Meet Nick Sawle, Executive Chef @ Servery and Spoon

Nick Sawle, Servery and Spoons new Executive Chef.

Meet Nick Sawle, Executive Chef @ Servery and Spoon, cafe, East Malvern.

"This industry has treated me well and I’ve had the opportunity to learn from some fantastic chefs and to work in some amazing restaurants... I have forged lifelong friendships and gained invaluable experiences..."

I wish I could say that I have been passionate about food, both cooking it and eating it ever since my mother started me on solids...  but that would be a lie.  Growing up as one of three boys, when we gathered around the kitchen table to eat, this was simply to re-fuel.  I didn’t attach any deep cultural experiences to the dinner table. We were typical boys that scoffed our food so we could be excused to run off outside.  

After high school I found myself with a one way ticket to London to figure out what I wanted to do with my life. I worked at a school during the day and worked in a pub at night.  12 months passed me by.

I learn't that I didn’t want to be a teacher and I didn’t want to work behind a bar.  With those two possibilities eliminated, I jumped on a plane and made my way back to Australia.

"This is where my career in the 
kitchen began...  

I felt this instant sensation that I was in the right place"

I went to Uni for a few years chopping and changing between courses as nothing really set my world alight. But every student needs to make some cash and this is where my career in the kitchen began.

I stepped into my first kitchen team, washing dishes. I felt this instant sensation that I was in the right place, I was at home. I was in sensory overload - it was the noise, the movement, the comradery and, naturally, the food.  Exotic words like “mise-en-place” and “chiffonade” were flying around the kitchen between chefs, their own secret language. I was intrigued. I wanted in. 

It took a good four months of endless applications and a relocation to Perth before winning an apprenticeship. As soon as I was cooking full time I realised my persistence had paid off.  I am incredibly passionate about cooking and the produce that I work with, it’s my life and it’s well and truly in my blood.  

"I am incredibly passionate about cooking and the produce that I work with, it’s my life and it’s well and truly in my blood"


Cooking for people gives me great personal satisfaction that I couldn’t imagine achieving in any other career.  It’s instantaneous.  Despite the long hours and the dedication required, I completely understand why so many of us choose to dedicate our lives to food.  There’s no waiting for the completion of a 3, 6 or 12 month project to get a result.  If I poach a perfect egg for table 3, BOOM, they’re happy and I’m happy, it’s an incredible feeling.


Part way through 2008 I felt the need to be re-energised so I once again packed my bags and moved to London in search of inspiration.  I wound up working at a restaurant called Franklins in Dulwich, South London.  Tim (the head chef and owner) was the inaugural Head Chef at the famed St John Restaurant and his dedication to using the freshest produce available ensured I was in foodie heaven every day.  The menu changed daily - sometimes even hourly. 

There would be a knock on the back door and you would open it to find some supplier had pulled up with produce that had just been picked.  This was the ultimate; the freshest, highest quality, seasonal produce delivered daily to your door. 


Whilst working at Franklins I was offered a job with a London based brewer to oversee the menu development of 20 of their top end “gastro” pubs. In what sounds like the holy grail of chef jobs, I worked 9am-5pm weekdays only, writing and testing recipes.  It should have been a dream job but I found myself missing the part of cooking that I liked the best, feeding people. Two years on, I figured it was time to come back to Melbourne and get back in the kitchen.  

"Whilst I am passionate and dedicated 

I also believe that food should be fun so I don’t take myself too seriously"

On arriving back home I wanted to find a job cooking food that I wanted to cook without the structure and formality of restaurant or hotel dining.  A mutual friend mentioned the Servery and Spoon Executive Chef position to me and put me in touch with Elaine.  A few meetings later we’d really hit it off and I haven’t looked back since. I’m relishing the opportunity to create again and work with the freedom that a café environment allows.

Whilst I am passionate and dedicated I also believe that food should be fun and so I don’t take myself too seriously.  When I’m pulling together a new menu my constant consideration is to put up dishes that I would be happy to pay for.  Dishes that are so delicious that you just can’t get enough. If it doesn’t meet this criteria.  It doesn’t go on the menu.  Simple.

Stay tuned to Espresso Tales as over the next weeks and months Nick will be sharing some of his fabulous dishes from Servery and Spoons new menu for readers to try at home!

Servery and Spoon
Cafe and Foodstore

137-139 Waverly Rd

Malvern East

Melbourne

See photos of Servery and Spoon here

New Lots

Jon, Matin and Luke, cafe proprietors. 

MEET MARTIN, LUKE AND JON OF NEW LOTS, cafe, South Melbourne.

After a year of planning and renovations New Lots throws opens it's doors to the locals. Meet the men behind this handsome, airy cafe on the South Melbourne/Port Melbourne border...

HI MARTIN, CONGRATULATION ON THE RECENT OPENING OF NEW LOTS - TELL ME ABOUT YOUR BACKGROUND, AND ABOUT WHO ELSE IS INVOLVED:

New Lots is a joint venture between myself (Martin) Luke (my brother) and Jon. My role primarily has been in coordinating and managing the project. I have a background in cooking.
Luke has been managing and working various in venues for many years, in more recent years as a bar manager, with stints at Nobu, The Atlantic, Vue de Monde and currently bar manger at Radio Mexico in St Kilda. Jon is a fully trained chef, working at Automatic, Albert Park Deli and Canvas in Burwood.

THIS IS A BRAVE MOVE OPENING IN THIS CORNER OF SOUTH MELBOURNE - WHAT DREW YOU TO THE SITE?

We were drawn to the space itself and the location. We like that it is away from Bay Street and that it is directly across from Page Reserve, which is one of the few parks in the area and doubles as an off-leash area - so dogs (and kids) can run around freely. I guess the idea was to create kick off.

'NEW LOTS' -  HOW DID YOU COME UP WITH THE NAME?

The name comes from New Lots Avenue, which is on the outskirts of Brooklyn, NY, right at the end of the line. I have always liked the name and I recall this '80's Melbourne graffiti artist who used to write ‘New Lots 501’.  We have always had a fascination for destitute New York areas and  ramshackle deco design in the subway system. I guess we are also a new lot in an older area.

WHAT DID YOU WANT FROM THE SPACE AS YOU SET ABOUT DESIGNING IT?

The idea was to make the space as natural as possible, utilising both the inside and outside environments to their greatest potential.

This turned out to be far more challenging than we expected. We had never done anything like this before and had a box of ideas without understanding what would be required to make them reality!

It is thanks to the endless patience and commitment from our Master carpenter Craig Gadsby and his determination to get the project finished, that we are here today.

The biggest job structurally was replacing the windows, and adding the window overlooking the park. This created a great aspect and seamless integration with the environment.  

We wanted the walls to look organic and smooth.  

The ceiling was taken out to extend the roof height as much as possible to create even more space.

WHAT IS 'THE PHILOSOPHY' BEHIND NEW LOTS? WHAT ARE YOU WANTING TO PROVIDE FOR YOUR CUSTOMERS? 

To provide a great locale for people to eat, drink and relax. We are aiming to extend our food options much further and when our liquor license comes through a range of wine and the best beer around; Brooklyn Lager. The location provides great access to the park, where you can spend time with friends or family, whilst enjoying great food, coffee and professional service in a pristine inner city environment.




New Lots, cafe
1/204 Gladstone St
South Melbourne
Melbourne 3205
Open Monday - Saturday


See more photos on MELBOURNE CAFES PHOTO BLOG

- BabyciNO! -

Babyci-NO!


I've got kids. Preschoolers. I love coffee. Hence babycinos. Yes I am willing to pay twice the normal price for a coffee (by adding on 2 babycino's) for the privilege of a cafe-prepared coffee.

But I cringe as much as the next person at the silliness of the whole thing:

a)Asking for a babycino is embarrassing.
b)They will fight over who got the best marshmallow.
c)They will spill milk.
d)They will drop spoons noisily at least 3 times.

Oh, boy, I am exhausted just writing this.

But hey, I recon that it is an affordable way to entertain them for a few minutes whilst I enjoy a relatively hassle-free morning coffee.
If you don't have kids that does not sound like a hassle free morning. If you do - you get it.

In New Zealand they call them fluffy's (less embarrassing, as that is simply descriptive,don't you think?) and usually charge 50c. I'm only saying.

My oldest starts school next year so I guess I will have to upgrade her to a hot chocolate - wouldn't want to scar her for life buying her a babycino: "How embarrassing mum"

The solution?

1. Get espresso Keepcups:  I guess that would eliminate the noise and humiliation of dropped cutlery and porcelain. That would be a good start. (and it would also prevent 'baycino face' - you know, where the kid ends up with a mono-brow and a 'the Joker' mouth...)  (...Kinda cute though, once you have gotten over the cringe factor of spoilt kids demanding another marshmallow and fighting over the best seat, I guess...or not...)

2. Wait until the kids, or at least one of them, is in childcare or kinder before stopping for coffee. But really? Go three years without espresso?

And so is born the Babycino.

Over and out.

BEST OF - The West

BEST OF - The West
The Best Cafes in Melbourne's West


The west of Melbourne is not the first place on everyones lips when thinking about Melbourne's best coffee and cafes... yet perhaps it should be. The last year or so has seen some great places come on the scene, and a few that have been around for a while.




Here is my list of can't miss Westie cafes. They all do great coffee and have extensive breakfast and lunch menus. They all have that relaxed neighbourhood vibe you want from your local. Go the West!

The Milking Station

35 Bunbury St
Footscray
Melbourne 3011

The newest of the bunch The Milking Station opened in April (2012) in a site that really was once a milking station. Today they serve good coffee to the locals (and fellow curious bloggers and foodies) and looks set to become the neighbourhood hotspot.

The Duchess of Spotswood
87 Hudsons Rd
Spotswood
Melbourne 3015


Duchess has been making waves since it opened with restaurant standard food (at cafe prices) and superb coffee.  

Cornershop
9 Ballarat St
Yarraville
Melbourne 3013


Cornershop is always busy and no more so than weekend mornings. Between queues out the door at the cinema over the road and this busy cafe spilling out into its courtyard and street-side dining this corner of Yarraville is quite the hub of activity.

The Pint of Milk

19 North Rd
Newport
Melbourne 3015


Another recent(ish) addition to the scene with good cafe fare and excellent Gridlock coffee. This place has cured my coffee cravings many a morning post our exhausting weekly preschooler swimming routine.

The Premises

202 Bellair St

Kensington

Melbourne 30

Kensington is one of those funny little places with a charm of it's own, but with little enticement for non locals. Or it was before this place opened with quality specialty coffee and a friendly,  buzzy atmosphere.

(Luncheonette down the road is also well worth a mention - and cute! Pictured at top) 














all images copyright www.rhphoto.com.au

THE LITTLE MULE

THE LITTLE MULE 
cafe and bike shop, melbourne CBD
- meet Hugh McIntyre

A few years back Hugh, a lifetime rider, noticed a trend towards affordable, imported bikes and this lit a spark. This idea evolved and with business parter Matt Bates, a keen motor-biker, they set about building The Little Mule Company.

RH - TELL ME ABOUT THE BIKES

Matt's brother designed them and the frames are made up in Taiwan. They would not be affordable if we had them made here, and affordability is important. The frames come in various sizes and colours and everything else is customisable. I don't think we have built two bikes the same.

RH - WHY BIKES AND A CAFE HERE AT SOMMERSET PLACE?

HM -  I just wanted a place to put the bikes together,  and a bit of a showroom. Before this Matt was keen to create a space for bikers to socialise - he is into motorbiking - so the cafe was a sort of compromise for us both! We were keen on this site right away as it was really affordable - but it came at a cost... several months (and skips) later we were still going. We both had full time jobs at the time so worked on this when we could.

RH - WHAT INSPIRED THE LOOK AND DESIGN?

HM - We were on a really tight budget and found things on ebay and in junk shops. We got some good wood from a timber recycling place in Port Melbourne and were lucky to have a great carpenter to put some tables and the counter together for us. It just came together.

RH - YOU WERE BOTH IN ADVERTISING, RIGHT? SO HOW DID YOU HANDLE GETTING THE CAFE OFF THE GROUND?

HM - We've now both moved on from advertising land... Matt met a guy in Sydney, Ed from Little Marionette, and he gave us a lot of great advice and even sourced our machine. We use his coffee and I think we are still the only cafe in Melbourne using it. I taught myself how to pull an espresso at my old job at the advertising agency where there was this old machine. I've improved a great deal!

RH - WHAT HAS BEEN YOUR BIGGEST CHALLENGE ALONG THE WAY?

HM - Setting up the cafe. This site needed a lot of work with the clean up and then putting in special plumbing and so on. There was also compliance for council regulations. And managing people - I hadn't managed people before - but luckily we got a great team together and they are still with us. They are all self reliant and don't need me standing over them. I am still working full time but I am constantly working on the business in the background, just not as hands on in the cafe as when we started.

RH - ANY ADVICE TO ANYONE THINKING OF OPENING A CAFE?

HM - Talk to people in the business and get advice. Talk about every facet of the business.

The Little Mule 

18 Somerset Place

Melbourne 3000

Mon - Fri  7am - 3pm

Sat  9.30am - 3pm

words and images (c) www.rhphoto.com.au

SALFORD LADS CLUB + TUCK SHOP

SALFORD LADS CLUB and baby brother TUCK SHOP


This place is an institution. No, seriously. It has not been here for that long (a couple of years) but it has changed this area. Rejuvenated it. And what a change from the kind of eatery you would expect to find in an industrial park environment. The business men (and women too of course, but this really is a bit of a lads club, given the location and all) have been treated to a top class cafe with industrial designer interiors, fantastic coffee and amazing food. Owner Greg, a bricky and a man's man (this guy is great - he is a bricky and he looks like a bricky and he runs this awesome place - kudos!) is also as it turns out a self taught designer. He has worked on the interiors bit by bit with significant changes over the Christmas period. The latest edition is Tuck Shop, a tiny attached space with a separate entrance selling take-away sandwiches (etc) and coffee. 


Recently a Pilates studio has opened behind the cafe and a traditional men's barbers shop is under construction next door. Like I say This cafe has rejuvenated the area.


I think it is time to let the pictures do the talking.

The tyre swing and kitchen garden add a little homeliness to this industrial park.

Love those steel framed windows.

Meet Tuck Shop. This wee fellow is only days old. Aw, cute.

The moulded metal counter reminds me of a groovy retro 50's caravan.

Greg put in the brick pizza oven.

Steps to the office double up as shelving. Love the porthole windows cut from the brickwork The brick 'plugs' now make ideal garden seating, outside.

SALFORDS LADS CLUB + TUCK SHOP
1 fennell st (cnr bridge st)
port melbourne
melbourne 3207

GRIDLOCK COFFEE - roaster profile

GRIDLOCK COFFEE 
- roaster profile

Meet Con from Gridlock Coffee. Con is 'a coffee guy'. He bought into his first cafe at only 18 years old with his twin brother Peter, older brother Jim and their Mum.


A desire to seek 'something better' has always been his driving force.


That first cafe - Cambridge Cafe in Collingwood - was the beginning of Con's coffee journey. The cafe had no espresso machine and the norm at the time was to heat up some milk and add instant coffee and sugar. Con and his family immediately started researching into espresso machines and coffee bean suppliers. That was 1988.

Many years (and a few cafes) later Con started to notice something new and different coming out of America: latte art. He signed on to a course, persisted, found himself on the Barista Championships circuit. Con did well on the circuits, winning several titles and finding himself rubbing shoulders with world class coffee suppliers and roasters. This exposure drew him into the world of coffee roasting. Initially for his own use in competitions, then for use in the cafe. Customers and contacts took an interest and so from here Gridlock has become a coffee retailer and supplier to other cafes.
















Con says he immediately fell in love with the roasting process.
The aroma was the first of cupids arrows. He loves also the inexhaustibility of the craft. Every bean is different according to its origin. The altitude, growing region, harvesting methods, processing methods and age of the beans all have an affect. Con insists that with roasting there is no one-rule-suits-all. Constant experimentation is required.


In roasting Con is trying to hit 'the sweet spot' in every batch. "Roasting is about achieving balance. Bringing out balanced acidity, sweetness and bitterness. Every bean is different"


Gridlock has attracted many fans and much media interest. As a business Con says they almost hold back from getting too caught up in this. They want to remain 'boutique'. There are plans to relocate the roaster (currently housed in the back of the family run cafe 65 Degrees on Exhibition St) to a warehouse which will allow even more time and space to perfect every roast. "We are happy to grow slowly and steadily. We are in a good place right now and we want to remain a small batch roaster."

GRIDLOCK COFFEE
309 Exhibition St
Melbourne 3000
www.gridlockcoffee.com.au

See Photos of 65 Degrees cafes on MELBOURNE CAFES PHOTO BLOG




words and photos Rebecca Hughes www.rhphoto.com.au