Joe's Bar and Dining Hall

Who is Joe ? And where can I find him ? Located in the heart of St Kilda, Joe's Bar and Dining Hall celebrates the tastes and techniques of traditional Texas barbecue, and offers what I like to call 'dirty food' - the good kind of course. And who better to feast with, than with two of the hungriest boys I know. 

Joe’s Famous Fried Chicken (JFC)

A basket of Joe's Famous Fried Chicken was one of the first to arrive, piping hot from it's swim in the deep fryer. Juicy tenderloins soaked in buttermilk, deep fried to a crispy exterior and then tossed in addictive spices. Followed by a squeeze of lime and dunked in chipotle mayo, these were finger lickin' good. 

Texas BBQ Spare Ribs

Highly recommended, we also tried Joe's signature dish - the Texas BBQ Spare Ribs. With so many other dishes on the way, we decided to go with the half rack (which was still enormous).  Dry rubbed with creole, smoked over fragrant applewood and served with Texas mop sauce, these pork spare ribs looked amazing. We were excited to gnaw away on what seemed like delicious juicy ribs, however found it dry and quite underwhelming.

Buffalo Wings

We also ordered a basket of Buffalo Wings, half with buffalo hot sauce and half with Black Label BBQ sauce. Using our hands (of course), we dug straight into the tender chicken wings. Smoked over applewood and smothered in sauce, it was a messy and delicious affair. The buffalo hot sauce covered wings were the clear winner here.

Baja Fish Taco

Served on a soft six inch tortilla came a fillet of chilli beer battered fish, dressed with ranch fennel slaw and littered with crispy popped capers. A vibrant combination of zesty flavours that had me wanting the whole taco to myself.

Poutine

We also demolished a basket of Canadian's staple food - Poutine. Golden springs of curly fries, topped with cheese curd and doused in sausage milk gravy. Oh man, these were so good.

Bananas Foster

To finish off, we indulged in the Joe's decadent Bananas Foster. Drenched in dark rum, the bananas were flambéed to perfection and submerged in warm butterscotch sauce. This was accompanied by two scoops of vanilla bean ice-cream, and topped with walnut praline crumble. Amazing is an understatement here.

If you're in the area, do head on down to Joe's Bar and Dining Hall for a taste of the South. Among the hustle and bustle of St Kilda, it's a decent spot that will tame any junk food cravings. Do be prepared to use your hands !

confessions of a little piggy was invited to dine as a guest of 360 Immerse Agency and Joe's Bar and Dining Hall

Joe's Bar and Dining Hall

64-66 Acland Street 

St Kilda, VIC

Read More

Mr Burger

The guys at Mr Burger are pretty serious about what they do. They serve burgers, chips and drinks - that is all. Three carefully crafted burgers with top notch ingredients, made just for Melbournians. Mr Burger, Mr Meat and Mr Veg, take your pick.

Being the little piggy I am, I think I nearly squealed when my work colleague had pointed out the food truck across the road.

Mr Meat

Wrapped in foil, just like the American take away burgers do, my Mr Meat did not disappoint. A reliable combination of a sweet and super soft bun, a juicy patty of tender beef, and oozy, melty cheese. Topped off with fresh lettuce, smokey bacon, caramelised onions, tangy pickles and a lathering of BBQ sauce and mayo, I wolfed this down in record time. A truly satisfying burger that really hit the bullseye.

Mr Burger, I blame you - you've got me addicted to burgers all over again.

Mr Burger

Food Truck - Location Varies

Read More

Nieuw Amsterdam

Residing in one of Melbourne's most famous hipster alley ways,  you will find Nieuw Amsterdam snuggly tucked in on Hardware Street. A New York style eatery and bar, Nieuw Amsterdam has given Melbourne a whole new definition on American cuisine.  

Pork Trotter and Ham Hock Nuggets

You come to Nieuw Amsterdam for these crispy little piggies, you'd be crazy not to. Its a salty, melt in your mouth picture of excellence - a gelatinous combo of braised pork trotter and ham hock nuggets on a rich deep brown burnt onion jam. Each bite-sized piece balancing a thin disc of apple and delicate onion flower, these nuggets were an absolute winner.

BBQ Scallops

Expect four fresh and juicy scallops with a nice bite to them. Among these scallops, there’s the lightness of the thin shavings of cucumber, the creamy roundness of the avocado mousse, the sweetness from the mango gazpacho, and the crunch of the fried shallots with a faint spice.

Grits Fritters

We also shared the Grits Fritters, as it was highly recommended by many. The golden cubes of grits were soft, velvety, and went extremely well with smooth sweetcorn puree and the earthy body of the heirloom beets. Topped with finely grated manchego cheese, this dish is what I call 21st century comfort food.

A hidden gem dimly lit by candle light, Nieuw Amsterdam is the place to be seen at this year. Classy, sophisticated, yet comfortably casual. Food is taken seriously here, with quality ingredients and great attention to detail when balancing flavours and textures.  Nieuw Amsterdam may be new to the scene, but is already turning heads left, right and centre.

Nieuw Amsterdam

106-112 Hardware Street 

Melbourne, VIC

Read More

Buns & Balls

There was no way I was going to miss visiting Buns & Balls on my weekend trip to Sydney. With such a cheeky name coupled with my giddiness towards puns, it was unavoidable. That, and the fact that I am in love with burgers, I really am.

Braised Chilli-BBQ Beef Burger 

This burger was fantastic - get it. Fall apart braised beef, cheddar cheese, grilled onions and crunchy coleslaw lathered in chilli - giving rise to an explosion of flavours which left me saying over and over how amazing each bite was. I had however, one tiny little gripe, directed at the bun being slightly stodgy. Nonetheless, I inhaled it. 

Chicken Balls in a Spicy Louisiana Sauce

The juicy golf sized chicken balls were dowsed in a smooth hot sauce which were of considerable heat. Another winner, though were outshone by the Braised Chilli-BBQ Beef Burger.

Spicy Louisiana Wings

We also ordered a three pack of Louisiana Wings, which were rather marvellous. These wings were served with a side of gooey blue cheese sauce - which I didn't touch as blue cheese and my taste-buds do not agree. I happily went without the blue cheese sauce, as the wings were coated in the same delicious sauce as the Chicken balls. What can I say, you can't go wrong with $1 wings.

Pineapple, Ginger Beer, Vodka and Bitters & Passionfruit Amaretto Sour

Both the vibe and service were spot on at Buns & Balls, and given its price point, I think it's a place you could easily visit on a weekly basis. Whether it be for the live music, finger lickin' food, or you're simply on the prowl for some juicy buns and tasty balls - Buns & Balls have got you covered. 

Buns & Balls

33 Bayswater Road
Sydney, NSW

Read More

Third Wave

When it comes to brunch options, there are plenty of fish in the sea. But an American BBQ and Russian inspired menu ? 
Third Wave, I'm already there.

White Chocolate Mocha & Skinny Flat White

A was delighted to hear that they served White Chocolate Mochas. However it was to her disappointment to find that there was orange zest sprinkled on top. This would have made a lovely fruity kick for those that enjoy a jazzed up mocha, but A wasn't the biggest fan. 

Reuben Sandwich

A thick mix of layers of slow smoked beef brisket, tangy coleslaw and pickles slathered in homemade zesty BBQ sauce was all held together by melty Swiss cheese. ​Greg explained that the beef's tenderness was achieved by smoking it for 8-10 hours using hickory wood.​ Squished in between two slices of toasted rye - it was saucy, messy and full of flavour. The way it should be. With their own Third Wave twist on the famous sandwich, it is not your everyday Reuben Sandwich.

Gourmet Burger

A feta and sun-dried tomato infused porterhouse patty was supported well with fresh lettuce, tomatoes and creamy basil mayo between a divine brioche bun.  A massively sized burger which both A and I very unladylike-ly chomped on. We did however find the patty to be on the leaner side, which meant it was not as moist and juicy as we would have liked it. 

Blintzes - Meat, Mushroom and Cheese

On top of everything, Greg was also kind enough to bring out a Russian dish for us to sample. He explained that there was nothing more Russian than blintzes, which can be sweet or savoury. The one that caught my attention was the Cheese Blintz - a creamy cottage cheese and cinnamon filling wrapped within a lightly toasted blintz. Matched with sour cream and blueberry jam, the Cheese Blintz was a nice way to wrap up our meal.  

Having only opened for six weeks, Third Wave is no doubt a great addition to Prahran. There is plenty of good happening, with just a couple of hiccups here and there. With such an interesting menu that draws inspiration from both American BBQ and Russian dishes, I'm sure Third Wave will be making splashes in no time.

confessions of a little piggy was invited to dine as a guest of Third Wave.

Third Wave 
30 Cato Street
Prahran, VIC

Read More

The Merrywell

Having serious cravings for cow, there was no questioning it. Merrywell Upstairs was the place to be. What reminded me of a much fancier version of the good old American TGIF, Merrywell Upstairs diner was slightly dim, swanky feeling which gave it a sleek and trendy vibe.

First thing was first. With forewarning that the-reason-why-we-were-here Caveman 1200g Aged Rib-Eye for 35 Day Steak would incur a 40 minute wait, we eagerly ordered this together with our drinks. 

Merrywell Chips

Served piping hot in a cute little deep fryer basket were incredibly crispy ripped potatoes. These potatoes worked wonderfully with the smokey, creamy and oh so sinful bacon aioli. These were all gone in a flash.

 Mini Wagyu Beef Burgers

Of course we had to have some sort of a burger at Merrywell, and since we were upstairs, we were quite limited in choice. But that wasn't an issue as the Mini Wagyu Beef Burgers were exactly what we were after. In triplets came out three divine looking little things. Between two plump buns was all things good - white cheddar which melted beautifully over a juicy wagyu beef patty, topped with sweet caramelised onions and tangy pickles.

Spicy Fish Tacos

Spicy Fish Tacos followed the Mini Wagyu Beef Burgers, and boy was I glad to see some fresh greens. Spicy Fish Tacos here at Merrywell incorporated grilled fish, salsa, creamy avocado, spicy jalapeños and a drizzle of sour cream. An average taco I would say- not bad, not great.

Backyard BBQ Ribs

Ribs are always fun to share and this one was no different. And so, these smokey BBQ Ribs doused in Merrywell's special BBQ Sauce went down like a treat. The meat was tender and melty and went great with it's sides. I found the watermelon to be an odd side dish, but was relieved by the sweetness and juiciness that went surprisingly well with the richness and smokiness of the whole dish. Creamy coleslaw and Mexican corn on a cob were equally winners.

Mama's Meatball Parma

Straight out of the oven came Mama's Meatball Parma served with warm toasted bread. Presented maginificenly were these wagyu ricotta meatballs that topped seashell shaped pasta all submerged in a rich napoli sauce.

 

Caveman 1200g Aged Rib-Eye 35 Day, Wet-Aged (for 2)

Last but certainly not least, was the dish we had all been waiting for. Our Aged Rib-Eye was presented to us first for viewing (for photo taking), before the waitress bought it back to the kitchen to be carved up. The Rib-Eye was rich and with every bite dissipated smoothly in my mouth. The tenderness of the flesh had just the right amount of chew and bought out the carnivorous caveman hidden within me. Not only did it taste amazing, it smelt fantastic too. The onion rings were nice and light, reminiscent of the Japanese's tempura-batter style, which really allowed the natural sweetness of the onion to shine through. 

By the end of the night, we were all full to the brim and there were smiles all round. Double Rainbow happiness. This is definielty the place to come if you're after some good cow. Merrywell was more than verywell, it was extremely-well.

The Merrywell

Cnr Clarendon St & Crown Riverside 

Southbank

Read More

Big Boy BBQ

Rain rain go away, come again some other day. Well that didn't work. What to do now ? Go to Big Boy BBQ for greasy, fatty, meat meat and more meat on this freezing winter night of course.

There is none of that dainty serviette/napkin nonsense here,  they offer manly paper towels here instead and buckets for bones - it's all about being a Big Boy. And if you weren't one already, no doubt you become by the time you finished up here.

Given so many choices of sauces, of course I had to sample them all ! You've got your regular tabasco, ketchup and four types of BBQ sauce - vinegar BBQ sauce, spicy BBQ sauce, Braai-BQ style sauce  and Kansas style BBQ sauce.

Big Boy Platter

It was without question which platter we were to order - The Big Boy Platter. It is actually captioned in the menu that this platter feeds 1-6 people. What kind of a range is that ?! Oh, Americans. Borderline, EpicMealTime style came out saucy beef brisket, pulled pork scotch fillet, pulled lamb shoulder, beef pastrami, ½ rack of Kansas Style dry rubbed pork ribs, ½ rack of saucy glazed lamb ribs, regular wings and pickles. Let's don't forget the pickles, we all know how important vegetables are. For our jumbo sides, we went for amazngly crunchy lightly spiced chips, onion strings and potato salad. Coupled with bottomless soft drinks, there was American feels all night.

No matter how hard the 5 of us tried tackling this ginormous dome of meat, we still had left overs. In the end, I guess we really went for the novelty - the American BBQ dining experience. For me, all the meats tasted pretty much the same, all doused in BBQ sauce. I found myself picking at the sides more than the mains, which really says something. Nonetheless, Big Boy BBQ was fun but not somewhere I will be returning any time soon.

Big Boy BBQ
764 Glenhuntly Road 
Caulfield South

Read More