The pies have it

I SOMETIMES get asked (usually in winter) where I go for a good ol’ fashioned meat pie.

My answer changes now and again, but for the past year or so, it’s been the same: Porter Avenue Pies & Cakes. I frequent here often, whether it be for my pie, slice, or bakery needs, and it never seems to disappoint. The coffee is passable (although not standout) however it pales in comparison to the quality, creativity and passion that has gone into their pie selection. Whether you’re a plain-meat traditionalist – which ends up being anything but plain – or curious tasting experimentalist (think honey bourbon chicken) this is the place for you. And if you don’t like pies? Their cakes/slices are worth the journey of their own.

Thinking ahead to Father’s Day, the forces behind cult Melbourne brewery, Kaiju, and our favourite local spirit producer, Bellarine Distillery, have joined together to create the ultimate of boilermakers (basically a drink combo, where a particular beer is served alongside a nip of whisky which has been paired to match the character of both). In this case, the package consists of a bottle aged Imperial stout called The Barrel & The Beast: a collaboration effort from both parties where the maturation of this full-bodied beer was in finished in whisky barrels. The other two bottles in the set are limited whisky releases – albeit in 50ml bottles – from the Bellarine, providing the ideal chaser for such a rich, powerful black beer (it’s 12 per cent alc by the way). Available from either producers’ websites, although order now for delivery by the big day.

Hanaya is everything you want out of a small, neighbourhood takeaway. Well, for me anyway: I could easily enjoy Japanese once (or twice) a week if I could, which isn’t necessarily restricted to sushi or ramen (although the ramen-master here uses a homemade Tonkotsu pork base for the broth which is absolutely brilliant). Think delicious gyoza, rice dons (bowls) and chicken karaage, although the real show stopper is their sando range (Japanese milk bun sandwiches). Fish aji, fried chicken and pork katsu are all on offer as filling, tasty options, available from lunch and dinner to hungry Newtown/Geelong West/Manifold residents from Wednesday-Sunday.

And as we’re well into the last month of winter, here’s a quick round up of some of the best local produce to look out for before the chilly season ends and some warmer weather (hopefully) comes our way. First, a favourite of mine (and one of late winter’s gifts to our dining plates) asparagus – in all its green and white glory – is entering its prime sprouting zone: enjoy them at their fresh, youthful peak. Other delicious winter veg such as swedes and baby carrots are also at their best around now (ie mid-late winter). In terms of citrus, expect all the normal lemon, lime suspects reaching good maturity, but a few lesser seen, yet equally deserving, types like cumquats and ruby grapefruits also ready to go. And although avocados are generally considered in year-round supply in Australia, the best quality (and peak season) for Hass has just started to hit. To all those guac fans out there: eat up!

Off the back of a hugely successful pop-up at Rebecchi’s last month, Tulip are now returning the favour and throwing their venue keys to the Rutland Street café for an afternoon next month. My favourite sort of take-over, the restaurant’s dining space will be given more of laid-back loungeroom vibe, with vinyl records spinning (live DJ, naturally) and drinks free flowing. Snacks from the Rebecchi kitchen team can be shared over a bottle or two, with tasty cocktails also featuring heavily. Keep an eye on their socials for the exact date, but seems a Sunday in the next month or so will be the chosen time (and I’ll see you there)

Dial in next week for the second instalment of The Local Palate’s monthly podcast, where I’ll be chatting with coffee exporter, retailer and café owner, Nathan James Johnstone. The passionate Coffee Cartel owner will offer some insights into the current caffeinated drinks scene, as well as his thoughts on our broader local hospitality industry. Stay tuned!