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- Is this Myer's most loyal employee?
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- $8K and free rent for 101-year-old Ivy Laver
- Retired couple take on graffiti
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- Gloria on Is this Myer's most loyal employee? Good on you Sue. I worked in an Administration job but got retrenched at 71, 3 years ago and hate being a pensioner, so keep ... more
- Colin Lacivita on Is this Myer's most loyal employee? I know this lady she is 89 years old. I wish I can still be working at this age. more
- Gary on $8K and free rent for 101-year-old Ivy ... What a nice gesture but after all the Government is only buying votes. With a State election coming up they need all the ... more
- ian on Retired couple take on graffiti Great work. more
- A Falkingham on Retired couple take on graffiti Stupid old fools. more
- Peggy on $8K and free rent for 101-year-old Ivy ... Congratulations to Ms Laver.The changes in the world she has seen and been a part of is so impressive.I wonder if smoking ... more
- Ken of Euroa on Retired couple take on graffiti Please dont call then "Street Artists" They are vandals plain and simple more
- Graham on Rumour File: Is Tom Jones coming to the ... It's not unusual. more
- bushiepete on Rumour File: Is Tom Jones coming to the ... I just hope he will be as good as lionel Ritchie was. he did rock the g for all ages. more
- PJ on Generosity 'entrenching' homelessness Surely this principle applies to Benefits and Social Housing.Do people accept help as a life choice? Are we entrenching ... more
- Colin Lacivita on Generosity 'entrenching' homelessness The Salvation Army should recall what Jesus said: that people should give to the poor directly. ...go sell what you possess ... more
- Lukew on 'Inconclusive': Police investigate Sam ... Who in their right mind would complain about this? What drives people to want to make someone else's life worse? more
- Auguste Rodin on 'Inconclusive': Police investigate Sam ... If nothing is actionable in the video, the Gestapo have no right to demand its removal. Go and catch some real criminals!!! more
- Gloss on Foreign investors not to blame Bulltish!!!!!! more
- James on Foreign investors not to blame Well at least Real Estate agents and investors can finally stop boasting the wide held belief that "property doubles every 7 ... more
- Colin Lacivita on 'Inconclusive': Police investigate Sam ... I can't believe how people actually believe that Sam was driving without his hands on the steering wheel. Everyone knows ... more
- jgl Melb on 'Inconclusive': Police investigate Sam ... "Took his hands off the wheel"And we all know where he put them,or at least one of them. more
- tracy on 'Inconclusive': Police investigate Sam ... Bet a lot of the people complaining have not signed the sex offender register. Easier to whinge and whine about Sam Newman ... more
- Fran Barclay on 'Inconclusive': Police investigate Sam ... Have you considered they may have been being towed on a low loader trailer like they use in the movies ? The camera work ... more
- darrin on 'Inconclusive': Police investigate Sam ... yes another example of the Victoria police doing there job looking at video's from a tv program while people get killed ... more
Ela Carte likes machi at Machi
Machi – 14 Inkerman St, St Kilda www.machi.com.au
We have our tried and tested eat streets around Melbourne, the latest (and greatest?) of which is Gertrude Street Fitzroy, but Inkerman Street St Kilda is doing its bit to muscle in. Pizza institution Mr Wolf is still consistently busy, super chef Paul Wilson has just opened a cellar bar underneath his uber-cool Newmarket hotel, and now Tatsuya Yamazaki has entered the fray with Machi.
Japanese born, Tatsuya has worked throughout Japan and Europe, but has called Melbourne home for the last decade.
He’s come across most recently from his smaller restaurant Moshi Moshi in Port Melbourne, this new diner a little larger, but by all accounts just as popular. We ate early, and so the place was a little deserted at 6.30pm, but by the time we left it was pumping.
With a sleek modern feel and open kitchen, it’s “cool” but still welcoming – a little like the staff. These guys were young and funky, but ultimately warm and generous with their knowledge of the menu and wine list.
The menu’s split into four sections for the savoury offerings – smalls, seafood, rolls and “signatures” – the last one basically acting as larger mains.
But surely the best way to go is the omakase, the chef’s selection – and even here you get to choose from their standard version which takes items from across the menu, or the “adventurous omakase” where chef Tatsuya might get a little creative depending on the night!
Yes. I did get a little adventurous. The only difference in the two omakases is the entrée platter, without a doubt the “prettiest” part of the night. Before that arrives, it’s the bowl of obligatory, salty edamame – which I eat despite the fact that I don’t really have much interest in them. Such a curiosity!
Then the aforementioned platter. A visual delight, a long white plate with five individual offerings – each as attractive as they are tasty. I demanded a gyoza on mine, which wasn’t very adventurous of me, but I won’t go to a Japanese restaurant without eating one – and it was a goodie.
Accompanying it was a piece of grilled kingfish belly with a sticky, sweet white miso sauce; a selection of sashimi (Yellow fin tuna tataki, NZ salmon and yellow tail kingfish); and some of the tastiest soft shell crab I’ve ever had the pleasure of ingesting – super soft, with seven spice batter. Final guest on the plate of five, was some Morton Bay bug with homemade tartar sauce and caviar.
Course three was a bowl of miso soup, it wasn’t as dreadful as I usually anticipate. I’ve never grown to love miso soup, this was one of the more flavoursome versions I’ve tried.
The mains were big, and easy to share. In the omakase you choose your own from the list of five signature dishes. The slow cooked lamb soy made me think of Greece, a chunk of shoulder meat on the bone (not for long, it slid off with a slight prod), marinated overnight in garlic and oregano, then cooked in a low oven for at least 8 hours. It’s served with a teriyaki sauce and greens.
The barramundi was glorious. Fleshy and moist, it’s marinated in sweet white miso and oven baked, then served with vegies and a stock.
As usual, I felt there was no way I could fit in dessert, then I ate every scrap of black sesame ice cream, green tea ice cream, green tea crème brulee and fruit that was presented before me. Black sesame was the highlight, one of those flavours you don’t really “get”, but you can’t stop eating.
Dessert - Green Tea Creme Brulee.
If you like Japanese, you should love this place. Quality, authentic food that is thoughtful and creative, and a team who just seem happy to be there dishing it out.