Now Open
Montague Street Deli
151 Montague Street, South Melbourne Vic 3205
Ph 9686 7727. www.montaguestreetdeli.com.au
Take away or dine in. Sandwiches, kebabs, curry, salad, pies, burgers, fish & chips plus more. Catering available.

Opening Late Aug / Early Sept
Hot Chocolate Café & Fish n Chippery
Hot Chocolate is moving a few doors down to G12, 439 Docklands Drive, Waterfront City, Docklands Vic 3008, Adjacent to Fish Seafood Grill & Rotisserie. Fish and Chips will be added to the cafe's new menu. www.hotchocolate.net.au

Opening Mid September
Butchers Grill, Meat & Wine Room
141 Bourke Street, Melbourne Vic 3000 Ph: (03) 9639 1222 www.butchersgrill.com.au

Opening Late September
Butchers Grill, Meat & Wine Cellar
Pav 1, 439 Docklands Drive, Waterfront City, Docklands Vic 3008 Ph: (03) 9640 0696 www.butchersgrill.com.au

EMPLOYMENT OPPORTUNITIES ARE AVAILABLE - CLICK HERE

A BIG "THANK YOU" to all who supported Yum Cha Dragon's Christmas in July Event.

By purchasing the Peking Duck Experience during July you have helped Yum Cha Dragon raise much needed funds for Vision Australia - the leading provider of blindness and low vision services in Australia.

Don't forget DAD this FATHERS DAY!
Treat Dad to an unforgettable lunch cruising Melbourne's waterways on the grand 'Voyager'. Rivers will help you celebrate with a free beer for dad on arrival.

Fathers Day Lunch Cruise
Date: Sunday 7th September 2008
Price: Adults: $79
Child: $3 x the age. e.g. 5 y.o. x $3 = $15. Children 4 to 12 years of age receive a children's meal. Children ages 3 and under are free. All welcome at the buffet
Includes: Fathers Day Lunch includes a gourmet barbeque buffet and dessert served to your table. Beverages are on consumption.
Time: 12.30pm to 3.30 pm. From Docklands

Big Brother's Bree Amer with fellow housemate and boyfriend Bodie Czeladka were recently spotted at Fish Seafood Grill

The celebrity couple were happy to pose for a few photos before tucking into some seafood at this popular Docklands restaurant.
Click here to view the photos of Bree and Bodie at Fish Seafood Grill & Rotisserie, Ph 9640 0686  439 Docklands Drive, Docklands

Steakhouse NewQuay Head Chef "Joseph Benoit"

Welcome to the new series of "5 Minutes With..", where you get to know some of Melbourne's top Chefs.

This month's featured Chef is Joseph Benoit. Chef Joseph is Head Chef at Steakhouse NewQuay, Docklands.

Chef shares with us what inspired him to become a chef and tells us what his death row meal would be - Read the Interview

Over 200 people attended the Savour the Seven Seas degustation dinner at Fish Seafood Grill & Rotisserie on 14th August.

Food and wine lovers were greeted with a cocktail and freshly shucked oysters then dined on 7 courses matched with Schild Estate wines.

Click here to view event photos

Restaurant & Catering Victoria, 2008 Awards for Excellence

The Awards for Excellence is the hospitality industry's largest peer reviewed Awards program. The Awards cover more than 30 categories and are inclusive of businesses at all levels of the industry. CONGRATULATIONS TO ALL THE WINNERS!

OAMPS Chinese Restaurant
Finalist: Yum Cha Dragon Chinese BBQ & Restaurant - Docklands

Seafood Restaurant
Finalist: Livebait - Docklands
Finalist: Fish Seafood Grill and Rotisserie - Waterfront City

Specialty Cuisine Restaurant
Finalist: BlueFire Churrascaria Grill & Bar - Docklands

Meat & Livestock Australia Steak Restaurant
Finalist: Steakhouse New Quay - Docklands

Serves 5

Ingredients

500g Spaghetti

Bolognese Sauce
1kg minced beef
500g minced pork
1 carrot, diced into 5mm cubes
2 celery stalks, diced into 5mm cubes
1 red onion, diced into 5mm cubes
3 cloves garlic, sliced
500ml red wine
1 tin of Napoli sauce

Meatballs
500g minced beef
250g minced pork
1 egg yolk
½ Onion, finely diced
1 tbsp minced garlic
50g grated Parmesan cheese
1 ½ pinches of oregano
¼ bunch of parsley, roughly chopped
2 tbsp Worcestershire sauce
250ml napoli sauce
500ml chicken stock
Salt and pepper to taste

Recipe by
Bellissimo Head Chef
Laurent Pascal

Method - Sauce
• Sauté the vegetables in a pot for 3 – 4 minutes
• Add the meat and stir until nearly cooked
• Add red wine and bring to the boil. Reduce heat and simmer until 2/3 of the wine has evaporated
• Add Napoli sauce and stir through.
• Simmer until meat is soft and season to taste

Method - Meatballs
• Combine beef, pork, egg yolk, onion, garlic, parmesan, oregano, parsley, and Worcestershire sauce in a bowl and mix together thoroughly.
• Roll into 50g balls
• Seal the meatballs in non stick frying pan
• Place in deep baking tray with hot chicken stock and napoli sauce
• Cover and cook in oven at 160˚C for 45 min
• When the meatballs are cooked, remove from the chicken stock and napoli liquid and add to the Bolognese sauce. Keep hot.

To Serve
Cook spaghetti in a large pot of water with a pinch of salt until al dente. Strain the spaghetti and add to the sauce. Toss and serve hot.

Crown has released a limited edition beer
"Ambassador 2008 Reserve Crown Lager 750ml, $120"
This is a very special limited edition brew, only 5000 ever to be made.
Each bottle is gift boxed and individually numbered. Drink it now or cellar for 10 years.

A limited number of bottles are available at:
- Fish Seafood Grill & Rotisserie
- Steakhouse
- Livebait