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- ian on Julia Gillard 'pleased, excited' by ... Lets hope she pays the "CAPITAL GAINS TAX". more
- Gloss on Julia Gillard 'pleased, excited' by ... In 10 years Chinese nationals will own most of Australias' real estate. We will have no manufacturing because it is cheaper ... more
- former parent on Grade five student ignites homemade ... Nothing surprises me or the community . This school has a history of " Sweeping things under the mat" The Principle is an ... more
- Kath on 2013 Pancake Parlour Challenge Great breathing On the audio Ross.great goal Burnso. Great stuff all round. more
- 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
Ela Carte steps Off The Boat
Off the Boat – 203 Edwardes St Reservoir www.offtheboat.com.au
A nice place to start if you want to discover Reservoir, this is a leafy part by the picturesque Edwardes Lake.
Off the Boat is cosy, run by locals, with an Italian chef and Italian pizza maker – and they’re making a huge effort to give other locals a real taste of Italy on their own doorstep.
It’s already popular enough to rely on two sittings – 6pm or 8pm, we went for the latter on a Friday night. It’s always a risk of course, and when we arrived the earlier diners weren’t quite ready to leave and things got pretty crowded in the small shopfront for a while.
When we sat down though, the vibe was relaxed, and service was friendly.
It’s a reasonably simple menu, but there was a great selection of specials to go with it – many with a seafood theme, and it seems to be the chef’s specialty.
For starter, we were recommended the seafood antipasto, and at $28 it was a good snack for five of us. Small selections of lemon and oil marinated salmon with rocket, seafood salad with calamari, octopus and shrimps, crumbed oven baked swordfish, mussels, fresh tuna, and some scaccia – kind of like a bread pie.
We also shared a serve of lightly fried calamari for entree, and some fried eggplant chips – would have loved a sauce or dip for either of them.
For the mains, it’s pretty much down to pizza and pasta, but they’re all made in house, and they’re good. Chef Georgio only arrived in Melbourne from Italy less than a month before Off the Boat opened, so there’s an authentic touch of Italy in each dish.
We tried gnocchi with a lovely, rick napoletana sauce, and also the porcini funghi – a creamy compbination of porcini, button and wild mushrooms with cream, garlic and parsley. The servings were huge, so great value at $14 and $18 respectively. Beautiful flavours, simple concepts.
Fettucine bolognese was bound to be a bit of a yardstick, and it was as it should be – another huge serve, perfect al dente pasta and a well seasoned sauce.
Pizzas went down a treat, made by hand by yet another Italian, the carbonara was the crowd favourite – mozzarella, rocket, parmesan, fresh cherry tomatoes and crunchy pancetta.
Four cheese was as rich as it sounds, slapped with lashings of gorgonzola, bocconcini, goats cheese, and parmesan.
It was hard to imagine eating again at the end of all that, but when even the gelato is hand-made, it’s almost rude not to try it. There’s something for everyone, from lemon with real rind, to a positively naughty chocolate and hazelnut.
You know it’s a neighbourhood restaurant when staff are sitting down to their own dinners at the end of a very long day, but still chatting to diners, and eventually sending over a complimentary plate of donuts. It almost cruel in a way given the distended state of our collective stomachs.
It’s that kind of feel, a thoughtful place where many of the fittings have been built by hand by the owners the same way the food is constructed - with a little love and care.
No liquor licence just yet, but hopefully one on the way in a matter of weeks.