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- 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
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- 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
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- 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
Ela Carte picks Piqueos
Piqueos - 298 Rathdowne Street Nth Carlton – www.piqueos.com.au
Piqueos draws on cuisine from some of my favourite places in the world - Argentina and Peru. It’s been opened by a couple of young local blokes who’ve done their time working for others in some of the best restaurants in Melbourne, and have decided to go it alone.
Only operating for a couple of months so far, it still feels pretty settled in. A great shopfront in leafy Rathdowne Street, it’s got a pared back but stylish feel – including the almost compulsory inner urban exposed brick walls.
Staff are young and relaxed with a good handle on the menu and wines.
And so the food – well it starts with the “piqueos”, which literally means appetizers or starters. These are small items of which you order one at a time. It’s worth noticing that as a per piece price they can add up, $5.50 per scallop gets up there if you want a plateful. Those scallops are good though with a particularly fiery dollop of chilli sauce, the secret being the rocoto chilli they use, a Peruvian specialty with a dry, tasty kick that can take your breath away for a moment.
Croquettas were creamy and crispy at the same time (as they should be), the filling a combination of cheese and yuca – a relative of the potato that is woodier and I think tastier. Empanadas were as authentic as I’ve had, although miniscule in size, be warned – at $4.50 a pop it’s bordering on a little steep. I had the beef, olive and egg – to me the most common on my travels, but the cheese, potato and char grilled onion sounds worth a go too.
From there, it’s to the larger “raciones” and the meaty stuff off their custom made grill, the “parrilla”. Could there be anything more wrong-sounding than fried cheese? Could there, in reality, be anything more right? Provoleta was served in a cast iron dish, still hot, chewy on the outside and gooey in the middle, with an optional squeeze of lemon – gorgeous.
Mollejas were as rich and tasty as I hoped, they’re somewhat of a yardstick for me when it comes to Argentinian, these were large, rich, gooey and just smoky enough.
Slow cooked beef short ribs were fabulously chunky, this is the stuff that makes me think of an Argentinian asado, perfect with a dollop of chimmichurri.
Just three sides on offer and a couple of great sounding salads – we went with soft, chewy char grilled eggplant and sweet potato, but the red and black quinoa salad with pomegranate and radicchio sounds like a goer too.
Piqueos have perfected the alfajor for dessert, one of Argentina’s most famous sweets, this is perfectly crumbly shortbread cookie with the super sweet dulce de leche caramel filling. Seriously good.
The Picaron was a little more unusual, apparently a Peruvian dish, it consisted of a long donut made from fermented pumpkin, and purple corn jelly that was unexpectedly sweet.
This is good food, and they’ve done extremely well to produce such authentic fare – there’s no real attempt at a modern twist, or an Australian tweak – these two young Melbourne guys aren’t trying to reinvent Latin cuisine, they’re trying to do it justice – and they do.
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