COFFEE CONES

Cafe latte in a chocolate lined waffle cone. Not to be sipped too slowly, it’s a quick “winter warmer” while listening to the Lauren and Eimhin Duet. At Banff Cafe in St Kilda. 

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I CAME, I ‘SLAW, I WAS CONQUERED

It’s true. I’m having a very public love affair with this coleslaw. Made in house by chef/owner Rochelle, it’s so creamy but light. In keeping with a balanced diet, I’m having it with crunchy fries today, just $7. At Dear Liza, St Kilda…

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A NICE MEAL FOR $10?

Yes, I’ve found my fave “corner cafe” for this winter: try a coffee plus 2 poached eggs and charred, thick-cut bacon on toast. It’s one of the selection of $10 Weekday Specials at Dear Liza, St Kilda. A big thanks to ex-staff Lauren Bull, Abi McGray and Shira Ashkenas for recommending Dear Liza… 

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LOADED LUNCHBOX

Why I’ve been frequenting St Kilda’s Dear Liza of late: heaps of fries, grilled corn cob, coleslaw – the creamiest, best I’ve tasted – and fried “chicken ribs” which are like big wings but without fat and gristle, coated in Chinese 5 spice crumbs. With a spicy tomato relish dip. For $12.50. What? Yes: $12.50.

#St_Kilda #lunch #lunchbox #haxtrax.com

 

FULL AS A GOOG

Food indulgence on the first day of Winter: 2 eggs and tender chunks of chorizo baked in a tomato/leek/chilli sugo, topped with feta and fresh herbs with 2  toast. A generous serve, add 2 more toast and it’s enough for two. $18. Dear Liza cafe, St Kilda.

St. LuJa refreshes old favourite

St. LuJa

With the announcement of Fitzroy St coming back to life in 2017, it was only a matter of time before something new was to be announced! St. LuJa, opening on 20th April, a smoke fusion restaurant with a beverage list that specialises in classic & twisted cocktails, and serious whisk(e)y choices. This gives not only Fitzroy St, but also St Kilda, a signature cocktail/whisk(e)y bar, whose kitchen will stay open late.

St. LuJa has hospitality veterans behind the charge, Luke Jovanovski & James Murphy who have worked in hospitality in Melbourne for a number of years, managing & directing bars & venues for big companies such as Publican Group Australia & Red Rock Leisure. Along with Luke & James, the owners of The Croft Institute have signed up as the ‘silent’ third partners, which means you can trust everything being produced in this venue will be of quality and have a world of knowledge behind it.

St. LuJa Burger

The kitchen is run by Head Chef, Allison Hartmire previously of State Of Grace & Mr Mason. One of Allison’s many talents is designing degustation menus to surprise & awe guests but also to have them feel at ease with the dishes presented to them. To match beverage/cocktails with these monthly degustations, they have brought on Jesse Cummins, previously at Fall From Grace as head bartender & cocktail enthusiast. He has great experience in curating cocktail matching menus with Allison’s dishes for the first 4-part series of degustations.

St. LuJa’s degustations will be held every first Wednesday of every month. They will be 4-part different themed degustation dinners, beginning with the Gangster Themed degustation on May 3rd. Each seating will be 4 courses plus matching beverage at $125 per person.

If you’re keen to join in on the degustation fun, spots are extremely limited, so be quick! The first degustation sold out within 24 hours of being announced!

To enquire and book in for the future degustations, email info@stluja.com.au – please note full pre-payment is required in order to secure your place.

IT’S GETTING HOT IN HERE

IT'S GETTING HOT IN HERE

$15 on Monday nights. Wash it down with $10 Margaritas.

People think of Big Mouth as a summer venue but everyone here likes her best in Winter. Upstairs when the heaters blaring, its dark at 6pm, sheets of rain pelt against the windows, the mulled wines wafts up the stairs with it’s cinnamon Christmas nose. There’s no better place. And in the next few weeks we are installing a good old fashioned wood heater. Come and have dinner with us if you are in the area.

LAST NIGHT FOR TIME FOR WINE

-THE AUSTRALIAN SERIES-

BOOK

The Bubbles Festival – This weekend in The Laneway Artspace

A very special event in The Laneway Artspace St Kilda (formerly known as The Sandpit)

148A Barkly Street, St Kilda. 

Open 10am-6pm, seven days a week

The Bubbles Festival
Friday 28 to Sunday 30 April
 

If there has been one frequent and very welcome visitor here at The Laneway Artspace during the past four years, it has been that welcome glass of bubbles … whether at an Opening Night, a special Exhibition Preview, or practically any sunny afternoon!

This weekend, we are delighted to be hosting The Bubbles Festival, a celebration of our favourite sparkling wines, presented by our great friends at The Bubbles Review.

The Bubbles Festival will introduce you to producers of sparkling wine, and we will have the opportunity to enjoy tastings and complementary canapés from our fabulous caterers at Events Queen.

Your ticket includes:

  • Admission to one x two hour tasting session.
  • 10 or more tastings of sparkling wine.
  • A Bubbles Festival tasting glass.
  • Canapés served during tasting session by our fabulous food queens.

Places per session are limited, and some sessions are now sold out! Book now to avoid missing out on what promises to be two hours of bubbly bliss!

You can book your tickets here, and find out more on our official Facebook event page. 

Please note: This is an exclusive event for subscribers of The Bubbles Review. If you are not currently a subscriber your name and email will be added to our list. This is a ticketed event, tickets must be pre-purchased. No door sales. No refunds. This is a licensed event. You must be 18 years old or over to attend. You may be asked for proof of age ID at entry. The Bubbles Festival promotes responsible alcohol consumption.

A’PEELING PRAWNS

I prefer to peel prawns myself, so I burn up their equivalent in kilojoules. That’s my theory. These cooked prawns from Aldi are just $26 a kilo. I loathe to rinse seafood under tap water but these guys are preserved in so much salt, you may want to run them through the Wonthaggi desal plant before eating. Delicious on fresh wholemeal bread with butter and pepper. Rinsed first, of course…

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Staple food with ample taste

Corn Fritter spheres with a poached egg, heavily seasoned parsley-and-radish salad, yoghurt, and a poppy seed & (mild) chilli dressing. $18. Dish envy: my friend’s Daily Pasta has large tortellini in a light olive oil base with succulent sultanas, caramelised pumpkin and a burst of “oooh yeah” sweet flavours. Staple, 183 Fitzroy Street, St Kilda