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- Organ donation up by 100 per cent
- Sharp scare 'Gibbon' to Melbourne Zoo worker
- Daisy Pearce 'overwhelmed' at being first ever top women's AFL draft pick
- Rumour File: Defence force confirms Australian Army base incident
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- Rumour File: Ramping issue caused paramedics 28 minutes to reach fitting baby
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- POOR DOG on Rumour File: Vicious dog attack spills ... It was sad for both dogs, but the dog put down was the American staffy after been punched in the face at least 40 times to ... more
- Jim on Does this advertisement trivialise ... They could have at least picked a winning team to put the message out. The Demons would get anyone down at the moment! more
- Jillian on Does this advertisement trivialise ... Sadly people with depression has to fight their own personal 'DEMONS' on a day to day basis. Mental illness is on the rise ... more
- Aria Judilla on Rumour File: Vicious dog attack spills ... You're correct Mylene. Like the stupid smokers you mentioned they need to be regulated and slowly phased out from society. more
- Ivan@kinnane on Does this advertisement trivialise ... Well it certainly got everyone's attention! more
- Rob on Does this advertisement trivialise ... The lady from beyond blue who called up and said the advertisement was done to try and get men's attention, because "it's ... more
- Brian Myerson on Organ donation up by 100 per cent OTA, the Organ and Tissue Authority was established in January 2009. In Australia, for the year ended 31 December 2008 there ... more
- No Thanks on 'Cats fighting over a rancid sandwich' She's no big deal. I'm quite she there are plenty of others who could take her place. more
- Ken of Euroa on Sharp scare 'Gibbon' to Melbourne Zoo ... Wow what a story....zoo worker scratched on the finger by sharp thing! Hold the presses this is bigger than Watergate! more
- Andrew on Daisy Pearce 'overwhelmed' at being ... Poor Daisy - What chance does she have? Another first round selection by Melbourne!!!!!!! more
- Susan on Daisy Pearce 'overwhelmed' at being ... We have women's football, women's netball, women's cricket...all thriving sports for women, yet none can't get a interview ... more
- David R on Sharp scare 'Gibbon' to Melbourne Zoo ... This is news.. you will be reporting paper cuts soon!! more
- mylene on Rumour File: Vicious dog attack spills ... Dog owners are the smokers of the 21st Century. :) more
- Ivan@kinnane on Ella Hooper leaves Nine red-faced Ella was 13 when she first fronted Killing Heidi. She used to wear some provocative outfits! So interesting comments from ... more
- Ross on Rumour File: Ramping issue caused ... Agree Peninsula Ambo.Paramedics are constantly called out to attend patients who are better off seeking a GP's opinion or ... more
- Peninsula Ambo on Rumour File: Ramping issue caused ... Ramping I believe is NOT the issue here, and with all other cases in the media. The problem solely lies in the call taking ... more
- Peggy on Rumour File: Vicious dog attack spills ... The ONLY was to stop this is to punish the stupid, irrisponsible owners.You can't blame a gun for killing someone. It's the ... more
- David R on Rumour File: Ramping issue caused ... Shouldn't you be asking the Hospital staff and management why they refuse to accept patients. more
- Jake on Ella Hooper leaves Nine red-faced BS. more
- Peter on Restaurant owners want penalty rates ... Hospitality industry workers along with retail industry workers are among the lower paid workers in this country and to ... 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.