- Royal prank DJ quits radio
- New Royal Children's Hospital 'too small'
- Trucks explode in fiery collision
- Australian students falling behind global counterparts
- Rolling Stones add five concert dates to Australia tour
- TAC launches Safer P Platers campaign
- Upset Bieber fans want their money back
- Lollipop lady hit by car, denied compensation
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What we're talking about
- Lisa on 2013 Pancake Parlour Challenge Hugh is gorgeous!!!! more
- Jim on New Royal Children's Hospital 'too ... What has happened to the old hospital? Can't it still be used to treat patients more
- Dan from Wheelers Hill on Trucks explode in fiery collision I love it when all of these anti-truck nutters come out and start bagging the entire industry just because they perceive ... more
- mylene on New Royal Children's Hospital 'too ... In opposition Ted said it was too small but he still stood next to the Queen when she opened it. more
- Christine on New Royal Children's Hospital 'too ... What incompetent fools were in charge of this project? more
- Damien Tyl on Trucks explode in fiery collision Quick judgement by a pack of morons that hav no road sense whatsoever to even comment the way u hav on such a tragedy u ... more
- Garry on New Royal Children's Hospital 'too ... When this New Hospital was being built, I am sure I remember Neilo having a story that the new U Beaut hospital was going to ... more
- tony elsworthy on Trucks explode in fiery collision well I drove this highway for 10 yrs most of it was over night express so wot half of yous gona call me a cowboy coz I did ... more
- Craig on Rolling Stones add five concert dates ... Dont know how i am going to afford it, but i wont miss the Stones for anything. Saw them in 95, 03 & 06. They actually get ... more
- Craig on Trucks explode in fiery collision Time the state/Federal Government got off their ass and spent some money and make this a divided road...they have it...stop ... more
- Kenny Moore on Trucks explode in fiery collision All I really have to say is all the do gooders that are canning truck drivers , how about they get actual fact before ... more
- DORIS on Trucks explode in fiery collision Is is sad to hear. On all negative comments about the truck drivers remember who put the food in the supermarkets! About ... more
- wayne on Trucks explode in fiery collision roger, why didn't you slow down a little when you can plainly see that the truck is coming up to pass in the overtaking ... more
- Dave From Great Western on Trucks explode in fiery collision This latest accident occurred just a couple of Km's from my town where more than 3000 trucks pass through,each day on the ... more
- Sean on Trucks explode in fiery collision I am sick and tired of seeing a blame game on truck drivers.As soon as there is a report of an incident it is always the ... more
- Denise Butler on Trucks explode in fiery collision I travel this road without any problems with trucki. In fact when I come up behind a truck I usually stay behind the, ... more
- Lukey J on Trucks explode in fiery collision Roger, I myself drive trucks for a living. I'm all for everyone to have the right to one's opinion. But there are some bad ... more
- Michael Real on Trucks explode in fiery collision I agree with Roger's comments. Out on the Princes Freeway east of Melb you are tailgated, intimidated and overtaken by ... more
- Jed Maxwell on Trucks explode in fiery collision I travelled that area of Victoria for a few weeks last month. Many of the truck drivers apper to be complete nutters, ... more
- Tristan on Trucks explode in fiery collision Roger with all due respect a I'm speaking for most truck drivers not all because there are some bad ones . Most car speedos ... more
Ela Carte delves into Epocha
Epocha – 49 Rathdowne Street Carlton – www.epocha.com.au
To me, Epocha oozes class. Not unattainable class. Just understated class.
It’s a unique location in a city littered with laneway cafes, and restaurant strips, this Victorian terrace sits nestled between homes just opposite the evergreen Carlton Gardens.
Inside it’s visual delight. A gorgeous restored room, timelessly elegant with splashes of flair. Timber tables with decorative ceramic inserts, green timber chairs with wicker seats, dark paneling and a decadent marble fireplace. This feels like exactly what the purport to be, dining from another era, or a new era. Opened by George Calombaris’ former manager and sommelier Angie Giannakodaki, together with the very experienced Guy Holder, it turned out to be a safe assumption that the service would be second to none.
The food menu is split into three, snacks, small shares and larger shares – and these guys recommend you have a think about what you might want your main to be and work backwards. We ignored them, confused as we were with discarding the usual left to right reading style, and went straight to the snacks for choice one - some mushroom arancini, and some jamon & fior di latte croquettes.
First to arrive, though, were the cold dishes from the small shares section – venison carpaccio is lightly seared and thinly sliced. Paperthin discs of the raw game meat encircled the plate, they were littered with pickled mushrooms, split peas, hazelnuts, radish, earthy truffle cream and Marsala jelly spheres.
Gravlaks was ocean trout cured in lemon, lime zest and crushed cardamom, rather than the expected salmon. It was super fresh and accompanied by a potato, dill and crème fraiche salad, and some tart apple with fennel.
Then came our warm nibblies – the arancini and croquettes. Both soft, fried, salty goodness –croquettes the stand out.
Believe it or not, we weren’t even finished with the small stuff, the final instalment came in the form of meat and veg – Lamb kalamaki were lamb backstrap skewers marinated in rigani, garlic and thyme, served with glorious charred pear and rich gorgonzola cheese. I don’t know what I expected, but this flavour combination was divine, seriously good.
Representing the veg were baby carrots were roasted and served with honey, goats curd, sesame and beetroot.
Thankfully we only ordered one main to share, and despite drooling at the thought of pork three ways (belly, jowl, neck) or a 500g Cote de Boeuf, we actually settled upon the vegetarian potato, calcot and gruyere pie. Stunning. Creamy, with a buttery crust (lighter thanks to the addition of cream cheese in the pastry), that sweetness from five different onions including the baby leek-like calcot, cheesy gruyere goodness, and a touch of mustard. It was a generous size, we simply couldn’t get through it, especially as we were rather taken by the lentils, mint, peas and bacon we’d ordered as a side.
Purely for research purposes we expressed interest in dessert, which comes not in paper form, but as a more concrete structure – a trolley with a range of options right in front of your eyes. From tiramisu and crème brulee, to our eventual selection of a lemon cream filled cannoli, it’s a cunning move to put them so enticingly close to diners.
The drinks list is unashamedly European, and thanks to Angie, has a heavy hint of Greece. She’s the go-to person when it comes to choosing wines, we were rapt with our Greek “Petra” at $44 a bottle, by the glass you’re looking at between $9 and $15.
Plenty of things to like about Epocha, with that gorgeous position, the classy décor, and unflappable service – you’re bound to be on cloud nine before you even try the food, and I can’t see that bringing you back down.