Shifty Chèvre

375 Brunswick St 

Fitzroy, VIC 3065

http://www.shiftychevre.com/

Chris and I are pretty non-believing when it comes to Valentine’s Day, but in a very pacifist sort of way, with none of that IT’S A COMMERCIALISED HOLIDAY anger. However, we do take the opportunity to do something a little special together, maybe exchange cards or small tokens. Just like we do on many other days of the year, because that’s what real love is about, right?

Cheese is one of my favourite indulgences, but I find it hard to branch out from the supermarket fridge section, given how you can’t just casually waltz into a high-end restaurant and order nothing but a cheeseboard. That’s why I couldn’t believe my luck when Shifty Chèvre, a dedicated cheese (and soon to be wine) bar and cafe opened up in the heart of Fitzroy. 

I love the way the name of the restaurant rolls around in my mouth, and every time I say it, it comes out in my poshest (and worst) French accent – I just couldn’t help it. Kudos to whoever fitted out Shifty Chèvre, because it is such a perfect mix of provincial, whimsy, and comfort. It was a lovely summer’s day outside, and with the sunshine spilling in through the front windows, it felt like I had wandered down to the village grocer for a bite to eat. 

The rustic wooden shelves were filled with a gamut of cheese-related goods, from home-made preserves to cheese knives in various sizes. We even spotted canned duck confit and thimble-sized jars of sliced truffle, labelled entirely in French. Ooh la la! 

Skinny Flat White ($3.5)

People should be forbidden from asking if I want a coffee on days when I decided to go without, because next thing I knew, I was sipping on a Skinny Flat White ($3.5). I couldn’t berate myself all that much in the end though, because I thoroughly enjoyed this smooth, mellow, and chocolate brew. 

Open Baguette with Grana Padano and Ham, Roast Vegetable, and Pesto ($11.5)

In true gentlemanly fashion, Chris delegates ordering completely to me on our dates, and in true nice-foodie-girlfriend fashion, I ordered something I knew would float his goat – the Open Baguette with Grana Padano and Ham, Roast Vegetable, and Pesto ($11.5). This was an absolutely class act. On the bed of sweet roasted summer vegetables was not your usual ham, but smooth, fatty slices of prosciutto with a rich, porky aroma. It was topped off with sharp gratings of cheese, and small dollops of coarsely ground pesto that burst with colour and flavour. The baguette itself was also – naturally – spot-on, with a soft and yeasty centre and just a little bit of crunch at the edges.

The Taswegian Salad ($11.5)

The Taswegian Salad ($11.5)

It was a fairly warm day and The Taswegian Salad ($11.5) was exactly what I had in mind. Once again, this dish was summery, vibrant, and filled with goodness. The medley of vegetables was crisp and fresh, with the finely diced carrot and red onion adding a refreshing crunch. There was more of that lusciously silky ham, and the diced Tasmanian Emmental was waxy and mild. Tossed in a light Dijon mustard dressing, this was the ultimate feel-good lunch. 

With so much cheese brazenly on display, we couldn’t resist topping our meal off with a platter. We weren’t sure we could eat one of the $20 cheese platters by this point, but our waitress kindly offered to slice up some cheese and serve it up with some quince paste for us. Unfortunately we did have to pay for the crackers but the quince paste was free!

It was an ordeal, trying to decide which cheeses we wanted to try. The proviso is that we have to buy a minimum of 100g because anything smaller is too cumbersome to cut up, so we had to make sure that we really liked whichever cheese we chose. Luckily the staff were more than happy to shave off samples for us to taste-test, and we eventually settled on the Brie Marriote ($5.2/100g) for me, and the Tasmanian St Claire Emmental ($4.2/100g) for Chris. 

 Brie Marriote ($5.2/100g)/Tasmanian St Claire Emmental ($4.2/100g) 

I had a good deal of the Emmental in my salad, but when had on its own, I could really appreciate its fruity and mildly nutty aroma, and its wonderfully soft and slightly chewy texture. It’s pretty much a jack of all trades when it comes to cheese. As nice as the Emmental was though, I couldn’t stop eating the mild, creamy wedge of Brie. It was absolutely out of this world when combined with a smidge of quince paste, making for a dessert that rivals the best of cheesecakes.

I’m going to keep this simple: I love Shifty Chèvre and I can’t wait to come back.

Rating: 15/20 – sneaky stilton. alternatively: sweet dreams are made of cheese, who am i to diss a brie?

This rating reflects my personal experience at the time of visit. 

On our way back to the tram, we stumbled across a craft market, and these adorable greeting cards were Chris (he’s a programmer) and I in a nutshell. Never have I found anything that expresses my sentiments so succinctly and accurately. 

And being in Fitzroy, I just couldn’t resist taking a photo of the amazing (and in this case, perfectly timed) graffiti. 

Saint Crispin

300 Smith St

Collingwood, VIC 3066

http://www.saintcrispin.com.au/

If 2014 has taught me anything, it’s that sleeping past 7am is a blessing, and that Modern Australian food isn’t as boring as I thought. Not that I would choose it over Spanish food, but when a co-worker suggested Saint Crispin for Chris and my anniversary meal after I had failed to book Attica two months in a row, I readily accepted her idea.

Saint Crispin sky-rocketed to fame in the short time it’s been open, earning itself one hat and the title of ‘best new restaurant’ in 2013, before elevating itself to an elusive two hats in 2014. However it’s down to earth in a way only Fitzroy/Collingwood manages to be, and despite being nothing short of fine-dining, the restaurant felt a lot more like lazy Sunday lunch.  

House-Baked Bread, Butter, and Caramelised Onion Cream

Unable to decide between 5 and 7 courses (do we really need 3 mains and 2 desserts?), I was delighted to discover that the 6 Course Chefs’ Tasting Menu ($120pp) was also an option. With that matter settled, we started off with House-Baked Bread, Butter, and Caramelised Onion Cream. The bread was soft and crusty, the butter spread like it was churned that very morning, and the little dollop of onion jam was dainty and sweet, like slivers of red onion seared briefly on a grill. 

Buckwheat and Sesame Seed Crisp with Goats Curd

Served alongside the bread was a complimentary starter of Buckwheat and Sesame Seed Crisp with Goats Curd. Good things come in small packages, and this one packed a surprising wallop of flavour. The crumbly tuile had a sticky-sweet nuttiness that almost made it dessert-like, but was reined in by the pungent goat’s curd and its accompanying sharpness.  

Asparagus, Roasted Parmesan Custard, Radish and Gazpacho 

The Asparagus, Roasted Parmesan Custard, Radish and Gazpacho was likely the most boring looking and sounding dish I’ve ever had the misfortune to be served in a degustation. Yet as I ate, the genius of it dawned on me. The dewy asparagus ribbons and spears were light and summery tossed in the parmesan gazpacho, yet the nuttiness of the oats hinted at something more substantial. It was a light starter that segued perfectly into the rest of our meal.

Yellowfin Tuna, Calamari, Mussels, Tapioca, and Rocket

The Yellowfin Tuna, Calamari, Mussels, Tapioca, and Rocket was the reason I felt unsatisfied with just 5 courses – I simply couldn’t leave without trying it. The meaty bricks of tuna, lightly seared, danced with the deep-sea brininess of mussels and shavings of calamari, whilst the pearls of tapioca slipped about with the sharp herbal aromas of rocket. To put it simply, this was a boggling array of textures and flavours that left us scratching our heads even as we licked our plates clean. 

Wagyu Tartare and Bresaola, Egg Yolk, Hay Ash, and Pine Nuts

The Wagyu Tartare and Bresaola, Egg Yolk, Hay Ash, and Pine Nuts is actually my first experience with tartare, and it surprised me with just how clean it tasted. Mixed with finely diced chives, onion, and the barest hint of garlic, the droplets of beef were plump and sweet, contrasting marvellously with the waxy saltiness of the bresaola. The addition of potato crisps and a single onion ring was a delightful touch of whimsy. 

Atlantic Salmon, Parsley Risotto, Prawn, Broad Bean, and Peas

The Atlantic Salmon, Parsley Risotto, Prawn, Broad Bean, and Peas came with a wave of prawn-scented foam reminiscent of sea spray.  The confit process was so gentle that the fish still looked pearly and barely cooked, but in reality it dissolved upon the tongue.

Wagyu Tartare and Bresaola, Egg Yolk, Hay Ash, and Pine Nuts

The flavours of this dish were a beautiful tapestry of the best the ocean and land had to offer. The bed of risotto was of course perfectly cooked, each grain sweetened with peas and creamy with butter, and the morsels of prawn were plump and bouncy. 

Bannockburn Chicken in the Style of Coq au Vin, Bacon and Shiitake

The final savoury dish, and the richest one, was the Bannockburn Chicken in the Style of Coq au Vin, Bacon and Shiitake. A modern take on the provincial French classic, this was a delectably earthy finale to our mains. The chicken soaked up the umami of the shiitake mushrooms, whilst the fruitiness of the red wine shone through the gravy-like jus. I was however not a fan of the bacon and shiitake pastry – it tasted no better than a spring roll if you ask me!

Chocolate Turron, Coconut, Charcoal Soil, and Fig Leaf

Though generic-looking, the Chocolate Turron, Coconut, Charcoal Soil, and Fig Leaf was anything but. The bar of ganache was the richest, smoothest dark chocolate, and the smoky, woody aroma of fig leaf lifted it to something worthy of chefs’ hats. Meanwhile, Chris was raving about the crispy and lightly salted layer of biscuit at the bottom; in his words, it was ‘all about that base’. 

Ginger and Prune Madeleines with Brandy Sauce

And to finish, the most delightful petite four of Ginger and Prune Madeleines with Brandy Sauce. This tasted (very aptly) of Christmas; the cake was spicy and fruity, and the bourbon cream fluffy, tangy, and just a little bit naughty – but not too naughty for presents! 

Saint Crispin is lovely, and with Cutler and Co. – another fantastic Modern Australian experience – being so close by, I can’t help but draw comparison between the two restaurants. Whereas Cutler and Co. was deceptively simple, the frills and ribbons of our lunch at Saint Crispin actually revealed a very down-to-earth flavour palate. But that’s not to say it’s unrefined – every element of our meal was carefully thought out and put together. My only complaint would be the service, which was rather disinterested and aloof, but the meal itself was hard to fault.  

Rating: 16.5/20 – patron saint of good food.

This rating reflects my personal experience at the time of visit.

Breizoz Creperie

2/49 Brunswick St 

Fitzroy, VIC 3065

http://breizoz.com.au/

Chris and I both earning a decent salary for the last couple of years has made me complacent. I’ve almost completely forgotten how to feed two people on the budget of a single second year uni student. But when life threw a bunch of expenses at me at the same time, I was left digging through those dusty-long-neglected skills. Surprisingly, I managed to piece together a dinner date that was not only delicious, but cheap too.

After sharing a drink and some $1 pinxtos at Naked for Satan, we walked the few blocks down Brunswick Street for dessert at Breizoz Crepes. It’s odd that I haven’t heard about this creperie until earlier this week, considering how well regarded it is, and how long it’s been around.  In my defence, aside from the small sign and the smell of butter, it looks very much like a run-of-the-mill cafe.

The inside of the cafe is cosy and pleasantly cramped, filled with waiters with throaty French accents and European charm to match. Despite that, it was the street-side seating in the leafy shade that won our hearts.

Though maybe these two cuties at the next table had something to do with it too.

Apple and Chocolat ($9.5)

The crepes on offer extend over an entire page, going from the simple butter and sugar to elaborate confections of flambé Cointreau with praline. I was in no mood to capture a gust of flame on my crepes however, so instead we opted for a simple Apple and Chocolat ($9.5). 

Apple and Chocolat ($9.5)

The parcel was soft and pliant, filled with apple puree. The dark chocolate sauce on top was delicious, its a dark richness a loving contrast to the light tanginess of the apple. 

Chestnut ($8.5)

But it was the simple Chestnut ($8.5) crepe that stole my affections. Despite its plain appearance, the crepe was indulgent down to the last mouthful, the pastry infused generously with butter and sugar. The edges were crisp and waffly, becoming velvety and pliant in the centre, layered with chestnut spread. 

Large Meringues ($3ea)

Large Meringues ($3ea)

On my way to pay, I spied the Large Meringues ($3ea) sitting under a glass cloche, and I was lost. These turned out to be almond flavoured, the crust crumbling rapidly to reveal a stretchy, chewy centre that melted in a waft of sugar and sweet roasted nuts. 

I am so, SO smitten with Breizoz Creperie and their shameless use of butter and sugar. I could feel the stress leaving me with each sweet and salty bite of perfectly textured crepe. No wonder the French live so long.

Rating: 14.5/20 – vive la france!

This rating reflects my personal experience at the time of visit. 

Adriano Zumbo Patisserie

12 -14 Claremont St 
South Yarra, VIC 3141

http://www.adrianozumbo.com/

Two Birds One Stone Indeed. After having brunch next door at the café of the same name, we couldn’t resist popping next door into Adriano Zumbo, the long-anticipated patisserie-cum-macaron-mecca hailing from Sydney. 

Adriano Zumbo was something out of a dream. As kooky as the fabled desserts themselves, the store was decked out in what seemed like shiny silver balloons stuck to the walls, and a giant neon ZUMBO casting its pink glow over everything. And possibly most noteworthy of all, the furniture made to look like giant piles of fairy-pink meringue.  

Aside from the famous macarons, aka Zumbarons ($2.5ea), there was a cabinet piled high with pastries, another lined with desserts to rival Burch and Purchese, as well as miscellaneous sweet treats. Once again, literal big kids in a candy store. 

Pandan and Sticky Rice Pudding Zumbaron/Salted Butter Caramel on Toast Zumbaron ($2.5ea)

I had bought myself two macarons, slightly apprehensive about whether or not they would live up to the hype.  One bite however, dispelled that doubt immediately. My Pandan and Sticky Rice Pudding Zumbaron was astoundingly good. The shells were a perfectly crumble-and-melt texture, infused with the essence of pandan, and the rice pudding center had actual chewy little grains of rice. In comparison, the Salted Butter Caramel on Toast Zumbaron fared less well. The macaron was of the same excellent quality, but the copious amount of sticky caramel was much too salty, verging on bitterness.

Because we are a loving pharmily, we shared around our purchases, and I got to sample a few more of the delicious Zumbarons. Especially good were the Apple Pie Zumbaron, which was complete with crunchy granules of sugar, and a Passionfruit and Basil Zumbaron that was fruity and herbal. Also great was the rich fudgy Brownie Zumbaron, and the Marshmallow Zumbaron that tasted like Neapolitan ice cream.

Dr Dot ($9.5)

Dr Dot ($9.5)

It’s a testament to how gorgeous and creative the cakes are for them to stand out even next to the famous Zumbarons, and I couldn’t resist getting one to try. After humming and hawing over the myriad of options, I ended up with the Dr Dot ($9.5), a shiny, tantalising chocolate treat. Aside from the fluffy chocolate mousse, the dark chocolate glaze hide layers of tangy raspberry vinegar jelly, crunchy pistachio nougat, subtly sweet crème brulee, and a base of dense chocolate sable. I loved how you could taste each and every component in the meticulously crafted dessert.

Zumbo lived up to the long-established hype, then some more. The macarons were really a cut above anything else you find in Melbourne, in flavour, execution, and creativity. Add that to an ever-rotating roster of flavours, and that’s how you get fanatics lining up outside on opening day at 5am.

Rating: 16/20 – zumborama!