The kids are alright at Stomping Ground

Pale ale at Stomping Ground

It’s the holy grail of anyone who is a parent.  Somewhere cool to eat, drink, socialise and also bring your rug rats along.  Which is why Stomping Ground opening up in Collingwood is pretty much the most exciting thing to happen in Melbourne all year. Located in a series of converted warehouses in Collingwood’s back

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Believe the Higher Ground Hype

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If you’re like me, you’ve probably walked past the building hundreds of time and haven’t paid it any attention. When I heard the newest cafe from the team behind Top Paddock and Kettle Black was opening in a converted power station right near Southern Cross Station, I just couldn’t picture where it could be. Sometimes

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Hello to Holla Food and Drink

Inside Holla

From coffee in the morning to cocktails at night – newly opened Holla is looking to bridge the divide between cafe, restaurant and bar.   The converted warehouse space still has an industrial feel to it with exposed piping and an unfinished ceiling but a simple geometric mural and lots of greenery spruce things up.

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Ruyi puts the glam into Chinese

Lettuce cups at Ruyi

Many of Melbourne’s best Chinese restaurants aren’t very glamorous, but Ruyi goes against the grain.  In an alleyway just of Chinatown, there’s not a formica table in sight at this moodily lit restaurant with its Hecker Guthrie designed blonde wood interior highlighted with vintage tiles and custom made stone tableware.   I went there with

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Sensational Sth Central

Breakfast gnocchi at South Central

I’m a North of the river girl but it doesn’t take much to get me to cross to the South side, particularly the promise of an amazing brunch.  I had heard a few good things about newly opened Sth Central in South Yarra, particularly from MTV who had a great dinner there recently, so was

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Three Rivers Saltbush Lamb at Fitzroy Town Hall Hotel

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Not all lamb is created equally. To really experience this I was invited to attend a special dinner to try out Three Rivers Saltbush Lamb from the Echuca region along the Murray.  This lamb is raised on a single property and the lamb grazes on native saltbush, long the “seasoning” in indigenous Australians diet.  

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