There’s no better way to get to know Melbourne than by sampling its restaurant scene. Google where to eat in the city and you’ll be bombarded with “best of” lists that have 30, 40, or even 50 restaurants on them. Luckily, at Leading Out because we’re busy making travel guides, getting teachers work overseas, and generally hustling, we’re always hungry.
Eating in new countries is one of the great pleasures that teaching and travelling abroad offers. You can have your senses swept up and immersed in tastes and smells you’ve never experienced. You might discover a deep connection with a place that serves up familiar flavours—a taste of home.
Down Melbourne’s graffitied alleys and up narrow staircases, you’ll find whimsical decor, and unique world-class dining experiences.
Here are four of our restaurant picks for your next dinner out on the town.
Chin Chin
Turn down the right alley and you might find this hip, bustling gem of a restaurant. DJs spin beats in the evening, and even though the place is usually packed come dinnertime, seats are well worth the wait.
Chin Chin is proudly Australian, and serves up South East Asian fare—curries, noodle dishes, and even a little BBQ. There’s something for everyone. With items like Chilli Salt Chicken Wings and Twice Cooked Pork Ribs with Crispy Rice Salad, even reading their menu will make your mouth water.
Mamasita
Hidden above your local 7-11 (yeah you read that right), Mamasita serves up incredible Mexican-inspired dishes. They’re well-finessed and you’ll want to try one of everything. As a bonus, if you’re a tequila lover, you’ll love talking to their in-house Mezcalier. Everyone will love the chargrilled corn which comes in the bowl or on the cob, served with queso, lime, and chipotle mayo. Call the restaurant ahead of time to make reservations, or be prepared to wait!
Naked For Satan
This restaurant is definitely Not Safe For Work—but a great place to head for happy hour afterwards! Serving up tapas and amazing cocktails featuring custom infused vodkas with flavours like Opium & Rose or Fig, this restaurant’s delicious bites will tickle your palate and your fancy.
Come here on a warm night when you’re ready to be mingle. You’ll be up and moving around to sample their unique delights. Another fun detail? NFS runs on an honour system. You choose the bites of food you want, save your toothpicks, and pay at the end. There’s also an outdoor deck with an amazing view of the city. Also, don’t let the name fool you—you’re allowed to leave your clothes on.
Movida Next Door
Save your next celebration dinner for Movida Next Door. This adventurous tapas restaurant is on the more expensive side, but believe us, it’s worth every bite. These sophisticated, elegant dishes are one-of-a-kind.
All we’re going to say to you is Chorizo-Filled Catalan Potato Bomb with a Spicy Sauce. Okay, and Spicy Chicken Escabeche on Crouton… AND Chargrilled Ox Tongue with Anchovy Salsa Verde. We’re done. We made ourselves hungry and need to go eat.
Have you visited any of these amazing restos? Have a favourite place in Melbourne to recommend? Share in the comments below!
Winter might be full force up here in Canada, but Down Under, summer is in full swing! All over Australia, people are making the most of the warm weather, spending days on the beach, roadtripping to new destinations, and camping. If that’s you, and you’re heading into the great outdoors to get your camp on, we’ve got a (literal) slice of Australia to enjoy. It’s called damper—and it’ll go great with your next fireside meal.
What’s In a Name?
Sometimes known as bush bread, damper is an unleavened (that means yeast-free!) bread that was noshed by Australian bushmen and explorers of yesteryear as they rambled through the Outback. Some say it got its name because it would “dampen” the appetite. Others claim the origins come from the way the way a Sydney baker “damped” his fire with ashes to preserve the coals for morning baking. Wherever the name came from, the recipe has lasted the test of time—it’s considered an Australian staple.
No Pan, No Problem
Think of this simple bread as the convenience food of the 1800s (way before 7-11 opened up). All it required was “good” flour, salt, and water or milk. It could be prepared anywhere easily, since the first two ingredients were easy to carry, and cooked quickly due to its thin disk shape.
After the dough was shaped, sometimes in a pan or on a sheepskin, it was buried and baked in the red hot coals of a fire. (Some say the explorers learned this baking technique from Australia’s Aboriginal population!) Then it was dug up, cut up, and served with dried or cooked meat, or sometimes golden syrup for a treat.
Bake It ‘Til You Make It
Sure, this all sounds appealing for someone who lived in the PAST, but didn’t they eat this stuff before the invention of flavour? And easiness? Fear not, modern camper/baker. You can impress your friends and campsite guests with a tasty modern version of this classic. Follow our instructions and you’ll be noshing delicious, fresh baked bread around the campfire in no time.
2 1/2 cups flour 5 tsp. baking powder 1 tsp. salt 1-2 tbsp. butter 1 cup water (or milk) 2 big sheets aluminium foil
Get your fire going and make sure it’s got plenty of hot coals at the base.
In a bowl, combine flour, baking powder, and salt, whisking to combine. Stack the sheets of aluminium foil and lightly dust with flour.
Melt butter over the fire in a pot. Make a well in the center of the dry ingredients in the bowl and add water(or milk) and butter.
Mix and knead the ingredients together until the dough is smooth and springy to the touch, approximately 7-9 minutes. (If too sticky, dust with a little more flour.)
Shape the dough into a disk about 1-2 inches thick. Seal inside foil, and place in the hot coals, burying it well.
Bake for 20-25 minutes. Carefully remove the damper from the fire and check on it. It’s ready if it’s golden brown, and sounds hollow when tapped.
If it sounds unbaked, carefully wrap it up again, re-bury in coals, and bake for 5-10 more minutes. (Make sure the middle is cooked by breaking off a or using a knife to check the middle!)
Remove from fire and let cool for a few minutes. (Outback knowledge suggests storing damper on its side to keep it fresh and crispy!) Cut up and serve with butter, vegemite, or whatever toppings you heart desires!
