Sandi Sieger’s guide to what’s hot and happy(ning) this week. Eat, drink, buy, try, visit, read, be merry.
EAT: Pastarami
At Pastarami, the spotlight glows on freshly made pasta crafted daily by chef Pete Roddy and former Noir Head Chef Jonno Phillips, using an imported Italian pasta machine. Sauces are, of course, made on-site, and can take around two days to prepare.
The menu, while being centric on the beloved carb, is far from basic, conceptually taking inspiration from Missy Robinson (Misi and Lilia) in New York and Phil Howard (Notto) in London, and the old entry point of $40 for a pasta and wine at Tipo.
Menu highlights include snacks such as crostini with miso tuna or Calabrian anchovy, ricotta and dill, small plates including beef carpaccio, capers, lemon and parmesan, or stracciatella, pumpkin panzanella and kale pesto. Main star attractions include the confit duck, cavatelli, smoked cinnamon and mushroom in a sauce brought across from Noir (Jonno’s favourite), or the garlic prawn spaghetti, chilli, tomato and prawn bisque pasta.
Pasta dishes are priced from $20-$26, delivering exceptional value. Diners can opt for a-la-carte (it’s recommended to share three pastas for two people), or the Chef’s Choice Pastarami Party includes six shared places including focaccia, snacks, two pastas and a salad for $49 a head.
There are moreish focaccia sandwiches available at lunch for $14, for a hearty grab-and-go option as well, or for those with more time, a three-plate lunch special of $29 and includes a focaccia, snack and pasta.
For those hankering for a sweet finisher, there’s freshly churned ice cream and a small selection of desserts.
To quench your thirst, the satiating wine list (curated by Roddy) is as easy on the eyes as it is on the palate, and boasts a selection of natural-leaning wines from Australia’s bright stars and young guns of wine.
The cocktail list offers a refreshing apothecary of classic spritz varieties with some reimagined cocktails (think Sour Cherry Negronis or a TimTam Mocha Martini) that have been created by both chefs. There are craft beers and non-alcoholic drinks in ample selection as well.
Pastarami opens for lunch and dinner from Tuesday to Sunday, inviting guests to savour the flavours of artisanal pasta and handcrafted beverages in an effortlessly easy setting.
Pastarami is located at 175 Swan Street, Richmond.
DRINK: First Press Iced Cold Drip Coffee
Bringing the taste of your favourite local café home, First Press Coffee have launched a new Iced Coffee made with a cold drip extraction, locally brewed in Melbourne’s inner west.
Taking inspiration from Melbourne’s reputable coffee culture, First Press Cold Drip Dairy Iced Coffee is now available throughout Woolworths and Independent Grocers nationally, followed by Coles in November 2024.
The newest addition to First Press’ impressive line-up of artisan coffee beverages include 10 shots of coffee. First Press Iced Coffee delivers pure, cold dripped arabica coffee from Brazil, without refined sweeteners or too much milk.
The one litre First Press Dairy Iced Coffee is 33% of their strongest cold drip coffee with each pack containing 700 milligrams of caffeine, containing twice the caffeine per 100mL as other variants. It is blended with full cream milk and packed into a multi-serve Tetra Pak carton for a week’s supply of iced coffee. The inspiration comes from an increase in consumers wanting a strong coffee without too much milk. The strength of this is similar to a three-quarter iced latte, which is significantly different from the 500-750ml single serve Iced Coffees on the market.
Made from ethically sourced, 100% specialty grade single origin coffee, the drink is slightly sweetened with a dash of raw sugar, with the final count being less than 5g of total sugar per serve.
Using an Australian first extraction method, all of First Press’ products are made using their innovative cold drip coffee machines, built by Co-Founder Hamish Walmsley. The process is a delicate 10-hour extraction that delivers a smooth, strong coffee, low in acidity and high in flavour and natural energy.
Affectionately referred to as Sputnik, Voyager and New Horizon these extraction machines take an Iced Coffee experience to another level. The beauty of cold drip is a less intense style of coffee from a traditional espresso that delivers a smooth and flavourful mouth feel.
BUY: LVLY x Care Bears
For this Mental Health Awareness month, Australia’s iconic flower & gifting brand LVLY has partnered with one of the world’s most beloved nostalgic brands, Care Bears™, to encourage people to send “bear hugs” at a time when disconnection, depression, and anxiety are on the rise.
The LVLY x Care Bears collaboration aims to raise awareness amongst children and adults about the importance of connecting with our true emotions and opening up about how we feel.
“This nostalgic collaboration is for everyone – children, adults, friends, and family. It’s about sending a message to say ‘I’m here for you, I’m thinking of you, I’m in your corner,’” said LVLY Co-Founder Hannah, Spilva.
Ahead of its time, Care Bears were created in the early ‘80s to teach kids the importance of embracing and expressing their feelings. Each bear’s iconic belly badge represents different emotions and attributes, such as love, friendship, courage, and cheerfulness.
Cheer Bear embodies happiness, Grumpy Bear symbolises the need to acknowledge and accept negative emotions and Togetherness Bear reminds us that sharing love is one of the greatest gifts. Originally launched as a commercial product, the Care Bears’ symbols and stories carry strong themes related to emotional well-being and mental health.
The purpose of Mental Health Awareness Month is to prompt us all to reflect on our mental health and overall well-being, irrespective of whether we’ve personally experienced mental illness. It emphasises the importance of maintaining good mental health in our daily lives and encourages a proactive approach to seeking help when necessary.
Each LVLY x Care Bears bundle comes with a Care Bear, a greeting card, a Care Bear bio card, and a free cookie (for the first 250 purchases).
Run, don’t walk – these gorgeous bundles won’t last long and are here for a limited time only at https://www.lvly.com.au.
TRY: Piccolina Gelato Project: 8 Chefs in 8 Weeks
Until November 26, Melbourne’s favourite gelateria, Piccolina Gelateria, invites gelato lovers to rediscover cherished childhood memories with the highly anticipated Piccolina Gelato Project: 8 Chefs in 8 Weeks, Season 4 – The Milkbar.
This year’s culinary celebration promises a journey through time. Eight of Melbourne’s favourite chefs have collaborated with Piccolina to create 24 limited-edition gelato creations.
Exploring nostalgic flavours and reinventing classic childhood flavours, this season’s inspiration? The quintessential Aussie Milk Bar – transporting tastebuds back to childhoods with every spoonful.
Melburnians will enjoy unique flavours and desserts from Jacqui Challinor, (ex-Rein & La Rue) Stephen Nairn (Yugen Dining & Omnia Bistro), Philippa Sibley (Pinottã), Simon Ball-Smith (Brico), Jerry Mai (Pho Nom), Charlie Carrington (Atlas Dining), Audrey Allard (Holy Sugar) and Raymond Tan (Raya & Nimbo).
The rotating line-up of chefs will offer three unique flavours each week, recreating cherished memories and showcasing their distinctive culinary style and imaginative flair. From reimagined childhood classics to daring new combinations, these flavours are set to captivate the palates of the most discerning food lovers.
Visit the Piccolina website to view the line up of chefs and flavours.
VISIT: Beverly In South Yarra For A Premium Caviar Experience
Highlighting both the rich history and ethical practices behind premium culinary traditions, Italian caviar expert John Giovannini, owner of Ars Italica, Europe’s largest sustainable caviar producer recently hosted an event at Beverly, offering guests an exclusive tasting of rare caviars, including the premium Nacarri and White Sturgeon Tradition, paired with top-tier beverages.
In a complete win for Melburnians, the L24 Classic Caviar Service has continued at the Beverly as a regular offering for guests to try.
The full L24 Classic Caviar Service offers bo0th Nacarri and Traditin, with crème fraîche, chopped egg, shallot, and potato blini.
Reserve your place and experience a collaboration that brings together global luxury and culinary craftsmanship, showcasing a refined selection of the finest caviar and beverage expertise.
READ: Lonely Planet’s New Australian Guides
Lonely Planet has been on a remarkable journey as the authority on travel. Now they’re redefining Australian travel with a range of completely reimagined travel guides.
Introducing a suite of new titles, guides, pocket guides and planning maps, Lonely Planet hasn’t just updated existing books; these new Australian guides represent a bold and modern evolution, offering travellers a fresh and immersive journey reflecting on the needs of today’s travellers.
Each guide features a unique feel and profile, filled with fresh experiences, insider secrets, new voices, and diverse perspectives on travel within Australia.
Many are exciting first editions, including the highly anticipated “Experience Australia” as part of the successful new Lonely Planet Experience Guide series. The new “Pocket Sydney” and “Pocket Melbourne” guides are among the first of the newly designed pocket guides to be published globally, providing travellers with a concise and engaging journey through these iconic cities.
In each, a refreshed format aligns with contemporary travelling options and feature even more insights from local experts. As part of this, Lonely Planet has recruited a dynamic group of local writers and experts who offer insider knowledge and insights with their own unique perspectives on food, culture and destinations that are beyond the normal tourist map.
A new essay and storybook section enrich the guides with short features that provide insights into the pulse of the location and spark discussion about Australian culture and history. Topics range from women in sport to the controversial commercialisation of bush tucker, and, more whimsically, Australia’s fascination with “giant things.”
There is also even more focus on cultural diversity, accessibility, responsible and LGBTQI+ travel.
Some fundamental things haven’t changed: Lonely Planet writers are still hitting the road, visiting every single place featured in the guidebook, to provide unbiased advice and guidance to the country. This is genuine, on-the-ground journalism, not AI or Google-generated content.
“With a renewed thirst for travel and knowledge, people are still avidly purchasing travel guides. We’ve conducted extensive research to understand what travellers seek in this new era of travel. These new editions are an evolutionary response to those insights, while keeping the essence of the much-loved Lonely Planet brand,” says Chris Zeiher, Global Marketing and Sales Director. “They’re expanding our definition of travel and we’re proud to showcase Australia with this fresh approach – we look forward to seeing more people exploring our own backyard,” he adds.