Heartattack and Vine brings modern Italian to Lygon St

Heartattack & Vine
329 Lygon St
Carlton VIC 3053
(03) 9005 8624


Lygon St has long since been a destination for traditional Italian cuisine. Walking down the busy strip, you may forgive yourself for thinking you are in Italy as men dressed in waiters uniforms beckon you into their restaurants. So when a modern eatery calling itself “Heartattack and Vine” opens opposite perhaps the most well-known of all the restaurants along Lygon St, Brunettis, it makes a statement.

Heartattack and Vine – named after a Tom Waits song about wayward souls – opened late last year by Emily Bitto and Nathen Doyle (A Minor Place and Wide Open Road). While it may not be the traditional Italian food your Nonna makes, Heartattack and Vine still knows what it’s customers want, drawing on old-world Italian hospitality to create something modern. “We just want to replicate that really relaxed, simple, welcoming hospitality… although I can put on a very good accent.” says Doyle.

Breakfast is Euro-style with Noisette pastries and Wide Open Road coffee. Lunch is equally pared-back, with a choice of rolls filled with either porchetta, prawns or a vegetarian option, with the option of a side or coleslaw and condiments. Those going gluten-free needn’t avoid the place either, as they readily offer these sans roll.




Dinner is a cicchetti menu of small tapas-style dishes including items such as low-cooked meatballs and baccala on crostini, available for show at the front at the restaurant under heat lamps. Enjoy a few small bites and a glass or two of wine before heading on. The succinct wine menu of 5 whites and 5 reds is a mix of Italian and Australian wines, with an impressive range of vermouth and sherry.

With a thoroughly modern atmosphere, Heartattack and Vine offers Lygon St something Italian but in a uniquely Melbourne way.

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Peach Melba Cake


Our final post for Australia Day is a recipe for Peach Melba cake. Peach Melba is a classic dish of poached peaches served with raspberry sauce and ice cream, first invented in 1892 in honour of the Australian soprano, Nellie Melba. This cake is an interpretation of that dish, with a peach upside down cake served with a raspberry sauce. It’s a simple dish that’s easy to prepare and sure to be a hit at your Australia Day BBQ.


1kg can peach slices in juice, drained well
185g butter, softened, chopped
3/4 cup caster sugar
1 tsp vanilla extract
2 eggs
1 3/4 cups self-raising flour
1/2 cup milk
300g fresh or frozen raspberries
2 tbsp icing sugar
2 tbsp lemon juice
double cream, to serve

  1. Preheat oven to 180C. Line a 23cm round cake tin with greaseproof paper.
  2. Arrange the peach slices in two circles at the bottom of the cake tin, overlapping the peaches slightly.
  3. Cream the butter, sugar and vanilla together until light and creamy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition.
  4. Sift in the flour and add the milk, stirring together until just combined. Pour the cake batter over the peaches and gently smooth the surface.
  5. Place the cake in a moderate oven and cook for 45-50 minutes or until a skewer comes out clean. Allow cake to cool completely in the tin before turning it out onto a cake stand.
  6. Meanwhile, in a small saucepan add the raspberries, icing sugar and lemon juice and cook over medium heat, breaking up the raspberries with the back of a wooden spoon, until you have a thick syrup. Remove sauce from heat and allow to cool completely before refrigerating until needed.
  7. Serve the cake with cream and the raspberry sauce.

Serves 12

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Deconstructed Pavlova


Following on from our Gluten Free Raspberry Lamingtons for Australia Day, today we are bringing you another Aussie classic – pavlova! Today’s twist is that it’s a deconstructed version. By layering all the components of a traditional pavlova in stemless wineglasses, you can create an easy, elegant dessert in under 30 minutes!


125g blueberries
125g raspberries
250g strawberries, halved
200g white chocolate, melted
600ml thickened cream
1 tbsp icing sugar
1 tsp vanilla bean paste
100g mini meringues
mini Australian flags (optional)

  1. Line a baking tray with grease proof paper.
  2. Dip each strawberry in the melted white chocolate, shake off any excess and place on the prepared tray. Place in the fridge for 15 minutes or until chocolate is just set. Reserve remaining chocolate.
  3. Beat cream, icing sugar and vanilla until firm peaks form.
  4. In 6 x stemless wine glasses, alternate layers of cream mixture, berries and meringue. Drizzle with remaining melted chocolate, place an Australian flag in each and serve immediately.

Makes 6

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Gluten Free Raspberry Lamingtons



Australia Day is fast approaching, so to help you out with all those engagements you’ve got coming up, we’ve got a bunch of easy Australian recipes coming your way. Today’s recipe is for a good ‘ol Aussie favorite – lamingtons! But the twist is these ones are gluten free and studded with raspberries to take advantage of the beautiful produce we have in Australia these summer months.

The ingrediens aren’t too scary – most you can pick up from any good supermarket these days including the coconut oil and water. The coconut flour you might do a bit more searching for, but is usually readily available at health food shops.


6 free range eggs
1 tbsp vanilla extract
2 tbsp honey
1/4 cup coconut oil, melted
70g coconut flour
2 tsp baking powder
150g frozen raspberries
100 ml coconut water
200g dark chocolate, at least 70% cocoa, chopped
200g shredded coconut

  1. Preheat your oven to 160C. Grease and line a 23cm square cake tin.
  2. Whip the eggs, vanilla and honey for 10 minutes until light and airy. Add the coconut oil and mix until well combined.
  3. Sift in the coconut flour and baking powder and gently stir together until just combined.
  4. Pour the cake batter into the lined cake tin and smooth over evenly. Stud the cake mix with the raspberries at even intervals.
  5. Place the cake in a moderate oven and cook for 20-25 minutes or until a skewer comes out clean when pricked into the center of the cake. Transfer cake to a wire rack and allow to cool completely.
  6. Meanwhile, heat the coconut water in a small saucepan and bring to the boil. Pour the coconut water over the chocolate and stir until you have a smooth ganache.
  7. Cut the cake in half. Turn one half over and spread thinly with a little chocolate ganache. Place the second half, right side up, on top. Place cake in the fridge to set for 15 minutes.
  8. Cut the cake into 8 squares and brush lightly with the chocolate ganache. Roll each square in the shredded coconut and place on a tray. Place the lamingtons back in the fridge for 15 minutes to set before serving.

Makes 8

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Royal Croquet Club heads to Melbourne

Royal Croquet Club
16 January – 1 February 2015
Birrarung Marr

MFF_Croquet_02After previous success in Adelaide, the Royal Croquet Club is heading to Melbourne this year to bring you croquet unlike you’ve ever seen before. Opening this Friday, the festival brings together a giant croquet lawn, live music, entertainment, a bar, and most importantly a great line up of some of Melbourne’s best restaurants. Hosted at Birrarung Marr, RCC will run for 17 days till the 1st of February.

MFF_Croquet_06 MFF_Croquet_05

Chefs from D.O.C, Mr Claws, Meatmother, Miss Chu, St Ali and Gelato Messina are all setting up food trucks to bring you Australia’s best summer BBQ.

Miss Chu has created a series of special dishes in keeping with the BBQ theme that aren’t available on their regular menu. These dishes include BBQ beef wrapped in betel leaves; grilled sugarcane prawns; and coconut poached chicken with a papaya salad. Tuck shop favourite Hanoi vegetarian spring rolls will also be available.

After their success at Taste of Melbourne and their Smith St pop-up last year, the guys behind Huxtaburger are back again with their venture Mr Claws. Sustainably fished lobster meat comes serves in soft rolls with a choice of three sauces: miso, wasabi and Sriracha-spiced mayonnaise or buttermilk ranch.

MFF_Croquet_MrClawD.O.C is making rosticceria, a typical Italian street food of BBQ’d meats. They’ll be making the most well known rosticceria dish of lamb arrosticini (lamb skewers), alongside a porchetta panino – crispy pork in a bun with mustard and rosemary – and braised meatballs. A vegetarian and gluten-free dish of black rice salad with summer vegetables (zucchini, capsicum, purple carrots and herbs) and salted ricotta will also be available. DOC are also taking the opportunity to unveil their arrosticini concept.

Also debuting at RCC is Gelato Messina’s soup-kitchen concept. Featuring four gelato sundae flavours in cans, the flavours reference the cuisines of the other vendors Mr Claws, Misschu, DOC and Meatmother. A portion of the money raised by the sundaes will also be donated to the Salvation Army. Flavours include:

Black Forest Bisque – chocolate-fondant gelato, cherry jam, kirsch cream, kirsch-soaked sponge.
Faux Pho – salted-coconut sorbet, kaffir-lime marshmallow, lychee coconut cream, chilli-cashew crunch.
Zuppa Duppa – hazelnut gelato, wild-strawberry preserve, pistachio crunch, Amaretti biscotti.
American Chow Down – peanut gelato, Oreo custard, cream-cheese mousse and pretzel crunch.

MFF_Croquet_MessinaSoupThere will also be an Australia Day only event, with special guests joining the regular lineup. Grab a burger from Beatbox Kitchen, modern Vietnamese from Nuoc Mama, corn on the cob from Cornucopia or a Barry sandwich from Toasta, as well as checking out the likes of Taco Truck, The Little Mushroom Co, Trailer Made and Round The Way Bagels.

The RCC will also be streaming the tennis on the big screen, making it the perfect place to sit back, relax and watch the spectacle with friends and family.

Keep an eye on our instagram for more info.

Trading Hours:
Monday – Thursday: 4pm – 11pm
Friday: 4pm – 1am
Saturday: 12pm – 1am
Sunday: 12pm – 11pm

Australia Day Weekend & Closing Weekend: 
Sunday 25th: 12pm – 12am
Monday 26th: 12pm – 12am
Closing Night Sunday 1st Feb: 12pm – 12am

The Royal Croquet Club is a free entry event from Sunday through to Thursday. Friday and Saturdays are $5 after 7pm.

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