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This Week in Food: High Teas with a twist

Kate Stevenson

THIS WEEK IN FOOD

HIGH CHEESE: Seriously, does it get any better than High Cheese Tea? The answer is no. This winter The Westin Melbourne is teaming up with Prahran’s Maker & Monger to deliver High Cheese – seriously good cheeses showcased in both sweet and savoury dishes. Think scones served with creamed Giorgio Cravero Reggiano, tiramisu with a cheesy twist and whole baked Normandy Camembert with mini baguettes. It’s on until the end of August, every evening from 4pm and will set you back $70. 03 9635 2222 or hightea@westinmelbourne.

G & TEA: Speaking of high tea with a twist, how about indulging in a gin high tea at Mary Eats Cake at their original salon in Brunswick, or brand new venue in leafy Montrose. Together with Four Pillars Gin, they’re exploring gin and tea alongside Mary’s delicious High Tea offerings. You’ll get a Gin & Tea Cocktail on arrival, a full high tea experience, a gin drink to match both the sweet and savoury offerings, and specialty teas designed by a Tea Sommelier. They’re happening every Saturday in September at Montrose from 4pm – 6pm – https://www.maryeatscake.com.au/ginhightea.

HOP TO IT: It’s all about liquid refreshment this week, so why not include the White Rabbit and Provenance Wines Grand Cru dinner down Geelong-way on your calendar? White Rabbit have brewed their second annual Grand Cru, fermenting local shiraz grapes with the White Rabbit Sour Red to bring us the latest barrel-aged single batch. To launch it, they’re holding a 4 course dinner, with each course paired with a different White Rabbit beers and Provenance Wines – with offerings like Beetroot, goats cheese and hazelnut tartlet; and slow-cooked brisket, truffled mushrooms, parsnip cream, and Kipfler potatoes. It all happens on Thurs 16 August at the White Rabbit Brewery and Barrel Hall, and ticket for four courses with drinks are just $90! https://grandcrudinner2018.eventbrite.com.au

SOUNDS SOUPER: It’s no secret I’m a bit “meh” about “pho”, so imagine my joy when I see the guys at Hannoi Hannah are running a Monday Soup Series that they say will take the focus away from Pho and into new liquid territory. It all kicked off this week with a take on a traditional Banh Canh Cua, with a shrimp and crab broth, tapioca noodles, soft shell crab and charred prawns at Hannoi Hawker Kitchen & Bar; and a Braised Duck Leg Soup with egg noodles at their Richmond venue – Hanoi Hannah New Quarter. It continues each Monday until the end of the month at their outlets in Richmond, Windsor & Elsternwick. https://hanoihannah.com.au

Kate Stevenson
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