Sandi Sieger’s guide to what’s hot and happy(ning) this week. Eat, drink, buy, try, visit, read and be merry.
EAT: Phillippa’s Hot Cross Buns
A chewy, moist, pert and aromatic bun made with organic vine-fruit, Phillippa’s hot cross buns are baked with fresh spices and house made candied peel from oranges sourced at the farmers’ market.
Like Phillippa’s famous bread, the hot cross buns are made with minimal yeast and use a slow fermentation process leaving them to ripen in their own time. This slow, natural proofing creates a distinctive taste and texture and allows remarkably complex flavours to develop from very simple ingredients.
A distinctive feature of Phillippa’s hot cross buns is the absence of added gluten, malt or ascorbic acid, common to most commercially made baked breads and buns. A box of 6 is $18.
More: www.phillippas.com.au
DRINK: All The Mimosas and Spritzes At JAMU
After perfecting its lunch and dinner menu, new richmond favourite JAMU is now prepared to celebrate all occasions over the weekend, introducing a bottomless brunch on Saturdays and Sundays.
JAMU’s bottomless brunch offering if for those celebrating a special occasion or just looking to have a good time with friends or family. The bottomless brunch is available between 12pm – 3pm across the weekend.
For $49 per person (the whole table must participate) you’ll get:
- Mimosa, Beer, Aperol Spritz & Pimm’s
- Lotus chips, edamame guacamole, chicken wings, bao and steamed dumplings
More: www.jamudining.com.au
BUY: Slendier’s Organic Soy Bean and Edamame Bean Spaghettis
Healthy eating has never been more convenient with the announcement that Slendier’s Organic Soy Bean and Edamame Bean Spaghettis are now available in Coles.
Gluten-free and low-carb lovers can get excited – the bean pastas are low in carbs and calories, plus they’re gluten free, organic, and a great source of fibre and protein. Perfect for the time poor, the organic spaghettis cook in less than five minutes.
Each of the options is a good source of protein and fibre too, meaning you’ll feel fuller for longer after eating.
More: https://slendier.com
TRY: Mr. Miyagi’s Epic Easter Egg
Mr. M’s Epic Easter Egg is a chocolate and yuzu cream egg, with champagne and peach ice-cream, salted white chocolate biscuit, dehydrated yuzu meringue shards and orange olive oil snow.
Mr. Miyagi will be serving up Mr. M’s Epic Easter Egg for $24 over the Easter period, but you’ll have to get in quick as there are only 100 of this extravagant, intricate dish available.
More: https://mrmiyagi.com.au
VISIT: The Stokehouse For An Easter Twist On A St Kilda Classic
From Monday 15 April, guests of Stokehouse StKilda and Stokehouse Q can delight in the limited-edition Easter Bombe, a decadent rendition of the longstanding signature dessert.
Garnering a cult following in Melbourne and Brisbane alike, The Bombe has been an ever-present dessert on both menus and this year, Van Haandel Group’s talented Pastry Chef, Lauren Eldridge, will be giving it a special Easter twist.
A time for feasting with friends and family, it seemed only fitting to treat diners with something extra special across the holiday period.
The Easter Bombe is available for 10 days only across both venues for $21 until Wednesday, 24 April 2019.
More: https://stokehouse.com.au/melbourne
READ: What Freedom by Melbourne Teenager Abby Strangward
She’s only 16, but already Melbourne teenager Abby Strangward has written an award- winning novella, won numerous National and State writing awards, and is now producing and publishing her first magazine.
The magazine, What Freedom, is a response to the isolation young people are feeling in a hyper-connected world, and the never-ending onslaught of information at their fingertips. With constant communication, do young people still have a voice?
“The driving passion behind making this magazine was to make media for teens, by teens, that was raw and authentic and honest. We didn’t want articles about boys and makeup and body types and pop culture, or photos that were airbrushed and staged. It’s really just an unashamedly honest documentation of youth and growing up,” Abby says.
Fittingly, the magazine is a real and tangible publication, 100% ad free and sustainably printed, and is being published under the Pure Nowhere banner, which is the website and company run by Abby and her American teen business partner, Kyla Rain. Living proof of the flip side of digital possibility, the two met online through Instagram (and are still yet to meet face to face!) and founded Pure Nowhere together after realising they shared the exact same dream – to make magazines.
For their first venture into print, Abby not only wrote some of the articles, but also attracted submissions from young creatives from all over the world through social media, and edited, designed and taught herself graphic design software so she could lay it out herself.
The theme of freedom was chosen to reflect and focus on youth culture – particularly the coastal suburbs of Melbourne Abby grew up in. Kyla and Abby plan to keep publishing their own magazines, as well as expanding into a publishing company while continuing to build on their successful grassroots concert promotions.
What Freedom is being launched at LAND de Kommune in Clifton Hill Friday, May 3 at 7pm-10pm. Followed the next day by L.A.N.D.ed WORKSHOP Q&A with Abby hosted by Victoria Latu at 11am-12:30pm Saturday, May 4.
The magazine is currently open for pre sale through the Pure Nowhere website, and after that will be available for purchase at the launch party, online at both Pure Nowhere , L.A.N.D de Kommune and in select stores in Melbourne and San Diego.
More: www.purenowhere.com