Dexter - Meat & Buns @ Preston, Melbourne

On a recent quick visit to Melbourne, which was all about friendships and catchups and celebrations, I knew I would have time for only one meal out.  But how does a foodie choose just one restaurant in a city that has a plethora of amazing places and one I never get to visit very often?

 

As I was staying in Preston, a quick search on the area led me straight to Dexter (just up the road from my hotel). 

 

 

Minimal signage. X marks the spot.

 

Brothers Sam and Tom Peasnell along with friend Adam Goldblatt, who collectively have careers that include infamous Pitt Cue and Homeslice, both in London, Chin Chin, Movida, Auction Rooms and Three Bags Full and they have collaborated to bring  this 'non-traditional meatery' (their words) to Preston, a North Melbourne residential melting pot that is on the up and coming.

 

 

 

 

Once inside the space is well lit with sky lighting and lots of light wood and white walls.  There is a communal table/bar running the length of one side with tables and bench seating on the other.  There is also another space out back past the open kitchen.  I love this minimalist, airy, light fitout.

 

 

 

 

So, let's talk all things carnivore first up.  Dexter is all about the meat.  Southern style American BBQ in fact. Here the guy's choose optimal cuts of protein suitable for smoking, low and slow braising, sous vide and chargrilling. 

Their lunch menu is a condensed version of their dinner menu but still plenty of meaty goods to choose from.

The menu has me drooling and a serve of scratchings  is needed to start (because well as you know crackling is my crack!) and a Pickle Back.

 

it was a 'I need a moment to myself' moments

What the hell is a Pickle Back you ask?  The perfect aperitif!  A 30ml shot of Makers Mark bourbon and a shot of Pickle Juice (house made by the way).  The bourbon is truly a remarkable drop and the house made pickle juice is sweet and savoury all in one.  I was close to ordering a second!

There may be buns on the menu but definitely no burgers or meat patties here.  Brioche buns are made in house to accompany the pulled and smoked meats.  There are so many delectable offerings but I go with the most popular choice.  The Pig's Head Bun.

 

A slow braised pulled pigs head meat rolled into a croquette and deep fried topped with pickled pineapple, vinegar slaw and pickles. Soft chewy bun encases this crispy delight.  The rich jowl and head meat is tender and juicy and comforting. The pickled pineapple is juicy and tangy and the vinegar slaw is tangy. 

 

I cannot pass over a side of the Bone Marrow Mash.  Yep!  A swirl of super smooth mash floating in a bowl of light gravy with gelatinous dots of delicious bone marrow.  Topped with a gremolata.

 

This is decadent and rich and so inspiring.  I mean bone marrow in gravy on mash...I'm lost...

 

As a side note, I did have a small slight issue with something but the boys and their staff handle it perfectly as expected.  They are friendly, welcoming and clearly passionate about what they do and what they are producing in the kitchen.  That enthusiasm rubs off a little on me.

 

Couldn't have had a nicer lunch!

 

Although I was already bursting to the brim with meaty goodness, I was kindly offered up a taste of another popular side. The KFC.  Kentucky Fried Cauliflower.  A spicy, nutty batter coating pieces of cauliflower.  Perfectly dipped in siracha sauce.  These were so fabulously delicious! 

 

 

 

I understand that Dexter is a welcoming place in the neighbourhood and as I make my departure I am already planning a return for dinner.  Their night menu offers a larger range of meats including short ribs in caramel sauce and  pork ribs and trays of meats plus yet another popular item, the meat donut!  Burnt brisket ends stuffed inside donuts and laced with icing sugar.  HELL YES!

 

Thanks for such a great meaty lunch Dexter.  I will be back next time I'm in Melbs. 

 

Dexter
456 High Street, Preston
http://www.dexter.melbourne/


 

A new season means new produce @ Ramsgate Foodies Market

Over the past few months I have become a regular at Ramsgate Foodies Market on a Saturday morning.  I love getting up early and making my way down to the markets for fresh produce, tasty treats and a chat with the lovely stall owners.

 

I often spend 2 hours or more shopping and when I say shopping I mean talking and exploring....I could do my shopping my 15 minutes if I raced through!  I'm not complaining.  I really love the feel of the community spirit at these markets.

 

Since my last post on Ramsgate Foodies Markets, the season has changed, which means new seasonal produce is being sold.

 

A few of my regulars stalls where I stop to have a chat are testing out new products too using the fresh seasonal produce on offer. I always stop off at Pochito for a freshly baked Chilien Empanada. 

 

 

I have to say, the 'new' prawn in white wine and cheese sauce has become a must have but if you are a traditionalist you can't go wrong with the beef or even the spinach and ricotta.  Either way, these are the best street snack you can have.  Served hot and crispy straight from the oven, they definitely hit the spot!

 

 

 

 

There are some other treats on offer too.  If you like a little sweet pastry the calzones rotos (which means torn undies) are delicious sprinkled with icing sugar.  Grab a coffee over at Columbian Connection and you have a fabulous little breakfast.  Sit on the grass and soak in the atmosphere.

 

However, there was one new item that has intrigued me and it's Humitas.  A fresh corn tamale!

Fresh corn, onion and basil they are wrapped in corn husks and steamed.  They may not look as appetising as they taste...but delve into a steaming envelope and you won't be disappointed.

 

 

A new comer to the markets is Ferment It.  I am a bit naïve when it comes to the benefits of fermented food.  The food trend at the moment is all about preserving and fermentation, everyone seems to be doing it or eating it.  Is it a fad or a passing trend?  Who really knows.  Saying that, fermentation and preservation has been around for hundreds of years, it is not 'new' and there is a big following.  After chatting about it, I come to learn that there is a lot of health benefits surrounding fermented foods and after doing some more research, I'm intrigued.  It's not just about preserving food for long winter months or shelf life....in fact there is a string of health benefits that can come from it.  Check out Ferment It's website for more details.

 

Some of the benefits of eating raw fermented food is that it has live (good) bacteria and is packed with pre- and probiotics that are good for the gut.  It aids digestion and can strengthen the immune system (to name but only a few benefits).

 

Ferment it uses raw, organic fruits and vegetables blended with herbs and spices and special blends of salts.  Not only is Kimichi and sauerkraut very good (which both are probably the most known fermented food around) Ferment it also do Mango, Lime and Chilli, a Beetroot, Apple and Inca Berry as well as a few other products.

 

 

If you are interested in learning more about it Ferment It do offer workshops and information can be found from their website.  I'm keen to learn more.

 

Over at River Kitchen, where I have to make a stop every visit, you can grab a Guinness Brownie, a Munchie (think crunchie but with maple syrup) along with raspberry sauce, lemon curd and the most amazing salted caramel sauce known to man!  There is a hint of Ireland in these products.  John has used some of his mum's recipes (sent over to him) for inspiration.

 

 

 

By the way, you can now by the Salted Caramel Sauce at Harris Farm Markets.

 

Raised free range and following a organic principle and practices Isis River Farms butchers offers some fabulous, flavoursome meats,  Lamb, beef and pork along with sausages, it's all on offer at the markets.  I've recently purchased the lamb to roast and it was perfect and succulent.

 

Don't forget to swing by the greengrocers for your in season fruit and veggies.  There is plenty of colourful, freshly picked produce to choose from.  There is a certified organic stall as well as a couple of chemical free stalls.  Both offer fabulous fresh produce.

 

Another new come is Backa Gourmet Foods.  Based in Queensland, their fermented meat products are reaching far and wide.  Backa's products are made with local ingredients and have no gluten or preservatives.  They have an array of fermented meat products which all taste wonderful. 

Not only is there hot and mild chorizos and pepperoni there is plenty of other types of sausage.

 

I'm in love with the Cacciatore with it's pepper dusted outerskin. 

 

and the liverwurst is worth a big mention.  Smooth and creamy this was a delight to munch on with crackers. This was hidden away in the cooler so if it's not out on display just ask!

 

 

the guys are super friendly and are very passionate about their meats and are happy to discuss.

 

For the sweet tooth there are plenty of options to and they cater for everyone.  Coco and Bean is made with the finest ingredients and Love (which should always be included in baking).

 

The macaroons are light and crispy and packed full of flavour as is their fluffy meringues. 

 

 I had to take a moment to take in the gorgeous sweet treats on offer at Cream Fork.  Specialising in paleo, raw, vegan, gluten free, grain free, refined sugar free and dairy free these wonderful goodies are absolutely amazing. Who says eating sweets can be unhealthy?!

 

 

Not only delicious but oh so pretty!

 

Recent newcomer to Ramsgate is Miss Bowerbird.  Not food related but so worth the mention, Bowerbird's cute little caravan is packed with collections to furnish your home.  Vintage and handmade these little trinkets are beautiful and make the perfect gifts (or for your own home). 

 

The Sweet Orange and Chilli pepper candles grab my attention and they smell so divine that I do WANT TO EAT IT! 

 

There is some seriously awesome gifts here.

 

If you know me personally you will know that I am a Pukara Estate fanatic.  I think I have a bottle of nearly every balsamic vinegar and half as many oils. I can never pass up a taste test and on one recent visit I purchased 2 bottles of their limited edition Verjuice. 

 

Herbisaurus is bringing you some tasty vegan comfort foods to you.  Everything from vegan patties, sausages, pies and sausage rolls. It's a cruelty free vegan butcher shop.

 

In all honesty, I am a meat eater and have never considered going vegetarian or vegan, however I am becoming more aware of the background and ethical side of where my protein is raised and how it's raised.  I am interested in learning on how to eat more plant based foods with a good source of protein and how to prepare these plants and grains in a way that is delicious and nutritious.  As I need to follow a high protein/low carb diet I am always searching for new ways of getting my protein.  Herbisaurus, just might be my answer!

Also if you live locally the team will deliver your orders!

 

Over at Little Riv Wholesale there is lots of great fresh citrus and fruits on offer.

 

The organic naturally sundried mix is a fabulous accompaniment for a cheese platter, a snack/trail mix or even just as a display for the coffee table (although an edible display!).  As I'm chatting I keep delving in for treats.  The dried pears are stunning.

 

 

All the produce here has been grown and made in the Riverland area in South Australia.  They also supply some native Australian produce in the way of oils and balsamic vinegars.

After another hot busy morning in the markets what better way to cool off than an iceblock.  Madame Pop's all natural ice pops are a winner.  This here is a watermelon, hibiscus, lemong and lime pop but the beauty is that the pops are seasonal and always/forever changing.  Madame Pop knows her stuff!

 

 

If you haven't been to Ramsgate Foodies Market I can't express enough how good these markets are and recommend a visit.  The high quality produce, the community spirit and the friendly nature of these markets is inspirign and I can't wait to see what else is coming to the markets over the coming months.  If you are a regular, well I don't think I need to say more, because I'm sure you will agree how awesome it is!

 

So who's coming to the markets.........

Chica Linda @ The Carrington

The lads over at Drink n' Dine have done it again.  They love change and mixing things up.  I think it keeps things fresh and on trend.  The new venture has taken over the back restaurant at The Carrington in Surry Hills, which up until Easter was serving up fabulous Spanish inspired cuisine.  It was only a few weeks ago that a friend was asking when are we going back for pinxos and fried milk custard.  Well unfortunately that isn't going to happen....

 

.....As of today The Carrington is now home to Chica Linda (which means Beautiful Hot Lady) and Jamie and his team have come up with a mouth watering Latin American menu that has left my taste buds wanting more.

 

Last night I was honoured to be invited to the preview dinner.  Meeting some fellow bloggers we were seated at the back on the raised area of the restaurant overlooking the rest of the restaurant and bar area.

 

We start with pre dinner cocktails.  Starting with the starring lady herself 'Hot Lady' (Chica Linda) which has tequila, guava soda and lime.  It's a refreshing start to the night.

 

 

 

cocktails

 

During the meal we got to sample quiet a few of the cocktail offerings including a Tengo Hueva (pisco, plum pisco, plum bitters and lime), a Belize Fumes (pisco, inca Kola & lime), a formal sounding Cuban Neck Tie (plantation rum, orange, coconut, kaffir lime), Panamagarita (tequila, jalapeno, aloe, agave and salt) and who could pass up a burning passion (vodka, passionfruit, orange and fire!)  I would have to say my favourite was the Belize Fumes running up with a close Hot Lady.

 

I am loving the new table tops, they are colourful and fun!

 

 

Chica Linda bar is pumping out the drinks tonight.

 

But it's about food too and we are transported to another part of the world through our taste buds.  An assortment of arepas hit the table.  Here we have smoked pork with honey chipotle glaze and pickled slaw, a grilled cheese (halmoui?) corn salsa and salsa rojo and my favourite the soft shell crab with avocado and hot sauce.  The fillings in these are flavoursome and hit the spot I just found the corn 'flatbread' a little heavy (this could be my issue though).

 

We start with a plate of chicharones with a side of guasacaca sauce.  Puffy shards of piggy skins are airy and light.

love me some chicharones

arepa, arepa!

 

Next up we are presented with a skewer of spiral sausage - a flamed longanzia topped with aji chilli and pineapple.  Longanzia is similar to a chorizo but perhaps not as spicy. 

 

spicy sausage skewer

First out to the table is he most impressive.  A huge mound of king crab diablo in spicy paprika sauce.  Covered in herbage and served with wedges of lime these legs are messy and all kinds of amazement.  After all the obligatory photo taking we dig in with gusto and soon we are licking our fingers and hands and lips to get more of that spicy sauce.

king crabs done devil style - diablo sauce

 

and then the progressive onslaught of dishes arrived at our table, with all of us oohing and arrhing.  The red and green tomato salad with jicama, aji chilli, chilli seeds, queso and flax seeds is a refreshing burst of flavours (and cooling on the palate after the spicy crab).

 

 

The achiote smoked chicken with tomatillo sauce is really good.  The smokiness has penetrated deep into the flesh and the crispy skin is yummy.  The tomatillo sauce is vibrant and tangy.

smokey chook

 

 

Sides are little dishes of heaven which include coca-cola rice and beans, two tone fries which consist of sweet potato fries and cassava fries and a scrumptious quinoa, barley, pomegranate, orange and labneh

 

 

 

However is the Puerto Rican roast pork with salsa criolla that is the winner dish of the night amongst us all.  We are rather full at this point but we manage to eat the whole dish.  Crispy crackling and the pork meat is so moist and tender.  We are all raving about this dish at the end of the night.

 

here piggy - the best dish of the night

Food blogger etiquette...everyone gets their photos, angle, lighting for each and every dish before we tuck in. 

 

 

Of course a meal is only finish when dessert is served.  A lovely light guava empanada with apple, dulche de leche ice cream and fried plantains is a wonderful dish to finish off any meal.  The pastry and flaky and the ice cream is so creamy and smooth - get into it before it melts.  I loved the crispy plantains.  The chocolate milk cake with marshmallow, buttermilk icecream and passionfruit was good.  the hint of sourness in the icecream is a nice change but I didn't find alot of chocolate flavour in the cake.  The marshmallow is soft and fluffy.

 

empanadas and milk cake

I would like to thank the Drink n' Dine group for inviting me to taste your menu and share in your new venture.  It was fantastic evening, food, cocktails and company excellent.  I wish you well in your new endeavours and all the success this year can bring.

I look forward to dining here again very soon.