Snag yourself a sailor in the middle of Hawthorn

Hello Sailor
89 Auburn Rd
Hawthorn, VIC 3122
(03) 9813 5560

Former naval medic Wade Nicholson-Doyle always dreamed of going into hospitality. So after spending the last decade at sea he’s finally found his land legs and opened the tiny cafe along Auburn rd called Hello Sailor. Naturally the place has a subtle nautical theme, with wooden planks and photos of sailors adorning the walls, and copper pipe light fittings hanging above the long cement counter than runs the entire length of the cafe. It’s a beautiful space, with gentle tones and timber combining to create a serene atmosphere.

The seasonal menu devised by MKR star Josh Geardand is short and sweet. It reads like a guide to Melbourne’s hottest suppliers: Seven Seeds coffee, Storm in a Teacup teas, Prana Chai, Mork Hot Chocolate, Cannings free range meats, fresh vegetables and fruit from the Yarra Valley, and fresh Victoria Market Juice. The bread is from Noisette and is available for purchase mid week and through the weekend.

The food is simple and tasty. The Salmon bagel with creme fraiche, dill and capers is bang on trend ($17.50), and come served with a side salad of mixed greens and radish. The salad, while a nice addition, comes dressed in a sweet emulsion that would have been better with more tang to cut through the richness of the salmon. But that’s me being picky.


The crepe with mascarpone and berry compote is an elegant rendition of weekend pancakes ($16.50). It’s a nice enough dish, sure to keep many sweet tooths satisfied, but what lets it down is that the berries are obviously frozen. It’s a shame for a menu that’s supposedly seasonal.


Hello Sailor is a warm, welcoming space with staff that are friendly and helpful. While the menu is decent, it lacks the refinement that you see at Melbourne’s top brunch spots, but will otherwise keep the less finicky happy. Even so, you’ll more than likely need to wait for a table during peak times so be sure to get in early. Though the coffee is Seven Seeds, it tends to be on the mild side so be sure to ask for it strong. But if you normally err on the strong side, maybe this isn’t the place for you.

Hello Sailor on Urbanspoon

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My Other Brother is a twin

My Other Brother
586 Burke Rd
Camberwell, VIC 3124
enter at rear
(03) 9804 0155


On the wrong side of Burke Rd facing the carpark home to the Sunday Camberwell Market is My Other Brother. The food is your usual Melbourne brunch fare, with owner Julien Moussi’s mum making the labneh for some of the dishes. The coffee is top notch, available either cold drip, filter, syphon, or V60 pourover as well as your usual offerings using the house blend Moody Sister. Talk about keeping it in the family.

You may recognise the space as the former Carpark Cafe, but it’s had a facelift. With the capacity to fit over 100 patrons, the space is bright and airy, with your typical Melbourne styling: pale timber, white subway tiles, and a large central table for communal dining.

The menu too is typical Melbourne, with plenty of fan favourites like the ‘McBrother’ (a gourmet version of the McMuffin similar to Porgie’s), or smashed avocado with grilled mushrooms on sourdough. But the problem with copying others is that it leaves you open to comparison, and sadly The Annoying Brother incarnation falls just short of the benchmark.


It’s the same story for the corn and haloumi fritters with smoked salmon and avocado: not a bad dish but you can find better. The optional poached egg is perfectly cooked, and the salmon and avocado do their bit, but the fritters are stodgy, leaving a crumbled mess on the plate after a few mouthfuls, while the haloumi is MIA.


With a menu that aims to please everyone, of course there’s bircher museli, but this time it’s with apple and rhubarb, topped with pommegranate and chia seeds. Served fashionably in a jar, the museli sits on a thick layer of rhubarb compote, leaving this dish to straddle the line between breakfast and dessert, which is not necessarily a bad thing.


It seems Camberwell’s cafes are slowly undergoing a hipster transformation to be more like their northside rivals, but all this copying gives me deja vu. My Other Brother is a decent cafe with good atmosphere and coffee with pretty good food, but lacks originality by Melbourne standards. It’s a carbon copy of all the other popular brunch spots around town. Looks like My Other Brother is a twin.

My Other Brother on Urbanspoon

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Cooking with the trend: Korean Bo Ssäm


I always like to push myself when cooking and try new things, so recently when I invited my sisters and their partners over for dinner, I decided to try something completely out of my comfort zone and cook Korean. It’s a bit of a trend here in Melbourne at the moment ever since the opening of hotspot Kong in Richmond, but is otherwise not a cuisine I have much experience with.

I wanted something to share that would involve a bit of DIY, so I cooked the classic dish Bo Ssäm. “Bo” is an abbreviation of bojagi, a traditional cloth, and “ssäm” means to wrap. Slices of slow cooked pork are wrapped with a selection of condiments in cabbage or lettuce leaves. It’s traditionally served during kimchi making season, called kimjang, when wombok or Chinese cabbage is in good supply.

This post was featured as a guest post on et al. blog.

2 kg pork belly
30g ginger, sliced
7-10 cloves of garlic, sliced in half
1 onion, sliced in half
1 long green chilli, halved lengthways
2 tbsp soy sauce

210g coarse salt
3L warm water
1 chinese cabbage, cut into 3cm cubes
10g glutinous rice flour
15g ginger, grated finely
3 tbsp chilli powder
2 tbsp fish sauce
2 tbsp fermented prawns*
2 tbsp maesil (green plum extract)*
2 tbsp water
2 garlic gloves, crushed
1 nashi pear, finely grated
5 spring onions, finely sliced

2 tbsp doenjang (Korean soy bean paste)*
2 tbsp gochujang (Korean chilli paste)*
1 tbsp mirin
1 tbsp honey
1 clove garlic, crushed
1 spring onion, finely sliced

2 tbsp sesame seeds, lightly toasted
1 clove garlic, crushed
6 spring onions, very finely chopped
1/4 cup grapeseed oil
1 tbsp rice vinegar
1 tbsp finely grated ginger

Butter lettuce leaves
12 shucked oysters
Sambal Oelek chilli sauce

  1. Place pork belly in a large pot and cover with warm water. Add ginger, garlic, onion, chilli and soy sauce and bring to a gentle simmer on the stovetop. Leave to simmer for 1.5-2 hours or until tender.
  2. For the kimchi, dissolve the salt in the water. Place cabbage in a non-reactive bowl and pour over brine. Leave for half an hour, turning occasionally.
  3. Meanwhile, place rice flour in a small saucepan with 125ml cold water and stir until smooth. Place over a moderate heat and bring to the boil. Remove and allow to cool completely.
  4. Place 2 tbsp rice flour mixture in a large bowl with ginger, chilli powder, fish sauce, fermented prawns, maesil, water and garlic and stir to combine.
  5. Drain cabbage and rinse under cold water. Drain well. Add cabbage to the chilli mixture with the nashi and spring onions and stir to combine. Refrigerate until required.
  6. For the Ssamjang sauce combine all the ingredients together with 2 tbsp of water. Set aside.
  7. For the spring onion and ginger sauce, in a mortar and pestle, grind together the sesame seeds, garlic and 1 tsp salt until fine. Transfer to a bowl and add the remaining ingredients. Stir to combine and set aside.
  8. To serve, drain pork and slice thinly. Serve warm alongside lettuce leaves, shucked oysters, kimchi,  ssamjang sauce, spring onion and ginger sauce, and sambal oelek.

*Fermented prawns are available from Asian grocers. If you can’t find them, use 1 tbsp shrimp paste. Maesil is available from Korean grocers. If unavailable, use plum sauce. Doenjang and Gochujang are available from Asian grocers.

Serves 8 – 10

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Primal Paleo at Patch

32 Bendigo St
Richmond, VIC
(type Burnley into Google)
(03) 9029 0328

It was only a matter of time before the Paleo trend made its way out of cyber world and into real world Melbourne. Tom Davidson and business partner Jacob Burke met through Davidson’s personal training business ‘Tom Primal’, through which Davidson teaches clients the Paleo lifestyle. After a trip to America where the Paleo diet is commonplace, the pair decided to open Melbourne’s first Paelo cafe, Patch, in Richmond.

The Paleo diet is based on the premise that if our ancestors didn’t eat it, we shouldn’t eat it. Also known as the caveman diet or hunter gatherer diet, followers only consume natural products grown from the earth, with the premise that humans haven’t evolved to properly digest new foods such as grain, legumes, or dairy.

The menu is small but packed with nutritionally dense options so delicious you won’t even believe it’s good for you. “Healthy eating should be fun, not a chore” says Davidson, who has created a menu that while Paleo focused, is flexible enough to offer sourdough toast as an option. Ingredients are sourced locally, only adding to the feeling of healthy euphoria.

The all-day menu has a slight Asian leaning, with options like daikon tuna rolls ($20.00), pork belly with cabbage ($22.00), or the spanner crab omelette with Asian herbs, toasted coconut and chilli jam ($24.00). The latter has apparently been going gang busters and it’s easy to see why. It’s light, silky and delicious, a great way to start the day.


If you can’t handle crab for breakfast, a few on-trend favorites receive the Paleo treatment too, like the Patch bircher muesli made with nuts and seeds ($15.00) and the breakfast salad with kale, avocado, pomegranate, almond, cauliflower and soft boiled egg ($16.00).

If you enjoy eating like a caveman, try the caveman breakfast ($22.00). It’s kinda like you’re regular big breakfast, but without the guilt. On it is poached eggs, bacon, wagyu steak, sautéed kale, cherry tomatoes and sweet potato fritters, with the fritters bumping this dish into the next level of deliciousness.


Still a little dubious of Paleo? Don’t worry, there’s menu options you will recognize. The classic eggs benedict is there ($16.00), available with either the usual English muffins, or if you feel like dabbing a toe in the Paleo pool there’s the option of ‘Paleo Toast’ or on special request, sweet potato fritters.


Think you can’t have your cake and eat it too? You’d be wrong. At the register is a cabinet laden with treats made by Addicted 2 Goodness who handmake organic, paleo, gluten-free, sugar-free and dairy-free treats in St Kilda. Their blueberry cheesecake isn’t like the regular artery-clogging variety from your local; this version is light and just the thing to finish off your delicious guiltfree meal.


Inhabited by athletes both professional and not (Davidson is a former AFL player), gym junkies, and foodies alike, Patch has a feel-good buzz that is infectious and sure to get your weekend off to the right start. Even if you’re not serious about healthy eating, the food is good enough for anyone to enjoy.

Patch on Urbanspoon

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Kale, chicken and cauliflower winter salad

MFF_KaleChickenSaladEach Sunday, I make up a weeks worth of lunches for work. It saves time during the week, is cost efficient, and I know that I will be eating reasonably healthy. Last week’s lunches were a winter salad of kale, chicken and cauliflower. I enjoyed it so much I decided I had to share it with all of you today. I usually get about 5 lunches out of this but I have said serves 4 just to be on the safe side.

1 bunch of kale
1 rotisserie chicken

1/2 head cauliflower
1/2 bunch parsley, roughly chopped
100g almonds, roughly chopped
1/4 cup lemon juice
1/2 cup olive oil
1 tsp cumin
1 tsp sweet paprika
1 clove garlic
salt and pepper

  1. Strip the leaves from the kale and wash well. Drain. Shred finely and place in a large bowl. In a jar, combine lemon juice, olive oil, cumin, paprika and garlic. Season to taste. Pour over kale and using your hands, massage the dressing into the kale to soften, about 5 minutes. Set aside.
  2. Peel the skin off the chicken and discard. Pull the meat from the bones and flake into bite sized pieces. Place in the bowl with the kale.
  3. Remove the stem from the cauliflower and cut into small florets. Place in a food processor and process until the texture of cous cous. Tip the cauliflower on to a clean tea towel and squeeze the liquid out. Place cauliflower in the bowl with the chicken and kale.
  4. Add the parsley and almonds to the salad, drizzle with a little extra olive oil and season to taste. Toss well before serving.

Serves 4

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