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2. I
n the search for the proper
grounding for this article
on some of the pub food
available in Melbourne, I en-
gaged in active research before
visiting the venues. In fact I
watched Ratatouille. Twice!
Apart from the food, the film
has an interesting message:
Anyone can cook! But it also
introduces characters that have
a true love of good food. So join
me as I explore Melbourne’s
gourmet offerings.
Woolshed Pub
Docklands
www.woolshedpub.com
My first stop was in Docklands,
at the Woolshed Pub. My first
challenge arrived sooner than
I expected: what to select. For-
tunately Lee, the very friendly
and knowledgeable Group
Sales & Events Manager, was a
great help.
I was served a delicious sir-
loin steak (aged on the prem-
ises) a lightly dressed salad and
home-style, steak-cut chips
with two sauces on the side.
Both were delicious, so I’m still
deciding whether the pepper-
corn or mushroom sauce was
my favourite.
Alas, there was no room for
dessert, but the sticky date pud-
ding was highly recommended,
so that gives me another ex-
cuse to return. Another is the
mouth-watering looking sea-
food selection that the couples
on either side of me ordered.
Envision oysters in beautiful
pink and cream shells, crab and
other seafood delectables.
Bar Humbug
www.barhumbug.com.au
My next stop was Bar Humbug.
I turned up four minutes before
their lunch hours were over so
decided to order dessert. Why?
Never upset people who are
preparing your meal, especially
when they have sharp knives!
Iaskedwhatwasonofferand
was told about the apple and fig
crumble. (Asi, the creator of
my dish, later explained that he
hates rhubarb, hence the twist.)
Now, for all you chocoholic
fans don’t worry, because when
the ramekin arrived and I saw
the pistachio topped creation
with a cream accompaniment
in a petite white pot, I smiled.
The sweet fruit in the crunchy
crumble was offset by the blend
of cream with a tart flavour and
was a definite highlight.
While I didn’t experience
the pub at night, the laid-back
atmosphere and understated
music would make it perfect
for an after work or post-game
drink. Add to that the descrip-
tion of homemade meatballs
and chicken fajitas and I’m
sure your experience will be far
from humbug.
D’lish Fish
-
bourne
www.dlishfish.com.au
The quiet and stately Port Mel-
bourne is renowned for its
eateries, and formerly owned
by Rex Hunt, D’Lish Fish is
currently in the capable hands
of the lovely Najah and her
brother Joe.
I created my own snack
pack, and upon glimpsing the
golden, crispy delights, my ap-
petite returned. The fish bites
were fresh, succulent blue
grenadier. My chips were just
as I like them: crunchy, but still
tender on the inside. The fish
cake was perfectly seasoned
and cooked to perfection. And
the prices are very reasonable.
Sherlock Holmes
www.thesherlockholmes.com.au
After a slight detour to Box Hill
I ended my day with a visit to
the namesake of one of my fa-
vourite series of books. From
the charming sign to it being
ensconced in the basement,
to the armchairs and lanterns,
the décor was fabulous. The
patrons up front were enjoying
their pints and I briefly won-
dered if the gentleman with
the moustache seated next to
me was meant to be a Sherlock
stand-in…
While I wasn’t a big fan of
my selection, corn beef with
mash and cabbage, I do know
that my fellow diner thoroughly
enjoyed the Prime Porterhouse
steak which was cooked to
perfection and generously ac-
companied by a side of chips
(vegetables also available) and
four different sauces including
traditional gravy. Also, the la-
dies next to me left only empty
plates as mute evidence of their
enjoyment. I do believe they
had the chicken parma.
The items recommended
were the pie (rabbit last night
... I had a pet rabbit as a child
so that was out!), bangers and
mash and chicken parma.
Here’s some advice: don’t try
anything your server hasn’t
tried and when in doubt, stick
with the parma!
Mister Nice Guy
Bakery Café
www.misterniceguy.com.au
Tucked away, but right next to
the Brunswick station, is a cosy
pub and café with a warm, in-
vitingatmosphereanddelicious
vegan food. The desserts were
particularly tempting: Cherry
cupcake, French toast and two
kinds of crepes. The apple and
walnut, and banana and home-
made nutella, were all amazing,
and furthermore, Lucas sources
most ingredients locally and is
dedicated to using organic and
fair-trade products.
This restaurant could not
have been more aptly named
as Lucas was extremely friendly
and clearly loves to cook and
share his talents. (Would you
believe his last name is Cook?)
He even shared his trade secret
for creating sumptuous vegan
crepes, but you’ll have to visit
and see if you have the same
luck.
While we were there, some
fans of Lucas’s cupcakes turned
up and basically turned their
pockets out to purchase as
many as possible.
Before leaving, Lucas of-
fered a Tex-Mex quesadilla to
go. I almost demurred, but I’m
happy I didn’t. Being from the
southwest area of America, and
having grown up on Mexican
food, I found the flavours to be
rich and well-seasoned. Nice
one, Mr Nice Guy!
Live music is also on offer in
the café and the adjoining Noise
Bar in the Railway Hotel.
Posh nosh
and pub grub
Parma recipe from Mama Nonz Kitchen
By Renée Purdie
Crumbed Chicken
400g skinless chicken breast
fillets or tenderloins
2 eggs
20ml (1 tablespoon) milk
50g (1/3 cup) plain flour
About 150g (about 1
1/3 cups) packaged
breadcrumbs
About 125ml (1/2 cup)
vegetable oil, for frying
Tomato sauce
20ml (1 tablespoon) olive oil
1/2 medium onion, peeled
and finely chopped
2 large garlic cloves, peeled
and crushed
400g can crushed/diced
tomatoes
1/2 teaspoon dried basil
1 1/2 teaspoons brown
sugar, firmly packed
Salt and pepper
Cheese Topping
140g (1 1/3 cups, firmly
packed) grated mozzarella
cheese
40g (1/2 cup, lightly packed)
grated tasty cheddar cheese
22g (1/4 cup) grated
parmesan cheese
First prepare the tomato
sauce – heat oil in a heavy-
based saucepan over medium
heat. When hot add onion and
garlic and stir occasionally. The
onion must be softened but not
browned. Add tomatoes, basil
and brown sugar, increase heat
and bring to the boil. Add water
if necessary. Once boiling,
reduce heat and simmer for
at least 20 minutes until sauce
is thick and aromatic. Add
salt and pepper to taste. Set
aside for 10 minutes, and then
depending whether you like it
chunky or not either leave as it
is or puree sauce in a blender or
food processor.
Chicken breasts work well
for this recipe. Trim any fat
from chicken and cut them
diagonally to get between two
to three slices. Cover chicken
with a glad wrap and lightly
pound with the flat side of meat
mallet to flatten.
Whisk eggs and milk
together in a bowl. Coat one
piece of chicken in flour and
shake to remove excess. Then
dip the chicken into the egg
and milk mixture ensuring that
all of the flour is moistened.
Then coat the chicken in
breadcrumbs, pressing firmly
to ensure crumbs adhere.
Repeat with remaining pieces
of chicken. [You can also add
different herbs to your mixture]
To fry chicken, heat some
of the oil in a frying pan over
medium-high heat. Check it is
therighttemperaturebyputting
a bamboo skewer into the hot
oil – it should bubble. Fry the
crumbed chicken in a single
layer, without overcrowding
the pan, until golden brown
and cooked through.
Wipe the pan out with paper
towels between each batch of
chicken to remove any crumbs
and remove excess oil from the
cooked chicken by placing it on
paper towels.
Place cooked chicken in a
large baking dish and cover
with sauce. Sprinkle with
combined cheeses.
Bake at 200 degrees Celsius
(180 degrees fan-forced) for
about 15–20 minutes, or until
cheese is melted and golden.
Parsley sprinkled on top is
always a nice touch – and for
a complete meal add a salad or
chips as your side dishes.
11MCN