut Champagne on arrival, followed by a three course dinner selected from our full a la carte menu
- For those with a sweet tooth...sample from our decadent Chocolate Fountain $12 per person (or complimentary with any dessert from the menu) in Jarrah Restaurant - Tuesday to Saturday from 6pm, starting October 14th.
- Gourmet Traveller â¿¿A Sense of Placeâ¿¿ dinner at Pettavel.Five of Geelongâ¿¿s best chefs will create a five course menu featuring food & wine from the Geelong region. Date:28th October Cost:$120pp Bookings:03 5266 1120
- Toast to the Coast Cellar Door Experience Day. Date: Sat 28th Oct. A day of wine, food, music & fun at Pettavel. Tasting Platters matched to wines available from 11am-4pm. Winery tours & seminars:11am, 1pm, 2pm & 4pm.
- Yering Station Wine Dinner - Thursday October 12 at 7pm sharp. $75 a head, RSVP by Thursday October 5.
- WATCH THIS SPACE! Melbourne Cup Eve, Fashion, Food, Excitement, Cruise the Yarra, It's all yours for the taking. The place to be SEEN this Cup Eve.
- Celebrate the Spring Racing Carnival & indulge in a pre-race breakfast fit for a Cup winner at Treasury. Available 4-11 November 2006, $35 per person.
- Wine House is now breeding their own Suffolk lamb on Hobble Grange Farm on the Mornington Peninsula. Only a handful of restaurants can offer their own freshly reared meat. On the menu now and very popular with guests.
- Romantic dinner for two in our award winning restaurant for only $160 for two. Inclusive of a glass of Moet Imperial Brut Champagne on arrival, followed by a three course dinner selected from our full a la carte menu
- Fete de la Fleur Dinner at Pettavel. Hosted by winemakers, Ben Riggs and Peter Flewellyn. Wines matched to a 5 course menu. Date: Saturday 18th Nov Cost: $130 pp Bookings: Adam Willis 03 9848 1153 or
- Treasury Christmas Luncheon - all inclusive package of 3 course meal, Treasury beverages, jazz entertainment, decorations and Christmas cocktail on arrival. $150 per adult - $75 per child 4-7yrs. Reservations 03 92116625
- New Year's Eve Revelries - at Treasury Restaurant. Includes 3-course menu, jazz entertainment & a glass of sparkling wine on arrival. All for $110 per person, inc GST. Reservations 03 92116625
- Romantic dinner for two in our award winning restaurant for only $160 for two. Inclusive of a glass of Moet Imperial Brut Champagne on arrival, followed by a three course dinner selected from our full a la carte menu
Home Cheese Making Book
Home Cheese Making Book
Goat Cheese Small Scale Production Book
Goat Cheese Small Scale Production Book
The Fabricaton Of Farmstead Goat Cheese
The Fabricaton Of Farmstead Goat Cheese
Chevre Logs Assorted Case
Chevre Logs Assorted Case
$25 Cheese Kit
$25 Cheese Kit
$50 Cheese Kit
$50 Cheese Kit

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- - Best Restaurants of Australia Restaurant RSS feed - When Lantana suddenly closed its doors many were left wondering what would happen to this prime site. It didn’t remain empty for long with the opening of Oyster Little Bourke, the latest creation from Frank Wilden in collaboration with Luke Stringer and Chef Joseph Vargetto. Giving the venue a much needed lift this eateries aim is to combine the cuisine and style of the world’s best bistros and brasseries whilst utilising the highest produce and wines Australia has to offer.
- This Kew based Japanese eatery is not a last minute or drop in restaurant but requires careful planning ahead. In fact the tiny 34 seater restaurant generally has a twelve week wait list (that’s as far ahead as they’ll take bookings). Expect to be close to your fellow diners and know that your time there is limited (tables need to be turned in meeting with the high demand) and your Ocha experience will be a lot more pleasurable.
- Priding itself as being as authentic a Japanese restaurant as Melbourne can muster with the quality equal to those found in Tokyo, Shoya is many restaurants in one. Set over four storeys choose to sit and dine in a variety of options including a fine dining area, sushi bar, tatami area, BBQ table or one of the karaoke dens. Chef and owner Shigeo Nonaka refer to his cooking as nouvelle wafu, a modern take on authentic Japanese fare.
- Built in 1881 to segregate the then prudish sexes while swimming, the Middle Brighton Baths have withstood natural and human disasters and been rebuilt and remodelled to house the stylish restaurant it does today. Relax in the chic dining room on high backed chocolate coloured chairs while taking in the breathtaking views of Port Phillip Bay through floor to ceiling windows.
- Situated in the heart of Chinatown on Melbourne’s Little Bourke Street sits Idea Fine Food and Wine, a modern Asian eatery resulting from a collaboration between William Lee and Paul Chan, who manage and cook respectively. The decor is sleek and stylish with a strong oriental feel, as one would expect in a restaurant of this kind, however the menu, which includes many classic dishes, is where the real surprise is with a big focus on wines. In fact, most dishes have a suggested wine match making this Asian eatery quite unique.
- Known throughout Malvern, this modern Mediterranean, Middle Eastern-inspired eatery is so much more than a neighbourhood bistro. With marble tabletops and unpolished wooden chairs, Maris is chef and owner Patrick Craig’s first restaurant, which he runs with partner Gabby Coughlin. Service is subtle and unobtrusive and the ambience relaxed and welcoming with a children’s rocking horse residing in the front window.
- Few restaurants can boast consistent attention to detail and quality of food that’s kept them at the top of their game for some 20 odd years, but such is the case with Kenzan. The 1980’s fit-out now has a kind of retro charm and includes a sushi bar and tatami room, but the real reason for coming here is the food. Whether it’s traditional Japanese fare or sushi that’s made with the kind of respect you were told to give to your elders, Kenzan delivers time and time again.
- Set in a sophisticated, minimalist dining room of white and cream, Sprout is alluring from the beginning. The walls are decorated with thick cream carpets, contrasting nicely with the hardwood floors and rustic tables, giving the feel of a modern art museum. This trendy restaurant is simple and refreshing with a homely feel about it.
- Situated on Marine Parade only metres from the water and overlooking the St Kilda Marina, The Great Provider does just as its name suggests, offering modern Australian food with a little something for everyone. Relax in this bright and airy eatery as outside the boats happily bob up and down on the marina and the ropes clang happily against the flagpoles and masts.
- Resting a mere metre from the golden sands of Elwood beach, Sails on the Bay is the perfect spot for a relaxed lunch or a romantic dinner for two. The view of Port Phillip Bay is simply stunning, especially at dusk when the sun sets directly outside, swallowed whole by the sea beyond.
- Incorporating the funkiness of St Kilda with breathtaking panoramic views of Port Phillip Bay and the surrounding St Kilda Gardens, this restaurant makes for a great night out. Executive chef George Calombaris’s goal is clear, to achieve a dining experience that does everything but go unnoticed. Under his direction, chef Simon Turner has created a menu that’s not only enjoyable to read, but tasty to the palate too.
- Maisonette, the joint venture between chef Gabriel Martin and business partner Phillip Humphreys brings a taste of the city to the suburbs. Translated, Maisonette means ‘little house’, which is just the feel the owners were after; a place where guests could come to relax and enjoy a good meal; a culinary home away from home.
- Sleek, sophisticated and sultry; not the words you might expect use when describing this relaxed modern Australian restaurant. Despite its classy look Attica has a welcoming and casual feel with a menu that’s truly intriguing. Chef Ben Shewry is right at home in Melbourne’s culinary melting pot.
- Araliya is a blend of traditional Sri Lankan spices fused with taste sensations from around the world. It really is a bit of this and a bit of that with a few of Sam`s secrets thrown in; a recipe that has worked for the last 19 years, and keeps getting stronger. Dining at Araliya is a unique memorable experience where food prevails and conversation follows.
- In the heart of the Salamanca Place, this is one of the few Italian restaurants in the city that rises above the pizza and pasta level. Sympathetically restored and decorated, the beautiful old walls could tell a few stories, but today provide a welcoming feel for the crowd of local regulars and tourists.
- Comprising a wine bar, wine store and restaurant, Vin Cellar is a rather unique concept indeed. Wall space is taken up by row after row of wine bottles, an open air wine cellar if you will, where patrons are encouraged to browse and salivate.
- Daytime finds this trattoria laid back and casual but after 6pm the linen comes out, lights are dimmed and the mood becomes more subdued. No matter what the time of day though, the food remains the same quality Italian fare.
- Sister restaurant to its city counterpart, Italy 1 Camberwell is a firm favourite on this busy retail strip. Set in a narrow yet long shopfront the linen clad tables run the length of both walls, perfectly set and each finished with a intricate lamp.
- Taking its name from a children’s book about a spirited yellow duck who lived on the Yangtze River, this Port Melbourne Vietnamese/Thai eatery is full of spunk.
- Chapel Street is renowned for its high street fashion but is also home to a Middle Eastern eatery that offers excellent food in a chic environment. Greek chef and owner George Bilionis fuses his heritage cooking with unique tastes of the Middle East. Souk is the perfect respite for a spot of tapas, long lunch or a relaxing dinner with friends.

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Wine State Magazine - Great Food Reviews


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Fine Food & Hotel Australia


 The Kevin Club - for decerning Diners, located in Melbourne CBD


Japenese Food You will love this place! Aya Japanese Restaurant


BISMI, Sydney Road, Brunswick


Excellant Halal and Service

SwannRestruant - 270 Huntingdale Road, Huntingdale  Great Sri-lankan Food and Service


Visit Mornington Peninsula -Dining


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Everything FOOD!

Today’s formula for a recipe is: a photo of the dish, a list of the ingredients and their measurements, a list of cooking implements, preparation instructions and last - cooking and serving instructions. We use standardized measurements and preparation practices to ensure a common outcome of high quality. However, it was not always so.

In the beginning…

We know that during the 6th century BC the practice of recording ingredients and how to prepare them was begun by generals in the Persian army. Cyrus the Great had it that all soldiers, no matter their primary occupation, would also be fighting men. Not even the cooks of generals were able to avoid this duty. This meant that the cook might die and his recipes would be lost. The generals were upset about the fact that their favorite dishes could no longer be prepared in the way that they liked so began the practice of using slaves or captured soldiers to record the recipes.

During the days of Imperial Rome, senators and merchants continued this practice and a slave was assigned to the kitchen in order to watch and carefully record the methods and ingredients used in preparing the favoured dishes. If a dish did not turn out as expected it was the slave and not the cook who was punished by death or torture.

Italy proved to be country which provided recipes for the common population in the 15th century.  Instructions were poetic and so ambiguous that the resulting dish turned out of the pot was more luck than a talent for cooking.

Before the written recipe it was a case of the information being handed down from one generation to the next orally. Certain families would hold their recipes secret, especially for sauces and desserts.

I like all kinds of recipes. If I am to try out a new preparation of familiar ingredients I don’t mind an easy to follow recipe. When the dish is made up using ingredients foreign to me I would want more information including what not to do!


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