Awe-inspiring Masterpiece

The salt waves are rapidly hitting the shores of Half moon bay, and I'm sure you have read that in the last week that part of their pier has been washed ashore, but this shouldn't deter you from venturing down to Cerberus Beach house for an impeccable meal.

Cerberus is an outstanding family restaurant that is here to separate themselves from the surrounding competition and deliver something so mouth watering, that you will be in an awe of amazement and happiness.

Today I had the honour of meeting Cerberus's new Head Chef James Blight. Impressive talents have been brought to us from UK Michelin kitchens and years experience through the Private Dining RACV club.

Speaking with James I was able to get in touch with his inspiration and how Cerberus Beach House will create the best dinning experience you could ask for.

To be able to separate themselves from the basic calamari and chips that most of the Brighton - Moordialloc coast restaurants show on there menu's, Cerberus continues to stand out on presenting nothing but freshness and perfectly balanced cuisine that honestly can not be found anywhere close by.

A vibrant Ocean Trout tartare with seaweed and Jabari vinegar was outstanding.A perfect palate cleanser for the beginning of what was to come. Lightly cured pieces of ocean trout sat vibrantly surrounded by a seaweed sauce with hints of apple, fresh crisp cucumber rolls and shaved radish. The flavours were so natural, that you can tell that love of fish went into this.

To follow was something I will dream many nights about, and whilst I write this I am smiling wishing I could have another plate in front of me. Seared scallops with braised ox tail on a bed of celeriac pure, caper berries and rosemary wafers.

I can't express enough how glorious this dish is, and it has to be now one of my top 10 favourites. Seared scallops were so sweet and perfectly opaque, matched with a tender and rich ox tail that brought so much depth and flavour. The most smoothest and creamiest puree bundles everything together. Flawless is all I can say, add a little bit of everything on the wafer that dissolves but hits you with rosemary flavours you too will be wowed in amazement and glory. Could I perhaps say defiantly one to go on the food porn charts.

Golden sweet pork belly makes for anyone to become gluttonous in eating. 12 hour slow cooked Pork belly served with burnt bulbs and nasturtiums and confit swede. Pork that simply falls a part when you gently place your fork through is everyones dream, of which it has come true. Ash like onion sauce infused with squid ink truly enhances the sweetness of the pork. My question is, how come by crackle never turns out this way, crisp sweet and golden but not so crisp that your knife cant cut through the crackle.

Rich and tender Short Rib is another dish that simply falls apart naturally and holds beautiful meaty flavours that makes for a hearty winter dish. Slow cooked Black Label Short Rib accompanied with a parsnip puree, shaved cornichons, confit radish and finished with a truffle sauce.

Bold flavours a plenty with the infusion of truffle and short rib, but honestly you wouldn't want to experience anything other than this during winter. The crisp bread crust adds subtle texture and breaks up the creamy puree and succulent meat.

Dessert of a sample plate for two is a perfect way to bring your evening with a close. A sample of the Souffle of the day - in this case apricot souffle with raspberry sorbet, Pistachio and olive oil cake served with poached rhubarb and buttermilk sorbet and who could shy away from the Bitter chocolate mousse with hazelnut feuillentine with candied orange and served with grand marnier sorbet. Every part of the plate stood out on their own and made for a decadent, naughty and sweet ending.

Dishes such as the mains in the city would not even flinch in asking for $35-$40.00, it is outstanding that Cerberus continues to hold it's true to there focus of family and you will not see a main above $30.00, and entree's around the $17.50 mark.

Cerberus Beach House aims to deliver the best from their produce and not damage the wallets that we are grasping onto so tightly these days. It's a friendly and warm atmosphere with the team being outstanding in service. Owner Jamie Helliwell, Head Chef James Blight and team of Cerberus Beach House are here to showcase city dining in a place where family and friends can gather or perhaps for a romantic evening out.

It's funny though, speaking with James and understanding the industry myself I simply asked the question, is this what you always wanted to do? The answer NO! But surprisingly it's clear that this was what James was made to do. There is no shying away from the 11-12 hour days, the glory of his job is presented in front of you, and that's got to make anyone feel proud.

If you haven't been already, and know how much I rave about Cerberus then once again you are missing out and if you're reading about Cerberus Beach House for the first time, please don't wait any longer.... go there!

Capture the flavours and enjoy the view...... There's nothing else that needs to be said.

Cerberus Beach House

Boat Shed 12

Half Moon Bay, Black Rock

9533 4028

Yum takes a new level of meaning

Some may think that Pizza is all about the double cheese thick oily base, and that the best time to enjoy it is lounged back at home in front of the T.V.  However it has not always been the case.

For years we have continued to change the recipes and given us the perception that this is how it should be. This perception is wrong. I was shown today the true balance that should be recaptured to each of you to how a true Pizza should be.

Naples, Italy invented the pizza 200 years ago where it was to be a nutritious and healthy meal. That's right I said Healthy. Now when you think about all your places where you eat pizza I am fairly certain you can not place a healthy label on them.

Melt, located in Windsor has brought us an outstanding Wood fire pizzeria. Everything is made to order in a walk the line environment where you can happily choose a Classic pizza variety or go crazy and design your own.

Dough that is no oil, fat or sugar is made on site from a recipe that was taught to owners Dan and Elise whilst in Naples. I can not describe how amazing this recipe is, but to say perfection is not even enough how truly amazing this is.

We asked Dan today to give us a classic and what he would love to create, and by golly gee both were as good as each other.

The Classic of Hot salami which sits on top of a delicate tomato base finished off with caramelised onion, black olives, fresh chilli and a touch of Mozzarella.

For the free styler we got to devour a delicious Pesto base covered in sausage, red onion, roasted pumpkin, mozzarella and a touch of oregano.

The great thing about Melt is the process of the creation. Watch the dough be rolled, choose from the locally sourced, fresh and perfectly presented produce that are displayed in front of you for your choice, chat with the staff and watch the art of your pizza come together.

By the time you have got to the end and selected a drink at the bar, your pizza is ready and possibly at the table before you. That's right it's that quick.

Here you all are sitting at home waiting for your delivery that takes approximately 30 minutes and be just warm. But here I am driven out for 20 minutes and got my pizza in 2 (decision making not included in this time frame - that would clearly vary. It's almost like a kid in a lolly shop for me).

The saying 'Less is more' truly comes to play to make the perfect pizza and as you can see, it may not look like the pizza you're used to but it is truly going to change your mind as to how pizza should be.

It's so light that it's almost like the base disappears as you enjoy the surrounding flavours of your toppings.  The hits of spice in the Salmi pizza is softened by the caramelised onion and smoothed out by the touches of mozzarella.

The creation of the sausage pizza is bliss as soon as you take your first bite. Sweet pumpkin flavours, balance between the pesto base pork sausage. This one became the hit list of recreation for next time.

The enjoyment had eating pizza was remarkably strange, in a great way. Usually you eat pizza and straight away you feet fat, bloated and under satisfied. But here I felt great. I felt I had eaten healthy and their was not anxiousness or internal voices saying 'umm you shouldn't have eaten that'.

Melt is a great place for those who want to get together for a casual catch up with friends, have a drink and eat pizza. It's perfect. Tables for 4, areas for date night and an area for a gathering of 8 where you can have your own secluded room so you don't annoy the remaining diners with being too loud.

During Summer you should catch some raise in the outside court yard that engages warmth and bright colours.

The interior is warm and homey, with touches of Edison and hanging terrariums. Casual dining at it's best, and there is only welcome feelings whilst dining.

Owners Dan and Elise have put their hearts into every part of Melt and you can see it when they smile. They are proud in what they deliver and hats off to them for the hard work they have put in to showcase nothing but amazing pizza, that is nothing but enjoyable.

It's great to see people so proud of what they showcasing, and continue to extend their service from the moment of walking through the door to the moment they say farewell as you leave.

FLAWLESS!

Melt

171 Chapel Street

9533 7110

1 UP

I figured that with all the addiction going towards Mario Cart 8, and also me becoming engaged with the world of Nintendo games for the first time at the age of 30+ (shameful I know) there is nothing better than to discuss the wonders of 8 bit.

8Bit, located in Footscary has become a rapid hit on the burger front with the inspiration of incorporating the game world into the food culture.

Now don't judge me, but not being a gamer myself I seemed very vague and didn't understand the titles of the burgers, but my wonderful partner in crime, Paul has since educated me into the world of Nintendo. Not saying that I didn't know who Donkey Kong or Mario was, but the games themselves was something I didn't get into growing up.

So know that I have been drawn into this society of WiiU I feel even more excited to speak about 8 bit with the enthusiasm that you feel when you hit your opponent with a red shell, or you get that boost to push you over the line to come first.

Accentuated around parts of nintendo games where you can aspire to continue to feel part of the world by grabbing a 1 Up Burger or a Golden Axe Burger 8 bit draws the attention from all that pass by on the lunch hour.

I went for the Altered Beast; Beef pattie with cheese, grilled onions, lettuce, bacon, 8bit sauce and BBQ sauce. The other was the Double Dragon; Double beef pattie, bacon, mustard, cheese, pickles and lettuce with 8bit sauce. Both burgers were on sweet burger buns and the patties were juicy and not greasy.

The flavours were fresh and delicious and lead to a very enjoyable burger. My favourite thing is that the burgers come in what I would call a 1/2 box. Something you can easily grab with two hands and enjoy eating your burger with out the sauce dripping down your shirt. Thumbs up to that idea!

The accompaniments of chips are always a good choice, and here they are golden and crunchy. Onion rings are not my favorite from my travels, more I guess like how a fish and chippery would deliver. But then again they are still light and have a lovely crunch and sweet onion ring centre.

We did venture to the next step and although exploding at the seams we grasped our hands to share the 1942 hot dog. Grilled Bratwurst dog with pickle relish, mustard mayo, curry ketchup and slaw. Full flavoured and delicious. This dog delivered everything you would expect and along with the burgers made for very happy eating.

Now without fail you usually have the burger and shake combination, so don't be shy in ordering shakes here. Salted Caramel, Peanut butter, Strawberry cheesecake or Chocolate bar. Any of these flavours will perfectly wash down either burger or dog.

It was a great stop by at 8bit, and I couldn't believe how quickly it filled up with take aways flying out the door and people crossing their fingers to get the better characters as their numbers as they sat down to dine. The service was quick and the staff friendly even with working frantically over the lunch period, just after they have opened their doors.

I will surly be returning, but for now I am headed off to do some laps as Lakitu on my Yoshi bike with Cloud gliders.

8Bit

8 Droop Street

Footscray

9687 8838