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In this Issue In Other News Eurodore is now open for dinner, Friday and Saturday nights. Pass it on Know anyone who might be interested in our newsletter? Click here to forward this email to up to 5 friends at once. The Inner Circle Click here to join the Inner Circle |
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June is Duck & Pinot at Eurodore "...God made Cabernet Sauvignon, whereas the devil made Pinot Noir." We believe in a warm welcome and creating a gentle place to rest and revive. As Melbourne gets really cold, Eurodore warms up to sultry flavours and slow food, fabulous duck specials and wonderful pinots from around the world. This month Chef Dan Melbourne, releases a divine Winter menu, which will warm the soul and inspire the palette. Sommelier Anne-Marie Banting has sourced some boutique reds, perfect accompaniments to some of our new dishes and daily duck specials. And in the foodstore, new products make creating winter warming dishes, unique cheese boards and entertaining easy and quick. We hope you enjoy June’s edition of the Inner Circle. Cheerio from the Eurodore team. BREAKING NEWS - WE ARE OPEN NIGHTS 
Eurodore is pleased to advise, following many requests, that we are now open for dinner on Friday and Saturday nights. Just like our special events and dinners, the restaurant transforms to a more formal, special feel, with a full menu and wine selection. Bookings essential, so call the store on 9646 3499.
Meet the Maker Wine Workshop Throughout the year, Eurodore plays host to exclusive wine tasting and education workshops. 'Meet the Maker' events are fast paced, entertaining, enjoyable and allow guests to intimately talk with and learn from Australian and international wine legends and experts. Eurodore Sommelier, Anne-Marie Banting, formerly of Must, Est Est Est, Taxi, and Punch Lane Wine Bar has won Gourmet Traveler’s Best Wine List of the Year and was judged Gold Plate Sommelier of the Year three times in a row. As the weather gets cooler what a perfect time for her to walk us around the world of pinots. 
For those who value quality food and appreciate old world techniques, Setaro pasta is now available in store and on menu. Located in Torre Annunziata, a province of Naples, this small, family run pasta factory still practices old world techniques and production methods. This includes the use of only hard durum wheat flour (semolina) and treasured water from nearby Mt Vesuvius. Importantly the pasta is extruded through a bronze press (die) leaving a light, almost delicate, consistency, with a porous surface to help ‘capture’ the sauce. In contrast most mass produced pasta is extruded through stainless steal which makes the pasta heavy, dense and doughy. Lastly the pasta is allowed to slowly air dry at low temperatures in a unique structure of Lavic Vaesuvio stone, preserving flavour. This small pasta producer is the choice of chefs the world over and is considered the best dried pasta available in Italy. 
Cheese and Wine Matching Workshop
Washed rind cheeses were first made in the abbeys of Northern France, where the monks created a flavoursome cheese to eat during their fasting periods when meat was forbidden. The earthy aromas of a washed rind cheese mislead from the delicious discovery within a Bruny Island 1792, Hunterbelle Goldenbelle, Graindorge Pont l’Eveque, Epoisses Berthaut, or the Munster Gerome. Come along to one of the best cheese events of the year. 
Imported from Bath, UK, the Fine Cheese Co. savoury crackers, now available in store, are a unique range of flavoured artisan crackers that are designed for, and partnered with, specific cheeses. Just some of the range includes: Sea Salt and Olive Oil - Ideal with Parmesan Reggiano but neutral enough to suit all the cheeses Rosemary Crackers - Fragrant & delicate for soft cheeses Basil Crackers - Fragrant and mellow for mild, sweet Swiss and nordic cheeses and for fruity sheeps' milk cheeses Celery Crackers - A clean-tasting with a bite for Stilton and other blue cheeses Chive Crackers - A hint of onion to accompany creamy bries
Build your own breakfast now DIY! Famous for our all day, build your own breakfast, we have created a fun pack to take home to fortify, recover or simply enjoy our big breakfast flavours in the comfort of your own home. Our pack includes: ~ Green eggs (The Green Family’s free range and enviro credentialled egg) ~ Andrew’s choice bacon (Awarded, flavourful, chemical and additive free) ~ Home made beans with ham hock (prepared for hours) ~ Chef Dan’s tomato chutney (Impressing the toughest chutney connoisseur) ~ Chipolata sausages (Tiny, flavoursome but not spicy) ~ House made jams - Plum, and pear, ginger, vanilla (old school preserves) ~ Optional extra - NV, Veuve Clicquot, Reim France (piccolo or bottle)
Head Chef, Dan Melbourne evolves the Autumn menu to a heartier Winter range. Just a few of the new items include: ~Warm crumbed goats’ cheese w beetroot, roasted hazelnut and watercress salad w pomegranate vinaigrette ~Setaro fettucine with slow braised veal, white wine and rosemary ~Herb crumbed pork rib-eye w celeriac remoulade, apple and watercress salad ~Chicken and porcini mushroom pie with celeriac puree ~Grain fed porterhouse (220g) with béarnaise sauce, onion rings and cress salad 
Head Barista, Liz Kolev’s commitment to coffee has earned Eurodore the best reputation for coffee in Port Melbourne and beyond. She is professionally trained and is an expert on both coffee and chocolate. Her genuine warmth and great coffee help many customers to start their day or finish their meal well. 
Many ask about the beautiful girl who adorns our walls. In Greek mythology, Urania, which means "heavenly", was the muse of astronomy and astrology. In some accounts she was the mother of Linus the musician (in other versions, his mother is the Muse Calliope); the father was either Hermes or Amphimarus, son of Poseidon. She is associated with Universal Love and the Holy Spirit and during the Renaissance era, Urania began to be considered the Muse for Christian poets. Here she is captured by Simon Vouet (9 January 1590 - 30 June 1649) who was the French painter and draftsman who helped introduce the Italian Baroque style to France. |
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