For the past five years, I’ve had a regular housesitting gig over the Australia Day long weekend, where I decamp from my apartment in the city and take up residence in a somewhat larger dwelling in the eastern suburbs of Melbourne. It’s my very own version of ‘Escape to the Country’ if you will, where I can get away from the familiar and discover what it is like to live in another part of my city.
So it felt kind of apt to kick-off the long weekend with a leisurely brunch at Town & Country in Balwyn. Sitting in the open front courtyard with the morning light filtering through the canopy overhead, I could have certainly been anywhere else in the world instead of having breakfast alongside a busy metropolitan road.
Town & Country, Balwyn
Town & Country, Balwyn
With a welcome cool breeze on my face, and my coffee order on the way, I got down to the difficult task of deciding what to order for breakfast. The current seasonal menu is heavily geared towards savoury options, but any dish that includes ‘Dr Marty’s crumpets’ usually seals the deal for me.
Albeit a slightly edgier take on Eggs Florentine, two substantial stacks laden with chargrilled asparagus, baby spinach, thick slices of smoked salmon, poached eggs topped with a careful consideration of hollandaise sauce, complimented with a large sprig of fresh and deliciously pungent dill, was a visually spectacular ensemble.
Smoked salmon with Dr Marty’s crumpets, grilled asparagus, baby spinach, poached eggs and tarragon hollandaise – Town & Country, Balwyn
And the taste didn’t disappoint either. The asparagus was a notable addition – it was so soft and tasty from the length of time on the grill that it only took a fork to pull it apart.
However the real hero of the dish would be the thick, doughy crumpets that absorbed all the moisture from the spinach, poached eggs and thick sauce and yet still held their shape and bread-like taste. My faith in Dr Marty’s creations continues to be justified.
Town & Country, Balwyn
The coffee is also full-bodied and delicious. Service is friendly and very attentive although it would be fair to say that the staff are quite busy, so patience is required.
Apart from the cafe, Town & Country also includes a nursery and homewares store, fully stocked with designer soft furnishings and unique decorator items, so make sure you exit through the gift shop. And why not? It’s a public holiday afterall.
There was a time in the not too distant past, when restaurant dining at motels were the order of the day. As a young girl, I remember driving past all the motel restaurants along a particular stretch of the Hume Highway, trying to get a glimpse of all the activity inside and longing to enter through the canopied entrance into the captivating world beyond.
Some may say that that style of dining is of a bygone era. Big named hotels with celebrated chefs have now become the preferred platform for showcasing culinary creations. Yet beneath the glitter and contrived opulence, the art and enjoyment of fine dining can often play second fiddle to the ambivalent mood of wait staff and time-bound sitting arrangements.
Busbys Restaurant and Bar, Highett
However in the suburb of Highett, Busbys offers a dining experience that could easily rival that of the famous hotel chain bearing the same name, but won’t cost you an arm and a leg.
Go beyond the retro façade and you will find a modern refurbished interior and an inspired interpretation of French bistro dining, but without the high-end price tag.
Executive Chef Jack Chan, who has had considerable experience working in luxury hotels across Asia, is behind this transformation. With an acute awareness of the local dining scene, Jack saw an opportunity to offer a style of dining and cuisine not readily available in the Moorabbin area.
Relaxing into the club-style chairs in the bar area for a pre-dinner drink, Wilson who is our maître d’ for the evening, takes meticulous care to ensure that the wine selected is fresh and up to a particular standard. The wine list is current and reflects a small but excellent selection from both local and international producers. And believe it or not, Busbys is one of those rare establishments where you could actually order a bottle of wine and still have enough change from a $50 note to still buy one more glass.
Seated in the dining room, Wilson presented us with the dinner menu which is presented in a style similar to that of a French bistro. Not only is the menu both eclectic and enticing, with each dish in the just the entrée section alone sounded delectable in its own right. I must admit that it’s incredibly hard to choose just one. Just as well my dining companion was in a sharing mood!
Japanese Scallops, braised pork belly, pistachio, carrot puree, caviar – Busbys Restaurant and Bar, Highett
It’s not too hard to imagine my expression when the food arrived at our table … Like. OMG. Wow. Each dish resembled a work of art in its own right and certainly worthy of a barrage of photos before even attempting to try and eat each dish.
Japanese Scallops, braised pork belly, pistachio, carrot puree, caviar – Busbys Restaurant and Bar, Highett
Japanese Scallops, braised pork belly, pistachio, carrot puree, caviar – Busbys Restaurant and Bar, Highett
Japanese Scallops, braised pork belly, pistachio, carrot puree, caviar – Busbys Restaurant and Bar, Highett
One of Jack’s signature dishes is undoubtedly the Japanese Scallops, braised pork belly, pistachio, carrot puree and caviar. Jack prides himself on sourcing only the best and freshest produce available and Japanese scallops (which I must admit doesn’t sound particularly French) are noted for their quality and taste. Everything about this dish is a class act. You could also call this meal ‘luxury on a plate’. The texture, the taste and the presentation alone is worth every cent and you would be almost crazy not to order it.
Vodka and Beetroot Cured Kingfish, cucumber, fennel, citrus junos – Busbys Restaurant and Bar, Highett
Similarly, the Vodka and Beetroot Cured Kingfish with cucumber, fennel, citrus junos is also stunning in its simplicity and design. Beneath the funnel of thickly-cut kingfish slices, is a hidden treasure of thinly shaved fennel remoulade on a bed of fresh cucumber. The light smattering of dill across the top also adds subtle fresh flavour to a classic dish.
Goat cheese soufflé, champagne salad, Grana Padano, raspberry vinaigrette – Busbys Restaurant and Bar, Highett
The Goat cheese soufflé, champagne salad, Grana Padano, raspberry vinaigrette was served in a elegant ceramic bowl and artfully arranged across the plate. After dissecting through the exotic flavours and layers of the salad, the one thing that stood out for me was the extremely light, fluffy and fresh (and tasty) texture of the soufflé, which is everything it should be.
Good hospitality can be really hard to find but when you encounter great service, the kind that is attentive and client-driven, your whole evening is transformed into a magical and memorable experience.
We had a lot of fun chatting with Wilson throughout our evening about the food and potential wine matches. Somehow during the course of our conversation, our smooth-talking maître d’ talked us into ordering main dishes as well. What could possibly be more classique French than bouillabaisse and duck?
Duo of duck, breast and confit of leg, orange glaze, julienne vegetables – Busbys Restaurant and Bar, Highett
Duo of duck, breast and confit of leg, orange glaze, julienne vegetables – Busbys Restaurant and Bar, Highett
Duo of duck, breast and confit of leg, orange glaze, julienne vegetables – Busbys Restaurant and Bar, Highett
I have a particular fondness for duck at the best of times and the presentation of the Duo of duck, breast and confit of leg, orange glaze, julienne vegetables reaffirmed my love for this type of dish. The vibrancy of colour was stunning to behold, let alone its elegant presentation. The duck is deliciously moist, not overwhelmed by its accompaniments, and the fresh segmented orange wedges are a perfect foil for the rich flavour of the jus.
Bouillabaisse, prawns, calamari, fresh fish pieces, mussel, tomato confit – Busbys Restaurant and Bar, Highett
I’m not usually a victim of food envy yet when the Bouillabaisse, prawns, calamari, fresh fish pieces, mussel, tomato confit dish was placed in front of my friend, it took a lot of restraint for me not to immediately reach across the table and start helping myself to her meal. It was spectacular in every aspect – the seafood is fresh, tender and full of flavour.
Although I was lucky enough to have a taste of the Bouillabaisse, I’ve quietly resolved to go back to Busbys soon and order it on my return visit, which I envisage will happen very soon. The restaurant hosts weekend high-tea events for $39 per head (almost half the price of its contemporary hotel equivalents) and there are also live music and degustation dining events planned within the next few months.
So when you next think of the Hyatt, think Highett instead. Same style of dining experience yet considerably cheaper and infinitely more enjoyable.
I love Greek food. One of my fondest childhood memories is smashing plates on the floor at Albury’s only Greek restaurant with my family. And while that restaurant’s existence was unfortunately unable to rival that of the Parthenon, my love for Greek cuisine continues to endure.
I recall on my previous visit to Greece sixteen years ago that there was a lot of pastitsio on the daily menu, primarily because it was cheap and ready made. On this trip however I was intent on reacquainting myself with some of Greece’s other well known dishes, and looking forward to trying new ones. The following is not a definitive list of Greek cuisine but just a small foray into the food I enjoyed on my holiday, using the Greek alphabet as my guide:
A is for Anise which is the predominant flavour found in the traditional Greek aperitif of ouzo. Whilst my palate is still yet to appreciate the distinctive taste of anise, in many of the restaurants that I visited during my holiday, legendary Greek hospitality ensured that a shot of ouzo was placed in front of me before I started my meal. It feels somewhat appropriate to begin with an aperitif before I eat my way around Greece. Opa!
Ouzo
Ouzo
Aperitif – Athens Cooking Lessons
B is for Bougatsa. (You probably thought that I would say baklava and yes, I definitely ate plenty of that as well, but I’ve been reliably informed that baklava is not traditionally Greek but rather a legacy from the Ottoman Empire).
Baklava
Baklava for sale in Rhodes
Baklava
Bougatsa is a pastry that can be either sweet or savoury, consisting of warm semolina custard or soft creamy cheese between layers of filo pastry. If I was down to my last Euro, I would probably buy a tray full of this … or a glass of wine. It’s a tough call. Let’s just say that my heart would skip a beat whenever I saw this at the breakfast buffet.
Bougatsa
Bougatsa
C is for Cheese. Whilst there are many varieties and differing textures of cheese found in Greek cuisine (Feta, Haloumi, Graviera, etc.) my favourite cheese dish would undoubtedly be saganaki. Traditionally served as an appetiser, this dish derives its name from the small frying pan in which Kefalograviera cheese is quickly cooked over a high heat and served with fresh lemon. Have your knives at the ready so you can successfully fight off your friends for a portion while it’s still hot.
Saganaki
Saganaki
Flogeras – Filo with honey, sesame and myzithra goat cheese
Feta cheese
Fruit and cheese plate with feta
D is for Dolmades. Served hot or cold, dolmades are grape leaves stuffed with rice and fresh herbs (usually dill, which is my favourite herb) although they can also be filled with minced meat and rice. Deceptively small, dolmades are almost a meal in themselves and are always a hit when they appear on a mezze platter.
Dolmades – stuffed grape leaves
E is for Eggplant which is the main ingredient in one of my favourite Greek dishes, moussaka. Moussaka is a layered pie made with sliced fried potatoes and eggplant, tomato-based sauce, spiced minced meat topped with béchamel and cheese. The more memorable versions of moussaka that I enjoyed had identifiable hints of cinnamon and nutmeg in the meat filling. But not even the best Greek chefs can compete with my sister Nicole’s version because hers is always made with love.
Moussaka
Eggplant at the Athens Central Market
Moussaka
F is for Fava. Fava originates from the island of Santorini and is a warm purée of cooked yellow split peas topped with finely chopped red onion. It can be served as an appetiser, mezze or accompaniment to the main meal and is really quite tasty. Although be aware that it is made with a healthy dose of garlic, so in conjunction with the fresh onion topping, you are guaranteed to repel any vampires and gypsies in your immediate vicinity for at least 48 hours.
Fava – a puree made from yellow split peas
G is for Gyros. Pronounced with a “Y”, the word “Gyro” means “turn” in Greek referring to the meat cooked on a vertical rotisserie (generally pork or chicken) which is then carved from the spit and served wrapped in pita together with cucumber, tomato, onion, tzatziki and chips inside. Gyros are the ultimate Greek version of fast food and I found a couple of great places selling these in Athens for only 2-3 Euros a piece.
Gyro from the Plaka, Athens
Meat roasting on the vertical spit
Gyro from Souvlaki Bar, Athens
H is for Horiatki or what you and I commonly know as a traditional Greek salad. This is essentially a meal in itself, consisting of tomatoes, cucumber, Kalamata olives, sliced onion and capsicum, topped with feta cheese, dried oregano and olive oil. Sometimes variations of this salad will also include capers. I recently learnt that Greek salad served in restaurants should have a large slice of feta cheese on top in order to show the patrons that the cheese used in the salad is freshly cut from the block and not recycled from another dish!
Horiatki (Traditional Greek Salad)
Horiatki (Traditional Greek Salad)
Horiatki (Traditional Greek Salad)
Horiatki (Traditional Greek Salad)
I is for Ithaka, which is a poem written by the Greek poet, Constantine P. Cavafy. While you can’t physically eat the Ithaka, if you read this poem and digest the words you will find your soul nourished and your perspective renewed, particularly if you are still travelling. I had the privilege to hear the Ithaka at the National Archaeological Museum in Athens, beautifully narrated in English by Sean Connery and accompanied to music by Greek composer Vangelis. It was especially poignant being in the final days of my holiday and feeling somewhat fatigued, listening to the Ithaka revived me again.
National Archaeological Museum in Athens
J is for … The letter “J” in the Greek language doesn’t actually exist as it originates from the Latin or English alphabets. It has a few different sound variations when incorporated into the Greek alphabet but many Europeans pronounce “J” as “Y”. Therefore my “J” equivalent is “Yamas!” which is an abbreviation for the Greek phrase “To your health!” or “Cheers!” which I ended up saying quite often on this trip. Yamas!
K is for Kebabs which is a general term describing skewered food such as souvlaki, a popular Greek fast food consisting of grilled small pieces of meat such as chicken or pork (or vegetables). It can also be served on a full plate with chips or fried potatoes and pita. One of exciting things about ordering souvlaki is that no two dishes are ever the same!
Chicken souvlaki
Chicken souvlaki
Kebab plate
Chicken souvlaki
Chicken souvlaki
L is for Lamb. One of my favourite movie quotes comes from My Big Fat Greek Wedding – “What do you mean he don’t eat meat? That’s okay. I make lamb”. While there are many variations on how lamb is cooked in Greek cuisine, I found it very hard to pass by the oven-baked lamb (kleftiko) with potatoes whenever I saw it on the menu.
Roast lamb with potatoes
Roast lamb with potatoes
Roast lamb with potatoes
Meat roasting on a spit in Athens
M is for Mezze or a Mixed Grill platter. Why settle for just one dish when you can try new things and enjoy smaller samples of all your favourites? Better still, food always tastes better when shared and enjoyed with friends.
Share plate of Greek specialties
Mezze platter
Traditional mixed grill platter
N is for Nutella … or is it? The Greeks have their own version of chocolate hazelnut spread called Merenda and many of the hotels in Greece have large bowls of this available on the breakfast buffet. My friend Julie was accustomed to mixing spoonfuls of hazelnut spread into her yoghurt each morning while I just ate a spoonful of it every now and again because it’s awesome.
Greek hazelnut and cocoa spread
O is for Octopus. The Hellenic Republic, which is another name for Greece, is surrounded by four different bodies of water (the Aegean, Ionian, Cretan and Mediterranean seas) so it’s little wonder that fish and seafood play a prominent role in Greek cuisine. Octopus is usually served grilled or marinated and features as part of a mezze or main meal. Squid (or calamari) is also a favourite often arriving on your plate battered and fried, but there is also plenty of fresh fish, mussels and shrimp readily available at most restaurants. It’s not unusual to see a multitude of sardines and anchovies as well as whole bream, snapper and mullet trying to avoid eye contact as you pass by the display case.
Damn it … I got caught!
Fresh octopus in the Athens Central Market
Fried anchovy, calamari, mussels and shrimp
Shrimp saganaki
Grilled squid in Mykonos
P is for Pita. There is something unique and special about Greek pita – a little smaller and softer in texture than its foreign counterparts – it tastes more like bread and is usually my downfall when brought out to the table, especially accompanied by eggplant dip or an olive tapenade. Some Greek restaurants in Australia also lightly fry the pita in a pan with olive oil before serving … extremely dangerous for the waistline.
Pita bread for sale in the Athens Central Market
Pita bread
Pita bread served at the Oionos Greek Tavern, Rhodes
Q is for … actually there is no such letter in the Greek alphabet! There are 24 letters in the Greek alphabet as opposed to the 26 letters in the English alphabet. A big thank-you to my friend Kiri for being my online Wiki expert for all things Greek!
R is for Rizogalo or rice pudding. When I first saw small bowls of this at the breakfast buffet, I thought “Seriously?” and avoided it like the plague. Then one particular morning I decided to try some and didn’t look back. Commonly sprinkled with cinnamon, the version I bought at a local bakery in Athens tasted like a cross between a warm baked custard and cream brûlée. Yummy!
Rice pudding (Rizogalo)
Rice pudding (Rizogalo)
S is for Spanakopita. My Mum makes spanakopita regularly at home in Australia, which essentially is a savoury pastry or pie, very similar to a borek, with spinach and feta cheese filling. The handmade filo pastry often used in Greece is a little thicker than the commercial version bought from my local supermarket back home in Melbourne, but no matter where you eat spanakopita, it’s delicious especially when eaten with a salad.
Spanakopita
Spanakopita
Spanakopita
T is for Tzatziki which is a mixture of yoghurt, shredded cucumber and garlic that often accompanies grilled meat dishes or is served by itself as a dip. It’s cool, creamy with a bit of a tangy, sharp finish from the added vinegar or lemon juice but like most things, a little bit goes a long way.
Tzatziki with zucchini ball
U is for Ubiquitous and what could be more prevalent in Greek cuisine than olives and oliveoil. Travelling around Greece, you will see olives on the breakfast buffet; olives and olive oil in your salad; olive groves as far as the eye can see; your food swimming in a sea of olive oil; souvenirs made from every conceivable part of an olive tree; olive motifs on every menu, napkin and tablecloth in addition to the cans of olive oil and vacuum-sealed bags of olives in gift shops just begging to be taken home. Greece is the third largest producer of quality olive oil after Spain and Italy but is the largest consumer of olive oil in the world. So embrace your inner Greek and immerse yourself in the olive universe!
Olives from the Central Market in Athens
Souvenir with olive motifs
Extra Virgin Olive Oil
Extra Virgin Olive Oil
Olive tree with olives
V is for Vegetables. Don’t be fooled by the plethora of meat and seafood dishes in Greek cuisine as there are a number of excellent vegetable dishes on every menu. Tomatoes and capsicum (peppers) stuffed with rice is known as Yemista and is not only delicious but also filling. Another one of my favourites is stuffed cabbage rolls which is called Lahanodolmades, although it does contain minced meat so not strictly vegetarian. Typically there is also okra, zucchini, eggplant, tomatoes and potatoes served as a side to every meal.
Stuffed cabbage rolls (Lahanodolmades)
Stuffed Tomatoes (Gemista)
Baked eggplant, tomatoes and potatoes
W is for Wine (not Windex!). Greece is known for producing some excellent wines and the house wines served in most tavernas and restaurants is not only drinkable but also extremely cheap. Wandering around Athens over the weekend, I happened to discover some very chic and beautifully designed wine bars hidden in the backstreets near my hotel, serving amazing wines by the glass. Make sure you try assyrtiko which is a white grape varietal indigenous to the island of Santorini. The 2011 Karipidis Syrahfrom the Thessaly region was also a standout favourite of mine. Yamas!
Enjoying a glass of Greek red wine at a cafe in Metaxourgio, Athens
Award winning Greek wine
Drupes and Drips wine bar, Athens
Dry white wine from Mykonos
Assyrtiko from Santorini
X is for Xynotyri. Erin, our tour director, ordered this for us to try in a lovely little taverna on the island of Rhodes. Xynotyri, which literally means “sour cheese” is an unpasteurised whey cheese made from sheep or goat’s milk. The fresh goat’s milk cheese which we enjoyed had a creamy, thick yoghurt consistency and was used as a spread although as this cheese matures, it becomes hard and flaky but supposedly has great health benefits.
Y is for Yoghurt. All thoughts of going on a diet are dismissed when you see very large bowls of Greek yoghurt containing at least 10 per cent fat content every morning for breakfast. Usually the yoghurt is so thick and creamy that you need some serious muscle power to shake just a dollop into your own bowl. Greek yoghurt is apparently good for the digestion particularly after consuming rich meat or fried foods. Often served as a dessert with preserved fruit or whipped together with cream, good Greek yoghurt is one of those universal substances that seems to appear at every meal.
Greek yoghurt with fruit
Greek yoghurt dessert with fruit and cream
Greek yoghurt dessert with quince
Z is for Zucchini. Whether it be deep-fried zucchini balls (kolokythokeftedes), pan-fried slices of zucchini or stuffed zucchini, the Greeks know how it make this vegetable taste just that little bit better.
Fried zucchini mezze
Zucchini balls
Zucchini balls with tzatziki
Zucchini balls
And so now I have come to the end of my own culinary odyssey and time in Greece. Although I’m looking forward to going home and practising some of the recipes I learnt at a cooking class in Athens, a recent visit to the historic site of Olympia and hearing about the ancient gymnasium and athletic rituals has inspired me to start training for the 2020 games!
bonjourchickie 