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Mick Adams’ Burger Bar

Article from Broadsheet

Amid trusted Greek eateries (Vanilla, Nikos Quality Cakes and Orexi), sits Mick Adams’. Michael Koutroulis owns this burger joint with his uncle, Theo Raptis (they’re the same duo that’s behind behind Santoni Pizza in Hawthorn). In Greek tradition children are named after family members; here it’s the burgers. If you want a bite of the head chef’s brother-in-law, order the Spicy Jorge. Koutroulis’ dad? That’s the Petey Sweetie. Or for a taste of Koutroulis’ brother, ask for Anthony the Greek – pulled lamb with pickled cucumbers, olive pesto, lettuce, feta cheese and mint yoghurt – it’s the restaurant’s signature. The shop has modernised the KFC burger, creating its own Kostaki Fried Chicken – spicy fried chicken with avocado, chilli jam, radish and coriander. There are truffle parmesan chips and chilli-cheese fries. The restaurant also makes fresh Nutella-filled bombolini. The long 60-seater eatery is relaxed – a place you can take your family or friends and indulge in some Greek-American-Australian creations. The outdoor mall may be the perfect place to indulge in a Hawthorn Brew (on tap) or a butterscotch milkshake. Mick Adams’ Burger Bar 38 Portman Street Oakleigh Opening

Jimmy Grants the Fourth Arrives in Richmond

Article from Broadsheet

Baklava soft-serve is just one thing unique to this grand Richmond premises. It was the 1950s: newly arrived migrants were starting to find their feet and the Great Australian Dream of home ownership was born – complete with its own distinct decor. Jimmy Grants, the fourth, tells the story of Calombaris’ parents’ first home. This newest arrival follows venues in Fitzroy, Ormond and Emporium. For the Richmond diner, March Studio has re-envisioned Melbourne’s post-war cream brick house, complete with statement archways, brass finishes and retro wallpaper. Light falls from vintage lampshades across the yellow PVC strip curtains and the mirrors throughout cast a warm, homey glow over your plate of souva. Neighbourhood street names, spelled out in cursive metal, add to the suburban nostalgia. “Each Jimmys is designed to have its own personality, and takes the suburb into account,” says restaurant manager Ben Ivancic. For the menu, that means Richmond-only chocolate-baklava soft serve with salted caramel; a roasted beetroot salad with lemon, tahini yoghurt and roasted almonds; and the GFS: a gluten-free bundle of chicken, tahini and kimopoulos (a Greek reimagining of kimchi, which you can also add to any souva

Zumbo Opens Little Frankie's Next to Fancy Nance

Article from Broadsheet

The prince of pastry goes back to basics with his new Italian-influenced cafe. “I've seen some pictures of things like milkshakes with pretzels all around the rim and then doughnuts over the top,” patissier Adriano Zumbo says, laughing. “It's not a milkshake. It's got half a plate of dessert on top, do you know what I mean? I don't understand that one.” Even for the man behind our obsession with macarons, croquembouche and V8 cakes, the latest internet food craze is a step too far. Little Frankie's is a move back to basics. Housed in the same building as his high-tea salon, Fancy Nance, it focuses on the simple art of Italian baking. While Nance was a tribute to his glamorous mother, Little Frankie's is a nod to Zumbo's father. “There were two Frankies in Coonamble, where I grew up,” he explains. “There was Big Frank, who lived over the other side of the bridge, and my dad was Little Frank.” Although Zumbo was born in rural New South Wales, his parents' Italian heritage has been an inspiration for him. “I love eating Italian pastry," he says. “Cannoli, zuccherati and ricotta cake – so simple and tasty.” To reconnect with his Calabrian roots, last year Zumbo went to Italy for a study